Chocolate covered strawberries look impressive, but the flavors of chocolate and orange are a classic combination that shouldn’t be forgotten this time of year. With peak season citrus and a dash of flaky sea salt, these chocolate sea salt mandarin oranges will be bursting with juicy flavor. They’re super easy to make, and you’ll get credit for a homemade Valentine’s gift. You can turn to this recipe year-round whenever you want to impress or have an abundance of citrus on hand.
Total Time: 20 minutes
Vegetarian Grain-Free, Gluten-Free
- 4 mandarin oranges, peeled and segmented
- 2 ounces chocolate
- 1 ½ teaspoons avocado oil
- Flake sea salt
- Place chocolate and avocado oil in a microwave-safe bowl and heat at 30 second intervals until melted, stirring frequently.
- Dip orange segments in melted chocolate and place on parchment paper.
- Sprinkle flake sea salt over chocolate and chill in refrigerator for 10 minutes.
Sometimes you just need an easy lunch idea. Instead of falling back on takeout, put together this easy falafel lunch bowl using already prepared ingredients! Don’t sleep on the salad bar for washed, prepped, and chopped veggies. You could make a simple yogurt sauce with shredded cucumber. We won’t tell anyone if you buy it though. Colorful, fresh, and simple, this is a tasty compromise between ease and quality.
- 2 handfuls mixed greens
- ⅓ cup hummus
- 4 cooked falafel balls
- ½ cup cucumber, chopped
- 5 cherry tomatoes, halved
- ¼ cup kalamata olives, pitted
- ¼ cup red onion, julienned
- ¼ cup feta crumbles
- ⅛ cup tzatziki sauce
- Divide mixed greens between two bowls and
place hummus and two falafel balls in the center
of each bowl.
- Arrange cucumber, tomatoes, olives, onion,
and feta as desired.
- Serve with tzatziki to dip as desired.
Gnocchi is a great entry point for homemade pasta! This recipe for homemade squash gnocchi doesn’t require a pasta maker, a food processor, or any fancy tools. If you’ve played with modeling clay as a child, you can make gnocchi. Rolling out the dough into long strands may give you flashbacks to your younger years. Just make sure you only add flour if the dough is sticking. Add too much and you’ll lose the light fluffy texture of truly great gnocchi. The addition of squash puree ups the seasonal wow factor and nutrition. You can use canned pumpkin, roasted butternut, or any combination of winter squash you have on hand.
Total Time: 50 minutes
- ¾ cup ricotta
- ¾ cup squash puree
- 1 large egg
- 1 ¾ cups all-purpose flour
- ¼ teaspoon ground nutmeg
- 1 teaspoon sea salt
- 1-2 tablespoons unsalted butter
- Fresh sage leaves
- Whisk together ricotta, squash puree, egg, salt, and nutmeg.
- Add flour and stir until mixture forms a soft ball; rest for 10 minutes covered.
- Meanwhile, heat a large pot of lightly salted water to a boil. Melt butter in a large skillet over medium-low heat, add sage leaves and swirl pan around to crisp sage and allowing butter to brown evenly. Turn off heat and set aside.
- Cut dough into six even portions and roll into a ½-inch log shape, using flour as necessary to keep from sticking. Cut logs into 1-inch pieces and set aside on a floured surface.
- Drop gnocchi into boiling water in batches and cook until they float, about 3 minutes. Carefully strain cooked gnocchi.
- Put the brown butter and sage pan back over medium-low heat and add cooked gnocci. Heat through and serve promptly.
This classic lasagna is a hearty vegetarian meal for chilly days. Don’t be intimidated by the 90-minute recipe. Most of that time is hands off—the cheese is getting nice and bubbly in the oven.
Total Time: 90 minutes
- In a medium bowl, mix tomatoes, oil, garlic powder, spices, and salt to taste.
- In another bowl, combine eggs and ricotta cheese.
