The Life Organic Blog

Weekly recipe ideas for Thursday June 23, 2011

2011-06-24T05:55:00.000-07:00

by Brie

Fresh local strawberries are a sign of summer. We like to eat strawberries right from the basket, washing and coring them as we go. For dessert, nothing beats cut up strawberries piled up high on biscuits. Try either this classic or whole wheat version of strawberry shortcake (and when you run out of strawberries top them with any other seasonal fruit).

Grapefruit and oranges are both popular citrus fruit for eating and juicing. Low in calories and high in vitamin C, both are great options for mealtime or snacks. Try juicing the grapefruit and oranges for a yummy breakfast drink or tossing them together for a lunchtime salad.

Rainbow chard gets its name from its colourful stems which can range in colour from white to yellow to red. Easily substituted in recipes for other greens, like spinach or kale, Swiss chard is great served in lasagna or with quinoa and mushrooms. It would also be tasty in this chicken with Swiss chard, lemon and rosemary dish or in a snap pea and beef stir-fry.

Jewel yams are members of the sweet potato family and as such are a high source of beta carotene. Jewel yams make great additions to chili and soups. You could also serve it with mushrooms and quinoa or in a potato salad.

Sugar snap peas are a perfect ingredient to add to a stir fry. They can be tossed with shrimp, chicken or tofu. My favorite way to eat them is roasted!

These are some of the ideas on my menu plan this week. What are you cooking?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

Weekly recipe ideas for Thursday, June 16th

2011-06-18T06:28:00.000-07:00

by Brie

Fruit, like plums and pears, do make great snacks but they make even better additions to dinner. On a hot night try making a plum chicken salad or roasted plum and spinach salad. And as a side dish caramelized carrots and pears sounds delicious!

Green beans are a great side dish to serve with dinner. From the simple, serving them either steamed or roasted, to the more creative, honey cashew green beans or sweet and spicy green beans, they make a great accompaniment to most meals. Green beans can also be served in the main meal, like this green bean masala or this green bean mushroom casserole.

Green onions (also known as scallions) are milder then most other onions. They can be cooked or used raw as a garnish. Add them to sesame orzo with charred scallions or stir-fried tofu. For a lovely dinner make honey glazed pork with scallions and carrots or chicken with rice, broccoli and scallions.

Spinach is a favorite salad ingredient. If you are wanting to try out some new salad recipes consider cranberry spinach salad or honey curry spinach salad. Our spinach will be chopped up and added to some phylo to make a spinach pie.

These are some of the ideas on my menu plan this week. What are you cooking?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

Weekly recipe ideas for Thursday, June 9th, 2011

2011-06-10T12:00:00.000-07:00

by Brie

When I opened my box this week I was the most excited to see a bunch of cilantro. That's right, cilantro. Cilantro is one of my favorite herbs because of its zingy flavour and its versatility. You can use it in a tomato salsa or curried carrots or kale and mushroom enchiladas. Cilantro is actually the leaves and stems of the Coriander plant. While I also like to cook with powdered coriander and dried coriander seeds, nothing beats fresh cilantro.

Kale is from the cabbage family. High in vitamins and minerals, kale is full of antioxidants. Kale is a common vegetable in Europe, historically and in the present day, and you will find many regional dishes make use of kale. Like Ireland's colcannon, Portugal's caldo verde and Germany's gruenkohl. A great way to cook kale is to steam it, letting you preserve the vegetable's nutrients.

Mini peppers are a small hybrid of sweet peppers.Their size makes them great as a stuffed appetizer, like in this shrimp and artichoke recipe or this turkey sausage recipe. They are also great oven roasted and served over lettuce in a salad.

Carrots are root vegetables that come in a variety of colours, most commonly orange. Carrots are a perfect addition to salads, a favorite meal in our house during the warm weather. From the classic carrot salad to a Korean-Russian carrot salad to spicy Moroccan carrot salad, the possibilities with carrots are endless! For those that prefer soups over salads, try this cashew and carrot soup.

As for the avocado in this week's box. Sure you could throw it in a carrot salad or make some bruschetta with celery, but even better is this recipe for oatmeal chocolate chips cookies (with avocado). Yum.

This week's box had some great summer fruit.The peaches and raspberries will make great lunch or afternoon snacks on this hot days.

These are some of the ideas on my menu plan this week. What are you cooking?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

Thursday, June 2nd

2011-06-02T18:36:00.000-07:00

by Brie

This week's box had some great fruit, including a pineapple, bananas and seedless grapes. Pineapples, named for their similar appearance to pine cones, are a great source of manganese and vitamin C. Two great ways to tell if a pineapple is ripe is to smell it (you want a sweet not fermented smell) and to press down on it (you want it to be firm but still give a little).

Fruit, while great for snacking, is also a great addition to any recipe. Try pineapple in a spicy salad, asparagus chicken or even quinoa broccoli salad. Grapes can be added to roasted carrots or broccoli salad. And for the baker, try caramelized fresh pineapple tiramisu or a creamy grape dessert.

Sweet corn is a sure sign to me that summer is on the way. A great source of fibre and Vitamin C and low in calories, corn is perfect steamed or BBQed. For a tasty dinner side dish you could try creamy sweet corn.

The box this week also had a container of cherry tomatoes on the vine. Cherry tomatoes are small tomatoes perfect for salads but can just as easily be substituted for tomatoes in any dish. Cherry tomatoes are also great roasted with asparagus. Or try making creamy carrot soup with cherry tomato and corn salsa. For a recipe sure to impress dinner guests, I loved this vodka-spiked cherry tomato recipe.
These are some of the ideas on my menu plan this week. What are you cooking?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

Thursday May 26th

2011-05-26T16:52:00.000-07:00

by Brie

The first thing I wanted to do when I opened my box this week was to eat the blueberries I found inside. Blueberries will keep 10 to 14 days after they are picked, and these blueberries look perfect for eating! Make sure you wash the berries just before using to prevent them from becoming mushy. The berries can also be frozen, without washing them to keep their skins tough, and then rinsed and drained right before serving.

Local Ontario asparagus is in season and I was happy to find some in my box. After growing up eating over-cooked asparagus, I have come to love this vegetable now that I know how to cook it properly. Asparagus really is perfect cooked and served on its own, maybe even with a bit of lemon juice, but it is also a versatile vegetable to add to dishes. You can bake it, add it to a goat cheese quesadia or put it in a vegetable handroll. And don't forget that while asparagus tastes great, it is also high in folic acid and low in calories.

In the box were also some Quebec red potatoes and Lebanese cucumbers. Toss in the local coloured radishes and you have the makings of a perfect summer salad. Add the snow peas from this week's box to the potatoes and try a curried salad. Or if you prefer, make a cold cucumber potato soup on a hot spring night. Potatoes are also excellent served, as always, fried up for breakfast.

We eat broccoli often at our house. I have steamed it, roasted it, added it to salads and eaten it in stir-frys. Looking for something different to do with broccoli I found this savory broccoli cupcake recipe. I am smitten and plan to make it as soon as possible. Do you have any new and different broccoli recipe suggestions?

Ripe peaches make great snacks. Peaches are low in saturated fat, cholesterol and sodium and a great source of Vitamin C. Now that Spring is here and the BBQ season has started you may want to try making balsamic-marinated pork chops and grilled peaches or grilled peaches with blue cheese and walnuts for dinner. For dessert make some maple-grilled peaches.
Our box this week also held bananas, chives and an orange pepper.

These are some of the ideas on my menu plan this week. What are you cooking?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

Coming this week: Thursday, May 26th, 2011

2011-05-25T04:46:00.000-07:00

by Brie

Here's what I can't wait to find in my box this week:

Banana
Blueberries
Peaches
English cucumber
Broccoli
Asparagus
Green beans
Pepper
Red potatoes
Radishes

Do you have any favorite recipes I should try?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

Thursday, May 19th

2011-05-20T18:14:00.000-07:00

by Brie

We got a bag of apples and a bag of oranges in this week's box. Oranges and apples get eaten pretty quickly at our house. They are both great and easy on the go snacks. For dinner time try cutting the fruit and adding them to a Greek fruit salad or make a beet, orange and apple salad.

Blueberries are a great source of antioxidants and Vitamin C.They are also full of fibre, iron, potassium, calcium, B vitamins and vitamin E. Blueberries are great to eat on their own, sprinkled over granola or on top of ice cream for dessert. For something different try combining the blueberries and avocado (high in health-promoting fats and potassium) from this week's box in a salsa or smoothie.

If you are a fan of eating raw carrots (whose orange colour comes from beta-carotene) try eating them with a creamy crimini mushroom dip or fiesta broccoli dip. Or, instead, make the carrots into a dip like this roasted carrot dip. I will be grating my carrots and turning them into some delicious carrot fritters.

Broccoli and mushrooms are two great and versatile vegetables for cooking with. From a stirfy to a cheesy broccoli and mushroom fritatta to pizza, broccoli and mushrooms are a great combination.

We also received some lovely baby lettuce mix in our box. This lettuce is perfect to eat in a salad with any of the other vegetables or fruit from this week's box. A large salad, maybe even with a blueberry salad dressing, is a great dinner on a hot spring night.

Thursday, May 12th box

2011-05-13T10:28:00.000-07:00

by Brie

Our box this week was filled with some great looking produce. I can’t wait to get cooking because I know the produce is going to taste as good as it looks!

Cauliflower, which is low in fat and high in dietary fiber and vitamin C, is a versatile vegetable to cook with. From soups to salads to curries, it can be chopped up and tossed into pies or stews. It can even be used as a substitute for rice. Combining cauliflower with the beets that also came in this week’s box results in some great sounding recipes, like spice roasted cauliflower with beet emulsion and beet and cauliflower latkes.

Beets have been recognized to contain nutrients that help protect against heart disease and certain cancers, especially colon cancer. They also contain folic acid, which is great for pregnant women. I think that I love beets best for their colour. They are such a deep and vibrant red. Every time I see them in our box I resolve to make a beet cake! If only for the red colour of the cake. Try adding beets to some of the other produce in your box and serve roasted beet and apple salad or roasted beets, broccoli and spinach quinoa. This beet stew with lamb meatballs would make a great dish for a dinner party!

Broccoli and zucchini, despite their difference, are easy to interchange between dishes. Both are great for stirfrys and fritters and soups. Try using the zucchini in this vegetable chowder and the broccoli in this blue cheese and chargrilled pear soup. The only thing I think zucchini is better at then broccoli is baking. So if you feel like baking make some zucchini bread, or better yet some chocolate chip orange zucchini bread.

Our box this week also contained some tomatoes, arugula and lettuce, perfect for a summer salad. Maybe with a nice Asian ginger salad dressing. And for snacking or light desserts, the box contained a bunch of bananas. Gala apples, Valencia oranges and Bartlett pears.

Coming this week: May 12th , 2011

2011-05-10T05:18:00.000-07:00

by Brie

Here's what I can't wait to find in my box this week:

Bananas
Gala apples
Valencia oranges
Bartlett pears
Zucchini
Cauliflower
Tomatoes
Broccoli
Beets
Baby bok choi
Red Oak Leaf lettuce

Thursday, May 5th: Salads and more

2011-05-05T18:55:00.000-07:00

by Brie

I have never cooked with radishes, although I have eaten them in salads (one of their more common uses).
Radishes are a very low calorie root vegetable that are also a good source of anti-oxidants, minerals, vitamins and dietary fiber. Seeing them in my box this week, I feel challenged and want to use them in some great tasting recipes. Like this radish and spinach salad or this lettuce and radish salad. They will also be great combined with the garlic and lemon from this week's box in a seared tuna and radish salad with lemon vinaigrette. If you like to eat radishes raw try serving them with flavored salts and butters or make radish butter and serve it on toast.

With the weather getting warmer (hopefully!) salads are a great, easy to prepare meal choice. In this week's box we received both spinach and leaf lettuce. With the spinach try adding some of the fruit from this week's box and make an orange glazed beef and spinach salad or spinach shrimp and cantaloupe salad. The red oak leaf lettuce is perfect for this cheese and red grape salad or pear salad. And if you have any lettuce, cucumber, peppers or tomatoes left try adding them to this falafel burger recipe.

Cantaloupes are a great fat free snack that are also cholesterol free and high in vitamin A and C. Firm cantaloupes should be left on the counter at room temperature for a few days until the fruit feels softer. Once cut the cantaloupe should be wrapped and stored in the fridge. But, really, the best thing to do is to eat it fresh!

A cantaloupe can be cut into slices or cubes and eaten anytime of day. Served with some yogurt and crushed walnuts it would make a tasty breakfast! Great in smoothies and ice cream, it can also take centre stage in a chilled soup.

These are some of the ideas on my menu plan this week. What are you cooking?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

Thursday, April 28th: A box full of greens and oranges

2011-04-29T08:01:00.000-07:00

by Brie

A big bunch of spinach came in our box this week. Spinach is a popular vegetable in our house, not only because it tastes good, but because it is a great source of vitamins, iron and calcium. I also like how versatile it is. It is great tossed in a salad, aloo palak or in our favorite recipe of spanakopita. This low fat spanakopita strudel recipe is next on my list to try.

I love sugar snap peas and was excited to find some in our box. They make a great snack and are easy to wash and take along with you. It is hard to go wrong when you fry them up on their own or in a stirfry with broccoli. If you prefer they can also be steamed. I plan to make this spicy Asian roasted broccoli and snap peas dish I discovered.

Broccoli, like the other green vegetables in this week's box, is high in Vitamin C and dietary fiber. Broccoli on its own makes for a great side dish. It would be great served with garlic butter and cashews or with Parmesan and lemon. With the weather warming up, broccoli is also a great base for salads, like this broccoli and bacon salad.

Since starting with Life Organic we have made some great recipes with carrots. Two favorites are this carrot cake and these carrot fritters. I am always looking for new recipes though. This week I am thinking of trying carrot halwa or candied carrots. These root vegetables are rich in anti-oxidants, vitamins and dietary fiber.

Some fabulous fruit arrived in our box. Navel oranges, spartan apples and a box of strawberries are all perfect for snacking. For bakers, there is the option to try making an apple and strawberry crumble or ricotta orange pound cake with strawberries. If you prefer something savory try this fresh orange and apple chutney.

These are some of the ideas on my menu plan this week. What are you cooking?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

Thursday, April 14th: Cooking with collard greens and rutabaga

2011-04-15T10:31:00.000-07:00

by Brie

This week's box offered some great fruit for snacking, like a bag of Pink Lady apples, navel oranges and Bartlett pears. The fruit would also be lovely tossed with the lettuce, cucumber and avocado we got. Maybe in a balsamic vinaigrette dressing for a fabulous spring salad.

Avocados and mangoes also make for a great salad combination. You could also serve them together with pork chops or salmon. Add a tomato and some black beans and you have a southwestern tasty meal-sized salad! Avocados are a great fruit for snacking or in dishes due to their high potassium content (they have more than bananas!) and are also rich in vitamin B, E and K.

I have come to love all forms of greens, like kale, spinach and Swiss chard but I'm not as familiar with collard greens. Considered a staple vegetable in the Southern United States, where it is often served with ham, it can also be substituted for other greens in your favorite recipe. Spanakopita with collard greens maybe? Collard greens would be great served with the potatoes that came in the box this week or in a lentil soup.

Rutabagas are a turnip cousin. Low in calories, they are also a good source of Vitamin C , folacin and fibre. Often served as a side dish, they can easily be prepared as a mash similar to mashed potatoes. Rutabagas can also be roasted and boiled. You could even try them in smashed potato and parsnips or stew.

Potatoes are such a versatile, and tasty, vegetable. Full of vitamins and minerals, the potatoes in our box this week would taste great baked with zucchini and peppers or in a cold potato and cucumber soup.

These are some of the ideas on my menu plan this week. What are you cooking?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

Coming this week: Thursday, April 14 2011

2011-04-13T04:54:00.000-07:00

by Brie

Here's what I can't wait to find in my box this week:

Pink Lady apples
Navel oranges
Bartlett pears
Avocado
Tomatoes
Mango
Potatoes
Rutabaga
Lettuce
Collard greens
Zucchini
Cucumber
Sweet mini peppers

Do you have any favorite recipes I should try? Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

Organic Harvest box for April 10, 2011

2011-04-11T16:18:00.000-07:00

by Brie

Our box this week had four lovely small yams. I love yams for how versatile they are. You can throw them in chili or soup for added colour and flavour. My four year old's favorite way to eat them is baked with a little butter and brown sugar. She will happily eat them with a spoon! I have no problem with her eating two or three for dinner, as she has been known to do, because they are a good source of vitamins C and B, potassium, manganese and are low in saturated fat and sodium. Plus they taste good!

