DROP THE BEET – Walnut Beet salad


Does this scenario sound familiar?

You:“I don’t feel good..”

Anyone who will listen:“Well you must have that thing that’s going around!!”


Do you want to minimize the risk of this conversation happening?

Do you want to skate through the sickness season that consumes society from October 31st-April 1st EVERY

We all know what we can do to prepare our bodies for the sickies that plague our homes, schools and work spaces.

Take your vitamins. Stock up on Emergen-C. Wash your (damn) hands.

FACT: Vitamins can help fight off colds and sniffles.

Build up your immunity now before sh*t hits the fan this winter with the helpful vitamins found in delicious, palate pleasing produce.

This is an excellent dish to familiarize yourself with to maybe break out on

Thanksgiving to spice up the usual carb heavy side dishes!

Pilgrims loved beets… I think.

Yes! Turns out when they weren’t too busy wearing buckled shoes and hats (why did that look EVER go out of style)

 they were munching on this underrated root vegetable.

The two main ingredients in this dish are goodies you can find in your

Casco Bay Organics delivery!  You can feel good knowing your produce is local, organic, and full of

nutrients to keep you feeling your best all winter long.

BEETS— here to fight off inflammation and help detoxify your blood…send that cold


MIZUNA GREENS—full of vitamin C, your not-so-secret weapon commonly used at the

first sign of a runny nose.

Dinner guests will swoon over the bright ruby color which will be all over your hands

after handling them(Not unlike, say, a crime scene)

They’ll say, “Ooooh! What’s that?!”

You’ll say matter of factly, “Oh this immune boosting salad? Yeah, just something I’ve been using to stay healthy this season!”

BONUS—-beets may boost your libido! ←I would say that’s a pretty solid plus side to trying this dish!

Walnut Beet Salad with Mizuna Greens

8 oz organic beets washed, peeled and chopped

1⁄4 cup grapeseed oil, divided

himalayan pink salt

1 onion, chopped

1 garlic clove, minced

1 small fennel bulb, sliced

2 Tablespoons grated ginger root

2 Tablespoons dijon mustard

2 Tablespoons apple cider vinegar

1 Tablespoon organic honey or maple syrup

juice of 1⁄2 lemon

1 bunch organic mizuna greens

1⁄4 cup walnuts, toasted and chopped

Preheat oven to 400 degrees and bake beets drizzled with 2 Tablespoons grapeseed oil for 50-55 minutes.

In a skillet, heat remaining 2 tablespoons oil with onion, garlic and fennel until

softened, about 5 minutes over MED-LOW heat. Remove from heat and toss with beets when finished.

Combine ginger, mustard, sweetener, lemon juice and salt and pepper in a bowl.

Massage dressing into mizuna greens with hands until leaves are coated and slightly

wilted. Toss beet onion mixture together with dressed greens and garnish with toasted walnuts!

Beet Salad

Sam is a Holistic Health Coach with a passion for feeding the masses with nourishing, delicious meals using REAL FOOD. She enjoys spending time in her laboratory/kitchen and delighting people with her inventive fare and witty commentary. She believes in inspiring others to find their own personal path to health and wellness. You can find her on instagram @NourishingNomsWithSam   

Go Shawty, It’s Your Verde! -By Samantha Rispoli

Go Shawty, It’s Your Verde


(Never have I ever had a mullet)

Never have I ever eaten a tomatillo until I received some from Casco Bay Organics.

….Okay your turn

I love that they send me things I wouldn’t normally buy in the grocery store because it forces me out of my habitual eating routine and allows me to experiment with new tastes! I feel like the macguyver of modern produce.  Although, he has much cooler hair.

Do you ever go out of your way to try new foods?  Or are you super comfortable right where you are with your bowl of buttered noodles PLAIN?  Feed your appetite for adventure and you may just come away with new favorite foods and flavors.

I have likes and dislikes just like everybody else.

Likes: tropical fruit smoothies, ice cream, pumpkin flavored anything.

Dislikes: seafood, pickles, olives, mayonnaise.

I liked pumpkin spice

 I distinctly remember turning away a pickle at a birthday party when I was all of 7 years old. I can remember saying “No thanks, I don’t LIKE pickles!” and the mother of the birthday girl said “Keep trying them, your taste can always change!”


Everything I’ve ever known to be true in the world has been a LIE.

Well…not really. But since then, I have made it a point to always try the foods I dislike. I was so fascinated with this idea that one day I might ENJOY eating that which makes me cringe.

 And you know what? My taste has TOTALLY changed. I’ve learned I like certain spicy seafood dishes. I actually enjoy pickle flavor, just not the actual pickle. You never know, someone could prepare a dish completely different than you ever imagined and you could fall in love with your least favorite food!

Some things turn my stomach and so I physically can not consume them. Avocados were very hard for me to eat because of this reaction and I thought it was a life sentence! I knew the crazy benefits of avocados and I just kept thinking “I gotta make this work!”

I began by hiding avocados in sweet smoothies and puddings. I would mask the weird flavor with chocolate and over time, I began to enjoy consuming avocados. Fast forward a year and now I can enjoy avocados on their own with a little salt!

I encourage everyone to try this simple idea out in their own eating endeavors. This is a wonderful way to discover new tastes, get to know your body, see how it changes and its a wonderful example for children who are picky eaters. It was a lesson I learned when I was very young and I stand by it today, 20 years later.

This week, I made a refreshing salsa verde with the avocados, tomatillos and jalapeno peppers I received from Casco Bay Organics! This recipe is too easy NOT to try! Just toss the ingredients in a food processor and voila!

                                                                                   SUPER EASY Salsa Verde

                                                                             1 organic avocado

                                                                                         7-10 organic tomatillos husked and rinsed

Avacado3 TBS fresh cilantro

½ red onion

2 jalepenos

2 garlic cloves

salt and pepper to taste

Blend all ingredients together in a food processor until smooth. Enjoy with some chippies, fresh organic veggies,  or spoon on top of salad or grilled chicken! YUM YUM YUM.

 avacado2Salsa Verde