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Try these delicious, simple, and nutritious recipes from your garden to your kitchen…and don’t be surprised to see a few of Stacy’s organic dessert recipes given!
Kale is a garden rockstar and superfood chocked full of antioxidants and vitamins. Check out this simple time-saving tip when using kale in the kitchen (don’t miss my kale dance at the end!). :)
Here’s one more of my favorite kale recipes. I love whipping up this bowl of goodness. It’s simple. It’s healthy. It’s delicious.
Ingredients (all organic)
- 1 bunch kale, stems discarded and leaves torn into 2-inch pieces
- 1 cup quinoa
- 2 tablespoons coconut oil
- 10 ounces baby portabella mushrooms, quartered
- 1 large tomato, chunked
- 2 cloves garlic, minced
- 1 cup cooked white bean medley
- Sea salt and black pepper
- Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes.
- Meanwhile, heat the oil in a sauté pan over medium heat.
- Add the mushrooms and tomatoes to sauté pan and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
- Stir in the garlic and cook for 1 minute.
- Add the kale, beans, salt and pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
- Serve the vegetables over the quinoa.
I love serving this in a large soup bowl and snuggling up with a blanket…and a gardening magazine. Enjoy!
There is something about fall that brings out the domestic goddess in me. I’m obsessed with the decorations, fall gardening, and of course cooking and baking.
I was searching for a fig recipe that would appropriately showcase my little first year fig harvest.
I couldn’t find exactly what I was looking for, so I decided to compose my own grilled pizza recipe. Grilling pizza may seem complicated, but it is actually very easy. Plus, a pizza with fig, arugula and pancetta sounds fancy schmacy, but it is extremely simple.
WATCH THE VIDEO HERE:
ORGANIC WHOLE WHEAT PIZZA DOUGH
1 cup warm water 2 tsp active dry yeast (I used Rapunzel active dry yeast) 2 tsp sea salt 3 tbsp organic olive oil 3 c whole wheat flour (I used Bob’s Red Mill organic wheat flour) 1/4 organic cornmeal (I used Bob’s Red Mill organic medium grind cornmeal)
ORGANIC PIZZA TOPPINGS
6-8 tbsp fig spread or jam (I used Robert Rothschild all natural, gluten free Roasted Garlic & Fig spread) 8 oz fresh natural mozzarella, sliced 1 bunch washed & rinsed organic arugula
For dough, drop yeast into 1 cup warm water and let it work it’s magic for a few minutes. It should foam up a bit. Stir the sea salt and olive oil into the yeast mixture.
Pour the yeast mixture and wheat flour into a food processor with a dough blade or a stand mixer with a dough hook and mix on medium.
You know the dough is mixed properly when the dough ball is thumping around the bowl. If dough is too dry add warm water one tsp at a time, if it is too wet add wheat flour one tsp at a time until the desired consistency is achieved.
Coat a bowl with olive oil, place the dough in the bowl and cover. Refrigerate for one hour to overnight.
Place pizza stone on grill and preheat grill to 450 degrees.
When ready, roll out dough on a lightly floured surface approximately17 x 10 inches. Sprinkle cornmeal on a pizza paddle and transfer dough to paddle.
For toppings, add a thin layer of fig spread on dough. Place mozzarella slices on top of fig spread and transfer dough to the pizza stone inside the grill. Be sure to sprinkle cornmeal on pizza stone for easy transfer. Close lid and grill for 10-12 minutes.
Open grill lid, spread pancetta and fig all over the pizza while it’s on the grill. Close lid and grill for 5 more minutes.
Remove pizza from grill onto pizza paddle or cookie sheet. Cover the pizza with arugula and then sprinkle with shaved parmesan.
Enjoy! By the way, the leftovers are even better the next day. Simply place the pizza in a pan on the stovetop and reheat.
To celebrate the American Pie Council’s National Pie Day on January 23 and in preparation for Valentine’s Day, I broke out my heart-shaped pocket pie mold and whipped up my famous little cherry pies. The pies are so easy and cute, how can you go wrong? I always feel good about indulging in homemade organic treats (in moderation), and you can’t beat the health benefits of cherries!
Ingredients (all organic)
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar, plus more for sprinkling
16 tablespoons cold butter or vegetable shortening (I use half and half)
6 to 8 tablespoons ice water
1/2 to 1 cup pie filling
Egg wash-1 egg, lightly beaten with 1 tablespoon water
Vanilla ice cream
To Prepare: In a food processor pulse together the flour, salt, and 2 tablespoons of sugar until combined, about 5 pulses. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses. Add 6 tablespoons ice water and pulse twice. The dough should hold together when squeezed, but should not be sticky. Add 2 more tablespoons ice water if needed (Note: a hand held pastry blender may also be used.) Divide the dough in half, cover, and refridgerate for at least 2 hours or up to overnight.