I was pleased to see some garlic in our box. I love garlic. I would be happy to just fry it up in some olive oil and eat it over pasta. But as a great cold cure, and we have a cold sneaking into the house right now, it will be the perfect base for roasted garlic and onion soup and mushroom soup with parsley and garlic. Those two soups are also a great way to use the bag of yellow onions and box of mushrooms we received this week.

Parsley is a herb that forms the basis of many popular dishes, like tabbouleh, lamb with persillade and gremolata. It can also be used, along with garlic, celery and onion in the Italian dish ossobuco alla milanese. Parsley is also widely recognised for its medicinal purposes in teas or when cooked in dishes. I am tempted to try crushing it and seeing if it is really an effective treatment for mosquito bites this summer!

Peppers and zucchinis make a great dinner combination. You could make a quick and easy zucchini and pepper pasta or, if you have more time, try stuffing zucchinis and peppers with turkey, parsley and onion.

I usually think of serving broccoli and cauliflower separately, like in broccoli risotto or cauliflower curry but they are also good combined together. Broccoli is a power food full of vitamins, minerals and protein and cauliflower isn't too far behind..They can be combined in dishes as simple as broccoli-cauliflower salad and broccoli and cauliflower pasta or served together in tandoori grilled broccoli and cauliflower kebabs.

The fruit we received this week, a grapefruit, a kiwi, pears and oranges are all a great source of Vitamin C. A bunch of yellow bananas were perfectly ripe and are great for snacking or trying flambed. The mango is a wonderful treat, and once you know how to cut it properly, easy to eat. Fabulous to eat on their own, these fruit would make an excellent fruit salad tossed together or a sweet addition to a lettuce salad.

These are some of the ideas on my menu plan this week. What are you cooking?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

Thursday, March 31st: Meal planning and April Fools Day

2011-04-01T10:18:00.000-07:00

by Brie

You would not believe how excited I was to get this week's box. With no box last week I was forced to confront exactly how dependent I have become on it for my meal planning. I was at a bit of a loss as to what to make for dinners last week!

I had visions of baking as soon as I opened the box. The apples, which are perfect for eating whole, using in a Waldorf salad or adding to a grilled cheese sandwich, made me want to bake an apple pie. I am tempted to hide the blueberries from the kids, who will want to sit down and eat the whole container immediately, so that I can try this blueberry tart. When I saw the avocado I knew I wanted to make this chocolate avocado cake/ cupcake recipe. I have heard avocados make for a great cake but I haven't tried it yet.

Carrots are such a great staple to use in dishes. The add flavour and crunch to soups, salads and casseroles. Not to mention anchoring carrot cake. Yum. This week I will be using my carrots to make some carrot fritters. I am excited to try these. The recipe calls for them to be fried but they could probably be baked too.

The rainbow chard pie I made last month was a great success and I would highly recommend it. I will either make it again this week or try out one of these new recipes I found. I like the look of the rainbow chard salad and risotto with chard.

Broccoli is so perfect eaten with butter or an easy cheese sauce. But this week I am going to use it to make a broccoli quiche. I love the idea of trying a broccoli pizza. Maybe next time!

The tomatoes this week would be great roasted in the oven with some sea salt and then tossed with pasta and feta. Or even used in homemade salsa. However, I am a huge fan of tomato soup and will probably use the lovely cocktail tomatoes in the box to cook up some homemade tomato soup. The only problem is deciding with recipe to choose! Roasted tomato soup with garlic? Chilled tarragon roasted tomato soup? Gazpacho?

The best item in the box this week had to be the pineapple. I love pineapple and I'm happy to eat it cut into pieces, on my pizza or added to a stirfry. It would also be great in fresh pineapple salsa, sweet potato pudding or pan fried rings.And perfect for April Fools Day are these pineapple fish sticks!

This is what's on my menu plan this week. What are you cooking?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

Coming this week: March 31, 2011

2011-03-28T14:45:00.000-07:00

by Brie

I just got my email invoice for this week's box. I am very excited by what will be arriving on Thursday and have started to think about what to make. This weeks box has:

Gala apples
Blueberries
Pineapple
Avocado
Cauliflower
Carrots
Cocktail tomatoes
Rainbow chard
Yellow pepper

Any ideas for recipes?What would you make?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

Thursday, March 17th box: Meals from around the world

2011-03-18T09:37:00.000-07:00

by Brie

I love opening up our box and imagining all of the meals we could make with the produce inside. It's like looking at an empty canvas. The hard part comes when I have to narrow down all the choices.

The bag of beets and crimini mushrooms are going to be part of a Ukrainian meal we are making for a weekend dinner party. I tried making homemade pierogies once before and they turned out great. This time I am going to make them with a potato and mushroom filling. The beets are going to be turned into borscht, with a little help from the big bag of celery from our box.

(I am trying to find new recipe ideas for beets. I thought this beet cake with cream cheese icing looked good. Do you have any yummy beet recipes to share?)

The broccoli and leaf lettuce are going to form the basis of two Thai meals. I am thinking of a broccoli and tofu stirfry served with noodles, although I still haven't decided on a sweet ginger sauce or peanut sauce. I love lettuce wraps because there are so many filling options. I love these soba noodles and vegetable lettuce wraps with hosin and chili sauce and curried chickpeas an quinoa recipes.

Finally, the spinach and basil are going to be used to make an Italian meal. I am still deciding between a spinach-walnut pesto and a warm spinach-basil sauce.

This week's box had bananas, blueberries and navel oranges. All great fruit to be eaten for snacks or as dessert!

This is what's on my menu plan this week. What are you cooking?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

Thursday, March 10th: Making muffins and roasting vegetables

2011-03-11T06:21:00.000-08:00

by Brie

Our box this week arrived after dinner and the kids had to open it as soon as we dragged it into the house. They they had to sit and eat half the strawberries. I managed to snag one for myself and it was good!

Some anjou pears arrived in the box which means I will be making my favorite spiced anjou pear bread. This bread recipe has been one of my best discoveries and is perfect for taking visiting. It also got me thinking about how I could bake with the grapefruit. Grapefruit muffins anyone? And because we go through muffins like crazy in this house I am also going to turn the big bag of carrots into spiced carrot muffins. I like to make the mini muffins and freeze some to be pulled out when needed for snacks.

There were two greens in the box this week, Swiss chard and spinach. I am going to cook the chard with chick peas and fresh tomatoes and serve it with quinoa but you could also try a chard and goat cheese pizza or spicy Thai vegetable soup. I am going to try making these spinach brownies. The spinach would also be tasty in this curried lentil and spinach soup.

Whenever I see little potatoes in my box I always want to sprinkle them with some sea salt and roast them. Yum. You can't go wrong with roasted potatoes. I have the same urge with yams, but cut as fries. But they would also be great baked and served with cream cheese. The beautiful cauliflower will end up being roasted with sea salt and thrown into my favorite soup recipe. For something different you could try a cauliflower cheese pie or cauliflower curry.

Thursday, March 3rd: What do you do with a rutabaga?

2011-03-03T18:48:00.000-08:00

by Brie

I knew as soon as I opened the box this week that I would be turning the butternut squash into my favorite soup. It is so simple and so good.

What I had no idea how to use was the rutabaga. I discovered there are actually a lot of different ways to cook it. Like mashed peppered rutabaga, soup or caramelized with onions. I am intrigued by this rutabaga souffle and plan to make it for Sunday dinner.

Whenever I see an avocado I always want to make guacamole. If I can stop myself from just cutting it up and eating it on its own first. So the avocado, along with cherry tomatoes on the vine and two yellow peppers that will be turned into salsa, will be saved for a Mexican feast. Maybe with a taco salad or black bean, spinach and mushroom burritos.

Spinach and broccoli are very versatile vegetables. Both are great in salads or pies. I want to try something different this week so I am going to make spinach and artichoke dip for a party and lemon broccoli risotto for dinner one night.

The box had some great fruit this week. The strawberries were eaten immediately. And the oranges and bananas will disappear soon too.

Thursday, February 24th box: Staples. And a pineapple.

2011-02-24T17:16:00.000-08:00

by Brie

The box this week was pretty exciting. A pineapple! A nice, big, fabulous pineapple. We will probably cut it up and eat it. But if you want you could bake it in one of my favorite desserts, pineapple upside down cake.

The box had some great basics and favorites. Like an avocado, which you could cut up and eat with salt or add to this black bean salad. Carrots would be great in spiced carrot muffins or this carrot pudding.

Warm food is perfect in this cold weather. I'm thinking an onion tart with the bag of yellow onions. Maybe served with roasted potatoes or potato puffs.

Broccoli with cheese sauce is popular in this house. It would also be great in a quiche, a feta and tortilla crust quiche or roasted in the oven. Mushrooms are so versatile, try frying them up or adding them to sauces, but they would also be wonderful in their pierogi recipe. That is how I am going to cook them.

Thursday, February 17th box: Greens and reds

2011-02-18T16:16:00.000-08:00

by Brie

The best part of this week's food box didn't need to be cooked. The big container of fresh organic strawberries were inhaled by my two kids as soon as they woke up. Strawberries make a good breakfast I say!

The other bright red container in this week's box was a pint of grape tomatoes. I like to eat grape tomatoes raw, or sauteed with garlic and basil. They would also be great in a baked tomato sauce or in these cute tomato and mozzarella appetisers. And tomatoes are also perfect in soup.

There were lots of green vegetables this week. A bunch of snap peas had me thinking about all the fun things I could make, like snap pea and brussel sprout sautee or mushroom, tofu and snap pea stir fry. But what I really want to try is this garlic and snap pea soup. I am also going to be throwing baby bok choi in this garlicky soup (perfect for the flu making its way through our house). You could also try soy glazed baby bok choi or garlic bok choi. Yum.

My first thought when I get spinach in my box is to make a salad, but I am always pleased when I try something different, like this chana masala recipe. Spinach is also great in any kind of pie or casserole. Like this spinach phyllo pizza or eggplant and spinach lasagna.

The hardest vegetable for me is celery. While it can be useful to throw into other dishes, I wasn't sure how to use it as a main ingredient. Now I know. If you are looking for some good celery dishes try pear and celery soup, watermelon and celery salad or spinach and celery salad. I'm going to try making this sweet and sour celery.

We love to eat roasted vegetables and one of my favorites are parsnips. For something a little different I am going to try these parsnip fries. They would also be yummy glazed with honey and roasted with carrots. Parsnips would also be great in parsnip fritters or a parsnip pie.

Thursday, February 10th: soup and other food

2011-02-11T11:28:00.000-08:00

by Brie

It is the middle of February and that seems like the perfect time for soup. Lots of soup. When I opened my food box this week all I could see was soup. Beets are perfect for borscht. Cabbage mixed with garlic is a great soup for a cold day. I love the bright green of cream of broccoli soup. Curried carrot soup would go perfect with the lettuce wraps I am going to make with the romaine lettuce in the box. And cream of mushroom soup is one of my favorites.

(If you are planning a week of soup like I am, try making my favorite homemade whole wheat bread recipe. I have yet to make a bad loaf!)

For anyone who wants to make some food that doesn't get pureed, how about using the shredded cabbage for some fresh coleslaw, fried cabbage or cabbage noodles (I think I will try the last one and see if I can get my kids to eat it!). The beets would be great roasted with ginger or in a marinated salad. Mushrooms are always good in risotto (this recipe uses a slow cooker), gravy or dressed up in a mushroom tart.

I'll also be making a few non-soup dishes this week. Like our now favorite zucchini phyllo pie (did I mention my four year old ate three servings last time) and my favorite chili recipe with some yams thrown in.

A big bag of beautiful looking apples arrived in our box. The kids have already started eating their way through the apples, but I am tempted to set some aside for an apple pie or apple tart. If you have some time try making a batch of apple butter. We cooked some up in the fall and it was great served on toast, yogurt or pancakes.

Thursday, February 3rd box: Baking with fruit and roasting vegetables

2011-02-04T06:43:00.000-08:00

I have been looking forward to our food box all week! And knowing what was coming just made me more excited.

There was a lot of fruit in this week's box, which is great because we love to eat fruit, but after making an amazing Anjou pear bread recipe last week I am tempted to hide the fruit away and not let anyone eat it. I may just save it all for baking! The navel oranges would be great for this orange yogurt phyllo pastry dessert, bananas foster are my idea of a treat, I could eat this grapefruit pudding cake with a spoon and if the pear bread doesn't interest you how about some pear cake. If you want to get more creative with the fruit you could try orange, lemon and grapefruit marmalade (perfect for using both the oranges and grapefruits), fennel and orange salad (don't you love it when a recipe lets you use two items from your box) or even, wait for it, creamy banana lettuce salad.

Maybe it is the cold and snow, but all I want to do is roast some vegetables. I will be making my favorite roasted cauliflower soup (which doesn't have to be vegan if you use cream or milk), but I was also tempted by roasted cauliflower with cumin and coriander or even the spicy cauliflower recipe. The snap peas from this weeks box are going to tossed into this sesame maple roasted tofu recipe, although they would also be good cooked with ginger or lemon. I am also going to make the campfire potatoes (in the oven not the BBQ), but the potatoes would also be lovely in a scalloped potato and fennel recipe or a kale potato puree.

I have decided to try some different recipes with the zucchini and Swiss chard. I am hoping the kids will like either the cheddar zucchini fritters or cheesy broiled zucchini. I am going to make a rainbow chard pie for dinner with friends this weekend, but I am sure it would be just as good cooked up with garlic and lemon or with roasted beets.

Coming this week: Thurday, February 3rd, 2011

2011-02-01T10:13:00.000-08:00

I just got my email invoice for this week's box. I am very excited by what will be arriving on Thursday and have started to think about what to make. This weeks box has:

navel oranges
bananas
blueberries
Anjou pears
grape tomatoes
grapefruit
zucchini
cauliflower
potatoes
snap peas
rainbow chard

Any ideas for recipes?What would you make with this fabulous organic produce?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

Thursday, January 27th box: soup, more soup and kale my kid will eat

2011-01-28T09:57:00.000-08:00

by Brie

After the great box last week I could not wait for this week's delivery. We ate so well last week! And having the box helped me in coming up with our meal plan for the week. I used what we got and built around it, shopping on Saturday for the extras I needed to supplement my recipes.

This week I am focusing on soups. I am fighting a cold and, well, with the cold weather outside soups are a perfect meal in my mind. The acorn squash and apple soup recipe I made last week was amazing. I took it to dinner with friends and it was a hit. I don't know if it was thanks to the organic apple, the only sweetener, but it was like eating candy! I am tempted to make it again using the butternut squash that came this week. I have also been thinking about trying out some butternut squash soup recipes. I like this one for the combination of orange juice and ginger with the squash.

My all time favorite soup is French onion soup and it was my first thought when I saw the 3 lbs bag of red onions in the box. I have never tried making the soup with red onions, but I found this recipe and I am going to give it a try. If I had more onions I would be adding roasted red onions with butter, honey and balsamic vinegar to my meal plan and making a side of pickled red onions to go with burgers.

I am pretty sure the pint of grape tomatoes we got will be turned into salsa with the fresh cilantro and red pepper that also came this week. My husband loves to made fresh salsa with a vinegar, sugar and garlic vinaigrette. But. But, I may hold off and try these sautéed cherry tomatoes with garlic and basil or baked cherry tomatoes as a side dish one night this week.

The hardest choice this week was deciding how to use the big bunch of kale. I never used to know how to cook kale, but then I discovered a kale pizza recipe and I was hooked. It is really versatile and can use used in place of other greens, like spinach. I have heard good things about baked kale chips, and I will try them one day, but after making a zucchini phyllo pie last week (and my four year old eating three servings) I have decided to try a kale version of spanakopita. If you wanted to you could try making a squash and kale phyllo pie. I am going to see if I can get my girl to eat three servings of these kale phyllo triangles.

The box this week had some broccoli, a big bag of Gala apples, some Anjou pears and Satsuma mandarins/ tangerines. While we are big fruit eaters in the house, and I expect the kids and I could work our way through it all, I have decided to set aside the pears and try making spiced Anjou pear bread. I love raisin bread and thought this would make a great bread to take to visit friends.

First box. First blog post.

2011-01-21T10:07:00.000-08:00

by Brie

I am very excited to be taking over blogging at the Life Organic Blog. Thanks Shannon for all the great recipe ideas you have shared here. I know I will be looking through the archives for suggestions!

