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.
SEPTEMBER 2023
Charity of the Month
The Glen Cove Youth Bureau
Since 1981, the Glen Cove Youth Bureau has been dedicated to providing a safe and welcoming environment to allow all youth, all families, and the entire community to achieve its potential. Find out more about our charity of the month program here.
RT Values
Change the way you shop at Rising Tide with our RT Values program. Sensational prices on essential high-quality, organic, and certified non-GMO products you use everyday! Shop our deals here.
Let’s go apple picking!
Pink Lady / Cripps Pink: Sweet, tart taste. Subtle notes of sweet honey. Good for eating fresh, tarts, pies, and applesauce.
Cosmic Crisp: Provides ample sweetness and tartness. Has a remarkably firm and crisp texture. Great for snacking, baking, and juicing.
Jazz: Sweet tart flavor with a mild pear undertone. Good for pies, tarts, crisps and dumplings.
Opal: Unique taste that is a blend of sweet and tangy flavors. Great for snacks and salads.
SugarBee: Mild, sweet and subacid flavor with fruity undertones. Good for snacking and baked goods.
Honeycrisp: Juicy and crisp with a honey-sweet and tart flavor. Good for eating fresh, baking, and applesauce.
Sweetango: Juicy and sweet with hints of fall spices. Good for eating fresh, tarts, pies, and muffins.
Granny Smith: Tangy-tart and crunchy. Good for eating fresh and baking.
Fuji: Juicy, crisp, ultra-sweet bite. Good for eating fresh and baking.
Gala: Crisp, sweet taste. Good for eating fresh, salads, applesauce, and cider.
Recipes
Buffalo Chicken Stuffed Avocados
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!
Chocolate Sea Salt Mandarin Oranges
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.
Jambalaya Stew
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!
Beet Velvet Cupcakes
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. 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. No one will know the secret ingredient unless you tell them.
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.
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.
Serves 6
Total Time: 90 minutes
Vegetarian
Ingredients
Directions
- In a medium bowl, mix tomatoes, oil, garlic powder, spices, and salt to taste.
- In another bowl, combine eggs and ricotta cheese.
- Cover the bottom of a 9×13” lasagna pan with 1 cup of the tomato mixture.
- Arrange four uncooked lasagna noodles in the bottom of the pan and spread ⅓ of ricotta mixture on top.
- Cover with 1 cup of the tomato mixture, ¾ cup of mozzarella, and ¼ cup of Parmesan cheese.
- Repeat steps 4 and 5 two times.
- Layer the top with remaining noodles, tomato, mozzarella, and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake at 375°F for 50 minutes.
- Uncover and pat down the noodles gently to flatten the top. Bake uncovered for 10 minutes until brown. Let stand for 10 minutes before serving.
Fall has arrived! From crisp apples to everyone’s favorite pumpkin pie spice, Rising Tide has it all!
Charity of the Month: Orkestai Farm
Orkestai Farm is a no-till organic vegetable farm located within Planting Fields Arboretum in Oyster Bay, providing hands-on education in ecological farming and related Arts to a Neurodiverse Community. Its educational programs foster healthy living, social engagement, creativity, and more. Members learn to grow food and feel empowered and confident about who they are and what they can achieve.
Non-GMO month
Every October is Non-GMO month. We are ardent supporters of the Non-GMO Project, and stock over 10,000 Non-GMO Project Verified products in our store. We support mandatory Federal GMO labeling laws, and feel every American has the right to know what is or isn’t in the foods they’re consuming.
View our October sales flyer for the best organic and Non-GMO verified products at great prices!
Featured
Smoothie of the Month – Orange Goblin
The perfect potion of delicious and nutritious ingredients, this boo-tiful combo of fall flavors will have you feeling refreshed in no time…nothing spooky about these organic ingredients: Mango, Carrot, Pumpkin Puree, Coconut Water, Ginger.
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.
Happy (healthy) Halloween!
Healthier packaged treats are more readily available than ever – just in time for Non-GMO month. Come into the store for a great selection of RT-approved Halloween treats, including Justin’s Nut Butter Cups, Endangered Species Chocolate Bars, and Annie’s Organic Bunny Crackers (just to name a few!)
