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Category: Recipes
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Key Lime Pie Dip
Key Lime Pie Dip
Course: DessertServings12
Prep time10
minutesCooking time1
hour29
minutesCalorieskcalTotal time1
hour39
minutesRich, tangy and delicious, this key lime cheesecake dip adds bright citrus tang and a Florida feel to your spread any time of year.
nNOTE: Total time includes cheese softening and dip chilling time.
Ingredients
cream cheese softened to room temperature
sweetened condensed milk
key lime juice
lime zest
Simply Organic® Pure Madagascar Vanilla Extract
heavy whipping cream chilled
Directions
- Into a mixing bowl, using a stand or hand-held electric mixer, add cream cheese and condensed milk, and cream on medium speed until no lumps remain.
- Add key lime juice, lime zest and vanilla, and continue mixing until smooth.
- Add heavy cream and beat on medium-high speed for about 5 minutes, until thick and fluffy.
- Chill dip in refrigerator for 1 hour before serving. Serve with sliced fruit, graham crackers, shortbread cookies, or your favorite dipper.
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Shrimp Tostadas
Shrimp Tostadas
Course: Main DishServings4
Prep time30
minutesCooking time30
minutesCalorieskcalTotal time1
hourSautéed shrimp tossed in a richly seasoned, ready-to-go simmer sauce atop crispy corn tortillas, layered with complementary tangy and cooling toppings. How’s that for a weeknight meal on the table in 30 minutes?!
Ingredients
corn tortillas
oil for frying
avocado oil
shrimp, peeled and deveined
Simply Organic® Fajita Simmer Sauce
thinly sliced red cabbage
avocado, peeled and pitted
lime juice
Sea salt, to taste
- For Serving
sour cream
jalapeño slices optional
chopped cilantro
lime wedges
Directions
- In a medium-sized skillet over medium heat, add oil to about ½-inch deep, and place a cooling rack over a baking sheet.
- Once oil is heated, fry tortillas one at a time, cooking for about 30 seconds on each side, or until golden brown. Transfer to cooling rack to let excess oil drip off. Repeat with all tortillas.
- Place a large skillet over medium heat and add avocado oil. Once heated, add shrimp, sear for 1 to 2 minutes, flipping to sear both sides, then add Simmer Sauce and stir to coat. Continue cooking for another 2 to 3 minutes, then remove from heat.
- In a small bowl, mash avocado with a fork, then stir in lime juice and season with salt.
- To serve, spread mashed avocado on each tortilla, then top with cabbage, shrimp and desired toppings.
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Southwest Taco Ranch Bites
Southwest Taco Ranch Bites
Course: Appetizer, Side DishServings10
Prep time20
minutesCooking time1
hour20
minutesCalorieskcalTotal time1
hour40
minutesThese light and flaky phyllo cups filled with kickin’ taco meat mixed with cheese and cooling ranch make for a deliciously satisfying appetizer or snack. Seasoning made easy with Simply Organic® Southwest Taco Simmer Sauce.
Ingredients
Simply Organic® Ranch Dressing Mix
mayonnaise
buttermilk
ground beef
Simply Organic® Southwest Taco Simmer Sauce
shredded Mexican blend cheese, divided
frozen phyllo dough shells
finely chopped cilantro for garnish
Directions
- In a bowl, whisk together ranch dressing mix, mayonnaise and buttermilk. Refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- In a large skillet over medium-high heat, brown ground beef, breaking it up with a wooden spoon, until no longer pink. Add Simmer Sauce and continue cooking for 2 to 3 minutes. Stir in 1 cup cheese and 1/2 cup ranch dressing mixture. Let cook until cheese is melted.
- Arrange phyllo shells on a sheet pan. Spoon beef mixture into shells and top with remaining shredded cheese.
- Bake for 8 to 10 minutes, until cheese is melty.
- Serve warm, garnished with finely chopped cilantro and remaining ranch dressing for dipping.
Notes
- To shorten prep time on the day you want to enjoy these, make the ranch dressing a day or two ahead of time.
- For a milder version, use Simply Organic® Mild Taco Simmer Sauce.
