Every year, we create recipes featuring all-organic ingredients to help you celebrate Organic Week at home. These recipes are great for breakfast, lunch, dinner or even snacks! Be sure to give them a try. To jump to a recipe, click on one of the links below:

  1. Miso Tofu Bites
  2. Sweet Potato Kale Sheet Pan Dinner
  3. Jicama and Carrot Julienne Salad


Miso Tofu Bites

These are the perfect little bite size appetizer to share with friends and family while you are finishing up dinner preparations. You can easily double the recipe to make enough for a crowd.

Preparation time: 15 minutes
Cook time: 15 minutes
Serves/Yield: about 36 bites


2 tbsp (30 mL) sesame seeds
Half a 350 g pkg extra firm tofu, drained
1 tbsp (15 mL) sesame oil
2 tbsp (30 mL) sodium reduced tamari
1 tsp (5 mL) white miso paste


In a small dry skillet, toast sesame seeds, shaking pan over medium heat for about 3 minutes or until light golden. Remove to shallow bowl and let cool.

Cut tofu into about 36 1-inch (2.5-cm) cubes and pat dry.

In a nonstick skillet, heat sesame oil over medium high heat and add cubed tofu. Cook tofu, shaking pan often for about 8 minutes or until golden brown.

In a small bowl, whisk together tamari and miso paste. Add to skillet and toss until tofu is coated and well glazed. Remove from heat.

Pierce each cube with a toothpick and roll bottom or sides into sesame seeds. Place on serving platter or board to enjoy!

Tip: Alternately, you can toss the cubes with the sesame seeds in the pan, then serve them up with toothpicks on the side.

Tip: These little bites would be a perfect addition as a salad topper or croutons.

Nutrition Information (per serving - 3 bites):

  • 35 calories
  • 3 g protein
  • 3 g fat
  • 1 g carbohydrate
  • 0 g fibre
  • 0 g sugars
  • 134 mg sodium

Sweet Potato Kale Sheet Pan Dinner

This contrast of textures is a party in your mouth and offers up the warm colours of fall but easily enjoyed year round. The lemony kale is a perfect marriage with the turmeric scented sweet potato. Easily change up the beans to what you have available in your kitchen.

Preparation Time: 15 minutes
Cook Time: 25 minutes
Serves/Yield: 2


1 large sweet potato (about 1 lb/454 g), scrubbed
1 lemon
1/2 tsp (2 mL) ground turmeric
3 cups (500 mL) kale leaves, stems removed
1 cup (250 mL) cooked black beans
(Plus oil, salt, and pepper to season)


Preheat oven to 425F (220C). Line a baking sheet with parchment paper; set aside.

Cut sweet potatoes into 1-inch (2.5-cm) chunks and place in a large bowl.

Using a rasp, remove 1/2 tsp (2 mL) of zest from lemon and add to sweet potatoes along with turmeric. Cut lemon in half and squeeze out enough juice for 1 tbsp (15 mL); set aside.

Drizzle sweet potatoes with 1 tbsp (15 mL) oil, 1/4 tsp (1 mL) each salt and pepper. Spread onto prepared baking sheet and roast in preheated oven for 15 minutes. Remove from oven.

Massage kale with lemon juice and pinch each salt and pepper. Add kale leaves to sweet potato on baking sheet and return to oven for 8 minutes or until sweet potatoes are golden and tender and kale is crisp. Stir in beans.

Divide among 2 large shallow bowls to serve.

Nutrition Information (per serving - 1/2 recipe):

  • 410 calories
  • 14 g protein
  • 9 g fat
  • 71 g carbohydrate
  • 15 g fibre
  • 13 g sugars
  • 480 mg sodium

Jicama and Carrot Julienne Salad

Look for jicama year round and choose a smaller sized one for added sweetness and crunch. This salad is perfect to add to family meals or potlucks when a new fresh salad idea is requested. Simple and crunchy this refreshing salad goes with any meal.

Preparation Time: 20 minutes
Cook Time: n/a
Serves/Yield: 4 to 6


1 small jicama (about 1 lb/454 g) or Half of a larger jicama
2 carrots, peeled
5 pitted medjool dates, thinly sliced
1/3 cup (75 mL) chopped fresh cilantro
3 tbsp (45 mL) seasoned rice vinegar
(Plus oil, salt, and pepper to season)


Cut jicama in half and using a chef’s knife cut off peel. Cut into thin slices and cut into matchstick size pieces. Alternatively, use a mandolin or food processor to julienne jicama pieces. Place in a large bowl.

Thinly slice carrots and cut into matchstick size pieces or use a mandolin or food processor to julienne; add to jicama.

Add dates and cilantro to jicama bowl. Drizzle with vinegar and toss to coat. Add 1 tbsp (15 mL) oil, 1/4 tsp (1 mL) each salt and pepper; toss again to combine.

Tip: This salad can be made up to 2 days before and refrigerated. Enjoy it at room temperature or cold. As the salad sits, further flavour develops and the crunch of the jicama diminishes but still offers up it’s refreshing taste.

Nutrition Information (per serving - 1/4 of recipe):

  • 160 calories
  • 2 g protein
  • 4 g fat
  • 34 g carbohydrate
  • 7 g fibre
  • 23 g sugars
  • 150 mg sodium

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