Recipes
Grocery
Alfie Trail Mix
Our homemade blend of everything good ‘n tasty, this trail mix is crunchy, packed with flavor and perfect for game time get togethers, lunches and for on the go.
Makes about 12-16 servings
Ingredients
1 box organic cereal squares (approx. 13 oz.)
2 cups organic pretzel sticks
2 cups pita chips (crushed slightly)
3/4 cup raw organic cashews
3/4 cup raw organic shelled pistachios
3/4 cup raw organic pumpkin seed
1 stick organic unsalted butter, melted
2 Tbs. Worcestershire sauce
1 Tbs. hot or wing sauce
2 tsp. granulated garlic
2 tsp. dry mustard
2 tsp. kosher salt
Method
Preheat oven to 250 degrees.
Melt butter together with salt, Worcestershire, mustard, garlic & hot sauce.
Mix cereal, nuts, pretzels & pita chips together in a large bowl.
Pour butter mixture into bowl with cereal & toss to coat thoroughly.
Spread on an ungreased, rimmed baking sheet & bake for 45-60 minutes, stirring occasionally so it bakes evenly. Cool & enjoy or store in an airtight container for up to 1 week.
*** 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.
7-D Ranch Granola
This delicious granola recipe is all yours thanks to a lovely woman who has worked at 7-D Ranch, located in the Sunlight basin outside of Cody, Wyoming. Thanks 7-D Ranch, we just love this recipe!
Makes about 5 lbs.
Ingredients
1 cup organic sunflower or canola oil
1 cup honey, maple syrup or agave
1 Tbs. vanilla extract
9 cups rolled oats
1 cup whole wheat flour (or any other kind of flour)
1 cup wheat germ, oat bran
1 cup coconut
1 cup raw sunflower seeds
1/2 – 1 cup sesame or flax seeds
1 cup raw almonds, cashews, or nut of your choice
Method
Combine all dry ingredients in a large bowl. Set aside.
Heat the oil & sweetener to a rolling boil in a saucepan & stir to combine.
Turn off heat, wait a minute or two & add vanilla, be careful, it may foam up.
Immediately pour over the dry ingredients & stir it all up.
Keep stirring until all the ingredients are moistened & evenly coated.
Spread the granola on 2 sheet-pans (not a cookie sheet, you need sides).
Bake at 250-275 degrees for about an hour.
Check & stir every 15-20 minutes & rotate pans once during the hour.
When everything is lightly browned & dry, take it out.
Cool the granola on the sheets then dump into a large bowl.
When it is totally cool add:
2 cups powdered milk (optional)
3 cups of raisins, chopped dates, dried cherries, chocolate chips or whatever you wish.
Stored in airtight containers it will keep for a month.
*** 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.
Maple Banana Pecan Trail Mix
Makes about 12-16 servings
Ingredients
4 tablespoons organic unsalted butter
1 cup B grade maple syrup (dark, with sharp maple flavor)
2 cups raw unsalted pecans
1 cup wheat germ
3 cups organic rolled oats
1/2 tsp. kosher salt
1 cup dried bananas or banana chips
2/3 cup dried cherries
Method
Preheat oven to 375 degrees.
Melt butter & maple syrup together in a pan.
Combine pecans, wheat germ, oats, and salt in a large bowl.
Toss butter mixture with nuts & oats to coat thoroughly.
Spread mixture on a rimmed baking sheet lined with parchment paper.
Bake, stirring once and rotating sheet after 20 minutes, until just golden, 35 to 40 minutes total. Let cool.
Transfer to a large bowl, and stir in bananas & cherries.
*** 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.
Pumpkin Patch Trail Mix
Makes about 12-16 servings
Ingredients
1 cup organic raw pumpkin seeds
1/2 cup whole raw organic almonds
1 Tbs. extra-virgin olive oil
1 tsp. kosher salt
1/8 tsp. cinnamon
1/2 cup large unsweetened coconut flakes
1/2 cup dried cranberries
1/4 cup crystalized ginger chunks (cut into 1/4-inch pieces)
Method
Preheat oven to 350 degrees.
Combine pumpkin seeds, almonds & olive oil on a rimmed baking sheet.
Sprinkle with kosher salt & cinnamon. Toss to combine.
Toast, stirring halfway through, until golden, about 8 minutes. Let cool.
Mix cooled nuts with coconut flakes, dried cranberries & candied ginger.
Storage
Trail mix can be stored in an airtight container, up to 1 week.
*** 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.
Turkey Stock
Whether you’re making a turkey for Thanksgiving or for some other affair, make sure and always save your leftover turkey carcass, so you can make a tasty turkey stock. It’s rich, versatile & can be frozen for many uses, like soups, later on.
Makes at least a gallon of stock
*** but could make more if you had a really large turkey, just increase the vegetables & water a bit.
Ingredients
1 turkey carcass
4 large carrots, cut in half
4 – 6 stalks of celery
1 large onion, skin on & quartered
Salt & pepper
Herbs: parsley sage, rosemary & thyme are classic along with a bay leaf or two, but use anything you have leftover, fresh or dried. If using dried, add about a Tbs. of each sage, rosemary & thyme.
Method
Get out your biggest stock pot. You may have to break the carcass in half but get it into the pot along with any leg or wing bones, skin or pan drippings you may have leftover.
Put celery stalks (including any leaves if you have them) in with the turkey as well as the carrots & onion. If you happen to have bought carrots with the green tops, put the tops in too.