I am even more excited with my first box (or Tupperware container) filled with fabulous organic fruit and vegetables. Its arrival late on Thursday couldn't have been better timed. By the end of the week we are running low on groceries and I am searching the freezer trying to remember what the brown thing in the glass container is. Now I have a fridge stocked full of fresh organic produce and I couldn't be happier.

As soon as I saw what was in the box I started wondering how to use everything. I don't have to think hard about the fruit. I predict that before I could ever get around to baking with the fruit it will be consumed by my two young kids. The pint of blueberries will disappear as soon as my four year old daughter gets home from school and we will eat the Granny Smith Apples, Anjou pears and bag of kiwis as snacks throughout the day.

My plan for the lovely looking acorn squash is soup. Mmm, soup. It is perfect weather for soup. I am going to make this recipe, which will also let me use one of the crisp green apples, some shallots and a carrot. The rest of the carrots will be grated and made into carrot cake, topped with cream cheese icing of course, to share with friends this weekend. The carrots are so great looking I am sure my kids would eat them whole.

I am a bit of a purist when it comes to green beans. I like them steamed with some butter and salt. Simple but really my favorite.

The only difficult choice with this week's basket is what to do with a box of crimini mushrooms and spinach bunch. I am tempted to make a cheesy rice and spinach casserole or one of these great spinach recipes from around the world. Even a nice spinach salad with mushrooms and red onion would be nice. But I think I will make these mushroom and spinach calazones using our favorite homemade pizza dough recipe. This should make enough for dinner and have leftovers that can be frozen for lunches.

Organic Harvest Box for December 10 , 2010

2010-12-12T07:44:00.000-08:00

Here is our delicious Harvest Box for this week:

Green Beans! Green beans are a delightful side dish to serve around the holidays, and are easy to incorporate into your Christmas dinner. These green bean recipes are fast and easy to cook, delicious, and good for you. Check out these Green Beans with Lemon and Garlic or tasty Green Beans with Shallots . You can also serve up Green Beans with Onion, or for a little extra *zing* try these Green Beans in Spicy Peanut Sauce. Pan-Fried Tofu with Garlic Green Beans is a good choice for vegetarians, and these Spicy Green Beans with Lime and Cilantro are a lovely accompaniment to an ethnic meal.

Garlic is another Harvest Box item that is wonderful to add to almost any dish over the holidays. Despite what some may say, freshly chopped or diced garlic is far better than the jarred or powder varieties. Nothing tastes as good as fresh garlic! If you have a whole head of garlic, then you haven't really lived until you experience true Roasted Garlic. It's amazing, and there are so many uses for it. For example, you can try this Roasted Garlic Hummus , or make a Roasted Garlic Vinaigrette. Another huge favourite is Sourdough Garlic Bread, which makes a perfect pairing with hot soup or chowder on our cold winter evenings. I came across this Ginger Garlic Paste which can be used in a variety of ways, and I stumbled upon this recipe for Eggplant in Garlic Sauce, which is surely to be a big supper-time hit!

If you're looking for some interesting ways to work with your button mushrooms, you should give Michael's Best Button Mushrooms a go. I promise you will not be disappointed. Mushrooms are like green beans in that they are fast and easy and can be incorporated into so many types of meals. Other fabulous ways to cook with mushrooms include these Herbed Butter Mushrooms with Mozzarella or Spaghetti with Mushrooms and Garlic. Looking for a little mushroom flare? Impress your guests with Tofu and Mushrooms in Oyster Sauce or a Mushroom and Asparagus Risoto!

Organic Harvest Box for December 3, 2010

2010-12-05T07:22:00.000-08:00

Ginger is a fragrant, flavourful, and versatile root or spice. It lends itself well to many different styles of cooking . . . and baking as well. Fresh ginger can be substituted for ground ginger at a ratio of about 6 to 1, although the flavors of fresh and dried ginger are somewhat different. Ginger is often thought to be effective in treating nausea of various kinds.

A popular use for cooking with ginger is to pair it with meat, like in this recipe for Ginger Pork. While pork is especially tasty with ginger, seafood works too, as in something like this Grilled Shrimp with Lemongrass and Ginger. And be sure to try out this Sesame Ginger Chicken Salad as well. For those with a sweet tooth, like ME, nothing beats the old tried and true Ginger Cookie, especially during the holidays. Or for something different why not serve a hot slice of Spiced Apple Ginger Bread to your friends and family on Christmas morning? Another winner on my radar this week is this Pear Ginger Maple Pie - I think the picture speaks for itself!

I'll be the first to admit that as the mother of three young children, endive are not something that are normally on my shopping list. But when they arrive in my Harvest Box, I'm more than happy to find some exotic uses for them! Did you know that an endive is is a leaf vegetable belonging to the daisy family. Endive can be cooked or used raw as appetizers or in many types of salad. A popular favourite is Endive Stuffed with Walnuts and Goat Cheese, and it's lovely to serve as an appetizer before a dinner. Smoked Trout in Endive is a fantastic treat to serve over the holidays, is easy to make and will most definitely impress your guests. As for salads, a few tasty uses for endive include this Apple and Endive Salad, a Warm Endive Salad, or this Endive-Radicchio Salad with Pancetta and Gorgonzola. One last unique idea - fire up a pan and try this Sauteed Endive with Avocado.

Looking for some new uses for that bag of beets? We can help you out. Ever thought of trying Gnocchi with Roasted Beets? If not, you should give it a go, as I can guarantee you will be delightfully surprised. Other delicious meal ideas include Beets with Walnut Garlic Sauce, Beets with Lime Butter, and Beets and Greens Quesadillas. And nothing "beets" a traditional Ukranian Borscht.

Keep it healthy, and enjoy your organic produce this week!

Organic Harvest Box for November 26, 2010

2010-11-27T06:32:00.000-08:00

Another Friday, another beautiful Organic Harvest Box arrives on my doorstep! Check it out:

This week, I felt it was time to revisit the avocado. I love when I see the round, bumpy, greenish-dark skin of an avocado peeking out from inside my Harvest Box. I do, however, seem to get in a rut and use my avocados for the same things over and over again. Our family loves avocado chopped on top of a green salad, or sliced thinly in a cheese and tomato sandwich. To help me broaden my avocado taste buds, I rounded up a variety of different salad recipes this week. What about a Quinoa Salad with Avocado, Radishes and Cucumbers? A couple other light and easy ones are this Cucumber and Avocado Salad and Mango Salad with Black Beans, Avocado and Mint. Another option with fruit included is this Avocado Mandarine Salad. If you're interested in trying some protein with your avocado, check out this Grilled Chicken with Avocado Citrus Sauce or this Grilled Salmon with Avocado Salsa.

Looking to move beyond that plate of celery sticks and see what more those green, tall stalks have to offer? Celery is most definitely an easy, healthy, low glycemic snack. Munching on a snack of Celery with Peanut Butter is a perfect mid-afternoon pick-me-up. But what about a Green Apple, Celery, and Walnut Salad or a Bulgar, Celery, Nectarine Salad as healthy lunch or snack options? Or serve up a delicious dinner of Stir Fried Turkey with Celery and Snow Peas and you will see how easy it is to include celery in a meal. Celery is also fantastic in soups, and two delightful choices are a Raw Creamy Celery Soup or this Chunky Celery Soup.

Although I've written about kale a great deal in the past few months, I still seem to be finding new and interesting recipes on a regular basis. When I'm short on time, I really love this easy recipe for Sauteed Kale with Garlic and Onion. It's an easy and quick side dish that is completely healthy. Around here we love to snack on these Kale Chips that I posted last spring. This week I came across another recipe for Baked Kale (Chips) and they are also delicious (very similar to the other recipe). You can also toss your kale into a regular meal, like in this Red Kale and Cheese Omelet, or this luscious Autumn Harvest Soup with Butternut Squash, Kale, and Farro or Brown Rice. And why not try a Raw Kale Salad for a light meal one evening? I bet you won't be disappointed!

Until next week, enjoy that organic produce!

Organic Harvest Box for November 19, 2010

2010-11-19T18:29:00.000-08:00

Here is a colourful and bright organic Harvest Box for a cold Fall day in November:

Kale - a form of cabbage - is considered to be a highly nutritious vegetable with powerful antioxidant properties. It is also has anti-inflammatory properties. Is is high in beta carotene, Vitamin K, Vitamin C and calcium. And if all that's not enough to sell you on this leafy veggie, how about the fact that it is believed to be full of anti-cancer chemicals as well? That's what I thought. Now go grab that head of kale and get busy cooking!

Kale is lovely in salads, and a delicious one to try is this Kale Salad with Blood Orange and Lemon. It is also a perfect vegetable to serve cooked, like in this Pasta with Black Kale, Carmelized Onions and Parsnip or Polenta with White Beans and Black Kale. And it is also pretty fantastic in soups, and I recommend trying this delightful Butternut Squash, White Beans and Black Kale Soup or a rich Bacon, Tomato, and Kale Soup.

Finished cooking all that kale? Then grab that head of cauliflower and serve up a piping hot bowl of Roasted Cauliflower and Poblano Pepper Soup. And while we're talking roasted cauliflower, why not try this Oven-Roasted Cauliflower with Garlic, Olive Oil, and Lemon from the culinary expert himself, Emeril Lagasse? I also like to cook cauliflower with a little Indian flavour, and I came across a few interesting recipes this week. I love the look of this Cauliflower Sabzi, as well as this simple Curried Cauliflower. And although I had to google "Panch Phoran" because I didn't know what it was (and I eat a lot of Indian food), I'm convinced I'm going to make this Cauliflower Dal with Panch Phoran this week if I get a chance. A final dish I located on my search was this Pasta with Spicy Cauliflower Sauce- perfect for a light weeknight meal.

Green peppers - versatile and easy to cook in just about anything. Throw them on top of your favourite dough and make yourself a Green Pepper Pizza. Got some chicken lying around? Toss your peppers into this Shredded Chicken with Green Pepper. Prefer steak? No problem if you're ready to whip up a Green Pepper Steak. Other yummy dishes include Green Pepper Masala and Green Pepper Chili - both easy but extremely tasty. And be sure to check out this Green Pepper and Tomato Salad from Rachael Ray as it will leave you coming back for more.

Until next week . . . enjoy your organic cooking!

Organic Harvest Box for November 5, 2010

2010-11-06T13:17:00.000-07:00

This week's Organic Harvest Box is full of colourful and nutritious goodies:

I thought I would revisit the good ole' avocado this week. I am always interested in new recipes that incorporate avocado, but the truth be told, I love to eat it plain, or to simply add it to a sandwich. Avocado offers the nutritional benefits of monounsaturated fat, which may help to lower cholesterol. They are also are a good source of potassium, a mineral that helps regulate blood pressure. Some people steer clear of avocado because they worry it is too high in fat, but remember that monounsaturated fat is the "good" kind of fat that your body needs.

Avocados are often enjoyed in salads, sandwiches or other cold meals or snacks. This Avocado and Roasted Corn Salsa is a lovely addition to many meals, including chicken, beef, and even fish. A light and easy meal can be made from these Avocado Salad Wraps which are free from grain products and are gluten-free. Other tasty alternatives are this Avocado Beet Pea Shoot Salad or this Mango, Avocado and Arugula Salad. I stumbled upon this recipe for Carrot, Avocado, and Cilantro Soup and am quite intrigued by it. Also grabbing my eye was this Avocado and Chocolate Shake - and I'm not sure how feel about this. A shake? That you drink? With avocado in it? That seems to bring a whole new level to the term "green smoothie" for me. If you try it, please let me know how you like it!

Spinach is another nutrient-dense food that is full of goodness and so healthy. I try to include it in our diet whenever we can. Spinach is lovely to eat both raw or cooked, and one of the simplest recipes I've ever tried is this Sauteed Spinach from the Food Network. With only a couple of ingredients this is a fast and basic side dish that can be served with any meal. Also delicious is this Spinach with Feta Dressing, with just the right amount of feta to give this dish some zing. If you like spinach in your main dish, then I have definitely got some recipes for you! How about a rich Spinach Bisque Soup? Or a Spinach and Tofu Paneer? Nothing beats a traditional vegetarian Spinach Lasagna, and if you enjoy pasta then you must check out this delicious Angel Hair Pasta in Creamy Spinach Sauce.

Still looking for ideas on how to make those beets just a little more exciting? Well, look no further! Spice up your menu this week with these Spiced Pickled Beets and and you'll never look at this purple-coloured root vegetable the same again. Or better yet, why not try a Red Beet Ravioli or Red Beets on Pasta? Beets are also fantastic in salads, and two great ones are Red Beet, Blue Cheese, and Walnut Salad and Roasted Beet Salad - why not try one this week?

Organic Harvest Box for October 29, 2010

2010-10-30T11:16:00.000-07:00

Another Organic Harvest Box arrived on our doorstep this week! Check out the goodies:

Arugula may look like most other greens out there, but it has a very distinguished and different taste than most. The leafy green has a rich, peppery taste, and has an exceptionally strong flavour. It can be easily used like most other greens, although it is exceptionally tasty tossed on top of pizza.

For example, this Arugula Pizza is easy and delicious. Or how about White Pizzas with Arugula? And feel free to use your imagination as arugula is wonderful on many pizzas, especially those using strong-tasting cheeses. You can also throw some arugula leaves in an Arugula Grilled Cheese and enjoy it with a piping hot bowl of soup. And an Arugula and Orange Salad or Arugula Salad with Honey-Drizzled Peaches make a delightful lunch or light supper. Want to add an extra bit of tang to your weeknight pasta? Make this Arugula Pesto and pour it over your favourite pasta noodles.

I've mentioned numerous times before that my favourite way to incorporate zucchini into our meal plan is to bake Zucchini Chocolate Chip Muffins - they are easy and fairly healthy, and my kids absolutely adore them. Other "fun" ways to add a little zucchini to your life include making Zucchini Fries, Zucchini Chips, or these yummy Zucchini Cakes. These are not the healthiest choices, but are nice treats in moderation. Zucchini fits well into regular meals as well, like this Zucchini Ricotta Frittata, and this Zucchini and Onion Teriyaki.
An interesting way to offer a zucchini-inspired meal would be to serve a bowl of Zucchini Soup with these mouth watering Zucchini Bruschettas. Your guests would not be disappointed!

I find I cook a lot of yams during the period between Thanksgiving and Christmas, so I am always on the look out for new recipes this time of year. And while I'm not a fan of traditional "candied yams", there are many of you who are. In my searches I did come up with three fabulous recipes: Orange Candied Sweet Potatoes, Candied Yams with Apples, and good old Candied Yams with Marshmallows. Yams are always a popular side dish, so why not try Baked Yams or Mango and Almond Yams with one of your main meals? I also like the look of this Molasses Roasted Yams and Sweet Potatoes Medley, or for something with a little Indian flair, add Curried Yams in Coconut Milk to your next weekend meal!

Enjoy your week and Happy Halloween!

Organic Harvest Box for October 22, 2010

2010-10-23T04:37:00.000-07:00

It's time for another colourful, local, organic Harvest Box for October! Take a look:

While there are a variety of different ways to cook baby bok choy, one of the simplest recipes you can find is this one for Easy Garlic Baby Bok Choy that I stumbled up on via You Tube. Fast, easy, and delicious. This can be served as a side dish for almost any meal. I also like this very basic Bok Choy, and if you scroll down you will find a couple other easy recipes on this page. This Baby Bok Choy Stir Fry makes a fantastic weeknight meal and is not time-consuming at all. If you prefer a more ethnic taste, try Baby Bok Choy, as a traditional Chinese side dish, or Baby Bok Choy and Garlic in Sweet Chili Sauce. Another big favourite is Baby Bok Choy with Shiitake Mushroom - a lovely light meal with something for everyone.

Squash is in abundance at this time of year, and their versatility is often overlooked. Why not slice up your butter cup squash and make a delicious Glazed and Roasted Butter Cup Squash? Or serve up a steaming hot bowl of Butter Cup Squash Soup with some fresh, home-made bread? Penne Pasts with Roasted Butter Cup Squash is a delectable treat that will tickle your tastebuds and have you coming back to fill your plate a second time. And if you're keen to use your squash in some non-traditional recipes, what about a Butter Cup Squash Custard? Sounds absolutely fantastic! Don't forget to end your meal with a slice of Butter Cup Squash Coffee Cake . . .

