|Beautiful organic produce for this week 8/29-9/5|
|Roasted Organic Red potatoes|
|Organic Kale Salad|
|Organic Grilled Corn Salad|
Roasted Organic Red Potatoes2 pounds organic red potatoes
2 Tbsp olive oil
2 tsp salt free lemon pepper seasoning
Place quartered potatoes in a large ziplock bag and pour in olive oil and seasoning. Shake the bag and pour out onto baking pan. Bake at 450 for 15 minutes or until done.
Organic Kale Salad
1 bunch local organic kale, washed, stems removed, ribbon cut
1 organic carrot, washed, peeled and julienned
1/2 cup shredded purple cabbage
3 T Bragg Liquid Aminos or soy sauce
4 T olive oil
1 tsp chopped garlic
3 T lemon juice
Combine kale, carrot and cabbage in a bowl. Whisk together dressing ingredients and pour over vegetables. Toss lightly and enjoy!
Grilled Corn Salad
4 ears freshly shucked corn
1 green pepper, diced
2 roma tomatoes, diced
1/4 cup diced red onion
1/2 bunch fresh cilantro, chopped
2 tsp olive oil
salt and ground black pepper to taste
1. Preheat grill for medium heat, lightly oil the grate
2. Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes or so. After cooling, slice kernals off of the cob and place into a bowl.
3. Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.