Tag: INFRA

  • Tomato and Melon Caprese

    Tomato and Melon Caprese

    Tomato and Melon Caprese

    Take a caprese salad to the next level. Instead of a mild, sweet Italian basil, Thai basil has a more spicy, assertive flavor. It will stand up to the other ingredients here and pairs well with the melon and tomatoes. These juicy melons and ripe tomatoes are at their peak, so you don’t need much to make them shine. With prosciutto and melon, this caprese salad can serve as a lunch all on its own or pair nicely as a side dish for your next celebratory dinner. 

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    Tomato and Melon Caprese

    Course Appetizer, Lunch, Salad
    Keyword appetizer, gluten free, lunch, salad
    Servings 1

    Ingredients

    • 2 ½ pounds cantaloupe
    • 1 pint cherry tomatoes halved
    • 8 ounces ciliegine mozzarella halved
    • 6 slices prosciutto torn
    • ¾ ounce Thai basil stemmed

    Dressing

    • 2 tablespoons sunflower oil
    • 2 tablespoons honey
    • 2 tablespoons lemon juice
    • Pinch of sea salt
    • ½ teaspoon fresh thyme leaves

    Instructions

    • Whisk dressing ingredients together until emulsified. Set aside.
    • Cut melon in half and remove seeds. Use a melon baller to scoop the fruit or peel and chop into bite-sized pieces.
    • To assemble, arrange melon, tomatoes, mozzarella, and prosciutto on a serving vessel. Drizzle dressing over salad and garnish with basil. Serve promptly.
    • Enjoy!

    Recipe Provided by INFRA

  • Vegan Breakfast Tacos

    Vegan Breakfast Tacos

    Vegan Breakfast Tacos

    These vegan breakfast tacos are so easy to make, you won’t know what to do with all your new free time, except eat more tacos. Even better? They’re 100% plant-based!

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    Vegan Breakfast Tacos

    Course Breakfast
    Keyword breakfast, tacos, vegan
    Servings 2

    Ingredients

    • 6 tortillas corn or wheat
    • 1 16 ounce bottle of Simply Eggless
    • 3 radishes sliced thin
    • 1 large avocado sliced or cubed
    • ¼ cup cilantro chopped roughly
    • ¾ cup chunky salsa or pico de gallo
    • 1 lime sliced into wedges

    Instructions

    • In a large, nonstick, skillet, scramble the Simply Eggless over medium-low heat until all the liquid is cooked through.
    • Warm the tortillas and divide the scrambled vegan egg between the six tortillas.
    • Top with fillings as desired and serve immediately with wedges of lime.
    • Enjoy!

    Recipe Provided by INFRA

  • Butter-For-You Banana Split

    Butter-For-You Banana Split

    Butter-For-You Banana Split

    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.

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    Butter-For-You Banana Split

    Course Dessert
    Keyword banana split, dessert, nut butter
    Servings 1

    Ingredients

    • 1 banana
    • ⅓ cup plain Greek yogurt
    • ¼ cup mixed fruit
    • 2 tablespoons Justin's Nut Butter
    • 1 tablespoon granola
    • 1 cherry for garnish

    Instructions

    • 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!

    Recipe Provided by INFRA

  • Breaded Fish Tacos

    Breaded Fish Tacos

    Breaded Fish Tacos

     If you’re fishing for compliments, these gluten-free crispy fish tacos will certainly help you reel them in! Great for a crowd, everyone can build their own tasty tacos.

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    Breaded Fish Tacos

    Course dinner
    Keyword dinner, entree, fish, tacos
    Servings 5

    Ingredients

    • 1 pound wild cod cut into strips
    • 1 egg beaten
    • 1 box Simple Mills Cracked Black Pepper or Fine Ground Sea Salt Almond Flour Crackers
    • 1 teaspoon dried parsley
    • ½ teaspoon salt
    • Olive oil optional
    • 10 paleo, gluten-free tortillas
    • Organic or vegan ranch dressing
    • ½ cup shredded cabbage
    • ½ red onion thinly sliced
    • 2 avocados sliced
    • Fresh cilantro

    Instructions

    • Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.
    • Add Simple Mills crackers to a food processor and pulse until a coarse meal is formed. Transfer to a large bowl along with the parsley and salt. Mix and set aside.
    • Drop fish strips into the beaten egg then into the cracker mixture, ensuring the fish is well coated. Place on the prepared baking sheet. Drizzle with a touch of olive oil for an extra crispy exterior.
    • Bake for 15 minutes or until the fish is flaky.
    • Assemble your tacos by spreading 1 teaspoon of your favorite Organic or Vegan Ranch Dressing onto warmed tortillas. Top with shredded cabbage, red onion, avocado, fresh baked cod, fresh cilantro, and a drizzle of your favorite dressing.
    • 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

  • Street Corn Salad

    Street Corn Salad

    Street Corn Salad

    Street Corn Salad, also known as esquites, is the off-the-cob version of elotes. It’s creamy, with a slight kick from the jalapeño. Make sure you have some sturdy tortilla chips on hand. Part salad, part dip; either way it’s delicious! What makes this the perfect party food is you can serve it hot or cold! Put everything in a baking dish, cover with foil, and pop it on the grill if there is room. You’ll get a melty, creamy version. Keep everything chilled, and it’s a refreshing respite from summer heat.

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    Street Corn Salad

    Servings 8

    Ingredients

    • 3 10 ounce bags frozen corn thawed
    • 1 cup cotija cheese crumbled
    • 2 medium green bell peppers chopped
    • 1 small red onion diced
    • ½ bunch cilantro chopped
    • 1 large jalapeño seeded and minced

    Dressing

    • 1 cup mayonnaise
    • 3 tablespoons lime juice
    • 1 tablespoon minced garlic
    • 1 tablespoon cane sugar or honey
    • 1½ teaspoons smoked paprika
    • 1 teaspoon sea salt
    • ¼ – ½ teaspoon crushed red chilies

    Instructions

    • In a large mixing bowl, place thawed corn, cheese, bell pepper, red onion, cilantro, and jalapeño pepper. Set aside.
    • Whisk together dressing ingredients and toss with vegetables. Adjust seasoning to taste and serve.
    • Enjoy!

    Notes

    Substitute mayo and cheese for plant-based alternatives to make vegan.

    Recipe Provided by INFRA

  • Tasty Lentil Lettuce Wrap

    Tasty Lentil Lettuce Wrap

    Tasty Lentil Lettuce Wrap

    Unexpected guests? Entertaining is easy with these Tasty Lentil Lettuce Wraps. Just a few fresh veggies and ready-to-eat madras lentils come together for a perfect bite.

    Recipe Provided by INFRA

  • 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

  • Creamy Basil Kefir Sauce

    Creamy Basil Kefir Sauce

    Creamy Basil Kefir Sauce

    This ultra-creamy basil kefir sauce is the perfect low-lactose addition to pasta, salads, or even flatbreads. Thanks to the Redwood Hill Farm Goat Milk Kefir, your dish will even get a little probiotic boost, too. Yay, microbiome!

    Recipe Provided by INFRA