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Taco Skillet with Eggs
Taco Skillet with Eggs
Course: Breakfast u0026amp; BrunchServings4
Prep time35
minutesCooking time45
minutesCalorieskcalTotal time1
hour20
minutesThis Mexican breakfast skillet is made easy with Simply Organic® Mild Taco Simmer Sauce and creates a hearty, well-rounded meal for breakfast or dinner, with potatoes, sausage, black beans and nested eggs — all done on the stovetop!
Ingredients
diced (bite-size), peeled yellow potatoes
neutral oil
breakfast sausage, ground chicken or ground beef
Simply Organic® Mild Taco Simmer Sauce
black beans, drained and rinsed
large eggs
Sea salt and Simply Organic® Black Pepper, to taste
chopped tomatoes optional topping
avocado optional topping
cilantro optional topping
Directions
- Bring a medium pot of salted water to a boil. Add potatoes and boil for about 10 minutes, until mostly fork tender; drain and set aside.
- Meanwhile, in a large skillet, heat oil over medium heat. Sauté breakfast sausage, breaking apart with a spoon and cooking until no longer pink.
- Add Simmer Sauce and cook for 2 to 3 minutes. Stir in cooked potatoes and black beans.
- In skillet, make 5 wells; crack an egg into each well. Season with salt and pepper. Cover skillet and cook for 6 to 8 minutes, or until eggs are no longer runny.
- Top with chopped tomatoes, sliced avocado and chopped cilantro, and serve.
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Sweet Braided Easter Bread with Sesame Seeds
Sweet Braided Easter Bread with Sesame Seeds
Course: BreadServings6
Prep timeminutesCooking timeminutesCalorieskcalTotal timeminutesThis traditional Sweet Braided Italian Easter Bread recipe uses a colorful dyed egg in the center and generous sprinkles of sesame seeds for a show-stopping holiday treat! And it features a fluffy, slightly sweet dough that’s surprisingly easy to make.
Ingredients
whole milk
unsalted butter
rapid-rise instant yeast
cane sugar
kosher salt
orange or lemon zest (optional)
large eggs
Simply Organic® Pure Madagascar Vanilla Extract
all-purpose flour divided
eggs dyed uncooked
egg yolk
water
Simply Organic® Sesame Seeds
Directions
- In a small saucepan, add milk and butter. Heat until butter is melted. Let cool to 115-125 degrees. (If it’s much warmer, it will kill the yeast.)
- To the bowl of a stand mixer, add yeast, sugar, salt, citrus zest (if using), eggs, vanilla extract, warmed milk-butter mixture and 2 cups flour. Mix, using dough hook, until just incorporated. Slowly add additional 1½ to 2 cups flour, beating on medium speed for about 5 minutes, until dough is smooth and elastic. Dough should not be very sticky, but should be tacky and pull away from sides of bowl. [Alternatively, you can knead dough by hand on a lightly floured surface for 10 minutes.]
- Transfer dough to an oiled bowl. Cover bowl tightly with plastic wrap and let rise in a warm place for 1 hour, until doubled.
- Meanwhile, follow dye package instructions to dye 6 eggs (without cooking them). Set aside and let dry completely.
- Remove dough from bowl and gently punch down. Divide into 12 equal-sized pieces.
- On a lightly floured surface, roll each piece of dough into a rope measuring about 14 inches long. Take two ropes of dough and pinch together at one end. Twist into a tight braid, then form into a circle and pinch ends together to seal.
- Repeat with remaining dough for 6 total braids. Place on a parchment paper-lined baking sheet, cover with plastic wrap and let rise for 1 hour more, or until doubled in size.
- Meanwhile, preheat oven to 350 degrees. In a small bowl, whisk together egg yolk and water.
- Brush top of each bread with egg wash, then sprinkle with sesame seeds.
- Place one dyed egg in center of each bread “nest”, gently pushing it into dough.
- Bake for 20 minutes, until golden brown and center of bread reaches 190 degrees. Remove from oven and transfer to a wire rack to cool before serving.
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Flourless Chocolate Cake
Servings8
Prep time25
minutesCooking time2
hoursCalorieskcalTotal time2
hours25
minutesRich, dark and oh-so-luscious, this grain-free chocolate cake gets a decadent boost of flavor from our pure organic Madagascar vanilla extract. Perfect for so many occasions.
