Zucchini Banana Mug Muffins with Grass-Fed Yogurt

Featured Product: Nancy’s Organic 100% Grass-Fed Plain Yogurt

 

Ingredients

  • ¼ C. Rolled Oats
  • 1/3 C. All-purpose Flour
  • 1/8 tsp. Baking Soda
  • 1/8 tsp Baking Powder
  • ¼ tsp. Pumpkin Pie Spice Blend
  • Pinch of Kosher Salt
  • ¼ C. Grated Carrot
  • ¼ C. Grated Zucchini, some moisture removed with a clean kitchen towel
  • ¼ Ripe Banana, mashed
  • 2 Tbsp. Brown Sugar, packed
  • 2 Tbsp. Nancy’s Organic 100% Grass-Fed Yogurt, plus more for topping
  • 1 Tbsp. Avocado Oil

 

Directions

  1. Prepare one 12 oz. mug with cooking spray.
  2. In a mixing bowl, whisk together the oats, flour, baking soda, baking powder, spices, and salt.
  3. Separately, stir together the carrot, zucchini, banana, brown sugar, buttermilk, and oil.
  4. Add the dry ingredients to the wet ingredients and incorporate.
  5. Spoon the batter into the prepared mug, filling 2/3 to the top.
  6. Cook in the microwave for 2 ½ minutes until puffed and a knife comes out clean.

Loaded Black Bean Nachos with Queso

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

 

Ingredients

Queso

  • 1 Tbsp. Butter
  • ¼ C. Milk
  • ½ C. Nancy’s Organic Sour Cream
  • 1 ½ Tbsp. All-Purpose Flour
  • ½ tsp. Dijon Mustard
  • 1/8 tsp. Garlic Powder
  • Pinch of Salt
  • 2 oz. Nancy’s Organic Cream Cheese
  • 1 C. Shredded Medium Cheddar Cheese

Nachos

  • 1 Bag Multi-grain Chips
  • 1 Can Black Beans, drained and rinsed
  • 4-5 Mini Bell Peppers, sliced
  • 1 Jalapeno, sliced
  • 1 recipe Queso (see above)
  • 2 C. Shredded Cheddar

Suggested Toppings

  • Nancy’s Organic Sour Cream
  • Fresh Salsa
  • Sliced Black Olives
  • Cilantro Leaves
  • Lime Wedges

 

Directions

Queso

  1. Melt the butter in a 3 qt. saucepan over medium heat.
  2. Whisk together the milk and sour cream. Set aside.
  3. Whisking, add the flour and cook for 1-2 minutes.
  4. Add the sour cream mixture a splash at a time and continue to whisk until thickened and bubbly.
  5. Add the Dijon mustard, garlic powder and salt.
  6. Add the cream cheese and cheddar. Stir until all the cheese is melted.

Nachos

  1. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
  2. Scatter ½ of the tortilla chips on the parchment and layer with ½ of the black beans, sliced peppers, queso and shredded cheddar.
  3. Bake the first layer for 5-10 minutes, until the cheese begins to melt.
  4. Add additional layers of chips, black beans, sliced peppers, queso and shredded cheddar. Bake for 10 more minutes until cheese is golden and bubbly.
  5. Top the nachos with Nancy’s Organic Sour Cream, fresh salsa, sliced black olives, and cilantro leaves. Serve warm with lime wedges.

Plum Crumble with Oatmilk Yogurt

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

 

Ingredients

  • 4 C. Sliced Ripe Plums
  • ¾ tsp. Ground Cinnamon
  • ½ tsp. Ground Ginger
  • ½ C. Cane Sugar, divided
  • 5 Tbsp. Butter or Vegan Butter Sticks, plus more for the pan
  • ¾ C. Rolled Oats
  • ½ C. Pecan Halves
  • 24 oz. Nancy’s Vanilla Non-Dairy Oatmilk Yogurt for serving

 

Directions

  1. Preheat the oven to 375 degrees and prepare an 8×8 square pan with butter.
  2. Combine the spices with 2 Tbsp. cane sugar and sprinkle over the sliced plums. Toss to coat. Pour the prepared fruit evenly into the prepared baking dish.
  3. In a food processor, combine the remaining sugar, butter, rolled oats, and pecan halves. Pulse lightly to chop until just incorporated.
  4. Crumble the oat mixture over the prepared plums and bake for 30-35 minutes to allow liquids to fully reduce. In the last 10 minutes of baking, cover with foil as needed to avoid overbrowning.
  5. Allow the plum crumble to cool and set in the pan for about 20 minutes before serving.

