Instructions:
In a saucepan heat the organic olive oil and sauté organic onion until lightly brown. Add the organic garlic and free range bacon and sauté for a further 5 minutes. Add organic tomatoes and organic wine and cook, partially covered, for about 30 minutes. Season well. In the meantime, cook the organic spaghetti according to package instruction until al dente. Drain and place in a serving bowl. Pour over bacon/tomato sauce mixture, toss and serve with grated organic Parmesan cheese. Serves 6.

Instructions:
Preheat oven to 350°F. Grease large shallow baking dish. Add organic oil and organic onions and bake uncovered for about 5 minutes. Add organic balsamic vinegar and stir well. Place organic chicken breasts in the baking dish and baste the top of the chicken with the vinegar/onion mixture. Bake uncovered for a further 10 minutes. In a separate bowl, combine organic cranberry sauce, apples, dried organic cranberries, organic walnuts and organic curry powder and spoon over the chicken breasts. Bake for an additional 15 – 20 minutes or until the chicken is cooked and no longer pink in the center.

Serve immediately with organic green vegetables and organic rice. Serves 8.

Instructions:
Heat organic oil in a saucepan until hot, then sauté organic garlic until soft. Add organic vegetable juice, purified water, organic lentils, organic bay leaf and season. Bring to a boil and immediately reduce heat to low. Cover and simmer for about 30 to 40 minutes. Lentils should be tender, but not mushy. Remove the saucepan from heat and take out the organic bay leaf. Stir in organic couscous, chopped organic tomato and organic basil. Cover and let stand for about 5 minutes. Fluff with a fork and serve immediately.

Instructions:
Grease a 13x9x2″ baking dish and sprinkle in combined organic cheddar and organic mozzarella cheese. Heat organic butter in a frying pan and gently fry organic mushrooms, organic onions and organic pepper. Stir in free range ham cubes. Spoon the mixture on top of the cheese. In a separate bowl, combine organic flour, organic eggs, organic milk, organic sea salt and organic pepper. Pour egg mixture over the free range ham and organic cheese, cover and refrigerate overnight.

Take out of the refrigerator about ½ hour before baking. Bake in preheated oven at 350ºF for about 35-40 minutes. Let stand for 5 minutes and serve immediately. Serves 8

Instructions:
Place all ingredients into a blender and blend until smooth. Pour into 2 glasses and serve immediately.

Instructions:
Preheat oven to 425ºF. Spray a 1 ½ quart casserole dish with organic cooking spray and arrange half of the organic potato slices in dish. Drizzle with 1 tbsp of organic olive oil and sprinkle with half the organic sea salt, half the organic pepper, half the organic garlic powder and half the organic cheese. Add another layer of potato slices and repeat the procedure. In a separate little pot, bring the organic milk to a boil on stovetop. Pour the hot milk over the potato slices and place in the oven. Bake uncovered for about 40 minutes or until potatoes are tender.

Instructions:
Preheat oven to 375°. Brown the organic ground beef together with the chopped organic onion in a large skillet. Remove from heat and drain off excess fat. Add cans of organic soups, organic chile peppers, organic milk, organic garlic and chili sauce and stir well. Grease a 9x13x2″ baking pan and place a layer of half of the crumbled organic tortilla chips on the bottom. Spoon on half of the organic ground beef mixture, layer with the remaining tortilla chips and again, top with the remaining beef mixture. Sprinkle with organic cheese and organic olives and bake in the oven for about 35 to 40 minutes.

Serve with organic rice and a tossed organic salad.

Instructions:
Heat free range ham in preheated oven according to package directions. In a small bowl, combine organic jam and organic mustard. Brush mixture over the sides of the ham during the last 15 – 20 minutes of baking time. Slice and serve immediately with organic vegetables and organic potato gratin.

Tip: If reheating a small boneless free range ham, place ham with ¼ cup of water in crockpot on low setting for 5 to 6 hours

Instructions:
Preheat oven to 350ºF. In a medium-sized bowl, beat all ingredients until thoroughly mixed. Drop with a spoon onto an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes. Frost cookies with frosting of your choice or roll them (while still warm) in powdered organic sugar.

Instructions:
Preheat oven to 425ºF.

Grease a baking dish with organic butter and arrange wild cod fish fillets. In a saucepan, combine organic cream of celery soup with organic milk and heat over medium heat. Add sherry and stir. Pour soup mixture over the wild cod fish fillets. In a little bowl, combine bread crumbs, organic cheese and organic parsley and sprinkle over the fish. Bake for 10 to 15 minutes or until the breadcrumbs are golden and the fish is cooked through and flaky.