20 Minutes to Homemade Chili Garlic Oil

chili garlic oil recipe image back to the roots

A spicy chili oil recipe! There’s nothing better than fresh, aromatic and spicy chili oil to spice up your cooking! The varieties of chili oils available at the grocer are never-ending lately and for good reason. There are so many possible combinations of chili peppers, textures, heat levels, smokiness and tanginess that can characterize a chili oil and what combination is most agreeable can be entirely unique to your taste palette. That’s why we created this simplistic 3-ingredient chili garlic oil recipe that you can use both on its own or as a base to spruce up with additional ingredients to create your perfect chili oil. Plus, it’s the perfect recipe to use with your chili pepper harvest from the Chili Pepper Self-Watering Planter! Enjoy.

 

Homemade Chili Garlic Oil Recipe:

Prep time: 5 minutes
Cook time: 15 minutes
Makes: 1 cup

 

Ingredients:

– 1 cup grapeseed or olive oil

– 4 cloves of garlic, thinly sliced

– 3-4 candlelight peppers, thinly sliced

 

Directions:

  1. Add 1 tablespoon of olive oil to a saucepan over low heat.
  2. Once oil is hot, add garlic and sauté for 2-3 minutes.
  3. When the garlic turns light brown and fragrant, add the rest of the oil, sliced candlelight peppers, and a pinch of salt to the saucepan. Cook over low heat, (the oil should be only slightly warm), stirring often, for 10 minutes.
  4. Remove from heat and cool to room temperature.
  5. Pour the oil into a blender and pulse 4-5 times.
  6. Pour the chilli oil into a mason jar. Store in refrigerator up to 1 month.

 

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Your New Go-To Snack: Roasted Shishito Peppers (in just 10 mins!)

Shishito Peppers are the spring’s hottest snack, and they’re not just for the restaurants anymore! Grow your own with our brand new Self-Watering Planter, and get to roasting. Simply harvest the peppers, and heat up the skillet and you’re well on your way to our new go-to snack!

Most shishitos are mild, but a occasionally you’ll hit a spicy one – you’ve been warned. 😉

Prep: 5 minutes

Cook time: 5 minutes
Makes: 10 shishito peppers
Serves: 4-5 people


Ingredients:IMG_8185

– 1 tsp vegetable oil

– 1 tsp sesame oil

– 10 shishito peppers

– ½ tbsp soy sauce

– 1 tsp black sesame seeds

– 1 lime

Directions:

  1. Add vegetable and sesame oil to a skillet over medium-high heat. Once oil is hot, add shishito peppers and sauté for 1 minute. Add soy sauce and stir over high heat for 1 minute or until the skin of the peppers are slightly charred and blistered. Sprinkle with black sesame seeds, a pinch of flaky salt and a squeeze of lime juice.

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Marinara Out, Mushrooms In!

Did you know eating whole wheat grains boosts your metabolism? Make the switch to whole wheat pasta for a happier tummy, and substitute your go-to marinara sauce for homegrown oyster mushroom sauce — you won’t be disappointed. Buon appetito! 

Prep: 10 minutes
Cook time: 20 minutes

Makes: 4 cups
Serves 2-3 people

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Ingredients:

– pasta

– tbsp olive oil

– 2 cups oyster mushrooms, roughly chopped

– 2 garlic cloves, minced

– 1 tsp fresh rosemary

– 1 tsp fresh thyme

– 1 cup spinach

– ¼ cup nutritional yeast

 

 

Directions

  1. Cook whole wheat pasta according to package. Reserve 1 cup of pasta water and set aside. Drain pasta and toss with 1 tsp of olive oil. Set aside.
  2. In a skillet over medium heat, add olive oil. Once olive oil is hot, add mushrooms. Sauté for 2-3 minutes. Add garlic, rosemary, thyme, salt and pepper to taste. Sauté for 4-5 minutes.
  3. Add cooked whole wheat pasta, nutritional yeast, and 3/4 cup of the pasta water. Toss until well coated. Add spinach and stir until it wilts. Add more pasta water if it is dry. Serve while hot!

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P.S. this dish is vegan, an easy weeknight dinner, and perfect for both cold and warm nights!

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National Cereal Day Recipe: Cocoa & Cinnamon Flakes Toast

It’s National Cereal Day! We’re celebrating America’s favorite breakfast with our friends from Peanut Butter & Co., and making a delicious cocoa and cinnamon flakes toast with creamy peanut butter! This easy (but heavenly) recipe is perfect for busy mornings or late night cravings. It’s fun, pretty, and tastes even better than it looks! Get creative with it — add extra toppings and share your best creation with us on Instagram! 😉

Cook time: 2 minutes
Serves: 1-2 people

Ingredients:IMG_0247
– 2 slices of sourdough bread (or bread of your choice)
– 1 1/2 tbsp of Peanut Butter & Co. (Smooth Operator or Dark Chocolate Dreams)
– 2 tbsp Organic Cocoa and Cinnamon Flakes

Additional toppings:

– Chia seeds, sunflower seeds, pumpkin seeds, blueberries, coconut flakes, and anything else you want!

