iEat Green – Michael Phillips – 06.02.16

Michael Phillips is known across the country for helping people grow healthy fruit. The “community orchard movement” that he helped found at provides a full immersion into the holistic approach to orcharding. His Lost Nation Orchard is part of a medicinal herb farm in northern New Hampshire. Michael’s newest book, The Holistic Orchard: Tree Fruits and Berries the Biological Way, recently received Garden Book of the Year honors from the American Horticultural Society.

Mediterranean Spring Medley

1 organic onion, cut in half, then sliced into crescent moons

10 cloves garlic, chopped fine

2-3 organic portabella mushrooms, sliced and cut into 1” pieces

2 cups sugar snap peas

1 can cannelloni beans

2 can organic fire roasted tomatoes

½ t. thyme

1 t. oregano

2 Tbs. white wine

1 Tbs. small capers

¼ t. red chili flakes, optional

¼ cup organic calamata olives, sliced

¼ cup chopped fresh tomatoes

¼ cup chopped Italian parsley, stems removed

2 cups cooked organic brown rice fusilli pasta (or any pasta of your choice)

Salt and Pepper to taste

Olive oil

Fresh parsley to garnish


Cover the bottom of a medium size cast iron pan with olive oil. When oil is hot, add the onions. And cook for a few minutes and then add the garlic. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the Portobello mushrooms. Cook for a few minutes more, than add the white wine, thyme, oregano, and red pepper flakes. Cook at high heat for a few more minutes, and then add the sugar snap peas, cannelloni beans, fire roasted tomatoes, olives, and capers. Add the pasta. Add the chopped parsley and fresh tomatoes and cook for a few more minutes to bring the flavors together. Season with salt and pepper to taste. Do not over cook the snap peas!