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.
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.
Serves 4-6
Total Time: 10 minutes
Vegan
Ingredients
- 1 cup organic sweet corn, fresh or frozen, blanched 1 to 2 minutes
- 15 ounces Eden Black Beans, drained
- 2 tablespoons red bell pepper, diced
- 2 tablespoons green bell pepper, diced
- 1 clove garlic, minced
- 1 tablespoon lime juice, freshly squeezed
- ½ teaspoon Ground Cumin
- ¼ cup onion, diced
- ½ teaspoon dried cilantro or dried parsley
- ½ teaspoon Sea Salt
- ½ cup green onions, chopped
- 1 tablespoon minced jalapeño, or to taste
Directions
- Mix all ingredients together and serve room temperature or chilled with your favorite organic corn chips.
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.
Serves 6
Total Time: 50 minutes
Vegan
Ingredients
- 2 cups quick oats
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- 1 tablespoon chia seeds
- Pinch of salt
- 2 cups coconut milk, from a carton
- ¾ cup maple syrup
- ½ cup peanut butter
- 1 teaspoon vanilla
- 1/3 cup chocolate chips or chopped chocolate
Directions
- Preheat oven to 350∞ F. In a medium bowl combine oats, cocoa powder, baking powder, chia seeds, and salt.
- In a separate bowl whisk together coconut milk, maple syrup, peanut butter, and vanilla.
- Pour wet mixture into the dry mixture and stir until fully incorporated. Pour mixture into an oven-safe baking dish and sprinkle with chocolate chips.
- Bake for 35-40 minutes.
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.
Featured
Smoothie of the Month
Refreshing, hydrating, and rich in nutrients and fiber, our Mango Magic smoothie is the perfect way to sip some mighty minerals during the hazy days of summer!
Sweet Nothings Spoonable Smoothies
Plant-based with no added sugar, Sweet Nothings Spoonable Smoothies are a healthy, sweet snack, made with simple, organic ingredients. These superfood cups come in six awesome flavors to easily enjoy anytime!
Truvani Bars
We are huge fans of Truvani over here at Rising Tide (see Steve’s video on our Instagram re: the protein powder 😊 ). So of course The Only Bar is no different – truly delicious, each bar is made with just 5-9 ingredients you can find in your kitchen. We kid you not, one taste (chocolate peanut butter is the current staff favorite) and you will be hooked!
Cado Ice Cream
Ice cream made from AVOCADOS!? Yes indeed! Cado is the first avocado-based non-dairy ice cream, with real, organic, non-gmo certified ingredients that leave you feeling satisfied and nourished. Smooth and delicious, we say Avoca-dont mind if we do!
Blendtopia Smoothie Pops
Cool off with convenient Superfood Smoothie Pops from Blendtopia! Frozen, full of probiotics and made with nutrient rich ingredients, these pops are a perfect tasty treat during the hazy days of summer! Now available in the Rising Tide freezer!
Hail Merry Cups
Looking for a sweet energizing treat? Grab some of these luscious Hail Merry Cups! Several decadent and unique flavors are made fresh with organic virgin coconut oil and heart-healthy fats. Pick yours up today in the Rising Tide Market grab and go!
Recipes
Butter-For-You Banana Split
When is the last time you had a banana split? Enjoy this Butter-For-You Banana Split and lean into the nostalgia. With nut butter and a literal cherry on top, this is a delicious alternative to the American classic.
Breaded Fish Tacos
If you’re fishing for compliments, these gluten-free crispy fish tacos will certainly help you reel them in! Great for a crowd, everyone can build their own tasty tacos.
Tomato and Melon Caprese
Take a caprese salad to the next level. These juicy melons and ripe tomatoes are at their peak, so you don’t need much to make them shine. With prosciutto and melon, this caprese salad can serve as a lunch all on its own or pair nicely as a side dish for your next celebratory dinner.
When is the last time you had a banana split? Enjoy this Butter-For-You Banana Split and lean into the nostalgia. With nut butter and a literal cherry on top, this is a delicious alternative to the American classic.
Serves 1
Total time: 5 minutes
Vegetarian
Ingredients
- 1 banana
- ⅓ cup plain Greek yogurt
- ¼ cup mixed fruit
- 2 tablespoons Justin’s Nut Butter
- 1 tablespoon granola
- 1 cherry, for garnish
Directions
- Slice banana in half lengthwise and place in a dish.
- Scoop the Greek yogurt in the center of the split banana.
- Top yogurt with fruit, and drizzle Justin’s Nut Butter evenly on top.
- Sprinkle with granola and place cherry on top. Enjoy!
Take a caprese salad to the next level. These juicy melons and ripe tomatoes are at their peak, so you don’t need much to make them shine. With prosciutto and melon, this caprese salad can serve as a lunch all on its own or pair nicely as a side dish for your next celebratory dinner.
Serves 4-6
Total time: 25 minutes
Gluten-Free
Ingredients
- 2 ½ pounds cantaloupe
- 1 pint cherry Tomatoes, halved
- 8 ounces mozzarella, halved
- 6 slices prosciutto, torn
- ¾ ounce Basil, stemmed
Dressing:
- 2 tablespoons sunflower oil
- 2 tablespoons honey
- 2 tablespoons lemon juice
- pinch of sea salt
- ½ teaspoon fresh thyme leaves
Directions
- Whisk dressing ingredients together until emulsified. Set aside.
- Cut melon in half and remove seeds. Use a melon baller to scoop the fruit or peel and chop into bite-sized pieces.
- To assemble, arrange melon, tomatoes, mozzarella, and prosciutto on a serving vessel. Drizzle dressing over salad and garnish with basil. Serve promptly.
If you’re fishing for compliments, these gluten-free crispy fish tacos will certainly help you reel them in! Great for a crowd, everyone can build their own tasty tacos.
Serves 5
Total time: 30 minutes
Gluten-Free
Ingredients
- 1 pound wild cod, cut into strips
- 1 egg, beaten
- 1 box Simple Mills Cracked Black Pepper or Fine Ground Sea Salt Almond Flour Crackers
- 1 teaspoon dried parsley
- ½ teaspoon salt
- Olive oil, optional
- 10 paleo, gluten-free tortillas
- Organic or vegan ranch dressing
- 1/2 cup shredded cabbage
- 1/2 red onion, thinly sliced
- 2 avocados, sliced
- Fresh cilantro
Directions
- Preheat oven to 400ºF and line a baking sheet with parchment paper. Set aside.
