How is Organic Food Grown?

Info courtesy ota.com

All in one Sheet-Pan Brown Rice with Sweet Potato and Broccoli Rabe

Ingredients 

• 1 bunch broccoli rabe, trimmed of woody ends
• 2 medium sweet potatoes, scrubbed and roughly cut into 1/2- to 3/4-inch cubes
• 2 tablespoons olive oil, divided
• Salt, for seasoning
• 1 teaspoon smoked paprika
• 1 lemon, halved
• 1 small bunch scallions, light and green parts thinly sliced
• 1 1/2 cups long-grain brown rice, tossed with 1 teaspoon olive oil
• 3 cups free-range chicken broth
• 1/2 cup hazelnuts
• Freshly ground black pepper
• 1/2 cup roughly chopped parsley
• 1/4 cup finely grated pecorino (or more, to taste)

Directions

1. Adjust the oven racks to the upper and lower positions, place a rimmed sheet pan on each rack to warm up, and heat the oven to 400° F.
2. When the oven is hot, toss the broccoli rabe with 1 tablespoon of olive oil and season 1/2 teaspoon of salt and 1/2 teaspoon smoked paprika, then divide onto the hot baking sheets and spread with a spoon. It should sizzle.
3. Cook for 10 to 15 minutes, stirring once, until tender and charred. Transfer to a bowl and return baking sheets to the oven. Sprinkle broccoli rabe with 1 teaspoon or so of lemon juice from the halved lemon.
4. Mix the sweet potatoes with the remaining 1 tablespoon of oil, 1/2 teaspoon salt, and 1/2 teaspoons smoked paprika. Spread onto the hot baking sheets and roast for 15 to 20 minutes, stirring once, until charred in places and tender throughout. Transfer to the bowl with the broccoli rabe.
5. Lower the oven temperature to 350° F. Add the sliced scallions to one of the still-hot baking sheets (you can remove the other from the oven but leave it dirty—you’ll use that later). Roast for 5 to 7 minutes, until wilted. Next, add the oil-tossed rice, stirring to incorporate the scallions and any roasty bits from the baking sheet.
6. Carefully pour the chicken broth over the rice and stir in the liquid. Use oven mitts to cover the sheet with aluminum foil and crimp it around the edges. Bake for 35 minutes, until the rice is cooked through. In the last 10 minutes of baking time, add the hazelnuts to the other tray and toast until deeply golden brown. Rub off the skins in a dish towel, if you’d like, then roughly chop.
7. When the rice is cooked through, remove the sheet pan from the oven and let it rest, covered, for 10 minutes. Remove the foil, fluff with a fork, then transfer to the bowl with the sweet potato and broccoli rabe. Season with lemon juice, salt, and pepper. Mix in parsley, pecorino, and hazelnuts, reserving some of each for the top.

Recipe courtesy food52

Simple Swiss Chard Pasta

Ingredients

• 6 ounces pasta (I used Tinkyada Brown Rice Spaghetti)
• 1 teaspoon extra-virgin olive oil
• 4-5 chard leaves, stems diced, leaves coarsely chopped
• ½ teaspoon balsamic vinegar
• 1 cup canned fire roasted diced tomatoes
• 2 garlic cloves, minced
• ½ cup cooked white beans, drained and rinsed
• Shaved pecorino cheese
• ¼ cup pine nuts (optional)
• Sea salt & fresh black pepper

Directions

1. In a large pot of salted boiling water, cook pasta until al dente.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add chard stems and a pinch of salt. Give them a stir, then add the chard leaves and gently toss until they begin to wilt. Add the balsamic, tomatoes, garlic, white beans, freshly ground pepper, and toss. Once the chard is cooked down, add pasta and remove from heat. Serve with shaved pecorino cheese and pine nuts on top.

Recipe courtesy loveandlemons