Category: Food & Farms

  • Candied Cranberries

    Candied Cranberries

    Candied Cranberries

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    Candied Cranberries

    Course Dessert

    Ingredients

    • 2 cups sugar divided
    • ½ cup water
    • 12 ounces fresh cranberries washed

    Instructions

    • Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not boil.
    • Stir in cranberries and stir to coat all cranberries. Use a slotted spoon and transfer cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up). Reserve syrup if you want – it's great to sweeten cocktails!
    • Let cranberries dry for 1 hour. After one hour, roll cranberries in remaining sugar until completely coated.
    • Store in an airtight container in the fridge for 2-3 days.
    • Enjoy!

    Notes

    • These may start to “weep” some liquid after 2-3 days. If that happens, you can re-roll them in sugar to extend their life.
    • Use on charcuterie platters, baked brie, atop desserts or cocktails.
    • Use vanilla bean or orange zest to vary the flavor.

    Recipe Provided by UNFI Fresh

  • Cranberry Champagne Mug Cakes

    Cranberry Champagne Mug Cakes

    Cranberry Champagne Mug Cakes

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    Cranberry Champagne Mug Cake

    Course Dessert
    Keyword cranberry, dessert, mug cake

    Ingredients

    • Canola oil, olive oil or butter
    • 2 tablespoons dried cranberries
    • ¼ cup champagne or sparkling wine divided
    • 2 cups whipped cream
    • ¼ cup egg whites
    • ½ cup white cake mix

    Instructions

    • Coat insides of 2 large microwave-safe mugs with oil or butter.
    • Place cranberries and 1 tablespoon champagne in small bowl. Microwave on HIGH 10 seconds; drain. Divide cranberries and place in bottom of mugs.
    • Whisk together whipped cream, egg whites and cake mix in medium bowl. Place half of batter in each mug.
    • Microwave each mug individually on HIGH 1 minute 15 seconds to 1 minutes 30 seconds or until set. Invert each cake onto a plate. Spoon 1 ½ tablespoons champagne over top of each cake. Serve with additional whipped cream, if desired.
    • Enjoy!

    Recipe Provided by UNFI Fresh

  • Wild Rice, Apple & Mushroom Salad with Spicy Pecans

    Wild Rice, Apple & Mushroom Salad with Spicy Pecans

    Wild Rice, Apple & Mushroom Salad with Spicy Pecans

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    Wild Rice, Apple & Mushroom Salad with Spicy Pecans

    Ingredients

    • 2 cups wild rice
    • 1 teaspoon fine sea salt divided
    • 1 cup pecan halves toasted and chopped
    • 3 tablespoons brown sugar
    • ⅛ teaspoon cayenne pepper
    • 3 tablespoons olive oil
    • 2 medium leeks halved lengthwise and thinly sliced
    • 12 ounce mushrooms sliced
    • 1 tablespoon minced fresh rosemary
    • 1 honeycrisp apple cored and diced
    • ¼ cup chopped parsley

    Instructions

    • Bring 4 cups water to a boil in a medium saucepan. Add rice and ¾ teaspoon salt, lower heat to maintain a gentle simmer, and cook, covered, until rice is tender, about 45 minutes. Drain excess liquid, if needed.
    • In a medium skillet over medium heat, combine pecans, sugar, ¼ teaspoon salt, cayenne pepper, and 1 tablespoon water. Cook, stirring, until the sugar is melted and coats the pecans, 3-5 minutes. Pour pecans onto a parchment-lined baking sheet to cool.
    • Add oil to a large skillet over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add mushrooms and rosemary and cook until softened, 5 minutes more.
    • In a serving bowl. stir together rice, leeks and mushrooms, and apple. Taste and season with more salt if needed. Top with pecans and parsley.
    • Enjoy!

    Recipe Provided by Woodstock Foods

  • Loaded Mediterranean Baked Sweet Potatoes

    Loaded Mediterranean Baked Sweet Potatoes

    Loaded Mediterranean Baked Sweet Potatoes

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    Loaded Mediterranean Baked Sweet Potatoes

    Ingredients

    • 2 large sweet potatoes
    • 1 cup vegetable broth or water
    • ½ cup bulgur
    • 1 teaspoon fine sea salt divided
    • ½ bunch parsley minced (about ½ packed cup)
    • ¼ cup lemon juice divided
    • 3 tablespoons olive oil
    • 2 tablespoons minced dill
    • 2 tablespoons minced mint
    • ¼ teaspoon black pepper
    • ¼ cup tahini
    • 2 garlic cloved minced
    • ¼ cup pomegranate kernels

