Natural Grocers® Organic Month Recipes

The Dirty Dozen Hold onto your recipe books, folks, because we’re about to uncover the shocking truth about the EWG’s Dirty Dozen™! Picture this: a whopping 75% of non-organic fresh produce in the U.S. is loaded with potentially harmful pesticides. And here’s the kicker - it’s particularly troublesome for children, who are extra sensitive to the harmful effects of pesticides. The Dirty Dozen is the result of EWG’s thorough analysis of the USDA’s fruit and vegetable testing data, with over 46,000 samples tested. And guess what? Even after peeling, scrubbing, washing, and all that jazz, traces of a whopping 251 different pesticides were found. Yikes! What’s even more alarming is that some of these pesticides have long been banned. Now don’t despair, because there’s a silver lining—when you buy organic you can still eat every fruit and veggie on the Dirty Dozen list without worry. Natural Grocers’ high produce standards and 100% organic only selection ensures that you won’t find these dirty little secrets on any produce you buy in our stores. We’ve curated this month’s recipe booklet around the clean, organic versions of the Dirty Dozen so that you can reclaim your plates and savor the goodness of nature, the way it was meant to be enjoyed!

100% USDA CERTIFIED ORGANIC PRODUCE WE ONLY SELL

Every basket of strawberries, every bushel of apples, and every beet bunch in our produce department is 100% organic. That’s right, we only sell 100% organic produce, not 95%, not 75%, not 5%. Really and truly 100% organic. Unlike the other guys, (who proclaim in giant letters that they carry organic produce and make you trek all the way to the back just to find the teeny, tiny organic produce section) you don’t have to worry about the risk of cross-contamination from synthetic pesticides, or waste time trying to figure out which apple varieties are organic. We’re the only large grocery store chain to offer 100% organic produce, so isn’t it about thyme to shop with us? Check out our wide selection of organic, always affordable produce today.

STRAWBERRY FUN FACT Ah, that sweet aroma and delightful taste of strawberries. It’s all thanks to a compound called furaneol, giving them their signature scent, while a blend of sugars, acids, and aromatic compounds create their delectable flavor.

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INGREDIENTS 1⁄2 cup organic heavy whipping cream 1 cup Natural Grocers Brand Organic Frozen Whole Strawberries, thawed 1 (8-ounce) package organic cream cheese 1 teaspoon organic lemon zest 1 teaspoon organic lemon juice 2 tablespoons Natural Grocers Brand Organic Grade A Dark Maple Syrup 1⁄2 teaspoon organic vanilla extract 1 cup Natural Grocers Brand Gluten Free Pancake and Waffle Mix, or your favorite gluten-free pancake mix 2 large Natural Grocers Brand Organic Pasture-Raised Eggs 2 tablespoons oil or melted organic unsalted butter 1 cup organic milk of choice Optional garnishes:

Gluten-Free Strawberries and Cream Crepes Treat yourself and your family with these Gluten-Free Strawberry and Cream Crepes. We use our Natural Grocers ® Gluten Free Pancake & Waffle Mix to create simple crepes, then fill them with decadent strawberries and cream. A dollop of filling on the top makes for a beautiful, colorful presentation that everyone will love.

SCAN FOR MORE RECIPES

sliced fresh organic strawberries, Natural Grocers Brand Organic Grade A Dark Maple Syrup, organic powdered sugar, Natural Grocers Brand Bulk Organic Semisweet Chocolate Chips* INSTRUCTIONS 1. Heat the oven to 170°F and place a sheet pan on the top rack. 2. Whip the cream and set aside. 3. Combine the strawberries, cream cheese, lemon zest and juice, maple syrup, and vanilla in a large bowl and using a handheld beater, mix until well blended. If you have a stand mixer, use that. Once blended, fold in the whipped cream 1/3 at a time. 4. In a separate bowl, combine the pancake mix, eggs, oil, milk, and water to create the crepe batter (it will be thin). 5. Heat a lightly oiled 10-inch skillet over medium heat. Add 1/3 cup of crepe batter to the center of the pan then swirl the pan to allow the batter to spread evenly to the edges. Cook until the top is dry and the bottom is lightly browned, approximately 3 minutes, then flip to cook the other side for 1 minute more. Transfer the crepe to the sheet pan in the warm oven. Repeat the process to cook the remaining crepes. 6. To serve, fill each crepe with 2 tablespoons of strawberry cream filling. Roll or fold the crepe and plate (two per plate). Top each with a dollop of filling and if desired, garnish with your choice of fresh sliced strawberries, a drizzle of maple syrup, a sprinkle of powdered sugar, or chocolate chips.

