Recipes

Holiday Cocktail

Ingredients

1 bottle Republic tequila
2 cinnamon sticks
2 apples, cut up
2 sprigs of fresh mint
1 oz. apple cider
1-2 oz. lime juice
1-2 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 tall cocktail shaker with ice, muddle the mint. Blend with 2 ounces of the infused tequila with apple cider, fresh lime juice, and the orange liqueur.

Pour into a well-iced cocktail tumbler or strain into a martini glass. Gather up all of your friends and repeat until everyone has a smile on their face!

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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.

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 wine at room temperature

1. Rinse turkey under cold running water and pat dry with paper towels.

2. Preheat oven to 325 degrees. Pour ½ cup stock into roasting pan. Heavily butter roasting rack and set in pan.

Optional: Fill turkey loosely with stuffing.

3. Combine garlic, basil, salt, pepper, rosemary, marjoram, and thyme. Rub some butter over turkey and sprinkle evenly with herb mixture.

4. Place turkey breast-side down on rack and roast 20 minutes.

5. Melt remaining butter in a small saucepan over medium-low heat; remove from heat and add wine.

6. After 20 minutes, baste turkey generously with butter-wine mixture and continue roasting (allow 15-18 minutes per pound). Baste turkey generously with remaining wine mixture and pan juices every 30 minutes or so. Check occasionally to make sure breast skin is not sticking. Add additional ½ cup of stock if more liquid is needed for basting. Cover turkey loosely with foil if it begins to brown too quickly.

7. During the last hour of cooking, turn turkey breast-side up. Test for doneness by moving the leg; if it wiggles easily, turkey is done. A meat thermometer inserted into the thigh should read 180 to 180 F.

8. Transfer turkey to platter, cover loosely with foil. Let stand 15 to 20 minutes (in a warm place).

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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 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 and boil gently, stirring occasionally until all berries burst and liquid begins to thicken, about 15 minutes. During last few minutes, stir in orange zest.

Ladle sauce into glass jars or pyrex storage container and refrigerate until ready to use. Can be made three days ahead and stored in refrigerator for up to three weeks.


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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.

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.