Recipes

 

Fruits

  • Village Grown Organic Blackberry Soup

    Ingredients

    4 cups Village Grown Organic frozen blackberries, thawed
    1 cup pear juice
    1/2 cup honey
    1/4 cup water
    1 organic lime or lemon wedge
    1/4 teaspoon ground cinnamon
    1/4 teaspoon vanilla extract
    1 dash ground nutmeg
    1 (8 ounce) container organic fat-free vanilla yogurt

    Directions

    In a heavy saucepan, combine the first eight ingredients. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Remove and discard lime wedge. Strain berry mixture, reserving juice. Press blackberry mixture through a fine meshed sieve; discard seeds. Add pulp to juice. Cover and chill.
    Set aside 2 tablespoons yogurt for garnish. Combine blackberry mixture and remaining yogurt in a food processor or blender; cover and process until smooth. Ladle into soup bowls. Dollop with reserved yogurt.
  • Village Grown Organic Avocado Blueberry Smoothie

    Ingredients

    1 cup Village Grown Organic frozen blueberries
    1 (6 ounce) container plain organic Greek-style yogurt
    1/2 cup organic almond milk
    1/2 cup water
    ¼ organic avocado - peeled, pitted, and diced

    Directions

    Place blueberries, yogurt, almond milk, water, and avocado in a blender container. Cover and pulse until the ingredients are smooth.
    Serve Immediately
  • Village Grown Organic Blackberry Cherry Cobbler

    Ingredients

    1 (21 ounce) can organic cherry pie filling
    2 cups Village Grown Organic frozen blackberries, thawed
    1/4 teaspoon ground cinnamon
    TOPPING:
    1/3 cup sugar
    1/4 teaspoon ground cinnamon
    1 (7.5 ounce) package refrigerated buttermilk biscuits
    3 tablespoons butter, melted
    1/4 cup organic sliced almonds

    Directions

    In a large saucepan, combine the pie filling, blackberries and cinnamon. Cook over medium heat until mixture is bubbly, stirring occasionally. Pour into a greased 11-in.x 7-in.x 2-in. baking dish.
    In a small bowl, combine the sugar and cinnamon. Dip biscuits in butter and then in cinnamon-sugar. Arrange biscuits around edges of dish; sprinkle with almonds. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown. Serve warm.
  • Village Grown Organic Blueberry Pancakes

    Ingredients

    1/2 cup organic whole wheat flour
    1/2 cup all-purpose organic flour
    2 tablespoons brown sugar
    2 tablespoons baking powder
    3/4 teaspoon salt
    1 1/2 cups organic quick cooking oats
    2 cups soy milk/ or organic milk
    3 organic eggs, beaten
    1/4 cup organic olive oil
    1/2 cup Village Grown Organic frozen blueberries

    Directions

    Preheat a lightly oiled griddle over medium heat.
    In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
    In a small bowl, mix oats and soy milk/organic milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
    Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.
  • Village Grown Organic Blueberry Pie

    Ingredients

    1 unbaked organic pie crust
    2 cup Village Grown Organic blueberries
    1 cup sugar
    2 organic eggs
    3 tbsp. self rising flour
    1 tsp. vanilla
    1 stick organic butter

    Directions

    In a large bowl, mix sugar, butter, eggs, flour, and vanilla well blended.
    Add berries pour into crust and bake for 1 hour at 350 degrees.
    Cool and serve.
  • Village Grown Organic Blueberry Smoothie

    Ingredients

    1 cup Village Grown Organic frozen organic blueberries
    ½ cup organic milk
    ½ cup vanilla low- fat yogurt

    Directions

    Place blueberries, milk and yogurt in blender container. Cover and pulse until the ingredients are smooth.
    Pour into 2 glasses. Serve immediately
  • Village Grown Organic Raspberry Lemonade Smoothie

    Ingredients

    2 cups organic lemonade
    2 cups ice
    One cup Village Grown Organic raspberries

    Directions

    Combine ice and lemonade in blender until ice is crushed.
    Add raspberries and blend until smooth.
    Pour into glass and garnish with lemon slices if desired.
    Pour into 2 glasses
    Serve immediately
  • Village Grown Organic Very Berry Smoothie

    Ingredients

    1 cup organic apple juice
    1 1/2 cups organic lemonade
    1 cup Village Grown Organic frozen raspberries
    1/2 cup Village Grown Organic frozen strawberries
    1 cup organic raspberry sherbet

