Tag: INFRA

  • Banana Peel Curry

    Banana Peel Curry

    Banana Peel Curry

    Looking to reduce your food waste? Save those banana peels! With a quick soak in hot water, peels are transformed to a soft blank canvas. Shredding the peels like you would pull chicken or jackfruit gives you a neutral plant-powered addition to this coconut curry. Add some aromatic seasonings, this curry will transform how you view banana peels! Served over rice, don’t skimp on the lime juice. The acidity livens up the dish and makes it simply craveable.  

    Banana Peel Curry

    Looking to reduce your food waste? Save those banana peels! With a quick soak and some aromatic seasonings, this curry will transform how you view banana peels! 🍌
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 4 banana peels from ripe bananas ends removed
    • 2 tablespoons avocado oil
    • 1 small yellow onion chopped
    • 1 cinnamon stick
    • 2 large garlic cloves minced
    • 2 inch fresh ginger peeled and minced
    • 1 tablespoon curry powder
    • 2 cups cauliflower florets bite-size
    • 1 cup stock or water
    • 1 13.3 ounce can coconut milk
    • ¾ teaspoons sea salt
    • 2 tablespoons cane sugar
    • 2 tablespoons lime juice

    Method
     

    1. Place banana peels in a large bowl of hot water, cover, and let sit for an hour to soften.
    2. Drain water. Using a fork, shred peels lengthwise with skin side down, then mince.
    3. In a large stockpot, heat avocado oil over medium heat. Add chopped onion and cinnamon stick and sauté until translucent. Add garlic, ginger, and curry powder. Sauté for 30 seconds or until fragrant.
    4. Add cauliflower, prepared banana peel, and stock. Bring to a gentle simmer, cover, and cook until cauliflower is tender about three to five minutes. 
    5. Stir coconut milk, salt, sugar, and lime juice and heat through. Adjust seasonings to taste and serve with basmati rice.
    6. Enjoy!

    Recipe Provided by INFRA

  • Sweet Onion Pull-Apart Cheese Bread

    Sweet Onion Pull-Apart Cheese Bread

    Sweet Onion Pull-Apart Cheese Bread

    This sweet onion pull-apart cheese bread is the ultimate semi-homemade party snack. Sweet and savory, cheesy and crispy, you’ll have everyone coming back for more. It’s less of a recipe to cook as it is instructions to combine. If you can slice bread and open a jar, you’ll have no trouble creating this delectable, celebratory loaf! 

    Sweet Onion Pull-Apart Cheese Bread

    This sweet onion pull-apart cheese bread is the ultimate semi-homemade party snack. Sweet and savory, cheesy and crispy, you’ll have everyone coming back for more.
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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 8 ounces shredded mozzarella cheese
    • 8 ounces shredded Jarlsberg cheese
    • 1 cup caramelized onion or prepared caramelized onion jam
    • 1 sourdough boule
    • 3 tablespoons salted butter softened
    • 1 tablespoon fresh thyme leaves

    Method
     

    1. Preheat oven to 375°F. Combine cheeses and caramelized onion in a bowl and set aside.
    2. Slice bread into one-inch-thick slices leaving the base of slices attached at the bottom of the boule. Rotate boule 90º and repeat slicing to form a grid pattern. Place on a parchment-lined baking sheet.
    3. Brush the inside slices with melted butter.
    4. Stuff the cheese mixture into sliced boule and sprinkle with thyme leaves.
    5. Bake boule for 20-25 minutes or until cheese has melted.
    6. Enjoy!

    Recipe Provided by INFRA

  • Creamy Mushroom Pappardelle

    Creamy Mushroom Pappardelle

    Creamy Mushroom Pappardelle

    This comforting creamy mushroom pappardelle recipe is filling and flavorful yet not too heavy or too rich. Our Egg Pappardelle noodles are wide and strong enough to carry lots of sauce with each bite, making it a hearty meal for wintertime but also just light enough to enjoy in the spring!

    Creamy Mushroom Pappardelle

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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 3 tablespoons butter
    • 1 shallot minced
    • 1 garlic clove minced
    • 8 ounces mushrooms
    • 1 tablespoon fresh parsley minced
    • Salt to taste
    • Pinch dried thyme
    • ¾ cup heavy cream
    • 1 ½ teaspoons corn starch
    • 1 cup grated Parmigiano Reggiano
    • 8.8 ounces Bionaturae pappardelle

    Method
     

    1. In a large skillet, sauté butter, shallot, and garlic on medium-low heat for 2 minutes.
    2. Chop the mushrooms in a food processor, then add them to the skillet with parsley and thyme, and salt to taste. Cook on low heat uncovered for 7 minutes.
    3. Whisk cream and corn starch together, add to the sauce. Cook for 2 more minutes; add cheese and cook for 1 minute.
    4. Cook bionaturae pappardelle according to instructions, then toss in the skillet and cook on medium-low for 30 seconds.
    5. Serve with more grated cheese.
    6. Enjoy!

