Sugar snap peas

With the long warm days of early summer just around the corner, we should all spend more time outdoors, and less time in the kitchen. Many people are thinking about shedding a few pounds along with those winter sweaters, so cooking light is definitely on the menu. Here are four great ways to pair low-calorie organic chicken breasts with spring vegetables, from asparagus to spinach. Each recipe serves 4 people.

Contents

• Grilled Chicken Asparagus Recipe
• Asian Chicken Recipe
• Hot Chicken and Spinach Salad

Grilled Organic Chicken Breasts with Grilled Asparagus Recipe

• 4 skinless, boneless organic chicken breasts
• 1 pound fresh asparagus spears, trimmed
• 1 tablespoon olive oil
• Course sea salt and freshly ground pepper, to taste
• Lemon wedges

Directions
Preheat grill. Brush the Greensbury organic chicken breasts with oil. Salt and pepper to taste. Grill chicken breast over medium-high heat for approximately 15-20 minutes.

While chicken breast is cooking, place the asparagus spears in a Ziploc bag with olive oil, salt and pepper, and shake to coat. Remove chicken breast to a plate and keep warm. Turn grill to high. Grill asparagus for 2 to 3 minutes, or to desired tenderness.

Serve with lemon wedges, which can be lightly squeezed over asparagus, chicken, or both, to taste.

Asian Chicken with Spicy Sugar Snap Peas Recipe

• 4 skinless, boneless organic chicken breasts
• 1 pound sugar snap peas, trimmed
• 1 tablespoon olive oil (for drizzling)
• Marinade/glaze:
• 3 tablespoons olive oil
• 1/2 cup low sodium soy sauce
• 1/2 teaspoon sesame oil
• 4 drops chili oil, or more to taste
• 1/2 teaspoon packed brown sugar
• 4 tablespoons toasted sesame seeds

Directions
Prepare the marinade for the chicken breasts, reserving ¼ cup as a glaze for the peas. Marinate and chill chicken for 3-4 hours or overnight. Preheat grill. Grill chicken breast on medium-high heat for approximately 15-20 minutes.

While organic chicken breast is cooking, turn on the oven broiler, and move oven rack into the top position. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.

Broil the snap peas in the preheated oven until tender, about 5 minutes.

When the snap peas come out of the oven, toss them immediately with the reserved glaze.

Herbed Organic Chicken Breast on Baby Spinach Summer Salad

• 4 boneless, skinless chicken breasts
• 1 cup chopped fresh herbs such as parsley, tarragon, chives, thyme, marjoram, or dill
• 1 pound baby spinach, cleaned
• 2 large tomatoes, cut into wedges
• ½ small red onion, thinly sliced
• 1 cup store-bought croutons
• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped, toasted almonds
• 1 clove garlic, minced
• Course sea salt and freshly ground black pepper, to season

Directions
Preheat the oven to 400° F. Rub the Greensbury organic chicken breasts all over with chopped herbs. Season well with salt. Warm a large non-stick sauté pan over medium-high heat. Coat the bottom of the pan with olive oil. Add the chicken breasts and brown on both sides, about 6 minutes total. Transfer the chicken to a sheet pan and roast in the oven until firm, 12-15 minutes.

While the chicken breast is roasting make the vinaigrette and salad. In a small bowl, whisk together the olive oil, lemon juice, almonds, garlic, salt and pepper. In a large bowl, toss spinach, tomatoes, onion, and croutons.

To serve, drizzle the vinaigrette over the salad and toss well. Divide among 4 plates. Set a organic chicken breasts atop each salad and serve.

The New York Times health blogger Tara Parker-Pope recently reported on new research from the California State University in Chico, which reviewed three decades of research comparing the nutritional profiles of grass-fed versus grain-fed beef.

The report, “A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef,” was published in the latest issue of Nutrition Journal. The researchers identify the benefits of grass-fed beef as follows:

• Grass-fed animals has lower levels of unhealthy fats and higher levels of omega-3 fatty acids, which are better for cardiovascular health.
• Grass-fed beef also has lower levels of dietary cholesterol and offers more vitamins A and E as well as antioxidants.
• Meat from animals raised entirely on grass also had about twice the levels of conjugated linoleic acid, or CLA, isomers, which may have cancer fighting properties and lower the risk of diabetes and other health problems.

