Baked Pumpkin Pancake

Don’t worry about executing the perfect flapjack flip, this pumpkin pancake cooks in the oven! It’s pretty enough for brunch and homey enough for a lazy Sunday morning.

Ingredients

  • 1 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • 2 tablespoon Sugar
  • 2 teaspoon Baking Powder
  • 2 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon Salt
  • 3/4 cup Milk or Dairy Free Milk
  • 1/2 cup of canned Pumpkin Puree
  • 3 tablespoon Butter or Dairy Free Alternative, melted and divided
  • 3 Eggs, or Egg Substitute to equal 3 eggs
  • 1 tablespoon of Apple Cider Vinegar
  • Whipped Cream and Chopped Pecans for garnish

Directions

  1. Preheat the oven to 425° F. Place a 9-inch cast iron skillet in the oven.
  2. In a large mixing bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt. Whisk until well blended.
  3. Next add milk, pumpkin puree, 2 tablespoons melted butter, eggs and apple cider vinegar to the flour mixture. Whisk until combined.
  4. Place the remaining butter in the heated cast iron skillet, swirling to cover the bottom of the pan. Pour in batter and bake for 20 minutes, or until pancake is golden brown and cooked through. Serve warm with optional garnish, powdered sugar, butter and syrup.

Curried Tofu

This vegan recipe is a great way to utilize ingredients you already have on hand by working it into a custom meal solution! Incorporate the fresh veggies and bold flavors of this tofu dish with the rice or quinoa you have in your pantry for a tasty grain bowl. Serve it as a side with your favorite sandwich for an easy lunch or, better yet, slap it between two slices of bread and make it into a sandwich itself! Get creative and make this Curried Tofu your way.

  • Vegan
  • Gluten-Free
  • 45 Min
  • Serves 4

Ingredients

  • 2 pounds of extra firm tofu, cubed
  • 4 tablespoons olive oil
  • 2 tablespoons curry powder
  • 1 1/2 tablespoons paprika
  • 1 teaspoon sea salt
  • 1 large carrot, peeled and grated
  • 4 celery stalks, thinly sliced
  • 1 small red onion, diced
  • 1/4 bunch cilantro, chopped
  • 1 1/2 cups vegan mayonnaise

Directions

  1. Preheat oven to 350°F.
  2. Whisk together oil, spices, and salt in a medium-size bowl.
  3. Toss cubed tofu with half of the spice mixture until evenly coated.
  4. Place tofu on a baking sheet and cook for 40 minutes or until lightly crisp. Let cool.
  5. Meanwhile, toss vegetables with the other half of the spice mixture; coat evenly.
  6. Toss vegetables, vegan mayo and tofu together until well mixed.

Fall Spiced Latte

The air grows cooler and the days grow shorter, but you’ll be up and at ‘em with a pep in your step after you enjoy this Fall Spiced Latte! Ginger, cinnamon, and nutmeg shine in this quick drink. With all the flavors that remind you of the holiday season, you’ll be warmed from the inside out. Don’t be afraid to crack open your spice drawer and turn on the stove for a morning treat you can drink in a mug.

  • Gluten-Free
  • Vegan
  • 10 Min
  • Serves 1

Ingredients

  • 6 ounces coconut milk*
  • 4 ounces strong coffee
  • 2 tablespoons cane sugar*
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fresh ground nutmeg

Directions

  1. Place all ingredients in a small saucepan over medium heat.
  2. Bring mixture to a gentle boil, whisking frequently.
  3. Adjust seasonings and sweeteners to taste. Serve hot.

Substitutions

  • *Substitute honey or keto approved sweetener for sugar.
  • *Substitute your milk of choice for coconut milk.

Maple Superfood Pancakes

Packed with chia and flaxseed goodness, these yummy flapjacks are a great way to superfood-infuse your day!

Ingredients

Directions

  1. Combine Simple Mills Pancake and Waffle Mix, eggs, almond milk, coconut oil, flaxseed meal and maple syrup in a large bowl. Whisk until batter forms. If batter is too thick, add almond milk by the tablespoon until desired texture is reached.
  2. Grease a large skillet over medium heat.
  3. Ladle pancake batter into skillet when the pan is hot. Flip pancakes when you begin to see them bubble.
  4. Enjoy topped with maple syrup and your favorite berries.

Health-O-Ween Treats

Healthify your Halloween with these fun, homemade goodies – using wholesome, organic and Non-GMO ingredients. From gluten-free to vegan, these tasty, unique treats will appeal to the whole crowd.

 

  • Dark Chocolate Covered Pretzel Screams
    • Super simple and savory, the added googly eyes make these pretzels a really fun treat for all ages.
  • Vegan Caramel Sauce
    • With only three ingredients, this updated caramel sauce (made with dates and coconut milk) is a much healthier alternative to the traditional sugary sauce.
  • Gluten-Free Vegan Ghost Cupcakes
    • These allergen-free cupcakes are really fluffy…and really cute!
  • Sticky Sweet Popcorn Balls
    • Fun to make and fun to eat, these sticky sweets will have your kids begging to help in the kitchen.
  • Spiderweb Cupcakes
    • The chocolate peanut butter frosting really brings this healthier cupcake home.
  • Silly Apple Bites
    • Full of silliness and free of allergens, these easy to make goodies will make snack time even more fun.
  • Roasted Pumpkin Seeds
    • Here’s a simple roasting method that turns pumpkin seeds into the crunchiest, savory snack of the season.
  • Raw Cookie Dough Bites
    • A healthy cookie dough bite? Apparently it is possible with this recipe that calls for old fashioned oats and no raw eggs or refined sugar.

Spaghetti & Cherry Tomato Sauce

This delicious, light pasta comes together in no time for a meal that’s fresh, quick and yummy. Triple threat!

Ingredients

  • 2 tbsp olive oil, plus more for drizzling
  • 2 cloves garlic, minced
  • 16 oz cherry tomatoes, halved lengthwise
  • 1/4 tsp salt
  • 16 oz package of Ancient Harvest spaghetti
  • Handful of fresh basil, sliced into ribbons
  • 1/4 cup Parmesan, grated
  • Fresh cracked pepper, for garnish

Directions

  1. In a large pan over medium heat, add oil and garlic. Saute for 30 seconds. Add cherry tomatoes and salt. Let it cook for 10 minutes, stirring occasionally.
  2. In the meantime, bring a large stockpot of salted water to boil, add the spaghetti and cook according to the package directions.  Drain the pasta and toss with the cherry tomato sauce.
  3. Garnish with basil, Parmesan, and fresh cracked pepper. Drizzle with additional olive oil if preferred.

Golden Milk

Golden Milk

For a drink that’s not only bursting with flavor but with incredible health benefits too, look no further than golden milk!

