Eat Like The Founders With An All Organic BBQ -- Category --
Read Below

By | June 30th, 2014 | Organic News |

By: Violet Batcha, Communications Manager

Celebrate the 4th of July by eating like our founders did – all organic!

Summer is in full force and the 4th of July is right around the corner. It’s the perfect time for beaches, boats and barbeques.

To honor our founders, who lived back when all food was organic, we are going to go organic for our celebrations, and you can too! So, before you get cozied up on a blanket to watch the fireworks, fill up on delicious organic barbecue staples and fun summer recipes.

Check out our coupon page to get deals on some of the products featured below.

Barbecue Staples

What would an American barbecue be without hotdogs and hamburgers? Choosing organic meat supports strict health and wellness requirements that keep the animals happy and limits the development of antibiotic-resistant bacteria.

This year go for a cleaner weiner and try The Great Organic Beef Hot Dog from Applegate.

Got a vegetarian in the group? Not a problem – Amy’s Kitchen has a variety of pre-made veggie burgers.

For all your bun needs check out Rudi’s Organic Bakery’s hotdog and hamburger rolls.

Mojo w-Non GMO

And finally, spice up your boring tortilla chips with Late July’s Red Hot Mojo Multigrain Snack Chips.



Tired of having the same old sides at every barbecue? Be the envy of you neighborhood with these lip-smacking good organic dishes!

Earthbound Farm’s Summer Salad
Servings: 4


½ teaspoon Dijon mustard
2 tablespoons Balsamic vinegar
1/3 cup Basil Olive Oil
Sea salt (to taste)
Freshly ground black pepper (to taste)
4 ounces Fresh whole milk mozzarella (cut into small dice)
¼ cup Basil Olive Oil (divided)
1/8 teaspoon Red pepper flakes
1 cup Tiny cherry tomatoes or diced heirloom tomatoes
Kernels from 2 ears of fresh sweet corn (scraped, about 1 cup)
¼ cup Fresh basil leaves (cut into ribbons)
2 head Earthbound Farm Organic Romaine Hearts (or 9 ounces Romaine Heart Leaves)

1. Combine the dressing ingredients in a small jar and shake vigorously to combine. Set aside at room temperature while you prepare the salad.
2. Marinate the mozzarella in half the basil oil, with a liberal sprinkling of salt and pepper. Add the red pepper flakes and toss to combine. Let sit for 1 hour at room temperature, then add the tomatoes, corn, basil, and the remaining 2 tablespoons of basil oil. Stir gently to combine. Marinate for 30 minutes at room temperature to allow flavors to meld.
3. Wash and dry the romaine leaves, keeping them whole. Toss in a large bowl with some of the balsamic vinaigrette.
4. Transfer the greens to a large platter and arrange artfully. Top with the tomato-corn mixture and grind a bit more sea salt and fresh pepper on top of the salad. Serve immediately.

Stonyfield Farm’s Apple & Caramelized Brussels Sprout Slaw
Screenshot 2014-06-26 14.14.11
Servings: 8


½ cup Stonyfield Organic Nonfat Plain Greek Yogurt
¼ cup Apple cider vinegar
2 tablespoons Extra virgin olive oil
½ teaspoon Dijon mustard
½ teaspoon Salt
½ teaspoon Black pepper
6 slices Bacon (cut crosswise into ¼-inch slices)
4 cups Green cabbage (thinly sliced)
1 pound Brussels sprouts (trimmed and thinly sliced form top to bottom)
2 Gala apples (cored and cut into ¼-inch pieces)
¾ cup Chopped walnuts (toasted)

1.Stir together yogurt, vinegar, olive oil, mustard, salt and pepper; set aside.
2. Heat a large, deep nonstick skillet over medium-high heat. Cook bacon 10 minutes or until crispy. Remove bacon from skillet using a slotted spoon to a paper-towel-lined plate.
3. Add green cabbage and Brussels sprouts to pan and toss until coated with bacon drippings. Cover and cook, stirring occasionally, for 10 minutes.
4. Remove lid, reduce heat to medium and cook, stirring often, for an additional 4 minutes. Stir in apple and cook 4 minutes.
5. Remove contents of the skillet to a serving bowl and let cool for 10 minutes. Stir in prepared dressing, reserved bacon and walnuts. Serve immediately.