    Directions

    Pour all liquid ingredients into the blender.
    Add all frozen ingredients.
    Cover and pulse until the ingredients are smooth.
    Serve immediately.
  • Village Grown Organic Strawberry Banana Smoothie

    Ingredients

    1/2 cup (thawed) Village Grown Organic strawberries
    1/4 medium organic banana, peeled and halved
    1/4 cup vanilla nonfat yogurt
    1/2 cup crushed ice

    Directions

    Place strawberries, banana and yogurt in blender container. Cover and pulse until fruit is well blended.
    Add ice; cover and pulse until ice is well blended.
    Pour into glass
    Serve immediately

 

Vegetables

  • Village Grown Organic Asparagus-Stuffed Potatoes

    Ingredients

    4 medium baking potatoes
    1 tablespoon milk
    1/2 cup sour cream
    1/8 teaspoon pepper
    2 Bags Village Grown Asparagus, cut into 1-inch pieces.
    1 cup shredded Cheddar cheese

    Directions

    Bake potatoes at 400 degrees F for about 1 hour or until done. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp while leaving shell intact. In a mixing bowl, mash pulp with milk, sour cream, onion salt and pepper until smooth. Fold in VGO Asparagus that has been cooked according to directions on package and cooled. Stuff shells; place in an ungreased shallow baking dish. Sprinkle with cheese. Return to the oven for 20-25 minutes or until heated through.
  • Village Grown Organic Stir-Fried Sesame Asparagus

    Ingredients

    2 bags Village Grown Organic Asparagus, cut into 1-inch pieces
    2 teaspoons sesame seeds
    2 tablespoons peanut oil
    2 teaspoons grated fresh ginger
    1/2 teaspoon salt
    1 teaspoon sesame oil

    Directions

    Cook VGO Asparagus according to package directions. Let Cool, pat dry.
    Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
    Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.
  • Village Grown Organic Broccoli Pasta

    We recommend using all Organic products if possible.

    Ingredients

    6 tablespoons olive oil
    6 organic garlic cloves
    1 1/2 lb Village Grown Organic Broccoli thawed
    1/2 cup dry white wine
    1/2 cup Vegetable stock
    1/2 cup of Organic pine nuts
    juice of 1 lemon
    1/2 cup of parmesan cheese
    salt and pepper

    Directions

    Heat olive oil over medium high heat. Add garlic, VGO Broccoli, white wine, and Vegetable stock to pan and pinch of salt and pepper to taste. Simmer 30-45 minutes over medium high heat until fork-tender and broccoli is falling apart.
    While VGO broccoli is simmering, toast pine nuts in a dry pan over medium low heat
    until fragrant, 1-2 minutes. Remove from heat and cool. Once VGO broccoli is done, combine it in the food processor with pine nuts, lemon juice, and parmesan cheese. Blend until slightly chunky. Toss broccoli mix with cooked pasta, add olive oil (if necessary) to loosen it up a bit. Taste for seasoning.
  • Village Grown Organic Broccoli Quiche

    We recommend using all Organic products if possible.

    Ingredients

    1 cup sliced Village Grown Organic mushrooms thawed
    1 cup chopped onions
    1 cup Village Grown Organic broccoli thawed
    5 eggs
    1/3 cup mayo Calorie-Wise Dressing
    1/3 cup milk
    1 cup Cheddar Shredded Cheese Light
    1 frozen deep-dish pie crust (9 inch)

    Directions

    1.Heat oven to 375 degrees F. Add VGO Broccoli with vegetables in skillet add 2 tablespoons olive oil on medium heat 5 min. or until crisp-tender, stirring occasionally.
    2.Beat eggs, dressing and milk in medium bowl with whisk until well blended. Stir in vegetable mixture and cheese; pour into pie crust. Place on baking sheet.
    3.Bake 40 to 45 min. or until center is set and top is golden brown. Let stand 10 min. before cutting to serve.
  • Village Grown Organic Carrot and Ginger Soup

    We recommend using all Organic products if possible.

