Tomato and Onion Salad Recipe

With Summer winding down and headed into fall, you will probably find yourself with an abundance of garden vegetables. Browsing around, I came across this gem and thought you might like to add it to your weekly cooking rotation. While this recipe is for tomato and onion, you can substitute any fresh garden vegetable that you like. How about zucchini and summer squash, or egg plant and red sweet peppers? Perhaps you want to try this recipe as is, or make it your own. Either way, it is always better in taste and for you, when you use only organically grown fruits and vegetables.

Make sure to visit NaturOganics for your organic grocery delivery in Ottawa Illinois 61350
http://www.naturoganics.com

Here is the recipe:

TOMATO-ONION SALAD WITH WALNUT VINAIGRETTE

Ingredients

1/4 cup walnut oil

1 to 1 1/2 tablespoons lemon juice

1 clove garlic, minced

1/2 teaspoon tarragon

1/8 teaspoon salt

1/8 teaspoon black pepper

4 tomatoes, sliced

1 red onion, sliced

2 tablespoons chopped walnuts

Directions

In a small bowl, whisk the oil, lemon juice, garlic, tarragon, salt, and pepper.

On individual plates or a serving platter, overlap the tomato and onion slices in an alternating pattern until all the slices have been used. Drizzle with the tarragon-garlic dressing mixture. Top with the walnuts.

Chef Suggestions

Make the dressing ahead; it stores well in a covered container in the refrigerator for up to 3 days.

Nutrition Facts

As prepared, each serving contains 164 calories, 16g total fat, 0mg cholesterol, 97mg sodium, 5g total carbohydrate and 1g protein.

Source: http://www.simplyorganic.com/recipes/tomato-onion-salad-with-walnut-vinaigrette

Photo by: sweetiebarbara http://www.food.com/recipe/sicilian-tomato-onion-salad-100069

Something Every Breastfeeding Mother Must Know NOW!

Are you, or someone you love breastfeeding? Science Daily has a very interesting article on how the toxins in our food can transfer to the baby through a mother's breast milk. If a woman is nursing. The best and safest bet for both the mother and the baby is to eat and drink organic.







Here is a link to the article: http://www.sciencedaily.com/releases/2015/08/150820185905.htm?utm_source=dlvr.it&utm_medium=facebook

Here is a link to NaturOganics, an organic grocery delivery service for LaSalle County Illinois and the areas surrounding Ottawa. http://www.naturoganics.com

Roasted Ratatouille Recipe

So when I first started buying the organic fruit and vegetable mixed boxes, each week something new would appear that wasn't in my mainstream diet. This one particular week it was Eggplant. Yuk right? Nope- I wasn't sure exactly what to do with it. Should I bread it? Put it in a vegetable lasagna?

Then I ran across this recipe for Roasted Ratatouille. Ratatouille you say? But that is just a silly little mouse in a Disney cartoon right? No way Jose! R. R. is a succulent mixture of garden vegetables, cooked up just right to compliment ANY entree. Make sure to visit our website at: www.naturoganics.com

Here is your ingredient list:

• 2 small onions (about 5 oz. each), cut into 1/4-inch-thick half-moons
• 2 red bell peppers (6 to 7 oz. each), peeled (as much as possible with a vegetable peeler; serrated works best), cored, and cut into 1/4-inchwide strips
• 1 medium eggplant (about 1 lb.), peeled if desired and sliced crosswise 1/2-inch thick, slices then cut in halves or quarters, depending on size
• 2 medium zucchini (7 to 8 oz. each), trimmed and cut into 1/4-inch-thick rounds
• 15 whole cloves garlic, peeled
• 1/2 cup plus 2 Tbs. extra-virgin olive oil; more as needed
• 1 tsp. chopped fresh rosemary
• Kosher salt
• 4 medium ripe tomatoes (about 1-1/2 lb. total), peeled (with a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into 1/2-inch chunks
• 1/4 cup thinly sliced fresh basil (a chiffonade)

Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two large rimmed baking sheets (12x16-inch sheet pans are a good size) with foil and top with a sheet of parchment. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and 1-1/2 tsp. kosher salt. Spread the vegetables evenly over both sheets. Don’t spread the vegetables too thin or they may burn (they shrink a lot as they cook).

Roast, stirring the vegetables a few times and swapping the positions of the pans once, until the vegetables are slightly collapsed or shriveled, starting to brown, and very tender, about 45 minutes. If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little olive oil. Divide the tomatoes between the two pans and continue to roast until the tomatoes soften and shrink and the other vegetables are well-browned, another 30 to 50 minutes. Scrape all the vegetables and any juices into a serving bowl. Toss with the basil, taste for seasoning, and serve warm.

nutrition information (per serving): 
Size : based on four servings; Calories (kcal): 430; Fat (g): fat g 35; Fat Calories (kcal): 310; Saturated Fat (g): sat fat g 5; Protein (g): protein g 6; Monounsaturated Fat (g): 25; Carbohydrates (g): carbs g 29; Polyunsaturated Fat (g): 4; Sodium (mg): sodium mg 450; Cholesterol (mg):cholesterol mg 0; Fiber (g): fiber g 10;

PHOTO: JAMIE FRANCIS
recipe and article: http://www.finecooking.com/recipes/roasted-ratatouille.aspx

Organic Food Delivery Service in LaSalle County Illinois

Hello and welcome to NaturOganics. We are the premier organic food delivery farm and co-op servicing LaSalle and Grundy Counties in Illinois and the surrounding area. Delivery is available in the Ottawa area up to 25 miles or so. See our website for a complete list of where we go, or call us and have us add you to the route. Stay tuned to the blog and we will be posting more about the co-op, recipes and a host of other great organic news.

www.naturoganics.com