Get Your Organic Garden Going

Get Your Organic Garden Going
Pam Bump
Get your garden going!

In partnership with Natural Vitality

Spring has finally sprung. If you're looking to go organic and embrace Non-GMO foods, use the following links as a guide to creating the perfect organic garden!

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Contributor
Natural Vitality
Tags
gardening
DIY
guides
outdoors
spring
summer

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Cantaloupe Cooler

Cantaloupe Cooler
Ingredients
  • [q:1/2] ripe cantaloupe, cut into chunks
  • 6 ice cubes
  • [q:3/4] cup unsweetened vanilla coconut milk
  • 8 fresh mint leaves
  • 4 drops of stevia
Directions
  1. Combine everything in the blender and enjoy!
Nutrition Info
154 Calories, 3 g Protein, 0 mg Cholesterol, 31 g Carbohydrates, 29 g Total sugars (0 g Added sugars), 3 g Fiber, 4 g Total fat (3 g sat), 59 mg Sodium, [nutrition:5] Vitamin A, Vitamin C, [nutrition:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Folate, Potassium

Grilled Veggie Burgers

Grilled Veggie Burgers
Prep Time
35 minutes, plus 1 hour chill time
Number of Servings
4 large burgers
Ingredients
  • 2 Tbsp extra-virgin olive oil, divided
  • 1 shallot or small onion, minced
  • 1 clove garlic, grated on a Microplane grater or very finely minced
  • 2 Tbsp chopped walnuts
  • 2 tsp smoked sweet paprika
  • 4 pitted prunes, roughly chopped
  • 1 medium beet, boiled in water to cover until tender, peeled, and shredded on the large holes of a box grater
  • 2 Tbsp red wine vinegar
  • 2 cups cooked brown rice (follow instructions on the package)
  • 1 (15-oz) can black beans, drained and briefly rinsed
  • 3 Tbsp oat bran or instant oatmeal
  • 1 large egg (optional)
  • Kosher salt
  • 4 brioche buns, toasted
Directions
  1. Heat [q:1 1/2] tablespoons of the oil in a small skillet over medium heat. Cook shallot and garlic until translucent, about 5 minutes. Add walnuts and paprika, toss to combine, and cook 1 more minute. Add prunes, shredded beet, and vinegar. Stir to combine and remove from heat.
  2. In a large bowl, combine beet mixture with rice, beans, oat bran, and egg, if using; season generously with salt. Stir with some force to mash most of beans and rice into a tacky paste that still has some chunks. Taste for seasoning and adjust if necessary.
  3. Chill mixture for at least an hour.
  4. Form chilled mixture into four patties, each about 1-inch thick. Brush patties with remaining [q:1/2] tablespoon olive oil, and then sear them directly over the coals of a medium fire flavored with a few wood chips. When patties begin to crisp and brown, carefully flip them over and cook for another few minutes.
  5. Rotate grill grate so patties are away from the fire, and cover the grill to heat them all the way through, about 5 minutes. Meanwhile, toast buns over the fire.
  6. Serve veggie patties on toasted brioche buns.
Nutrition Info
 395 Calories, 15g Protein, 62 g Carbohydrates, 13 g Fiber, 11g Total fat, 70 mg Sodium. [nutrition:2] Manganese, Folate, and Magnesium.

Grilled Scallop and Cherry Tomato Skewers

Grilled Scallop and Cherry Tomato Skewers
Prep Time
25 minutes + 30 minutes soak time for skewers
Number of Servings
4
Ingredients
  • 8 (8 inch) bamboo skewers
  • 16 large sea scallops ([q:1 1/4] lb)
  • 1 lemon
  • 2 Tbsp olive oil
  • 2 Tbsp Dijon mustard
  • [q:1/8] tsp salt
  • 24 cherry tomatoes
Directions
  1. Soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling over medium heat.
  2. Meanwhile, pull off and discard tough crescent-shaped muscle, if any, from each scallop. Rinse scallops well to remove sand from crevices and pat dry with paper towels.
  3. From lemon, grate [q:1 1/2] teaspoons of peel and squeeze 1 tablespoon of juice. In a small bowl, whisk lemon peel and juice, oil, Dijon, and salt until blended. Set aside.
  4. Thread 3 tomatoes and 2 scallops alternately on each skewer, beginning and ending with tomatoes.
  5. Brush scallops and tomatoes with half of Dijon mixture; place on hot grill grate. Cook 7 to 9 minutes, turning several times. Brush with remaining Dijon mixture, and cook 5 minutes longer or until scallops are just opaque throughout.
Nutrition Info
188 Calories, 21 g Protein, 14.5 g Carbohydrates, 1 g Fiber, 340 mg Sodium. [nutrition:2] Vitamin B12.

