Tag: INFRA

  • Pumpkin Corn Soup

    Pumpkin Corn Soup

    Pumpkin Corn Soup

    Stock up on canned pumpkin so you can enjoy this cozy soup all season long. It’s the perfect balance of sweet, savory, and spicy! Pumpkin adds fiber and nutrients to this simple soup. After chopping onion and garlic, it’s as simple as opening cans and stirring. Save your cooking energy for the big meal!

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    Pumpkin Corn Soup

    Make it plant-based by replacing half and half with a plant-based creamer.
    Servings 4

    Ingredients

    • 3 tbsp olive oil
    • 1 large yellow onion diced
    • 1 tbsp minced garlic
    • 2 4-oz cans diced green chilies
    • 1 quart vegetable stock
    • 1 15-oz can pumpkin puree
    • 1 tsp ground cumin
    • ½ tsp dried thyme
    • ½ tsp dried savory optional
    • 2 cups frozen corn
    • 1 cup half and half (or alternative)
    • 1 large baking potato peeled and roughly mashed
    • 1 tbsp sriracha hot sauce
    • ½ cup cilantro chopped (optional)
    • 1 ½ tsp sea salt

    Instructions

    • Heat olive oil in a stock pot over medium-low heat. Add onion and sauté until tender, about 5 minutes.
    • Add garlic and cook for 30 seconds then add green chilies and cook for an additional 3 minutes. Stir in vegetable stock, pumpkin puree, cumin, thyme, and savory (if using). Bring to a gentle simmer and cook for 5–10 minutes.
    • Stir in corn, half and half, potato, sriracha, cilantro (if using), and sea salt. Cook until corn is warmed through.
    • Serve hot with crusty bread.

    Recipe Provided by INFRA

  • Apple and Endive Salad

    Apple and Endive Salad

    Apple and Endive Salad

    Still searching for a dish for Thanksgiving? While most item on the table are non-negotiable, the stuffing, the pie, mashed potatoes and gravy! The salad course is where you can really flex your creativity without upsetting anyone. The combination of apple and endive is crunchy and bright – a welcome contrast to the richness of so many traditional dishes.

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    Apple and Endive Salad

    Servings 2

    Ingredients

    Dressing

    • 3 tbsp avocado oil
    • 2 tbsp apple cider vinegar
    • 2 tbsp maple syrup
    • 4 large basil leaves minced
    • ¼ tsp sea salt
    • ¼ tsp ground black pepper

    Salad

    • 2 Belgium endive
    • 1 small head radicchio
    • 1 medium Granny Smith apple
    • ⅓ cup pomegranate seeds

    Garnish

    • ⅓ cup walnuts
    • ¼ cup pistachio shelled

    Instructions

    • Whisk together avocado oil, apple cider vinegar, maple syrup, basil, salt, and pepper until emulsified.
    • Chop endive and radicchio into bite size pieces. Core and chop apple. Combine in a mixing bowl.
    • Toss salad with half of the dressing and place on serving plates. Garnish with walnuts and pistachios. Serve with remaining dressing.

    Recipe Provided by INFRA

  • Stuffed Jalapeño Peppers

    Stuffed Jalapeño Peppers

    Stuffed Jalapeño Peppers

    The oven won’t be the only thing heating up this weekend! These stuffed jalapeño poppers are the perfect combination of easy and fancy. Don’t let the puff pastry scare you. Creamy, cheesy, and wrapped up like a nice package, these poppers will be equally at home during halftime or a party spread.

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    Stuffed Jalapeño Peppers

    Servings 16

    Ingredients

    • 8 large jalapeños
    • 8 oz cream cheese room temperature
    • 8 oz shredded Monterey jack cheese
    • ¼ cup shredded Parmesan cheese
    • 2 green onions thinly sliced
    • ¼ tsp sea salt
    • 1 sheet puff pastry thawed
    • 1 tbsp poppy seeds
    • 1 large egg beaten

    Instructions

    • Preheat oven to 400°F. Halve jalapeño peppers and remove seeds and pith.
    • In a medium bowl, combine cream cheese, Monterey jack cheese, Parmesan cheese, scallions, and salt.
    • Fill jalapeños with cheese mixture and smooth off the top. Set aside.
    • Lay out puff pastry and brush with beaten egg then sprinkle with poppy seeds. Cut pastry into ¼ inch strips, then wrap strips of pastry around jalapeños in a crisscross pattern.
    • Place assembled peppers on a parchment lined baking sheet and bake for 20–30 minutes or until puff pastry is golden in color. Serve with barbecue sauce.

