She has written articles for Parents, Shape Magazine, The Denver Post, and Delicious Living, and has been featured in a variety of media outlets including Crain’s New York Business, Fortune Magazine, The Washington Post and The Wall Street Journal, and has appeared on CNN and MSNBC.

Her first book , The Gluten-Free Almond Flour Cookbook, published by Random House in July 2009, went into it’s 5th printing just a year after its release. The book was named one of the “Best Cookbooks of 2009″ by The Denver Post. Her latest book, Gluten Free Cupcakes, released April 2011, contains delightful, healthy, nutrient dense desserts. Elana lives in the heart of Boulder, Colorado with her husband, 2 boys (chefs in training), 2 bunnies and 5 chickens.

Try the Roasted Salmon with Anchovy-Olive Tapenade!

Order now at https://www.theorganicdish.com/do/orders/August

Read more about Antonio Laudisio or place your order now at http://bit.ly/nTJRqQ

Yummy! Order your Boulder Polenta now!

This is all the more reason to try this months delicious Chicken with Blueberry Ginger Chutney at The Organic Dish!

Don’t just take our word for it…

“”We just had the chicken with blueberry ginger chutney.  It was amazing!  Everyone LOVED it including our 18mo old son who is somehow a picky eater.  My daughter said I should definitely make this again which is what she says when she really likes something I “make”.  We’ve been using The Organic Dish since shortly after Beckie and Toby started this wonderful buisness.  We have never had a dish we didn’t like.  Keep up the good work and we look forward to more delicious recipes.”  - Rhonda

Order now at https://www.theorganicdish.com/do/orders/July or just come on by The Organic Dish!

To read more about all the health benefits of blueberries check out the full article at http://www.livestrong.com/article/398835-the-benefits-for-eating-blueberries/

Serves 4. Delicious!

To make the salad:

• 6 clices of bacon, chopped
• 2 eggs, hard boiled
• ¾ head iceberg lettuce (we used fresh mixed greens from Oxford Gardens, and they were perfect)
• 2 cups chicken breast, chopped
• 2 tomatoes, coarsely chopped
• ½ cup blue cheese (we used Chevre from Haystack Mountain Dairy instead)
• 1 avocado, coarsely chopped
• 2 green onions, chopped

Place eggs in pot, cover with water, and boil for ~ 8 minutes. Rinse with cold water, peel and chop.

Fry bacon in large skillet over medium high heat until evenly brown. Drain and chop.

Cook chicken in skillet over medium high heat with a little olive oil or butter until done and slightly golden on the outside.

To make the dressing:

• 1 egg yolk
• 1 cup safflower oil
• 1 Tbsp lemon juice
• ½ tsp sea salt
• pinch black pepper
• 3 Tbsp sour cream
• ¼ dried chives (we used [plenty of] green onions from our garden).
• ¼ teaspoon dried parsley
• 2 tsp dill weed, chopped
• ¼ garlic powder

Mix together the egg yolk, dijon mustard, lemon juice, sea salt, black pepper. Slowly add the safflower oil while mixing vigorously. When the “mayonnaise” has thickened add the sour cream, chives, parsley, dill, and garlic powder and whisk until smooth.

Throw all the salad ingredients into a large bowl and toss with the dressing. “Guten Appetit!” (Let us know when you’re making it – we’re coming over.)

Fix it up!

Fry it up!

Eat it up!

Toby and I made Reubens and home-made Thousand Island dressing last weekend.  This is a meal that will make you smile, make you happy, make you realize that all is good and right and make you thank your food (all while licking your fingers).  I imagine this sandwich would be dang tasty for vegetarians if you substituted mash potatoes for the corned beef.

