To your health

I've been wanting to start a blog for a very long time and I just couldn't decide what my theme would be. So with much thought and many idol conversations with friends/family. I finally decided....My purpose in creating this blog is to share my love of organic vegetables and how I manage to cook with them on a daily basis for a busy household of 6. Why organic you say? I have many reasons for buying and eating this way; but the main reason is that is is much healthier for you because it is picked when ripe and when a fruit or vegetable is allowed to ripen on the vine as opposed to in a store room it is much higher in vitamins etc. I also like the fact that most of it is local and therefore we save on transportation charges and pollution. Another reason is that I love supporting our local farmers and finally it just tastes better!

Beautiful organic produce for this week 8/29-9/5

After I get my box on Wednesdays, I bring it home and prepare everything for the week. I create our family, weekly menu based on what is in the box and then I get cooking!

Roasted Organic Red potatoes

Organic Kale Salad

 This past Wednesday we had a wonderful London Broil that I marinated for 5 hours and my husband grilled. Along side I made these yummy roasted organic red potatoes and our family's favorite organic kale salad. My daughter actually did the happy dance when she saw this sitting on the table. Seriously.

Organic Grilled Corn Salad

Thursday night we had Tacos with this delicious organic grilled corn salad served up on top.  Tonight we are having Pork Chops in a white wine organic mushroom sauce served with grilled squash with a piquant sauce and a tossed garden salad (organic - of course) I will let you know how it is (with pictures)

Roasted Organic Red Potatoes

2 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

For dressing:

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.