Recipes

Mediterranean Lamb Burrito

Recipe from our Produce Manager, Claris!

Ingredients:

  • Indian Garlic Naan Bread
  • Leg of Lamb Chop
  • Garlic Hummus
  • Fresh Arugula
  • Chopped Cucumber
  • Grated Carrot

Method:

  1. Grill the leg of lamb until medium rare (or desired doneness)
  2. Spread 3 to 4 dollops of hummus across the garlic naan. 
  3. Add bite-sized sliced lamb to the naan and warm for about 2 to 3 minutes in a toaster oven or regular oven heated to 350˚.
  4. Top with a generous handful of fresh arugula, cucumber, grated carrot.
  5. Roll up burrito style and ENJOY!

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Berry Smoothie

A refreshing mango-berry smoothie perfect for the beginning of spring and summer!

Ingredients:

  • 1 cup mango chunks
  • 1/2 cup strawberries
  • 1/2 cup raspberries
  • 1 cup orange juice
  • 1 cup pineapple, cut into pieces
  • 2 cup ice cubes

Method:

Combine all ingredients and blend in a blender until smooth. Enjoy!

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Kevin Kidd’s Southwestern Corned Beef Hash

A recipe from our very own Chef Kevin Kidd as seen in the Daily Camera! Serves 4.

Ingredients:

  • 1.5 lbs corned beef, cooked and diced
  • 2 poblano peppers, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 jalapeño peppers, minced
  • 1 serrano pepper, minced
  • 1 12oz can roasted green chiles
  • 1 red onion, diced
  • 1 yellow onion, diced
  • 1 lb russest potatoes, diced and partially cooked
  • 8 sprigs cilantro
  • 2 avocado
  • 2 lime
  • 2 Tbs sour cream
  • 4 eggs
  •  2 Tbs olive oil
  • salt and pepper to taste

Method:

  1. In a large skillet, heat olive oil over medium heat. Add potatoes, browning all sides. Season with salt and pepper and blackening spice.
  2. Add onions and peppers and continue cooking until onions are translucent. Add corned beef and brown. Add canned green chiles until heated through. Adjust seasoning as needed. Set aside. 
  3. In separate pan, cook eggs to desired doneness (i recommend over-easy).
  4. Plate hash, with 2 eggs on top and garnish with sliced avocado, fried jalapeños, lime, and sour cream. Enjoy!

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Moroccan Meatball Tagine w/ Lemon & Olives

A wonderfully aromatic North African lamb casserole with a citrus tang via BBC Good Food.

Ingredients:

  • 3 onions, peeled
  • 500g minced lamb
  • zest and juice 1 unwaxed lemon, quartered
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • pinch cayenne pepper
  • small bunch flat-leaf parsley, chopped
  • 2 tbsp olive oil
  • thumb-sized piece ginger, peeled and grated
  • 1 red chilli, deseeded and finely chopped
  • pinch saffron strands
  • 250ml lamb stock
  • 1 tbsp tomato purée
  • 100g pitted black kalamata olives
  • small bunch coriander, chopped
  • couscous or fresh crusty bread, to serve

Method:

  1. Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
  2. Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
  3. Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Sazerac

The New Orleans Classic! 

Ingredients:

  • 3 ounces Bulleit Rye Whiskey
  • ¾ ounce simple syrup
  • Peychaud bitters to taste
  • Trinity Absinthe (for the rinse)
  • Lemon twist for garnish

Method:

  1. Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
  2. In a separate mixing glass, muddle the simple syrup and Peychaud bitters together.
  3. Add the rye whiskey and ice to the bitters mixture and stir.
  4. Discard the ice in the chilled glass and rinse it with absinthe by pouring a small amount into the glass, swirling it around and discarding the liquid.
  5. Strain the whiskey mixture from the mixing glass into the old fashioned glass.
  6. Garnish with a lemon twist. Traditionalists will say that the lemon twist should be squeezed over the drink to release it’s essences but that the twist should not be dropped into the glass itself.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Red Lentil Soup with Lemon

Recipe from The New York Times.

Time: 45 minutes

 Ingredients:

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chili powder or cayenne, more to taste

1 quart chicken or vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro.

 Method:

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Yield: 4 servings.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Baked Chinese New Year Cake

Recipe from Chow.com.

Chinese New Year cake is known in Mandarin as nian gao which translates to “higher year.” Eating a piece of it is supposed to improve your luck in the coming year. Similar in texture to mochi, our nontraditional version is a baked coconut cake that has a moist, almost bouncy quality.