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SPINACH FUN FACT You’ve probably heard of Popeye the Sailor Man, who gains super strength from eating spinach. While spinach doesn’t instantly make you strong, it’s true that this green veggie is a fantastic source of energy-boosting nutrients.

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INGREDIENTS 1 tablespoon Natural Grocers Brand Organic Extra Virgin Coconut Oil 1 organic red onion, thinly sliced (reserve a little for topping) 2 organic garlic cloves, crushed 1 tablespoon minced organic ginger 1 pound organic ground turkey 2 cups organic baby spinach leaves 3⁄4 cup Natural Grocers Brand Organic Mozzarella Cheese Shreds 1 package Natural Grocers Brand Organic Wood Fired Pizza Crusts, (Note: may substitute 2 gluten-free premade pizza crusts) Natural Grocers Brand Bulk Seasonings 1 tablespoon Organic Curry Powder 1⁄4 teaspoon Organic Ground Black Pepper 1⁄4 teaspoon Real Salt Curry Sauce 1 cup organic ricotta cheese 2 tablespoons organic Greek yogurt 1 tablespoon Natural Grocers Brand Bulk Organic Curry Powder Optional toppings reserved sliced red onion, red pepper flakes, organic chopped cilantro, hot sauce INSTRUCTIONS 1. Preheat oven to 425°F. 2. Melt the coconut oil in a skillet over medium heat. Add the onion, garlic, and ginger, and sautè, stirring often, until the onion is soft, 3-4 minutes. Add the ground turkey, breaking the meat up as it cooks. Season with 1 tablespoon curry powder, salt, and pepper and cook until no pink remains, 6-7 minutes. 3. Add the spinach to the hot mixture in the pan, cover, turn off the heat, and cook until wilted, about 1 minute. Once the spinach has wilted, stir to combine. 4. While the meat is cooking, combine the ricotta, yogurt, and 1 tablespoon curry powder in a small bowl. Mix thoroughly then spread over pizza crust, leaving a ½-inch border around the edges. 5. Top the pizza with the spinach and meat mixture, then with mozzarella cheese. Place the pizza directly on the oven rack and cook according to package directions, 8-10 minutes. 6. Remove the finished pizza from the oven and top with the reserved red onion and optional sprinkle of red pepper flakes, chopped cilantro, or hot sauce.

Turkey Curry Pizza

A delicious new take on pizza, our Turkey Curry Pizza can be on the table in less than 30 minutes! Shortcuts like our frozen Natural Grocers ® Brand Organic Wood Fired Pizza Crust and organic ground turkey bring the dish together in no time— but there’s no shortcut on flavor! You might also try it with ground lamb for an interesting variation.

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KALE FUN FACT In 2015, kale starred in a cosmic event on the International Space Station. Astronauts grew and harvested kale in the orbiting laboratory to study microgravity plant growth. Kale’s adaptability to space-like conditions could transform long-duration missions.

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Grilled Kale Caesar Salad

INGREDIENTS 6 tablespoons avocado oil-based mayonnaise 6 tablespoons Natural Grocers ® Brand Organic Extra Virgin Olive Oil, plus some to oil the grill grates 3 tablespoons Natural Grocers Brand Organic Dijon Mustard 2 tablespoons organic lemon juice, and optional zest from ½ the lemon 1 tablespoon organic gluten-free Worcestershire sauce 3 medium organic garlic cloves, minced 4 anchovy filets, minced ¼ cup water 2 bunches organic curly leaf kale, rinsed and spun dry ¼ cup Natural Grocers Brand Organic Parmesan Cheese Shreds

1 cup gluten-free croutons, (if you are unable to find store bought, find recipe on our website) Optional: Natural Grocers Brand Bulk Fresh Ground Organic Black Pepper, for serving

