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
- 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.
- 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.
- Add oil to pan and saute garlic cloves on low heat for 3 minutes, stirring frequently. Transfer to the mixing bowl.
- Mash your potatoes using a potato masher.
- Add in coconut cream, butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
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
- Preheat oven to 350°F. Place pretzels in a food processor and run until crumbs form.
- 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.
- Bake tart crust for 12 minutes. Remove and set aside to cool.
- 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.
- Sprinkle nuts over the top of the chocolate layer and drizzle with reserved chocolate. Chill for an additional hour before serving.
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
- 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.
- 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.
- Fold in roasted vegetables, beets, and season to taste with salt and pepper. Serve promptly.
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
- Drain burrata well and place on a serving platter.
- Arrange figs around cheese and drizzle with honey.
- Sprinkle with almonds and fresh thyme leaves and serve with crostini or fresh baguette slices.
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
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Add Simple Mills Pizza Dough Mix along with apple cider vinegar, avocado oil, and water into a bowl. Mix until a dough forms.
- 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.
- Add fresh cranberries, maple syrup, thyme, and salt to a bowl. Mix to combine.
- 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.
- 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.
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
- 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.
- Reduce heat to medium-low. Stir in pasta sauce, chicken bone broth, and sun-dried tomatoes. Simmer for 8-10 minutes, stirring occasionally.
- Add ravioli to the sauce; cook for 4-5 minutes or until the ravioli is tender.
- 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.
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
- In a bowl, combine the pumpkin cheesecake ingredients and set aside.
- In a microwave safe bowl, combine the oats ingredients and microwave for one minute. Stir and microwave for an additional minute.
- Swirl the pumpkin cheesecake into the oats and top with pecans, pumpkin seeds, and Purely Elizabeth Almond Butter Granola.
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
- 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.
- 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.
- Add chard and continue to cook until chard has wilted, 2 minutes. Adjust seasoning to taste and serve.
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
- 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.
- 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.
- Remove sausages and vegetables from the oven and transfer to a serving dish, if desired.
- Drizzle on sauce and sprinkle with almonds.
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
- 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.
- 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.
- 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.
- Spoon apple mixture into the pre-baked crust along with any juices that have come out of the apples.
- Crumble remaining flour/oat mixture over the apples. Place baking dish on a baking sheet and put in preheated oven. Bake for 40
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
- Combine lemon juice, lime juice, and simple syrup to a cocktail shaker.
- Fill shaker with ice. Shake and strain.
- Pour over ice in copper cup or glass of choice.
- Top with Health-Ade Ginger Lemon Kombucha.
- Garnish with a lime wedge and mint leaves, enjoy!
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
- 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.
- 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.
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
- 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.
- Add remaining oil and onions to the hot skillet and sauté onions until tender.
- Add turkey and garlic, cook, stirring frequently, until turkey is no longer pink.
- Add tomatoes, seasonings, honey, and vinegar. Bring to a gentle simmer and cook until turkey reaches an internal temperature of 170°F.
- Return peppers to the skillet and warm through. Adjust seasoning to taste and serve.
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
- 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.
- 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.
- For the sauce, combine mayonnaise and sriracha.
- To assemble, spread sauce on hoagie buns then layer tofu, cucumbers, quick pickle, and cilantro. Serve promptly.
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
- 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.
- 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.
- Add potatoes, peas, cilantro, lemon juice, and salt to the onion mixture and stir to combine. Set aside to cool.
- 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.
- Brush each pasty with beaten egg and sprinkle on sesame seeds. Bake for 30-35 minutes or until crust is golden.
You can eat the bowl, too! This sundae recipe from Siete is served in a cinnamon-sugared tortilla bowl with toppings galore.
40 MIN · SERVES 4 · VEGETARIAN · GLUTEN-FREE
Ingredients
- 3 Siete Cassava Tortillas
- Coconut ice cream
- ¼ cup coconut sugar
- 1 tablespoon cinnamon
- Butter or butter alternative
- Mint
OPTIONAL TOPPINGS
- Cacao shavings
- Raspberries
- Pomegranate
- Blueberries
Directions
- Heat tortillas on griddle, medium-high heat for 10-15 seconds per side.
- Allow tortillas to cool down slightly, then butter on both sides.
- In a separate mixing bowl, mix together cinnamon and coconut sugar.
- Season buttered tortillas evenly on both sides with cinnamon and sugar mixture.
- While tortillas are warm, place them in oven-safe bowl, folding and molding them on the sides, into the shape of a bowl.
