1 cup organic long grain brown rice
3/4 tsp organic sea salt, divided
1 tbsp organic extra virgin olive oil
4 organic scallions, white and green parts separated and sliced
1 small organic jalapeño, chopped
1 tbsp organic ginger, chopped
1 tbsp organic curry powder
1/4 tsp freshly ground organic black pepper
1/2 cup water
4 cups organic green beans, halved and trimmed
3 organic plums, pitted and cut into small wedges
1/2 organic red bell pepper, sliced
1/2 cup organic reduced fat coconut milk
1/2 cup organic unsalted roasted cashews Directions
In a small saucepan, bring rice, 1/4 tsp salt and 1 1/4 cups water to a boil. Reduce heat to low; cover, simmer until rice absorbs the water, 30 to 35 minutes. Turn off heat; leave covered. In a large skillet, heat oil over medium-high heat. Cook scallion whites, jalapeño, ginger, curry, black pepper and remaining 1/2 tsp salt, stirring, 2 minutes.
In a large saucepan at medium heat, add water and green beans, stirring until beans turn bright green, about 2 minutes. Add plums, bell pepper and coconut milk; cook and stir until colors are bright and sauce is thick, 3-5 minutes. Stir in cashews. Divide plum-green bean mixture among 4 plates. Serve with rice, sprinkle with scallions greens before serving.
4 tbsp organic extra virgin oil oil, divided
3 tbsp organic balsamic vinegar
2 tsp fresh organic thyme, chopped
1 tsp organic honey
1/4 tsp organic Kosher salt
1/4 tsp freshly ground organic pepper
4 medium organic plums, halved, pitted, thinly sliced
12 large curly organic kale leaves
3/4 cup organic fresh ricotta cheese Directions
Whisk 3 tbsp oil, vinegar, thyme, and honey in a medium bowl. Season to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.
Brush kale leaves with remaining 1 tbsp oil; season with salt. Grill kale, turing once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems with a knife and discard.
Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear large kale leaves into pieces. Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.
3/4 cup organic whole wheat pastry flour
3/4 cup organic all-purpose flour
1 1/2 tbsp organic chopped thyme
3/4 tsp organic salt
3/4 tsp freshly ground organic black pepper
1/3 cup organic extra virgin olive oil
5 tbsp cold water
2 tsp organic extra virgin olive oil
6 cups chopped organic chard, leaves and stems separated
2 tbsp minced organic garlic
2 tbsp water
2 large organic eggs
1 cup organic ricotta cheese
1 tsp freshly grated lemon zest
1/8 tsp freshly ground organic black pepper
1/2 cup chopped organic pitted Kalamata olives
1/3 cup crumbled organic feta cheese
To prepare the crust: Combine whole wheat flour, all-purpose flour, thyme, salt and pepper in a large bowl. Make a well in the center and oil and water. Gradually stir the wet ingredients into the dry to form a soft dough. Knead on a lightly floured surface until the dough comes together. Wrap in plastic and chill for 15 minutes.
Preheat oven to 400°F. Coat a 9-inch tart pan, with removable bottom, with cooking spray.
Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to the prepared pan and press into the bottom and up the sides. Trim any overhanging dough and use it to patch any spots that don’t come all the way up the sides. Prick the bottom and sides with a fork in a few places. Bake the crust until firm and lightly brown, 20 to 22 minutes. Remove from oven, and let cool on a wire rack for at least 10 minutes.
To prepare the filling: Heat oil in a large skillet over medium heat. Add chard stems and cook, stirring, until just tender, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 15 seconds. Add chard leaves and water and cook, stirring, until the leaves are just tender and the water has evaporated, 2 to 5 minutes. Transfer the greens to a sieve over a bowl and let drain and cool 5 minutes. Whisk eggs, ricotta, lemon zest and pepper in a large bowl. Fold in the greens, olives and feta. Pour the filling into the crust. Bake the tart until the top is lightly browned and a knife inserted in the center comes out clean, 30 to 35 minutes. Let cool for 10 minutes before cutting into wedges.
Crumble ramen noodles onto a large rimmed baking sheet. Add almonds, sesame seeds and grapeseed oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.
Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center about 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces.
Combine the orange juice, vinegar, soy sauce, sugar and sesame oil in a small bowl or jar with a tight fitting lid. Whisk or shake until the sugar has dissolved.
Just before serving, combine the shredded chicken, cabbage, carrots and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.
