October Newsletter

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 regenerative, pesticide and herbicide free vegetable farm located at the planting fields in Oyster Bay, providing hands-on education in sustainable farming for teens and adults of all skill levels in addition to workshops in the Arts. Its educational programs foster healthy living, social engagement, creativity, and more from the community at large, including those with developmental and emotional needs. 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 – Pumpkin Pie
Enjoy the flavor of a favorite traditional dessert 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, Banana, Pumpkin Puree, Agave Syrup, and Pumpkin Pie Spice.

Soup’s On
Our hot soups are back! 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 RT Deli Grab and Go! While you’re there, treat yourself to a pre-packaged salad or soup!

 

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 new Dr. Bronner’s Chocolate bars, Justin’s Nut Butter Cups, Endangered Species Chocolate Bars, and Annie’s Organic Bunny Crackers (just to name a few!)

 

Produce

PumpkinPumpkin Patch
Pick up some perfect carving pumpkins here at the RT pumpkin patch.  And don’t forget to submit your guess for the weight of the giant pumpkin!!! You can win the giant pumpkin and a $100 store gift card! Winner to be announced on Thursday, October 28th. Get your guesses in now!

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

Classic Autumn Apple Crisp
Make use of the season’s freshest apples in this classic dessert! Select your favorite variety and follow this recipe to be swept back to grandma’s kitchen. You’ll get all the fall flavors of your favorite apple pie without the stress of pie dough. Plus, without having to chill the dough, you can have this treat ready to go from start to finish in about an hour! As you bake your creation, your house will be filled with its sweet aroma! When it’s time to serve it up, you can’t go wrong adding a scoop of ice cream or a dollop of whipped cream to the dish. Which part is your favorite, the succulent apples or the buttery crisp? 

Sheet Pan Sausage, Brussels Sprouts, and Potatoes
This sheet pan recipe checks all the boxes: it’s seasonal, features fresh flavors, and can be made ahead to enjoy later! Add it to your collection of recipes for weeknights and let yourself be impressed with its ease and deliciousness. This recipe can be adapted to utilize vegetarian sausage if that’s more your style. Whatever your choice, it’ll go in the oven on the sheet pan to roast along with the Brussels sprouts and potatoes until they achieve caramelized perfection. Finish them off with a drizzle of the zippy mustard dressing, complete with fresh herbs and smoked almonds. Save the sauce to dress up your meals the rest of the week and boom! This recipe just revolutionized the week. 

Winter Squash and Chard
It’s soup season, folks! Celebrate properly by pulling out your coziest sweater, slipping on your favorite socks, and curling up with a bowl of this Winter Squash and Chard Soup. Winter squash comes in so many shapes, sizes, varieties, and textures! Use a couple different varieties in this recipe to add greater dimension and keep things fresh. This soup is densely nutritious with a host of veggies and spices. It even calls for a little hot sauce to kick things up a notch! Gluten-free and vegan, this recipe will satisfy all kind of diets as you cook your way through the flavors of the season.

Other Warming October Recipes:

Pumpking Cheesecake Oatmeal

Roasted Cranberry and Goat Cheese Flatbread

 

Local Delivery Now Available!
We’re happy to provide our customers with the most convenient and flexible shopping experience through our online shopping and curbside pickup option. But now we are even more excited to announce that Rising Tide has partnered with Trellus to bring you same-day local delivery! Read more about how this works here.

Roasted Cranberry and Goat Cheese Flatbread

50 MIN· SERVES 4-6 ·VEGETARIAN· GLUTEN-FREE

Ingredients

  • 1 box Simple Mills Pizza Dough Mix
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons avocado oil
  • 6 tablespoons water
  • 2 ½ cups fresh cranberries
  • 4 tablespoons maple syrup
  • 1 teaspoon fresh thyme, more for garnish
  • ¼ teaspoon salt
  • ½ cup goat cheese
  • Arugula, for garnish
  • Black pepper

Directions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Add Simple Mills Pizza Dough Mix along with apple cider vinegar, avocado oil, and water into a bowl. Mix until a dough forms.
  3. Transfer the crust onto the baking sheet and shape into a rectangle using your hands. Bake in the oven for 15 minutes and set aside once done. Increase the oven temperature to 400°F.
  4. Add fresh cranberries, maple syrup, thyme, and salt to a bowl. Mix to combine.
  5. Line another baking sheet with parchment paper. Transfer cranberry mixture onto the pan and roast for 15 minutes, moving the cranberries around once during roasting. Decrease oven temperature back to 350°F.
  6. Top pizza crust with fresh arugula, the roasted cranberries, and crumbled goat cheese and bake for 15 minutes. Garnish with more fresh arugula and a generous crack of black pepper.

Squash Preparation

With the abundance of winter squash available, you might wonder the best (or perhaps easiest) ways to prepare the many varieties. Read on for the simplest roasting and cooking methods. You can also follow our guide to learn more about the plentiful squash available now at RT. When picking your squash, they should be heavy for their size and have a dull appearance. They should also be firm to the touch with no soft spots, bruises or cuts. If squash are cut, the flesh should have a moist appearance.

How to cook squash in the oven:

  • Bake a smaller squash whole by piercing the skin with a knife in several places or by cutting it in half and removing the seeds and fibers. Place it whole, or halves with cut sides up, in an ungreased baking pan or dish.
  • If baking halves, add about 1/4-inch water to the pan. Dot squash halves with butter, and sprinkle with salt and pepper.
  • Bake at 350°F for 45 to 60 minutes, depending on the size and variety of the squash. Cool slightly.
  • If whole, cut open and remove seeds and fibers after baking. Remove skin.

How to cook squash on the stove-top:

  • Peel squash, and cut into 1-inch cubes or slices.
  • To boil, cover and cook in 1-inch boiling water 10 to 15 minutes or until tender.
  • To steam, place steamer basket in ½-inch water in saucepan or skillet; add squash. Cover tightly and heat to boiling; reduce heat to low. Steam cubes seven to 10 minutes, for slices steam 12 to 15 minutes.

Read more about how to prepare squash

Ravioli Soup with Sausage and Kale

35 MIN · SERVES 2

Ingredients 

  • ½ pound Italian sausage, casing off
  • ¼ cup onion, diced
  • 2 stalks celery, diced
  • ¼ cup frozen carrots and peas
  • 12 ounces marinara sauce
  • 4 cups Kettle & Fire Chicken Bone Broth ¼ cup sun-dried tomatoes
  • 9 ounces cheese raviolis
  • Half package of 1 (8-oz) baby kale kit (baby greens, toppings, dressing)
  • 2 tablespoons part-skim ricotta cheese

Directions

  1. Preheat a large saucepan over medium-high heat. Brown sausage for 5-7 minutes, stirring to crumble meat. Cook until no pink remains. Stir in onion, celery, carrots, and peas into the sausage and cook for 4 minutes, stirring often.
  2. Reduce heat to medium-low. Stir in pasta sauce, chicken bone broth, and sun-dried tomatoes. Simmer for 8-10 minutes, stirring occasionally.
  3. Add ravioli to the sauce; cook for 4-5 minutes or until the ravioli is tender.
  4. To serve, divide the soup into two serving bowls. Top each bowl with handful of salad greens, then sprinkle with salad toppings, and drizzle with dressing. Finish with 1 tablespoon ricotta cheese for each bowl and serve.

