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September 9, 2011
INGREDIENTS:
- 1/4 cup unbleached all-purpose flour
- 1/4 cup brown sugar
- 1 cup shredded Cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds organic winter squash, peeled and thinly sliced
- 1 onion, peeled and thinly sliced
- 2 organic golden flesh potatoes, peeled and thinly sliced
- 2-3 cups organic milk
- 1/2 cup grated Parmesan cheese
DIRECTIONS:
Preheat oven to 350°F. Oil a 2-quart baking dish. In a small bowl, combine the flour, brown sugar, Cheddar, salt, and pepper. Set aside. Layer one-third of the squash, onion, potatoes, and fennel in the prepared baking dish. Dust with one-third of the flour mixture. Continue layering all 3 layers, finishing with the flour mixture. Pour the milk over all. Sprinkle with the Parmesan. Bake for 1 1/2 hours, or until the vegetables are very tender and the gratin is golden brown. If the top browns too quickly, cover loosely with foil. Let stand for 15 minutes before serving.
Recipe Source: http://organictobe.org/
June 17, 2011
 INGREDIENTS:
- 2 ripe avocados (peeled and pitted)
- 1 medium lime, juiced
- 1/4 cup finely chopped red onion
- 2 T chopped cilantro
- 1 small clove garlic, finely chopped
- 1 t kosher salt
- 1/2 t black pepper
- 1 T finely chopped jalapeño pepper
DIRECTIONS:
Place the avocados and lime in a medium bowl, and lightly mash with a fork. Stir in the remaining ingredients. Serve immediately or cover and chill for up to 3 hours.
Nutrition:
Calories: 80, Total Fat: 9g, Sat Fat: 0g
, Cholesterol: 0mg, Sodium: 170mg
, Carbohydrates: 4g, Fiber: 2g, Protein: 2g
Recipe from: www.thedailygreen.com
March 7, 2011
INGREDIENTS:
- 6 ounces chorizo, cut lengthwise & sliced
- 1 tablespoon olive oil
- 1 onion, chopped
- 8 cups turkey or chicken stock
- 8 potatoes, peeled and sliced
- 6 cloves garlic, peeled, root trimmed
- 1 bunch kale, trimmed & thinly sliced
- salt, to taste
- freshly ground black pepper, to taste
DIRECTIONS:
Heat a small skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside.
In a heavy stockpot, heat oil over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add turkey or chicken stock, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer for 5 minutes, or until the kale is tender. Stir in the reserved chorizo and season with salt and pepper.
Recipe Source: www.thedailygreen.com.
November 30, 2010
Cranberry Relish
INGREDIENTS:
- 1 bag or box (16oz) of cranberries
- 1/2 cup dried cranberries
- 1/2 cup orange juice
- 1/4 cup agave nectar
- 1 teaspoon orange zest
DIRECTIONS:
1. Rinse fresh cranberries. Combine all ingredients in a medium saucepan and bring to a boil. Lower heat and simmer, stirring occasionally for about 25 minutes. When sauce has thickened, set aside.
2. Serve warm or refrigerate and serve chilled. Refrigerate and store for up to three days. This makes a great addition to post-Thanksgiving sandwiches!
COMPOSTABLE RECIPE:
It has been estimated that Americans toss out 27 percent of edible food – that’s nearly 100 billion pounds, 11 billion pounds of which are fruits and veggies that can easily be composted. With some foresight, you can compost those scraps and create a meal that’s healthy for both you and the planet, like this one.
October 7, 2010
INGREDIENTS:
- 1 cup whole wheat pastry flour
- 1 cup medium grain yellow cornmeal
- 1 T baking powder
- 1/2 t salt
- 2 Organic Valley large eggs
- 2 T sunflower seed or vegetable oil
- 2 cups Organic Lowfat Vanilla Yogurt
- 1/3 cup sunflower seeds
- Maple syrup
DIRECTIONS:
1. Measure flour, cornmeal, baking powder and salt into a large bowl. Whisk until well combined. Whisk eggs in a medium bowl; whisk in oil and pourable vanilla yogurt until smooth. Gently stir yogurt mixture and sunflower seeds into flour mixture, just until dry ingredients are moistened (a few lumps may remain). Let stand 15 minutes.
2. Heat a cast-iron griddle or large skillet over a medium flame for several minutes. When the pan is hot, add just enough oil to film the bottom. Swirl the oil so that it spreads across the cooking surface.
3. To cook the pancakes: Ladle the batter onto the cooking surface, about 1/4 cup and several inches apart for each one. Cook the first side for several minutes, until bubbles have formed across the top surface. Flip and cook the other side until pancakes are cooked through, another 2-3 minutes. Serve pancakes immediately or keep them warm in a 200-degree oven while you cook the subsequent batches. Serve with maple syrup.
August 16, 2010
Organic Orange Pan-glazed Tempeh
INGREDIENTS:
- 1 cup freshly squeezed organic orange juice (3-4 large juicy oranges)
- 1 tablespoon freshly grated ginger
- 2 teaspoons tamari (or soy sauce)
- 1 1/2 tablespoons mirin
- 2 teaspoons natural maple syrup
- 1/2 teaspoon ground coriander
- 2 small garlic cloves, crushed roughly
- 10 oz of tempeh (or extra-firm tofu)
- 2 tablespoons olive oil
- 1/2 lime
- 1 handful of fresh cilantro leaves
DIRECTIONS:
Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, andmaple syrup, ground coriander and garlic. Mix together and set aside.
Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel. Put olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes or until golden underneath. Turn and cook the other side for another 5 minutes or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top. Serve over wheat berries heated with a few handfuls of chopped kale.