Produce
Pumpkins
Pumpkin season has arrived! Now is the perfect time to pick up some carving pumpkins and decorative gourds here at Rising Tide. We also have Pie Pumpkins, which have a sweeter, thicker flesh; perfect for (you guessed it) pie-making!
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 the apples we sell here at RT, 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
Cherry Oatmeal Bakes
Make these cute Cherry Oatmeal Bakes for individual portions of a delicious and nutritious hot breakfast! The juices keep things flavorful and moist. Eat together or people can grab theirs when they’ve stumbled out of bed.
Pumpkin Snickerdoodle Cookies
With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
Cinnamon Apple Chunk Cake
This fall, we’re all about celebrating the abundance of the season. First up, apples! Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious! You can switch up the type of apple you use but be sure to ask someone in produce what are the best baking varieties we have in now.
This fall, we’re all about celebrating the abundance of the season. First up, apples! Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious! You can switch up the type of apple you use but be sure to ask someone in produce what are the best baking varieties we have in now.
Serves 8
Total Time: 50 minutes
Ingredients
Cake
- 1 ½ cups flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup cane sugar
- ½ cup almond oil
- 2 eggs
- 3 tablespoons buttermilk
- 1 cup chopped apples
Topping
- ½ teaspoon cinnamon
- 1 tablespoon cane sugar
- ½ cup powdered sugar
- 1-2 teaspoons milk
Directions
- Preheat oven to 350ºF. Grease an 8-inch cast iron skillet and set aside.
- In a small bowl, whisk together flour, cinnamon, baking soda, and sea salt.
- In a medium bowl, combine sugar, oil, eggs until pale in color. Stir in buttermilk.
- Add dry ingredients and mix until just combined. Fold in chopped apple and pour batter into prepared cast iron skillet. Combine remaining sugar and cinnamon and sprinkle on top of batter.
- Bake 40-45 minutes or until a tester inserted in the center comes out clean.
- Stir together powdered sugar and milk until smooth and drizzle over cooled cake.
With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
Serves 3-4
Total Time: 30 minutes
Vegan
Ingredients
- ½ cup butter, room temperature
- ¾ cup sugar, divided
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- ¼ cup Farmers Market Pumpkin Puree
- 1 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon, divided
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Directions
- Preheat the oven to 350°F.
- In a medium size bowl, cream the butter, ½ cup sugar, brown sugar, and vanilla together.
- Add in the egg yolk and pumpkin puree and stir until combined.
- Sift in the flour, 1 teaspoon cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. Mix until a stiff batter forms.
- In a small bowl, toss together 1 teaspoon cinnamon and ¼ cup sugar for coating.
- Scoop out two tablespoons of dough and roll into a ball, toss into the sugar and cinnamon mixture, and place two inches apart on a cookie sheet.
- Bake for 10-12 minutes.
- Remove from oven, let cool, and enjoy!
It may be hard to find gluten- and grain-free doughnuts—why not make your own! These Mini Pumpkin Doughnut Muffins will satisfy that craving without additives or unpronounceable ingredients.
Serves 6
Total Time: 10 minutes
Vegetarian
Ingredients
Directions
- Preheat the oven to 350°F. Spray or lightly grease two mini muffin pans and set aside.
- Mix together wet ingredients.
- Slowly mix in Simple Mills Pumpkin Muffin & Bread Mix.
- Pour batter into muffin tins.
- Bake for 10 minutes, until the tops are domed and firm to the touch, and a tester comes out clean. Remove them from the oven and allow them to cool for five minutes in the pan before transferring to a wire cooling rack.
- While the muffins are cooling in the pan, whisk together the coconut sugar and ground cinnamon in a small bowl.
- As soon as the muffins are cool enough to handle, place each one in the cinnamon-sugar mixture, firmly rolling it around so that the cinnamon-sugar sticks. Gently toss it around a couple of times until the whole muffin is covered. Once covered, place each muffin back on the wire rack to finish cooling.
Make these cute Cherry Oatmeal Bakes for individual portions of a delicious and nutritious hot breakfast! The juices keep things flavorful and moist. Eat together or people can grab theirs when they’ve stumbled out of bed.
