Archive for the ‘Daily Recipes’ Category
Well, it looks like the heat has arrived. With the next few days getting close to 100 degrees (yikes), it’s officially popsicle weather. You can make popsicles out of most anything, and there some of the easiest treats to make in a snap. All you need is a handful of ingredients and a blender or food processor. Lucky for you, we have a good variety of produce that’ll make for the perfect frozen treat.
Urban Roots just brought us cucumbers that fill all your thirst and hunger needs. With their high water content, cucumbers are a great choice for making popsicles. Combine them with some local mint, a little bit of sugar and you’ve got yourself a healthy, refreshing snack.
Cucumber Mint Popsicles
From: Prudent Baby
1 peeled and seeded cucumber (you seed a cucumber by cutting it in half and scooping the seeds out with a spoon)
1/2 cup sugar
1/2 cup water
Handful of mint
2 Tbsp lime juice
Start by making your mint simple syrup. In a pot bring 1/2 cup sugar, 1/2 cup water and a handful of muddled mint to a boil. Strain out the mint and let cool. Next, combine all the ingredients (cucumber, mint simple syrup, lime juice) in a blender or food processor until evenly mixed. You can throw in a couple more mint leaves if you feel inspired and want to amp up the flavor.
After everything has been mixed, pour into the molds and freeze. If you don’t have popsicle molds, don’t panic. You can get creative and use your ice cube trays for bite sized popsicles or paper cups and wood sticks. Don’t let anything stop you from making popsicles!
Holy moly, what a beautiful day. This is the kind of weather that convinces people to move to Austin. The sun is shining, there’s a light breeze and it’s the perfect temperature. This is a day for backyard BBQs, freshly squeezed limeade and guacamole. We liked this recipe because it calls for peaches, which adds a sweet twist to the traditional recipe.
From: Sweet Potato Soul
- 2 large ripe avocados, diced
- 1 large ripe peach, diced
- 1 large tomato, diced
- 2 Tbsp white onion, finely diced
- 1 Tbsp lime juice, fresh
- 1/2 cup cilantro, chopped
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly ground
In a large mixing bowl combine avocado, tomato, onion, lime juice, cilantro, salt and pepper. Mash with the back of a fork, and stir to incorporate the ingredients. Mash until the ingredients is creamy but still has a few chunks of avocado. Add the diced peaches and stir well. Enjoy.
Welcome the weekend with hummus.
We think that this dip is the perfect weekend food as you can take it along to potlucks and parties, make a batch and snack on it all weekend or eat it for lunch when you’re feeling lazy. Due to the fact that we like to keep things interesting, we’re offering you a roasted broccoli hummus, something a little unique to your usual choices.
We have some beautiful broccoli from Johnson’s Backyard Garden that’ll make this recipe drool-worthy. This recipe isn’t just unique because of the broccoli, it also calls for water instead of oil, which lowers the calorie count and allows for the flavors of garlic and broccoli to shine through.
Happy eating (and happy weekend!)
Roasted Broccoli Hummus
From: Not Without Salt
- 15 ounces of cooked white beans
- 1/2 pound roasted broccoli
- 6 garlic cloves, roasted (these are roasted with the broccoli, sweet on the outside with a pleasant garlic heat internally)
- 1 Tbs lemon juice
- 1/2 tsp lemon zest
- 1 Tbsp tahini
- 1 pound broccoli floret
- 1/4 tsp chili flakes
- 2 Tbsp olive oil
Cook your white beans. Pre-heat your oven to 400 degrees F. Scatter the broccoli across a parchment lined sheet tray. Do not overcrowd the tray as this will cause steaming rather than roasting. Add chili flakes, 2 Tbsp garlic, olive oil and salt. Stir to coat.
Roast 20 minutes or until cooked through with parts of the florets having a nice bit of char. Let cool slightly.
Add all the ingredients to a food processor or blender. Add a little bit of water, 1 Tbsp at a time, to help blend and to achieve desired consistency. Taste and add salt. Season to taste. Can be covered and refrigerated for up to 3 days. Serve with a drizzle of olive oil.
