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,

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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

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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

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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

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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

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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: Preheat oven to 375

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