    Recipe Provided by INFRA

  • Curry Beet Salad

    Curry Beet Salad

    Curry Beet Salad

    Tender beets can stand up to strong flavors like curry in this colorful fall salad. For a shortcut, opt for pre-steamed beets for a stunning salad in no time!

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    Curry Beet Salad

    Opt for a seasonal goat cheese with cranberry flavor for an ideal pairing in this recipe.
    Servings 2

    Ingredients

    • 2 pounds red beets
    • 2 oz baby arugula
    • ½ cup walnuts toasted
    • ½ cup crumbled feta or 2 ounces herbed goat cheese crumbled
    • ⅓ cup avocado oil
    • 3 tbsp rice vinegar
    • 1 tbsp honey
    • ½ tbsp curry powder
    • ¼ tsp sea salt

    Instructions

    • Preheat oven to 350°F. Place whole beets in a deep baking dish and cover with water. Cover and bake for 2–4 hours or until beets are knife tender, depending on the size of the beets.
    • When beets are tender, drain and submerge in cold water. Remove skins and set aside to cool completely.
    • To prepare salad, chop beets and place in a mixing bowl. Add arugula, walnuts, and feta or goat cheese. Whisk together avocado oil, rice vinegar, honey, curry powder, and salt. Pour over salad and toss. Adjust seasoning to taste and serve.

    Recipe Provided by INFRA

  • Banana-Chocolate Crumb Cake

    Banana-Chocolate Crumb Cake

    Banana-Chocolate Crumb Cake

    Bananas and chocolate are a classic combination for good reason. They simply taste better together! Try this banana-chocolate crumb cake with fair trade ingredients for a dish that tastes as good as it is for people the people and the planet.

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    Banana-Chocolate Crumb Cake

    Servings 6

    Ingredients

    Crumb Topping

    • ½ cup all-purpose flour
    • ⅓ cup light brown sugar
    • ¼ cup cane sugar
    • 3 tbsp unsalted butter softened

    Batter

    • 2 cups all-purpose flour
    • 1 tbsp baking powder
    • ½ tsp grated nutmeg
    • ½ tsp sea salt
    • 2 ripe bananas mashed
    • 4 tbsp unsalted butter softened
    • ⅔ cup cane sugar
    • ⅓ cup light brown sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1 cup buttermilk
    • ¾ cup chocolate chips

    Instructions

    • Preheat oven to 350°F. Grease a 9 by 9 inch baking pan and line with parchment paper. In a small bowl combine the crumb topping ingredients until well mixed. Set aside.
    • In a large bowl combine remaining flour, baking powder, nutmeg, and salt. In a separate bowl, cream together remaining brown sugar, and cane sugar until well blended. Beat in eggs, one at a time until incorporated. Stir in bananas, and vanilla.
    • Add half of the dry ingredients into the wet mixture. Stir gently to combine. Add half the buttermilk and stir gently to combine. Repeat with remaining dry ingredients and buttermilk.
    • Fold chocolate chips into the batter. Pour batter into the prepared baking pan and top with crumb mixture. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool 10 minutes before removing from pan.

    Recipe Provided by INFRA

  • Camper’s Stuffed Apples

    Camper’s Stuffed Apples

    Camper’s Stuffed Apples

    These stuffed apples are EASIER than pie! With a quick oat streusel filling, you can recreate the fall flavors of apple pie without fussing with a crust. If you really want to lean into the name, you can wrap the stuffed apples in foil and toss them in the embers of a campfire or pop them on the grill to slow roast them directly in the fire.

    If you have one foot in summer and one in fall, this recipe is for you! Still enjoying the outdoors with camping trips or grilling? This is the perfect dessert to cap a day in nature. You can also toss this together and pop it in the oven for a satisfying, warming peek into fall flavors. Stuffed apples give you all the flavor of apple pie with half the work. That’s a good recipe in any season.