We feel like celebrating. It’s almost Mother’s Day (make sure you call your mom!) and we have fantastic events planned this weekend. It looks like this rainy weather might stick around for awhile, so it’s the perfect evening to make a cake. Carrots are still going strong in central Texas, and not only are they perfect for snacking they also make a mean baked good.
This recipe goes one step beyond simple carrot cake with the addition of orange frosting. While a good carrot cake should be able to stand on its own, it’s always nice when you pair it with the perfect frosting. We still have some local citrus, which will be out of season soon, so grab it while you can.
We enjoyed that the author made it slightly healthier by adding goat cheese to the frosting, which is easier to digest than cow’s milk and adds a bit more tang. She also added less sugar and used olive oil instead of butter, which makes for a cake that you feel a little less guilty about eating, right?
Who are we kidding, guilt and delicious (real) food shouldn’t go together.
Carrot Cake with Tangy Orange Frosting
From: The Kitchn
- 2 1/4 cups unbleached all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup olive oil
- 1/4 cup buttermilk
- 2/3 cup brown sugar, lightly packed
- 2/3 cup granulated sugar
- 3 large eggs
- 2 tsp orange zest
- 2 tsp pure vanilla
- 3 cups grated carrots
- 1 cup chopped walnuts
For the frosting:
- 6 ounces cream cheese
- 6 ounces goat cheese
- 2 tsp freshly grated orange zest
- 1 tsp pure vanilla extract
- 3 cups confectioners sugar
- Whole walnuts, to garnish
Preheat the oven to 375°F and place a rack in the center of the oven.
Grease two 8-inch cake pans and line both with a round of parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Using an electric mixer on medium-low, combine the olive oil, buttermilk, sugars, eggs, orange zest and vanilla. Slowly add the dry ingredients to the wet ingredients. With a spoon, fold in the grated carrots and walnuts.
Divide the batter equally between the two pans. Bake for 30-40 minutes, or until a cake tester inserted in the middle comes out clean. Remove the cakes from the oven and allow them to cool on a rack for 10 minutes, then carefully invert them out of the pans, peel off the parchment, and set them right side up to cool completely on the rack.
While the cakes are cooling, prepare the frosting. With an electric mixer on medium-low, combine the cream cheese, goat cheese, orange zest and vanilla. Slowly add the confectioners’ sugar until the frosting reaches desired consistency.
To frost the cake, first spread a small dab of icing on the cake plate. Cut narrow strips of parchment or paper and place them in a grid on the cake plate, leaving the center open. They should be close enough together that the cake layer sits on top of the paper with no part of the diameter exposed directly to the plate.
Using a serrated bread knife, carefully carve off the domed top of one of the layers as evenly as possible. Center this first layer on the plate. Using an offset spatula, apply a “crumb coat”: a thin layer of frosting meant to keep the crumbs down. (Refrigerate the layer at this point if the crumbs are coming up.)
Stir the frosting and place about 1/3 of it over the bottom cake layer. Spread the frosting with the spatula until even and smooth. Make sure that the frosting is thicker around the edges.
Place the second layer on top and apply a crumb coat. Refrigerate. Place about half of the remaining frosting around the sides of the cake, working the frosting around the edges. Spread the remaining frosting across the top of the cake, dipping the spatula in warm water and wiping it off between strokes to keep it warm and clean for a smoother finish.
Remove the strips one at a time, pulling it out in a straight line, parallel to the floor. Garnish the cake with walnuts, herbs, flowers and/or birthday candles.
We just got in some local peaches, the first of the season. The joy of eating your first local peach is some sort of magic. Something as exciting as fresh peaches in May deserves a dish where the peaches are the main attraction. True, we paired them with strawberries in this tasty treat, but it you think peaches are delicious alone, try them with ripe strawberries… heavenly. With the weather heating up, popsicles are the perfect snack to have waiting for you. They’re also extremely easy to make, which results in a winning dessert/snack/treat. Happy eating!
Peach & Strawberry Popsicles
- 4 small ripe peaches (or 2 big peaches), pitted
- 1 cup strawberries, stems removed
- 2 Tbsp honey
- 1/2 cup almond milk
Place all of the ingredients in a blender and puree. Pour into popsicle molds and freeze for at least 3 hours. Serve!
