Tag: recipe

  • 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

  • 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

  • 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

  • Beyond Kale

    Beyond Kale

    Beyond Kale

    Cook with lots of leafy greens

    We all know we should eat more leafy greens, but if you find yourself in a dark green rut (we’re looking at you, kale!), there’s a world of ways to make greens delicious. These recipes will help you diversify your greens by showing off each at its best, with substitutions for just about any leafy option.

    Roasted Black Cod or Turbot with Bok Choy, Maple, and Miso

    Both black cod and turbot have incredibly tender, buttery texture and rich flavor that pairs perfectly with miso and maple.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 tablespoons miso paste
    • 2 tablespoons water
    • 1 tablespoon maple syrup
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon soy sauce
    • 3 teaspoons toasted sesame oil divided
    • 1 pound skinless black cod or turbot cut into 4 pieces
    • 4 green onions, bottoms trimmed the rest cut into 2 inch pieces
    • 1 pound mini bok choy cut in half lengthwise
    • 2 teaspoons lime juice

    Method
     

    1. Preheat oven to 400°F.
    2. In medium bowl, combine miso, water, maple syrup, vinegar, soy sauce, and 2 tsp sesame oil. Add fish and stir to coat. Refrigerate for 30 minutes.
    3. Line 8 x 11 in (20 x 28 cm) baking or casserole dish with parchment paper. Spread with green onion pieces and bok choy, leaves turned inwards so they won’t burn as easily. Top with lime juice and remaining 1 tsp sesame oil.
    4. Roast in preheated oven for 10 minutes. Stir greens and roast for 10 minutes more. Remove from oven and top with marinated fish and leftover marinade. Roast for 8 minutes, or until fish is almost flaking.
    5. Enjoy!

    Wraps with Thai Basil, Tempeh, and Peanut Sauce

    These wraps are naturally gluten-free and can be extra crunchy, juicy, or savory depending on your wrapper choice.
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    Servings: 4
    Course: Appetizer
    Ingredients Method

    Ingredients
      

    • 2 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • ¼ cup water
    • 1 teaspoon toasted sesame oil
    • ½ inch piece fresh ginger root grated
    • 2 teaspoons maple syrup or organic palm sugar to taste
    • ¼ cup unsweetened, plain peanut butter powder (substitution: regular, unsweetened peanut butter, and skip the sesame oil)
    Wraps
    • 8 ounces package of tempeh cut into ¼ x 2 inch pieces
    • 1 bird's eye chili pepper thinly sliced (optional)
    • 1 red or yellow bell pepper julienned
    • 1 cup julienned cucumber or jicama
    • ½ cup julienned (unpeeled) apple
    • ½ cup thai or holy basil leaves
    • ½ cup fresh mint leaves
    • 1 head lettuce or 1 bunch collard greens

    Method
     

    1. In medium pot, bring soy sauce, vinegar, water, sesame oil, ginger, and maple syrup to a boil. Remove from heat. Pour half into medium bowl and stir in peanut butter powder.
    2. Return pot with remaining marinade to stove and add tempeh pieces. Reduce heat to medium-low, cover, and simmer for 10 minutes, turning tempeh frequently to braise evenly. Remove lid and cook until no liquid remains.
    3. To assemble, place small amounts of tempeh and fillings in lettuce or collard leaves. Tuck in sides of leaves and roll up to seal, or leave open like tacos. Serve with peanut sauce.
    4. Enjoy!

    Cilantro Rice with Chicken and Mint Sauce

    Inspired by Peruvian arroz con pollo, this dish blends an entire bunch of cilantro and spinach into a pot of rice, tinting it green.
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    Servings: 3
    Ingredients Method

    Ingredients
      

    • ½ cup tightly packed cilantro leaves and stems stems coarsely chopped
    • 1 cup tightly packed spinach leaves
    • 1½ cups homemade or low-sodium chicken broth
    • 1¼ cups almond, soy, or other plant-based milk, or cow's milk
    • 1 teaspoon ground cumin
    • 1 small hot green chili pepper optional
    • 1 teaspoon salt divided
    • 1 teaspoon olive oil
    • 1 pound boneless, skinless chicken breasts or thighs
    • 1 onion or 2 shallots minced
    • 1 garlic clove minced
    • 1½ cups cooked long-grain brown rice well rinsed and drained
    Mint Sauce
    • 2 jalapeños optionally seeded
    • 1 cup tightly packed cilantro, stems and leaves coarsely chopped
    • 1 cup tightly packed mint leaves
    • 1 tablespoon fresh lime juice
    • 2 tablespoons olive oil
    • 2 tablespoons tightly packed chopped green onion
    • ¼ teaspoon salt

    Method
     

    1. In blender, blend 1/2 cup cilantro, spinach, broth, milk, cumin, chili pepper, and 1/2 tsp salt.
    2. In wide-based saucepan or skillet with lid, heat olive oil over medium-high heat. Add chicken. Sprinkle with remaining 1/2 tsp salt. Cook for 2 to 3 minutes on each side, until browned. Remove to plate. When cool, cut into bite-sized pieces.
    3. Add onion and garlic to pan. Cook for 3 minutes, stirring frequently. Add a little water to prevent sticking if necessary. Add rice and stir for 30 seconds to coat.
    4. Add contents of blender along with reserved chicken. Stir and bring to boil. Cover, reduce heat to low, and cook for 20 minutes. Stir and cook for 5 minutes more if necessary. Remove from heat and leave covered, 10 minutes.
    5. For mint sauce, in blender, blend all ingredients.
    6. To serve, divide chicken and rice among plates and drizzle with mint sauce.
    7. Enjoy!