    Ingredients

    1 tablespoon vegetable oil
    1 onion, chopped
    6 cups Village Grown Organic carrots (2 bags)
    2 tablespoons minced gingerroot
    1/4 cup white rice (any type)
    4 cups vegetable stock
    2 tablespoons freshly squeezed lemon or lime juice
    1 teaspoon salt, or to taste
    1/4 teaspoon freshly ground black pepper, or to taste
    Chopped fresh parsley

    Directions

    1. In a large pot, heat the oil over medium heat. Add the onion and sauté for about 3 minutes or until starting to soften. Add the VGO carrots and ginger; sauté for 5 minutes. Stir in the rice.
    2. Add the stock and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for about 20 minutes. Transferring soup in batches to an upright blender, purée until very smooth. Return to the pot.
    3. Add more stock to thin to desired consistency. Reheat over medium heat until steaming, stirring often. Stir in the lemon juice. Season to taste with salt and pepper. Sprinkled with parsley.
  • Village Grown Organic Puffed Carrot Casserole

    We recommend using all Organic products if possible.

    Ingredients

    Vegetable-oil cooking spray
    2 Bags Village Grown Organic carrots
    1 1/2 cups flour
    1 cup packed brown sugar
    4 eggs, lightly beaten
    1/2 pound (2 sticks) butter, melted
    2 tablespoons baking powder
    1/8 teaspoon baking soda
    1/8 teaspoon salt

    Directions

    1.Preheat oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray. Put VGO carrots according to package. When cool, mash carrots with a potato masher.
    2.Stir in flour, brown sugar, eggs, butter, baking powder, baking soda, and salt. Pour into prepared dish.
    3.Bake for 1 hour.
  • Village Grown Organic Cauliflower Casserole

    Ingredients

    2 bags Village Grown Organic Cauliflower, thawed
    1 cup sour cream
    1 cup shredded Cheddar cheese
    1/2 cup crushed corn flakes
    1/4 cup finely chopped green bell pepper
    1/4 cup finely chopped red bell pepper
    1 teaspoon salt
    1/4 cup grated Parmesan cheese
    paprika (optional)

    Directions

    1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish.
    2. Cook VGO Cauliflower according to directions on package, and cool.
    3. Combine sour cream, Cheddar cheese, corn flakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish.
    4. Bake uncovered until heated through, 30 to 35 minutes.
  • Village Grown Organic Cauliflower Fritters

    Ingredients

    2 bags Village Grown Organic Cauliflower, thawed
    1 onion
    7 sprigs fresh parsley
    5 cloves garlic
    1 1/2 cups all-purpose flour
    1 teaspoon salt
    1/4 teaspoon ground black pepper
    1 teaspoon ground cumin
    1 teaspoon ground allspice
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon ground nutmeg
    1 teaspoon active dry yeast
    1 cup warm water
    1/4 cup vegetable oil
    1/4 cup olive oil
    4 eggs

    Directions

    1. Cook VGO Cauliflower according to directions on package, and cool.
    2. In a food processor, finely chop the onion and parsley together. Drain well. Crush garlic with a mortar and pestle, or with the bottom of a drinking glass.
    3. While onion mixture is draining, combine the flour, salt, pepper, cumin, allspice, cinnamon, cloves, and nutmeg in a large mixing bowl. Sprinkle the dry yeast over the flour. Combine the crushed garlic with the warm water, then pour the mixture over the flour. Mix well, cover, and set the dough aside for 10 minutes to allow it time to rise.
    4. Combine vegetable oil with olive oil and begin heating in a large saucepan (oil should be 1/2 inch deep). Bring to a temperature of 365 degrees F (180 degrees C).
    5. Beat the eggs until they are frothy and light. Quickly fold them into the dough, then add the VGO Cauliflower, onions, and parsley. If the consistency of batter is too runny, add flour; if too thick, add water. The consistency should be similar to thick pancake batter -- not too runny and not too thick.
    6. Gently slide a spoonful of the batter into the oil, and spread it out flat. Cook 3 to 4 patties at a time over a medium-high heat, turning until they are golden brown. Remove the patties with a slotted spoon, and let them drain on paper towels.
  • Village Grown Organic Tri-Pepper-Cauliflower Soup

    We recommend using all Organic products if possible.