INSTRUCTIONS 1. Prepare the grill to 350°F. Brush to clean the grates, add olive oil to a paper towel and lightly oil the grates. 2. In a large salad bowl, whisk together the mayonnaise, oil, mustard, lemon juice (and zest if using), Worcestershire, garlic, anchovies, and water until well combined. If dressing is thicker than desired, add additional water 1-2 tablespoons at a time until desired consistency is achieved. Transfer half of the dressing to small bowl and set aside. 3. Working in batches if necessary, lay the kale leaves flat on the grill and cook on both sides until the edges are beginning to brown and the kale starts to wilt, 3 to 4 minutes total. Transfer the kale from the grill to a baking sheet, spreading the leaves out to cool between batches. 4. Pull the grilled kale leaves from the stems in bite-size pieces and add to the salad bowl (discard the stems). Sprinkle with Parmesan shreds and croutons and toss to coat in the dressing. Optional: for a finer textured Parmesan cheese, pulse the cheese in a blender or food processor. 5. Divide among four salad plates and drizzle with the remaining dressing. Serve immediately. 9

This unique take on Caesar salad has all of the creamy, garlicky, smoky, salty, lemony flavor and appeal of a classic Caesar, but the grilled kale slightly softens the texture, while still lending a heartiness. Tossed in the creamy dressing and topped with Parmesan cheese shreds and croutons, this hearty salad is not only packed with flavor, but with good4u SM nutrition too!

PEARS FUN FACT Uncover the mystery behind pear ripening! Unlike other fruits, pears are picked firm and ripen off the tree, resulting in a balanced texture—firm yet juicy—without any undesirable mushiness.

10 Squash Stuffed with Pears, Wild Rice, and Tempeh This beautiful vegan dish features traditional fall flavors with a delicious kick of tart cranberry and sweet pears. Everyone at the table will want to share in the bounty of this harvest! INGREDIENTS For the tempeh: 1⁄2 cup Natural Grocers ® Brand Organic Balsamic Vinegar 2 teaspoons tamari 2 tablespoons Natural Grocers Brand Organic Grade A Dark Maple Syrup 1 package original tempeh, sliced For the squash: 2 medium organic acorn squash, (~1 ½ pounds each), halved lengthwise and seeds scooped out Natural Grocers Brand Organic Extra Virgin Olive Oil 1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Nutmeg salt and pepper, to taste For the rice: 1⁄2 cup wild rice, rinsed 1 cup vegetable stock 1⁄2 teaspoon salt

INSTRUCTIONS For the tempeh: 1. In a small bowl, mix together the balsamic vinegar, tamari, and maple syrup. 2. Place the tempeh in a baking dish and pour the balsamic vinegar mixture over the tempeh to marinate, coat well. 3. Set aside to marinate for 30 minutes (or marinate in the refrigerator up to 24 hours). 4. When ready to bake, preheat the oven to 375°F. Remove tempeh from the marinade (reserving the marinade) and place it in a baking dish; cover with foil and bake for 15-20 minutes. Once done set aside to add to the stuffing. For the squash: 1. Preheat the oven to 375º F. 2. Rub the squash flesh with the olive oil. Sprinkle each half with the nutmeg and salt and pepper, to taste. 3. Place on a rimmed baking sheet, cut side down. 4. Bake for 30-40 minutes, or until flesh is tender. For the rice: 1. In a small sauce pan, combine the wild rice, vegetable stock, and salt. 2. Bring to a boil, reduce the heat to simmer, cover and cook until the rice is tender, about 40-45 minutes. When the rice is done most of the liquid should be evaporated. 3. Remove from heat and allow to rest for 5 minutes. For the stuffing mixture: 1. Heat the olive oil in a large skillet over medium heat. 2. Stir in the onion and celery and cook until soft, about 3-5 minutes. Add the garlic and cook until fragrant, another 2-3 minutes. 3. Add the pears, sage, thyme, parsley, and salt, gently toss and cook for 2 minutes. 4. Add the walnuts or pecans, cranberries, and wild rice; stir well to combine and remove from heat. 5. Chop the tempeh into bite-size pieces and add to the rice mixture. Pour the reserved marinade For the stuffing mixture: 2 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil 1 small organic yellow onion, diced 2 organic celery ribs, diced 3 organic garlic cloves, minced 2 firm organic pears, peeled, halved lengthwise, cored, medium dice 2 tablespoons Natural Grocers Brand Bulk Organic Dried Sage, or 4 tablespoons fresh, finely minced 2 tablespoons organic parsley, finely chopped 1⁄2 teaspoon salt 1⁄4 cup Natural Grocers Brand Bulk Pecan or Walnut Halves, toasted, chopped 3 tablespoons Natural Grocers Brand Bulk Organic Apple Juice Sweetened Cranberries, soaked for 30 min. in warm water, then drained

over the rice mixture. Gently toss and season with additional salt to taste. 6. Mound the stuffing mixture into the squash halves, dividing it evenly. 7. Cover with foil and bake at 375° until heated through, 15-20 minutes.