Pumpkin Cheesecake Oatmeal

5 MIN · SERVES 1 · VEGETARIAN · GLUTEN-FREE

Ingredients

PUMPKIN CHEESECAKE

  • ½ cup Greek yogurt
  • 2 tablespoons pumpkin puree
  • 1 tablespoon maple syrup
  • ½ teaspoon cinnamon
  • Pinch nutmeg
  • Pinch sea salt

OATS

TOPPINGS

Directions

  1. In a bowl, combine the pumpkin cheesecake ingredients and set aside.
  2. In a microwave safe bowl, combine the oats ingredients and microwave for one minute. Stir and microwave for an additional minute.
  3. Swirl the pumpkin cheesecake into the oats and top with pecans, pumpkin seeds, and Purely Elizabeth Almond Butter Granola.

Winter Squash and Chard

It’s soup season, folks! Celebrate properly by pulling out your coziest sweater, slipping on your favorite socks, and curling up with a bowl of this Winter Squash and Chard Soup. Winter squash comes in so many shapes, sizes, varieties, and textures! Use a couple different varieties in this recipe to add greater dimension and keep things fresh. This soup is densely nutritious with a host of veggies and spices. It even calls for a little hot sauce to kick things up a notch! Gluten-free and vegan, this recipe will satisfy all kind of diets as you cook your way through the flavors of the season.

Serves 6
Total time: 60–70 min
Gluten-free, vegan

Ingredients

  • ¼ cup olive oil
  • 1 large leek, halved and sliced
  • 2 teaspoons salt, divided
  • 4 garlic cloves, minced
  • 2 medium carrots, diced
  • 3 ribs celery, diced
  • 4 teaspoons Herbs de Provence
  • 2 pounds winter squash, peeled and cubed
  • 1-15 ounce can diced tomatoes
  • 6 cups vegetable broth
  • 1 tablespoon Sriracha sauce
  • 1 bunch chard, stemmed and chopped

Directions

  1. Heat oil in a large stockpot over medium heat. Add leek, garlic, and ½ teaspoon salt, and cook, stirring frequently until softened, 3 minutes. Add carrots, celery and Herbs de Provence. Cover and cook, removing lid to stir often until the vegetables are starting to soften, 5 minutes.
  2. Add squash, tomatoes, broth, Sriracha sauce, and remaining salt and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until the squash is tender, but not falling apart, about 15 minutes.
  3. Add chard and continue to cook until chard has wilted, 2 minutes. Adjust seasoning to taste and serve.

Sheet Pan Sausage, Brussels Sprouts, and Potatoes

This sheet pan recipe checks all the boxes: it’s seasonal, features fresh flavors, and can be made ahead to enjoy later! Add it to your collection of recipes for weeknights and let yourself be impressed with its ease and deliciousness. This recipe can be adapted to utilize vegetarian sausage if that’s more your style. Whatever your choice, it’ll go in the oven on the sheet pan to roast along with the Brussels sprouts and potatoes until they achieve caramelized perfection. Finish them off with a drizzle of the zippy mustard dressing, complete with fresh herbs and smoked almonds. Save the sauce to dress up your meals the rest of the week and boom! This recipe just revolutionized the week. 

Serves 2–3
Total time: 45 min
Gluten-free, dairy-free

Ingredients

  • 1 pound whole sausages
  • 1 pound small red potatoes, halved*
  • 1 pound Brussels sprouts, halved
  • 6 tablespoons olive oil, divided
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh parsley, minced
  • Pinch of salt
  • Pinch of ground black pepper
  • 1/3 cup smoked almonds, sliced

* Potatoes should not be more than twice the size of the brussels sprouts for even cooking.

Directions

  1. Preheat oven to 350ºF. Place sausages, potatoes, and Brussels sprouts on a sheet pan and drizzle on 3 tablespoons olive oil, toss to coat. Sprinkle lightly with salt and pepper.
  2. Place in oven and bake for 30-35 minutes or until vegetables are tender and sausages are cooked to 165ºF, turning over halfway through cooking.
  3. Remove sausages and vegetables from the oven and transfer to a serving dish, if desired.
  4. Drizzle on sauce and sprinkle with almonds.

Classic Autumn Apple Crisp

Make use of the season’s freshest apples in this classic dessert! Select your favorite variety and follow this recipe to be swept back to grandma’s kitchen. You’ll get all the fall flavors of your favorite apple pie without the stress of pie dough. Plus, without having to chill the dough, you can have this treat ready to go from start to finish in about an hour! As you bake your creation, your house will be filled with its sweet aroma! When it’s time to serve it up, you can’t go wrong adding a scoop of ice cream or a dollop of whipped cream to the dish. Which part is your favorite, the succulent apples or the buttery crisp?

Serves 6
Total time: 1 Hour 10 Min
Vegetarian 

Ingredients

  • 5 large apples, peeled, cored, and sliced
  • 1/3 cup cane sugar
  • 1 tablespoon cornstarch
  • 1 cup all-purpose flour
  • 6 tablespoons brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • ½ cup rolled oats
  • 8 tablespoons unsalted butter, cubed 

Directions

  1. Preheat oven to 350ºF. Mix cane sugar and cornstarch together in a large mixing bowl. Prepare apples and toss with sugar/starch mixture until well coated. Set aside. 
  2. Whisk together flour, brown sugar, cinnamon, and salt in a medium bowl. Work cubed butter into flour mixture with fingers until mixture holds together when squeezed. Mix in oats. 
  3. Spread half of the flour/oat mixture evenly in a 9-inch round baking dish and press flat. Bake for 10-12 minutes or until golden in color. Remove from oven. 
  4. Spoon apple mixture into the pre-baked crust along with any juices that have come out of the apples. 
  5. Crumble remaining flour/oat mixture over the apples. Place baking dish on a baking sheet and put in preheated oven. Bake for 40 

September Newsletter

It’s time for summer sweets to switch to fall flavors! Students and teachers are heading back into the classroom.  Here’s what’s new at Rising Tide to help you prepare for the new season. 

Charity of the Month – NOSH

NOSH’s goal is to safely deliver meals to families in need, due to the impact of COVID-19. A program of the North Shore Soup Kitchen, NOSH delivers emergency meal kits to over 500 families a week. After a recent fire destroyed NOSH’s headquarters, we are looking to our amazing community to help us support NOSH as our Charity of the Month for September. In addition, we will ask our customers to Round Up each purchase to provide the additional support NOSH will need in their time of rebuilding.

 

RT Deli

Smoothie of the Month – Back to Cool
This protein-packed cool combo is 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 Organic ingredients:

  • Strawberries
  • Bananas
  • Cacao nibs
  • Peanut butter
  • Oat milk

 

Soup’s On
Our hot soups are back! 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!

 

Grocery Essentials

Snack Attack
Get ready for after-school snack time with these options on sale now at Rising Tide.

  • Madegood Crispy Squares and Granola Minis Sale 2/$6
  • The Good Crisp Potato Crisps Sale 2/$6
  • Unreal Assorted Chocolate Candies Sale $4.99 
  • RW Garcia Corn Chips Sale 2/$6 
  • Pur Chewing Gum Pouches Sale 2/$6 

 

Produce (What’s in Season?)
  • Stone fruits including Peaches and Nectarines
  • Grapes
  • Melons
  • Apples (end of month)

 

Recipes

Samosa Pasty
When you’re serving potatoes, you can never go wrong. Bring them to your table in a whole new way with this Samosa Pasty recipe! This idea fuses the hand pie and the samosa into one delicious bundle of joy. The tang of lemon juice, the heat of a jalapeño, and the rich flavor of garam masala all soak into that base potato filling, forming a symphony of flavor that’s sure to please.