- Bake at 350°F for 20 minutes.
- Remove baked and hardened tortillas from the oven and bowls.
- Scoop coconut ice cream into each tortilla bowl.
- Garnish with toppings of your choice and enjoy!
This green smoothie is on vacation! Lean into a tropical twist by adding mango, passion fruit, and C2O’s Pure Coconut Water to your drink.
5 MIN · SERVES 1 · VEGAN · GLUTEN-FREE
Ingredients
- 1 cup C20 Pure Coconut Water
- 2 cups kale
- 1 large mango
- 1 cup Greek yogurt
- 2 teaspoons chia seeds
- 2 passion fruits
- 1 tablespoon shredded coconut
Directions
- Blend mango, kale, Greek yogurt, chia seeds, passion fruit, and C20 Pure Coconut Water until smooth.
- Top with shredded coconut and chia seeds before enjoying!
Combine all the freshest flavors of summer in one bowl! With lime juice, fresh mint, watermelon and more, this salad is the ultimate refresher.
10 MIN · SERVES 4 · VEGAN · GLUTEN-FREE
Ingredients
- 2 tablespoons Crofter’s Organic Premium Strawberry Fruit Spread
- 2 cups strawberries, sliced
- 2 cups watermelon, cubed
- 2 cups cucumber, sliced
- ½ cup fresh mint, minced plus sprigs for garnish
- 1 tablespoon lime juice
- Pinch of salt
- 1 tablespoon chia seeds for garnish
Directions
- In a large bowl, combine the prepared strawberries, watermelon, cucumber, and fresh mint.
- Whisk the Crofter’s Organic Premium Strawberry Fruit Spread, lime juice, and salt together. Pour over the salad. Gently mix the salad to coat with dressing, being careful to not break the fruit pieces.
- Garnish with a sprinkle of chia seeds and sprigs of fresh mint. Serve and enjoy!
Grain bowls make a quick and healthy dinner that can be customized anyway you love! This recipe utilizes a base of farro, an ancient grain bursting with protein, antioxidants, and a nutty flavor. The rich flavor of farro is brightened by homemade dressing of lemon, garlic, and fresh tarragon before it’s topped with fresh veggies straight from the grill.
Serves 4–6
Total time: 45 min
Vegan
Ingredients
- 1 cup farro
- 4 cups cold water
- 2 ears of corn, shucked
- 1 medium zucchini, sliced
- 2 red bell peppers, quartered
- ½ small red onion, finely julienned
Dressing
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh tarragon, finely chopped
- 2 large garlic cloves, minced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Directions
- In a medium stockpot, add farro, water, and a pinch of salt. Bring to a gentle simmer and cook for 15-20 minutes or until grain is tender. Drain and set aside to cool.
- Preheat grill to medium-high. Prepare vegetables and toss with three tablespoons olive oil; season with salt and pepper. Meanwhile, whisk together dressing ingredients until emulsified. Set aside.
- On a preheated grill, place vegetables and grill three minutes per side or until desired doneness. Cut kernels off cobs after grilling.
- Toss farro with dressing, adjust seasonings, and place on a serving platter. Arrange grilled vegetables and red onions over the top and serve.
As the school year winds up again, delight your kids with these cute Nut Butter and Jelly Bars in their lunch boxes! Perfect for a lunchtime treat or an after-school snack, these bars play on the classic PBJ flavor combination that your family already loves. They even include a handful of nuts or trail mix to add a satisfying crunch and a little extra protein! Delicately sweet and with a crumbly texture, these bars are a lovely reimagination of a childhood comfort.
Serves 8–10
Total time: 1 hr 5 min
Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup brown sugar
- ¼ teaspoon salt
- 2 sticks unsalted butter, cold
- 1 ½ cups rolled oats
- ⅔ cup nut mix or trail mix
- ¾ cup nut butter
- ¾ cup fruit jam
Directions
- Preheat oven to 350°F.
- Mix flour, brown sugar, and salt together in a large mixing bowl. Cut in butter until a coarse meal forms.
- Stir in oats and press a little more than half of this mixture in a parchment-lined 9×13 inch baking sheet. Bake for 12-15 minutes.
- Dollop nut butter and jam onto crust.
- Stir in nut mix or trail mix with remaining oat mixture and sprinkle over the top and bake for 20-25 minutes.
- Cool completely before cutting.
Packed with refreshing citrus flavor, this crêpe cake makes a light and elegant dessert.
