Enjoy these recipes from Nature's Path featuring their organic ingredients.
Heritage Tomato and Basil Salad
This recipe is based on the classic Italian bread salad called panzanella. Instead of using day-old white bread cubes as Italian cooks do, we substituted Nature’s Path crunchy Heritage® Flakes with delicious, wholegrain results. It’s fun to use heirloom cherry tomatoes of various colors, or you can substitute plum or beefsteak tomatoes for a moister salad. Turn this side-dish into a vegetarian main dish by adding cubes of vegan cheese, mozzarella, provolone, or crumbled feta.
3 cups Cherry or grape tomatoes
3 tbsp. Olive oil
3 tbsp. Freshly squeezed lemon juice
1 tsp. Dijon Mustard
1 bunch Fresh Basil
2 cups Diced Fennel (or substitute celery)
2 cups Nature’s Path Heritage® Flakes
1/4 tsp. Salt, or to taste
Fennel Fronds, for garnish (optional)
- In a food processor, blend 1 cup cherry tomatoes with olive oil, lemon juice, mustard, and salt. Transfer mixture to a large salad bowl.
- Cut remaining tomatoes in halves or quarters. Stir into bowl.
- Pull basil leaves from stems until you have two tightly packed cups. Rinse well, drain, and pat dry in a clean kitchen towel. Tear basil leaves into bits and stir into bowl along with diced fennel and Nature’s Path Heritage® Flakes.
- Let salad sit for 5 minutes, stirring occasionally. Add more salt, if needed.
- Divide among 4 salad bowls. Garnish with fennel fronds, if you wish.
- Place rack in middle of oven and preheat to 400F. Brush a baking sheet lightly with oil.
- Wipe any grit from mushrooms with a damp cloth or paper towel. If portobellos have stems, carefully snap them off; trim and chop stems. Use a teaspoon to scrape gills from caps; discard gills.
- With motor of food processor running, drop garlic into feed tube and finely chop. Scrape down sides and add onion, mushroom stems (or button mushrooms; see note below), cereal, parsley, oil, 1 tablespoon cheese, oregano, salt, and pepper to taste.
- Brush mushroom caps lightly with oil. Place on baking sheet. Divide filling among caps. Sprinkle remaining cheese on top.
- Bake until mushrooms are easily pierced with a skewer, 13 to 15 minutes. Set under the broiler until tops are lightly browned, 1 to 2 minutes. Serve as an entrée or side dish.
- Preheat the oven to 375°F. Put the butter into a 9-inch cast iron skillet. Place the skillet in the oven while it preheats.
- In a medium bowl, combine the cornmeal, flour, Qi’a, sugar, baking powder, baking soda, and salt. Whisk to blend, making sure you break up any lumps in the baking soda or baking powder.
- In a separate bowl, whisk together the oil, milk, lemon juice and jalapeños.
- Make a well in the center of the dry ingredients. Pour in the wet ingredients and using a rubber spatula, stir together lightly until just blended, don’t over mix.
- Remove the hot skillet from the oven and using a pastry brush, distribute the butter or oil all over the skillet. Scrape the batter into the skillet and place back in the oven. Bake until golden brown, about 30 minutes.