And the flavonols
in organic onions were up to 20 percent higher than in conventional ones.
A six - year study found more antioxidant activity and higher flavonol content
in organic onions over conventional.
Not exact matches
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly
in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or
organic frozen corn * 1 very small red
onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of
organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
Their
organic tomato basil sauce is so flavorful that all we have to do is brown the ground beef with a little
onion, and stir
in the sauce.
Ingredients: 3 c. green cabbage finely sliced 2 c. purple cabbage, finely sliced 3 medium sized carrots, julienned 1 parsnip, julienned 1
organic Fuji apple, sliced
in thin wedges 1/4 c. green
onions, cut into thin slices 1/4 c. unhulled sesame seed
4
organic beef hot dogs 4 whole wheat hot dog buns 4 tsp yellow mustard 1/4 c sweet pickle relish 1/4 sm
onion, chopped 1 med tomato, cut
in wedges 2 dill pickle spears, halved 4 pepperoncini, halved ⅛ tsp celery salt (optional)
I make a similar meatless chili
in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery,
onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili
in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of
organic PUMPKIN PUREE!
I just happened to have all of the ingredients on hand (cauliflower, kale and
onions all came
in my
organic box delivery yesterday) so I made it for lunch today.
While the cashews were soaking
in coconut cream, I steamed a one - pound bag of
organic baby carrots, a small purple
onion (peeled and cut up), and about 8 cloves of garlic (peeled) for about 30 minutes
in my George Foreman electric steamer.
2 cups dry red lentils 1
onion diced 6 carrots sliced
in one inch chunks (peel if not
organic) 8 cups water 1 Tablespoon Herbes de...
1 yellow
onion, peeled and diced, or sliced
in crescents 4 carrots, cleaned and chopped, peel if not
organic 1/4 green cabbage, shredded 6 cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1 small piece...
Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced * 1 1/2 cups carrots (about 5 small carrots), chopped (I left mine
in fairly large pieces) * 3 1/2 cups
onion (about 4 medium
onions), chopped * 2 cups fresh corn kernels, cut from the cob (I used frozen corn from last summer's garden) * 3 cups butterbeans / lima beans preferably fresh (1 1/4 lbs) or defrosted frozen (I used frozen
organic peas instead) * one 35 oz.
2 cups dry red lentils 1
onion diced 6 carrots sliced
in one inch chunks (peel if not
organic) 8 cups water 1 Tablespoon Herbes de Provence
2 cups of dried chickpeas, soaked
in water for at least 5 hours 1
onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper flakes 1 teaspoon ground black pepper 1 — 2 teaspoons salt (optional) 1 pound
organic...
1 package (16 oz) frozen corn or 3 cups corn kernels 2 medium
onions, chopped 2 cloves garlic, minced 2 medium potatoes, cut
in small cubes (peel if not
organic) 1 carrot, cut
in small chunks...
1 pound Jerusalem Artichokes, peeled, rinsed and chopped 2 1/2 cups water 2 medium russett potatoes, scrubbed and quartered (peel if not
organic) 1/2
onion, chopped 1 Tablespoon dried sage 1/4 teaspoon black pepper Place all the ingredients
in a large saucepan and bring to a boil.
Then, with the leftovers, I made a quick and easy hash by combining 1 cup of chopped corned beef with 1/2 cup chopped red
onion, 1 cup of chopped cooked potatoes, and a couple of handfuls of
organic baby spinach
in my cast - iron skillet.
What's
in it: 1 can black beans, rinsed and drained * 2 teaspoon olive oil * 1 clove garlic, minced * 1/4 cup finely chopped
onion * Hot sauce to taste * 4 corn tortillas 4 large
organic eggs 1/2 cup ranchero sauce or non-chunky salsa optional: 1/4 cup low fat shredded mexican cheese Garnishes: Cherry tomatoes, avocado, cilantro
* 1 cup
organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably
organic, sliced
in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red
onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
any seasonal greens that you enjoy will work beautifully) * 1 bunch of ramps (wild leeks only available
in the Spring; if unavailable, you can substitute a combination of some garlic and green
onion instead), chopped * 1 bunch of cilantro, chopped * 2 eggs, preferably
organic and free - range
1 can
organic pinto beans rinsed 1 cup vegetable or chicken stock (I make mine
in the crockpot and freeze it
in 1 cup containers) 1/4
organic onion diced 1/2 -1 tsp Cumin 1 tsp Ancho Chili Pepper 1/2 -1 tsp Aleppo Pepper 1/2 tsp Expote 1 tsp Cilantro 1 tsp Virgin Coconut Oil Salt and Pepper to taste
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon
organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red
onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut
in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this
in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of
organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear
in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
To make the batter add 1/2 cup of all - purpose flour into a bowl, make a well
in the middle and crack 1
organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2 tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely dice 1/2 of an
onion and add them to the batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed
1 white
onion, peeled and halved 1 jalapeno pepper 1 serrano pepper 45 ounces unsalted cooked white beans, drained and rinsed (about 5 cups) 1 chipotle chili pepper, canned
in adobo sauce + 2 teaspoons sauce 2 tablespoons all - purpose flour 4 cups
organic, unsalted chicken stock 6 teaspoons olive oil (or other oil) 10 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon ground coriander 1 tablespoon ground cumin 1 lb.