    Ingredients

    1 bag Village Grown Organic Tri-peppers - Thawed
    1 tablespoon olive oil
    4 shallots, peeled and chopped
    1 teaspoon salt
    1/4 teaspoon cayenne
    1 quart fat-skimmed Organic chicken broth
    1 bag Village Grown Organic cauliflower - Thawed
    1 teaspoon sugar
    Freshly ground pepper
    Extra-virgin olive oil (optional)
    Chopped fresh chives (optional)
    Lemon

    Directions

    1. Preheat broiler to high. Arrange bell peppers skin side up on baking sheet. Broil, watching carefully, until skins are blackened, about 10 minutes. Remove VGO Tri-peppers from oven and let cool. Peel over a bowl to collect juices; set peppers and juices aside.
    2. In a large pot over medium-high heat, warm olive oil. Add shallots, salt, and cayenne and cook, stirring until soft, 3 minutes. Add broth and VGO Cauliflower. Bring to a boil, then lower heat to a simmer. Cover and cook 20 minutes. Add peppers with juices and cook, covered, until cauliflower is tender, 10 minutes. Purée in batches in a blender and add sugar. Add pepper to taste.
    3. Serve hot or cold, garnished with a drizzle of extra-virgin olive oil, some chives, and a squeeze of lemon juice if you like.
  • Village Grown Organic Coconut Creamed Corn

    We recommend using all Organic products if possible.

    Ingredients

    Village Grown Organic Corn (1 bag)
    1 cup “lite” coconut milk
    4 teaspoons salt
    2 tablespoons chopped fresh cilantro
    1 tablespoon lime juice
    1/4 teaspoon crushed red pepper, (optional)

    Directions

    1. Combine VGO corn, coconut milk and salt in a medium saucepan. Bring to a boil, then adjust the heat to maintain an active simmer. Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes. Stir in cilantro, lime juice and crushed red pepper, if using.
  • Village Grown Organic Corn & Broccoli Calzones

    We recommend using all Organic products if possible.

    Ingredients

    1 1/2 cups Village Grown Organic broccoli florets
    1 1/2 cups Village Grown Organic corn
    1 cup shredded part-skim mozzarella cheese
    2/3 cup part-skim ricotta cheese
    4 scallions, thinly sliced
    1/4 cup chopped fresh basil
    1/2 teaspoon garlic powder
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    All-purpose flour, for dusting
    20 ounces prepared whole-wheat pizza dough, (see Tip), thawed if frozen
    2 teaspoons canola oil

    Directions

    1. Position racks in upper and lower thirds of oven; preheat to 475°F. Coat 2 baking sheets with cooking spray.
    2. Combine VGO broccoli, VGO corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
    3. On a lightly floured surface, divide dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous 3/4 cup filling on one half of each circle, leaving a 1-inch border of dough. Brush the border with water and fold the top half over the filling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam; brush each calzone with oil. Transfer the calzones to the prepared baking sheets.
    4. Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving.
  • Village Grown Organic Cilantro Edamame Hummus

    Ingredients

    2 bags Village Grown Organic California Blend
    2 cans Cream of Mushroom Soup
    1/3 c sour cream
    ½ c Swiss Cheese, shredded
    ½ c. Cheddar Cheese, shredded
    ½ c. French Fried Onions

    Directions

    Cook VGO California Blend according to package directions, cool. Reserve ¼ cup cheese. Mix together soup, sour cream and rest of cheese. Mix together with VGO veggies and spread in casserole. Flatten. Sprinkle ¼ cup of cheese and onions on top. Bake 30 minutes at 375 degrees.
  • Village Grown Organic Edamame Salad

    Ingredients

    2 bags Village Grown Organic Shelled Edamame,
    1 cup chopped Napa cabbage
    1/2 cup chopped bok choy
    1/2 cup rice wine vinegar
    1/4 cup sesame oil
    1 teaspoon coarse salt
    1/2 cup shredded carrots
    1 tablespoon black sesame seeds
    1/4 cup shredded white daikon radish

    Directions

    Cook VGO Shelled edamame according to package directions, chill in the refrigerator.
    Combine Napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
    Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
    Top VGO edamame salad with sesame seeds and daikon radish before serving.
  • Village Grown Organic Bean Casserole

    We recommend using all Organic products if possible.

    Ingredients

    2 (10 ounce) packages Village Grown Organic cut green beans thawed
    10 ounces Village Grown Organic mushrooms thawed
    3 tablespoons butter
    1 small onion, halved and thinly sliced
    1 tablespoon chopped fresh parsley
    2 tablespoons all-purpose flour
    1/2 teaspoon lemon zest
    1/2 teaspoon salt
    1 pinch ground black pepper
    1/2 cup milk
    1 cup sour cream
    1/2 cup shredded Cheddar cheese
    1 (2.8 ounce) can canned french fried onions

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C).
    2. Place Village Grown Organic Green Beans into a bowl and toss with the Village Grown Organic mushrooms and set aside.
    3. Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Place in with the VGO Green Beans and VGO Mushrooms, stirring to coat.
    4. Remove from the heat and toss briefly with some of the Cheddar cheese and French fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2 quart casserole dish and top with the reserved onions and cheese.
    5. Bake in the preheated oven until the cheese melts, about 15 minutes.
  • Village Grown Organic Fabulous Green Beans

    We recommend using all Organic products if possible.