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GREEN BEANS FUN FACT Want a natural energy boost? Look no further than green beans! They are an excellent source of vitamin B6, which helps convert food into energy and supports brain health.

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Hearty Vegetable Soup This vegetable soup is healthy, comforting, and a thousand times better than what you’ll get from a can! Full of flavor and so easy to make, it’s perfect for busy nights or to get back on track when you’ve overindulged. It’s also versatile—switch it up with seasonal organic vegetables in place of frozen if you’d like. You simply can’t go wrong with a warm bowl of hearty vegetable soup!

INGREDIENTS 3 tablespoons Natural Grocers ® Brand Organic Extra Virgin Olive Oil, divided 1 medium organic onion (yellow, white, or red), ends removed, peeled, and diced 2 medium organic carrots, chopped (~3/4 cup) 2 stalks organic celery, chopped (~3/4 cup) 2 cloves organic garlic, minced 1 pound organic potatoes, (red, Yukon Gold, russet), peeled and cubed (~2 cups) 8 cups organic broth, (vegetable or bone broth) 1 (14.5-ounce) can Natural Grocers Brand Organic Diced Tomatoes in juice 1 (10-ounce) bag Natural Grocers Brand Organic Frozen Green Beans or Organic Frozen Mixed Vegetables 1 (10-ounce) bag Natural Grocers Brand Organic Frozen Kale 1 (15.5-ounce) can Natural Grocers Brand Organic Great Northern Beans, drained Natural Grocers Brand Bulk organic seasonings: 1 tablespoon Italian Seasoning 2 tablespoons Parsley Leaf Flakes 2 teaspoons Real Salt 1 1⁄2 teaspoons Ground Black Pepper Optional toppings/serving suggestions: Natural Grocers Brand Organic Parmesan Cheese Shreds, chopped organic parsley, bread and butter INSTRUCTIONS 1. Place a large soup pot on the stovetop over medium heat. Once hot, add two tablespoons olive oil and the onion, carrots, and celery. Sauté for 10 minutes, stirring frequently. Watch the temperature and adjust accordingly, allowing the onion to become translucent and the vegetables to soften without browning. 2. While the vegetables cook, mince the garlic and peel and cube the potatoes. After the vegetables have cooked for 10 minutes, add the remaining tablespoon of oil and the garlic. Stir to combine and let cook for 2-3 minutes, stirring frequently. 3. Add the potatoes, broth, canned tomatoes, green beans (or mixed vegetables), kale, beans, and seasonings. Stir to combine, increase the temperature, bring to a boil, and immediately reduce to a simmer. Stir again and place a lid slightly ajar on the pot, allowing steam to escape. Let the soup simmer, stirring occasionally, for 30 minutes, or until the potatoes are fork tender. 4. Serve topped with optional Parmesan cheese shreds and/or chopped parsley along with bread and butter. 13

BLUEBERRIES FUN FACT Did you know that blueberries are one of the few naturally blue foods? Their vibrant hue comes from powerful pigments called anthocyanins, which not only give them their color but also contribute to their health-boosting properties.

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INGREDIENTS For the Sunny Lemon Dressing: 1 teaspoon organic lemon zest juice from 1 organic lemon 3 tablespoons Natural Grocers ® Brand Organic Extra Virgin Olive Oil 3 tablespoons plain, unsweetened, organic dairy-free yogurt 1 1⁄2 teaspoons Natural Grocers Brand Organic Grade A Dark Maple Syrup 1 organic garlic clove, minced 1⁄4 teaspoon Natural Grocers Brand Bulk Real Salt, plus more to taste 1⁄4 teaspoon Natural Grocers Brand Bulk Organic Black Pepper, plus more to taste For the salad: 1 large organic tomato, diced or thinly sliced 1 medium organic orange pepper, diced or matchstick cut 1 small organic yellow summer squash, quartered lengthwise and cut into thin slices 1 head organic green leaf lettuce, washed, dried, and torn into bite-size pieces 1 cup organic blueberries 1 cup finely shredded organic red cabbage 1 medium organic purple carrot, quartered lengthwise and thinly sliced or cut into matchsticks 1⁄2 cup Natural Grocers Brand Bulk Organic Pumpkin Seeds, toasted INSTRUCTIONS 1. Combine all the dressing ingredients in a jar with a tight-fitting lid and shake well to combine. Taste, and add more salt, pepper, or maple syrup as desired. 2. Lay a bed of lettuce down on a large serving platter or in individual salad bowls. To create a rainbow, start at one edge and top the greens with rows of the vegetables in the following order: tomatoes, orange peppers, yellow summer squash, blueberries, red cabbage, purple carrot. Leave a space between the yellow summer squash and the blueberries to allow the greens to peek through. Top with the toasted pumpkin seeds and serve with a drizzle of dressing. Alternately toss all the vegetables with the dressing in a large bowl and top with the pumpkin seeds just before serving. Divide among four salad plates and drizzle with the remaining dressing. Serve immediately. 15

