Cottage Cheese Pasta with Veggies

Featured Product: Nancy’s Organic Lowfat Cottage Cheese

 

Ingredients

  • 4 C. Water
  • 1 tsp. Fine Sea Salt
  • 6 oz. Orecchiette Pasta
  • ½ Bunch Asparagus, snapped and cut into thirds
  • 1 C. Zucchini, cut into half-moons
  • 1 C. Red Onion, cut into 1-inch chunks
  • 1 C. Cherry Tomatoes, quartered
  • 2 Tbsp. Olive Oil
  • 2 tsp. Red Wine Vinegar
  • 1 tsp. Dried Herbs (parsley, oregano, thyme, or a mixture)
  • Kosher Salt, to taste
  • Fresh Ground Black Pepper, to taste
  • 16 oz. Nancy’s Organic Lowfat Cottage Cheese

Directions

  1. Place the water and the sea salt in a large pot and bring it to a boil.
  2. Once the pasta is al dente, add the asparagus to the pasta water. Cook until vibrant and just tender, 1-2 minutes. Drain with the pasta.
  3. Wisk together the olive oil, red wine vinegar, died herbs and kosher salt.
  4. Toss the cooked pasta, asparagus, and other prepared veggies with the prepared dressing.
  5. Top the salad with Cottage Cheese. Season with more kosher salt and black pepper as desired.

Yuzu Green Smoothie

Featured Product: Nancy’s Organic Whole Milk Yogurt

 

Ingredients

  • 1 C. Frozen Pineapple Chunks
  • ¼ C. Orange Juice
  • ¼ C. Yuzu or Lime Juice
  • ¼ C. Nancy’s Organic Plain Whole Milk Yogurt
  • ½ tsp. Fresh Grated Ginger Root
  • 1 C. Baby Kale, tightly packed

Directions

  1. Place all ingredients in a high-powered blender and pulse to chop.
  2. Blend until smooth.
  3. Serve in one chilled pint glass or two small juice glasses.

Kernza Pizza with Caramelized Onions, Wild Mushrooms and Asparagus

Featured Product: Nancy’s Organic Whole Milk Yogurt and Nancy’s Organic Garlic & Herb Cream Cheese Spread

 

Ingredients

Dough

  • ¼ C. Nancy’s Organic Plain Whole Milk Yogurt
  • ¼ C. Milk
  • 1 C. All-purpose Flour, plus more for rolling
  • ¼ C. Kernza Flour, plus more for rolling*
  • 1 tsp. Cane Sugar
  • ½ tsp. Salt
  • 7 Tbsp. Cold, Unsalted Butter, cubed
  • 1 Egg, whisked

Sauté

  • 2 Tbsp. Olive oil, plus a little more as needed
  • 1 Yellow Onion, halved and sliced to 1/4-inch
  • Salt and Pepper, to taste
  • 10 oz. Wild Mushrooms, sliced
  • 2 Garlic Cloves, minced
  • 2 tsp. Fresh Parsley or Thyme, chopped

Toppings

  • 4 oz. Nancy’s Organic Garlic & Herb Cream Cheese Spread
  • Asparagus, ends snapped
  • Shaved Parmesan
  • Flaked Sea Salt, for sprinkling

*Note: Kernza flour is a sustainable and climate-friendly grain, a domesticated form of wheatgrass. Its texture is slightly coarse and light with a sweet, nutty flavor.

 

Directions

  1. In a mixing bowl, start the dough by whisking together the yogurt and milk. Set aside.
  2. In a large bowl, sift together the flours, cane sugar and salt.
  3. Add the cold, cubed butter and mix with a fork or pastry cutter until small clumps form.
  4. Add the wet mixture to the dry mixture and incorporate to form a soft dough.
  5. Wrap the dough in parchment paper and chill for 30-60 minutes.
  6. Meanwhile, prepare the sauté. Place a skillet with olive oil over medium heat. Once the oil is shimmering, add the onions. Season and cook for 10 minutes, until softened and browning.
  7. Transfer the sautéed onions to a plate and add the mushrooms to the skillet. Sauté the mushrooms for about 5 minutes, until softened.
  8. Add the garlic and herbs to the mushrooms. Cook for 2 minutes more.
  9. Add the onions back to the skillet. Incorporate, and remove from the heat. Allow the sauté to come to room temperature.
  10. If the asparagus stalks are large, blanch them in boiling water for 1-2 minutes before submerging in cold water to stop the cooking. Drain and blot dry with paper towels and set aside. If they are slim, skip this step.
  11. Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper.
  12. Prepare a cool, dry work surface with Kernza flour.
  13. Once the dough has chilled, roll to a ¼ inch thick round and transfer to the prepared baking sheet.
  14. Spread the Garlic and Herb Cream Cheese onto the center of the round, leaving the edges bare.
  15. Spread the caramelized onions and wild mushrooms across the surface of the cream cheese. Arrange the prepared asparagus on top.
  16. Fold and pleat the edges of the dough over the filling by 1 inch, toward the center.
  17. Drizzle the pizza with olive oil and brush the pleated outer edges with whisked egg. Sprinkle the edges with kosher salt.
  18. Bake for 20-25 minutes, until the crust is golden.
  19. Transfer the pizza from the baking sheet to a rack. Allow it to cool before serving.