Ingredients
Butter
dark or semi-sweet chocolate chips or chopped chocolate
Cane Sugar
Espresso Powder
Simply Organic® Pure Madagascar Vanilla Extract or Vanilla Bean Paste
Egg room temperature
Unsweetened Cocoa Powder
Baking Powder
Sea or Himalayan Pink Salt
Directions
- Preheat oven to 350 degrees. Grease or oil an 8-inch round cake pan, line with parchment, then lightly grease or oil the parchment.
- Into a double boiler or heat-proof bowl set over a water bath, add butter and chocolate; place over medium-low heat and melt, stirring, until just melted. Remove from heat.
- Add sugar, espresso powder and vanilla, and stir to combine. Whisk in eggs until smooth. Whisk in cocoa powder, baking powder and salt. Don’t worry if batter is thick, this should be a brownie-batter-like consistency.
- Transfer mixture to cake pan and smooth out evenly. Bake for about 30 minutes or until edges are set and a toothpick inserted into the center comes out clean. Start testing at the 25-minute point.
- Remove cake from oven and let cool in pan for 15 minutes. Run a sharp, small knife around edges of pan to loosen cake.
- Place on a cooling rack and cool for 1 hour before topping with your icing of choice. Enjoy!
Notes
- If you prefer using a microwave to melt the chocolate, stir after each increment of about 20 seconds to avoid burning.
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Dark Chocolate Cupcakes with Cinnamon Cream Cheese Frosting
Servings16
Prep time1
hourCooking time10
minutesCalorieskcalTotal time1
hour10
minutesA rich, dark chocolate cupcake one-bowl recipe made with cocoa powder and coffee, then smothered in cinnamon cream cheese frosting and topped with pomegranate seeds.
Ingredients
Butter 2 Sticks
Dark Chocolate Chips
Unsweetened Cocoa Powder
Brewed Coffee
Cane Sugar
Whole Milk
Simply Organic® Pure Madagascar Vanilla Extract or Vanilla Bean Paste
Eggs
All-Purpose Flour Sifted
Baking Soda
Sea Salt or Himalayan Pink Salt
- For the Frosting
Butter Softened
Cream Cheese
Powdered Sugar
Simply Organic® Pure Madagascar Vanilla Extract
Simply Organic® Cinnamon
Simply Organic® Nutmeg
Pomegranate seeds For Topping
Directions
- To Make the Cupcakes
- Preheat oven to 350 degrees.
- In a large pot over medium heat, melt butter and chocolate chips. Once melted, add cocoa powder and brewed coffee. Stir until well combined. Add sugar and stir until well combined and smooth (rather than grainy). Remove from heat.
- Add milk and vanilla, whisking continuously until well combined.
- Allow to cool for about 4 minutes, then add eggs and whisk until well combined.
- Add flour, baking soda and salt, folding into wet ingredients until batter is thick and easily pulls away from sides of pot.
- Line a muffin pan with baking cups. Scoop batter into each cup. Bake for about 16 minutes, testing with a toothpick until it comes out clean.
- Remove cupcakes from oven and allow to cool on a cooling rack.
- To Make the Frosting
- In a small mixing bowl, combine softened butter and cream cheese. Mix until creamy.
- Add powdered sugar and whisk until well combined. Add vanilla extract, cinnamon and nutmeg, and whisk until well combined.
- Spread frosting on cupcakes and top with pomegranate seeds.
Notes
- For a more cinnamon-y flavor in the frosting, double the amount of cinnamon.
- To easily portion batter into baking cups, use an ice cream scoop.
- To save cupcakes for later, freeze them unfrosted. Thaw at room temperature on a wire rack, then frost.
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Banana Pudding
Servings4
Prep time30
minutesCooking time2
hoursCalorieskcalTotal time2
hours30
minutesThe refreshing taste of bananas in sweet, creamy pudding form, made extra-rich with our Pure Madagascar Vanilla Extract and a touch of organic cinnamon. Layer with gingersnaps for extra spice and complementary crunch.