Serves 6
Total Time: 50 minutes
Vegetarian
Ingredients
Topping
- ¼ cup old-fashioned rolled oats
- ⅓ cup sliced almonds
- ¼ cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Milk, if desired
Directions
- Preheat oven to 375°F. Place six six-ounce custard cups in 13 x 9-inch baking pan.
- Combine oats, cinnamon, and salt in medium bowl. Stir in juices, milk, egg, apple, cherries, butter, and vanilla. Divide evenly into custard cups.
- Combine topping ingredients in a small bowl. Sprinkle over oat mixture. Cover pan with foil. Bake 20 minutes. Remove foil. Bake 20 minutes more or until centers are set and topping is golden brown. Remove from oven, let cool. Serve with milk, if desired.
September is National Organic Month!
September is a perfect time to dive into the benefits that shopping organic has to offer you, your family, and the planet. Rising Tide offers many clean options across multiple departments – (and we are particularly proud of our 100% Certified Organic produce department—the only one in the area). But let’s take a look at what ‘organic’ means and what these products have to offer.
What is Organic?
Most of us have a grasp on what organic products are made without (ie GMOs), but there really is SO much more to earning the 100 percent organic label.
According to the USDA, certified organic foods are grown and processed according to federal guidelines addressing, among many factors, soil quality, animal raising practices, pest and weed control, and use of additives. Organic producers rely on natural substances and physical, mechanical, or biologically based farming methods to the fullest extent possible. Learn more about the processes and standards here.
What the Labels Mean
Understanding what the labels mean empowers customers to make informed decisions about the food they purchase. And it might help you to know our staff is extremely knowledgeable in this area and is always available to answer any questions you might have!
- 100% Organic: All the ingredients are certified organic.
- Organic: At least 95% of the ingredients are certified organic.
- Made With Organic Ingredients: At least 70% of the ingredients are certified organic.
The Benefits
There are a lot of studies that show organic food may simply be better for your health. For example, Only Organic highlights a 2016 study found that organic dairy and meat contain about 50 percent more omega-3 fatty acids. AND in 2014 a comprehensive review of earlier studies found substantially higher levels of antioxidants and lower levels of pesticides in organic fruits, vegetables and grains compared with conventionally grown produce.
There are many more benefits of shopping organic that include the health of you, your family, and the planet – you can read more about these advantages here.
Charity of the Month
The Finley Food pantry provides fresh and shelf-stable food items to residents of Glen Cove. Staffed by student and teacher volunteers, the pantry goes above and beyond to serve about 200 families – taking special orders, sending food home with students, and making deliveries for families lacking transportation. The Food Pantry has partnered with The Porch Pantry, and is also doing many diaper and formula deliveries to families who are having difficulty finding and purchasing baby formula, continuing to ensure local families get what they need. We’re proud to be donating to this amazing program that makes such a difference in the lives of our Glen Cove neighbors.
Featured
September is National Organic Month!
September is a perfect time to dive into the benefits that shopping organic has to offer you, your family, and the planet. Rising Tide offers many clean options across multiple departments – (and we are particularly proud of our 100% Certified Organic produce department—the only one in the area). But let’s take a look at what ‘organic’ means and what these products have to offer here.
Smoothie of the Month
Our Back to Cool smoothie is a protein-packed combo, high in fiber and full of antioxidants. The perfect mix of heart healthy ingredients to help get you into the back to school groove.
Made with all Organic ingredients: pumpkin puree, cacao nibs, bananas, almond milk, cinnamon.
Back to School Lunches
Quick, easy to make, and always enjoyable, classic PB&J is sure to bring a smile to your kiddo’s lunch time. Kick this classic up a notch with Crofters Organic Jams, made with one-third less cane sugar than a preserve, and available in several scrumptious flavors including Raspberry, Strawberry and Berry Harvest.
Justin’s Peanut Butter contains high-quality, naturally delicious ingredients with amazing taste, texture and nutrition. Try the Classic Peanut Butter or add a twist with the Honey Peanut Butter.
Peanut-free environment? We’ve got you covered. Sunbutter, Wild Friends, and Once Again all have delicious sunflower butters that are sure to please!