 

Directions:

1. Toast the bread until it’s nice and golden on top.
2. Spread peanut butter from Peanut Butter & Co. on top of toast.
3. Top with Cocoa Flakes and Cinnamon Flakes and any additional toppings of your choice!

Enjoy!

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Spinach Basil Artichoke Dip

Cold weather got you down? We’ve got just the recipe to warm up your day — creamy, cheesy Spinach Basil Artichoke Dip! Our tastebuds are still recovering from this heavenly dip loaded with spinach and infused with homegrown basil. Perfect with some warm pita bread or your favorite cracker.

Cook time: 25 minutes
Makes: 2 1/2 cups
Serves 4-5 people

Ingredients:

  • 4 oz cream cheese, softenedimg_9833
  • 1/2 cup plain Greek Yogurt
  • 1/2 cup ricotta cheese (optional)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1 cup spinach, blanched and chopped
  • 4 oz artichoke hearts
  • 1/4 cup fresh basil, washed and chopped
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp red chili flakes (or to taste)

Directions:

1. Preheat oven to 350 F.
2. Add all ingredients along with salt and pepper to taste into a medium-size bowl and mix well. Spoon into an oven-safe serving bowl. You can top with additional mozzarella cheese if you’d like!
3. Bake for 25 minutes until dip is nice and bubbly.

Serve while warm and with purple corn tortilla chips, veggies, or thin slices of toasted bread!

Want to make it vegan? Use vegan cream cheese, soy yogurt, vegan parmesan and mozzarella cheese, and leave out the ricotta.

 

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Cinnamon Cereal Snickerdoodles

Whether you’re gearing up for a night in of baking or planning to “wow” at your next social function, we’ve got you covered! We’re bringing a biodynamic® twist to your favorite Snickerdoodle with a surprising secret ingredient – Cinnamon Clusters cereal. Ready, set, bake!

Prep: 30 minutes
Cook time: 10 minutes
Makes: 2 dozen cookies

Ingredients:

  • 2 cup all purpose flourimg_9652
  • 3/4 cup crushed Biodynamic Cinnamon Cereal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground clove
  • 1 tbsp milk powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup

Cinnamon Sugar

  • 3 tbsp granulated sugar
  • 1 1/2 tsp cinnamon 

Directions:

1. In a medium bowl whisk together flour, cinnamon cereal, baking powder, baking soda, cinnamon, ginger, clove, milk powder and salt until well mixed.

2. In a separate bowl, beat butter until creamy. Next, add sugar and beat for 1-2 minutes. Then add egg, vanilla extract and maple syrup and beat until well incorporated. Lastly, add in dry ingredients and mix well. Place in the freezer and preheat oven to 350 F.

3. In a small bowl mix together the cinnamon and sugar for the topping.

4.Once oven is ready, remove cookie dough from freezer. Roll 1 tablespoon of cookie dough into a ball. Roll the cookie dough ball into the cinnamon sugar until well coated. Place on a parchment-lined baking sheet. Repeat with the rest of the cookie dough.

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Bake for 10 minutes. Cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely.

Enjoy!

P.S. Vegan? No problem – swap in vegan butter, remove milk powder, and substitute egg with 1/4 cup of cup of applesauce!

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Homegrown Mushroom Spring Rolls

Don’t have time to make a meal every day, yet alone a healthy one? This delicious mushroom spring roll filled with homegrown oyster mushrooms and cilantro is the answer to all your troubles! It’s colorful, flavorful, and simple to make!

Prep: 10 mins
Cook time: 5 mins

Makes: 4 spring rolls

Ingredients:

  • img_81501 cup oyster mushrooms, coarsely chopped
  • 1 cup kale, chopped
  • 1/2 tsp sesame seeds
  • 2 tsp soy sauce
  • 1 tsp hoisin sauce
  • 4 spring roll wrapped
  • 1/2 cucumber, julienned
  • 1 carrot, julienned
  • 2 scallions, green part only, cut into 2-3 inch pieces
  • 1/4 cup cilantro
  • 2 tbsp vegan mayonnaise
  • 1/4 tsp sesame oil
  • Sriracha, to taste

 

 

Directions:
1. In a small skillet, add vegetable oil on medium heat. When oil is hot add mushrooms and kale and stir. Cook for 30 seconds. Add sesame seeds, soy sauce and hoisin sauce. Stir well and cook for another 2 minutes. Spoon into a bowl and set aside.

2. Add water to a plate. Dip the spring roll wrapper into the water for 3 seconds on each side. Place on a clean surface and rub the wrapper with your hands to make sure the entire wrapper is moist. Add cucumber, carrot, scallion, cilantro, and 2 tablespoons of the sautéed mushroom and kale to the lower 2/3 of the wrapper.

3. Fold both sides of the wrapper over the filling and then tightly roll up the wrapper from the bottom, making sure all the filling stays in.

4. In a small bowl, mix together vegan mayo, sesame oil and Sriracha to taste. Dip spring rolls into the spicy mayo sauce and enjoy! 

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Pro Tips:
– add other fillings like jalapeños, tofu, mint, basil, purple cabbage, sprouts etc.
– use peanut sauce instead if you want!