Ingredients

Directions

  1. Simply heat 1 cup of your favorite milk.
  2. Whisk in 1 serving Gaia Herbs Golden Milk.
  3. Heat, stirring often, until mixture is quite warm but not boiling.
  4. Remove from heat, then pour into a cup and savor immediately.

Smothered Potato Puffs

Need to whip up something quick, yet truly delicious? Bring the restaurant to you with these Smothered Potato Puffs! They’re a huge crowd pleaser either as an appetizer while entertaining or as an easy weeknight meal. Top with bacon or a meat of your choice for some extra protein sure to satisfy everyone around your dinner table.

Ingredients

  • 16 ounces of frozen tater tots
  • 1/3 cup of crumbled feta
  • 1/2 small red onion, julienned
  • 1 handful cilantro leaves
  • 1/2 a teaspoon dried oregano

Sauce

  • 1/3 cup of mayonnaise
  • 1 tablespoon sriracha hot sauce

Substituons

  • Substitute vegan feta cheese and mayonnaise to make vegan.

Directions

  1. Bake tater tots following the package instructions or until extra crispy.
  2. Meanwhile, stir together sauce ingredients. Set aside.
  3. Place tater tots on a serving plate and drizzle with sauce.
  4. Sprinkle on feta, red onion, oregano, and cilantro. Serve promptly.

 

Vegan Chocolate Pudding

Who knew tofu could be for dessert, too? This simple recipe makes chocolate pudding like you’ve never had before with a delightfully creamy texture to delight your tastebuds. Additionally, it’s rich with protein, making it so much more than just a sweet treat! Enjoy this creative dish as mid-afternoon snack or pack in your child’s lunch.

  • Vegan
  • Gluten-Free
  • 1.5 Hours
  • Serves 4

Ingredients

  • 12 ounces silken tofu
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup maple syrup
  • 1 tablespoon cane sugar
  • 1 teaspoon vanilla extract
  • Additions

Goes well with maple toasted coconut flakes, cocoa nibs, shaved chocolate.

Directions

  1. Place silken tofu in a fine mesh strainer and allow to drain for 10 minutes to remove excess water.
  2. Place tofu and remaining ingredients in a food processor or blender. Process until smooth and creamy.
  3. Chill pudding in the refrigerator for 1 hour before serving.

Ginger Wellness Shot

Enjoy the bliss that is fresh orange juice with a powerful kick of ginger. This wellness shot will have you up and ready to take on the day lickety-split, all the while supporting your immune system with the detoxifying powers of ginger and Vitamin C. With only two ingredients, this recipe relies on the pure flavors of wholesome produce. Fire up your juicer (or blender) and be ready for a boost!

  • Vegan
  • Gluten Free
  • 15 Min
  • Serves 4

Ingredients

  • 4 large navel oranges
  • 6-8 ounces fresh ginger root
  • 1-2 Tbsp Water (if using blender)

Directions

Directions for Juicer

  1. Peel oranges and ginger.
  2. Juice all ingredients in a juicer and enjoy.

Directions for Blender

  1. Peel oranges and ginger.
  2. Blend ingredients in blender, adding 1-2 Tbsp of water.
  3. Pour mixture through fine mesh strainer or nut milk bag and enjoy.

Keto Avocado Tacos

Join the keto craze with this shell-free version of a taco – just the right amount of spice to balance out the creamy goodness in the avocados. Swap the ground meat for tempeh or any protein of your choice to make this a veggie dish.

Keto Avocado Tacos

  • KETO
  • 15 MIN
  • SERVES 6

Ingredients

  • 1 tablespoon Primal Kitchen Avocado Oil
  • 1 pound ground bison (or any ground meat of your choice)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons keto-friendly taco seasoning
  • 3 avocados
  • 1 medium tomato
  • 6 tablespoons queso blanco or feta cheese crumbles
  • 1 tablespoon cilantro, chopped
  • 2 limes, juiced
  • 4 tablespoons Primal Kitchen Mayo with Avocado Oil

Directions

  1. In a large skillet over medium-high heat, add 1 tablespoon avocado oil. Add ground meat and cook until browned, breaking up any big chunks as it cooks. Season with salt, pepper and taco seasoning. Drain on towel-lined plate.
  2. Dice tomatoes. In a small bowl, add mayo and juice from 1 lime. Stir together until combined. Cut avocados in half, removing the pits. Spritz with lime juice to prevent them from browning.
  3. Plate the avocados and spoon about 1/4 cup of meat on each halved avocado. Top with a sprinkle of diced tomatoes, about a tablespoon of queso blanco (if using), a bit of chopped cilantro, and the creamy lime sauce.

RECIPES: Beyond Sausage Skewers

Fire up the grill and call in the kids for a meal you can both make and enjoy as a family! Quick and easy to put together, these skewers use vegan Beyond Sausage Hot Italian, making it a savory and delicious dish for everyone at the table.

Beyond Sausage Skewers

  • VEGAN
  • 15 MIN
  • MAKES 4 SKEWERS

Ingredients

Directions

  1. Cut each Beyond Sausage Hot Italian into four 1.5″ pieces.
  2. Cut pineapple and red onion into 1″ pieces.
  3. Build skewer starting with Beyond Sausage Hot Italian piece followed by red onion, pineapple, mushroom. Stack ingredients until skewers are full. Repeat for additional skewers.
  4. Grill skewers on a lightly oiled, heated grill. Grill on medium-high for 2-3 minutes per side. Brush skewers with BBQ sauce about halfway through. Remove.
  5. Garnish with fresh chopped cilantro, a side of BBQ sauce and enjoy!

 

 

RECIPES: Farmers Market Bounty Makes Great Fall Cooking

If you’re lucky, you’ve visited a local farmers market lately and seen that the produce is bountiful! Fall is harvest time, and perhaps the BEST time to enjoy all the delicious, nutritious local fruits and veggies. At Rising Tide Market, we’re lucky to feature local, organic fruits and veggies in our 100%oragnic produce department, as well. Here are some quick and easy (comforting, warm!) ways to utilize the best of fall produce.

Greens
Escarole and White Bean Salad with Fennel and Gruyere Cheese
Broccoli Rabe with Pine Nuts and Raisins
Chicory and Endive Salad with Spiced Pistachios

Roots
Root Vegetable Gratin
Roasted Root Vegetables with Polenta 

Crucifers
Cauliflower with Chimichurri
Sauteed Cabbage and Apples 

Peppers
Roasted Red Pepper Dip
Sweet Red Pepper Beet Soup
Brown Rice Bowls with Stewed Peppers

Fruit
Pear Oatmeal Bars
Baked Apple with Crisp Topping
 

RECIPES: Cooking with late-summer tomatoes

This is peak tomato season, time for the best of the best of these juicy, succulent specimens to take center stage. Hit the farmer’s markets, your backyard garden, or the 100% organic produce department at Rising Tide…wherever your tomatoes come from, use these simple recipes (like the category defying Greek Tomato Tart) to highlight the sweet, fresh, acidic deliciousness of these summer beauties. As an added bonus: more than half of the featured recipes don’t involve cooking—perfect options for August’s hottest days.

