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:
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 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.

3 cups organic butternut squash, peeled and cubed
3 tablespoons + 2 teaspoons organic olive oil
1/2 teaspoon organic pepper, divided
6 organic garlic cloves, minced
2 tablespoons organic balsamic vinegar
1 teaspoon brown organic mustard
1 pound fresh organic spinach
2 (15 ounce) cans cannellini beans, drained and rinsed (organic, if possible)
1 tablespoon organic sage
1/4 cup organic Romano cheese, grated

Instructions:

Preheat oven to 350 degrees.Spray a cookie sheet with a non stick organic cooking spray. Coat the organic squash with 1 tablespoon of organic olive oil. Sprinkle the organic squash with 1/4 teaspoon of organic pepper. Place the organic squash on the prepared cookie sheet. Bake 25 minutes or until fork tender. Place the 2 tablespoons of organic olive oil and organic vinegar into a mixing bowl. Whisk to combine. Add the organic brown mustard and 1/8 teaspoon of organic pepper. Whisk to combine. Place the remaining organic olive oil into a skillet over medium heat. Heat the oil to hot but not smoking. Add the organic spinach and cook until wilted. Sprinkle on the remaining organic pepper. Remove the organic spinach from the heat and set aside. Place the organic beans in a microwave safe bowl. Add the organic squash, organic vinegar mixture, organic garlic and organic sage. Stir gently to combine. Microwave on high 1 minute or until warm. If not warm enough after 1 minute microwave at 30 second intervals to your liking. Serve over the wilted organic lettuce and sprinkle with the organic cheese. Serves 5

4 organic pork loin chops, boneless and 3/4 inch thick
1/4 teaspoon organic pepper
2 tablespoons organic lime peel, grated
1 tablespoon organic lime juice
1 tablespoon organic honey or organic agave nectar
1 tablespoon organic garlic, minced
1 tablespoon organic olive oil
4 lime wedges

Instructions:

Sprinkle organic chops on both sides with organic pepper. Place the organic lime peel, organic lime juice and organic honey in a small mixing bowl. Whisk to combine together well. Pour over pork chops. Press the organic garlic into both sides of the chops. Place organic oil in a large skillet over medium high heat. Heat the oil until hot but not smoking. Place prepared chops into the hot oil. Cook 5 minutes. Turn and continue cooking 3 minutes or until nicely browned. Serve each with a wedge of lime. Serves 4

2 organic chicken breast halves, with skin and bone
1 tablespoon organic olive oil
1/4 cup hoisin sauce
1 tablespoon organic rice vinegar
2 teaspoons unsalted organic soy sauce
1/2 teaspoon organic ginger
1 tablespoon organic cilantro, chopped

Instructions:

Place organic oil in a large skillet over medium high heat. Heat the oil until hot but not smoking. Add the organic chicken and cook 4 minutes. Turn and continue cooking 3 minutes or until organic chicken is nicely browned. Heat the oven to 375 degrees. Line a baking sheet with aluminum foil. Place the organic chicken skin side up on the sheet. Bake 12 minutes. Place the hoisin sauce in a mixing bowl. Add the organic vinegar and organic soy sauce and whisk to combine. Sprinkle in the organic ginger and whisk until all the ingredients are well combined. Brush the organic chicken breasts with the glaze. Return to the oven and continue baking 8 minutes or until juice run clear when pierced with a fork. Sprinkle organic chicken with the organic cilantro before serving. Any remaining glaze can be used on the chicken after serving. Serves 2