September marks National Organic Harvest Month. Here are just a few ideas on how you can cele ate with food:
• Host a potluck dinner and ask guests to ing a dish that uses seasonal, organic foods; collect the recipes to share later.
• Treat yourself by sampling a different organic chocolate each week.
• Plant your own organic garden. You can start by planting herbs that are easy to grow and don't require a lot of space.
Many food companies support sustainable, organic farming practices. Seeds of Change is one company that has been doing so for more than 20 years, combining the flavors of organic ingredients to create a line of organic rices, simmer sauces, salad dressings, and pasta sauces.
“At its core, organic food is about working in harmony with nature, caring for our soil to cultivate food that is good for you and the environment,” said Tricia Lang, and manager, Seeds of Change. “An easy way to cook an organic meal is to take fresh, organically-grown vegetables and combine them with organic packaged food products, creating dishes that are healthy and delicious.”
Stuffed Portabella Mushrooms with Quinoa and Pine Nuts
Serves: 4
Serving Size: 1 Stuffed Mushroom
Prep Time: 45 minutes
1 Seeds of Change Cuzco Whole Grain Quinoa Blend
4 large portabella mushroom caps
1/2 cup pine nuts
1/2 cup grated Asiago cheese
2 chopped scallions
1/4 cup chopped parsley
Cook quinoa according to package directions. Rinse mushrooms and pat dry. Remove and chop stems. Combine mushroom stems with quinoa, pine nuts, cheese, scallions and parsley. Place mushrooms up on oiled pan. Spoon quinoa mixture into mushroom cap and press lightly. Bake at 350 for 20 minutes and serve.