Bean Burgers

Bean Burgers
Number of Servings
Serves 6
Ingredients
  • 1 (15-ounce) can kidney beans
  • 1 to 2 cups old-fashioned rolled oats, as needed
  • [q:1/2] cup all-purpose flour
  • [q:1/4] cup vegan egg substitute
  • [q:1/2] cup roughly chopped white mushrooms
  • [q:1/2] cup roughly chopped red onion
  • 1 carrot, shredded
  • [q:1/2] cup roughly chopped red bell pepper
  • 4 cloves garlic, peeled and pressed
  • 4 fresh basil leaves, chopped roughly
  • 1 tsp dried oregano
  • 2 Tbsp chopped fresh parsley leaves
  • [q:1/4] cup well-chopped sun-dried tomatoes
  • 2 Tbsp tomato paste
  • 1 Tbsp soy sauce
  • Vegan focaccia bread, for serving
Directions
  1. In a food processor, combine all the ingredients, except the focaccia. Pulse until just coarsely chopped, adding more oatmeal as needed (start with 1 c), until the mixture holds together when you make a patty.
  2. Chill the mixture for an hour. Shape into patties about 1⁄2 inch thick and about 4 inches in diameter. Chill the patties on a plastic wrap–covered platter for at least 3 hours.
  3. Heat a broiler and a grill to medium-high. Broil the patties about 5 inches from the heat source for 4 to 6 minutes, or until lightly browned (watch them closely, as times may vary), checking to make sure the ingredients are holding together well. Broiling first will help to prevent them from falling apart on the grill.
  4. Using a grilling screen if desired, transfer the patties to the heated grill and grill for 2 to 3 minutes, turning once.
  5. Serve at once, with the focaccia bread.
Nutrition Info
547 Calories, 27 g Protein, 0 mg Cholesterol, 97 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 22 g Fiber, 7 g Total fat (1 g sat), 562 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Folate, Iron, Phosphorus, [nutrition:4] Magnesium, [nutrition:3] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin K, Potassium, Zinc, [nutrition:2] Vitamin C, Calcium, [nutrition:1] Vitamin A, Vitamin E

Organic Sirloin Burger with Vine-Ripened Tomatoes

Organic Sirloin Burger with Vine-Ripened Tomatoes
Prep Time
20 minutes, plus 5 minutes cook time
Number of Servings
2
Ingredients
  • 1 lb ground organic sirloin meat
  • 1 Tbsp cumin powder
  • 1 Tbsp turmeric
  • 1 small jar diced pimentos
  • 1 organic egg
  • [q:1/2] bunch fresh scallions rinsed and chopped
  • 3 peeled, crushed fresh garlic cloves
  • [q:1/2] cup chopped fresh cilantro
  • 1 large vine tomato
  • Sea salt to taste
  • [q:1/2] tsp ground black pepper
  • 2 Tbsp virgin olive oil
  • Juice of [q:1/2] lemon with pulp
Directions
  1. Place sirloin meat in a large bowl. Add cumin, turmeric, pimentos, and egg. Mix well.
  2. Add scallions, garlic, and cilantro. Mix again.
  3. Let sit covered in fridge for 20 minutes.
  4. Shape into patties. Keep 2 out to grill. Place extra patties between wax paper sheets to freeze for another day.
  5. Dice tomato and place in a small bowl, add salt, pepper, olive oil, and lemon juice and serve with burgers as a side salad.
Nutrition Info
701 Calories, 51 g Protein, 257 mg Cholesterol, 14 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 4 g Fiber, 49 g Total fat (16 g sat), 746 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Iron, Phosphorus, Zinc, [nutrition:2] Vitamin B2 (riboflavin), Vitamin E, Magnesium, Potassium, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Calcium, Folate

Grilled Salmon with Strawberry Avocado Salsa

Grilled Salmon with Strawberry Avocado Salsa
Prep Time
10 minutes, plus 10 minutes cook time
Number of Servings
Serves 4
Ingredients

Salsa

  • 2 cups peeled and chopped peaches
  • 1 avocado, diced
  • [q:1/2] cup grape tomatoes, halved
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons lime juice

