Organic Girl Recipes

og logo good clean greensI get a chance to create recipes and test new products for Organic Girl every month!

Organic Girl Super Greens

SuperGreen Eggplant Parmesan


Organic Girl SuperGreens
3 small or 2 medium eggplants (I used the Sicilian variety)
15 oz container of Part-Skim Ricotta cheese
1 Egg
Garlic & Basil minced – I used Gourmet Garden fresh herbs that come in a tube. 1 healthy squeeze of each
Salt and Pepper
Grated Parmesan Cheese
Shredded Mozzarella
Tomato Sauce – preferably homemade
Sliced Fresh Mozzarella or Provolone


1. How you handle the eggplant will determine the outcome of the dish. Without going over all the things you shouldn’t do (everyone has their own method) I will just share mine. For eggplants that are small like those pictured above I chose to cut lengthwise. In order to get uniform (or close to) thin slices I used a mandolin.  You can of course freehand slice but I always end up with some that are to thick, so I like the mandolin.


2. Lay the sliced eggplant on paper towels or clean dish towels and lightly salt them. Let them sit for at least 15-20 minutes. You will see beads of water, flip them and then pat them dry. The excess moisture has been released so your parmesan won’t be all watery. For this dish that is all I did to prepare them because the slices were so thin I didn’t think it needed additional cooking time.  For thicker slices if you aren’t going to bread and fry them, I like to bake or grill them for about 10 minutes to get them slightly pre-cooked.


3.  It’s filling time. In a large bowl empty the entire container of part-skim ricotta cheese.


4. I then add, 1 egg, salt and pepper, a handful of shredded mozzarella, about a 1/4 cup of grated parmesan and a healthy squeeze of Gourmet Garden Fresh Herbs  Chunky Garlic and Basil. (Of course fresh basil and garlic minced is always the way to go but I didn’t have any in the house and these herbs in a tube are an incredible alternative in a pinch!)
Mix thoroughly.


5. It’s assembly time. Take your baking dish and spread a thin coat of your tomato sauce on the bottom. (My recipe here)


6. Layer eggplant, ricotta, SuperGreens, Shredded Mozzarella, another of eggplant, sauce and top with cheese slices of choice.






7.  Put in a 375° oven. I had 2 layers of eggplant so I only cooked it for about 40 minutes until it was bubbling and the cheese on top started browning.  A 3rd layer would have probably added another 10 minutes of cooking time.


It’s not the most photogenic of dishes, but it is mighty tasty!

Tip: Let it sit for up to 10 minutes before cutting into it and it will have an easier time keeping its shape instead of all falling apart. 

oglogoSuper Greens

Super Green Hotpockets


Organic Girl SuperGreens
Pre-Cooked White Maize
Water and Salt
Queso Blanco
Mozzarella (or yummy cheese of your choice)


Steps for preparation: 

1. The basic recipe for making the Arepa dough is on the package and requires nothing more than water, oil and a little salt to taste.  This time I added about a cup of crumbled Queso into the dough mixture.


Shredded / Crumbled Queso


2. Work the dough until it becomes smooth and pliable.  Tip: when adding cheese it needs slightly less water, so I added half of the required water first and worked the dough with my hands, adding a little bit of water at a time until I got the right consistency.



3. Split the dough into equal parts and form small balls.  The size depends on how large you want to make them. I made them slightly smaller so I could get 5 instead of 4.  Then one at a time place each ball of dough between 2 pieces of parchment or wax paper and flatten into rounds.  I find using a pot helps.


Make sure they are similar in size.



4. Put cheese and chopped SuperGreens on the center of one, leaving a little space all around the edge. Fill with as much or little as you like. (I would add more cheese then this next time, perhaps using sliced cheese instead)



5. Top with another round, go around sealing and smoothing out the edges and if it is to “puffy” flatten slightly with the palm of your hand.  Make sure there are no breaks and it is sealed all over.



6. Fry them in a little bit of oil until a hard crust forms on each side and a nice browning starts to happen. This takes 3 – 5 minutes per side.  Then you aren’t quite finished. Place them all on a baking sheet and put in a 375° oven for 10 – 15 minutes so they finish baking and the insides have a chance to melt.



There you go!  Serve with whatever you like (pictured with sliced avocado and horseradish humus)



oglogo100% Baby Kale

Young, Tender, Not Bitter

Baked Egg Kale Salad


Organic Girl 100% Baby Kale
Arepas (recipe below)

Steps for preparation:

1. Preheat oven to 350°.  Get a muffin tin and spray with non-stick or lightly grease. Put Prosciutto in the cups making a little “bowl”. Put in oven until Prosciutto looks “half-cooked:.  Not totally crispy.


