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Nacho Party Platter
Ingredients:
- 1 bag tortilla chips
- 1 cup Truly Grass Fed Aged cheddar, grated
- 1 cup Truly Grass Fed Sharp cheddar, grated
- 2/3 cup corn
- 2/3 cup black beans
- 2/3 cup cherry tomatoes, halved
- 2/3 cup red onion, roughly chopped
- 1 jalapeño pepper, thinly sliced
- 1/2 cup guacamole
- Skill level: Advanced, Beginner, Intermediate
- Total time: 20 min
- Preparation: 20 min
- Cooking: 0 min
- No. of Ingredients: 10
- Yields: 2-4 servings
Preparation:
Preheat oven to 350° F. Line a baking tray with parchment paper and cover with tortilla chips.
Sprinkle Truly Grass Fed Sharp cheddar evenly on top of chips.
Add corn, black beans, tomatoes, red onion or other desired toppings.
Sprinkle Truly Grass Fed Aged cheddar evenly on top.
Bake in oven for 5-15 minutes until cheese is melted
Serve with dollops of guacamole on top and enjoy!
Black Garlic Whipped Feta
Ingredients:
- 2.5 cups organic feta cheese, crumbled
- 3-4 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves of organic black garlic, finely mashed
- 1/2 teaspoon cracked black pepper
- A pinch of chili flakes (optional)
- Fresh herbs (like thyme, rosemary) for garnishing
- Skill level: Advanced, Beginner, Intermediate
- Total time: 20 min
- Preparation: 20 min
- Cooking: 0 min
- No. of Ingredients: 10
- Yields: 2-4 servings
Preparation:
Begin by placing the crumbled feta into a food processor. For a smoother consistency, ensure the feta is at room temperature.
Add in the extra virgin olive oil, lemon juice, and mashed black garlic. The olive oil enriches the texture, the lemon juice adds brightness, and the black garlic infuses a subtle sweetness with umami undertones.
Pulse until the ingredients start to combine. Then, season with fresh cracked black pepper — not just a flavor enhancer but also a visual element that adds speckled intrigue to the spread.
For those who appreciate a hint of heat, a pinch of chili flakes can offer a gentle warmth that doesn’t overpower the dish.
Whip the mixture until smooth and airy. If it appears too thick, drizzle in additional olive oil one tablespoon at a time until you reach the desired consistency.
Ingredients:
- Organic Medjool dates, pitted
- Thinly sliced bacon
- Local grass-fed goat cheese (or blue cheese for variation)
- Organic Black garlic cloves, finely minced
- Organic Fresh rosemary sprigs
- Organic Olive oil for frying
- Skill level: Advanced, Beginner, Intermediate
- Total time: 20 min
- Preparation: 20 min
- Cooking: 0 min
- No. of Ingredients: 10
- Yields: 2-4 servings
Preparation:
Stuff the Dates: Slice the dates and stuff them with your choice of cheese and a bit of minced black garlic.
Wrap in Bacon: Encase each date in a slice of bacon, securing it with a toothpick.
Bake to Perfection: Bake the dates at 400°F until the bacon crisps up.
Flash-Fry the Rosemary: Briefly fry rosemary sprigs in olive oil until they’re crisp. Crumble over the top or serve whole on top.
Serve and Enjoy: Present these golden morsels hot, garnished with your home-grown rosemary.
Spring Salad with Creamy Mint, Basil, & Meyer Lemon Dressing
Ingredients:
For Vinaigrette:
- 1 tbsp O Champagne Vinegar
- 2 tbsp O Meyer Lemon Olive Oil
- 2 tbsp O Fresh Basil Olive Oil
- 1 small clove garlic, minced
- ¼ cup Greek yogurt
- ¼ cup fresh mint, finely chopped
- 1 tsp sea salt
- ¼ tsp cracked pepper
For Salad:
- 2 Persian cucumbers, peeled
- 3 cups spring salad greens
- Skill level: Advanced, Beginner, Intermediate
- Total time: 20 min
- Preparation: 20 min
- Cooking: 0 min
- No. of Ingredients: 10
- Yields: 2-4 servings
Preparation:
- Whisk all vinaigrette ingredients together in a small bowl.
- Peel the skin off cucumbers with a sharp peeler. Using the same tool, gently create cucumber ribbons. Place ribbons in ice water to maintain crispness.
- Rinse and spin the salad greens and place in a medium-sized salad bowl.
- Drain cucumber ribbons and add to greens.
- Drizzle vinaigrette over salad and gentry toss. Enjoy!