- Add Simple Mills crackers to a food processor and pulse until a coarse meal is formed. Transfer to a large bowl along with the parsley and salt. Mix and set aside.
- Drop fish strips into the beaten egg then into the cracker mixture, ensuring the fish is well coated. Place on the prepared baking sheet. Drizzle with a touch of olive for an extra crispy exterior.
- Bake for 15 minutes or until the fish is flaky.
- Assemble your tacos by spreading 1 teaspoon of your favorite Organic or Vegan Ranch Dressing onto warmed tortillas. Top with shredded cabbage, red onion, avocado, freshly baked cod, fresh cilantro, and a drizzle of your favorite dressing.
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 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.
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. Made with Organic Coconut Water, Organic Lime Juice, Organic Strawberry, Organic Agave, Organic Mint Leave, and a pinch of salt.
Grill Guide
It’s National Grilling Month! Check out Rising Tide’s grilling essentials guide – some of the best items for your upcoming backyard BBQ weekends! (By the way, it’s also National Hot Dog Month AND National Picnic Month – pick up a few delicious dogs from our meat case or stop by the grab and go for your next picnic.)
Hydration Station
It’s getting hot out there! Stop by for the best thirst-quenchers around. Stay hydrated, stay cool, or feel free to use as a mixer for a personalized cocktail or mocktail!
- Evamor Water 32 oz 2 for $4
- Nuun Hydration Tablets $5.99
- Roar Organic Beverages 2 for $4
- Poppi Prebiotic Sodas 2 for $4
- Santa Cruz Lemonades 2 for $5
Gather ’round the Campfire
Grab everything you need for a perfect s’more here at the store! These nighttime campfire treats are fun to make 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. Check out these items on sale now:
- Dandies Vegan Marshmallows $3.99
- Chocolove Chocolate Bars 2 for $5
- Annies Graham Crackers $6.49
- Kinnikinnick Gluten Free Graham Crackers $4.49
- Annies Graham Cracker Sandwiches $6.99
Take the Fire Pit With You!
You don’t need a big bonfire to enjoy a good s’more – City Bonfires is a portable fire pit, handmade with nontoxic materials…perfect for safely roasting marshmallows! Portable, no smoke, no ashes, and super easy to light and extinguish.
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.
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! We also have weekly produce sales highlighting the best items in season from our 100% Organic produce department.
Recipes
Fresh Strawberry Shortcakes with Yogurt Cream
Berries and cream come together in this classic dessert with a twist! Using plain yogurt in the shortcakes and whipped topping add a probiotic boost and a tangy zip. Fresh Strawberry Shortcakes with Yogurt Cream are the perfect way to end a meal with family and friends.
Chocolate Peanut Butter Crispy Rice Treats
We all know and love the classic crispy rice bar. Take it up a notch by adding natural peanut butter and fair-trade chocolate for these chocolate peanut butter crispy rice treats. The result? A portable treat that you can take to picnics by the water, camping under the stars, or your next backyard barbecue.
Grilled Corn and Peach Salad
Looking for the perfect side dish for your next grill night? Look no further! Grilled Corn and Peach Salad combines the season’s peak produce with the smoky fire of the grill. With farro and baby kale, this salad doesn’t have to be relegated to the side. Make it the star of the show with some grilled chicken or scallops. Tarragon has a pungent, bittersweet flavor that holds its own in the salad. If you can’t find tarragon, or don’t love its fennel-like notes, you can always substitute basil, dill, or any other soft herb you like.
Hot Honey Crispy Chicken Sandwiches
You can find a crispy chicken sandwich on every corner these days, but they are not all equal. Making one yourself means you get to have it just how you like it, and you know what’s in it! With some kale slaw and thinly sliced red onion, you’re getting good vegetables and added crunch. The sweet heat of hot honey will keep you wanting more! It may be sticky, but that just makes it finger licking good.
You can find a crispy chicken sandwich on every corner these days, but they are not all equal. Making one yourself means you get to have it just how you like it, and you know what’s in it! With some kale slaw and thinly sliced red onion, you’re getting good vegetables and added crunch. The sweet heat of hot honey will keep you wanting more! It may be sticky, but that just makes it finger licking good.
Serves 4
Total time: 45 minutes
Ingredients
- 4 breaded chicken breasts
- 4 hamburger buns
- 4 tablespoons mayonnaise
- 1 ½ cups kale slaw
- 1 red onion, thinly sliced
- 4 tablespoons unsalted butter, softened
Hot Honey
- ½ cup honey
- 1 teaspoon crushed red chilies
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
Directions
- In a small saucepan, combine hot honey ingredients and warm over low heat for a few minutes to infuse honey with spices. Turn off heat and set aside.
- Prepare chicken breast based on package instructions.*
- Spread butter on buns and toast in a large skillet on low until golden.
- Spread mayonnaise on the top bun and assemble sandwich with slaw, chicken, onions, and hot honey. Serve promptly.
*To make your own breaded chicken, combine 2/3 cup all-purpose flour, ½ teaspoon of each salt, pepper, paprika, garlic powder, and baking soda. Beat two large eggs together. Take each piece of chicken and dredge in flour then in eggs and back into the flour mixture. Shallow fry or air fry at 350F until internal temperature reaches 165F and continue with recipe. Cooking time varies based on size of chicken breasts.
Substitute breaded chicken with a plant-based version to be meat-free.
Looking for the perfect side dish for your next grill night? Look no further! Grilled Corn and Peach Salad combines the season’s peak produce with the smoky fire of the grill. With farro and baby kale, this salad doesn’t have to be relegated to the side. Make it the star of the show with some grilled chicken or scallops. Tarragon has a pungent, bittersweet flavor that holds its own in the salad. If you can’t find tarragon, or don’t love its fennel-like notes, you can always substitute basil, dill, or any other soft herb you like.
