What good would our service be if we didn't eat? Luckily we do, and we work every day to bring you the absolute best organic foods that we can find. This contains recipes on creative ways to cook your organic bounty. In the near future we will also be adding all sorts of interesting information about the foods we eat, and those we've never tried before.

If you want to submit a recipe to share with the Door to Door audience, please email us at doortodoororganics@gmail.com.

courtesy of Culinary School of the Rockies

Ingredients
3 Tbs. Butter
1 lb. Baby carrots, well scrubbed OR medium carrots, cut into 1 inch pieces
1 lb. Baby turnips, peeled and cut into quarters or eighths
½ lb. Baby onions OR 1 large onion, roughly chopped
½ cup Water or chicken stock
1 - 2 Tbs. Sugar
¼ tsp. Thyme, dried
1 - 2 Tbs. Parsley, fresh, chopped

Method

1. In a large heavy pan, melt 2 Tbs. of the butter over medium heat. Add the carrots, turnips and onions and toss to coat.
2. Add the stock or water and stir in the sugar and thyme.
3. Bring the vegetables to a boil over medium-high heat, then cover and simmer over medium heat for 8 - 10 minutes until the veggies begin to soften. Stir the veggies occasionally to keep them from sticking to the pan. Check the pan occasionally to see if more liquid needs to be added.
4. Uncover the pan and increase the heat to evaporate any remaining liquid, stirring frequently, until vegetables are lightly coated with the glaze. Add the remaining butter and chopped parsley. Stir until the butter melts.

courtesy of Culinary School of the Rockies

Ingredients
1 large vidalia or sweet onion, sliced into 1" rings
4 large portabello mushrooms, fins on bottom side removed
2 to 3 zucchini, washed and cut in half lengthwise
1 Tbs. Rosemary, chopped
¼ cup olive oil
¼ cup balsamic vinegar
Kosher salt and pepper to taste

Method

1. Preheat grill to a medium high heat.
2. Place prepared vegetables on a baking sheet.
3. Mix together rosemary, vinegar, and olive oil. Brush on vegetables and season with salt and pepper.
4. Grill until vegetables are al dente, turning occasionally so not to char.
5. Remove from grill, let stand for a few minutes before slicing vegetables. Toss together and serve with grilled steak or chicken.

courtesy of Culinary School of the Rockies

Ingredients
4 small tomatoes, peeled, chopped (1 lb.)
½ cup finely chopped onion
1 ea. jalapeno chile, seeded (optional), finely chopped
2 tsp. olive oil
1 tsp. vinegar
1 tsp. lime juice
½ tsp. dried leaf oregano, crushed
½ tsp. salt

Method

1. Peel the tomatoes; Tomatoes will peel easily if immersed in boiling water for 10 to 30 seconds (depends on ripeness), then place into ice water. Dice the tomatoes.
2. In a medium bowl, combine tomatoes, onion, and chile.
3. Add olive oil, vinegar, lime juice, oregano and salt. Mix well.
4. Let stand 2 hours to blend flavors. If you'd like, cover and store in the refrigerator for up to 1 week.

courtesy of Culinary School of the Rockies

Ingredients
4 Tbs. Cashews, chopped
¼ tsp. Red pepper flakes
1 ½ lbs. Bok choy
2 Tbs. Peanut oil
3 cloves Garlic, minced
3 Tbs. Ginger, minced
2 Tbs. Soy sauce

Method

1. Slice off the bok choy stems and cut into bite sized pieces. Leave the leaves whole.
2. Place a large pan or wok over high heat. When heated, add the oil. When the oil is hot, add the garlic, ginger, and stir-fry for one minute.
3. Add the bok choy, pepper flakes and a little salt. Stir-fry until wilted.
4. Add the soy sauce and cashews and stir-fry for another minute.
5. Serve immediately.

courtesy of Culinary School of the Rockies

This is a cool and flavorful salsa for a grilled summer dinner. For best results, prepare the salsa 1-hour ahead of time. Tip: The general rule for cooking fish is that it takes about 10 minutes total cooking time for each inch of thickness of the fish.

Salsa Ingredients
1 Seedless cucumber, finely chopped
1 Scallion, thinly sliced
1 Tbs. Fresh mint, cut into thin strips
3 - 4 Tbs. Rice wine vinegar
2 cups Fresh strawberries, hulled and diced

Sauce Ingredients
1 stick Butter
1 clove Garlic, finely chopped
1 Tbs. Honey
2 Tbs. Soy sauce
1 Tbs. Lemon juice

6 Six-oz salmon fillets

Method

1. In a bowl, mix the cucumber, scallion, mint and vinegar. Cover with plastic wrap and chill for 1 hour. Just before serving, stir in the strawberries.
2. For the grilling sauce, melt butter with the garlic in a small saucepan. Stir in the honey, soy sauce and lemon juice. Cook for 2 minutes over low heat.
3. Brush the salmon with the sauce. Place on the grill, cook for approximately 4 - 5 minutes. Turn the salmon and brush with the sauce on the other side. Cook for another 4 - 5 minutes. Brush the salmon again with the sauce just before it finishes cooking.
4. When fish is done, place on a large platter and top with the salsa.

courtesy of Culinary School of the Rockies

Tips: Choose radishes that feel firm when gently squeezed. If the radish gives to pressure, the interior will likely be pithy instead of crisp. Remove leaves and refrigerate radishes in a plastic bag for up to 5 days. Wash and trim root ends just before serving. For added crispness, soak radishes in icewater for a couple of hours.

