Recipes

Garlic Butter Ribeye

What is better than a delicious steak dinner that you made yourself?! …  

Check out our recipe for Pan-Seared Ribeye with Garlic Butter.
Pair it with a side of baked asparagus, a simple salad, and some warm dinner rolls!

Head into Alfalfa’s today, and to get everything you need to have a delicious dinner at home!

INGREDIENTS

  • 2 Ribeye Steaks
  • Salt and Black Pepper to taste
  • ½ cup Parsley, chopped for garnish
  • ¼ cup Soft Butter
  • 3 garlic cloves, pressed
  • ¼ Teaspoon dried Thyme leaves
  • 1 Teaspoon Fresh Rosemary, Chopped
  • ¼ Teaspoon dried oregano
  • Olive oil

METHOD

  1. Place soft butter into a small bowl.
  2. Press garlic directly over the butter.
  3. Add herbs.
  4. Mix well. Set aside until ready to use for flavors to mingle.
  5. Coat steaks with olive oil and season with salt and pepper. Gently rub seasoning into the meat.
  6. Set steaks aside on the counter for 30 minutes.
  7. Place cast iron skillet in the oven and heat to 500 degrees while the steaks rest.
  8. When the skillet comes to temp remove it from the oven and place it over high heat on the stove-top.
  9. Add steaks. Sear on each side for about a minute.
  10. Place skillet back int he hot oven and cook the steaks for about 3 minutes per side.
  11. Remove steaks from skillet. Slather steaks with the garlic butter.
  12. Cover and let rest for about 5 minutes.
  13. Serve 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.

2 Ingredient Cantaloupe Popsicles

Need an easy and delicious treat for these hot summer afternoons? Try some homemade cantaloupe popsicles!

Not only are these popsicles the perfect way to cool off and feel refreshed, but they are also easy to make, only take two ingredients!

Add a little lime juice and coconut cream to take it to the next level!

INGREDIENTS

  • 1 cup cantaloupe
  • 2 cups white grape juice

METHOD

  1. Blend ingredients.
  2. Pour into a mold or ice tray
  3. Insert a toothpick or popsicle stick
  4. Freeze
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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.

Sangria

 

INGREDIENTS

  • 1 bottle dry white wine, chilled
  • 1 pound fresh strawberries, hulled and sliced
  • 2 cups fresh blueberries
  • 1 cup fresh raspberries
  • 1/2 cup brandy or orange liqueur (such as Grand Marnier or Cointreau)
  • 1 bottle sparkling white wine, chilled (such as cava or champagne)
  • 3–4 Pink Lady Apples, cut into star shapes if desired
  • Ice

 

METHOD

  1. Stir together white wine, strawberries, blueberries, raspberries and orange in a large pitcher. Cover and refrigerate for 1 to 4 hours*, so that the flavors can meld.
  2. Once you’re ready to serve the sangria, stir in the sparkling white wine, apples and a handful of ice.
  3. Serve immediately over ice 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.

Sweet Dark Cherry Cobbler

The perfect dessert to follow any mea. Our sweet dark cherry cobbler will do the trick! This cobbler is best served warm from the dish with a side of melting vanilla ice cream!

INGREDIENTS

For the filling:

  • 1/2 cup sugar
  • 2 Tablespoons cornstarch
  • 1/2 Teaspoon cinnamon
  • 3/4 cup water
  • 1 twelve ounce bag frozen pitted dark sweet cherries, thawed
  • 1 Tablespoon butter

For the topping:

  • 1 cup flour
  • 1/4 cup white sugar, divided
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 3 Tablespoons shortening
  • 1/2 cup milk

METHOD

  • Preheat oven to 400 degrees. Butter an 8 inch baking dish.

Make the filling:

  • Using a large saucepan combine 1/2 cup sugar, cornstarch and cinnamon. Stir in the water until the mixture is well blended and smooth. Add the thawed cherries and butter to the pan. Cook on low heat until the mixture thickens and comes to a boil. The mixture will thicken first then come to a boil. Don’t be tempted to turn the heat up to speed the process. Place the filling into the buttered baking dish

Make the topping:

  • Mix the flour, 2 Tablespoons sugar, baking powder and salt in a large bowl.  Using a pastry blended work the shortening into the dry ingredients until you have coarse crumbs. Stir the milk into the crumb mixture just until moistened. Drop the topping over the filling in tablespoons full until cherries are covered. Sprinkle the remaining 2 Tablespoons of sugar over the topping evenly. Bake 30-35 minutes until topping is golden brown.
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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.

Lemon Garlic Swordfish

Buttery lemon garlic swordfish will give you a tender, flavor-packed dish (that tastes like you spent way more time on it than you did!). Impress your friends, a date, or even just yourself with this delicious recipe!

INGREDIENTS

For the Lemon Garlic Mixture:

  • 2 TB salted butter, softened to room temp
  • 1 TB freshly chopped chives
  • 2 TB garlic cloves, minced
  • 1/8 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 TB juice from fresh lemon
  • 1TB grated lemon peel
  • For the Fish:
  • 2 TB olive oil
  • 2 (1-inch thick each) swordfish fillets, about 6–7 oz each
  • kosher salt and freshly ground black pepper

METHOD

  1. Preheat oven to 400F with rack on middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.
  2. Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
  3. In a large, oven-proof pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove off, and immediately transfer pan into hot oven.
  4. Let fish roast about 5-6 minutes or just until the top is golden and center is just cooked through. Take care not to overcook. A minute before fish is done cooking in oven, cook small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the swordfish pan as well.
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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.

Watermelon Salad with Cucumber and Feta

Watermelon Salad with Cucumber and Feta is an easy to make, refreshing salad to make this summer! Salty, sweet and perfect alongside your favorite grilled protein!