Blueberry Custard Toast

Featured Product: Nancy’s Organic Whole Milk Yogurt

 

Ingredients

  • 6-10 Bread Slices

Custard

  • 6 oz. Nancy’s Plain Organic Whole Milk Yogurt
  • 1 Egg
  • 2 tsp. Maple Syrup
  • Fine Sea Salt

Suggested Toppings

  • Fresh Blueberries
  • Shaved Coconut
  • Pepitas

 

Directions

  1. In a small bowl, whisk together the yogurt, egg, and maple syrup. Season the mixture with a pinch of fine sea salt.
  2. Line a baking sheet with parchment paper and heat the oven to 375 degrees.
  3. Spread the mixture onto the bread slices and add toppings. Bake for about 20 minutes, until the custard has set, and the berries are plump and juicy.

Sautéed Radishes with Whipped Goat Cheese

Featured Product: Nancy’s Organic Whole Milk Yogurt

 

Ingredients

Whipped Feta

  • 8 oz. Feta Cheese, coarsely chopped
  • 4 oz. Nancy’s Whole Milk Yogurt
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Fresh Lemon Juice
  • 1 tsp. Lemon Zest, plus more for garnish
  • Black Pepper, to taste

Sautéed Radishes

  • 1 Tbsp. Olive Oil, plus more for drizzling
  • 1-2 Bunches Radishes, halved or quartered
  • Salt and Pepper, to taste
  • 2 Garlic Cloves, minced
  • 2 Tbsp. Butter
  • Arugula and/or Microgreens
  • Flaked Sea Salt and Black Pepper, to taste.
  • Crushed walnuts, for garnish

 

Directions

  1. Combine the feta and yogurt in a food processor with the olive oil and lemon juice. Add black pepper and purée until smooth. Chill for 20 minutes.
  2. Place a skillet over medium-high heat and add the olive oil.
  3. Place the prepared radishes in the pan, cut side down. Season with salt and pepper, to taste.
  4. Cook the radishes until they soften and begin to brown, 3-5 minutes. Add the garlic; toss and cook 2 minutes more. Remove from the heat.
  5. Melt the butter with the sauteed radishes and toss to coat.
  6. Spread some whipped feta onto a large serving plate. Sprinkle with arugula and/or microgreens, top with sauteed radishes and drizzle with olive oil. Season with flaked sea salt and black pepper.
  7. Serve garnished with crushed walnuts.

Instant Pot Black Bean Soup with Sour Cream

Featured Product: Nancy’s Organic Sour Cream

 

Ingredients

Quick Pickled Red Onions

  • ½ Red Onion, halved and thinly sliced
  • ½ C. Red Wine
  • ½ C. Apple Cider Vinegar
  • ¼ C. Distilled White Vinegar
  • 1 Tbsp. Kosher salt
  • 2 tsp. Cane sugar

Soup

  • 2 Tbsp. Olive Oil
  • 2 Carrots, peeled and chopped
  • 2 Celery Stalks, chopped
  • ½ Yellow Onion, chopped
  • 6 Garlic Cloves, minced
  • 1 Tbsp. Ancho Chile Powder
  • 1 ½ tsp Whole Cumin Seeds
  • 1 ½ tsp Dried Oregano
  • 4 C. Chicken or Vegetable Stock
  • 2 C. Water
  • 1 lb. Dry Black Beans
  • 1 Bay Leaf
  • Salt to taste
  • Juice from ½ Lime

Toppings

  • Nancy’s Organic Sour Cream
  • Sliced Avocado
  • Corn Kernels
  • Sliced Radish
  • Sliced Jalapeños
  • Pickled Red Onions, optional (see above)
  • Cilantro Leaves

 

Directions

Quick Pickled Red Onions:

  1. In a 1 qt. saucepan over medium-low heat, combine the red wine, vinegars, salt, and sugar.
  2. Place the sliced red onions in a pint jar.
  3. Once the mixture reaches a low boil, remove them from the heat and pour over the onions. Let the mixture cool for 5 minutes before placing the lid. Use immediately or refrigerate for up to two weeks.

