Recipes

Appetizers

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.

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:

  1. Combine everything except olive oil and lemon juice in a blender or food processor.
  2. Grind these ingredients together to a desired consistency and then add olive oil and lemon juice.
  3. Mix well.
  4. Serve warm or chilled, try adding 1/2 cup of parmesan and add it to your favorite pasta!
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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.

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:

  1. Wash and dry mixed greens and sorrel, set aside.
  2. Wash avocado and nectarine, slice each into preferred sizes, mix gently and set aside.
  3. Toast almonds to a golden brown, set aside.
  4. Mix oil and vinegar, gently with greens and sorrel. 
  5. Season lightly with salt and pepper.
  6. Top with avocado, nectarine, goat cheese, and almonds.
  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.

Sprouted Chickpea Za’atar Hummus


Recipe from Julia Hellerman of Julia’s Kitchen.

4-8 servings

Ingredients

1 1/2 cups dry chickpeas

1 small clove garlic, minced

2 1/2 Tablespoons tahini

2 ½ Tablespoons lemon juice

2 Tablespoons olive oil

¾ teaspoon sea salt, or to taste

½ cup water, or as needed.

1 cup parsley, chopped

Method

  1. Soak chickpeas in plenty of fresh, pure water for 24 hours.
  2. Pour soaked chickpeas into a colander and rinse well.
  3. Place colander over a shallow bowl, cover with a kitchen towel, and set aside.
  4. Stir and rinse the chickpeas every eight hours or so until they have opened up and little tails start to grow from them. This will take about 24 hours, more or less depending on the temperature of the room.
  5. Cook the sprouted chickpeas in plenty of water on high heat until very soft, about 1 hour. Watch carefully and add more hot water to keep them well-covered.
  6. Put garlic, cooked chickpeas, tahini, lemon juice, olive oil, and salt in food processor or blender. Process until smooth and creamy, adding small amounts of water if necessary.
  7. Taste and adjust seasonings.
  8. Add parsley and pulse to process.
  9. Sprinkle generously with sumac and fresh thyme.
  10. 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.

Vegan “Crabcakes” and Tarter Sauce by Rachel Best of Leaf Restaurant


Vegan Tarter Sauce

3 C. veganaise

3 TBS lemon juice

3 TBS capers

1 TBS pickles, small dice

2 TBS diced red onion

1 tsp. dill

Directions: Mix everything together.

 

Vegan “Crab” Cakes

3 blocks of tempeh

2 c. firm tofu

¼ c. red onion, diced

1 c. zucchini, shredded

½ c. seaweed salad *

1 tsp. celery seed

1 tsp. garlic powder

½ tsp. salt

1 TBS dill

1 TBS hot sauce

¼ c. tamari

½ c. veganaise

2 TBS Dijon

1.5 c. bread crumbs plus more for crusting

 

Mix everything by hand.  Form into desired size patties.  Coat in bread crumbs.  Pan fry to serve.

*seaweed salad:  Mix ¼ c. tamari, ¼ c. rice wine vinegar, ¼ c. sugar, and ¼ c. sesame oil in a small sauce pan and bring to a simmer.  Pour over 1 c. rehydrated wakame seaweed and cool.

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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.

Acapulco Shrimp Cocktail

Dive right into this fun & refreshing shrimp dish. You won’t be able to stop!

Serves 4-6 as a main course or 8-12 as an appetizer

Ingredients
2 lbs. shrimp, peeled & deveined
2 Tbsp. olive oil
4 cloves of garlic, chopped fine
2 pints of grape or cherry tomatoes (any color), quartered
2, 12 oz jars of any salsa you like
1 medium red onion, diced
1 bunch cilantro, chopped
2 Serrano peppers, diced fine
¼ cup lime juice (about 2 limes)
2 tsp. ketchup
4 ripe avocadoes, large dice
1 bag of blue corn tortilla chips 

Method for Shrimp
Sauté shrimp in olive oil over high heat.

Turn shrimp once until light pink on both sides & not quite done.

Season with salt, pepper & chopped garlic.

Cook for just 1 minute more. 

Drain in a colander over a bowl, but keep the juices.

Let shrimp cool.

Method for Cocktail Sauce 
Combine diced or chopped tomatoes, salsa, onion, cilantro, peppers, lime juice and ketchup.  

Mix together and then combine with 3 Tbs. of reserved shrimp juice.

Season with salt & pepper.

When ready to serve, pour your cocktail sauce into a large shallow bowl. Lightly submerge shrimp & avocadoes in salsa so the colors show. And then pair it with some yummy tortilla chips of your choice.

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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.

Salsa Casareccia With Rigatoni by CARMELINA BRANDS

Servings 10-12  

Ingredients 
2 oz. Extra-Virgin Olive Oil 
1 Tbs. Garlic, Minced 
1 lb. Ground Mild Italian Pork Sausage
1 Tbs. Fresh Thyme, Chopped
8 oz. Ricotta Cheese
3 oz. Parmesan Cheese, Grated 
4 bottles of Carmelina San Marzano® Italian Passata (Tomato Puree) 
1/2 oz. Fresh Basil, Chiffonade 
White Wine
2 oz. Kosher Salt 
½ teaspoon
1/4 tsp. Black Pepper
1 lb. Rigatoni, Cooked 

Method
In a large saucepan, gently heat the olive oil. Add the garlic and cook for 1 minute over medium heat. Add the ground sausage and cook for 15 minutes, or until the bottom of the pan starts to dry out. Deglaze with white wine, stirring constantly, scraping the bottom of the pan with a wooden spoon. Let the wine evaporate for 1 minute. Add the fresh thyme and the Carmelina ‘e…San Marzano® Italian Passata (Tomato Puree). Bring to a boil over high heat and then add the salt, pepper, and ricotta cheese, and continue to cook until an aroma is present. Reduce the heat to medium and cook the sauce for about 30 minutes to combine the flavors. Following this, add the parmesan and basil as a final touch. Stir the sauce thoroughly and serve HOT tossed with Rigatoni. 

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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.