60http://blog.mothernaturesorganics.comThu, 11 Mar 2010 11:55:22 GMTThu, 11 Mar 2010 11:55:22 GMTen cheryl@THEDILLONTEAM.COMnohttp://blog.mothernaturesorganics.com/2010/03/04/sautéed-swiss-chard-with-parmesan-cheese.aspx?ref=rssMOTHER NATURES ORGANICSIngredients 2 tablespoons butter 2 tablespoons olive oil 1 tablespoon minced garlic 1/2 small red onion, diced 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately 1/2 cup dry white wine 1 tablespoon fresh lemon juice, or to taste 2 tablespoons freshly grated Parmesan cheese salt to taste (optional) Directions Melt butter & olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for until translusent. Add the chard (destem center ribs cut ...recipeshttp://blog.mothernaturesorganics.com/2010/03/04/sautéed-swiss-chard-with-parmesan-cheese.aspx#Commentsbc5dd247-dd3a-4e68-a1d3-50cc753e7095Thu, 04 Mar 2010 16:42:00 GMThttp://blog.mothernaturesorganics.com/2010/03/01/brococoli-salad.aspx?ref=rssMOTHER NATURES ORGANICSIngredients 1/4 cup bacon bits1 head fresh broccoli florets1 cup shredded Cheddar cheese1/2 cup raisins1/2 cup hulled sunflower seeds 1 red onion, chopped1 cup creamy salad dressing or mayo1/4 cup sugar DirectionsCook bacon on medium high heat until evenly brown, flip and cook other side. Place on a plate with a paper towel to cool (this will absorb some of the grease. When cool crumble and set aside. In a large bowl, mix together the bacon, broccoli, cheese, raisins, onion and sunflower seeds. In a small bowl, whisk together the creamy salad dressing or mayo and ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2010/03/01/brococoli-salad.aspx#Comments1179112c-1630-4f09-aa13-2979910896b9Mon, 01 Mar 2010 17:30:00 GMThttp://blog.mothernaturesorganics.com/2010/01/21/honey-boat-delicata-squash.aspx?ref=rssMOTHER NATURES ORGANICSOne of the sweetest squash varieties in existence. Oblong, Delicata shaped squash have tan skin with green stripes. Fantastic roasted on a cookie sheet! Halve the squash, scoop out the seeds, then slice into half moons and bake for 10 minutes on each side at 425 degrees. Or for even similar poke a hole with a knife (like you would a potato) then put it in a pan with approximately 1/2 water and bake in the oven at 350 for about 30 minutes or until soft then slice in half and scoop out seeds. You can even serve still ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2010/01/21/honey-boat-delicata-squash.aspx#Comments378b4bfd-8417-4483-935a-a7bdb761ba39Thu, 21 Jan 2010 19:37:00 GMThttp://blog.mothernaturesorganics.com/2010/01/21/frisee.aspx?ref=rssMOTHER NATURES ORGANICSFrisee is a type of chicory that has exploded onto gourmet plates. This exotic plant has a pale green explosion of frizzy leaves that adds a frisky note to green salads. It is a slightly bitter and sometimes woody green. Frisee was popularized in the United States in the 1990s by chefs across the country, who integrated the green into a wide variety of salads. ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2010/01/21/frisee.aspx#Commentsbc19bfe8-215e-4b6c-8ef8-a373a9937798Thu, 21 Jan 2010 19:24:00 GMThttp://blog.mothernaturesorganics.com/2010/01/17/carnival-squash.aspx?ref=rssMOTHER NATURES ORGANICSA small to medium sized squash ranging in diameter from 5 to 7 inches. Round and hard skinned, the inner, somewhat stringy flesh has a mellow, but sweet flavor similar to sweet potatoes. This squash can be baked, pureed, or steamed to be served as a side dish seasoned with butter and herbs, or used as a base for soups and stews. When preparing in an oven, the squash can be cooked whole or cut in half lengthwise from the stem to the bottom. Place the squash with the skin side down in a dish containing 1/2 inch ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2010/01/17/carnival-squash.aspx#Commentsa389e5d7-8e81-42fc-8eb8-3eba8bdec46fSun, 17 Jan 2010 16:30:00 GMThttp://blog.mothernaturesorganics.com/2010/01/07/sautéed-kale-with-smoked-paprika-recipe.aspx?ref=rssMOTHER NATURES ORGANICSSautéed Kale with Smoked Paprika Recipe Kale tends to collect dirt in the leaf wrinkles, so rinse carefully before using. To prep, cut the leaf away from the center rib and stem of each leaf. Discard stems and center ribs. Ingredients 1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped 2 Tbsp olive oil 1 medium onion, chopped (about 1 cup) 1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot Pinch of dried crushed red pepper ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2010/01/07/sautéed-kale-with-smoked-paprika-recipe.aspx#Comments387f6790-f4e9-4d68-a03f-162f64eb1f4dThu, 07 Jan 2010 17:58:00 GMThttp://blog.mothernaturesorganics.com/2010/01/07/kale-and-roasted-vegetable-soup-recipe.aspx?ref=rssMOTHER NATURES ORGANICSJust found this recipe online - looks fabulous Can be made a day ahead. Serves six. Adapted from Bon Appétit magazine. Sent to us by our friend Laurie T. Thanks Laurie! Kale and Roasted Vegetable Soup Recipe Ingredients medium carrots, peeled and quartered length wise 2large tomatoes, quartered 1 large onion, cut into 8 wedges or 4 or 5 slices 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges 6 garlic cloves 1 Tbsp olive oil 6 cups or more ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2010/01/07/kale-and-roasted-vegetable-soup-recipe.aspx#Comments3e1737ba-77b8-4831-bf77-7e1a93e3f6f0Thu, 07 Jan 2010 17:57:00 GMThttp://blog.mothernaturesorganics.com/2009/12/24/baby-bok-choy-2.aspx?ref=rssMOTHER NATURES ORGANICSBaby bok choy has a sweeter flavor than adult varieties. For a lighter taste, feel free to stir-fry the baby bok choy in olive oil. Low-sodium chicken broth can be used in place of water. Baby Bok Choy Stir Fry Cook Time: 5 minutes Ingredients: 2 bunches baby bok choy (basically, 1 bunch per person) 1 slices ginger 1 tablespoon soy sauce 1/2 teaspoon sugar, or to taste Pinch salt, to taste 1/8 cup water A few drops sesame oil 3/4 tablespoon vegetable oil for stir-frying Preparation: ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2009/12/24/baby-bok-choy-2.aspx#Comments4cfb6828-315b-439b-9bd4-191067e6cfacThu, 24 Dec 2009 17:35:00 GMThttp://blog.mothernaturesorganics.com/2009/12/03/nova-tangelo.aspx?ref=rssMOTHER NATURES ORGANICSNova is a Clementine tangerine and Orlando tangelo cross made by Dr. Jack Bellows in 1942, first fruited in 1950, and released by the United States Department of Agriculture's Horticultural Field Station, Orlando, Florida, in 1964. This fruit is oblate to rounded, of medium size and the peel is orange to scarlet, thin, slightly rough, leathery, easy to remove; pulp dark-orange, with about 11 segments, of good, sweet flavor. ...Nutrition and other detailshttp://blog.mothernaturesorganics.com/2009/12/03/nova-tangelo.aspx#Commentsb2fb5b8b-cfba-432f-b2bd-d28229cef7c6Thu, 03 Dec 2009 19:01:00 GMThttp://blog.mothernaturesorganics.com/2009/12/03/sweet-dumpling-squash.aspx?ref=rssMOTHER