With research pointing more and more people toward grass-fed beef, farmers are responding by learning to produce better tasting, more consistent cuts of meat. They are relearning what all farmers used to know before the era of nonorganic, industrial farming. They use heritage breeds that thrive on grass rather than on grain, as well as crossbreeds developed with advanced genetics. They are experimenting with different types of grass for optimal nutrition and sustainability. And they are aging the beef to make it as tender and juicy as possible. The more they learn, say organic farmers who produce grass-fed beef, the more they can continue to improve the taste and texture of steakhouse-style cuts.

100% Organic Grass-fed Greensbury Beef

Don’t overcook! That’s usually the big headline when it comes to cooking flavorful meat. Because 100% grass-fed beef is lower in fat content than conventional beef, you should take special care not to overcook it. Whether you’re choosing grass-fed beef for your own health, the health of the environment, or the happiness of the free-ranging cattle (or all three), you may find that you have to adjust some of your favorite recipes to get the best results.

What makes grass-fed so special?

Before we talk about cooking with it, here’s a quick primer on why grass-fed beef is different.  Cattle that are truly grass-fed spend their entire lives in pastures eating grass, rather than being “fattened up” on grain in order to produce the more conventional American style of beef and marbled steak. That’s good news for the cows, because grass is their natural diet and best for their health.

When you buy 100% grass-fed beef (rather than grass-fed beef that is grain finished), you get many nutritional and health benefits. Its lower saturated fat content is good for heart health. Grass-fed meats can have up to one third less fat as a similar cut from a grain-fed animal.

Additionally, grass-fed beef contains Omega-3 fatty acids. People with ample amounts of omega-3s in their diets are less likely to have high blood pressure and 50 percent less likely to suffer a heart attack. Omega-3s are essential for proper brain functioning and may reduce the risk of cancer.

Grass-fed meats are also one of the richest sources of conjugated linoleic acids (CLAs). CLAs may be one of our most potent defenses against cancer. A Finnish researcher showed women with the highest level of CLA in their diets had a 60% lower risk of breast cancer than those with lower levels. Compared to grain-fed cattle, meat from grass-fed cattle contains three to five times more CLA products.

How to get the best results in your kitchen

1. 1. Experiment with lower temperatures. Try cooking your steaks at a lower temperature, to prevent moisture loss and toughness. A grass-fed steak tastes better when it’s on the rarer side, since it will retain better flavor and more of its nutritional content if it’s not too well done.
2. Try shorter cooking times. Generally grass-fed beef cooks faster. Assume a 20-30% reduction in cooking times, and use a meet thermometer to prevent overcooking, which leads to point number three…
3. Use a meat thermometer.  If you’re shooting for medium rare, you will want a temperature of 125 degrees. But remember:  your meat’s temperature will rise at least 5-10 degrees after you remove it from the heat source. So, if you’re pan-frying a grass-fed sirloin steak, for example, you may want to take it off the stove at 115.
4. Slow cook. You can get great results from grass-fed beef by using a slow cooker, since you aren’t as likely to overcook.
5. Marinate overnight. Give the meat plenty of time to soak in the flavor.

Crock-pot

We think today’s slow cookers are a great way to experiment with affordable, flavorful cuts of organic meat you might not ordinarily buy. Wondering what to do with a rump roast? Interested in cooking a delicious grass-fed skirt steak or flank steak without your grill? Slow cookers are an excellent tool for tenderizing tougher cuts of organic beef, lamb or pork. Other reasons for jumping on the slow-cooking trend include:

Convenience: If you’re willing to put in a little work in the morning, you can go to work, and come home to a home-cooked meal. And slow cooker recipes are often “meals in one” that don’t require lots of additional side dishes. One word of warning:  many slow-cooked meals actually require a little more attention than you might imagine. For example, you may need to brown the meat beforehand. And not every recipe is designed to conveniently coincide with an 8-hour workday.