We’re feeling green today. What that means exactly, we’re not sure. All we know is that it’s beautiful, it’s Friday and we have some delicious vegetables to offer. Word on the street is that greens are good for you, so we’re all about the dishes that are made almost entirely of the stuff. This salad calls for broccoli and avocado, a fantastic pair if we do say so ourselves.
The recipe comes from The First Mess, which is one of our favorite food blogs. It’s a resource you can turn to again and again, with each recipe satisfying your hunger and health quota for the day. If you have yet to check out her page, visit and be inspired. She writes about things she loves: cooking with natural foods, eating seasonally and sharing wholesome meals with the people in her life. She has a lot of experience with food and the culinary world, and you can tell. Her posts are informative, beautiful and every single recipe we’ve made from her collection has been delicious.
We’ve made a few adjustments to the recipe based on what we have available in the store. Either way you make it, you’ll be a happy camper.
Broccoli & Avocado Salad
From: The First Mess
- 1 ripe avocado, pitted and peeled
- Juice of 1 orange
- Juice of 2 limes
- 2 Tbsp apple cider vinegar
- 1 Tbsp agave nectar
- 1 cup lightly packed basil leaves
- Salt and pepper
- 3 Tbsp canola oil
- 1 bunch broccoli, large stems removed
- 1/2 cup wild rice, soaked, sprouted and drained
- 1/2 cup raisins
- 1/2 cup sunflower seeds
- Salt and pepper
Make the dressing: Combine all of the dressing ingredients except for the basil and oil in a blender. Blend on medium-high speed until a smooth and creamy mixture is achieved. You may have to stop the motor and push the avocado down a couple of times. Add the basil leaves and oil to the blender pitcher. Put the lid on and slowly bring the speed up to medium-high. Once you have a creamy consistency similar to mayonnaise, you’re set. It should taste sweet, tangy and rich. Adjust seasoning to your liking and set aside.
Chop the broccoli into very small florets. They shouldn’t be bigger than the end of your thumb (see photo above). Place florets into a large bowl with the sprouted rice, raisins and sunflower seeds. Pour about 3/4 of the dressing over the broccoli mixture. Give the salad a good seasoning with salt and pepper and toss to combine. Place salad into your serving bowl of choice.
Everybody loves a salty snack, and everybody should love kale. We just got in lacinato (also known as dinosaur, black or Tuscan kale) from Tecolote farm and it’s the perfect choice for making kale chips. Making chips is one of our favorite ways to use kale, as the flavor combinations are endless. The folks from Whole Life Nutrition are a wealth of knowledge when it comes to kale chips (and all health food, for that matter) and have a good recipe index to explore when you’re looking for healthy meal options.
We liked the addition of almond butter in this recipe as it adds some protein and gives the chips a unique flavor. Happy eating!
Sweet & Spicy Kale Chips
From: Nourishing Meals
- 2 large bunches kale, stems and inner ribs removed
- 1 small lime, juiced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp creamy almond butter
- 1 Tbsp maple syrup or honey
- 1/2 to 1 tsp crushed red chili flakes
- 1/2 tsp salt
Preheat oven to 250 degrees F.
Use a knife to cut out the tough inner rib that runs lengthwise through the center of each kale leaf. Then cut the kale into large pieces. In a small bowl, whisk together the remaining ingredients. Place the kale into a large bowl, or two, and pour the mixture over the kale. Use your hands to gently massage the mixture in, coating each leaf.
Use one very large cookie sheet or two medium-sized sheets and distribute the kale evenly so they are in one layer. Bake for about 40 minutes, removing the pans every so often to stir and flip the leaves. You should only need to do this 2 to 3 times during cooking. If they are not crisp and dry at the end of cooking time just put them back in until they crisp up. Once they are done, let them cool on the cookie sheets and then transfer to a bowl to serve.