Hoisin Jackfruit Bowl
Ingredients:
- 1 can Edward and Sons Organic Young Jackfruit Unseasoned Pieces
- ¾ cup Premier Japan Gluten Free Hoisin Sauce
- Cooked rice, sliced scallions, and chopped cucumber for serving
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 13
- Yields: 4-6 servings
Preparation:
- Add the jackfruit to a bowl and use two forks to shred it into “pulled pork” sized pieces.
- Transfer it to a nonstick skillet and add in the hoisin sauce.
- Heat over medium, stirring often, until the jackfruit is caramelized and has absorbed most of the sauce, about 7-10 minutes.
- Serve over rice with scallions and cucumbers.
Veggie Coconut Soup
Ingredients:
- 1½ cubes Edward & Sons Not-Chick’n or Garden Veggie cube dissolved in 3
- 2 2/3 cup Native Forest® Organic Coconut Milk (Classic or Light)
- 2 Carrots, diced
- 3 Tbsp. Premier Japan® Gluten-Free Teriyaki Sauce
- 1 tsp. Fresh ginger, peeled and minced (or ginger puree)
- 1/8 tsp. Salt (optional)
- 4 to 5 Mushrooms, thoroughly cleaned and coarsely chopped
- 2 Tbsp. Fresh lime juice
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 13
- Yields: 4-6 servings
Preparation:
- In a large saucepan bring to boil the vegetable broth and coconut milk.
- Reduce heat and stir in carrots, teriyaki sauce, ginger, and salt.
- Simmer for 10 minutes then add mushrooms and lime juice.
- Simmer once more for 5 to 10 minutes.
- Ladle into bowls and top with chopped fresh cilantro.
Cosmic Brownie Truffles
Ingredients:
- DEUX cookie dough
- DEUX's hazelnut
- Rainbow sprinkles
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 13
- Yields: 4-6 servings
Preparation:
- Using DEUX cookie dough, roll 6-8 balls in desired size
- Cover in DEUX’s hazelnut cocoa drip (or alternative chocolate drip)
- Cover in rainbow sprinkles
- Put in the fridge for 30-45 minutes, enjoy!
- Option to freeze for 10-15 minutes
Cranberry Orange Relish
Ingredients:
- 1 medium navel orange
- 1 (12 ounce) package fresh cranberries
- ½ cup white sugar
- ⅛ teaspoon ground cinnamon
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 13
- Yields: 4-6 servings
Preparation:
- Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
- Place orange sections, 2 teaspoons orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
- Transfer relish to a bowl. Cover and refrigerate until flavors have blended, at least 2 hours and up to 3 days.
- Garnish with fresh orange zest before serving.
Pumpkin Salsa
Ingredients:
- 1 cup chopped pumpkin, blanched
- 2 large tomatoes, chopped
- 2 jalapenos, seeded and diced
- 1 chopped red onion
- 1 clove garlic, minced
- 2 tbsp. fresh cilantro, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp dried cranberries
- Salt and pepper to taste
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 13
- Yields: 4-6 servings
Preparation:
- Blanch chopped pumpkin in boiling water for 3 minutes. Shock in cold water. When cooled, place on paper towel to get excess water out. Salt slightly.
- Combine all ingredients in a large bowl, drizzle with the olive oil and salt & pepper to taste. Cover and let sit out at room temp for 1-2 hours.
- Serve with your favorite tortilla chips, on top of baked brie, or toasted naan bread. This salsa goes great on top of fish or turkey!
For the Falafel:
- 1 cup chopped pumpkin, blanched
- 2 large tomatoes, chopped
- 2 jalapenos, seeded and diced
- 1 chopped red onion
- 1 clove garlic, minced
- 2 tbsp. fresh cilantro, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp dried cranberries
- Salt and pepper to taste
Vegan Falafel Bowl
Ingredients:
For the dressing:
- 1/4 cup tahini
- 1/4 cup Nutiva Organic Hempseed
- 1/4 cup water, or more for a thinner consistency
- 1/4 cup lemon juice, from about 2 freshly squeezed lemons
- 1/2 tsp sea salt
- 1/4 tsp cumin
For the Salad:
- 4 cups mixed greens
- 1 1/2 cups halved cherry tomatoes
- 1 cup chopped cucumber
- 1 medium avocado, peeled and sliced
- 1/3 cup thinly sliced red onion
- ¼ cup microgreens or sprouts
- Hempseeds to garnish
- 3 tablespoons Nutiva Organic Liquid Coconut Oil, plus more for cooking
- 2 teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 13
- Yields: 4-6 servings
Preparation:
- Add all the falafel ingredients into a food processor and pulse until a sticky dough forms.
