Posted by Reedy Fork Organic Farm on 3/31/2012 to News
"Spring is the perfect time for these light and healthy recipes that use organic products. They'll be perfect for any Passover or Easter gathering! (Are we invited?!)
Seven Layer SaladIngredients: 1 Head of Organic Lettuce: Dried and Torn or Shredded 1/2 Cup of Organic Onion: Chopped 3/4 Cup of Organic Green Onion: Chopped 1 Small pack of Organic Frozen Green Peas 1 Cup of Organic Valley Sharpe Cheese: Grated 2 Cups of Organic Valley Sour Cream 2 Tablespoons of Organic Cane Sugar Organic Valley Parmesan Cheese: To taste Uncured Bacon Crumbles on top of salad: 2-3 Pieces: Optional Directions: Using a Large Dry Bowl layer salad as listed above. Do not toss salad once layered. Sprinkle with Organic Valley Parmesan Cheese and Uncured Bacon Crumbles. Serves: 8-10
Potato SaladIngredients: 4 Large Organic Potatoes: Cooked until tender but not mushy 2 Organic Eggs: Boiled and Chopped 1/2 Cup of Organic Celery: Chopped 1/2 Cup of Organic Sweet Pickled Cubes 1 Small Organic Carrot: Grated 3 Tablespoons of Mustard 2 Tablespoons of Organic Mayonnaise or Mayonnaise with Olive Oil 1 Tablespoon of Natural Sea Salt or Kosher Salt Fresh Ground Pepper: to Taste Directions: Mix everything together once potatoes have cooled. Serve chilled on Organic Lettuce Leaves.
Pineapple Upside Down CakeIngredients: 1/2 Cup of Organic Brown Sugar 3 Tablespoons of Organic Valley Butter or Margarine 1 can of Organic Pineapple Slices Organic Maraschino Cherries: Enough to put in the center of each pineapple 2 Cups of Organic Spelt Pastry Flour sifted 3 teaspoons of Aluminum Free Baking Powder 1/4 teaspoon of Natural Sea Salt or Kosher Salt 1/4 Cup of Organic Valley Butter 1 Cup of Organic Cane Sugar 1 Organic Egg: Well Beaten 1 teaspoon of 100% Pure Vanilla Extract 3/4 Cup of Organic Milk Directions: Set oven to 350 degrees. Sprinkle organic brown sugar in bottom of well-greased 9x9x2 inch pan. Dot with Organic Valley butter. Melt mixture over very low heat. Drain organic pineapple; place slices in pan with organic cherry in center of each. Sift together organic spelt pastry flour, aluminum free baking powder, and natural sea salt or kosher salt. Cream Organic Valley Butter (1/4 cup). Add organic cane sugar gradually and beat until fluffy. Add organic egg and 100% pure vanilla extract; beat well. Add flour mixture, a little at a time, alternately with organic milk. Pour batter over fruit. Bake 1 hour or until light brown. Turn upside-down on serving plate at once. Serve with whipped cream, if desired. Serves: 9 "