Recipes

Autumn Pear Pasta

This simple and beautiful recipe takes advantage of the fall pear harvest. People will think you slaved for hours on this dish that looks as good as it tastes, however, our Autumn Pear Pasta has a secret… it is made with Annie’s mac & cheese…. shhhhh. Ingredients 1 box of Annies mac & cheese spirals

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Easy Vegan Risotto

Lemon Parsley Vegan Risotto By our very own Chef Shane Makes 4 servings  Traditional risotto is finished with heaps of butter and parmesan. For this plant-based (and healthier) version, miso paste is added early in the cooking to give the dish umami (savoriness) and it’s finished with vegan parmesan cheese. Risotto can be customized to

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Cashew Mac & Cheese With Collagen Protein

Ode to mac & cheese. A beloved superfood, pantry staple to young and old, and possibly mankind’s greatest achievement. Try this dairy free spin on the old classic all the wonderful cheesey goodness without the cheese! Ingredients Pasta Ingredients  3 Cups Water 2 Cups Brown Rice Penne 1 Cup Spinach 1/2 Onion, chopped 2 Tablespoons

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Chipotle Maple-Glazed Tofu Burger

Sweet, spicy, and smokey, all the yums in a single bun. This mouthwatering recipe will take some planning and patience, but the end result is worth every minute! You’ll want to prep the ingredients the night before to work the marinade into the tofu. In order to maintain this as a vegan recipe, be sure

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Blueberry & Sage Sheet Pie

Sheet or “Slab” pie is an easy, way to serve a crowd without the fuss, plus it is much easier to serve than it’s traditional cousin. Sheet pies are also very crust forward, and we all know the crust is the best part anyway. So dig into this amazing blueberry and sage sheet pie. Let’s

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Olive Oil Poached Salmon with Indian Spices

Poaching salmon in olive oil produces a silky, tender fish like nothing you’ve ever had before. Use Alfalfa’s Persian Lime Olive oil for a truly unique twist (Found in the bulk department). Great with basmati rice, sautéed spinach, or with eggs for breakfast! Serves 4 Ingredients 1 ½ lbs. of 3/4- to 1-inch-thick skinless, center-cut salmon

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