by New Frontiers Market | Jun 19, 2013 | Appetizers & Snacks, Dairy Free, Gluten Free, Recipes, Salads, Vegetables
Ingredients: 1 cup quinoa (washed & drained) 1.2 tsp. sea salt 2 Tbl. olive oil (divided) 1 3/4 cup boiling vegetable broth 3 cloves garlic, minced 4 cups lightly packed, chopped kale leaves 1 Tbl. fresh lemon juice 1/3 cup pin nuts (toasted) salt and pepper (to...
by New Frontiers Market | Jan 2, 2013 | Appetizers & Snacks, Dairy Free, Recipes, Salads, Vegetables
Ingredients: 1 bunch curly-leaf kale, washed and dried Juice of half a fresh lime (about 1 tablespoon) 1 teaspoon garlic salt ½ teaspoon dried oregano 1 green onion, sliced 1 avocado, pitted and diced 1 large ripe heirloom tomato, diced or 1 cup cherry tomatoes,...
by New Frontiers Market | Dec 16, 2012 | Entrees, Pasta, Recipes, Vegetables, Vegetarian
Ingredients: 1 lb. butternut squash, peeled and diced 1 tablespoon butter 1 large leek, white part only, sliced (about 1 cup) 2 cloves garlic, minced kosher salt and freshly ground pepper, to taste 8 oz. spaghetti of choice, cooked al dente 1 cup reserved pasta water...
by New Frontiers Market | Oct 24, 2012 | Dairy Free, Gluten Free, Recipes, Soups & Stews, Vegetables
Ingredients: 2 tablespoons olive oil 1 medium yellow onion, chopped 2 cloves garlic, minced 1 1/2 lbs. carrots, peeled and sliced 4 cups (1 quart) vegetable or chicken stock 1 teaspoon salt 1 medium potato, diced 1-inch piece fresh ginger, peeled and chopped 1/2 cup...
by New Frontiers Market | Jan 18, 2012 | Recipes, Vegetables
When selecting broccoli, look for thick heads of compact, tiny bud clusters that are evenly dark green (or with purplish tint) in color. The broccoli should have a fresh aroma and a firm but tender stalk. The leaf, stalk and florets can be eaten raw or cooked....
by New Frontiers Market | Dec 29, 2011 | Recipes, Vegetables
Ingredients: 2 lbs. baby carrots, and sliced into coins 1 tbl. whole cumin seed 1⁄3 cup pine nuts, lightly toasted 4 green onions, sliced 1/2 cup chopped cilantro 1/2 cup Kalamata olives, pitted and halved Dressing: 1/4 cup EACH olive oil and honey 1⁄3 cup red wine...
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