Tofu Banh Mi
Try this veganized take on a traditional Vietnamese banh mi by subbing out the meat for marinated tofu. Load up the sandwich with quick pickled veggies that add a satisfying crunch and a zip to the toppings! This recipe would make a great option for your meal prep repertoire or comes together fast for easy, spur of the moment fare. There’s nothing like sinking your teeth into deliciously-packed, toasty bread and coming away with that perfect banh mi bite!

Turkey and Pepper Skillet
One-pot recipes for the win! Switch up your typical protein and try this dish where boneless, skinless turkey is the star. This bird is not just for Thanksgiving time! Solidify this lean meat as a year-long staple in your kitchen by pulling out your cast-iron and giving this recipe a whirl. Everything cooks in one dish, so not only will you love your creation, you’ll relish the easy clean-up! This would be lovely served with polenta or lean into Thanksgiving reimagined by pairing with your favorite potato dish.

Other Simple September Recipes:

Cheddar and Garlic Mashed Potatoes
This recipe from Organic Valley will give you the golden ratio of some of the homiest ingredients we have in our kitchens to achieve the ultimate mashed potato. A garlic lover’s dream!

Ginger Lemon Moscow Mule Mocktail
Zest it up! Fancify your kombucha fix by transforming it into a classy mocktail from Health Ade.

 

Local Delivery Now Available!
We’re happy to provide our customers with the most convenient and flexible shopping experience through our online shopping and curbside pickup option. But now we are even more excited to announce that Rising Tide has partnered with Trellus to bring you same-day local delivery! Read more about how this works here.

Ginger Lemon Moscow Mule Mocktail

Zest it up! Fancify your kombucha fix by transforming it into a classy mocktail from Health Ade.

5 MIN · SERVES 1 · VEGAN · GLUTEN-FREE

Ingredients

  • ¾ ounce lemon juice
  • ¾ ounce lime juice
  • 1 ¼ ounces simple syrup
  • 7 ounces Health-Ade Ginger Lemon Kombucha
  • 1 lime wedge, for garnish
  • Mint leaves, for garnish

Directions

  1. Combine lemon juice, lime juice, and simple syrup to a cocktail shaker.
  2. Fill shaker with ice. Shake and strain.
  3. Pour over ice in copper cup or glass of choice.
  4. Top with Health-Ade Ginger Lemon Kombucha.
  5. Garnish with a lime wedge and mint leaves, enjoy!

Cheddar and Garlic Mashed Potatoes

This recipe from Organic Valley will give you the golden ratio of some of the homiest ingredients we have in our kitchens to achieve the ultimate mashed potato. A garlic lover’s dream!

  • 1 HR 5O MIN
  • SERVES 4
  • VEGETARIAN
  • GLUTEN-FREE

Ingredients

  • 18 garlic cloves
  • 2 ½ pounds Russet Potatoes, peeled and cubed
  • 1 cup Organic Valley Raw Sharp Cheddar Cheese
  • 2 ounces Organic Valley Cream Cheese, room temperature
  • 2 tablespoons Organic Valley Unsalted Butter, room temperature
  • Salt, to taste
  • Ground black pepper, to taste

Directions

  1. Preheat oven to 350°F. Toss garlic with oil in baking pan. Cover with foil and bake for 30 minutes. Uncover and bake until garlic is tender, about 15 minutes. Allow garlic to cool. Peel and chop.
  2. Cook potatoes in a large pot of boiling salted water for approximately 25 minutes or until tender. Drain and transfer potatoes to a large bowl. Add garlic and remaining ingredients. Using an electric mixer, beat the mixture until smooth. Season to taste with salt and pepper.

Turkey and Pepper Skillet

One-pot recipes for the win! Switch up your typical protein and try this dish where boneless, skinless turkey is the star. This bird is not just for Thanksgiving time! Solidify this lean meat as a year-long staple in your kitchen by pulling out your cast-iron and giving this recipe a whirl. Everything cooks in one dish, so not only will you love your creation, you’ll relish the easy clean-up! This would be lovely served with polenta or lean into Thanksgiving reimagined by pairing with your favorite potato dish.

Serves 4
Total time: 1 hour
Gluten-free, dairy-free

Ingredients

  • 4 tablespoons olive oil, divided
  • 1 large yellow onion, julienned
  • 1 large red bell pepper, julienned
  • 1 large yellow bell pepper, julienned
  • 2 pounds boneless, skinless turkey breast,
  • thinly sliced
  • 4 large garlic cloves, minced
  • 1 14-ounce can crushed tomatoes
  • 2 teaspoons Italian seasoning
  • ½ teaspoon ground black pepper
  • 2 tablespoons honey
  • 1 tablespoon red wine vinegar

Directions

  1. In large skillet, heat two tablespoons olive oil over medium-high heat. Add peppers; sauté for 3-5 minutes or until just tender, transfer to plate.
  2. Add remaining oil and onions to the hot skillet and sauté onions until tender.
  3. Add turkey and garlic, cook, stirring frequently, until turkey is no longer pink.
  4. Add tomatoes, seasonings, honey, and vinegar. Bring to a gentle simmer and cook until turkey reaches an internal temperature of 170°F.
  5. Return peppers to the skillet and warm through. Adjust seasoning to taste and serve.

Tofu Banh Mi

Try this veganized take on a traditional Vietnamese banh mi by subbing out the meat for marinated tofu. Load up the sandwich with quick pickled veggies that add a satisfying crunch and a zip to the toppings! This recipe would make a great option for your meal prep repertoire or comes together fast for easy, spur of the moment fare. There’s nothing like sinking your teeth into deliciously-packed, toasty bread and coming away with that perfect banh mi bite!

Serves 4
Total time: 45 min
Vegan

Ingredients

  • 8 ounces marinated extra firm tofu, sliced
  • 4 soft hoagie buns

Quick Pickle

  • 1 carrot, finely julienned
  • ½ bunch radishes, thinly sliced
  • 1 large garlic clove, minced
  • ¼ cup rice vinegar
  • 1 ½ teaspoons cane sugar
  • ¼ teaspoon sea salt
  • Crushed red chilies to taste
  • 1 small cucumber, thinly sliced
  • 1 bunch cilantro

Sauce

  • 1/3 cup plant-based mayonnaise
  • 1 tablespoon sriracha sauce

Directions

  1. Preheat oven to 350°F. Place sliced tofu on a parchment-lined baking sheet and brush with olive oil. Place in oven and bake for 30 minutes.
  2. Meanwhile, prepare the quick pickles by whisking together rice vinegar, garlic, sugar, salt, and crushed chilies in a small bowl. Add carrots and radishes and toss to coat. Set aside to rest for 5-20 minutes, tossing occasionally. Drain.
  3. For the sauce, combine mayonnaise and sriracha.
  4. To assemble, spread sauce on hoagie buns then layer tofu, cucumbers, quick pickle, and cilantro. Serve promptly.

Samosa Pasty

When you’re serving potatoes, you can never go wrong. Bring them to your table in a whole new way with this Samosa Pasty recipe! This idea fuses the hand pie and the samosa into one delicious bundle of joy. The tang of lemon juice, the heat of a jalapeño, and the rich flavor of garam masala all soak into that base potato filling, forming a symphony of flavor that’s sure to please.