Put 2 Tbs. of salt & 1 Tbs. pepper into the pot along with 1 Tbs. each of the dried herbs & 1 bay leaf. If you have leftover fresh herbs, put them in the pot, stems & all.
Next, add enough water to cover the bones & vegetable scraps by a good couple inches. There should be at least a gallon and a half of water in the pot. Bring to a boil & then reduce the heat to a simmer & cook for 2 hours.
At the end of 2 hours….
Let stock cool & then strain through a colander. Pick any edible leftover meat off the bone & set aside. If you have cheesecloth, strain the stock a second time through a colander lined with the cheesecloth for a clearer broth. Taste to correct for salt & pepper.
*** 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.
*** 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.
Classic Pasta Fagioli by CARMELINA BRANDS
Servings 10 to 12
Ingredients
2 oz. Extra virgin olive oil
6 oz. Pancetta bacon, small dice
8 oz. Brown onion, small dice
4 oz. Carrots, small dice
4 oz. Celery, small dice
4 Garlic cloves, sliced
1 Tbs. Sage, minced
Salt and pepper To taste
2 qts. Vegetable broth
4 cans of Carmelina Brands® Borlotti Beans
6 oz. Carmelina San Marzano® (Puree) Passata
6 oz. Ditali Pasta, Paone Brand (dry)
2 oz. Grated Parmesan cheese
1/2 oz. Fresh basil, chiffonade
Method
In a large stockpot, heat oil over medium heat. Carefully add pancetta and let cook for a minute until lightly browned. Add onions, carrots, celery, garlic, sage, and salt and pepper to taste. Sauté the vegetables, stirring often until translucent, about 5 to 7 minutes. Stir in broth and bring to a boil over medium heat. Add Carmelina Brand® Borlotti Beans and Carmelina…’e San Marzano® (Puree) Passata. Simmer the soup over low heat until slightly reduced, about 45 minutes to 1 hour. Add the Ditali pasta into the soup 10 minutes before serving. Finish with Parmesan cheese and basil. Check flavors and serve. Enjoy!
*** 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.
Pumpkin Butter
Makes about 2 cups
Ingredients
1 small pie pumpkin (about 3 lbs.)
½ stick of butter
½ cup maple syrup
1 Tbs. lemon juice
2 whole cloves
Method
Stab the top of the pumpkin a few times with a knife or heavy fork. Bake at 350 degrees for about 45 minutes or until soft. Cut in half, and let cool slightly. Then scrape out seeds & remove skin. Put the flesh into a heavy sauce pan with 1 cup of water the maple syrup, butter & cloves. Cook over medium heat for about 30 minutes until sweet, thick & jammy. If it cooks to fast add a little more water. Add the lemon juice at the end cooking for a minute or two longer. Let cool & enjoy. Keep refrigerated.
*** 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.
Mama T’s Dilly Beans
These are so good that it is hard to wait 2 weeks to enjoy them. These lil’ dilly beans are great to serve for Thanksgiving and make really nice gifts too!
Makes 4 pints
Ingredients
2 lbs. of organic green beans, trimmed
2 tsp. crushed red pepper
4 large cloves of garlic sliced in half
4 dill heads
2 ½ cups of water
2 ½ cups white wine vinegar
½ cup pickling salt
Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.
Method
Prepare your ingredients & sterilize your jars. Pack the beans, lengthwise into clean, hot pint jars. To each pint add ½ tsp. crushed red pepper, 2 halves of garlic & 1 head of dill. Combine the water, vinegar & salt in a saucepan & bring to a boil. Immediately pour over the bean leaving a ½ inch of headspace. Screw on two-piece lids. Place filled jars in boiling water to cover by 1 inch. Boil jars for 5 minutes*, adding an additional minute for every 1,000 feet above sea level. Remove from water & let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal.
Do not worry if the beans look shriveled right after processing. They will plump up in a few weeks. Let the beans stand for at least 2 weeks before serving.
*If using quart jars, process for 10 minutes plus the additional 1 minute for every 1,000 feet above sea level.
*** 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.
Blackberry Lime Jam
Makes 1 quart of jam
Ingredients
2 1/2 tsp. Pomona’s Pectin Powder*
2 1/2 tsp. Pomona’s calcium water*
1 cup sugar
1, 18 oz. package fresh blackberries
Zest & juice of 1 lime
1 1/3 cups unsweetened berry juice
¼ cup Persian Lime olive oil (or 1 Tbs. butter)
Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.
Method
Combine pectin powder & ½ cup sugar. Set aside. Wash berries & coarsely mash in a heavy saucepan. Add berry juice, lime juice & zest, remaining sugar, calcium water & olive oil to crushed berries. Bring to a brisk boil over high heat, stirring often. Add sugar/pectin powder & stir quickly to combine. Bring back to a boil for 1-2 minutes stirring constantly.
Processing
Pour hot jam into clean jam jars leaving ¼” – ½” space at the top. Screw on two-piece lids. Put jam-filled jars in boiling water to cover by 1 inch. Boil for 5 minutes, adding an additional minute for every 1,000 feet above sea level. Remove from water & let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. Jam lasts approximately 3 weeks refrigerated once opened.
*The pectin powder & calcium powder are sold together in the box of Pomona’s Universal Pectin. Pectin labeled “for less or no sugar needed” can be used instead.
*** 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.