Ingredients
CREPES
- 2 cups whole milk
- 2 cups Pamela’s Pancake & Baking Mix
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract
- 5 eggs
- 1 stick unsalted butter, melted, plus more for greasing
FILLING
- 3 cups mascarpone, room temperature
- 2 cups ricotta cheese, room temperature
- 1 cup confectioners’ sugar
- 3 tablespoons lemon juice
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
GARNISH
- Confectioners’ sugar
- Thyme leaves
- Lemon zest
Directions
- Prepare the crepe batter: In a blender, combine crepe ingredients and blend until smooth. Transfer to a bowl and chill for one hour.
- After chilling, grease two 10-inch nonstick skillets and place over medium heat.
- Staggering about one minute apart, add ¼ cup of crepe batter to each pan and quickly swirl to coat entire pan surface with a thin layer of batter. Cook until crepe begins to set and edges curl, one to two minutes, then carefully flip and cook for one to two minutes more. Transfer to a plate to cool.
- Continue process, working between pans and stacking the cooked crepes on a plate to cool until you have 18 crepes total. Chill for one hour.
- In a large bowl, mix filling ingredients until smooth.
- Once crepes have chilled, grease a 9-inch springform pan with butter. Lay one crepe down, then top with 1/3 cup of the filling.
- Using a mini offset spatula, spread the filling into an even layer. Continue this process until all the crepes have been used. Cover with plastic wrap and refrigerate until the filling has set, about four hours.
- Use a paring knife to release crepe cake from the springform pan. Garnish with confectioners’ sugar, lemon zest and thyme leaves, then slice and serve.
Enjoy your favorite summer treat in a fun new format with this recipe from Alden’s!
10 MIN · SERVES 10-12 • VEGETARIAN
Ingredients
- 2 boxes Alden’s Organic Old School Ice Cream Bars
- 2 containers organic whipped cream or whipped topping
- 6 ounces mixed berries
Directions
- Unwrap nine Alden’s Organic Old School Ice Cream Bars.
- Stack them in three layers, alternating the direction of the bars on each layer.
- Wrap the stack of nine bars in waxed paper and put them in the freezer until the bars are completely firm.
- Unwrap the bars, place on the serving platter and cover with your choice of whipped cream or whipped topping.
- Sprinkle with berries.
- Slice and serve!
Frozen Fruit Yogurt Bark?! You heard it! This refreshing snack will have you sneaking back to your freezer for more. Mix up your favorite Greek yogurt, vanilla, honey, and a pinch of salt and spread evenly on a baking sheet before adding on your choice of toppings. This is an easy way to incorporate a little extra fruit or omega 3s (Chia seeds! Hemp hearts!) into your daily meals. The Greek yogurt acts as a protein-packed vehicle for the tasty morsels you sprinkle over top. If you like, add some chocolate bits and call this dessert. Have fun with this creative recipe; you can’t go wrong!
Serves 6–8 – Total time: 3 hour 20 min – Vegetarian
Ingredients
- 18 ounces plain Greek yogurt
- 2/3 cup honey
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 6 ounces blackberries, halved
- 2 large ripe peaches, sliced
- ½ cup granola
- ½ teaspoon chia seeds
Directions
- Line a small baking sheet with parchment paper and set aside.
- In a mixing bowl combine yogurt, honey, and salt; whisk until thoroughly combined.
- Spread mixture evenly into the prepared baking sheet.
- Top with fruit, granola, and chia seeds. Tap pan a few times to set the toppings.
- Freeze for two to three hours, or until firm.
- Cut into pieces and serve. Store in freezer.
Delicate and light, crêpes make a perfect summertime sweet! Incorporate these into your Bastille Day celebration or serve them for brunch. Spread warm jam on one side and fold them into bundles of goodness before topping with whipped cream and fresh, local berries. These beauties are best enjoyed hot off the griddle and with good company!
Makes 10 crêpes – Total time: 1 hour – Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon sea salt
- ¾ cup whole milk
- ½ cup water
- 2 eggs
- 3 tablespoons melted, unsalted butter
- 1 pint raspberries
- 1 pint blueberries
- 2 cups whipped cream
- 1 ¼ cup fruit jam or preserves
Directions
- Whisk together flour, sugar, and sea salt. Set aside.
- Combine milk, water, and eggs in a separate bowl.
- Add milk and water into the flour mixture and whisk until smooth. Add in melted butter gradually.
- Allow crêpe batter to rest for 30-60 minutes to allow air bubbles to come to the surface.
