White Mausu Peanut Rayu, one of our favourite Irish food products, makes an easy, flavour-packed dressing for this fresh and simple salad. Continue reading →

Rachel's French Dressing Ingredients Ingredients: 2 tablespoons of organic cider vinegar (or a mixture of vinegar and lemon juice) 4-6 tablespoons of organic cold-pressed extra virgin olive oil or organic rapeseed oil 1 teaspoon of honey (or maple syrup) 1 teaspoon of mustard (Dijon/whole grain) 1 clove of garlic, crushed salt and pepper Get a clean screw top jam...

Salads are a wonderful way of getting your ‘five a day’ and making sure you eat enough colourful vegetables in your daily diet. In terms of flavours, once you have got the basics right, salads are infinitely versatile. If you want to make a really good green salad, everything must be fresh and tasty - and preferably not from a...

Three spring green pestos It's coming back into spring greens season and I love them all! Although we get local veg throughout the year, it's always a breath of fresh air when we start getting the local spring greens back in abundance. The hedgerows are starting to sprout and wild garlic is on its way. If you aren't lucky enough...

Late Summer Salad of Local Courgettes, Puy Lentils and Toonsbridge Feta For the next month courgettes will be plentiful; in Organico we have a wonderful supplier locally called Kristin and her courgettes are sweet and delicious (call in on Fridays to try some!). In this salad we have paired them with Toonsbridge Feta, puy lentils, mint and basil; don’t forget...

Seaweed is so fashionable these days - it seems like everywhere you turn there is positive news coming out about new health benefits. I saw a BBC article just now which quoted seaweed as a key help in weight loss because it contains Alginate which helps the body to digest fat. The seaweed used in the study was Kelp which...

This salad is a looks beautiful on your plate and is totally delicious – it’s a huge hit in Organico Café. My favourite part of it is the Green Goddess Dressing, the name comes from a mayonnaise and sour cream laden dressing originally made in the 1920 in San Francisco, this is a very different version using avocados, much lighter...

For 4 as a light main course. 1 large cup Quinoa 1.5 cups water I handful each pumpkin and sunflower seeds and a little soya sauce Dressing: a simple vinaigrette made from cider vinegar, olive oil, honey, lemon juice, zest, minced garlic, salt, pepper. 3-4 cups of a selection of the following: Chopped cherry tomatoes, diced cucumber, peppers, fennel, radishes...

This salad is one of the most popular in Organico Cafe. If you are making lunch for friends or bringing a dish to a party this is always a winner! Or make a filling evening meal by adding grilled tofu or a chicken breast. The dressing 1 tbsp olive oil 1 tbsp toasted sesame oil 1 clove garlic, grated 1...

This is a light, tasty salad that I make variations of all throughout the year, substituting different seasonal vegetables for the broccoli and green beans. It is a great salad to bring to a barbecue, to serve as a starter or to serve along side your main meal with some slight variations. For example, if you increase the amount of mint and leave out the cheese you could serve it with spring lamb, or just leave out the cheese and it is delicious with some baked monkfish or fresh mackerel. Topped with marinated lightly fried tofu it makes a dairy-free, vegetarian and yet high protein meal. Continue reading →