Eat the Rainbow Organic Veggies Salad with Sunny Lemon Dressing Want to celebrate the rainbow? Try this colorful salad bowl: It’s gorgeous to behold and bursting with good4u summer veggies! Serve it as a side salad or make it a meal by adding grilled or baked chicken or fish, baked tofu, or hard-boiled eggs.

CHERRIES FUN FACT Cherries are a natural sleep aid! These juicy gems contain melatonin, a hormone that helps regulate sleep patterns. Snacking on cherries or sipping cherry juice before bed can promote a restful night’s sleep and help you wake up feeling refreshed.

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INGREDIENTS For the cherry relish: 1 cup Natural Grocers ® Brand Frozen Organic Cherries, chopped Zest from 1 organic orange 1⁄2 small organic sweet onion, chopped 1 organic jalapeño, seeded, ribs removed, and diced, or 2 tablespoons finely chopped pickled organic jalapeños 1⁄4 teaspoon Natural Grocers Brand Bulk Real Salt For the burgers: 1⁄2 cup Natural Grocers Brand Frozen Organic Cherries, finely chopped (remaining from a 10-ounce package of frozen sweet cherries) 1 medium organic shallot, diced (about 2 tablespoons) 2 tablespoons chopped organic basil, (from a .5-ounce package) 2 cloves organic garlic, minced or pressed 1 tablespoon gluten-free organic Worcestershire sauce 1 Natural Grocers Brand Organic Pasture-Raised Egg 3⁄4 teaspoon Natural Grocers Brand Bulk Real Salt 1 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper 1 pound ground grassfed beef, (or bison) 4 burger buns, (Optional) INSTRUCTIONS 1. Make the relish: Combine all of the relish ingredients in a small bowl and mix until the ingredients are evenly distributed. Set aside. 2. Preheat grill to high. 3. Prepare the burgers: Combine everything except for the meat in a medium bowl until well mixed. Add the meat and mix by hand until the ingredients are evenly distributed. Form into four ½-inch thick patties and set aside. 4. Reduce the grill to medium-high. Gently place the burgers on the grill and close the cover. Grill for about 5 minutes on each side. Burgers are done when they reach an internal temperature of 160º F. 5. Serve the burgers (on buns if desired) topped with the relish. 17

Cherry Surprise Burger Not only do these burgers surprise you with a sweet and savory tenderness, but the cherries also help reduce the negative effects of grilling meat, like reducing compounds that cause oxidative stress and inflammation. Enjoy the delight of grilled burgers, without the negative health effects!

GRAPES FUN FACT Grapes are the unsung heroes of hydration. With their high-water content, grapes are an excellent choice to quench your thirst and stay hydrated throughout the day. Pop a handful of these juicy gems for a refreshing snack or use them as a hydrating addition to salads and smoothies.

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INGREDIENTS 1 pound Mary’s Organic Boneless Skinless Chicken Thighs 1 small organic apple, cored and diced 1 cup halved organic grapes 2 large organic celery stalks, thinly sliced ¼ - ½ cup olive oil or avocado oil-based mayonnaise 2 teaspoons Natural Grocers ® Brand Organic Apple Cider Vinegar 1⁄2 cup roughly chopped Natural Grocers Brand Bulk Walnuts or Pecans

Chicken Waldorf Salad This classic salad is a little creamy, a little crunchy, and bursting with fresh fruit. It is simple to put together and can be served as part of a light family dinner or whipped up on the weekend for healthy lunches during the week. It’s cool and refreshing, perfect for hot summer days!

