beaten
Preheat the oven to 400°F. Generously oil a broiler pan or baking sheet with sides.
In a small bowl, combine the ketchup, honey, and chipotle. Set aside.
In a large bowl, combine the ground turkey, onion, carrots, parsley, bread, salt, and pepper.
In a small bowl, lightly beat the chicken broth and egg together and add to the meat mixture. Mix well and form into 12 meatballs. Place the meatballs on the prepared pan. Spread a scant tablespoon of the ketchup mixture on each meatball.
Bake the meatballs for about 15 minutes, until well browned, or until a thermometer inserted in the center of a meatball registers 165°F.
ROASTED CHICKEN AND PEACHES
MAKES 6 SERVINGS
I prefer to roast a chicken whole. I think the meat stays moister, and I just like the way it looks when served. There are a growing number of organic chicken farms all over the country. I’m often asked what makes a chicken organic. The simple answer is that the chicken is fed only organic feed and is not injected with hormones or given unnecessary antibiotics.
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 whole chicken (about 3 pounds)
1½ teaspoons olive oil
4 leeks (white and light green parts), thinly sliced and washed thoroughly
6 peaches, pitted and quartered
3 tablespoons brown sugar
2 tablespoons chopped fresh tarragon
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
Preheat the oven to 400°F.
In a small bowl, combine the salt, pepper, and cumin.
Rub the chicken with the oil and season generously with the cumin mixture. Place the chicken in a roasting pan.
In a large bowl, combine the leeks, peaches, brown sugar, tarragon, cinnamon, and nutmeg. Scatter the mixture around the bottom of the chicken in the pan.
Roast the chicken for 30 minutes. Stir the peaches occasionally to coat with the pan juices. Reduce the heat to 350°F and roast for 30 minutes more, or until a thermometer inserted in a breast registers 180°F and the juices run clear. Let stand for 10 minutes before carving.
Place the chicken on a platter, either whole or cut into pieces. Spoon the pan juices, leeks, and peaches over all.
STEAK WITH RASPBERRIES, FIGS, AND BLUE CHEESE
MAKES 8 SERVINGS
My dad had a grocery store, and my uncle owned the local meat-processing plant. They sold kosher natural meats. Although I didn’t realize it at the time, the meat that my family ate was as close to organic as you could find in those days.
1 cup red raspberries
3 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 small red onion, thinly sliced
8 large or 16 small figs, quartered
2 ounces ham, chopped
1 teaspoon finely chopped fresh rosemary
¾ teaspoon garam masala
Freshly ground black pepper
8 boneless rib-eye or beef tenderloin steaks (about 2½ pounds total)
Salt
6 ounces blue cheese, crumbled
Prepare a hot charcoal fire or preheat a gas grill on high, or preheat a broiler. Lightly oil the grill rack or broiler pan.
In a small saucepan over medium heat, combine the raspberries, sugar, and vinegar. Simmer for 10 minutes, or until reduced by half. Set aside.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and cook for 5 minutes, or until soft. Add the figs, ham, rosemary, garam masala, and ½ teaspoon of pepper. Cook for 5 minutes, or until the figs are very soft. Set aside and keep warm.
Season the steaks generously with salt and pepper. Grill or broil the steaks for 12 minutes, turning once, or until a thermometer inserted in the center registers 145°F for medium-rare.
Place each steak on a plate. Top with an equal amount of cheese and cover with some of the fig mixture. Drizzle a few tablespoons of the raspberry sauce over all. Serve the remaining fig mixture on the side.
ORGANIC TIP
These days, there are more options for finding well-raised cattle, which are freely grazed, free of growth hormones and antibiotics, and treated humanely. If you can
Preheat the oven to 400°F. Generously oil a broiler pan or baking sheet with sides.
In a small bowl, combine the ketchup, honey, and chipotle. Set aside.
In a large bowl, combine the ground turkey, onion, carrots, parsley, bread, salt, and pepper.
In a small bowl, lightly beat the chicken broth and egg together and add to the meat mixture. Mix well and form into 12 meatballs. Place the meatballs on the prepared pan. Spread a scant tablespoon of the ketchup mixture on each meatball.
Bake the meatballs for about 15 minutes, until well browned, or until a thermometer inserted in the center of a meatball registers 165°F.
ROASTED CHICKEN AND PEACHES
MAKES 6 SERVINGS
I prefer to roast a chicken whole. I think the meat stays moister, and I just like the way it looks when served. There are a growing number of organic chicken farms all over the country. I’m often asked what makes a chicken organic. The simple answer is that the chicken is fed only organic feed and is not injected with hormones or given unnecessary antibiotics.
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 whole chicken (about 3 pounds)
1½ teaspoons olive oil
4 leeks (white and light green parts), thinly sliced and washed thoroughly
6 peaches, pitted and quartered
3 tablespoons brown sugar
2 tablespoons chopped fresh tarragon
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
Preheat the oven to 400°F.
In a small bowl, combine the salt, pepper, and cumin.
Rub the chicken with the oil and season generously with the cumin mixture. Place the chicken in a roasting pan.
In a large bowl, combine the leeks, peaches, brown sugar, tarragon, cinnamon, and nutmeg. Scatter the mixture around the bottom of the chicken in the pan.
Roast the chicken for 30 minutes. Stir the peaches occasionally to coat with the pan juices. Reduce the heat to 350°F and roast for 30 minutes more, or until a thermometer inserted in a breast registers 180°F and the juices run clear. Let stand for 10 minutes before carving.
Place the chicken on a platter, either whole or cut into pieces. Spoon the pan juices, leeks, and peaches over all.
STEAK WITH RASPBERRIES, FIGS, AND BLUE CHEESE
MAKES 8 SERVINGS
My dad had a grocery store, and my uncle owned the local meat-processing plant. They sold kosher natural meats. Although I didn’t realize it at the time, the meat that my family ate was as close to organic as you could find in those days.
1 cup red raspberries
3 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 small red onion, thinly sliced
8 large or 16 small figs, quartered
2 ounces ham, chopped
1 teaspoon finely chopped fresh rosemary
¾ teaspoon garam masala
Freshly ground black pepper
8 boneless rib-eye or beef tenderloin steaks (about 2½ pounds total)
Salt
6 ounces blue cheese, crumbled
Prepare a hot charcoal fire or preheat a gas grill on high, or preheat a broiler. Lightly oil the grill rack or broiler pan.
In a small saucepan over medium heat, combine the raspberries, sugar, and vinegar. Simmer for 10 minutes, or until reduced by half. Set aside.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and cook for 5 minutes, or until soft. Add the figs, ham, rosemary, garam masala, and ½ teaspoon of pepper. Cook for 5 minutes, or until the figs are very soft. Set aside and keep warm.
Season the steaks generously with salt and pepper. Grill or broil the steaks for 12 minutes, turning once, or until a thermometer inserted in the center registers 145°F for medium-rare.
Place each steak on a plate. Top with an equal amount of cheese and cover with some of the fig mixture. Drizzle a few tablespoons of the raspberry sauce over all. Serve the remaining fig mixture on the side.
ORGANIC TIP
These days, there are more options for finding well-raised cattle, which are freely grazed, free of growth hormones and antibiotics, and treated humanely. If you can
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