Makes 10
Total time: 1 Hour 30 Min
Vegetarian

Ingredients 

  • 4 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2” piece fresh ginger, peeled and minced
  • 1 jalapeño pepper, seeded and minced
  • ½ teaspoon turmeric
  • ¾ teaspoon cumin seeds
  • 1 teaspoon garam masala
  • ¾ pound russet potato, peeled and chopped
  • 1/3 cup frozen peas
  • 1 tablespoon lemon juice
  • ½ teaspoon sea salt
  • ½ bunch cilantro
  • 28 ounces pizza dough
  • 1 large egg, beaten
  • 2 tablespoons sesame seeds

Directions

  1. Preheat oven to 350°F. Place chopped potatoes in a small saucepan covered with water and a pinch of salt. Bring to a gentle boil and cook until tender. Drain.
  2. Meanwhile, in a medium saucepan, heat oil over medium-low. Add onion and sauté until translucent. Stir in ginger, jalapeño, and spices, cook for 1 minute. Remove from heat.
  3. Add potatoes, peas, cilantro, lemon juice, and salt to the onion mixture and stir to combine. Set aside to cool.
  4. Cut dough into 10 pieces and roll into balls. Roll each dough ball into a 5-inch round disk and place 3-4 tablespoons of filling in the center. Brush edges with beaten egg and fold the dough over. Crimp edge with the tines of a fork and place on a parchment-lined baking sheet. Repeat with remaining dough and filling.
  5. Brush each pasty with beaten egg and sprinkle on sesame seeds. Bake for 30-35 minutes or until crust is golden.

August Newsletter

Enjoy a cooling smoothie during these last hazy days of summer. Or switch things up at your next backyard BBQ or outdoor soiree with some unique and delicious recipes. Here’s what’s new at RT…

 

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. This month, we’re happy to support the Bureau’s Fill-A-Bookbag program, helping them to raise the funds for back-to-school supplies for 300 children, K-12, who would not otherwise have the tools needed for a successful academic year. Thank you for helping us to help these students, and for making a very real difference in our community. View the list of items currently needed here. 

 

RT Deli

Smoothie of the Month
Refreshing, fun and fruity, our Blue Sunrise smoothie is the perfect drink to enjoy at the beach or in your own backyard! Made with organic ingredients:
Banana, Pineapple, Lemon Juice, Blue Spirulina and Coconut Water.

Grab and Go
Need something quick and tasty? Stop by the Rising Tide Grab and Go and pick up juices, salads, snack packs, wraps – so many delicious, healthy options pre-packaged for your convenience…perfect for picnics!

 

Grocery Essentials

End of Summer BBQ
Snag some of these snacks (on sale now) for your next backyard BBQ:

  • Late July Tortilla Chips  
  • Late July Mini Sandwich Crackers  
  • Taste Nirvana Coconut Water  
  • Culture Pop Sodas 

Breakfast and Lunch
It’s time to start thinking about back to school! Start the day with some cereal and get ready to pack some PB&J! Classics currently on sale:

  • Cascadian Farm Organic Cereals
  • Cadia Organic Apple Juice
  • Cadia Organic Peanut Butter
  • Cadia Organic Almond Butter
  • St. Dalfour Fruit Preserves
  • Cadia Organic Raisins

 

Recipes

Nut Butter and Jelly Bars
As the school year winds up again, delight your kids with these cute Nut Butter and Jelly Bars in their lunch boxes! Perfect for a lunchtime treat or an after-school snack, these bars play on the classic PBJ flavor combination that your family already loves. They even include a handful of nuts or trail mix to add a satisfying crunch and a little extra protein! Delicately sweet and with a crumbly texture, these bars are a lovely re-imagination of a childhood comfort.

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!

Grilled Vegetables with Farro
Grain bowls make a quick and healthy dinner that can be customized anyway you love! This recipe utilizes a base of farro, an ancient grain bursting with protein, antioxidants, and a nutty flavor. The rich flavor of farro is brightened by homemade dressing of lemon, garlic, and fresh tarragon before it’s topped with fresh veggies straight from the grill.

More End of Summer Recipes:

Tortilla Ice Cream Bowls
You can eat the bowl, too! This sundae recipe from Siete is served in a cinnamon-sugared tortilla bowl with toppings galore.

Refreshing Summer Fruit Salad
Combine all the freshest flavors of summer in one bowl! With lime juice, fresh mint, watermelon and more, this salad is the ultimate refresher.

Coco Kale Rejuvenator
This green smoothie is on vacation! Lean into a tropical twist by adding mango, passion fruit, and C2O’s Pure Coconut Water to your drink.

 

Local Delivery Now Available!
We’re happy to provide our customers with the most convenient and flexible shopping experience through our online shopping and curbside pickup option. But now we are even more excited to announce that Rising Tide has partnered with Trellus to bring you same-day local delivery! Read more about how this works here.

 

Tortilla Ice Cream Bowls

You can eat the bowl, too! This sundae recipe from Siete is served in a cinnamon-sugared tortilla bowl with toppings galore.

40 MIN · SERVES 4 · VEGETARIAN · GLUTEN-FREE

Ingredients

  • 3 Siete Cassava Tortillas
  • Coconut ice cream
  • ¼ cup coconut sugar
  • 1 tablespoon cinnamon
  • Butter or butter alternative
  • Mint

OPTIONAL TOPPINGS

  • Cacao shavings
  • Raspberries
  • Pomegranate
  • Blueberries

Directions

  1. Heat tortillas on griddle, medium-high heat for 10-15 seconds per side.
  2. Allow tortillas to cool down slightly, then butter on both sides.
  3. In a separate mixing bowl, mix together cinnamon and coconut sugar.
  4. Season buttered tortillas evenly on both sides with cinnamon and sugar mixture.
  5. While tortillas are warm, place them in oven-safe bowl, folding and molding them on the sides, into the shape of a bowl.
  6. Bake at 350°F for 20 minutes.
  7. Remove baked and hardened tortillas from the oven and bowls.
  8. Scoop coconut ice cream into each tortilla bowl.
  9. Garnish with toppings of your choice and enjoy!

Coco Kale Rejuvenator

This green smoothie is on vacation! Lean into a tropical twist by adding mango, passion fruit, and C2O’s Pure Coconut Water to your drink.

5 MIN · SERVES 1 · VEGAN · GLUTEN-FREE

Ingredients

  • 1 cup C20 Pure Coconut Water
  • 2 cups kale
  • 1 large mango
  • 1 cup Greek yogurt
  • 2 teaspoons chia seeds
  • 2 passion fruits
  • 1 tablespoon shredded coconut

Directions

  1. Blend mango, kale, Greek yogurt, chia seeds, passion fruit, and C20 Pure Coconut Water until smooth.
  2. Top with shredded coconut and chia seeds before enjoying!

Refreshing Summer Fruit Salad

Combine all the freshest flavors of summer in one bowl! With lime juice, fresh mint, watermelon and more, this salad is the ultimate refresher.

10 MIN · SERVES 4 · VEGAN · GLUTEN-FREE

Ingredients

  • 2 tablespoons Crofter’s Organic Premium Strawberry Fruit Spread
  • 2 cups strawberries, sliced
  • 2 cups watermelon, cubed
  • 2 cups cucumber, sliced
  • ½ cup fresh mint, minced plus sprigs for garnish
  • 1 tablespoon lime juice
  • Pinch of salt
  • 1 tablespoon chia seeds for garnish

Directions

  1. In a large bowl, combine the prepared strawberries, watermelon, cucumber, and fresh mint.
  2. Whisk the Crofter’s Organic Premium Strawberry Fruit Spread, lime juice, and salt together. Pour over the salad. Gently mix the salad to coat with dressing, being careful to not break the fruit pieces.
  3. Garnish with a sprinkle of chia seeds and sprigs of fresh mint. Serve and enjoy!

Grilled Vegetables with Farro

Grain bowls make a quick and healthy dinner that can be customized anyway you love! This recipe utilizes a base of farro, an ancient grain bursting with protein, antioxidants, and a nutty flavor. The rich flavor of farro is brightened by homemade dressing of lemon, garlic, and fresh tarragon before it’s topped with fresh veggies straight from the grill.

