INGREDIENTS
250 g / 0.5 lb orzo
1 tsp sea salt
Extra virgin olive oil
300 g feta
Zest and juice of 1 lemon
1 small bunch mint, the leaves chopped coarsely
Pepper to taste
DIRECTIONS
Cook the pasta in salted boiling water until al dente. Drain and transfer to a bowl. Drizzle with olive oil and stir to separate the grains. Crumble the feta and add to the pasta along with the zest, juice, mint, and pepper. Adjust seasonings to taste and serve immediately.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Thursday, May 27, 2010
Wednesday, May 26, 2010
Orzo with Spinach and Tomatoes
INGREDIENTS
1 lb spinach, washed, dried, stems removed, and very thinly sliced
1 pint grape or cherry tomatoes, halved
Zest of 2 lemons
1.5 cups orzo, cooked to al dente, drained, still hot
1 Tbsp extra virgin olive oil
24 basil leaves, torn or thinly sliced
Sea salt and pepper, to taste
DIRECTIONS
Pile shredded spinach into the bottom of the a medium-sized mixing bowl. Add halved grape or cherry tomatoes. Add the lemon zest and hot orzo to the bowl so the heat of the pasta will wilt the spinach and get the juice flowing from the tomatoes. The heat will also release the flavour of the lemon zest.
Drizzle olive oil over the pasta and toss to combine. Add basil, salt, and pepper and toss again. Taste, adjust seasonings as needed, and serve warm.
1 lb spinach, washed, dried, stems removed, and very thinly sliced
1 pint grape or cherry tomatoes, halved
Zest of 2 lemons
1.5 cups orzo, cooked to al dente, drained, still hot
1 Tbsp extra virgin olive oil
24 basil leaves, torn or thinly sliced
Sea salt and pepper, to taste
DIRECTIONS
Pile shredded spinach into the bottom of the a medium-sized mixing bowl. Add halved grape or cherry tomatoes. Add the lemon zest and hot orzo to the bowl so the heat of the pasta will wilt the spinach and get the juice flowing from the tomatoes. The heat will also release the flavour of the lemon zest.
Drizzle olive oil over the pasta and toss to combine. Add basil, salt, and pepper and toss again. Taste, adjust seasonings as needed, and serve warm.
Thursday, May 20, 2010
Quinoa & Broccoli Casserole
INGREDIENTS
1 1/2 cups quinoa
1/2 medium onion, chopped
2 cups broccoli florets cut into bite-sized pieces
1 cup shredded old cheddar, divided 3/4 cup and 1/4 cup
1/4 cup grated Parmesan cheese
1 clove garlic, crushed
1/2 tsp paprika
Sea salt and pepper to taste
DIRECTIONS
Preheat oven to 375 degrees Fahrenheit.
Wash and drain quinoa in a fine mesh strainer 2 or 3 times.
Combine quinoa with 3 cups of water in a medium saucepan. Bring to a boil, reduce heat, and cook for about 15 minutes or until all the water is absorbed.
In the meantime, saute onion for a few minutes and steam broccoli until bright green, about 5 minutes.
Combine vegetables and spices in a mixing bowl, adding in hot, cooked quinoa, Parmesan cheese, and 3/4 cup shredded cheddar cheese. Mix well and press into a lightly greased 8x8 baking dish. Sprinkle with remaining cheddar cheese on top.
Bake uncovered for 15 to 20 minutes, until cheese is melted on top.
1 1/2 cups quinoa
1/2 medium onion, chopped
2 cups broccoli florets cut into bite-sized pieces
1 cup shredded old cheddar, divided 3/4 cup and 1/4 cup
1/4 cup grated Parmesan cheese
1 clove garlic, crushed
1/2 tsp paprika
Sea salt and pepper to taste
DIRECTIONS
Preheat oven to 375 degrees Fahrenheit.
Wash and drain quinoa in a fine mesh strainer 2 or 3 times.
Combine quinoa with 3 cups of water in a medium saucepan. Bring to a boil, reduce heat, and cook for about 15 minutes or until all the water is absorbed.
In the meantime, saute onion for a few minutes and steam broccoli until bright green, about 5 minutes.
Combine vegetables and spices in a mixing bowl, adding in hot, cooked quinoa, Parmesan cheese, and 3/4 cup shredded cheddar cheese. Mix well and press into a lightly greased 8x8 baking dish. Sprinkle with remaining cheddar cheese on top.
Bake uncovered for 15 to 20 minutes, until cheese is melted on top.
Thursday, May 13, 2010
Vancouver Launches Compost Pick-Up
On Earth Day last month, the city of Vancouver launched the first phase of its new compost pick-up program. For all the details, see Vancouver's food scraps page, but here's how to get started:
Getting started
Get a small container with a lid for your kitchen. You can use an ice cream bucket or large yogurt container, or purchase a metal container (I prefer that; no smells caught in the container like with plastic). Make sure it's a size you can comfortably carry and is easy to wash. Whenever you have any of the accepted food scraps, put them in the container. Empty your kitchen container in your yard trimmings cart regularly.
What can be included in the compost pick-up
Only these food items will be collected for now:
- uncooked fruit and vegetable scraps
- coffee grounds and filters
- teabags
- eggshells
Please note: Newspaper or brown paper bags are accepted if they are being used to wrap food scraps or to line your kitchen container or cart.
Please do not add cooked food to your yard waste. Oils and other ingredients make cooked food more susceptible to odours, pests, and insects. Because the first phase of the program stays with the bi-weekly yard trimmings collection schedule, it's best to only put uncooked fruit and vegetables in your cart.
It's important that you only place approved materials in your yard trimmings cart, as contamination from non-recyclables prevents the waste from being turned into nutrient-rich topsoil. Contaminated materials need to be separated, at an extra cost, before being composted.
