3 Organic Meal Recipes That Are
Mind-Blowingly Delicious
Because no man should ever be forced to
enjoy his heritage pork tenderloin with a heaping side of pesticides
BY JAMES OSELAND, PHOTOGRAPHY
BY SAM KAPLANJune
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My allegiance to organic foods
began, interestingly enough, during my punk anarchist teen years.
Along with the moshing,
headbanging, and neon-orange hair, I became distrustful of the industrially
processed food I’d grown up eating as a child. I wised up about what was really
inside all the flashy packaging—the empty calories, the toxic farming
practices. And as part of my
rebellion against all things
Establishment, I thumbed my nose at any food that came from a factory.
However, this
new lifestyle locked me into a new set of limitations concerning my diet.
Back then I
subsisted almost entirely on a diet of avocado, Monterey Jack cheese, and
sprouts sandwiched between two slices of whole wheat bread.
If the offerings
at my local health food store were any indication, I was not alone in
approaching a natural-food diet with this kind of determined drudgery.
While those days
helped shape the man I’ve become, boy am I glad they’re behind me. Nearly four
decades later, I’m still on the organic bandwagon, but I’m no longer limited to
lentil soup and brown rice.
Thankfully, the
organic movement has matured and now embraces a much broader and more inclusive
style of eating.
(For more
life-changing health and nutrition advice from the world’s top innovators,
check out The Rodale 100.)
Today I dig my
fork and steak knife into grass-fed organic rib eye. I’ve upgraded from Jack
cheese to organic Spanish Manchego. I enjoy a wide variety of organic
vegetables that are even more colorful and diverse than the packaged candy of
my childhood. (And, it goes without saying, they contain far more nutrients.)
I cook
organically because I know that organic foods, while they might cost a bit
more, are guaranteed to taste better, be better for my health, and have a
positive impact on the environment.
They also make
cooking easier: With good, fresh ingredients, I can cook simply and eat really
well.
Because organic
foods are so flavorful, you have to do very little to make them table-ready.
And I feel good about serving my friends and family food I know hasn’t been
tainted with loads of pesticides.
Consider three
of my go-to recipes, shown on the next few pages.
I’ve turned to
them time and again over the years. Give them a try, buying organic ingredients
when you can. These dishes are
more than just healthy for you and the planet: They’re also mind-blowingly
delicious.
Grilled Swordfish Steak and Grilled Asparagus
This simple dish
is my favorite go-to for a quick meal after work. For minimal cleanup, you get
maximum flavor.
What
You’ll Need
1/2 cup tightly
packed fresh cilantro leaves
1 large egg
1
tbsp lemon juice
2 tsp drained
capers
1/2 tsp dijon
mustard
1 garlic clove,
minced
3 tbsp
extra-virgin olive oil, plus extra for brushing
1/2 lb asparagus
spears, preferably thick
1 swordfish
steak, harpoon-or handline-caught (8 oz, 1” thick)
RELATED: The 20 Best
Organic Foods
1. Preheat the
grill to direct, medium heat. In a blender or food processor, puree the
cilantro, egg, lemon juice, capers, mustard, and garlic; add salt and
pepper. Drizzle in the 3 Tbsp oil; mix well, being careful not to overblend.
2. Lance the
asparagus with 2 bamboo skewers to make a “raft.” Brush the asparagus with oil
and season with salt and pepper. Oil and season the swordfish as well.
3. Grill the
swordfish and asparagus, turning both once or twice, until the fish is golden
and just cooked through, about 6 minutes total, and the asparagus are slightly
charred and tender, about 8 minutes. Remove the skewers; plate the asparagus
with the fish. Drizzle the sauce over both. (Leftover sauce will keep in the
fridge for 3 days.)
Makes 1
serving
Organic
Advantage
Certified
organic eggs come from birds raised without antibiotics. As a result, they
contain less antibiotic-resistant bacteria than nonorganic eggs, according to a
2010 study from Germany. The raw egg makes the sauce in this meal extra creamy,
but if you’re at all concerned about the risk of foodborne illness, just skip
the huevo.
