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Meanwhile, Enjoy these yummy recipes from Stacey Tarentino:


Kale, Potato and White Bean Soup

 1T Olive Oil

1 ½ cups diced Carrots, Onion and Celery

2 Garlic Cloves minced

2 Bay leaves

6 small Red Potato cubed

1 ½ cups Kale large stem removed and roughly chopped

1 can or 1 ½ cups White Beans rinsed and drained

8 cups stock, (chicken or veggie)

 

Salt and Pepper to taste (I like a little crushed red pepper)

 

Throw it into the pot and bring to a boil cook until potato is almost cooked, turn of the heat leave uncovered and let it cool or eat right away with a sprinkle of your favorite Parmesan or Asiago cheese and a crust of bread.

 

 

 

Kale, Mushroom and Prosciutto Pizza

Pizza Dough (I prefer my own whole wheat or fresh from my favorite market) Prepare dough on a baking stone or pan sprinkled with Polenta or course Cornmeal it keeps from sticking and allows air under the crust for a crispy bottom.

2 T Olive oil and Crushed Garlic spread across the top of the dough (you may want a little Marinara I use about 2 T along with the Garlic and Olive Oil if it feels right, I like a dryer pizza)

½ cup Shredded Mozzarella

1 cup Sliced thin Mushrooms

2 thin slices Red Onion

2 Ultra thin slices or Prosciutto torn into small pieces

4-5 Kale leaves stem removed and chopped

Shaved Asiago

Cracked Red Pepper and a pinch of Crushed Red Pepper

 

Layer and bake at 400 until crust is crisp, about 20 minutes, unless stone was preheated it may only take 15, finish with a sprinkle of grated Parmesan.

 

 

 

Swiss Chard and Sweet Potato Lasagna

 Prep a 9x9 pan (thicker lasagna) or 9x13 with non-stick spray if you like and a ½ cup of Marinara. Preheat oven to 350.

 

Slice or dice all vegetable uniformly for even cooking, I prefer to slice everything ¼ inch thick for layering. I place the lighter vegetable in the bottom or the bowl as I prep all the vegetables in advance so they are ready for cooking; assembly of the actual lasagna is the easy part.

 

6 sheets of no-bake lasagna noodles

1 ½ cup Marinara

1 cup shredded Mozzarella

½ cup Parmesan

1 small tub Part Skim Ricotta

 

½ bunch Swiss chard large stem removed and torn into large pieces

½ sliced Onion

10 sliced Mushrooms

1 bunch Broccoli or Cauliflower sliced (this sounds funny put it really makes for a nice flat layer, small bits will come from this, nothing goes to waste just toss it in).

2 Carrots sliced

2 Zucchini sliced

2 Sweet Potato sliced do not peal

2 cloves Garlic

Olive Oil for sauté

2 Bay Leaves

Italian Seasoning (my fave is a Tuscan Blend)

 

Salt and Pepper to tastes after cooking (vegetable release a lot of flavor after cooking and you may not need as much as you think.)

Pinch crushed Red Pepper

 

Starting with the garlic and sweet potato start feeding veggies as fast or slow as you feel so they will cook evenly (do not overcook you don’t want a mushy lasagna). Place in a bowl and while the pan is warm I place the Ricotta and some Swiss chard together to create a filling.

 

Place 3 noodles in the pan top with ½ the veggies, ricotta filling, ½ the Parmesan, more veggies, 3 noodles, Marinara, Mozzarella and Parmesan. (If you have fresh Basil tear a few leaves and place in on the cheese before baking)

 

Bake for 15 minutes and cover with foil sprayed with non-stick so it doesn’t stick to the cheese. Bake an additional 30-45 minute depending on which pan you chose to use, turn off oven and allow it to rest for a few hours before serving.

 

 

Red Potato and Cauliflower Casserole

6 Red Potatoes

3 Carrots

3 Green Onions

½ Head Cauliflower

1 large Head of Broccoli

2 cloves Garlic crushed

 

4 Organic Eggs

1 2/3 cups Milk or substitute

2 T Parmesan Cheese

1 T Dijon Mustard

1 Bayleaf

 

Toping 2 T Breadcrumbs 2 T Parmesan Cheese

 

Pre heat oven to 350 and prepare a 9x9 baking dish with not stick olive oil spray.

 

Slice all the vegetable uniformly about ¼ inch thick (set aside) with the garlic and lightly season with salt. Mix together the next five ingredients. Toss the seasoned vegetable and place in the dish, cover with egg custard, topped with breadcrumbs and cheese. The liquid should be about 1 to 2 inches from the top. Cover and bake for 45 minutes in order to cook the eggs in the center (use tooth pick to test tenderness of vegetable and center for doneness. Remove foils and brown the top for a crisp top.

 

This will serve 6 serving for breakfast lunch or dinner.

 

Try these ideas:

Breakfast: 3x3 square with a bowl of fruit.

Lunch 3x3 square with salsa and a salads.

Dinner: 3x3 square with a piece of chicken, pork or fish with fresh vegetables and salad.

 

ENJOY!

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