Salmon

  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • [q:1/2] teaspoon kosher salt
  • [q:1 1/2] teaspoons olive oil
  • 4 (6 to 8 ounce) salmon fillets
  • Lime wedges for serving
Directions
  1. Zest one of the limes. Juice the zested lime to yield 4 teaspoons of juice.
  2. In a medium bowl, combine the lime zest, lime juice, avocado, strawberries, onion, cilantro, and salt to taste. Cut the remaining lime into wedges. Set the salsa and lime wedges aside separately.
  3. Prepare a grill to medium-high heat. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Grill the salmon until just cooked through, about 4 minutes per side.
  4. Serve the salmon hot, with the salsa on top and the lime wedges on the side.
Nutrition Info
613 Calories, 48 g Protein, 125 mg Cholesterol, 16 g Carbohydrates, 8 g Total sugars (1 g Added sugars), 5 g Fiber, 40 g Total fat (8 g sat), 450 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Vitamin E, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin B2 (riboflavin), Vitamin C, [nutrition:2] Folate, Magnesium, Potassium, [nutrition:1] Vitamin A, Vitamin K, Zinc

Savory and Sweet Summer Herb and Fruit Salad

Savory and Sweet Summer Herb and Fruit Salad
Number of Servings
Serves 2
Ingredients
  • 6 oz of watermelon
  • 1 orange
  • 2 Tbsp mint
  • 2 Tbsp basil
  • 2 cup arugula
  • [q:1/4] cup feta
  • 2 Tbsp orange juice
  • 1 Tbsp honey
  • [q:1/4] cup balsamic vinegar
  • 2 Tbsp olive oil
Directions
  1. To make the vinaigrette, combine the vinegar, oil, orange juice and honey. Stir together and set aside. 
  2. Lay out fresh, clean arugula in the center of a plate.
  3. Cut the watermelon into chunks and arrange on one side of the arugula.
  4. Peel and slice the orange, laying the slices on the other side of the arugula.
  5. Cut the mint and basil into thin pieces and spread over the entire salad.
  6. Sprinkle feta cheese over the arugula.
  7. Serve with the orange-balsamic vinaigrette.
Nutrition Info
300 Calories, 5 g Protein, 17 mg Cholesterol, 32 g Carbohydrates, 27 g Total sugars (9 g Added sugars), 3 g Fiber, 18 g Total fat (4 g sat), 230 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin K, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Vitamin E, Calcium, Folate, Iron, Phosphorus

Insalata Estiva

Insalata Estiva
A Delicious Summer Salad
Number of Servings
4 to 6
Ingredients
  • 1 bunch arugula
  • [q:1/2] cup pine nuts
  • [q:3/4] pound fresh mozzarella in small balls
  • [q:1/4] cup extra-virgin olive oil
  • Sea salt
Directions
  1. Preheat the oven to 300°.
  2. Wash the arugula well to remove all sand and dirt. Spin or gently pat dry and set aside in a large bowl.
  3. Put the pine nuts on a baking sheet and toast for about 10 minutes, watching closely so they do not burn, until lightly browned. Let cool.
  4. Add the mozzarella and pine nuts to the arugula and drizzle with oil. Toss the salad so that all the ingredients are lightly coated with oil, then season lightly with salt to taste. Serve immediately.
Nutrition Info
346 Calories, 15 g Protein, 50 mg Cholesterol, 4 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 1 g Fiber, 31 g Total fat (11 g sat), 413 mg Sodium, [nutrition:4] Vitamin K, Phosphorus, [nutrition:3] Calcium, [nutrition:2] Zinc, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B12, Vitamin E, Folate, Magnesium

Romaine Holiday Salad

Romaine Holiday Salad
Number of Servings
Serves 4
Ingredients
  • 1 head romaine lettuce, well washed
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 2 tsp sunflower seeds, lightly toasted*
  • 2 tsp pine nuts, lightly toasted*
  • Salt and freshly ground black pepper
Directions
  1. Heat the grill to medium-high.
  2. Carve the romaine lettuce in half lengthwise. Leave the stem on, to hold the leaves together. Rub the lettuce halves all over with the olive oil.
  3. Grill the lettuce halves for about 3 minutes per side, or until grill marks begin to appear.
  4. Divide between two serving plates; sprinkle with the balsamic vinegar, then with the toasted sunflower seeds and pine nuts. Salt and pepper the lettuce to taste, and serve.
Nutrition Info
108 Calories, 2 g Protein, 0 mg Cholesterol, 6 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 4 g Fiber, 9 g Total fat (1 g sat), 305 mg Sodium, [nutrition:5] Vitamin A, Vitamin K, Folate, [nutrition:1] Vitamin B1 (thiamine), Vitamin B6, Vitamin E, Iron
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