Serves 4-6
Total time: 60 minutes
Vegan
Ingredients
- 1 cup farro
- 2 peaches, segmented
- 2 ears of corn
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 3 cups baby kale
Dressing:
- 6 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 tablespoon cane sugar or agave nectar
- 1 tablespoon fresh tarragon, minced
- ¼ teaspoon sea salt
Directions
- In a medium saucepan, cover farro generously with water. Add a pinch of salt and bring to a simmer. Cook for 20-30 minutes or until farro is tender. Drain and set aside to cool.
- Meanwhile, prepare corn for grilling by pulling back husks to the base and removing the silk. Fold husks back into place and submerge corn in a large bowl of cold water to soak for at least 30 minutes. While soaking, preheat grill to medium-high heat.
- Remove corn from water and shake off excess. Place the corn on the grill, and grill for 15 to 20 minutes, turning every five minutes, or until kernels are tender. Remove the husks and remove the kernels once cool enough to handle.
- Combine corn kernels, farro, peaches, tomatoes, avocado, and kale.
- Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve promptly.
Berries and cream come together in this classic dessert with a twist! Using plain yogurt in the shortcakes and whipped topping add a probiotic boost and a tangy zip. Fresh Strawberry Shortcakes with Yogurt Cream are the perfect way to end a meal with family and friends.
Serves 8
Total time: 50 minutes
Vegetarian
Ingredients
Shortcakes
- 2 cups unbleached all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup Brown Cow Whole Milk Plain Yogurt
- ½ cup cream
- 1 egg
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons cream, for brushing on top
- 2 tablespoons turbinado sugar, for topping
Macerated Strawberries
- 2 pints strawberries, hulled and quartered
- ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
- Small pinch of salt
Soft Whipped Yogurt Cream:
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- ¼ cup Brown Cow Whole Milk Plain Yogurt
Directions
- To make the macerated strawberries combine the chopped strawberries, sugar, vanilla extract, and salt in a medium size bowl. Mix well to combine. Cover and let sit at room temperature or in the fridge for at least an hour.
- Preheat the oven to 425°F, and line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine. In a large measuring cup combine the cream, yogurt, and egg, whisk well. Make a well in the center of the dry ingredients and add the egg and cream mixture. Use a wooden spoon to mix well, until the dough just comes together, and no dry patches of flour remain – do not overmix.
- Pour the dough out onto a lightly floured work surface. Lightly dust the top of the dough with flour as well as your hand, and press the dough out into a rectangle about 8 x 10″. Fold the dough in thirds like a letter, then press back out into a rectangle. fold in thirds again, the press back out into a rectangle. Use a bench scraper to cut the dough into either six large shortcakes or eight smaller shortcakes.
- Place the shortcakes on the prepared baking sheet. Use a pastry brush to brush the tops of the shortcakes with cream, and generously sprinkle turbinado sugar on top. Bake for 15-18 minutes until golden brown. Set aside to cool.
- To make the whipped yogurt cream, add the cream and sugar into the bowl of a stand mixer. Whip on medium speed until soft peaks form. Add the yogurt, and gently fold in.
- Assemble the shortcakes right before serving. Split the shortcakes in half. Spoon strawberries on the bottom half and add yogurt whipped cream. Place the other half of the shortcake on top. Enjoy!
We all know and love the classic crispy rice bar. Take it up a notch by adding natural peanut butter and fair-trade chocolate for these chocolate peanut butter crispy rice treats. The result? A portable treat that you can take to picnics by the water, camping under the stars, or your next backyard barbecue.
Serves 12
Total time: 15 minutes
Gluten-Free, Vegan
Ingredients
- 2 Endangered Species Chocolate Bars, finely chopped
- 5 cups rice crisp cereal
- 1 cup natural creamy peanut butter
- ¾ cup agave syrup
- 2 tablespoons plant-based butter
- 1 teaspoon vanilla extract
- ¼ cup crushed salted peanuts
Directions
- Line an 8” square pan with parchment paper.
- Put rice crisp cereal in a large mixing bowl.
- Melt butter in pan over low heat. Add agave to the pan and stir together until combined. Add peanut butter. Stir to combine.
- Let this mixture cook on low for three to four minutes, stirring frequently. It should start to thicken slightly but still be a liquid when you take it off the heat. Take pan off heat. Add vanilla extract. Stir to combine.
- Pour the peanut butter mixture over the rice crisp cereal. Stir to combine. Pour mixture into parchment-lined pan. Press mixture down firmly to be sure it all sticks together.
- Let set in the fridge for one hour. Chop roasted and salted peanuts. Set aside.
- Melt chocolate in microwave in 20 second increments. Stir well between each increment. Stop microwaving when there is still a bit of solid chocolate remaining.
- Pour the chocolate over the top of the rice crispy treats. Spread out evenly with a spatula or the back of a spoon. Sprinkle chopped nuts on top while chocolate is liquid.
- Let set in fridge. Once chocolate is firm cut into 12 squares and serve.
Charity of the Month – Volunteers for Wildlife
Volunteers for Wildlife is a non-profit Wildlife Hospital & Education Center dedicated to the preservation of Long Island’s wildlife. The Center is located on the grounds of Bailey Arboretum in Locust Valley, New York. Each year they accept over 2,000 patients to the Wildlife Hospital who are in need of care, comprised of a variety of birds, mammals, reptiles, & amphibians native to Long Island.
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! Made with Organic Almond Milk, Organic Peanut Butter, Organic Dates, Organic Banana, Sea salt.
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.
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! We also have weekly produce sales highlighting the best items in season from our 100% Organic produce department.
We’re Hiring!
As Rising Tide’s Assistant Grocery Manager, you will support the Grocery Manager in executing all promotions, merchandising, buying, and customer service. This job is perfect for someone who loves people, thrives in retail environments, and has a strong interest in the natural food industry. For the right person, there is also ample room for advancement into a full management position. Apply Now
Featured
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.
Kooshoo Hair Accessories
These eco-friendly hair accessories are super stylish and high on quality…and they work great! Kooshoo Plastic Free Hair Ties and Scrunchies are ethically made from renewable, plant-based material and designed for quality, style and performance.
Alden’s Dairy Free Frozen Dessert
What better way to enjoy warmer days than with a delicious dairy-free, flavor-filled frozen treat!? Alden’s Organic Dairy Free Dessert is SUPER yummy and is made with only the good stuff. We recommend trying the delectable Double Strawberry and the creamy Caramel Almond Crunch! Grab some today in the Rising Tide freezer.