On a floured surface roll out 1 dough disk into a round 1/16 to 1/8 inch thickness. Using the outside of the pocket pie mold, cut out 2 shapes of each side (bottom=full heart and top=heart cut-out) and place on a cookie sheet. Repeat with the second dough disk.
Place a solid heart dough shape in the bottom half of the cutter and genly press the dough into the mold. Fill the center with 1-2 tablespoons pie filling and brush the edges of the dough with the egg wash. Top with a heart cut-out shape and press the top half of the cutter down to seal and crimp the edges of the pie. Remove the pie from the mold and replace on the cookie sheet. Repeat with the remaining dough. Refrigerate for 30 minutes.
To Bake: Preheat oven to 400 degrees F. Brush the pies with the egg was and sprinkle with sugar. Bake until the crust is golden brown and the flling is gently bubbling, 13-15 minutes. Cool on a wire rack for 10 minutes.
To Eat: Serve warm with vanilla ice cream. Mmmmmmmmmmm
Surprise your Valentine with chocolate souffles for two! This recipe is not fussy and soooo easy (I promise), and the added bonus is that it’s a light and HEALTHIER version of chocolatey goodness.
- Makes 2 servings, per serving:
- Calories: 152 (4% from fat)
- Fat: 0.6g
- Protein: 3.5g
- Carbohydrate: 35.3g
- Fiber: 1.4g
- Cholesterol: 0.31mg
- Iron: 0.8mg
- Sodium: 35mg
- Calcium: 26mg
- Olive oil cooking spray
- 4 1/2 tablespoons granulated sugar, divided
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons Dutch process cocoa
- 2 tablespoons milk (I used almond milk)
- 1/4 teaspoon vanilla extract
- 1 large egg white
- 1 teaspoon powdered sugar
Preheat oven to 350°. Coat 2 (6-ounce) ramekins with olive oil spray; sprinkle each with 3/4 teaspoon granulated sugar.
Combine 2 tablespoons sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a separate bowl and cool. Stir in vanilla.
Place the egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, one teaspoon at a time, beating until stiff peaks form. Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
Spoon mixture into prepared dishes. Tap dishes 2 or 3 times to level and bring bubbles to the surface. Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately…maybe with a side of vanilla ice cream!
Celebrate Valentine’s Day with this fast and simple way to make cupcakes!
You will need:
- Organic cupcake mix
- Organic frosting mix
- Cupcake maker
- Fill cupcake mold 3/4 full
- Close lid and bake for 5 minutes per batch
- Cool and frost
HAPPY VALENTINE’S DAY!
Plucking ingredients from the backyard to make dinner is such a treat. Call me a garden-geek, but I can’t think of anything better than a tomato straight from the garden. Not to mention, tomatoes and tomato products are #16 on the top 30 ANDI superfoods list with a score of 164 – 300!
I’ve tweaked my tomato sauce recipe and am happy to share it with you:
- 2 pounds ripe roma tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 red onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 oregano sprig
- A pinch of chili flakes
- 1 teaspoon sugar
- 1 pound dried organic spaghetti
- 1/4 cup grated parmesan, plus more for garnish
- 1/4 cup fresh basil, plus whole sprigs for garnish
- Salt and pepper to taste
- 1 pound organic ground turkey (optional)
Cut a small “x” on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to one minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all.
Roughly chop the peeled and seeded tomatoes. Set aside.
Heat a large saute pan over medium heat. Heat the olive oil, add the onions and garlic and saute for two minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to golden. Add the tomatoes and the sugar and stir well. Lower the heat and simmer slowly until the mixture is fairly dry, about 15 minutes. (Brown turkey meat separately and add before simmering.)
Cook the spaghetti in boiling water until al dente. Drain the pasta and add it to the sauce. Add the parmesan and basil and toss well.
Place in a large pasta bowl and garnish with parmesan and basil sprigs.
I love growing patty pan squash. For something so small, they sure do have big flavor! I stuffed them and paired the dish with sauteed swiss chard for dinner. Fabulous, beyond delicious!
- 2-4 patty pan squash
- 4 slices organic turkey bacon
- 1/2 cup diced onion
- 1 1/2 cup organic bread crumbs
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Herbs of choice (I threw everything in from my garden–oregano, thyme, basil, rosemary, and sage)
Preheat oven to 350 degrees F
Bring one inch of water to a boil in a deep skillet over medium high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash.
Use a melon baller to carefully scoop out the center of the squash (this is a tad tedious, but well worth it!). Reserve all the bits of squash. Place bacon in a large skillet. Cook over medium high heat until brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash bits and saute them with the onion for one minute.
