Tag: INFRA

  • Grilled Vegetable Orzo Salad

    Grilled Vegetable Orzo Salad

    Grilled Vegetable Orzo Salad

    While burgers get a lot of love this time of year, don’t sleep on grilled vegetables! You get all the same char-grilled goodness, and you don’t have to heat your kitchen roasting veggies. Worried about losing skinny veggies between the grates of your grill? Either roast veggies whole or use some foil to give them a solid surface. Topped with scallions and feta cheese, this orzo salad is perfect for all your summer get togethers! You can eat it right away warm or let it cool and serve it chilled. A big batch of this in the fridge is perfect to have on hand whenever hunger strikes. 

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    Grilled Vegetable Orzo Salad

    Servings 4

    Ingredients

    • 6 tablespoons olive oil divided
    • 1 broccoli crown cut into bite size pieces
    • 1 large red bell pepper julienned
    • 1 large orange bell pepper julienned
    • 8 ounces shiitake mushrooms halved
    • 1 cup orzo pasta
    • 2 scallions thinly sliced
    • ½ cup crumbled feta
    • 2 tablespoons tamari
    • 1 tablesppon toasted sesame oil
    • 1 tablespoon rice vinegar
    • ¾ teaspoon cane sugar
    • ½ teaspoon crushed chilies

    Instructions

    • Preheat grill to 375-400° F.  Place broccoli, peppers, and mushrooms on a large sheet of foil and drizzle with four tablespoons olive oil. Season with salt and pepper to taste. Bring the corners of the foil together in the center and crimp any open spaces to seal packet.
    • Grill for 25-30 minutes or until desired doneness is achieved.
    • Meanwhile, bring 6 cups of water to a boil and add orzo. Return to a simmer and cook for 15 minutes or until pasta is al dente, stirring frequently to prevent sticking. Drain and cool.
    • Whisk together dressing ingredients and toss with pasta, roasted vegetables, scallions, and feta cheese. 
    • Enjoy!

    Recipe Provided by INFRA

  • Raclette with Potatoes and Asparagus

    Raclette with Potatoes and Asparagus

    Raclette with Potatoes and Asparagus

    With an alpine cheese and crispy roasted veggies, this is the kind of snack turned meal we can get behind. Think of raclette as a more versatile fondue! Instead of melting cheese with wine and other additions, raclette is pure, melted cheese. Is draping it over roasted veggies the adult version of broccoli and cheese sauce? We think it’s just as good. Include a few pickles to add a zingy bite. Think of everything on your favorite charcuterie board and it will probably pair perfectly with raclette.

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    Raclette with Potatoes and Asparagus

    Servings 4

    Ingredients

    • 8 ounces sliced raclette cheese
    • 4 large red potatoes halved and quartered
    • 1 bunch fresh asparagus woody stems removed and cut in half
    • 4 sliced sourdough bread toasted
    • 4 ounces mild or spicy salami sliced
    • 1 tablespoon olive oil
    • Salt and pepper to taste

    Instructions

    • Toss potatoes with olive oil on a large baking sheet. Season lightly with salt and pepper and roast for 25 minutes or until almost golden in color. Add asparagus and return pan to over for five more minutes.
    • Arrange potatoes, asparagus, and salami on serving plates or on toasted bread. Set oven to a low broil and heat cheese on parchment-lined baking sheet until melted. Place melted cheese on top of the rest of the ingredients. Serve promptly.
    • Enjoy!

    Recipe Provided by INFRA

  • Hot Honey Crispy Chicken Sandwiches

    Hot Honey Crispy Chicken Sandwiches

    Hot Honey Crispy Chicken Sandwiches

    You can find a crispy chicken sandwich on every corner these days, but they are not all equal. Making one yourself means you get to have it just how you like it, and you know what’s in it! With some kale slaw and thinly sliced red onion, you’re getting good vegetables and added crunch. The sweet heat of hot honey will keep you wanting more! It may be sticky, but that just makes it finger licking good. 

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    Hot Honey Crispy Chicken Sandwiches

    Course dinner, entree, Lunch
    Keyword chicken, dinner, entree, lunch, sandwich
    Servings 4

    Ingredients

    • 4 breaded chicken breasts
    • 4 hamburger buns
    • 4 tablespoons mayonnaise
    • 1 ½ cups kale slaw
    • 1 red onion thinly sliced
    • 4 tablespoons unsalted butter softened

    Hot Honey

    • ½ cup honey
    • 1 teaspoon crushed red chilies
    • 1 teaspoon smoked paprika
    • ½ teaspoon cayenne pepper

    Instructions

    • In a small saucepan, combine hot honey ingredients and warm over low heat for a few minutes to infuse honey with spices. Turn off heat and set aside.
    • Prepare chicken breast based on package instructions.*
    • Spread butter on buns and toast in a large skillet on low until golden.
    • Spread mayonnaise on the top bun and assemble sandwich with slaw, chicken, onions, and hot honey. Serve promptly.
    • Enjoy!

