Tuna, Feta, and Wheat Berry Salad

Take your salad game to new heights with this satisfying grain-centric recipe that’s both nutritious and delicious!

Serves 2
Total Time: 15 Min

Ingredients

• 1 can (5oz) Wild Planet Skipjack Wild Tuna or Albacore Wild Tuna, undrained
• 2 cups cooked wheat berries, cooled to room temperature
• ½ cup shredded carrots
• ½ cup crumbled feta cheese
• ½ cup chopped parsley
• 4 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Directions

1. Place tuna and natural juices from the can into a bowl. Flake tuna with a fork into bite size pieces and stir to incorporate the juices back into tuna.
2. Add wheat berries, carrots, feta cheese and parsley and mix gently to combine all ingredients.
3. Place the extra virgin olive oil, lemon juice and Dijon mustard in a small bowl. Whisk to combine; season with salt and pepper.
4. Pour over salad and toss lightly. Enjoy!

Gochujang Glazed Tofu Bowl

This Gochujang Glazed Tofu Bowl might just convert even those most opposed into tofu lovers! Gochujang and agave give this dish a tasty, sweet heat that hits the spot.

45 MIN · SERVES 2-3 • VEGETARIAN

Ingredients

Glazed Tofu

• 1 pound extra firm tofu
• 2 tablespoons gochujang paste
• 2 tablespoons tamari
• 2 tablespoons olive oil
• 1 tablespoon agave nectar
• 2 large garlic cloves, minced
• ¼ teaspoon ground black pepper

Vegetable Mix

• 1 cup shredded Chinese cabbage
• 2 large radishes, thinly sliced
• ½ cup cucumber slices
• ¼ cup julienned red onions
• 6 springs fresh cilantro, chopped

Dressing

• 2 tablespoons lime juice
• 2 tablespoons cane sugar
• 1 tablespoon fish sauce (optional)
• 1 large garlic clove, minced
• 2 cups cooked basmati rice
• ¼ cup roasted, salted peanuts, chopped

Potato and Chard Quiche

Get your brunch on! This recipe combines eggs, sour cream, parmesan and seasonal veggies to make the perfect, creamy quiche.

1 HOUR · SERVES 6 • VEGETARIAN

Ingredients

• 9″ prepared pie crust
• 10 ounces red potatoes, halved and sliced
• 1 small leek, halved and thinly sliced
• 1 small bunch chard, stemmed and chopped
• 2 tablespoons olive oil
• ½ teaspoon dried thyme
• 5 large eggs
• ¼ cup sour cream
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• ¼ cup parmesan cheese

Directions

1. Place potatoes in a small saucepan and cover with water. Bring to a gentle simmer and cook until tender. Drain and set aside to cool.
2. In a saute pan, heat olive oil over medium heat. Saute leeks and thyme until tender. Add chard and saute until wilted, about 5 minutes.
3. In a mixing bowl, combine eggs, sour cream, salt, and pepper until smooth.
4. Layer chard mixture and potatoes evenly in the bottom of crust, pour over egg mixture and sprinkle with cheese.
5. Bake for 30-35 minutes or until edges are golden and center is set.

White Pizza

Dairy-free pizza does exist and it’s delicious! Follow this recipe from Califia Farms and satisfy your pizza cravings.

• VEGAN • 60 MIN • SERVES 2

Ingredients

• 1 ½ cups soaked cashews
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons nutritional yeast
• 2 cups Califia Farms Oatmilk
• 1 tablespoon olive oil
• 1 pound pizza dough
• 8 ounces plant-based mozzarella, torn up
• 1 teaspoon chili flakes (optional)
• Basil, for garnish

Directions

1. Preheat your oven to 400 degrees.
2. Begin by making your cashew sauce. Place cashews, garlic powder, salt, pepper, nutritional yeast and Califia Farms Oatmilk in a blender until creamy and smooth. Set aside.
3. Oil your pizza dough on an oiled sheet tray or cast iron pan.
4. Layer on your cashew sauce, mozzarella and top with chili flakes.
5. Bake in the oven for 35-40 minutes until the cheese in melted and dough is cooked throughout.
6. Remove from the oven, slice and top with fresh basil.

Guacamole with Apple Cider Vinegar

Be bold and add an extra zing to your guacamole with Bragg’s famous ACV!