- Heat more coconut oil in a nonstick skillet over medium-high heat. Once warm, add in heaping tablespoon portions of the falafel mixture. With a greased spatula, press down on the tops of the falafel to form a plump flat disc, about ½ inch tall.
- Cook until golden brown, about 3-4 minutes, and flip. Cook until the second side is golden, about another 2-3 minutes.
- While the falafels are cooking, add the dressing ingredients to a blender, or small food processor, and blend until smooth. Set aside.
- To assemble the bowls, add a fourth of the greens, tomatoes, cucumber, avocado, andonions to each bowl. Top with falafel, drizzle with dressing, garnish with microgreens and hemp seeds. Enjoy!
Keto Blueberry Lemon Cookies
Ingredients:
- 1 ½ cups almond flour
- 1/3 cup coconut flour
- ¼ cup granulated monkfruit sweetener
- 1 tablespoon Nutiva Organic Chia seeds
- 1/3 cup cashew milk
- 3 tablespoons Nutiva Organic MCT Oil
- 2 eggs, separated
- teaspoons lemon zest
- 1 teaspoon almond extract or vanilla extract
- ¾ cup blueberries
- 1/3 cup sliced almonds
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 13
- Yields: 4-6 servings
Preparation:
- Preheat the oven to 350 degrees and line a sheet pan with parchment paper.
- In a large bowl, whisk the almond flour, coconut flour, sweetener, chia seeds and baking powder.
- Using a ¼ cup measure, scoop the batter onto the prepared pan. Using damp hands, form into a cookie shape, about 1 inch thick.
- Stir in the milk, MCT oil, 1 egg plus 1 egg yolk (saving the white for step 5), lemon zest, and almond extract. Once combined, fold in the blueberries and sliced almonds.
- In a small bowl, whisk the remaining egg white and brush it on top of the cookies. Bake for 20-25 minutes until golden. Cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
Notes:
Store leftover cookies in a lidded container in the fridge for up to 5 days or on the counter for up to 3 days. Wrap individually and freeze for up to 3 months.
Coconut Coffee Overnight Oats
Ingredients:
For the Oats:
- 1 cup rolled oats
- 1 tbsp Organic Chia Seed
- 1/2 teaspoon ground cinnamon
- 1/4 cup freshly brewed coffee
- 1 cup light coconut milk
- 1 tbsp Organic MCT Oil
- 2 tablespoon maple syrup
Toppings:
- 1/2 sliced banana
- 1 tbsp toasted shredded coconut
- 1 tbsp maple syrup
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 13
- Yields: 4-6 servings
Preparation:
- Place all the ingredients for the oats in a container and mix until combined. Place in the fridge overnight
- Top the oats with banana, toasted coconut and maple syrup. Enjoy!
For the Croutons:
- 1 loaf sourdough bread (about 12-16 ounces), cut into 1-inch cubes
- ¼ cup avocado oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon pepper
Orange Pomegranate Winter Salad
Ingredients:
For the Salad:
- 8 cups mixed greens
- 2 cups chopped purple cabbage
- 2 cara cara oranges, peeled with a knife and sliced into rounds
- 1 cup thinly shaved fennel
- ½ cup pomegranate arils
- 2 cups croutons, recipe follows
- ½ cup crumbled feta cheese
For the Dressing:
- ½ cup avocado oil
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 clove garlic, minced
- 2 tablespoons whole grain mustard
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground turmeric
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 13
- Yields: 4-6 servings
Preparation:
1. Preheat the oven to 375 degrees. Line a sheet pan with parchment.
2. To the sheet pan, spread the bread out into an even layer. Drizzle with avocado oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss to coat evenly.
3. Bake for 15-20 minutes until golden, stirring halfway through. Let cool.
4. While the croutons cook, whisk together all of the dressing ingredients. Set aside.
5. In a large bowl, combine the mixed greens, radicchio, persimmons, fennel, pomegranate, croutons and feta. Drizzle with the dressing and toss to combine. Garnish with more croutons, feta and pomegranate arils.
Zucchini Power Bread
Ingredients:
- 1 1/2 cup whole wheat flour
- 3/4 cup - 1 cup monk fruit, depending on sweetness preference
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp clove
- 1/4 cup Squeezable Organic Virgin Coconut Oil
- 1 cup applesauce
- 1 tsp vanilla extract
- 1 cup shredded zucchini*
- 1/2 cup pecans
- 1/4 cup raisins
Optional Topping:
- 2 Tbsp Organic Shelled Hemp Seed
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 13
- Yields: 4-6 servings
Preparation:
- To shred the zucchini, you can use your food processor or a handheld grater. Then, squeeze out excess liquid from the zucchini before adding it to the mixing bowl.