NATURES ORGANICSThis small, mildly sweet-tasting squash resembles a miniature pumpkin with its top pushed in. It has cream-colored skin with green specks. Weighing only about 7 ounces, it has sweet and tender orange flesh and is a great size for stuffing and baking as individual servings.Sweet dumplings are tiny but great for roasting and presenting whole. Baked Sweet Dumplings1 medium sized sweet dumpling squashWater1 tbsp butter1/4 tsp coarse sea saltPreheat oven to 350 then poke squash 4 or 5 times with a chef’s knife, creating 1″ slits inthe skin. Cut where you would slice off the top ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2009/12/03/sweet-dumpling-squash.aspx#Comments40fb10c5-c21a-4e0d-a71f-f01f2e12e02bThu, 03 Dec 2009 18:40:00 GMThttp://blog.mothernaturesorganics.com/2009/11/12/chioggia-beets-with-raspberry-mint-vinaigrette.aspx?ref=rssMOTHER NATURES ORGANICSIngredients 1 lb beets (4 to 6; preferably Chioggia*), 1 inch of stems left intact 3 tablespoons thinly sliced scallions 2 to 2 1/2 tablespoons raspberry vinegar 2 teaspoons fresh lemon juice, or to taste 2 tablespoons chopped fresh mint 1 tablespoon finely grated fresh orange zest (from 2 oranges) 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 cup olive oil Garnish: fresh mint sprigs Preparation Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2009/11/12/chioggia-beets-with-raspberry-mint-vinaigrette.aspx#Commentsd40338e4-20d9-4589-91e2-dab5a138141bThu, 12 Nov 2009 17:50:00 GMThttp://blog.mothernaturesorganics.com/2009/11/12/delicata-squash.aspx?ref=rssMOTHER NATURES ORGANICSA long oblong-shaped squash with a cream colored, green striped thick outer skin and a golden fine-textured inner flesh. Considered as a novelty squash, its size may range from 5 to 10 inches in length with an average weight of 1 to 2 pounds. This squash can be baked or steamed and served as a side dish seasoned with butter and herbs, providing a sweet nutty flavor with a creamy smooth texture. When preparing in an oven, cut the squash in half by cutting down the length of the oblong shape. Place the squash with ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2009/11/12/delicata-squash.aspx#Comments5ea00453-7451-4bd2-8b61-a004eca12707Thu, 12 Nov 2009 17:41:00 GMThttp://blog.mothernaturesorganics.com/2009/11/05/broccolette.aspx?ref=rssMOTHER NATURES ORGANICSNormal 0 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2009/11/05/broccolette.aspx#Comments980955db-f4e2-41d3-a87d-3b14e2d378a2Thu, 05 Nov 2009 19:06:00 GMThttp://blog.mothernaturesorganics.com/2009/11/05/kabocha-squash.aspx?ref=rssMOTHER NATURES ORGANICSNormal 0 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;}Also known as a Japenese pumpkin this orange-fleshed winter squash has a striated green rind. It's sweeter,drier, and less fibrous than other winter squash, and it tastes a bit likesweet potatoes. ...Nutrition and other detailshttp://blog.mothernaturesorganics.com/2009/11/05/kabocha-squash.aspx#Commentsfa3ad0a3-2741-41ec-b7bb-00802f0a1dc6Thu, 05 Nov 2009 19:04:00 GMThttp://blog.mothernaturesorganics.com/2009/11/05/roasted-kabocha-squash.aspx?ref=rssMOTHER NATURES ORGANICSNormal 0 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2009/11/05/roasted-kabocha-squash.aspx#Commentsfdccf5a1-6e32-4aa8-b83a-9b50e34ab2f5Thu, 05 Nov 2009 19:04:00 GMThttp://blog.mothernaturesorganics.com/2009/11/05/salmon-with-dill-rice.aspx?ref=rssMOTHER NATURES