Ashley C’s Favorite Antipasti Salad
Ingredients for the salad:
- Baby Arugula
- Roasted Red Peppers
- Marinated Fresh Mozzarella
- Artichoke Hearts, Quartered
- Prosciutto
- Sundried Tomatoes in Oil, Rinsed & Slivered
- Pepperoncini
- Pitted Olives (Kalamata or Castelvetrano)
Ingredients for the dressing:
- Extra Virgin Olive Oil
- De Nigris Balsamic Glaze
- Salt & Pepper (to taste)
Instructions:
- Combine all the ingredients for the salad to taste, adding more or less according to your preference. Ashley likes to chop the salad as well for easier eating.
- Drizzle the extra virgin olive oil and the balsamic glaze over the salad. Top with salt and pepper. Mix.
Add your protein of choice to make the salad heartier. Ashley loves to top it with grilled chicken.
Weeknight Grilled Pork Tenderloin
Ingredients:
- Pork Tenderloin
- Chili Powder
- Paprika
- Salt & Pepper (to taste)
Instructions:
- Create a dry rub of equal parts paprika and chili powder, along with salt and pepper to taste.
- Coat the tenderloin with the dry rub.
- Grill the pork until it reaches an internal temperature of 145 degrees Fahrenheit.
- Slice into ½ inch pieces.
This dish goes great with both rice and potatoes, and a vegetable like sautéed garlic broccoli.
Ashley P’s Go-To Chicken Piccata from the NYT
Ingredients:
- 4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally. (Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.)
- Kosher salt and black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 1 shallot, peeled and sliced lengthwise
- 1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
- ¾ cup chicken stock
- 4 teaspoons drained capers
- Coarsely chopped fresh parsley, for garnish (optional)
Instructions:
- Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
- In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
- Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
- Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
- Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
Summer’s Chopped Summer Salad
Fresh and filling, this salad is easy to make a meal out of, especially on those hot summer days when the last thing you want to do is turn on the oven or stove. Grilled chicken or shrimp also go well with this salad if you’re looking for an extra kick of protein.
Ingredients
For the salad:
- Arugula
- Artichoke hearts
- Slices of prosciutto
- Fresh mozzarella
- Roasted red pepper
- Cherry tomatoes
For the dressing:
- Pepper
- Salt
- Oregano
- Balsamic vinegar (or your vinegar of choice)
- Extra virgin olive oil
Instructions:
- Chop all of the ingredients into bite-sized pieces
- Toss in a bowl with your dressing
- Add the protein of your choice to make it a meal
Easy Tomato Gazpacho
Gazpacho is the perfect summer soup: it utilizes tomatoes, which are at their peak in the summer months and is designed to be eaten cold, which is perfect when you’re sweating it out in the heat. Try this recipe from the folks behind the vegetarian and vegan focused blog, Love and Lemons.
Ingredients:
- 1 English cucumber
- 2½ pounds ripe tomatoes, chopped
- 2 fresno chiles, or ½ red bell pepper, stemmed and seeded
- ¼ small red onion, rinsed
- 2 garlic cloves
- ¼ cup chopped fresh cilantro, plus more for garnish
- 3 tablespoons sherry vinegar or red wine vinegar
- ½ cup extra virgin olive oil, plus more for drizzling
- 1¼ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
- Cherry tomatoes, for garnish
- Fresh herbs, for garnish
Instructions:
- Finely chop ¼ of the cucumber and reserve for garnish.
- Peel the remaining cucumber, cut into chunks, and transfer to a blender.
- Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper.
- Blend until smooth.
- Season to taste and chill for at least 2 hours.
- Serve the soup garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, drizzles of olive oil, and freshly ground black pepper.
Pesto is one of those sauces where substitutions are super easy. In this recipe from the food blog, The Mediterranean Dish, you can use either pine nuts or walnuts. Pine nuts can get pricey, so remember to freeze what you don’t use. It’ll keep them fresher for longer and save you some money!
Basil Pesto
Ingredients:
- 2 cups packed basil leaves
- 1 to 2 clove garlic, chopped
- 1/3 cup pine nuts or walnuts, toasted
- Juice of 1/2 lemon
- 1/2 cup extra virgin olive oil
- 1/2 cup finely grated Parmesan cheese
- Kosher salt
- Black Pepper
Instructions:
- Fill a small saucepan halfway with water and bring to a boil. Prepare a bowl of ice water and set it near your stove. Set up a food processor with the blade attachment (or get your blender all plugged in and ready).
- Briefly blanch the basil: Drop the basil leaves in the boiling water and blanch just until they’re wilted, 5 to 10 seconds. Use tongs to transfer the basil leaves to the prepared ice water. This stops them from continuing to cook.
- Dry the basil very well: Wrap the basil in paper towels. Squeeze to wring out all the water and transfer to the food processor, along with the garlic, pine nuts, and lemon juice.
- Blend: Pulse until everything has broken down into small chunks. With the processor running on low speed, slowly pour in the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.
- Stir in the parmesan: Transfer the basil mixture to a small bowl. Add the cheese and season with salt and pepper to taste. Mix to combine. If your pesto is looking a little thicker or less smooth than you like it, add a little bit more extra virgin olive oil.
- Serve or store: Use immediately or store for later.
Here are some great notes for storing:
- Storage: Transfer the pesto to a mason jar. Cover with a thin layer of extra virgin olive oil (this creates a seal and prevents air from getting to it). Cover tightly and refrigerate for up to two weeks. As you use some of the pesto over time, be sure to replenish the thin layer of extra virgin olive oil on top.
To Freeze: Freeze in a tightly-closed freezer-safe jar with a thin layer of olive oil on top for up to 6 months. Or, if you want to freeze it in smaller amounts, pour the pesto into ice cube trays and freeze until hard. Once frozen, transfer the pesto cubes to a freezer-safe bag.
*Ingredients For The Salad
- Cherry Tomatoes, Halved
- Red Onion, Diced
- Mt. Vikos Feta Cheese (crumbled)
- Cucumber, Seeded & Sliced
- Lightly Toasted Pepitas (Pumpkin Seeds)
- Chopped Basil
*Feel free to add or take away the vegetables of your choice. Sliced or diced bell peppers work well here also. To make it a main course, add the protein of your choice (grilled chicken, shrimp, salmon, or sliced steak).
*Ingredients For The Dressing
- De Nigris Balsamic Glaze
- Extra Virgin Olive Oil
- Zaatar Seasoning (to taste)
- Salt & Cracked Pepper (to taste)
Instructions
- Chop all ingredients and mix together in a large bowl.
- Mix dressing together in a separate, smaller bowl.
- Drizzle dressing over the salad.
Ingredients
- Bunch of Fresh Basil
- De Nigris Balsamic Glaze
- Extra Virgin Olive Oil
- 2-3 Heirloom Tomatoes
Instructions
- Pull basil leaves off of its stems, rinse, and pat dry.
- Slice your tomatoes.
- Place tomato slices on large plate, place basil leaves on top, and sprinkle salt and pepper to taste.
- Put burrata in the middle.
- Drizzle the balsamic glaze and evoo over the salad.
- When ready to serve, cut the burrata so that it runs over the salad.
Ingredients
- Bell Peppers
- Portobello Mushrooms Cut Into 3rds (or your favorite alternative)
- Zucchini
- Broccolini
- Garlic Granules
- Salt
- Pepper
- Oregano
- Estes Tzatziki
- Extra Virgin Olive Oil
Instructions
- Slice your vegetables into cubes and place on skewers.
- Brush each skewer generously with olive oil.
- Sprinkle a generous amount of *garlic granules onto the skewers
- Add salt, pepper, and oregano to taste.
- Place on the grill until tender and slightly blistered.
- Serve immediately with Estes Tzatziki
*Note: Garlic granules are different and more flavorful than garlic powder and garlic salt.
Your Superbowl party can’t officially kick-off without a platter of wings. RT has stocked our meat case with D’Artagnan chicken wings while Chef John is busy making his specialty buffalo sauce.
If you’re making your own wings but aren’t sure what to do, we have two easy-to-follow winning recipes that will make you the MVP of your party.