That large root vegetable in your Harvest Box this week is a celeriac root. It is a kind of celery, but also a root vegetable and it can be eaten raw or cooked. It has a celery taste and is often used in soups and stews. A fine example is this Celeriac and Celery Soup. Celeriac root is also enjoyed mashed, as in this Mashed Artichokes, Celeriac Root and Potatoes Recipe. Or it can be sliced thinly and enjoyed as Celeriac Chips! Other options for your celeriac root include this Celeriac and Carrot Salad, a delightful Celeriac Remoulade, or you can add it to these fragrant Roasted Root Vegetables with Rosemary.

Enjoy your Harvest Box!

Organic Harvest Box for October 15, 2010

2010-10-16T17:05:00.000-07:00

Here is our mid-October organic Harvest Box! It looks fantastic ...

Are you struggling for ways to use your beets? I tried to find a variety of different recipes this week, so I'm hoping you'll all try something a little out of your comfort zone! Martha Stewart's Beet Salad with Arugula and Orange is simply fantastic and completely delicious. Another delicious salad is this Beet and Tomato Salad. If you like roasted beets, give these Roasted Beets with Mini-Yogurt Sauce - they are truly amazing. And new to me, but looking positively yummy, is this Creamy Goat Cheese and Beet Green Pasta.

I always enjoy trying new ways of cooking kale, as I'm often pleasantly surprised at how delicious it tastes. This Crispy Kale and Tofu with Brown Rice is a wonderfully healthy meal that can be enjoyed by your entire family. Kale is a pleasing addition to a Tuscan Vegetable Soup, which makes a nice light dinner or a satisfying lunch. Or better yet, try Black-Eyed Peas with Black Kale and enjoy the essence of this delectable flavour. Another option is Bacon, Tomato And Kale Soup, a rich-tasting soup that will have those enjoying your meal coming back for more! And if you're looking to appreciate the taste of kale on its own, be sure to give this recipe for Cavolo Nero (Black Kale) a try.

Carrots are so versatile, and yet I find myself relying on the same couple of recipes all the time. My kids are huge carrot eaters, so I make sure to always have peeled, sliced carrots in a sealed container in our fridge so they are easily accessible for a quick snack. While I've never tried it, I have heard that Creamy Carrot Juice

is delicious and one hundred per cent good for you. Pickled Carrots??? Never tried them but they do sound intriguing. Creamy Carrot Soup, and many varieties of carrot soup, is fantastic and scrumptious this time of year and are perfect as a side dish or appetizer before dinner. If you like to serve carrots as a side dish accompanying your main meal (and many people do) be sure to check out Garlic and Thyme Glazed Carrots , Spicy Braised Carrots, and this Morrocan Carrot Salad. Is that sweet tooth calling out your name lately? Then come forth and satisfy it with this luscious Carrot Cake - you won't be disappointed.

Did Someone Say Pumpkin???

2010-10-14T16:23:00.000-07:00

Take a peek at these amazing pumpkins from Songberry Farm. If this doesn't scream "October" than I don't know what does!

Organic Harvest Box for October 8, 2010

2010-10-10T05:25:00.000-07:00

It's Thanksgiving weekend up here in Canada, and this week's Harvest Box from Life Organic is full of produce for which to be thankful!

I know Autumn is in full swing when my Harvest Box is full of butternut squash, fresh cranberries, and a pumpkin!

Speaking of butternut squash . . . its deep flavour lends itself well to hot, steaming soups. I'm a big fan of this Spicy Butternut Squash Soup and my entire family adores this Apple and Butternut Squash Soup. Both go well as a light supper with fresh bread or sandwiches, or they make for a tasty, filling lunch. I gathered a few more soup recipes that I haven't tried yet, but am hoping to soon. They include this mouth-watering Butternut Squash Soup with Fontina Cheese Crostini, a Spicy Lentil and Roasted Butternut Squash Soup, and this fabulous-looking
Curried Butternut Squash Soup.

You also don't want to miss this Butternut Squash risotto as it makes a wonderful addition to your Thanksgiving table. This Butternut Squash Pie (no shell) is also another Thanksgiving favourite, and I don't think you could go wrong pairing your turkey with a side of Glazed Butternut Squash.

Fresh Cranberries! Perfect for a good old fashioned Cranberry Sauce to be enjoyed by one and all. Cranberries pair well with most of the white meats, and I especially like this Chicken with Cranberries, or this Easy Pork Chop Saute with Cranberries. Roasted Brussels Sprouts with Cranberries is perfect for a holiday weekend, and why not try adorning your Thanksgiving table with these beautiful Sparkling Cranberries? If you've still got a few cranberries lying around after the long weekend, be sure to toss them into these Vegan Chocolate Chip Cookies with Coconut and Cranberries. Delicious!

The sugar pie pumpkin that you received is best for cooking or baking, so be sure not to use that one to carve your jack-o-lantern! Instead, try this tasty Sugar Pie Pumpkin Pie and top it with a dollop of whipped cream. Or really "wow" your Thanksgiving guests with a stunning Pumpkin Mousse Trifle. Entirely new to me is this Pumpkin Pie Dip - sounds interesting and I can imagine it is something my kids would love. On the cooking side of things, this Grilled Pumpkin with Rosemary and Sea Salt is absolutely divine. And, this Moroccan Pumpkin and Lentil Soup is on my radar and will hopefully be making an appearance in our home soon. If you're looking for something really different, why not have a go at Pumpkin with Yogurt and Meat Sauce (Habeas Brulee)?

Happy Thanksgiving weekend to you all!

Organic Harvest Box for October 1, 2010

2010-10-02T12:18:00.000-07:00

Another beautiful Fall organic Harvest Box this week! Full of delicious goodness . . .

Earlier this week Tasha passed on some great recipes for your mustard greens, so be sure to check them out.

And what about that gorgeous head of cabbage? For something with a little flare, why not try this Spiced Red Cabbage? Cabbage lends itself beautifully to salads and slaws, and both this Red Cabbage Salad and Crispy Red Cabbage Salad are definite winners. I also like this Red Cabbage Tomato Slaw. A chilly fall night begs for Red Cabbage Soup, especially nice this time of year. And this Red Cabbage, Green Bean, and Pasta Salad with Yogurt Dressing offers up something a little different. Are you a fan of Pickled Cabbage? Try this recipe out and let us know what you think of it!

Let's talk leeks! I've grown more and more fond of leeks over the past few years, as I have branched out and tried new and tasty recipes. Leeks, part of the onion family, have a mild onion taste but are less bitter than scallions. The part of the leeks that are edible are the bundle of leaf sheaths known as the stem or stalk. After they are cleaned (very carefully!) they can be chopped and added to a variety of recipes.

For example, who could resist this Leek, Ricotta and Lemon Flatbread? Or a Leek and Thyme Tart? Both of these would be perfect for lunch or alongside a hearty soup or stew at dinner. I have tried Roasted Leeks a few times, and they were delicious. And, I found this dish with Fried Leeks with Sweet and Sour Red Pepper and thought it looked quite interesting. Also on my radar was this Leek Pasta - another I have not tried but am interested in tasting.

Leeks are fabulous in soups . . . especially something like this Summer Squash and Leek Puree. But if you're a regular reader of mine, you'll know my family's personal favourite is Potato Leek Soup not the healthiest option, but so rich and delicious a small bowl is like a little taste of heaven! I haven't served it to anyone who didn't fall in love with it - and I make it often.

Moving on to cauliflower. I posted last winter about my success with Simple Roasted Cauliflower, and we still choose that recipe most of the time. Summer picnics and barbecues are a great time to try out this Broccoli and Cauliflower Salad - it packs well and tastes delicious a few hours later. I think these Cauliflower Pakoras with Cilantro Mint Sauce would be a big hit in my house, and I'm also anxious to try Garlicky Braised Cauliflower with Capers. Another healthy choice is this Spring Frittata with Cauliflower and Green Beans. And for those conscious of their weight or trying to cut back on carbs, dishes like these Cauliflower Mashed Potatoes and Cauliflower and Green Onion Mash are wonderful alternatives to a heavier, potato-based side dish. And, yes, they really taste amazing!

Enjoy your week . . . and happy tasting!

Mustard Greens and B.Good Cookies

2010-09-29T15:04:00.000-07:00

Think you can't cut the mustard?

Here are some links that might help to change your mind about the local greens Ferme la Rosée is offering us in your box this week:

Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes

Curried Chicken with Kabocha Squash & Mustard Green

Simple Mustard Greens

Four Easy Ways To Go (Mustard) Green

Mustard Greens and Pumpkin Pasta

Balsamic-Glazed Chickpeas and Mustard Greens

Sauté of Cauliflower and Mustard Greens with Peanuts

North African Chickpea and Kale Soup

Did somebody say COOKIES!

Just to sweeten the deal....we have just introduced B.Good cookies this week to our list of items to "Add to Your Order". You can add a dozen of any of the ten mouth-watering varieties (three gluten-free) to your 'standing order' if you would like to receive them regularly, or to your 'current order' if you would like to give them a try this week. A full list of ingredients will pop up if you double click on any variety online.

For more information on B.Good cookies and the street vendor himself, check out this article at Apt 613!

Organic Harvest Box for September 24, 2010

2010-09-25T08:13:00.000-07:00

This week's harvest box is full of fresh, local goodies!

You know Fall is here when a delightful green acorn squash arrives on your doorstep! I adore squash of all types, and acorn squash is a particular favourite in our home. This green winter squash has sweet, yellow-orange flesh and is wonderfully versatile. Soup is a great place to start and you can't beat this Roasted Apple and Acorn Squash Soup - especially if you have a kitchen full of fresh harvest apples lying around. A cold weather favourite of many is Stuffed Acorn Squash, and another autumn pleasure is Baked Acorn Squash with Brown Sugar and Butter. A wonderful way to truly enjoy an acorn squash's sweet and rich flavour is this Sweet Roasted Acorn Squash.

If you're looking for something new and different for your squash, take a look at this recipe for Creamed Oysters in Acorn Squash - definitely sounds interesting! Also big hits are this Penne with Acorn Squash and Pancetta and Acorn Squash and Sage Mac 'n Cheese. The mac and cheese dish is always a huge hit with kids.

Ready to grab that bag of summer squash and get going? Why not slice up those fresh turnips and toss them into a Summer Turnip Slaw? Or for something with a little bit of kick, serve these Turnip Fries with a main weeknight meal. A cool fall evening begs for a batch of Turnip Soup and for added flavour, serve it with these Carrot and Turnip Buns. Braised Turnips with Mustard Sauce are absolutely delicious and this Potato and Turnip au Gratin is also mouth-watering.

Fall brings forth another harvest of luscious, crisp apples! We currently have dozens in our house, and I'm excited to get down to the business of cooking with them. First off, I suggest you take a look at these ten fantastic apple recipes - I guarantee they will not disappoint. Everyone has their own favourite apple recipes, often tried and true from old family recipe books. Why not challenge yourself to try something new this year? I've compiled a lovely list to get you started.

Grab your best cast iron pan and start working on this Apple Bake - it's not difficult at all and will have everyone coming back for seconds. Enjoy a steaming cup of coffee or tea while you nibble on these Apple Buttermilk Bread or Muffins and you won't regret it. This Vegan Apple Cake is a healthier alternative. These Maple Glazed Baked Apples are chock-full of raisins and brimming with flavour. And who can say no to a heavenly Apple Crepe? Two of my kids' favourites are good old fashioned Apple Crisp and Apple Pie. Topped with fresh whipped cream, of course! And I'm sure I've found the best Crock Pot Applesauce recipe around . . . I've been making this one for the past three years and never have enough to last more than a day or two.

Enjoy your fall harvest box this week!

Organic Harvest Box for September 17, 2010

2010-09-17T17:22:00.000-07:00

Here's a quick look inside this week's Organic Harvest Box:

A few years ago I had never seen a piece of fruit with a papery, light-weight covering. And then I was introduced to ground cherries! Ground cherries come from a small shrub similar to the common tomato, and can be grown as an annual or perennial. This tiny round fruit can be eaten raw, used in salads, tossed in desserts, or used as a flavoring. It is also fantastic in jams and jellies. Ground cherries are decadent when dipped in melted chocolate. And did you know they can also be dried and eaten? Yes, they can!

So I set off on a mission to gather some good quality ground cherry recipes for you. At the top of my list: this Ground Cherry Pie and this Ground Cherry Clafoutis. These small cherries lend themselves well to baking, but sometimes the key is making sure you have enough with which to bake. Another fabulous dessert to try are these Poached Ground Cherries. Fancy a good jam once in a while on your morning toast? Give this Ground Cherry Jam a go and be sure to let me know if you test it out, I'd love to know how it tastes! And I see endless possibilities for this Ground Cherry Sauce.

Like many, I was not a fan of brussels sprouts for a large portion of my life. I can pretty much guarantee that once you taste brussels sprouts cooked properly - in a suitable recipe - you will thoroughly enjoy them. A good place for you to start is with these Roasted Brussels Sprouts from Simply Recipes. And then I found an even better site to see each how-to step in making Roasted Brussels Sprouts - check it out, it's worth the click! Another simple, but tasty, method in which to try brussels sprouts is Sauteed Brussels Sprouts.

To awaken the true chef inside you (or for hard core foodies) you may want to try Braised Brussels Sprouts with Pancetta, Shredded Brussels Sprouts and Apples, Brussels Sprouts with Bacon, Shallots and Figs, or this fantastic and delicious Brussels Sprouts with Walnuts from celebrity chef Emeril Lagasse.

I was all set to write about leeks this week, but I decided I'd hold off another week or two since I know that more are on the way! So instead, I'm talking cilantro.

Nothing beats fresh cilantro - it is widely used and is a part of many salad and pasta recipes. I tried to gather a few different uses for cilantro this week, recipes you may not have thought of before.

You can read about cilantro here and check out some interesting recipes - cilantro pesto, cilantro rice, etc. I like the looks of this Tomato and Onion Relish with Cilantro Chutney and think it would compliment a variety of different meals. I've tried this Avocado Salad with Cilantro-Lime Vinaigrette and it does not disappoint. A decadent Lime Cilantro Butter Sauce is a wonderful topping to many meats or vegetable dishes. I am anxious to try this Thai Grilled Chicken with Cilantro Dipping Sauce because I have a hunch my whole family will enjoy it (my children will eat anything that is associated with any kind of "dipping sauce"). And most interesting recipe of the week? Definitely this Carrot, Avocado and Cilantro Soup - a mix of tastes I had never considered before, in a soup I suspect is out of this world! Until next week, happy organic munching!

Organic Harvest Box for September 10, 2010

2010-09-11T06:48:00.000-07:00

Check out this week's Harvest Box from Life Organic:

It's the second week of September and there is a cool breeze in the air in the mornings now! Fall is definitely not far away, and it's almost time to get excited about cooking up some delicious autumn meals. In a last ditch effort to enjoy the last few days/weeks of summer, I'm dedicating this post to fresh salads.

Fresh local tomatoes are perfect this time of year, and plentiful in this area. There are countless numbers of ways to create simple and nutritious tomato salads. For one, this Easy Tomato Salad. Nothing beats the simple and look and taste of a Caprese Salad - mozzarella, tomato and basil never tasted so good. Strong cheeses are a wonderful compliment to tomatoes, and I love this Tomato Blue Cheese Salad. And if you have the time and want to taste something amazing, try this Tomato and Goat Cheese Tart from the Barefoot Contessa herself, Ina Garten.

My family loves a very basic Tomato and Avocado Salad. It's easy to make - on a large plate, arrange about 2 pounds of assorted tomatoes sliced or halved. Add 1 avocado, halved, pitted, peeled and sliced. Drizzle with extra-virgin olive oil and season with coarse salt and ground pepper. A few drops of balsamic vinegar is also delicious!

Ready to grab that luscious green head of broccoli and get busy? There are different styles of Broccoli Salad, from this Tangy Broccoli Salad to this absolutely delicious Broccoli Salad from chef Jamie Oliver. Often a broccoli salad is laden with oils or mayonnaise, making it a less-than-healthy choice, so if you're looking for lighter fare, try this fantastic Broccoli Quinoa Salad and feel no guilt when you eat it.

Is it time for beet salad?? Of course it is! Beets bitter taste lends themselves to a number of different salad choices. Like a fresh Pecan Beet Salad or Roasted Beet Salad with Goat Cheese and Cashews. Even better is this Mediterranean Beet Salad with Feta. Fancy roasted beets? Check out this Roasted Beet Salad with Barley, Feta and Red Onion or this tangy Roasted Beet Salad with Oranges.

As the evenings get cooler you may feel ready to serve up a Perfect Roast Chicken, which is a wonderful way to use up fresh local carrots, onion, fennel and herbs. This roast chicken recipe from Ina Garten is one of the best out there. It makes a delicious, moist chicken that can serve your family dinner for several nights.

