Don’t Panic, Go Organic With MA‘O Farms

This week we cook up the following good-for-you recipes from MA’O Organic Farm.

This show aired originally in August 2005.

HERB CHICKEN EGGPLANT PASTA

* 2-3 pounds chicken thighs or breasts
* 2 Italian eggplants
* 1 bell pepper
* 3-4 tomatoes
* 1 red onion
* 4-6 fresh minced garlic cloves (add more as desired)
* 2 pounds pasta
* 3 tablespoons olive oil
* 3 tablespoons balsamic vinegar
* 1/2 teaspoon salt
* 1/4 cup sugar (if desired)
* rosemary, basil, oregano, to taste
* 1/2 cup Old Bay seasoning
* 3 cups tomato sauce

Boil pasta with olive oil, vinegar and salt.

Simmer chicken in Old Bay seasoning until done, about 15 minutes

Roast eggplant and bell pepper. Blanch tomatoes: Xcut top of tomatoes for easy peeling. After a quick boil, give tomatoes an ice bath, then peel the skin.

Chop eggplant in large cubes, tomatoes and bell pepper in medium-size cubes and red onion in small dice.

Sauté onions with a little olive oil, then add the tomato sauce along with the eggplant, tomatoes, bell peppers and garlic. Add sugar, if desire. Bring to a light boil, then pour over pasta. Add cooked chicken and serve.

Makes four to six servings.

CHICKEN ORIENTAL SALAD

* 1/2 chicken breast or 1 thigh
* 1 pound MA’O salad mix
* 1/4 cup almonds
* 1/2 orange
* 1/2 cup won ton strips
* pinch alfalfa sprouts
* 1/2 cup sugar
* 1/2 cup Old Bay seasoning

Simmer chicken in Old Bay seasoning until done, about 15 minutes.

Remove peel and inner skin of orange, cut orange into medium-size chunks.

Spread MA’O salad mix evenly on plate. Place candied almonds, won ton strips, orange and chopped chicken over the greens. Top with a generous pinch of alfalfa sprouts.

Serve with your favorite oriental salad dressing.

For Candied Almonds:

Add sugar to sauté pan; add almonds and simmer until sugar melts and coats almonds. Dust one more time with sugar and cool in the refrigerator.