How To Cook Chicken Wings
- Preheat your oven or air fryer to 425 degrees.
- Toss uncooked wings with 1 teaspoon of oil, salt, and pepper.
- Lay wings out on a sheet pan covered with parchment paper OR place in an air fryer basket.
- Cook wings until they reach an internal temperature of 165 and are crispy. This typically takes about 35-45 minutes.
- Toss in your favorite sauce and serve.
Garlic Parmesan Sauce
(makes 8-10 wings)
Ingredients
8-10 cooked chicken wings
8 Tbsp butter
2 Tbsp chopped garlic
½ bunch chopped parsley
4 Tbsp parmesan
1-2 tsp pepper flakes
Directions
- Melt butter in a small pot, then add garlic and pepper flakes. Cook for 1 minute.
- Put parsley and parmesan in a bowl, then add the butter mixture.
- Toss mixture with cooked wings.
Siracha Honey Lime Sauce
(makes 8-10 chicken wings)
Ingredients
8-10 cooked chicken wings
½ cup siracha sauce
2 limes, juiced
2 Tbsp honey
1 tsp garlic
6 Tbsp butter
Directions
- Melt butter, then add siracha, garlic, and honey to pot. Cook for 1 minute.
- Add lime juice to the pot.
- Put mixture in a large bowl and toss with cooked wings.
A breakfast smoothie is an easy way to ensure you get the nutrients you need to kickstart a healthy day. While there are lots of prepackaged smoothies on the market, creating your own means you can tailor it to your exact nutritional needs and flavor preferences. This is especially true for those of us with allergies, specific nutrient requirements, or dietary restrictions.
As big fans of the mighty smoothie, here are some tips to get your blend just right:
The Base-ics
Your base is the liquid that brings all of the ingredients together. There are so many delicious options to choose from:
- Almond & Other Nut Milks: If you’re dairy free or vegan, this is a tasty option. From almond milk to coconut milk, and everything in-between, nut milks are a great alternative to dairy milk, and can be counted on to create that sought-after silky texture in your smoothie. For those following low-carb or keto diets, unsweetened nut milks might be an appropriate option.
- Oat Milk: A wonderful choice for vegans with nut allergies, oat milks come in a variety of flavors and there are options with sugar and without.
- Coconut Water: Hydrating and packed with electrolytes like magnesium and potassium, coconut water makes a spot-on base for your post-workout blend.
- Juice: For those of us who enjoy a sweet and citrusy kick first thing in the morning, orange juice is an excellent base. Trying to get your kiddo to drink healthy smoothies? Adding a little juice can make every sip go down easier.
- Milk: An oldie but a goodie, milk (especially whole milk), will help give your smoothie a creamy, luxurious texture.
Let’s Get Blended
Now for the fun part! Once you’ve picked your base ingredient, you can pick and choose your favorite additions.
Through Thick & Thin
Smoothies are known for their decadent texture, and that’s where your thickener comes in. Here are some options:
- Bananas: Filled with phytonutrients, potassium, and more, bananas are wonderful in just about any smoothie. It can help create that thick, creamy texture the best smoothies are known for.
- Avocado: Great for heart and eye health, avocados are a powerhouse addition that add a luscious silkiness to your blend.
- Greek Yogurt: An option for better gut health, Greek yogurt is a luxurious thickener if you’re not shying away from dairy.
The Not-So-Secret Ingredients
So you’ve got your base and your thickener, now you can get really creative:
- Frozen Fruit: If you’re not snacking on fruit during the day, then blending some frozen berries into your smoothie ensures you’re not missing out on their powerhouse nutrients.
- Vegetables: Not a fan of spinach or kale? Put it in your smoothie and your taste buds won’t ever know. Sipping on a smoothie is a tasty way to get your greens.
- Flavor Boosters: Try sprinkling some cocoa powder, cinnamon, cacao nibs, and/or vanilla extract into your blend. You don’t need a lot to give it a delicious punch of flavor.
- Ashley’s Secret Ingredient: Salt! More specifically, Redmond’s Salt. You only need a little sprinkle, but Ashley swears that it completes a smoothie’s overall flavor. She loves Redmonds because it’s the only single-source salt in the United States, which means it’s the least contaminated.
The Add-In’s
Want to start adding collagen to your diet? A smoothie is an inviting vehicle for it. Chia-curious? Throw some in the blender. Here are some more tasty options:
- Protein powder: From pea protein, to hemp, to whey, there are so many options. Come into RT and talk to Steve about which one might be right for you.
- Nut Butter: Perfect for a protein boost, but keep in mind that some nut butters can overpower the other flavors in your smoothie, so you might want to tread lightly unless you love that nutty flavor.
- Turmeric: A good addition to help fight inflammation.
- Ginger: May help with gastro issues, nausea, and more.
- Seeds like hemp, chia, and flax: Super seeds can be a fantastic mix-in for some added nutritional support.
- Goji berries: Can promote health for your skin, immune system, and eyes. These sweetly-sour berries are a smart add-in.
There you have it! Any tips you’d like to share? Let us know on Facebook or Instagram. And we should also add, that if even the thought of taking out the blender makes you tired, you can always come in and have RT make your dream smoothie for you.
Cheers!
Ever wonder if Rising Tide’s other customers love the same products you do? Well, here’s your answer. We’ve got our First Annual Top Products of 2023. Do you see your favorites?
TOP GROCERY ITEMS
Mountain Valley Water
You’ve been staying hydrated with Mountain Valley Water. Collected from a spring in the Ouachitas, this thirst-quencher is sodium-free and has calcium, magnesium, potassium, and a naturally detoxifying pH.
Bread Alone Bread
Bread Alone Bakery opened their doors in 1983 with a mission to make delicious bread from organic grains—all while they pay mind to the planet by supporting regenerative farming. Let’s toast to them!
ROAR Beverages
With electrolytes, vitamins, and antioxidants, it’s no wonder this is at the top of the list of your favorite beverages.
Vital Farms Organic Eggs
When it comes to your morning scramble, you’ve chosen Vital Farms Organic Eggs as your fave. Vital Farms is made up of over 300 small farms who all share the same ethical standards – like allowing their chickens to have access to the pasture all year long.
Organic Valley Whole Milk
In 2023, your cookies were getting dunked into a tall glass of Organic Valley Whole Milk. Organic Valley’s milk has more omega-3s and CLAs than conventional alternatives because their cows spend their time grazing on pastures.
Harmless Harvest Coconut Water
Coconut water was a popular pick this year, especially Harmless Harvest Coconut Water. Sourced from a variety of coconut from Thailand called the Nam Hom coconut, it’s a rehydration powerhouse.
RT Fresh Ground Peanut Butter
Organic and ground right here in the store, it’s no surprise that this is a community favorite. Fresh, crunchy, and stick-to-your-mouth delicious!
Seventh Generation Free and Clear Dish Soap
When it comes to doing your dishes, Seventh Gen’s soap is your top pick, and the New York Times agrees: it was awarded best dish soap by Wirecutter.
RT Reusable Bags
We know we’re biased, but we love them too. Thanks for your commitment to reducing single-use bags!
TOP FROZEN ITEM
Piñon’s Pizza
We weren’t surprised to see this on our list, but we were no less thrilled because RT loves to champion local products whenever possible. Piñon’s Pizza Company is located in nearby Locust Valley and makes pizzas that make your mouth water just by thinking about them.
TOP DELI ITEMS
Chicken Salad
You’ll get no argument from us about this one! Whether it’s the plain, curried, or walnut, our chicken salads are one of our deli faves as well.
Spring Rolls
We weren’t too surprised to find out you’ve been eating these up since they fly out of the case. A great snack or side dish, our deli’s spring rolls are super satisfying.
Chicken Quesadilla
Jack cheese, antibiotic-free chicken, garlic and more has made our deli’s cheese quesadilla a top choice. It’s a great option for an easy meal.
Crab Cakes
Chef John’s crab cakes are a tasty choice when you’re craving this seafood favorite. No fuss, no mess, just absolutely delicious.