    Notes

    *To make your own breaded chicken, combine 2/3 cup all-purpose flour, ½ teaspoon of each salt, pepper, paprika, garlic powder, and baking soda. Beat two large eggs together. Take each piece of chicken and dredge in flour then in eggs and back into the flour mixture. Shallow fry or air fry at 350F until internal temperature reaches 165F and continue with recipe. Cooking time varies based on size of chicken breasts.
    Substitute breaded chicken with a plant-based version to be meat-free.

    Recipe Provided by INFRA

  • Celebrate National Kombucha Day with Health-Ade Kombucha Recipes!

    Celebrate National Kombucha Day with Health-Ade Kombucha Recipes!

    ALL Health-Ade Kombucha on sale this month (1/1/2020-1/31/2020) 2 for $6!

    Yields one small jar of dressing

    INGREDIENTS

    1/4 cup Health-Ade Blood Orange Carrot Ginger Kombucha

    3/4 cup olive oil

    1 teaspoon raw honey

    1/2 teaspoon sea salt

    1/4 teaspoon black pepper

    1 clove garlic, finely minced

    METHOD

    1. Combine all ingredients in a small jar and whisk vigorously to combine.

    2. Taste dressing and season with more salt and pepper, if desired.

    3. Dressing will keep in an airtight jar in the refrigerator for up to five days.

    Yields 4 servings

    INGREDIENTS

    1 bottle (1 pint) Health-Ade Cayenne Cleanse

    Juice from 4 blood oranges, plus 1 sliced blood orange for garnish

    1 cup carrots, peeled and chopped

    Juice from 1/2 lemon plus zest for garnish

    1 cup ice cubes

    Cayenne pepper, for sprinkling

    METHOD

    1. Combine Cayenne Cleanse, orange juice, carrots, lemon juice, and ice into a high-powered blender. Blend on low, slowly increasing to high speed. Blend on high for 1 minute or until smooth consistency is reached.

    2. Strain drink through a fine mesh sieve once or twice. Divide drink equally between 4 cocktail glasses. Pour over ice if desired.

    3. Use a vegetable peeler to peel 4 long ribbons of lemon zest. Place 1 ribbon into each glass.

    4. Slice remaining blood orange in wheels and place one face up in each glass.

    5. Sprinkle a pinch of cayenne pepper into each glass. Enjoy cold. Refrigerate up to 2 days.

    Yields 1 serving

    INGREDIENTS

    1/4 cup crystallized ginger, for rim

    2 teaspoons sea salt, for rim

    2 ounces grapefruit juice

    1 ounce freshly squeezed lemon juice (from 1 large lemon)

    4 ounces Health-Ade Ginger Lemon Kombucha

    2 ounces club soda (optional)

    Grapefruit wheel or wedge, for garnish

    METHOD

    1. Place candied ginger and sea salt in the bowl of a food processor. Give it a few good pulses, until ginger and salt are combined and powder-like.

    2. Run a lemon wedge around the rim of a chilled highball glass. Dip glass in ginger-salt mixture to coat. Fill glass with a handful of ice cubes.

    3. In a cocktail shaker, add grapefruit juice, lemon juice, Ginger Lemon Kombucha, and a handful of crushed ice. Very gently shake and strain into a prepared glass. Top with club soda if desired.

    4. Garnish with a grapefruit wheel or wedge and serve.

    Yields 2 servings

    INGREDIENTS

    1.5 cups diced mango (about 1 mango)

    1 cup dried pineapple

    1/2 cup cold water

    1 cup Health-Ade Ginger Lemon Kombucha

    2-3 ounces rum or vodka (optional)

    METHOD

    1. Add mango, pineapple, and water to a blender and blend until smooth.

    2. Strain mixture through a mesh strainer, scraping with the back of a spatula to get all of the juice.

    3. Mix fruit puree with kombucha and optional alcohol, and serve over ice.

    4. Garnish with sliced pineapple and basil.

    All recipes and information above are provided from INFRA and Health-Ade Kombucha.

    Independent Natural Food Retailers Association (INFRA) is a purchasing cooperative owned and governed by independent natural and organic food retailers of all sizes working together to leverage our voice in the industry. They unite their members for the purpose of providing operational support, leveraging purchasing power, and engaging in shared marketing activities.

    Working together is how we compete and differentiate ourselves in the marketplace, and gives us a higher chance of success. The level of integrity and commitment of the retailers who are INFRA members helps us shape a future together where we will be able to continue to bring high quality organic food to our individual communities, because we have a shared vision and commitment.