Ingredients
Whole Eggs
Brown Sugar
All-Purpose Flour
Simply Organic® Cinnamon
Ripe Banannas 4 to 5 Medium Size
Milk Skim or Whole
Simply Organic® Pure Madagascar Vanilla Extract or Simply Organic® Vanilla Flavoring (non-alcoholic)
Gingersnap Cookies Crumbled (optional)
Directions
- In a large mixing bowl, whisk together eggs, brown sugar, flour and cinnamon. Set aside.
- In a blender, puree bananas, and set aside.
- In a heavy pot over medium heat, add milk and bring to a simmer, stirring frequently to avoid scorching. Just as milk begins to boil, remove from heat and whisk into egg mixture in a slow, steady stream (this helps avoid lumps).
- Return milk and egg mixture to pot over medium heat and bring to a gentle simmer, stirring constantly to avoid scorching. Stir in vanilla extract, then banana puree, then pour mixture into a clean bowl.
- Chill for 2 hours and serve as is, or for a decorative twist, layer into parfait glasses, alternating ginger snap cookies, banana slices and pudding, and serve garnished with whipped cream and a mint sprig.
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Vegan Butternut Squash Queso with Nacho Spice Nutritional Yeast
Servings-2Prep time15
minutesCooking time30
minutesCalorieskcalTotal time45
minutesSure to be a party favorite, this vegan queso dip is extra creamy and rich thanks to roasted butternut squash, with a healthy boost of flavor from Nacho Spice Nutritional Yeast.
Ingredients
butternut squash halved lengthwise and seeds removed
cashews soaked
hot water
Frontier Co-op Nacho Spice Nutritional Yeast
Frontier Co-op Garlic Flakes
Frontier Co-op Kosher Flake Salt
light miso
lime juice
diced tomatoes with chiles
Directions
- Preheat oven to 425 degrees. In a roasting pan, place butternut squash cut side down. Add about ¼-inch worth of water and place in oven. Roast for about 30 minutes, until squash is tender; remove and let cool. Measure ½ cup of squash and save remainder for another recipe.
- In a high-speed blender or food processor, place the ½ cup squash, cashews, 1 cup of the hot water, nutritional yeast, garlic flakes, salt, miso, and lime juice. Puree until smooth, add more hot water if needed to reach a good dip consistency.
- In a small pot over medium-low heat, place squash mixture. Stir in diced tomatoes with their liquid and heat until hot. Serve with tortilla chips and lime wedges.
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Peruvian Chicken Soup
Peruvian Chicken Soup
Course: Soup u0026amp; SaladServingsPrep time45
minutesCooking time30
minutesCalorieskcalTotal time1
hour15
minutesA warm, hearty Peruvian soup made with chicken, vegetables, cilantro and lime, then brought to life with organic cumin and bay leaf.
Ingredients
olive oil, divided
minced red onion
minced red pepper
chicken breast
low-sodium chicken broth, divided
Yukon gold potatoes 1/4-inch cubed
short grain brown rice
frozen peas
Juice from 1 lime
Frontier Co-op® Cumin
Frontier Co-op® Bay Leaf
Frontier Co-op® Sea Salt
Cilantro leaves, plus more for garnish
Aji amarillo paste or 1 serrano pepper, minced
1/3 cup minced scallions plus more for garnish
garlic
Fresh lime wedges, for garnish For Garnish
Directions
- In a large pot with a heavy bottom over medium heat, heat 2 teaspoons olive oil. Add onion and peppers, cooking for 6 to 8 minutes, until onions are translucent, then remove from heat and transfer to bowl.
- In the pot, heat remaining 2 teaspoons olive oil, then add chicken breast. Cook for 2 minutes on each side, just to sear. Add onion mixture, 3 cups chicken broth, potatoes, rice, peas, lime juice, cumin, bay leaf and salt. Bring to a boil, reduce to a simmer, cover and let cook for about 35 minutes, until chicken is cooked and just before rice is done.
- Remove chicken and using two forks, carefully shred chicken. Add it back to the pot along with cilantro mixture for another 5 to 10 minutes.
- While the soup is cooking, in a blender, combine cilantro, aji amarillo, scallions, garlic and remaining 1 cup chicken broth. Pulse until well combined and semi-smooth, adding more chicken broth if needed.
- Add blended mixture to pot and stir until well combined.
- Garnish with cilantro, limes and scallions and serve