Delicious broiled or grilled, skirt steak is easy to prepare and loaded with flavor. Our organic grass-fed skirt steak is wonderful served in a variety of ways, and will work wonderfully in your favorite Mexican fajitas recipe.  In case you’ve never tried Fajitas, the basic idea is simple: marinate and grill or broil skirt steak (or use our organic chicken if you prefer), grill or saute onions and peppers, and wrap everything up in warmed flour tortillas, adding your choice of sides such as guacamole, salsa, rice or beans. We recommend serving with Margaritas or ice-cold beer! Try this recipe by Chef Tyler Florence:

Ingredients

Marinade (Mojo):

1 orange, juiced

2 limes, juiced

4 tablespoons olive oil

2 garlic cloves, roughly chopped

3 chipolte chiles, in adobo sauce

3 tablespoon roughly chopped fresh cilantro leaves

1 teaspoon ground cumin

1 teaspoon salt

2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces

Salt and pepper

2 red bell peppers, thinly sliced

1 large onion, thinly sliced

Lime juice, olive oil, optional

12 flour tortillas, warm

Guacamole, recipe follows

Good quality store bought salsa

Directions

In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat a ridged grill pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

Thinly slice the steak against the grain on a diagonal.

To serve:

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

May also be served with sour cream and shredded cheese.

Guacamole:

5 ripe Hass avocados

3 to 4 limes, juiced

1/2 small onion, chopped

1 small garlic clove, minced

1 serrano chile, chopped

1 big handful fresh cilantro leaves, roughly chopped

Kosher salt and freshly ground black pepper

Drizzle olive oil

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.

Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving.

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.

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.

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.

If you’re planning to fire up the grill this Memorial Day weekend, here are some helpful tips for pleasing a crowd:

What to buy

• Choose organic New York Strips for a festive barbecue. First, it’s easy to grill multiple New York Strips at once. Second, although they have a lot of flavor, they’re not overwhelmingly large or rich, so they’re surefire crowd pleasers.
• Organic top sirloin is budget-conscious alternative with plenty of crowd-pleasing flavor. Try grass-fed sirloin for less saturated fat and healthy omega 3′s. 
• For guests who don’t eat red meat, organic chicken breasts and organic chicken sausages taste great grilled. 
• If you’re cooking out for kids, give them a healthier version of the classic favorites: organic grass-fed hamburgers and organic grass-fed all-beef hotdogs. 

How to grill 

• Let steaks sit at room temperature for about 20 minutes before grilling.
• Clean the rack for the grill thoroughly.
• To prepare your charcoal grill, make a medium-hot charcoal fire. You can test it by holding your hand above it. When the coals are hot, enough you will have to move your hand away after 2-3 seconds. (To prepare a gas grill, use a medium-hot temperature, and allow grill to heat up until it passes the above test.)
• Set the rack for the grill 3-4 inches from the fire.
• Pat the steaks dry with paper towels.
• Turn the steaks only once during cooking, to give them time to brown nicely.
• For one-inch medium-rare thick steaks, cook for about 4 minutes per side. Adjust time for size of steak and desired doneness.
• The most foolproof way to test a steak for doneness is to use an instant read thermometer.
• For great marinades, sauces, and techniques, check out a popular grilling cookbook like the one below.