Recipes

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Massaged Kale Salad with Honey Almond Butter Vinaigrette

By Justin’s

Ingredients:

Salad:

1 head kale, chopped

1 large gala apple, chopped

3 large carrots, chopped

1 avocado, sliced

1/4 cup slivered almonds

Dressing:

1/4 cup Justin’s Honey Almond Butter

2 tbsp. olive oil

2 tbsp. lemon juice

3 tbsp. water

1 tbsp. dijon mustard

1/2 tsp sea salt

1 clove garlic

 

Directions:

For the dressing, combine all ingredients in a small bowl and whisk until thoroughly combined. Set aside.

Place kale in a large bowl, and drizzle dressing over the top. Massage dressing  into kale until all leaves are coated. Toss in remaining salad ingredients.   Enjoy!

 

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Thai Coconut Yogurt Marinated Chicken Skewers

By Hope Hummus

Serving Size: 3-4
Prep Time: 1 hour & 30 minutes

Ingredients:

1 cup Thai Coconut Curry Hope Hummus

1 cup plain yogurt

3 tbsp. extra virgin olive oil

2 tbsp. red wine vinegar

2 tsp sea salt

1 tsp ground black pepper

4 garlic cloves, chopped

1 lemon, juiced

1 1/2 lb boneless skinless chicken, cut into 1-2 inch cubes

Directions:

  1. Add the hummus, yogurt, red wine vinegar, olive oil, salt and black pepper to medium sized bowl; whisk to combine.
  2. Stir in garlic and lemon juice, then chicken. Cover and refrigerate for 1 hour.
  3. Prepare grill over medium-high heat. Put chicken pieces on skewers, dividing equally. Discard marinade.
  4. Grill chicken until golden brown and cooked through. Turn skewers occasionally, cooking 10-12 minutes.
  5. Serve with greens, extra yogurt for dipping, avocado slices and lemon wedges.

 

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Classic Mexican Tomato Rice

By Muir Glen

 

Prep Time: 25 Min

Total Time: 55 Min

 

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 serrano chile, stemmed, seeded, finely chopped, if desired
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups uncooked regular long-grain white rice
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 2/3 cups water
  • 1 1/2 teaspoons sea salt or kosher salt
  • 1/2 cup frozen sweet peas, thawed

 

  1. In 3-quart heavy saucepan, heat oil over medium heat. Add onion; cook & stir about 4 minutes or until softened. Add serrano chile & garlic; cook & stir 2 minutes. Add rice; cook & stir about 5 minutes or until it begins to turn golden brown.
  2. Add tomatoes, water and salt; stir to combine. Heat to boiling; reduce heat to low. Cover; simmer 15 minutes. Sprinkle peas over rice. Cook about 3 minutes or until liquid is completely absorbed. Remove from heat; let stand, covered, 10 minutes. Fluff with fork; serve hot.

 

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