If you want to spruce up the boring bowl of ramen noodles, then I have something for you. A simple yet hearty soup that will take a bit of work but trust me, it’s all worth it. Especially with the snow and cold weather that doesn’t to seem to want to go away. This ramen noodles soup with all the fixings will sure give you the warm and cozy feeling you desperately need.
INGREDIENTS : (serves 2 adults and 2 kids)

3 packs of ramen noodles (pick a flavor)

6-7 cups of water

6 slices of bacon, chopped finely

half of medium onion, chopped …read more

Instead of using the store bought salad dressings that I have in the fridge, I usually try to create my own vinaigrette. After making a red wine vinegar vinaigrette for the leftover flank steak on top of a bed of organic salad, I decided to create this honey-spicy mustard vinaigrette the next day.
Bear in mind that the measurements I’m posting below are just my estimates. I am an "eyeballer" kind of cook.
INGREDIENTS : double the ingredients if you’re making for more than 2 bowls of salad.

1/4 cup extra virgin olive oil

4 tbsp spicy brown mustard

3 tbsp honey

juice …read more

This delicious dish features glazed cod with a unique salad of charred red onions, California nectarines and radish.

Makes 4 Servings
Recipe developed by Chef Adam Perry Lang, Daisy May’s BBQ in New York City for the California Tree Fruit Agreement
Ingredients
Olive Oil / Chive Drizzle

1/2 cup extra-virgin olive oil
Juice from 1 lemon
1 inch cube lemon flesh, skin and pith removed
1/2 cup snipped chives
1 shallot, minced

Fish Marinade

1 cup mirin
1/2 cup white wine
2 1/2 cups miso paste
1/2 cup water
1 1/2 cups sugar
1 tablespoon ancho chile powder
1 teaspoon chipotle chile powder

Charred Onions

3 medium red onions
Splash red wine vinegar
Extra-virgin olive oil
Salt and pepper to taste

Grilled Fish

4 (8-oz.) …read more

Salads don’t have to be boring – there’s no reason at all you should stick with plain old lettuce and carrots to create a light meal. Here are two delicious recipes perfect for making the most of fresh seafood and other healthy ‘good for you’ ingredients. Developed by Chef Owen Tilley. Executive Chef and Director of Culinary, at Nova Scotia’s High Liner Foods, each recipe incorporates seafood into the salad for a fresh taste that will fill you up and of course…tastes fantastic.
Seared Scallop and Quinoa Salad
Ingredients
12 large sea scallops
3 cups cooked Quinoa
½ garlic clove, minced
1 medium cucumber, peeled, diced
1 …read more

There’s never been a better season to try some new recipes for delicious warm winter soups. This recipe for creamy mushroom soup is a hearty answer to the cold wind outside. And don’t worry about wrecking your healthy new years resolutions – you can either substitute the cream for whole milk and add another half tablespoon of cornstarch or you could be reasonable with yourself and understand that whole ingredients will always leave you more satisfied than less fulfilling, lighter alternatives.
Creamy Mushroom Soup
The richness of cream and the meatiness of mushrooms blend perfectly. Use whatever fresh mushrooms you have …read more

For a quick and easy lunch meal, bean salad is a great choice. There are a number of different ways to approach a good bean salad, but the essentials include chick peas, kidney beans, and black beans. You could throw in some fava beans or black eyed peas if like, but be mindful of the quantity of food you’ll end up with by combining five cans of beans together. And don’t try to cut corners and get a can of pre-mixed beans – the red kidney beans will turn your chickpeas pink and the overall recipe will be far less …read more

This fabulous recipe is one of the many you will find in Food to Live By: The Earthbound Farm Organic Cookbook.

Beet and Arugula Salad with Walnuts and Feta Cheese
The vibrant colors and sweet flavors of the beets and oranges in this salad contrast deliciously with the smooth white feta and crunchy nuts. Blood oranges are spectacular, but if they are not available, do not hesitate to make this delicious salad with any oranges you like. You can easily substitute mixed baby greens, mache or frisee for the arugula.
Serves 4 as a side salad
Ingredients

1 pound cooked beets (roasted, steamed, or boiled)
About …read more

In a new set of videos, the people at Earthbound Farm, a leading US organic produce purveyor, seek to answer the question: Why Choose Organics?

Know Your Greens

Organic for Breakfast

Healthy eating isn’t a new phenomenon. Our ancestors had the right idea, eating fresh and home-preserved foods from their gardens. One such recipe, shared in the newly released “Old Farmer’s Almanac Everyday Cookbook” is Golden Raisin and Carrot Salad with Peanuts. The publishers have graciously made it available to “Robust Cooking” readers. This recipe is a good accompaniment to your holiday turkey dinner.
Golden Raisin and Carrot Salad
Makes 8 servings
Salad
1⁄2 cup golden raisins
8 medium carrots, peeled and coarsely shredded
3 tablespoons finely chopped fresh parsley
3⁄4 teaspoon salt
Dressing
3 tablespoons safflower oil
1 tablespoon whole yellow mustard seeds
3 tablespoons sesame seeds
2 tablespoons freshly squeezed lemon …read more

One of my favorite salad dressings is honey mustard. Since September is honey month, I thought I’d share my simple recipe to make your own.
Easy Homemade Honey Mustard Dressing

1 tsp Dijon mustard
2 Tbs honey
1/4 cup vinegar (apple cider)
1/3 cup canola oil

Combine all the ingredients and whisk them together. Adjust the ingredients to your taste. I like my honey mustard dressing a little sweet, you may want to use a little less honey.
You can also try it with less oil. I have to have oil in my salad dressing, I can’t stand the texture of the fat free stuff. Canola …read more