Natural Grocers Brand Bulk Redmond Brand Real Salt and Organic Ground Pepper, to taste 1 small head organic lettuce of your choice, washed, dried, and separated into individual leaves (optional) INSTRUCTIONS 1. Preheat oven to 350° F. Place chicken thighs in a baking dish just large enough to hold them. Season with salt and pepper and bake for 30 minutes, or until chicken is cooked through. Remove from oven and allow to cool for 10 minutes before cutting into ½-inch cubes. 2. While the chicken cooks, prepare the apple, grapes, and celery. Combine them in a large bowl with ¼ cup mayonnaise and vinegar and stir until evenly dressed. Let rest in the refrigerator until the chicken is cut into cubes. 3. About 5 minutes before the chicken is done, spread the nuts on a baking sheet. Place in oven with the chicken and toast until lightly browned, about 5 minutes. Transfer to a plate to cool. 4. Once the chicken is cubed, combine with the rest of the salad and stir until evenly dressed. Add the extra mayonnaise if a creamier dressing is desired. Season with salt and pepper to taste. Serve immediately on individual lettuce leaves or chill in the fridge for up to 24 hours. Top with nuts right before serving to retain their crunchy texture. 19

BELL PEPPER FUN FACT Here’s a juicy secret: botanically speaking, bell peppers are classified as fruits rather than vegetables. They belong to the same nightshade family as tomatoes, eggplants, and even watermelons.

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Gluten-Free Garden Veggie Pasta Celebrate the bounty of the late summer harvest with this organic, veggie-loaded, gluten-free pasta dish! Roasted vegetables, along with a garlicky-Parmesan sauce, adds depth of flavor, while a squeeze of fresh lemon juice brightens the whole dish. With two servings of vegetables in every bowl, combined with Natural Grocers ® Brand Gluten Free Pasta, you can create a delicious, filling, and healthy meal for your family in less than an hour. It can also be modified to be dairy free and vegan.

INGREDIENTS 1 small organic zucchini, cut in half lengthwise, then into ½-inch pieces 1 small organic yellow squash, cut in half lengthwise, then into ½-inch pieces 1 small organic red or orange bell pepper, cut into ½-inch pieces

1 small organic carrot, cut into ½-inch pieces 1 small head organic broccoli, cut into florets 1⁄2 pint organic grape tomatoes, cut in half

6 tablespoons Natural Grocers ® Brand Organic Extra Virgin Olive Oil, divided 1 teaspoon Natural Grocers Brand Bulk Real Salt, plus more for salting pasta water 1 (12-ounce ) package Natural Grocers Brand Organic Gluten Free Fusilli Pasta 1 organic shallot, minced (may substitute ½ sweet yellow onion, diced) 4 organic garlic cloves, minced 1⁄2 teaspoon Natural Grocers Brand Bulk Organic Red Pepper Flakes 1⁄2 cup chopped organic parsley, plus extra for garnish if desired 3⁄4 cup Natural Grocers Brand Organic Parmesan Cheese Shreds, divided 1 small organic lemon, sliced into wedges INSTRUCTIONS 1. Preheat the oven to 400° F.

2. Toss the zucchini, squash, bell pepper, carrot, broccoli, and tomatoes with 3 tablespoons olive oil and 1 teaspoon of salt in a large bowl to coat. Scatter the vegetables onto a baking sheet and roast for 30 minutes, or until easily pierced with a fork. Remove from oven and set aside. 3. While vegetables roast, bring a pot of well-salted water to boil. Cook pasta for 5 minutes. (Note: This is less time than the package directions; the pasta will continue to cook when added to the sauce). Drain the pasta, reserving 1 1/2 cups of pasta water for the sauce. 4. In a large, high-sided sauté pan, heat remaining 3 tablespoons olive oil over medium-high heat, add the shallot and sauté for 1-2 minutes, then add the garlic and sauté for 30 seconds to one minute, stirring constantly with a wooden spoon, until garlic is lightly golden, then remove from heat. Use caution to avoid burning the garlic! 5. Stir the red pepper flakes into the pan, then add the reserved pasta water and parsley and return to heat. Taste and add salt if needed, then bring to a boil. Once boiling immediately reduce to a simmer, stir in the cooked pasta, tossing to coat with the sauce, and cook for 1 minute. Remove from heat and add ½ of the cheese and the roasted vegetables. Toss to mix and serve immediately. 6. Top each serving with extra cheese, garnish with parsley, and serve with a squeeze of lemon. 21

AVOCADO FUN FACT

Avocados have a magic ripening secret–they possess an incredible self-regulating ability. Avocados produce a natural plant hormone called ethylene, which triggers the ripening process. Placing an avocado alongside other fruits can help accelerate its ripening, making it easier to enjoy that perfectly creamy texture.