Serves 4–6
Total time: 45 min
Vegan

Ingredients

  • 1 cup farro
  • 4 cups cold water
  • 2 ears of corn, shucked
  • 1 medium zucchini, sliced
  • 2 red bell peppers, quartered
  • ½ small red onion, finely julienned

Dressing

  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh tarragon, finely chopped
  • 2 large garlic cloves, minced
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Directions

  1. In a medium stockpot, add farro, water, and a pinch of salt. Bring to a gentle simmer and cook for 15-20 minutes or until grain is tender. Drain and set aside to cool.
  2. Preheat grill to medium-high. Prepare vegetables and toss with three tablespoons olive oil; season with salt and pepper. Meanwhile, whisk together dressing ingredients until emulsified. Set aside.
  3. On a preheated grill, place vegetables and grill three minutes per side or until desired doneness. Cut kernels off cobs after grilling.
  4. Toss farro with dressing, adjust seasonings, and place on a serving platter. Arrange grilled vegetables and red onions over the top and serve.

Nut Butter and Jelly Bars

As the school year winds up again, delight your kids with these cute Nut Butter and Jelly Bars in their lunch boxes! Perfect for a lunchtime treat or an after-school snack, these bars play on the classic PBJ flavor combination that your family already loves. They even include a handful of nuts or trail mix to add a satisfying crunch and a little extra protein! Delicately sweet and with a crumbly texture, these bars are a lovely reimagination of a childhood comfort.

Serves 8–10
Total time: 1 hr 5 min
Vegetarian

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup brown sugar
  • ¼ teaspoon salt
  • 2 sticks unsalted butter, cold
  • 1 ½ cups rolled oats
  • ⅔ cup nut mix or trail mix
  • ¾ cup nut butter
  • ¾ cup fruit jam

Directions

  1. Preheat oven to 350°F.
  2. Mix flour, brown sugar, and salt together in a large mixing bowl. Cut in butter until a coarse meal forms.
  3. Stir in oats and press a little more than half of this mixture in a parchment-lined 9×13 inch baking sheet. Bake for 12-15 minutes.
  4. Dollop nut butter and jam onto crust.
  5. Stir in nut mix or trail mix with remaining oat mixture and sprinkle over the top and bake for 20-25 minutes.
  6. Cool completely before cutting.

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!

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

  1. Preheat oven to 450°F.
  2. Press prepared pizza dough onto a 9 x 13 inch parchment-lined baking sheet using fingertips to form a round shape.*
  3. Brush pesto over dough, then sprinkle with the mozzarella and parmesan cheeses.
  4. Arrange tomatoes and peach slices evenly over the top.
  5. 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.

July Newsletter

Summer is here! Get ready for your backyard BBQs and beach weekends with new deli items, recipes, picnic goodies and much more!

 

Charity of the Month – Glen Cove Boys and Girls Club

The Club serves nearly 600 youth (ages 6 -18) annually in the Glen Cove community with after-school programs in education, sports, recreation, dance, technology and art—all designed to enrich and enhance learning and build self-esteem. In addition, the Club provides a fun, affordable summer program with creative and imaginative activities designed to keep kids interested in learning while having fun with their friends.

Glen Cove Boys & Girls Club’s mission: To provide a safe and caring environment that will inspire and enable all young people to realize their full potential as productive and responsible citizens

 

RT Deli

Smoothie of the Month
Our nourishing Tropical Cooler is full of electrolytes and bursting with fruity flavor – take a sip and be transported to an island in the sun with this rich, satisfying smoothie. Ingredients: Orange Juice, Pineapple-Coconut Juice, Mango, Strawberry and Banana.

 

Summer is HERE!

4th of July
Come grab any last minute meat and veggies for grilling, healthy treats for the kids (and you) and perhaps some bottled juices and wellness shots for after the holiday.  The store will be open on Sunday, July 4th from 8am to 4pm. 

 

Get Grillin’
Now that it’s not 100° outside, it’s time to fire up that grill and make up for some lost time! Grab your BBQ Weekend Essentials now at Rising Tide. Some of our featured sale products include:

  • Schar Gluten Free Hot Dog and Burger Buns 2/$7
  • Sir Kensington Ketchup $3.99
  • Primal Kitchen Spicy Brown Mustard 2/$7
  • Late July Restaurant Style Tortilla Chips 2/$6   
  • Late July Salsas 2/$6   

 

Gather ’round the Campfire
These nighttime campfire treats are fun to make, feature all non-perishable ingredients, and boast a crunchy, gooey flavor combo that’s next to none. Plus, s’mores are a seasonal staple; if you’re eating one, chances are it’s just one part of a great summer night. Grab everything you need for a perfect s’more here at the store!

 

Recipes

Vibrant Summer Pasta Salad
We love a cool pasta salad number in the summer! Serve this simple dish as a side for a zingy contribution to a pot luck or prepare it as a main course, adding grilled chicken or another protein to elevate it.This pasta salad combines fresh ingredients with elements you likely already have in the cupboard, like chickpeas and olives. It’s the perfect recipe to have on hand if you’re looking for a make-ahead recipe to bring along to a backyard barbecue.

Berries and Cream Crêpes
Delicate and light, crêpes make a perfect summertime sweet! Incorporate these into your Bastille Day celebration or serve them for brunch. Spread warm jam on one side and fold them into bundles of goodness before topping with whipped cream and fresh, local berries. These beauties are best enjoyed hot off the griddle and with good company!

Frozen Fruit Yogurt Bark
Frozen Fruit Yogurt Bark?! You heard it! This refreshing snack will have you sneaking back to your freezer for more. Mix up your favorite Greek yogurt, vanilla, honey, and a pinch of salt and spread evenly on a baking sheet before adding on your choice of toppings. This is an easy way to incorporate a little extra fruit or omega 3s (Chia seeds! Hemp hearts!) into your daily meals. The Greek yogurt acts as a protein-packed vehicle for the tasty morsels you sprinkle over top. If you like, add some chocolate bits and call this dessert. Have fun with this creative recipe; you can’t go wrong!

More Summer Recipes:

Ice Cream Sandwich Cake
Enjoy your favorite summer treat in a fun new format with this recipe from Alden’s!

Peanut Butter Cup S’mores
Next time you’re gathered around the campfire, roast some Dandies and try this twist on a classic s’more!

Lemon-Thyme Crepe Cake
Packed with refreshing citrus flavor, this crêpe cake makes a light and elegant dessert.

 

Produce – What’s in Season?
  • Corn  
  • Tomatoes 
  • Peppers 
  • Zucchini 
  • Watermelon
  • Strawberry
  • Blueberry 

 

Local Delivery Now Available!
We’re happy to provide our customers with the most convenient and flexible shopping experience through our online shopping and curbside pickup option. But now we are even more excited to announce that Rising Tide has partnered with Trellus to bring you same-day local delivery! Read more about how this works here.

 

Lemon-Thyme Crepe Cake

Packed with refreshing citrus flavor, this crêpe cake makes a light and elegant dessert.