    Camper’s Stuffed Apples

    These stuffed apples are EASIER than pie! With a quick oat streusel filling, you can recreate the fall flavors of apple pie without fussing with a crust. If you really want to lean into the name, you can wrap the stuffed apples in foil and toss them in the embers of a campfire or pop them on the grill to slow roast them directly in the fire.
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    Ingredients Method

    Ingredients
      

    • 6 Braeburn apples
    • 1/2 cup rolled oats
    • 1/3 cup light brown sugar
    • 4 tblsp unsalted butter or plant-based alternative 
    • 1/2 tsp ground cinnamon 

    Method
     

    1. Preheat oven to 375° F. Combine oats, brown sugar, butter, and cinnamon in a small bowl until well mixed.
    2. Core apples, starting at the stem and core towards the base, leaving the bottom intact.
    3. Fill apples with oat mixture and arrange in an oven safe baking dish. 
    4. Bake apples for 40 minutes or until knife tender. Alternatively, cover apples with aluminum foil and place pan on the grill to bake. 

    Recipe courtesy of INFRA

  • Eggplant Rounds

    Eggplant Rounds

    Eggplant Rounds

    It’s the tail end of the season for many of our summer favorites. This is more of a no-recipe recipe. Take eggplant, slimmer brighter Asian varieties or traditional purple globe eggplant and roast sliced rounds. Then you have a tasty base for all sorts of toppings that is keto, vegan, gluten-free, and more!

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    Eggplant Rounds

    Servings 16

    Ingredients

    • 2 large eggplants
    • ½ cup olive oil
    • 1 tbsp dried oregano
    • 1 tsp sea salt
    • 1 tsp ground black pepper

    Instructions

    • Preheat oven to 400° F. Cut eggplant into half-inch thick slices and place on a parchment lined baking sheet.
    • Brush olive oil on both sides of rounds and sprinkle with salt, pepper, and dried oregano.
    • Bake rounds for 30-40 minutes, flipping them halfway, until they are golden in color.
    • When rounds have cooled, place on a serving platter and serve with hummus, tabouleh, olives, feta, radishes, crackers, etc.

    Recipe Provided by INFRA

  • Spicy Mango Beverage

    Spicy Mango Beverage

    Spicy Mango Beverage

    Is it a smoothie? Is it a mocktail? The only thing we care about is that it’s delicious! This spicy mango drink is the perfect blend (pun intended!) of sweet, spicy, and savory. Don’t skip the salted rim! 

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    Spicy Mango Beverage

    Servings 4

    Ingredients

    • 2 large ripe mangoes
    • ½ cup lime juice
    • 16 oz ginger beer
    • ¼ cup flake sea salt plain or smoked
    • ¼ tsp cayenne pepper

    Instructions

    • To make the mango puree, peel ripe mango and remove pit. Place fruit in a blender and bend on high until smooth. This makes enough puree for approximately four beverages.
    • To assemble, combine salt and cayenne pepper on a small plate. Dip the rim of four glasses in water then into the salt mixture.
    • Combine 1/3 cup mango puree, and 2 tablespoons lime juice in each prepared glass. Add ice and top off with ginger beer. Garnish with mint, lemon balm, or a jalapeño slice and serve.

    Recipe Provided by INFRA

  • Peach-Thyme Compote

    Peach-Thyme Compote

    Peach-Thyme Compote

    This peach-thyme compote is easier than making jam, but you can use it anywhere you’d use jam or jelly. Toast? French toast? Cheese boards? Ice Cream?!? It does it all!

    While stone fruit season runs throughout the summer months, August is National Peach Month. If you’ve got a small bounty of peaches, try making this peach-thyme compote. With just four ingredients and a bit of water, you can make an elevated spread that captures the essence of summer.

    Thyme adds complexity while the acidity of lemon juice tames the sweetness. You can switch different herbs and get creative. Since you’re not canning a jam, you don’t need to worry about straying from the recipe basics. Want to mix stone fruit or other seasonal goodies? If it grows together, it goes together!

    Peach-Thyme Compote

    Use the compote in sweet or savory applications. Grilled cheese sandwiches, as a glaze for organic chicken, with crepes, on a biscuit, or as an ice cream topper, this compote will complement your meals for the rest of the summer! 
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    Ingredients Method

    Ingredients
      

    • 2 lbs ripe, firm peaches
    • 1/4 cup organic sugar
    • 1/4 cup water
    • 2 tbsp fresh lemon juice
    • 1 thyme sprig

    Method
     

    1. Bring a medium pot of water to a simmer.
    2. Drop in peaches for 15-30 seconds then remove from simmering water and place in cold water.
    3. Remove skins once cool enough to handle.
    4. Chop peaches, remove stones, and place in a medium saucepan. Add remaining ingredients and bring to a hard boil.
    5. Cook for 5-8 minutes or until peaches are cooked.
    6. Spread cooked peach mixture on a rimmed backing sheet for rapid cooling. Discard thyme sprig.
    7. Store cooled peach compote in a sealable container in the refrigerator until ready to use.

