Recipes

Bread and Butter Cucumber Pickles

 Check out this recipe for some amazing pickles. The flavor profile for these pickles is pretty incredible… Follow this recipe and have some fun making a tasty treat!

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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.

Summer Cocktail Recipes from our Cellar!

 Come into our cellar and check out the best ingredients for summer cocktails!  Not only that, but we also carry all the other ingredients in our 95% organic produce department!

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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.

Canned Blackberry Lime Jam

Makes 4, 8oz. homemade canned gifts or 1 quart 

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, 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. 

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.

Bag, tag and gift it. 
For more homemade holiday gift ideas, click here.  

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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.

Horseradish Cream Sauce

Serve with prime rib or smear on a roast beef sandwich. Oh, yum!

Makes about 2 cups

Ingredients
1/2 cup heavy cream, chilled
1/2 cup crème fraîche or sour cream
2/3 cup (5 ounces) prepared horseradish
2 Tbs. finely chopped chives
1 tsp. Kosher salt (more if needed)
Freshly ground black pepper

Method
Place heavy cream in a medium bowl & whisk until the cream can hold a line when you pull the whisk through it.

Using a rubber spatula, fold in crème fraîche or sour cream, horseradish, chives & salt.

Season with pepper & additional salt if desired.

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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.

Basic Turkey Gravy

Makes about 3 cups

Ingredients
Pan drippings, vegetables, and turkey neck from your roasted turkey
1 cup white wine or sherry
6 Tbs. unsalted butter (3/4 stick)
1/3 cup all-purpose flour
2 1/2 cups chicken stock or broth
Salt & freshly ground black pepper

Method
Pour the drippings from the roasted turkey into a small heatproof bowl. Let sit for a few minutes to let the fat to rise to the top, then skim the fat off with a spoon. At this point you can decide to throw away the skimmed fat or to use it in place of the unsalted butter. Just be sure to measure it so you end up with 6 Tbs. total at the end.

Place the roasting pan across two burners over medium heat. Scrape up any browned bits from the bottom of the pan with a spatula. Add the wine or sherry while scraping the bottom of the pan & simmer until reduced by half.

Add the reserved drippings back to the pan. Pour the mixture through a strainer set over a medium heatproof bowl and set aside. Discard the solids from the strainer.

Melt the butter (or butter & skimmed turkey fat) in a medium saucepan over medium heat. When it foams, sprinkle the flour evenly over it. Whisk the flour & butter/fat together and cook, stirring occasionally, until the mixture turns the color of peanut butter, 5 – 7 minutes.

While whisking continuously, slowly add the chicken stock or broth & the strained pan juices. Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens. Add salt & pepper to taste.

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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.

Terry’s Glazed Spiced Nuts

Makes about 4 homemade gifts, each 2 cups or about 8 cups total

Ingredients 
1 lb. of organic whole raw nuts (I like doing a combination of almonds, cashews, pecans & walnuts) 
1/2 cup organic brown sugar
1/4 cup organic unsalted butter
1/4 cup organic orange juice
1 1/2 tsp. salt
1 1/4 tsp. cinnamon
1/4 tsp. cayenne
1/4 tsp. mace

Method 
Preheat oven to 250 degrees.

Foil line a large cookie sheet.

Melt the butter in a large skillet, on med-low heat, carefully adding the brown sugar, orange juice, spices & salt until the sugar has dissolved and everything is well mixed.  Then add the nuts stirring slowly, while coating them with the mixture.

Cook them, continue stirring, for a couple minutes till well coated, then transfer them to the foil lined baking sheet, and bake them for 1hour , carefully stirring them every 15 minutes.

Cool on a rack, with occasional stirring, then when able to seperate them with your hands, and completely cooled, store in air tight container, cookie tin, or glass jar with lid.

Bag, tag and gift it. 
For more homemade holiday gift ideas, click here.  

 

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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.

Rosemary Roasted Walnuts

Makes about 4 homemade gifts, each 2 cups or about 8 cups total

Ingredients 
5 cups walnuts
1/4 cup olive oil or 1⁄2 stick melted butter  
1/4 cup fresh rosemary, coarsely chopped  
4 tsp. kosher salt  
1 Tbs. Coconut Palm Sugar (or brown sugar) 
1 Tbs. freshly ground black pepper 

Method 
Heat the oven to 350°F & arrange a rack in the middle. 

Place nuts in a large bowl & add remaining ingredients. 

Mix with your hands to evenly coat. 

Spread evenly on a cookies sheet. 

Bake until nuts are lightly browned watch carefully & stir occasionally, about 15-20 minutes.  

Let cool on the baking sheet, transfer to a bowl. 

Bag, tag and gift it. 
For more homemade holiday gift ideas, click here.  

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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.

Sugared Pecans

Makes 2 homemade gifts, each 2 cups or 4 cups total.

Ingredients
3/4 lb. pecans
2 egg whites
1 cup sugar
1/4 tsp. salt
1/4 lb. melted butter

Method
Whip whites & salt in mixer on medium speed until soft peaks form. 

Slowly add sugar while mixing.

Whip until stiff peaks form & whites are pasty like marshmallow.

Combine egg whites with melted butter.

Spread onto sheet pan & bake at 325.

Stir every 10 minutes until nuts are dry & fragrant.

Bag, tag and gift it. 
For more homemade holiday gift ideas, click here.  


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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.

Canned Apple Spice Pie Filling

Makes 6, 1qt homemade canned gifts and 1 mini pie for the chef
*2 quarts of filling makes one 9 inch pie, so you’ll want to give each person 2, 1qt cans.  

Ingredients
4 cups sugar
1 cup cornstarch
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
¼ tsp. ground turmeric
1/8 tsp. ground cloves
2 tsp. salt
9 cups water
4 Tbs. lemon juice & the grated zest of 1 lemon
6 pounds apples
Canning jars and lids

Method
Begin by sterilizing your canning jars, lids & rings by boiling them in a large pot of water.
 
Next, begin to prepare your pie filling. In a large pot, mix sugar, cornstarch & spices. 

Add salt & water & mix well. 

Bring to a boil & cook until thick & bubbly. 

Remove from heat & add lemon juice & zest.

Peel, core, & slice apples.

Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.

Fill jars with hot syrup & gently remove air bubbles with a knife.

Put lids on & process in a water bath canner for 20* minutes.

*Add one minute additional processing time for each 1,000 feet above sea level.

 

Bag, tag and gift it. 
For more homemade holiday gift ideas, click here.  

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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.

Plain Jane Popcorn

This simple recipe shows you how to homemake your very own popcorn. It’s plain. It’s simple. And it’s ready to be dressed up with fun toppings, like grated parm, brown sesame & mustard or our macadamia butter-crunch

Makes about 2 quarts of popcorn

Ingredients
3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
1/3 cup of popcorn kernels
2 Tbsp or more (to taste) of butter
Salt to taste 

Method
Heat the oil in a 3-quart saucepan on medium high heat. 

Put 3 or 4 popcorn kernels into the oil and cover the pan. 

When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release, which will make for crisper popcorn.  

Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. With this technique, nearly all of the kernels pop and nothing burns.

 

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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.