Meal Type: Sides
Vegan Cashew Dip
PrintVegan Cashew Dip Creamy, tangy, and just a bit spicy, this spreadable dip goes with just about everything. Since it’s a no-cook recipe, this irresistible dip can be whipped up with minimal time and effort in the kitchen. Ingredients1 cup raw cashews¼ cup white miso paste¼ cup nutritional yeast1 teaspoon ground turmeric1-2 cloves garlic, roughly choppedFreshly cracked black … Continued
Chickpeas and Farro Base Recipe
PrintChickpeas and Farro Base Recipe With this healthy, versatile base you can build countless delicious meals. It’s the foundation for our Springthyme Grain Bowl, Falafel Chickpea Sandwiches, and Springtime Sweet Potato Enchiladas, but don’t stop there! Use it for a unique spin on New Orleans beans and rice or as a bed for stir-fried veggies. … 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
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
Maurice Wallace’s Southern Blackened Catfish with Sweet Potato Puree and Roasted Beets & Brussels
PrintMaurice Wallace’s Blackened Catfish with Quinoa, Sweet Potato Puree, and Roasted Beets & BrusselsAuthor Maurice WallaceYield 4-6 Servings Build a satisfying, health-conscious meal by taking a southern classic entree and pairing it with delicious, nutritious side dishes. It’s perfect fall comfort food! Ingredients4-6 catfish fillets (4-6 oz each), rinsed and patted dryFor the blackening seasoning:4 … Continued
Beth Dooley’s Apple & Squash Salad with Maple Hazelnut Vinaigrette
PrintBeth Dooley’s Apple & Squash Salad with Maple Hazelnut VinaigretteAuthor Beth DooleyYield 4-6 servings This recipe features locally made hazelnut flour and oil, along with squash, apples, and rye berries — a hearty, vegetarian meal bursting with the flavors of autumn. This salad can be made a day ahead and refrigerated until ready to serve. … Continued
Beth Dooley’s Hazelnut Parmesan Crisps
PrintBeth Dooley’s Hazelnut Parmesan CrispsAuthor Beth DooleyYield 48 crackers These crisp and toothy crackers are made with hazelnut flour, and make a terrific companion to the Winter Squash Salad, soups, stews, and are a wonderful gluten-free addition to a cheese tray. Ingredients1 cup hazelnut flour½ cup grated Parmesan cheese2 egg whites2 teaspoons chopped fresh thymeGenerous … Continued
Austin Bartold’s Walleye Cakes with Pineapple Slaw & Wild Rice Salad
PrintAustin Bartold’s Walleye Cakes with Pineapple Slaw & Wild Rice SaladAuthor Austin BartoldYield 4-6 servings This delicious dish blends indigenous staples like walleye and wild rice with tropical flavors. The walleye cakes are perfect as an entree, hors d’oeuvre, or on a bun. IngredientsFor the Pineapple Slaw:1 red bell pepper, diced1 cup pineapple, diced1 red … Continued
Roasted Sweet Potatoes with Lentils and Tahini Dressing
PrintRoasted Sweet Potatoes with Lentils and Tahini DressingYield 4 servings These roasted sweet potatoes are topped with wilted kale, marinated lentils, and a lemony tahini drizzle; a quick and versatile meal at its best! Ingredients1½ pounds small sweet potatoes, washed2 Tablespoons olive oil1 shallot, finely chopped¾ cup chicken bone broth4 cups packed kale, washed … Continued