SHOP ONLINE | JOIN OUR TEAM

Rising Tide

Caramelized Onion & Aioli Beyond Burger

Elevate burger night by topping Beyond Burgers with caramelized onions and garlic aioli. There’s no shortage of flavor here!

45 MIN · SERVES 4 • VEGAN

Ingredients 

GARLIC AIOLI 

  • 2/3 cup vegan mayonnaise 
  • 2 garlic cloves, minced 
  • 1 teaspoon lemon juice 
  • ¼ teaspoon sea salt 
  • 2-3 tablespoons water, optional

CARAMELIZED ONIONS 

  • 1 tablespoon vegan butter 
  • 1 large yellow onion, sliced 
  • 1 tablespoon coconut sugar 
  • 1 tablespoon balsamic vinegar 
  • 2 cloves garlic, minced 
  • 2 teaspoons fresh thyme 

BURGER 

Directions

  1. Add vegan mayonnaise, garlic, lemon juice, and sea salt to a blender or food processor. Process until smooth. Scrape down the sides and then added as much water as needed. Blend and repeat until desired consistency is reached. Set aside. 
  2. Over medium-low heat, melt the vegan butter in a thick-bottomed stainless steel or cast iron pan. Add the sliced onions and cook for 10 minutes to soften. Add a pinch of salt and the sugar, then reduce the heat and continue to cook the onions for 30 minutes to one hour until they are deep amber in color and caramelized. Stir them often enough so that they don’t burn, but not so much that they won’t brown. Finish off with the balsamic vinegar, thyme, and garlic. Cook for an additional three minutes and set aside. 
  3. Cook Beyond Burger according to package instructions. Two to three minutes before patty is finished cooking add a slice of smoked gouda cheese and allow it to melt. Toast ciabatta buns for two to three minutes. Top with Beyond Burger patty followed by caramelized onions and fresh arugula. Spread garlic aioli on top ciabatta half and enjoy!

 

Alpha Omega Salad

Farro is a great grain to have in your pantry. Also known as emmer wheat, farro is a source of protein, fiber, and minerals. Plus, a 20-minute cooking time is nearly half of some other whole grains. Try it hot in soups or sides, or cold, like in this colorful alpha omega salad. It makes packing healthy lunches a snap! Make a batch of the salad and portion it into individual containers for the week. Your future self will thank you!

Serves 4-6
30 minutes
Vegan

Ingredients

  • 1 cup farro
  • 5 cups cold water
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • ½ medium red onion, chopped
  • 1 small carrot, peeled and grated
  • 1/3 cup frozen peas
  • 1/3 cup dried cranberries
  • ½ bunch Italian parsley, chopped
  • 3 tablespoons sunflower seeds

Dressing

  • 3 ½ tablespoons olive oil
  • 2 tablespoons flaxseed oil
  • 4 tablespoons red wine vinegar
  • 2 large garlic cloves, minced
  • ½ teaspoon sea salt

Directions

  1. Cook farro in water with a pinch of salt for 20 minutes or until tender. Drain and cool.
  2. Meanwhile, prepare the vegetables as described above and place in a medium-size mixing bowl.
  3. Whisk together dressing until emulsified.
  4. Combine farro, vegetables, dressing, peas, sunflower seeds, and cranberries. Toss and serve.

January Newsletter

Happy New Year! Whether you’re looking to keep your weight-management resolution or hoping to detox from a hearty holiday, we have everything you need here at Rising Tide!

 

Charity of the Month – Cove Animal Rescue

The mission of Cove Animal Rescue is to increase the adoptability of homeless dogs and cats through training, socialization and improved surroundings that facilitate transition to a home environment.
Located right here in Glen Cove, Cove Animal Rescue strives to help eliminate the fear and stress that make an animal difficult to present for adoption. They do so by providing cage-free environments such as their cat wing and the recently completed outdoor dog runs and play areas.

 

Featured

Smoothie of the Month – Morning Mojito
Start your day the tropical way with this power-packed smoothie, reminiscent of a minty cocktail. Take a sip, close your eyes, and be transported from the dreary cold straight to a lush oasis. Made with Organic Ingredients: kale, green apple, mint, lime, coconut water, pineapple, and mango

 

Monthly and Weekly Specials
Check out these monthly sales and specials on all of our items, including dairy, grocery, supplements, seasonal items…all at great prices! Be sure to check back weekly for our updated produce sales. 

 

New at the RT Deli
Try our new, freshly made Elderberry Lemonade, found in the RT Deli grab & go! Full of antioxidants and vitamins, this tasty drink is a true immune-boosting refresher.

