So – this weeks freezer inventory!

• Tofurky Kielbasa with Lentils and Basmati – 2 left
• Chickpea Patties with Tabouli – 2 left
• Pork Tenderloin with Tszatziki
• Pineapple Pizza – 1 gluten free version left
• Tofu Pineapple Bok Choy- 1 left
• Chicken Pineapple Bok Choy -1 left
• Coconut Chili Rockfish – 1 left

Thank you!  Call or email if you want one set aside.  These are based on inventory.Beckie 303-736-9930 xt 1

So – this weeks freezer inventory!

• Tofurky Kielbasa with Lentils and Basmati
• Chickpea Patties with Tabouli
• Pork Tenderloin with Tszatziki
• Mojo Flank Steak – 1 left
• Pineapple Pizza – gluten free version left
• Tofu Pineapple Bok Choy- 2 left
• Chicken Pineapple Bok Choy -2 left
• Coconut Chili Rockfish – 2 left

Thank you!  Call or email if you want one set aside.  These are based on inventory.Beckie 303-736-9930 xt 1

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.)

So – this weeks freezer inventory!

• Tofurky Kielbasa with Lentils and Basmati
• Chickpea Patties with Tabouli
• Pork Tenderloin with Tszatziki
• Mojo Flank Steak – 2 left
• Pineapple Pizza
• Tofu Pineapple Bok Choy
• Chicken Pineapple Bok Choy
• Pork Carnitas
• Coconut Chili Rockfish

Thank you!  Call or email if you want one set aside.  These are based on inventory.Beckie 303-736-9930 xt 1

Serves 4-5

• 1 1/2 lb cod cut into ~2-3 ounce pieces.
• 2 Tbsp Arrowroot or cornstarch
• 1 cup all purpose flour
• 3/4 teaspoon sea salt
• 1 teaspoon baking powder
• pinch cayenne pepper – optional if you like a little heat
• 1 egg
• 1 cup light beer
• ~1 Quart canola, safflower or vegetable oil for frying

Fried Fish with Coleslaw and Black Bean Corn Salad

Whisk together arrowroot, flour, sea salt, baking powder (and cayenne if using).   Whisk the beer and egg together and stir in to the flour mixture.  Cut the fish into 2-3 ounce strips and lightly dust with flour then dip into the batter and get ready to fry.

Use a cast iron skillet if you got one or a stainless steel pan.   Add the oil to the pan.  It should be about 1 inch high in the pan.  Get the oil hot before adding the fish (about 350 degrees F).  On our gas stove the heat level was between 6 and 7.  You want the fish to sizzle when it hits the oil, but you don’t want oil to splash everywhere.  Lower the fish into the pan with tongs.  Fry in small batches until golden brown (~ 1 to 1 1/2 minutes per side) and don’t crowd the pan.  Drain the fish of excess oil and set on newspaper or paper towels to soak up any excess oil.

Serve this with malt vinegar and tartar sauce for fish and chips (fry the potatoes before the fish if you want french fries) or serve with Coleslaw, bean and corn salad, and a smooth even mixture of avocado and sour cream.  Guten Appetit!

Beckie    www.theorganicdish.com   twitter.com/theorganicdish    970-736-9930 xt 1

So – this weeks freezer inventory!

• Tofurky Kielbasa with Lentils and Basmati
• Chickpea Patties with Tabouli
• Pork Tenderloin with Tszatziki
• Mojo Flank Steak
• Pineapple Pizza
• Tofu Pineapple Bok Choy
• Chicken Pineapple Bok Choy
• Salsa Verde Chicken
• Lemon Chili Chicken
• Pork Carnitas
• Coconut Chili Rockfish

Thank you!  Call or email if you want one set aside.  These are based on inventory.Beckie 303-736-9930 xt 1

• Chicken Coconut Curry – ready at 10am
• Cannellini Chicken Pasta – ready at 10am
• Green Olive and Toasted Almond Chicken Penne – ready at 10am
• Tofu Coconut Curry – ready at noon
• Cannellini Veggie Pasta – ready at 1pm
• Green Olive and Almond Penne – ready at 2pm
• Coconut Red Lentils – ready at 4pm
• Sweet Pea Hummus – ready at 4pm
• Gazpacho – ready at 6pm

Beckie 303-736-9930 xt 1

So – this weeks freezer inventory!

• Tofurky Kielbasa with Lentils and Basmati
• Turkey Kielbasa with Lentils and Basmati – 1 left

Thank you!  Call or email if you want one set aside.  These are based on inventory.Beckie 303-736-9930 xt 1

So – this weeks freezer inventory!

• Mediterranean Chicken Pasta
• Tofurky Kielbasa with Lentils and Basmati
• Turkey Kielbasa with Lentils and Basmati – 2 left
• Chipotle Chicken with Edamame/Corn Succotash – 1 left
• Palak Gosht with Cauliflower Rice – 1 left

Thank you!  Call or email if you want one set aside.  These are based on inventory.Beckie 303-736-9930 xt 1

So – this weeks freezer inventory!

• Greek Pizza – 2 left
• Mediterranean Chicken Pasta
• Tofurky Kielbasa with Lentils and Basmati
• Turkey Kielbasa with Lentils and Basmati
• Palak Moong Dal with Cauliflower Rice – 1left
• Chipotle Chicken with Edamame/Corn Succotash – 1 left
• Pistachio Chicken with Broccoli and Polenta – 1left
• Palak Gosht with Cauliflower Rice – 1 left
• Flank Steak with Horseradish Raita – 1 left
• Blackberry Mustard Ham Steaks with Spinach – 1 left
• Wild caught Ahi Tuna Pizza – 2left
• Rosemary Lamb Chops with Collards

Thank you!  Call or email if you want one set aside.  These are based on inventory.Beckie 303-736-9930 xt 1