Rae Udy

RECIPES: Tomato Juice Cocktail, Antipasto on a Stick, Spinach Mushroom Wrap, Citrus Green Bean Salad, Ambrosia Dessert

By Rae Udy

September is National Organic Food Month and it is easier than ever to go organic. In the past, organic foods were usually only offered in health food stores, but now they are turning up at most grocery stores produce sections and supermarket aisles too.
Try including organic produce, dairy products, whole grains and fruit to create a delicious and nutritious menu.

TOMATO JUICE COCKTAIL
1 quart organic tomato juice
1/4 (one-quarter) cup lemon juice
1 teaspoon organic soy sauce
1/2 teaspoon hot pepper sauce, if desired
½ (one-half) teaspoon celery salt
Mix all inedients in a serving pitcher and chill for one hour or more. Serve with lemon wedges to four.

ANTIPASTO ON A STICK
16 pitted ripe olives
8 small cherry tomatoes
8 provolone cheese cubes or soy cheese cubes
8 canned artichoke heart quarters, drained
½ (one-half) cup low-fat Italian salad dressing
2 cups romaine lettuce
Alternately arrange olives, tomatoes, cheese and artichoke hearts on eight nine inch skewers. Place kabobs in shallow container and pour dressing over kabobs. Refrigerate several hours or overnight. To serve, arrange on top of lettuce. Pour remaining dressing over all. Serves four with two kabob appetizers each.

SPINACH MUSHROOM WRAP
1 tablespoon olive oil
8 ounces fresh organic white mushrooms, sliced
1 teaspoonminced garlic
4 ten-inch whole wheat flour tortillas
1 small package frozen whole spinach
2 plum tomatoes, diced
1 cup shredded part-skim mozzarella cheese or soy cheese
Preheat oven to 350ºF. Heat oil in a large skillet over medium-high heat. Add mushrooms and garlic. Cook and stir until the mushroom liquid has evaporated, about 5 minutes. Set aside to cool slightly. Soften tortillas by placing each one on plate and warming in the microwave about ten seconds for easier rolling. On each tortilla arrange layers of spinach, tomato, mozzarella and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish. Bake uncovered until hot and cheese is melted, about 10 minutes. Yields four servings.

CITRUS GREEN BEAN SALAD
2 pounds organic fresh green beans, trim and cut into one-inch pieces
1/2 (one-half) cup fresh orange juice
1 tablespoon finely grated orange peel
2 tablespoons balsamic vinegar
1 teaspoon organic sugar
1 teaspoon prepared mustard
1/4 (one-quarter) teaspoon salt
1/4 (one-quarter) cup olive oil
1/4 (one-quarter) cup finely chopped red onion
Freshly ground pepper, to taste
In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. Drain and set aside. In jar with a tight fitting lid, shake together all remaining ingredients. Toss beans with dressing and serve at room temperature or slightly chilled. Yields four servings.

AMBROSIA DESSERT
4 oranges
4 teaspoons organic sugar
4 bananas
Juice of one lemon
¼ (one-quarter) cup unsweetened shredded coconut
Peel oranges and seed. Cut into bite size pieces. Peel bananas and cut into thin slices and sprinkle with lemon juice to prevent browning. Cover the bottom of serving bowl with orange pieces and sprinkle a small amount of sugar over oranges. Put some banana slices on oranges, then sprinkle a little coconut over bananas. Makes more layers to use all the fruit ending with coconut on the very top. Cover bowl with plastic wrap and put it in the refrigerator until ready to serve to four. Top with organic whipped cream, if desired.