Ingredients

CREPES

  • 2 cups whole milk
  • 2 cups Pamela’s Pancake & Baking Mix
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon extract
  • 5 eggs
  • 1 stick unsalted butter, melted, plus more for greasing

FILLING

  • 3 cups mascarpone, room temperature
  • 2 cups ricotta cheese, room temperature
  • 1 cup confectioners’ sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt

GARNISH

  • Confectioners’ sugar
  • Thyme leaves
  • Lemon zest

Directions

  1. Prepare the crepe batter: In a blender, combine crepe ingredients and blend until smooth. Transfer to a bowl and chill for one hour.
  2. After chilling, grease two 10-inch nonstick skillets and place over medium heat.
  3. Staggering about one minute apart, add ¼ cup of crepe batter to each pan and quickly swirl to coat entire pan surface with a thin layer of batter. Cook until crepe begins to set and edges curl, one to two minutes, then carefully flip and cook for one to two minutes more. Transfer to a plate to cool.
  4. Continue process, working between pans and stacking the cooked crepes on a plate to cool until you have 18 crepes total. Chill for one hour.
  5. In a large bowl, mix filling ingredients until smooth.
  6. Once crepes have chilled, grease a 9-inch springform pan with butter. Lay one crepe down, then top with 1/3 cup of the filling.
  7. Using a mini offset spatula, spread the filling into an even layer. Continue this process until all the crepes have been used. Cover with plastic wrap and refrigerate until the filling has set, about four hours.
  8. Use a paring knife to release crepe cake from the springform pan. Garnish with confectioners’ sugar, lemon zest and thyme leaves, then slice and serve.

Ice Cream Sandwich Cake

Enjoy your favorite summer treat in a fun new format with this recipe from Alden’s!

10 MIN · SERVES 10-12 • VEGETARIAN

Ingredients

  • 2 boxes Alden’s Organic Old School Ice Cream Bars
  • 2 containers organic whipped cream or whipped topping
  • 6 ounces mixed berries

Directions

  1. Unwrap nine Alden’s Organic Old School Ice Cream Bars.
  2. Stack them in three layers, alternating the direction of the bars on each layer.
  3. Wrap the stack of nine bars in waxed paper and put them in the freezer until the bars are completely firm.
  4. Unwrap the bars, place on the serving platter and cover with your choice of whipped cream or whipped topping.
  5. Sprinkle with berries.
  6. Slice and serve!

Frozen Fruit Yogurt Bark

Frozen Fruit Yogurt Bark?! You heard it! This refreshing snack will have you sneaking back to your freezer for more. Mix up your favorite Greek yogurt, vanilla, honey, and a pinch of salt and spread evenly on a baking sheet before adding on your choice of toppings. This is an easy way to incorporate a little extra fruit or omega 3s (Chia seeds! Hemp hearts!) into your daily meals. The Greek yogurt acts as a protein-packed vehicle for the tasty morsels you sprinkle over top. If you like, add some chocolate bits and call this dessert. Have fun with this creative recipe; you can’t go wrong!

Serves 6–8 – Total time: 3 hour 20 min – Vegetarian

Ingredients

  • 18 ounces plain Greek yogurt
  • 2/3 cup honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 6 ounces blackberries, halved
  • 2 large ripe peaches, sliced
  • ½ cup granola
  • ½ teaspoon chia seeds

Directions

  1. Line a small baking sheet with parchment paper and set aside.
  2. In a mixing bowl combine yogurt, honey, and salt; whisk until thoroughly combined.
  3. Spread mixture evenly into the prepared baking sheet.
  4. Top with fruit, granola, and chia seeds. Tap pan a few times to set the toppings.
  5. Freeze for two to three hours, or until firm.
  6. Cut into pieces and serve. Store in freezer.

Berries and Cream Crêpes

Delicate and light, crêpes make a perfect summertime sweet! Incorporate these into your Bastille Day celebration or serve them for brunch. Spread warm jam on one side and fold them into bundles of goodness before topping with whipped cream and fresh, local berries. These beauties are best enjoyed hot off the griddle and with good company!

Makes 10 crêpes – Total time: 1 hour – Vegetarian

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon sea salt
  • ¾ cup whole milk
  • ½ cup water
  • 2 eggs
  • 3 tablespoons melted, unsalted butter
  • 1 pint raspberries
  • 1 pint blueberries
  • 2 cups whipped cream
  • 1 ¼ cup fruit jam or preserves

Directions

  1. Whisk together flour, sugar, and sea salt. Set aside.
  2. Combine milk, water, and eggs in a separate bowl.
  3. Add milk and water into the flour mixture and whisk until smooth. Add in melted butter gradually.
  4. Allow crêpe batter to rest for 30-60 minutes to allow air bubbles to come to the surface.
  5. Heat a skillet to medium. Using a little butter to grease the pan, pour ¼ cup batter into pan and immediately swirl the batter to coat the bottom. Cook crêpes until the bottom starts to turn golden, about three minutes. Flip over and cook for a few more moments. Repeat with remaining batter.
  6. To serve, spread two tablespoons of jam per crêpe and fold twice. Garnish each with whipped cream and berries.

Vibrant Summer Pasta Salad

We love a cool pasta salad number in the summer! Serve this simple dish as a side for a zingy contribution to a pot luck or prepare it as a main course, adding grilled chicken or another protein to elevate it.This pasta salad combines fresh ingredients with elements you likely already have in the cupboard, like chickpeas and olives. It’s the perfect recipe to have on hand if you’re looking for a make-ahead recipe to bring along to a backyard barbecue.

35 MIN · SERVES 6-8 · VEGETARIAN · DAIRY-FREE

Ingredients

Salad

  • 16 ounces rotini pasta
  • 1 pint cherry tomatoes, halved
  • ½ small red onion, julienned
  • 1 medium cucumber, seeded and sliced
  • 1 – 15 ounce can chickpeas, rinsed and drained
  • ½ cup mixed olives, whole or halved

Vinaigrette

  • 6 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • 4 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 4 large garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon sea salt

Directions

  1. Cook pasta based on the package instructions. Set aside to cool.
  2. Place prepared vegetables in a large mixing bowl.
  3. Whisk together vinaigrette ingredients until emulsified.
  4. Toss pasta with prepared vegetables, olives, chickpeas, and vinaigrette. Adjust seasoning to taste and serve.

Peanut Butter Cup S’mores

Next time you’re gathered around the campfire, roast some Dandies and try this twist on a classic s’more!

2 MIN · SERVES 10 • VEGETARIAN

Ingredients

Directions

  1. Roast Dandies Marshmallows over campfire or open flame.
  2. Take a graham cracker and top with a peanut butter cup. Add a freshly toasted Dandies Marshmallow.
  3. Smoosh with other graham cracker and you’re ready to eat!

June Newsletter

Charity of the Month – Girls Rising

This nonprofit organization was created by the Sea Cliff-based all-female rock band, Antigone Rising, to empower and inspire girls and LGBTQ kids to pursue careers in STEAM fields.

Girls Rising uplifts kids and builds self-esteem by sharing personal stories at outreach workshops and live performances. Included at their workshops are inspirational special guests from other STEAM fields to create a panel of diversity. Girls Rising awards grants and scholarships to students in underserved school districts, and provides kids with opportunities through their Girls Rising Music Festival.
We agree with Girls Rising: girls and LGBTQ youth need to see strong role models they can emulate and identify with in positions of leadership. Girls Rising’s outreach workshops aim to do just that by bringing successful women and queer people of all ethnic backgrounds to their attention.

 

RT Deli

Smoothie of the Month
Spark your sunny day with our naturally sweet, rich and filling Summer Date Smoothie. We suggest adding a vanilla protein powder to make it the perfect meal on the go!

Watermelon Water
Did you know that a watermelon is actually classified as a fruit AND a vegetable? How cool is that!? Come by the store and try our refreshing, electrolyte-packed Watermelon Water! Not only is it so delicious, but Watermelon juice is also believed to relieve muscle tension and is rich in many vitamins.

 

Father’s Day

We have plenty of gift options for Dad! Take a look at some of our recommendations in our Father’s Day Gift Guide.  And for a Dad-approved BBQ, check out our variety of grilling meats and plant-based options, including our 100% organic produce department.

