Category: Recipes

  • Cast-iron cooking

    Cast-iron cooking

    Cast-iron cooking

    Give it a try!

    Cast-iron pans are nonstick, easy to clean, and add healthy minerals to food. Here are a few delicious dishes to try.

    Coconut Curry Turmeric Trout

    This quick curry is great with a variety of proteins. Seasoning the fish as soon as you’ve cut the fillets ensures the salt permeates the flesh, making for a more delicious result.
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2 fresh trout about 12 inches long, skinned, filleted, and cut into 1 inch pieces
    • Salt and pepper to taste
    • 1 teaspoon coconut oil
    • 1 carrot sliced
    • 1 medium onion sliced
    • 1 fennel bulb sliced, fronds reserved
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon ground ginger
    • ⅛ – ¼ teaspoon crushed red pepper flakes
    • ⅛ teaspoon ground turmeric
    • 13 ½ ounces can coconut milk

    Method
     

    1. Sprinkle trout with salt and pepper.
    2. In 12 inch cast iron skillet, heat coconut oil and sauté sliced carrots, onion, and fennel, with salt and pepper to taste, for 5 minutes. Add onion powder, garlic powder, ground ginger, red pepper flakes, and turmeric. Once spices are fragrant, add coconut milk. Cook for 3 minutes, until sauce thickens, then add trout, gently cooking it through, about 2 minutes.
    3. Serve with rice and garnish with fennel fronds.
    4. Enjoy!

    Salmon, Polenta, and Charred Vine Tomatoes

    This twist on a classic gremolata uses fish-friendly dill and parsley and cuts through the creamy richness of the polenta.
    Print Recipe Pin Recipe
    Servings: 2
    Ingredients Method

    Ingredients
      

    Polenta
    • 4 cups water
    • 1 vegetable (or chicken) bouillon stock cube
    • 1 tablespoon butter
    • 1 cup cornmeal
    • ½ cup grated Parmesan
    • Salt and pepper
    Gremolata
    • 1 lemon zested and juiced
    • 1 garlic clove peeled and minced
    • ½ cup chopped fresh dill
    • ½ cup chopped fresh parsley
    • 10 on-the-vine cherry tomatoes
    • 1 tablespoon canola oil or other high-smoke oil
    • 4 4 ounce salmon fillets with skin
    • Pinch salt to garnish

    Method
     

    1. For polenta, in medium saucepan, bring water to a boil, then add stock cube and butter. Whisk in cornmeal and cook for 15 to 20 minutes, covered, stirring every few minutes, depending on how hot the fire is. If polenta starts to stick or burn, reduce heat or add water. Whisk in Parmesan. Season, to taste, and set aside pot.
    2. Meanwhile, for gremolata, in medium bowl, combine lemon juice and zest with garlic, chopped dill, parsley, and pinch of salt.
    3. Over medium-high, heat 12 inch cast iron skillet. Be patient; the pan is hot enough when you place a hand above it and feel a fair bit of heat, about 3 to 4 minutes. Add tomatoes, still on the vine, and cook until lightly charred but not bursting. Remove tomatoes from pan.
    4. For salmon, add oil to pan. When hot, add salmon, skin side down. Cook until the line of opacity reaches halfway up the side of salmon, about 2 minutes. Flip and cook for 30 seconds to 1 minute longer. If the two lines of opacity meet, the fish will be overcooked, so remove them sooner rather than later.
    5. To serve, plate polenta and fish and top with gremolata, and place tomatoes on the vine alongside. Sprinkle with salt.
    6. Enjoy!

    Prawn Pasta

    Simple and quick, this prawn pasta combines seafood with a touch of heat. If you can’t find a fresh Fresno chili pepper, use a red jalapeño or a tiny bit of fresh cayenne pepper instead.
    Print Recipe Pin Recipe
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 7 ounces squid ink conchiglie (shell pasta)
    • Several garlic cloves peeled
    • 1 Fresno chili pepper
    • ½ cup fresh parsley
    • 2 tablespoons chili oil or regular high-heat oil
    • 1 pound sustainable shrimp in their shells, heads removed
    • Juice of ½ lemon
    • Salt to taste
    • Pepper

    Method
     

    1. In large pot, boil pasta until tender. Drain and set aside.
    2. Meanwhile, chop garlic, chili pepper, and parsley.
    3. In 12 inch cast iron skillet, heat chili oil. Add shrimp and fry for 1 minute on each side. Remove to cutting board.
    4. Add pasta to skillet (don’t wipe it out first) and add garlic and chopped chili. Cook for 30 seconds, then add pasta and toss to coat. Return shrimp to skillet, stir in parsley, and squeeze lemon juice overtop. Sprinkle with salt and pepper.
    5. Enjoy!

