Archive

Corn tortilla chips smothered with melted cheese and then topped with seasoned cauliflower, fresh garden salsa, avocados, cilantro and smoked sea salt. Add as much smoked sea salt as desired and top with sliced jalapenos for added heat. Ingredients 2 C. chopped cauliflower 1/8 C. olive oil 1/4 tsp. ground cumin 1/4 tsp. chili powder 1/4 tsp. ground black pepper 1/2 bag corn tortilla chips 1 C. shredded cheddar cheese 1/4 lb. produce garden fresh salsa 1 avocado, diced 1 Tbsp. cilantro, minced Smoked sea salt, to taste 1 C. shredded chicken or ground turkey (optional) 1 - 2 jalapenos, sliced (optional) Instructions 1. Preheat oven to 450 degrees. 2. In a large bowl toss the cauliflower, olive oil, cumin, chili powder and black pepper together until the cauliflower is well coated. 3. Spread seasoned cauliflower onto baking sheet lined with parchment paper and bake

This is a festive and fabulous cheese ball to serve at holiday parties! Three types of cheese mixed with fresh parsley, green onions and pistachios then studded with fresh pomegranate arils. Pair with an assortment of crackers, it’s most delicious when served at room temperature. *Must be made a day ahead of time. Ingredients 16 oz. cream cheese, softened to room temperature 1/3 C. Creme Fraiche or softened butter 1 tsp. ground black pepper 1/3 C. fresh parsley, minced 4 green onions, minced 4 oz. blue cheese crumbles 3/4 C. shelled and chopped pistachio nuts 3/4 C. fresh pomegranate seeds Instructions 1. Blend all ingredients, except for the pomegranate seeds, into a bowl with a hand mixer until well combined. 2. Scoop mixture out and place into the center of a piece of plastic wrap. 3. Gather up the corners of the plastic wrap and form

This White Bean Avocado Dip can be catered to fit your tastes. Love avocados? Add more avocado. Crave garlic? Try two cloves instead of one. The possibilities really are endless. Serve with your favorite crackers and artisan breads. Pair with exotic or traditional vegetables; our favorites are celery, multi-colored carrots, cucumbers, broccoli, sugar snap peas, and watermelon radishes. Ingredients 1 - 29 oz. can cannellini beans 3-4 avocados, pitted and peeled 1/3 C. tahini 1/3 C. extra virgin olive oil - for better results use a high quality olive oil 1 clove garlic 1/2 C. lemon juice 1/2 tsp. Pink Himalayan Sea Salt 1 tsp. Tamari or Ume Plum Vinegar Instructions Place the beans into a food processor and pulse until smooth. Add the avocados, tahini, olive oil, and garlic, and pulse until smooth. Add the lemon juice, sea salt, and Tamari

  Meatballs are some of the most versatile appetizers and are great for supplementing meatless meals. Most meatballs can be made the day ahead of time and then baked in the oven with the sauce of your choice. This recipe can also be made into slider patties and topped with an Asian-inspired coleslaw. Ingredients ½ C. plain panko bread crumbs ¼ C. whole milk 2 lbs. ground beef ½ C. chopped cilantro 2 large eggs, lightly beaten 3 cloves of garlic, minced 2 Tbsp. freshly grated ginger 2 tsp. salt ¾ tsp. ground black pepper 2 C. teriyaki sauce 1-2 Tbsp. gochujang (hot pepper paste) 1 Tbsp. corn starch ½ C. sliced green onions Instructions 1. Preheat oven to 375 degrees. 2. In a large bowl mix together the bread crumbs and milk. 3. Add the ground beef, cilantro, eggs, garlic, ginger, salt

  An easy, but impressive addition to your Game Day Party. Take our produce’s Garden Fresh Salsa gently stir in diced avocados and you’re done! Ingredients 1 small container of Garden Fresh Salsa (produce section of Valley Natural Foods) 1-2 avocados, diced Instructions 1. Place the salsa in a small, decorative bowl. 2. Add the diced avocado and then gently stir until it is distributed evenly. Add as much or as little avocado as you prefer.    

