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Recipes

Welcome to our Recipe page! In an effort to save you time and created some great meals for family and friends we have gathered together some of our favorite recipes. Each week we will update and give you three new ones with links to products needed for the recipe. We hope you enjoy!

If you have a favorite you would like to share with Organic Wholesale Club members please E-mail us at recipes@organicwholesaleclub.com and we will feature it here.

We are fans of Laura Klein and have included two of her recipes below. We also enjoyed one by Isabella Samopysky.

ORGANIC CHICKEN UNDER A BRICK
Serves 3-4

Ingredients:

1.) 1 organic chicken


1/3 cup of olive oil


16 garlic cloves smashed with the back of a knife, skins removed


2 branches of thyme 
grey sea salt with Herbs de Provence 
fresh cracked pepper
3 lemons halved

Method:

2.) Rinse chicken underneath cool water and pat dry with paper towel.

3.) Using kitchen shears, cut out the backbone of the bird by cutting along one side of the backbone and then along the other side (do not confuse with the breast bone which is between the chicken breasts). Save and freeze backbone to make chicken stock.

4.) Heat olive oil in a sauce pan over medium low heat, add the thyme branches. Slowly bring oil to a simmer and stew for about 20 - 25 minutes until the garlic is soft. Using a slotted spoon remove the garlic cloves from the oil and let cool. Set oil aside.

5.) Bring a grill or cast-iron grill pan to medium high heat. Wrap two bricks in aluminum foil.

6.) Once garlic has cooled, loosen the skin around the chicken breasts, legs and wings with your fingers or a small pairing knife. You will have to cut small slits in the thighs and the wings to loosen the skin. Place stewed garlic underneath the skin of the breast, legs, and wings.

7.) Brush chicken with garlic and herbed olive oil, and salt and pepper bird to taste, using the grey sea salt.

8.) Once grill is ready brush with any remaining herbed olive oil. Transfer whole chicken to grill, skin side down and place bricks on top of the chickens. Grill chicken about 10-15 minutes per side until the chicken is tender and the juices run clear when pierced with a small knife.

9.) About half way to three-quarters through the cooking time brush the lemon halves with garlic and herbed olive oil and place on grill flesh side down. Grill about 5 minutes until there are nice grill marks on the lemons.

10.) Once chick is done, serve with grilled lemons.Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives.

We recommend getting the organic chicken from our partner Greensbury Market. As an Organic Wholesale Club member you will get an additional 10% off.

Use these links to find the right products on the Organic Wholesale Club website.If we don't have an item we will tell you where to get it.

Bionaturae Organic Extra Virgin Olive Oil

Frontier Herb Cracked Pepper

Grey Sea Salt with Herbs (We don’t carry this but it’s available at www.kitchenclique.com

Simply Organic Thyme Leaf

VEGETARIAN CHILI

Written by Isabella Samovsky

A Clay Pot Cooking Recipe
6-qt Solay gourmet pomaire clay pot - organic vegetables, herbs, etc.
saute organic unrefined olive oil for about 10 minutes to bring out flavor 
of the following:

2 cups (total) chopped herbs & onions (cilantro, basil, parsley, oregano, thyme, green onions, regular onions
3 cups (total) chopped zucchini, yellow squash


1 vegetarian bouillon cube (2 oz.)

Add:
1 - 28 oz. can organic diced undrained tomatoes (or use fresh chopped organic tomatoes)


1 - 16 oz. can organic diced undrained tomatoes


1 - 16 oz. can organic tomato sauce


3 - 15-16oz. cans undrained Eden organic beans - black beans, red kidney beans, pinto beans


1 cup vegetarian broth (I use Pacific)
2 cups chopped shitake mushrooms

Bring to a boil, and then on low or simmer - for 1 1/2 hours

After finish cooking and pot is turned off, THEN add:
Solay himalayan crystal salt (2 tsp. according to taste),


1 tbsp. chanterele seasoning
1 tsp. (total) of cayenne, cracked black pepper, paprika and turmeric)


8 crushed cloves of garlic.
Let sit so spices, salt and garlic to take flavor to the chili (I like to chomp on a fresh crushed clove of garlic when eating the chili. We usually add more cayenne - we like it hot and spicy.)

(If after you notice that there is too much broth, use a ladle and scoop some and save, for when the chili sits and gets cold - you will need to add the broth, since it will thicken. Some people like their chili very thick - then you can use the extra broth for a casserole, or as a soup.)
Serve with your choice of crackers, or croutons, (we like ours with a heafty scoop of white or brown basmati rice.
To make a smaller pot, just half the recipe - I like to make a big pot, for it is so good and nutritious.

Products needed for Recipe..

Organic Gourmet Bullion Cubes

Spices/Herbs

Bionaturae Organic Diced Tomatoes

Woodstock Farms Organic Tomato Sauce

Eden Organic Black Beans

Eden Organic Pinto Beans

Eden Organic Red Kidney Beans

Pacific Vegetable Broth

Tasty Bite Basmati Rice

Don't forget the crackers...

Back to Nature Multigrain Flatbread crackers

To buy the clay Pot and Chanterelle spice please use these links. (Note if you purchase these items it is from a diffrent website and a seperate transaction)

Chanterelle Mushroom Seasoning

Solay Gourment Pomarie Clayt bean Pot certified fair trade

Sauteed Organic Rib Eye steak with Cab Balsamic Reduction Pan Sauce

written by Laura Klien

These steaks are incredibly easy to do with a few simple ingredients that are available year round and full of big flavor. This is probably a 15 minute main dish. Serve with a delicious salad, like my Organic Arugula Radicchio Salad and you have a whole meal.

Servings: 2
Ingredients:
1 tablespoon olive oil
1

tablespoon butter


2 teaspoons rosemary, chopped
sea salt and pepper


2 3/4-inch-thick boneless organic rib eye steaks (about 6 ounces each) 
1 small shallot minced


2 cloves garlic, minced


1/4 cup beef or chicken stock


1/4 cup dry cabernet
1 tablespoons balsamic reduction

*
2 more tablespoons of butter, chilled

Method:

1. Whisk olive oil and lemon juice together in a medium bowl. Add salt and pepper and whisk until combined.

2. Toss arugula, pine nuts, and tomatoes in a medium bowl with vinaigrette.

3 Place a whole radicchio leaf in the middle of a chilled salad plate. Place one serving of the tossed arugula salad in the center of the radicchio leaf.

4. Shave pecorino romano cheese over the top of salad using a vegetable peeler to taste and serve.

Products needed for Recipe.

Organic Grass Fed Rib Eye steak from Greensbury market (You get 10% off for being an Organic Wholesale Club member!)

Frontier Herb Organic Whole Roasemary leaf

Eden Sea Salt

Frontier Herb Cracked Black Pepper

Bionaturae Organic Extra Virgin Olive Oil