Sweet Nothings Nut Butter Bites
Looking for a tasty yet healthy on-the-go snack made with simple, organic ingredients? Try Sweet Nothings Peanut Butter Bites in Apple Cinnamon Peanut Butter and Chocolate Banana Peanut butter. These convenient Superfood snacks are plant-based, have no added sugar, and are just perfect for anytime snacking!
Desert Essence Micellar Cleansing Facial Water
Remove makeup and gently cleanse your skin with Desert Essence Cucumber and Aloe Micellar Cleansing Facial Water. Made with pure Australian tea tree oil, cooling cucumber, and hydrating aloe, just one step and your skin is soft and clean!
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 Alba sunscreen.
Seasonal 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.
Recipes
Grilled Vegetable Orzo Salad
While burgers get a lot of love this time of year, don’t sleep on grilled vegetables! You get all the same char-grilled goodness, and you don’t have to heat your kitchen roasting veggies. Worried about losing skinny veggies between the grates of your grill? Either roast veggies whole or use some foil to give them a solid surface. Topped with scallions and feta cheese, this orzo salad is perfect for all your summer get togethers! You can eat it right away warm or let it cool and serve it chilled. A big batch of this in the fridge is perfect to have on hand whenever hunger strikes.
Creamy Basil Kefir Sauce
This ultra-creamy basil kefir sauce is the perfect low-lactose addition to pasta, salads, or even flatbreads. Thanks to the Redwood Hill Farm Goat Milk Kefir, your dish will even get a little probiotic boost, too. Yay, microbiome!
Lightly Salted Rice Cakes with Basil Chicken Salad
For a light lunch or satisfying snack, try topping Lightly Salted Rice Cakes with Basil Chicken Salad! Our recipe calls for fresh herbs and Greek yogurt to create a creamy texture and tangy flavor that’s perfectly balanced by organic brown rice. Plus, this pairing is packed with protein and plenty of whole grains to fill you up without weighing you down. Isn’t that delicious?
Gruyere with Potatoes and Asparagus
With an alpine cheese and crispy roasted veggies, this is the kind of snack turned meal we can get behind. Is draping gruyere over roasted veggies the adult version of broccoli and cheese sauce? We think it’s just as good. Include a few pickles to add a zingy bite.
With an alpine cheese and crispy roasted veggies, this is the kind of snack turned meal we can get behind. Is draping gruyere over roasted veggies the adult version of broccoli and cheese sauce? We think it’s just as good. Include a few pickles to add a zingy bite.
Serves 4
Total time: 45 minutes
Ingredients
- 8 ounces sliced gruyere cheese
- 4 large red potatoes, halved or quartered
- 1 bunch fresh asparagus, woody stems removed and cut in half
- 4 sliced sourdough bread, toasted
- 4 ounces mild or spicy salami slices
- 1 tablespoon olive oil
- Salt and pepper, to taste
Directions
- Toss potatoes with olive oil on a large baking sheet. Season lightly with salt and pepper and roast for 25 minutes or until almost golden in color. Add asparagus and return pan to over for five more minutes.
- Arrange potatoes, asparagus, and salami on serving plates or on toasted bread. Set oven to a low broil and heat cheese on parchment-lined baking sheet until melted. Place melted cheese on top of the rest of the ingredients. Serve promptly.
This ultra-creamy basil kefir sauce is the perfect low-lactose addition to pasta, salads, or even flatbreads. Thanks to the Redwood Hill Farm Goat Milk Kefir, your dish will even get a little probiotic boost, too. Yay, microbiome!
Makes 2 cups
Total time: 5 minutes
Gluten-Free
Ingredients
Directions
- Add ingredients to a food processor. Blend until smooth and creamy. Enjoy!
For a light lunch or satisfying snack, try topping Lightly Salted Rice Cakes with Basil Chicken Salad! Our recipe calls for fresh herbs and Greek yogurt to create a creamy texture and tangy flavor that’s perfectly balanced by organic brown rice. Plus, this pairing is packed with protein and plenty of whole grains to fill you up without weighing you down. Isn’t that delicious?
Serves 4-8
Total time: 1 hour
Gluten-free
Ingredients
- 8 Organic Brown Rice Cakes
- 2 chicken breasts
- 2 tablespoons neutral oil
- 2 cups red grapes, halved
- 2 cups Honeycrisp apples, diced
- ⅔ cup red onion, diced
- 1 cup almonds, chopped
- 2 cups Greek yogurt
- ½ cup mayonnaise
- 1 ½ cups basil, thinly sliced
- 2 tablespoons honey
- 2 tablespoons dill, chopped
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- Basil, for garnish
- Parsley, for garnish
- Black pepper, for garnish
Directions
- Season chicken breasts with sea salt and sauté in neutral oil on medium-high, turning occasionally. Cook until internal temperature reaches 165° F. Let rest for 10 minutes, dice, and refrigerate in a large bowl until cooled.
- Add grapes, apples, red onion, and almonds to chilled chicken. Stir to fully incorporate. Add Greek yogurt, mayo, basil, honey, dill, sea salt, and black pepper. Fold to fully incorporate.
- Spread on Organic Lightly Salted Rice Cakes. Top with basil, parsley, and black pepper. Enjoy!
While burgers get a lot of love this time of year, don’t sleep on grilled vegetables! You get all the same char-grilled goodness, and you don’t have to heat your kitchen roasting veggies. Worried about losing skinny veggies between the grates of your grill? Either roast veggies whole or use some foil to give them a solid surface. Topped with scallions and feta cheese, this orzo salad is perfect for all your summer get togethers! You can eat it right away warm or let it cool and serve it chilled. A big batch of this in the fridge is perfect to have on hand whenever hunger strikes.