 

Pump up that immune system! 
Formulated with a blend of antioxidants and immune-boosting nutrients, Bluebonnet Vitamin C, D3, and Zinc packs a powerful punch, ideal for daily health and wellbeing.*
Stop by RT’s supplement section and pick some up today! Don’t forget to say hi to Steve!
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

 

Soup’s On
January is National Soup Month! Stop by the RT Deli daily for a fresh selection of hot soups. A few of our favorites include Texas Style Red Lentil, Black Bean, Split Pea, Chicken Quinoa….we could go on! We also have some prepackaged soups available in the grab and go, and if you’re looking to make your own, we have all of the best ingredients you need to make a delicious, healthy dish. Head over to our Recipes blog for some ideas.

 

Produce – What’s in Season?
  • Citrus
    • All citrus, especially Mandarins and Grapefruits
  • Pineapples 
  • Papaya 

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

Cabbage and Beet Ferment
If you’ve never made your own fermented foods, now is a great time to get started. With hearty winter veggies, this cabbage and beet ferment is a great introduction to home fermenting! It’s as easy as combining salt and time with your favorite veggies. Beneficial bacteria will get to work making nutrients more bioavailable and creating a fizzy tart flavor. You can start tasting the mixture after about one week. When it is as sour as you like, it’s done!

Thai Coconut Soup
January is National Soup Month, and this Thai Coconut Soup deserves a spot in your meal plan. This recipe relies on pantry staples, so you can make a batch whenever the mood strikes. Garlic, ginger, and chili flakes bring an exciting depth of flavor that enhances the jarred curry paste. You can always turn up the heat or dial it back by adjusting the curry paste and chili flakes to suit your taste. Don’t forget, the coconut milk adds a nice creaminess that balances the heat.

Additional Seasonal Recipes:

Maple Almond Butter Overnight Oats

Creamy Green Smoothie

 

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.

Maple Almond Butter Overnight Oats

Are you a “but first, coffee” kind of person? You need overnight oats! With maple almond butter this quick breakfast is endlessly customizable.

5 MIN PREP · SERVES 1 • VEGETARIAN 

Ingredients

  • 1 tablespoon JUSTIN’S® Maple Almond Butter (or try any variety!)
  • ½ cup rolled oats 
  • 1 cup milk of choice 
  • ½ teaspoon cinnamon 
  • 1 teaspoon chia seeds 
  • ½ teaspoon vanilla 
  • Pinch of sea salt 

Toppings

  • Banana slices 
  • Granola 
  • Honey 
  • Chia seeds 

Directions

  1. Combine oats, milk, cinnamon, and chia seeds, vanilla, and salt in a jar with a lid and stir well.
  2. Store in the refrigerator overnight. 
  3. In the morning, top with the almond butter and desired toppings.

Creamy Green Smoothie

A bright green smoothie is just what we need to get us through January days. Healthy fats and real food ingredients will leave you fulfilled.

5 MIN • SERVES l · VEGAN · GLUTEN-FREE 

Ingredients

  • 1 large ripe frozen banana, peeled and sliced
  • ¼ medium ripe avocado 
  • 1 large handful spinach 
  • 1 tablespoon ground flaxseed 
  • 1 cup of unsweetened plain almond milk 
  • 2 teaspoons Bragg Apple Cider Vinegar
  • 1-2 ice cubes

Directions

  1. Add all ingredients to a high-speed blender and blend until smooth. 
  2. Serve Immediately.

Cabbage and Beet Ferment

If you’ve never made your own fermented foods, now is a great time to get started. With hearty winter veggies, this cabbage and beet ferment is a great introduction to home fermenting! It’s as easy as combining salt and time with your favorite veggies. Beneficial bacteria will get to work making nutrients more bioavailable and creating a fizzy tart flavor. You can start tasting the mixture after about one week. When it is as sour as you like, it’s done!

4-5 cups
20 minutes active time, 3-4 weeks total
Vegan

Ingredients

  • 2 pounds red cabbage
  • 2 medium beets
  • 5 teaspoons sea salt
  • 2 cups cold water

 Directions

  1. Quarter and core cabbage then slice into thin ribbons. Peel and shred beets.
  2. Place cabbage and beets in a large mixing bowl and add salt. Toss mixture and allow to stand for 5 minutes, mixing occasionally until moisture comes out of the vegetables.
  3. Add cold water. Press and squeeze mixture with your hands to soften, approximately 3-5 minutes.
  4. Place cabbage mixture in a 2-quart sterilized mason jar or fermenting crock. Place a glass or ceramic weight to submerge cabbage mixture then lightly cover and place in a dark place to ferment for 3-4 weeks. Cabbage will take on a pleasantly sour aroma and taste.*
  5. Close jar with a lid and store in the refrigerator.

