From the demo: A SUSTAINABLE KITCHEN 2.0 Fall Courtesy of Annette Eason Serves 8-10 Ingredients 4 cups roasted fresh organic pumpkin (any of the orange flesh squashes like acorn, butternut, etc. will work in combination or as a substitute for pumpkin) 1-2 medium roast organic shallot 4cups low sodiu[...]
PUMPKIN SEED-PARSLEY PESTO Recipe
From the demo: A SUSTAINABLE KITCHEN 2.0 Fall Courtesy of Annette Eason Ingredients 1-2 small cloves roasted garlic ½ cup packed, organic flat leaf (Italian) parsley ¼ tsp coarse salt ¼ cup organic extra virgin olive oil ¼ cup roasted organic pumpkin seeds Place garlic, parsley, salt and 1T. of [...]
Surfas Favorite Product: Paris Bistro Bean Soup Mix
Cool weather begs for hot filling soups. This week our soup pots are filled with Paris Bistro Bean Soup. Paris Bistro Beans are a longtime favorite of Surfas customers and makes a delicious vegetarian potage. For meat lovers, add cooked sausage. Here’s an easy recipe that’s also a Surf[...]
No Bake Cheesecake Recipe
From the demo Japanese Fusion Recipes 2 Recipes Courtesy of Yumiko Weeks (This is NOT like most heavy cheesecakes) 10 – 12 servings 1 - 8oz package cream cheese, softened (microwave for 1 minute) ½ to 2/3 cup (to taste) sugar 3 cups milk (whole) 1 big lemon, (juice only) ½ pint whippin[...]
SATOIMO AND DAIKON MISO-SHIRU Recipe
From the demo Japanese Fusion Recipes 2 Recipes Courtesy of Yumiko Weeks 4 servings 8 oz (4) medium SATOIMO, peeled and chopped into bite sizes 4-5 oz DAIKON, julienned 6 cups water 4 heaping tbsp SHIRO (white) MISO 1 ½ tsp DASHI 2 green onions, finely minced Step 1. Boil the SATOIMO in water ([...]
Tantalizing TOFU and Ground Turkey with MISO Recipe
From the demo Japanese Fusion Recipes 2 Recipes Courtesy of Yumiko Weeks 4 SERVINGS 10 oz ground turkey 8 ½ oz (1/2 package) TOFU drained, cut into ½ “ pieces ½ medium red and yellow bell peppers, diced 1 medium zucchini, diced 8 medium button mushrooms, diced 1 small onion (yellow) diced 4[...]