Yield 4

Ingredients:

• ½ TBS olive oil
• ½ cup shallots, chopped
• 4 TBS fresh ginger, minced
• 1 ½ lb carrots, large dice
• 1 Qt chicken stock
• Salt and Pepper t.t.
• 4 TBS heavy cream
• Fresh chives, chopped

1. In a large pot, heat olive oil over medium heat.
2. Add shallots and ginger, cook until shallots are translucent.
3. Add chicken stock and diced carrots. Bring to boil, reduce to a simmer until carrots are soft.
4. Place the mixture in a blender and puree until smooth.
5. Season with salt and pepper, and garnish with cream and fresh chives.

*Leave off cream for the milk allergy.

Free of the following allergens:

• Wheat
• Milk
• Egg
• Soy
• Peanuts
• Tree Nuts
• Fish
• Shellfish

Excellent for people with diabetes and/or hypertension.

Kuck’s Turkey Farm, a St. Marys, Ohio establishment, is recalling approximately 2,325 pounds of fully cooked skinless turkey breast products. The products contain wheat and soy, which are not declared on the label, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced on October 20, 2011. Wheat and soy are known allergens.

Click here to Read More

On October 25, 2011 Supreme Meat Purveyors, a San Antonio, Texas establishment, began recalling approximately 22,100 pounds of Carne Guisada. The products contain soy, a known allergen, which is not declared on the label. Products were distributed to restaurants in Louisiana and Texas.

Click here for more details

A popular myth purports that organic farming is inadequate to feed the growing populations of the world, and that cultivating so-called high yield conventional and genetically-modified (GM) crops is a necessary solution. But data compiled by the Rodale Institute’s Farming Systems Trial (FST) shows that quite the opposite is true — in every single category, organic farming systems proved to be far more viable and sustainable than any conventional or GM system.

Click here to Learn More

Ingredients:

• 1 Whole chicken cut-up
• 1 tsp ground mustard
• 1 tsp sage
• Dash nutmeg

1. Preheat oven 375° F
2. Place chicken in pan skin side down.
3. Season and brush with BBQ Sauce, leaving some in reserve.

For the BBQ Sauce

Ingredients:

• ½ cup boiling water
• Tomato paste 6oz
• ½ cup  ketchup
• ¼ c Molasses
• ¼ cup apple cider vinegar
• 1 tsp paprika
• 1 tsp mustard

1. Pour ketchup, hot water and vinegar into a medium saucepan, stir and bring to a boil.
2. Allow to boil, add the remaining ingredients reduce heat to simmer about 30 minutes.
3. Allow to cool before serving.

Sweet Corn

Ingredients:

• 1 lb corn
• 4 oz. butter melted
• 2 TBS sugar

1. Boil corn until tender
2. In saucepan melt butter, add corn and sugar.
3. Simmer 5 minutes. Serve with BBQ Chicken.

Free of the following allergens:

• Wheat
• Egg
• Soy
• Peanuts
• Tree Nuts
• Fish
• Shellfish

Excellent for people with diabetes. Use low sodium ketchup and tomato paste if you have hypertension.

Colorado Firm Recalls Frozen Chicken and Steak Fajita Products
Read more at: http://www.fsis.usda.gov/News_&_Events/Recall_082_2011_Release/index.asp

Oklahoma Firm Recalls Center Cut Steaks – Misbranding & Allergen
Read more at: http://www.fsis.usda.gov/News_&_Events/Recall_081_2011_Release/index.asp

California Firm Recalls Ground Beef  - Possible E.Coli Contamination
Read more at: http://www.fsis.usda.gov/News_&_Events/Recall_080_2011_Release/index.asp

Ingredients:

• 32 oz.  Water
• 8 oz. fresh broccoli
• 2 TBS. olive oil
• ¼ cup red pepper
• 1 clove garlic minced
• Pepper t.t.

1. Boil water and blanch broccoli
2. 2. Sauté red pepper and garlic in olive oil.
3. Add broccoli to pan, stir to combine.

Free of the following allergens:

• Wheat
• Milk
• Egg
• Soy
• Peanuts
• Tree Nuts
• Fish
• Shellfish

Excellent for people with diabetes and/or hypertension.

By Dan Bacher

Food and Water Watch, a national consumer advocacy group, on October 3 revealed that a corporation that has launched a for-profit venture to raise genetically engineered (GE) salmon has received $1.95 million in federal research grants at taxpayer expense.

The revelation followed on the heels of an article in Grist that exposed how AquaBounty Technology recently received $494,000 to study technologies that would render the genetically engineered salmon sterile. “This would reduce the likelihood they could reproduce with wild salmon, should any escape into the wild — a scenario that has many environmentalists concerned,” according to the piece by Clare Leschin-Hoar on September 29.

Read more at http://www.californiaprogressreport.com/site/node/9438

Ingredients:
• 2 5-ounce pieces salmon with skin
• 2 tsp extra-virgin olive oil
• 1 tsp lemon and pepper
• 1 TBS chopped chives
• 1 TBS fresh tarragon leaves

1. Preheat oven to 425 F.
2. Rub salmon with 2 tsp olive oil. Add lemon and pepper.
3. Place salmon skin side down in baking pan, place in smoker for 5 minutes.
4. Bake in oven approximately 7-10 minutes, or until fish flakes easily with fork.
5. Remove skin and discard. Sprinkle salmon with herbs and shredded coconut.

Free of the following allergens:

• Wheat
• Milk
• Egg
• Soy
• Peanuts
• Tree Nuts
• Shellfish

Excellent for people with diabetes and/or hypertension.

October 1, 2011

Greencore USA, Inc., a Cincinnati, Ohio, establishment, is recalling approximately 57 pounds of salad products containing meat and poultry, because the grape tomatoes used in these products may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The products subject to recall include:

5.6 oz. plastic bowl containers of “Thornton’s Quick Café’s Chef Salad” with an “Enjoy By” date of “09/30/11″, “10/02/2011″ or “10/03/2011.”

Each package bears a label with the establishment number “P38518″ inside the USDA mark of inspection and the enjoy-by date as noted above. The products subject to recall were produced on Sept. 26 and Sept. 28, 2011, and were distributed to retail stores in Ill., Ind., Ky., Ohio and Tenn. When available, trhe retail distribution list(s) will be posted on FSIS’ website.

The problem was discovered when Greencore USA, Inc. was notified by its grape tomato supplier, Pearson Foods, that a specific lot of grape tomatoes was being recalled due to potential Salmonella contamination. The Food and Drug Administration (FDA) announced the recall of grape tomatoes on Sept. 28, 2011. FSIS and the company are not aware of any illnesses in association with the recalled salad products.

To read more, visit: http://www.fsis.usda.gov/News_&_Events/Recall_079_2011_Release/index.asp