Recipes

Abundance Bowl

Spring is a glorious time to make and create an ABUNDANCE bowl with fresh seasonal vegetables. The combination of sautéed, roasted, and raw veggies makes for a really interesting, flavorful, and crunchy dish. By Chef Shane Witters Hicks 

Ingredients:

½ medium Organic cauliflower, riced (see method)

5-10 Organic Brussels Sprouts, quartered

5 Organic Asparagus springs, stemmed and quartered

5 Organic Mushrooms (cremini or white), thinly sliced

1 Organic Corn on the cob (or about 1/3 bag frozen corn, thawed)

½ cup Frozen Edamame, shelled

2 Organic medium beets (red or golden), thinly sliced

2 Organic green tomatoes, diced (ok to substitute red tomatoes if you can’t find green)

Method

1. Make cauliflower rice by grating raw chunks of cauliflower in a food processor using grater attachment.

2. Sauté cauliflower rice in 1 tbsp olive oil until tender and lightly browned.

3. Peel and boil corn for 10 minutes, or until kernels are tender, and shave kernels from the cob (or, if using frozen corn, measure out 1/3 bag and microwave until thawed).

4. Slice beets thinly and toss in 1 tbsp coconut oil and a dash of sea salt.

5. Place corn and all other vegetables, except for green tomatoes, on baking sheets and roast at 425 F for 15-25 minutes, until the desired level of crispiness is achieved.

6. Serve roasted veggies on top of cauliflower rice along with chopped tomato. Drizzle with dill-tahini dressing. 

Dill-Tahini Dressing Ingredients

Tahini, 2 tbsp

Fresh Chopped Dill, 2 tsp

Fresh Lime Juice, 2 tbsp

Sea salt, 1/2 tsp

Black Pepper, 1/2 tsp

Method

1. Whisk all ingredients together until well-combined. Add 1-3 tbsp water to thin, as desired.

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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.

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 zucchini a few minutes until tender. Drain, set aside.
  2. Combine cheese, eggs, milk, flour, salt, baking powder, parsley, and chilis.
  3. Fold zucchini 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.

Spring Asparagus Pasta

Happy Spring! We’ve been eagerly awaiting the arrival of warmer weather to Boulder and Louisville. 

What a better way to ring in Spring with an easy-to-make, zesty, lemony, asparagus pasta! 

This simple preparation makes a great base for all the bounty of spring. Make it your own, add some yellow squash, Anaheim pepper, or any of the colorful veggies making their spring debut in the produce aisle.

Ingredients:

  • 8oz of your favorite pasta or fresh ravioli
  • 2 tablespoons unsalted butter
  • 2 cups sliced organic mushrooms
  • 1 tablespoon organic extra virgin olive oil
  • 1 bunch of fresh organic asparagus with tough ends cut off and chopped into thirds
  • Juice of 1 organic lemon
  • 2 tablespoons fresh organic parsley, roughly chopped
  • 1/4 cup organic walnut pieces (from our bulk aisle) or try pine nuts for a sweet kick
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/4 teaspoon fresh ground black pepper (optional)

Method:

  1. Bring a pot of water to a boil over high heat. Prepare the asparagus, while waiting for water to boil. Break or cut off the tough ends of the asparagus, chop the parsley and grate the cheese.
    Once the water is boiling add the pasta and cook according to package directions.
  2. While the pasta is boiling, melt butter in a large sauté pan over medium. Add the mushrooms and allow them to cook for just a couple of minutes until they start to brown. Add the asparagus and the olive oil to the pan and toss everything around to avoid burning the butter. Add the asparagus. Cook it all together, tossing frequently, until the asparagus is tender.
  3. Once the pasta is cooked, transfer with a large slotted spoon from the pot to the sauté pan. Squeeze the lemon juice and coate the pan Sprinkle in the parsley and walnuts and toss again. Add the parmesan cheese and toss. Sprinkle the pepper over the top and serve.
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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.

Cilantro Lime Shrimp

Some of the best flavors can come from a handful of simply prepared ingredients. Alfalfa’s cilantro lime shrimp is a perfect example, and it only takes a few minutes to make. This preparation can be used many different ways, over rice, on a big beautiful salad, or simply by itself as shown here… How about shrimp tacos? Shredded cabbage with some mayo, lime, and a touch of garlic served on a warm tortilla. Yummy!

There is no limit to what this easy to prepare protein can do.