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INGREDIENTS 1 pound organic peeled and deveined shrimp, thawed 1 tablespoon Natural Grocers ® Brand Organic Extra Virgin Olive Oil Natural Grocers Brand Bulk Real Salt Natural Grocers Brand Bulk Organic Ground Black Pepper 1 organic lemon 3 large stalks organic celery, 1 diced, 2 cut into sticks 4 organic green onions, white and light green parts thinly sliced 1 small organic shallot, minced 2 tablespoons chopped fresh organic dill 2 tablespoons organic mayonnaise 1 teaspoon Natural Grocers Brand Organic Dijon Mustard 1 teaspoon organic white wine vinegar 1⁄2 cup organic sour cream 3 teaspoons Simply Organic Creamy Dill Dip Mix 2 large organic carrots, cut into sticks

Organic Shrimp Salad Stuffed Avocado This shrimp salad makes for a light and refreshing summer dinner that will have your taste buds singing! Serve with a fresh vegetable plate filled with summer’s best harvest for a complete meal that is also keto-friendly.

1 medium organic bell pepper, cut into strips 1 medium organic cucumber, cut into rounds 1 pint organic grape tomatoes 2 ripe organic avocados INSTRUCTIONS 1. Preheat oven to 400°F.

2. Toss the shrimp with the olive oil and spread in a single layer on a rimmed baking sheet. Sprinkle with salt and pepper, squeeze lemon evenly over the shrimp, and bake until opaque, 5 to 7 minutes. Remove from the oven and set aside to cool. 3. While the shrimp are cooking, combine the diced celery with the green onions, shallot, dill, mayonnaise, mustard, and vinegar in a medium bowl and mix well. 4. Remove the tails from the cooked shrimp and add to the dill mixture. Gently fold together until evenly mixed. 5. Combine the sour cream and dip mix in a small bowl. Arrange the remaining celery sticks, carrot sticks, cucumbers, bell peppers, and grape tomatoes on a platter with the dip in the middle. 6. Cut each avocado in half, remove the pit, and lightly season with salt. Plate each avocado and fill with ¼ of the shrimp salad (about ½ cup). Serve with the vegetable and dip plate for a complete meal. 23

PEACHES FUN FACT Did you know that peaches belong to the rose family? Their soft, velvety skin and delicate aroma make them a delightful relative of roses, making every bite a fragrant and delicious experience.

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Grilled Peaches with Honey

INGREDIENTS 4 ripe, but firm medium organic peaches

1 tablespoon Natural Grocers ® Brand Organic Extra Virgin Coconut Oil 1⁄4 cup Natural Grocers Brand Raw and Unfiltered Clover Honey 1 (3-inch) sprig organic fresh thyme, plus chopped thyme leaves for garnish For Serving: dairy-free or regular organic vanilla ice cream organic plain yogurt (substitute dairy-free yogurt for vegan and dairy-free version)

organic whipped cream organic ricotta cheese

Thyme Drizzle

INSTRUCTIONS 1. Preheat grill to medium heat (~350° F).

2. Slice peaches in half along their seams and twist to remove the pit.

3. While the grill heats, place a small grill-safe sauce pan on the grill and melt the coconut oil (the handle will be hot, be sure to use a pot holder). Brush the cut side of the peaches with the coconut oil. Once the grill is hot, place the peaches on the grill, cut side down. Grill for 3-4 minutes before turning each peach 90 degrees and grilling another 3-4 minutes. Peaches should be just tender and have nice grill marks. 4. While the peaches grill, heat the honey and thyme in the saucepan (no need to clean) directly on the grill for 5-10 minutes. Honey should just simmer gently; watch to avoid boiling. 5. To serve, place two peach halves, cut side up, in a dish, drizzle each with a little thyme- infused honey, and a dollop of your topping of choice. Sprinkle with chopped fresh thyme leaves if desired and serve immediately. 25

Quick and easy for any time, yet elegant enough for a special occasion, these scrumptious grilled peaches are a must-try. The thyme in the honey drizzle lends a subtle herbaceous hint to complement the sweet summer peaches. Topped with a scoop of ice cream, it’s a perfect summer treat!