Serves 4
Total time: 40 minutes
Vegetarian
Ingredients
- 6 tablespoons olive oil, divided
- 1 broccoli crown, cut into bite size pieces
- 1 large red bell pepper, julienned
- 1 large orange bell pepper, julienned
- 8 ounces shiitake mushrooms, halved
- 1 cup orzo pasta
- 2 scallions, thinly sliced
- ½ cup crumbled feta
- 2 tablespoons tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- ¾ teaspoon cane sugar
- ½ teaspoon crushed chilies
Directions
- Preheat grill to 375-400° F. Place broccoli, peppers, and mushrooms on a large sheet of foil and drizzle with four tablespoons olive oil. Season with salt and pepper to taste. Bring the corners of the foil together in the center and crimp any open spaces to seal packet.
- Grill for 25-30 minutes or until desired doneness is achieved.
- Meanwhile, bring 6 cups of water to a boil and add orzo. Return to a simmer and cook for 15 minutes or until pasta is al dente, stirring frequently to prevent sticking. Drain and cool.
- Whisk together dressing ingredients and toss with pasta, roasted vegetables, scallions, and feta cheese.
Charity of the Month – The Porch Pantry
The Porch Pantry is a nonprofit organization run solely by volunteers with the direct purpose to end local hunger. What started on a front porch has quickly evolved into a massive community effort to ensure our most vulnerable neighbors have the food they need – Driven and executed by a small group of extraordinary people who inspired their community by leaping into action and leading by example.
Cinco de Mayo
Celebrate Cinco de Mayo all month! 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 King Mushroom Birria-Style Tacos. (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 tomatoes, basil, broccoli, peppers, eggplant, organic flowers, lavender…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! We also have weekly produce sales highlighting the best items in season from our 100% Organic produce department.
We’re Hiring!
As Rising Tide’s Assistant Grocery Manager, you will support the Grocery Manager in executing all promotions, merchandising, buying, and customer service. This job is perfect for someone who loves people, thrives in retail environments, and has a strong interest in the natural food industry. For the right person, there is also ample room for advancement into a full management position. Apply Now
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. Made with Organic Ingredients: Orange Juice, Pineapple-Coconut Juice, Mango, Strawberry, Banana.
Local Love – The Complete Burger
The Complete Burger is an absolute must-try! This delightful plant-based protein contains NO soy or gluten and is made mostly of mushrooms, lentils, and quinoa. And with a goal to bring plant-based food to a level that even the most carnivorous eaters will enjoy, staff and customers agree, this is the real deal.
Local Love – Ronance Mouthwatering Morsels
Skip the bad-for-you chips and munch on these morsels made from mushrooms! Ronance Mouthwatering Morsels are a healthy alternative to regular potato chips – and they don’t pack on the high calories or carbs. Just crisp, tasty, mouthwatering morsels simply made from King Trumpet mushrooms. Now available at Rising Tide Market!
Recipes
Grain-Free Iced Lemon Blueberry Tray Cake
Whether it’s for Mother’s Day or just to appreciate the final weeks of spring, this grain-free tray bake might remind you of a certain baking competition show from across the pond. This quick bread is perfect for breakfast in bed or to go with an afternoon coffee. It would also make a fine dessert if it lasts that long! Lemon and blueberry are such a perfect combination. If you don’t see nice fresh blueberries quite yet, you can substitute wild frozen berries. Thawed works best, but if you don’t have time, baking with frozen blueberries works here too! It just may need a few extra minutes in the oven.
King Mushroom Birria-Style Tacos
Sautéed mushrooms pack a flavorful punch when combined with a melty plant-based cheese! The chicken flavored bouillon contains no meat, but it does add a ton of umami. The beauty of birria-style tacos is that you get a side of dipping sauce! Instead of a traditional consommé, this simplified version uses enchilada sauce, so you don’t have to wait long to enjoy! Feel free to thin the enchilada sauce with veggie broth (maybe mushroom broth!) to get a more typical birria experience. It’s messy, but it’s so good!
Asian Summer Noodle Bowl with Peanut Dressing
This noodle bowl features a classic peanut dressing and pasta made from chickpeas! Chickapea is more than just pasta, it’s an excellent source of plant-based protein. Add your favorite veggies and this complete meal is a no brainer!
Lime Ginger Sparkler
This refreshing sparkler fits an after work happy hour. You can also replace the alcohol with additional Lime Ginger Nixie for a family friendly drink for your next BBQ. Lime, ginger, and mint come together to create a bold and exciting drink for every occasion!
Sautéed mushrooms pack a flavorful punch when combined with a melty plant-based cheese! The chicken flavored bouillon contains no meat, but it does add a ton of umami. The beauty of birria-style tacos is that you get a side of dipping sauce! Instead of a traditional consommé, this simplified version uses enchilada sauce, so you don’t have to wait long to enjoy! Feel free to thin the enchilada sauce with veggie broth (maybe mushroom broth!) to get a more typical birria experience. It’s messy, but it’s so good!
Makes 12
Total time: 45 minutes
Vegan, Gluten-Free
Ingredients
- 4 tablespoons sunflower oil
- 1 small yellow onion, minced
- 2 pounds king or oyster mushrooms
- 4 large garlic cloves, minced
- 3 tablespoons taco seasoning
- 1-2 tablespoons chicken flavored vegetarian bouillon (optional)
- ½ teaspoon crushed red chilies
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 12 corn tortillas
- 1 ½ cup store-bought enchilada sauce, heated
- 1 ½ cup plant-based mozzarella cheese, shredded
Directions
- Shred king mushrooms by scraping the length of the mushrooms with the tines of a fork, working your way around then pull apart by hand and set aside.
- In a sauté pan, heat oil over medium heat. Add onion and cook until tender. Toss in shredded mushrooms and cook for 3-5 minutes, stirring frequently. Add garlic, taco seasoning, mock chicken powder, chilies, salt, and pepper. Continue to cook until fragrant and mushrooms are tender.
- To assemble, layer 2 tablespoons cheese and 2 tablespoons of mushrooms onto each tortilla. Fold in half and heat 2 minutes per side in a clean skillet. Once cheese has melted, brush or spoon on sauce to coat tacos.
- Place tacos on a platter and service with remaining enchilada sauce.
This refreshing sparkler fits an after work happy hour. You can also replace the alcohol with additional Lime Ginger Nixie for a family friendly drink for your next BBQ. Lime, ginger, and mint come together to create a bold and exciting drink for every occasion!
