Recipes

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.

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 with butter and parmesan
  • 1/4 cup milk
  • 2 tablespoons unsalted butter
  • 1/2 cup diced cored pear
  • 12 cup arugula
  • 2 tablespoons crumbled blue cheese
  • 3 tablespoons chopped pecans, toaasted

Method

  1. Mac mac and cheese as directed, increasing milk to 1/4 cup
  2. remove from heat
  3. stir in pear, arugula, and blue cheese until well mixed
  4. Sprinkle with toasted pecans (bake uncovered at 350 for 6-8 minutes stirring occasionally)
  5. serve warm or refrigerate until 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.

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 to use organic maple syrup. While maple syrup is naturally vegan, the manufacturing processes can sometimes alter it’s vegan status. To be safe alway choose organic maple syrup.

This recipe calls for baking, alternatively, the tofu could be fried for a crispy texture, and shorter cooking time. If you do decide to fry, be very careful as the syrup in the glaze could easily burn.

We suggest using Daiya Smoked Gouda Style Slices, however, any non-dairy cheese could work.
Maybe swiss…

Ingredients

  • 1 Block tofu, extra firm
  • 1/4 Cup organic maple syrup
  • 3 Chipotle chiles in adobo sauce, minced
  • 3 TBSP Apple cider vinegar
  • Pinch of salt
  • 8 Daiya dairy-free cheese slices
  • Your choice of veggies
  • Buns

Method

  1. Whisk together maple syrup, minced chiles, apple cider vinegar in  a medium bowl.
  2. Slice the tofu into thick squares and cover with marinade. Cove container and refrigerate overnight.
  3. preheat oven to 300 degrees.
  4. Place tofu slices on a parchment-lined baking tray and bake for 30 minutes.
  5. Reduce remaining marinade in a saucepan until thickened.
  6. Baste all sides of the tofu after 30 minutes with the reduced sauce. Return to oven for an additional 40 minutes.
  7. Repeat basting and bake an additional 30 minutes.
  8. In the last few minutes melt the Daiya slices over the tofu.
  9. Place on buns and top with veggies

 

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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.

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 flour
  • ½ cup parsley, chopped
  • Bread crumbs

Method:

  1. Boil slices of zucchini a few minutes until tender. Drain, set aside.
  2. Combine cheese, eggs, milk, flour, salt, baking powder, parsley, and chilis.
  3. Fold zucchini into mixture and gently stir.
  4. Pour mixture into 13in. x 9in. x 2in. baking dish.
  5.  Gently cover with bread crumbs. Drip melted butter slowly over bread crumbs.
  6. Bake 30 minutes at 325º until golden brown.
  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.

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 of the colorful veggies making their spring debut in the produce aisle.

Ingredients:

  • 8oz of your favorite pasta or fresh ravioli
  • 2 tablespoons unsalted butter
  • 2 cups sliced organic mushrooms
  • 1 tablespoon organic extra virgin olive oil
  • 1 bunch of fresh organic asparagus with tough ends cut off and chopped into thirds
  • Juice of 1 organic lemon
  • 2 tablespoons fresh organic parsley, roughly chopped
  • 1/4 cup organic walnut pieces (from our bulk aisle) or try pine nuts for a sweet kick
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/4 teaspoon fresh ground black pepper (optional)

Method:

  1. Bring a pot of water to a boil over high heat. Prepare the asparagus, while waiting for water to boil. Break or cut off the tough ends of the asparagus, chop the parsley and grate the cheese.
    Once the water is boiling add the pasta and cook according to package directions.
  2. While the pasta is boiling, melt butter in a large sauté pan over medium. Add the mushrooms and allow them to cook for just a couple of minutes until they start to brown. Add the asparagus and the olive oil to the pan and toss everything around to avoid burning the butter. Add the asparagus. Cook it all together, tossing frequently, until the asparagus is tender.
  3. Once the pasta is cooked, transfer with a large slotted spoon from the pot to the sauté pan. Squeeze the lemon juice and coate the pan Sprinkle in the parsley and walnuts and toss again. Add the parmesan cheese and toss. Sprinkle the pepper over the top 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.

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 shrimp tacos? Shredded cabbage with some mayo, lime, and a touch of garlic served on a warm tortilla. Yummy!

There is no limit to what this easy to prepare protein can do.

Ingredients:

  • 1 pound jumbo shrimp, peeled and deveined
  • 2 teaspoons extra-virgin olive oil
  • 4 cloves of garlic, crushed
  • 1 medium lime
  • ¼ cup chopped fresh cilantro
  • Sea Salt and freshly ground black pepper

Method:

  1. Heat a large frying pan on medium-high heat.
  2. Season the shrimp with salt and pepper to taste.
  3. Add oil to the pan, when hot add shrimp.
  4. Cook the shrimp undisturbed on one side for about 2 minutes, turn the shrimp over and add garlic the garlic to the pan.
  5. Continue to sauté for another minute or two until shrimp is cooked and opaque, be careful not to overcook.
  6. Remove from heat.
  7. Squeeze the lime over shrimp and toss with cilantro.
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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 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:

  1. Line a 8 x 12″ baking pan with foil. Place the salmon in the pan
  2. In a bowl, combine the soy sauce, rice vinegar, lemon juice, hoisin sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour ⅓ of the mixture over the salmon filet. Sprinkle the panko evenly over the filet.
  3. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back over the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
  4. Meanwhile, preheat the oven to 500°F.
  5. Roast the salmon for 18-20 minutes (about 12 minutes per inch at the thickest part of the salmon). The internal temperature should be 120° on a meat thermometer when it’s done.
  6. Remove from oven, wrap tightly with foil and allow to rest for 15 minutes. Serve hot or at room temperature.
  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.

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.

Mediterranean Lamb Burrito

Recipe from our Produce Manager, Claris!

Ingredients:

  • Indian Garlic Naan Bread
  • Leg of Lamb Chop
  • Garlic Hummus
  • Fresh Arugula
  • Chopped Cucumber
  • Grated Carrot

Method:

  1. Grill the leg of lamb until medium rare (or desired doneness)
  2. Spread 3 to 4 dollops of hummus across the garlic naan. 
  3. Add bite-sized sliced lamb to the naan and warm for about 2 to 3 minutes in a toaster oven or regular oven heated to 350˚.
  4. Top with a generous handful of fresh arugula, cucumber, grated carrot.
  5. Roll up burrito style 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.

Kevin Kidd’s Southwestern Corned Beef Hash

A recipe from our very own Chef Kevin Kidd as seen in the Daily Camera! Serves 4.

Ingredients:

  • 1.5 lbs corned beef, cooked and diced
  • 2 poblano peppers, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 jalapeño peppers, minced
  • 1 serrano pepper, minced
  • 1 12oz can roasted green chiles
  • 1 red onion, diced
  • 1 yellow onion, diced
  • 1 lb russest potatoes, diced and partially cooked
  • 8 sprigs cilantro
  • 2 avocado
  • 2 lime
  • 2 Tbs sour cream
  • 4 eggs
  •  2 Tbs olive oil
  • salt and pepper to taste

Method:

  1. In a large skillet, heat olive oil over medium heat. Add potatoes, browning all sides. Season with salt and pepper and blackening spice.
  2. Add onions and peppers and continue cooking until onions are translucent. Add corned beef and brown. Add canned green chiles until heated through. Adjust seasoning as needed. Set aside. 
  3. In separate pan, cook eggs to desired doneness (i recommend over-easy).
  4. Plate hash, with 2 eggs on top and garnish with sliced avocado, fried jalapeños, lime, and sour cream. 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.