The gadget factor: Let’s face it – it’s fun to have an excuse to buy a new toy for your kitchen. You can still find plenty of simple cookers like the original Crock-Pots of the 1970s, but now you can also opt for shiny new models with more bells and whistles. Today you can choose a programmable slow cooker such as the top-rated All-Clad programmable slow cooker, which lets you designate cooking times. Simple, no-frills slow cookers such as the Hamilton Beach Stay or Go are a much less expensive option that still gets the job done – though you may have to spend a little more time monitoring what you cook. For entertaining, there are models such as the Crock-Pot Trio Cook & Serve Buffet, which includes three slow cookers with individual heat settings.

Affordable meals: Many Americans are concerned about spending wisely these days. Slow cookers are a wonderful way to turn humble ingredients into a warm and welcoming meal.  Lentils and beans, rice, potatoes, noodles… some of the least expensive staples can transform with the addition of broth, spices, or wine. And a simple organic chicken or organic beef roast can gradually turn into a juicy, melt-in-your-mouth meal.

Slow cookbooks & recipes

Here is a sampling of recently published cookbooks that you can use to make slow-cooked meals. Keep in mind that many traditional recipes can be adapted to slow cookers. And, if you don’t feel like investing in a new gadget, you can use your oven to make delicious meals with organic meats such as rump roast, too.

Not Your Mother’s Slow Cooker Cookbook

Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking

Slow Cooker: The Best Cookbook Ever with More Than 400 Easy-to-Make Recipes

Slow & Easy: Fast-Fix Recipes for Your Electric Slow Cooker

Organic Pot Roast

If you want to try something simple when you test drive your new slow cooker, here’s a recipe from Martha Stewart that requires only 15 minutes of prep time and makes a savory organic pot roast.

Slow-Cooker Pot Roast

Serves 8

Ingredients

1 tablespoon cornstarch

8 medium carrots, cut into thirds

2 medium onions, each cut into 8 wedges

Coarse salt and ground pepper

1 organic beef chuck roast (3 pounds), trimmed of excess fat

2 tablespoons Worcestershire sauce

Directions

In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours). Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Curry Chicken Salad

Do you ever feel a little bored by the same old chicken? If so, we’ve got some great recipes that will help jazz up your palate.  But first, here are a few facts that make certified organic chicken an especially good choice for any recipe:

• No antibiotics ever used
• No hormones ever used
• No pesticides or herbicides ever used in the soil or the feed
• No artificial ingredients
• Free range (which makes chickens less stressed and better tasting)

And now for the recipes!  We found and tried a couple of great recipes on popular cooking blogs that reflect the incredible versatility of chicken. Much as we love a simple grilled breast over greens, we also savor trying new things. You can start with simple organic chicken breasts and create a truly exciting meal.

Chicken Curry Salad Recipe (from Simply Recipes)

INGREDIENTS

2 Tbsp olive oil

1 1/2 lb skinless chicken breast, cut into 1 inch cubes

Salt

1 yellow onion, roughly chopped

2 heaping Tbsp yellow curry powder

1 cup raisins

1 apple (tart or sweet, your preference), peeled, cored, and diced

1/2 cup chopped fresh cilantro (just lightly packed)

2 green onions, sliced

1 Tbsp mayonnaise optional

METHOD

1 Heat olive oil on medium/medium-high heat in a thick-bottomed sauté pan. Add chicken pieces and cook, stirring frequently until just cooked through, about 5 minutes. Sprinkle some salt on the chicken pieces while cooking. Check doneness by removing the thickest piece and cutting it in half. If it is still pink in the middle, keep cooking. Try not to overcook the chicken or it will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl.

2 Add yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few minutes more, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Add raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo.) Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool. At this point you can make the salad a day a head of time.

3 When you are ready to serve the salad, mix in the apple, green onions, and cilantro.

Serves 4.

Flatbreads with Spiced Chicken and Pistachios (from the Wednesday Chef)

INGREDIENTS

1 pound skinless, boneless chicken breasts

3 red bell peppers, 1 minced, 2 roasted, peeled, seeded and cut into strips

1 small onion, minced

3 scallions, minced

2 teaspoons sumac, more for garnish

2 teaspoons Aleppo pepper or 1/4 teaspoon cayenne

1 teaspoon za’atar, more for garnish

1 teaspoon salt, more to taste

1 egg

1/3 cup heavy cream

1 cup lightly toasted, finely ground pistachio nuts

4 large rectangles of lavash

Pepper to taste

1 cup thick yogurt

METHOD

1. Cut chicken into 2-inch chunks and place them in a food processor. Process to a smooth paste until it forms a ball, about 1 minute. Add minced red pepper, onion, scallions, sumac, Aleppo or cayenne pepper, za’atar, salt, egg, cream and pistachios, and pulse together just until incorporated, about 6 pulses.

