Featured Recipes

  • Grilled Eggplant

    Ingredients:

    • eggplant (size and number depends on amount of people to be served)
    • oil
    • basil
    • rosemary

    Directions:

    Clean and slice eggplant into quarter of an inch slices, lengthwise.

    Brush eggplant slices with olive oil, then sprinkle with chopped basil and rosemary. Grill the eggplant slices, either in a skillet, or on the grill outside. Whichever works best! They grill fast and can stick, so make sure to brush grill with olive oil and watch closely.

    This recipe also works beautifully for squash and zucchini!

    Serves: 4 (depends on size of eggplant)

    Preparation time: 15 minutes

  • Kale Sauté

    Ingredients:

    • 1 tsp mild flavored olive oil
    • 1 small onion, cut in half and sliced
    • 1 clove garlic, crushed (or 1/2 tsp. bottled garlic puree)
    • 1 bunch kale
    • 1 small tomato

    Directions:

    In skillet (preferably cast iron), place oil, onion, garlic, and 1/4 c. water. Cover and cook over medium heat until onions are transparent. Meanwhile, wash kale and separate from ribs. Chop the kale leaves and add to the skillet. Saute 5 minutes or until kale wilts and turns deep green. Meanwhile, dice the tomato (you can seed it if you like, or add it seeds and all). Add to kale and cook until tomato begins to release its juice and the dish is hot.

    Serve over brown rice.

    Serves: 3

    Preparation time: 15 minutes

  • Dalmatian Lenten Cabbage Soup - Broeta de Verza de Magro

    This meatless soup was the traditional beginning of Dalmatian Vigil meals, especially Christmas Eve, when the chill of the Bora (a strong wind from the east) gives cabbage added bite. It calls for fish broth, which the cook would have had on hand because boiled fish is one of the standard second courses of a Vigil meal.

    Prep Time: 30 minutes
    Cook Time: 45 minutes

    Ingredients:

    • Savoy cabbage (amounts given below)
    • Potatoes
    • One onion
    • Fish broth (from boiling a fish, or canned)
    • Garlic
    • A bay leaf
    • Bread
    • Salt and pepper

    Preparation:

    Dice into half-inch (1-cm) cubes a head of Savoy cabbage, two peeled potatoes, and an onion.

    Simmer the vegetables until tender in the broth from boiling the fish (strain it first), adding a minced clove of garlic, a bay leaf, and salt and pepper to taste to the pot.

    While the soup is cooking, toast several slices of bread. Line your soup bowls with them, ladle the soup over it, and serve.

    Serves 4

  • Risotto with Kale & Leeks

    Ingredients:

    • 5 cups chicken broth
    • 1 tablespoon olive oil
    • 2 cups thinly sliced leek (about 2 large)
    • 1 1/2 cups arborio rice
    • 1/4 cup white wine
    • 3 cups coarsely chopped Kale
    • 1/4 cup grated Parmesan
    • 1/8 teaspoon black pepper
    • 6 lemon wedges

    Directions:

    Bring the chicken broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

    Heat oil in a large saucepan over medium heat. Add leek, saute 4 minute or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine cook 1 minute or until the liquid is nearly absorbed stirring constantly.

    Reduce heat to low; stir in Kale. Add broth 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper.

    Serve with lemon wedges, and enjoy!

  • Strawberry Fruit Rollups

    Ingredients:

    • 1 cup Silk Vanilla Soy Yogurt
    • 1 pint strawberries
    • nonstick cooking spray

    Preparation:

    Puree the strawberries in a food processor or your blender.

    Lay down the fruit roll-up sheet in the dehydrator and spray lightly with nonstick cooking spray. Spread the yogurt thinly over the drying sheet. Drizzle the pureed strawberries over this; use a toothpick to make marble effect. The measurements for ingredients are approximate; the overall goo should be about 1/4 inch thick. Dehydrate roughly 8hrs on 135. Cut into strips.

    if you have no dehydrator, spray cookie sheet with nonstick cooking spray. Lay down the ingredients as described above. Cook at lowest oven setting (usually 250) for around 4-6 hours. Cut into strips.

  • Kiddie Casserole

    Preparation:

    Slice the potatoes (skins on if you prefer) thinly and boil until almost done. Drain and set aside.

