Homemade Organic Marinated Mozzarella, Tomato and Basil Salad

I have slightly adapted this recipe from Serious Eats.

Here’s What You’ll Need:

  • 1/4 cup organic extra virgin olive oil
  • 1/4 cup freshly chopped organic basil
  • 1 pound organic mozzarella, cubed; OR organic ciliegine mozzarella (cherry-size mozzarella balls)
  • 1 tsp. Real Salt
  • 1/4 tsp. freshly ground organic peppercorn blend
  • 1 pint [2 cups] organic cherry or grape tomatoes
  • 2 Tbsp. organic balsamic vinegar 
  • 2 Tbsp. organic red wine vinegar

Here’s How I do it:

  1. Combine the oil, basil, salt and pepper in a bowl.
  2. Add the mozzarella, then cover and let marinate for at least 30 minutes in the refrigerator.
  3. Add tomatoes and vinegar to the mozzarella; Toss to combine.
  4. Season to taste with more salt and pepper if desired.
  5. Serve immediately.
  6. Enjoy!

Homemade Organic Jalapeno Honey Citrus Dressing

Here’s What You’ll Need:

  • 1/4 cup organic first-cold pressed olive oil
  • 1/4 cup Homemade Organic Pickled Jalapeno brine
  • 1 Tbsp. organic (100%) lime juice
  • 1 Tbsp. organic (100%) lemon juice
  • 1/4 tsp. Real Salt
  • 1/8 tsp. freshly-ground organic peppercorn blend
  • 2 tsp. organic dried cilantro
  • 2 tsp. raw organic orange blossom honey

Here’s How I do it:

  1. Place all ingredients into a pint-sized Mason jar.
  2. Shake until completely blended.
  3. This yields approximately 1/2 cup of dressing.
  4. Enjoy!

Homemade Organic Lime Poppy Seed Dressing

I have adapted this recipe from Better Homes and Gardens’ book, “So Good With Fruit“; This is also very delicious on taco salads or with spicy foods, not just canned or fresh fruit.

Here’s What You’ll Need:

  • 1/3 cup organic distilled white vinegar
  • 1/4 cup organic lime juice (100% juice)
  • 1/2 cup organic cane sugar
  • 1 tsp. Real Salt
  • 1 tsp. organic dry mustard
  • 1 tsp. organic poppy seed
  • 1 tsp. organic ground paprika
  • 1/8 tsp. organic granulated onion
  • 1 cup organic olive oil

Here’s How I do it:

  1. Heat vinegar and lime juice until boiling.
  2. Mix the dry ingredients together, and place in a pint-and-a-half Mason jar.
  3. Pour the hot liquid over the dry ingredients and stir until well combined.
  4. Pour the olive oil over the mixture and allow to cool for 30 – 45 minutes.
  5. Using an immersion blender on low speed, blend until slightly thickened; Chill.
  6. Enjoy!

Homemade Organic Shortcut South-of-the-Border Salad

Here’s What You’ll Need:

Here’s How I do it:

  1. In a large skillet combine 1/4 cup reserved garbanzo bean cooking liquid, frozen meat mix, and garlic; Cover the skillet and cook for 15 minutes.
  2. Meanwhile, in a salad bowl combine lettuce, garbanzo beans, green onion and olives; Toss and set aside.
  3. Break up the pieces and cook for an additional 5 minutes.
  4. Combine the enchilada sauce, flour, and salt in a pint Mason jar; Cover with tight-fitting lid and shake until well combined.
  5. After the meat mixture has cooked, add the enchilada sauce, chili peppers; Cook until the meat mixture is thickened and bubbly.
  6. Top the salad with meat mixture; Sprinkle with shredded cheese.
  7. Arrange on top of the cheese, the tomato halves, avocado slices and green pepper strips.
  8. Enjoy!

Homemade Organic Creamy Blue Cheese Dressing

Here’s What You’ll Need:

  • 4 oz. organic raw blue cheese, crumbled [1/2 cup crumbles]
  • 1/4 cup hot unchlorinated and unfluoridated water
  • 1/4 cup organic white wine
  • 1/2 tsp. Real Salt
  • 1 tsp. organic freshly ground peppercorn blend
  • 1/4 tsp. organic granulated garlic
  • 1/8 tsp. organic ground cayenne
  • 1 cup Homemade Organic Mayonnaise

Here’s How I do it:

  1. Mix the blue cheese crumbles in the hot water; Stir until the cheese melts and is combined.
  2. Add the seasonings to the mixture and pour the wine over the top; Stir until everything is completely blended.
  3. Add the mayonnaise to the cheese mixture and stir until blended.
  4. Refrigerate until completely chilled, approximately 1 hour.
  5. This makes approximately 1-3/4 cups of dressing.
  6. Enjoy!

