Baked Harissa Chicken

Serves 4

2 tbsp. harissa
1 tsp. organic cumin
1 tsp. sea salt
3 cloves organic garlic
¼ tsp. organic turmeric
juice of 1 organic lemon
¼ cup organic Italian parsley
3 tbsp. organic olive oil
4 boneless skinless organic chicken breasts


  1. Add all ingredients except for the chicken to a blender or food processor. Blend until smooth.
  2. Pour half of the marinade into a glass baking dish. Lay the chicken breasts in the sauce and pour the remaining marinade over the chicken to fully cover.
  3. Marinate in the refrigerator for at least 1 hour.
  4. Preheat oven to 375 degrees F.
  5. Place the chicken breasts on a baking sheet and bake for 45 minutes; discard marinade.
  6. Finish chicken under the broiler for 5-10 minutes to crisp.

Salmon in a Parchment Pouch

Serves 4
1/2 pound organic asparagus, thinly sliced diagonally
1 organic leek, white and pale-green parts only, thinly sliced and rinsed
2 tbsp. organic olive oil
Coarse sea salt and organic ground black pepper
2-4 parchment cooking bags
4 skinless salmon or steelhead trout fillets (each about 5 ounces and 1-inch thick)
1/4 cup packed organic dill and flat leaf parsley, for serving
Organic lemon wedges, for serving


  1. Preheat oven to 400 degrees F with racks in upper and lower thirds.
  2. Toss asparagus and leeks with olive oil in a bowl. Season with salt and pepper.
  3. Season fish with salt and pepper. Place fish in parchment bags on a baking sheet. Top fish with asparagus mixture, divided evenly. Fold open end of parchment bags over twice and firmly crease.
  4. Bake for 10 minutes for medium-rare, or until desired doneness is achieved. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve topped with herbs and squeezed with lemon wedges.

Nutrition information provided by Scripps
Salmon In Parchment Nutrition

Noodle-less Pad Thai

Serves 4
1 package Organic Mung Bean and Edamame Fettuccini
2-4 tbsp. organic soy sauce or tamari
2 tbsp. organic ketchup
2 tbsp. organic lime juice
2 tsp. organic sugar or honey
1 tbsp. Thai red curry paste (or to taste)
¼ cup organic high heat oil (sesame, peanut, etc.)
4 large organic garlic cloves, minced
1 cup organic broccoli, chopped
1 cup chopped organic bok choy or cabbage
½ cup organic carrots, julienned
½ cup organic red bell pepper, julienned
4 organic green onions, chopped
½ cup organic roasted unsalted peanuts
¼ cup fresh organic cilantro
1 organic lime, cut into 4 wedges


  1. Prepare noodles according to package directions. Drain and set aside.
  2. Mix together soy sauce, ketchup, lime juice, sugar and red curry paste; set aside.
  3. In a wok over medium high heat, heat the oil.
  4. Add garlic and cook for 1-2 minutes. Add noodles, vegetables, and reserved sauce.
  5. Stir fry until noodles are softened and everything is mixed together and hot.
  6. Serve immediately, sprinkled with peanuts and garnished with lime and cilantro.

Polenta Lasagna

Serves 6

3 cups filtered water
Pinch of sea salt
1 cup organic yellow cornmeal
¼ cup plus 2 tbsp organic grated Parmesan
6 oz. lean organic or grass-fed ground beef
14.5 oz can organic diced tomatoes
½ organic yellow onion, diced
3 cloves organic garlic, minced
1 ½ tsp. organic dried basil
1 cup organic skim ricotta cheese
1 cup organic shredded mozzarella cheese
1 organic egg white, lightly beaten
2 organic plum or roma tomatoes, sliced


  1. Spray an 8-inch square baking dish with nonstick spray. Combine the water and 1/4 tsp
    of the salt in a medium saucepan over medium high heat; bring to a boil. Slowly whisk in
    the cornmeal. Cook, stirring, until thick, about 10 minutes; remove from the heat and stir
    in ¼ cup of Parmesan. Pour the mixture into the baking dish. Refrigerate until firm.
  2. Spray a large skillet with nonstick spray and set over medium high heat. Add the beef;
    cook, breaking it up with a spoon, until no longer pink, about 4 minutes. Stir in the diced
    tomatoes, onion, garlic, and basil. Cook, stirring occasionally, until thick, 6 – 8 minutes.
    Combine the ricotta, 1/2 cup of the mozzarella, the egg white, and the remaining 2 tbsp
    Parmesan cheese and pinch of sea salt. Set aside.
  3. Preheat oven to 375 degrees F. Turn the polenta out onto a cutting board. With a long serrated
    knife, cut the polenta horizontally into 2 (8-inch) squares. Return the bottom half to the
    baking dish, cut side up. Top with the ricotta mixture, the ground beef mixture, and the
    remaining polenta half. Arrange the tomato slices on top and sprinkle with the remaining
    1/2 cup mozzarella. Cover lasagna with foil and bake until hot and bubbly, about 50
    minutes. Remove the foil and bake 10 minutes longer. Let stand 10 minutes; cut into 6

Rainbow Veggie Flatbread Pizza

Serves 4
1 Rustic Crust organic Old World Flatbread pizza crust
1/2 cup organic pizza sauce
1/2 small organic eggplant, cut into 1” cubes
1/2 medium organic zucchini, cut into 1″ thick slices
1/2 organic yellow or orange bell pepper, cut into strips
1/4 cup organic grape tomatoes, halved
3 cloves organic garlic, roughly chopped
Sea salt & pepper, to taste
1 tbsp. organic olive oil
1/4 cup fresh organic mint leaves, chopped
3/4 cup shredded organic Fontina cheese (If you can’t find Fontina, a mixture of Parmesan and Gruyere will work, but it won’t melt as nicely.)