Reuben – makes 4 sandwiches:

• 1/2 cup thousand island dressing (see recipe below) or buy some at the store
• 8 pieces rye bread
• 2/3 lb corned beef
• 4 slices swiss cheese or emmentaler
• 1 1/2 cup cold sauerkraut (drained and squeeze out any excess moisture)
• butter for the outsides of the bread and for frying

Thousand Islands (or you can buy a bottle, but there’s nothing like makin’ your own- plus you can pronounce all the ingredients) – makes over ~1 1/4 cup of dressing

• 1 egg yolk only
• 1 cup safflower oil
• 1 Tbsp lemon juice
• 1/2 tsp sea salt
• pinch black pepper
• 1/2 tsp dijon mustard
• 1/3 cup sweet pickle relish
• 1/3 cup ketchup

Mix together the egg yolk, dijon mustard, lemon juice, sea salt, black pepper.  Slowly add the safflower oil while mixing vigorously.  When the “mayonnaise” has thickened add the pickle relish and the ketchup.

Lay out the bread and butter one side of each bread.  On the other side of the bread, slather on the thousand island dressing.  Layer a couple slices of corned beef, add a slice of swiss cheese and then the sauerkraut.  Top with the second piece of bread (buttered sides of bread should be out).

Preheat a pan on medium heat (we prefer our loved cast iron) and add a little butter to coat the pan.  When the pan is hot add the sandwiches.  Cook for ~ 5 minutes on each side until golden brown (make sure not to burn your bread).   Cover the pan until the cheese melts.  Dip it in the yummy dressing.  ENJOY – Guten Appetit!

Beckie 303-736-9930 xt 1         www.theorganicdish.com          twitter.com/theorganicdish

Pinto Beans, Fried Bread and Fried Eggs

Serves 4-5.

• dry pinto beans 2 cups
• canned tomato sauce 1 1/2 cup (1 15 ounce can)
• 1 medium onion
• lots o’ water (around 4x as much as the beans, so ~8 cups) – add more water if you like your beans “soupier”
• 2 Tbsp bacon fat (c’mon – you don’t save this in a jar by the stove?) or ~ 6 ounces (1/2 pack) sliced uncooked bacon

Throw all of the ingredients into a crockpot and cook on low for 8 hours.

Fried Bread (we throw this into a bread maker and hit the dough setting – otherwise just mix it all together and let rise for about an hour):

• warm water ~3/4 cup
• sea salt – 1 teaspoon
• sugar – 1 Tbsp.
• yeast – 1 teaspoon
• bread flour – 2 cups
• olive oil for frying
• butter to spread on the bread after it’s fried

In a small skillet (preferable a 10″ cast iron or stainless steel) heat the olive oil.  The olive oil should be ~  3/4 inch thick in the pan.  Make little “rolls” out of the bread and then flatten them out before dropping into the oil (looks like thick flat bread or naan).  Bring the olive oil to a medium heat (make sure that it is not smoking).  Drop in the bread when the oil is hot.  Fry for around 2 minutes on each side or until golden brown.

Drain oil off and set on paper towels or newspaper.  Slather in butter (the most important part!) and serve with beans.  The next morning eat it with fried eggs, fresh tomato, and avocado.  Guten Appetit!

Beckie 303-736-9930 xt 1       twitter.com/TheOrganicDish

Click here for more info.

Today we have Berbere Pork with Quinoa and Green Beans and Turkey Kielbasa with Lentils and Basmati fresh (only 1 of each left, so call please).

Beckie 303-736-9930 xt 1

Make the vinaigrette – whisk together:

• 1/4 tsp ground Onion Powder
• 1/4 tsp ground Garlic Powder
• 1/4 tsp Paprika
• 1/4 tsp Sea Salt
• pinch of Black Pepper
• 1/2 tsp dried herb of choice (Herb de Provence, basil, oregano, rosemary, thyme, etc…)
• 2 Tbsp Apple Cider Vinegar
• slowly whisk in > 1/3 cup extra virgin olive oil

Make the Salad:

• one head of Romaine lettuce (rinsed and coarsely chopped)
• 1/4 lb of pepperoni thinly sliced and diced
• 1/4 lb of Genoa salami thinly sliced and diced
• 1/4 lb ham thinly sliced and diced
• 1 cucumber peeled and diced
• 1 -2 tomatoes peeled and diced

Dress the Salad with the vinaigrette and top with a small handful of shredded mozzarella and 3 Tbsp grated Parmesan.