Soups
Summer Gazpacho
Strawberry, Watermelon and Tomato Gazpacho
Provençal Tomato Soup

Salads
Ulitmate Caprese Salad
Big Beans and Tomato Vinaigrette 
Summer Panzanella
Tomato Salad with Feta and Pistachios
Tomato Fruit Salad

Sandwiches
Tomato Sandwich 
Ina’s tomato Sandwich with Basil Mayonnaise

Pasta
Pasta with No-Cook Tomato Sauce
Pasta with Fresh Tomato Sauce and Ricotta

RECIPES: Get Wild with Watermelon

We all love eating refreshing (hydrating, cancer-fighting, heart healthy) slices of plain watermelon. But that’s not all you can do with the juicy, pink fruit! Use the recipes below to work watermelon into your next summer gathering.

Soups & Starters
Watermelon Gazpacho
Grilled Watermelon with Blue Cheese and Prosciutto
Watermelon Rind Pickles
Watermelon Salsa

Watermelon Cocktails & Mocktails
Summer Melon Rose Sangria
The Murricane
Watermelon Margarita
Watermelon Mint Cooler
Watermelon Ginger Mojito
Mint-Cucumber-Watermelon Infused Water 

Desserts
Flag Kebobs (fun for July 4th!)
Watermelon Pizza
Watermelon Sorbet or Granita

RECIPES: Make Your Next BBQ a Plant-a-Q

Healthier grilling requires just one step: grill something other than meat. Studies show that cooking meat at high temperatures causes chemicals called HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons) to form. These carcinogens can cause changes in DNA that can lead to cancer.

If you do make meat, marinate it in a non-sugary marinade before grilling; the Cancer Research Center of Hawaii found that a teriyaki marinade reduced HCAs by 67%. A turmeric-garlic sauce reduced them by 50%. But a sugary marinade can actually triple the amount of HCAs! And if you do get char on the meat, experts recommend cutting away those bits before eating.

The best news is…you can still have an amazing bbq minus the meat. In fact, some of the most delicious items ever thrown on a grill are actually plants. The New York Timesoffers their Top 40 Vegetarian Grilling recipes here. Read on for more fruit & veggie recipes for your next summer bbq.

FRUITS

Grilled Watermelon Salad

Grilled Cantaloupe Brûlée

Grilled Banana Splits 

Ginger-Peach Ice Cream in Grilled Peach Cups

VEGETABLES

Grilled Herb Potatoes

Layered Vegetable Torte 

Grilled Summer Squash with Chimichurri Sauce 

Grilled Brussels Sprouts

Grilled Corn, Tomato, Feta and Herb Salad 

RECIPES: Seasonal Spring Brunch

It’s FINALLY May! Everyone is coming out of their respective caves and gearing up to socialize, enjoy the nice weather, and celebrate spring. On Mother’s Day (or any other day), brunch is the best kind of low-pressure gathering. Incorporate seasonal produce like the sour, pink stems of rhubarb, or any number of tender green herbs, and the colors and tastes of spring will come alive. And don’t forget to toast to the season with a beautiful brunch cocktail. Cosmopolitan Magazine has a few beauts. Or try this easy, festive recipe for Rhubarb Pie cocktail.

Savory

Spinach, Chive, and Yogurt Soup with Grilled Scallions 

Green Strata with Goat Cheese and Herbs

Green Shakshuka 

Broccoli, Ham & Cheese Quiche 

NY Times Asparagus Tart

 

Sweet

Strawberry Rhubarb Salad 

Baked Oatmeal with Berries and Almonds 

Raisin-Cardamom Overnight French Toast 

No-Bake Carrot Cake Bites 

Lemon Rosemary Coffee Cake

RECIPES: Vegan Easter Desserts

Adjusting to a vegan diet for yourself or a loved one can be a challenge any day of the week, but particularly at the holidays when traditional, family-tested dishes often play a starring role. This Easter, make everyone at your table feel at home with these healthy and delicious treats made for vegans, but beloved by all.

Vegan Strawberry Shortcakes

Vegan Key-Lime Cheesecake

Vegan Carrot Cake

Easy Vegan Macaroons

Vegan Lemon Pound Cake

Vegan Coconut Cream Pie

And of course there is always Rosie’s Vegan Blackout Cake, available by the slice in the grab-and-go case in the Rising Tide Deli. Call a week ahead to custom order a full cake.

RECIPES: Asparagus!

When these lovely spears pop up in the markets, you know spring is around the corner. Loaded with fiber, folate, and Vitamins C, E and K, asparagus has all kinds of health benefits, including managing blood pressure, fighting cognitive impairment, and balancing blood sugar. Bake it, eat it raw, or puree it into a creamy, savory soup. Pair it with some of its spring produce cohorts, especially peas. Keep it really simple or make something (see tart recipe) fit for company. But whatever you do, do it now, while these beauties are in their prime.

The New York Times Butter-Braised Asparagus 

Vegan Cream of Asparagus Soup

Vegan Risotto with Asparagus and Peas

Fettuccini with Shitakes and Asparagus

NY Times Raw Asparagus Salad

Asparagus Tabbouleh

Asparagus and Cheese Tart

RECIPES: Get a Flavor Kick (and a Healthy Heart) By Cooking with Raw Garlic

A garlic compound known as allicin can potentially reduce the risk of developing heart disease and help regulate high blood pressure and high cholesterol. Chopping or crushing the garlic clove and consuming it raw is the best way to reap the benefits. (On a side note: raw garlic is thought to be good for any number of other conditions, including boosting immunity, reducing the risk of certain cancers, curing athlete’s foot and other fungal infections, and more.)

On its own, raw garlic can pack too much of a whollop, but incorporated into these dishes/beverages it adds amazing flavor. Check out these easy (vegan!) recipes for garlic-full dishes you’ll make again and again.

Homemade Hummus 

Alton Brown’s Guacamole 

Gazpacho

Basil Walnut Pesto 

Martha Stewart’s Garlic Vinaigrette

Homemade Spicy Fire Cider

Garlic cocktails

RECIPES: Cooking with Legumes, Nuts and Seeds

Some of the best sources of plant-based protein are also some of the most versatile when it comes to cooking delicious, healthy food. If you’re looking to move more toward a plant-based diet, nuts, seeds and legumes will surely be your friends….and for good reason! They’re less expensive than meat, highly nutritious (low in fat, no cholesterol, and high in fiber, folate, potassium, iron and magnesium), and can actually  be very “meaty” in texture.   Note: most dried beans and legumes need to be soaked prior to cooking. Here’s how.