    Recipe Provided by INFRA

  • Chili Nachos

    Chili Nachos

    Chili Nachos

    Got a late night craving? These chili nachos are ready in minutes! Plus, they’re endlessly customizable. Add sour cream, jalapeños, diced onion, or a squeeze of lime to take these to the next level.

    Chili Nachos

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    Ingredients Method

    Ingredients
      

    • 2 4-ounce corn tortilla chips
    • 1 Amy's Organic Medium Chili heated
    • 2 – 3 cups shredded cheese (Cheddar, Jack, or Mexican cheese blend)
    • 1 small can sliced black olives drained
    • 1 small avocado diced
    • Amy's Medium Salsa

    Method
     

    1. On a microwave-safe plate, spread the tortilla chips in an even layer with just a little overlap.
    2. Sprinkle 1 cup of cheese evenly over the chips.
    3. Heat on high in the microwave for 1 minute or until cheese is melted.
    4. Add another layer of tortilla chips, sprinkle with remaining cheese and heat for another 1-1½ minutes until cheese is melted.
    5. Top nachos with Amy’s Medium Chili, Amy’s Medium Salsa, sliced black olives and diced avocado.
    6. Serve immediately and enjoy!

    Recipe Provided by INFRA

  • Pear Almond Toffee Cake

    Pear Almond Toffee Cake

    Pear Almond Toffee Cake

    This is what we’d call a showstopper! From warm winter spices to delicate roasted pears, this is a seasonal treat that is sure to impress. While we’d never suggest you skip the pie, perhaps there is room on your holiday table for more than one dessert? 🤔

    Pear Almond Toffee Cake

    This is what we’d call a showstopper! From warm winter spices to delicate roasted pears, this is a seasonal treat that is sure to impress. While we’d never suggest you skip the pie, perhaps there is room on your holiday table for more than one dessert? 🤔
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    Servings: 5
    Ingredients Method

    Ingredients
      

    • ¾ cup butter room temperature, plus 1 tablespoon for greasing the pan
    • 1 cup sugar
    • 1 cup whole milk Greek yogurt room temperature
    • 1 teaspoon bourbon vanilla extract
    • 2 eggs room temperature
    • 2 cups Bob's Red Mill almond flour
    • ¾ cup Bob's Red Mill unbleached white all-purpose flour
    • 1 teaspoon Bob's Red Mill baking powder
    • ½ teaspoon Bob's Red Mill baking soda
    • ½ teaspoon ground cardamom
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • 2 medium D'Anjou pears
    • 2 tablespoons coarse turbinado sugar
    Rum Toffee Sauce
    • ¾ cup packed dark brown sugar
    • ¼ cup water
    • 4 tablespoons unsalted butter cubed
    • ¼ cup heavy cream room temperature
    • 1 teaspoon rum
    • ½ teaspoon vanilla extract
    • ¼ teaspoon salt

    Method
     

    1. Preheat the oven to 350°F. Butter a 9-inch springform pan and line the base with parchment paper. Set aside.
    2. In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and airy, about three minutes. In a separate medium-sized bowl, whisk dry ingredients together. Set aside.
    3. Stop the mixer and, using a spatula, scrape down the sides of the mixing bowl. Turn the mixer to medium low and add yogurt and vanilla extract; then add eggs one at a time, beating well after each addition.
    4. Turn the mixture to low and then slowly add the dry ingredients, taking care to not overmix.
    5. Using an offset spatula, evenly spread the batter into the prepared cake pan.
    6. Clean and peel the pears. Slice the pears ¼-inch thick and arrange on top of the cake in a concentric circle, overlapping them a bit. Sprinkle with turbinado sugar.
    7. Bake for 55-65 minutes, or until a skewer comes out clean and the top of the cake springs back to the touch. Remove from the oven and let cool in the pan for about 10 minutes. Remove the sides of the springform pan and let cool completely.
    8. While the cake is baking, make the rum toffee sauce. Place the brown sugar and water in a medium saucepan set over medium-high heat, whisking until the sugar crystals dissolve. Once the mixture has reached a rolling boil, add butter and cream. Return to a boil while whisking constantly for at least four minutes.
    9. Remove from heat and stir in the rum, vanilla, and salt. Set aside to cool to room temperature. 
    10. Serve the cake while still slightly warm and drizzle the toffee sauce on it immediately before serving.
    11. 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. 
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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