    Ingredients

    1 (1 lb) bag Village Grown Organic green beans
    2 tablespoons butter
    1/2 cup chopped onion
    1/4 cup plain breadcrumbs
    1/2 teaspoon Italian seasoning mix
    garlic salt, to taste

    Directions

    1. Microwave beans according to package directions and drain.
    2. Melt butter in a large skillet, add onions and sauté over medium low heat until they begin to yellow.
    3. Add bread crumbs and seasonings and sauté 1 minute.
    4. Add VGO green beans and sauté 3 to 4 minutes.
  • Village Grown Organic Creamy Pea Italian Orzo

    Ingredients

    1 pound Orzo
    8 cups chicken broth, stock, or water
    2 tablespoons Extra Virgin Olive Oil
    1/2 cup shallot; (2-3 large), finely chopped (or finely chopped onion)
    2 large cloves garlic; finely minced
    1 14.5-oz tomatoes; diced, juices drained
    1 1/4 cups Heavy cream
    1 bag Village Grown Organic Peas; thawed
    1 cup Parmesan or Romano cheese; freshly grated, and more to pass
    Salt and Black Pepper; freshly ground
    4 teaspoons pine nuts; toasted, (optional)

    Preparation

    In a large heavy saucepan, bring chicken broth or salted water to boil over high heat. Slowly stir in the orzo and cook uncovered, stirring often, until al dente, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
    Heat oil in a large heavy sauté pan over medium heat. Add the shallots and sauté about 2 minutes. Add the garlic and sauté another 1-2 minutes, or until mixture is tender and fragrant. Add the tomatoes and cook until tender, about 8-10 minutes. Stir in the cream and VGO Peas, and cook, stirring often, until cream just begins to bubble. Add the orzo, tossing to coat. Remove the skillet from the heat and add the cheese to the pasta mixture. Stir until the sauce coats the pasta thickly. If needed, add enough of the reserved cooking liquid to maintain a creamy consistency. Season with salt and pepper, to taste. Sprinkle with the toasted pine nuts, if desired. Serve immediately in warmed bowls along with additional cheese to pass.
  • Village Grown Organic Buttery Minted Peas

    Ingredients

    2-3 TBL organic butter from grass-fed cows
    2 bags Village Grown Organic Peas, thawed
    1-2 TBL chopped fresh mint
    Sea Salt, to taste

    Directions

    In a medium pan over med-high heat, melt butter, add Village Grown Organic Peas. Stir to coat all peas with butter and cook until hot throughout and softened just a bit. Season with sea salt, to taste. Remove from heat, stir in mint and serve.
  • Village Grown Organic Lemon-Mint Sugar Snap Peas

    Ingredients

    1 small shallot, minced
    2 tablespoons extra-virgin olive oil
    2 tablespoons lemon juice
    2 tablespoons chopped fresh mint
    1 teaspoon Dijon mustard
    1 teaspoon sugar
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    2 Bags Village Grown Organic Sugar Snap Peas, Cooked

    Preparation

    Whisk shallot, oil, lemon juice, mint, mustard, sugar, salt and pepper in a large bowl.
    Cook VGO Sugar Snap Peas according to package directions. Toss with the vinaigrette.
  • Village Grown Organic Sugar Snap Pea & Shrimp Curry

    Ingredients

    2 tablespoons canola oil
    2 tablespoons Madras curry powder
    1 1/2 pounds raw shrimp, (16-20 per pound), peeled and deveined
    2 bags Village Grown Organic Sugar Snap Peas, thawed
    1 cup “lite” coconut milk
    1/4 cup lemon juice
    1/2 teaspoon salt

    Preparation

    Heat oil in a wok or large skillet over medium heat. Add curry powder and cook, stirring, until fragrant, 1 to 2 minutes. Add shrimp and VGO Sugar Snap Peas and cook, stirring, until the shrimp are almost cooked through, about 4 minutes. Stir in coconut milk, lemon juice and salt. Bring to a boil and cook until the shrimp have cooked through, about 2 minutes more.
  • Village Grown Organic Meatballs and Peppers

    We recommend using all Organic products if possible.

