Mawasim Organic
AED 0.00

Recipes

Penne Pasta with Broccoli, Tomatoes, and Olives

Ingredients

  • 1 pack of organic penne or spiral pasta
  • 4 cups organic broccoli
  • 2 tablespoons organic olive oil
  • 1 small red organic onion, chopped
  • 4 large organic garlic cloves, minced
  • 3 medium organic tomatoes, diced
  • 1/2 cup coarsely chopped organic kalamata olives
  • 1 teaspoon dried organic oregano, crumbled
  • 1/2 teaspoon dried crushed organic red chili pepper
  • 3/4 cup freshly grated organic parmesan cheese

Directions

Boil large pot of water.  Add pasta and cook until it’s semi-tender about 10 minutes. Steam broccoli florets until crisp/tender for about 5 minutes.  Rinse under cold water, then drain and set aside. Heat oil in skillet over medium high heat.  Add onions and sauté for 3 minutes.  Stir in garlic and sauté 1 minute.  Add tomatoes, olives, oregano, red pepper, and cook for 5 minutes. Drain the pasta, then add it along with broccoli to the tomato mixture inside the pot.  Toss gently to coat pasta and cook for around 3 minutes. Season with salt and chili pepper.  Transfer to a large bowl and sprinkle with cheese.


Broccoli Salad

For the Salad

  • 1 bunch chopped organic broccoli
  • 1 red chopped organic onion
  • 1 cup organic sunflower seeds
  • 1 cup organic raisins dried
  • 1 piece of sliced organic chicken breast

For the Dressing

  • 1/2 cup of organic mayonnaise
  • 1/2 cup of nonfat organic yogurt
  • 1/2 cup of organic sugar (or another sweetener)
  • 2 tbsp organic vinegar
  • Organic salt

Directions

Mix salad ingredients in bowl and set aside. Blend dressing ingredients and drizzle on salad.


Salad with Cherries, Mango, Avocado, and Almonds

Servings: 8

Ingredients

  • 8 cups mixed organic salad greens, divided
  • 1 ripe organic mango, peeled and chopped
  • 1 small, ripe organic avocado, chopped
  • ½ cup pitted, sliced organic cherries
  • ¼ cup of sliced organic almonds
  • Organic raspberry vinaigrette bottled dressing

Directions

Place salad on eight serving plates.  Top with mango, avocado, sliced cherries and almonds.  Drizzle with raspberry vinaigrette.


Organic Mache with Pomegranate Vinaigrette

For the Salad

  • 1 (5 oz.) jar or package organic Mâche (Corn Lettuce)
  • 1/4 cup toasted organic pumpkin seeds
  • 5 organic figs, cut in quarters
  • 2 oz. (1/4 cup) organic capra goat cheese

For the Vinaigrette

  • 1 cup organic pomegranate juice
  • 1 tablespoon red organic onion, minced
  • 2 tablespoons white organic grape vinegar
  • 2 tablespoons fresh organic lemon juice
  • 1 tablespoon fresh organic thyme, chopped
  • 1 teaspoon organic sugar
  • 1/3 cup extra virgin organic olive oil
  • 2/3 cup organic walnut oil

Directions 

Pour pomegranate juice in small pan and reduce to ¼ cup over medium high heat. Combine juice and remaining vinaigrette ingredients in small glass jar and shake until they are well-combined. Place 5 cuts of figs in a circle on four salad plates. Toss the greens in a large bowl with 2 ounces of the vinaigrette. Add chunks of the goat cheese on top of salad and garnish with pumpkin seeds.


Spinach Frittata
Preparation Time: 20-25 minutes
Cooking Time: 30 minutes
Difficulty: Moderate
Servings: 6

Ingredients

  • 2 tbsp organic butter
  • 1/3 cup chopped organic onion 
  • 1 cup cubed crusty bread (cut cubes about 1/2-inch) 
  • 2 cups loosely packed fresh spinach leaves 
  • Salt and freshly ground black pepper 
  • 1/2 cup organic shredded cheddar cheese 
  • 3 organic eggs 
  • 1/2 cup organic whole or reduced fat milk

Directions

Preheat oven to 350°F. Grease 8-inch pan. Melt butter in skillet over medium heat. Add onion, bread and sauté for around 6 minutes until the onion is soft and starting to brown. Add spinach and sauté for two to three more minutes until wilted. Transfer spinach into greased pan and spread evenly. Sprinkle with salt, pepper and cheese. Whisk eggs and milk in a small bowl and then pour over the frittata. Bake for 30 minutes until puffed and delicately colored. Cool for at least 15 minutes before slicing and serve warm or at room temperature. Serve with green salad or soup.

Fajita Omelet
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Difficulty: Easy 
Servings: 6

Ingredients

  • 1/2 cup sliced organic green capsicum
  • 1/4 cup sliced organic onion
  • 6 large organic Eggs 
  • 1 cup organic milk
  • 1 package organic Fajita Mix
  • 1/2 cup organic shredded cheddar cheese

Directions

Preheat skillet over medium heat. Add peppers and onion and sauté until tender. Whisk eggs, milk and Fajita Seasoning Mix in medium mixing bowl. Add capsicum and onion, then cook until done. Sprinkle with cheese.

Peanut Butter Bran Muffins
Preparation Time: 5-10 minutes
Cooking Time: 15-20 minutes
Difficulty: Easy 
Servings: 12 muffins

Ingredients

  • 2 ½ cups organic bran flakes
  • 1 ¼ cups organic milk
  • 1 cup all-purpose organic flour
  • ½ cup organic brown sugar
  • 1 tablespoon organic baking powder
  • ½ teaspoon organic salt
  • 1 organic egg
  • 1/3 cup oil or 1/3 cup of organic apple sauce
  • ½ cup organic peanut butter
  • ½ cup organic chopped peanuts

Directions

Mix bran flakes and milk in a bowl and let stand for 5 minutes. Combine flour, sugar, baking powder and salt in a large bowl. Blend in egg, oil, apple sauce, peanut butter and bran mixture. Mix until soft. Fold in chopped peanuts and place in greased muffin tins. Bake at 400°F for about 20 minutes. Cool them from 10-15 minutes.

Showing 10 to 16 of 16 (2 Pages)