Recipes

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ROASTED CARROT NOODLES WITH THAI CURRY SAUCE

Courtesy of www.hopefoods.com

INGREDIENTS

1 tbsp coconut oil

3 large carrots, spiraled

½ cup sugar snap peas, thinly sliced

¼ cup chopped red cabbage (around ¼ of a head)

1/3 cup Hope Foods Thai Coconut Curry Hummus

½ tsp tamari

Sriracha

1-2 tbsp water

¼ cup chopped cashews

1-2 scallions, thinly sliced

handful mixed greens

 

INSTRUCTIONS:

Heat coconut oil over medium heat in a skillet. Add carrot noodles and season with salt and pepper. Cook for approximately 8-10 minutes or until the noodles have softened and begin to brown on the ends.

While the carrot noodles are cooking, in a large mixing bowl, whisk together hummus, tamari, water, and sriracha (to taste). Once the noodles are done cooking, remove from the pan and add to the bowl with the sauce and toss to coat.

Portion noodles into two bowls. Sprinkle with sliced snap peas, red cabbage, and greens. Top with  cashews, scallions, and more sriracha, if desired

 

BLACK BEAN SALAD WITH TERRAPIN RIDGE FARMS CILANTRO LIME RANCH DRESSING

Courtesy of www.terrapinridge.com

 

A colorful combination of ingredients makes this salad look as good as it tastes.

 

INGREDIENTS

1 each Avocado
1 cup Corn kernels, fresh or thawed if frozen
4 cup Shredded romaine lettuce
1 each Red bell pepper, chopped
1 cup Grape tomatoes, halved
½ cup Toasted pumpkin seeds (optional)
2 each 15 oz cans no-salt added black beans, rinsed and drained
2 ¼ cup Terrapin Ridge Farms Cilantro Lime Ranch Dressing

 

INSTRUCTIONS:

In a large bowl, whisk together avocado and Terrapin Ridge Farms Cilantro Lime Ranch Dressing until blended. Add beans, lettuce, tomatoes, corn, pepper, pumpkin seeds and toss until evenly coated

 

 

LEMON MARSCARPONE PASTA WITH PEA SHOOTS

Courtesy of www.vermontcreamery.com

 

INGREDIENTS

12 ounces dried bucatini pasta or pasta of your choice, or 1 pound fresh

½ cup Vermont Creamery Mascarpone

Zest of 1 lemon

3 tablespoons fresh lemon juice

1 teaspoon fine sea salt

½ teaspoon black pepper

1 cup packed pea shoots

⅓ cup pine nuts, toasted

 

INSTRUCTIONS:

Bring a large pot of salted water to a boil. Add bucatini and cook according to package directions.

Meanwhile, in a serving bowl whisk  together mascarpone, lemon zest and juice, salt, and pepper. When the pasta is done, reserve ½ cup of the pasta cooking  water, drain the pasta, and transfer it to the serving dish.

Toss pasta with mascarpone mixture and add reserved pasta cooking water. Toss in pea shoots. Serve topped with pine nuts.

 

BABY KALE CAESAR SALAD

Courtesy of www.lef-farms.com

 

INGREDIENTS

Extra virgin olive oil

2 cloves garlic, smashed

1/2 cup grated Parmesan cheese

Zest and juice of 1 lemon

1 tbsp. Dijon mustard

2 to 3 anchovy fillets

1 tsp. Worcestershire sauce

1 tsp. hot sauce

Kosher salt and fresh cracked black pepper

1 bag of lēf Balance baby kale blend

Toasted, grilled or store-bought croutons

 

INSTRUCTIONS:

In the bowl of a food processor, combine the Parmesan, lemon zest and juice, garlic, the Dijon, anchovies, and Worcestershire and hot sauce. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with fresh cracked black pepper, and salt if needed.

In a large bowl, toss the Balance greens with the croutons and two-thirds of the dressing. Taste, add the remaining dressing, and adjust the seasoning if needed.

 

 

 

Roasted Creamy Cauliflower Soup

Courtesy of www.hopefoods.com

 

INGREDIENTS

 

8 oz Original Recipe Hope Hummus

1 head cauliflower

4 cloves garlic

1 yellow onion

3 tbsp extra virgin olive oil

4 cups water (+ more as needed)

2 tbsp thyme

salt + pepper to taste

 

INSTRUCTIONS:

 

Preheat the oven to 425ºF. Chop cauliflower into florets and arrange with peeled garlic cloves on a baking sheet. Drizzle with about 1 tablespoon of oil and season with salt and pepper.

 

Roast for 20 – 25 minutes until the cauliflower is starting to brown. Allow the veggies to cool slightly then add them to a high powered blender with 1/2 cup water and hummus, blend until smooth.

 

While cauliflower is roasting, chop onion and sauté on medium heat with olive oil until translucent. Add water and seasonings and simmer until blended cauliflower mixture is ready.

 

Pour blended cauliflower into soup and simmer for 20 minutes to thicken. Taste and adjust seasoning as desired.

 

Serve warm topped with extra thyme, crispy chickpeas, hummus, cayenne, red pepper flakes or olive oil!