2. Preheat oven to 375 degrees; heat a pizza stone if you have one. Cut lavash into rectangles, about 5 by 6 inches. Cover each piece with about 1/3 cup chicken mixture, spreading to edges.

3. Place on a heavy baking sheet or pizza stone and bake 12 to 15 minutes, until crips and chicken is cooked through. While still hot, sprinkle with additional sumac and za’atar. Serve warm with a dollop of yogurt, and strips of roasted pepper on each.

If you’re wondering whether chemicals are really present in your food, the answer is clear: most meats and other foods sold in the United States today contain a cocktail of trace amounts of chemicals, from pesticides to synthetic growth hormones.

According to the Food and Drug Administration, our country’s meat supply contains the residues of 500 to 600 different chemicals. The debate isn’t about whether they’re there, but how much harm they cause humans, especially because the FDA only monitors some of these chemicals.

What are the possible risks?

The Institute for Agriculture and Trade Policy (IATP) recently released its latest “Smart Guide” covering the issue of hormones in the food system. Here’s a list of some of the types of chemicals that find their way onto our plates and into our bodies:

o hormone growth promoters given to food animals

o hormone-active pesticides sprayed on food crops

o hormone plastic additives in baby bottles, infant formula cans or other food packaging

o hormone disruptors that build up in the food chain (like brominated flame retardants)

According to the Guide: “[E]ver-strengthening science links exposure to many individual hormone disruptors —pesticides, Teflon chemicals, plasticizers and food contaminants—with these common or rising chronic conditions, including:

o Breast and prostate cancer

o Thyroid disease

o Obesity and diabetes

o Endometriosis, uterine fibroids and infertility

o Immune-related disease, such as asthma or allergies.

Why are hormones and other chemicals used in food production?

Certain synthetic hormones can make young animals gain weight faster. They help reduce the waiting time and the amount of feed eaten by an animal before slaughter in meat industries. Pesticides are used on farms to protect crops – including grain used for feed – from insects.

Does organic meat contain chemicals?

Even organic meats and organic produce aren’t completely free of toxic chemicals. Contaminants leach into the land, water, and air around the globe. But certified organic livestock are never given antibiotics or synthetic hormones such as the genetically engineered bovine growth hormone. Their feed is organic and vegetarian. Organic farmers use natural methods to control pests. By eating all-organic meats, you also limit your intake of genetically modified foods, because organic farmers cannot raise genetically modified crops or livestock or use production aids that are genetically modified.

Is organic meat better for the environment, too?

Well-balanced soil is the foundation of healthy, nutritious food. Conventional farming depletes the soil over time. Organic farmers use practices that replenish and build healthy soil. They also protect the water supply. Eliminating polluting chemicals and nitrogen leaching, in combination with soil building, prevents contamination and protects and conserves water resources. Organic farmers use green manures and crop covers, too, rather than synthetic fertilizers made from petroleum.

Choosing organic is a great way to take care of the people you care about. You can nourish yourself, your family, and the planet by supporting sustainable farming practices and eating foods that are truly good for you.

The easiest way to make organic meat part of a healthy diet is to practice cooking for yourself — not just on special occasions, but for everyday meals.

Everyday home cooking is a good strategy for staying healthy, not only because you can choose high-quality ingredients such as organic meats, organic vegetables and whole grains, but also because you will naturally consume fresher, less processed foods. Plus, when you’re the chef, you can control your daily intake of fat, sugar and salt.

Cooking for yourself: why and how

We’ve got some pointers on how to make cooking for yourself fun and painless, plus some easy recipes featuring organic beef, chicken and pork. But first, a quick note about why getting into the kitchen is so important. Take a look at the CDC’s Chronic Disease Prevention and Health Promotion website, and you’ll find many alarming statistics, as well as this reminder:

Although chronic diseases are among the most common and costly health problems, they are also among the most preventable.

Too much bad food is contributing to the rise in Americans’ chronic health problems, including diabetes, heart disease, and cancer. Eating well – along with other good habits like physical activity – can prevent or control the effects of these diseases.