    Instructions

    • Preheat oven to 400°F. Place sweet potatoes on a baking sheet and roast until tender, about 1 hour.
    • In a small saucepan, combine bulgur, broth or water, and ½ teaspoon salt. Bring to a boil, cover, and reduce heat. Cook bulgur until most of the water is absorbed and grain is tender, about 30 minutes.
    • Drain any excess liquid from bulgur and place in large bowl. Add parsley, 3 tablespoons lemon juice, olive oil, dill, mint, remaining ½ teaspoon salt, and pepper.
    • In a small bowl, combine tahini, garlic, and remaining 1 tablespoon lemon juice. Whisk in enough water to make a smooth consistency, about ⅓ cup. Season with salt and pepper to taste.
    • To serve, cut sweet potatoes in half lengthwise. Top with bulgur, tahini sauce, and pomegranate seeds.
    • Enjoy!

    Recipe Provided by Woodstock Foods

  • Chicken Pot Pies

    Chicken Pot Pies

    Chicken Pot Pies

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    Chicken Pot Pies

    Ingredients

    • 3 tablespoons canola or olive oil divided
    • ½ cup chopped parsnips
    • ½ cup chopped carrots
    • ½ cup pearl onions
    • 1 cup sliced baby portobello mushrooms
    • 1 cup chopped fresh asparagus spears
    • 3 cups vegetable or chicken broth
    • 2 tablespoons all-purpose flour
    • 2 cups chopped cooked chicken
    • ½ teaspoon dried thyme leaves
    • Salt and ground black pepper
    • 1 refrigerated pie crust softened as directed on package

    Instructions

    • Preheat oven to 400°F. Coat four 10-ounce oven-safe custard dishes with 1 tablespoon canola or olive oil; place on baking sheet and set aside.
    • Heat 2 tablespoons oil in 5-quart saucepan over medium-high heat. Add parsnip, carrot and onions; cook 5 minutes until just tender, stirring occasionally. Add mushrooms; cook 2 minutes more. Stir in broth, flour, thyme, salt and pepper. Bring to a boil. Stir in asparagus; cover, reduce heat and simmer 10 minutes or until sauce is thickened. Add cooked chicken.
    • Meanwhile, roll pie crust into a 12-inch circle on floured work surface. Invert a custard dish onto crust and use a paring knife to cut around the dish leaving 1/8-inch overhand, cutting 4 rounds total. Discard remaining crust.
    • Ladle filling into custard cups. Top each with a round of crust and press the edges to seal. Cut a slit in the center of each pot pie.
    • Bake 16 to 18 minutes or until crust is browned. Let stand 5 minutes before serving; sauce will thicken as it stands.
    • Enjoy!

    Recipe Provided by UNFI Fresh

  • Corn Salsa

    Corn Salsa

    Corn Salsa

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    Corn Salsa

    Course Appetizer, Side Dish
    Keyword appetizer, chips and dip, salsa, side

    Ingredients

    • 2 cups sweet corn (fresh, or frozen, thawed and drained)
    • 15 ounces black beans rinsed and drained
    • 2 medium tomatoes seeded and diced
    • ½ cup tomato sauce
    • ¼ cup minced green onions
    • ¼ cup chopped fresh cilantro
    • 1 tablespoon minced garlic
    • 2 teaspoons ground cumin
    • 1 teaspoon sea salt
    • ¼ teaspoon chili powder
    • Yellow corn tortilla chips

    Instructions

    • Combine all ingredients except tortilla chips in a large bowl.
    • Cover and refrigerate several hours to blend flavors.
    • Serve with tortilla chips.
    • Enjoy!

    Recipe Provided by UNFI Fresh

  • Stone Fruit Salsa

    Stone Fruit Salsa

    Stone Fruit Salsa

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    Stone Fruit Salsa

    Course Appetizer, Snack
    Keyword appetizer, chips and dip, fruit salsa, snack

    Ingredients

    • 6 cups chopped stone fruit: peaches, plums, nectarines, apricots or cherries
    • 3 tablespoons chopped fresh mint, reserve a few sprigs for garnish
    • 1 tablespoon chopped red onion or shallot or 2 minced green onions
    • 1 tablespoon finely chopped seeded jalapeño (or keep the seeds for more heat)
    • 1 tablespoon fresh lemon or lime juice
    • 2 tablespoons honey
    • ⅛ teaspoon salt

    Instructions

    • In a bowl, toss together chopped stone fruit, chopped mint, onion, jalapeño and salt.
    • Drizzle with lime juice and honey and stir gently.
    • Refrigerate covered for 30 minutes to 2 hours.
    • Garnish with mint.
    • Serve with regular or cinnamon tortilla chips.
    • Enjoy!