Dips and Spreads
Vegan 7-Layer Mexican Dip (PERFECT FOR SUPER BOWL!)
Homemade Almond Butter
Mark Bittman’s Best Homemade Hummus

Soups and Salads
Moroccan Spiced Millet & Lentil Salad
Chickpea Soup
Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews

Entrees
Beet Linguini with Cashew Ricotta
Brazilian Black Bean Stew
Vegetarian Shepherd’s Pie

Desserts
Vegan Lemon Poppy Cake
Overnight Chocolate Chia Seed Pudding
No-Bake Brownies with Hemp Seeds
Oatmeal Chocolate Chip Cookies with Flax, Chia & Hemp Seeds

RECIPES: Not (Only) Your Grandmother’s Latke

Hanukkah’s best-known food—the beloved potato latke (a.k.a. fried potato pancake)—is also a relatively recent addition to the festival-of-light festivities. Potatoes actually became part of the recipe in the mid-19th century, replacing pancakes made of cheese (usually from goats or sheep). We’ve included a cheese latke recipe here, along with other tempting latke varieties (some are vegan-friendly and some are just plain fun). HAPPY HANUKKAH!

Best Traditional Latkes

5 Vegan Latkes

21 NY Times Latkes

Best Sweet Potato Latkes 

Healthier Latkes

Cheese Latkes

RECIPES: How to Make an Amazing Vegan Thanksgiving

Vegans often get the short end of the Thanksgiving stick. Their hosts may forget that chicken stock and eggs aren’t vegan, and they’re almost always left without dessert, save some fruit.

This year, if we have our say, no vegan will be left behind! Follow a few simple swaps to create an amazing Thanksgiving that will please every one of your guests, no matter their eating style.

By the way…don’t feel like you need to make the entire menu vegan for a single guest. Most vegans will be happy to have a few options. For guests with dietary restrictions, it’s nice to make sure they have at least one salad and two side dish options. And if you’re still confused about serving a vegan at your Thanksgiving, just ask. Most will be happy to answer any questions, and even point you in the right direction with recipes.

Vegan Thanksgiving Ideas

Starters
Kick the festivities off right with a few options for your vegan friends. It doesn’t have to be fancy, or in the case of an easy-to-assemble vegan cheese plate…it can be!
* Vegan cheese plate: Bring together some Miyoko’s Creamery or Treeline tree nut cheeses, crackers from Simple Mills, a nice fig jam, a few grapes, and mixed organic nuts from our bulk department for a beautiful cheese plate. This is all about the presentation…look here for inspiration.
* Dips: We’ve got a whole selection of vegan spreads and dips:  Ithaca Hummus, Cedars Organic Hummus, Hope Hummus, or any of the fresh dips from our Deli case. Or try this vegan spinach & kale dip, a gorgeous, green, cheesy, melty dip that’s a real crowd pleaser.

Side Dishes
Many sides can be made vegan without missing a beat (and your guests won’t miss the eggs/dairy!). Check out our Catering Menu  for a nice selection (Lemon Cranberry Wild Rice Salad, Quinoa Walnut Butternut Squash Salad, Vegan Herb Stuffing/Vegan Gravy, to name just a few), and let us do the work. Or consider cooking these crowd-pleasing vegan sides:
Harvest-Stuffed Portobello Mushrooms
Mark Bittman’s Green Mashed Potatoes
Maple Glazed Sweet Potatoes
Vegan Stuffing

Entrees
Now that the side dishes are covered, let’s make sure none of your vegan friends are left out when it comes to the entree. You can opt for alternative entrees like stuffed squash, stuffed mushrooms, and vegan loaves (Chef John’s Mushroom Walnut Loaf, for example, is is one of the many delicious Thanksgiving options available on our Catering Menu. Or try this Vegan Mushroom Gravy Pie). Get close to the real deal with this array of festive meat alternatives (available in our freezer section) that will make every vegan feel part of the holiday. Choose from:

 Desserts
This is one area where you can definitely please all your guests simultaneously…no one even needs to know the care you’ve taken to make your desserts vegan. One bite of any of these treats and they will be beyond satisfied.

If you the have time/desire to prepare dessert yourself, check out the simple recipe for Chocolate Cranberry Nut Bark recipe in our Celebrate the Season Thanksgiving Brochure, available here or in the store. Or any of these vegan goodies will not let you down:

If you want to grab something quick and sweet for your own or someone else’s Thanksgiving feast, we’ve got some amazing sweets right here in the store:

Wishing you and all your friends and family an amazing Thanksgiving. With or without the turkey!

RECIPES: Not-So-Scary DIY Halloween Treats

You want to give your children Halloween treats they’ll love, but without all the ghoulish stuff—GMOs, artificial flavors and colors, high fructose corn syrup—you avoid all other times of year. While healthier packaged treats are more readily available than ever (come into the store for a great selection of Rising Tide-approved Halloween treats), don’t underestimate the fun (and ease!) of creating homemade treats made with wholesome, organic/non-GMO ingredients. Whether you’re hosting a party, bringing snacks into a child’s classroom, or simply want to control a fraction of your child’s Halloween booty, get some inspiration for healthy Halloween recipes here.

Sweet
Raw Almond Butter Cups
Black Widow Spider Cupcakes 
DIY Almond Joys
Chocolate Almond Butter Crunch Bars 
Gummy Bears 

Savory
Maple Chili Popcorn
Taco Lime Pumpkin Seeds 
Haunted Pizza

Fruit & Veggie treats
Halloween Apple Bites
Caramel Apples Six Ways 
Veggie Skeleton

SEPTEMBER IS FERMENTATION MONTH!

DIY PROBIOTIC-RICH FERMENTED FOODS AT HOME 

Nourish your gut—naturally. Brimming with probiotics, tangy lacto-fermented veggies are a delicious way to maintain a balanced microbiome and healthy digestive system. Plus, they’re surprisingly easy to make at home. Follow these simple recommendations for the best results.

1. Get the right gear.
No need to buy a fancy fermentation set. All you need to get started is a wide-mouth mason jar, wooden spoon and some sort of weight to keep the veggies submerged in brine (a cabbage or apple core or even a smaller mason jar resting on top of your ferments will do the trick). Run your jars through the dishwasher before using.

2. Choose organic.
Starting with clean, pesticide-free produce will guarantee a better outcome. Select high-quality organic veggies from your garden, or shop for them in Rising Tide’s 100 percent organic produce department! Not convinced? (In honor of September being Organic Month, here are some more reasons why it’s more important than ever to buy organic.)

3. Wash veggies well.
Wash produce carefully under cold water and make sure to remove all dirt and debris before fermentation, as this could affect the taste of the final product. After washing, slice your produce in uniform pieces for even ripening.