    Article Provided by Alive Magazine

  • Potato & Corn Soup

    Potato & Corn Soup

    Potato & Corn Soup

    Looking for a warm bowl of cozy? Look no further than this potato & corn soup. It’s luscious and creamy, without any cream! This savory soup is a no brainer for cold nights.

    Potato & Corn Soup

    Looking for a warm bowl of cozy? Look no further than this potato & corn soup. It’s luscious and creamy, without any cream! This savory soup is a no brainer for cold nights.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 tablespoons Bragg olive oil
    • ¼ cup onion chopped
    • 2 garlic cloves minced
    • 3 cups vegetable broth
    • 3 red or white potatoes cubed
    • 2 cobs of corn kernels removed
    • ¾ teaspoon salt
    • Bragg Liquid Aminos and Bragg Nutritional Yeast to taste

    Method
     

    1. In a large pot, sauté onion until soft, about five to six minutes. Add garlic and sauté for an additional minute.
    2. Add the broth and potatoes to the pot and bring to a boil. Once boiling, reduce heat to a simmer until potatoes are soft, about 20 minutes.
    3. Add the contents of the pot to a blender. Add the corn and blend until smooth. Do this in batches if necessary.
    4. Stir in salt, liquid aminos, and nutritional yeast to taste.
    5. Enjoy!

    Recipe Provided by INFRA

  • Gluten-Free Classic Lasagna

    Gluten-Free Classic Lasagna

    Gluten-Free Classic Lasagna

    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. The hardest part is waiting for the #GlutenFree deliciousness.

    Gluten-Free Classic Lasagna

    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. The hardest part is waiting for the #GlutenFree deliciousness. 
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 9 ounces Jovial Gluten Free Brown Rice Lasagna
    • 2 jars Jovial Crushed Tomatoes
    • 4 tablesppons Jovial Reserve Extra Virgin Olive Oil
    • ½ teaspoon garlic powder
    • 1 teaspoon dry basil
    • 1 teaspoon dry oregano
    • 15 ounces ricotta cheese
    • 2 eggs
    • 12 ounces shredded mozzarella cheese
    • 4 ounces grated Parmesan cheese
    • Salt to taste

    Method
     

    1. In a medium bowl, mix tomatoes, oil, garlic powder, spices, and salt to taste.
    2. In another bowl, combine eggs and ricotta cheese.
    3. Cover the bottom of a 9×13” lasagna pan with 1 cup of the tomato mixture.
    4. Arrange four uncooked lasagna noodles in the bottom of the pan and spread ⅓ of ricotta mixture on top.
    5. Cover with 1 cup of the tomato mixture, ¾ cup of mozzarella, and ¼ cup of Parmesan cheese.
    6. Repeat steps 4 and 5 two times.
    7. Layer the top with remaining noodles, tomato, mozzarella, and Parmesan cheese.
    8. Cover the baking dish with aluminum foil and bake at 375°F for 50 minutes.
    9. 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.
    10. Enjoy!

    Recipe Provided by INFRA

  • Cheddar & Chive Smashed Potatoes

    Cheddar & Chive Smashed Potatoes

    Cheddar & Chive Smashed Potatoes

    These cheddar & chive smashed potatoes are simply elegant! Equal emphasis on the simple and the elegant. Cheddar and fresh chives combine for the perfect side dish. Plus, it’s vegan!