- Cover the bottom of a 9×13” lasagna pan with 1 cup of the tomato mixture.
- Arrange four uncooked lasagna noodles in the bottom of the pan and spread ⅓ of ricotta mixture on top.
- Cover with 1 cup of the tomato mixture, ¾ cup of mozzarella, and ¼ cup of Parmesan cheese.
- Repeat steps 4 and 5 two times.
- Layer the top with remaining noodles, tomato, mozzarella, and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake at 375°F for 50 minutes.
- Uncover and pat down the noodles gently to flatten the top. Bake uncovered for 10 minutes until brown. Let stand for 10 minutes before serving.
Stone fruits are such gems of summer produce! You’ve had them in dessert or right off the tree, but have you ever thought of putting them on pizza? Lean into the combination of sweet and savory with this tasty Tomato, Peach, and Basil Pesto Pizza. Utilize your favorite pizza dough and brush it with pesto, whether homemade with basil from your garden or prepared, it will be delicious either way! Arrange sliced tomatoes and peaches on top of generous amounts of mozzarella and parm. Bake until golden brown and enjoy a whole new perspective on summer fruit!
Total time: 35 min
- 1 package pizza dough, room temperature
- ¼ cup basil pesto
- 2 small peaches or nectarines, pitted and sliced
- 8 cherry tomatoes, halved
- 1 ½ cups shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- Preheat oven to 450°F.
- Press prepared pizza dough onto a 9 x 13 inch parchment-lined baking sheet using fingertips to form a round shape.*
- Brush pesto over dough, then sprinkle with the mozzarella and parmesan cheeses.
- Arrange tomatoes and peach slices evenly over the top.
- Bake for 15-20 minutes until edges are golden brown, rotating halfway through cooking.
*If dough doesn’t want to stretch out after pressing, allow to rest on the baking sheet for 15 minutes.
When is the last time you had a banana split? Enjoy this Butter-For-You Banana Split and lean into the nostalgia. With nut butter and a literal cherry on top, this is a delicious alternative to the American classic.
Total time: 5 minutes
- 1 banana
- ⅓ cup plain Greek yogurt
- ¼ cup mixed fruit
- 2 tablespoons Justin’s Nut Butter
- 1 tablespoon granola
- 1 cherry, for garnish
- Slice banana in half lengthwise and place in a dish.
- Scoop the Greek yogurt in the center of the split banana.
- Top yogurt with fruit, and drizzle Justin’s Nut Butter evenly on top.
- Sprinkle with granola and place cherry on top. Enjoy!
Berries and cream come together in this classic dessert with a twist! Using plain yogurt in the shortcakes and whipped topping add a probiotic boost and a tangy zip. Fresh Strawberry Shortcakes with Yogurt Cream are the perfect way to end a meal with family and friends.
Total time: 50 minutes
- 2 cups unbleached all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup Brown Cow Whole Milk Plain Yogurt
- ½ cup cream
- 1 egg
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons cream, for brushing on top
- 2 tablespoons turbinado sugar, for topping
- 2 pints strawberries, hulled and quartered
- ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
- Small pinch of salt
Soft Whipped Yogurt Cream:
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- ¼ cup Brown Cow Whole Milk Plain Yogurt
- To make the macerated strawberries combine the chopped strawberries, sugar, vanilla extract, and salt in a medium size bowl. Mix well to combine. Cover and let sit at room temperature or in the fridge for at least an hour.
- Preheat the oven to 425°F, and line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine. In a large measuring cup combine the cream, yogurt, and egg, whisk well. Make a well in the center of the dry ingredients and add the egg and cream mixture. Use a wooden spoon to mix well, until the dough just comes together, and no dry patches of flour remain – do not overmix.