TOP MEAT ITEMS
D’Artagnan Organic Whole Chicken & Organic Chicken Breast
From day one of D’Artagnan opening their doors in 1985, they understood sustainable and humane practices would make a better product. Their spot on this list proves that they’re correct!
Vermont Organic Ground Beef
You’ve been ordering up your ground beef from this family whose lineage has over three generations of butchers.
TOP JUICE & SMOOTHIE ITEMS
RT Grateful Greens
You sure have been drinking your greens this year! With few ingredients and a whole lot of nutrients, this is evidence that the RT community has been keeping things healthy.
RT Wellness Shot
With the perfect mix of orange juice, turmeric, black pepper, and ginger, RT’s Wellness Shots have been your choice for a quick hit of nutrient power.
The Boss Smoothie
We know what dominates your smoothie game. The Boss Smoothie has been leading the charge when it comes to these creamy selections.
Ginge Lemonade
You’ve been sipping away at this delightfully tart blend of ginger, lemon, agave, and alkaline water.
TOP BAKERY ITEMS
Rose’s Loaves
Our resident Bake Master Rose, sure knows how to sweeten our lives. Whether it’s her carrot cake, a slice of pumpkin spice, or a different specialty loaf, Rose’s Loaves have been a hit throughout 2023.
Rose’s Carrot Cake
2023 was the year of saying YES to dessert—especially when it came to Rose’s Carrot Cake. With the perfect blend of moisture and spice, her cake makes every bite worth it.
TOP WELLNESS ITEMS
Truvani Protein Powder
With clean, real ingredients, plant-based protein, and a great flavor, Truvani has been hitting it out of the park in 2023.
Friendly Force Probiotic
For the good of your gut, you’ve been making this probiotic a popular pick. With 13 strains of bacteria and whole foods, it’s no wonder this has been flying off of the shelves.
Natural Factors Multi Collagen
This has been your top collagen supplement and Steve agrees! He loves it for its help with inflammation, joint pain, and aging.
So Fresh Flossing Toothbrush
We are all smiles over this Flossing Toothbrush making it into our top picks of 2023. Great health includes great oral care!
Dr. Bronner’s Peppermint Soap Bar
You love the zing of peppermint—especially when it’s packaged in a Dr. Bonner’s soap bar. Peppermint oil is added to all of those skin-nourishing ingredients to wake you up as it cleans you off!
Happy Non-GMO Month
October is Non-GMO Month, and in honor of that, we wanted to provide a quick explanation about GMOs: what they are, what’s at issue, where you find them, and what you can do.
What They Are
GMO stands for a genetically modified organism. In laymen’s terms, a GMO (now sometimes referred to as a bioengineered food), is an organism that has been modified in a lab, resulting in something that would not be found in nature. In other words, it’s something that would have never happened on its own.
For a more in-depth definition, click right here.
What’s At Issue
One issue with using GMOs is that we don’t know what the long-term impact of introducing these lab-made organisms will be on our environment or our health. In addition, innovation in this area is rapid and ongoing. Studies cannot catch up with the profusion of newly-created GMOs entering our world on an increasing basis.
Another area of concern is that GMO technology is often used to make plants that resist herbicides. This means more potent chemicals need to be used on crops. Those chemicals then enter our environment, and can affect the health of native plants, impacting biodiversity. They also have the potential to create “super weeds” or “super bugs” that are also resistant to pesticides.
Finally, GMOs are not confined to a handful of commodity crops anymore – they are found in many products, often flying under the radar of regulators. All in all, the effect of GMOs in our environment and our bodies is under-studied even as they proliferate around us. The deleterious potential they hold for our planet is a cause of major concern to many.
Where You Find Them
A lot of GMO or bioengineered foods are used in animal feed, which means they find their way into eggs, dairy products, seafood, and meat.
In North America, GMOs are also commonly found in corn, soy, canola, and sugar beets. This means that many processed foods with corn syrup, molasses, and flavorings, contain GMOs. https://www.nongmoproject.org/newgmos/
What You Can Do
The first thing you can do is look for the butterfly seal from the Non-GMO Project. They have a specific verification process that brands must go through in order to be considered a Non-GMO Project food.
Choosing 100% organic foods whenever available is another way to try to avoid GMOs. Though the technology behind creating GMOs is rapid and ever-expanding, choosing 100% organic foods whenever possible will typically ensure that they will not contain bioengineered ingredients.
The Department of Agriculture has been instituting rules for more transparency when it comes to foods containing GMOs. They created a bill called the National Bioengineered Food Disclosure Standard, however, some have felt that the labeling rules do not go far enough and are continuing to advocate for additional measures.
There We Have It
Hopefully this clears up some of the confusion. If you want to read more (and we always recommend reading more), check out the Non-GMO Project’s site. They have unpacked a lot of the confusing issues surrounding the use of GMOs in our food.
Visit our store or order online to choose from thousands of certified non-GMO and 100% organic foods.
Beets are the perfect source of earthy sweetness without using any refined sugars. The natural color from red beets eliminates the need to use any food coloring to achieve a red color. If you use a plant-based milk instead of water in the recipe, your cupcakes will turn out more pink than red. With the rich flavor of chocolate, even beet-skeptics will find something to love in these beet velvet cupcakes. If you choose to share, no one will know the secret ingredient unless you tell them.
Makes 18 cupcakes
Total time: 1 hour
Dairy-free
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 1/3 cups water or plant-based milk
- 2/3 cup cane sugar
- ½ cup beet puree
- ½ cup sunflower oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups vanilla frosting
- 2 tablespoons sprinkles
Directions
- Preheat oven to 350ºF. Whisk together flour, cocoa powder, baking powder, and salt in a mixing bowl.
- In another mixing bowl, whisk together water or plant-based milk, sugar, beet puree, oil, eggs, and vanilla extract.
- Pour wet ingredients into the dry mixture and whisk until batter forms with no lumps.
- Fill lined cupcake cups 2/3 full and bake for 18 minutes.
- Allow cupcakes to cool before frosting.
- Spread frosting on cooled cupcakes and decorate with sprinkles.
Notes
Substitute water for your favorite plant-based milk. The result will produce a pinker cupcake.
Beet puree: purchase ready-cooked beets and puree in a blender. From fresh beets, submerge whole, unpeeled beets in water and simmer covered until very tender. Peel and puree in a blender until smooth.
Getting ready for Mardis Gras? This Jambalaya Stew should be in your meal plan. A nod to the classic jambalaya, it’s filled with sausage, shrimp, veggies, and plenty of herbs and spices. You’ll build so much flavor in under an hour, this could be a weeknight meal, especially if you’ve got some leftover rice in the fridge. The holy trinity of creole cooking, onion, celery, and green bell pepper, form the base of the dish, with dried herbs, premixed spice blends, and a bit of harissa paste adding flavor and spice. Laissez les bons temps rouler!
Serves 4
Total Time: 45 minutes
Traditional, Gluten-Free
Ingredients
- 4 tablespoons olive oil
- 8 ounces sausage, sliced (andouille if available)
- 1 pound peeled shrimp
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 quart chicken broth
- 1 15-ounce can crushed tomatoes
- 4 tablespoons harissa
- 1 tablespoon Creole seasoning
- 2 teaspoons smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
- 1 can kidney beans, rinsed and drained
- 1 cup cooked white rice
Directions
- In a large pot, heat oil over medium heat. Sauté sausage slices until browned. Remove from pan and set aside.
- In the same pan, add onion and sauté until translucent. Stir in celery and green bell pepper, sauté for three minutes then add garlic and cook for another minute.
- Stir in broth, tomatoes, harissa, Creole seasoning, paprika, thyme, and salt. Bring to a simmer and cook for 20 minutes. Add in peeled shrimp and cook until shrimp turns opaque, approximately three minutes.
- Add in kidney beans, cooked rice, and sausage. Heat through and adjust seasonings to taste.
Chocolate covered strawberries look impressive, but the flavors of chocolate and orange are a classic combination that shouldn’t be forgotten this time of year. With peak season citrus and a dash of flaky sea salt, these chocolate sea salt mandarin oranges will be bursting with juicy flavor. They’re super easy to make, and you’ll get credit for a homemade Valentine’s gift. You can turn to this recipe year-round whenever you want to impress or have an abundance of citrus on hand.