*If any off odor, taste, or mold develops, discard.

December Newsletter

The holidays are here! From family dinner essentials to seasonal recipes, Rising Tide has everything you need to make your holiday complete!

 

Charity of the Month – 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 December. 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.

 

Featured

Smoothie of the Month – Green Grinch
Nothing grumpy about these ingredients! This nutritious and anti-inflammatory smoothie has a sensational seasonal flavor that will leave your heart singing for the holidays! 
Made with 100% organic ingredients: oat milk, cocao nibs, peppermint extract, banana, spinach, mint leaves.

 

Holiday Shopping
Last minute shopping? We’ve got you covered. Avoid traveling and delayed shipping by shopping and supporting your favorite local businesses. Check out some of Rising Tide’s favorite picks for everyone on your list in our Holiday Gift Guide.

 

Monthly and Weekly Specials
Check out these monthly sales and specials on all of our items, including dairy, grocery, supplements, seasonal items…all at great prices!

 

 

Holiday Hours

  • Christmas Eve: 8am-5pm
  • Christmas Day: Closed 
  • New Years Eve: 9am-5pm
  • January 1st: 9am-6pm

New Year’s Day Sale Event
Get ready for our BIGGEST sale of the year! Take 20% off the ENTIRE store on Saturday, January 1st. We’ll be open 9am – 6pm, with raffles and giveaways ready to start your year off right.

 

Produce – What’s in Season?
  • Citrus
    • Tangerines, Navel Oranges, CaraCara 
  • Brussels Sprouts
  • Artichokes

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

Maple Caramel Popcorn
Like a cross between peanut brittle and kettle corn, this sweet treat is better than anything you might find in a tin. It would be equally at home at your next cookie swap or during a movie night at home. The depth of flavor you get from maple syrup is perfectly balanced with a touch of sea salt and crunchy peanuts. It will feed a crowd, but make sure it’s fully cooled, store it in an airtight container for up to two weeks. We doubt it will last that long though!

Puff Pastry Twists
These elegant puff pastry twists are as easy as they are delicious. They’re equally good at home served as a crunchy side to a comforting bowl of tomato soup as they are on the most elaborate charcuterie spread. Remembering to thaw the frozen puff pastry is the hardest thing you’ll have to handle to pull these off. Feel free to explore additional fillings like prepared pesto, Asiago or Pecorino Romano cheese, everything bagel seasoning, or even cinnamon sugar for a sweet twist.

Shrimp Ramen Noodles
Making a flavorful shrimp ramen is easy when you use the shells! Make sure you buy shell-on shrimp, which are usually cheaper anyway, and make a quick stock. Using the shells to extract even more flavor is the best way to get the most from high quality ingredients. Aromatics like lemongrass, ginger, and garlic add flavor to the wonderful broth. You’ll get more flavor from this 15-minute stock than you will from any flavor packet. Take it to the next level with a soft-boiled egg or sheets of nori to complete the ramen experience.

Hot Cocoa Drink Mix
Whether you’re stocking up for a winter of hot cocoa or you want to make a homemade gift your host will actually use, this hot cocoa drink mix is sure to please. You can scale this recipe up or down depending on how much cocoa you need. For the perfect holiday gift, make a double or triple batch and use decorative jars to elevate this simple homemade treat into a welcome gift. Make sure you include short instructions for your recipient!

Additional Seasonal Recipes:

Spaghetti with Tomato Sauce

Banana Bread Breakfast Cookies

Baked Pear Oatmeal

 

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.

Banana Bread Breakfast Cookies

35 MIN · SERVES 8 • VEGETARIAN

Who says you can’t have cookies for breakfast? Traditional banana bread spices with the addition of Lily’s chocolate chips and almond butter, this isn’t your ordinary banana bread.