2.  When the prosciutto baskets look like they have started cooking, remove and break egg directly into your “prosciutto bowl” and return to oven. Cooking time is you to you and your egg “doneness” preference.  I like mine with the whites cooked but the yellow still runny.  It was about 6 minutes.



3.  While the eggs are cooking, toast the Arepas with a little bit of shredded mozzarella cheese on them. Then top with fresh Organic Girl 100% Baby Kale.



Place prosciutto egg cups on top of greens and enjoy! Simple and delicious anytime meal!

oglogo100% Baby Kale

Eggs California


Organic Girl 100% Baby Kale
Shredded Hash Brown Potatoes
Sweet Onion
Mini Sweet Peppers
Gluten Free Flour
Salt and Pepper


Steps for preparation: (I ended up with 5 Hash brown cakes)

1. Mini Sweet Peppers.  You can roast them in grill pan, you want to get the outsides charred.  Then when they cool, you peel, de-stem and de-seed them, slice and serve.




2. Bacon. I like to “bake” my Bacon.  It’s a foolproof method for evenly cooked and attractive bacon slices. Line a baking sheet with aluminum foil, and then wax paper.  Lay out the bacon and put in a COLD oven.  Then turn the heat on to 300°.  It takes about 20 + minutes, and you want to turn the bacon at least once.  And the end Perfect Bacon and NO MESS!  I then drain on a paper towel and return to the oven (after removing the wax and foil) and set the oven to warm.  (This is where I kept the hash brown cakes after they were cooked until ready to serve)



3. Kale Hash brown Cakes.  Take your shredded potatoes and roll them up in a paper towel to get rid of the moisture.  Take a sweet onion and grate it into a bowl.


4. Chop a good amount of 100% Baby Kale into small pieces.


5.  Add Kale to onions. Then add entire package of shredded potatoes, 2 eggs, 6 tablespoons of Gluten Free Flour, S & P.  Mix thoroughly.


6. Use a cookie cutter (large round one)  to shape the cakes.  I lined a baking sheet with wax paper, and filled the mold with the mixture, packing it so it is firm. Repeat until all mixture is gone.



7. Heat oil in a skillet and cook the cakes until brown and crispy on both sides. When done transfer to the still warm baking sheet that is in the oven until ready to serve.



8.  Hollandaise sauce. Here’s the thing, my hollandaise was not 5 star, so best to look up a recipe on line.  You do use Egg Yolks, Lemon Juice, melted butter, salt, a double boiler (which I don’t have so I used a metal mixing bowl set over a pot with a few inches of simmering water) and whisk until you can’t feel your arm anymore.  Ha!



9. Poached Eggs. Ok.  I totally cheated and used my Calphalon Egg Poaching pan with inserts. I have to work on poaching eggs the traditional way, but with 2 screaming kids, I took the simple route.

10.  Place hash brown cake on plate, top with bacon, 2 poached egg and top with Hollandaise.  100% Baby Kale on the side, toped with roasted mini sweet peppers, and there you go!  Eggs California!


oglogo100% Baby Kale

Parmesan Kale Crisps


Grated Parmesan (high quality if pre-grated or a block of it)
Organic Girl 100% Baby Kale
Coarse Ground Black Pepper


Steps for preparation:

1. Preheat oven to 350° and prepare a baking sheet. I like to use my SILPAT Silicone baking mat.


2. If you are using Pre-grated cheese make sure it looks like this:


If you are grating yourself use the largest holes on your grater.  You don’t want the parmesan finely grated. Put in mixing bowl and add Coarsely ground Black Pepper to taste. A little for mild, more for slightly spicy.

3. Grab a handful of the 100% Baby Kale and finely chop into small pieces/strips.



Add to cheese and mix thoroughly.



4. Drop about a tablespoon or more sized mound on the baking sheet.  Leave room between them to spread them out flat.  I find it is better to work in small batches, 6 at a time or so. When you spread it make sure they are flat, like a pancake etc.  To thick and it won’t cook evenly.




5.  Put in the oven. This can be the tricky part depending on your oven.  I found that with my oven between 7 and 8 minutes cooked them so they would crisp up as they cooled, without overcooking them. If the Parmesan starts to brown they have cooked to long and will taste bitter.

6. When they are done, remove from oven and let cool a few moments on the baking sheet, and then transfer with a metal spatula to paper towels to drain/ dry and crisp up as they cool.  They can be VERY greasy, it is baked cheese after all, so you really want them sitting on a paper towel to absorb the excess grease.