Remove the skillet from heat and stir in the breadcrumbs. Crumble the bacon and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture. Place the stuffed squash in a baking dish. Cover the dish loosely with aluminum foil.
Bake for 15 minutes or until squash are completely heated through. Voila!
I’m not sure what took me so long, but the first time I planted swiss chard was the summer 2010. What a treat! Chard is definitely one of the easiest plants to care for and I discovered several different tasty recipes. Win-win!
The first recipe is extremely simple. Try this “go-to” sauteed side dish.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- 1/2 small red onion, diced
- 1 bunch Swiss chard, leaves coarsely chopped (due to the heavy harvest, I had the luxury of discarding the stems and center ribs)
- 1/2 cup dry white wine
- 1 tablespoon fresh lemon juice, or to taste
- 2 tablespoons freshly grated Parmesan cheese
- Salt and pepper to taste
Remove the center stem
I served this swiss chard dish with an organic chicken kabob, my Mom’s famous potatoes and onions, and homemade garlic bread. Fantastic!
The added bonus? Swiss chard is #9 on the top 30 ANDI Superfood list.
It just doesn’t feel like the holidays until I begin the traditional baking extravaganza! Several years ago I transformed my secret sugar cookie recipe to include all organic ingredients. Just for you, my organic recipe is available here.
Now, it is important to note that organic ingredients behave differently, and baking with them takes a little trial and error.
Here are a few organic sugar cookie tips from Stacy’s kitchen:
- It is extremely important that the butter and eggs are room temperature before you begin
- Always SIFT the flour
- Hold back 1/4 – 1/2 cup of the flour mixture and check the consistency of the dough. You should be able to form a dough ball without the dough sticking to your hand (too wet) or crumbling (too dry)
- Don’t over mix after the flour is added
- Be sure to roll out the dough, cover in saran wrap, and place in the fridge for at least one hour before using the cookie cutters. This will cut down on dough handling.
Stay tuned for more organic sugar cookie tips.
A good pesto begins with fresh organic basil. You don’t need a green thumb to grow your own basil, it’s easy! Basil is an annul herb that can be planted in organic vegetable gardens, containers, or hanging baskets. It needs well-drained, rich soil and does best in sunny locations. Soil that has been mixed with organic compost will help ensure vital, fragrant herbs.
As a companion plant, basil will help protect tomato plants by repelling fruit flies, aphids and spider mites. It also protects against the nasty tomato hornworm. I have found that my tomatoes have a delicious basil taste when the herb is grown in proximity. Pruning the sides and tops of the plants frequently, every 2 – 3 weeks, will encourage a bushy plant and maximize production. Pinch the tops directly above two small leaves, leaving enough foliage for continued healthy growth.
Basil is a wonderful source of vitamins K, A, and C, iron, calcium, manganese, magnesium, and potassium. Basil is a heart healthy herb, working to prevent free radicals and build-up in the arteries. The magnesium helps blood vessels to relax encouraging blood circulation.
Try this simple pesto recipe and take advantage of the health benefits of organic basil.
3 cups fresh basil
4 cloves fresh garlic
3/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup roasted or raw pine nuts
Salt and pepper
Pulse pine nuts and garlic in the bowl of a food processor or blender. Add basil and Parmesean cheese. Slowly drizzle in olive oil while mixing, blend to a smooth paste. Add salt and pepper to taste.
Use the pesto as a marinade, with grilled veggies, instead of pizza sauce, in omelets, in white lasagna, and on pasta.
I split the leftover pesto into four servings and popped them in the freezer for a ready-to-go meal in minutes. I’m also excited to try freezing the leaves directly in ice cube trays now to use while cooking this winter. The benefits of growing your own organic groceries are endless, enjoy!
I’m starting to harvest from the kitchen garden every day! I recently prepared a wonderful dinner starring cucumber salad.
1 large cucumber
1 red onion
1 Tbsp fresh dill
3/4 c distilled white vinegar
1/2 c filtered water
1/2 c organic sugar
Organic sea salt and pepper
I know that cucumber skin contains curcurbatacin which can cause digestion challenges for some people, so I peeled the cucumber completely and then sliced it. In a medium bowl, mix the slices with the salt and set aside. Chop the onion and add to the cucumber mixture. In a separate bowl, combine vinegar, water, sugar, dill, and pepper. Add the liquid mixture to the cucumber and onions until the desired consistency is achieved.
I collected additional dill, basil, thyme, and leaf lettuce from the garden, mixed in broccoli slaw, and topped with the cucumber salad. I dressed baked potatoes with organic cheese and sour cream, then added garlic chives straight from the garden. We grilled organic turkey burgers made with onions and more herbs from the garden as well.
Ahhhh, the taste of summer!
I love this cookie cutter set! Using the doe from my organic sugar cookie recipe, I cut out eight petals, one bumble bee, and one flower. I baked the petals and bumble bee separate because I knew the smaller cookies would bake much faster than the large flower.
