Some of our most memorable moments with Mom happened in the kitchen. From preparing meals for family gatherings to making sure our school lunch was just right, she made sure we were taken care of and taught us a lot. Without her help, we would all starve…or at least spend a lot more money on take out!
For these recipes, utilizing local goods lessens the environmental impact of fuel usage, emissions and the need for preservatives to keep food fresh during transit. Organic foods eliminate the pesticides and chemicals that can seep into the soil and affect drinking water and future food production. Now, with local and organic ingredients more readily available than ever, Mother’s Day is a great opportunity to show some love in an eco-friendly way. So grab Mom (or Moms, grab the kids) and spend some quality time together this Mother’s Day.
Breakfast Pumpkin Pie Granola
- 1/3 cup honey
- 1/3 cup canola oil
- 1/3 cup 100% pure canned pumpkin
- 2 tablespoons water
- 1 teaspoon pumpkin pie spice
- 4 cups old-fashioned rolled oats
- 1/2 cup sliced almonds
- 1/2 cup shredded, sweetened coconut
- 1/2 cup pepitas
- 1 cup dried cranberrie
Preheat oven to 300 degrees. Combine oats, almonds, pepitas, pumpkin pie spice and coconut in a large bowl. Stir well and then toss with the honey, water, oil and pumpkin until everything is moist. Spread it out on a rimmed cookie sheet lined with a Silpat (or parchment paper). Bake for 20 minutes and then use a spatula stir up granola so that it bakes evenly. Cook for another 15 minutes and stir again. Cook for 10 more minutes or until everything is beginning to look toasty and brown. Remove from oven and stir in dried cranberries. Cool completely on the cookie sheet before storing in airtight container or bags.
Recipe Courtesy of Sprout
Wok-Seared Chicken Tenders with Pistachios and Asparagus
- 1 tablespoon toasted sesame oil
- 1½ pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
- 1 pound chicken tenders, (see Ingredient Note), cut into bite-size pieces
- 4 scallions, trimmed and cut into 1-inch pieces
- 2 tablespoons minced fresh ginger
- 1 tablespoon oyster-flavored sauce
- 1 teaspoon chile-garlic sauce, (see Ingredient Note)
- ¼ cup shelled salted pistachios, coarsely chopped
- Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir in pistachios and serve immediately.
- Ingredient Notes: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”
- Chile-garlic sauce is a blend of ground red chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian-food section of large supermarkets. It will keep in the refrigerator for up to 1 year.
Recipe Courtesy of Eating Well
Simple Roast Chicken with Root Vegetables
- 1 organic roasting chicken (about 5 lbs.)
- 4 cloves organic garlic
- 1 Tbs. salt
- 2 Tbs. organic vegetable oil
- salt and pepper
- 2 small organic beets
- 3 organic red potatoes
- 2 organic carrots
- 2 Tbs. organic vegetable oil
- 1 tsp. organic garlic powder
- 2 Tbs. finely chopped organic rosemary
- 1 tsp. salt
- ½ tsp. pepper
- Preheat the oven to 400 degrees. Remove the giblets and neck from the chicken cavity and discard or set aside for future use. Use your hands to coat the chicken with the vegetable oil and place breast up into a large roasting pan. Coarsely chop the garlic. Mix the garlic with salt and place it in the chicken’s cavity. Sprinkle salt and pepper on the chicken. Truss the chicken by tying the legs together with kitchen string.
- Peel the carrots and beets. Chop beets and potatoes into cubes that are approximately 2 square inches. Quarter the carrots lengthwise, and cut the sticks in half (if you are using skinny carrots, just cut them in half lengthwise). Put the vegetables in a large mixing bowl and toss in oil, garlic, rosemary, salt and pepper until fully coated. Transfer the vegetables into the baking pan with the chicken, and arrange them in a single layer surrounding the chicken.
Chicken and Vegetables
- Place the chicken and vegetables in the oven for 15 minutes. After 15 minutes, reduce the temperature to 350 degrees. Cook chicken until it reaches 165 degrees in the thickest part of the thigh as measured by a meat thermometer (approximate cooking time can be calculated as 20 minutes for the first pound and 15 minutes per pound thereafter). Stir vegetables half way through.
- If the top of the chicken is browning too quickly, lightly cover with a sheet of foil once it reaches the level of brown that you desire.
When chicken internally reaches 165 degrees, remove it from the oven, cover with foil and allow it to sit for 15 minutes. Spoon vegetables into a serving bowl, carve chicken and serve immediately.
Recipe Courtesy of The Organic Center
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.