Soup:

  1. Turn a 6-8 qt. Instant Pot on the sauté setting and heat the olive oil in the bottom. Add the carrots, celery, and onion. Sauté until softened, about 5 minutes.
  2. Add the minced garlic, chili powder, cumin seeds and dried oregano. Sauté the mixture for 2 more minutes and turn the Instant Pot to the pressure cook setting.
  3. Add the remaining ingredients, except the lime juice.
  4. Lock the lid and pressure cook on high for 30 minutes. Allow the pressure to release naturally for 15 minutes before manually releasing any remaining pressure.
  5. Stir in the lime juice and ladle the soup into bowls. Add a spoonful of sour cream to each and serve with toppings, as desired.

Browned Butter Banana Cake with Cream Cheese Frosting

Featured Products: Nancy’s Organic Sour Cream and Nancy’s Organic Cream Cheese

 

Ingredients

Banana Cake

  • 1 C. Unsalted Butter, plus more for the pans
  • 3 C. All-purpose Flour
  • ½ C. Cane Sugar
  • 1 ½ tsp. Baking Soda
  • 1 tsp. Fine Sea Salt
  • 4 Eggs, whisked
  • 4 Medium Bananas, mashed
  • 8 oz. Nancy’s Organic Sour Cream
  • ¼ C. Brown Sugar
  • 3 tsp. Vanilla Extract

Cream Cheese Frosting

  • 8 oz. Nancy’s Organic Cream Cheese, softened
  • ½ C. Organic Butter, softened
  • 3 ½ C. Organic Powdered Sugar
  • ¼ tsp. Salt
  • 1 tsp. Pure Vanilla Extract

Toppings

  • Chia Seeds
  • Toasted Coconut Shavings
  • Fresh Berries

 

Directions

  1. Heat oven to 350 degrees. Lightly grease two 9-inch round cake pans and line them with cut parchment paper, flush to the bottom and sides.
  2. In a large mixing bowl, whisk together the flour, cane sugar, baking soda and salt. Create a well in the center and add the whisked eggs. Use a wooden spoon to incorporate the mixture.
  3. In a separate bowl, stir together the mashed bananas, sour cream, and brown sugar.
  4. Melt the butter in the bottom of a 2-quart saucepan over medium heat. Continually swirl the pan as the milk solids separate. As soon the milk solids begin to turn golden, remove the pan from the heat.
  5. Stir the browned butter into the banana mixture, incorporate the dry mixture and stir everything into a smooth batter.
  6. Divide the batter between the two prepared cake pans and smooth the tops. Bake side by side on the center rack for about 30 minutes, until a knife comes out clean.
  7. Allow the cakes to rest in the pans for 10 minutes before gently turning them out onto racks. Allow them to cool completely.
  8. To make the frosting, beat together the softened cream cheese and butter with a hand mixer.
  9. Slowly incorporate the powdered sugar, salt, and vanilla. Beat until fluffy and smooth.
  10. If necessary, once the cakes have completely cooled, turn a long bread knife sideways and level the tops of each cake.
  11. Spread frosting evenly onto the cut surface of the first cake and smooth it to the edges. To keep the cake from crumbing into the frosting, avoid going back on stokes.
  12. Place the cut side of the second cake down on the frosting so the smooth bottom is on top. Repeat the spreading and smoothing of frosting on the top and sides.
  13. Add toppings as desired and keep the cake cool until serving.

Pantry Porridge

Featured Product: Nancy’s Oatmilk Non-Dairy Plain Yogurt

 

Ingredients

Porridge

  • 1 C. Raw Buckwheat Groats, Bulgur Wheat, or Spelt Berries (see directions for easy prep/cook variations)
  • 1 C. Plant-Based Milk
  • 6 oz. Nancy’s Plain Oatmilk Non-Dairy Yogurt
  • 3 Tbsp. Pure Maple Syrup
  • ½ Tsp. Ground Cinnamon
  • ½ Tsp. Salt
  • ½ Tsp. Pure Vanilla Extract

Suggested Toppings:

 

Directions

Raw Buckwheat Groats

  1. Tossing frequently, dry roast grains in a skillet over medium-low heat until fragrant, about 5 minutes.
  2. Combine plant-based milk, Oatmilk yogurt, maple syrup, cinnamon, salt, and vanilla in medium saucepan. Whisking frequently, bring the mixture to a low boil.
  3. Add the dry-roasted grains to the saucepan. Reduce heat to low, cover, and simmer for 15 minutes without stirring.
  4. Remove the porridge from the heat. Keep covered, and cool for 5-10 minutes.
  5. Fluff with a fork and serve with desired toppings.

