What’s For Dinner This Week?
Vegetables: Carrots, Kale, Green Beans, Beets
Find in the produce aisle. All local!
- Steam into grain cereal for breakfast with liquid and a lid when heating up, or at the end of cooking if preparing in small batches
- Blend or juice as a beverage
- Create a salad with a base of greens, adding as many chopped or grated vegetables as you can fit into the bowl
- Chop and enjoy raw with snack dip
- Lightly cook and season as a side dish with meat, grain, or legume, or as a main dish
- Top a pizza or flatbread
Fruits: Cherries, Pluots, other Stone Fruits
Find in the produce aisle.
- Steam with or add fresh to grain cereal or yogurt for breakfast
- Eat whole as a snack
- Bake with seasonings or herbs as a snack or breakfast
- Add raw to salad
- Add mashed or pureed to sparkling water for a refreshing beverage
Herbs: Fennel, Mint
Find fresh in the produce aisle, dried in the bulk herbs aisle.
- Mix with boiling water and cover, 15-20 minutes, until steeped, and drink as tea
- Crush and infuse into cold water for flavored beverage
- Add to marinades and cooking liquids
- Enjoy raw in salads
- Top a pizza or flatbread
Grain: “Forbidden” Black Rice
Find in our bulk aisle or dinner aisle.
- Use as a base for breakfast cereal, adding fruit or vegetables, soaked nuts or seeds, cultured dairy, and maybe a little maple syrup or honey
- Add savory herbs and seasonings, or cook in flavorful stock, to use as a side dish or base for lunch or dinner, topped with protein and vegetables
- Bake into muffins or breads for added protein and fiber
- Mix with meat or use alone for a wrap or taco filling
Legume: Kidney, Cannellini Beans
Find dried in our bulk aisle, or canned in our dinner aisle.
- Puree into a snack dip with spices, herbs, and your oil of choice
- Use cold with herbs, oil, and diced fresh vegetables as a salad
- Mash as filler for wraps or tacos
- Add to soups or salads
- Mix with vegetables as main dish or base for protein of your choice
- Quick Fix! Eden Organics canned beans in BPA-free cans
- See our Grain and Bean Cooking Guide for instructions on using dried beans
Nut or Seed: Hemp Seeds
Find in our bulk refrigerator or packaged on the bottom bulk shelf with flax seeds
- Eat whole as a snack
- Add to grain cereal or yogurt with breakfast for protein and fiber
- Add to salads
- Use as a crust for protein of your choice in a main dish
- Puree with butter to make a flour-free crust for fruit tarts or quiche
- Add to baked goods
Meat: Ground Bison
Find in our meat freezer
- Serve as a main dish with vegetables, adding grain or legume sides if you choose
- Shred into a wrap or taco with rice, grated root vegetables, cheese, and guacamole
- Top a pizza or flatbread
Vegan Substitute: Smart Ground, Daiya Jack Wedge
Find in the refrigerator between milk and beverages
- Use as you would cheese or ground meats on salads, in wraps, on flatbread, etc.
Dairy: Hillacres Pride Sharp Cheddar
Find in the cheese refrigerator
- Add to salads, wraps, or tacos
- Crumble into main dishes
- Enjoy sliced as a snack
Fermented Food: Fermented Carrots
- As a side dish/condiment with any meal
- Add to salads or wraps
- As a snack
- See our DIY Fermented Carrots recipe
- Quick Fix! Deep Root Fermented Vegetables, near the drink refrigerator
Hot/Cold Beverage: Mint-Fennel Tummy Tea
Find fresh in the produce aisle or dried in the bulk herbs aisle
- Brew in sunlight for sun tea
- Steep in hot water for full flavor and benefits or add to cold water for lighter flavor
Condiment: Chimi Churri
- Make salad dressing with oil and herbs
- Marinate meats, vegetables, or legumes
- Add to braising liquid or purees for flavor
- See our Chimi Churri recipe
- Quick Fix! Interrupcion Chimi Churri, from our condiment aisle
Spice: Taco Seasoning
Find near taco shells in the dinner aisle
- Add to salads, meats, or snack dips for flavor
Snack Dip: Guacamole
- Use as a snack with vegetables
- Spread on top of tacos
Visit our blog at HarvestMarketNaturalFoods.com for an in-depth look at how each ingredient can work for you. Look for “What’s For Dinner?”
Forbidden Black Rice with Cherries and Mint
1 Cup Lotus Foods Heirloom Forbidden Rice
1 ¾ Cups water
pinch salt
½ Cup dried sweet tart cherries, chopped
2 Tbsp fresh mint, chopped
Combine rice, water and salt in a saucepan and bring to a boil. Cover and reduce heat to a simmer for 30 minutes. Approximately 20 minutes in, add the cherries. Towards the end, add the mint. When rice is done, fluff all ingredients together.
Mint-Cilantro Chimmi Churri
(raw [minus the EVOO] and paleo!)
½ Cup lemon juice
½ Cup extra virgin olive oil
¼ Cup water (more or less to the consistency you desire)
handful chopped cilantro
handful chopped mint
1-2 shallots
salt
pepper
2 cloves garlic
1 tsp crushed red pepper flakes
Combine all ingredients, save for the oil and some water, in a blender. Pulse until herbs and alliums have broken up. With blender on low, open the top and slowly pour in the oil. Add water until you have achieved the consistency you desire. (Thinner to use as a marinade, thicker as an ‘at the table’ condiment.)
Cherry- Mint Fruit Tapioca
(from Eating from the Ground Up)
http://www.eatingfromthegroundup.com/2012/05/fruit-tapioca/#more-5195
2/3 Cup small pearl tapioca
¾ Cup water
2 Cups fresh/frozen cherries
3 Cups fruit juice of choice (cherry may be too tart in this application, so maybe try pomegranate or apple, but if you like it tart, then go for it with cherry)
2-4 Tbsp honey, to desired sweetness
2 Tbsp fresh mint, minced
Combine the tapioca and water in a medium saucepan and let sit for 30 minutes.
Add the fruit, juice, and honey and bring to a low boil over medium heat, stirring constantly. Continue to cook, stirring, until the mixture thickens, about 5 minutes. Transfer to a container, cover, and refrigerate until cool.
DIY Fermented Carrots
(loosely based off of Nourishing Traditions instructions)
4 Cups grated carrots (don’t peel! rinse them if you feel you must, but if they’re organic there is no need)
4 tsp salt
optional : 2 tsp – 1 Tbsp ginger
Combine all ingredients in a large bowl. Vigorously massage the salt into the carrots to help dispense some of the water content. Transfer to a wide-mouthed mason jar, and press carrots down until they are submerged entirely by the liquid, or ‘brine.’ Keep carrots at least an inch below the jar lid. Secure lid tightly, and let sit at room temperature for about 3 days. Check the flavor each day, and ensure that the carrots remain below the brine. The best part of making these yourself is that you can cater it to your fermented tastes. If you are new to fermented vegetables, then you can work your way up to a much stronger ‘bite.’
