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Organic Recipes
What good would our service be if we didn't eat? Luckily we do, and we work every day to bring you the absolute best organic foods that we can find. This contains recipes on creative ways to cook your organic bounty. In the near future we will also be adding all sorts of interesting information about the foods we eat, and those we've never tried before.

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Recipe of the Week

Chicken, Grated Beets, Beet Greens and Orange Butter (Serves 2)
courtesy of Bon Appetit

The whole meal- both meat and side is cooked in just one pan. Use the food processor grating disk to make quick work of shredding the beets! And if you want a vegetarian verison, I think tofu would work just fine!

Ingredients
1 1/2 tablespoons butter, room temperature, divided
1/4 teaspoon finely grated orange peel
1 tablespoon extra-virgin olive oil, divided
2 skinless boneless chicken breast halves
2 tablespoons chopped shallots
2 medium red beets, coarsely grated
1 bunch greens, such as Chard, mustard, or beet greens (in this case, use the Kale Raab from your bin)
2 teaspoons Sherry wine vinegar, divided (I use an Amontillado Sherry, not sherry vinegar) it\'s not expensive, and it adds so much more flavor!
1/3 cup water




Method
  1. Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper. Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm.
  2. Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper. Spoon greens alongside chicken; cover to keep warm. Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper.
  3. Spoon beets onto plates. Spoon orange butter atop chicken and serve.




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