My allegiance to organic foods began, interestingly enough, during my punk anarchist teen years.
Along with the moshing, headbanging, and neon-orange hair, I became distrustful of the industrially processed food I’d grown up eating as a child. I wised up about what was really inside all the flashy packaging—the empty calories, the toxic farming practices. And as part of my rebellion against all things Establishment, I thumbed my nose at any food that came from a factory.
However, this new lifestyle locked me into a new set of limitations concerning my diet.
Back then I subsisted almost entirely on a diet of avocado, Monterey Jack cheese, and sprouts sandwiched between two slices of whole wheat bread.
If the offerings at my local health food store were any indication, I was not alone in approaching a natural-food diet with this kind of determined drudgery.
While those days helped shape the man I’ve become, boy am I glad they’re behind me. Nearly four decades later, I’m still on the organic bandwagon, but I’m no longer limited to lentil soup and brown rice.
Thankfully, the organic movement has matured and now embraces a much broader and more inclusive style of eating.
(For more life-changing health and nutrition advice from the world’s top innovators, check out The Rodale 100.)
Today I dig my fork and steak knife into grass-fed organic rib eye. I’ve upgraded from Jack cheese to organic Spanish Manchego. I enjoy a wide variety of organic vegetables that are even more colorful and diverse than the packaged candy of my childhood. (And, it goes without saying, they contain far more nutrients.)
I cook organically because I know that organic foods, while they might cost a bit more, are guaranteed to taste better, be better for my health, and have a positive impact on the environment.
They also make cooking easier: With good, fresh ingredients, I can cook simply and eat really well.
Because organic foods are so flavorful, you have to do very little to make them table-ready. And I feel good about serving my friends and family food I know hasn’t been tainted with loads of pesticides.
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Consider three of my go-to recipes, shown on the next few pages.
I’ve turned to them time and again over the years. Give them a try, buying organic ingredients when you can. These dishes are more than just healthy for you and the planet: They’re also mind-blowingly delicious.
Grilled Swordfish Steak and Grilled Asparagus
This simple dish is my favorite go-to for a quick meal after work. For minimal cleanup, you get maximum flavor.
What You’ll Need
1/2 cup tightly packed fresh cilantro leaves
1 large egg
1 tbsp lemon juice
2 tsp drained capers
1/2 tsp dijon mustard
1 garlic clove, minced
3 tbsp extra-virgin olive oil, plus extra for brushing
1/2 lb asparagus spears, preferably thick
1 swordfish steak, harpoon-or handline-caught (8 oz, 1” thick)
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1. Preheat the grill to direct, medium heat. In a blender or food processor, puree the cilantro, egg, lemon juice, capers, mustard, and garlic; add salt and pepper. Drizzle in the 3 Tbsp oil; mix well, being careful not to overblend.
2. Lance the asparagus with 2 bamboo skewers to make a “raft.” Brush the asparagus with oil and season with salt and pepper. Oil and season the swordfish as well.
3. Grill the swordfish and asparagus, turning both once or twice, until the fish is golden and just cooked through, about 6 minutes total, and the asparagus are slightly charred and tender, about 8 minutes. Remove the skewers; plate the asparagus with the fish. Drizzle the sauce over both. (Leftover sauce will keep in the fridge for 3 days.)
Makes 1 serving
Organic Advantage
Certified organic eggs come from birds raised without antibiotics. As a result, they contain less antibiotic-resistant bacteria than nonorganic eggs, according to a 2010 study from Germany. The raw egg makes the sauce in this meal extra creamy, but if you’re at all concerned about the risk of foodborne illness, just skip the huevo.
Grilled Pork Tenderloin with Ancho-Orange Sauce and Kale Salad
I’ll always spring for organic tenderloin—it’s richer than the conventional kind. Enjoy this meal with someone special.
What You’ll Need
2 large ancho chiles, stems removed
3 large navel oranges
2 garlic cloves
1/4 tsp dried oregano
1 small pork tenderloin (1 lb)
6 oz kale, stems and ribs removed, thinly sliced
2 tsp white wine vinegar
2 tbsp extra-virgin olive oil
vegetable oil, for brushing the grill
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1. Heat a dry skillet on medium. Toast the chiles until fragrant, about 1 minute. Remove the seeds and veins and soak the chiles in cold water until soft, about 20 minutes. Drain.
2. Squeeze 3/4 cup plus 2 Tbsp juice from 2 oranges. Cut the top and bottom from the third orange to expose the fruit. Then cut off the peel and pith from the sides. Halve the orange lengthwise and then cut each half into slices. Reserve.
3. In a blender or food processor, puree the chiles, 3/4 cup OJ, the garlic, the oregano, and salt to taste. Put the pork in a dish; rub with 1/4 cup sauce. Marinate 30 minutes at room temperature.
4. Preheat your grill for indirect heat. In a bowl, massage the kale with the 2 Tbsp OJ and the vinegar; season with salt and pepper. Add the olive oil and orange slices.
5. Cook the pork on an oiled grill over direct heat until grill marks appear on all sides, 8 to 10 minutes. Now move it to indirect heat, shut the lid, and cook, turning occasionally, until the pork hits an internal temp of 145°F, about 10 minutes. Let it rest at least 10 minutes.
6. Divide the kale salad between 2 plates. Slice the meat and place atop the salad. Serve with sauce.
Makes 2 servings
Pasta with Roasted Cauliflower and Fresh Parsley
When I have friends to feed, I like to roast cauliflower with olive oil, thyme, and garlic. The vegetable sops up the flavors.
What You’ll Need
1 head cauliflower (2 lb), leaves removed, cut into florets
3 garlic cloves, peeled and crushed
3 fresh thyme sprigs
3 tbsp plus 1/4 cup extra-virgin olive oil
1 lb orecchiette or fusilli pasta
1/2 cup fresh whole parsley leaves
1 tbsp freshly squeezed lemon juice
freshly shaved parmigiano-reggiano, for serving
(For more recipe ideas that you haven't already tried a million times, we asked top chefs like Curtis Stone, José Andrés, and Tim Love to suggest Better Things to Make with Ground Beef than a Burger.)
1. Set a rack in the top third of your oven and preheat to 450°F. Bring a large pot of salted water to a boil.
2. In a large bowl, toss together the florets, garlic, thyme, and 3 Tbsp olive oil; season with salt and pepper. Spread the florets on a large rimmed baking sheet. Roast them, stirring once or twice, until browned in spots and tender, about 20 minutes. Strip the thyme leaves from the stems; add them to the cauliflower and discard the stems.
3. Cook the pasta until al dente. Reserve a cup of the pasta water and drain. In a large bowl, toss together the pasta, 1/4 cup oil, cauliflower, parsley, and lemon juice. Add enough of the pasta water to moisten slightly. Serve immediately with the freshly grated cheese and flaky sea salt to taste.
Makes 6 servings
Organic Advantage
Research shows that nonorganic produce, such as cauliflower, may not stack up to organic produce in antioxidants. A small 2013 study by Italian researchers found that one type of organic cauliflower had more ascorbic acid, polyphenols, and total antioxidant capacity than the nonorganic version of the same cauliflower.
James Oseland
James Oseland, a Top Chef Masters judge, is editor-in-chief of the new magazine Rodale’s Organic Life. The premiere issue is available now.