Ingredients

  • Ingredients 2 overripe bananas
  • ½ cup almond butter
  • 1 egg
  • 2 tablespoons melted coconut oil
  • 2 teaspoons vanilla
  • 2 ½ cups quick cooking oats
  • 1 cup Lily’s Dark Chocolate Baking Chips
  • ½ teaspoon cinnamon
  • 1/3 teaspoon nutmeg
  • 1/3 teaspoon salt

Directions

  1. Mash up the two bananas and whisk in the almond butter, egg, coconut oil, vanilla, oats, Lily’s Dark Chocolate Baking Chips, cinnamon, nutmeg, and salt.
  2. Spoon the dough onto a baking sheet and slightly flatten and form into small circles.
  3. Bake at 350°F for 8-10 minutes.

Recipe courtesy of: Dishingouthealth.com

Spaghetti with Tomato Sauce

25 MIN · SERVES 4-6 · VEGETARIAN

Make a quick dinner without sacrificing flavor! In the time that it takes to boil water and cook spaghetti, you can create a delicious tomato sauce with a touch of garlic and plenty of fresh basil.

Ingredients

Directions

  1. In a medium saucepan, simmer the bionaturae Strained Tomatoes, bionaturae Extra Virgin Olive Oil, garlic, and salt for 15 minutes.
  2. Turn off the heat and add basil.
  3. Cook bionaturae Spaghetti according to
  4. Drain and toss the pasta with the tomato sauce.

Baked Pear Oatmeal

A hot breakfast that you can pull together before coffee? Sounds like a winner on chilly winter mornings. Chopped pears add a burst of seasonal fruit sweetness.

1 HR · SERVES 8 • VEGETARIAN

Ingredients

  • 2 cups Bob’s Red Mill® Organic Old Fashioned Rolled Oats
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 3 cups water, milk, pear juice, or apple juice
  • 2 eggs
  • ½ cup brown sugar
  • ¼ cup butter, melted and cooled
  • 1 teaspoon vanilla Extract
  • 2 cups chopped fresh pears, about 2 whole

Directions

  1. Preheat oven to 350°F. Butter a 9 x 9 inch baking dish and set aside.
  2. In a small bowl, combine rolled oats, baking powder, salt and spices. Set aside.
  3. In a large bowl, whisk together liquid, eggs, brown sugar, butter, and vanilla extract. Add oat mixture to the wet ingredients and mix to combine. Fold in chopped pears.
  4. Transfer mixture to the prepared baking dish and bake until set, 40-50 minutes. Let cool about 5 minutes before serving.

Hot Cocoa Drink Mix

Whether you’re stocking up for a winter of hot cocoa or you want to make a homemade gift your host will actually use, this hot cocoa drink mix is sure to please. You can scale this recipe up or down depending on how much cocoa you need. For the perfect holiday gift, make a double or triple batch and use decorative jars to elevate this simple homemade treat into a welcome gift. Make sure you include short instructions for your recipient!

Makes 10-14 cups
Total time: 5 minutes
Vegan

Ingredients

  • 1 ¼ cups unsweetened cocoa powder, sifted
  • 1 cup cane sugar
  • 2 tablespoons organic cornstarch, sifted
  • ¼ teaspoon sea salt

Directions

  1. Whisk together all ingredients in a medium-sized bowl until thoroughly combined.
  2. Store cocoa mix in an airtight container until ready to use.
  3. To serve, heat 1 cup milk of your choice with 2-3 tablespoons of drink mix until hot.

Shrimp Ramen Noodles

Making a flavorful shrimp ramen is easy when you use the shells! Make sure you buy shell-on shrimp, which are usually cheaper anyway, and make a quick stock. Using the shells to extract even more flavor is the best way to get the most from high quality ingredients. Aromatics like lemongrass, ginger, and garlic add flavor to the wonderful broth. You’ll get more flavor from this 15-minute stock than you will from any flavor packet. Take it to the next level with a soft-boiled egg or sheets of nori to complete the ramen experience.

Serves 2–3
Total time: 35-40 minutes
Dairy-Free

Ingredients

  • 1 pound easy peel shrimp, peeled and shells reserved
  • 2 scallions, roughly chopped
  • 4-inch piece fresh lemon grass, chopped
  • 2 large garlic cloves, crushed
  • 1-2 teaspoons tomato paste
  • 4 cups cold water
  • 2 packages ramen noodles
  • 1-2 teaspoons chili garlic sauce
  • 2 tablespoons tamari
  • 1 scallion, thinly sliced

Directions

  1. In a medium-sized pot, combine shrimp shells, two scallions, lemongrass, garlic, tomato paste, and water. Bring to a gentle simmer and cook for 15 minutes. Strain and press liquids through. Discard solids.
  2. Return stock to the pot and bring to a simmer. Add noodles (discarding seasoning packets if any) and cook per package instructions. Halfway through the cooking time, add shrimp and continue to cook until noodles are done and shrimp is opaque. Turn off heat and allow to rest for four minutes.
  3. Season with chili sauce and tamari. Serve with scallions sprinkled on top and with any other tasty toppings of your choice.