Preheat oven to 350F.
Add whole wheat flour, monk fruit, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and clove to a mixing bowl, and mix.
- Add melted coconut oil, applesauce, and vanilla extract to the mixing bowl, and mix again.
Add the shredded zucchini, pecans, and raisins to the mixing bowl, and fold until well combined.
Pour mixture into a loaf tin and bake on 350F for 50 minutes – 1 hour, or until a toothpick inserted in the middle comes out clean. Enjoy!
Blue Christmas Cheese Wreath
Ingredients:
- 2 6 oz. packages of Point Reyes Original Blue Cheese (made with Real California Milk)
- Blueberries
- Figs
- Clementines
- 8 oz. Moondance Gingerbread Men
- Salami-capicola
Garnish:
- Rosemary
- Fresh bay leaves
- Lavender
- Sage
- Edible flowers∶
- - Bachelor button∶ blue/purple
- - Micro Marigold Florets
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 13
- Yields: 4-6 servings
Preparation:
- Bring the Blue Cheese to room temperature.
- Start with a large surface or serving platter as the foundation to accommodate your Blue Christmas Cheese Wreath.
- 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. - Slice your Blue Cheese into cross-section pieces that resemble large triangle pieces.
- Using your garnish herbs; create a wreath in the center of your serving platter.
- Place your edible ingredients around your “herb wreath” as shown.
Grape, Walnut, And Sage Compote Over Brie
Ingredients:
- Crusty bread or crackers
- 1/4 cup fresh red or green grapes, sliced
- 1/4 cup walnuts, chopped
- 4–5 leaves fresh sage, sliced thin
- 1 tsp. honey
- 1 tsp. balsamic vinegar
- 2 4 oz. wheels of Marin French Petite Crème or Camembert (made with Real California Milk)
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 13
- Yields: 4-6 servings
Preparation:
- Bring the Brie Cheese to room temperature.
- Start by preparing your ingredients – slice grapes, chop nuts, and carefully slice sage.
- Combine grapes, walnuts, sage, honey, and balsamic vinegar and set aside in a bowl.
- Place the Brie Cheese on a serving platter and top with the grape mixture. Serve immediately.
- 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:
- 6 oz. Sierra Nevada Cheese Co. Medium Cheddar (made with Real California Milk), shredded
- 6 oz. Sierra Nevada Cheese Co. Monterey Jack (made with Real California Milk), shredded
- 4 oz. Rumiano Mozzarella (made with Real California Milk), shredded
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 1 1/2 teaspoons kirsch (optional)
- 2 teaspoons chopped fresh marjoram
- 2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 3/4 teaspoon chopped fresh rosemary
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 13
- Yields: 4-6 servings
Preparation:
- In a medium bowl, combine Cheddar, Monterey Jack, Mozzarella, and flour. Set aside.
- 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.
- 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).
- Serve with fresh vegetables, seasonal fruit, charcuterie, and crusty bread for sharing with everyone on your guest list this holiday season.
Grilled Brown Sugar and Cinnamon Peaches
Ingredients:
- 4 large peaches, halved and pitted
- 3 tablespoons brown sugar
- 3 tablespoons butter, melted
- 1 teaspoon cinnamon, or to taste
- ¼ cup mascarpone
- ¼ cup walnuts, chopped
- Fresh mint, chopped
Preparation:
- Preheat grill to medium-high heat.
- Combine brown sugar, butter and cinnamon in a bowl, whisk together.
- Brush the cut side of each peach half (with the pit removed) with the brown sugar mixture.
- 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.
- 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:
Salad:
- 2 1/2 packed cups arugula
- 1 cup dry green lentils, cooked and salted
- 4 ounces McCall’s Irish Cheddar cheese, cut into small cubes
- 2 tablespoons thinly sliced green onions
- 1 cup fresh strawberries, sliced
- 1/3 cup almonds, sliced
Mango Vinaigrette:
- 1 cup diced organic mango
- 1 tablespoon honey
- 3 tablespoon olive oil
- 2 tablespoons fresh-squeezed orange juice
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
Preparation:
- To make the vinaigrette, place all ingredients in a blender and blend until smooth.
- 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!
