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Recipes

While most organic produce can be eaten in raw, right out of the grocery bag, cooking them enhances new sensory experiences. The wide variety of produce available year-round through Goodness Greeness makes it easy for consumers to replace conventional ingredients with organic ones in their favorite recipes while their regional, seasonal organic produce items add a unique, enhanced goodness to any dish. The recipes below come from the people directly working with Goodness Greeness, the chefs, retailers, and farmers. They are seasonal yet timeless recipes that are sure to nourish, bringing a smile to any face.

Mom's Peach Pie

This is a homemade, easy as pie recipe from Marsha Van. “I always just make this according to whim, but here's my best approximation of the recipe.”

Pastry and Fillling

1 unbaked deep pastry shell

6 to 8 peeled peaches (about 5 cups), sliced 1/2 inch thick (Riper peaches are better.)

1 tsp lemon juice

4 tbsp flour

1/4 tsp salt

1 cup sugar

1 tsp cinnamon

Sprinkle peaches with lemon juice, then combine with mixed flour, salt, sugar and cinnamon. Place mixture in pastry shell and cover with crumb topping.

Crumb topping

/2 cup sugar

3/4 cups flour

1/3 cup butter

Blend with pastry blender (or 2 forks or fingers.) Scatter over pie. Bake pie in a 450-degree oven 15 minutes, then reduce heat to 350 degrees and bake about 25-30 minutes longer. Cool pie on a rack and serve plain or with vanilla ice cream. Enjoy!

Wild Tree's Black Bean Soup

Jaqi Boyer, owner of Evanston’s Wild Tree Café, serves up a hearty soup every week. This past week she served a Special Soup, the recipe for which she has generously ladled for us to make on our own:

Special Lime and Orange Black Bean Soup

Serves 10

Large stock pot needed and food processor optional

20min prep time

30min cook time

Ingredients

1 quart canned black beans, drained, rinsed

2 Tbsp olive oil

6 cups onion, chopped

1 ½ cups carrots, chopped

2 cups celery, chopped

1 ½ cups green/red pepper, chopped

½ tsp dried mustard

3 cloves garlic, pressed or minced
1 ¼ tsp ground coriander seed

1 ¾ tsp ground cumin

¼ tsp cayenne pepper

2 ½ cups vegetable stock

¼ cup dry sherry

1 ½ tsp salt

¾ cup Orange Juice

¾ tsp lime juice

Optional: garnish with sour cream or yogurt

Procedures

Sauté onions and garlic in olive oil until soft.
Add spices, sauté together with onions and garlic for about five minutes.
Add other veggies, stock, sherry and simmer until tender.
Stir in cooked beans, orange juice, lime juice into stock pot.
Optional: Put it all or just half through the food processor if you want it to be more of a blended, thicker soup.
Not Optional: Have fun!

For more, check out this cozy café specializing in organic fare and coffee:

Wild Tree Café

1107 Davis
Evanston, IL 60201

Hours:

Mon-Fri 7:00 a.m.-8:00 p.m.

Sat-Sun 8:00 a.m.-8:00 p.m.

Myra Goodman's Roasted Beet and Arugula Salad

Myra Goodman, Co-Founder with her husband Drew of Earthbound Farm, told us which of her recipes from her new cookbook, Food to Live By, are her favorites. In all truth, she has favorites from each section. Her cookbook gives away the secret recipe of her first popular invention, Earthbound Farm’s Famous Maple Almond Granola. For this organic produce newsletter, she thought her favorite salad would be best:

Roasted Beet and Arugula Salad
Serves 4 as a side salad

Ingredients
1 lb roasted beets, trimmed, no skins (coat with 1 Tbsp olive oil, salt, and freshly ground pepper; roast 35 minutes at 400 degrees; let cool)
1/3 cup Orange Walnut Vinaigrette (recipe follows)
5 oz (6 cups) baby arugula
2 blood oranges or navel oranges, segmented
¼ cup (1 oz) crumbled feta cheese
½ cup toasted walnuts

Procedure

Cut the beets in half or quarters so that they are bite size. If you are using larger beets, cut them into 1/2-inch dice. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss until the beets are coated. The salad can be prepared to this stage 1 day in advance, if desired.
Just before you plan to serve the salad, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to lightly coat the arugula, then taste to see if more vinaigrette is needed.
Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments, if using, on top of the greens and sprinkle the feta and walnuts over them. Serve immediately.

Orange Walnut Vinaigrette
Makes 1 ¼ cups

Ingredients
½ cup good-quality roasted walnut oil
¼ cup extra-virgin olive oil
1 Tbsp fresh orange juice or blood orange juice
1 tsp finely grated orange zest
5 Tbsp sherry vinegar
2 teaspoons Dijon mustard
1 Tbsp finely minced shallots
¼ tsp salt, or more to taste
¼ tsp freshly ground black pepper, or more to taste

Procedure

Place all the ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine.
Let the dressing sit at room temperature for 1 hour to allow the flavors to develop before serving. The vinaigrette can be refrigerated, tightly covered, for up to 1 month.
Let it return to room temperature before using.

Reprinted with kind permission from the author.

For more recipes and information on Myra’s cookbook, check out their website:
Earthbound Farm
Farm Stand and Organic Kitchen
7250 Carmel Valley Road
Carmel, CA
831-625-6219
Winter Hours:
8am-6pm Monday thru Saturday
10am-5pm Sunday

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