Serves 6
Total Time: 20 minutes
Vegetarian Grain-Free, Gluten-Free
Ingredients
- 4 mandarin oranges, peeled and segmented
- 2 ounces chocolate
- 1 ½ teaspoons avocado oil
- Flake sea salt
Directions
- Place chocolate and avocado oil in a microwave-safe bowl and heat at 30 second intervals until melted, stirring frequently.
- Dip orange segments in melted chocolate and place on parchment paper.
- Sprinkle flake sea salt over chocolate and chill in refrigerator for 10 minutes.
Whether you’re hosting for the big game or just want to feed a crowd easily, this Buffalo Chicken Stuffed Avocados recipe will make you the MVP! With healthy fats and protein, you’ll be satisfied long after the last whistle. Can’t find ready to eat buffalo chicken salad? You can always take your favorite chicken salad recipe and substitute some buffalo sauce for some of the mayonnaise. For an even easier hack, just stir in buffalo sauce to a prepared chicken salad. It is sure to be saucy and delicious!
Serves 4
Total Time: 15 minutes
Keto, Grain-Free
Ingredients
- 2 ripe avocados
- 1 cup buffalo chicken salad
- 2/3 cup cheddar cheese, shredded
- 1 green onion, sliced
- ½ cup cilantro
Directions
- Preheat oven to 350° F. Cut avocados in half and discard pit. Place avocados in an oven-safe baking dish.
- Spoon chicken salad on top of avocado halves and sprinkle with shredded cheese.
- Bake for three to five minutes or until cheese has melted.
- Place avocados on a serving tray and garnish with green onion and cilantro.
HAPPY FALL
Happy fall, everyone!
We’re fully immersed into the Back to School season and families everywhere are adapting to new schedules, after school activities, packed lunches, and on-the-go dinners. Our deli and grab-and-go is here with healthy, organic options, so running around doesn’t have to run you into the ground. Create top-notch bagged lunches and dinners that taste homemade. We’ll make your life easier and your meals absolutely delicious. While you’re here, take advantage of RT Values—our long list of economically priced products from Cadia. Stock your pantry, fridge, and freezer with all the basics without depleting your wallet.
Read below for information about seasonal produce, to get the skinny on new products, and for some recipes you’ll want to add into your mealtime rotation.
With gratitude,
Jerry
Non-GMO Month
Happy Non-GMO Month! If you’re confused about GMOs, what they are and why you should care about them, check out our brief article on The Dirt.
A Better Breakfast
Many say it’s the most important meal of the day: Breakfast. For most of us, breakfast consists of whatever we can eat while we’re on the go. While we can’t magically add another hour into your morning so you can have a leisurely meal, we can offer you options that are made with quality ingredients, so you can fill up, and start your day off right. If you have time to eat in the morning, Cadia’s granola is a hearty way to begin your day. If you’re on the go, grab a Painterland Sister’s yogurt, put some granola in a bag, and you’ve got a delicious breakfast ready to eat whenever you get to where you’re going. Our customers are also loving Bakerly’s ready-to-eat hazelnut chocolate crepes and pancakes. Sure, you can heat them up, but you don’t have to! They’re scrumptious either way. This is an especially great breakfast option for kids on hectic school mornings.
Seasonal Produce
Seasonal Fruits
Many say it’s the most important meal of the day: Breakfast. For most of us, breakfast consists of whatever we can eat while we’re on the go. While we can’t magically add another hour into your morning so you can have a leisurely meal, we can offer you options that are made with quality ingredients, so you can fill up, and start your day off right. If you have time to eat in the morning, Cadia’s granola is a hearty way to begin your day. If you’re on the go, grab a Painterland Sister’s yogurt, put some granola in a bag, and you’ve got a delicious breakfast ready to eat whenever you get to where you’re going. Our customers are also loving Bakerly’s ready-to-eat hazelnut chocolate crepes and pancakes. Sure, you can heat them up, but you don’t have to! They’re scrumptious either way. This is an especially great breakfast option for kids on hectic school mornings.
Seasonal Veggies
You can’t think about October without thinking about pumpkins! If you thinking about cooking with them, pie pumpkins are a great option. Steam or roast them and create a luxurious soup or add them to a sheet pan of roasted vegetables. Pumpkin is great for your body too, with nutrients like vitamins A, E, and C, along with fiber and potassium.
Just Like Homemade
When you’ve got work, kids’ practices, bath time, and homework to help with, there’s not much time in the schedule for making a homemade dinner. No worries! Our deli has batches of vegan and turkey chili, turkey meatballs in marinara sauce, and salads in our grab-and-go, so you can plate hearty, healthy meals for the whole family. For nights you are firing up the stove, we have D’Artagnan chicken breast, which is a versatile, easy-to-cook protein choice. Grill them and slice them up for a salad, bake them into a casserole, or bread them and lightly fry them up.
Steve’s Supplement Suggestions for the Sneezes
Along with the turning of the leaves, comes the return of seasonal allergies. Steve suggests trying Wild Harvest’s Nettle Quercetin to help deal with common symptoms like stuffy noses and congestion.
*As with any supplement, check with your doctor first for the okay, especially if you’ve got any medical conditions, are on medication, or are breastfeeding or pregnant.
New & Improved Kids’ Supplement Section
We heard and acted on your requests for a more robust kids’ supplement section. Browse the aisle to now find herbal and homeopathic support for things like anxiety, sleep, and the immune system. We still have many multi vitamin options for kids as well. Also, if gut health is on your mind for your kiddo, Steve suggests trying Metagenics UltraFlora 3 in 1 Daily Probiotic gummies. Formulated by naturopathic doctors, this supplement also contains prebiotic fiber in the form of chicory root.
New Items To Check Out
Sara is always listening to customers to ensure she’s bringing in new items to meet the community’s needs. Here are some of her latest finds:
Lesser Evil Halloween Small Popcorn Bags
Give those trick or treaters more treat than trick with these perfectly-sized popcorn bags from Lesser Evil. Organic and made without vegetable oil, these air-popped kernels will satisfy even the most ghastly ghouls!
Runamok Pumpkin Spice Maple Syrup
Runamok’s Pumpkin Spice Maple Syrup infuses fall’s favorite flavor into their standout maple syrup. Savor the blend of cinnamon, nutmeg, clove, vanilla, and ginger.
Simply Organic Pumpkin Spice
Simply Organic’s Pumpkin Spice makes it easy to sprinkle that festive fall flavor into everything, from pancakes and baked goods, to your morning coffee.
Farmer’s Market Pumpkin Pie Mix
Make a perfect pumpkin pie every time with a little help from Farmer’s Market Pumpkin Pie Mix. It puts you on the fast track to baking mouthwatering desserts.
Simple Mills Pumpkin Muffin Mix & Apple Cinnamon Muffin Mix
Staying gluten and grain free is made easier with Simple Mills muffin mixes. Try out their seasonal varieties like their Pumpkin and Apple Cinnamon flavors.
Fond Bone Broths
The recipe for making Fond Bone Broths includes an impressive 18-hour brewing process! Made from ingredients sourced from organic and regenerative farms, these are well worth a taste.
Smoothie Of The Month
Now you can enjoy the flavor of a favorite traditional dessert while you’re on the go with our rich, nutritious and delicious Pumpkin Pie smoothie. This perfect combo of fall flavors will seriously up your pumpkin spice game! Made with organic ingredients: oat milk, pumpkin puree, agave syrup, pumpkin spice, and banana.
There is so much about the Orkestai Farm mission that aligns with what we strive to do at Rising Tide. Founded in 2014, Orkestai Farm believes in embracing the interconnectedness of community, culture, and the land. To say it is merely an organic farm is to discount all of the other incredible things it does, which includes teaching adults how to farm organically, providing children of all needs and learning styles a beginning understanding of farming, as well as celebrating the philosophy of slowing down and renewing the spirit. This October we are happy to announce that Orkestai Farms is our Charity of the Month. Every 10-cent paper bag you purchase as part of our BYOB program will go to help Okestai’s farm and their programs.