Guten appetit!

Beckie 303-736-9930 xt 1                                theorganicdish.com/twitter

This week we picked up some red ripe tomatoes from 2R Farms (not certified organic but no pesticides and no herbicides and  so dang delicious).  We also picked up some Bordeaux spinach from Oxford Gardens and had some bacon from John Long farms in our freezer.

Making home-made blue cheese dressing is like making a Caesar Salad (using same whisking methods).  Here’s how you make the dressing (serves 4):

• 1 egg yolk
• 2 Tbsp fresh squeezed lemon juice (use vinegar if you don’t have fresh lemon)
• 1 1/2 tsp garlic (smashed into a paste with the edge of your knife)
• 2 ounces crumbled blue cheese (~ 1/2 cup – buy it already crumbled or do it yourself)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 3/4 cup extra virgin olive oil
• 2 Tbsp half-n-half

In a bowl, whisk in the egg yolk, garlic, sea salt, black pepper, lemon juice.  Add the crumbled blue cheese.  Whisk this mixture until it becomes smooth (i.e.- you will see no remnants of chunky blue cheese).

Slowly whisk in the olive oil.  If you add too much oil too fast, it will not blend together and will separate.  I like to put the bowl that you are whisking in set in a larger bowl (with a towel in between the two) so that as you whisk, the bowl doesn’t move (see pic below).

How to keep your bowl steady while whisking.

When you have a nice creamy dressing, whisk in the half and half.

Toss the dressing with the spinach (~3/4 lb) and top with 5 pieces cooked and sliced bacon, 2 fresh diced tomatoes, and more blue cheese crumbles if you like.  Serve with a nice piece of toasted bread or croutons.  You can store this for one week in the refrigerator.

Guten Appetit!  Beckie 303-736-9930 xt 1  twitter.com/theorganicdish     www.theorganicdish.com

Ingredient list for croutons:

• 4 cups Bread (really any kind works here) cubed into 1″ pieces
• Extra virgin olive oil
• Sea salt
• Black pepper

Preheat the oven to 400F.  Toss bread with olive oil to lightly coat and salt and pepper.  Bake  for ~ 8-12 minutes.

Ingredient list for Salad:

• 1 large head Romaine lettuce (rinsed and torn – coarsely chop it if you don’t want to tear it by hand)
• 1/4 cup Parmesan Cheese -Grate this yourself or buy it already grated if you are in a time crunch.

Ingredient list for Dressing:

• 1 1/2 teaspoons Garlic – minced
• 2 small Anchovies – (from a can with olive oil works well) – minced
• 1 Egg Yolk (no whites)
• 1 tsp Dijon mustard
• 2 Tbsp fresh Lemon Juice
• 1/3 cup Extra virgin olive oil
• pinch Sea Salt
• 1/2 teaspoon Black Pepper
• 1 1/2 Tbsp half and half

Mash together the garlic and anchovies with the edge of a good chefs knife until it becomes a paste.  Whisk in the egg yolk, mustard, sea salt, lots of black pepper (don’t be shy with the black pepper!), and lemon juice.

Slowly whisk in the olive oil.  If you add too much oil too fast, it will not blend together and will separate.  I like to put the bowl that you are whisking in set in a larger bowl (with a towel in between the two) so that as you whisk, the bowl doesn’t move (see pic below).

When you have a nice creamy dressing, whisk in the half and half.

Toss the dressing with the lettuce and Parmesan and top with baked croutons.

Guten Appetit!  Beckie 303-736-9930 xt 1  twitter.com/theorganicdish

how to keep your bowl from turning while you whisk