    Cheddar & Chive Smashed Potatoes

    These cheddar & chive smashed potatoes are simply elegant! Equal emphasis on the simple and the elegant. Cheddar and fresh chives combine for the perfect side dish. Plus, it’s vegan!
    Print Recipe Pin Recipe
    Servings: 1
    Ingredients Method

    Ingredients
      

    • 1 pound baby potatoes
    • 1 tablespoon avocado oil
    • 1 bag Daiya Cutting Board Collection Cheddar Style Shreds
    • Salt and pepper to taste
    • 2 tablespoons chives chopped

    Method
     

    1. Place potatoes in a large pot of salted water. Bring to a boil; then cook, covered for 8-10 minutes or until fork tender. Drain in a colander.
    2. Place in a lightly greased baking sheet, and with the back of a fork gently press until the potatoes burst. Continue until all potatoes are smashed.
    3. Drizzle with avocado oil and sprinkle bag of Daiya Cheddar Style Shreds on potatoes until evenly coated. Add salt and pepper to taste.
    4. Bake at 400°F for 15 minutes or until cheese is melted and potatoes are golden brown.
    5. Remove from oven and garnish with freshly chopped chives.
    6. Enjoy!

    Recipe Provided by INFRA

  • Homemade Squash Gnocchi

    Homemade Squash Gnocchi

    Homemade Squash Gnocchi

    Gnocchi is a great entry point for homemade pasta! This recipe for homemade squash gnocchi don’t require a pasta maker, a food processor, or any fancy unitaskers. 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. 

    Homemade Squash Gnocchi

    Gnocchi is a great entry point for homemade pasta! If you played with modeling clay as a child, you can make Homemade Squash Gnocchi. The addition of squash puree ups the seasonal wow factor and nutrition. 
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 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

    Method
     

    1. Whisk together ricotta, squash puree, egg, salt, and nutmeg.
    2. Add flour and stir until mixture forms a soft ball; rest for 10 minutes covered.
    3. 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.
    4. 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.
    5. Drop gnocchi into boiling water in batches and cook until they float, about 3 minutes. Carefully strain cooked gnocchi. 
    6. Put the brown butter and sage pan back over medium-low heat and add cooked gnocchi. Heat through and serve promptly.
    7. Enjoy!

    Recipe Provided by INFRA

  • Sparkling Spiced Cider

    Sparkling Spiced Cider

    Sparkling Spiced Cider

    Looking for a fun beverage for your next fall gathering? Infuse cider with your favorite fall baking spices and add bubbles—either sparkling juice or the adults-only prosecco. This Sparkling Spiced Cider is easy enough to pull off for unexpected guests. Don’t forget the sliced fruit for the punch bowl. It takes it to the next level! Serving this punch warm is a nod to mulled wine and the chillier temps. The addition of sparkling wine or juice keeps it festive. 

    Sparkling Spiced Cider

    Looking for a fun beverage for your next fall gathering? Infuse cider with your favorite fall baking spices and add bubbles—either sparkling juice or the adults-only prosecco. This sparkling spiced cider is easy enough to pull off for unexpected guests.
    Print Recipe Pin Recipe
    Servings: 7
    Ingredients Method

    Ingredients
      

    • 1 gallon apple cider
    • 1 ½ cups pear juice
    • 1 (750 ml) bottle prosecco or sparkling pear juice
    • 4 oranges sliced (divided)
    • 6 cinnamon sticks
    • 6 cloves
    • 2 star anise
    • 2 Honeycrisp apples cored and sliced
    • A few sprigs of fresh thyme

    Method
     

    1. In a 6-quart stockpot, bring apple cider, pear juice, half of the orange slices, cinnamon sticks, cloves, and star anise to just under a simmer and cook for 15 minutes.
    2. Remove from heat and carefully strain into a large serving vessel, top with prosecco or sparkling pear juice. Serve warm, garnish with remaining orange slices, apple slices, and fresh thyme sprigs.
    3. Enjoy!

    Recipe Provided by INFRA

  • Three Sisters Stew

    Three Sisters Stew

    Three Sisters Stew

    This three sisters stew is named after the indigenous agricultural practice of planting beans, corn, and squash together. Not only do these ingredients taste great together, but they also actually help one another grow! Corn stalks form a trellis that the beans can climb. Squash leaves help shade the soil and reduce evaporation, so the plants need less water. The beans deposit nitrogen back into the soil that the corn needs. It’s a wonderful system where each piece plays an important part to benefit the whole. This Three Sisters Stew is a warm bowl of simple veggie stew that is sure to keep you satisfied.

