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

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Flu and Cold Buster by Donna Baase

6-8 radishes, rinsed and trimmed ½ red onion 2-3 tablespoons fresh horseradish, coarsely chopped 2-3 tablespoons ginger, coarsely chopped 2 tablespoons honey 1 tablespoon apple cider vinegar Directions: Combine all ingredients in a blender or food processor until they are well blended. Add more liquid until the mixture has reached the desired consistency.  Take 1-2

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Alfalfa’s Classic Prime Rib

Serves: 12-16 Ingredients4-5 lbs. beef prime rib (all-natural or grass-fed)1/4 cup olive oil 2 Tbsp fresh thyme, crushed2 Tbsp fresh rosemary leaves, crushed 2 Tbsp coarse salt 1 Tbsp crushed pepper 4 garlic cloves, minced 1 tsp. black pepper DirectionsBring roast to room temperature & preheat oven to 450 degrees F. Combine salt, pepper, thyme, rosemary, garlic using a food processor.

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Holiday Cocktail

Ingredients 1 bottle Republic tequila2 cinnamon sticks2 apples, cut up2 sprigs of fresh mint1 oz. apple cider1-2 oz. lime juice1-2 oz. Cointreau Orange Liqueur Directions Infuse Republic Tequila with cinnamon sticks and cut up apples for 4-7 days. Check after the fourth day and strain it when you like the level of infusion. In a

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Upside-Down Turkey “Italian Style”

by Terry Retzloff 1 organic turkey (15 to 20 lbs) ½ to 1 cup organic chicken stock 1 garlic clove minced 1 tsp dried basil 1 tsp salt ½ tsp freshly ground pepper 1/4 tsp dried marjoram 1/4 tsp dried rosemary, crumbled ¼ tsp dried thyme ¾ cup unsalted butter 1 ½ cups dry white

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Organic Whole Cranberry Sauce

by Terry Retzloff 4 cups sugar, organic 4 cups water 8 cups fresh organic cranberries grated zest 1 large orange, organic In a large stainless steel saucepan, combine sugar and water. Bring to a boil over high heat, stirring to dissolve sugar. Boil for five minutes. Add cranberries and return to a boil. Reduce heat

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