    Cook sausages according to specifications, and slice into chunks. Combine them with the baked beans in a casserole dish. Layer the potatoes on top, covering everything underneath. depending on your casserole dish, you may need more potato.

    In a separate pan, heat the oil on medium heat, and fry the chopped onion until soft. Add 1/4 of the soymilk and once hot, whisk the flour in slowly. Then add the rest of the soymilk while stirring. Once gently bubbling, take the pan off the heat and add the remaining ingredients. Stir thoroughly, then pour the milky sauce over the potatoes and bake in a 220 degree centigrade (425 Fahrenheit) oven for 20-30 minutes, until brown and bubbly.

    Kids love this one, but I'll confess, I'm 22 and make this for myself all the time!

    Serves: 6 +

    Preparation time: 30 minutes

  • Lime Tofu with Quinoa and Collard Greens

    Thanks to our customer Cassondra Phillipsen for sharing this recipe with us!

    Ingredients:

    • 14 oz extra firm tofu
    Quinoa:
    • 3/4 cup quinoa
    • 1 tsp cinnamon
    • 1 tbsp lime juice
    • 1/4 tsp salt
    • 1 1/3 cups water
    Sweet Chili Lime Sauce:
    • 3 tbsp sugar
    • 3 tbsp soy sauce
    • 2 tbsp lime juice
    • 1/2 tsp red pepper flakes
    • 1 clove garlic (crushed)
    • 1/4 tsp salt
    • 1 tsp dried mint leaves
    Collard Greens:
    • 1 bunch collard greens (middle stem removed, washed)
    • 3 tbsp water
    • 1 pinch salt
    • 1 tsp lime juice

    Preparation:

    Combine all quinoa ingredients in a pot with a tight fitting lid. Bring to a boil, then reduce heat and let it simmer for 20 minutes. Whisk all of the sauce ingredients together in a bowl and set aside. Drain tofu and cut into thin triangles.

    Cook tofu in a frying pan (with no oil needed) until golden brown on each side. Combine the tofu and the sauce together on medium heat and cook for about 3 minutes. Set aside.

    Cook the collard greens in a pot. Layer each plate with quinoa, collard greens, tofu, and drizzle some extra sauce over the top.

    Serve, and enjoy!

  • Fingerling Potato Leek Hash with Swiss Chard and Eggs

    Thanks to our customer Hillary Barraza for sharing this yummy recipe link!

    Ingredients:

    • 2 tablespoons extra-virgin olive oil
    • 2 cups sliced leek (about 2 large)
    • 12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
    • 2 garlic cloves, minced
    • 1 1/4 teaspoons Spanish smoked paprika, divided
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon coarsely ground black pepper, divided
    • 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
    • 4 large eggs
    • 1/4 cup (1 ounce) shredded Gruyère cheese

    Preparation:

    Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

    Add chard; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.

    Yield: 4 servings (serving size: about 1 1/2 cups potato mixture and 1 egg)

    Preparation: 1 hour, 30 minutes

    See also: Fingerling Potato-Leek Hash with Swiss Chard and Eggs
    Jeanne Kelley, Cooking Light

  • Spinach & Mushroom Quiche

    Ingredients:

    • 4 eggs
    • 1 tsp salt
    • 1 1/2 cups cooked rice
    • 6 tbsp milk
    • 3 oz grated cheese
    • 2 1/2 cups cooked spinach (squeeze and pat dry to remove excess water)
    • 3/4 cup sliced mushrooms

    Directions:

    Beat 2 eggs, add rice, 1/2 cheese, salt and mix.

    Press this mixture into 9" pie plate to form a crust.

    Beat the remaining eggs, stir in spinach, cheese, milk, & mushrooms. Pour over the pie plate, bake in oven at 375 deg F for 30 minutes.

    Serves: 4 - 6

    Preparation time: 45 minutes

  • Spaghetti Squash Casserole

    Ingredients:

    • 1 large spaghetti squash
    • 1 large onion, minced
    • 5-6 cloves garlic, minced
    • 1 cup mushrooms, chopped
    • 1 tablespoon olive oil
    • 1 plantain, sliced
    • 1 28 oz. can diced tomatoes
    • 1 16 oz. can crushed tomatoes
    • 1 cup cooked cracked wheat, bulgur wheat, or couscous (have fun and experiment)
    • basil, oregano, cayenne, and parsley
    • whatever seasonings that strike you at the moment - that's what I used last time, and it was great!

