"tips & tricks to help you live a healthy lifestyle without putting a big impact on the earth"

01 August 2010

eco-freindly recipes!

Hi everyone! This is my new blog, and I thought, what other way to start it off than with food!
Who doesn't like food? So, anyway here a
re a couple of organic (healthy and eco-friendly!) recipes!

Organic Green Garlic & Broccoli Orzo Pasta Recipe

Serves 3-4


1 cup orzo 1 head of broccoli
1/2 - 1 cup of green garlic (depending on how strong or mild the garlic is)
1/2 stick of organic butter
3-4 tablespoons of olive oil
1/2 teaspoon capers, finely chopped
3 anchovy filets, finely chopped
1/4 teaspoon lemon zest
1 tablespoon of fresh lemon juice (preferably Meyer lemon)
1/4 cup of fresh herbs - marjoram and Italian parsley , about 2 tablespoons of marjoram and 1 tablespoon of Italian parsley, roughly chopped Grated parmesan cheese for garnish


Follow instructions on package to prepare orzo pasta.

Bring a medium size pot of salted water to a boil (water should taste like the ocean). Meanwhile, remove stems from broccoli crowns, and slice crowns into bite size pieces. Prep an ice water bath to blanch and shock broccoli crowns. Once water has come to a full rolling boil, place broccoli crowns in water and cook until they are just under fork tender and bright green. Remove broccoli and place in ice water bath.

Wash green garlic and remove tough outer skin. Trim root and cut away tough upper portion of green leaf. Cut lower tender part into thin rounds.

In another medium saucepan over medium heat, bring butter, olive oil, green garlic, anchovy fillets, capers, lemon zest, juice to a simmer and reduce to low. Simmer about 10 minutes.

Toss with broccoli and pasta, taste for seasoning and adjust with a little salt and pepper. Serve immediately and garnish with parmesan if desired.

Easy Lentil Salad with Radicchio and Veggies Recipe

Serves 4


1 cup French green lentils
1/2 head radicchio, sliced thin and chopped
3 tablespoons of shallots, finely chopped
2 radishes, sliced thin and chopped
1/2 cup of carrots, peeled and grated
1 tablespoon of red wine vinegar
3 tablespoons of roughly chopped parsley and basil
Sea salt
Fresh ground pepper


Place lentils in a medium size sauce pan and cover with about three inches of filtered water and bring to a boil. Reduce to a simmer and cook until just tender about 20-30 minutes, do not overcook or they will become mushy (add more water if necessary). Drain lentils.

Toss lentils with red wine vinegar, salt and fresh ground pepper. Let sit for 5 minutes. Toss with olive oil, shallots, radicchio, radishes and fresh herbs. Taste and adjust seasoning for flavor. Can be served chilled or room temperature.

Organic Heirloom Carrot Salad

4 large heirloom carrots (shop your local farmers market), or carrot of choice
1/2 cup of raisins
1 - 1" piece of ginger root, peeled and grated
2 teaspoons of lemon zest
1 tablespoon of fresh lemon juice
3/4 teaspoon of salt
1/2 cup of crème fraiche

Peel and cut carrots into batons about 2 inches long and 1/4 inch square.
Whisk together ginger root, lemon zest and juice, salt, carrots and raisins, taste and adjust seasonings. Chill and serve.

please note all these recipes came from the wonderful website "organic authority"

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