- Pour the dough out onto a lightly floured work surface. Lightly dust the top of the dough with flour as well as your hand, and press the dough out into a rectangle about 8 x 10″. Fold the dough in thirds like a letter, then press back out into a rectangle. fold in thirds again, the press back out into a rectangle. Use a bench scraper to cut the dough into either six large shortcakes or eight smaller shortcakes.
- Place the shortcakes on the prepared baking sheet. Use a pastry brush to brush the tops of the shortcakes with cream, and generously sprinkle turbinado sugar on top. Bake for 15-18 minutes until golden brown. Set aside to cool.
- To make the whipped yogurt cream, add the cream and sugar into the bowl of a stand mixer. Whip on medium speed until soft peaks form. Add the yogurt, and gently fold in.
- Assemble the shortcakes right before serving. Split the shortcakes in half. Spoon strawberries on the bottom half and add yogurt whipped cream. Place the other half of the shortcake on top. Enjoy!
While burgers get a lot of love this time of year, don’t sleep on grilled vegetables! You get all the same char-grilled goodness, and you don’t have to heat your kitchen roasting veggies. Worried about losing skinny veggies between the grates of your grill? Either roast veggies whole or use some foil to give them a solid surface. Topped with scallions and feta cheese, this orzo salad is perfect for all your summer get togethers! You can eat it right away warm or let it cool and serve it chilled. A big batch of this in the fridge is perfect to have on hand whenever hunger strikes.
Total time: 40 minutes
- 6 tablespoons olive oil, divided
- 1 broccoli crown, cut into bite size pieces
- 1 large red bell pepper, julienned
- 1 large orange bell pepper, julienned
- 8 ounces shiitake mushrooms, halved
- 1 cup orzo pasta
- 2 scallions, thinly sliced
- ½ cup crumbled feta
- 2 tablespoons tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- ¾ teaspoon cane sugar
- ½ teaspoon crushed chilies
- Preheat grill to 375-400° F. Place broccoli, peppers, and mushrooms on a large sheet of foil and drizzle with four tablespoons olive oil. Season with salt and pepper to taste. Bring the corners of the foil together in the center and crimp any open spaces to seal packet.
- Grill for 25-30 minutes or until desired doneness is achieved.
- Meanwhile, bring 6 cups of water to a boil and add orzo. Return to a simmer and cook for 15 minutes or until pasta is al dente, stirring frequently to prevent sticking. Drain and cool.
- Whisk together dressing ingredients and toss with pasta, roasted vegetables, scallions, and feta cheese.
This quick bread is perfect for breakfast in bed or to go with an afternoon coffee. It would also make a fine dessert if it lasts that long! Lemon and blueberry are such a perfect combination. If you don’t see nice fresh blueberries quite yet, you can substitute wild frozen berries. Thawed works best, but if you don’t have time, baking with frozen blueberries works here too! It just may need a few extra minutes in the oven.
Total time: 40 minutes
- ½ cup sunflower oil
- ¾ cup cane sugar
- 4 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- ½ cup coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup blueberries
- ¾ cup confectioner’s sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Preheat oven to 350°F. Line a 9 by 9 inch baking pan with parchment and set aside.
- In a medium bowl, whisk together oil, sugar, eggs, buttermilk, and vanilla extract until smooth.
- In another whisk together flours, baking powder, and salt.
- Combine dry mixture into wet mixture until smooth. Fold in blueberries.
- Pour mixture into baking pan and smooth out top. Bake for 28 minutes or until a knife inserted comes out clean. Set aside to cool.
- Stir together confectioner’s sugar, lemon juice, zest. Drizzle over cake and serve.
Substitutions: replace buttermilk with plant-based milk to make recipe dairy-free.
This gratin is great, because you use the leaves of the cauliflower, and not just the florets. With the same creamy, cheesy sauce as your favorite mac and cheese, this cauliflower dish adds comfort and vegetables to your meal rotation. Sambal is an Indonesian chili garlic paste. In this dish, it cuts through the cream and adds a touch of heat. If you don’t have any on hand, a good substitute would be Sriracha; red pepper flakes can also work in a pinch.