Join the RT Team
We’re hiring!
When it comes to grocery stores, we may be on the smaller side, but what we lack in square footage, we make up for in company culture and teamwork. There’s a reason why our team members know customers’ names, products they prefer, and even what’s going on in their lives. It’s because one of our core hiring principles is finding candidates that are a good match with our culture. Generosity, positivity, and a can-do spirit are some of our top priorities when we hire. We place these values above being able to adhere to a rigid schedule. We understand that you’ve got a life outside of the store, so if we think you’re a great addition to our team, we’ll do our best to work with your schedule. If you’re a parent looking for work hours that align with your child’s school day, or you’re a retiree looking to make some extra money, or a student looking for part-time work, come in and interview with us. We’ll do our best to make a schedule that works for both of us!
January is National Soup Month, and this Thai Coconut Soup deserves a spot in your meal plan. This recipe relies on pantry staples, so you can make a batch whenever the mood strikes. Garlic, ginger, and chili flakes bring an exciting depth of flavor that enhances the jarred curry paste. You can always turn up the heat or dial it back by adjusting the curry paste and chili flakes to suit your taste. Don’t forget, the coconut milk adds a nice creaminess that balances the heat.
Serves 2-3
Total time: 1 hour
Vegan
- 1 pound firm tofu
- 5 tablespoons sunflower oil, divided
- 15-ounce can coconut milk
- ¼ cup cane sugar
- 3 tablespoons Thai red curry paste
- 3 tablespoons tamari
- 3 tablespoons lime juice
- 1 small onion, julienned
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- ½ teaspoon crushed red chili flakes
- 2 cups vegetable broth
- ½ pound yellow potatoes, halved and sliced
- Preheat oven to 350°F. Break tofu into bite size pieces and toss with 2 tablespoons sunflower oil. Place on a baking sheet and bake for 20-30 minutes, turning occasionally until lightly golden brown.
- Meanwhile, whisk together coconut milk, sugar, red curry paste, tamari, and lime juice. Set aside.
- Heat remaining oil in a 2-quart stockpot over medium-low heat. Sauté onion until tender, approximately 3-5 minutes. Add garlic, ginger, and red chili flakes; cook until fragrant.
- Add broth and potatoes. Bring to a gentle simmer and cover. Simmer until potatoes are just tender, approximately 5-8 minutes.
- Stir in coconut mixture and adjust seasoning to taste. Add tofu and serve.
Happy New Year! Whether you’re looking to keep your weight-management resolution or hoping to detox from a hearty holiday, we have everything you need here at Rising Tide!
Charity of the Month – Cove Animal Rescue
The mission of Cove Animal Rescue is to increase the adoptability of homeless dogs and cats through training, socialization and improved surroundings that facilitate transition to a home environment.
Located right here in Glen Cove, Cove Animal Rescue strives to help eliminate the fear and stress that make an animal difficult to present for adoption. They do so by providing cage-free environments such as their cat wing and the recently completed outdoor dog runs and play areas.
Featured
Smoothie of the Month
Enjoy the cooling, antioxidant-packed immunity boost of our Green Dream Smoothie. Complete with a powerful peppermint pick-me-up, this vitamin rich drink will help get you through the long winter days. Made with Organic Ingredients: Mango, Spinach, Banana, Oat Milk, Peppermint.
Monthly and Weekly Specials
Check out these monthly sales and specials on all of our items, including dairy, grocery, supplements, seasonal items…all at great prices! Be sure to check back weekly for our updated produce sales.
Pump up that immune system!
Formulated with a blend of antioxidants and immune-boosting nutrients, Bluebonnet Vitamin C, D3, and Zinc packs a powerful punch, ideal for daily health and wellbeing.*
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
Soup’s On
January is National Soup Month! Stop by the RT Deli daily for a fresh selection of hot soups. A few of our favorites include Texas Style Red Lentil, Black Bean, Split Pea, Chicken Quinoa….we could go on! We also have some prepackaged soups available in the grab and go, and if you’re looking to make your own, we have all of the best ingredients you need to make a delicious, healthy dish. Head over to our Recipes blog for some ideas.
Nuts For Cheese
This organic, 100% dairy-free, plant-based cheese is luscious, mild, creamy, and downright UN-BRIE-LEIVABLE! Nuts For Cheese is handcrafted and aged to perfection to offer an artisan touch, making it appealing to everyone! Check out this recipe for a Classic Vegan Poutine, which features the Un-Brie-Leivable.
Keto Craze
Carb-conscious? Rising Tide has everything you need from breakfast to dessert, including a variety of keto-friendly options. So whether you’re just beginning your carb-counting journey or continuing a low-carb lifestyle, stop by the store today and stock up!
Party Pancakes
Add a little magic to your morning with Birch Bender’s Confetti Pancake mix! This super convenient, tasty plant-based pancake and waffle mix is made with high quality ingredients – the PERFECT way to start your day. Just add water, mix and make.
Overnight Oats
Looking for an even quicker start to your day? MUSH overnight oats are made with real, clean ingredients to give you a natural energy boost – ready-to-eat and great for breakfast, as a snack, or pre/post-workout!
Matr Boomie
Matr Boomie is a fair trade collection that blends the traditional art forms of India with a modern design aesthetic, bringing people and cultures closer together.
New Items now available at Rising Tide include phone and tablet stands, birdhouses, chimes, journals, planters and more!
Recipes
Falafel Lunch Bowl
Sometimes you just need an easy lunch idea. Instead of falling back on takeout, put together this easy falafel lunch bowl using already prepared ingredients! Don’t sleep on the salad bar for washed, prepped, and chopped veggies. You could make a simple yogurt sauce with shredded cucumber. We won’t tell anyone if you buy it though. Colorful, fresh, and simple, this is a tasty compromise between ease and quality.
Peanut Butter Yogurt Bowl
The basic recipe consists of peanut butter, yogurt, and maple syrup, but you can get creative with any of your favorite toppings. May we suggest pumpkin seeds, dark chocolate, and your favorite granola? Or consider coconut shreds, sliced banana, and mixed berries. This creamy peanut butter yogurt bowl is perfect for meal prepping during busy weeks. Simply keep the ingredients on hand to make when the craving strikes or you can scale the recipe up and store it in the fridge for up to five days.
Warming Vegetable Soup with Ginger
There are few things more comforting than a hot bowl of soup on a cold night. Think of this as a no-recipe recipe. Got leftover rice from takeout? Need to clean out the crisper drawer before heading to the store for a restock? Mix and match the vegetables in this warming vegetable soup to your preferences, but make sure to include the ginger!
Tropical Smoothie Bowl
Smoothie bowls are a perfect way to inject a little tropical flair, not to mention vitamin C, into these winter days. Does the idea of drinking a meal take away some of the satisfaction? Control the consistency of your blended serving of fruits and go wild with toppings!
Sometimes you just need an easy lunch idea. Instead of falling back on takeout, put together this easy falafel lunch bowl using already prepared ingredients! Don’t sleep on the salad bar for washed, prepped, and chopped veggies. You could make a simple yogurt sauce with shredded cucumber. We won’t tell anyone if you buy it though. Colorful, fresh, and simple, this is a tasty compromise between ease and quality.
15 MIN
SERVES 2
VEGETARIAN
Ingredients
- 2 handfuls mixed greens
- ⅓ cup hummus
- 4 cooked falafel balls
- ½ cup cucumber, chopped
- 5 cherry tomatoes, halved
- ¼ cup kalamata olives, pitted
- ¼ cup red onion, julienned
- ¼ cup feta crumbles
- ⅛ cup tzatziki sauce
Directions
- Divide mixed greens between two bowls and
place hummus and two falafel balls in the center
of each bowl.
- Arrange cucumber, tomatoes, olives, onion,
and feta as desired.
- Serve with tzatziki to dip as desired.
Smoothie bowls are a perfect way to inject a little tropical flair, not to mention vitamin C, into these winter days. Does the idea of drinking a meal take away some of the satisfaction? Control the consistency of your blended serving of fruits and go wild with toppings!