APPLES FUN FACT #1

They say an apple a day keeps the doctor away! These remarkable fruits are packed with essential nutrients, including dietary fiber, vitamin C, and antioxidants. Snacking on apples not only satisfies your taste buds, but also supports overall health and well-being.

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INSTRUCTIONS 1. Preheat the oven to 350° F. Grease a 13x9-inch pan with oil or butter. 2. Prepare the cake mix according to package instructions and pour into the prepared pan. 3. In a medium bowl, toss the apple mixture ingredients until well combined. Spread evenly over the cake batter. 4. Wipe out the bowl and add the topping ingredients. Using a fork or pastry blender, cut the butter into the flour until the mixture is crumbly. Sprinkle the topping evenly over the apples and cake batter. 5. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before serving. Sprinkle with powdered sugar and/or cinnamon just before serving if you’d like and for an extra-special treat, top with a scoop of organic ice cream. INGREDIENTS For the cake: 1 box Natural Grocers ® Brand Gluten Free Vanilla Cake Mix 10 tablespoons Natural Grocers Brand Organic Plant Based Buttery Sticks or organic butter, softened 2 tablespoons oil, (any type) 1 cup organic milk, (or dairy-free alternative) 3 large Natural Grocers Brand Organic Pasture-Raised Eggs 2 teaspoons organic vanilla extract For the apple mixture: 2 large organic apples (Gala, Granny Smith, Pink Lady), core removed and flesh chopped into ½-inch pieces 1 teaspoon Natural Grocers Brand Bulk Organic Ground Cinnamon 1 tablespoon organic lemon juice For the topping: ¾ cup gluten-free all purpose flour or Natural Grocers Bulk Almond Flour ¼ cup Natural Grocers Brand Bulk Organic Coconut Sugar 1 stick Natural Grocers Brand Organic Plant Based Buttery Sticks or organic butter, cut into small pieces Optional toppings: organic powdered sugar, organic cinnamon

Gluten Free Apple Pie Cake

Perfect for apple season, this gluten-free sheet cake spiked with cinnamon apple goodness and topped with a crispy crumble is the best of both worlds—pie and cake!

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CITRUS FUN FACT The peels of citrus fruits contain a treasure trove of nutrients. They are rich in antioxidants, vitamin C, fiber, and essential oils, offering potential health benefits, including immune support and digestive wellness. So, don’t overlook the peel’s potential!

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Candied Citrus Peel

INGREDIENTS 3 organic citrus fruits, (orange, tangerine, grapefruit, lime, lemon) 1⁄2 cup Natural Grocers ® Brand Bulk Organic Cane Sugar, plus optional extra for coating 1-2 cups water, divided

INSTRUCTIONS 1. Wash the fruits to remove any dirt, then peel by cutting off each end then standing the fruit on cut end. Using a sharp knife, cut off the peel from top to bottom in strips. To minimize bitterness, try to limit the amount of pith (the white part) on the peel. 2. Cut the peels into strips: thin strips look great for garnish, and thicker strips (1/4”) are delicious coated with sugar as a candy. 3. Place citrus peel strips in a saucepan with 1 cup water and boil for 15 minutes. This will soften the peels and decrease bitterness. Drain and rinse the peels twice and set aside. 4. Add 1 cup fresh water and ½ cup sugar to the saucepan and bring to a boil. Once sugar is completely dissolved, reduce to simmer and add the citrus peels. Simmer for 45 minutes to 1 hour, stirring occasionally, until peels are translucent and the liquid is syrupy. 5. Using a slotted spoon remove the peels. At this point you can toss in a small bowl with some sugar for coating or leave uncoated. 6. Place the coated or uncoated peels on a wire rack and allow to air dry for 1-2 days. Store in an airtight container on the counter or in the refrigerator or freezer.

Citrus is a great addition to many recipes, but what to do with the peels? One option is to make candied citrus peel, which can be used in recipes, as a garnish on desserts or drinks, or as a sweet snack. It’s important to use organic fruit here to avoid the pesticides and fungicides sprayed on conventional citrus.

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