The Organic Dish provides easy and delicious, fresh, natural and organic "make-your-own" meals and dinner kits for vegetarians and omnivores in Boulder, Colorado.

At The Organic Dish, we try to use a variety of local farmers and producers, most of which can be found at the Boulder Farmers Market.  This month we are using Hazel Dell mushrooms in the Chicken and Mushroom Cacciatore, Chicken and Vegetable Barley Soups, and Chicken Mushroom over Polenta Cakes, feta cheese from Haystack Mountain in the Mediterranean Pasta dishes, Justins Nut Butters (not at the market) for our Peanut Stirfry dishes, and John Long Pork (not at the market and no website) for our Fennel Pork Dish.  Look for more local produce as the season progresses.

Our Chef of the Month for May is Lyle Davis of Big Bang Catering and Pastures of Plenty Farm.  Check them out at the market – they still have CSA’s left and a very cool flower CSA program – talk about a great Mothers Day gift that keeps on giving.

Today we picked up some fresh pea shoot, leaves, and tendrils from Oxford Gardens at the market.  Toby built Oxford Gardens website in exchange for fresh produce throughout the growing season this year.  Hence, you will be hearing a lot about them!

The pea shoots are very tender, fresh and tasty.  They are best before the plant has gone to fruit and can be eaten raw or in a stirfry.  Rinse and dry the tender shoots (use a salad spinner).  Heat a pan to medium high and add a little oil (safflower works well for high heat), toss in a touch of minced garlic and ginger and cook for ~ 3 minutes.  Reduce heat, throw in the pea shoots, add a touch of tamari, fresh lemon juice, sea salt, pepper, and agave nectar.  Cover and cook for ~5 minutes or until the greens are soft – (add a touch of water if needed).  Serve as a side or under a nice piece of fish.

Beckie 303-440-3828 xt 1