 

Health and Beauty

The sun is getting stronger and the days are getting longer!
Check out our array of safe, natural and effective sunscreens.
Whether you’re looking for natural and safe protection for babies and kids, or more water-resistant sunscreens for surfing & other sports, many of our mineral sunscreens provide safe broad-spectrum protection with zinc oxide.
A few of our favorite brands? Badger, MyChelle, and All Good sunscreen.

As with all of our products, we are diligent about reviewing the ingredients in our Health and Beauty items. Recent reports have shown that many popular brands do include this potential carcinogenic in their sun protection products. We encourage you to read more about this by viewing this article. Stay sunny and safe!

Buzz off!
Warmer weather means the bugs are out and about! Protect yourself with Quantum Buzz Away – The leading DEET free bug spray that’s both plant-based and effective!

  • DEET free
  • Proven effective
  • Family Friendly
  • Plant-based protection

 

Produce

We take great pride in our 100% Certified Organic produce department—the only one in the area. We favor small, local growers wherever possible, and are continually building these relationships in order to expand our offerings to our customers (and support local farmers!). We define local as any farm or food purveyor within 300 miles of the store. But we also offer hyper local fruits and vegetables from Long Island when available.

Here’s a look at what’s in season now:

  • Peaches, White Peaches
  • Nectarines
  • Black Plums
  • Pluots
  • Cherries
  • Melons
  • Cantaloupe
  • Watermelon
  • Blueberries

 

Recipes

Avocado Kefir Dip

Originally calling for buttermilk, this tangy dressing substitutes Redwood Hill Farm’s plain kefir in this ranch dressing recipe. Nutrient-dense avocados lend a velvety texture and vibrant hue to the dressing. It can be used as a dip for raw vegetables, tortilla chips, or over salad greens!

Homemade Ricotta Cheese

It’s June Dairy Month and what better way to celebrate than with homemade cheese? Making your own cheese might seem intimidating, but this recipe for homemade ricotta cheese couldn’t be easier. There are seldom ingredients as versatile as ricotta with the ability to lean sweet or savory. In less than an hour, you’ll have the perfect base for lasagna, ricotta lemon pancakes, or even a cheesecake! With only a few ingredients, the quality of each will shine through. This spreadable cheese is equally at home dolloped on a grilled bread for bruschetta or folded into a crepe. Add it to your next charcuterie board and impress everyone with your homemade cheese!

BBQ Chicken

With BBQ chicken, there is no need to complicate things. We suggest chicken legs for this recipe, which will feature drumsticks and thighs for a juicy, flavorful dish. Basting the chicken near the end of cooking time ensures great flavor without burning the sugars in the sauce. Use your favorite prepared barbecue sauce to make this a weeknight friendly meal. There’s no need to wait until the weekend to fire up the grill. And with this simple summer staple, you’ll surely be the grill master!

Easy Summer Trifle

Make the most of strawberry season with this Easy Summer Trifle! By layering ripe berries (or your favorite summer fruit), poundcake, and lightly sweetened whipped cream, you create a stunning dessert centerpiece that can be made ahead of time. To make this recipe dairy-free, choose a vegan poundcake and make the whipped cream with coconut cream. Whichever whipped cream you make, be sure the ingredients are well-chilled before whipping! Garnish with mint and powdered sugar for an elegant summertime treat.

 

Local Delivery Now Available!
We’re happy to provide our customers with the most convenient and flexible shopping experience through our online shopping and curbside pickup option. But now we are even more excited to announce that Rising Tide has partnered with Trellus to bring you same-day local delivery! Read more about how this works here. 

RT Local Delivery

RT Truckin’

RT is truckin’ its way to you! Same-day local delivery now available!

We’re happy to provide our customers with the most convenient and flexible shopping experience through our online shopping and curbside pickup option. But now we are even more excited to announce that Rising Tide has partnered with Trellus to bring you same-day local delivery.

How does it work?

  • Simply add your items to your online cart as you would normally. When checking out, choose the “delivery” option.
  • For same day delivery (between 2pm-4pm) place your order by noon.
  • Enter the date and choose an available time. You may place your order ahead for future delivery as well.
  • A delivery fee will be applied to your order based on your location.

Where do we deliver? 

  • Currently we are delivering to local zip codes around the Glen Cove area. If delivery to your location is not available, you will not see the delivery option. We hope to expand our service area in the near future. 

Curbside pickup is still available.

Summer Pasta Salad

Who said burgers have to stay in a bun? Try this fresh and filling Summer Pasta Salad using Hilary’s World’s Best Veggie Burgers!

30 MIN • SERVES 3-4 • VEGETARIAN

Ingredients 

  • 20 ounces cheese tortellini, fresh or frozen
  • 1 cup halved grape tomatoes
  • 1 red bell pepper, seeds removed and chopped
  • 1 medium cucumber, chopped
  • Basil vinaigrette
  • Kosher salt and black pepper, to taste
  • Shredded vegan parmesan cheese
  • 2 Hilary’s World’s Best Veggie Burgers, sliced lengthwise
  • Chopped basil, for garnish

Directions

  1. Cook pasta according to package instructions.
  2. Cook Hilary’s World’s Best Veggie Burgers.
  3. In a large bowl add the pasta, vegetables, Hilary’s, and cheese. Toss with vinaigrette.
  4. Cover and chill for at least one hour.

Avocado Kefir Dip

5 MIN · GLUTEN-FREE · VEGETARIAN

Originally calling for buttermilk, this tangy dressing substitutes Redwood Hill Farm’s plain kefir in this ranch dressing recipe. Nutrient-dense avocados lend a velvety texture and vibrant hue to the dressing. It can be used as a dip for raw vegetables, tortilla chips, or over salad greens!

Ingredients

  • ¾ cup Redwood Hill Farm plain kefir
  • ½ avocado
  • 2-3 tablespoons sour cream
  • 2 tablespoons lemon juice or white vinegar
  • 1 small garlic clove, minced
  • 1 tablespoon finely chopped fresh herbs (like chives, parsley, tarragon, or dill)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • A few dashes of your favorite hot sauce, optional

Directions

  1. Combine all ingredients in a small food processor or blender.
  2. Blend for 30 seconds-one minute or until smooth.
  3. Season to taste with salt and fresh black pepper.

Easy Summer Trifle

Make the most of strawberry season with this Easy Summer Trifle! By layering ripe berries (or your favorite summer fruit), poundcake, and lightly sweetened whipped cream, you create a stunning dessert centerpiece that can be made ahead of time. To make this recipe dairy-free, choose a vegan poundcake and make the whipped cream with coconut cream. Whichever whipped cream you make, be sure the ingredients are well-chilled before whipping! Garnish with mint and powdered sugar for an elegant summertime treat.

Serves 4

Dietary: Dairy-Free

Total time: 30 min

Ingredients

Substitute cream for coconut cream or the top thickened cream from coconut milk to make dairy-free/vegan. Thoroughly chill coconut cream before whipping for best results.

Directions

  1. Prepare the whipped cream by whisking together cream, sugar, and vanilla extract until soft peaks form.
  2. Cut cake slices to fit into serving vessel.
  3. To assemble trifle, layer cake, whipped cream, and strawberries to fit serving dish. Garnish with mint and powdered sugar if desired.

 

BBQ Chicken

With BBQ chicken, there is no need to complicate things. We suggest chicken legs for this recipe, which will feature drumsticks and thighs for a juicy, flavorful dish. Basting the chicken near the end of cooking time ensures great flavor without burning the sugars in the sauce. Use your favorite prepared barbecue sauce to make this a weeknight friendly meal. There’s no need to wait until the weekend to fire up the grill. And with this simple summer staple, you’ll surely be the grill master!

