There are lots of great reasons to go organic. For many people, good health is at the top of the list. When you choose organic meat, it’s reassuring to know there are no added hormones or pesticides on your plate. And it feels good to know that the animals are raised in a healthy environment, where they range freely and have access sunshine, fresh air and organic vegetarian feed.
If you’re concerned about healthy cooking, here are some tips:
- Include whole grains and nutrient-rich organic fruits and vegetables in your meals.
- Learn about the health benefits of grass-fed beef.
- Experiment with new recipes featuring a variety of organic beef, pork and chicken — plus some interesting veggies, herbs and spices, nuts, grains, and other good-for-you ingredients.
Here’s a great, healthy recipe from Greensbury Market featuring delicious organic chicken sausage, fresh spinach, and pasta. Enjoy it in good health!
Organic Chicken Sausage with Ravioli, Spinach and Toasted Pine Nuts
- 4 sausages, cut into 1/4 inch rounds
- ¼ cup extra-virgin olive oil, divided
- 2 tablespoons pine nuts
- 2 cloves garlic, chopped
- 1 pound baby spinach
- 1 pound fresh raviolini, or ravioli
- Sea salt and freshly ground black pepper
- Shaved parmesan
- Red pepper flakes, optional
Bring a large pot of salted water to a boil.
In a large skillet, warm 1 tablespoon olive oil over medium-high heat. Add the sausage slices and sauté until nicely browned. Remove and set aside. Reduce heat to medium-low and add pine nuts. Cook until the nuts are golden brown, stirring often. Add garlic and cook until fragrant, about 30 seconds. Stir in the spinach and stir until wilted. Remove from heat.
Put the ravioli in the boiling water and cook until al dente. Drain and return it to the pot. Stir in the sausage mixture and season to taste with salt and pepper. Add the remaining 3 tablespoons olive oil and toss gently.
To serve, divide among 4 rimmed bowls and pass Parmesan and red pepper flakes for sprinkling.
Check out more healthy recipes from Greensbury Market.
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