Grilled Pork Tenderloin with Ancho-Orange Sauce and
Kale Salad
I’ll always
spring for organic tenderloin—it’s richer than the conventional kind. Enjoy
this meal with someone special.
What
You’ll Need
2 large ancho
chiles, stems removed
3 large navel
oranges
2 garlic cloves
1/4 tsp dried
oregano
1 small pork
tenderloin (1 lb)
6 oz kale, stems
and ribs removed, thinly sliced
2 tsp white wine
vinegar
2 tbsp
extra-virgin olive oil
vegetable oil,
for brushing the grill
1.
Heat a dry skillet on medium. Toast the chiles until fragrant, about 1 minute.
Remove the seeds and veins and soak the chiles in cold water until
soft, about 20 minutes. Drain.
2. Squeeze 3/4
cup plus 2 Tbsp juice from 2 oranges. Cut the top and bottom from the third
orange to expose the fruit. Then cut off the peel and pith from the sides.
Halve the orange lengthwise and then cut each half into slices. Reserve.
3. In a blender
or food processor, puree the chiles, 3/4 cup OJ, the garlic, the oregano,
and salt to taste. Put the pork in a dish; rub with 1/4 cup sauce. Marinate 30
minutes at room temperature.
4. Preheat your
grill for indirect heat. In a bowl, massage the kale with the 2 Tbsp OJ and the
vinegar; season with salt and pepper. Add the olive oil and orange slices.
5. Cook the pork
on an oiled grill over direct heat until grill marks appear on all sides, 8 to
10 minutes. Now move it to indirect heat, shut the lid, and cook, turning
occasionally, until the pork hits an internal temp of 145°F, about 10 minutes.
Let it rest at least 10 minutes.
6. Divide the
kale salad between 2 plates. Slice the meat and place atop the salad. Serve
with sauce.
Makes 2
servings
Pasta with Roasted Cauliflower and Fresh Parsley
When I have
friends to feed, I like to roast cauliflower with olive oil, thyme, and garlic.
The vegetable sops up the flavors.
What
You’ll Need
1 head
cauliflower (2 lb), leaves removed, cut into florets
3 garlic cloves,
peeled and crushed
3 fresh thyme
sprigs
3 tbsp plus 1/4
cup extra-virgin olive oil
1 lb orecchiette
or fusilli pasta
1/2 cup fresh
whole parsley leaves
1 tbsp freshly
squeezed lemon juice
freshly shaved
parmigiano-reggiano, for serving
(For more recipe
ideas that you haven't already tried a million times, we asked top chefs like
Curtis Stone, José Andrés, and Tim Love to suggestBetter Things to
Make with Ground Beef than a Burger.)
1. Set a rack in
the top third of your oven and preheat to 450°F. Bring a large pot of salted
water to a boil.
2. In a large
bowl, toss together the florets, garlic, thyme, and 3 Tbsp olive oil; season
with salt and pepper. Spread the florets on a large rimmed baking sheet. Roast
them, stirring once or twice, until browned in spots and tender, about 20
minutes. Strip the thyme leaves from the stems; add them to the cauliflower and
discard the stems.
3. Cook the
pasta until al dente. Reserve a cup of the pasta water and drain. In a large
bowl, toss together the pasta, 1/4 cup oil, cauliflower, parsley,
and lemon juice. Add enough of the pasta water to moisten slightly. Serve
immediately with the freshly grated cheese and flaky sea salt to taste.
Makes 6
servings
Organic
Advantage
Research shows
that nonorganic produce, such as cauliflower, may not stack up to organic
produce in antioxidants. A small 2013 study by Italian researchers found that
one type of organic cauliflower had more ascorbic acid, polyphenols, and total
antioxidant capacity than the nonorganic version of the same cauliflower.
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