Source: Wholefood Cooking
July 19, 2010
It’s a super hot summer and there are few things more refreshing after a long afternoon of gardening in the sweltering sun than a cold cup of ice cream! We at Marvin’s Organic Gardens would love to share this recipe with you for Five-Herb Ice Milk to help you cool off and utilize the delicious herbs you’ve worked so hard to grow this season!
Five-Herb Ice Milk
For ice milk
Ingredients:
• 4 2/3 cups whole milk
• 1 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 (3- to 4-inch) fresh lemon balm sprigs
• 2 (3- to 4-inch) fresh basil sprigs
• 2 (3- to 4-inch) fresh tarragon sprigs
• 2 (3- to 4-inch) fresh mint sprigs
• 2 (3- to 4-inch) fresh lavender sprigs
• 4 large egg yolks
• Special equipment: a candy or instant-read thermometer; an ice cream maker
Directions:
Whisk together milk, sugar, cornstarch, and salt in a 2- to 3-quart heavy saucepan. Add herb sprigs and bring to a boil, whisking constantly. Gently boil, whisking constantly, 1 minute.
Lightly beat yolks in a large bowl. Pour hot milk mixture through a sieve into a large glass measure, pressing gently on sprigs before discarding, then gradually add to yolks, whisking until combined.
Cook mixture in saucepan over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, 3 to 5 minutes (do not let boil).
Pour custard through cleaned sieve into a clean bowl and cool completely, its surface covered with wax paper. Chill until cold, at least 2 hours. Freeze custard in ice cream maker. Transfer ice milk to an airtight container and put in freezer to harden.
Cooks’ note: Ice milk keeps 3 days.
Read more here from Epicurious
July 16, 2010
August: Coconut-seared tofu with bok choy and shiitakes
Tofu and Marinade
14-16 ounces extra-firm (not silken) tofu, drained and cut into 1-inch pieces
1 tablespoon low-sodium tamari
1 tablespoon brown rice vinegar
1 tablespoon mirin
2 teaspoons toasted sesame oil
1/8 teaspoon dried crushed red pepper
1 clove garlic, pressed or minced
Stir-Fry
1½ tablespoons low-sodium tamari
1 tablespoon brown rice vinegar
2 tablespoons mirin
2 teaspoons toasted sesame oil
1 teaspoon arrowroot powder
1 head bok choy (about 1 pound)
1 tablespoon plus 2 teaspoons virgin coconut oil
1 tablespoon finely grated fresh ginger
3 cloves garlic, pressed or minced
1/8 teaspoon dried crushed red pepper
¾ ounce organic mushrooms, stems removed and cut into 1/4-inch slices
1. For tofu: Combine tofu and next six ingredients (tamari though garlic) in medium nonreactive bowl or container. Toss gently to coat. Cover and refrigerate at least 1 hour or overnight. Toss occasionally to coat tofu with marinade. When ready to prepare, drain and discard liquid.
2. For stir-fry: In a small bowl, mix together 1½ tablespoons tamari, 1 tablespoon brown rice vinegar, 2 tablespoons mirin, 2 teaspoons sesame oil, and arrowroot until powder is dissolved and mixture is free of large lumps. Separate leaves from stems of bok choy. Cut stems into ¼-inch slices, leaves into ½-inch ribbons. Set aside.
3. Place a heavy large skillet or wok over medium-high heat. Once pan is hot, add 1 tablespoon coconut oil and heat 30 seconds. Add tofu and sauté until lightly golden, turning cubes in pan to brown evenly, about 5 minutes. Transfer tofu to bowl and set aside. Add remaining 2 teaspoons coconut oil to pan. Add ginger, garlic, and crushed red pepper to pan and cook 30 seconds, stirring constantly to avoid burning garlic. Add shiitakes and stir-fry 1 minute. Add bok choy stems and stir-fry 1 minute. Add bok choy leaves and stir-fry until just wilted, about 2 minutes. Return tofu to pan. Give tamari mixture a stir and pour over tofu and vegetables; stir-fry until sauce thickens, about 1 minute. Serve immediately.
http://deliciouslivingmag.com/food/recipes/vegetarian/2-26-coconut-seared-tofu-bok-choy-shiitakes/
July 6, 2010
Enjoy these recipes to use with your fresh pickings!
June 17, 2010
Summer Greens Bruschetta
Serves 4
1/4 cup natural, unblanched almonds
3 tablespoons extra-virgin olive oil
1 shallot, thinly sliced into rounds
1 pound assorted organic leafy summer greens, well washed and dried
Coarse salt and ground pepper
1 garlic clove, minced to a paste
8 slices rustic bread, 1/2-inch thick and 4 inches across, toasted
2 ounces firm organic goat cheese, cut into 8 slices
2 teaspoons sherry vinegar
Directions
Cook almonds in a large skillet over medium heat, tossing occasionally until fragrant and crisp, about 7 minutes. Remove from heat. Once almonds have cooled, place in a food processor and process until finely ground; set aside.
In the same skillet, heat 1 tablespoon oil over medium-high. Add onion and cook, stirring constantly until tender, about 4 minutes. Working in batches, add greens, season with salt and pepper, and stir to combine. Cover for 1 minute to steam, then add remaining greens. (Depending on the size of your pan, you might need to do this in a few batches, steaming one until wilted and then adding another.) Uncover and cook 1 to 2 minutes until greens are tender and water has evaporated. If water remains in pan, drain, and cool greens to room temperature.
In a small bowl, combine ground almonds, garlic, and remaining 2 tablespoons oil; season with salt and pepper. Spread a teaspoon or so of almond mixture on each slice of bread. Top with a slice of cheese. Toss greens with vinegar and place on top of the cheese.
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