- Heat a skillet to medium. Using a little butter to grease the pan, pour ¼ cup batter into pan and immediately swirl the batter to coat the bottom. Cook crêpes until the bottom starts to turn golden, about three minutes. Flip over and cook for a few more moments. Repeat with remaining batter.
- To serve, spread two tablespoons of jam per crêpe and fold twice. Garnish each with whipped cream and berries.
We love a cool pasta salad number in the summer! Serve this simple dish as a side for a zingy contribution to a pot luck or prepare it as a main course, adding grilled chicken or another protein to elevate it.This pasta salad combines fresh ingredients with elements you likely already have in the cupboard, like chickpeas and olives. It’s the perfect recipe to have on hand if you’re looking for a make-ahead recipe to bring along to a backyard barbecue.
35 MIN · SERVES 6-8 · VEGETARIAN · DAIRY-FREE
Ingredients
Salad
- 16 ounces rotini pasta
- 1 pint cherry tomatoes, halved
- ½ small red onion, julienned
- 1 medium cucumber, seeded and sliced
- 1 – 15 ounce can chickpeas, rinsed and drained
- ½ cup mixed olives, whole or halved
Vinaigrette
- 6 tablespoons olive oil
- 4 tablespoons red wine vinegar
- 4 teaspoons Dijon mustard
- 2 teaspoons honey
- 4 large garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
Directions
- Cook pasta based on the package instructions. Set aside to cool.
- Place prepared vegetables in a large mixing bowl.
- Whisk together vinaigrette ingredients until emulsified.
- Toss pasta with prepared vegetables, olives, chickpeas, and vinaigrette. Adjust seasoning to taste and serve.
Next time you’re gathered around the campfire, roast some Dandies and try this twist on a classic s’more!
2 MIN · SERVES 10 • VEGETARIAN
Ingredients
Directions
- Roast Dandies Marshmallows over campfire or open flame.
- Take a graham cracker and top with a peanut butter cup. Add a freshly toasted Dandies Marshmallow.
- Smoosh with other graham cracker and you’re ready to eat!
Who said burgers have to stay in a bun? Try this fresh and filling Summer Pasta Salad using Hilary’s World’s Best Veggie Burgers!
30 MIN • SERVES 3-4 • VEGETARIAN
Ingredients
- 20 ounces cheese tortellini, fresh or frozen
- 1 cup halved grape tomatoes
- 1 red bell pepper, seeds removed and chopped
- 1 medium cucumber, chopped
- Basil vinaigrette
- Kosher salt and black pepper, to taste
- Shredded vegan parmesan cheese
- 2 Hilary’s World’s Best Veggie Burgers, sliced lengthwise
- Chopped basil, for garnish
Directions
- Cook pasta according to package instructions.
- Cook Hilary’s World’s Best Veggie Burgers.
- In a large bowl add the pasta, vegetables, Hilary’s, and cheese. Toss with vinaigrette.
- Cover and chill for at least one hour.
5 MIN · GLUTEN-FREE · VEGETARIAN
Originally calling for buttermilk, this tangy dressing substitutes Redwood Hill Farm’s plain kefir in this ranch dressing recipe. Nutrient-dense avocados lend a velvety texture and vibrant hue to the dressing. It can be used as a dip for raw vegetables, tortilla chips, or over salad greens!
Ingredients
- ¾ cup Redwood Hill Farm plain kefir
- ½ avocado
- 2-3 tablespoons sour cream
- 2 tablespoons lemon juice or white vinegar
- 1 small garlic clove, minced
- 1 tablespoon finely chopped fresh herbs (like chives, parsley, tarragon, or dill)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- A few dashes of your favorite hot sauce, optional
Directions
- Combine all ingredients in a small food processor or blender.
- Blend for 30 seconds-one minute or until smooth.
- Season to taste with salt and fresh black pepper.
Make the most of strawberry season with this Easy Summer Trifle! By layering ripe berries (or your favorite summer fruit), poundcake, and lightly sweetened whipped cream, you create a stunning dessert centerpiece that can be made ahead of time. To make this recipe dairy-free, choose a vegan poundcake and make the whipped cream with coconut cream. Whichever whipped cream you make, be sure the ingredients are well-chilled before whipping! Garnish with mint and powdered sugar for an elegant summertime treat.
Serves 4
Dietary: Dairy-Free
Total time: 30 min
Ingredients
- 1 cup whipping cream, well chilled
- 1 tablespoon cane sugar
- ¼ teaspoon vanilla extract
- 8 ounces strawberries, cored and sliced
- Store-bought pound cake, sliced
- Mint, optional
- Powdered sugar, optional
Substitute cream for coconut cream or the top thickened cream from coconut milk to make dairy-free/vegan. Thoroughly chill coconut cream before whipping for best results.