ORGANICSIngredients14 Oz salmon (pre cooked1 cup brown rice1-2/3 cups water3 Tbsp fresh dill 2 Tbsp olive oil1 Tbsp lemon juice½ Bulb Garlic Salt & Pepper to TasteChopped Parsley or Gremolata, for garnish (optional)Rinse rice and place in a 3-quart saucepan with the water. Bring to a roiling boil; let boil for a minute. Cover and turn heat as low as it will go. Cook for 45 minutes. Do not lift the lid while the rice is cooking. After the 45 minutes, cover and let stand for 5 minutes.About 20 minutes before the rice is done, bake Salmon at 350 ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2009/11/05/salmon-with-dill-rice.aspx#Comments3069c2b2-a0ec-4aef-82af-13618ef4347cThu, 05 Nov 2009 18:56:00 GMThttp://blog.mothernaturesorganics.com/2009/10/29/mustard-greens.aspx?ref=rssMOTHER NATURES ORGANICSIngredients1/2 cup thinly sliced onions2 cloves garlic, minced1 Tbsp olive oil1 pound mustard greens, washed and torn into large pieces2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)1/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dark sesame oilMethod1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. 2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2009/10/29/mustard-greens.aspx#Commentsa5022dc1-eef8-44c9-a8fc-235050de8e67Thu, 29 Oct 2009 18:43:00 GMThttp://blog.mothernaturesorganics.com/2009/10/29/baked-spaghetti-squash.aspx?ref=rssMOTHER NATURES ORGANICS1 med. spaghetti squash4 tablespoons butter, divided1/2 cup brown sugar divided Preheat oven to 350°F.Cut squash in half lengthwise. Place in baking dish with about 1 inch of water, cut side up. Dab butter on edges and in squash. Sprinkle brown sugar on and in squash. Bake uncovered for 50 minutes or until fork inserts easily. ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2009/10/29/baked-spaghetti-squash.aspx#Commentse7edc4d7-a07d-4df6-9404-db057ebab331Thu, 29 Oct 2009 18:38:00 GMThttp://blog.mothernaturesorganics.com/2009/10/21/potato-leek-gratin.aspx?ref=rssMOTHER NATURES ORGANICSIngredients3 tablespoons butter3 medium leeks, thinly sliced3 garlic cloves, minced3 tablespoons all-purpose flour3 1/2 cups milk2 teaspoons kosher salt1 teaspoon freshly ground pepper1/8 teaspoon ground nutmeg1/8 teaspoon dried thyme2 cups (8 ounces) shredded Italian cheese blend3 pounds baking potatoes, peeled and thinly slicedCut one clove of garlic in half and rub all over the baking dish, then coat the dish with no more than 1 T of the butter.Slice the other three cloves of garlic. Combine milk, herbs, garlic, potatoes, ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2009/10/21/potato-leek-gratin.aspx#Comments08a50a8a-d5b0-48d3-9373-ae372a2e8e44Wed, 21 Oct 2009 21:22:00 GMThttp://blog.mothernaturesorganics.com/2009/09/10/plum-tart.aspx?ref=rssMOTHER NATURES ORGANICSPLUM TART CRUST:2 c. less 1 tbsp. flour2 tbsp. sugar1/2 tsp. salt1/4 tsp. baking powder1/2 c. butter FILLING:4 c. ripe fresh prune plum (Italian prune), pitted and halved1/2 c. sugar1/2 tsp. powdered ginger (optional ~ our family likes it better with out ginger) Preheat oven to 400 degrees.CRUST: Mix dry ingredients. Cut in butter until mixture looks like coarse crumbs. Press into 12-inch round pan. Cover crust with plums, cut side up. Mix sugar and ginger. Sprinkle over the top. Bake 40 minutes. ...Recipes and Cooking Tipshttp://blog.mothernaturesorganics.com/2009/09/10/plum-tart.aspx#Comments1efc1c5f-d910-45e3-a4fb-c88a72169fffThu, 10 Sep 2009 17:16:00 GMT