Ingredients

• 3 large, ripe avocados, pitted and peeled
• ½ teaspoon salt
• ¼ teaspoon cumin
• 1 clove garlic, minced
• 1 ½ teaspoons Bragg Apple Cider Vinegar
• Zest and juice of 1 lime, plus more to taste
• ¼ cup diced red onion
• 1 large roma tomato, cored and chopped
• 2-3 tablespoons diced jalapeno
• ¼ cup chopped cilantro

Directions

1. In a medium mixing bowl, use a fork or a potato masher to mash the avocados to desired consistency.
2. Stir in salt, cumin, garlic, apple cider vinegar, lime zest and lime juice.
3. Fold in red onion, tomato, jalapeno and cilantro.
4. Taste and adjust seasoning, adding more salt and/or lime juice if desired.

Natural Dyed Eggs

Welcome a little festivity into your home and celebrate the colors of spring by dyeing eggs with ingredients found right in your kitchen.

Ingredients

• 1 quart water
• 2 tablespoons white vinegar
• Hard boiled eggs

Coloring agents

• For pink eggs: 2 medium beets, shredded or 2 tablespoons beet powder
• For blue eggs: ½ small red cabbage
• For orange eggs: 4 yellow onion skins
• For yellow eggs: 2 tablespoons ground turmeric

Directions

1. Place water and one natural coloring agent into a 2-quart pot and bring to a boil. Reduce heat and simmer for 15-30 minutes. Cool mixture and strain each mixture into a separate bowl using a fine sieve. Stir in vinegar.
2. Place hard boiled eggs into respective dyes for 20 minutes, longer for deeper color.

Peppermint Hot Cocoa

Enjoy your favorite tea in a new, equally cozy way with this recipe for Peppermint Hot Cocoa from Traditional Medicinals. Just in time for St. Paddy’s Day! 

• 15 min
• Makes 2 large cups

Ingredients

• 2 cups boiling water
• 2 Traditional Medicinals Peppermint tea bags
• 4 ounces very dark chocolate, broken up into pieces (70% cocoa or higher)
• ¼ cup heavy cream
• 1 tablespoon raw honey
• Whipped cream, for serving

Directions

1. Bring 2 cups water to a boil then pour over the tea bags. Cover and let steep for 10 minutes.
2. Remove the tea bags, squeeze out any excess liquid, and compost the tea bags.
3. In a small saucepan over medium heat, whisk together the peppermint tea, heavy cream, dark chocolate, and raw honey.
4. Stir until the chocolate is dissolved and everything is combined. Do not bring to a boil.
5. Pour into two mugs, top with whipped cream, and enjoy!

All-Purpose Citrus Spray Cleaner

Spring is coming and it’s time to throw open the windows and let out that stale winter air. As you start gathering your supplies and getting down to spring cleaning, reach for this more sustainable alternative to harsh chemicals. You may just have these ingredients at home already! This recipe utilizes citrus scraps, imparting their fragrant oils to the solution’s antimicrobial, vinegar base. So, start saving the peels from whatever citrus fruit you may be munching on and bring some freshness to your home! 

Makes 5 Cups

To Use: Shake bottle gently and spray onto surfaces. 

Ingredients

• 1 cup white vinegar
• Citrus peel from 4 oranges
• 4 cups water
• 15 drops lemon essential oil

Directions

1. Place citrus peel and vinegar in a glass jar, close and allow to infuse for two weeks.
2. Strain vinegar and discard citrus peel.
3. Combine infused vinegar with water, castile soap and essential oil.
4. Store finished cleaner in spray bottles.

Miso Soup with Silken Tofu

Although it comes together simply, you’ll be wowed with the complex depth of flavor created in this soup! Kombu is a sea kelp native to Japan. It adds umami and rich nutrients to this dish. Garnish this brothy goodness with green onions, sesame seeds, and red pepper flakes for even more punch. This recipe would make an easy and delicious lunch or pair well with a more substantial dinner; whatever you’re in the mood for!

Ingredients

• 6 cups water
• 2 pieces kombu sea vegetable, rinsed
• 4 baby bok choi, quartered
• 1/3 cup miso paste
• 1 pound extra firm silken tofu, sliced
• 4 green onions, sliced
• 1 tablespoon toasted sesame oil

Directions

1. In a 2 quart stock pot, add water and kombu. Bring to a simmer over medium heat and cook for 10 minutes. Discard kombu.
2. Add bok choi and cook until tender, about 5 minutes.
3. In a small bowl, whisk together miso and a half cup of the hot liquid then add back to stock pot. Remove from heat.
4. To serve, portion soup into bowls and add silken tofu. Garnish with green onions and toasted sesame oil.

Detox Citrus Salad

In wintertime, we relish those tart notes of the citrus that comes into season! Indulge in those great flavors as either a side to a fabulous meal or a wholesome stand-alone dish with this Detox Citrus Salad. This recipe is truly a feast for the senses with creamy avocado, crunchy onions and walnuts and juicy citrus. Soak in the detoxifying powers of not only the fruit but also the apple cider vinegar in the dressing and enjoy this refreshing winter salad.