Ingredients
1 bunch Radishes, washed and trimmed
1 French baguette
Unsalted butter, softened
Salt
Pepper

Method

1. Slice the baguette in 1 inch slices.
2. Butter the bread.
3. Slice a radish into slices, not too thin and not too thick; place on bread.
4. Sprinkle salt and pepper on radish.
5. Enjoy!

courtesy of Culinary School of the Rockies

This simple preparation method, along with quality ingredients, creates unparalleled green bean flavor. Use the best quality and freshest green beans available - the ones at the Farmer's Market are sure to be the freshest! Salting the cooking water and salting the beans is essential to open up the green bean flavor. To taste their full sweetness, cook the beans just a bit beyond the tender-crisp stage.

Ingredients
1 ¼ - 1 ½ lbs. Green (or yellow) beans, trimmed
3 Tbs. Salt
3 qts. Boiling water
Freshly ground pepper
Olive oil or butter (optional)

Method

1. Add the salt to the water and bring to a boil. Add the beans and boil uncovered for 5 - 10 minutes, until tender but no hint of mushiness. Time depends on the size of the bean, freshness, age, etc. Taste for doneness.
2. Drain immediately in a colander and put into a bowl. Season the beans with salt and pepper. Taste, and season again if necessary.
3. Serve hot, warm or room temperature. You can also add a little butter or olive to the beans if desired.

courtesy of Culinary School of the Rockies

Tip: Can be made up to 24 hours ahead, refrigerated, and reheated for 10 minutes in a 350° oven.

Ingredients
4 large ripe Colorado peaches, peeled and sliced
1 tablespoon unsalted butter
¼ cup sugar
3 tablespoons heavy cream

Method

1. Blanch the peaches for a few seconds in boiling water, and immediately put in ice water. Peel the peaches and slice or cut in wedges.
2. Melt the butter in a large fry pan over medium-low heat. Sauté the peaches in the butter for 2-3 minutes.
3. Add the sugar to the pan and cook for a few minutes, until the sugar melts and the peaches begin to caramelize. Add the cream and cook for another 4-6 minutes until the peaches are cooked through and the sugar and cream turn a light caramel color.
4. Serve warm by themselves or with ice cream or pound cake.

courtesy of Culinary School of the Rockies

Tip: Can be made up to 24 hours ahead, refrigerated, and reheated for 10 minutes in a 350° oven.

Filling Ingredients
4 cups Sliced fresh rhubarb
1 ½ pints Fresh strawberries, cleaned and hulled
1/3 cup to 1/2 cup Sugar (to taste, depending on how sweet you like it)
1 ½ Tbs. Cornstarch
1 Tb. Lemon juice

Topping Ingredients
1 cup Flour
¾ cup Sugar
¼ tsp. Salt
½ lb. Butter

Method

1. Preheat oven to 400 degrees F.
2. Slice rhubarb into ˝ inch slices and slice strawberries in half.
3. Mix rhubarb, strawberries, 1/3 to 1/2 cup sugar, cornstarch and lemon juice in a bowl.
4. Toss to coat all ingredients.
5. Spoon mixture into 8x8 baking pan or 8 or 9 inch pie plate.
6. Combine the flour, ¾ c. sugar and salt in a bowl.
7. Mix in the butter with your fingers or a fork until moist clumps form.
8. Sprinkle topping over fruit.
9. Place baking pan/pie plate on cookie sheet.
10. Bake for 30 minutes or until bubbling hot.

courtesy of The Kitchen

Ingredients
1/3 lb of good quality butter
1 large yellow onion, sliced
3 16 oz. cans of good quality canned tomatoes
1/3 cup of heavy cream
Good extra virgin olive oil for finishing

Method

1. In a large pan melt the butter over a low heat.
2. Add all the onion and a good pinch of salt, and then sweat the onions for about 30 minutes or until translucent and soft.
3. Add all of the tomatoes and bring to a simmer for 25 minutes.
4. Then blend, adding the cream while you blend. Check for seasoning.
5. Drizzle each bowl with a little olive oil when serving.

courtesy of The Kitchen

Ingredients
4 6-oz wild salmon fillets-skin on but scaled (If you do not like to eat the skin leave it on for cooking and then remove it helps maintain the moisture in the fish.)

Sauce Ingredients
2 tbsp fine chopped rosemary
12 anchovy fillets or one small can
juice of 2 lemons
½ cup extra virgin olive oil

Method

1. In the bowl of a food processor finely chop the rosemary then add the anchovy fillet. Slowly add the oil while the motor is running (it really is the same technique as making a salad dressing) until you have a smooth paste. Now add the lemon juice, and the sauce is finished. You can make this a few hours ahead and let the flavors evolve.
2. ½ hr before you want to cook, season your fish with salt and pepper and a small amount of olive oil. This helps the flavor penetrate the fish.
3. Then place your fish skin side down if you want to eat the skin, otherwise place it with the skin facing up on the grill and walk away. Do not be tempted to touch it. After about 3 minutes, try and turn the fish. If it is still sticking, leave it on for a couple more minutes. When it is ready it will let you turn it. Again leave it on the second side. It should only take a couple of minutes.
4. When it is cooked serve with anchovy dressing a squeeze of fresh lemon.

We can give you reasons until apples grow out of our ears. But why don't you hear it from our customers.

Start eating better next week.

Looking for fresh insights on responsible consumerism? We love the tips we get from www.idealbite.com.