Recipes

vegetarian

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.

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 taste
  • 1 tablespoon fig balsamic vinegar (available in Alfalfa’s bulk oil selection)

Method:

  1. Heat oven to 400 degrees. Trim brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
  2. Cook until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every few minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
  3. Taste, and add more salt and pepper if necessary. Stir in fig balsamic vinegar, and serve hot or warm.

 

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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.

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:

  1. Preheat oven to 375 degrees.

  2. In a food processor, pulse flour, brown sugar, butter, and salt until combined. In a large bowl, toss together blackberries, tapioca, granulated sugar, and orange zest and juice.

  3. Pour blackberry mixture into a 2-quart baking dish. Sprinkle evenly with flour mixture.

  4. Bake until topping is golden and juices are bubbling, 50 minutes. Let cool 20 minutes. Serve warm or at room temperature.

 

PREP: TOTAL TIME: SERVINGS: 8

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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.

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:

  1. Combine all ingredients and whisk until seeds are evenly dispersed.
  2. Let sit to thicken over for an hour, whisk periodically to avoid clumping.
  3. Keep in mind there’s no right or wrong but ideally the texture is pudding-like. If its too thin: whisk in small amounts of chia and allow mixture to thicken before adding more. Chia is incredibly easy to work with so if the mixture is too thick: just add more coconut milk.
  4. 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.

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:

  1. Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, about 45 minutes. Remove from heat (with lid on!) and steam for 10 minutes. Fluff with fork. Drain any excess liquid. Transfer to a bowl.
  2. While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
  3. Add toasted pecans, cranberries, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

 

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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.

Red Lentil Soup with Lemon

Recipe from The New York Times.

Time: 45 minutes

 Ingredients:

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chili powder or cayenne, more to taste

1 quart chicken or vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro.

 Method:

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Yield: 4 servings.

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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.

Organic Roast Vegetables in Phyllo Pouches

 

 

 

 

 

 

 

 

 

 

 

 

 

By Sara Snow

Here is how I prepare a vegetarian harvest celebration, all organic, all newly ‘harvested’ from the ground.

Ingredients

2 large sheets of Phyllo dough

2 T olive oil for pan
2 Onions – chopped
3 Cloves Garlic – chopped
2 Zucchini – chopped
3 Carrots – chopped
10 Mushrooms – chopped
(Could also use artichokes, celery, squash or anything else that is available to you)
2 T chopped fresh sage
2 T chopped fresh rosemary
Salt & Pepper to taste
Freshly grated Romano or Parmesan Cheese

Method

In a sauté pan, lightly cook the onions & garlic in olive oil.

Add zucchini, carrots and mushrooms.  Add herbs and season with salt and pepper to taste.  Saute, stirring often, until vegetables are cooked but still firm.  (Do not cover)

While the vegetables are cooking, preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Lay 2 sheets of phyllo dough out on a flat surface.  Using a slotted spoon, place a healthy scoop of vegetables in the center and sprinkle with freshly grated cheese.

Fold the four corners in and secure with a toothpick.  Lightly grate another small layer of cheese on top.  (If you’re having a hard time getting the corners to stay in place, you can flip the pouch and bake it flat side up).

Place pouches on the parchment lined cookie sheet and bake at 350 for 20 minutes.

Top each with a sprig of fresh rosemary.

Enjoy!

For more recipes by Sara Snow visit www.SaraSnow.com

 

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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.

Winter Kale Salad by John Platt

This recipe has seasonal ingredients, looks good on a plate, tastes great, and is great for you too! At first glance it might seem a little complicated, but once you have the basics done and on hand, it comes together easily. 

Makes about 4 nice-sized salads.

For the vinaigrette:

½ cup sherry vinegar

1 ¼ cup blended olive oil

1tsp Dijon mustard

1tsp Madhava wildflower honey

salt and black pepper

Put all ingredients in an appropriately sized container with a tightly fitting lid and shake until thoroughly combined.  Taste and check seasoning. You can adjust the amount of oil to achieve the level of acidity that works for you.

For the salad:

1 bunch organic kale, any variety

1 medium organic butternut squash

1 cup pumpkin seeds

1 cup dried cranberries, rough chopped

1 wedge Haystack Mountain Queso de Mano

fresh ground black pepper

(optional) 2 cups bread for croutons

Wash the kale, spin dry, remove thick center ribs, and slice into 1/8-inch strips (chiffonade). Set aside and chill. Peel the butternut squash, carefully split it lengthwise, and de-seed.  Cut off bulb end save for other dishes. Carefully slice (or very carefully use a mandolin) the top portion into 3” long by 1/8” strips.  Toss strips with a little oil, salt, and pepper.  Spread out on a small cookie sheet and bake in a 350-degree oven for 7 minutes, or until barely tender and cooked. Toss the pumpkin seeds with a little oil, salt, and pepper. Place in a small sauté pan or cookie sheet and place in 350-degree oven until lightly browned and “popped.” To make croutons, toss 2 cups bread cut into ¾-inch cubes with ¼ cup oil, a pinch of salt & pepper, and 1 tablespoon chopped fresh or rubbed dry sage.  Toast in a 350-degree oven until golden and crisp (about 12 minutes).

To finish: In a large bowl, combine all the ingredients except the cheese.  Lightly toss with just enough dressing to barely coat the greens. Arrange on plates, and, using a vegetable peeler, pare shavings of cheese over salad.  A couple of grinds of black pepper and you’re good to go.

Note: Whole leaf spinach could be substituted for kale.  Use whatever dried fruit and nuts you like best. Parmesan could be substituted for the Queso de mano. 

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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.