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.

1 tablespoon organic honey
1/4 teaspoon organic cinnamon
1/8 teaspoon organic nutmeg
2 (6 ounce) containers organic vanilla yogurt
2 1/2 cups organic honeydew melon, cubed
2 cuts organic raspberries

Instructions:

Place organic honey in a mixing bowl. Sprinkle in the organic cinnamon and organic nutmeg. Add organic yogurt and blend ingredients well using a rubber spatula. Cover and refrigerate 30 minutes. Serve with the organic fruit when chilled. Serves 4

10 cups organic broccoli florets
1 tablespoon unsalted organic butter
1 organic shallot, minced
1 organic garlic clove, minced
1/2 cup toasted bread crumbs
2 teaspoons organic lemon peel, grated
1/4 teaspoon organic pepper, divided
1 tablespoon organic olive oil
2 tablespoons organic lemon juice

Instructions:

Fill a saucepan 2/3 full of water. Place on high heat and bring to a rapid boil. Add the organic broccoli and steam for 3 minutes or until broccoli is crisp tender. Cool under cold tap water and drain well. Place the organic butter in a skillet over low heat and allow the butter to completely melt. Add the organic shallot and organic garlic. Cook 2 minutes stirring occasionally. Add the bread crumbs and continue cooking 2 minutes or until the bread crumbs begin to brown. Remove the mixture from the skillet and place in a mixing bowl. Add the organic lemon peel and 1/8 teaspoon of organic pepper. Combine well. Place the organic oil in a large skillet over medium heat. Add the steamed organic broccoli to the organic oil and cook 4 minutes until slightly brown and heated throughout. Sprinkle the other 1/8 teaspoon of organic pepper over the cooked organic broccoli and stir to cover. Pour in the organic lemon juice and sprinkle the top with the bread crumb mixture. Serve hot. Serves 8

1/2 cup organic mango, pitted, peeled and diced
1 organic green onion, sliced thin
1/4 cup organic red bell pepper, diced
2 tablespoons organic cilantro, chopped
1/4 organic jalapeno pepper, seeded and chopped fine
2 tablespoons organic lime juice
1 (8 ounce) container pineapple cream cheese spread
32 slices baguette French bread

Instructions:

Place organic mango, organic green onion, organic pepper, organic cilantro, organic jalapeno and organic lime juice in a tightly sealed container. Turn to coat ingredients with the juice. Refrigerate at least 2 hours so all the flavors can blend together. Spread each slice of baguette bread with the cream cheese. Use a slotted spoon to top each of bread slices with the salsa. Serves 16

Instructions:

Preheat oven to 400 degrees. Brush organic zucchini rounds with organic olive oil on both sides. Place rounds in a single layer on a cookie sheet. Sprinkle evenly with organic pepper. Roast the rounds 28 minutes or until they just begin to tender and have turned a light brown in color.

Number of Servings: 6
Serving Size: 2 rounds

A wonderful addition to any main meal.

Instructions:

Place organic sweet yam slices in a single layer on a cookie sheet. Brush the yams with organic olive oil. Preheat oven to 450 degrees. Roast sweet yams for 20 minutes or until tender.

Number of Servings: 6
Serving Size: 1/2 sweet potato

Yummy!

Instructions:

Place cubed organic sweet potatoes in a large saucepan. Fill pan with cold water to just cover the organic potatoes. Place over medium high heat. Bring to a boil. Continue boiling 20 minutes or until potatoes are fork tender. Drain potatoes thoroughly. Place a skillet over low heat. Add organic butter and allow it to melt completely. Add organic pecans and toast for 3 minutes turning a couple of times during cooking. Be careful not to overcook the pecans as they can burn easily. Remove pecans to a paper towel. Place potatoes in a large bowl. Add organic brown sugar. Mash the potatoes and sugar together with a potato masher. Sprinkle in the cinnamon. Stir to combine flavors. Cover the top with the toasted pecans before serving.

Number of Servings: 6
Serving Size: 1/2 cup

A nice side to any meal…enjoy!

Instructions:

Place 1 tablespoon of organic butter in a large saucepan over medium heat. Add organic onions. Cook onions in butter 5 minutes or until tender. Place organic apricots and organic celery into the pan. Continue cooking 8 minutes or until organic celery is fork tender. Remove from the pan and place in a mixing bowl. Add remaining butter into the saucepan and allow melting. Add the sausage. Cook 8 minutes or until the sausage is browned. Place sausage into the apricot mixture. Place the cornbread into the mixture. Sprinkle in thyme, parsley and organic pepper. Pour in organic chicken broth and stir until the cornbread is completely moistened. Fold in organic nuts. Preheat oven to 350 degrees. Spray a baking dish with an organic non stick cooking spray. Spread the mixture into the baking dish evenly. Cover the baking dish tightly with aluminum foil. Bake 35 minutes or until heated through.

Number of Servings: 10
Serving Size: 1/2 cup

Instructions:

Sift together organic flour, organic brown sugar, organic baking powder, organic baking soda, organic nutmeg and organic sugar in a large mixing bowl. In a separate bowl carefully stir together organic oil, organic buttermilk and mashed organic sweet potatoes. Transfer to dry ingredients. Stir just until moistened. The mixture should be very dry. Preheat oven to 425 degrees. Line cookie sheet with parchment paper. Place some organic flour on a flat surface. Place dough on the flour and knead four or five times. Roll the dough out in a rectangle about 1 inch thick. Cut the dough into thirds. Cut each third into 6 triangles. Place the triangles on the cookie sheet. Bake 10 minutes or until golden brown.