Tasty toppings: sesame seeds, red pepper flakes, sliced jalapeño, soft-boiled eggs.

Puff Pastry Twists

These elegant puff pastry twists are as easy as they are delicious. They’re equally at home served as a crunchy side to a comforting bowl of tomato soup as they are on the most elaborate charcuterie spread. Remembering to thaw the frozen puff pastry is the hardest thing you’ll have to handle to pull these off. Feel free to explore additional fillings like prepared pesto, Asiago or Pecorino Romano cheese, everything bagel seasoning, or even cinnamon sugar for a sweet twist.

Makes 20
Total time: 1 hr 30 min
Vegetarian

Ingredients

  • 1 package puff pastry, thawed
  • ¼ cup poppyseeds
  • ½ cup grated Parmesan
  • 1 teaspoon smoked paprika
  • 1 medium egg, beaten

Directions

  1. Lightly flour a flat surface and use a rolling pin to roll out the sheet of puff pastry to smooth out any folds. Cut the pastry in half to form two rectangles and place each piece on parchment paper-lined baking sheets. Chill until firm.
  2. Combine Parmesan and smoked paprika in a small bowl.
  3. Brush puff pastry with beaten egg. Sprinkle Parmesan mixture evenly onto one sheet and the poppy seeds onto the second pastry sheet. Gently press topping into pastry using the rolling pin. Chill until firm.
  4. Preheat oven to 425°F. Cut into ¾-inch wide strips.
  5. Twist strips of pastry and place on the prepared baking sheets one inch apart, pressing ends down to keep them from unraveling during baking. Chill until firm.
  6. Bake puff pastry for 20-22 minutes or until golden in color. Cool and serve.

Maple Caramel Popcorn

Like a cross between peanut brittle and kettle corn, this sweet treat is better than anything you might find in a tin. It would be equally at home at your next cookie swap or during a movie night at home. The depth of flavor you get from maple syrup is perfectly balanced with a touch of sea salt and crunchy peanuts. It will feed a crowd, but make sure it’s fully cooled, store it in an airtight container for up to two weeks. We doubt it will last that long though!

Serves 4
Total time: 1 hr
Vegetarian

Ingredients

  • 3 tablespoons sunflower oil
  • 10 cups popcorn, from ⅓ cup popcorn kernels
  • ⅓ cup roasted peanuts, salted
  • 4 tablespoons unsalted butter
  • ½ cup maple syrup
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda

Directions

  1. Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the popcorn and peanuts.
  3. In a small saucepan over medium-high heat, melt together butter, maple syrup and salt. Bring to a boil and cook until mixture reaches 230°F on a thermometer, about 5 minutes.
  4. Turn off heat and whisk in baking soda; the mixture will foam.
  5. Pour caramel over the popcorn and toss until coated. Immediately spread coated popcorn evenly onto the baking sheet.
  6. Bake, stirring every 10 minutes for 40 minutes. Remove from oven and cool completely before storing.

Supplement Guide

View the top supplements for Adult and Child immunity support, hand-picked by our expert staff! Get them at Rising Tide today!

  • Adult:
    • Bluebonnet Vitamin D3 5000 iu
      • Enhance Calcium Absorption, Support Bone Health, Elevate Mood, Boost Immune Health
    • Garden of Life raw zinc
      • Provides 30mg of high-potency zinc (273% of the Daily Value) plus 60mg of vitamin C. Twenty-three powdered organically grown fruits and vegetables, plus 75 alkalizing trace minerals, add supporting antioxidants, vitamins and nutrient cofactors.
      • supports immune system health, skin and eye health, prostate health and has live probiotics and enzymes to support healthy digestion.
    • Garden of Life raw vitamin C
      • Vitamin Code Raw Vitamin C supplies 500mg of whole food Vitamin C with bioflavonoids, blended in a base of 23 fruits and vegetables with live probiotics and enzymes to support immune health.
    • Gaia Black Elderberry caps or syrup
      • Daily immune support to help you stay feeling well year-round
      • Made with Black Elderberries and Acerola fruit
    • Host Defense My Community caps or liquid
      • used to promote seasonal wellness.
      • Promotes the immune system’s natural ability to communicate and react, Encouraging a healthy and balanced immune response, Supporting the body’s innate defense and repair systems.
  • Child
    • Garden of Life Immune gummy
    • Garden of Life Kid’s probiotic (berry)
      • Each chewable is Certified USDA Organic, Non-GMO Project Verified tastes great and has no added sugar.
      • It also contains vitamin C from Organic Amla (30mg), vitamin D (400IU) and prebiotic fiber to help maintain a healthy immune system.
    • Gaia Black elderberry syrup
      • Daily immune support to help you stay feeling well year-round
      • Made with Black Elderberries and Acerola fruit
    • Bluebonnet Vitamin D chewable 1000-2000 iu
      • Enhance Calcium Absorption, Support Bone Health, Elevate Mood, Boost Immune Health
    • Child Life First defense liquid
      • Hand-selected herbs and minerals known to help support your child’s body’s healthy immune response.
      • Zinc, Olive Leaf Extract, St. John’s Wort Extract, Larch Arabinogalactan Extract, Silver (Colloidal),