Annie’s Homegrown Loaded Baked Potato Mac & Cheese
Screenshot 2014-06-26 14.15.16
Servings: 3


3 slices Bacon
1 box Annie’s Homegrown Shells and Real Aged Cheddar
2 tablespoons Butter
1/3 cup Sour cream or greek yogurt
2 tablespoons Chives (chopped)
¼ cup Grated cheddar cheese (optional for extra cheesiness)

1. Boil 6 cups water in a medium saucepan. While the water is heating… cook the bacon until crisp and remove from the pan and set aside to drain and cool.
2. Boil the pasta according to the directions on the box. While pasta is cooking… wash and chop chives and crumble cool bacon.
3. Empty the pasta into a colander and set aside to drain. While pasta is draining…
4. Add the butter, sour cream or Greek yogurt, and Real Aged Cheddar cheese packet to the warm saucepan and whisk until evenly combined.
5. Ass the pasta back to the pan along with bacon, chives, and shredded cheese (if using) and stir well to evenly coat with sauce.

Organic Valley’s Picnic Potato Salad
Screenshot 2014-06-26 14.16.04
Servings: 8


2 pounds Small red potatoes rinsed clean
½ cup Organic Valley Sour Cream
¼ cup Mayonnaise
1 tablespoon Coarse-grain mustard
1 tablespoon Chopped fresh dill (or 1 teaspoon dried dill weed)
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
3 Large hardboiled Organic Valley Eggs (coarsely chopped)
1/3 cup Chopped fresh chives or thinly sliced green onions

1. Cook whole potatoes in boiling water until just tender, about 20 minutes.  Drain in a colander and cover with a towel for 10 more minutes. Once cool enough to handle, cut in half (or quarters if the potatoes are larger).
2. Meanwhile, in a large bowl, mix together sour cream, mayonnaise, mustard, dill, salt and pepper. Add potatoes to bowl and toss well with sour cream mixture.
3. Stir in chopped eggs and chives. Cover; refrigerate at least 3 hours before serving. Garnish with additional chopped dill or chives as desired.


Now you really can’t have a barbecue without some sweets and a hot day calls for a cool dessert! Try these recipes for some berry goodness and homemade ice cream.

Nature’s Path Love Crunch Berry Bars
Screenshot 2014-06-26 14.17.14
Servings: 8

Crust Ingredients

1 ½ cups Ground Nature’s Path Love Crunch Dark Chocolate & Red Berries
½ cup Crushed graham crackers
1 tablespoon Dark cocoa powder
5 tablespoons Melted unsalted butter

Filling Ingredients

1 pound Raspberries
1 cup Sugar
2 tablespoons Corn starch
Pinch of Cloves
Pinch of Salt
1 cup Ground Nature’s Path Love Crunch Dark Chocolate & Red Berries
½ cup Chopped chocolate or chocolate chips

Crust Directions:
1. Preheat oven to 360 degrees.
2. Mix ingredients all together in a bowl.
3. Press into a 9”x9” sheet pan and brown in oven at 350 degrees for 10 minutes.
4. Set aside sheet pan to cool while making the filling.

Filling Directions:
1. Toss ingredients together in a bowl and let ingredients macerate 10-15 minutes until all the dry ingredients are absorbed.
2. Carefully spread the filling evenly over prepared crust.
3. Bake at 350 degrees for 30 minutes or until filling is bubbling and thick.
4. Let cool in refrigerator for 2 hours.
5. Cut into squares and serve.

Horizon Organic’s Chocolaty Chocolate Ice Cream
Screenshot 2014-06-26 14.18.12
Servings: 8


3 cups Horizon half & half
½ cup Unsweetened cocoa powder
4 ounces (1/2 cup) Semisweet chocolate chips
3 Large Horizon eggs yolks
2/3 cup Sugar
1 teaspoon Vanilla

1. Whisk together half & half and cocoa in a saucepan. Bring to a simmer over medium heat and continue whisking to incorporate cocoa. Remove from heat and add chocolate chips, stirring until chips have melted.
2. In a separate bowl whisk together egg yolks and sugar until pale yellow and fluffy, about 2 minutes. Add a quarter of the chocolate mixture, whisking constantly.
3. Add egg mixture back into half & half mixture in saucepan. Simmer over medium heat until mixture thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and pour through a fine mesh strainer.
4. Chill for at least 20 minutes. Pour into ice cream maker and process according to manufacturer’s instructions. Once it is soft frozen, transfer to the freezer and freeze for a minimum of 2 hours.




Organic News


Get the latest news, tips and helpful updates in your inbox