We were inspired by Micheal Pollan’s article that appeared this summer in the New York Times magazine, titled Out of the Kitchen, Onto the Couch. He makes the excellent point that we spend a lot of time watching cooking shows, but not a lot of time cooking for ourselves…and relying heavily on packaged foods that save time but may add to our waistlines.

So why not get off the couch and get into the kitchen again? Bring along your favorite organic meats, vegetables, fruits, spices… and try these strategies for getting inspired.

1. Stock your kitchen

It helps to have basic ingredients on hand. Be sure to have the most common spices (basil, oregano, rosemary, thyme, cinnamon, sea salt and pepper, to start) in your cupboard, as well as canned tomatoes, beans, vinegars and oils. Buy onions, garlic and potatoes ahead since they keep well. And keep your freezer full of good quality organic meats and vegetables you like, such as organic chicken breasts, organic steaks, chopped spinach and corn.

2. Make it a party

Cook with friends or family members whenever possible, giving everyone different tasks. Kids love jobs like peeling garlic or grating cheese, and even the most reluctant chef should be willing to chop a vegetable or two. Put on some music, pour some wine…whatever makes ordinary weekday cooking feel festive and fun.

3. Splurge a little

Cooking at home can save you a lot of money over time, especially if you’re in the habit of eating restaurant meals a lot. So, if you’re switching to scratch cooking, don’t be afraid to invest in really good ingredients – you’ll notice the difference!  A fine grass-fed ribeye steak doesn’t need much except salt and pepper, and a fresh spring mix from the farmer’s market can taste delicious with just a drizzle of aged balsamic vinegar and extra virgin olive oil. Generally, the better the quality, the less work you need to do in the kitchen.

4. Find recipes that match your lifestyle

If you usually have only 30 or minutes to prepare dinner in the evening, you don’t want to tackle a two-page recipe for authentic Italian lasagna. Buy a few recipe books that focus on everyday cooking for home chefs. And search online at places like epicurious.com, which allow you to filter “easy” recipes.

Our Greensbury chef has created some great, easy recipes we invite you to try:

Organic chicken recipe

Organic pork recipe

Organic beef recipe

Herbed Organic Chicken Breasts

When it’s not cooked well, chicken can be a terrible disappointment. Need we mention the famous “rubber chicken” you sometimes get at buffets on in airplane meals?

But with just a little care and attention, chicken can be an amazingly easy, versatile ingredient in any kind of meal. Chicken sausage, marinated and grilled chicken breast, stir-fried chicken with spicy Asian sauce, breaded Italian chicken cutlets…the possibilities are as varied as they are delicious.

Better yet, chicken is naturally low in fat and calories, so it naturally fits today’s more health-conscious lifestyles. Toss that grilled chicken breast on a bed of leafy greens, and you can sit down to enjoy a meal without worrying about your waistline.

If you eat chicken often – and many Americans do – choosing organic chicken can help you feel even better about your healthy diet.  Plus, it can give you peace of mind to know that the animals and the earth benefit from organic farming practices.

Here are five good reasons to buy organic chicken:

1. Tried and true. For the majority of human history, organic chicken was all you could get! It was just plain old chicken, naturally free range – and free of things like synthetic hormones. High-tech industrial farming changed all that. Now, more and more research suggests that we’re better off following the traditions that were handed down through generations of small family farms. Check out the recent report by the Pew Commission on Industrial Farm Animal Production (PCIFAP) regarding the impact of industrial farming practices on public health.

2. 2. Rigorous standards. Organic farms are inspected by a government-approved certifier to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic meats must be certified, too. If you buy chicken with an organic label, you can be assured that qualified inspectors are keeping a close eye on how that chicken was raised and processed.

3. No hormones, antibiotics or GMOs. Organic chickens are never given antibiotics or synthetic hormones. Their feed is organic and vegetarian. Organic farmers cannot raise genetically modified crops or livestock or use production aids that are genetically modified.

4. More humane farming practices. Animals on certified organic farms are raised with special attention to their health and wellbeing. They have access to fresh air, sunshine, and the outdoors. Organically raised animals grow at their own natural pace, with no artificial hormones. By following free-ranging or free-grazing practices, organic farms not only treat animals more humanely, but also improve the animals’ health and reduce stress.