    Three Sisters Stew

    This Three Sisters stew is named after the indigenous agricultural practice of planting beans, corn, and squash together. Not only do these ingredients taste great together, they actually help one another grow! 
    Print Recipe Pin Recipe
    Servings: 5
    Ingredients Method

    Ingredients
      

    • 3 tablespoons sunflower oil
    • 1 medium yellow onion chopped
    • 2 large garlic cloves minced
    • 4 cups chicken or vegetable stock
    • 1 ½ pounds winter squash cubed
    • 3 sprigs fresh savory or 1 teaspoon dried savory
    • ½ teaspoon ground black pepper
    • 1 pound russet potatoes peeled and cubed
    • ⅓ pound green beans cut into ½" pieces
    • 30 ounces hominy corn kernels drained
    • ¾ cup crushed tomatoes
    • 1 ½ teaspoons sea salt
    • 3 tablespoons minced parsley optional

    Method
     

    1. Heat oil in a 6-quart stockpot over medium heat. Add onion and sauté until translucent then add garlic and cook for a minute. 
    2. Add stock, winter squash, savory, and black pepper. Bring to a simmer and cook for 5 minutes.
    3. Add potatoes, green beans, hominy, tomato, and salt. Return soup to a simmer and cook until potatoes are tender.
    4. Remove savory sprigs if using and stir in parsley. Adjust seasoning to taste and serve.
    5. Enjoy!

    Recipe Provided by INFRA

  • Honey Glazed Shrimp Sheet Pan Dinner

    Honey Glazed Shrimp Sheet Pan Dinner

    Honey Glazed Shrimp Sheet Pan Dinner

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Do you have a busy schedule? Are you looking for an easy, weeknight meal? Well thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can make your family a delicious honey glazed shrimp sheet pan dinner with this simple recipe!

    Print Pin

    Honey Glazed Shrimp Sheet Pan Dinner

    Course entree, Main Course
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 2

    Equipment

    • 1 Medium bowl
    • 1 whisk
    • 1 jar
    • 1 large rimmed baking sheet

    Ingredients

    • ⅓ cup honey
    • ¼ cup coconut aminos
    • 1 ½ teaspoons onion powder
    • Sea salt & white pepper to taste
    • 1 pound uncooked shrimp thawed if frozen, peeled & deveined
    • 2 cipollini onions (or 2 small yellow or red onions) sliced into onion rings
    • 4 ounces crimini mushrooms sliced in half
    • ½ medium sized celery root peeled and diced
    • 1 small turnip peeled and diced
    • 1 cup zucchini sliced into bite size pieces
    • 1 – 2 small patty pan squashes sliced
    • 1 cup winter squash (red kabocha, delicata, honeynut, butternut, etc.) diced
    • 1 – 2 tablespoons refined coconut oil (or melted ghee, tallow or olive oil)
    • Lemon wedges & chopped cilantro for garnish

    Instructions

    • Make the Marinade: In a medium mixing bowl, whisk together the honey, coconut aminos, ½ teaspoon of the onion powder and sea salt and white pepper to taste. You will use half of this marinade to marinate the shrimp. Save the other half for cooking the shrimp.
    • Marinate the Shrimp: Place the shrimp in a medium size glass bowl. Add 1/2 of the marinade and toss well to combine. Cover the bowl and place it in the refrigerator for at least 15 minutes. To make the shrimp even more flavorful you can marinate them up to 8 hours, or overnight. Pour the rest of the marinade into a glass jar and refrigerate.
    • Preheat the oven to 375-degrees F. Line a large, rimmed baking sheet with parchment paper.
    • Season and roast the vegetables: Add the vegetables to the baking sheet and toss with the coconut oil. Season with the remaining onion powder and sea salt and white pepper to taste. Toss again. Arrange the vegetables in a single layer. Roast for 15 minutes. Remove the sheet pan from the oven. Flip the vegetables over. Return to oven and roast for 15 more minutes.
    • Add shrimp + bake: Remove the baking sheet from the oven. Use a spatula or tongs to carefully move the vegetables over to one side to make room for the shrimp. Add the shrimp to the baking sheet. Discard the used marinade. Drizzle the shrimp with the remaining unused marinade in the jar. Return the baking sheet to the oven and bake for 5 to 7 minutes, or until the shrimp are pink and firm to the touch.
    • Serve the roasted vegetables and shrimp with lemon wedges and garnished with the cilantro. This goes well served over some fluffy cooked white rice.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Chicken with Spiced Rice