 

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

November Newsletter

Fall is in full effect! It’s time to get ready for the holidays. Rising Tide has everything you need for a perfect Thanksgiving feast. 

 

Charity of the Month – North Shore Sheltering Program

Twenty-four years ago, two homeless men—in separate incidents—froze to death in Glen Cove. It was this double tragedy that brought religious and community leaders together to found the North Shore Sheltering Program. The mission of the program has been simple and one we are very proud to support: No man will ever freeze to death again on the streets of Glen Cove. 

As with last year during the quarantine, NSSP will identify those men that can be helped this season. They will continue to find them shelter or provide local shelter with available funds.  No one who seeks help will be left without assistance. 

 

Featured

Smoothie of the Month – Apple Pie
Our Apple Pie smoothie tastes just like the real deal – Filled with fiber and antioxidants, you’ll fall in love with the appealing apple flavor, and the abundance of healthful, wholesome ingredients.
Made with organic ingredients: almond milk, bananas, red apples, agave syrup, cinnamon, ground ginger. 

 

Thanksgiving
Get all of your Thanksgiving essentials here at Rising Tide. Make it easy on yourself and order your cooking and baking needs ahead of time online for curbside pickup or local delivery.

View our catering menu here, and if you’re looking for tips on how to cook your bird, check out this guide.

You can pre-order your fresh, uncooked  D’Artagnan certified organic turkeys now at the register or by texting “order turkey” to (516) 400-4360. Pickup starts 11/21. Whole Turkeys: $4.99/lb and Turkey Breasts: $10.99/lb.

 

Monthly and Weekly Specials
Check out these monthly sales and specials on all of our items, including dairy, grocery, supplements, seasonal items…all at great prices!

Whether you’re cooking, baking, or simply snacking, many Thanksgiving essentials are on sale now! Get shopping!

 

Take a Break
Relax, awaken, and restore with these mineral-rich Pacha Soap Bath Salts in Lavender, Eucalyptus and Birch Muscle. These soaks are perfect for feet and bath and are Cruelty Free, all natural, and handcrafted in the USA with no synthetic fragrance and no SLS, Parabens or Sulfates. With all the running around and holiday planning, you deserve it. 

 

Produce

Superb Squash
There is quite an array of squash available, and each has its own unique taste and texture. Follow our guide and read about the best way to prepare each of these delicious squash varieties. By the way, squash is a fruit according to its botanical classification, but it is generally considered a vegetable in food preparation.

Ample Apples
Apples have a number of uses, and each apple’s use depends upon the variety. Some are great for cider, others for baking, others perfect for snacking all on their own. Check out our Apple Guide for the flavor profiles of 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

Burrata with Figs and Honey
There’s a reason burrata is so popular right now — it’s divine! This special cheese is made from mozzarella curd and cream, giving it a velvety texture perfect for serving with bread. Halve some of this season’s figs and drizzle with honey for a spread with simply delicious flavors, complex textures, and the ultimate fancy factor. As a finishing touch, sprinkle the platter with toasted almonds to give each bite a pleasing crunch! Whether it’s for a party of one on a weekend afternoon or for a gathering of guests, this is a cheese board sure to satisfy.

Fall Harvest Hash
This is the perfect time of year to be roasting veggies! And doing so doesn’t only have to be a dinner-time occasion. Make it a breakfast thing, too! In this Fall Harvest Hash, you’ll roast up Brussels sprouts and sweet potatoes before adding in sauteed celery, onions, and hash browns. Finish it off with some lovely cooked beets and you’ll have a beautiful, jewel-toned breakfast dish perfect for autumn. Better still, this tasty meal is suitable for a number of diet preferences as its naturally gluten-free, dairy-free, and vegan!