2 15 oz. cans organic black beans
1 tbsp organic extra virgin olive oil
1/4 cup organic mustard seeds
2 tbsp organic chili powder
1 1/2 tsp organic ground cumin
1/2 tsp organic ground cardamom
2 organic onions, coarsely chopped
1 pound organic mushrooms, sliced
6 to 8 organic tomatillos husked, rinsed and coarsely chopped
1/4 cup water
5 1/2 cups organic vegetable broth
1 6 oz. can organic tomato paste
1 1/4 cup grated organic Monterey Jack Cheese
1/2 cup organic sour cream
1/2 cup chopped organic fresh cilantro
2 organic limes, cut into wedges
In a 5-to 6-quart pot, combine oil, mustard seeds, chili powder, cumin and cardamom. Place over high heat and stir until the spices sizzle, about 20 seconds. Add onions, mushrooms, tomatillos and water. Cover and cook, stirring occasionally, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10-15 minutes. Add broth and tomato paste; mix well.
Add the beans to the vegetable mixture, at low heat. Put the lid on and cook until the beans are creamy, 5-8 hours.
Garnish each serving with cheese, a dollop of sour cream and sprinkling of cilantro. Serve with lime wedges.
3 tbsp organic unsalted butter
3 1/2 cups organic marshmallows
1/4 tsp kosher salt
1/4 cup organic almond butter
1/2 tsp organic vanilla extract
4 cups organic crispy rice cereal
1 1/4 cup organic dried strawberries, crushed
1/2 cup organic white chocolate chunks
Spray an 8-inch square baking pan and wooden spoon with cooking spray. Melt the butter in a medium saucepan over medium heat. Add the marshmallows and salt, stir with the prepared spoon until the marshmallows have completely melted, about 2 minutes. Then stir in the almond butter and vanilla.
Add the rice cereal and strawberries; stir until the mixture is fully combined. Remove the pan from the heat and let the mixture cool slightly for a few minutes. Stir in the white chocolate chunks.
Transfer the mixture to the prepared pan and press into an even layer. Let stand at room temperature until firm, about 20 minutes. Cut into 9 bars. Store at room temperature in an airtight container.
2 pounds organic ground beef
2/3 cup organic basil, chopped
2/3 cup organic Parmesan cheese, finely grated
2/3 cup organic tomato sauce
1/3 cup organic panko breadcrumbs
1 1/2 tsp sea salt
1 tsp ground organic black pepper
4 large organic garlic cloves, minced
2 organic eggs, at room temperature
1 organic onion, finely chopped
1/4 cup organic olive oil
1 large organic eggplant, cut into 1/2-inch thick slices
1/4 tsp sea salt
1/4 tsp ground organic black pepper
1/2 cup organic tomato sauce, plus extra for serving
1/2 cup organic whole milk mozzarella, coarsely grated
Preheat the oven to 375°.
For the meatloaf: In a large bowl, mix together the ground beef, basil, Parmesan, tomato sauce, breadcrumbs, salt, pepper, garlic, eggs and onions until combined. Press the mixture into the bottom of a nonstick baking sheet. Bake until a thermometer reaches 160°, about 20-25 minutes.
For the eggplant: In a large skillet, heat the oil over medium heat. In batches, add the eggplant slices and cook until lightly browned, 2 to 3 minutes. Turn the slices over and season with salt and pepper. Cook for 2 to 3 minutes longer.
Arrange the eggplant slices on top of the meatloaf in a single layer. Spoon 1 to 1 1/2 tbsp of the tomato sauce onto the center of each eggplant slice. Top with the mozzarella and bake until cheese is just melted, an additional 5 minutes.
Cut into 6 to 8 squares and serve with additional sauce.
Arrange the eggplant on several layers of paper towels. Sprinkle the eggplant with 1/4 teaspoon salt. Let stand 15 minutes. Pat dry with paper towels; brush the eggplant with 1-2 tsp olive oil. Arrange the eggplant on a baking sheet coated with cooking spray. Bake for 20 minutes. Place the eggplant on a plate and cover with clear wrap. Let steam for 7 minutes.
Heat a large nonstick skillet with cooking spray over medium heat. Add garlic, cook for 1 minute. Remove from heat, stir in 1/4 teaspoon salt, basil, mint and tomatoes.
Spread marinara sauce on the pizza crust. Place 2 tbsp smoked mozzarella on top of the sauce, layer eggplant and then tomato mixture on top of the cheese. Sprinkle with remaining smoked mozzarella and Parmesan. Bake at 400° for 10-15 minutes or until cheese melts. Cut into slices and serve.