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Category: Recipes
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Cranberry Balsamic Farro Salad
Cranberry Balsamic Farro Salad
Course: Soup u0026amp; SaladServingsPrep time15
minutesCooking time1
hourCalorieskcalTotal time1
hour15
minutesElevate your holiday spread with this vibrant, nutritious farro dish featuring roasted beets and hearty chickpeas. Bursting with festive flavor and color, this vegan holiday recipe incorporates aromatic rosemary, a hint of heat from crushed red pepper flakes, and a tangy twist of cranberry balsamic vinegar.
Ingredients
red beets
Frontier Co-op Salt divided
Bob’s Red Mill Farro rinsed
Chickpeas 15 oz. drained and rinsed
Avocado oil
Sutter Buttes Cranberry Balsamic Vinegar
Wildly Organic Coconut Syrup
Simply Organic Rosemary
Frontier Co-op Crushed Red Pepper Flakes
Directions
- Place beets in a large saucepan and cover with water. Add 3/4 tsp salt and bring to a boil. Reduce to a simmer, cover, and cook until beets are tender, about 45 minutes. Remove from heat, and rinse beets with cold water. Rub skins off beets, trim ends, and cut into 1/4-inch pieces.
- While the beets cook, bring 2 quarts water and 1 tsp salt to a boil. Add 1 cup farro and reduce heat to a medium low. Simmer until farro is tender, about 30 minutes. Drain excess water and add cooked farro to a serving bowl.
- While the farro and beets cook, whisk together dressing ingredients. Add to farro in serving bowl while still warm; toss to coat.
- Assemble the salad: Add the beets and chickpeas to the farro. Toss to combine. Serve at room temperature or refrigerate and served cold. Can be made 1 day in advance of serving; toss before serving.
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Frico Egg & Crispy Prosciutto Arugula Salad
Frico Egg & Crispy Prosciutto Arugula Salad
Course: Soup u0026amp; SaladServingsPrep time20
minutesCooking timeminutesCalorieskcalTotal time20
minutesFrico is a crispy fried mound of parmesan cheese. Topping that cheese with a sunny side up egg while it cooks produces a yummy crispy cheesy bottom that you can top an arugula salad with or even sandwich between bread for a unique breakfast sandwich or breakfast for dinner. Crispy Prosciutto and a lemony Italian dressing round out this simple salad that is easy to make but has depth of flavor.
Ingredients
- Lemony Italian dressing
Sutter Buttes plain or lemon olive oil
Sutter Buttes lemon balsamic vinegar
Frontier Co-op salt
Frontier Co-op garlic powder
Frontier Co-op onion powder
Simply Organic oregano
Frontier Co-op sweet basil leaf
Simply Organic parsley
Frontier Co-op pink peppercorn freshly ground
Frontier Co-op crushed red pepper flake
- Salad
baby arugula or baby spinach divided among 4 plates
organic free range eggs large or extra large
really good shredded parmesan cheese
Prosciutto torn and fried until crispy in a skillet
Directions
- Simply mix all salad dressing ingredients in a mason jar and set aside on the counter to marinate. Always adjust for taste.
- Divide arugula between 4 plates.
- Tear your prosciutto into smaller pieces and fry in a skillet for just a couple of seconds per side to make them crispy and set aside on a plate.
- In that same skillet, spray with some non-stick or coconut oil spray, place around 1/4 cup of parmesan in warm skillet and spread it out slightly but not leaving any gaps. As it starts to melt you will crack an egg on top of each pile of cheese and then cover that skillet. Cook until the egg is done to your likeness and the cheese is crispy on the bottom.
- Top the salad with your crispy prosciutto, frico egg and spoon over some of that lemony Italian vinaigrette.
- This also makes a wonder open faced sandwich with some really good ciabatta or focaccia underneath the salad.
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Moringa Latte
Moringa Latte
Course: DrinksServings1
Prep time4
minutesCooking time5
minutesCalorieskcalTotal time9
minutesMove over coffee shop latte for this delicious homemade Moringa Latte! With just three ingredients, it comes together so quickly and easily you wonder why you haven’t been doing this all along. A teaspoon of Moringa adds just the nutritional boost you need for busy days. Add in a bit of matcha to make it extra special and get the caffeine boost you need to get going. If you want that bit of perfect sweetness, use a teaspoon of maple syrup, or honey works great, too. This latte is just the pick-me-up you need for your busy life. Every sip is herbal and just lightly sweetened.