    Recipe Provided by UNFI Fresh

  • Chocolate Peanut Butter Crispy Rice Treats

    Chocolate Peanut Butter Crispy Rice Treats

    Chocolate Peanut Butter Crispy Rice Treats

    We all know and love the classic crispy rice bar. Take it up a notch by adding natural peanut butter and fair-trade chocolate for these chocolate peanut butter crispy rice treats. The result? A portable treat that you can take to picnics by the water, camping under the stars, or your next backyard barbecue.

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    Chocolate Peanut Butter Crispy Rice Treats

    Servings 9

    Ingredients

    • 2 Endangered Species Chocolate Bars finely chopped
    • 5 cups rice crisp cereal
    • 1 cup natural creamy peanut butter
    • ¾ cup agave syrup
    • 2 tablespoons plant-based butter
    • 1 teaspoon vanilla extract
    • ¼ cup crushed salted peanuts

    Instructions

    • Line an 8” square pan with parchment paper. 
    • Put rice crisp cereal in a large mixing bowl. 
    • Melt butter in pan over low heat. Add agave to the pan and stir together until combined. Add peanut butter. Stir to combine.
    • Let this mixture cook on low for three to four minutes, stirring frequently. It should start to thicken slightly but still be a liquid when you take it off the heat. Take pan off heat. Add vanilla extract. Stir to combine.  
    • Pour the peanut butter mixture over the rice crisp cereal. Stir to combine. Pour mixture into parchment-lined pan. Press mixture down firmly to be sure it all sticks together.
    • Let set in the fridge for one hour. Chop roasted and salted peanuts. Set aside.   
    • Melt chocolate in microwave in 20 second increments. Stir well between each increment. Stop microwaving when there is still a bit of solid chocolate remaining. 
    • Pour the chocolate over the top of the rice crispy treats. Spread out evenly with a spatula or the back of a spoon. Sprinkle chopped nuts on top while chocolate is liquid. 
    • Let set in fridge. Once chocolate is firm cut into 12 squares and serve.
    • Enjoy!

    Recipe Provided by INFRA

  • Fresh Strawberry Shortcakes with Yogurt Cream

    Fresh Strawberry Shortcakes with Yogurt Cream

    Fresh Strawberry Shortcakes with Yogurt Cream

    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.

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    Fresh Strawberry Shortcakes with Yogurt Cream

    Servings 8

    Ingredients

    Shortcakes

    • 2 cups unbleached all-purpose flour
    • ¼ cup granulated sugar
    • 1 tablespoon baking powder
    • ½ teaspoon kosher salt
    • ½ cup 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

    Macerated Strawberries

    • 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 whole milk plain yogurt

    Instructions

    • 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!

    Recipe Provided by INFRA

  • Grilled Corn and Peach Salad

    Grilled Corn and Peach Salad

    Grilled Corn and Peach Salad

    Looking for the perfect side dish for your next grill night? Look no further! Grilled Corn and Peach Salad combines the season’s peak produce with the smoky fire of the grill. With farro and baby kale, this salad doesn’t have to be relegated to the side. Make it the star of the show with some grilled chicken or scallops. Tarragon has a pungent, bittersweet flavor that holds its own in the salad. If you can’t find tarragon, or don’t love its fennel-like notes, you can always substitute basil, dill, or any other soft herb you like. 

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    Grilled Corn and Peach Salad

    Servings 4

    Ingredients

    • 1 cup farro
    • 2 peaches segmented
    • 2 ears of corn
    • 1 cup cherry tomatoes halved
    • 1 avocado sliced
    • 3 cups baby kale

    Dressing

    • 6 tablespoons olive oil
    • 3 tablespoons lemon juice
    • 1 tablespoon cane sugar or agave nectar
    • 1 tablespoon fresh tarragon minced
    • ¼ teaspoon sea salt

    Instructions

    • In a medium saucepan, cover farro generously with water. Add a pinch of salt and bring to a simmer. Cook for 20-30 minutes or until farro is tender. Drain and set aside to cool.
    • Meanwhile, prepare corn for grilling by pulling back husks to the base and removing the silk. Fold husks back into place and submerge corn in a large bowl of cold water to soak for at least 30 minutes. While soaking, preheat grill to medium-high heat.
    • Remove corn from water and shake off excess. Place the corn on the grill, and grill for 15 to 20 minutes, turning every five minutes, or until kernels are tender. Remove the husks and remove the kernels once cool enough to handle.
    • Combine corn kernels, farro, peaches, tomatoes, avocado, and kale.
    • Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve promptly.
    • Enjoy!

    Recipe Provided by INFRA