Are you looking to upgrade your diet and prioritize your health? One simple yet effective way to do so is by incorporating more organic ingredients into your meals. Not only do organic foods offer a reduced risk of exposure to pesticides, heavy metals, and other harmful chemicals, but they also tend to be higher in nutrients and antioxidants. In this article, we’ll explore 20 mouth-watering organic recipes that are not only delicious but also good for you.
From savory salads and hearty soups to sweet treats and breakfast options, our collection of recipes showcases the best of what organic cooking has to offer. Whether you’re a seasoned chef or just starting out in the kitchen, these easy-to-follow instructions and mouth-watering descriptions will inspire you to get cooking and make healthy eating a part of your daily routine.
Organic Quinoa Salad with Avocado and Lemon Dressing
This refreshing quinoa salad combines the nutty flavor of organic quinoa with creamy avocado, tangy lemon dressing, and a hint of freshness from parsley. Perfect as a healthy side dish or light lunch.
Ingredients:
– 1 cup organic quinoa
– 2 cups water or vegetable broth
– 1 ripe avocado, diced
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Cook the quinoa according to package instructions using 2 cups of water or vegetable broth. Let it cool.
2. In a large bowl, combine cooked quinoa, diced avocado, lemon juice, olive oil, and chopped parsley. Toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve chilled or at room temperature.
Cooking Time: 20-25 minutes (quinoa cooking time) + preparation time
Roasted Organic Vegetable Medley with Herbs
Elevate your vegetable game with this vibrant medley of roasted organic vegetables infused with the warmth and depth of herbs. Perfect for a quick weeknight dinner or a healthy lunchbox addition.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 2 medium carrots, peeled and sliced
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary leaves
– 1 tablespoon chopped fresh thyme leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together sweet potato, carrots, bell pepper, and zucchini.
3. Drizzle with olive oil and sprinkle with rosemary and thyme leaves.
4. Season with salt and pepper to taste.
5. Spread the vegetable mixture on a baking sheet in a single layer.
6. Roast for 25-30 minutes or until tender and caramelized.
Cooking Time: 25-30 minutes
Organic Lentil and Spinach Soup
This hearty soup is a perfect blend of protein-rich lentils and nutrient-dense spinach, making it an excellent choice for a quick and comforting meal. With minimal ingredients and easy preparation, you can enjoy the benefits of this delicious and healthy recipe in no time.
Ingredients:
– 1 cup organic red or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 bag frozen spinach, thawed and drained
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, broth, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Stir in the spinach and season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 40 minutes
Homemade Organic Tomato Basil Pasta
Fresh from your garden to your table, this homemade organic tomato basil pasta is a simple and satisfying meal that celebrates the flavors of summer. With just a few ingredients, you can create a dish that’s both nourishing and delicious.
Ingredients:
– 12 oz organic pasta
– 2 cups organic cherry tomatoes, halved
– 1/4 cup fresh organic basil leaves, chopped
– 3 cloves garlic, minced
– 1/4 cup extra virgin olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-low heat. Add garlic and cook for 1 minute.
3. Add cherry tomatoes and cook for 5-7 minutes or until they start to release their juices.
4. Stir in chopped basil leaves and season with salt and pepper to taste.
5. Combine cooked pasta and tomato mixture. Toss to combine, ensuring the pasta is well coated.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Organic Berry Smoothie Bowl with Chia Seeds
Kick-start your day with a nutritious and delicious organic berry smoothie bowl packed with the goodness of chia seeds. This refreshing treat is perfect for a quick breakfast or post-workout snack.
Ingredients:
– 1 cup frozen mixed berries (organic)
– 1/2 banana, sliced
– 1 tablespoon chia seeds
– 1/2 cup unsweetened almond milk
– 1 teaspoon honey
– Ice cubes (as needed)
Instructions:
1. In a blender, combine frozen berries, sliced banana, and chia seeds.
2. Blend on high speed until smooth and creamy.
3. Add unsweetened almond milk and honey; blend until well combined.
4. Pour the smoothie into a bowl.
5. Top with your favorite toppings such as granola, sliced fruit, or shredded coconut.
Cooking Time: 5 minutes
Baked Organic Sweet Potato Fries with Garlic Aioli
Satisfy your cravings with these crispy baked sweet potato fries served with a creamy garlic aioli dip. This recipe is perfect for a quick and easy snack or as a side dish for your favorite meals.
Ingredients:
– 2-3 large organic sweet potatoes
– 1/2 cup olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced
– 1/2 cup mayonnaise
– 1 tbsp lemon juice
– 1 tsp Dijon mustard
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut sweet potatoes into long, thin strips.
3. Line a baking sheet with parchment paper and arrange fries in a single layer.
4. Drizzle olive oil over the fries, sprinkle with salt and black pepper, and toss to coat.
5. Bake for 20-25 minutes or until crispy, flipping halfway through.
6. While sweet potatoes are baking, mix together garlic aioli ingredients in a bowl.
7. Serve warm sweet potato fries with garlic aioli dip.
Cooking Time: 20-25 minutes
Organic Kale and Apple Salad with Walnuts
This refreshing salad combines the earthy sweetness of organic kale with the crunch of apples and the richness of walnuts, all tied together with a tangy vinaigrette.