Directions
- Prepare the whipped cream by whisking together cream, sugar, and vanilla extract until soft peaks form.
- Cut cake slices to fit into serving vessel.
- To assemble trifle, layer cake, whipped cream, and strawberries to fit serving dish. Garnish with mint and powdered sugar if desired.
With BBQ chicken, there is no need to complicate things. We suggest chicken legs for this recipe, which will feature drumsticks and thighs for a juicy, flavorful dish. Basting the chicken near the end of cooking time ensures great flavor without burning the sugars in the sauce. Use your favorite prepared barbecue sauce to make this a weeknight friendly meal. There’s no need to wait until the weekend to fire up the grill. And with this simple summer staple, you’ll surely be the grill master!
Serves 4
Dietary: Gluten-Free, Dairy-Free
Total time: 30-40 min
Ingredients
- 2 tablespoons olive oil
- 8 chicken legs
- ¾ cup barbecue sauce
- Salt and pepper
Grill Method
- Heat an outdoor grill to high heat (450 F).
- Brush chicken with olive oil and season with salt and pepper.
- Place chicken on the heated grill. Cover and cook for 5 minutes or until chicken easily comes off the grates. Flip the chicken and continue to cook for another 5 minutes.
- Baste chicken with barbeque sauce, flipping every 2 minutes and basting again. Continue basting and flipping the chicken until the internal temperature reaches 165 F.
- Remove chicken from grill and allow to rest on a clean plate for 5 minutes before serving.
Oven Method
- Preheat oven to 400 F.
- Line a baking sheet with parchment paper and place chicken on tray.
- Coat chicken with olive oil and season with salt and pepper.
- Bake chicken for 15 minutes, then start to baste with barbeque sauce every 5-10 minutes thereafter. Continue to cook chicken until the internal temperature reaches 165 F.
- Remove chicken from oven and allow to rest on a clean plate for 5 minutes before serving.
It’s June Dairy Month and what better way to celebrate than with homemade cheese? Making your own cheese might seem intimidating, but this recipe for homemade ricotta cheese couldn’t be easier. There are seldom ingredients as versatile as ricotta with the ability to lean sweet or savory. In less than an hour, you’ll have the perfect base for lasagna, ricotta lemon pancakes, or even a cheesecake! With only a few ingredients, the quality of each will shine through. This spreadable cheese is equally at home dolloped on a grilled bread for bruschetta or folded into a crepe. Add it to your next charcuterie board and impress everyone with your homemade cheese!
Makes 1¾ cups
Total time: 1 hour 15 min
Ingredients
- 1 quart whole milk
- ½ pint heavy cream
- ¾ teaspoon sea salt
- 1/3 cup fresh lemon juice, approximately 2 medium lemons
Directions
- Pour the milk, cream, and salt into a saucepan.
- Over medium heat, bring mixture to a simmer, approximately 180 F. Turn off heat, pour in lemon juice, and stir gently. Allow to rest for 5 minutes.
- Line a colander or sieve with a few layers of cheesecloth and place it over a large bowl. Ladle the mixture into the colander and let drain for 30-45 minutes. The longer the ricotta drains, the crumblier it will be. If you find your ricotta is too dry, add in a little bit of the whey or add a touch of milk until you reach the consistency you desire. Season to taste with salt.
- Discard liquid and enjoy the fresh ricotta right away or transfer to an airtight container and refrigerate until ready to use. Keeps up to a week.
Switch things up in the kitchen and try these Avocado Fries. They’re the perfect combo of creamy and crunchy! Enjoy with your favorite dipping sauce for a snack that satisfies.
Serves 3-4
Dietary: Gluten-Free
Total Time: 30 Min
Ingredients
Directions
- Preheat oven to 450°F, line a baking sheet with foil and brush it with avocado oil. Set aside.
- Add Simple Mills crackers to a food processor and pulse until you get a fine texture with some medium-sized chunks (those will make the breading extra crunchy). Transfer to a medium bowl along with chili powder and smoked paprika. Toss to combine.
- Add brown rice flour, salt, onion powder, garlic powder and pepper into another medium sized bowl. Add milk and whisk to combine.
- Dip a slice of avocado first into the milk mixture and then into the bowl with the crushed crackers. Then, lay it on the prepared baking sheet. Repeat with the rest of the slices.
