From Jesse Cool

This dish is one of my all-time favorites. Slow-cooking cabbage and onion brings out a mellow, soft flavor that is further enhanced by a touch of brown sugar and vinegar. It is wonderful with smoked meats.

1 tablespoon olive oil
1 head organic cabbage, cored and very thinly sliced
½ cup packed brown sugar
½ cup rice wine vinegar
Salt
Freshly found black pepper
4 smoked pork chops (about 5 ounces each)
4 tablespoons Dijon mustard
1 tablespoons honey

Heat the oil in a Dutch oven over medium heat. Add the cabbage and onion and cook, stirring, for 2 minutes. Reduce the heat to low, cover, and cook, stirring often, for 45 minutes, or until very soft.

Add the brown sugar and vinegar and cook for 5 minutes longer. Season with salt and pepper to taste.

Place the chops on top of the cabbage. Cover and cook for 20 minutes, or until the chops are heated through.

Meanwhile, in a small bowl, combine the mustard and honey.

Remove the cabbage mixture to a large platter and top with the chops. Drizzle the mustard mixture over the chops.

Makes 4 servings
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See also Jesse’s Organic Port-Braised Lamb Shanks Recipe
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Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients and many others, is owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Image Credit: Dave Smith
OrganicToBe.org | OrganicToGo.com
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From Jesse Cool

A wok is a wonderful vessel for one-pot meals. The most important part of wok cooking is knowing how long it takes to cook each ingredient. Some foods, like meat or poultry, are lightly cooked, then removed from the wok to be returned later when the dish is finished. Dense vegetables like beets, carrots, and winter squash are added before more tender vegetables like zucchini, asparagus, and green beans, which require only a few minutes. The orange, ginger, and lemongrass in this recipe will complement any vegetables you choose. If you don’t have a wok, use a large skillet.

1 tablespoon grated organic orange zest
1/3 cup fresh organic orange juice
2 tablespoons soy sauce
1 heaping teaspoon cornstarch
2 tablespoons minced fresh ginger
3 tablespoons minced fresh cilantro
1 tablespoon organic vegetable oil
1 or 2 stalks lemongrass, white parts only, peeled and minced
2 leeks, white parts only, washed and cut into ½-inch-thick slices
1 clove organic garlic, minced
One 6-ounce can water chestnuts, drained
½ to 1 teaspoon red pepper flakes (optional)
3 cups chopped or sliced seasonal organic vegetables
Salt and freshly ground pepper to taste

In a small bowl, whisk together the orange zest, orange juice, soy sauce, cornstarch, ginger, and cilantro.

In a wok, heat the oil over medium-high heat. Add the lemongrass, leeks, garlic, and water chestnuts and stir-fry for 2 - 3 minutes. If you want a spicy stir-fry, add the red pepper flakes at this time.

Begin adding the seasonal vegetables in descending order of their density. Add a little water, cover, and cook the dense vegetables until crisp-tender. Uncover and add the remaining vegetables and stir-fry until crisp-tender. If the vegetables require longer cooking times, lower the heat and cover for a few minutes.

Add the orange juice mixture. Cook and stir for 5 minutes, or until the juices turn clear and thicken slightly. Adjust the seasoning to your taste.

To serve, use tongs to transfer to a platter or warmed plates.

Serves 4 - 6

Serving suggestions: To serve as a complete meal, add tofu, tempeh, or seitan and serve over steamed rice.
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See also Jesse’s Organic Summer Fruit Pizza Recipe
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Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients and many others, is owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Image Credit: David Prince
OrganicToBe.org | OrganicToGo.com
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From Jesse Cool

If you can get your butcher to bone the chicken thighs, then this recipe can be prepared and on the table within 30 minutes. These chicken thighs are delicious served over hearty grains such as barley or brown rice.

4 ounces soft goat cheese (such as chèvre)
¼ cup currants or raisins
2 tablespoons bread crumbs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh oregano or 1 teaspoon dried
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon mixed dried Italian herbs
½ teaspoon salt
8 organic chicken thighs

Preheat the oven to 400°F.

In a small bowl combine the cheese, currants or raisins, bread crumbs, chives, oregano, and pepper.

In another small bowl, combine the oil, Italian herbs, and salt.

Place the chicken on a rack in a roasting pan. Lift the skin of each thigh and place one-eighth of the cheese mixture under the skin. Brush the skin with the oil mixture.

Roast for 30 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear.

Makes 4 servings
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See also Greg’s Goat Cheese and Roasted Red Pepper Organic Pizza Recipe
~~
Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients and many others, is owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Image Credit: © NicOlas | Dreamstime.com
OrganicToBe.org | OrganicToGo.com
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