    Chicken with Spiced Rice

    Chicken with Spiced Rice

    This Chicken with Spiced Rice is a simple, flavorful one pan dinner! You can practically set it and forget it. Check your pantry and freezer; you might have everything you need to make this for dinner tonight. If not, we’ve got everything you’ll need to be the dinner hero tonight. While it bakes, you can catch up on your favorite show, do a quick load of dishes, or whip up a quick lemon yogurt sauce that pairs perfectly. Serve with a simple green salad, and for a complete meal, bake a nice snacking cake alongside the chicken. You’ve already got the oven on, right? 

    Chicken with Spiced Rice

    This Chicken with Spiced Rice is a simple, flavorful one pan dinner! You can practically set it and forget it. Check your pantry and freezer, you might have everything you need to make this for dinner tonight.
    Print Recipe Pin Recipe
    Servings: 4
    Course: entree, Lunch
    Ingredients Method

    Ingredients
      

    • 1 pound boneless, skinless chicken thighs
    • 2 tablespoons olive oil
    • 1 teaspoon garam masala
    • 1 teaspoon turmeric divided
    • ¼ teaspoon sea salt
    • 2 tablespoons ghee
    • 1 small yellow onion diced
    • 1 cinnamon stick
    • 2 cardamom pods
    • 1 teaspoon cumin seeds
    • 1 tablespoon minced garlic
    • 1 tablespoon minced ginger
    • 1 cup basmati rice
    • 1 cup cold water
    • ½ teaspoon sea salt
    • ⅓ cup frozen peas
    • Cilantro for garnish

    Method
     

    1. Place chicken, olive oil, garam masala, ¼ teaspoon turmeric, and salt in a bowl and toss to coat. Cover and marinate for four hours to overnight in the fridge.
    2. Preheat oven to 350ºF. Heat ghee in a 1.5-quart saucepan over medium heat. Add onion, cinnamon stick, cardamon pods, and cumin seeds. Sauté until onions are translucent. Stir in garlic and ginger and cook for one minute.
    3. Add rice, water, ¾ teaspoon turmeric, and salt to pan and bring to a simmer. Submerge chicken and cover.
    4. Bake for 35-40 minutes or until water has been absorbed. Remove from oven, add peas and rest covered for 10 minutes before serving. Garnish with cilantro if desired.
    5. Enjoy!

    Recipe Provided by INFRA

  • Cinnamon Apple Chunk Cake

    Cinnamon Apple Chunk Cake

    Cinnamon Apple Chunk Cake

    This fall, we’re all about celebrating the abundance of the season. First up, apples! Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious! You can switch up the type of apple you use but be sure to ask someone in produce what are the best baking varieties we have in now.

    Cinnamon Apple Chunk Cake

    Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious!
    Print Recipe Pin Recipe
    Servings: 5
    Course: Dessert
    Ingredients Method

    Ingredients
      

    Cake
    • 1 ½ cups flour
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    • ½ cup cane sugar
    • ½ cup almond oil
    • 2 eggs
    • 3 tablespoons buttermilk
    • 1 cup chopped apples
    Topping
    • ½ teaspoon cinnamon
    • 1 tablespoon cane sugar
    • ½ cup powdered sugar
    • 1-2 tablespoons milk

    Method
     

    1. Preheat oven to 350ºF. Grease an 8-inch cast iron skillet and set aside.
    2. In a small bowl, whisk together flour, cinnamon, baking soda, and sea salt.
    3. In a medium bowl, combine sugar, oil, eggs until pale in color. Stir in buttermilk.
    4. Add dry ingredients and mix until just combined. Fold in chopped apple and pour batter into prepared cast iron skillet. Combine remaining sugar and cinnamon and sprinkle on top of batter.
    5. Bake 40-45 minutes or until a tester inserted in the center comes out clean.
    6. Stir together powdered sugar and milk until smooth and drizzle over cooled cake.
    7. Enjoy!

    Recipe Provided by INFRA