- Bake for 10 minutes. Then flip slices and bake for another 5 minutes.
- Remove from the oven, transfer onto a serving plate, garnish with chopped cilantro and enjoy immediately as is or with your favorite dipping sauce.
Who doesn’t love an opportunity for a themed dinner?! These Zesty Chicken Tostadas make a mean main course for your Cinco de Mayo celebration or just a plain ol’ weeknight meal. Crisp-ify your tortillas in the oven and add a mountain of toppings! This recipe utilizes ground chicken and black beans as the protein, and red cabbage, cilantro, radishes and more to add crunchy freshness to your plate. Modify it to suit your dietary needs using meat alternatives or dairy-free substitutions.
Makes 12
Dietary: Gluten-Free
Total time: 45 minutes
Ingredients
- 1 pound ground chicken
- 1 small yellow onion, minced
- 6 large garlic cloves, minced
- 6 tablespoons olive oil
- 1 medium lime, juiced
- 2 tablespoons tamari
- 2 teaspoons honey
- ½ teaspoon crushed red chili flakes
- 12-6” corn tortillas
- 15 ounce can black beans, rinsed and drained
- 6 radishes, thinly sliced
- 2 cups red cabbage, finely shredded
- ½ bunch cilantro
- ½ small red onion, julienned
- 8 ounces sour cream
Directions
- Preheat oven to 350 F.
- In a medium skillet, heat oil over medium heat. Add onion and chilis and sauté until translucent. Add chicken, breaking up pieces to form a crumbly texture. Cook mixture until chicken is no longer pink. Add garlic and cook for another minute. Turn off heat and add lime juice and tamari.
- Meanwhile, place corn tortillas on a baking sheet and baking in oven for 5 minutes or until desired crispness. Set aside to cool.
- Prepare toppings as described above.
- Assemble tostadas by evenly dividing chicken mixture between tortillas. Repeat with black beans, cabbage, radishes, and red onion. Drizzle with sour cream and garnish with cilantro.
This dish is the perfect weeknight highlight! It comes together quickly, and you can utilize the veggies you have on hand to make a tasty noodle bowl. Boil the noodles, chop the vegetables, whisk together the dressing and you’re nearly there! Buckwheat noodles are packed with protein, but if you’re looking for more, then adding chicken, shrimp or tofu would pair well with these flavors, too. The customizability of this meal makes it perfect for a household of varying diets or preferences.
Serves 3
Dietary: Vegan
Total time: 25 minutes
Ingredients
- 8 ounces buckwheat or soba noodles
- 2 cups shredded red cabbage
- 1 red bell pepper, julienned
- 2 cups chopped greens, such as arugula or spinach
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- 2 tablespoons tamari
- 1 tablespoon rice vinegar
- 2 large garlic cloves, minced
- 1 teaspoon sesame seeds
Directions
- Prepare noodles based on the package instructions, drain and cool.
- Whisk together dressing ingredients until well combined.
- Toss noodles with vegetables and remaining ingredients.
What better way to usher in berry season than with an Angel Food Cake? Light and fluffy, this lovely cake punctuates any meal perfectly. Enjoy this delicate dessert as a vehicle to serve homemade whipped cream, fresh berries, and more! It’s still cool enough to utilize your oven and bake in celebration of spring. It’s amazing how such simple ingredients come together to create this tasty classic.
Serves 8
Dietary: Dairy-Free
Total time: 2 hours
Ingredients
Directions
- Preheat oven to 350 F.
- Place the egg whites and cream of tartar in the bowl of an electric mixer and whisk on high speed until soft peaks form. Gradually add the sugar and vanilla, whisking until thick and glossy, approximately 10 minutes.
- Sift flour over the egg white mixture. Gently fold to combine. Spoon into an ungreased angel food cake tin and smooth the top. Bake for 35-40 minutes or until the cake comes away from the sides of the tin. Invert the tin and allow to cool for 1 hour. Serve with whipped cream and fresh berries.
Cherry and basil? Oh my! Celebrate warmer days ahead with this summery flavor combination from R.W. Knudsen!
Serves 8
Prep Time: 5 Min
Total Time: 4 HR
Ingredients
Directions
- Add cherry juice, orange juice and basil in blender container. Cover and process until smooth.
- Divide mixture evenly into ice pop molds or 8 (3 oz.) plastic cups. Insert plastic covers or food-safe wooden craft sticks into center of each.
- Freeze for about 4 hours or until firm. Remove from molds or plastic cups before serving.
- Enjoy!