That’s it!  When they are cooled they will be crisped up and ready for snacking.  You may need to play around with the amount of pepper for your taste, but serve up and enjoy. These really taste best served the first day.  I found storing them they are not quite crispy the next day. (although I live in a VERY humid/sea air area)  Great for a cocktail party! Good snack for the kids but again I will warn, SALTY!  Enjoy!



oglogo100% Baby Kale

Grilled Cheese ‘N’ Kale


Organic Girl 100% Baby Kale
Mozzarella Cheese
Masarepa (Pre-Cooked Corn Flour)
Oil (vegetable or coconut or butter)


Steps for preparation:

1. Making the dough. The instructions are on the package: 2 cups of the flour in a mixing bowl, 1 tsp of Salt and slowly add 2 cups of (warm) water. Knead with your hands until you get a ball of dough.


2.  Break off pieces of the dough and make smaller balls.  I made them very small so that they would be thin “pancake” sized.


3.  Make into pancakes.  The dough will stick to most things, but plastic wrap works best. Put a ball of dough between two pieces of plastic wrap and then use and object to flatten into uniform size discs. I used a small pot. After, smooth out the cracked edges and place on a baking sheet to await cooking.



4. Heat your cooking oil of choice in a skillet. Cook each one for a few moments on each side until they form a bit of a crust but aren’t to overcooked, as you will be grilling them again.


5. Place cooked corn cakes on a baking sheet or some other surface. Make sandwiches of Mozzarella cheese and Baby Kale. Return to skillet. Grill until both sides are golden yellow and the cheese is bubbly and melting.





Serve Warm.  Great Gluten Free alternative to grilled cheese!  Enjoy!





Five Happiness Tasty Salad Mix 

A DELICIOUS Salad Blend with Chinese Baby Bok Choy leaves and other sweet baby greens.

Organic Girl 5 Happiness Salad: baby bok choy leaves, baby red chard, tango, mizuna, baby arugula, baby spinach, baby green chard, baby green romaine, baby green oakleaf lettuce. Ingredients may vary by season



Organic Girl Five Happiness Tasty Salad Mix
Shredded Chicken
Rice Wrappers
Plum Sauce (for dipping)

Steps for preparation:

1.  Shredded Chicken.  I don’t have a slow cooker, so I took a plain chicken breast and placed it in a pot of salted water, just enough to cover the chicken breast.  I put the heat on medium low and let it cook for about 45 minutes.  The chicken is done when you can easily shred with two forks.

2. While the chicken is slow cooking, prepare the Avocado, Mango and Cucumber.  You will want to Julienne the cucumber and cut up the mango and avocado into similar long thin strips.

3. When all the ingredients are ready, get out the Organic Girl Five Happiness Mix and rice paper wrappers to set up for preparation.



4.  Dip the Rice Wrappers in a bowl of warm water until the entire sheet has gotten wet, and then lay on a clean surface (I used a treated glass cutting board). Wait at least a minute until the water has absorbed and the wrapper becomes pliable.

5. Place the ingredients on the wrapper by stacking them.  Place them close to you about 2 inches in from the edge.


6. Roll the rice wrapper up, closing the sides, like you are rolling a burrito but much tighter.  This part is more difficult than it looks as the wrapper is very sticky and gummy and can tear easily.  Don’t worry if they don’t look perfect.  Mine didn’t which is why I don’t have photos of this part. :-)  Just try to get it as tight as you can and they will still taste delicious.

7. Cut each roll into about 6 – 8 bite sized pieces.  Serve on  bed of Organic Girl Five Happiness Greens with a side of plum sauce for dipping and enjoy!





Five Happiness Tasty Salad Mix 

A DELICIOUS Salad Blend with Chinese Baby Bok Choy leaves and other sweet baby greens.



2 cups of Organic Girl Five Happiness Tasty Salad – chopped into small pieces
3 – 4 stalks of Green Onion – diced
2 eggs – organic preferably
2 Tbsp of Mirin
4 Tbsp of Gluten Free Soy Sauce – I use Bragg Liquid Aminos
6 Tbsp of Gluten Free Flour
Vegetable oil – for frying

Steps for preparation:

1. Chop the Baby Bok mix and dice the green onions to small pieces.


2.  Whisk the eggs in a large mixing bowl.  Whisk in Mirin, GF Soy Sauce and the  GF Flour.  Finally mix in the chopped greens and stir until well combined.


3.  Heat some vegetable oil in a large skillet.  When hot, use a small ladle to spoon in portions of the batter.  Spread batter out to make a pancake.  Cook each side for a minute or two or until well browned.


4. Serve warm alone or with a dipping sauce.  Enjoy!

Note: my friends and family who tried them suggested a cool cucumber sauce would pair wonderfully with these.

Nom Nom,


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