When you are done with your wonderful roast chicken meal, save the chicken carcass and use it to whip up a delicious stock. I use Ina's Chicken Stock recipe, except where she says to use an entire chicken I just use the bones and leftovers from the one I just cooked. You can throw in any veggies you have at home, as you certainly don't need to use the exact ones the recipe calls for. I then like to freeze the stock in ziploc bags so they lay flat in my freezer, leaving more room for other delicious meals!

Organic Harvest Box for September 3, 2010

2010-09-05T04:29:00.000-07:00

It's been a quiet summer here on the Life Organic Blog, mostly because I have been away or busy for most of the summer. I'm hoping to get weekly recipes and tips moving again, because I figure it's almost time for fall, and back to school and work for many. Who can't use a few extra tips???

This week's Harvest Box looks fantastic - full of local, organic produce at its best this time of year. We'll be back next week with photos, I ran into some technical difficulties this week.

Red Leaf Lettuce - I love it. For some reason, this is by far my favourite type of lettuce. I love it squished into a thick sandwich, exploding from a giant bowl of salad, or used as a garnish with a delicious fall meal. I serve a green salad with red leaf lettuce almost every night with dinner. I came across this fabulous resource with great tips on how to refrigerate red leaf lettuce , so be sure to check it out! It's very helpful. Also be sure to take a look at this Red Leaf Lettuce Salad. If you're looking for something for the more discerning palate, try this Leaf Lettuce Salad with Goat Cheese Stuffed Pears. Other tasty salad choices include this Red Leaf, Pear, and Walnut Salad or Martha Stewart's Red Leaf Salad with Roasted Sweet Potatoes. And don't forget that there is really nothing simpler and tastier than a basic leaf lettuce salad with local cucumbers or tomatoes and a little olive oil on top!

Sometimes I am looking for something a little different to try with my chard. I came across this Pasta with Swiss Chard recipe and am looking forward to trying it. Be sure to check out this website with detailed info on Coloured Chards, including storage and uses, plus a delicious recipe for Swiss Chard and Goat Cheese Galette. It looks absolutely delicious!

If you're a real foodie, check out this recipe for Grilled Madras Razor Clams with Sautéed Rainbow Chard and Cornish New Potatoes - now that would be impressive to serve for dinner one night. Coloured chard can be served quickly and easily, and doesn't need to be "fancy" to taste great. Try this Swiss Chard with Raisins and Pine Nuts or Curried Rainbow Swiss Chard - they are fast and delicious, and full of nutritional value.

I am sometimes at a loss for what to do with an eggplant - and nothing beats a local, organic eggplant! I enjoy them cooked a variety of ways, but I find my children usually have issues with the texture. What about a good ole' Grilled Eggplant Panini - it makes a healthy lunch or even a nice light dinner with a salad. Barbecue season is still in full swing, so why not try this Grilled Eggplant with Korean Barbecue Sauce? This Curried Eggplant, Lentil, and Quinoa Burgers with Onion-Pepper Relish also promises not to disappoint. Prefer it baked? Give this Oven-Baked Breaded Eggplant a go and watch everyone gobble it up. And, last but not least, check out this recipe for Broiled Summer Eggplant - which includes three very important eggplant rules that you don't want to miss (including whether or not to refrigerate eggplant - I certainly didn't know I wasn't supposed to keep it in the fridge!).

Organic Harvest Box for June 25, 2010

2010-06-27T09:16:00.000-07:00

Check out this week's luscious Harvest Box! It looks delicious . . .

Did you know that you can use your broccolette almost anywhere you would normally use broccoli? Yes, it's true! Broccolette is as versatile as its cruciferous sister, broccoli. Try it stir-fried in this easy Stir-fried Broccolette and Cashews, or sauteed in a Broccolette Saute. It's easy to add to any pasta dish, and I especially like this Bowties and Spicy Broccolette. And nothing says summer like a Warm Broccolette Salad on a mid-summer night's eve. For something a little bit out of the ordinary, check out this interesting Hunanese Smoky Bacon with Bean Curd and Broccolette.

Acorn squash in summer, you ask? Why of course! Fire up your barbecue and try your hand at Grilled Acorn Squash, you may never want to eat it any other way. This Grilled Acorn Squash with Balsamic Drizzle is similar, and also looks fantastic. And I have a feeling this BBQ Acorn Squash with a Brown Sugar Glaze will not disappoint. Like to stick to the more traditional method of baking acorn squash? Check out this very helpful video for Maple Glazed Baked Acorn Squash for step-by-step instructions and a fabulous recipe.

Fresh lettuce simply can't be beat this time of year. We love all types of lettuce, especially romaine. On hot summer nights I often serve a light grilled meat with just a salad, or even a large salad as a meal. I put together a nice list of some favourite romaine-based summer salads for you. If you have a special one you'd like to add, be sure to leave us a comment!

Chicken-Romaine Salad

BLT Salad with Basil Mayo Dressing

Gorgonzola Walnut Salad

Southwest Steak and Salsa Salad

Grilled Chicken Caesar Salad

Romaine Salad with Lemon Thyme Vinaigrette

Organice Harvest Box for June 18, 2010

2010-06-20T13:58:00.000-07:00

We are missing our Harvest Box photo this week because we took our family camping this weekend and I had a neighbour bring my box inside for me on Friday night. She had all my goodies packed away in my fridge, so I wasn't able to snap a picture for you! It was hot and humid on Friday, so I made sure she came by to bring my food in as soon as it was delivered (my cooler was not available, since we had it with us on our camping trip). If you will not be home when your Harvest Box is delivered, please leave a cooler on your doorstep and your driver will be happy to place the contents of your box inside. Fresh, local produce can wilt and go bad in a short time in hot, Ottawa summer weather.

Before I started receiving the Life Organic delivery service over two years ago, I had no idea what a garlic scape was. And then one lovely day in June I received these curly delights in my Harvest Box.

Yes, these green, curly ribbon-like "things" are garlic scapes. The garlic scape is the "stem"' from which the seed head of a garlic bulb is formed. As the bulb grows and matures, the stem, or stalk, also begins to lengthen. Over time the scape begins to curve. Garlic scapes taste garlicky but have a fresh, green flavouring. They can be used in a variety of dishes, especially where you would want a garlic flavour. A garlic scape is less strong and has less "bite" than regular garlic cloves.

In the past I have most often used my garlic scapes in pesto - it is delicious, light, and a delightful addition to any pasta. I usually use this Garlic Scape Pesto recipe, but any variation will do, and it is usually best to fiddle with the recipe until you find something that you love. I am planning on trying Kalyn's Garlic Scape Pesto this year, as I've been so pleased and impressed with many of her recipes over the past few months.

For an easy, quick appetizer, try making this White Bean and Garlic Scape Dip - the flavour is fantastic and it is a hit at most parties and get-togethers. I am also intrigued by this recipe for Creamy Garlic Scape Soup and would love to try it out if I have enough garlic scapes to go around this week! Great for the barbecue, these Grilled Garlic Scapes are something easy to add to a weeknight meal. More of a pizza lover? Give this Garlic Scape And Ricotta Pizza a go and wow your friends and family. And if you fancy yourself an egg connoisseur, please let me know if you get an opportunity to try out these Zucchini Eggs. They look delicious!

And while we're on the topic of pesto, let's talk about your basil plant! Nothing tastes like fresh basil, and once you go fresh, you will never go back to the dried stuff in a jar (well, unless you absolutely have to). It is easy to keep your basil plant alive - so don't fret if you're not an expert gardener. Basil likes lots of sunlight, and lots of water - keep the soil moist and water it often. If the plant starts to flower, just pinch the bulbs off and your plant will keep growing and growing.

Fresh basil is most often associated with thoughts of home-made pesto. And if you want to try the good stuff, I urge you to give this Homemade Pesto Recipe a go. You'll love it! I tend to chop up basil and throw it in almost anything I'm cooking - pasta dishes, grilled chicken or fish, salads, etc. You can really enjoy the flavour of fresh basil in a simple Caprese Salad, although basil lends itself well to many salad types. This basic Tomato and Basil Crostini is a great appetizer or lunch addition, and the pairing of tomato and basil simply can't be beat. Which is why basil goes so well with so many tomato pasta dishes. For something a little unique, try this Mixed Fresh Herb Pasta.

Looking for something a little different . . . spectacular, maybe? Serve up this Boursin Burger and be ready to be the talk of all your friends - and be sure to have enough on hand for everyone to have seconds. And I just love the sound of these Lemon Basil Snaps - what a beautiful addition to such a light cookie. If I get a chance to make these this week I will most definitely take pictures and share.

Enjoy your produce and have a wonderful week!

Organic Harvest Box for June 12, 2010

2010-06-14T10:44:00.001-07:00

Take a peek at your Organic Harvest box this week! Looks delicious . . .

Don't you just love fresh cantaloupe? This type of melon is extremely nutrient-packed, yet has very few calories. It is highly concentrated with beta-carotene, folic acid, potassium, vitamin C, as well as dietary fibre. It is also one of the very few fruits that has a high level of vitamin B complex, B1 (thiamine), B3 (niacin), B5 (pantothenic acid), and B6 (pyridoxine). Cantaloupe is rich in anti-oxidants that help prevent cancer and heart disease.

So, what better reason to grab a knife and start slicing your melon in half?

Melon can can be enjoyed simply, with very few additional ingredients needed to enjoy it's luscious flavour, as in this Melon with White Wine recipe. Cantaloupe is a superb addition to salads, and I suggest trying this Cucumber Cantaloupe Salad and or this Cantaloupe Salad (which uses the actual cantaloupe body for the bowl!).

If you fancy something sweet, then why not fire up your barbecue and try Grilled Cantaloupe with Honey Ginger Blueberry Sauce? It looks divine! A sure winner to serve after a light grilled dinner. Or try these Crepes with Proscuitto, Brie and Cantaloupe - a fantastic idea for a brunch or late weekend breakfast. And these Cantaloupe Ice Pops? A success with my kids - an icy cold and healthy treat for summer!

How do you like to eat your green beans? Some of my favourite choices are just using them as a simple side dish to one of our main meals - like Sesame Green Beans or Green Beans with Almonds - both are fast, easy, and tasty! Green beans lend themselves well to salads too, and I found a few this week that had me drooling. What about a Green Bean, Corn, and Tomato Salad, a Fresh Bean Salad, or this Fennel and Radish Salad ? But what had me drooling most of all this week was this recipe for Green Beans with Goat Cheese, Cranberries, and Bacon - hard to disagree that bacon would be a wonderful addition to green beans!

I have not personally ever been a fan of radishes. So, I am always on the hunt for recipes that incorporate radishes in fun and innovative ways - but that they TASTE good. Since I love snap peas, I am thinking of trying these Sugar Snap Peas with Radishes. And I am even open to giving this Roasted Radish with Soy Sauce and Roasted Sesame Seeds a whirl. I like the looks of this East-Meets-West Chicken Tostada Salad, as well as these Mixed Greens and Radish Salad with Feta Cheese. Hoping to try one of them this week!

Any suggestions, feedback, or recipes you would like to share are always welcome!! Enjoy your week.

Organic Harvest Box for June 4, 2010

2010-06-05T00:00:00.000-07:00

This week's Organic Harvest Box is as inviting as ever! Nothing says spring (and almost summer!) like a beautiful box of fresh organic produce. Take a look:

Spinach is one of the most versatile and delicious greens out there. It is packed full of Vitamin K, as well as carotenoids like beta-carotene, lutein, and zeaxanthin. A good supply of vitamins B6 and C may help put you in a good mood, as both play vital roles in the production of neurotransmitters like dopamine and serotonin. Not convinced yet? Spinach is also an excellent source of folate, known to protect against birth defects, and it also helps prevent cancers of the cervix and lungs. It can also work with vitamin B6 to protect against heart disease.

So there you go! Grab yourself a big spinach salad and dig in.

Salads are still just about my favourite way to eat spinach. Many people are not aware of the vast array of possibilities for spinach salads - they do not have to be dull and boring! I've compiled a great list for you this week, and I urge you to try at least one of these super salads and report back with your results:

Strawberry Spinach Salad with Almonds and Dill

Spinach Salad with Poached Eggs

Wilted Spinach Salad with Chickpeas

Sassa's Spinach Salad

Spinach Salad with Mushroom and Parmesan

Spinach Salad with Bacon and Feta

Really not a salad fanatic like I am??? Toss your spinach into a batch of this Spinach and Basil Pesto or simply turn your greens into a delightful side dish and serve up this Sauteed Spinach.

I get the Kraft Canada magazine in the mail several times a year - they send one out for each season, and there are often a couple recipes I try out of each book. They are free and you can sign up for the service at their web site. This week I tried this Mexicana Chopped Salad and this Peaches and Greens Salad and both were welcome additions to my lunch time routine. I often substitute the prepackaged ingredients for those I make myself at home - especially the Kraft salad dressings as they are often high in sugar. I'm making a few tweaks to this Broccoli Salad this weekend and am taking it to a potluck barbecue.

Blueberries - what can I say? We love them at our house. I've slowly been experimenting with main meal recipes that incorporate blueberries - although often the blueberries get gobbled up as soon as I wash them by three pairs of little tiny hands in my house. However, I'm really hoping to try this Grilled Chicken with Blueberry-Basil Salsa this week. For lighter fare, I like the looks of this Summer Salad with Blueberries or a Chilled Blueberry Soup. And who can say no to a piece of steaming hot Blueberry Coffee Cake or a slice of Blueberry Breakfast Bake?

Fresh spring asparagus is another of our regular favourites. I rarely get to experiment with dark, green stalks because I tend to grill them up on the barbecue, sprinkle them with olive oil, lemon, and salt and pepper, and eat an entire bunch at once. But, just for you, I've gathered together a nice list of asparagus choices for you this week:

Asparagus and Crab Salad

Asparagus and Cucumber Vinaigrette

Asparagus with Mustard-Herb Vinaigrette

Roasted Asparagus with Capers and Lemon

Quinoa with Tofu and Asparagus

Grilled Vegetable Wrap

Looking to try something new with your avocado this week? Guacamole not cuttin' it for you? Why not experiment with these Glazed Chocolate-Avocado Cupcakes? For a healthy lunch choice, dig into these Mango Avocado Rolls or serve up this tangy Asian Spinach Salad with Marinated Mushrooms.

Happy organic eating to you all!

Organic Harvest Box for May 28, 2010

2010-05-29T17:49:00.000-07:00

Due to some technical difficulties with my home computer, I am unable to upload this week's photo of the Harvest Box.

***As the weather gets warmer and your Harvest Box arrives on hot days, be sure to leave a cooler at your front door so Life Organic can leave your Harvest Box items inside it to keep them cool and fresh. ***

One of my favourite recipes from last week was the delightful Fruity Spinach Salad. I made it and this was a tasty, fresh salad that I served along grilled chicken - I thought the taste was refreshing and light, and I'll definitely be making it again soon!

I've been in the market for some new and interesting ways to use our broccoli. I've mentioned before that our kids all love broccoli and will eat it many ways, but I'm trying to branch out a bit form our regular broccoli fare. I scoped out this Steamed Broccoli with Almonds, Lemon Zest and Red Pepper Flakes and think it will be lovely as a side dish to one of our meals this week. I also like this Couscous Salad with Broccoli and Raisins as a delicious and healthy lunch choice. And although my kids are typical mac and cheese lovers, I'm not sure how they'd react to Broccoli and Cheddar Macaroni and Cheese but if I am brave enough I will give it a shot! And I certainly don't think you could go wrong with these Broccoli and Cheese Smashed Potatoes - a perfect addition to any meal.

Why not try this weeks greens in a Mixed Greens Salad with Yellow Pepper Vinaigrette? Or for some Asian flare, try a Crispy Noodles Salad with Sweet and Sour Dressing.

Feeling lost with your big bag of yams? Try this Yam and Zucchini Green Powerhouse - a nutrient-packed recipe that will have you coming back for seconds. Or fire up your barbecue and try these Smokey Chicken Skewers with Bacon-Wrapped Sweet Potato Kabobs - I hope I get a chance to make these for my husband, as I'm pretty sure I can sell him on the "bacon-wrapped" alone! I like the sound of these Crispy Yam Fries as we are all fans of sweet potato and yam fries, and this one has an Indian flavour! And if you like the above kabob recipe but would like something slightly healthier, try these fantastic Yam Kabobs for a warm evening treat.