Ingredients:
– 4 cups organic curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 large apple, diced (such as Granny Smith or Honeycrisp)
– 1/2 cup chopped walnuts
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 3-4 minutes, until they become tender and slightly softened.
2. Add the diced apple and chopped walnuts to the bowl and toss to combine.
3. In a small bowl, whisk together the apple cider vinegar and olive oil to make the vinaigrette.
4. Pour the vinaigrette over the kale mixture and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Grilled Organic Chicken with Rosemary and Lemon
Elevate your summer grill game with this flavorful and refreshing recipe that combines the natural sweetness of organic chicken with the bright, citrusy taste of lemon and the earthy aroma of rosemary.
Ingredients:
– 4-6 boneless, skinless organic chicken breasts
– 2 lemons, juiced (about 2 tablespoons)
– 2 sprigs of fresh rosemary, chopped (about 1 tablespoon)
– 2 cloves of garlic, minced (about 1 teaspoon)
– Salt and pepper to taste
– Cooking oil or spray for grilling
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lemon juice, rosemary, garlic, salt, and pepper.
3. Place the chicken breasts in a shallow dish and brush both sides with the lemon-herb mixture.
4. Grill the chicken for 6-8 minutes per side, or until cooked through.
5. Let the chicken rest for 2-3 minutes before serving.
Cooking Time: 12-16 minutes
Organic Beetroot and Goat Cheese Tart
This elegant tart combines the natural sweetness of roasted beetroot with the tanginess of goat cheese, all wrapped up in a flaky pastry crust. Perfect for a special occasion or a cozy dinner party.
Ingredients:
– 1 sheet of organic puff pastry, thawed
– 2 large beetroot, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– Salt and pepper to taste
– 8 ounces goat cheese, crumbled
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a large bowl, toss beetroot with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-40 minutes or until tender.
4. Arrange roasted beetroot on one half of the pastry, leaving a 1-inch border around edges.
5. Top beetroot with crumbled goat cheese.
6. Fold other half of pastry over filling to form a triangle or rectangle shape.
7. Brush edges with a little water and bake for an additional 20-25 minutes or until golden brown.
8. Garnish with fresh thyme leaves before serving.
Cooking Time: 50-60 minutes
Spicy Organic Black Bean Tacos with Fresh Salsa
This recipe combines the comfort of black beans with a kick of heat and a burst of fresh flavor, all wrapped up in a crispy taco shell. Perfect for a quick weeknight dinner or a fiesta with friends!
Ingredients:
– 1 cup cooked organic black beans
– 1/2 cup diced red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Fresh salsa (recipe below)
Instructions:
1. In a medium bowl, combine black beans, red bell pepper, jalapeño, and garlic.
2. Add olive oil, cumin, salt, and pepper; stir well.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning bean mixture onto warmed tortillas.
Fresh Salsa:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 lime, juiced
– 1 tablespoon chopped cilantro
– Salt and pepper to taste
Combine ingredients in a bowl; adjust seasoning as needed. Serve with tacos!
Organic Mushroom and Thyme Risotto
Organic Mushroom and Thyme Risotto Recipe
This hearty and aromatic risotto is perfect for a cozy dinner or special occasion. Fresh thyme and earthy mushrooms come together in a creamy, comforting dish that’s sure to please.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed organic mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 sprigs fresh thyme, chopped
– 1/2 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add mushrooms and thyme; cook until mushrooms release their liquid and start to brown, about 5 minutes.
3. Add Arborio rice and stir to coat with oil and mix with mushroom mixture. Cook for 1 minute.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next. This process should take about 20-25 minutes or until rice is cooked.
5. If using wine, add it during the cooking process (after 10-12 minutes of cooking). Stir well and allow to cook for an additional 2-3 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Fresh Organic Zucchini Noodles with Pesto
Transform summer’s bounty into a flavorful and healthy dish with this simple recipe. Fresh organic zucchini noodles, tossed with vibrant pesto sauce, make for a delightful and nutritious meal.
Ingredients:
• 2 medium-sized fresh organic zucchinis
• 1/4 cup freshly made basil pesto (see notes)
• Salt and pepper to taste
• Optional: grated Parmesan cheese and chopped cherry tomatoes for garnish
Instructions:
1. Preheat your spiralizer or a vegetable peeler to create the zucchini noodles.
2. Cut the zucchinis into 12-inch long strips, removing any excess moisture with a clean cloth or paper towels.
3. Toss the zucchini noodles with 2-3 tablespoons of basil pesto, seasoning with salt and pepper as desired.
4. Serve immediately, garnished with Parmesan cheese and cherry tomatoes if preferred.
Cooking Time: 10 minutes (preparing the zucchinis and tossing with pesto)
Enjoy your fresh and flavorful summer treat!