Serves 2
Total Time: 10 minutes
Gluten-Free, Dairy-Free, Vegan
Ingredients
- 10 ounces frozen fruit blend (tropical if available)
- 1 cup almond milk
- ½ cup orange juice
- 1 tablespoon honey or to taste
Toppings:
- 1 kiwi, peeled and chopped
- ½ cup chopped pineapple
- 1 dragon fruit, chopped
- 1 teaspoon hemp hearts
- ½ teaspoon chia seeds
- ¼ cup shredded coconut
Directions
- Blend frozen fruit, almond milk, orange juice, and honey until smooth. Mixture will be thick. Pour into serving bowls.
- Top with fruit and sprinkle on chia seeds, hemp hearts, and shredded coconut. Serve immediately.
There are few things more comforting than a hot bowl of soup on a cold night. Think of this as a no-recipe recipe. Got leftover rice from takeout? Need to clean out the crisper drawer before heading to the store for a restock? Mix and match the vegetables in this warming vegetable soup to your preferences, but make sure to include the ginger!
Serves 8
Total Time: 35 minutes
Grain-Free, Dairy-Free, Gluten-Free
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3-inch fresh ginger, peeled and minced
- 2 quarts chicken stock (boxed or homemade)
- 2 medium carrots, peeled and chopped
- 2 large russet potatoes, peeled and cubed
- 1 bunch kale, stemmed and chopped
- 2 cups cooked basmati rice
- 2 ½ cups cooked wild rice
- 2 teaspoons sea salt
- 1 teaspoon coarse ground black pepper
- 1 tablespoon sriracha hot sauce
Directions
- In a large stockpot, heat oil over medium heat. Add onion and sauté until tender. Add ginger and cook for a minute.
- Add stock and carrots. Bring to a gentle simmer and cook for 5 minutes. Add potatoes and kale and return to a simmer. Cook until potatoes are tender then stir in rice. Season soup to taste with salt, pepper, and sriracha.
The basic recipe consists of peanut butter, yogurt, and maple syrup, but you can get creative with any of your favorite toppings. May we suggest pumpkin seeds, dark chocolate, and your favorite granola? Or consider coconut shreds, sliced banana, and mixed berries. This creamy peanut butter yogurt bowl is perfect for meal prepping during busy weeks. Simply keep the ingredients on hand to make when the craving strikes or you can scale the recipe up and store it in the fridge for up to five days.
Serves 2
Total Time: 5 minutes
Ingredients
Toppings:
- Coconut Shreds
- Dark chocolate pieces
- Granola
Other topping recommendations: banana, berries, peanuts, almonds, honey, pumpkin seeds
Directions
- In a bowl, whisk together the Greek yogurt, peanut butter, maple syrup and Vital Proteins® Collagen Peptides. Combine until creamy, whipped, and smooth.
- Divide into bowls and add the toppings of your choice. Enjoy!
- GLUTEN-FREE, VEGAN
- 10 MIN
- MAKES 1
Ingredients
- 1 ounce Pama Pomegranate Liqueur
- 1 ounce fresh lemon juice
- ¼ teaspoon cane sugar
- 2 ounces Vodka
- 4 ounces ginger beer
- 1 lemon slice
- Pomegranate seeds
Directions
- In a large tumbler mix pomegranate liqueur, lemon juice, cane sugar, and vodka.
- Fill with ice and add ginger beer. Give it a stir and serve with a slice of lemon and pomegranate seeds.
Substitutions
To make a non-alcoholic version, use one ounce of pomegranate juice and 2 ounces of additional ginger beer or club soda instead of the liqueur and vodka.
The holidays are here! From family dinner essentials to seasonal recipes, Rising Tide has everything you need to make your holiday complete!
Charity of the Month
The North Shore Soup Kitchen is a not-for-profit, volunteer-based organization established in 1989 to feed hungry people in the Glen Cove area. Located in the basement of the First Baptist Church on 7 Continental Place in Glen Cove, the North Shore Soup Kitchen is staffed by a group of more than 100 volunteers. These volunteers cook, serve and clean up after meals. They also work behind the scenes ordering supplies, writing our newsletter, sorting and distributing donated clothing, keeping our books and raising funds.
Featured
Smoothie of the Month
Our rich, delicious, and super nutritious Frozen Hot Chocolate smoothie has a sensation seasonal flavor that will leave your heart singing for the holidays!
Made with organic ingredients: Oat Milk, Banana, Cocoa Powder, Agave, Vanilla, Cinnamon, Sea Salt
Holiday Shopping
Last minute shopping? We’ve got you covered. Avoid traveling and delayed shipping by shopping and supporting your favorite local businesses. Check out some of Rising Tide’s favorite picks for everyone on your list in our Holiday Gift Guide.
Eco-Friendly Wrapping Paper
Wrappily eco-friendly wrapping paper makes for great looking gifts – without the waste! Each pack includes three sheets of double-sided flat, folded premium newsprint wrapping paper. (A piece of newsprint can be recycled up to seven times!) Grab yours today and get giftin’!
Handcrafted Ornaments
Check out these awesome fair-trade ornaments handmade from all natural material! Not only are they sustainably made, they come in several fun famous figures.
Limited Edition
This limited edition Gingerbread Pecan Butter from Artisana Organics is super smooth and spiced like gingerbread to get your tastebuds in the holiday mood! Try it on a sandwich, as a dessert dip, or just by the spoonful…we won’t tell.
Candy Cane Season
What’s not to love about these organic, allergy-friendly seasonal staples? Yum Earth Candy Canes are the perfect party treats for everyone to enjoy…especially since they’re free from peanuts, gluten, tree nuts, milk, eggs, fish, shellfish and soy. They also have no high-fructose corn syrup or artificial dyes, and they’re Organic, Non-GMO, Vegan and Kosher.
Recipes
Creamy Mushroom Pappardelle
This comforting creamy mushroom pappardelle recipe is filling and flavorful yet not too heavy or too rich. Our Egg Pappardelle noodles are wide and strong enough to carry lots of sauce with each bite, making it a hearty meal for wintertime but also just light enough to enjoy in the spring!
Chili Nachos
Got a late night craving? These chili nachos are ready in minutes! Plus, they’re endlessly customizable. Add sour cream, jalapeños, diced onion, or a squeeze of lime to take these to the next level.
Coconut Cashew Eggnog
While you may be missing the ease of a carton of store-bought nog, once you see how easy it is to make it yourself, you may never go back. Making your own means you can customize it to your tastes, preferences, and dietary restrictions! This coconut cashew nog is dairy-free and egg-free, which makes it an excellent option for the vegans in your life. The hardest part of this recipe is waiting for the cashews to soften with an eight-hour soak. In other words, with a little planning, it’s a snap. Cheers!
More Holiday Recipes
From crowd pleasing charcuterie to seasonal drinks and meals, these holiday-approved dishes are perfect for your next festive feast.
From crowd pleasing charcuterie to seasonal drinks and meals, these holiday-approved dishes are perfect for your next festive feast.
Cauliflower Green Bean Gratin
This savory Cauliflower Green Bean Gratin is a perfect side dish for your next holiday get together. Topped with cheese and broiled to perfection, this vegetarian and gluten-free gratin will really wow your pickiest of guests.
Charcuterie Wreath
What could be more festive than this colorful Charcuterie Wreath? A real crowd-pleaser, this fun-to-assemble spread is ideal for entertaining.
Coconut Almond Tart
A delicious, rich and chocolatey Coconut Almond Tart is a great way to take your dessert game to the next level.
Pomegranate Ginger Fizz
A festive adult cocktail, this sparking Pomegranate Ginger Fizz can also be made without alcohol for entertaining all ages.
Sweet Potato Pecan Crumble
This Sweet Potato Pecan Crumble serves as a delectable holiday dessert. Everyone will make room for this sweet treat!
Turkey Tamale Pie
Feel free to use some leftovers to make this Turkey Tamale Pie. Savory tomatoes and cheese make a unique holiday dish.