Harmless Harvest Yogurts
Harmless Harvest Yogurts are a tasty way to celebrate World Coconut Day! This plant-based yogurt is made with hand-scooped organic coconut meat and is naturally cultured with seven live and active yogurt strains! Full of MCTs from coconuts, these yummy yogurts are available in unsweetened Plain, Vanilla, Strawberry, Blueberry and Mango.
Feel Good Foods Pancake Bites
Brighten your morning with convenient, gluten-free Feel Good Foods Pancake Bites! A mini version of traditional Danish-style pancakes, these bites are light, fluffy, fun to eat, AND they’re ready in minutes!
While you’re at it, pick of some of their other awesome products including Egg Rolls, Mac and Cheese Bites, Mozzarella Sticks, and Three Cheese Bites!!
Wixter Seafood
Wixter Seafood locks in freshness and as much nutrition as possible by freezing their seafood immediately upon capture, creating the most flavorful products possible.
– American Shrimp: no added preservatives, sulfites, or phosphates
– American Scallops: low-calorie with 14 grams of protein per serving
– Norwegian Salmon: robust flavor, with 30 grams of protein per serving
– Norwegian Cod: lean fish with over 30 grams of protein per serving
Macro Vegetarian Meals
Pre-packaged and ready to eat, these plant-based foods from Macro Vegetarian are perfect for a tasty, healthy bite on the go: Vegan Macro Sushi, Vegan Shanghai Dumplings, and Vegan Thai Dumplings Stop by the stocked Rising Tide Market plant-based fridge today!
Recipes
Fresh Corn and Black Bean Salsa
It’s always a good idea to have a can of beans in the pantry. With a few fresh ingredients, canned black beans transform into a tasty fresh salsa. Perfect on its own, with some corn chips, or in your favorite taco.
Brownie Baked Oatmeal
This Brownie Baked Oatmeal is the next best thing to eating cake for breakfast. With oats, chia seeds, and peanut butter, you’ll feel satisfied through the morning. Sweet maple syrup and chocolate make this a decadent treat that may be just what you need to get out of bed when all you want to do is hit the snooze button. As the weather cools, there’s nothing like a warm meal to motivate you. One batch of this oatmeal is perfect as a weekend breakfast for the whole family, or you can reheat individual portions throughout the week for a quick meal before work or school.
Tomato, Peach, and Basil Pesto Pizza
Stone fruits are such gems of summer produce! You’ve had them in dessert or right off the tree, but have you ever thought of putting them on pizza? Lean into the combination of sweet and savory with this tasty Tomato, Peach, and Basil Pesto Pizza. Utilize your favorite pizza dough and brush it with pesto, whether homemade with basil from your garden or prepared, it will be delicious either way! Arrange sliced tomatoes and peaches on top of generous amounts of mozzarella and parm. Bake until golden brown and enjoy a whole new perspective on summer fruit!
Stone fruits are such gems of summer produce! You’ve had them in dessert or right off the tree, but have you ever thought of putting them on pizza? Lean into the combination of sweet and savory with this tasty Tomato, Peach, and Basil Pesto Pizza. Utilize your favorite pizza dough and brush it with pesto, whether homemade with basil from your garden or prepared, it will be delicious either way! Arrange sliced tomatoes and peaches on top of generous amounts of mozzarella and parm. Bake until golden brown and enjoy a whole new perspective on summer fruit!
Serves 2–4
Total time: 35 min
Vegetarian
Ingredients
- 1 package pizza dough, room temperature
- ¼ cup basil pesto
- 2 small peaches or nectarines, pitted and sliced
- 8 cherry tomatoes, halved
- 1 ½ cups shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
Directions
- Preheat oven to 450°F.
- Press prepared pizza dough onto a 9 x 13 inch parchment-lined baking sheet using fingertips to form a round shape.*
- Brush pesto over dough, then sprinkle with the mozzarella and parmesan cheeses.
- Arrange tomatoes and peach slices evenly over the top.
- Bake for 15-20 minutes until edges are golden brown, rotating halfway through cooking.
*If dough doesn’t want to stretch out after pressing, allow to rest on the baking sheet for 15 minutes.