Navy Beans (small white beans) or 4 cans of Navy Beans 1 cup
organic, salt - free tomatoes 3 tablespoons Herbes de Provence (thyme, rosemary, basil, oregano, lavender) 3 cloves garlic 4 carrots, cut
in 1 inch chunks 3
onions, cut
in 1 inch chunks 3 tablespoons Dijon mustard salt to taste 1 cup water or white wine
Ingredients 1 small
onion, chopped 5 cloves garlic 1 teaspoon orange zest 1 tablespoon rosemary, chopped 1/4 cup fresh squeezed orange juice 1/4 cup olive oil 2 tablespoons tomato paste (I prefer this one because it is
organic and comes
in a glass jar) 1 teaspoon sea salt 1/2 teaspoon black pepper
I just made some crockpot beans and substituted dried tomatoes for the ketchup called for
in the traditional dry mustard, brown sugar, molasses mix, with some chicken and apple
organic sausage slices sauteed with
onion.
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED
ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
ONIONS AND EGG NOODLES 8 chicken thighs (bone
in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow
onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups
organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
Monika's
Organics specialises
in growing bunch lines such as spring
onion, spinach, silverbeet, kale, beetroot and leek, as well as seasonal vegetables, including zucchini and broccoli.
I buy my
organic onions in bulk.
ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup
organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone -
in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red
onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to taste)
1 pound dried Goat's Eye beans (or substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small dried pasilla chiles (or substitute ancho chiles) 2 tablespoons olive or
organic canola oil 1 large yellow
onion, diced 2 cloves garlic, minced 2 chipotle chiles
in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste
1 can yellowfin tuna
in olive oil thin slices of cucumber, sliced
in half crosswise slivers of red
onion, to taste salad greens of your choice, preferably
organic plain chevre, or soft goat cheese, crumbled
Blend of
organic white quinoa,
organic carrots,
organic butternut squash,
organic kale,
organic red quinoa,
organic onions,
organic sweet potato,
organic extra virgin olive oil,
organic garlic, and
organic pilaf seasoning
in a steamable bag.
Our products are made
in small batches with all
organic ingredients including Italian whole plum tomatoes, fresh garlic,
onions, basil and real extra virgin olive oil.
There are so many ways to cook hamburger and this time as part of my Solidarity with Japan post, I decided to make ハンバーガー Hanbaagaa (Japanese Style Hamburger)--
in primal way of course ハンバーガー Hanbaagaa (Japanese Style Hamburger) Ingredients: 1 lbs
organic grass fed ground beef 1 shallot 3 cloves garlic 1/4 white
onion — diced 1 egg Salt... Read more →
1 yellow
onion, diced 4 garlic cloves, minced 3 cups sauerkraut 8 small potatoes or 4 - 6 medium / large potatoes, scrubbed, (peeled only if not
organic) and cut
in quarters.
* 2 ripe avocados, cut
in half and pits removed * juice of 1/2 lime * 1/2 teaspoon fine sea salt * 1/2 cup chopped cilantro * 1 tablespoon
organic, extra virgin coconut oil * 1 teaspoon black mustard seeds * 1/2 teaspoon fennel seeds * 1/2 teaspoon cumin seeds * 1/2 medium yellow
onion, minced * 2 cloves garlic, minced * 1/2 teaspoon curry powder * 1 tablespoon minced jalapeno chile (or more to taste) * 1 medium tomato, chopped
1 cup beluga lentils, soaked
in cold water overnight 2 large
onions 2 cloves garlic 1 head kale, rinsed thoroughly Ancient
Organics ghee 1/2 lb dried farro spaghetti, cooked according to the package extra virgin olive oil Maldon sea salt fresh ground black pepper
4 lb (ish)
organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow
onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add -
ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
So lucky for me that I now crave a perfectly roasted Brussels sprout, bathed
in organic olive oil, surrounded by fall's sweet
onions, and topped with pine nuts.
In accordance with the Apr. 20 start date announced by the Vidalia
Onion Committee, Giumarra will begin shipping both
organic and conventional Vidalia
onions the third week of April.
Mexican inspired chickpea bowl (4 - 6 servings): 2 cans chickpeas 2 cans white (or black) beans 1 large avocado 1 large can corn (
organic) 1 large white
onion Chives (gressløk) Tahini Spices: salt, pepper, cummin, paprika and turmeric (gurkemeie) Coconut oil Heat the coconut oil
in a pan, and add the chopped white
onion.
· 1 tablespoon olive oil · 1 medium
onion, finely chopped · 1 (28 - ounce) can
organic tomato puree · 1 tablespoon tomato paste · 1/2 cup cider vinegar · 1/4 cup packed dark brown sugar or sugar
in the raw · 3/4 teaspoon salt
Those looking to indulge
in a guilt - free lunch or dinner for themselves or their little ones can enjoy the delicious wild - caught salmon burger with caramelized
onion, vine ripened tomatoes, butter lettuce and Dijon aioli on a flourless Ezekiel bun with sweet potato chips; or the
organic free - range panko encrusted chicken tenders with sweet potato chips and freshly cut
organic fruit.
Fresh tomatoes topped with grape seed oil, kalamata olives and their juice, and raw Swiss cheese, lightly grilled
organic red
onions (SO much flavor
in the
organic... decent price at Trader Joe's) and baby portobellos, about 3 ounces of baked chicken, and brown rice cooked
in chicken broth, all topped off with Italian parsley made for a very tasty dinner!
1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture of yellow, red and orange — no green) 1 large
onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles
in adobo, chopped 1 — 28oz can
organic crushed tomatoes 2 — 14.5 cans
organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp
onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
In Ethiopia, they were feeding him things like sausage and
onion soup, so I think he was probably just bored with my bland if lovingly prepared and
organic creations.
The
organic sulfur compounds
in onions enhance your body's natural ability to fight infections.
To use it
in a meal, sauté sliced
onions and bell peppers
in low sodium
organic vegetable broth over medium heat.