BUFFALO FINGERS

INGREDIENTS:
*1 brick (350 or 450g) extra-firm organic tofu

*1/2 cup organic hot sauce or buffalo sauce
*1/3 cup Brummel & Brown
*organic garlic powder
* organic blue cheese dressing
* organic cooking spray
* organic celery sticks

Instructions:

1. Press tofu under heavy plate or weight for 30 minutes to press out excess water or your can use your hands.
2. Sprinkle with garlic powder if desired.
3. Cut pressed tofu into strips, chunks, nuggets, or whatever shapes you desire. Don’t make them too big, or they won’t hold enough sauce.
4. Melt the Brummel & Brown in a small saucepan over low heat. This will form the base for your sauce.
5. In a separate small frying pan, heat some cooking spray. Fry the tofu over medium heat, being careful not to burn. When the first side is golden brown, flip the tofu.
6. When the butter or margarine in the saucepan is melted, gently stir in the hot sauce with a wooden spoon.
7. When the two are sufficiently mixed, pour sauce slowly over the tofu, which should still be cooking (on its second side) in the frying pan.
8. Wash and cut your celery sticks while the sauce is cooking on the tofu fingers.
9. Pour some blue cheese into a small dipping bowl.
10. Serve your Buffalo Fingers and enjoy!

Spicy Cabbage Rolls

Ingredients:

1/2 cup organic chopped spinach
1/2 cup organic chopped celery
2 cups organic diced tomatoes
1/2 cup organic diced onions
1/2 cup organic chopped mushrooms
1 cup organic shredded carrots
1 tbsp organic oilve oil
1 tsp organic lemon juice
1 head organic cabbage
1 1/2 Simply Organic Spicy Steak Seasoning
1/4 cup water

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together all the vegetables except cabbage.
3. Add Spicy Steak Grilling Seasons, oil and lemon juice.
4. Carefully remove leaves from cabbage head.
5. Spoon approximately 1 tablespoon mix onto each leaf.
6. Roll each leaf and fold in sides.
7. Lay folded side down in 2-quart casserole dish. Repeat until pan is full, reserving 1/3 of the vegetable mix.
8. Spread leftover vegetable mix over tops of rolls, and add water to the bottom of the pan.
9. Cover with foil and bake 40 minutes or until cabbage is tender.

Organic French Onion Soup

Ingredients:
1/4lb Brummel & Brown Spread
2-4 medium organic onions sliced (you can mix colors between red, white and yellow for flavor)
1tsp. organic sugar
2 tsp. sea salt
2 tsp. organic freshly ground black pepper
1 tbsp. organic flour
1tbsp. organic olive oil
1 cup organic red or burgundy wine
7-8 cups organic vegetable or chicken broth (usual recipes call for beef brother which you are free to use if you prefer)
Loaf of Organic Bread (choose any kind you like best but make sure it is crusty for toasting, you can use croutons as well)

Directions:

1.Preheat oven to 500°
2. Heat butter and olive oil in large, heavy bottomed sauté pan over medium low heat.
3. Add sugar, stir to dissolve.
4. Add sliced onions to sauté pan and caramelize, cooking until golden brown. This takes about 30-40 minutes.
5. Add flower to pan, stir and cook for about 2 minutes.
6. Add Wine to pan and deglaze pan scraping up any brown bits on the bottom of the pan. Reduce until almost dry.
7. Add stocks, and simmer for about 30 minutes.
8. Taste and adjust seasonings with salt and pepper or any other seasonings you prefer.
9. While soup is simmering, cut bread into thick slices and toast until golden brown.
10. When soup is done simmering, ladle soup into oven proof bowls. 11. Top each bowl with a piece of toast. Cover with about 1 1/2 -2″ of cheese.
12. Place soup bowls on a cookie sheet and place on top rack of the oven and melt cheese until golden brown and bubbling.

Apple-Cheddar-Squash Soup

Ingredients:

5 tablespoonsBrummel & Brown
1 medium organic onion, thinly sliced
2 mediumorganic apples, thinly sliced
1 large organic white potato, diced
1 1/2 cups chopped & peeled organic butternut squash fresh not frozen
Sea Salt & organic fresh ground black pepper
1/2 teaspoonorganic dried sage
2 tablespoons organic all-purpose flour
1/3 cup organic apple cider
4 cups organic low-sodium chicken broth
1 cup organic low-fat milk
2 cups grated organic sharp cheddar . Grate a little more to use as a garnish.
1/3 cup organic chopped chives

Directions:

1. Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes.

2. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened.

3. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

4. Add the cheese to the soup and stir over medium-low heat until melted.

5.Puree in a blender in batches until smooth; season with salt and pepper. Garnish with cheese and chives, if using.

6. Serve with bread, if desired.

INGREDIENTS

1 can ready made pizza whole wheat dough (or homemade organic whole wheat dough)
1. Wilton 9 Inch Heart Pan
1 jar (8 oz) organic pizza sauce or homemade sauce
Turkey/veggie pepperoni or any topping of your choice
1 cup shredded fresh mozzarella cheese
1/2 teaspoon organic basil
1/2 teaspoon organic oregano
1/2 teaspoon organic parsley
1/2 teaspoon organic red pepper flakes
1 teaspoon olive oil

DIRECTIONS

1. Preheat oven to 425°F. Lightly grease heart shaped baking pan or pans with olive oil. If using thin crust: Heat oven to 400 F. Spray or grease 15×10-inch or larger dark or nonstick cookie sheet.
2. Unroll dough on work surface. Place dough in heart shaped pan and smooth into heart shape. Make sure to keep the edges thicker for the crust.
3. Put pizza sauce evenly onto the heart, spreading to within 1/2 inch of edges. Sprinkle oregano, parsley, red pepper flakes and basil on top of sauce. Then top pizza with turkey pepperoni or desired toppings and cheese.
4. Bake crust between 10 to 15 minutes or until crust edges are golden brown and cheese is melted.
5. Take out of oven let cool for a few minutes then serve! Your family will love it!!

Yields 8 servings

Ingredients
* 1 (12 ounce) package jumbo organic pasta shells
* 1 (16 ounce) tub fresh ricotta cheese
* 1 large ball fresh mozzarella cheese, or fresh mozzarella balls
* 8 ounces grated Parmesan cheese
* 1 tablespoon dried organic parsley
* 1 table spoon dried organic oregano
* 1 teaspoon dried organic basil organic basil
* 1 teaspoon ground organic black pepper
* 1 (28 ounce) jar organic pasta sauce
* 8 ounces sliced fresh mushrooms
* 2 cups organic frozen or fresh spanich
* 1/2 cup organic white onion
* 4 cloves diced organic garlic
* 1 organic tomato

Directions

1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl ricotta, half the mozzarella, half the Parmesan, parsley, salt, basil, oregano, garlic, mushrooms, spinach and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a baking dish.
4. Mix reserved mozzarella and Parmesan into pasta sauce. Pour over stuffed shells.
5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
6. Let cool and serve

Ingredients
1 lb of organic brussel sprouts trimmed & halved
4 slices of organic turkey bacon
1 small organic white onion
2 medium tart organic apples, diced (ie. Pink Ladies, Granny Smith or for sweet Golden Delicious)
1 tbsp of organic olive oil
1/4 cup organic chopped parsley ( or organic dill)
Organic pepper and or sea salt to taste

Directions

Boil or steam brussel sprouts after they have been trimmed and cleaned. While they are cooking chop onion, apples & turkey bacon.
Put olive oil, bacon & onions in pan and saute in onions until translucent.  Once translucent put apples in pan and cook until edges are brown.  Let the mixture cook for about 5 minutes.  By this time the brussel sprouts should be fully cooked.  Remove them from the steamer or stove drain and place in pan with onions, bacon and apples. Let the mixture cook for another 10 to 15 minutes. Add salt & pepper to taste and serve.

* 8 Servings
* Prep: 30 min. Bake: 10 min.