I frosted each cookie and let them dry, then used icing to “glue” the petals and bumble bee to the flower.
This stackable cookie was a perfect gift for the hostess at a Spring Fling Garden Party I attended.
I have been a flexitarian for as long as I can remember. I choose to be a flexitarian for the health of it (my body & the planet!). The reason for my food choices include:
- I absolutely love raw organic vegetables and find myself leaning more and more toward raw food.
- I find it difficult to consume enough protein following a vegetarian diet. So I primarily choose wild caught fish and seafood (I LOVE sushi), I will eat free range organic fowl, rarely ingest organic pork, although I never eat red meat.
- I will only eat fish, fowl, and animal products if I know where it came from and under what condition it was raised.
- I am a locavore commited to eating local food as much as possible.
- I like to eat out on occasion and don’t obsessively worry about the options in moderation.
- I adore gardening, cooking, and baking. It feels so wonderful to prepare organic food to enjoy with the fam!
I will post recipes that I really enjoy and think you will too!
ORGANIC TURKEY MEATLOAF
2 large organic onions chopped
2 tablespoons organic coconut oil
1 1/2 teaspoons kosher salt
1 teaspoon ground organic pepper
1 1/2 teaspoon fresh thyme leaves
1/3 cup organic Worcestershire sauce
3/4 cup organic chicken broth
1 1/2 teaspoons organic tomato paste
3 pounds free range ground turkey breast
1 cup plain dry organic bread crumbs
2 extra-large organic eggs
3/4 cup organic ketchup
Preheat oven to 325 degrees F.
In a medium saute pan, over medium-low heat, cook the onions, coconut oil, salt, and pepper until translucent but not browned, approximately 15 minutes. Add Worcestershire sauce, chicken stock, tomato paste, and thyme and mix well. Allow the mixture to cool to room temperature (I threw it in the fridge to speed up the process).
Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 hour 15 minutes until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven along with the meatloaf will help keep it moist and keep the top from cracking.)
I made enough meatloaf to feed an army because I knew “the ONE” would love the leftovers. I made him hot meatloaf sandwiches with organic provolone cheese. I toasted homemade organic bread that the neighbor brought over (YUMMY, I need to get that recipe from her!). The sandwiches were excellent and I earned major points with him. (My evil plan worked because in return I will need his help in the garden-heehee.)
The Good Life as a flexitarian Enjoy.
I love baking! I believe that enjoying homemade organic treats in moderation is perfectly acceptable because I feel good about where it came from and what’s in it.
My favorite treat is definitely sugar cookies. I love making the cookies for holidays, special occasions, and “thank you” packages. I’ve spent years tweaking my recipe, and I’ve decided to share it with you; please keep it to yourself!
Organic Sugar Cookies
- 4 cups sifted organic unbleached all-purpose flour
- ½ teaspoon Celtic sea salt
- 1 teaspoon aluminum free baking powder
- 2 sticks organic unsalted butter
- 2 tablespoons organic shortening
- 2 cups organic sugar
- 2 large organic eggs
- 2 teaspoons organic pure vanilla
- 1 teaspoons natural almond extract
- In a large bowl, sift flour, salt, and baking powder. Set aside. In the bowl of an electric mixer fitted with the paddple attachment, beat butter and sugar on medium speed until fluffy. Beat in eggs and vanilla. Add flour mixture, and mix on low speed until thoroughly combined. Divide dough into three sections, wrap in plastic wrap, and roll with a rolling pin so plastic is tight and dough is even. Chill until firm, at least one hour.
- Preheat oven to 325 degrees. Have ready several baking sheets. Remove dough from refrigerator; let stand at room temperature to temper slightly. (This prevents dough from cracking.)
- Dust the workspace with flour, roll dough to a scant ¼ inch thickness. Cut dough into desired shapes and place on baking sheets. I recommend placing the baking sheet back into the refrigerator to harden for a few minutes prior to baking. Bake 12-15 minutes or until edges just begin to brown. Cool on wire racks.
- 1 pound organic powdered sugar
- 5 tablespoons powdered egg whites
- ½ cup filtered water
- Natural food coloring
- In the bowl of an electric mixer fitted with the paddle attachment, combine first three ingredients on low speed. Mix until fluffy yet dense, 7-8 minutes.
- To color icing, mix in very small amounts of food coloring and build until desired color is achieved.
Click here for more of Stacy’s organic sugar cookie tips. Enjoy!
I love to bake! Check out my holiday cookies. Stacy’s sugar cookies, pumpkin cookies, chocolate chip cookies, peppermint bark, and cake balls.
Okay, okay…there is a lot of sugar in the photo, but all the ingredients are organic!