Bulgur Wheat

  1. Steep the grains in boiling water for 12-15 minutes. Drain and set aside.
  2. Combine plant-based milk, Oatmilk yogurt, maple syrup, cinnamon, salt, and vanilla in medium saucepan. Whisking frequently, bring the mixture to a low boil.
  3. Add the pre-steeped grains to the saucepan. Reduce heat to low, cover, and simmer for 20 minutes without stirring.
  4. Fluff with a fork and serve with desired toppings.

Spelt Berries

  1. Soak in 2 C. water for 2 hrs. or overnight; drain.
  2. Combine plant-based milk, Oatmilk yogurt, maple syrup, cinnamon, salt, and vanilla in medium saucepan. Whisking frequently, bring the mixture to a low boil.
  3. Add the pre-soaked grains to the saucepan. Reduce heat to low and simmer for 45-50 minutes.
  4. Remove from the heat and cool for 10 minutes before serving.
  5. Fluff with a fork and serve with desired toppings.

Chocolate Raspberry Slab Pie

Featured Products: Nancy’s Organic Cream Cheese and Nancy’s Organic 100% Grass-Fed Vanilla Yogurt 

 

Ingredients

Crust

  • 15 oz. Prepared pie dough

Filling

  • 16 oz. Nancy’s Organic Cream Cheese
  • 1 C. Nancy’s Organic Grass-Fed Vanilla Yogurt
  • 1 C. Powdered Sugar, sifted
  • 1 tablespoon Lemon Zest
  • Dark Chocolate Shavings, for sprinkling
  • Fresh Raspberries, for topping

 

Directions

  1. Preheat the oven to 325 degrees.
  2. Roll the prepared dough into a rectangle, about 1/8-inch thick. Lightly push it into a 9×13 non-stick baking sheet and crimp the edges.
  3. Vent the dough by poking holes with a fork along the bottom. Bake 8-10 minutes until just golden and crisp. Cool completely before filling.
  4. Combine the ingredients for the filling in a mixing bowl. Using a hand mixer, blend them until smooth.
  5. Spooning on top of the pre-baked crust, add the filling and chill the pie for 30 minutes.
  6. Sprinkle the filling with dark chocolate shavings and top with fresh raspberries to serve.

Curried Chick Salad Rice Wraps

Featured Product: Nancy’s Organic Lowfat Yogurt Plain

 

Ingredients

Curry Yogurt Sauce

  • ½ C. Nancy’s Organic Plain Lowfat Yogurt
  • 1 Tbsp. Fresh Lemon Juice
  • ¾ tsp. Curry Powder
  • ½ tsp. Kosher Salt

Chickpea Salad

  • ¼ C. Curry Yogurt Sauce (see above)
  • 1 Can (15oz) Chickpeas, drained*
  • 1 Tbsp. Fresh Lemon Juice
  • ¼ tsp. Kosher Salt
  • 2 Tbsp. Diced Celery
  • 2 Tbsp. Diced Red Onion
  • 2 Tbsp. Chopped Scallions
  • 1 Tbsp. Chopped Fresh Parsley
  • Salt and Pepper, to taste
    * Note: Alternatively, sub 1 ½ C. Diced Cooked Chicken and omit the Lemon Juice and Kosher Salt

Wraps

  • 8 Rice Paper Wraps
  • Carrots, mandolin-sliced
  • Watermelon Radishes, mandolin-sliced
  • Golden Beets, mandolin-sliced

 

Directions

  1. In a small mixing bowl, whisk together the curry yogurt sauce ingredients and set aside.
  2. Place the prepared chickpeas in a mixing bowl and partially mash with the fresh lemon juice and salt. Alternatively, use finely chopped rotisserie chicken (see note above)
  3. Add the diced vegetables, herbs and seasonings to the chickpea mixture or chopped chicken and incorporate.
  4. Thoroughly dress the fillings with the prepared curry yogurt sauce and set aside.
  5. Working one at a time, briefly dip each rice paper wrap into warm water and place on a work surface, such as a damp, clean kitchen towel.
  6. Arrange the mandolin-sliced veggies in colorful combination on the center of the wrap.
  7. Top the veggies with chickpea salad before folding and rolling the rice paper wrap.
  8. Repeat steps 2-4 to make about 8 rolls.