Ingredients

* 1 cup diced organic onion (your color preference)
* 1 cup diced organic turkey pepperoni slices
* 1 container(16 oz) part skim organic ricotta
* 2 garlic cloves, minced
* 2 cups organic tomatoes diced
* 1 jar organic tomato sauce ( if you don’t have homemade available)
* 1 large ball fresh mozzarella
* 1 tbl spoon crushed organic red pepper flakes
* 1 package organic uncooked ziti or small tube pasta
* 1 cup (8 ounces) part-skim ricotta cheese
* 1 cup grated parmesan cheese
* 1 tbl spoon organic dried basil leaves
* 1 tbl spoon organic dried parsley
* 1 tbl spoon organic dried oregano
* organic olive oil or organic cooking spray

Directions

* Take ricotta, basil, parsley, oregano, onion, garlic, turkey pepperoni, parmesan cheese, red pepper flakes, & diced tomatoes and mix in a large bowl.
* Meanwhile, cook ziti according to package directions; drain and put into olive oil sprayed baking pan.
* Mix in ricotta cheese and spice mix and stir in baking pan until all pasta is covered with cheese mixture. Then preheat oven to 375 degrees.
* After cheese and pasta mixture are fully covered add tomato sauce and mix until a pink color. Pat down pasta to make a smooth surface in pan. Add additional sauce and fresh mozzarella to top of mixture with some of the basil, oregano, parsleys and pepperoni to bake on top of pasta.
* Cover ziti with aluminum foil and put in oven to bake for 35-40 minutes or until cheese on top is lightly brown.

* Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with mozzarella and Parmesan. Bake, uncovered, at 425° for 10-15 minutes or until heated through and cheese is melted. Yield: 8 servings.

Ingredients

Makes 4 servings

* 8 organic whole wheat or your favorite flavor wraps, 7 inches each
(we used chipotle lime organic wraps)
* 1 teaspoon olive oil
* 3 organic scallions, thinly sliced
* 2 cloves organic garlic , minced
* 2 cans organic black beans, drained and rinsed
* 1 chopped organic red bell pepper
* 1 chopped organic green bell pepper
* Coarse organic sea salt and organic black pepper
* 1 cup organic salsa, plus more for serving (optional)
* 1/2 cup organic frozen corn kernels, thawed
* 1 to 2 tablespoons freshly squeezed organic lime juice
* 1 to 2 tablespoons freshly squeezed organic lemon juice
* 1/2 cup organic cilantro leaves
* 2 cups shredded organic romaine lettuce
* 1 cup (4 ounces) shredded Monetary Jack cheese (or your favorite kind of cheese)
* 2 cups organic brown or yellow rice
* 1 cup chopped organic jalapeno peppers
* Organic Sour Cream (as per personal taste)
* Hot Sauce

Directions
1. Start boiling water for rice in a pot and follow cooking instructions.
2. In a medium saucepan, heat oil over medium heat. Add scallions and garlic; cook for 1 minute. Stir in beans, , and 1 cup water. Bring to a simmer, season with salt and pepper, simmer 5 to 7 minutes until slightly thickened and hot. Add salsa (if desired), cilantro, red & green bell peppers, jalapeno peppers, corn, lemon and lime juice; cook until heated through.
3.  Take tortillas & spread organic sour cream over one side. Top with the warm bean & vegetable mixture, lettuce, and cheese. Fold tortillas over and serve 2 per person with additional salsa and hot sauce, if desired.

4 ripe organic avocados
1 tbs organic fat free sour cream (n/a if vegan)
1 medium organic yellow or white onion, finely chopped
8 to 10 organic cherry tomatoes
1 large organic lime
1 large organic lemon
2 small organic jalapeno peppers, finely chopped (seeds removed)
2 cloves organic garlic, finely minced
organic sea salt to taste
organic ground black pepper to taste
1 large bunch fresh organic cilantro, finely chopped (stems removed)
1tsp organic cumin
1tsp organic chili powder
1tsp organic red pepper flakes

Organic Corn Tortilla Chips for dipping

Cut all 4 avocados into halves. Remove pits. With a sharp knife, score each half length- and crosswise to form cubes. Scrape out each avocado half into large mixing bowl. Roll lime & lemon on counter top to allow juice to surface. Cut lime & lemon in half and
squeeze juice of only 1 half of each over avocados — careful not to drop any seeds into your bowl or use too much juice you can add more later. Add onion, tomatoes, jalapeno, garlic, and cilantro into bowl. Mix vigorously with wooden spoon. Add cumin, red pepper flakes, chili powder, salt and pepper to taste. If you prefer a more whipped guacamole, try using a hand mixer to whip some of the avocados before adding all of the otheringredients. Scoop with chips and enjoy!