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Snacking Salad with Apricots and Roasted Almonds

I love this salad. This recipe is good for a week. Keep it in the fridge. After you make it,…

From: Shemmaho Goodenough
Directions: To make the salad: Bring the water to a boil and add the quinoa. Cook for about 15 minutes, remove from heat and leave covered for 10 minutes. Chop almonds coarsely and roast them, being careful not t...
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Light and Bright Lemon Bean Dip

Amazingly light and fresh! A crowd-pleasing spread and dip, and made with only a few simple ingredients.

From: Rancho Vignola
Directions: Add all ingredients and process in a food processor until they're blending unaided. Scrape down the sides with a spatula to mix in any bits, then process until your desired consistency is achieved. Th...
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Chocolate Pudding

An outstanding rich and silky chocolate dessert with amazingly little effort and only a few ingredients. Plus it's easy to…

From: Rancho Vignola
Directions: This recipe is best made with a high-powered blender to get the cashews truly silky smooth, however, it will still be a deliciously easy treat even with an average blender. Once your cashews are soake...
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Spanish Spiced Almond Tapa

Fried almonds (almendras fritas) are an authentic tapa in Spain ~ the almonds are traditionally deep fried and then salted…

From: Chef Heidi Fink
Directions: Heat a large skillet over medium heat for a couple of minutes. Reduce heat to medium-low and add the two teaspoons of olive oil. Add the almonds and stir to coat with oil. Toast the almonds, stirring...
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Irish Cream – Plant Based

This decadent Irish Cream is a must try! Plus, it has the bonus of being plant-based, so no dairy for…

From: Natalia Vignola
Directions: Soak your raw cashews in water for around 8 hours, or overnight. You can also do a quick soak by using boiling water and soaking them for about an hour. The cashews should be soft to a squeeze. Start...
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Almond Flour Shortbread

This is a very easy recipe for shortbread cookies that are arguably even better than shortbread made with wheat flour.…

From: Rancho Vignola
Directions: Pre heat your oven to 350f / 175c. Line a baking tray with parchment paper or a baking mat and set aside. Add all ingredients to a bowl and mix together until a dough forms. Roll dough into 1 inch bal...
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Shanda’s Power Bars

These bars are simple to assemble and chock-full of good, healthy ingredients that help fuel busy lives.

From: Shanda Hill
Directions: Take honey, brown sugar, coconut oil and butter and combine in a saucepan over medium-high heat, gently whisking until the mixture comes to a boil. Reduce heat slightly but keep the mixture simmering...
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Honey Roasted Walnuts

These are great to snack on, or to add some extra crunch and a bit of sweetness to your salads.

From: Indra
Directions: Line a baking sheet with aluminum foil, either use a cooking spray to lightly coat or brush on oil or butter. Preheat your oven to 325f. Combine the honey, oil, vanilla extract and half the salt in a...
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Stuffed Winter Squash

A great recipe for a cold day, and the left overs are arguably even better (if you have any left!)

From: Indra McMorran
Directions: Heat oven to 425 degrees. Brush squash with olive oil and season with salt and pepper. Roast cut side down on a baking sheet until tender, 20-40 minutes depending on the size of your squash. Meanwhile...
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