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Best Organic Recipes for The Holidays

Best Organic Recipes for The Holidays

The holidays are a time for family, friends and for showing our appreciation for all of the good things in life. But considering the fact that you’ll be feeding all the most important people in your life, what better way to feed them right than to serve naturally grown, pesticide-free meals made from all organic ingredients?

Let's show our love by using only the finest, healthiest, nutrient-dense ingredients!

Herb Bread & Veggie Stuffing

This veggie spangled stuffing adds nutrition and flavor to a dish that is normally quite bread-heavy.

  • Steam spinach in a large pot
  • Warm olive oil over medium heat
  • Add onion, celery, carrot, and mushroom
  • Cover and cook one minute
  • Uncover and cook about 10 minutes, stirring occasionally
  • Stir in spinach, pepper, sage, salt, and thyme- cook one minute
  • Turn heat to low, add breadcrumbs, broth, salt, and pepper
  • Serve immediately

Spinach and Artichoke Baked Dip

This lightened version of the classic artichoke dip will please the crowd, and leave room for dessert.

  • Put yogurt in a sieve, over a bowl, cover and refrigerate
  • Preheat oven to 350, boil 1-2 inches of water, add spinach
  • Put steamed spinach in a processor, add drained yogurt, Parmesan, mayo, mozzarella, pepper, garlic, salt and hot sauce
  • Blend coarsely
  • Add artichoke hearts, pulse blend until chunky
  • Place mixture in a baking dish, sprinkle with Parmesan cheese bake till brown and bubbly

Parsnip & Fennel Potato

What is a holiday meal without mashed potatoes. Add a touch of sophistication to your mashed spud dish with organic fennel and parsnips.

  • Heat oil or butter over medium heat
  • Add fennel, onion, salt, and pepper
  • Cover and cook gently till vegetables are tender- do not brown
  • Add potato, parsnips, broth or stock and water
  • Boil gently and simmer partially covered till tender
  • Strain vegetables, puree until smooth
  • Add salt, pepper, and oil or butter to taste

Roast Turkey and Sage

This beautiful centerpiece makes the holidays what they should be without added antibiotics or elevated hormones.

  • Preheat oven to 350
  • Remove giblets, liver, heart, and neck
  • Pat dry turkey, loosen skin
  • Place five sage leaves on each side under the breast skin
  • Salt and pepper the body and neck cavities, skewer shut
  • Rub exterior with soft butter
  • Fold wings, tuck beneath turkey
  • Mix olive oil and broth, saturate a cheesecloth
  • Place turkey on the lowest rack in a heavy roasting pan, reduce heat to 325, bake 17 minutes per pound.
  • Baste with remaining oil mix every 20 to 30 minutes
  • During the final hour of cooking, cover with light foil
  • Remove cheesecloth during last 30 minutes of cooking

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