Recipes - Earth Fare

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Vegan Falafel Bowl

Ingredients:

1 (15.5-oz.) can chickpeas, rinsed, drained and patted dry
1/2 cup roughly chopped red onion
1/2 cup packed cilantro
1/2 cup packed parsley
2 garlic cloves
1 lemon, zested and juiced
1/3 cup chickpea flour
3 tablespoons Nutiva Organic Liquid Coconut Oil, plus more for cooking
2 teaspoons cumin
1 teaspoon salt
½ teaspoon pepper

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 bowl:

4 cups mixed greens
1 1/2 cups halved cherry tomatoes
1 cup chopped cucumber
1 medium avocado, peeled and sliced
1/3 cupthinly sliced red onion
¼ cup microgreens or sprouts
Hempseeds to garnish
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
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.
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.
Using a ¼ cup measure, scoop the batter onto the prepared pan. Using damp hands, form into a cookie shape, about 1 inch thick.
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:

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

1/2 sliced banana
1 tbsp toasted shredded coconut
1 tbsp maple syrup
1. Place all the ingredients for the oats in a container and mix until combined. Place in the fridge overnight
2. Top the oats with banana, toasted coconut and maple syrup. Enjoy!

Orange Pomegranate Winter Salad

Ingredients:

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

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

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

Directions:

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

Directions:

*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

Directions:

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)

Directions:

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

Directions:

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

Directions:

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:

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

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

Directions:

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!

Roasted Shrimp and Sumo Salad with Honey Citrus Vinaigrette

Ingredients:

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

Directions:

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

Directions:

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

Directions:

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.

Rapini with Spicy Potatoes

Ingredients:

1 pound rapini, trimmed and cut into 11⁄2 inch pieces
12 ounces red potatoes, cut into quarters
1 tablespoon garlic, minced
3 tablespoons olive oil
2 tablespoons red chili flake
salt to taste

Directions:

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.

Mason Jar salads

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

Directions:

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.

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

Directions:

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.

Start eating, feeling, and living better today. Build good habits with these healthy recipes!

Vegan Falafel Bowl

Ingredients:

For the bowl:

Keto Blueberry Lemon Cookies

Ingredients:

Notes:

Coconut Coffee Overnight Oats

Ingredients:

Orange Pomegranate Winter Salad

Ingredients:

Directions:

Zucchini Power Bread

Ingredients:

Directions:

Blue Christmas Cheese Wreath

Ingredients:

Directions:

Grape, Walnut, And Sage Compote Over Brie

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Directions:

Three-Cheese Four-Herb Fondue

Ingredients:

Directions:

Grilled Brown Sugar and Cinnamon Peaches

Ingredients:

Directions:

Strawberry and Irish Cheddar Arugula Salad with Mango Vinaigrette​

Ingredients:

Directions:

Roasted Shrimp and Sumo Salad with Honey Citrus Vinaigrette

Ingredients:

Directions:

Autumn Brussels & Cranberry Bulgur Salad

Ingredients:

Directions:

Cowboy Butter Relish

Ingredients:

Directions:

Rapini with Spicy Potatoes

Ingredients:

Directions:

Mason Jar salads

Ingredients:

Directions:

Ingredients:

Directions:

Start eating, feeling, and living better today.
Build good habits with these healthy recipes!

Strawberry and Irish Cheddar Arugula Salad with Mango Vinaigrette