TERMS TO KNOW
TERM/LABEL
DEFINITION
Organic Produce
Food must be grown without the use of most conventional pesticides, synthetic fertilizers
or sewage sludge; the land must have been free of these applications for at least three years
prior to certification; genetically modified organisms (GMOs) and irradiation are prohibited.
Organic Meats
Organically raised livestock and poultry must have access to the outdoors, be fed 100%
organic feed, and not be treated with antibiotics or hormones.
Free-Range
Poultry can be labeled “free-range” if the animals are given the option to go outdoors.
Hormone-Free
The USDA does not allow hormones to be used in raising poultry or pork.
Producer must provide documentation proving that no hormones have been used in raising
the animals for hormone-free beef or lamb.
Natural
Minimally processed and free of artificial colors, flavors and preservatives. (Minimal processing
can include smoking, roasting, freezing, drying and fermenting.)
Transitional
Grown under conditions that meet organic standards but have not yet met the requirement
for the land to be free of chemical usage ( 36 months), or have not yet completed the
organic certification process.
2 organic nectarines, cut into eighths
1⁄ 2 lb organic cherries, pitted
2 organic peaches, cut into eighths
2 organic plums, cut into eighths
11⁄ 4 cup basil, cut in long, slim strips
(chiffonade)
11 lb organic arugula
11⁄ 2 cup hazelnuts, toasted and roughly
chopped
11⁄ 2 lb ricotta salata cheese
11⁄ 4 cup sweet sherry vinegar
11 shallot, minced
11 cup extra-virgin olive oil
Salt and black pepper to taste
To Prepare:
In a blender, combine half of the cherries, mustard, shallots and sherry vinegar. Turn on the blender and liquefy the mixture. Then, with the blender running,
slowly drizzle in the olive oil until it is emulsified. Season with salt and pepper to taste, and set aside.
In a large bowl, combine the cut fruit and arugula. Season with salt and pepper.
Now take half of the prepared dressing and toss it with the arugula and fruit. Take six chilled salad plates and place an equal portion of arugula and fruit on each one. With a vegetable peeler, shave several pieces of the ricotta salata over each salad. Sprinkle the toasted hazelnuts and basil over each salad. (For a bonus, try adding a couple of thin slices of prosciutto to each salad.)
Per serving: Cal. (600); Total fat ( 56 gm); Sat.
fat ( 14 gm); Chol. ( 41 mg); Prot. ( 11 gm); Carb.
( 21 gm); Sod. (486 mg); Fiber ( 4 gm). Makes
6 servings.
CLICK For even more healthful recipes, TO IT visit GreatHealthMag.com.
If an organic item isn’t
available, consider
checking the freezer aisle
for a frozen organic
version, which retains
nearly the same nutritional
profile as fresh.
References:
Archives