    Ingredients

    1 Bag Village Grown Organic Tri-peppers
    1 1/3 cups water
    1 (10 1/2-ounce) can of Organic Beef Consommé
    1 bay leaf
    1 (1-ounce) slice whole-wheat bread
    1 pound ground round
    1 tablespoon finely chopped onion
    1/2 teaspoon dried oregano
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1 large egg white
    1 garlic clove, crushed
    2 teaspoons olive oil
    2 tablespoons all-purpose flour
    1/4 cup water
    1/3 cup finely chopped fresh or 1 1/2 teaspoons dried basil
    2 teaspoons white wine vinegar

    Directions

    1. Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
    2. While the peppers are cooking, place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine breadcrumbs, beef, and next 6 ingredients (beef though garlic) in a bowl, shaping mixture into 36 (1-inch) meatballs. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook for 10 minutes, browning on all sides.
    3. Combine flour and 1/4 cup water in a small bowl; stir with a whisk. Add to bell pepper mixture in saucepan. Add meatballs; cook 3 minutes, stirring constantly. Stir in the basil and vinegar. Remove bay leaf.
  • Village Grown Organic Mushroom Risotto

    We recommend using all Organic products if possible.

    Ingredients

    1 tablespoon olive oil
    3 small onions, finely chopped
    1 clove garlic, crushed
    1 teaspoon minced fresh parsley
    1 teaspoon minced celery
    salt and pepper to taste
    1 1/2 cups Village Grown Organic mushrooms
    1 cup whole milk
    1/4 cup heavy cream
    1 cup rice
    5 cups vegetable stock
    1 teaspoon butter
    1 cup grated Parmesan cheese

    Directions

    1. Heat olive oil in a large skillet over medium-high heat. Sauté the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the thawed VGO mushrooms. Reduce heat to low, and continue cooking until the VGO mushrooms are soft.
    2. Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
    3. When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
  • Village Grown Organic Mushroom Spinach Omelet

    We recommend using all Organic products if possible.

    Ingredients

    1 egg
    3 egg whites
    1 tablespoon grated Parmesan cheese
    1 tablespoon shredded reduced-fat Cheddar cheese
    1/4 teaspoon salt
    1/8 teaspoon red pepper flakes
    1/8 teaspoon garlic powder
    1/8 teaspoon ground nutmeg
    1/8 teaspoon ground black pepper
    1/2 teaspoon olive oil
    1/2 cup Village Grown Organic mushrooms thawed
    1/4 cup diced green onion
    2 tablespoons finely chopped red bell pepper
    1 cup Village Grown Organic spinach thawed
    1/2 cup diced fresh tomato,

    Directions

    1. Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
    2. Heat oil in a large skillet over medium heat; cook and stir VGO mushrooms, green onion, VGO Tri-pepper and VGO Spinach until tender, about 5 minutes. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.
  • Village Grown Organic Jicama Spinach Dip

    We recommend using all Organic products if possible.

    Ingredients

    2 cups mayonnaise
    2 (16 ounce) containers sour cream
    1 (1.8 ounce) package dry leek soup mix
    1 (1.8 ounce) packet dry vegetable soup mix
    1 teaspoon paprika
    1 teaspoon freshly ground black pepper
    1 small jicama, peeled and minced
    1 red bell pepper, chopped
    3 green onions, chopped
    1 (10 ounce) bag Village Grown Organic spinach, thawed and drained

    Directions

    1. Mix together the mayonnaise, sour cream, leek soup mix, vegetable soup mix, paprika, black pepper, jicama, red bell pepper, green onion, and spinach in a bowl. Chill at least 3 hours or overnight.
  • Village Grown Organic Cheesy Spinach Pasta Casserole

    We recommend using all Organic products if possible.

    Ingredients

    1 (12 ounce) package medium seashell pasta
    1 (10 ounce) bag Village Grown Organic spinach, thawed
    2 eggs
    1/4 cup olive oil
    1/2 cup bread crumbs
    39 ounces Tomato and Basil Organic Sauce
    1 (8 ounce) package shredded Cheddar cheese
    1 (8 ounce) package shredded mozzarella cheese

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
    3. Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the VGO spinach, egg mixture, and bread crumbs.
    4. Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
    5. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.
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