    Directions:

    Split the squash in half and cook upside-down in water for about 20-30 minutes. until tender. Pour 2 cups hot water over grains of choice and let sit cover for approximately 15 minutes.

    Meanwhile, sauté the onion, garlic, mushrooms and plantains in the oil. If needed, add some water. Add cans of tomatoes and spices and let simmer for 15-20 minutes. Add drained grains and simmer another 5 minutes.

    Pour the sauce over spaghetti squash on individual plates.

    Enjoy!

    Serves: 4

    Preparation time: 20-30 minutes

  • Tofu Avocado Breakfast Scramble

    Ingredients:

    • 4 oz tofu (regular, extra firm)
    • 2-3 dashes ground turmeric
    • 1/4 cup fresh spinach
    • 1/2 ripe avocado
    • small handful shredded soy cheese
    • dash black pepper
    • 1 teaspoon olive oil

    Directions:

    Crumble tofu and sauté with spinach and olive oil, until spinach is limp. Add turmeric until nice bright yellow color (careful not to add too much).

    Continue cooking over medium heat 1-2 minutes. stir in chopped avocado, and top with grated soy vegan cheese, and pepper to taste.

    I add tomatoes sometimes, basically you can put whatever vegetables you want in it as long as you have the right amount of turmeric it will taste delicious.

    Serves: 2

    Preparation time: 10 min

  • Blueberry Wheat & Corn Pancakes

    Ingredients:

    • 1 cup soymilk
    • 1/2 cup water
    • 1 cup whole wheat pastry flour
    • 1/2 cup whole grain corn flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 1/2 cups fresh blueberries
    • 2 tablespoons light tasting olive oil

    Directions:

    1. Preheat the oven to 200 degrees F (95 degrees C)
    2. Combine water & soy milk in small bowl
    3. In large bowl, combine both of the flours, the baking powder, baking soda, & salt.
    4. Stir in the milk mixture until just combined. Fold in the blueberries and let the batter sit for 5 minutes.
    5. Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet to keep warm in the preheated oven (cover them with tinfoil) while cooking the remaining batter. Serve warm with all natural (no sugar added) blueberry jam.

    Serves: 6

    Preparation time: 25 minutes

  • About Us

    • Organics to You is a locally owned and operated Portland organic produce delivery company.
    • We've been delivering the finest, farm-fresh organic produce and groceries since early 2001.
    • How does our service work? Organics to You works with Local Farmers directly and with other local purveyors of organic produce, that deliver the produce to our warehouse in Portland, Oregon. From there, to you to enjoy!
    • There are lots of different sizes of produce boxes to choose from along with some grocery needs you may have. All you need to do is sign up and the best, freshest, local, organic produce will come to your door.

    Why do people choose our service?

    One reason to choose Organics to You would be quality of goods we deliver, but beyond that, there is a convenience factor, and overall value you get from our delivery. We have had price-comparison shopped the contents of our produce bins, and have found it in your favour.

    We offer a wide range of organic groceries. With Organics to You, not only can you save money, but you can also save time by not going to store, and the frustration of traffic, along with those impulse purchases people can make at stores and "shopping club" database systems which can hide the full price of things on the shelf. You get none of that with us.

    Organics To You also offers gift certificates and hand delivered organic gift baskets to homes and businesses.

    We have a strong commitment to sustainability and the environment. Organics to You is committed to sustainability, the local community, and organics as a whole. In this commitment, Organics to You reduces, recycles and reuses everything possible.

    We are a part of the Portland compost program and also donate most of out produce wastes to local community groups; so we basically have zero produce waste. One of our farmers takes what could be produce waste, and feeds it to their chickens and cows. We also reuse 1st, and then recycle our paper waste. We use 100% post-consumer waste copier paper for all of our office needs and are as paperless as possible in our office. We use corn-based plastics whenever available, and we are a Green Power with PGE 100% renewable energy choice company. All of these things combined make our environmental impact footprint very small.

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    Organics to You Staff

     

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