Ingredients:

  • 1 pound jumbo shrimp, peeled and deveined
  • 2 teaspoons extra-virgin olive oil
  • 4 cloves of garlic, crushed
  • 1 medium lime
  • ¼ cup chopped fresh cilantro
  • Sea Salt and freshly ground black pepper

Method:

  1. Heat a large frying pan on medium-high heat.
  2. Season the shrimp with salt and pepper to taste.
  3. Add oil to the pan, when hot add shrimp.
  4. Cook the shrimp undisturbed on one side for about 2 minutes, turn the shrimp over and add garlic the garlic to the pan.
  5. Continue to sauté for another minute or two until shrimp is cooked and opaque, be careful not to overcook.
  6. Remove from heat.
  7. Squeeze the lime over shrimp and toss with cilantro.
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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.

Cast Iron Balsamic Brussels Sprouts

 

 

 

 

 

 

 

 

 

 

 

 

This is a wonderfully simple preparation that results in sweet caramelized brussels sprouts that will make a perfect accompaniment to just about any dish.

Ingredients:

  • 1 pound brussels sprouts 
  • 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
  • 5 cloves garlic, peeled
  •  Salt and pepper to taste
  • 1 tablespoon fig balsamic vinegar (available in Alfalfa’s bulk oil selection)

Method:

  1. Heat oven to 400 degrees. Trim brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
  2. Cook until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every few minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
  3. Taste, and add more salt and pepper if necessary. Stir in fig balsamic vinegar, and serve hot or warm.

 

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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.

Blackberry Crisp

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup light-brown sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 teaspoon coarse salt
  • 2 3/4 pounds fresh blackberries (5 pints)
  • 2 tablespoons instant tapioca
  • 3/4 cup granulated sugar
  • 1 tablespoon grated orange zest, plus 1/4 cup orange juice

Method:

  1. Preheat oven to 375 degrees.

  2. In a food processor, pulse flour, brown sugar, butter, and salt until combined. In a large bowl, toss together blackberries, tapioca, granulated sugar, and orange zest and juice.

  3. Pour blackberry mixture into a 2-quart baking dish. Sprinkle evenly with flour mixture.

  4. Bake until topping is golden and juices are bubbling, 50 minutes. Let cool 20 minutes. Serve warm or at room temperature.

 

PREP: TOTAL TIME: SERVINGS: 8

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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.

Asian Style Salmon

Ingredients:

  • 2 lbs. salmon filets
  • 1 cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup fresh lemon juice
  • 2 tablespoons hoisin sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon toasted sesame oil
  • 1 ½ teaspoon chili paste
  • ½ cup sliced scallions
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 1 ½ cup panko breadcrumbs

Method:

  1. Line a 8 x 12″ baking pan with foil. Place the salmon in the pan
  2. In a bowl, combine the soy sauce, rice vinegar, lemon juice, hoisin sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour ⅓ of the mixture over the salmon filet. Sprinkle the panko evenly over the filet.
  3. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back over the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
  4. Meanwhile, preheat the oven to 500°F.
  5. Roast the salmon for 18-20 minutes (about 12 minutes per inch at the thickest part of the salmon). The internal temperature should be 120° on a meat thermometer when it’s done.
  6. Remove from oven, wrap tightly with foil and allow to rest for 15 minutes. Serve hot or at room temperature.
  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.

Coconut Chia Pudding with Spring Fruits

Ingredients:

  • 48 oz. coconut milk
  • 1 cup chia seeds
  • ½ cup agave/maple syrup
  • Cinnamon or nutmeg to taste
  • Your choose of how you’d like to finish the pudding. Maybe some bright fruity coulis and mint.

Method:

  1. Combine all ingredients and whisk until seeds are evenly dispersed.
  2. Let sit to thicken over for an hour, whisk periodically to avoid clumping.
  3. Keep in mind there’s no right or wrong but ideally the texture is pudding-like. If its too thin: whisk in small amounts of chia and allow mixture to thicken before adding more. Chia is incredibly easy to work with so if the mixture is too thick: just add more coconut milk.
  4. 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.

Bacon Wrapped Strawberries from Kelly Elle

Ingredients:

  • 10 strawberries, hulled
  • 5 slices of bacon
  • 10 small toothpicks
  • ½ cup balsamic vinegar

Method:

  1. Preheat oven to 350°F. Cut bacon slices in half. Place strips of bacon flat in a glass casserole dish. Bake in oven for 20 minutes. Remove from oven and let sit for a few minutes. Line a plate with a paper towel and place bacon on paper towel to absorb excess fat. Drain bacon fat into a glass jar and keep in the refrigerator to use throughout the week.
  2. Wrap the strawberries with the bacon slices, securing the ends with a small toothpick. Place on backing sheet and bake in oven for another 5-10 minutes, until the bacon is crispy. Remove from oven and set aside.
  3. In a small saucepan, heat the balsamic vinegar over medium heat, stirring occasionally. The balsamic vinegar will begin to reduce and thicken, creating a glaze. Remove from heat and pour the glaze over the bacon wrapped  strawberries. 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.

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.