Organic Carrot and Ginger Soup
This vibrant soup is a perfect blend of natural sweetness from carrots and the spicy warmth of ginger, making it a delightful comfort food for any season.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 4 cups organic carrots, peeled and chopped
– 2 inches fresh ginger, grated
– 4 cups vegetable broth (homemade or store-bought)
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh herbs, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the chopped carrots, grated ginger, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Baked Organic Salmon with Dill and Lemon Butter
Elevate your seafood game with this flavorful and moist baked salmon recipe, infused with the brightness of lemon and freshness of dill. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 organic salmon fillets (6 oz each)
– 2 tbsp unsalted butter, softened
– 1/4 cup freshly chopped dill
– 2 lemons, juiced (about 2 tbsp)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. Place salmon fillets on the prepared baking sheet, skin side down (if they have skin).
4. In a small bowl, mix together softened butter, chopped dill, and lemon juice.
5. Spread the dill-lemon butter evenly over each salmon fillet.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Organic Chickpea and Spinach Curry
This flavorful curry recipe combines the creamy texture of chickpeas with the nutritious goodness of spinach, all wrapped up in a warm and aromatic blend of organic spices. Perfect for a quick and satisfying weeknight dinner or lunch.
Ingredients:
– 1 can organic chickpeas (14 oz)
– 2 cups fresh organic spinach leaves
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– Salt and pepper, to taste
– 1 can organic coconut milk (14 oz)
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent.
3. Stir in the curry powder, cumin, turmeric, salt, and pepper; cook for 1 minute.
4. Add the chickpeas and coconut milk; bring to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until the flavors have melded together.
6. Stir in the spinach leaves; cook until wilted.
Cooking Time: 20-25 minutes
Organic Banana Oat Pancakes with Maple Syrup
Start your day off right with these fluffy and nutritious pancakes, packed with the natural sweetness of ripe bananas and the warmth of maple syrup.
Ingredients:
– 2 ripe organic bananas
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup milk (dairy or non-dairy)
– 1 large egg
– 1 tablespoon honey
– Pinch of salt
– Maple syrup (optional)
Instructions:
1. In a blender, combine bananas, oats, flour, and milk. Blend until smooth.
2. Add egg, honey, and salt. Blend until well combined.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop batter by 1/4 cupfuls onto the skillet.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with a drizzle of maple syrup, if desired.
Cooking Time: 15-20 minutes
Stuffed Organic Bell Peppers with Quinoa and Feta
This recipe combines the sweetness of organic bell peppers with the nuttiness of quinoa and the tanginess of feta, creating a flavorful and nutritious dish perfect for a weeknight dinner.
Ingredients:
– 4 organic bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix cooked quinoa, crumbled feta, olive oil, chopped onion, and minced garlic.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes or until peppers are tender.
Cooking Time: 45-50 minutes
Organic Apple Cinnamon Overnight Oats
Start your day with a deliciously healthy breakfast that combines the warmth of cinnamon with the crunch of fresh apple. These overnight oats are a perfect blend of flavors and textures to keep you going all morning.
Ingredients:
– 1/2 cup rolled oats
– 1/2 cup unsweetened almond milk
– 1/4 cup diced organic apple (such as Granny Smith)
– 2 tablespoons chia seeds
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– Pinch of salt
Instructions:
1. In a jar or container, combine oats, almond milk, apple, chia seeds, honey, cinnamon, and salt.
2. Stir until well combined, then cover the jar with a lid.
3. Refrigerate overnight for at least 4 hours or up to 8 hours.
4. In the morning, give the mixture a stir and add any desired toppings (such as sliced almonds or shredded coconut).
5. Serve chilled and enjoy!
Cooking Time: None! Just refrigerate and go.
Organic Ratatouille with Fresh Herbs
This classic Provençal dish gets a fresh twist with the addition of fragrant herbs, elevating the flavors and aromas to new heights. This recipe is perfect for a summer evening or a cozy dinner party.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 large zucchini, sliced into 1/2-inch thick rounds
– 1 large red bell pepper, sliced into 1-inch pieces
– 1 can (28 oz) organic crushed tomatoes
– 4 sprigs of fresh thyme
– 4 sprigs of fresh rosemary
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant, zucchini, and bell pepper with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 20-25 minutes or until tender.
4. In a separate pan, heat the crushed tomatoes over medium heat. Add thyme and rosemary sprigs; stir to combine.
5. Combine roasted vegetables and tomato mixture in a serving dish. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Grilled Organic Portobello Mushroom Burgers
Elevate your burger game with this flavorful and nutritious recipe that combines the earthy taste of portobello mushrooms with a hint of savory spices. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 4 organic portobello mushroom caps
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, cheese, and your favorite toppings (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, and smoked paprika.
3. Brush the mixture evenly onto both sides of the mushroom caps.
4. Grill mushrooms for 3-4 minutes per side, or until tender and slightly charred.
5. Assemble burgers by placing grilled mushrooms on hamburger buns, adding your favorite toppings (if using).
6. Serve immediately.
Cooking Time: 12-16 minutes
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