Tag Archives: recipe

Organicgirl Broccoli Rabe and Ricotta Flatbread

This recipe from Organicgirl is a unique and easy appetizer or quick meal that you’re sure to love.


2 tablespoons olive oil, divided
1 small bunch broccoli rabe, trimmed
8 ounces ricotta
1 tablespoon minced fresh parsley
1 teaspoon minced fresh thyme Zest of 1 small lemon
¼ teaspoon fine sea salt ¼ teaspoon black pepper
2 large whole wheat naan 2 packed cups Organicgirl supergreens!
½ teaspoon red pepper flakes
flaky sea salt


Preheat oven to 450°F.

In a medium skillet heat 1 tablespoon oil over medium. add broccoli rabe and saute until just tender, 6-8 minutes.

In a medium bowl stir together ricotta, parsley, thyme, lemon zest, salt, and pepper.

Place naan on a large baking sheet. Top with greens and rabe and place spoonfuls of ricotta on top. drizzle with 1 tablespoon oil, sprinkle with pepper flakes and flaky salt, and bake until crisp and browned, about 10 minutes.

To learn more about Organicgirl products visit iloveorganicgirl.com

Beef, Shiitake & Sweet Potato Pot Pies

Beef, Shiitake & Sweet Potato Pot Pies
Serves 6


  • 1 pound Certified Angus Beef® leftover roast, cut into 1/2-inch cubes
  • 2 1/2 cups beef stock
  • 1 ounce dried shiitake mushrooms (18-20), cut in 1/4-inch slices
  • 6 tablespoons butter
  • 1 onion, small dice
  • 1 sweet potato, small dice
  • 2/3 cup frozen peas
  • 1 sheet frozen puff pastry, thawed
  • 1/3 cup flour
  • 2 tablespoons sour cream
  • 1/4 cup plus 2 tablespoons grated parmesan
  • 2 teaspoons coarsely cracked black pepper
  • 2 teaspoons kosher salt
  • 1 tablespoon minced fresh sage
  • 1 teaspoon minced fresh rosemary
  • 6 (8-ounce) ramekins


  1. Bring beef broth and shiitake mushrooms to a boil in a small saucepan. Turn off heat, cover and set aside to steep.
  2. Preheat oven to 375°F. Unfold puff pastry and roll out to about 10×15-inches. Cut six 5-inch circles, lay on a cookie sheet and refrigerate
  3. Melt 3 tablespoons butter in a large saucepan and simmer onions and sweet potato for 3-4 minutes. Stir in beef and peas. Remove from heat and transfer mixture to a mixing bowl and set aside.
  4. Place saucepan back on stove over medium heat. Melt remaining butter, add flour and whisk for 2 minutes. In half cup increments, whisk in stock with mushrooms. Simmer for two minutes while continually whisking. Stir in sour cream, 1/4 cup parmesan, pepper, sage and rosemary.
  5. Combine reserved beef mixture with sauce and divide among ramekins. Top with pastry circles, pressing firmly on sides. Cut five vent slits on each and top with remaining parmesan. Place pot pies on cookie sheet and bake until golden, 20-25 minutes.

Loaded Southwest Veggie Pizza

Full Circle’s perfect pizza solution for all your tailgating parties.

  • 1 (14 to 16 oz.) package refrigerated or frozen pizza dough
  • ¼ cup shredded Parmesan cheese
  • 1 can (15 oz.) Full Circle Organic Black Beans, rinsed, drained
  • 1 can (15 oz.) Full Circle Organic Corn, drained
  • 1 large avocado, halved, peeled, diced
  • 2 plum tomatoes, seeded, diced
  • ½ cup chopped Full Circle Organic Red Onion
  • 1/3 cup thinly sliced Full Circle Organic Green Onion
  • 1/3 cup chopped, fresh Full Circle Cilantro
  • 1 small jalapeno, seeded, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Full Circle Organic Extra Virgin Olive Oil
  • 1 teaspoon Full Circle Organic Cumin
  • ½ teaspoon Full Circle Sea Salt
  • ¼ teaspoon freshly ground Full Circle Organic Pepper
  • ½ cup Full Circle Organic Ranch Dressing

1. Thaw pizza dough if necessary.  Preheat oven to 425 degrees.

2.Grease a large sheet pan and pat out dough into a large ¼-inch thick rectangle.  Prick dough evenly with a fork, sprinkle with cheese and bake 10 to 15 minutes or until crust is golden brown.