Egg Bites with Garden Veggies and Cottage Cheese

Featured Product: Nancy’s Organic Cottage Cheese

 

Ingredients

  • 8 Eggs
  • 1 tsp. Kosher Salt
  • ¼ tsp. Black Pepper
  • 2 tsp. Chopped Fresh Parsley
  • ¼ C. Sliced Zucchini
  • ¼ C. Diced Yellow Bell Pepper
  • ¼ C. Diced Red Bell Pepper
  • 2 oz. Diced Mushrooms
  • 4 oz. Nancy’s Organic Cottage Cheese

Directions

  1. Preheat the oven to 400 degrees and prepare a standard muffin tin with oil or cooking spray.
  2. In a mixing bowl, whisk together the eggs, salt, pepper, and parsley. Set aside.
  3. Into each well, divide and layer the prepared vegetables and pour the egg mixture over top.
  4. Dot each filled cup with about 2 tsp. Nancy’s Organic Cottage Cheese.
  5. Bake for about 10 minutes, until golden.
  6. Turn the egg bites out of the pan and serve immediately.

Spice Rubbed Corn on The Cob

Featured Product: Nancy’s Organic Sour Cream

 

Ingredients

Breadcrumb Topping

  • 4-6 Crusty Bread Slices, cubed to ½ inch
  • 1 Tbsp. Butter, melted
  • Black Pepper, to taste
  • Dried Herbs and Seasonings Blend, to taste

Spice Rubbed Corn

  • 4-6 Corn Cobs
  • Butter
  • Smoked Paprika, to taste
  • Kosher Salt, to taste
  • Red Pepper Flakes, to taste
  • 8 oz. Nancy’s Organic Sour Cream
  • Breadcrumb Topping (see above)
  • Cilantro leaves, for garnish

 

Directions

  1. To make the breadcrumbs, preheat the oven to 275 degrees and arrange the cubed bread on a baking sheet. Bake for 35-40 minutes until dry but not browned, turning half-way through.
  2. Combine the dried cubed bread, melted butter, pepper, herbs and seasonings in a food processor and blend until fine.
  3. Raise the oven temp to 400 degrees and spread the topping onto a baking sheet lined with parchment paper. Toast for 3-5 min and set aside.
  4. In a large pot, boil the corn cobs for 3-5 minutes, until the kernels are just tender.
  5. While still warm, dry and butter the cobs. Sprinkle with smoked paprika, kosher salt and red pepper flakes.
  6. Top the sprinkled cobs with dollops of Nancy’s Organic Sour Cream, breadcrumb topping, and cilantro leaves.

Cottage Cheese Zucchini Boats with Seasoned Walnuts

Featured Product: Nancy’s Organic Cottage Cheese

 

Ingredients

  • 3 Zucchini, halved lengthwise, soft centers removed with a melon baller
  • ½ Pint Cherry Tomatoes
  • 2 C. Fresh or Frozen Corn
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Za’atar, plus more for garnish
  • Kosher Salt and Cracked Black Pepper, to taste
  • Nancy’s Organic Cottage Cheese
  • Seasoned Walnuts

Seasoned Walnuts

  • 2 C. Walnut Pieces
  • 2 Tbsp. Olive Oil
  • 1 tsp. Smoked Paprika
  • Kosher Salt

 

Directions

  1. Preheat the oven to 250 degrees and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together 2 Tbsp. olive oil, paprika and kosher salt. Add the walnut pieces and toss to coat.
  3. Spread the seasoned walnuts on the lined baking sheet. Roast for 35-40 minutes, turning midway through. Transfer to a dish and allow them to cool.
  4. Increase the oven temperature to 400 degrees and replace the parchment paper on the baking sheet.
  5. Place the zucchini halves on the fresh parchment along with the tomatoes and corn (keep separate). Drizzle everything with 2 tbsp of olive oil and sprinkle with za’atar, salt and pepper. Roast for 15-20 minutes, until the tomatoes begin to split. Remove from the heat and cool for 5 minutes.
  6. Stuff the roasted zucchini boats with Nancy’s Organic Cottage Cheese and top with the roasted tomatoes and corn. If desired, roast for another 10 minutes.
  7. Garnish the Cottage Cheese Zucchini Boats with Seasoned Walnuts and more za’atar.

Black Bean Crunchwrap with Veggies and Sour Cream

Featured Product: Nancy’s Organic Sour Cream

 

Ingredients

Seasoned Black Beans

  • 1 can Black Beans (15 oz.)
  • 1 Tbsp. Fresh Cilantro
  • ¼ C. Red Onion, diced
  • 2 Tbsp. Olive Oil
  • Juice of ½ Lime
  • ½ tsp. Cumin
  • ½ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Crunchwrap

  • 1 large Avocado, mashed
  • Juice of ½ Lime
  • Kosher Salt, to taste
  • Seasoned Black Beans (above)
  • 1 C. Finely Shredded Cheddar Cheese
  • 4 Crunchy Tostadas
  • 8 oz. Nancy’s Organic Sour Cream
  • 3 Roma Tomatoes, sliced
  • 8 oz. Mini Bell Peppers, sliced
  • 1 Jalapeno Pepper, sliced (optional)
  • 1 C. Finely Chopped Romaine Lettuce
  • 4 Extra Large Flour Tortillas or Wraps
  • Avocado Oil Cooking Spray
  • Salsa, for serving (optional)

 

Directions

  1. In a mixing bowl, whisk together the olive oil, fresh lime juice, cumin, salt, and pepper. Add the black beans, chopped cilantro, and red onion. Toss to coat and set aside.
  2. In another bowl, combine the mashed avocado, fresh lime juice and kosher salt. Set aside.