Serves 1
Total time: 5 minutes
Vegan, Gluten-Free
Ingredients
- 5 mint leaves
- 1 inch ginger piece, peeled and chopped
- 1 ounce vodka, optional
- 4 ounces sparkling wine, optional
- 4 ounces Lime Ginger Nixie
- Lime wheels, for garnish
- Ice
Directions
- Muddle ginger and mint in a cocktail shaker.
- Add the vodka and ice to a shaker. Shake it up till it’s frosty!
- Strain over ice-filled glass.
- Add the sparkling wine and Lime Ginger Nixie and enjoy!
Note: to make non-alcoholic, replace vodka and sparkling wine with five additional ounces of Lime Ginger Nixie.
This noodle bowl features a classic peanut dressing and pasta made from chickpeas! Chickapea is more than just pasta, it’s an excellent source of plant-based protein. Add your favorite veggies and this complete meal is a no brainer!
Serves 2
Total time: 25 minutes
Vegan, Gluten-Free
Ingredients
- 1 package Chickapea Spaghetti
- 1 tablespoon sesame oil
- 1 cup baby carrots, julienned
- 1 cup snap peas, julienned
- 2 teaspoons white sesame seeds
- 2 tablespoons fresh ginger, minced
- 2 cloves of garlic, minced
Peanut Dressing
- ¼ cup rice wine vinegar
- ¼ cup avocado oil
- 3 tablespoons crunchy natural peanut butter
- 2 tablespoons gluten-free tamari
- 1 tablespoon sweet chili sauce
Topping
- 2 cups edamame beans, cooked and shelled
- 1 avocado, sliced
- 1 lime, cut into wedges
Directions
- Prepare Chickapea Spaghetti: Bring four liters of salted water to a boil. Add pasta; decrease heat to maintain a gentle boil. Stir and cook pasta for six to eight minutes or until desired consistency is reached.
- While the pasta is cooking, mix together the peanut dressing ingredients in a small bowl and set aside.
- Add sesame oil to a non-stick frying pan and warm over medium heat. Add the carrots, snap peas, sesame seeds, ginger, and garlic to the frying pan. Cook the mixture in the frying pan for ten minutes keeping it moving to avoid burning.
- Drain pasta and add to frying pan.
- Pour the peanut sauce over the contents of the pan and mix well, cooking for an additional one to two minutes.
- Divide the pasta between two bowls and top with edamame, avocado, and lime wedges.
This quick bread is perfect for breakfast in bed or to go with an afternoon coffee. It would also make a fine dessert if it lasts that long! Lemon and blueberry are such a perfect combination. If you don’t see nice fresh blueberries quite yet, you can substitute wild frozen berries. Thawed works best, but if you don’t have time, baking with frozen blueberries works here too! It just may need a few extra minutes in the oven.
Serves 6-8
Total time: 40 minutes
Vegetarian, Grain-Free
Ingredients
- ½ cup sunflower oil
- ¾ cup cane sugar
- 4 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- ½ cup coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup blueberries
Lemon Glaze
- ¾ cup confectioner’s sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Directions
- Preheat oven to 350°F. Line a 9 by 9 inch baking pan with parchment and set aside.
- In a medium bowl, whisk together oil, sugar, eggs, buttermilk, and vanilla extract until smooth.
- In another whisk together flours, baking powder, and salt.
- Combine dry mixture into wet mixture until smooth. Fold in blueberries.
- Pour mixture into baking pan and smooth out top. Bake for 28 minutes or until a knife inserted comes out clean. Set aside to cool.
- Stir together confectioner’s sugar, lemon juice, zest. Drizzle over cake and serve.
Substitutions: replace buttermilk with plant-based milk to make recipe dairy-free.
Charity of the Month – Grassroots Environmental Education
The mission of Grassroots Environmental Education is to inform the public about the health risks of common environmental exposures and to empower individuals to act as catalysts for change in their own communities. We strive to accomplish this using science-driven arguments for clean air, clean water and a safe food supply, and for stricter regulation of chemical toxins. We believe that positive and lasting change is best accomplished through grassroots initiatives.
Smoothie of the Month – Spring Glow
Get glowing with this nutritious and delicious smoothie. With ingredients that are vitamin-rich, anti-inflammatory, skin-boosting and chock full of omega-3 fatty acids – this smoothie will cure your spring fever! Made with 100% organic ingredients: Carrot, Ginger, Mango, Strawberry and Flax Meal.
Easter
From traditional chocolate bunnies to unique candles and great gift cards, you can build the perfect basket with these goodies available at Rising Tide. And even better – you can do so online!
Sales Flyers
Check out our monthly sales and specials on all of our items, including dairy, grocery, supplements, seasonal items…all at great prices! We also have weekly produce sales highlighting the best items in season from our 100% Organic produce department.
We’re Hiring!
As Rising Tide’s Assistant Grocery Manager, you will support the Grocery Manager in executing all promotions, merchandising, buying, and customer service. This job is perfect for someone who loves people, thrives in retail environments, and has a strong interest in the natural food industry. For the right person, there is also ample room for advancement into a full management position. Apply Now
Featured Products
Lunchbox Staples
Looking for the ideal snack to add to your kiddo’s lunch box? Heading out the door and need a quick pick me up? Want a tasty sandwich cracker to enjoy in the office? Once Again Sunflower Butter and Peanut Butter Stuffed Graham Crackers are just perfect for on the go! Come by Rising Tide and grab a few of these NEW snacks today!
Eco Lips
It’s time to let your spring smile sparkle! These awesome products from Eco Lips will make your pout pop! Start by getting your lips ready for some beautiful hues with the super nourishing and moisturizing Intense Overnight Lip Mask. Move on to Mongo Kiss Shimmering Lip Balms – perfect for the young (and the young at heart!) With sparkles and delicious flavors, the natural minerals in these lip balms provide colors that change according to your lip tone. Looking for the ultimate multi-tasker? Try the vegan Lip and Cheek tints, providing the perfect pop of color with a smooth and lightweight formula.
Cascadian Farm Earth Day Raffle
Stop by the store to sign up for a chance to win a Cascadian Farm Sustainability Giftpack, including a cotton market bag, bamboo cutlery set, reusable food bag, Bee’s Wrap, and a reusable lunch box, valued at $65! Winner announced on Earth Day 4/22/22!