Feel free to substitute colorful veggies to suit your taste or the current season. Try onions, green garlic, fava beans, edamame, thinly sliced colorful potatoes, broccoli, colorful cauliflower, green beans, beets, etc!


  1. Preheat oven to 500 degrees F.
  2. Individually toss the veggies in garlic, salt, pepper, and olive oil.
  3. Spread veggies out in a 13″x9” baking dish, keeping them clustered by kind.
  4. Bake at 500 degrees F for 15 minutes, stirring half way through cooking time.
  5. Remove and reduce oven to 425 degrees F.
  6. Top pizza crust with sauce and cheese.
  7. Layer veggies in a rainbow pattern over the cheese.
  8. Bake pizza at 425 degrees F for 12 minutes, or until cheese is melted and crust is lightly browned.
  9. Remove from oven and top with mint.

Cilantro Black Bean Bowl

Serves 2

2 cups organic green cabbage, finely shredded
3 stalks organic green onion, finely chopped
1 organic red bell pepper, thinly sliced
½ cup organic cilantro, chopped
½ cup frozen organic corn, thawed
½ tbsp. organic olive oil
Juice of 1 small organic lime
1 tsp. organic dried oregano
½ tsp. organic ground cumin
1 clove organic garlic, very finely minced
¼ tsp. sea salt
½ tsp. organic ground black pepper
½ can organic black beans, rinsed
¼ cup organic fresh salsa
3 oz. organic goat chevre


  1. In a large bowl, toss the green cabbage, onion, red bell pepper, cilantro, and corn with the olive oil.
  2. In a small bowl mix lime juice, oregano, cumin, garlic, salt, and pepper then drizzle over salad and toss well.
  3. Divide cabbage mixture between two salad bowls and layer black beans and salsa on top. Garnish with chevre and fresh cilantro.

Sesame Ginger Salmon in a Parchment Pouch

Serves 4

1/2 bunch organic asparagus, trimmed and thinly sliced diagonally
1 small organic leek, white and pale-green parts only, washed and thinly sliced
1 tbsp. organic olive oil
1 Simply Organic Steam Gourmet Sesame Ginger Salmon seasoning packet and parchment bag
20 oz. salmon fillet(s)
Organic lemon wedges, for serving


  1. Preheat oven to 400 degrees F with racks in upper third.
  2. Toss asparagus and leek with olive oil in a bowl.
  3. Season salmon with seasoning packet. Arrange salmon skin side down in the parchment bag with the seam of the bag on top. Use two bags if necessary. Top the fish with asparagus mixture. Fold the open end of the bag under twice and crease well.
  4. Bake on rimmed baking sheet for 15 minutes. Remove from oven and let rest for 5 minutes.
  5. Open bag carefully to release the steam and divide asparagus mixture and fish among 4 plates. Serve with lemon wedges.

Sweet Tahini Salad

1 head organic lettuce, chopped
1 organic pomegranate, seeds only
1 organic bell pepper, chopped
¼ cup organic red onion, chopped
1 organic tomato, chopped
¼ cup organic mint leaves, chopped
1/4 cup organic tahini
1 tbsp. organic chickpea miso
1 tbsp. organic lemon juice
1 tsp. organic sugar
1/4 cup or more warm filtered water
Sea salt and organic pepper to taste


  1. Place all salad ingredients in a large bowl and stir well.
  2. Mix together dressing ingredients in a small glass bowl.
  3. Serve salad with a little dressing. Store leftovers in the refrigerator, but keep salad and dressing apart until ready to serve.

Compliments of
The Seasonal Diet

Easy Taco Salad

Serves 2
1 cup organic romaine lettuce
1/2 cup canned organic black beans, rinsed and drained
1/2 cup organic fresh corn, sliced off the cob
1/2 tsp. taco seasoning
1 organic green onion, thinly sliced
1 organic ripe tomato, diced
1/4 cup organic fresh cilantro, de-stemmed and chopped
1/2 cup organic salsa
1/2 ripe organic avocado, diced
2 tsp. fat free organic sour cream or Greek yogurt


  1. Chop lettuce into thin strips with a sharp knife and divide between two salad bowls.
  2. In a small bowl, toss together the beans, corn, and taco seasoning. Sprinkle this mixture over the lettuce.
  3. Add green onion, tomato, and cilantro. Top with salsa, avocado, and sour cream.

Optional: Add chicken or beef for more protein. This is a great way to use leftovers from a previous meal.

Stuffed Acorn Squash

Serves 2
1 halved and seeded organic acorn squash
3 tbsp. plus 1 tsp. organic olive oil, divided
Sea salt and freshly ground black pepper
1/2 organic yellow onion, diced
3 cloves organic garlic, minced
1 tsp. chopped fresh organic sage
1 tsp. chopped fresh organic thyme
1/2 cup canned organic great northern beans
1/3 cup cooked organic farro
2 cups chopped organic kale
2 tbsp. chopped toasted hazelnuts, divided
1 organic lemon


  1. Preheat oven to 400 degrees F.
  2. Brush squash with 1 tsp. olive oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes.
  3. Meanwhile, heat 1 tbsp. olive oil in a skillet over medium heat. Add onion and cook, stirring, until tender, about 5 minutes. Add the garlic, sage, thyme, beans, farro, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.
  4. Divide stuffing between squash halves. Stuff and roast until golden, about 15 minutes.
  5. Sprinkle with hazelnuts and a squeeze of fresh lemon juice.