    Herbed Egg Bites are the perfect way to start your day. Egg bites can be eaten alone, or on toast, bagels or English Muffins. They can also be frozen and reheated later. Mix it up by adding the following toppings variations: Sweet and Savory Creamy Havarti Cheese Sliced or Cubed Ham Dried Cranberries Classic Kids’ Favorite Cheddar Cheese Broccoli Southwestern Mexican Cheese Blend Valley Natural Foods’ Sante Fe Black Bean Salad Ingredients 10 large eggs 1/2 C. Half & Half (for taller, fluffier eggs) or 2% milk (best for sandwiches) 1/2 tsp. salt 1/2 tsp. black pepper 2 Tbsp. minced Italian parsley 2 Tbsp. minced oregano 2 Tbsp. minced chives Shredded cheese - about 2 cups worth Coconut oil Instructions 1. Preheat oven to 350 degrees. 2. Grease a 12-cup muffin pan using coconut oil. 3. In a large bowl, whisk together the eggs, half and half, salt, pepper,

    This dessert will be the perfect accompaniment to your Valentine’s Day Dinner or Party. The combination of strawberries with creamy ricotta cheese and then layered with chocolate and fresh strawberries make for a rich, but refreshing treat. Ingredients 8 oz. heavy whipping cream 15 oz. whole milk Ricotta cheese 1/3 C. coconut palm sugar 1.2 oz. freeze dried strawberries 12 oz. chocolate sandwich cookies, crushed 2 C. fresh strawberries, diced Instructions 1. Place cream, Ricotta cheese, coconut palm sugar and freeze dried strawberries into a blender or food processor and blend on high, scraping down the sides until all ingredients are incorporated. 2. Pour into a bowl, cover and refrigerate for at least 4 hours. 3. Distribute half of the cookie mixture between 4-6 individual serving dishes. 4. Then distribute half of the strawberry cream mixture between the 4-6 serving dishes. 5.

    This Triple Decker Chili has a unique combination of flavors, using three kinds of meat, multiple spices and chocolate! This one pot chili is perfect for your next family meal or get-together. Ingredients 4 cups beef broth 1 cup chopped red bell pepper 3 cloves garlic 1 medium onion, chopped 2 celery stalks, chopped 2 (26 ounce) cans crushed tomatoes 2 teaspoons salt 1 teaspoon ground black pepper 1 ½ teaspoons ground cumin 1 teaspoon ground chipotle pepper powder 1 ½ teaspoons crushed red pepper flakes 5 tablespoons chili powder 2 ounces unsweetened chocolate 1 pound beef stew meat 1 pound boneless, skinless chicken breast meat, cut into 1 inch cubes 1 pound hot Italian sausage, cooked & crumbled 29 ounce can pinto beans, rinsed & drained 29 ounce can kidney beans, rinsed & drained Instructions 1. In a food processor, puree

    Adding grains into your diet is not always and easy thing to do…. until now! These fluffy, light pancakes get a little boost with cooked wild rice and pecans. This may seem like an odd combination, but once you try them you’ll wonder why you never thought of it before. The mango-ginger syrup gives this pancake a surprising yet undeniable charm. Ingredients 1 1/2 cups cooked wild rice 1/2 cup chopped pecans 2 cups flour 1/2 teaspoon salt 2 tablespoons baking powder 2 tablespoons brown sugar or coconut palm sugar 1/4 cup + 2 tablespoons sour cream 2 cups milk 2 eggs, lightly beaten 2 tablespoons melted butter 1/2 cup mango fruit spread 1 cup pure maple syrup 1/4 cup candied ginger, chopped fine Instructions 1. In a large bowl, mix the cooked wild rice, pecans, flour, salt, baking powder and sugar;

    Our produce’s Garden Fresh Salsa is not just for chip dipping, you can use it for cooking too! Try this easy pasta recipe using ingredients like our Garden Fresh Salsa, fresh basil and shrimp! Ingredients 1-2 Tbsp. extra-virgin olive oil (higher quality works best) 4-6 cloves garlic, pressed Handful of basil leaves, torn into pieces 1 lb. container of Garden Fresh Salsa (Valley Natural Foods Produce) 1/2 lb. shrimp 4 oz. (1/2 pkg) spaghetti noodles, cooked Instructions 1. In a skillet, sauté the olive oil and garlic until the garlic is cooked. 2. Add the basil and salsa and cook until the basil starts to wilt. 3. Add the shrimp and cook until the shrimp are pink and cooked thoroughly. 4. Add salt and pepper to taste and serve over spaghetti noodles.