Don’t forget to add Cascadian Farm Cereal, Granola and Granola Bars to your basket while you’re at it!
Recipes
Natural Dyed Eggs
Jump into spring with a seasonal project that’s great for the whole family! Marvel over the way boiled red cabbage turns an egg blue and yellow onion skins make a vibrant orange. It’s science and creativity all in one! The longer the eggs sit in their solutions, the more pronounced their color becomes. Try drawing on the eggs with crayons to create dye-free spots or dipping only half the egg. Who can make the funkiest egg of the dozen?
Cauliflower Cheese Gratin
This gratin is great, because you use the leaves of the cauliflower, and not just the florets. With the same creamy, cheesy sauce as your favorite mac and cheese, this cauliflower dish adds comfort and vegetables to your meal rotation. Sambal is an Indonesian chili garlic paste. In this dish, it cuts through the cream and adds a touch of heat. If you don’t have any on hand, a good substitute would be Sriracha; red pepper flakes can also work in a pinch.
Pineapple Tepache
Have you ever bought a fresh pineapple and wondered if there was a way to utilize all the rind? If you’re a fan of kombucha, try your hand at homemade pineapple tepache. It’s easier and faster to make tepache than kombucha. This fermented drink is full of enzymes like bromelain from pineapple and probiotics from the fermentation process, which can support digestion. Make sure to taste the mixture often to find the perfect blend of sweet and tart. Serve as a refreshing sparkling drink or use it full-strength in your next homemade vinaigrette.
Vegan Power Bowl
Full of colorful veggies, this vegan power bowl really hits the spot. Topped with a creamy peanut dressing, powered by oatmilk, you’ve got yourself a perfect protein-packed lunch like no other.
Full of colorful veggies, this vegan power bowl really hits the spot. Topped with a creamy peanut dressing, powered by oatmilk, and you’ve got yourself
1 HR • 4-5 SERVINGS • VEGAN
Ingredients
- 1 pound Brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 2 cups beets, sliced
- Olive oil, to taste
- Salt, to taste
- Pepper, to taste
- 1 tablespoon garlic powder
- 1 8-ounce block extra firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- ½ cucumber, diced
- 3-4 radishes, sliced
- 1-2 avocados, sliced
- 3 cups jasmine rice, cooked
DRESSING
- ½ cup peanut butter
- ½ cup Califia Farms Original Oatmilk ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 thumb ginger, grated
- Salt, to taste
- Black sesame seeds, optional
Directions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper and add halved brussels sprouts, cubed sweet potatoes, and sliced beets. Drizzle with olive oil, salt, pepper, and garlic powder. Bake for 20 minutes.
- While vegetables are baking, cut tofu into cubes and add to a skillet over medium heat. Drizzle with olive oil and add soy sauce, honey, and rice vinegar. Cook until brown on all sides, about 10 minutes.
- In a medium-sized mixing bowl, heat peanut butter in the microwave for 30 seconds. Add Califia Farms Original Oatmilk, soy sauce, sesame oil, grated ginger, and salt to taste.
- Add desired amount of rice to a bowl. Add brussels sprouts, sweet potatoes, beets, tofu, sliced radishes, and avocados. Spoon peanut dressing on top. Garnish with black sesame seeds. Enjoy!
Have you ever bought a fresh pineapple and wondered if there was a way to utilize all the rind? If you’re a fan of kombucha, try your hand at homemade pineapple tepache. It’s easier and faster to make tepache than kombucha. This fermented drink is full of enzymes like bromelain from pineapple and probiotics from the fermentation process, which can support digestion. Make sure to taste the mixture often to find the perfect blend of sweet and tart. Serve as a refreshing sparkling drink or use it full-strength in your next homemade vinaigrette.
Makes 4-6 cups
Total time: 10 minutes, plus 1-5 days to ferment
Gluten Free, Dairy Free, Vegan
Ingredients
- 1 whole pineapple
- ¾ cup cane sugar
- 2-inch piece of fresh ginger, peeled and thinly sliced
- 3 cups warm filtered water
- Cold filtered water
Directions
- Lightly rinse pineapple then cut off rind, leaving about a half inch of fruit on rind. Use remaining fruit for snacking or another use.
- Dissolve sugar in the warm water and allow to cool. Place the pineapple rind and ginger in a 2-quart jar. Add the sugar mixture and additional cold water to cover rinds.
- Use a fermentation weight to keep rind submerged during fermentation. Cover jar opening with cheesecloth secured with a rubber band.
- Place jar in a cool, dark place for up to five days. Taste daily until mixture has fermented to your taste. When done, strain it, and store in a clean jar in the fridge.
- To serve, mix finished tepache with plain sparkling water (about a 1:3 ratio of tepache to water) or serve over ice.
This gratin is great, because you use the leaves of the cauliflower, and not just the florets. With the same creamy, cheesy sauce as your favorite mac and cheese, this cauliflower dish adds comfort and vegetables to your meal rotation. Sambal is an Indonesian chili garlic paste. In this dish, it cuts through the cream and adds a touch of heat. If you don’t have any on hand, a good substitute would be Sriracha; red pepper flakes can also work in a pinch.
Serves 2-4
50 minutes
Vegetarian
Ingredients
- 1 large cauliflower (2 ½ pounds)
- 4 tablespoons olive oil
- 3 large garlic cloves, minced
Cheese Sauce
- 2 tablespoons unsalted butter
- 1 ½ tablespoons all-purpose flour
- 1 cup whole milk
- ¾ cup grated Parmesan or Gruyere cheese, divided
- ½ cup chopped Italian parsley
- 1-2 tablespoons sambal sauce (see note above)
Directions:
- Preheat oven to 375° F. To prepare the cauliflower, remove an inch off the cauliflower core and discard. Cut cauliflower into florets and slice leaves in half along the stem.
- Toss cauliflower with oil, garlic, and place on a baking sheet. Season with salt and black pepper. Roast for 30-35 minutes or until tender.
- Meanwhile, prepare cheese sauce by melting butter in a small saucepan then whisking in flour. Cook flour mixture for one minute then whisk in milk. Bring milk to a gentle simmer, and cook until thickened, whisking frequently. Turn off heat and whisk in a ¼ cup cheese until incorporated.