Ingredients:

  • 2 tablespoons shredded, sweetened coconut
  • 4 large eggs
  • 1 pound sweet rice flour (about 3 cups)
  • 3 cups whole milk
  • 2 1/2 cups granulated sugar
  • 3 tablespoons unsalted butter, melted, plus extra for coating the baking dish
  • 1 teaspoon coconut extract
  • 1/4 teaspoon fine salt

Method:

  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
  2. Place the coconut in a single layer on a baking sheet and bake until toasted and golden brown in color, about 5 minutes; set aside.
  3. Place the eggs in a large bowl and lightly beat to break up the yolks. Add the remaining ingredients and whisk until smooth, about 2 minutes. Pour the mixture into the prepared dish and bake for 25 minutes. Sprinkle with the toasted coconut, rotate the dish, and bake until the edges are just starting to brown and the top is just set (a bubble may form, but it will flatten as the cake cools), about 20 to 25 minutes more.
  4. Remove from the oven and let cool for 30 minutes before serving. Wrap leftovers tightly with plastic wrap and refrigerate.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Raw Sprouted Almond Milk/Cream

Recipe from Julia Hellerman of Julia’s Kitchen.

4-8 servings

Ingredients:

  • 1 cup raw almonds, sprouted and dried
  • 2-3 cups filtered water, or as needed for consistency
  • 1-2 Tablespoons chia seeds
  • 2-4 medjool dates, pitted
  • pinch sea salt

Method:

1.     Soak almonds for 8 hours in salted water.

2.     Drain and rinse almonds.

3.     Put almonds, 2 cups water, chia seeds, dates, and sea salt in blender or Vitamix and process on high in until very smooth.

4.     Add water for desired consistency (it will thicken as it sits).

5.     Taste and adjust seasonings.

6.     If you prefer a smoother milk, strain milk through a nut milk bag. Remaining pulp can be frozen for use in baked goods, raw treats, etc.

7.     Enjoy!

Can add fresh ginger with the water or other spices and flavors such as cinnamon, cardamom, vanilla, fennel, etc. depending on use…

Can use any nut; some are naturally sweeter, so adjust date amount accordingly. 

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Red Lentil Coconut Curry

Recipe from Julia Hellerman of Julia’s Kitchen.

4-6 servings

Ingredients:

3 cups split red lentils

1 Tablespoon plus 1 teaspoon coconut oil for sautéing

2 medium onions, chopped

4-5 medium carrots, diced

4-5 stalks celery

3-4 cloves garlic, finely minced

pinch asophoetida

1 strip kombu

1/4 cup curry powder

1/2 package creamed coconut, dissolved in a large measuring cup of hot water

1 inch ginger, grated (no need to peel!)

¼ cup tomato paste

3 cups chopped cauliflower

4 cups chopped spinach

sea salt and lemon or lime juice to taste

Method:

  1. Soak red lentils 8-12 hours in filtered water.
  2. Heat a large soup pot to medium heat.
  3. Add coconut oil and swirl around the pan.
  4. Add chopped onions and cook 5-6 minutes until translucent.
  5. Add chopped carrots and celery and continue to cook 4-5 more minutes.
  6. Clear a space in the center of the pan, add 1 teaspoon coconut, add minced garlic, and cook until fragrant, about 45 seconds.
  7. Meanwhile, drain and rinse lentils.
  8. Add lentils to cooked vegetables with water to cover by 3 inches and bring to a boil.
  9. Add asophoetida, and kombu and turn heat to a high simmer for about 20 minutes, or until lentils have started to break down, stirring often.
  10. Add the dissolved coconut cream, tomato paste, curry powder, and cauliflower, turn heat down, and continue to cook, stirring often, for 10 more minutes.
  11. Stir in the chopped spinach and season with salt and fresh lemon juice to taste.
  12. Enjoy as is or over cooked grains! 

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Sprouted Chickpea Za’atar Hummus

Recipe from Julia Hellerman of Julia’s Kitchen.

4-8 servings

Ingredients

1 1/2 cups dry chickpeas

1 small clove garlic, minced

2 1/2 Tablespoons tahini

2 ½ Tablespoons lemon juice

2 Tablespoons olive oil

¾ teaspoon sea salt, or to taste

½ cup water, or as needed.

1 cup parsley, chopped

Method

  1. Soak chickpeas in plenty of fresh, pure water for 24 hours.
  2. Pour soaked chickpeas into a colander and rinse well.
  3. Place colander over a shallow bowl, cover with a kitchen towel, and set aside.
  4. Stir and rinse the chickpeas every eight hours or so until they have opened up and little tails start to grow from them. This will take about 24 hours, more or less depending on the temperature of the room.
  5. Cook the sprouted chickpeas in plenty of water on high heat until very soft, about 1 hour. Watch carefully and add more hot water to keep them well-covered.
  6. Put garlic, cooked chickpeas, tahini, lemon juice, olive oil, and salt in food processor or blender. Process until smooth and creamy, adding small amounts of water if necessary.
  7. Taste and adjust seasonings.
  8. Add parsley and pulse to process.
  9. Sprinkle generously with sumac and fresh thyme.
  10. Enjoy!

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.