Has chard got you stumped? Serve up a plate of this Chickpeas and Chard and you'll be stumped no more! An easy favourite in my home is basic Sauteed Chard - I find it quick, easy, and tasty and I can serve it as a side to almost any meal I'm making. Never though of using your chard in a salad? Well you should!! Try a Chard Salad with Rasberry Dressing or this Colourful Chard and Bean Salad and you may be surprised by how much you like it.

Organic Harvest Box for May 21, 2010

2010-05-22T17:23:00.000-07:00

Let's have a look inside our tasty Organic Harvest Box this week:

I found this recipe for a Fruity Spinach Salad in my inbox this week and am really excited to try it. It looks easy and delicious, and is something I can eat on the South Beach diet. I'm truly addicted to my lunch time salads now, and my goal is to branch out over the summer months to try new combinations of vegetables and fruits together. I don't want to get bored, so the key is mixing it up and keeping it a little exciting!

I recommend this Spicy Curried Spinach Open Omelet if you're in the mood for something new for breakfast or brunch. This omelet has some zing and is full of healthy goodness. Serve it this holiday long weekend and impress your friends and family!

If you have an ice cream machine at home (I, unfortunately, do not) then I most definitely suggest you try whipping a batch of Strawberry Ice Cream for some Victoria Day weekend fun. You'll need to freeze your strawberries first, or else use frozen strawberries from your freezer. Another fun and easy berry dessert is this Charred Eggy Bread with Strawberries and Honey - something fun to grill up on the barbecue and enjoy with your strawberries. I also like the look of this Strawberry Orange Salad - another I'm adding to my "must try" list for the next week or two. And if you're not trying to lose weight this week, why not get that baker's apron dirty and throw together this Strawberry Rhubarb Pie (with lattice crust) or this one (with one crust). Be sure to report back and let us know how it turns out - strawberry rhubarb pie was something I enjoyed as as a child, and it really takes a special cook to be able to make it just right!

Do you like to use your red or green peppers for stuffed pepper recipes? Stuffed peppers are delicious and often healthy, and are a simple way to really impress your dinner guests (or your kids . . . or your mother, you know what I mean). If you're new to this type of cooking, try out this recipe for Stuffed Peppers or these Stuffed Bell Peppers. I came across this recipe for Green Pepper Relish and think it looks worth every bit of effort it likely takes. But if you like to keep it simple, nothing beats a summer Red and Green Pepper Salad - easy, healthy, and too tasty for words.

Ready to try something a little out of the ordinary with this week's tomatoes? Why not ditch your regular jarred salsa from the store and make this Grilled Tomato Salsa - it's simple and adds a kick to any salsa-deserving meal or appetizer. I guarantee you'll never go back to store bought after making your own. Also new this week is this Tomato and Fennel Salad with Barbecued Fish and Fried Eggs with Tomato, Watercress, and Breadcrumbs. And for those looking to enjoy a tomato's flavour all on its own, add this Tomato and Basil Salad to your long weekend fare.

I absolutely love this Broccoli Salad from Jamie Oliver - it gets raved about every time I serve it. I love adding broccoli to salads in the warmer months. But since my family seems to adore broccoli served with pasta, I hope to try this Quick Vegetable Pasta and maybe even this Penne with Broccoli to share with them.

Enjoy your long weekend and be sure to gobble up your harvest box treasures!

Organic Harvest Box for May 14, 2010

2010-05-14T12:09:00.000-07:00

Here is this week's Harvest Box, full of fresh spring goodies!

There are weeks when I never get around to doing anything special with my tomatoes. I love slicing them and adding them to basically any type of sandwich, or tossing them on top of a salad. And there's nothing tastier than a plate of sliced tomatoes drizzled with Basil Vinaigrette (for Drizzling Over Tomatoes). This vinaigrette is so flavourful, it will knock your socks off!

If you enjoy roasted tomatoes, try this recipe for Whole Roasted Tomatoes, it is fantastic and easy to do. I'm also a lover of this Zucchini Salad with Tomato and Basil and have this Tomato and Shrimp Pasta with Feta as well as this Kale, Mushroom, and Tomato Saute on my radar for upcoming meals. And nothing says spring to me like fresh Spicy Tomato Salsa - I like to bring a bowl to the dinners and barbecues I attend all summer long . . . usually makes me the hit of the party!

Remember that anytime you come across a recipe that requires canned tomatoes, it is always easy to substitute fresh ones. And don't throw those tomatoes in the crisper in your fridge, leave them on the counter - they ripen better and will taste far superior.

Fresh local asparagus is another springtime favourite at our home. Asparagus is a veggie you can easily incorporate into a main meal, like this Risotto with Asparagus. It's divine in salads like this Asparagus, Cherry Tomato, Olive and Feta Salad and this Asparagus and Crab Salad. You can also make Creamy Spring Asparagus Soup, or throw those stalks right on your barbecue and serve Grilled Asparagus with Parmesan alongside your main dish.

If you're willing to try something different with your chard this week, why not get some use out of those gorgeous stems and make these Baked Swiss Chard Stems? Or toss that chard into Swiss Chard Tuna Salad, and layer it on some crusty bread. I think my favourite find of the week has to be these Swiss Chard and Mushroom Squares, so if I get a chance to make them I will be sure to post some pictures! I also like the sound of this Swiss Chard-Stuffed Flank Steak and think Swiss Chard with Shallots would be a welcome addition to any spring-time meal.

Until next week, enjoy your harvest box!

Roasted Asparagus Wrapped in Ham

2010-05-13T00:00:00.000-07:00

Here is another one of Kalyn's fabulous recipes. I tried this Roasted Asparagus Wrapped in Ham out for Mother's Day on Sunday and all who ate these, loved them!

It is simple, fast, and delicious!

Grab some asparagus and cut the ends off. Wrap each piece of asparagus in a slice of ham. Place them on a baking tray to stick in your oven. A toothpick will hold the ham in place.

Bake at 400 for about 10-15 minutes.

Enjoy and serve as is or with mustard for a dipping sauce.

Salt and Vinegar Kale Chips

2010-05-11T11:03:00.001-07:00

I found Kalyn's recipe for Kale Chips when I was perusing her site for South Beach diet recipes. We made them yesterday afternoon . . . and the entire tray was gone in about 2 minutes! Even my kids ate them. They were FANTASTIC.

This recipe is almost exactly like the recipe on her blog.

one small bunch of kale, about 6 oz.
1 T extra-virgin olive oil
1 T vinegar (any vinegar you like will work)
sea salt to taste

Preheat oven to 300.

Cut kale from stalks and tear into small pieces (chip-sized is good!). Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.

Put kale pieces into a large Ziploc bag. Add half of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly "massaged."

Open the Ziploc bag and sprinkle the 1 T vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves.

Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. Be sure to check them every 10 minutes or so, to make sure they aren't over-cooked.

When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.

My husband was suggesting we try other flavours next time, so I think we'll give it a go!

Let me know if you give this a try - I can assure you, you will not be disappointed!

Organic Harvest Box for May 7, 2010

2010-05-07T18:47:00.000-07:00

Another gorgeous looking Organic Harvest Box is here!

I managed to survive my first full week of the South Beach Diet. Although I was not entirely "unhealthy" to begin with, the biggest change in my diet is the cutting out of sugar and carbs and the increase of protein and vegetables. So far so good, I am feeling much more energetic than I expected, and have fewer cravings too. So stick with me while I focus on a fabulous blog this week, Kalyn's Kitchen, (I have linked to a number of her recipes in the past) and post mostly recipes I found on her fantastic site.

Mmmmmmm . . . mangoes! Get ready for the fresh taste of spring with a Mango Salad with Black Beans, Avocado & Mint, or try this Mango Salsa with Red Bell Pepper. Mango salsas are so easy to make, and are a delicious addition to so many types of food (fish, chicken, beef, even your nacho chips). Check out Kalyn's Roasted Tilapia with Black Bean, Mango, Lime & Cilantro Salsa - my mouth is watering just looking at that photo and I can assure you I'll be adding this to my menu this upcoming week.

One small issue with the South Beach diet for me has been the lack of variety in my snacks. But hold on - I think my bland days are over. Look at these Roasted Kale Chips with Sea Salt and Vinegar and tell me you wouldn't want a plate of those at your side to munch on? I hope to make a batch over the weekend and will post pictures and results for you when I'm finished! Another good choice for your kale this week is this Sauteed Kale with Garlic and Onion - fast and simple and a super side dish choice if you're doing some barbecuing over the weekend. And for those South Beach breakfasts try these Kale and Red Onion Savoury Breakfast Squares - definitely sounding better than some of the bland omelets I made this week.

Having guests over for dinner is intimidating me a little bit. I'm having friends over for dinner tomorrow night and don't want to sabotage the two-week "Phase One" by breaking this diet. But, really, who wouldn't be thrilled to be served Roasted Asparagus Wrapped in Ham as an appetizer before some delicious salads and a hearty steak? Maybe with a little Pan-Fried Asparagus Tips with Lemon on the side? And click and look at this Asparagus and Tomato Frittata with Harvati and Dill - fabulous and can feed your whole family!

Although sweet potatoes (yams) are not permitted in Phase One of South Beach, my kids love 'em so I'll have to give in and whip some up for them. I'm loving Kalyn's Spicy Sweet Potato Fries and will see if they are as popular as my Savoury Sweet Potato Sticks or the Grilled Sweet Potatoes. Not grilling weather where you are yet?? If you're feeling like some comfort from your crockpot, check out these Spicy Crockpot Sweet Potatoes.

Enjoy your produce, and I hope all the Mothers out there enjoy a special Mother's Day on Sunday!

Harvest Box for May 1, 2010

2010-05-02T17:08:00.000-07:00

What a beautiful looking Organic Harvest Box this week - full of delicious produce, and more local goodies for you!

Are you wondering what to do with this week's local red radishes? Radishes have a very distinct and sharp taste, and lend themselves well to wide variety of different salads.

I love the look of this Pulao with Red Radish and Fresh Corn, and I'll definitely be eating this Chopped Salad with Tuna (South Beach) for lunch this week. Here is a good way to combine your tomato, cucumber and radishes all in one delicious and dairy-free salad - a fantasticTomato, Cucumber and Radish Salad with Soy Yogurt and Tahini Dressing. And this Greek Radish Salad couldn't be simpler to make, so why not give it a try?

You'll notice a bunch of this week's recipe are South Beach Diet recipes. That's because I am starting the South Beach diet this week, and am looking for easy and simple ways to include my Harvest Box produce into my new low-glycemic diet. All of the South Beach diet recipes are totally healthy and are perfect for anyone at all . . .

I'm hoping to toss my shiitake mushrooms into this Beef with Asparagus and Mushrooms (South Beach) for dinner one night, and may even get to try this Breakfast Casserole with Mushrooms, Bell Peppers and Feta. I love that you can make it in advance and have breakfast for several days. And what could be more delightful this time of year than basic Grilled Mushrooms? Fire up your grill and toss them on!

I adore arugula but will admit that I wasn't a regular consumer of it before I signed up with Life Organic a couple years ago. Now I love to toss them into salads, or whip up this Chicken with Goat Cheese and Arugula - an absolute must-try and family favourite of ours. Arugula salads are perfect this time of year and are easy for those not all that familiar with arugula - and you can take your pick from an Arugula Chickpea Salad with Feta, an Arugula and Gorgonzola Salad, or this Arugula and Sweet Mini Pepper Salad. All tasty and delicious!

Looking for some new and interesting ways to serve your Asian Greens?? Try these Steamed Asian Greens with Honey Soy Sesame Dressing, or Grilled Tofu And Sauteed Asian Greens. This Steamed Ginger Chicken with Asian Greens is an easy and light dinner menu item, and incredibly healthy. For a plethora of other uses for Asian Greens, check out this list of Asian Greens recipes from Canadian Living.

Did you know that CRESS is a fast-growing, edible herb that is related to watercress and mustard? It has a peppery, tangy flavor and aroma.

This tangy herb is easier to incorporate into recipes than you may think. It is wonderful on a variety of sandwiches, including this Egg, Mayo, and Cress Sandwich. Rachael Ray suggests these yummy Pub Patties with Horseradish Sauce and Cress. They look amazing! Cress is also perfect for soups, including this Asparagus Cress Soup, and salads, like this Fig Salad with Goat's Milk Yogurt and Pepper Cress.

Have a tasty and wonderful week!

Organic Harvest Box for April 23, 2010

2010-04-25T11:29:00.000-07:00

Here is a look at this week's Harvest Box from Life Organic in Ottawa:

Are you looking to ripen green bananas? A fast and easy way to do this is to put them in a brown bag with some apples - ethylene (a plant hormone that causes growth) causes the bananas to ripen more quickly and lose their green-ness!

Last week I used my cucumber to make this Tzatziki Sauce recipe I found. I really enjoyed it and used it all week as a dip for raw veggies, although I have to admit that my kids were not fans of it. I think it would taste lovely on chicken souvlaki or pork.

Tasha pointed me in the direction of these yummy Tangerine Muffins - it is great to use the peel in these muffins (extra healthy!) and especially good when your tangerines are organic! No fear of chemicals and pesticides ending up in your mid-afternoon snack.

I also found a number of this week's recipes on a new site that Tasha sent me - Dani Spies. Pop over and browse around - there are healthy and delicious recipes of all types, as well as a terrific section of baby and pureed foods for your wee ones. I think this California Scramble looks delicious and would be an energizing and healthy start to your morning. I'm hoping to try this Turkey and Avocado Super Sandwich one week day for lunch. I came across a couple new and funky alternatives for avocado - what do you think about this Grilled Avocado Recipe? Even stranger? Avocado Fries ?!! Not sure I could get excited about avocado fries, so if you do try this recipe, PLEASE let me know how it turns out!

Start slicing those mushrooms and get ready to toss them into this Sesame Kale with Mushrooms - a light and healthy side dish which would complement most meals. Or try this
Rachada Mushroom Salad for lunch. I also think these Marinated Mushrooms would be a perfect spring dinner accompaniment.

Looking for a healthy meal to add your zucchini to? I think you would enjoy this 5 Ingredient Snapper and Zucchini Dinner, or maybe these Squash and Zucchini Cakes? For simple and easy side dishes, try a fast Baked Zucchini or use your barbecue for this Roasted Zucchini. Looking for something to sink your teeth into at your afternoon tea time? Whip up a loaf of Zucchini Bread and wow your family and friends.

I found this fantastic recipe for your chard this week - Swiss Chard with Peppers and Garbanzos. This is not hard to make and is packed with healthy goodness.

Slice up this week's pineapple and make this spectacular Pineapple Flan. Or chop it up and serve this Sweet and Crispy Chicken Salad. My kids still love pineapple the old fashion way - sliced in rings and slurped up from their fingers!

I'll leave you with one last recipe to peruse for the week:

Curried Black Bean and Yam Skillet - Recipe adapted from danispies.com.

4 cups of yams, peeled and cubed
1 red onion, diced
1 zucchini, cubed
3 cloves of garlic, minced
1 bell pepper (any colour), diced
1 cup of cooked quinoa*
1-15 oz. can of black beans, drained and rinsed
½ cup veggie broth
1 Tbsp of curry powder
1 bunch of chard, stemmed and chopped
2 tsp of olive oil
Salt & pepper to taste

*Quinoa is an ancient seed that was a staple of the Incas. Easy and quick to cook with a mild flavour it has a slightly crunchy texture. It's got a lot of the amino acid lysine providing a complete protein unlike many other cereal grains. Substitutes for this recipe include: couscous, rice or bulgur.

Heat the olive oil in a large cast-iron pan or fry pan. Stir in the onions and cook for about five minutes, stirring occasionally. Add the yams, garlic, curry powder, a good pinch of salt and half of the veggie broth, stir well to combined, cover and cook for about ten minutes or until your sweet potatoes are just about fork tender. You’ll need to stir it occasionally. Add the beans, quinoa, chard, zucchini and pepper and season with salt and pepper. Pour the remaining broth into the pan, cover and allow it to cook for another five minutes - until the greens are wilted and the beans are heated through.

Organic Harvest Box for April 9, 2010

2010-04-11T13:49:00.000-07:00

What a beautiful looking organic harvest box this week! I'm looking forward to getting my hands on some of this delicious produce . . .