    Recipe Courtesy of INFRA

  • Rainbow Veggie Onigirazu

    Rainbow Veggie Onigirazu

    Rainbow Veggie Onigirazu

    Are you tired of the same old lunch options? Do you want to add more plant-based protein to your diet? Look no further than this Rainbow Veggie Onigirazu recipe, featuring tempeh!

    For those who are unfamiliar, onigirazu is a Japanese rice ball sandwich that’s wrapped in sheets of seaweed called nori instead of bread. It’s a convenient and portable option for lunch on-the-go. Plus, it’s easy to customize with your favorite fillings.

    In this recipe, we’re using colorful veggies like carrots, bell peppers, and cabbage, along with tempeh, a fermented soy product that’s packed with protein and nutrients. Tempeh has a nutty flavor and a firm texture, making it a great meat substitute for those who are trying to cut back on animal products.

    Not only is this Rainbow Veggie Onigirazu recipe beautiful to look at, but it’s also delicious and satisfying. The combination of nutty tempeh, crunchy veggies, and fluffy rice is a match made in heaven. Plus, it’s a great way to pack in a variety of nutrients in one meal.

    Give this recipe a try for your next lunch or meal prep session. You won’t be disappointed!

    onigirazu

    Rainbow Veggie Onigirazu

    For this recipe, use a variety of colorful veggies like carrots, bell peppers, and purple cabbage, along with some tempeh for protein. The result is not only visually stunning but also incredibly tasty!
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    Prep Time 1 hour
    Servings: 8
    Ingredients Method Notes

    Ingredients
      

    Rice:
    • 2 cups sushi rice
    • 3 cups water
    • 1 teaspoon sea salt
    • 1/3 cup rice wine vinegar
    • 2 tablespoons cane sugar
    • 3 tablespoons furikake sushi seasoning (see notes)
    Pickled Vegetables:
    • 1/2 cup red bell pepper 2-inch julienne
    • 1/2 cup orange bell pepper 2-inch julienne
    • 1/2 cup yellow bell pepper 2-inch julienne
    • 1/3 cup julienned carrots
    Pickling Liquid:
    • 1/3 cup rice vinegar
    • 2 teaspoons cane sugar
    • 1 teaspoon sea salt
    • 1 large garlic clove minced
    • 1/4 teaspoon crushed red chilies
    • 8 12-inch square nori sheets
    • 1/3 cup vegan sriracha mayo
    • 2 8-ounce blocks seasoned tempeh
    • 1/2 cup cucumber 2-inch julienne
    • 1/3 cup purple cabbage shredded

    Method
     

    1. Place rice, water, and salt in a medium pan and bring toa simmer. Cover and reduce heat to low, cooking for 15-18 minutes. Turn offheat and allow rice to rest for 10 minutes.
    2. Whisk together the pickling liquid ingredients and tosswith vegetables. Allow to rest for 15 minutes, stirring occasionally.
    3. Stir together rice vinegar and cane sugar untildissolved. Place rice on a large baking sheet and pour over mixture, sprinkleon furikake, and fold rice to incorporate. Divide rice mixture into 16 evenportions.
    4. To assemble: place a nori sheet on a dry surface, lay arice portion in the center creating a flat 3-inch square shape, use wet handsto keep rice from sticking. Next, dollop 2 teaspoons sriracha mayo in thecenter then place a piece of tempeh on top. Arrange pickled vegetables,cucumber, and purple cabbage to form a rainbow pattern. Finish off with anotherportion of rice, forming it into a square and covering the fillings. Fold upnori sides, using water to seal the seams. Tightly wrap completed sandwich inplastic film and allow to rest for 15 minutes before eating.

    Notes

    Furikake seasoning contains fish. For a vegan version, use toasted sesame seeds and crushed nori.

    Recipe Courtesy of INFRA