4. Use purified water.
Always use distilled or purified water for your brine. Tap water contains chlorine, and often fluoride, which can disturb the growth of good bacteria.

5. Don’t skimp on the salt.
Along with adding flavor and creating a crispier texture to your veggies, salt kills harmful bacteria and prevents mold during the fermentation process. Be sure to use the exact amount that the recipe calls for. Opt for high-quality Himalayan or sea salt instead of table salt.

6. Give veggies time to ripen.
Cover your jar with an airtight lid, and give the fermentation process at least a week on your kitchen counter before checking. You’ll know they’re ready when you see bubbles forming in the brine and the mixture omits a sour, though not unpleasant, odor. If you see mold on top, simply scrape it off with a wooden spoon and discard. Shaking the mixture once a day; this helps inhibit mold growth. It’s a good idea to taste the product to determine if it could use a few more days to culture. If your veggies smell rotten, toss them and try again.

7. Store your finished product in the fridge.
Finally, it’s time to move your veggies to a refrigerator or cellar. Cold temperatures slow the growth of healthy bacteria, so the flavor of ferment will continue to deepen and evolve. Your veggies will keep in cold storage for up to a year.

Start your own fermentation adventure. Check out a bunch of make-at-home fermentation recipes here.

RECIPES: Fermentation Inspiration

Fermented foods—resurging in popularity because of their ability to improve digestive health, boost immunity and fight inflammation—contain beneficial bacteria created through a process called lacto-fermentation. You can make your own fermented foods at home in a few simple steps—and enjoy them in a multitude of dishes all year long.

(Note: If you don’t have time to DIY, we stock a diverse and exciting variety of the best fermented products on the market right here at Rising Tide. Check the refrigerated case at the back of the store for some of our favorites, or ask a staff member for guidance.)

Anti-inflammatory Turmeric Kraut

Purple Sauerkraut with Caraway

Fermented Rainbow Chard Stems and Carrots

Traditional Napa Kimchi

Coconut Water Kefir with Berries

Homemade Yogurt

Instant Pot Yogurt

Chocolate Sauerkraut Cake

Post a pic—and tag us—-if this inspires you to ferment at home!

RECIPES: Late-Summer Stone Fruits

Yes, the season is winding down, but summer still has some juicy secrets up her sleeve. Stone fruits—namely plums, pluots and apricots—will be abundant in August. Ripe and luscious, in a salad or in a pastry, let these sweet-and-sour gems top off a sultry summer.

Salads/Sides
Summer Salad with Apricots, Pistachios and Almond Soft-Fried Eggs
Pluot Tabbouleh
Cornmeal Plum Scones
Soba and Herb Salad with Roasted Eggplant and Pluots

Entrees
Pork, Apricot and Red Onion Kabobs
Pressure Cooker Short Ribs in Plum Sauce

Desserts
NY Times Original Plum Torte
Summer Fruit Pouches 
Basil Plum Granita

RECIPES: Summer S’mores

The first written mention of s’mores dates back to a Girl Scout wilderness handbook in 1927. That means we’ve been enjoying these delicious chocolatey-graham crackery- marshmallowy treats for more than 90 years and if you’ve ever had one…you know why. These nighttime campfire treats are fun to make, feature all non-perishable ingredients, and boast a crunchy, gooey flavor combo that’s next to none. Plus, s’mores are a seasonal staple; if you’re eating one, chances are it’s just one part of a great summer night.

From the traditional to the intoxicating, we’ve got recipes to help you get your s’mores on this summer:

No Bake S’more Granola Bars

S’mores Pie

Vegan S’mores 

Vegan S’mores Brownies

Vegan S’mores Pancakes

Toasted S’mores Cocktail

***DON’T MISS OUR SALE ON S’MORES FIXINS…DISCOUNTED THRU 7/11***

FEATURED PRODUCT: Scream for Ice Cream!

Those of you who are true connoisseurs already know that July is National Ice Cream Month (yay!), and July 15 is National Ice Cream Day (double yay!). We have President Reagan to thank for this most creamy of holidays, as it was during his tenure that Congress passed a joint resolution inaugurating the day and the month, and signed it into law on July 2, 1984.

At Rising Tide, we love our ice cream, especially when it’s organic and made from minimal ingredients (like grandma used to make!). Two of our favorites are ON SALE for the occasion. If you’re not going to make your own, you cannot lose with one of these:

Alden’s Organic Ice Cream: Classic American ice cream made with hormone-free cream and milk, organic fruit and no ingredients you need a science degree to decipher. Clean and amazing and one of our all-time faves. (Available in: vanilla bean, mint chip, vanilla chocolate swirl and chocolate chocolate chip). Reg. $8.99, ON SALE $7.49/48 oz

Slim Twin Organic Ice Cream: With 24g of protein and just 240-320 calories/pint, organic Slim Twin ice cream is a cleaner, greener answer to those other low-cal, high-protein frozen desserts. (Available in: vanilla, mint chip, chocolate, mint chip, cookies and cream). Reg. $5.79, ON SALE $3.99/pint

LOCAL FLAVOR: Maple Hill

We’ve been loving on this line of 100% grass-fed, organic dairy products for a few years now. It’s not just the taste of their milks and yogurts (which is exceptional) that drew us in, but also the philosophy (use the best possible farming practices and you’ll benefit both children and the planet) that backs everything they do. We were tickled to be able to chat with Maple Hill about where they’ve been, what new products they’re excited about, and what is the best use of their new blended yogurts (Hint: it’s incredibly delicious and fun to make with your kids!).

RT: Who is behind the creation of Maple Hill?
MH: Today, Maple Hill has over 150 small family farms from which we source our milk. But back at the very beginning, there was only one family and one farm—Stone Creek Farm—a 250-acre dairy farm that Tim and Laura Joseph purchased in 2003. Tim and Laura had no farming experience — they had never milked a cow — but received a fast education when sixty-four cows stepped off the trailers in 2004. The Josephs began as conventional dairy farmers, but quickly became enamored with organic practices.

RT: What sets Maple Hill apart from other organic dairy products on the market? 
MH: Maple Hill is rooted in our desire to provide the best nutrition for our own kids and that idea is still the “heartbeat” of our company—we believe that 100% grass-fed organic dairy farming done right is the pinnacle of organic, creates the best nutrition for all kids, and leaves the soil better than we found it. It doesn’t get any better than that! Our products are made from our own strictly managed 100% grass-fed organic farms – the milk they produce makes all the difference.

RT: How important is it for you to source local, NY State ingredients?
MH: Our milkshed is the heart of our business. We have over 150 small family farms, all of which are in NY and run by NY families.

RT: What’s the latest from Maple Hill? 
MH: We just released our new Blended Yogurt – we think it’s the highest quality blended yogurt on the market, and the only 100% grass-fed organic one!