- VEGETARIAN, GRAIN-FREE
- 90 MIN
- SERVES 6-8
Ingredients
Filling
- 3 pounds sweet potatoes
- ½ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- ¼ teaspoon sea salt
Crumble Topping
- ²/₃ cup almond flour
- ¹/₃ cup coconut flour
- ¼ cup brown sugar, packed
- 7 tablespoons unsalted butter, cubed and divided
- 1 cup pecans, roughly chopped
Directions
- Place sweet potatoes on a baking sheet and place in a 350°F oven. Bake for 45 minutes or until sweet potatoes are tender. Remove from oven and cool. Peel off skins and discard. Cut potatoes into large pieces.
- Place sweet potatoes in a mixing bowl with brown sugar, cinnamon, nutmeg, and salt. Stir until evenly mixed and potatoes are slightly mashed. Place in an oven safe baking dish
- For the crumble topping, combine almond flour, coconut flour, brown sugar. Incorporate 4 tablespoons butter until crumbly mixture forms then mix in pecans.
- Crumble topping over sweet potatoes and dot with remaining butter. Bake for 40 minutes or until top is golden brown.
- GRAIN-FREE
- 20 MIN
- MAKES 20 SKEWERS
Ingredients
- 20 pitted green olives
- 4 ounces sliced salami
- 12 ounces marinated artichokes, drained
- 1 pint cherry tomatoes
- 8 ounces Ciliegine mozzarella balls
- 20 6” Bamboo Skewers
Directions
- Assemble skewers as follows: green olive, salami slice folded into quarters, artichoke heart, cherry tomato, and mozzarella ball. Repeat with remaining skewers.
- To assemble tray, place skewers in a circle on a round platter.
While you may be missing the ease of a carton of store-bought nog, once you see how easy it is to make it yourself, you may never go back. Making your own means you can customize it to your tastes, preferences, and dietary restrictions! This coconut cashew nog is dairy-free and egg-free, which makes it an excellent option for the vegans in your life. The hardest part of this recipe is waiting for the cashews to soften with an eight-hour soak. In other words, with a little planning, it’s a snap. Cheers!
Serves 6
Total Time: 8 hours, Active Time: 20 minutes
Vegan, Grain-Free, Gluten-Free
Ingredients
- 1 1/3 cups untoasted cashews, soaked overnight
- 1 quart coconut milk from a carton
- 1/3 cup cane sugar
- ¾ teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon cinnamon
- Freshly grated nutmeg, optional
Directions
- Place all ingredients in a blender and run until mixture is very smooth and frothy.
- Place eggnog in a serving pitcher and chill for an hour before serving.
- Pour into serving glasses and grate nutmeg on top.
Optional: add 1 ounce of bourbon or brandy per serving glass
Got a late night craving? These chili nachos are ready in minutes! Plus, they’re endlessly customizable. Add sour cream, jalapeños, diced onion, or a squeeze of lime to take these to the next level.
Serves 2
Total Time: 5 minutes
Gluten-Free
Ingredients
- 2-4 oz corn tortilla chips
- 1 Amy’s Organic Medium Chili, heated
- 2-3 cups shredded cheese (Cheddar, Jack, or Mexican cheese blend)
- 1 small can sliced black olives, drained
- 1 small avocado, diced
- 1 Jar Medium Salsa
Directions
- On a microwave-safe plate, spread the tortilla chips in an even layer with just a little overlap.
- Sprinkle 1 cup of cheese evenly over the chips.
- Heat on high in the microwave for 1 minute or until cheese is melted.
- Add another layer of tortilla chips, sprinkle with remaining cheese and heat for another 1-1½ minutes until cheese is melted.
- Top nachos with Amy’s Medium Chili, salsa, sliced black olives and diced avocado.
- Serve immediately and enjoy!
- VEGETARIAN, GLUTEN-FREE, WHEAT-FREE
- 45 MIN
- SERVES 4 -6
Ingredients
- 1 ½ pounds cauliflower, cut into bite-size florets
- 1 pound trimmed green beans, cut into 1” pieces
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- 2 pints heavy cream
- 2 sprigs fresh thyme
- ¾ cup grated parmesan cheese, divided
- ¼ teaspoon ground black pepper
Directions
- Bring a large pot of salted water to a boil. Add cauliflower. After 2 minutes, add green beans. When the green beans are bright green, remove everything and chill in cold water. Strain cooled vegetables and place in a 1-quart baking dish.
- In a small sauce pan, melt butter over medium-low heat. Add onion and cook for 15 minutes or until translucent, stirring occasionally. Raise heat to high and brown onions. Stir in garlic and cook for 30 seconds. Add cream and thyme. Bring to a low simmer and reduce by a third. Remove thyme sprigs. Turn off heat and stir in ½ cup parmesan and black pepper.
- Pour sauce over vegetables and top with remaining parmesan cheese and broil on high until desired doneness.
- GLUTEN- FREE
- 45 MIN
- SERVES 4-6
Ingredients
Turkey Filling
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 tablespoons, garlic minced
- 28 ounces fire-roasted crushed tomatoes
- 2 teaspoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- ½ teaspoon crushed red pepper
- ½ teaspoon dried oregano
- 2 pounds shredded cooked turkey
Corn Bread Topping
- 2 cups high-Lysine cornmeal
- 1 ½ teaspoons sea salt
- 2 cups whole milk
- 3 large eggs, beaten
- 1 cup shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup frozen corn kernels, thawed
Directions
- Preheat oven to 350°F. Heat oil in a large saucepan over medium heat. Add onion and sauté until tender. Stir in garlic and cook for a minute then add crushed tomatoes, tomato paste, and spices. Bring mixture to a gentle simmer and cook for 10-15 minutes. Remove from heat and fold in turkey.
- Place mixture evenly in a 9 by 13 oven safe baking dish. Allow mixture to cool slightly.
- For the topping, whisk together cornmeal, salt, milk, and eggs until well mixed. Next fold in cheeses, and corn kernels. Pour mixture over turkey.
- Bake for 45 minutes or until center is set and top is golden brown.
- Serve with avocado, cilantro, cotija cheese, and guajillo salsa if desired.
- GLUTEN-FREE, GRAIN-FREE
- 55 MIN, PLUS 3-5 HOURS CHILLING TIME
- SERVES 6-8
Ingredients
Crust
- 1 ½ cups almond flour
- ½ cup cocoa powder
- ¼ cup cane sugar
- 6 tablespoons plant-based butter, melted
Filling
- 1 14-ounce can coconut milk
- 6 tablespoons cane sugar
- 4 egg yolks
- 1 ounce semi-sweet chocolate, finely chopped
Topping
- 1-2 tablespoons cocoa powder
- 1 ounce semi-sweet chocolate, chopped
- 1 teaspoon neutral oil
Directions
- Preheat oven to 350°F. Combine almond flour, cocoa powder, and sugar in a bowl. Pour in melted butter and mix until fully incorporated.
- Place mixture in a lightly greased 7-8” tart pan and press to form a crust. Prick the crust with a fork and bake for 10-15 minutes.
- In a small saucepan, whisk egg yolks and sugar until blended. Then whisk in coconut milk. Heat mixture over medium-low heat until thickened, stirring constantly. Remove from heat and add in chocolate; stir until melted. Pass the chocolate custard through a fine mesh sieve and set aside to cool slightly, covered with plastic film.
- When filling has cooled, pour into crust and smooth the top. Refrigerate until set, approximately 3-4 hours.
- To complete the tart, dust with cocoa powder. Melt chocolate and oil in a double boiler, then drizzle over tart. Chill for an hour before serving.
This comforting creamy mushroom pappardelle recipe is filling and flavorful yet not too heavy or too rich. Our Egg Pappardelle noodles are wide and strong enough to carry lots of sauce with each bite, making it a hearty meal for wintertime but also just light enough to enjoy in the spring!
Serves 4
Total Time: 15 minutes
Vegetarian
Ingredients
- 3 tbsp. butter
- 1 shallot, minced
- 1 clove garlic, minced
- 8 oz. mushrooms
- 1 tbsp. fresh parsley, minced
- Salt, to taste
- Pinch dried thyme
- ¾ cup heavy cream
- 1½ tsp. corn starch
- 1 cup grated Parmigiano Reggiano
- 8.8 oz. bionaturae pappardelle
Directions
- In a large skillet, sauté butter, shallot, and garlic on medium-low heat for 2 minutes.