Homemade Organic Cherry Tomato, Dill and Parsley Salad

This recipe was created by my Darling and it’s a delicious salad!

Here’s What You’ll Need:

  • 1 head organic green leaf lettuce
  • 1/2 pint organic grape tomatoes, halved
  • 4 sprigs organic fresh dill, minced
  • 4 sprigs organic fresh parsley, minced
  • organic red wine vinegar
  • organic extra-virgin olive oil
  • Real Salt
  • Freshly ground organic peppercorn blend

Here’s How I do it:

  1. Tear the green leaf lettuce into bite sized pieces and add the tomatoes, dill and parsley; Mix to combine.
  2. Drizzle with olive oil and red wine vinegar.
  3. Sprinkle with salt and pepper; Toss to combine.
  4. Enjoy!

Homemade Organic Berry, Banana and Pomegranate Gelatin Salad

Here’s What You’ll Need:

  • 2 large organic bananas, sliced
  • 10 oz. frozen organic blackberries; OR frozen organic berry blend
  • 1/2 cup frozen organic wild blueberries
  • 2 Tbsp. organic grass-fed beef gelatin
  • 1/2 cup cold unchlorinated and unfluoridated water
  • 1/4 cup organic cane sugar
  • 1-1/2 cups hot organic pomegranate juice (without any added sugar… 100% juice or juice blend)
  • 1-1/2 cups organic ginger beer

Here’s How I do it:

  1. In a small saucepan over high heat, warm the pomegranate juice to just under boiling.
  2. Meanwhile, in a rectangular 2-quart dish, assemble the banana slices on the bottom and sides without overlapping them.
  3. Add the berries to the middle of the banana slices; Set aside.
  4. Into a pint-and-a-half Mason jar, pour the cold water and sprinkle the gelatin on top; Allow to stand for 5 minutes.
  5. Add the sugar on top of the gelatin mixture.
  6. Pour the hot pomegranate juice into the jar with the gelatin mixture; Stir until thoroughly combine; The gelatin and sugar should be completely dissolved.
  7. Carefully pour the gelatin mixture and ginger beer into the dish with the fruit.
  8. Chill for at least 4 hours, or until completely set.
  9. Remove from mold and serve chilled.
  10. Enjoy!

Homemade Organic Molded Cherry and Pecan Salad

Here’s What You’ll Need:

  • 5 Tbsp. organic grass-fed beef gelatin
  • 1/2 cup cold unchlorinated and unfluoridated water
  • 1/2 cup hot unchlorinated and unfluoridated water
  • 1-1/4 cup organic cherry juice (100% pure juice)
  • 1/2 cup organic granulated cane sugar
  • 2 cups organic cherries, pitted and diced
  • 1 cup organic pecans, chopped

Here’s How I do it:

  1. Dissolve gelatin in cold water; Use a whisk gently to blend until smooth.
  2. Add the sugar and hot water; Whisk thoroughly until dissolved.
  3. Pour the cherry juice into the gelatin mixture and whisk until blended.
  4. Add gelatin mixture to the mold.
  5. Chill for 30-45 minutes, or until slightly thickened.
  6. After chilling time, add cherries and pecans; Mix to combine.
  7. Chill until firm, approximately 2 additional hours and serve.
  8. Enjoy!

Homemade Organic Green Goddess Salad Dressing

Here’s What You’ll Need:

  • 1 cup Homemade Organic Mayonnaise
  • 1/2 cup organic sour cream
  • 1-2 cloves organic coarsely chopped garlic
  • 2 organic green onions with tops, coarsely cut
  • 1/4 cup finely minced organic green bell pepper
  • 2 Tbsp. organic freshly squeezed lemon juice
  • 1/4 cup organic fresh parsley
  • 1/4 tsp. organic freshly ground peppercorn blend
  • 3 wild-caught anchovy fillets
  • 1 dash organic Worcestershire sauce

Here’s How I do it:

  1. Place all ingredients into a wide-mouth quart Mason jar.
  2. Use an immersion blender with the chopping blade to blend the dressing into a light green sauce.
  3. Store in the refrigerator in a glass jar with tight fitting lid; The quart Mason jar should be just the right size.
  4. Yields approximately 2 cups of dressing.
  5. Enjoy!

Homemade Organic Chicken Salad with Dill

Here’s What You’ll Need:

Here’s How I do it:

  1. Cook pasta in 2 quarts of salted boiling water for 12 minutes, or until al dente; drain.
  2. Combine cooked pasta, tomatoes, pickles, and green onions in a mixing bowl.
  3. Stir mayonnaise or cream gravy, dill, salt and pepper together until well blended.
  4. Cover and chill in the refrigerator for 3 to 24 hours.
  5. Before serving:  Spoon the salad mixture on top of salad plates lined with lettuce leaves.
  6. Enjoy!