Make it Easy, Go Organic
Make it easy, go organic is a good mantra this time of year.
Yes, it somehow became December. I ignored the Christmas Holiday lights and decor in October and November. I enjoyed the beautiful colors and flavors of fall organic veggies. But it is now December. In addition to the decorations, there is music everywhere that says, “listen, the season has changed”.
So why not give in and enjoy what is here!
Easy, basic, green, seems a good choice for eating, Organic Kale, and Broccoli. Take the pressure off, eat healthy, organic and make it easy!
Organic Siberian Kale is a great way to start. The leaves are especially tender and good for salads, and this week it is local! Can’t miss!
Pair it with some sweetness of an organic apple or pear, maybe some dried fruits and nuts, a tangy dressing, and you’ve got a family-pleasing dish like this one from Fearlessdining.com.
Add some sliced Niman Ranch Apple Cinnamon Sausage either on the side or in the salad for a Paleo entree! Sounds good to me!!
By the way, Thomas Jefferson had Siberian Kale in his garden….and he was one of the first, health-conscious gourmet, foodies!!
If you prefer to cook your kale, or for a change, easy too, is Braised Organic Kale with Cherry Tomatoes. This recipe is from the Mayo Clinic.
Organic Kale with Cherry Tomatoes
- 2 teaspoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 pound organic kale, tough stems removed and leaves coarsely chopped
- 1/2 cup low-sodium vegetable stock or broth
- 1 cup organic cherry tomatoes, halved
- 1 tablespoon fresh organic lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
In a large frying pan, heat the olive oil over medium heat. Add the garlic and saute until lightly golden, 1 to 2 minutes. Stir in the kale and vegetable stock. Cover, reduce the heat to medium-low and cook until the kale is wilted and some of the liquid has evaporated about 5 minutes.
Stir in the tomatoes and cook uncovered until the kale is tender, 5 to 7 minutes longer. Remove from the heat and stir in the lemon juice, salt, and pepper. Serve.
This photo has broccoli added for extra crunch!
Organic Broccoli, as well as Organic Kale, does well when paired with something sweet or, something spicy. One of my favorite things to do with organic broccoli or cauliflower, zucchini, tomatoes, etc. is to saute them in olive oil and garlic and sprinkle them with crispy, spicy breadcrumbs.
In Italian, Briciola means a crumb or a minuscule piece of something, so veggies prepared with crumbs are Briciolata. Obviously, it was a traditional way to use leftover bread, but it is delicious, not heavy, and adds a little something extra to organic steamed or sautéed veggies. Of course, you can use gluten-free crumbs, or even finely crushed crackers.
The following recipe is from the New York Times.
Organic Broccoli with Spicy Breadcrumbs
- 1 ½ cups coarse breadcrumbs
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon coarsely ground black pepper
- 1 large head or 2 medium heads broccoli (1/2 to 2 pounds)
- 4 tablespoons unsalted butter
- 2 ounces Parmesan cheese, for shaving
- Heat oven to 350 degrees. Spread breadcrumbs on a rimmed baking sheet and drizzle with olive oil. Bake until golden, about 10 minutes, turning pan and stirring crumbs occasionally to ensure even browning. Remove from oven and transfer crumbs to a bowl. Stir in black pepper and salt to taste. Set aside at room temperature.
- Cut off thick stems of broccoli and save for another purpose, such as soup. Cut broccoli tops into 3-inch-long spears of approximately equal size.
- Put a large skillet over medium-high heat. Melt butter, add broccoli spears and season with salt. Add 1 cup water, turn heat to high and cover skillet with a tight-fitting lid. Cook rapidly until firm-tender but still bright green, about 5 minutes. The broccoli should absorb all the butter and water. (If there is any buttery liquid left, spoon over broccoli just before serving.)
- Transfer broccoli to a serving platter or a large wide shallow bowl. Sprinkle generously with shaved Parmesan.
Another way to add spice to Broccoli is to drizzle it with olive oil after steaming and add some chopped, pickled cherry peppers or jalapeños.
This is a great side to have with a steak. Try the new skirt steak at Whitepicketproduce.com. Marinate it in oil and some Wake and Bake, grill, slice and serve with the spicy broccoli! Yum!
Have fun and keep it Easy and Organic this week!