Health & Diet: Vegetarian
Greek Chickpea Hand Pies
PrintGreek Chickpea Hand PiesYield 6 hand pies Check out more easy lunch ideas on our blog! Ingredients1 sheet puff pastry1 tablespoon olive oil½ large onion, minced1-2 cloves garlic, minced1 teaspoon dried oregano¼ teaspoon red pepper flakes (optional)2 cans (about 2+ cups) chickpeas, rinsed and drained3 oz. baby spinach, roughly choppedZest lemonKosher salt and fresh cracked black pepper to taste6 oz. … Continued
Warm Kale Salad with Apples and Curried Cashews
PrintWarm Kale Salad with Apples and Curried Cashews Enjoy local produce well into fall with this veggie-forward warm kale salad. Fresh greens, caramelized apples and shallots, cheese, and a lively vinaigrette come together for a burst of nourishing fall flavor. IngredientsSherry Vinaigrette1 Tablespoon maple syrup2 Tablespoons sherry vinegar½ teaspoon Dijon mustard5-6 Tablespoons roasted walnut oilKosher … Continued
Restful Bedtime Tea
PrintRestful Bedtime Tea As the days get shorter and the evenings stretch out, we look forward to quiet moments curled up with a good book and a mug of something delicious. This warming, soothing brew is perfect for unwinding before bed. Ingredients8 oz. water, freshly brought to 212°2.5 grams relaxing tea blend of your choice1 … Continued
Roasted Carrot and Parsnip Soup
PrintRoasted Carrot and Parsnip Soup Autumn is the time for comfort foods and in-season root vegetables. Get the best of both with this soothing, nourishing soup featuring a rich blend of roasted carrots, parsnips, and the flavors of chipotle and hazelnut. Ingredients1½ lb. carrots, ends trimmed, cut in ½” x 3-5″ sticks2-3 additional carrots for … Continued
Poblano Crema
PrintPoblano Crema Special for you from the deli’s recipe archive! Try this creamy, spicy condiment, retired from the Lakewinds deli, on your next taco night! It’s also great tossed into grain bowls, spooned over roasted veggies, and drizzled over grilled chicken and fish. Ingredients1 poblano pepper, halved with seeds and ribs removed1 jalapeño pepper, halved … Continued
Kernza® Monster Bars
PrintKernza® Monster BarsYield 16 bars Ingredients1 cup Kernza® flour or whole wheat flour¾ cup all-purpose flour1 teaspoon baking sodaPinch of salt1 cup granola2 eggs¾ cup (about 1-1½ sticks) butter, melted and cooled⅓ cup dark brown sugar ⅓ cup organic nut butter of your choice1 teaspoon vanilla1 cup Rainbow Drops, divided (find these in the bulk aisle)½ … Continued
Creamy Polenta with Mushrooms
PrintCreamy Polenta with MushroomsYield 4 servings This warming polenta dish is packed with local flavors like R&R Cultivation mushrooms and Superior Fresh Greens, plus herbs and coconut aminos that amp up the umami. IngredientsFor the polenta:3 cups water teaspoon kosher salt1 cup corn grits/polenta2 Tablespoons butter3 oz. grated Parmesan cheese (about 2 cups), plus extra for … Continued
Tofu Breakfast Hash
PrintTofu Breakfast Hash Sheet pan cooking is a no-fuss way to deliver family meals. Take this delicious breakfast hash—eggs, potatoes, in-season asparagus, peppers, marinated tofu, gouda, and more—tossed together and baked with smoked paprika and balsamic vinegar. What a way to start a weekend morning! Ingredients1 package firm tofu, cut into ½ inch pieces1 Tablespoon … Continued
Spring Udon Bowl
PrintSpring Udon Bowl Here in the Upper Midwest, spring starts out chilly. This hearty noodle bowl packs some heat to keep you warm until the weather turns. Full of nourishing local ingredients and sense-tingling seasonal flavors, you won’t want to stop at one bowl. Ingredients1 lb. boneless skinless chicken thighs, sliced in bite-sized pieces2 … Continued