Coming soon: A second phase of food scraps collection will be introduced in 2011 where all food scraps (fruits, vegetables, meat, fish, dairy, bread, cereal products, and food-soiled paper) will be allowed. When this is introduced, it is expected that yard waste will be picked up weekly and regular garbage pick-up will move to only bi-weekly.
If you already compost
If you already have a backyard composter, keep using it. It's still the best way to compost since it saves on collection costs and energy use. If you are interested in obtaining a backyard compost container, you may purchase one at the Vancouver South Transfer Station. Another great way to go, especially if you want to compost cooked food and don't have the yard space for a backyard unit, is bokashi composting.
Businesses and multi-unit buildings
At this time, this collection service will not be provided to multi-unit residences such as apartments and condominiums, unless your building already has a city yard trimmings cart, and only if the cart is filled mostly with yard trimmings and a small percentage of food scraps. Vancouver is not able to provide food scraps collection service to businesses. The city is compiling a list of a private companies that can provide food waste collection services to your building.
Getting started
Get a small container with a lid for your kitchen. You can use an ice cream bucket or large yogurt container, or purchase a metal container (I prefer that; no smells caught in the container like with plastic). Make sure it's a size you can comfortably carry and is easy to wash. Whenever you have any of the accepted food scraps, put them in the container. Empty your kitchen container in your yard trimmings cart regularly.
What can be included in the compost pick-up
Only these food items will be collected for now:
- uncooked fruit and vegetable scraps
- coffee grounds and filters
- teabags
- eggshells
Please note: Newspaper or brown paper bags are accepted if they are being used to wrap food scraps or to line your kitchen container or cart.
Please do not add cooked food to your yard waste. Oils and other ingredients make cooked food more susceptible to odours, pests, and insects. Because the first phase of the program stays with the bi-weekly yard trimmings collection schedule, it's best to only put uncooked fruit and vegetables in your cart.
It's important that you only place approved materials in your yard trimmings cart, as contamination from non-recyclables prevents the waste from being turned into nutrient-rich topsoil. Contaminated materials need to be separated, at an extra cost, before being composted.
Coming soon: A second phase of food scraps collection will be introduced in 2011 where all food scraps (fruits, vegetables, meat, fish, dairy, bread, cereal products, and food-soiled paper) will be allowed. When this is introduced, it is expected that yard waste will be picked up weekly and regular garbage pick-up will move to only bi-weekly.
If you already compost
If you already have a backyard composter, keep using it. It's still the best way to compost since it saves on collection costs and energy use. If you are interested in obtaining a backyard compost container, you may purchase one at the Vancouver South Transfer Station. Another great way to go, especially if you want to compost cooked food and don't have the yard space for a backyard unit, is bokashi composting.
Businesses and multi-unit buildings
At this time, this collection service will not be provided to multi-unit residences such as apartments and condominiums, unless your building already has a city yard trimmings cart, and only if the cart is filled mostly with yard trimmings and a small percentage of food scraps. Vancouver is not able to provide food scraps collection service to businesses. The city is compiling a list of a private companies that can provide food waste collection services to your building.
Caribbean Potato Salad
INGREDIENTS
2 lbs baby or fingerling potatoes
1 bunch of cilantro, chopped
1/2 tsp crushed garlic
1/2 cup mayonnaise
1/2 tsp sea salt
1/2 red onion, diced
1 lime or 2 Tbsp lime juice
DIRECTIONS
Scrub potatoes well. Place in a pot of water to boil until soft but not mushy, about 30 minutes depending on size and type of potatoes. Be careful not to overcook them.
Drain potatoes and allow to cool completely. Cut potatoes into bite-sized cubes and place in large serving bowl.
Add cilantro, garlic, mayonnaise, and salt. Toss gently to coat potatoes evenly. Squeeze lime juice over the whole salad and mix to coat. Adjust seasonings to taste.
2 lbs baby or fingerling potatoes
1 bunch of cilantro, chopped
1/2 tsp crushed garlic
1/2 cup mayonnaise
1/2 tsp sea salt
1/2 red onion, diced
1 lime or 2 Tbsp lime juice
DIRECTIONS
Scrub potatoes well. Place in a pot of water to boil until soft but not mushy, about 30 minutes depending on size and type of potatoes. Be careful not to overcook them.
Drain potatoes and allow to cool completely. Cut potatoes into bite-sized cubes and place in large serving bowl.
Add cilantro, garlic, mayonnaise, and salt. Toss gently to coat potatoes evenly. Squeeze lime juice over the whole salad and mix to coat. Adjust seasonings to taste.
Thursday, May 6, 2010
Springtime Spinach with Chickpeas
INGREDIENTS
2 Tbsp extra virgin olive oil
1 large onion, thinly sliced
1-1/2 cups canned chickpeas, drained and rinsed
1 lb fresh spinach, trimmed if needed
1/2 cup minced fresh dill
4 Tbsp lemon juice or the juice of two lemons
Sea salt and pepper to taste
DIRECTIONS
In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
Wash spinach and add to skillet without drying it first. Add dill and cook until spinach is tender.
Stir in lemon juice and season with salt and pepper. Serve warm.
2 Tbsp extra virgin olive oil
1 large onion, thinly sliced
1-1/2 cups canned chickpeas, drained and rinsed
1 lb fresh spinach, trimmed if needed
1/2 cup minced fresh dill
4 Tbsp lemon juice or the juice of two lemons
Sea salt and pepper to taste
DIRECTIONS
In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
Wash spinach and add to skillet without drying it first. Add dill and cook until spinach is tender.
Stir in lemon juice and season with salt and pepper. Serve warm.
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