RT: How would you describe the role dairy plays for those pursuing a clean, healthy lifestyle?
MH: Dairy is a wonderful health food when it’s from 100% grass-fed organic sources – it is better for the land, the farmers, the cows and in the end, better for you. It has a higher nutritional profile than conventional milk and we use very little sugar, and no additives.

RT: When you’re not noshing on wholesome, grass-fed dairy products… What are you loving to eat right now? What are your go-to’s?
MH: We love Perky Jerky and Teton Waters Ranch sausages – both grass-fed products themselves! We’re also huge fans of Vital Farms eggs and butter.

RT: What’s your favorite recipe to make using a Maple Hill product? 
MH: Definitely our Frozen Yogurt Bark.

RT: What’s one FUN thing most people don’t know about Maple Hill? 
MH: None of the founders had a background in farming when they started this journey.

RT: So many in this community dream of starting their own business. What’s your best piece of advice for launching a successful local biz?
MH: Surround yourself with people that have passion and are great at what they do.

RECIPES: Grill Healthy!

Summer’s here, and outside is the best place to cook (flipping burgs with a cocktail by your side is surely one of life’s great joys). Grilling can be a delicious, healthy way to prepare all kinds of foods; you get loads of flavor in a short period of time (without the ubiquitous batter coating you find in so many summer foods). Nutrients also stay intact when grilling when compared to other forms of cooking. Plus, grill lines look pretty on just about anything you toss on those flames and just about scream summer.

While grilling is healthier than frying, etc., there are certainly some grill techniques and food choices that are healthier than others. Research indicates that some grilled foods (particularly meat) can be linked to certain types of cancer. There are two components in play here. First, polycyclic aromatic hydrocarbons (PAHs) have been linked to colon cancer and are found in well-done foods, most specifically in the charred or “crispy” portions of the food that turn black from the grill. Then there are heterocyclic amines, or HCAs, formed from intense and concentrated high heat.

The good news, these nasty PAHs and HCAs can be avoided without giving up grilling. Here are some super easy hacks for making this grill season your healthiest one yet.

Shorter is better. Try to not eat overcooked food from the grill (well-done meat has 3.5 times more HCAs than medium-rare meat).

Keep it clean! Make sure your grates are clean of any leftover burnt food particles.

Marinate.  Marinating your meat with herbs, specifically thyme and/or rosemary, can cut back on HCA’s by up to 99%.  Black pepper, allspice, and/or chives can also provide powerful protection against carcinogens. Avoid sugary marinades (which actually make things worse); go for lemon or vinegar and herb-based ones, instead.

No flare-ups. This can help with both kinds of carcinogens. Keep a spray bottle of water with you to put them out (without putting out your coals).

Seafood says summer. Fish and shrimp produce much fewer HCAs from high heat exposure than meat, and their lower fat content minimizes fat drippings to reduce PAHs from smoke.

Grill fruits & vegetables. PAH’s and HCA’s don’t form on produce, so create a rainbow this summer by grilling healthy fruits and veggies. Even when grilling meat, mix in some grilled veggies as well; the antioxidants from (hopefully organic) produce can help counteract the carcinogens formed as a bi-product of the grilling. (Remember: Rising Tide Natural Market boasts a 100% organic produce department, guaranteeing our customers the healthiest, most carefully curated produce at every visit.)

Some fruits and veggies that are awesome on the grill:

  • tomatoes
  • onions
  • bell peppers
  • zucchini
  • eggplant
  • endive
  • fennel
  • pineapple
  • mango
  • apple
  • pear
  • peach
  • banana

Grill lean cuts of meat. The leaner the meats, the less fat dripping on the grill, and the fewer PAHs and HCAs formed. Also pick smaller cuts of meat, which cuts down on grill time.

Flip your burgs. Like we said above, there’s something to that flip. Turns out it also reduces the amount of HCAs that form. Use a spatula so you don’t pierce the burgers, causing fat to drip and HCAs to form.

Recipes for Healthier Grilling

Grilled Carrots with Cumin-Serrano Yogurt

Grilled Broccoli with Avocado and Sesame

Grilled Halibut and Bok Choy with Coconut-Lime Dressing 

Charred Cabbage with Goat Cheese Raita and Cucumbers 

Chili Lime Clams with Tomatoes and Grilled Bread

Grilled Cauliflower Steaks with Scallions

Grilled Citrus Shrimp Lettuce Cups

Teriyaki Portobello Mushroom Burger with Garlic Mayo

Stuffed Peaches

Grilled Pineapple Sundae

Grilled Watermelon Salad with Arugula and Feta

Lastly, here are some general tips for successful grilling this summer!

LOCAL FLAVOR: Steiner’s Coffee Cake of New York

We’re so excited to bring you this fun profile of one of our favorite local vendors: Steiner’s Coffee Cake of New York. Since 2016, Steiner’s has been delighting Long Islanders and others with its homegrown recipe for sensational gluten-free coffee cake and delectable brownies. Whether you need to avoid gluten or not, you do NOT want to miss Steiner’s desserts. True to their mission, they sacrifice nothing in the way of taste, mouthfeel, etc. Look for them in the Rising Tide freezer section. Jennifer Pool (AKA the Granddaughter) fills us in on the history and goings-on at Steiner’s in the interview below. Say hi to her the next time she’s here demo-ing Steiner’s amazing treats.

RT: Who are the people behind Steiner’s Coffee Cake of New York? 

SCCONY: In 1963, Malcolm Steiner (A.K.A Grandpa) set out to conquer another hobby: cooking & baking. At that time, he was already a painter, an Orchidist (a person who raises orchids), a volunteer at Long Island Jewish Hospital (delivering said orchids to patients’ rooms), and in his spare time, he ran Steiner Plastics which became Universal Sign Company. The company was situated in the stables of Pratt Oval Estates in Glen Cove founded by his mother, Cyrille Steiner. Grandpa Malcolm quickly became a commander of the kitchen. If he wasn’t in his greenhouse, he was walking around the kitchen in his apron with a dish towel hanging out of his back pocket. He was tall, bald, skinny and loved butter. If it didn’t taste right he was famous for saying, “Just add butter.” He worked at Universal Sign Corporation alongside his son until his passing at 90. He was a man of very few words, however we have a treasure trove of memories filled with his very best recipes. Fortunately, he took his daughter in-law Nanci (A.K.A mom) under his wing and taught her everything he knew.

Nanci Steiner (born in NYC, raised in Port Washington) was diagnosed a Celiac over 30 years ago. Over the past three decades she worked tirelessly to develop a gluten-free all-purpose flour that baked for the masses. Many a cake met their demise in her kitchen. She has tested every product on the market. Her one goal was to bake something so good, so delicious, so perfectly moist that the unsuspecting consumer would never know it was gluten free. In 2010 Jeffrey (A.K.A my brother) and I realized she was very close. We went ahead and developed the brand: Steiner’s Coffee Cake of New York. In May of 2016, Nanci nailed it. On the precipice of her 70th year, she was ready to launch her company.

