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Build good habits with these healthy recipes!

Blue Christmas Cheese Wreath

Ingredients:

Directions:

  1. Bring the Blue Cheese to room temperature.
  2. Start with a large surface or serving platter as the foundation to accommodate your Blue Christmas Cheese Wreath.
  3. Wash and dry all produce. Begin by cutting your fresh figs in half. Next create your salami-capicola “flowers,” by following these steps:
    – Using a wine glass; place a slice of meat on the glass and fold it so one half is folded into the glass and the other half is folded on the outside of the glass.
    – Shingle another slice over the piece already folded on the glass. Fold this piece the same way you did the first.
    – Continue with additional slices moving in a clockwise direction – keep in mind the more layers, the better the flower will be when you are finished. 
    – Now, carefully, flip the glass over right onto your work surface.
    – Remove the glass – and you’ve completed one flower – repeat as many times as you’d like – although 3-4 will be ideal for this recipe.
  4. Slice your Blue Cheese into cross-section pieces that resemble large triangle pieces.
  5. Using your garnish herbs; create a wreath in the center of your serving platter.
  6. Place your edible ingredients around your “herb wreath” as shown.

Grape, Walnut, And Sage Compote Over Brie

Ingredients:

Directions:

  1. Bring the Brie Cheese to room temperature.
  2. Start by preparing your ingredients – slice grapes, chop nuts, and carefully slice sage. 
  3. Combine grapes, walnuts, sage, honey, and balsamic vinegar and set aside in a bowl.
  4. Place the Brie Cheese on a serving platter and top with the grape mixture. Serve immediately.
  5. If desired, serve with your favorite crusty bread or crackers for a hearty snack or pair with white wine while entertaining this holiday season.

Three-Cheese Four-Herb Fondue

Ingredients:

Directions:

  1. In a medium bowl, combine Cheddar, Monterey Jack, Mozzarella, and flour. Set aside.
  2. In a fondue pot or medium saucepan over medium-high heat, bring wine to a simmer. Reduce the heat to medium-low and stir in cheese mixture, about 1/2 cup at a time, adding more when previous addition has melted.
  3. Stir in kirsch, if using, marjoram, sage, thyme, and rosemary and serve (if not using a fondue pot, transfer to a serving bowl before serving).
  4. Serve with fresh vegetables, seasonal fruit, charcuterie, and crusty bread for sharing with everyone on your guest list this holiday season.
Cinnamonpeaches

Grilled Brown Sugar and Cinnamon Peaches

Ingredients:

Directions:

  1. Preheat grill to medium-high heat.
  2. Combine brown sugar, butter and cinnamon in a bowl, whisk together.
  3. Brush the cut side of each peach half (with the pit removed) with the brown sugar mixture.
  4. Grill peaches with the cut side up about 3 minutes, then cut side down between 3-5 minutes until the peaches are tender and the sugar is caramelized.
  5. Remove from heat, top with a dallop of mascarpone cheese and sprinkle with desired amount of chopped walnuts and fresh mint.
     

Strawberry and Irish Cheddar Arugula Salad with Mango Vinaigrette​

Ingredients:

Directions:

  1. To make the vinaigrette, place all ingredients in a blender and blend until smooth.
  2. To assemble the salad, toss together the arugula and green onions to combine. Then, add the lentils, cheddar and strawberries and toss just a few times. Drizzle with mango vinaigrette and top with sliced almonds just before serving and enjoy!

Roasted Shrimp and Sumo Salad with Honey Citrus Vinaigrette

Ingredients:

Directions:

  1. Combine lemon juice with 2 tablespoons of the olive oil in a medium bowl. Add shrimp, toss and let marinate 20 minutes.
  2. Preheat broiler. Cover broiler pan with non-stick foil. Place marinated shrimp in a single layer on broiler pan and broil about 1½-2 minutes per side, just until they turn pink. Remove and let cool while you make the dressing.
  3. Whisk together fresh orange juice, champagne vinegar, mustard and the remaining 3 tablespoons of olive oil. Season with a pinch of salt and a few grinds of black pepper.
  4. Toss greens with the salad dressing and divide between 4 salad bowls or plates. Top with orange segments, sliced strawberries, and shrimp.
  5. Serve immediately and enjoy!
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If you are looking for a delicious fall recipe that incorporates some of the best ingredients this season has to offer, look no further than this flavorful Autumn Brussels and Cranberry Bulgur Salad! With the perfect balance of citric tartness and the classic bite of salty bacon , this easy yet nutritious dish will not only tickle your taste buds, it will be the eye candy of your table served in these unique squash and pumpkin vessels! Make sure you swing by the Bulk Department for all of your seed, grain, and dried fruit needs!

Whether you pay a visit to the Produce Department, Grocery aisles, fresh Meat counter, or Bulk Department, Earth Fare makes it easy to Shop Smart and Live Healthy with our unparalleled selection of USDA Certified Organic items! Happy Fall, Ya’ll!

Autumn Brussels & Cranberry Bulgur Salad

Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. Cut off the top of the acorn squash or small pumpkin, about 1/3 of the way down. Scoop out inside flesh to make a hallow vessel.
  3. Lightly brush the inside of the acorn squash or pumpkin with extra virgin olive oil until well coated.
  4. Place in oven and bake for about 12-15 minutes, or until inside flesh is soft to the touch.
  5. Remove from heat, let cool.
  6. For the salad, cover bulgur with boiling water and let stand until soft, about 30 minutes.  Pour off any excess water.
  7. Rinse and trim Brussels sprouts.  Cut in half lengthwise then slice crosswise into thin strips.
  8. In a large bowl combine bulgur, Brussels sprouts, cranberries and pumpkin seeds.
  9. In a small bowl, combine orange juice, oil, apple cider vinegar, salt and pepper.  Mix until well combined.  Pour dressing over salad and toss to coat.
  10. With a small pair of tongs, fill each acorn squash or pumpkin “bowl” with salad. Top with crumbled bacon pieces before serving.

Nothing goes together better than the decadent combo of steak and butter. If you’re looking to add a flavorful twist to your grass-fed
tomahawk, this Cowboy Butter Relish is a perfect match! Make your grill (and your tastebuds) happy and give this recipe a try! Giddy up!

Cowboy Butter Relish

Ingredients:

Directions:

  1. In a small bowl, combine melted butter, lemon juice, garlic, mustard, cayenne, and paprika. Whisk the sauce to combine.
  2. Stir in parsley, chives, crushed red pepper flakes, and thyme and season with salt and pepper.
  3. Serve Cowboy Butter Relish with your seasoned Tomahawk steak!
  4. Cowboy Tip: For a thicker relish, let the mixture sit out at room temperature for about 10-15 minutes before serving.

Rapini with Spicy Potatoes

Ingredients:

Directions:

  1. Steam the rapini for 5 minutes until bright green.
  2. Heat the olive oil in a large skillet and add the potatoes cut side down. Cook until browned, about 4 minutes per side.
  3. Lower the heat to medium. Add the garlic and red pepper to the potatoes. Add 1 cup of water to the potatoes, cover and cook for 5 minutes, until potatoes are tender.
  4. Add the rapini to the potatoes, add 1 more tablespoon of olive oil if needed.
  5. Add salt to taste.

Mason Jar salads

Ingredients:

Directions:

  1. Layer 1: Pour raspberry walnut vinaigrette into mason jar
    covering bottom.
  2. Layer 2: Add snap peas, cucumber, tomatoes, and red onion.
  3. Layer 3: Spoon cooked quinoa with blueberries on top of veggies. Sprinkle pecans, sunflower seeds, and feta cheese.
  4. Layer 4: Top off with mixed greens and baby spinach. May add arugula and/or microgreens.

Ingredients:

Directions:

  1. Place all ingredients into a blender except the walnuts and mix on high until blended well.
  2. Add finely chopped walnuts to blender. Pulse 4-5 times.

Note: These are great time savers! Make mason jar salads ahead of time and store in fridge up to 4-5 days for a fresh, ready to eat meal.