Ingredients
milk or non-dairy alternative coconut milk recommended
Frontier Cop-op Moringa Powder
sweetener maple syrup tastes exceptionally good
Frontier Cop-op Japanese Matcha Green Tea Powder optional for caffeine boost
Directions
- In a blender, combine all ingredients and blend for 15 to 30 seconds, or until frothy.
- Transfer to a saucepan and heat gently over low heat until hot. Pour into a mug and enjoy!
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Smoky Chicken and Sweet Potato Nachos
Smoky Chicken and Sweet Potato Nachos
Course: AppetizerServings4
Prep timeminutesCooking timeminutesCalorieskcalTotal timeminutesSweet potato nachos are a healthier take on the classic Mexican-food appetizer. These nutrient-packed nachos feature shredded chicken elevated with our Red Enchilada Simmer Sauce, and a generous drizzle of cilantro-lime avocado sauce for an incredibly satisfying bite.
Ingredients
- For the Sweet Potato Chips
sweet potatoes sliced ⅛-inch thick
extra-virgin olive oil
Simply Organic Ground Cumin divided
sea or pink Himalayan salt divided
Simply Organic Chili Powder
- For Topping
ear of sweet corn Shucked
boneless, skinless chicken breast cooked and shredded
Simply Organic Red Enchilada Sauce
avocado peeled and seeded
fresh cilantro packed
lime zested and juiced
jalapeño pepper roughly chopped
shredded Cheddar cheese
canned, no-salt-added black beans
scallions chopped
Directions
- Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
- In a large bowl, toss sliced sweet potatoes with oil, 1 teaspoon cumin, ½ teaspoon salt, and chili powder. Arrange in a single layer on baking sheets.
- Bake for 10 minutes, flip potato slices and bake 10 to 20 minutes more, until edges are just starting to brown and sweet potatoes are crisp. Pull individual chips out as they start to brown and crisp.
- Meanwhile, cut corn kernels from cob and transfer to a bowl with 1 tablespoon water. Cover and microwave on high for 4 minutes.
- In a medium-size skillet over medium heat, combine shredded chicken and simmer sauce. Bring mixture to a simmer and cook for 5 minutes, until sauce is absorbed. Remove from heat.
- Reduce oven temperature to 325 degrees. Arrange sweet potato chips in a single layer on one baking sheet. Sprinkle cheese over chips, followed by corn, chicken mixture, black beans and scallions.
- Bake for 6 to 10 minutes, until cheese has melted. Transfer to a serving plate and serve with avocado sauce.
- Make the Cilantro-Lime sauce:
- In a food processor, combine avocado, cilantro, lime zest, 2 tablespoons lime juice, jalapeño, 2 tablespoons water, remaining ½ teaspoon cumin, and remaining ¼ teaspoon salt.
- Process until smooth; adding additional water by tablespoon if needed until desired consistency is reached. Set aside.
Notes
- For evenly sized sweet potato slices thin enough to crisp up in the oven, use a mandolin slicer or food processor with slicing blade.
For a spicier avocado sauce, use a whole jalapeño. For a more mild sauce, be sure to remove the ribs and seeds of the jalapeño, or if preferred, omit the jalapeño. Mild green chilies can be substituted for more flavor.
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Southwestern Stuffed Avocados with Lime-Cilantro Crema
Servings4
Prep time15
minutesCooking time15
minutesCalorieskcalTotal time30
minutesAvocado cups stuffed with farro, black beans and the right spices make great appetizers or mini-meals on a
bright, sunny day. Serve with an easy lime-cilantro crema for maximum Southwestern impact!Ingredients
uncooked quinoa rinsed
organic black beans drained and rinsed
fresh salsa
Simply Organic Adobo Seasoning
Simply Organic Chili Powder
Simply Organic Black Pepper
extra-virgin olive oil
avocados cut in half, pit and a small bit of flesh removed
crema Mexicana
limes Juice and zest
cilantro leaves minced
Simply Organic Cayenne Pepper
Directions
- In a medium pot, place quinoa and 2 cups water. Bring to a boil, reduce heat and simmer for 15 to 17 minutes.
- Fluff with a fork and transfer to a large mixing bowl.
- Into bowl of quinoa, add black beans, salsa, adobo seasoning, chili powder, black pepper and olive oil. Stir to combine.
- Spoon quinoa mixture into center of avocados.
- Whisk together crema Mexicana, lime juice and zest, and cayenne.
