Tag Archives: Recipes

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.

Delicious Produce Recipes

Stop by our produce department and pick up fresh cut produce which is cut daily and use them in one of these delicious recipes.

Butternut Noodles with Creamy Bacon Sauce

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

Ingredients:

  • 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

Directions:

  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.

 

Steak and Kale Soup

Active Time: 15 minutes
Total Time: 1 hour 10 minutes

Serves: 4

Nutrition Facts:

Ingredients:

  • 1, 1 lb package kale soup mix*
  • 3 tablespoons canola oil, divided
  • 1 lb beef, cut into strips
  • 3 tbsp flour
  • 1 tsp salt
  • ½ tsp pepper
  • 2 bay leaves, whole
  • 6 cups beef stock
  • 1, 16 oz can whole kernel corn, drained
  • 1, 6 oz can tomato paste
  • ½ tsp dried oregano

*Ensure all kale, carrots, potatoes, and celery are cut into bite-sized chunks and onion is finely diced

Directions:

  1. Mix flour, salt, and pepper in a bowl; toss steak in flour mixture to coat
  2. Heat oil 1 tbsp oil in soup pot over medium-high heat
  3. Add steak to pot and sprinkle any excess flour mixture over the top of the steak; sauté until steak is browned (about 5 minutes)
  4. Add beef stock and bay leaves to pot and bring to low boil; turn pot to medium-low and simmer for 45 minutes, stirring occasionally
  5. 10 minutes before beef is finished, heat remaining 2 tbsp oil in frying pan over medium-high heat; reserve kale but stir fry remaining vegetables 5 minutes
  6. Add kale to pan and cook 2 more minutes
  7. Pour vegetables into soup and cook until vegetables are soft (about 15 minutes)

 

Zoodles with Red Lentil Marinara

Active Time: 15 minutes
Total Time: 30 minutes

Serves: 4

Nutrition Facts:

Ingredients:

  • 2, 1 lb packages zoodles
  • 4 tbsp olive oil, divided
  • 1 6 oz package chopped yellow onion
  • ½ tbsp minced garlic
  • 1, 28 oz can crushed tomatoes
  • 1, 6 oz can tomato paste
  • 2 cups vegetable stock
  • 1 cup red lentils
  • 1 tbsp sugar
  • 1 tbsp balsamic vinegar
  • 1 tbsp dried basil
  • ½ tbsp. dried oregano
  • 1 tsp salt
  • ½ tsp pepper
  • 2 bay leaves, whole
  • Grated parmesan

Directions:

  1. In a large pot or sauce pan, heat 2 tbsp olive oil over medium-high heat; add onion and garlic and cook until onion becomes translucent (about 5 minutes)
  2. Add remaining ingredients to pot and stir to incorporate
  3. Heat until sauce comes to a boil, then reduce heat to medium-low; simmer uncovered until lentils become tender and sauce thickens (about 25 minutes)
  4. About 5 minutes before sauce finished, heat remaining 2 tbsp olive oil in large skillet over medium heat; add zoodles and toss until tender (about 3 minutes)
  5. Plate zoodles and top with pasta sauce, sprinkling parmesan over sauce

 

Spiralized Yam Pad Thai

Active Time: 10 minutes
Total Time: 10 minutes

Serves: 4

Nutrition Facts:

Ingredients:

  • 1, 1 lb package spiralized yams
  • 1 tbsp peanut or canola oil
  • 3 tbsp Pad Thai sauce
  • 1 tbsp creamy peanut butter
  • 1 cup peanuts, chopped

Directions:

  1. Heat oil in large sauté pan over medium-high heat; add spiralized yams and cook, stirring frequently, until golden brown (about 8 minutes)
  2. While yam noodles cook, toast peanuts in a separate frying pan over medium heat, stirring frequently, until peanuts turn slightly brown
  3. Mix peanut butter and Pad Thai sauce until combined
  4. Pour sauce on yam noodles and toss to coat
  5. Plate and top with peanuts; serve immediately

Glorious Glazes

Any one of these three glorious ham glazes will leave your guests’ mouths watering and ensure they come back next year (unless you’d prefer someone else do the cooking next time). Also, make sure to check out our ham prep tips at the end.

Pineapple Glaze

Ingredients

Ham
1 (15.25 oz.) can sliced pineapple, drained with juice reserved
1 (4 oz.) jar maraschino cherries, drained
1 cup brown sugar

Instructions

  1. Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
  2. In a medium microwave-safe bowl, combine brown sugar and reserved pineapple juice. Mix together and microwave for about five minutes, until mixture is thick.
  3. Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.

 

Honey Glaze
(18-20 servings)

Ingredients

10 to 12 lb. fully cooked bone-in ham
Whole cloves
½ cup honey
½ cup brown sugar
1 tsp. dry mustard
1 Tbsp. orange juice

Instructions

  1. Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, for two hours.
  2. With sharp knife, remove skin, if any, then score fat into a one-inch pattern; stud each with a clove.
  3. Combine honey, sugar, mustard and orange juice in 1-quart saucepan. Over medium heat, bring to boil while stirring.
  4. Brush half of honey glaze over ham; bake for 30 minutes.
  5. Brush with rest of glaze and bake for 30 minutes until golden and thermometer reads 130 degrees F.
  6. Let stand 15 to 20 minutes before carving.

 

Orange Marmalade Glaze

Ingredients

Ham
1 Tbsp. prepared mustard
¼ tsp. ground ginger
1 (10 oz.) jar orange marmalade
¼ cup orange juice

Instructions

  1. Mix marmalade, mustard, and ginger together. About 30 minutes before ham is done, spoon half of it over the ham.
  2. Add orange juice to the remaining sauce and simmer for about five minutes.
  3. Serve with ham as a sauce.

 

When choosing a Ham consider which type will be best for your cooking style. Bone-in hams are traditionally seen as more elegant, and boneless hams are considered easier to serve, both have the same great taste.
Here are some important tips to help you select, prepare, and serve your ham this Easter:

  • Plan on two to three servings per pound when serving bone-in ham. A boneless ham will yield four to five servings per pound.
  • Bone-in hams are available whole, or as a shank or butt half. Bone-in hams are trickier to carve than boneless hams. For those who like to keep it simpler, another option is to buy a ham that is pre-sliced or spiral sliced.
  • Unwrapped hams, in their original packaging, will stay fresh in the refrigerator for several weeks.
  • Virtually all hams come fully cooked (just check the label). Preparation is easy – unwrap, heat to an internal temperature of 140 degrees F, and serve. (Check out our post on meat thermometers for more information.) Follow the directions on the label and heat in a moderate (325-350 degrees F) oven. Or, if you prefer, you can serve the ham cold.