RT: What was the inspiration for the creation of the company? In other words…why coffee cake

SCCONY: Well everyone LOVES coffee. And everyone LOVES cake. Grandpa made a fabulous coffee cake. Naturally we picked one of the most labor-intensive recipes possible. Each cake is made with lots of love. Four layers in all.

RT: What makes Steiner’s different from other local bakers?  

SCCONY: All of our baked goods are gluten and nut free WITHOUT sacrificing taste, texture or moisture. @nycoffeecake always #easytoeat and #funtoshare.

RT: How important is it for you to source ingredients locally? Why/why not? 

SCCONY: We love local. If we can integrate ingredients, marketing materials, packaging or other items from local providers we absolutely do so. We owe our success to this community; all of our firsts happened right here.

Our first criteria in our business decision tree is avoiding a negative impact on the environment. Our belief that less is more has resulted in small serving sizes, using the places people already shop  (i.e. Rising Tide Market) to deliver our products, and streamlined packaging solutions. In addition, we ALWAYS look back at what we’re leaving behind, a philosophy that has led to the use of plant-based and biodegradable packaging solutions; one-box to ship, and zero-waste manufacturing.

RT: What’s one fun thing most people don’t know about Steiner’s Coffee Cake of New York?  

SCCONY: I’ll give you two. The first is that we actually have all of Grandpa Malcolm’s recipe cards. Some are illegible and others were typed up by his secretary. The second is that Nanci NEVER writes down any of her baking notes. NEVER. It drives us crazy.

RT: What’s the latest from Steiner’s? Anything new in the pipeline? 

SCCONY: It’s a long pipeline. Here’s a small taste: Our ginger snaps and banana bread are not to be missed. Our goal is to have them retail ready by Summer 2018. Currently in R&D: pumpkin spice cake and chocolate chip biscotti.

RT: When you’re not noshing on coffee cake and brownies… What are you loving to eat right now? What are your top go-to’s (snacks, drinks, wellness products or other)?

SCCONY: I am currently LOVING celery with Justin’s Peanut Butter. My two favorites that really haven’t changed in years are Siggi’s 0% plain yogurt now topped with Purely Elizabeth Granola, and Garden of Eatin’ Red Hot Blues.

RT: What’s the right occasion to serve Steiner’s coffee cake? What do you serve it with?

SCCONY: Easy. Any time is the right time. Clearly if a cup of coffee is in hand then so to should be a coffee cake. Our coffee cake is a fabulous addition to any brunch. It also tops off a dessert menu with or without some fabulous vanilla ice cream. Our preference is Talenti.

RT: What’s your favorite recipe to make using Steiner’s Coffee Cake?

SCCONY: The secret ingredient in all of our baked goods is Steiner’s Coffee Cake of New York All-Purpose Flour. Our favorite thing to bake is Grandpa Malcolm’s signature dessert: Betty’s Birthday Cake. Everyone in our family  has this cake on their birthday. It’s a six-layer cake with mocha filling between each layer of delicious chocolate cake topped off with homemade vanilla whipped icing.

RT: What’s the strangest way you’ve heard someone use a Steiner’s coffee cake (or brownie, etc.)?

SCCONY: Another easy one. I have a friend who eats our coffee cake with bacon. He loves it.

RT: So many in this community dream of starting their own business. What’s your best piece of advice for launching a successful local biz?

SCCONY: It’s never the right time, it won’t be easy, you’ll be exhausted, it’s not a sure thing, someone down the street is doing the same thing…GO FOR IT! In all seriousness…be prepared to listen, filter, listen some more, and make decisions. You won’t always make the right decision— that’s ok. The only mistake is not moving forward.

RECIPES: Vegan-ize Your Memorial Day BBQ

Whether you’re a vegan yourself, are friends with one, or, like a lot of us, trying to eat more plant-based foods to support your health and the health of the planet, this may be the year to re-think the traditional Memorial Day BBQ. Let’s be clear— this is not about sacrifice, but about choosing to serve fresh, mainly organic foods that taste amazing and leave you feeling light (and virtuous!).

At Rising Tide Market, we carry a great selection of vegan-friendly BBQ items, including Beast Burgers and Beyond Burgers from Beyond Meat and frankfurters and sausage from Field Roast. Or let us do the cooking…our Deli features an assortment of vegan salads, burgers, and desserts, including our not-to-be-missed Vegan Blackout Cake. Check out the Freezer section for vegan ice creams crafted by Van LeeuwenLuna and Larry’s Coconut Bliss and more.

If entertaining your way means it has to be homemade, our 100% organic Produce Department is chock full of every veggie & fruit you need to whip up a vegan holiday bbq that every kind of eater will love. These recipes will put you on the right (green) path…

Main Dishes
Smoky Carrot Dog
Sesame Tofu Skewers with Peanut Butter Dip
Portobello Mushroom Sliders
Vegan Lentil Burgers

Sides
Herby Picnic Potato Salad
Grilled Napa Cabbage with Chinese Mustard Glaze and Scallions
Watermelon, Cucumber andAvocado Ceviche
Vegan Biscuits

Desserts
Chewy Coconut Oatmeal Cookies
Grain-Free Mixed Berry Crisp
Vegan Chocolate Cake with Avocado Frosting

RECIPES: Spring Veggies Are Here

There are lots of reasons to anxiously await the coming of spring. For us there’s no better reason than the bounty of gorgeous fruits and veggies Mother Nature bestows on us at this time of year. Delicate ramps, tender and vibrant asparagus, seemingly impenetrable (but then magically melt-in-your-mouth!) artichokes…peas, beets, strawberries…they’re all colorful reminders that the Earth is in renewal mode. Add some of these beautiful specimens to your routine in the next month for the full spring experience.

Note: Be sure to check the weekly flyer for produce specials when you come in to shop…you might be in for a great deal on your favorite springtime produce.

One Skillet Steak and Spring Veg with Spicy Mustard

Springtime Barley Pilaf with Spring Peas, Artichokes and Asparagus with a Mint Pesto

Egg Noodles with Asparagus and Grated Egg Yolks

Asparagus and Ramp Soup with Yogurt

Rustic Beet Tart and Wilted Greens

Strawberry Salsa

A foolproof way to trim an artichoke

 

RECIPES: What to Make in Your Instant Pot

You have a slow cooker; do you really need an Instant Pot? The answer is…maybe. Depending on how you  plan to use it, and for what. We are Instant Pot newbies, but have already had great success with a few dishes.