We’re on a salad kick. What can we say? We love how many varieties of salad options there are, and how by adding a handful of nuts or some chicken you’ve got yourself a complete meal. This recipe calls for grapefruit and avocado, a match made in heaven if we do say so ourselves. Not only do those two make a delicious pair, they’re also beautiful together. This is the kind of salad you make for a potluck or dinner party, as the green of the avocado is the perfect accent to the bright pink of the grapefruit.
Yes, we do find art in our food.
The other thing we love about this salad is it’s extremely easy to make (like most salads), and fits with all the dietary restrictions that you or your friends and family may have. If you feel so inclined, make a double batch of the dressing to have on hand when that salad craving hits you again. It’ll keep in the fridge for 2-3 weeks.
Grapefruit and Avocado Salad with Poppy Seed Dressing
From: One Perfect Bite
- 2 Tbsp sugar
- 2 Tbsp honey
- 2 Tbsp white vinegar
- 1 Tbsp fresh lemon juice
- 1/2 tsp dry mustard
- 1 tsp grated onion
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 cup vegetable oil
- 2 tsp poppy seeds
- 2 grapefruit, peeled and sectioned into cubes
- 1 avocado, peeled and cut into cubes
- 4 cups romaine lettuce
To make poppy seed dressing: In a food processor or with a mixer, combine sugar, honey, vinegar, lemon juice, mustard, onion, salt and paprika. Pour in oil and continue mixing until dressing is thick. Blend in poppy seeds. Refrigerated dressing will keep for 2 to 3 weeks. If it separates, process or mix again before serving.
To make the salad: Arrange a bed of romaine on each of 4 salad plates. Top with avocado and grapefruit pieces. Drizzle each salad with 1 tablespoon dressing. Makes 4 servings.
Happy Meatless Monday! We like to offer a variety of dishes for you, and wanted to stick with something light and healthy today. We have some beautiful radishes from Tecolote Farm. We love radishes for their spicy and unique flavor, as well as their beautiful red color.
If you aren’t a fan of radishes, you’ll want to skip this recipe. The radish is the main star of this dish, which means you’ll get to enjoy the full flavor of this lovely vegetable. We liked the combination with the ginger, as it lightens the salad and gives it a refreshing and strong flavor. Happy eating!
Radish and Ginger Salad
From: Cook Think
- 2 thumbs ginger, minced
- 1 tsp sesame oil
- 2 tsp canola oil
- 1 Tbsp vinegar
- 3 Tbsp tamari
- 1 radish, peeled and thinly sliced
- 2 medium carrots, grated
- 3 green onions
In a large bowl, whisk together the ginger, oils, vinegar and tamari. Prep the radish by peeling it, cutting it into 2-inch chunks, then slicing it into matchsticks. Toss all the vegetables in the bowl with the vinaigrette and season to taste with salt and pepper.
It’s a soup kind of day. The clouds have snuck in the door and decided to make themselves at home. We’re not complaining, we know that the heat and endless sun is right around the corner. However, it does make staying in and cooking in the kitchen sound like a pretty great way to spend the evening.
We love making soup because it’s easy to make and it’s the perfect excuse to eat an entire loaf of rustic bread (if you so desire). We found this recipe on Jamie Oliver’s site, one of our celebrity chef crushes. Any chef that focuses on and addresses childhood obesity is swoon-worthy.
We’re making some of that in.store as we speak, so if making soup isn’t your think, stop in this evening and we will have some waiting for you. You can also make a batch of this soup on this grey afternoon and snuggle in for a cozy evening in. Happy eating!
Spicy Parsnip Soup
From: Jamie Oliver
- olive oil
- 1 pat butter
- 1 large onion, peeled and roughly chopped
- 2 cloves garlic, peeled and roughly chopped
- 1 thumb-sized piece fresh ginger, peeled and roughly chopped
- 1 Tbsp garam masala
- 6 parsnips, peeled and chopped into c hunks
- 2 cups milk
- 4 cups vegetable broth
- sea salt
- freshly ground black pepper
- 1 tsp red chili powder
- crusty, rustic bread to serve
Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.
Stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or in batches in your blender. Taste the soup to see if it needs a little more salt or pepper.
Serve with a good chunk of crusty bread.