Eating healthy has never been easier. Organic has gone mainstream; today it’s easy to find organically raised and produced foods because grocery stores nationwide carry organic choices in every aisle.

Fennel and Sweet Pea Soup
Serves 4–6
2 Tbsp. organic unsalted butter
3 medium bulbs fennel, white part only, cut into 1/4-inch slices
1 small onion, cut into 1/4-inch slices
1 small apple, peeled, cored and cut into 1/4-inch slices
2 small potatoes, peeled and cut into 1-inch chunks
4 c. low sodium chicken or vegetable broth
3 c. frozen peas (do not thaw)
1 c. organic whole or reduced fat milk, or more if needed
1/2 tsp. freshly grated lemon zest
Salt and freshly ground pepper
Croutons or lemon slices, for garnish
Melt butter in heavy saucepot over medium heat. Add fennel, onion and apple. Cook, stirring occasionally, for about 20 minutes, until well softened and just beginning to brown. Add potatoes and broth and bring to simmer. Simmer about 30 minutes, until potatoes are tender. Add peas, return to simmer, and cook 15 minutes more. Use immersion blender to puree soup until smooth. Alternatively, puree soup in batches using blender or food processor. (Use care when handling hot liquid.) Return pureed soup to pot and stir in milk and lemon zest. Adjust consistency by adding additional milk if needed. Season to taste with salt and pepper. Serve soup hot, garnished with croutons, or chilled with wedge of lemon.

Broiled Sole With Tarragon Cream
Serves 4
Tarragon Cream Sauce
1 Tbsp. organic unsalted butter
1 medium shallot, minced
1 Tbsp. flour
1 c. organic whole or reduced fat milk
1 Tbsp. Dijon mustard
1 Tbsp. freshly squeezed lemon juice
2 Tbsp. minced fresh tarragon
Salt and freshly ground pepper
Broiled Sole
1/2 c. organic milk, any variety
1 pound sole fillets
1/4 c. organic sour cream
1 tsp. Dijon mustard
1/4 tsp. paprika
Salt and freshly ground pepper
1 Tbsp. Italian-style seasoned breadcrumbs
Lemon wedges, for garnish
Melt butter in small saucepan over medium heat. Add shallots and cook, stirring often, 5 to 10 minutes, until shallots are softened. Whisk in flour to form paste.
Gradually add milk, whisking constantly and vigorously to prevent lumps. Bring sauce to simmer and cook 10 to 15 minutes, stirring often, until thickened to consistency of rich cream sauce. Remove from heat and whisk in mustard, lemon juice and tarragon.
Season to taste with salt and pepper. Set sauce aside while preparing fish; reheat gently just before serving.
Place milk in shallow dish and add fish in single layer. Allow fish to soak in milk 5 to 10 minutes while preparing topping.
Whisk together sour cream, mustard and paprika in small bowl. Season to taste with salt and pepper. Remove fish from milk and pat dry.
Arrange fillets on broiling pan and spread each with thin layer of sour cream mixture. Sprinkle lightly with bread crumbs. Broil fish 7 to 10 minutes, until top is nicely browned and flesh is opaque throughout. Use caution to avoid overcooking delicate fillets.
To serve, spoon sauce over fish and garnish with lemon.

Mocha Pudding Pie
Serves 10
Crumb Crust
1 1/2 c. finely ground chocolate wafer cookies (about 30)
1/3 c. organic unsalted butter, melted
Custard Filling
2 ounces semisweet chocolate, chopped
2 Tbsp. organic unsalted butter, divided
2 tsp. instant espresso powder
1tsp. very hot water
1/2 tsp. vanilla extract
6 egg yolks
2 1/2 c. organic whole or reduced fat milk
1/2 c. sugar
1/4 c. cornstarch
Coffee Whipped Cream Topping
1 tsp. instant espresso powder
1/2tsp. very hot water
1 c. organic heavy cream
1/4 c. confectioner’s sugar
1/2 tsp. vanilla extract
Preheat oven to 350°F. Grease 9-inch pie pan. Place crumbs and melted butter together in bowl and mix well. Transfer crumbs to prepared pan and use fingers to press firmly over bottom and sides of pan, forming crust. Bake 5 minutes and set aside to cool.
To prepare filling, place chopped chocolate and 1 Tbsp. butter in medium heat-tolerant bowl and set aside. Place espresso powder in second heat-tolerant bowl and add hot water; stir to dissolve. Add vanilla extract and remaining Tbsp. of butter and set aside.
Place yolks in third heat-tolerant bowl and set aside. Combine milk, sugar and cornstarch in heavy saucepan and whisk to blend. Cook over medium heat, whisking occasionally, until nearly simmering. “Temper” yolks by pouring about 3/4 c. hot milk mixture into them in thin, steady stream, whisking constantly to prevent curdling. Whisk tempered yolk mixture into saucepan to form custard. Bring custard to boil, whisking constantly, and boil 1 minute. Immediately pour half custard into bowl containing chopped chocolate, and other half into bowl containing espresso mixture. Whisk each until blended smooth.
Pour chocolate custard into crust and spread smooth. Gently spoon coffee custard over chocolate and spread into even layer. Place plastic wrap directly on surface of pie and set aside to cool. Refrigerate at least 6 hours or overnight.
Shortly before serving, prepare topping. Dissolve espresso powder in hot water and set aside to cool. Using electric mixer, whip cream until thickened. Add confectioner’s sugar and continue whipping until cream holds soft peaks. Add vanilla and instant espresso and whip until stiff. Pipe or spread coffee whipped cream decoratively over pie, or serve on side.