For each wrap:

  1. Lay a large flour tortilla on a clean work surface and spread about 3 Tbsp. of the mashed avocado mixture in the center. Layer it with a spoonful of seasoned black beans, ¼ C. shredded cheddar, and a crunchy tostada.
  2. Spread the tostada with 3 Tbsp. sour cream, followed by 2-3 tomato slices, a spoonful of sliced mini peppers, sliced jalapeno (if using), and chopped lettuce.
  3. Fold the edges of the flour tortilla or wrap over the edges, enclosing all the fillings.
  4. Spray a non-stick skillet with avocado oil and place it over medium heat. Working one at a time, crisp each wrap until golden on both sides.
  5. Serve with more Nancy’s Organic Sour Cream and salsa, as desired.

Nancy’s Yogurt Panna Cotta

Created by Cathy Whims, Nostrana Restaurant in Portland, OR
Featured Product: Nancy’s Organic Whole Milk Yogurt

 

Serves | 4

 

Ingredients

  • 1 ½ tsp. unflavored, powdered gelatin
  • 1 ½ Tbsp water
  • 1 cup heavy cream
  • 1 cup Nancy’s Organic Whole Milk Yogurt
  • ½ cup sugar

 

Directions

  1. In a small bowl sprinkle gelatin over 1 1/2 Tbs of the water and let soften for 3 minutes without stirring.
  2. In a heavy saucepan over low heat, warm cream with sugar.
  3. Remove from heat and stir in gelatin. Gradually whisk in the yogurt.
  4. Pour cream mixture into 4 ounce ramekins and refrigerate overnight.
  5. To serve, top with fresh fruit or seasonal compote.

Blueberry Lemon Crepe Casserole

Featured Products: Nancy’s Organic Cream Cheese

 

Ingredients

Crepes

  • 1 ¼ C. Whole Milk
  • 1 C. All-Purpose Flour
  • 2 Tbsp. Sugar
  • 1/8 tsp. Salt
  • 3 Eggs
  • 2 Tbsp. Butter, melted
  • 1/2 tsp. Vanilla

Filling

  • 8 oz. Nancy’s Organic Cream Cheese, room temperature
  • 1 Lemon, Zested and Juiced
  • 1 ¼ C. Powdered Sugar, plus more for serving

Toppings

  • Fresh Blueberries
  • 1 Lemon, thinly sliced for garnish (optional)

 

Directions

  1. In a mixing bowl, use a hand mixer to beat the cream cheese, lemon zest and juice until smooth. Gradually incorporate the powdered sugar.
  2. Spoon the cream cheese filling into a piping bag or the corner of a quart-sized resealable freezer bag (snip the tip).
  3. In a mixing bowl, whisk together the flour, sugar, and salt. Set aside.
  4. In a blender, combine the milk, eggs, butter, and vanilla. Slowly add the dry ingredients and blend until the batter is smooth.
  5. Pour ¼ cup batter into the bottom of a non-stick pan over medium heat. Immediately lift and tilt the pan in a circular motion, working the batter to the edges of the pan in one even coat. Cook for 1-2 minutes before flipping to brown the other side.
  6. Allow the crepes to cool to room temperature.
  7. Spread each crepe with about 2 Tbsp. of filling. Fold them into quarters and layer with fresh blueberries in an 8×8 baking dish.
  8. If desired, heat the stuffed crepes in the oven at 350 degrees for 10-15 minutes, just until warm. Otherwise, serve at room temperature.
  9. To finish, sprinkle with powdered sugar.

Baby Potato Salad with Sour Cream, Lemon, and Dill

Featured Product: Nancy’s Organic Sour Cream

 

Ingredients

Potatoes

  • 2 lbs. Baby Yukon Gold Potatoes
  • ¾ C. Water
  • Kosher Salt

Salad

  • ½ Pint Radish, quartered
  • 2 Celery Ribs, finely diced
  • ¾ C. Shelled Peas
  • 2 Green Onions, chopped for garnish

Dressing

  • ½ C. Mayonnaise
  • 1 Tbsp. Dijon Mustard
  • ¼ C. Nancy’s Organic Sour Cream
  • 2 tsp. Lemon Zest
  • ½ Tbsp. Fresh Lemon Juice
  • 2 Tbsp. Chopped Fresh Dill
  • Kosher Salt and Black Pepper, to taste

 

Directions

  1. Preheat the oven to 500 degrees.
  2. Place the potatoes on a rimmed baking sheet with the water and salt. Cover the sheet with foil and secure the edges.
  3. Bake the potatoes for 20-25 minutes, until tender. Allow them to cool completely and discard any water that remains on the sheet.
  4. In a mixing bowl, whisk together the dressing ingredients.
  5. Transfer the cooked, cooled potatoes to a mixing bowl with the prepared radish, celery, and peas. Add the dressing and combine.
  6. Garnish with chopped green onions.