Serves 4

Dietary: Gluten-Free, Dairy-Free

Total time: 30-40 min

Ingredients

  • 2 tablespoons olive oil
  • 8 chicken legs
  • ¾ cup barbecue sauce
  • Salt and pepper

Grill Method

  1. Heat an outdoor grill to high heat (450 F).
  2. Brush chicken with olive oil and season with salt and pepper.
  3. Place chicken on the heated grill. Cover and cook for 5 minutes or until chicken easily comes off the grates. Flip the chicken and continue to cook for another 5 minutes.
  4. Baste chicken with barbeque sauce, flipping every 2 minutes and basting again. Continue basting and flipping the chicken until the internal temperature reaches 165 F.
  5. Remove chicken from grill and allow to rest on a clean plate for 5 minutes before serving.

 

Oven Method

  1. Preheat oven to 400 F.
  2. Line a baking sheet with parchment paper and place chicken on tray.
  3. Coat chicken with olive oil and season with salt and pepper.
  4. Bake chicken for 15 minutes, then start to baste with barbeque sauce every 5-10 minutes thereafter. Continue to cook chicken until the internal temperature reaches 165 F.
  5. Remove chicken from oven and allow to rest on a clean plate for 5 minutes before serving.

Homemade Ricotta Cheese

It’s June Dairy Month and what better way to celebrate than with homemade cheese? Making your own cheese might seem intimidating, but this recipe for homemade ricotta cheese couldn’t be easier. There are seldom ingredients as versatile as ricotta with the ability to lean sweet or savory. In less than an hour, you’ll have the perfect base for lasagna, ricotta lemon pancakes, or even a cheesecake! With only a few ingredients, the quality of each will shine through. This spreadable cheese is equally at home dolloped on a grilled bread for bruschetta or folded into a crepe. Add it to your next charcuterie board and impress everyone with your homemade cheese!

Makes 1¾ cups

Total time: 1 hour 15 min

Ingredients

  • 1 quart whole milk
  • ½ pint heavy cream
  • ¾ teaspoon sea salt
  • 1/3 cup fresh lemon juice, approximately 2 medium lemons

Directions

  1. Pour the milk, cream, and salt into a saucepan.
  2. Over medium heat, bring mixture to a simmer, approximately 180 F. Turn off heat, pour in lemon juice, and stir gently. Allow to rest for 5 minutes.
  3. Line a colander or sieve with a few layers of cheesecloth and place it over a large bowl. Ladle the mixture into the colander and let drain for 30-45 minutes. The longer the ricotta drains, the crumblier it will be. If you find your ricotta is too dry, add in a little bit of the whey or add a touch of milk until you reach the consistency you desire. Season to taste with salt.
  4. Discard liquid and enjoy the fresh ricotta right away or transfer to an airtight container and refrigerate until ready to use. Keeps up to a week.

May Newsletter

The weather is warming up, and some things are slowly getting back to normal, so it’s only fitting that May is chock full of celebrations! From Mother’s Day to Memorial Day, we have everything you need to get giftin’ and get grillin’! 

 

Cinco de Mayo
Happy Cinco de Mayo! Head over to the deli and enjoy some of our amazing Mexican Street Corn, pre-packaged Guacamole or one of our tasty Quesadillas. Or shop around and grab everything you need to make these delicious Zesty Chicken Tostadas. (All of the above pair well with margaritas…or so we’ve heard…)

Something Special for Mom
Rising Tide has plentiful gift options for Mother’s Day, including Health and Beauty products, essential oils, flowers and much more. Take a look at some of our gift ideas here. Or let Mom choose her own gift – give her a Rising Tide Market Gift Card!

Marion Gardens Organic Starter Plants
We have a variety of herb and veggie plants including Mint, Shallots, Radish, Thyme, Spinach, Parsley, Cabbage, Peas, Beets, Rosemary…and more! Marion Gardens has been Long Island’s premier USDA Certified Organic plant grower since 2007, and a family grower of herb and vegetable plants since 1987. 

Monthly and Weekly Specials
Check out our monthly sales and specials on all of our items, including dairy, grocery, supplements, seasonal items…all at great prices! And now our weekly produce sales have extended to include an array of fresh items including meat and dairy! 

 

 

Charity of the Month – Living Water for Women
In 2014, Living Water for Women established a structured transitional home for women who are struggling with addictions, some of whom may also have been incarcerated. These women are already living in the midst of our communities; Living Water provides them with adequate housing along with counseling and job training to keep them off the streets. Living Water’s mission is one that stands to benefit every last one of us: to help disenfranchised and formerly incarcerated women, struggling with addictions, to overcome their weaknesses and nurture their strengths so that they may become vital members of the community.

 

New at RT

Smoothie of the Month
Our sweet, seasonal Strawberry Margarita is full of electrolytes and bursting with flavor – This refreshing take on a classic beachy cocktail is sure to make you smile.

 

Grab and Go
Try our new High Tide Lemonade, made with Alkaline Water, Organic Lemon, Organic Agave, and Organic Luminous Spirulina. Not only does it look really cool, it tastes deliciously refreshing!

We also have a new Chlorophyll Water, made simply with Alkaline water, Liquid Chlorophyll, and Mint.  Chlorophyll is said to have various health and wellness benefits, and is especially known to be great for internal hygiene.

Grilling Season is Here
Rising Tide will offers great prices each week on the highest quality meat from D’Artagnan. For more than 35 years, D’Artagnan has focused on free-range, natural production and sustainable, humane farming practices. Prefer a veggie-focused dish? Our 100% organic produce department has an array of seasonal veggies and fruits perfect for grilling!

 

Recipes 

Zesty Chicken Tostadas
Who doesn’t love an opportunity for a themed dinner?! These Zesty Chicken Tostadas make a mean main course for your Cinco de Mayo celebration or just a plain ol’ weeknight meal. Crisp-ify your tortillas in the oven and add a mountain of toppings! This recipe utilizes ground chicken and black beans as the protein, and red cabbage, cilantro, radishes and more to add crunchy freshness to your plate. Modify it to suit your dietary needs using meat alternatives or dairy-free substitutions. 

Avocado Fries
Switch things up in the kitchen and try these Avocado Fries. They’re the perfect combo of creamy and crunchy! Enjoy with your favorite dipping sauce for a snack that satisfies.  

 

Sesame Buckwheat Noodles
This dish is the perfect weeknight highlight! It comes together quickly, and you can utilize the veggies you have on hand to make a tasty noodle bowl. Boil the noodles, chop the vegetables, whisk together the dressing and you’re nearly there! Buckwheat noodles are packed with protein, but if you’re looking for more, then adding chicken, shrimp or tofu would pair well with these flavors, too. The customizability of this meal makes it perfect for a household of varying diets or preferences. 

Angel Food Cake
What better way to usher in berry season than with an Angel Food Cake? Light and fluffy, this lovely cake punctuates any meal perfectly. Enjoy this delicate dessert as a vehicle to serve homemade whipped cream, fresh berries, and more! It’s still cool enough to utilize your oven and bake in celebration of spring. It’s amazing how such simple ingredients come together to create this tasty classic. 

Tuna, Feta, and Wheat Berry Salad
Take your salad game to new heights with this satisfying grain-centric recipe that’s both nutritious and delicious!  

 

Cherry Basil Popsicles
Cherry and basil? Oh my! Celebrate warmer days ahead with this summery flavor combination from R.W. Knudsen!