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:

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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: Combine all ingredients and whisk until seeds are evenly dispersed. Let sit to thicken over for an hour, whisk

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Bacon Wrapped Strawberries from Kelly Elle

Ingredients: 10 strawberries, hulled 5 slices of bacon 10 small toothpicks ½ cup balsamic vinegar Method: 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

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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: Heat oil in a medium saucepan over medium heat. Add shallot, and

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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: Combine everything except olive oil and lemon juice in a

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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: Wash and dry mixed greens and sorrel, set aside. Wash avocado and nectarine, slice each

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