Organic Select Recipes


Ginger Maple Vinaigrette

  • 2 inch piece of Organic Select Ginger chopped
  • 1 medium Organic Select shallot minced
  • 1 medium Organic Select garlic clove chopped
  • 2 TBLSP Maple Syrup
  • 2 TBLSP Dijon Mustard
  • 3 TBLSP Blasamic Vinegar
  • 1 cup Olive Oil
  1. In a blender combine all ingredients except olive oil and blend until smooth.
  2. On the lowest setting gradually pour in olive oil until emulsified. Adjust taste with salt and pepper.
  3. Use as a dressing or marinade and store for up to 2 weeks in the refrigerator.

Organic Select Roasted Balsamic Garlic

  1. Preheat oven to 425 and cover a baking sheet with tin foil.
  2. Remove the first two layers of skin and chop ¼ inch off the top of the garlic bulb exposing the individual cloves.
  3. Place on baking sheet and drizzle each head of garlic with 1 tablespoon each of Olive oil and balsamic vinegar and sprinkle with sea salt. Bake for 30 minutes or until bulb becomes soft.
  4. Allow to cool then squeeze bulb from bottom until cloves are released. Serve with sliced Organic apples and soft unripe goat cheese.

Caramelized Shallot Blueberry Vinaigrette

  • 2 Large Organic Select Shallot bulbs chopped
  • 2 cups White Wine Vinegar
  • 1 cup of Organic Blueberries
  • 1.5 cups of Canola Oil
  1. In a pan over medium heat sauté the chopped shallots with 2 TBLSP of olive oil until browned.
  2. Deglaze the pan by adding 2 cups of white wine vinegar then reduce for 3 minutes, and then allow cooling slightly.
  3. In a blender add blueberries and caramelized shallots and blend until smooth. Gradually pour in Canola oil until emulsified. Adjust to taste with sea salt and pepper.
  4. Serve with Organic arugula and top with blue cheese and walnuts.

Cranberry Pumpkin Cookies

  • 1 pkg Organic Select Cranberries
  • 1 pkg Organic Select Pumpkin Seeds
  • 1 pkg Audrena's Cinnamon Butter
  • 2 Large Organic Free Range Eggs
  • 2 TBLSP Harmony Organic Whole Milk
  • 1 cup Organic raw cane sugar
  • 3 cups Organic old fashion oats
  • 2 cups Organic unbleached flour
  • 1 tsp baking Soda
  • 1 tsp baking powder
  1. Pre-heat oven to 325 degrees C. Line baking sheets with parchment paper.
  2. In a medium bowl stir flour, baking soda and baking powder together.
  3. In a separate bowl cream together Audrena's cinnamon butter and sugar until fluffy. Gradually add 3 TBLSP of milk and beat in eggs one at a time until smooth. Combine with flour mixture.
  4. By Hand, stir in oats, mix well then add cranberries and pumpkin seeds until well mixed
  5. Drop by spoonful on to baking sheet, press flat and bake for 20 minutes or until golden brown.
  6. Enjoy with a glass of Harmony Organic Milk.