Salted Nut Tart
We can’t wait to make this Salted Nut Tart for our friends and family this holiday season! It’s jam packed with the tastiest ingredients, like semisweet chocolate, salted nuts, and coconut milk blanketing a crust of crushed pretzels. Not only do these ingredients form the ultimate combo of sweet and salty, you may already have them in your kitchen! The ingenious pretzel crust ensures you don’t have to deal with a finicky dough and shortens the preparation process so you can indulge all the more quickly. You won’t want to miss out on this simple and delicious dessert!

Other Warming November Recipes:

Bone Broth Mashed Potatoes

Easy Vegan Banana Bread

 

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.

How To Cook a Turkey

Turkey Time!

Prepping and cooking a turkey can be a daunting task – but with this guide, (including a cook time chart according to weight), you’ll be a pro in no time.
  1. Rinse the turkey (fresh or defrosted) well and pat dry before seasoning and dressing.
  2. Preheat oven to 450°F. Place turkey into a roasting pan with the breast up and tie legs together.
  3. Season the turkey using melted butter and your choice of herbs. Make sure to get the butter and seasoning under the skin but be careful not to tear it.
  4. Cook for approximately 20 minutes, until light browning occurs, then reduce oven temperature to 350°F for remaining cooking time. Cooking time is weight-based: plan for approximately 12-14 minutes per pound of turkey. (see chart below)
  5. Baste every 15-20 minutes and rotate the pan every half hour.
  6. Bake until inner temperature is 165°F at the thickest point. For a true temperature, insert meat thermometer into the thigh and push into the densest part of the breast.
  7. Don’t forget to check the stuffing (if using). It should also be 165°F.
  8. Once at temperature, remove from oven. Let turkey rest for 20 minutes before slicing. Reserve the pan drippings to make your gravy…or pick some up from RT’s grab and go (we won’t tell)!

Print version available here. 

Easy Vegan Banana Bread

Banana bread is a tried-and-true classic! This recipe makes a moist, plant-based version of the treat.What will you top it with, chocolate chips or chopped nuts?

1 HR 15 MIN· SERVES 4 • VEGAN

Ingredients

  • 3-4 ripe bananas, mashed
  • 1/3 cup coconut sugar
  • ½ cup Califia Farms Oat Barista Blend
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon

Directions

  1. Preheat oven to 350°F. Line a 9 x 5 inch
    loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the loaf after baking. Spray with nonstick spray and set aside.
  2. In a large bowl, mix together the mashed bananas, coconut sugar, oat milk, oil, and vanilla extract until all is well combined. Slowly, fold in the flour, baking soda, salt, and cinnamon until just combined. Careful not to over mix. The mixture should be slightly thick and lumpy.
  3. Pour the mixture into the loaf pan. Bake for 45-50 minutes until a knife inserted in the center of the loaf comes out clean. Let cool for at least 30 minutes before serving. Enjoy!

Bone Broth Mashed Potatoes

Give a whole new dimension of flavor to your mashed potatoes and enjoy more savory in every bite with this recipe from Bonafide Provisions.

45 MIN · SERVES 6 • GLUTEN-FREE

Ingredients

  • 2 pounds Yukon gold potatoes, washed and peeled 3 tablespoons
  • Bonafide Provisions Turkey or Chicken Bone Broth
  • 2 teaspoons sea salt
  • 1 tablespoon grass-fed butter or ghee
  • ½ large yellow onion, diced
  • 1 tablespoon avocado oil
  • 8 garlic cloves, minced
  • ¼ cup coconut cream
  • 3 tablespoons grass-fed butter or ghee
  • Sea salt and black pepper, to taste
  • Chopped chives, for garnish

Directions

  1. Place potatoes in a large saucepan or pot. Fill with enough water to cover 1 inch over their tops. Bring to a light boil over medium-high heat and add 2 teaspoons of sea salt. Cover and cook potatoes for 25 minutes until very fork-tender. Drain and set aside to slightly cool and transfer to a large mixing bowl.
  2. In a large pan over high heat, melt 1 tablespoon of butter. Add in diced onion and lower the heat to medium-low. Cook for 4-5 minutes until soft. Add in bone broth and continue cooking for 4-5 minutes until the liquid begins to thicken up a bit. Stir frequently. When ready, transfer the onions to the bowl of potatoes.
  3. Add oil to pan and saute garlic cloves on low heat for 3 minutes, stirring frequently. Transfer to the mixing bowl.
  4. Mash your potatoes using a potato masher.
  5. Add in coconut cream, butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.