- 1 large cauliflower (2 ½ pounds)
- 4 tablespoons olive oil
- 3 large garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 ½ tablespoons all-purpose flour
- 1 cup whole milk
- ¾ cup grated Parmesan or Gruyere cheese, divided
- ½ cup chopped Italian parsley
- 1-2 tablespoons sambal sauce (see note above)
- Preheat oven to 375° F. To prepare the cauliflower, remove an inch off the cauliflower core and discard. Cut cauliflower into florets and slice leaves in half along the stem.
- Toss cauliflower with oil, garlic, and place on a baking sheet. Season with salt and black pepper. Roast for 30-35 minutes or until tender.
- Meanwhile, prepare cheese sauce by melting butter in a small saucepan then whisking in flour. Cook flour mixture for one minute then whisk in milk. Bring milk to a gentle simmer, and cook until thickened, whisking frequently. Turn off heat and whisk in a ¼ cup cheese until incorporated.
- Place cauliflower in a baking dish and stir in parsley and drizzle on sambal.
- Spoon cheese sauce over cauliflower and top with remaining grated cheese.
- Broil for 5 minutes or until top is bubbling and golden in color.
Bright citrus and tropical coconut combine for the best way to welcome spring or celebrate #PiDay! March is a great month to transition to lighter recipes with minimal prep, so you can start to enjoy longer days outside! With a ready-made crust, you just whisk eggs and sweetened condensed milk to create a simple custard mixture. The coconut variety of sweetened condensed milk adds to the flavor of the pie, but you can substitute a traditional sweetened condensed milk with a teaspoon of coconut extract. The fresh juice and zests kick up the flavor on this quick and impressive dessert.
Total time: 45 minutes
- 1 prepared graham cracker pie crust
- 4 egg yolks
- 14 ounces sweetened coconut condensed milk
- 1/3 cup lime juice
- 1/3 cup tangerine juice
- 1 teaspoon tangerine zest
- 1 teaspoon lime zest
- Whipped cream
- Toasted coconut
- Preheat oven to 350° F. Whisk together egg yolks, sweetened condensed milk, juices, and zest until incorporated.
- Pour mixture gently into prepared crust and place on a baking sheet.
- Bake pie for 22 minutes or until just set. Allow pie to cool completely before serving.
- Serve with whipped cream and toasted coconut.
Are you a “but first, coffee” kind of person? You need overnight oats! With maple almond butter this quick breakfast is endlessly customizable.
5 MIN PREP · SERVES 1 • VEGETARIAN
- 1 tablespoon JUSTIN’S® Maple Almond Butter (or try any variety!)
- ½ cup rolled oats
- 1 cup milk of choice
- ½ teaspoon cinnamon
- 1 teaspoon chia seeds
- ½ teaspoon vanilla
- Pinch of sea salt
- Banana slices
- Chia seeds
- Combine oats, milk, cinnamon, and chia seeds, vanilla, and salt in a jar with a lid and stir well.
- Store in the refrigerator overnight.
- In the morning, top with the almond butter and desired toppings.
35 MIN · SERVES 8 • VEGETARIAN
Who says you can’t have cookies for breakfast? Traditional banana bread spices with the addition of Lily’s chocolate chips and almond butter, this isn’t your ordinary banana bread.
- Ingredients 2 overripe bananas
- ½ cup almond butter
- 1 egg
- 2 tablespoons melted coconut oil
- 2 teaspoons vanilla
- 2 ½ cups quick cooking oats
- 1 cup Lily’s Dark Chocolate Baking Chips
- ½ teaspoon cinnamon
- 1/3 teaspoon nutmeg
- 1/3 teaspoon salt
- Mash up the two bananas and whisk in the almond butter, egg, coconut oil, vanilla, oats, Lily’s Dark Chocolate Baking Chips, cinnamon, nutmeg, and salt.