What Instant Pots do REALLY well:

  • Make legumes: They are magic at cooking beans of all kinds, no pre-soaking necessary.
  • Saute: Unlike a slow cooker, you can saute in the Instant Pot. This is ideal when you want to brown meat or caramelize veggies before cooking the rest of your dish.
  • Make broths, soups and stews: Use the saute function to get some real flavor going on your meat or veggies before adding your liquid. You can adapt most every soup or stew recipe for the Instant Pot.
  • Hard boiled eggs: Finally you can make them perfect—and a cinch to peel—every time.

You can also use your Instant Pot to make beautiful rice and other grains, desserts, and even yogurt.

Before you run out and purchase one, It’s important to note that the Instant Pot is NOT for everything. While it makes magic of some meats, and is sublime for soups and stews (and risotto, etc.), it does not, as this NY Times article notes, do crispy or crunchy very well. It’s not all that Instant either; it takes a full 20 minutes to heat up and then release steam. Make sure to build that into your cooking plans.

For everything you ever wanted to know about your Instant Pot (but were afraid to ask!), Melissa Clark of the NY Times has got you covered with this in-depth Instant Pot cooking guide.

**SPECIAL INSTANT POT EVENT**
Join Chefs Christine Sanchez and Maggie Odell for an evening of Instant Pot magic at the Glenwood Life Center on Tuesday, March 20. These creative chef/moms will school you in the art of the Instant Pot, taking all the mystery out of pressure cooking. Learn 4-5 recipes including a dessert. 

RECIPES: Fire Up Your Instant Pot
Here are some Instant Pot recipes we’ve experimented with already (can you say Boef Bourguignon in 90 minutes?!) and some we are dying to try:

Garlicky Beans with Broccoli Rabe
Coconut Curry Chicken
Classic Boef Bourguignon
*
Spaghetti Squash and Turkey Meatballs
Instant Pot Bone Broth*

Indian Chickpeas with Tomatoes and Onions (Chana Masala)
Melissa Clark, Dinner in An Instant

Yields: 6 servings

1 lb dried chickpeas
2 1/2 tsp kosher salt
3 onions: halved, thinly sliced
1 bay leaf
3 TBS grapeseed, safflower or peanut oil
4 garlic cloves, grated on a Micriplane or minced
1 1 1/2-inch piece of fresh ginger, peeled and finely grated
1 jalapeño or other green chile, seeded if desired, minced, plus more for serving
1 TBS tomato paste
1 14.5 ounce can diced tomatoes
1 tsp garam masala
3/4 tsp ground cumin
1/2 tsp chili powder
1/4 tsp ground turmeric

This very classic Indian dish features soft chickpeas simmered in a spicy tomato gravy. Here, the dish is made entirely in the pressure cooker, beginning with the dried chickpeas and ending with the bubbling sauce. However, if it’s more convenient, you can just cook the chickpeas in the pressure cooker, preparing the sauce and finishing the dish in a skillet. That will leave your pressure cooker free for rice which is just perfect to serve underneath a pile of these fragrant, ruddy chickpeas.

1. In the pressure cooker, combine the chickpeas, 7 cups of water, 2 tsps of the salt, the onion halves, and the bay leaf. Cover and cook on high pressure for 40 mins. Allow the pressure to release naturally. if the chickpeas aren’t done, cook at high pressure for another 5 minutes, then manually release the pressure. Drain the chickpeas, reserving the broth, and return the empty pot to the pressure cooker.

2. Using the sauce function (or do this in a skillet over heat), heat the oil in the pressure cooker. Add the sliced onions and cook, stirring frequently until golden brown, 10-15 minutes.

3. Stir in the garlic, ginger, jalapeño and tomato paste, and cook until fragrant, another minute. Then stir in the tomatoes, scraping any browned bits from the bottom of the pot, and cook until the sauce has thickened, 1-3 minutes.

4. Stir in the garam masala, cumin, chili powder, turmeric, and remaining 1/2 tsp salt, and cook until fragrant, 1 minute; then stir in the chickpeas. If the mixture looks too thick, add a few tsps of the reserved chickpea cooking broth. Simmer for another 5 mins to let the flavors meld. Then taste, adjust the seasonings if necessary, and serve with more jalapeño on top if you like. Extra reserved chickpea broth can be frozen for up to 3 months and is an excellent substitute for chicken stock.

*For the Beef Bourguignon and the Bone Broth, pre-order the beef/bones from Rising Tide Market; ask for Ashley. 

CHARITY OF THE MONTH: City of Glen Cove Youth Bureau

We are pleased to introduce you to our March Charity of the Month:
Glen Cove Youth Bureau.

Since 1981, the 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. Each year, approximately 1,800 young people in grades K-12 participate in the year-round activities and services offered by the City of Glen Cove Youth Bureau, among them: Glen Cove After 3, an after-school and summer enrichment program for grades K–8; a Drop In Center, open to grades 1–5 every day after school and on Saturdays, and to teens in the evenings; a full-day, six-week Summer Camp; a robust Youth Employment Program and more.

There is also a Family Services Program, which provides nutritional assistance and more to 4,426 Glen Cove residents. and a Youth Council, which gives voice to the middle and high school students in the area. So much amazing programming under one roof! We are so grateful to have learned of them and to be able to bring them to you through our Charity of the Month program.

Following is a recipe from the Glen Cove Youth Bureau’s Chef’s Corner cookbook, a compilation of recipes prepared in the last year by students in the Glen Cove After 3 program:

Easy Paleo Shepard’s Pie

INGREDIENTS

Serves 4, www.paleogrubs.com

For the Bottom Layer

1 TBS coconut oil

½ large onion, diced

3 carrots, diced

2 celery stalks, diced

1 lb. lean ground beef

2 TBS tomato paste

1 cup chicken broth

1 tsp dry mustard

¼ tsp cinnamon

1/8 tsp ground clove

 

For the Top Layer

1 large head cauliflower, cut into florets

2 TBS ghee, melted

1 tsp spicy Paleo mustard

Salt and freshly ground pepper, to taste

Fresh parsley, to garnish

 

  1. Place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until tender. Drain and return cauliflower to the pot.
  2. Add the ghee, mustard, salt and pepper to the cauliflower. Using an immersion blender or food processor, combine the ingredients until smooth. Set aside.
  3. Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the onion, celery, and carrots and saute for 5 minutes. Add in the ground beef and cook until browned.
  4. Stir in the tomato paste, chicken broth and remaining spices into the meat mixture. Season to taste with salt and pepper. Simmer until most of the liquid has evaporated, about 8 minutes, stirring occasionally.
  5. Distribute the meat mixture evenly among four ramekins and spread the pureed cauliflower on top. Use a fork to create texture in the cauliflower and drizzle with olive oil. Place under the broiler for 5-7 minutes until the top turns golden. Sprinkle with fresh parsley and serve.