I love tasty, fresh spinach in the spring - there are millions of wonderful good recipes for spinach out there, the trick is just finding a few of your favourites. For starters, why not peruse through this fantastic list of Spinach Recipes from Martha Stewart?? I personally love this Spinach Pie, which can be served as a hearty main dish for lunch or dinner. I also think this Polenta and Spinach Soup looks very interesting, although I have never tried my hand at making it myself. Add to the "interesting" category this Warm Spinach Salad with Fried Egg and Potatoes and you have yourself some new fare for your spinach. Who doesn't love a crunchy spinach salad? Try this Spinach Salad with Dried Cherries or a favourite at our home, Warm Spinach Salad with Bacon, Tomato and Pecans.

If you are finding your regular potato recipes a little "ho hum" these days, why not spice up your regular mash potatoes and try Parmesan Garlic Mashed Potatoes instead? And you can't beat tried and true Garlic Roasted Potatoes - it goes well with just about any meal and is loved by all. If you are a Jamie Oliver fan (and I am), he offers up his suggestion for Perfect Roast Potatoes. Or you could try his Roast Potatoes, Parsnip and Carrots or Baked New Potatoes with Sea Salt and Rosemary - all simple to make and deliciously healthy.

Do those gold beets have you a bit stumped this week? For the more adventurous I suggest trying this Farro Pilaf with Gold Beets, or a nice Roasted Beet Risotto with Lemon Chard. This Red Flannel Hash is another good choice, and for those looking for something quick and easy, try these fun Beet Chips.

Until next week . . . enjoy your harvest boxes!!

Easy and Tasty Grilled Sweet Potatoes

2010-04-05T00:00:00.000-07:00

While there are dozens and dozens of sweet potato recipes I have not had the chance to try yet, this one was definitely a favourite at our house over the Easter long weekend.

We chose the grilled sweet potato packets. I found grilling them in the packets really sealed in the taste and the potatoes tasted just glorious.

First thing you do is peel your sweet potatoes and slice them into 1/4 inch slices.

Turn your barbecue on and get it ready for grilling.

Place your potato slices on four 14x12-inch sheets of tin foil. Brush the tops and sides with olive oil to prevent drying. You can season them any way you like, I added freshly grated pepper and salt, a bit of garlic, and some cayenne pepper.

Wrap in foil using the following technique: Bring the 2 long sides of the foil together above potatoes; fold down in a series of locked folds, allowing for heat circulation and expansion.

Fold the short ends up and over again. Crimp closed to seal the foil packet.

Place foil packets on preheated grill. Grill packets, on covered grill, over medium heat 25 to 30 minutes or until potatoes are fork-tender. Open packet carefully and serve hot.

Organic Harvest Box for Easter Weekend, 2010

2010-04-04T10:55:00.000-07:00

I love to see sunshine shining in my organic harvest box!! The weather has been so glorious this weekend that I am late with this week's post. I suspect those in Ottawa haven't noticed because you are very likely outside enjoying the beautiful weather with your families anyway.

With this gorgeous, summer-like weather hitting the nation's capital this long Easter weekend, I set out on a mission to find the perfect grilled sweet potato. The first thing I did was compile what I thought was a pretty decent list of recipes:

Grilled Sweet Potato Packets with Pecan Butter
Grilled Sweet Potato Fries
Grilled Sweet Potato with Apples
Grilled Sweet Potato Salad

I'll be posting my favourite recipe after I get a chance to try some of them out! If you have a favourite grilled sweet potato recipe that you're willing to share, be sure to let me know.

I came across some interesting recipes for cucumbers this week and I'm particularly liking the look of this Lentil and Cucumber Salad - sounds perfect for an unexpectedly warm, summery weekend. I think this Falafel and Cucumber Sauce also looks great and is a wonderful vegetarian alternative for a weeknight meal. Hot weather also brings people together for barbecues and backyard munching - why not serve up a giant tray of fresh veggies with this tangy Cucumber Ranch Dressing? Also on my radar is this Cool Cucumber and Dill Soup - I'm a gazpacho lover so I suspect a cool cucumber soup would be right up my alley.

Looking to make some small, healthy changes in your life? Me too! I came across two easy ways to incorporate healthier snacks into your day. Make a batch of this nutrient-packed Vegetable Salsa and snack on it when you're hungry throughout the day. It's fantastic served with whole grain tortilla chips or crackers. And one of my favourite healthy choices is smoothies - they are so easy to make, fill you up, and are a fantastic way to pack healthy goodness into your day. Martha Stewart's Whole Living offers up this Banana Yogurt Smoothie, but there are a dozens of varieties you can try. I often add a protein mix to mine (Vega Smoothie is my favourite), a cup or two of frozen berries, a tablespoon of almond butter, and a cup of soy milk. It's delicious and full of protein, offering up loads of energy to get you through your day.

I hope everyone is enjoying this beautiful April long weekend!

Organic Harvest Box, March 26, 2010

2010-03-28T16:11:00.000-07:00

Here is our Life Organic Harvest Box for the week . . .

Strawberries! Although not locally grown in Ottawa at this time of year, it is always delightful to see a box of bright red strawberries in our harvest box. I came across a few interesting strawberry recipes you might want to try this week. Although I have not tried anything quite like this before, I am anxious to give this Strawberry, Pistachio, and Goat Cheese Pizza a go - I mean, really, how fantastic does that sound? If you're feeling ready to get in touch with the real chef within, serve up these Gorgonzol0-Stuffed Chicken Breasts with Strawberry Gastrique and you will undoubtedly impress those you serve it to. I also like the mix of simple flavours in this Strawberry-Avocado Salsa - lovely served over chicken or pork tenderloin.

While on the look out for interesting recipes that use green onions, I stumbled upon a great new blog with lots of tasty recipes - Farmgirl Fare. I'll admit that it was the pictures that really sold me - check out this Sour Cream and Onion Dip and these Savory Cheese and Scallion Scones. Yeah, I know, impossible to resist. I also found this Three Onion and Three Cheese Pizza, but I wasn't able to actually find the green onions in it. Oh well - it looks divine and she includes a super recipe for home-made pizza dough. I'll definitely be trying it out. And lastly, if you've got a hankering to toss those green onions into a quiche, try this Shrimp, Shiitake Mushroom, and Green Onion Quiche for a rich and flavourful weeknight meal.

Farmgirl also shares a classic recipe for Super Spinach Soup, which is a great place to start with this week's fresh spinach. Or why not try this easy and very healthy Spinach Pilaf as a side dish? I also see this Swiss Chard and Artichoke White Pizza (sub swiss chard for spinach) in my future . . . I just love being able to incorporate veggies of all types into pizzas because I can usually get the kids to gobble them up.

My children are huge carrot lovers. They snack on carrot sticks at least twice a day, so I tend to get in the habit of not cooking with carrots and just serving them raw. My new goal is to try to make something once a week that incorporates carrots in a meal. And while I'm not convinced my husband and three kids will love this Hearty Lentil Soup with Carrots, Tomatoes and Smoked Sausage, I think I'm going to try it anyway! Perhaps these Carrot and Potato Latkes will be more there style.

What are your favourite carrot recipes? I'd love to hear from you, so leave a comment and let us know!

Apple and Butternut Squash Soup

2010-03-27T16:12:00.000-07:00

4 cups chicken stock
1 medium butternut squash, peeled, seeded and cut into 2-inch cubes
2 medium tart apples, peeled, cored and sliced
1 1/4 cups chopped onion
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/4 cup light cream (10%)

In a large pot, combine stock, squash, apples, onions, salt, pepper, rosemary and thyme. Bring to a boil. Reduce heat and simmer for 15 minutes or until vegetables are tender.

Remove from heat and stir in cream. Allow soup to cool slightly.

In a food processor or blender, puree soup in batches until smooth, transferring each batch to a saucepan. Bring to a boil before serving.

Voila! A rich and tasty, healthy soup for all to enjoy. My family absolutely loves this.

Organic Harvest Box for March 19

2010-03-20T05:52:00.000-07:00

This week's Organic Harvest Box is full of beautiful rich yellow and green colours!! Take a peek inside:

Wondering what a Kabocha Squash is? I found some great info on Kabocha Squash for you to take a look at. Kabocha Squash is healthy, delicious, and can be stored safely for a long time. Like so many from the squash family, Kabocha Squash is tastiest when simply roasted. Oven Roasted Kabocha Squash is both easy to make and yummy, and this Sweet and Spicy Roasted Kabocha Squash looks like a great choice for those taste buds with a little more flare! I also found this Simmered Kabocha Squash recipe and think it's another great idea for a side dish.

Some weeks when I receive a mango in my harvest box, I really hack it up and do a poor job of peeling it. It ends up being a jumbled mess and is difficult to cut and slice. Thankfully I stumbled upon a great technique for how to peel and eat a mango - it's really helpful. It's also worthwhile to read up on a brief history of the mango and the multiple health benefits of mangoes. After much searching I found a few new mango recipes this week that definitely caught my eye. I love the sound of these Ginger Mango Shrimp Kebobs, especially since we have fired up our barbecue a few times in the past couple weeks. This Mango Baked Squash also looks great, as well as this Indian-inspired Mango Curry. And without a doubt I'm going to try these Blackened Tuna Steaks With Mango Salsa - it got a fabulous rating on All Recipes.com and that is usually good news for those cooking.

I've mentioned before how good these Cajun Parsnip Fries are - they can't be beat and kids love them too! Well, these Butter Fried Parsnips might give my fries a run for their money. And I'm thinking I might be able to get my three kids to eat these Parsnip Patties - it's not hard to trick them into eating anything in "patty" form. I guess if it walks like a duck . . .
And a last couple of recipes to consider for your parsnips - a scrumptious Roasted Parsnip and Cauliflower Soup and a savory and tasty Roasted Vegetable Medley. Take your pick - you can't go wrong.

This week's spinach comes from the province of Quebec and looks so fresh and tasty. Spinach is a fantastic way to pack a meal full of nutrients, and it you don't believe me, take a look at all these health benefits of spinach. It was the appetizing photo that turned me on to this recipe for Edamame Beans, Chickpeas, Shiitake Mushrooms and Spinach - it looks truly first-class. Another barbecue-friendly meal is these Spinach Burgers with Mushroom Sauce, which you could serve with a side of Spinach, Avocado, and Mango Salad (which uses three items from your harvest box all in one meal!). I also found this Quinoa Salad with Dried Apricots & Baby Spinach and thought it would make a terrific lunch or light evening meal.

Until next week . . . happy munching!

Organic Harvest Box for March 12

2010-03-13T04:51:00.000-08:00

Sadly, there is no Organic Harvest Box photo this week - we were out for dinner celebrating my six year old's birthday, got home late and I totally started putting the produce away instead of taking a picture. If you're not a regular customer of Life Organic, you'll just have to trust me when I say it looks FANTASTIC!

I know that pears are often a regular part of the Harvest Box, and we usually just gobble them up instead of cooking them, because they are so sweet and delicious, but I wanted to share a few pear recipes with you. I urge you to give them a try, pears add a rich, wonderful flavour to any meal. I've shared this before, but this Fresh Pear and Curry Pasta is a family favourite of ours, and not at all difficult to make. I also have my eye on this Pear Stuffed Chicken with Walnut Rice as a lovely meal incorporating pears.

With this warmer, spring-like weather we're having, why not fire up your barbecue and whip up some Grilled Bartlett Pears - they are totally delicious! Bartlett Pear Muffins are a great choice for the bakers out there, and this Ham and Cheese Sandwich with Bartlett Pears is a fantastic new twist on ham and cheese sandwiches.

I came across some great green bean recipes this week, but I have to be totally honest with you. I am not really a fan of adding green beans to a "dish" of any sort. I really enjoy green beans just slightly cooked (still crunchy!) and sauteed with olive oil and salt and pepper. These Sesame Green Beans are delicious and so fast and easy to throw together. For the more adventurous green bean lovers, take a look at this Fassoulia - Green Beans with Ground Beef, Lemon, Green Bean and Celery Salad and Country Green Beans. Be sure to let me know if you give any of these recipes a try!

Kale is another food I prefer to be just cooked simply, like this recipe for Sauteed Kale - easy and delicious! I also like the looks of this vegan Red Kale Pasta as well as this Rustic Red Kale and White Bean Soup. And I'm hoping to try this Braised Kale with Pancetta this week - to break out of my comfort zone.

I absolutely adore fresh Heirloom Cherry Tomatoes! They're so colourful and tasty. I often toss cherry tomatoes in pasta . . . like in this Penne with Fresh Ricotta and Heirloom Cherry Tomatoes or Egg Noodles with Heirloom Cherry Tomatoes. They are also great chopped up as a salad - just toss with some olive oil, goat cheese, herbs and salt and pepper. I also found this
Heirloom Cherry Tomato, Fennel and Arugula Salad with Goat Cheese Dressing - definitely more elaborate but well worth the effort!

Enjoy your week and be sure to check in next time . . .

Organic Harvest Box for March 5, 2010

2010-03-06T05:26:00.000-08:00

The sun that has been shining in Ottawa the past few days is certainly paving the way for springtime and fresh and local organic food from the Ottawa area. Here is a look inside our organic Harvest Box for this week:

Blueberries!! Blueberries are super healthy and full of nutrition. They are widely known for their antioxidant capabilities and are ranked highest of all fruits and veggies for their ability to destroy free radicals. I guess you could call them the "superhero" of fruits! One of the best features of blueberries is how easy they are to include in recipes - just throw them into a fruit salad, a smoothie, a muffin recipe, and you're good to go! No peeling, pitting, coring necessary. Just wash and eat.

The BC Blueberry Council (a blueberry council?? how cool would that job be???) offers a list of fabulous recipes for blueberries, and I particularly liked their list of breakfast recipes. The Blueberry Stuffed French Toast is on my radar for an amazing weekend breakfast!

Wondering what that big turnip-looking root vegetable is in your harvest box?

It is a Celery Root or Celeriac. Celery root is a kind of celery grown as a root vegetable that tastes like celery and has a potato-like consistency. It is often mashed up or can be used raw, and grated in salads. I came across a few inspiring recipes for you. I'm planning on either trying this Celery Root and Potato Mash or even the Herb Grilled Chicken with Celery Root Puree, if I am a little more adventurous. And also take a look at the Celery Root Remoulade and Celery Root Salad - both look tasty and are not too difficult to prepare.

Now take a look at those delicious brown mushrooms. Crimini mushrooms are coffee-coloured and richer in flavour and nutrients than white button mushrooms. Try these tasty little mushrooms in an appetizing Maui Chicken or perhaps Marsala Chicken with Sage and Crimini Mushrooms. And for the vegetarians on our list, try your hand at these Red Lentil Burgers - they are packed full of nutrients and taste delicious too!

And, last but not least, grab those crispy green snow peas and toss them in a ,Shrimp and Snow Pea Salad , add them to a Spring Minestrone or dabble your dinner plate with this Pork and Pepper Stir Fry.

Have a wonderful week!! Check back in next week for more recipes . . .

Harvest Box for February 26, 2010

2010-02-27T17:39:00.000-08:00

What a colourful Harvest box this week - take a look inside . . .

Did you notice this week's lemons look slightly more orange than regular lemons? They are Meyer lemons, a fruit thought to be a cross between Eureka or Lisbon lemons and a mandarin orange. Meyer lemons are much sweeter than regular lemons, and they make great additions to salads and other dishes because they lack the sour tartness of other lemons. For more fantastic info on Meyer lemons, be sure to check out All About Meyer Lemons. I did manage to scour up a good collection of recipes to try with your Meyer Lemons . . .

This Fennel Salad with Meyer Lemon looks light and tasty, and this Meyer Lemon Marmalade would be a delightful topping to any scone or bagel. For those with a sweet tooth, why not try a Meyer Lemon Cake with Lavender Cream or Martha's very own Meyer Lemon Coffee Cake? I also found this Meyer Lemon Pudding, which is mostly raw and vegan.

Every time I see a butternut squash I can't wait to start peeling it and cutting it up for soup. There is something about the flavour of butternut squash that truly lends it self to delicious soups. Our family favourite has always been this Apple and Butternut Squash Soup but I'm hoping to try out this Butternut Squash Soup this week. After stumbling upon this Butternut Squash and Macaroni Casserole recipe I think I will test it out and see if I can get the kids to eat it - looks pretty tasty.

Not totally sure what to do with your collard greens? One of the simplest ways in which to enjoy the full flavour of collard greens is to simply sautee them - this recipe for Sauteed Collard Greens is a great place to start. I hear that this Tasty Collard Greens recipe is fabulous - just not sure I am sure yet how I feel about a smoked turkey drumstick being thrown in the recipe! And for the adventurous cook with a lot of time to spare, check out these phenomenal Shredded Mediterranean Carrots Wrapped in Collard Greens - so amazingly healthy and delicious too.