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 12
- Yields: 4 servings
Roasted Shrimp and Sumo Salad with Honey Citrus Vinaigrette
Ingredients:
Salad:
- 12 shrimp, peeled and deveined
- 3 tablespoons fresh lemon juice
- 5 tablespoons extra virgin olive oil
- 3 Sumo oranges, peeled and segmented
- 8 ripe organic strawberries, sliced
- 4 ounces fresh organic greens (spinach, arugula, or watercress)
- Salt and pepper to taste
Citrus Vinaigrette:
- 2 tablespoons fresh orange juice
- 1 tablespoon champagne vinegar
- 1/2 teaspoon local honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 12
- Yields: 4 servings
Preparation:
- Combine lemon juice with 2 tablespoons of the olive oil in a medium bowl. Add shrimp, toss and let marinate 20 minutes.
- 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.
- 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.
- Toss greens with the salad dressing and divide between 4 salad bowls or plates. Top with orange segments, sliced strawberries, and shrimp.
- Serve immediately and enjoy!
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:
- 2/3 cup dried bulgur
- 1 1/2 cup boiling water
- 1 pound Brussels sprouts (4 cups)
- ½ cup dried cranberries
- ¼ cup pumpkin seeds
- 1/3 cup organic orange juice
- 2 Tablespoons vegetable oil
- 2 Tablespoons apple cider vinegar
- ¼ teaspoon Himalayan pink salt
- ¼ teaspoon pepper
- 2 strips cooked bacon, crumbled.
- 4 acorn squash or small pumpkins
- Olive Oil to brush
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 13
- Yields: 4 servings
Preparation:
- Preheat oven to 350 degrees.
- 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.
- Lightly brush the inside of the acorn squash or pumpkin with extra virgin olive oil until well coated.
- Place in oven and bake for about 12-15 minutes, or until inside flesh is soft to the touch.
- Remove from heat, let cool.
- For the salad, cover bulgur with boiling water and let stand until soft, about 30 minutes. Pour off any excess water.
- Rinse and trim Brussels sprouts. Cut in half lengthwise then slice crosswise into thin strips.
- In a large bowl combine bulgur, Brussels sprouts, cranberries and pumpkin seeds.
- 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.
- 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:
- 6 tablespoons grass-fed butter, melted
- Juice and zest of half a lemon
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- Pinch of cayenne pepper
- 1/4 teaspoon paprika
- 4 tablespoon freshly chopped Italian parsley
- 1 tablespoon freshly chopped chives
- 3 teaspoons minced thyme
- 1/4 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 11
- Yields: 4 servings
Preparation:
- In a small bowl, combine melted butter, lemon juice, garlic, mustard, cayenne, and paprika. Whisk the sauce to combine.
- Stir in parsley, chives, crushed red pepper flakes, and thyme and season with salt and pepper.
- Serve Cowboy Butter Relish with your seasoned Tomahawk steak!
- Cowboy Tip: For a thicker relish, let the mixture sit out at room temperature for about 10-15 minutes before serving.
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 6
- Yields: 4 servings
Preparation:
- Steam the rapini for 5 minutes until bright green.
- Heat the olive oil in a large skillet and add the potatoes cut side down. Cook until browned, about 4 minutes per side.
- 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.
- Add the rapini to the potatoes, add 1 more tablespoon of olive oil if needed.
- Add salt to taste.
Raspberry Walnut Vinaigrette
Ingredients:
- 1 cup organic canola oil
- 1/2 cup raspberry vinegar
- 1/3 cup fresh organic raspberries
- 1 tsp. fresh lemon juice
- 1/2 cup walnuts, finely chopped
- 1/2 tsp. salt and pepper
Preparation:
- Place all ingredients into a blender except the walnuts and mix on high until blended well.
- 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.
Mason Jar salads:
Blueberry Pecan Mason Jar Salad
Ingredients:
- Handful of each: snap peas, diced cucumbers, diced cherry tomatoes, diced red onion, and mixed greens and/or spinach
- 1 cup quinoa, cooked
- 3 tbsp. dried organic blueberries
- 1/2 cup fresh blueberries
- 1/3 cup pecans
- 4 tbsp. roasted sunflower seeds
- 1/3 cup all natural feta cheese, crumbled
Preparation:
- Layer 1: Pour raspberry walnut vinaigrette into mason jar
covering bottom. - Layer 2: Add snap peas, cucumber, tomatoes, and red onion.
- Layer 3: Spoon cooked quinoa with blueberries on top of veggies. Sprinkle pecans, sunflower seeds, and feta cheese.
- Layer 4: Top off with mixed greens and baby spinach. May add arugula and/or microgreens.
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 13
- Yields: 4-6 servings