- Spoon the dough onto a baking sheet and slightly flatten and form into small circles.
- Bake at 350°F for 8-10 minutes.
Recipe courtesy of: Dishingouthealth.com
25 MIN · SERVES 4-6 · VEGETARIAN
Make a quick dinner without sacrificing flavor! In the time that it takes to boil water and cook spaghetti, you can create a delicious tomato sauce with a touch of garlic and plenty of fresh basil.
- In a medium saucepan, simmer the bionaturae Strained Tomatoes, bionaturae Extra Virgin Olive Oil, garlic, and salt for 15 minutes.
- Turn off the heat and add basil.
- Cook bionaturae Spaghetti according to
- Drain and toss the pasta with the tomato sauce.
These elegant puff pastry twists are as easy as they are delicious. They’re equally at home served as a crunchy side to a comforting bowl of tomato soup as they are on the most elaborate charcuterie spread. Remembering to thaw the frozen puff pastry is the hardest thing you’ll have to handle to pull these off. Feel free to explore additional fillings like prepared pesto, Asiago or Pecorino Romano cheese, everything bagel seasoning, or even cinnamon sugar for a sweet twist.
Total time: 1 hr 30 min
- 1 package puff pastry, thawed
- ¼ cup poppyseeds
- ½ cup grated Parmesan
- 1 teaspoon smoked paprika
- 1 medium egg, beaten
- Lightly flour a flat surface and use a rolling pin to roll out the sheet of puff pastry to smooth out any folds. Cut the pastry in half to form two rectangles and place each piece on parchment paper-lined baking sheets. Chill until firm.
- Combine Parmesan and smoked paprika in a small bowl.
- Brush puff pastry with beaten egg. Sprinkle Parmesan mixture evenly onto one sheet and the poppy seeds onto the second pastry sheet. Gently press topping into pastry using the rolling pin. Chill until firm.
- Preheat oven to 425°F. Cut into ¾-inch wide strips.
- Twist strips of pastry and place on the prepared baking sheets one inch apart, pressing ends down to keep them from unraveling during baking. Chill until firm.
- Bake puff pastry for 20-22 minutes or until golden in color. Cool and serve.
Like a cross between peanut brittle and kettle corn, this sweet treat is better than anything you might find in a tin. It would be equally at home at your next cookie swap or during a movie night at home. The depth of flavor you get from maple syrup is perfectly balanced with a touch of sea salt and crunchy peanuts. It will feed a crowd, but make sure it’s fully cooled, store it in an airtight container for up to two weeks. We doubt it will last that long though!
Total time: 1 hr
- 3 tablespoons sunflower oil
- 10 cups popcorn, from ⅓ cup popcorn kernels
- ⅓ cup roasted peanuts, salted
- 4 tablespoons unsalted butter
- ½ cup maple syrup
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the popcorn and peanuts.
- In a small saucepan over medium-high heat, melt together butter, maple syrup and salt. Bring to a boil and cook until mixture reaches 230°F on a thermometer, about 5 minutes.
- Turn off heat and whisk in baking soda; the mixture will foam.
- Pour caramel over the popcorn and toss until coated. Immediately spread coated popcorn evenly onto the baking sheet.
- Bake, stirring every 10 minutes for 40 minutes. Remove from oven and cool completely before storing.
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.
Total time: 15 min
- 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
- 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
- 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
- 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.
With the abundance of winter squash available, you might wonder the best (or perhaps easiest) ways to prepare the many varieties. Read on for the simplest roasting and cooking methods. You can also follow our guide to learn more about the plentiful squash available now at RT. When picking your squash, they should be heavy for their size and have a dull appearance. They should also be firm to the touch with no soft spots, bruises or cuts. If squash are cut, the flesh should have a moist appearance.