Salted Nut Tart

We can’t wait to make this Salted Nut Tart for our friends and family this holiday season! It’s jam packed with the tastiest ingredients, like semisweet chocolate, salted nuts, and coconut milk blanketing a crust of crushed pretzels. Not only do these ingredients form the ultimate combo of sweet and salty, you may already have them in your kitchen! The ingenious pretzel crust ensures you don’t have to deal with a finnicky dough and shortens the preparation process so you can indulge all the more quickly. You won’t want to miss out on this simple and delicious dessert!

Serves 6–8
Total time: 2 hours, 30 min
Vegan

Ingredients 

  • 4 ounces pretzel twists
  • 1 ½ tablespoons cane sugar
  • 4 tablespoons plant-based butter, melted
  • 1 ½ cups chopped semisweet chocolate
  • ¾ cup regular coconut milk
  • ¾ cup salted mixed nuts

Directions

  1. Preheat oven to 350°F. Place pretzels in a food processor and run until crumbs form.
  2. Place crumbs in a mixing bowl and mix in sugar and melted butter until thoroughly incorporated. Put crumbs mixture in a 7-inch tart pan, forming the edges of the crust first by pressing into place then press remaining mixture evenly over the bottom of the pan.
  3. Bake tart crust for 12 minutes. Remove and set aside to cool.
  4. Heat coconut milk in a small saucepan just to the boiling point and pour over chopped chocolate, cover. After a few minutes, stir until smooth. Reserve ¼ cup for garnishing and pour remaining into tart shell. Chill filled tart for at least 2 hours before proceeding.
  5. Sprinkle nuts over the top of the chocolate layer and drizzle with reserved chocolate. Chill for an additional hour before serving.

Fall Harvest Hash

This is the perfect time of year to be roasting veggies! And doing so doesn’t only have to be a dinner-time occasion. Make it a breakfast thing, too! In this Fall Harvest Hash, you’ll roast up Brussels sprouts and sweet potatoes before adding in sautéed celery, onions, and hash browns. Finish it off with some lovely cooked beets and you’ll have a beautiful, jewel-toned breakfast dish perfect for autumn. Better still, this tasty meal is suitable for a number of diet preferences as its naturally gluten-free, dairy-free, and vegan!

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

Ingredients

  • 16 ounces frozen hash browns
  • 1 medium yellow onion, diced
  • 4 ribs celery, diced
  • 8 Brussels sprouts, stemmed and halved
  • 1 small sweet potato, peeled and chopped
  • 2 small cooked beets, chopped
  • 4 tablespoons sunflower oil, divided
  • Sea salt
  • Black pepper

Directions

  1. Preheat oven to 375°F. Place sweet potatoes and Brussels sprouts on a baking sheet and drizzle on two tablespoons of oil, toss and roast for 20 minutes or until desired doneness.
  2. Meanwhile, heat a large non-stick skillet over high heat. Add remaining oil and sauté onions and celery for two minutes. Add hash browns and toss to coat with oil, adding more as needed. Spread hash browns into an even layer and allow the bottom to cook undisturbed until well browned. With a spatula, turn hash browns over and repeat.
  3. Fold in roasted vegetables, beets, and season to taste with salt and pepper. Serve promptly.

Burrata with Figs and Honey

There’s a reason burrata is so popular right now — it’s divine! This special cheese is made from mozzarella curd and cream, giving it a velvety texture perfect for serving with bread. Halve some of this season’s figs and drizzle with honey for a spread with simply delicious flavors, complex textures, and the ultimate fancy factor. As a finishing touch, sprinkle the platter with toasted almonds to give each bite a pleasing crunch! Whether it’s for a party of one on a weekend afternoon or for a gathering of guests, this is a cheese board sure to satisfy.

Serves 6
Total time: 15 min
Vegetarian

 Ingredients

  • 2 burrata balls, whole
  • 8 ripe figs, halved
  • ¼ cup local honey
  • ¼ cup sliced almonds, toasted
  • 2 sprigs fresh thyme
  • Crostini or baguette, sliced

Directions

  1. Drain burrata well and place on a serving platter.
  2. Arrange figs around cheese and drizzle with honey.
  3. Sprinkle with almonds and fresh thyme leaves and serve with crostini or fresh baguette slices.

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 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 Soup

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.