- Spoon over the stuffed avocados, sprinkle with cilantro and serve.
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Spicy White Bean Hummus
ServingsPrep timeminutesCooking timeminutesCalorieskcalTotal timeminutesWe were ready to jump out of our hummus comfort zone, so we created this spicy white bean hummus recipe, sassesd up with cumin, cayenne and smoked paprika. We think it was a good jump!
Ingredients
garlic peeled
cannellini beans drained, reserving liquid
tahini
olive oil
lemon juice
Frontier Co-op Organic Cumin
Frontier Co-op Smoked Paprika
Frontier Co-op Sea Salt
Frontier Co-op Organic Cayenne Pepper
Minced red onion for topping
Fresh parsley for topping
Directions
- In a food processor, pulse garlic clove until broken into small pieces.
- Add beans, tahini, olive oil, lemon juice, cumin, smoked paprika, salt and cayenne. Blend until desired consistency is achieved, adding reserved bean liquid for a smooth, creamy texture if desired. Taste and add more cumin, smoked paprika and/or cayenne if desired.
- Spoon hummus into a serving dish and drizzle with olive oil, then top with minced onion, parsley and a sprinkle of smoked paprika and cayenne.
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Vanilla Cornbread with Cinnamon Honey Butter
ServingsPrep timeminutesCooking timeminutesCalorieskcalTotal timeminutesA simple, slightly sweet, moist vanilla cornbread recipe with cinnamon honey butter.
Ingredients
- For the Cornbread
cornmeal
flour
baking powder
sea salt or pink Himalayan salt
eggs
buttermilk
honey
Simply Organic Pure Vanilla Extract
butter melted
- For the Honey Butter
unsalted butter softened
honey
Simply Organic Cinnamon
Simply Organic Pure Vanilla Extract
Directions
- For the Cornbread
- Preheat oven to 375 degrees and grease a 9-inch square pan.
- In a medium-sized mixing bowl, combine cornmeal, flour, baking powder, and salt. Whisk until well mixed.
- In a separate mixing bowl, whisk eggs, then add buttermilk, honey, and vanilla. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients, then add melted butter. Stir until just combined, taking care not to over-mix.
- Spread batter into the pan, then use a spatula to smooth the top. Bake for 20 to 25 minutes, until the center is firm to the touch.
- Remove from oven and allow to cool.
- For the Honey Butter
- In a small mixing bowl, combine softened butter, honey, cinnamon, and vanilla. Use a mixer to whip for about 5 to 7 minutes, until smooth and fluffy.
- Serve cornbread warm or at room temperature with honey butter.
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Vegan Butternut Squash Queso
ServingsPrep timeminutesCooking timeminutesCalorieskcalTotal timeminutesIngredients
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, adding a bit 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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Spicy Buffalo Popcorn Seasoning
ServingsPrep timeminutesCooking timeminutesCalorieskcalTotal timeminutesNo bones about it — or messy sauce! A big bowl of this white cheddar, cayenne-and-celery-salt-seasoned popcorn will disappear before halftime, it’s that finger-lickin’ good. (And you don’t have to lick your fingers.)
Ingredients
Frontier Co-op White Cheddar Cheese Powder
Frontier Co-op Celery Salt
Frontier Co-op Paprika
Frontier Co-op Sea Salt
Frontier Co-op Cayenne Chili Pepper
freshly popped popcorn
Directions
- Pop the popcorn
- Blend cheddar cheese powder and seasonings, and sprinkle on warm, freshly popped corn.
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Instant Moringa and Blueberry Frozen Yogurt
Instant Moringa and Blueberry Frozen Yogurt
Course: DessertServings4
Prep time5
minutesCooking time5
minutesCalorieskcalTotal time10
minutesMake frozen yogurt without the wait. No need to freeze or stir in an ice cream maker. Just add the ingredients to a food processor for a tasty, creamy treat that’s ready in a flash.
Ingredients
Frontier Co-op Organic Vanilla Extract
Frontier Co-op Table Grind Sea Salt
Frontier Co-op Organic Moringa Powder
Yogurt
frozen blueberries kept frozen
Wedderspoon Honey
Directions
- Into a food processor, add all ingredients and mix on high for about 1 minute, until smooth.
- The mixture will come out of the food processor thick and cold to enjoy right away.
- To save for later, place in a resealable tub or container and store in the freezer.
Notes
- Recipe Tip: Frozen yogurt will thicken more once allowed to sit in the freezer for about an hour.