3.Meanwhile combine beans, corn, avocado, tomato, red onion, green onion, cilantro and jalapeno in a medium bowl.

4.Combine lime juice, oil, cumin, salt and pepper in a small bowl, drizzle over vegetables and toss gently to coat.

5.Spread desired amount of vegetables* over cooled crust and drizzle with ranch dressing.

6 servings.

Preparation time: 20 minutes

Cooking time: 15 minutes

*Extra vegetable mixture may be served with tortilla chips.

Butternut Noodles with Creamy Bacon Sauce

You made have heard of zoodles on Pintrest, but do you actually know what they are?  Zoodles are veggies spiralized into long, curly pieces that are a great pasta replacement. They are simple to make if you have the right kitchen gadgets, but can take quite a bit of time. We’re here to save you time, so we have many zoodle varieties already spiralized and ready to throw into a recipe. This recipe uses our delicious butternut noodles, which you can pick up in our fresh-cut fruit and vegetable section every day for just $5.

Calories: 356  Protein: 11g  Carbohydrate: 22g  Fiber: 3g  Fat: 27g  Sat Fat: 5g  Sodium:  590 mg

Active Time: 15 minutes
Total Time: 15 minutes

Serves: 4


  • 1, 1lb package spiralized butternut squash
  • 2 tbsp olive oil, divided
  • 2 cloves garlic, coarsely chopped
  • Leaves from 3 sprigs fresh sage
  • 1 cup raw cashews
  • ¾ cups water hot water
  • ½ tsp salt
  • 8 oz bacon, diced
  • 4 oz baby bella mushrooms, sliced


  1. Heat 1 tbsp oil in frying pan over medium heat
  2. Add whole cloves garlic and sage to pan, cook until fragrant and the garlic starts to turn brown (about 3 minutes)
  3. Add garlic and sage to blender along with cashews, water, and salt; puree until smooth
  4. Add mushrooms and bacon to frying pan; cook until bacon is crispy and mushrooms brown (about 5 minutes)
  5. In a separate pan, heat remaining 1 tbsp olive oil in pan over medium-high heat; add spiralized butternut squash and cook, stirring frequently, until noodles turn golden brown (about 8 minutes)
  6. Plate butternut squash, drizzle with cashew sauce, and top with bacon and mushrooms; serve immediately.


Wasabi Salmon with Bok Choy, Green Cabbage, and Shiitakes

Makes 4 Servings

1/4 cup mayonnaise

1 teaspoon wasabi paste (Japanese horseradish paste)

1 tablespoon fresh ginger, peeled and finely minced

3 large garlic cloves, finely minced

4 6-ounce skinless salmon fillets

Sea salt and freshly ground pepper

1 pound baby bok choy, halved

2 cups (packed) green cabbage, finely shredded (about 5 ounces)

4 ounces shiitake mushrooms, stemmed, and sliced – if large

2 tablespoons extra virgin olive oil

2 tablespoons soy sauce

Preheat oven to 450°F. Heat a large rimmed baking sheet for 15 minutes

Meanwhile, mix mayonnaise and wasabi in a small bowl.  Stir in half of the ginger and half of garlic; set aside. Season fish all over with salt and pepper. Place bok chop, cabbage, and mushrooms in a large bowl. Drizzle with oil and soy sauce and add remaining ginger and garlic. Toss to coat; season with salt and pepper.

Scatter vegetables across one side of baking sheet. Arrange salmon on the other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.