Recipes

Image By Chris McIntosh for Boston Organics 2 medium sweet potatoes  1/2 onion  1 clove garlic  1 tablespoon oregano  1 tablespoon basil  1 teaspoon cumin  12 corn tortillas  4 oz medium-soft cheese (Brie, Camembert, Oaxaca etc.) 2-3 leaves favorite greens (Swiss chard, spinch, kale, etc.), shredded Chili powder to taste  Olive oil for sauté Cut sweet […]

2 cups bread cubes (1/2-inch cubes)1/4 cup extra-virgin olive oil1 teaspoon Dijon mustard1 tablespoon balsamic vinegarSalt and freshly ground pepper1 large romaine lettuce head, cut into bite-size pieces 1 small cucumber, thinly sliced Preheat the oven to 350. On a baking sheet, toss the bread cubes with 1 tablespoon of the olive oil and toast […]

1/2 cup chopped walnuts4 cups baby arugula, or torn arugula leaves2 cups sliced strawberries, (about 10 ounces)2 ounces Parmesan cheese, shaved and crumbled into small pieces (1/2 cup)1/4 teaspoon freshly ground pepper1/8 teaspoon salt2 tablespoons aged balsamic vinegar 1 tablespoon extra-virgin olive oil Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, […]

2 cloves garlic2 cups fresh basil leaves1 cup grated Parmesan cheese (divided – 1/2 cup for pesto, 1/2 cup for crostini)1/3 cup pine nuts (or walnuts)1/2 teaspoon kosher salt1/2 teaspoon ground black pepper1/2 cup extra-virgin olive oil 1-2 whole wheat baguettes, sliced into 1/2-inch medallions 1.  In a food processor, finely chop the garlic. Add […]

1 to 2 bunches young carrots, with tops1/4 cup extra-virgin olive oilSea salt and freshly ground black pepper4 tablespoons (1/2 stick) unsalted butter1 orange, halved1 tablespoon brown sugar 4 sage leaves Preheat the over to 350 degrees F. Cut off all but one inch of the carrot tops, leaving a little green. Put the carrots […]

3 Tbsp Sesame Oil2 Cups Brown Rice1 Cup Wild Rice4 oz Jonathan’s Munchin’ Sprout Mix6 Cups cold water 3 tsp salt Put a heavy 3 quart stainless steel pot on the stove on high, immediately pour sesame oil into pot. As soon as the oil is hot, pour in the three cups of rice and […]

Cooked red quinoaOlive oilLemon juiceSliced raw asparagusRadishesBasil or cilantroToasted walnuts Salt and pepper Cook quinoa according to packaged directions. Thinly slice raw asparagus with a mandoline or Y-peeler. Toss red quinoa with olive oil, lemon juice, sliced raw asparagus and radishes, basil or cilantro leaves, and toasted walnuts; season with salt and pepper. Adapted from […]

1 tbsp olive oil1 medium leek, white and pale-green parts only, halved lengthwise and sliced crosswise 1/4 inch thick, rinsed well1 bunch carrots (about 6), peeled and sliced crosswise 1/4 inch thick2 tsp harissaCoarse Salt3 cups homemade or store-bought chicken stock 1 tbsp flat-leaf parsley Heat oil in a large saucepan over medium heat. Cook […]

2 slices Iggy’s Pain De Mie Bread1 tbsp unsalted butter, softened10 basil leavesA few grinds of black pepper2 medium or one large radish, thinly sliced (if using daikon or other large radish, you will likely not need the whole thing) Sea salt, to taste Lightly toast the slices of bread and let cool. Roughly chop […]

1 1/2 cup(s) shredded cabbage 1 1/2 cup(s) shredded carrots 1 tbsp each black & tan sesame seeds Juice of 1 lime 2 cups dried crispy matsutake mushrooms – re-hydrated 1 tsp coconut oil   handful of alfalfa sprouts 12 spring roll wrappers For the peanut dipping sauce 2 tbsp creamy peanut butter 2 tbsp organic […]

About 1 1/2 lb sweet potatoes1/4 cup olive oilsea salt2 tbsp chopped fresh rosemary 1/2 cup freshly grated Parmesan 1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).2. Peel the sweet potatoes. Cut into strips that are about 1/4 inch wide on each side.3. Place the […]

1/2 lb collard greens, stemmed and washed, leaves left intactSalt to tasteExtra virgin olive oil2 cups marinara sauce1/2 lb no-boil lasagna noodles1/2 lb ricotta 4 oz freshly grated Parmesan Steam the collard greens for 5 minutes above an inch of boiling water, or blanch in boiling salted water for 2 minutes. Transfer to a bowl […]

1 Tbsp. orange juice1 Tbsp. lemon juice1/4 tsp. kosher salt1/4 cup olive oil3 unpeeled beets1/2 orangeFresh thyme1 tsp. kosher salt3 Tbsp. olive oil1 cup water1 large watermelon radish8 oz. buffalo mozzarella 4 fresh basil leaves Preheat oven to 400F. Make the dressing: whisk orange juice, lemon juice, 1/4 tsp. kosher salt, and 1/4 cup olive […]

Image By Victoria M. 1/2 cup cashews1 cup water2 leeks1 Tbsp olive oil1 lb potatoes2 cups vegetable brothsalt and pepper, to taste 2 sprigs fresh thyme Soak 1/2 C cashews in a bowl of water for 30 min, drain and rinse. Blend with 1 C water until creamy and completely smooth. Set aside.Sautee two chopped […]