Tag: recipe

  • 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

  • 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

  • Tempeh Edamame Crunch Salad

    Tempeh Edamame Crunch Salad

    Tempeh Edamame Crunch Salad

    Tempeh is a savory and super versatile addition to your next dish. The nutty flavor and simple, clean ingredients pair perfectly with this crunchy edamame salad.

    Tempeh Edamame Crunch Salad

    Tempeh is a savory and super versatile addition to your next dish. The nutty flavor and simple, clean ingredients pair perfectly with this crunchy edamame salad.
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    Servings: 2
    Course: entree, Lunch
    Ingredients Method

    Ingredients
      

    • Olive oil
    • 1 package Lightlife Original Tempeh cut into triangles or strips
    • Salt and pepper to taste
    • 4 cups kale leaves of choice washed and chopped
    • ½ cup edamame shelled and cooked
    • 1 avocado diced
    • 1 large beet steamed and peeled, sliced into ¼" pieces
    • ¼ cup slivered almonds
    • 4 tablespoons peanut vinaigrette

    Method
     

    1. Cook tempeh according to package directions until nicely browned. Sprinkle with salt and pepper while cooking.
    2. In a large bowl, add all ingredients and toss to combine. Serve immediately, 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

  • Mini Pumpkin Doughnut Muffins

    Mini Pumpkin Doughnut Muffins

    Mini Pumpkin Doughnut Muffins

    It may be hard to find gluten- and grain-free doughnuts—why not make your own! These Mini Pumpkin Doughnut Muffins will satisfy that craving without additives or unpronounceable ingredients.

    Mini Pumpkin Doughnut Muffins

    It may be hard to find gluten- and grain-free doughnuts—why not make your own! These Mini Pumpkin Doughnut Muffins will satisfy that craving without additives or unpronounceable ingredients.
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    Servings: 3
    Course: Dessert, Snack
    Ingredients Method

    Ingredients
      

    • 2 large eggs
    • 2 tablespoons oil
    • ¾ cup water
    • 1 box Simple Mills Pumpkin Muffin & Bread Mix
    • ¼ cup coconut sugar
    • 1 tablespoon ground cinnamon

    Method
     

    1. Preheat the oven to 350°F. Spray or lightly grease two mini muffin pans and set aside.
    2. Mix together wet ingredients.
    3. Slowly mix in Simple Mills Pumpkin Muffin & Bread Mix.
    4. Pour batter into muffin tins.
    5. Bake for 10 minutes, until the tops are domed and firm to the touch, and a tester comes out clean. Remove them from the oven and allow them to cool for five minutes in the pan before transferring to a wire cooling rack.
    6. While the muffins are cooling in the pan, whisk together the coconut sugar and ground cinnamon in a small bowl.
    7. As soon as the muffins are cool enough to handle, place each one in the cinnamon-sugar mixture, firmly rolling it around so that the cinnamon-sugar sticks. Gently toss it around a couple of times until the whole muffin is covered. Once covered, place each muffin back on the wire rack to finish cooling.
    8. Enjoy!

    Recipe Provided by INFRA

  • Pumpkin Snickerdoodle Cookies

    Pumpkin Snickerdoodle Cookies

    Pumpkin Snickerdoodle Cookies

    With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.

    Pumpkin Snickerdoodle Cookies

    With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
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    Servings: 4
    Course: Dessert, Snack
    Ingredients Method

    Ingredients
      

    • ½ cup butter room temperature
    • ¾ cup sugar divided
    • ¼ cup brown sugar
    • 1 teaspoon vanilla extract
    • 1 egg yolk
    • ¼ cup Farmers Market Pumpkin Puree
    • 1 ½ cups all-purpose flour
    • 2 teaspoons ground cinnamon divided
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cloves
    • ¼ teaspoon salt
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder

    Method
     

    1. Preheat the oven to 350°F.
    2. In a medium size bowl, cream the butter, ½ cup sugar, brown sugar, and vanilla together.
    3. Add in the egg yolk and pumpkin puree and stir until combined.
    4. Sift in the flour, 1 teaspoon cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. Mix until a stiff batter forms.
    5. In a small bowl, toss together 1 teaspoon cinnamon and ¼ cup sugar for coating.
    6. Scoop out two tablespoons of dough and roll into a ball, toss into the sugar and cinnamon mixture, and place two inches apart on a cookie sheet.
    7. Bake for 10-12 minutes.
    8. Remove from oven, let cool, and enjoy!

    Recipe Provided by INFRA