    Sauteed Rapini with Spaghetti, Garlic, Toasted Walnuts, and Anchovies

    This combination of fish and walnuts is inspired by pasta dishes from Italy’s Amalfi Coast. (Don’t be scared off by the anchovies! It disappears into a rich, silken sauce infused with garlic and a hint of spice.)
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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 10 ounces spaghetti
    • 2 tablespoons anchovy oil
    • ½ fresh red chili pepper finely chopped
    • 4 garlic cloves peeled but kept whole
    • 1 bunch rapini stems diced, leaves torn into small pieces
    • 10 anchovy fillets in oil
    • ¼ cup walnut halves
    • ¼ cup finely chopped fresh parsley
    • 1 tablespoon anchovy paste optional

    Method
     

    1. In large pot of water, cook pasta according to package directions until al dente. Drain, reserving 1/4 cup cooking water.
    2. While pasta cooks, in large skillet, heat oil over medium heat. Add chili pepper, garlic, and rapini stems. Cook for 1 minute. Add anchovy fillets, breaking them up so they melt into the sauce. Add walnuts, rapini leaves, half of parsley, and 1/4 cup pasta cooking water. Cook for 2 minutes, adding more pasta water if too dry.
    3. Add drained pasta to sauce along with anchovy paste, if using, and stir to combine. Remove from heat and discard garlic (or eat it!) and garnish with remaining parsley.
    4. Enjoy!

    Recipes Provided by Alive Magazine

  • 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

  • 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

  • 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

  • Lightly Salted Rice Cakes with Basil Chicken Salad

    Lightly Salted Rice Cakes with Basil Chicken Salad

    Lightly Salted Rice Cakes with Basil Chicken Salad

    For a light lunch or satisfying snack, try topping Lightly Salted Rice Cakes with Basil Chicken Salad! Our recipe calls for fresh herbs and Greek yogurt to create a creamy texture and tangy flavor that’s perfectly balanced by organic brown rice. Plus, this pairing is packed with protein and plenty of whole grains to fill you up without weighing you down. Isn’t that delicious? 🌾😋 ⁠

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    Lightly Salted Rice Cakes with Basil Chicken Salad

    Course Lunch, Snack
    Keyword chicken salad, gluten free, lunch, rice cakes, snack

    Ingredients

    • 8 Lundberg Organic Brown Rice Cakes
    • 2 chicken breasts
    • 2 tablespoons neutral oil
    • 2 cups red grapes halved
    • 2 cups honeycrisp apples diced
    • ⅔ cup red onion diced
    • 1 cup almonds chopped
    • 2 cups greek yogurt
    • ½ cup mayonnaise
    • 1½ cups basil thinly sliced
    • 2 tablespoons honey
    • 2 tablespoons dill chopped
    • 2 teaspoons sea salt
    • 2 teaspoons black pepper
    • Basil for garnish
    • Parsley for garnish
    • Black pepper for garnish

    Instructions

    • Season chicken breasts with sea salt and sauté in neutral oil on medium-high, turning occasionally. Cook until internal temperature reaches 165°F. Let rest for 10 minutes, dice, and refrigerate in a large bowl until cooled.
    • Add grapes, apples, red onion, and almonds to chilled chicken. Stir to fully incorporate. Add greek yogurt, mayo, basil, honey, dill, sea salt, and black pepper. Fold to fully incorporate.
    • Spread on Lundberg Organic Lightly Salted Rice Cakes. Top with basil, parsley, and black pepper.
    • Enjoy!

    Recipe Provided by INFRA

  • Salted Caramel Ice Cream Sandwiches

    Salted Caramel Ice Cream Sandwiches

    Salted Caramel Ice Cream Sandwiches

    Salted caramel is a popular ice cream flavor for a reason. The salt balances the potentially cloying sugar overload of caramel. When making an ice cream sandwich, we doubled down on this notion. Instead of using a traditional cookie base, swap the pantry staple saltine cracker! While the ice cream sets, the crackers get slightly soft, which means you can cut and eat this ice cream sandwich without worrying about cracker crumbs everywhere. To drive up the flavor factor, swirl caramel sauce between softened vanilla ice cream for another frozen dessert that’s sure to be an instant classic!

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    Salted Caramel Ice Cream Sandwiches

    Course Dessert
    Keyword dessert, ice cream, sandwich
    Servings 9

    Equipment

    • 8 x 8 x 2 inch pan

    Ingredients

    • 24 saltine crackers
    • 2 pints vanilla ice cream softened
    • ½ cup salted caramel sauce
    • 1 cup chocolate sauce
    • ¼ cup sliced almonds toasted

    Instructions

    • Line an 8 x 8 inch pan with parchment paper.
    • Place a layer of crackers on the bottom of the pan, trimming crackers to fit snug.
    • Alternately layer ice cream and caramel sauce evenly over crackers, smoothing out the top.
    • Place remaining crackers on top and pour on chocolate sauce. Sprinkle with sliced almonds and freeze for four hours to overnight.
    • To serve, lift out ice cream block and cut with a sharp knife into nine even sandwiches.
    • Enjoy!

    Recipe Provided by INFRA