So, get to eating that Harvest Box and be sure to check in with us again next week!

Harvest Box for February 19, 2010

2010-02-21T06:40:00.000-08:00

Here's our Harvest Box for February, 19:

I love cooking with leeks and managed to come across a few new leek recipes this week. Being salmon lovers, we are looking forward to trying out this Salmon with Leeks. Another great option would be to make a Leek Tart and serve it as a nice light meal with a side salad. And these Oven Roasted Leeks look just divine!

I think that beautiful rainbow chard is just begging to be sauteed into this Sauteed Swiss Chard with Raisins and Pine Nuts . . . or perhaps those who like things with a bit more "bite" might prefer this Spicy Chard with Ginger.

I came across a couple new recipes for avocado that incorporates pasta. They are both fantastic vegetarian dishes. Why not try mixing things up a bit with your avocado this week and trying this Pasta with Avocado and Spinach or Pasta and Avocado Salad. Delicious!

A friend of mine mentioned that her favourite way to eat avocado is to cut the avocado in chunks and add tomato and red onion with some fresh ground pepper and sea salt. She adds it as a topping for sandwiches, burgers, salads, etc. Sounds perfect to me!

Enjoy your week!

Harvest Box for February 12, 2010

2010-02-14T00:00:00.000-08:00

You may notice a four-legged creature peeking inside my Harvest Box for this week. He loves to get a look at what's in there, almost as much as we do.

I'm looking forward to cooking up those delicious mushrooms this week. A great recipe to try in which you can really enjoy the simple flavour of mushrooms is Best Button Mushr ooms - easy and a great side dish for most main meals. For something lighter, try combining this week's spinach and mushrooms in the same bowl with a Spinach Salad with Warm Bacon Dressing. And this Pasta with Savoury Walnut and Mushroom Sauce promises a rich and tasty weeknight meal.

Since I'm still looking for new and exciting ways to use avocado, I'm going to make these Quick Chicken Tostadas for my family this week. It looks simple and yet tasty, so I'm hoping it's something everyone will like. Another great choice is this California Cobb Club Sandwich - doesn't that look absolutely amazing? We are huge fans of avocado in a sandwich and this one is pretty spectacular.

I found a great vegetarian meal in these Spinach and Mushroom Quesadillas - pretty easy to make, too, and packed with nutrients and good stuff. For some warmth on a cold February night, put your spinach in this White Bean Soup and enjoy a bowlful of something tasty.

I've mentioned before that I often serve broccoli with shrimp because my kids love it and all three of them eat it. Well I stumbled upon this recipe for Roasted Broccoli with Shrimp which is a bit different than mine, and I am definitely trying it out this week. It looks fabulous. I also came across this Chicken Broccoli Parmesan which is touted as a "quick and easy recipe for busy families". So, if you've got one (a busy family, that is!) be sure to give this one a try.

Enjoy your week!

Simple Roasted Cauliflower

2010-02-12T17:37:00.000-08:00

A friend suggested I try this simple, tasty method of cooking cauliflower. It's incredibly easy and takes no time at all - and tastes delicious.

Cut your cauliflower (I added some broccolette too) up and put it on a baking sheet - toss with olive oil, a little lemon juice, salt and pepper. Garlic or any spices you have on hand would add extra flavour.

Bake in your oven for about 25 minutes, remove and delight your taste buds with this amazing and crunchy vegetable dish. This is simple enough to serve with almost any main dish, and guess what? Kids like it!! Two of my three little ones ate it . . . and it doesn't really get any better than that.

Pasta with Shrimp and Broccoli

2010-02-07T00:00:00.000-08:00

Pasta with Shrimp and Broccoli

1 pound pasta (spaghetti or linguine)
1 large bunch of broccoli, chopped into bite size pieces
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
3 garlic cloves, finely minced
1 pound large or extra large raw shrimp, peeled and deveined
1 3/4 teaspoons kosher salt
1 teaspoon pepper

Cook the pasta in salted water according to package directions. Add the broccoli for the last 3 to 4 minutes of cooking.

Meanwhile, heat the butter and olive oil in a large skillet over medium high heat. When the butter is melted, add the garlic. Saute for one minute, then add the shrimp. Season with salt and pepper and cook for 2-3 minutes per side.

Transfer cooked pasta and broccoli to the skillet and heat through. Serve hot.

Harvest Box for February 5, 2010

2010-02-05T16:49:00.000-08:00

Let's take a quick look at this week's Harvest Box . . .

I have been trying to think "outside the box" when it comes to avocados lately - I've tried a number of different recipes and while I like many of them, our family still continues to fall back on our all time favourite - Cayenne-Rubbed Chicken with Avocado Salsa. Fast, easy, and so tangy and tasty! And here is yet another Best-Ever Guacamole recipe - give it a try and see for yourself. I have not tried this one yet, but Whole Foods never lets us down, so I am confident the recipe is chip-worthy. And if you're really feeling adventurous with your avocado, why not give this Shrimp and Avocado Omelet a try for a light weeknight meal or weekend brunch?

I am hoping to try this Black Cod with Quinoa and Kiwi Salsa this week but I am not in any way convinced that the kids will eat it. But it is something different for kiwi, and for the most part the kids like seafood. Mostly they like their kiwi cut up, or just eaten with a spoon. I like the simplicity in this Tropical Fruit Cup and the "fun factor" of Rachael Ray's Stacked Fruit Snacks. Also good? Sliced kiwi in a chocolate fondue - heavenly and nice to serve to a loved one on Valentine's Day.

I don't think we've had any squash since Christmas, so if you're wondering what do with this week's acorn squash, why not serve up simple but tasty Roasted Acorn Squash with Rosemary.
For a full meal, take a look at these Pork Chops With Maple Apple Acorn Squash. I also like this Acorn Squash with Cranberry Apple Quinoa recipe.

I really like cream of cauliflower soup and I made one last week using this Cream of Broccoli Soup recipe, just substituting the broccoli for cauliflower. It was fantastic, and this week I'm hoping to try this Cauliflower and Roasted Garlic Soup. For a fun and healthy dip for Superbowl Sunday, make this Spicy Cheddar-Jack Cauliflower Dip and serve it to your football-loving friends and family. Or just anyone who wants a tasty snack! For a nice side dish, give this Cauliflower and Edamame Salad a whirl.

And, last but not least, I have found a handful of fennel recipes to share with you. I am no expert when it comes to fennel and would love to get some tips or recipes from fennel-lovers out there. I loved the photo with this Skillet-Braised Fennel and that's probably going to be enough to get me to try it out. Try incorporating your beets in this Roasted Beet and Fennel Salad. Or, serve up Braised Chicken With Fennel and Apples and give your family a real treat!

Until next week . . . keep enjoying that produce!!

Fresh Pear and Curry Pasta

2010-02-01T00:00:00.000-08:00

This recipe is adapted from The Best of The Best of Bridge cookbook. It's full of flavourful and not-too-difficult recipes. This pasta dish is simple, healthy, and light. Our family loves it!

Fresh Pear and Curry Pasta

1/2 small onion, chopped
2 T oil
2 garlic cloves, minced
1 T medium curry paste
1 tsp tomato paste
2 T honey
2 cups chicken broth
1 unpeeled ripe pear, sliced in thin wedges
2 Roma tomatoes, chopped
2 T cream or milk
3 T chopped cilantro
Rotini, bow tie or shells pasta

In a frying pan over medium heat, saute onion in oil until soft. Add garlic and curry paste and stir 2-3 minutes. Add tomato paste and honey and stir another 2 minutes. Add broth, increase heat to medium high and boil gently, reducing liquid to less than 1 cup. (This takes about 15 minutes - now is a good time to start cooking the pasta).

Add pear slices and cook for one minute. Add tomatoes and cream and stir another 2 minutes. Stir in chopped cilantro. Pour over pasta and toss gently.

Harvest Box for January 29, 2010

2010-01-30T16:01:00.000-08:00

Look at this week's luscious harvest box!! This is really winter in Ottawa these days (my toes are blue to prove it), so be sure to try and bring your harvest box inside as soon as it arrives so your produce doesn't freeze. Doesn't take long when it's -30 outside!

We are big avocado lovers so I always find myself smiling when I see the bumpy-round surface of an avocado inside my harvest box. A family favourite is to slice up an avocado and add to some fresh crusty bread with a couple slices of tomato and cheese. Smear on a little may and freshly ground pepper, and you've got yourself a perfect little sandwich!

I also really like the looks of this Crunchy Avocado Salad and hope to try it out one day this week. For the sushi lovers (of which I am one, although I have not yet forayed into the world of sushi-making), I suggest using both your avocado and mango together in this delicious sounding
Crab, Avocado and Mango Roll. And although my tried and true avocado sandwich has gotten us through the years, it may truly have met its match in this week's Fried Egg and Avocado Sandwich. Doesn't that sound divine? Please let me know if you give it a try - I am dying to know if it tastes as good as it looks!

I offered a few simple ways to incorporate mango into a main meal last week, and I stumbled upon a couple other great recipes I wanted to share. I've learned that beef and mango are a great combo (proved to me with last week's Beef and Mango Wraps) and so I am hoping to give this Stir-Fried Beef with Mango a whirl in my kitchen this week. And for anyone interested in a non-beef option, why not try this Broiled Salmon with Avocado Mango Salsa. Sounds fabulous.

While I enjoy eggplant, my husband and three children are a bit more finicky when it comes to the deep purple vegetable. They don't like the texture, and they don't like the bitter taste. They have not favoured eggplant parmigiana when I made it in the past. So I found this Grilled Eggplant and Goat Cheese Salad and wonder if grilling the eggplant will make the texture softer and easier for them to tolerate. (Plus, they love goat cheese!) Other choices if you're stumped for how to use your eggplant include this Eggplant Gratin and Lemon Rice and Eggplant-Chick Pea Curry. I really want to try the curry recipe, as so far I've really enjoyed all the Rachael Ray recipes I've made.

Mushrooms are easy to incorporate into so many meals - we throw them into stir fries, add them to omelets, chuck them on top of salads. But the for nights you feel like taking that extra step . . . serve your friends and family this Mushroom Risotto. It wont' disappoint! Baked Mushroom Linguine also makes a delicious vegetarian dinner, and you can't beat the health benefits of
Smothered Mushrooms and Kale - full of nutrients, and tasty too.

I noticed this recipe for King Pao Beef includes an option for baby bok choi, and it looks absolutely delicious.

And I know I've shared this before, but I really do recommend you try throwing your broccoli into a pasta dish. My kids adore Pasta with Shrimp and Broccoli and always ask for seconds. I am hoping to try Ina Garten's Broccoli with Bow Ties for one of our week night meals in February.

Enjoy your week and your produce - and stay warm!

Slow Cooker Yam and Red Pepper Soup

2010-01-28T15:53:00.000-08:00

This soup is absolutely divine!! It is so easy to make (slow cooker - so perfect for my life - chop it up in the morning and dinner is ready at supper time with no effort!) it is not funny. Most of my soups I tend to pour into the blender and mix in batches, but this one I just used my hand blender right inside the crock pot!

Can you tell I'm excited?

Slow Cooker Yam and Red Pepper Soup

Makes 6 to 8 servings

2 lbs yams, peeled and cubed

1 large red bell pepper, seeded and cubed

1/2 medium onion, chopped

2 tablespoons chopped fresh ginger

2 garlic cloves, minced

2 teaspoons ground cumin

3/4 teaspoon ground coriander

1/8 teaspoon cayenne pepper

1/2 cup orange juice mixed with 2 tablespoons flour

5 1/2 cups chicken stock

salt and pepper to taste

whipping cream

Combine the first 10 ingredients in the slow cooker. Cover and cook on low setting 4 hours. (I actually left it a couple hours longer, and it tasted fantastic.)

Puree the soup with a hand-held blender.

Season the soup with salt and pepper. Garnish servings of the soup with a drizzle of the cream.

Harvest Box for January 22, 2010

2010-01-22T18:42:00.000-08:00

Take a peek inside this week's Harvest Box from Life Organic! Looks delicious.

This recipe for Beef and Mango Wraps arrived in my inbox this week and I was delighted when a mango arrived in my harvest box this week. It's like it was meant to be, so I'll definitely be trying out these healthy, tasty wraps this week. Like incorporating your mangos into a main meal like I do? Try this Chipotle-Mango BBQ Chicken dish - better if you can do it outside on the barbecue (which I won't, because I am too much of a wimp in the cold Ottawa winter) but still tastes lovely cooked inside. And the mango citrus salsa in this BBQ Pork Tenderloin with Mango Citrus Salsa adds a perfectly sweet flavour to the pork tenderloin.

My kids are big fans of peanut butter or cream cheese stuffed in the "ravine" of celery, but if you're keen to add celery as a side dish to one of your main meals, why not make Braised Celery,
Celery and Portabello Salad, or Romaine, Celery and Parmesan Salad? And for those cold winter nights, try serving up a steaming bowl of Creamy Celery Soup with some fresh bread.

I was thrilled when I saw a big giant bag of parsnips this week, because that means I can make more Cajun Parsnip Fries for everyone! I love serving it as side dish to fish or chicken, and it makes a healthy alternative to potato fries. And although I haven't personally tried these recipes, I think Mashed Parsnips and Potatoes and Caramelized Roasted Parsnips look promising. And even though I can't wrap my head around the idea of Parsnip Muffins - please give me some feedback if you decide to try them!! Although I suspect they would taste a bit like carrot muffins . . .

That broccolette in your harvest box is a member of the cruciferous family that looks sort of like miniature broccoli. It is a cross between broccoli and kale. The stalks are sweet and can be eaten without peeling. Broccolette is stored in the crisper in your fridge just like broccoli. It can be combined in many dishes where you normally use broccoli, and I came across this recipe for
Broccolette with Olives and Capers which looks fantastic. And why not try a Salmon and Broccolette Superfood Salad or Sweet Chili Chicken with Broccolette and Noodles as main dishes?

I am thinking about trying these Squash and Zucchini Cakes this week - I may be able to pass these off as "fun" and have my kids actually eat them. As I've mentioned here before, they are huge fans of my Zucchini Chocolate Chip Muffins and I may give this Zucchini Bread recipe a spin this week. And if you're adventurous, throw your zucchini into a Zucchini Ribbon Pasta and really wow your guests.

Have a great week, and be sure to check in next time!!

Harvest Box for January 15, 2010

2010-01-15T15:39:00.000-08:00

Doesn't the arrival of your Harvest Box just brighten up a cold and chilly day for you??? Thinking of all that potential deliciousness . . .

This week inside your Harvest Box you'll find a head of cauliflower. Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density.
Cauliflower can be roasted, boiled, fried, steamed or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets.

Cauliflower is absolutely delicious in a curry - if you get a chance, why not try this Chickpea and Cauliflower Curry - nutritious and filling at the same time for a meatless dish. This Cauliflower Casserole also looks tasty and I think this Cauliflower Lentil Rice Bake would make a great weeknight meal. Like traditional comfort food, only healthier! I'm trying to find more ways to get my three kids to eat spinach. It's so darn good for them but they are just not big salad-lovers. I'm thinking serving this Spinach Bacon Quiche to them would certainly change their minds. We are (embarrassingly) big bacon fans so I'm hoping this quiche will have a little "zing" to it.

(Any time a recipe calls for frozen spinach, you can almost always replace it with fresh. I do it on a regular basis and it always tastes great!)

I like the sound of this Beef and Spinach Lasagna - the ingredients (and the photo) lead me to believe it is pretty yummy. I like the combo of beef and spinach together, as again, I think I can convince my kids to eat it. For the veg lovers out there, why not try a traditional Spinach Lasagna with white sauce? Not too difficult to make and a definite crowd pleaser or Sunday night favourite.

Take your bright, sunny yellow lemon and put it to good use in a scrumptious dish of Lemon Chicken. I've made lots of lemon chicken in my time, but this recipe I have yet to try and am anxious to do so. It looks fantastic. Got a hankering for pasta?? Get moving on this Peppered Lemon Chicken Pasta and show your family and friends how simple can taste fantastic.

Although there are not green beans in the box this week, I did come across a new food blog with interesting recipes on it that I wanted to share. I pulled this Roasted Shrimp with Green Beans from there and am hoping to get a chance to make it soon. Our family adores shrimp and with the added nutrition in the green beans, I don't think you can go wrong.

For more recipes on a specific food, check out our labels on the right hand column of this blog - click on each link to be rerouted to recipes for each food item.

Have a great week and enjoy!

Hundreds Gather to Protest Global Warming

2010-01-14T10:00:00.000-08:00