Tag: 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. 
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    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!
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    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

  • 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.
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    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

  • 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! 
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    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

  • 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. 
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    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.
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    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

  • 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.
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    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!
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    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

  • Festive Popcorn Balls

    Festive Popcorn Balls

    Festive Popcorn Balls

    Festive Popcorn Balls are in your future! Trading in crispy rice for popcorn gives you a cross between kettle corn and a marshmallow crispy treat. Roll the popcorn balls in colorful candies for a festive seasonal flair. Perfect for enticing kitchen amateurs into the mix, you can even melt the marshmallow and butter mixture in the microwave if you want to keep your stovetop free. Just combine the ingredients in a large microwave save bowl and microwave for 30 second intervals, stirring thoroughly, until the mixture is just melted and combined. 

    Festive Popcorn Balls

    Trading in crispy rice for popcorn gives you a cross between kettle corn and a marshmallow crispy treat. Roll the popcorn balls in colorful candies for a festive seasonal flair. Perfect for enticing kitchen amateurs into the mix. 
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    Servings: 6
    Course: Dessert, Snack
    Ingredients Method

    Ingredients
      

    • 8 cups plain popcorn
    • 3 tablespoons unsalted butter cubed
    • ½ teaspoon vanilla extract
    • 10 ounces small marshmallows
    • ½ cup white chocolate covered pretzels rough chop
    • ½ cup peanut butter pieces

    Method
     

    1. Place peanut butter candy pieces and chopped pretzels on a baking sheet and set aside.
    2. Heat marshmallows, butter, and vanilla in a large pot over medium-low heat, stirring until smooth and creamy
    3. Fold in popcorn to coat evenly. Form mixture into balls about the size of a baseball and roll in candy.
    4. Place on a parchment lined tray until set, approximately 30 minutes.
    5. Enjoy!

    Recipe Provided by INFRA

  • Cherry Oatmeal Bakes

    Cherry Oatmeal Bakes

    Cherry Oatmeal Bakes

    Make these cute Cherry Oatmeal Bakes for individual portions of a delicious and nutritious hot breakfast! The juices keep things flavorful and moist. Eat together or people can grab theirs when they’ve stumbled out of bed.

    Cherry Oatmeal Bakes

    Make these cute Cherry Oatmeal Bakes for individual portions of a delicious and nutritious hot breakfast! The juices keep things flavorful and moist. Eat together or people can grab theirs when they’ve stumbled out of bed.
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    Servings: 3
    Course: Breakfast
    Ingredients Method

    Ingredients
      

    • 2 cups old-fashioned rolled oats
    • 1 teaspoon ground cinnamon
    • ½ teaspoon fine sea salt
    • ¾ cup R.W. Knudsen Family Just Tart Cherry Juice
    • ¼ cup R.W. Knudsen Family Organic Apple Juice
    • 1 cup milk
    • 1 large egg
    • ½ apple chopped
    • ½ cup dried tart cherries
    • 2 tablespoons butter melted
    • 1 teaspoon vanilla extract
    Topping
    • ¼ cup old-fashioned rolled oats
    • ⅓ cup sliced almonds
    • ¼ cup firmly packed brown sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • Milk if desired

    Method
     

    1. Preheat oven to 375°F. Place six six-ounce custard cups in 13 x 9-inch baking pan.
    2. Combine oats, cinnamon, and salt in medium bowl. Stir in juices, milk, egg, apple, cherries, butter, and vanilla. Divide evenly into custard cups.
    3. Combine topping ingredients in a small bowl. Sprinkle over oat mixture. Cover pan with foil. Bake 20 minutes. Remove foil. Bake 20 minutes more or until centers are set and topping is golden brown. Remove from oven, let cool. Serve with milk, if desired.
    4. Enjoy!

    Recipe Provided by INFRA