Ingredients:

  • 1 mini watermelon (approximately 4 cups), rind removed and cubed
  • 2 Persian cucumbers (approximately 1 cup), sliced
  • 3 ounces feta cheese, cut into cubes
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped basil
  • 1 lime, juiced
  • Kosher salt and fresh ground black pepper to taste
  • Olive oil to taste

Method:

  1. In a large serving bowl add the watermelon, cucumber, feta, basil and mint.
  2. Squeeze the lime over the salad, drizzle with olive oil and season with kosher salt and fresh round black pepper.
  3. Stir to combine.
  4. Taste for seasoning 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.

Watermelon Sorbet

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

With summer in full swing, there is nothing like a tasty, refreshing and COLD treat to cool off and enjoy. This Easy Watermelon Sorbet Recipe is easy to make and tastes delicious!

Ingredients:

  • 1 cup Sugar
  • 1 cup Water
  • 8 cups Seedless Watermelon
  • 2 tbsp Lemon Juice

Method

  1. In a small pan, add sugar and water and bring to a boil.
  2. Cook until sugar is dissolved, then set aside to cool.
  3. Puree watermelon in batches and place in a large bowl.
  4. Add sugar syrup and lemon juice and mix well.
  5. Place in a 9×13 dish, cover and place in freezer until firm.
  6. Puree frozen mixture before serving.
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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 Chicken Noodle Soup

This is an easy to make soup that will taste like you were cooking all day. There is plenty of room to customize this dish to your taste, maybe sub tofu as your protein or add wakami. The possibilities are endless.

Ingredients:

  • 32oz chicken stock
  • 2 whole garlic clovespeeled and smashed
  • ½ inch fresh gingerpeeled
  • 1 ScallionJust the green part sliced
  • 2 Tablespoon soy sauce
  • 2 Tablespoons Mirin
  • ¼ tsp Sesame oil
  • 1-2 cups of your favorite veggies (We used brocolini, snap peas, and red pepper)
  • 1 Egg optional
  • 1 package of Asian style noodles
  • 2 cups cooked chicken

Method:

  1. Combine stock, garlic, ginger, soy, mirin, and sesame oil in a large saucepan and simmer for 10 – 15 minutes, add veggies and cook for 5 more minutes.
  2. Prepare noodles as directed on the package in a separate pot and drain.
  3. Prepare the chicken to your liking and shred or dice. Tip: pick up a rotisserie chicken at Alfalfa’s on Thursday for only $7
  4. Remove the garlic and ginger from the broth. Optional for a thicker creamier broth whisk  the egg and slowly add to broth while stirring.
  5. Place equal amounts of noodles chicken and scallions into each bowl, add broth and enjoy hot.
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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.

Vegan Creamy Italian Dressing

Creamy Italian is one of our favorite dressings, however, if you are enjoying a vegan diet creamy Italian is most likely a no no. Store bought Italian dressings often contain dairy, eggs and even anchovies.

We’ve got a vegan alternative light, delicious, and versatile, great with pasta salad or grilled vegetables… Plus it’s easy to make!

Ingredients

 

  • 1/3 cup olive oil (avocado oil works too)
  • 1/2 cup Califia unsweetened almondmilk (sub with Califia unsweetened BetterHalf creamer to make a thicker dressing)
  • 3/4 Teaspoon kosher salt
  • 1 Tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 1 Teaspoon white wine vinegar
  • 1 1/2 Teaspoon dried basil
  • 1 Teaspoon dried thyme
  • 2 Teaspoon dried oregano
  • 2 Teaspoon dried parsley

Method

  1. Combine all ingredients in bowl and whisk to fully combine.
  2. Taste and add additional salt, vinegar or herbs, as desired.
  3. Store in refrigerator.
  4. Dressing will separate naturally, simply re-whisk prior to use.

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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.

Meatless Hemp Wellington

Ingredients

  • 16oz Hemp Way Foods plant-based hemp burger crumbles, thawed
  • 1 box Pastry puff shells (2 per box), thawed
  • 3 finely chopped garlic cloves
  • 1 small diced onion
  • 1 small diced yellow squash
  • 1 small diced green zucchini
  • 1 cup diced oyster mushrooms
  • 1/8th cup oil or vegan butter
  • 1 tbsp oil
  • 16oz cream of mushroom soup

Seasonings for the toasted crumbles

  • 1 tbsp oil
  • 1 tbsp fennel seed
  • 1 tbsp coriander
  • 1 tbsp fresh rosemary finely diced
  • 1 tbsp fresh thyme finely diced
  • 1 1/2 tbsp fresh sage finely diced

 

Method

  1. The night before, toast & season all hemp burger crumbles to optimize flavor.  Sauté with 1 tbsp oil in pre-heated skillet on medium heat until desired crispiness, approximately 16-20 minutes.  Add fennel, coriander, rosemary, sage, and thyme halfway through. Refrigerate overnight.
  2. On day of recipe preparation, sauté with 1 Tbsp oil the onions, squash, zucchini, oyster mushrooms, and garlic in large pre-heated skillet until onions are glossy.  Place in large bowl and mix well with toasted hemp burger crumbles
  3. Combine crumbles mixture with one cup Cream of Mushroom Soup.
  4. Wellington Assembly: Unwrap and place both Puff Pastry sheets onto a sheet pan. Place 1 3/4th cups of the crumble’s mixture in the center of each pastry sheet. Fold corners over the filling to meet in the middle. Use a fork or fingers to seal dough together.
  5. Brush the completed Wellington with oil or vegan butter before placing in the oven.
  6. Bake at 350 degrees for 55 minutes.
  7. Optional: Heat remaining Cream of Mushroom Soup to use as a sauce on top of finished Wellington.
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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.