- Chop the mushrooms in a food processor, then add them to the skillet with parsley and thyme, and salt to taste. Cook on low heat uncovered for 7 minutes.
- Whisk cream and corn starch together, add to the sauce. Cook for 2 more minutes; add cheese and cook for 1 minute.
- Cook bionaturae pappardelle according to instructions, then toss in the skillet and cook on medium-low for 30 seconds.
- Serve with more grated cheese.
Thanksgiving is right around the corner! Why not let us do the work for you? View our catering menu here. Orders must be placed by Sunday, November 20th, and pickup is on Wednesday, November 23rd between 1pm and 7pm.
Hosting this holiday? Come and get all of your Thanksgiving essentials here at Rising Tide. Make it a little bit easier on yourself and order your cooking and baking needs ahead of time online for curbside pickup or local delivery. You can pre-order your fresh, uncooked D’Artagnan certified organic turkeys now at the register or by texting “order turkey” to (516) 400-4360. Pickup starts Sunday, November 20th. Whole Turkeys are $5.99/lb; Turkey Breasts are $10.99/lb.
We love D’Artagnan certified organic turkeys for a number of reasons, especially because they are humanely raised free-range with access to the outdoors. These turkeys are 100% organic, non-GMO, all-vegetarian grain diet of corn and soy, and pure spring water without chlorine or fluoride. For more information about D’Artagnan turkeys, take a look at this list of features. And if you’re looking for tips on how to cook your bird, read this guide.
Fall is in full effect! It’s time to get ready for the holidays. Rising Tide has everything you need for a perfect Thanksgiving feast.
Charity of the Month: The Cornucopia Institute
The Cornucopia Institute is a non-profit consumer education and watchdog organization. The Institute researches brands and investigates the industry to identify and elevate authentic organic foods and farmers, while scrutinizing the USDA National Organic Program’s enforcement and application of the organic law. Donors provide the Institute with the resources and the moral authority to strengthen the good food movement.
Featured
Smoothie of the Month – Apple Pie
Our Apple Pie smoothie tastes just like the real deal – Filled with fiber and antioxidants, you’ll fall in love with the appealing apple flavor, and the abundance of healthful, wholesome ingredients.
Made with organic ingredients: almond milk, bananas, red apples, agave syrup, cinnamon, ground ginger.
Thanksgiving
Get all of your Thanksgiving essentials here at Rising Tide. Make it easy on yourself and order your cooking and baking needs ahead of time online for curbside pickup or local delivery. View our catering menu here, and if you’re looking for tips on how to cook your bird, check out this guide.
You can pre-order your fresh, uncooked D’Artagnan certified organic turkeys now at the register or by texting “order turkey” to (516) 400-4360. Pickup starts 11/20.
Soup’s On
Stay warm during these first few cold days of Fall. Stop by the deli to see what hearty options we have daily, or check our Instagram for what’s cooking! A few of our favorites include Texas Style Red Lentil, Black Bean, Split Pea, Chicken Quinoa….we could go on!
Grab and Go!
Pick up a fresh slice of pumpkin pie at the Rising Tide Grab and Go! While you’re there, treat yourself to a pre-packaged salad or soup, or enjoy one of our many bottled juices and health shots.
Produce
Superb Squash
There is quite an array of squash available, and each has its own unique taste and texture. Follow our guide and read about the best way to prepare each of these delicious squash varieties. By the way, squash is a fruit according to its botanical classification, but it is generally considered a vegetable in food preparation.
Ample Apples
Apples have a number of uses, and each apple’s use depends upon the variety. Some are great for cider, others for baking, others perfect for snacking all on their own. Check out our Apple Guide for the flavor profiles of some popular apples and their best use. And if you want to explore the benefits of an apple a day through some more unique methods, have a look at these sweet-to-savory recipes.
Recipes
Gluten-Free Classic Lasagna
This classic lasagna is a hearty vegetarian meal for chilly days. Don’t be intimidated by the 90-minute recipe. Most of that time is hands off—the cheese is getting nice and bubbly in the oven.
Cheddar & Chive Smashed Potatoes
These cheddar & chive smashed potatoes are simply elegant! Equal emphasis on the simple and the elegant. Cheddar and fresh chives combine for the perfect side dish.
Potato & Corn Soup
Looking for a warm bowl of cozy? Look no further than this potato & corn soup. It’s luscious and creamy, without any cream! This savory soup is a no brainer for cold nights.
Homemade Squash Gnocchi
Gnocchi is a great entry point for homemade pasta! This recipe for homemade squash gnocchi doesn’t require a pasta maker, a food processor, or any fancy tools. The addition of squash puree ups the seasonal wow factor and nutrition. You can use canned pumpkin, roasted butternut, or any combination of winter squash you have on hand.
Gnocchi is a great entry point for homemade pasta! This recipe for homemade squash gnocchi doesn’t require a pasta maker, a food processor, or any fancy tools. If you’ve played with modeling clay as a child, you can make gnocchi. Rolling out the dough into long strands may give you flashbacks to your younger years. Just make sure you only add flour if the dough is sticking. Add too much and you’ll lose the light fluffy texture of truly great gnocchi. The addition of squash puree ups the seasonal wow factor and nutrition. You can use canned pumpkin, roasted butternut, or any combination of winter squash you have on hand.
Serves 6
Total Time: 50 minutes
Vegetarian
Ingredients
- ¾ cup ricotta
- ¾ cup squash puree
- 1 large egg
- 1 ¾ cups all-purpose flour
- ¼ teaspoon ground nutmeg
- 1 teaspoon sea salt
- 1-2 tablespoons unsalted butter
- Fresh sage leaves
Directions
- Whisk together ricotta, squash puree, egg, salt, and nutmeg.
- Add flour and stir until mixture forms a soft ball; rest for 10 minutes covered.
- Meanwhile, heat a large pot of lightly salted water to a boil. Melt butter in a large skillet over medium-low heat, add sage leaves and swirl pan around to crisp sage and allowing butter to brown evenly. Turn off heat and set aside.
- Cut dough into six even portions and roll into a ½-inch log shape, using flour as necessary to keep from sticking. Cut logs into 1-inch pieces and set aside on a floured surface.
- Drop gnocchi into boiling water in batches and cook until they float, about 3 minutes. Carefully strain cooked gnocchi.
- Put the brown butter and sage pan back over medium-low heat and add cooked gnocci. Heat through and serve promptly.
Looking for a warm bowl of cozy? Look no further than this potato & corn soup. It’s luscious and creamy, without any cream! This savory soup is a no brainer for cold nights.
Serves 4
Total Time: 40 minutes
Vegan
Ingredients
Directions
- In a large pot, sauté onion until soft, about five to six minutes. Add garlic and sauté for an additional minute.
- Add the broth and potatoes to the pot and bring to a boil. Once boiling, reduce heat to a simmer until potatoes are soft, about 20 minutes.
- Add the contents of the pot to a blender. Add the corn and blend until smooth. Do this in batches if necessary.
- Stir in salt, liquid aminos, and nutritional yeast to taste.
These cheddar & chive smashed potatoes are simply elegant! Equal emphasis on the simple and the elegant. Cheddar and fresh chives combine for the perfect side dish.
Serves 4
Total Time: 40 minutes
Vegan
Ingredients
Directions
- Place potatoes in a large pot of salted water. Bring to a boil; then cook, covered for 8-10 minutes or until fork tender. Drain in a colander.
- Place in a lightly greased baking sheet, and with the back of a fork gently press until the potatoes burst. Continue until all potatoes are smashed.
- Drizzle with avocado oil and sprinkle bag of Daiya Cheddar Style Shreds on potatoes until evenly coated. Add salt and pepper to taste.
- Bake at 400°F for 15 minutes or until cheese is melted and potatoes are golden brown.
- Remove from oven and garnish with freshly chopped chives.