How to cook squash in the oven:
- Bake a smaller squash whole by piercing the skin with a knife in several places or by cutting it in half and removing the seeds and fibers. Place it whole, or halves with cut sides up, in an ungreased baking pan or dish.
- If baking halves, add about 1/4-inch water to the pan. Dot squash halves with butter, and sprinkle with salt and pepper.
- Bake at 350°F for 45 to 60 minutes, depending on the size and variety of the squash. Cool slightly.
- If whole, cut open and remove seeds and fibers after baking. Remove skin.
How to cook squash on the stove-top:
- Peel squash, and cut into 1-inch cubes or slices.
- To boil, cover and cook in 1-inch boiling water 10 to 15 minutes or until tender.
- To steam, place steamer basket in ½-inch water in saucepan or skillet; add squash. Cover tightly and heat to boiling; reduce heat to low. Steam cubes seven to 10 minutes, for slices steam 12 to 15 minutes.
Read more about how to prepare squash
5 MIN · SERVES 1 · VEGETARIAN · GLUTEN-FREE
- ½ cup Greek yogurt
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
- Pinch nutmeg
- Pinch sea salt
- 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.
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?
Total time: 1 Hour 10 Min
- 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
- 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
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
- 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
- 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.
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.
Total time: 1 Hour 30 Min
- 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
- 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
- 3 Siete Cassava Tortillas
- Coconut ice cream
- ¼ cup coconut sugar
- 1 tablespoon cinnamon
- Butter or butter alternative
- Cacao shavings
- 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!
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.
Total time: 1 hr 5 min
- 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
- 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.
Enjoy your favorite summer treat in a fun new format with this recipe from Alden’s!
10 MIN · SERVES 10-12 • VEGETARIAN
- 2 boxes Alden’s Organic Old School Ice Cream Bars
- 2 containers organic whipped cream or whipped topping
- 6 ounces mixed berries
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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!
- 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
- 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.
Get out your best kitchen knife and start slicing onions because French Onion & Mushroom Soup is on the menu tonight! Indulge in savory, soupy flavors that will warm you from the inside out with this delicious twist on a classic recipe. Chop, chop, chop those onions and get them nice and caramelized before adding the cremini mushrooms to the pot. Simmer all the ingredients together and then add the finishing touch—you know, the crusty, cheesy bread topping broiled to bubbly perfection. Voilà! A cup of soup fit for a king!
- 60 Min
- Serves 6
- 6 tablespoons unsalted butter
- 2 1/2 pounds large yellow onions, julienned
- 1/2 cup dry white wine or dry vermouth
- 3 large garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon honey
- 6-8 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1/2 heavy cream
- 1 1/2 teaspoons of salt
- 1 teaspoon ground black pepper
- 1 baguette, sliced
- 12 ounces Gruyere, grated
- Melt butter in a 6 quart stock pot over medium heat. Add onions, and honey, and cook, stirring frequently until caramelized, approximately 40 minutes. As the onions reduce, reduce heat as needed to prevent burning.
- Stir in mushrooms and garlic, cook for 5-8 minutes. Deglaze with white wine.
- Add broth, thyme, Worcestershire sauce, cream, salt and pepper. Bring to a gentle simmer and cook for 5-10 minutes.
- Portion soup into oven-safe individual soup bowls. Place filled bowls on a baking sheet. Top with baguette slices and cheese. Broil for 3 minutes on high until cheese is bubbling and golden brown.
This delicious, light pasta comes together in no time for a meal that’s fresh, quick and yummy. Triple threat!
- 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
- 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.
- 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.
- Garnish with basil, Parmesan, and fresh cracked pepper. Drizzle with additional olive oil if preferred.
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
- 15 MIN
- MAKES 4 SKEWERS
- Cut each Beyond Sausage Hot Italian into four 1.5″ pieces.
- Cut pineapple and red onion into 1″ pieces.
- 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.
- 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.
- Garnish with fresh chopped cilantro, a side of BBQ sauce and enjoy!