5. Better for the environment. Certified organic farmers do no use most conventional pesticides, synthetic fertilizers, bioengineering, or ionizing radiation. Organic agricultural practices prevent pesticides and other chemicals from getting into the air, earth and water that sustain us. They also replenish and build healthy soil. Organic farmers emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.

There’s nothing wrong with cooking a steak or hamburger inside the house, using your stove. But let’s face it: summertime is grilling time, and there’s nothing quite like the taste of juicy organic beef that’s been grilled to perfection in the great outdoors.

We sometimes get asked whether there’s a special technique for grilling organic grass-fed beef, as opposed to conventional beef. The answer is no. But you should be prepared for a steak that looks and tastes different than what you may be used to.

High-quality grain-fed steaks have the abundant white marbling you may associate with a classic steakhouse meal. Grass-fed beef is much less marbled. It’s also lower in saturated fat and higher in healthy omega-3 fatty acids (which are also found in fish such as tuna and salmon). While marbling has traditionally been the sign of a superior steak, we think you’ll be surprised by how fantastic grass-fed steaks taste. Many people find grass-fed beef especially full of flavor, and they love the health benefits. Others prefer organic beef that has been grain-finished.

Whether you opt for grass-fed or not, following these simple guidelines for grilling will help you avoid turning a good steak or burger into a flavorless meal…every backyard cook’s worst nightmare!

1)    CHOOSE THE BEST BEEF! We can’t stress this enough. Meat is our business, and we can tell you that an inferior product makes an inferior meal. And grilled steak generally shows no mercy, since you can’t “bury” the taste under a bunch of other ingredients. Organic beef sustainably raised on family farms is not only a delicious choice, but also an environmentally friendly one.

2)    Heat, clean and oil your grill.  The grill needs to be HOT. If you’re using charcoal, that means you shouldn’t be able to hold your hand over it for more than 2 to 3 seconds.  On a gas grill, use medium high heat. Ideally, use a stiff wire brush to scrub away any leftovers from your last grilling adventure when the grill is hot, and oil the rack using tongs and a folded paper towel.  For more about the finer points of grilling, direct heat, indirect heat, charcoal versus gas, etcetera, visit the Barbecue Bible website.

3)    Bring your meat to room temperature. Let them sit on your kitchen counter for about 20 minutes. This will help your hamburgers or steak cook more evenly and faster.

4)    Season. Salt and pepper is all you really need for great hamburgers and steaks. But of course there are endless choices if you want to get creative: rosemary or thyme, hot peppers, whatever you like!

5)    Cook. Turn the meat once during cooking. Adjust time for size of steak or burger and desired doneness. The most foolproof way to test a steak for doneness is to use an instant read thermometer. The internal temperature for rare beef is about 120 degrees; medium-rare is between 125 and 130 degrees; and medium is 135 to 140 degrees. With practice, you’ll learn how to tell doneness visually and through touch (with a “poke test“).

6)    Let the meat rest.  The meat will continue to cook for a few minutes after you remove it from the grill, and will be juicy and ready to eat after about 10 minutes. Enjoy!

Heading to the beach sometime this summer? Here’s a tip from our Greensbury team: when you’re packing your car full of boogie boards and frisbees and such, leave room for a cooler packed with ice and frozen organic meats and grass-fed beef.

No need to waste precious vacation time searching out speciality markets or butchers. Whether you’re staying for a long weekend, a week, or more, you can make the good times even better by making sure you have all the ingredients for some great nights of grilling. Even if all you need is burgers and hotdogs, why not enjoy the peace of mind you get from serving your family all-organic meat? 

Here’s a surefire recipe for making delicious organic grass-fed hotdogs on the grill, along with a crowd-pleasing potato salad:

• 4 hotdogs
• 4 hotdog buns
• 2 pounds small or medium red potatoes
• cup or more mayonnaise
• 1 tablespoon Dijon mustard
• cup minced sweet onion
• 1/3 cup finely diced celery
• 3 tablespoons minced parsley
• Sea salt and freshly ground black pepper, to taste
• 4 all-beef hotdogs
• 4 hotdog buns
• Ketchup, mustard and relish
• Course sea salt and freshly ground black pepper, to season