Ingredients

• 1 small red leaf or bibb lettuce
• 3 mandarin oranges, peeled and segmented
• 1 red grapefruit, peeled and segmented
• 1 ripe avocado sliced
• 1/2 small red onion, julienned
• 1/3 cup walnuts, coarsely chopped

Dressing

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon agave nectar
• 1/2 teaspoon dijon mustard
• Pinch of salt and ground black pepper

Directions

1. Tear lettuce into bite-size pieces and arrange on serving plates with mandarin oranges, grapefruit and avocado.
2. Sprinkle on red onion and chopped walnuts.
3. Whisk together dressing ingredients and drizzle over salad, serve promptly.

Easy Rustic Bolognese

This easy Bolognese gets traditional Italian flavors on your table quickly for a delicious weeknight staple that’s elegant enough for entertaining.

Ingredients

• 1 tablespoon butter
• 4oz chopped pancetta (3/4 cup)
• 1 lb ground beef
• 1 cup finely diced onion (1 medium)
• 1/2 cup finely diced carrots (2 medium)
• 1/2 cup finely diced celery (2 medium stalks)
• 4 cloves garlic, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup of dry red wine
• 1 jar (25.5 oz) Muir Glen Organic Italian Herb pasta sauce
• 1/2 cup heavy whipping cream
• 1 lb tagliatelle or fettuccine pasta, cooked and drained as directed on package
• 1/4 cup thinly sliced fresh basil leaves, if desired

Directions

1. In 5-quart Dutch oven, melt butter over medium heat. Add pancetta; cook 4-6 minutes stirring frequently, until crisp.  Using slotted spoon, transfer pancetta to large bowl. Remove half of the pancetta to small bowl and set aside. Add beef to Dutch oven; increase heat to medium. Cook 7-9 minutes, stirring occasionally, until beef is browned. With slotted spoon, transfer cooked beef to large bowl with pancetta.
2. Add onion, carrots and celery to Dutch oven. Cook 5-7 minutes, stirring frequently, until brown. Return beef mixture to skillet; stir in garlic and pepper flakes. Add red wine; cook 1-2 minutes or until liquid is absorbed.
3. Stir in pasta sauce and whipping cream; heat to simmering. Reduce heat to low; simmer uncovered 5 minutes to combine flavors. Toss with cooked pasta; top with reserved pancetta and the basil.

Cinnamon Apple Monkey Bread

We are loving this twist on a classic recipe, Monkey Bread! Replace biscuits with cinnamon rolls and you have a whole new flavor dimension. This recipe combines apples, spices, and sweet cinnamon rolls to create a warm and beautiful dish you can serve to your family and guests!

Ingredients

• 2 large or 3 small apples
• 1 tablespoon lemon juice
• 1/2 cup water
• 2 packages Immaculate Baking Cinnamon Roll dough
• 1/2 cup brown sugar
• 1 stick butter
• 1/2 cup granulated sugar
• 1 1/2 teaspoons cinnamon
• 1 teaspoon nutmeg

Directions

1. Add apples, lemon juice and water to a small saucepan. Bring to a boil and then reduce to a simmer and cover. Simmer for 10 minutes and then remove the top. Continue to simmer and mash with a fork until water has evaporated and apples are mashed (about 5 more minutes). Add brown sugar, butter, and a sprinkle of cinnamon and nutmeg and continue cooking over low heat until butter has completely melted. Preheat oven to 350°F. Spray a bundt pan with cooking spray. Open cinnamon rolls according to package instructions. Cut each roll into 6 pieces.
2. Combine granulated sugar, the rest of the cinnamon and nutmeg in a plastic bag. Toss cinnamon pieces into the bag with sugar until evenly coated (you may need to do in 2 batches).
3. Add half of the cinnamon rolls to the bundt pan. Pour half of the apple compote mixture over the cinnamon roll pieces. Add the remaining cinnamon roll pieces and another layer of apple compote on top.
4. Bake for 40-50 minutes until top pieces are nicely browned and center feels set. (You may want to place a cookie sheet on the lower oven rack in case there is any spill-over while baking.) Cool for 5 minutes and then invert on to a serving plate. Drizzle with icing and enjoy!

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.

Maple Superfood Pancakes

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

Ingredients

• 1 1/2 cups Simple Mills Pancake and Waffle Mix
• 3 eggs
• 3 tbsp almond milk
• 3 tbsp coconut oil
• 1 tbsp chia seeds
• 2 tbsp flaxseed meal
• 3 tbsp maple syrup

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.

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

• Milk
• Gaia Herbs Golden Milk

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.

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: 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