Recipes

Wild Blend Pilaf

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, finely chopped 
  • 1 cup Lundberg Organic Wild Blend
  • 3 cups chicken or vegetable stock
  • ½ cup pecan halves
  • ¼ cup dried cranberries
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper

Method:

  1. Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, about 45 minutes. Remove from heat (with lid on!) and steam for 10 minutes. Fluff with fork. Drain any excess liquid. Transfer to a bowl.
  2. While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans. 
  3. Add toasted pecans, cranberries, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

 

 

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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.

Hemp Pesto

Ingredients:

  • 3 cups of basil, stems and all, or any other green like parsley or arugula
  • 1/2 cup hemp seed (or any other nut)
  • 1-2 garlic cloves
  • 1/4 teaspoon salt
  • 1/4–1/2 cup extra virgin olive oil
  • Lemon juice (to taste)
  • Black pepper (to taste)

Method:

  1. Combine everything except olive oil and lemon juice in a blender or food processor.
  2. Grind these ingredients together to a desired consistency and then add olive oil and lemon juice. 
  3. Mix well. 
  4. Serve warm or chilled, try adding 1/2 cup of parmesan and add it to your favorite pasta!

 

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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.

Mama T’s Zucchini Chili Cheese Bake

Ingredients:

2 pounds zucchini sliced thin

1 pound jack cheese, grated

4 eggs, beaten

½ cup milk

1 teaspoon salt

4-8 oz. roasted fresh green chilis (or more if you prefer spicier)

½ cup butter, melted

2 teaspoons baking powder

3 tablespoons flour

½ cup parsley, chopped

Bread crumbs

Method:

1. Boil slices of zuccinni a few minutes until tender. Drain, set aside. 

2. Combine cheese, eggs, milk, flour, salt, baking powder, parsley, and chilis.

3. Fold zuccinni into mixture and gently stir.

4. Pour mixture into 13in. x 9in. x 2in. baking dish.

5. Gently cover with bread crumbs. Drip melted butter slowly over bread crumbs.

6. Bake 30 minutes at 325º until golden brown.

7. 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 Nectarine Sorrel Salad

Recipe by our Executive Chef, Kevin Kidd.

Ingredients:

  • 4 oz. sorrel
  • 4 oz. mixed greens
  • 2 nectarines
  • 2 avocado
  • 4 oz. goat cheese
  • 2 oz. almond
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • salt and pepper to taste

Method:

  1. Wash and dry mixed greens and sorrel, set aside.
  2. Wash avocado and nectarine, slice each into preferred sizes, mix gently and set aside.
  3. Toast almonds to a golden brown, set aside.
  4. Mix oil and vinegar, gently with greens and sorrel. 
  5. Season lightly with salt and pepper.
  6. Top with avocado, nectarine, goat cheese, and almonds.
  7. 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.

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.