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

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.  

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.

First box. First blog post.

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.

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.

Organic Harvest Box for December 10 , 2010

 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

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

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

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

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?