Home Cooking Recipes
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Eating healthy has never been easier. Organic has gone mainstream; today it's easy to find organically raised and produced foods because grocery stores nationwide carry organic choices in every aisle.

Organic food is as good for you as it is delicious. For parents concerned about the food they serve their families, organic offers good nutrition without antibiotics, added growth hormones or dangerous pesticides. Brands like Horizon Organic offer organic favorites and diet staples like milk, yogurt, cheese and juice. There are even organic products made just for kids, like flavored single-serve milks and cheese sticks.

It's Easy to Go Organic

Try these simple tips to give your family a good beginning to a healthy diet:

  • Start with one or two of the foods you eat the most. For example, buy organic milk to pour on cereal or try organic cheese slices for sandwiches.
  • Organic produce and salad greens are an easy way to make the switch.
  • Give kids a nutritious and delicious snack like an organic cheese stick or yogurt tube.

    Look for the USDA Organic Seal

    How do you know if food is organic? Look for the USDA Organic seal. The seal signifies that products always come from organic farms and production facilities that meet the strictest U.S. organic standards.

    For more information about organic food, tips, recipes and the USDA Organic seal, visit www.horizonorganic.com.


    Fennel & Sweet Pea Soup

    2 tablespoons Horizon Organic unsalted butter
    3 medium bulbs fennel, white part only, cut into 1/4-inch slices
    1 small onion, cut into 1/4-inch slices
    1 small apple, peeled, cored and cut into 1/4-inch slices
    2 small potatoes, peeled and cut into 1-inch chunks
    4 cups low sodium chicken or vegetable broth
    3 cups frozen peas (do not thaw)
    1 cup Horizon Organic whole or reduced fat milk, or more if needed
    1/2 teaspoon freshly grated lemon zest
    Salt and freshly ground pepper
    Croutons or lemon slices, for garnish

    Melt butter in heavy saucepot over medium heat. Add fennel, onion and apple. Cook, stirring occasionally, for about 20 minutes, until well softened and just beginning to brown. Add potatoes and broth and bring to simmer. Simmer about 30 minutes, until potatoes are tender. Add peas, return to simmer, and cook 15 minutes more. Use immersion blender to puree soup until smooth. Alternatively, puree soup in batches using blender or food processor. (Use care when handling hot liquid.) Return pureed soup to pot and stir in milk and lemon zest. Adjust consistency by adding additional milk if needed. Season to taste with salt and pepper. Serve soup hot, garnished with croutons, or chilled with wedge of lemon.


    Broiled Sole with Tarragon Cream Sauce

    1 tablespoon Horizon Organic unsalted butter
    1 medium shallot, minced
    1 tablespoon flour
    1 cup Horizon Organic whole or reduced fat milk
    1 tablespoon Dijon mustard
    1 tablespoon freshly squeezed lemon juice
    2 tablespoons minced fresh tarragon
    Salt and freshly ground pepper
    Broiled Sole
    1/2 cup Horizon Organic milk, any variety
    1 pound sole fillets
    1/4 cup Horizon Organic sour cream
    1 teaspoon Dijon mustard
    1/4 teaspoon paprika
    Salt and freshly ground pepper
    1 tablespoon Italian-style seasoned breadcrumbs
    Lemon wedges, for garnish

    Melt butter in small saucepan over medium heat. Add shallots and cook, stirring often, 5 to 10 minutes, until shallots are softened. Whisk in flour to form paste. Gradually add milk, whisking constantly and vigorously to prevent lumps. Bring sauce to simmer and cook 10 to 15 minutes, stirring often, until thickened to consistency of rich cream sauce. Remove from heat and whisk in mustard, lemon juice and tarragon. Season to taste with salt and pepper. Set sauce aside while preparing fish; reheat gently just before serving. Place milk in shallow dish and add fish in single layer. Allow fish to soak in milk 5 to 10 minutes while preparing topping. Whisk together sour cream, mustard and paprika in small bowl. Season to taste with salt and pepper. Remove fish from milk and pat dry. Arrange fillets on broiling pan and spread each with thin layer of sour cream mixture. Sprinkle lightly with bread crumbs. Broil fish 7 to 10 minutes, until top is nicely browned and flesh is opaque throughout. Use caution to avoid overcooking delicate fillets. To serve, spoon sauce over fish and garnish with lemon.


    Mocha Pudding Pie

    Crust
    1 1/2 cups finely ground chocolate wafer cookies (about 30)
    1/3 cup Horizon Organic unsalted butter, melted

    Custard Filling
    2 ounces semisweet chocolate, chopped
    2 tablespoons Horizon Organic unsalted butter, divided
    2 teaspoons instant espresso powder
    1 teaspoon very hot water
    1/2 teaspoon vanilla extract
    6 egg yolks
    2 1/2 cups Horizon Organic whole or reduced fat milk
    1/2 cup sugar
    1/4 cup cornstarch
    Coffee Whipped Cream Topping
    1 teaspoon instant espresso powder
    1/2 teaspoon very hot water
    1 cup Horizon Organic heavy cream
    1/4 cup confectioner's sugar
    1/2 teaspoon vanilla extract

    Preheat oven to 350 F. Grease 9-inch pie pan. Place crumbs and melted butter together in bowl and mix well. Transfer crumbs to prepared pan and use fingers to press firmly over bottom and sides of pan, forming crust. Bake 5 minutes and set aside to cool. To prepare filling, place chopped chocolate and 1 tablespoon butter in medium heat-tolerant bowl and set aside. Place espresso powder in second heat-tolerant bowl and add hot water; stir to dissolve. Add vanilla extract and remaining tablespoon of butter and set aside. Place yolks in third heat-tolerant bowl and set aside. Combine milk, sugar and cornstarch in heavy saucepan and whisk to blend. Cook over medium heat, whisking occasionally, until nearly simmering. "Temper" yolks by pouring about 3/4 cup hot milk mixture into them in thin, steady stream, whisking constantly to prevent curdling. Whisk tempered yolk mixture into saucepan to form custard. Bring custard to boil, whisking constantly, and boil 1 minute. Immediately pour half custard into bowl containing chopped chocolate, and other half into bowl containing espresso mixture. Whisk each until blended smooth. Pour chocolate custard into crust and spread smooth. Gently spoon coffee custard over chocolate and spread into even layer. Place plastic wrap directly on surface of pie and set aside to cool. Refrigerate at least 6 hours or overnight. Shortly before serving, prepare topping. Dissolve espresso powder in hot water and set aside to cool. Using electric mixer, whip cream until thickened. Add confectioner's sugar and continue whipping until cream holds soft peaks. Add vanilla and instant espresso and whip until stiff. Pipe or spread coffee whipped cream decoratively over pie, or serve on side.


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