- Place cauliflower in a baking dish and stir in parsley and drizzle on sambal.
- Spoon cheese sauce over cauliflower and top with remaining grated cheese.
- Broil for 5 minutes or until top is bubbling and golden in color.
Celebrate Pi Day with a delicious Tropical Pie recipe, and get ready for St. Paddy’s and March Madness with all of your meal and snack necessities. We know you’re as excited as we are for the start of SPRING!
Charity of the Month
The Coalition to Save Hempstead Harbor (CSHH) is a nonprofit organization founded in 1986. CSHH is dedicated to identifying and eliminating environmental threats to Hempstead Harbor and the surrounding communities. Our objective is to advance the public interest in protecting and restoring our local environment to its full ecological and sustainable potential.
Smoothie of the Month – Celtic Cooler
Get lucky with this mighty green machine – packed with powerful antioxidants, this super smoothie is sure to energize, nourish, and of course taste really, really good. Kick it up a notch by adding some protein. (We recommend Hemp for a lean, nutritious boost.) Made with 100% organic ingredients: Red Apples, Chia Seeds, Spinach, Mango, Pineapple
Featured
March Madness
Kick back and enjoy with the highest-quality snacks on sale now at RT. Start the party with homemade Guacamole – grab all of your dip needs from our 100% organic produce department, or feel free to grab some pre-packed guac in our grab and go, (we won’t judge). Snag some Green Mountain Gringo Corn Chips and Salsas (both on sale now) to complement your creation. Wash it down with Zevia’s better-for-you alternative to conventional sodas with zero artificial sweeteners.
Pantry Essentials
Stay stocked with these on-the-go staples that have only the highest quality ingredients. Each flavor of Larabar’s Original Fruit & Nut Bars is made from whole food and minimally processed, containing no more than nine ingredients – giving you a delectable gluten-free bar chock full of real unsweetened fruits, nuts and spices. The perfect pantry essential to grab on the way out the door, or to add to the lunchbox! On sale 5/$5 all month!
St. Paddy’s Sammys
The RT deli has several new sandwiches making their way to the deli case. Just in time for St. Paddy’s, you HAVE to try the corned beef grilled cheese. A perfect way to enjoy your favorite Paddy’s Day food – topped with a gooey cheese and crisp bread. Stay tuned for more new sandwiches this month including Turkey Brie, Dry Rubbed Chicken, Eggplant, and different Grilled Cheese varieties.
St. Patrick’s Day Brisket
Only the best meat will do for your St. Paddy’s meal. The Uncured Corned Beef Brisket from Garrett Valley Farms tastes amazing! It’s also Gluten-Free, all natural with no artificial ingredients, no antibiotics ever, Humanely Raised, no Nitrate or Nitrite added, and 0g Trans Fat per serving! Pick some up from our meat case and get cookin’.
Sales
Check out our monthly sales and specials on all of our items, including dairy, grocery, supplements, seasonal items…all at great prices! We also have weekly produce sales highlighting the best items in season from our 100% Organic produce department.
Local Flavor
Johnny Breads
Looking for the BEST local sourdough in the neighborhood? Look no further. We have Johnny Breads delivered fresh every Monday here at Rising Tide. Johnny Breads sources only organic wheat and grains, and uses old-fashioned techniques to ensure the highest quality bread. And it shows – this stuff is delicious and has become a serious customer fav!
Southdown Organic Coffee
Brew the best organic coffee at home with Southdown Coffee’s Organic beans in these roasts:
- La Voz (Guatemala) has Green Grape, Apple and Milk Chocolate notes.
- Sure Shot is Southdown’s signature organic dark roast Espresso Blend, combining notes of dark chocolate, caramel and cherry.
- The Flor De Norte (Peru) features a Cocoa, Cherry, Malt taste.
Recipes
Asian Style Cabbage Rolls
Cabbage rolls are like a warm and cozy blank canvas. You can fill the pliant leaves with flavors from around the world. With ginger, sesame, rice vinegar, and tamari, the filling in these cabbage rolls will evoke your favorite egg roll. Braised in a tomatoey sauce, the filling cooks gently. You can serve these right away or they make a great prep and freeze meal for the next time you want a quick, easy, and delicious dinner. Go ahead and make a double batch. Your future self will thank you!
Tropical Pie
Bright citrus and tropical coconut combine for the best way to welcome spring or celebrate Pi Day! March is a great month to transition to lighter recipes with minimal prep, so you can start to enjoy longer days outside! With a ready-made crust, you just whisk eggs and sweetened condensed milk to create a simple custard mixture. The coconut variety of sweetened condensed milk adds to the flavor of the pie, but you can substitute a traditional sweetened condensed milk with a teaspoon of coconut extract. The fresh juice and zests kick up the flavor on this quick and impressive dessert.
Mini Wild Albacore Tuna Sweet Potato Cakes
With baked sweet potato puree and that healthy pantry of canned tuna, these easy mini tuna cakes are an elegant meal solution for lunch or dinner. Serve on a bed of greens or simply with lemon wedges.
With baked sweet potato puree and that healthy pantry of canned tuna, these easy mini tuna cakes are an elegant meal solution for lunch or dinner. Serve on a bed of greens or simply with lemon wedges.
1 HR · SERVES 2
Ingredients
- ½ medium sized sweet potato
- 1 can (5 ounces) Wild Planet Albacore Wild Tuna, undrained
- 1 egg
- ¼ cup breadcrumbs
- 2 tablespoons finely chopped green onion
- ¼ up shredded carrot
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
- Ground black pepper, to taste
- 1 teaspoon olive oil
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut a sweet potato in half lengthwise and place one half flat side down on the parchment paper.
- Bake for about 40 minutes or until the sweet potato half is soft when tested with a fork.
- Scoop out the inside of the sweet potato half into a bowl and add the Wild Planet Albacore Wild Tuna, egg, breadcrumbs, green onion, carrot, lemon zest, parsley, and black pepper. Mix until combined, lightly breaking up the tuna while mixing.
- Heat olive oil in a frying pan over medium heat. Shape about ¼ cup of the tuna mixture into a small round cake and cook in the heated frying pan for two to three minutes on each side or until golden brown. Repeat with the rest of the tuna mixture.