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5 Must-Make Holiday Recipes

What would the holiday season be without the smell of freshly baked foods wafting through your house? Whether you’re a baking newbie or Emeril Lagasse himself, you have what it takes to put together some delicious, homemade holiday grub.

From sweet to savory, we’ve compiled our favorite recipes of the season, each one sure to make your kitchen into an instrument of holiday cheer!

 

Mini Pumpkin Pie Cheesecake
We all know someone who LOVES cheesecake – heck, maybe that someone is you! Do you also love pumpkin pie? If you’re a traditional pie eater over the holidays, why not change it up a bit and try making these pumpkin pie cheesecakes? For the record, they are delicious AND adorable. Get the recipe!

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Sage Roasted Butternut Squash
Aaaah it’s the vegetable we’ve all been waiting for that only comes once a year – butternut squash. Now you can make sage roasted butternut squash thanks to our favorite foodie guru, Chef Hetal. Get the recipe!

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Roasted Vegetable Lasagna
There’s nothing more satisfying than a plate of saucy lasagna, especially Ms. Martha Stewart’s own Roasted Vegetable Lasagna! Knock your holiday dinner party out of the park with this classic Italian dish. Bonus – this hearty dish will leave you with plenty of delicious leftovers. Bring out your inner Martha and say bon appétit! Get Martha’s recipe.

martha_lasagnaPhoto credit: marthastewart.com


Mushroom Gravy
Gravy, gravy, gravy! What holiday dinner’s complete without some homemade gravy? To change things up a bit, we’ve carefully crafted a simple, healthy gravy recipe you won’t be able to live without with homegrown mushrooms…Did we mention how much we love gravy? Get the recipe.

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Holiday Smoothie
We know what you’re thinking – a smoothie? Not the most intuitive drink for a cold, gloomy winter day, BUT our friend Ayesha Curry has created this UH-mazing holiday smoothie that is the perfect evolution for the eggnog veteran looking to take things to the next level 😉 Get Ayesha’s recipe!

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Photo Credit: popsugar.com

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Sage Roasted Butternut Squash – Yum!

Nothing quite says fall like warm butternut squash. Fulfill your cravings with this quick and easy side dish that blends fresh, homegrown sage and rosemary for a sweet & savory twist! Preheat your oven, turn on your favorite holiday tunes, and dance like no one’s watching while you fill your house with the best flavors and fragrances of fall!

Cook time : 35 minutes
Makes 3 cups (4-6 servings)

Ingredients:buttnerup

  • 3 cups butternut squash, cut into 1 inch cubes
  • 1 tbsp fresh sage, chopped
  • 1/4 tsp rosemary, minced
  • 2 garlic cloves, minced
  • 1 1/2 tbsp olive oil

 

Directions:

  1. Preheat oven to 400 F. Line baking sheet with parchment paper.
  2. In a medium bowl, add butternut squash, sage, rosemary, garlic, olive oil, salt and pepper to taste. Mix until all the squash is coated in oil.
  3. Spread the squash onto the baking sheet and bake for 30 minutes or until fork tender. Serve while hot!

Tips:

– quick and easy side for the holidays!
– squash and sage go so well together, sweet and savory!
– can use delicata squash as well – just bake for 40 minutes instead.
– to make it faster, you can use pre-cut butternut squash from your local grocery store.

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Sage and Plum Galette

Like what you see above? Don’t worry, it tastes even better.  This unique pairing of sage and plum are a match made in heaven, making an irresistibly floral, fragrant blend to fill the buttery crust. Not only is it quick and easy to prepare , but the colorful combo makes a beautiful addition that will shine in any holiday dessert spread!

Cooking Time: 40 mins
Makes one 8 inch galette (4-5 people)

img_7114Ingredients:

  • 1 (12-inch) pre-made pie crust
  • 3 plums, thinly sliced
  • 1/4 cup organic sugar
  • 1 tbsp fresh sage, minced
  • 1/2tbsp lemon juice
  • 1 egg beaten
  • Demerara sugar (optional)

Directions:

  1. Preheat oven to 400 F
  2. In a medium bowl, mix together sliced plums, sugar, sage and lemon juice. Let sit for 5-10 minutes.
  3. Lay the sliced plums onto the pie crust, leaving a 2 inch border around the edge. Fold the edge of the pie crust over and brush with egg wash and sprinkle crust with Demerara sugar.
  4. Bake galette for 30-40 minutes or until the bottom is golden brown. Cool on a rack for 10 minutes. Serve at room temperature or warmed.
  5. Enjoy!

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Vegan Mushroom Gravy

It’s that time of year again… holiday feasts are upon us and we’re digging up our favorite recipes. This year, switch it up and surprise your guests with a dish that’s not just homemade, but homegrown! This delicious (and vegan!) Mushroom Gravy, features oyster mushrooms that you can grow in just 10 days. Add a hint of rosemary and thyme, and you’ll have the perfect savory gravy over garlic mashed potatoes or fluffy biscuits.

Disclaimer: They’ll never know it’s vegan, but it’ll definitely taste homegrown!

Prep Time: 5 mins
Cooking Time: 30 mins
Makes: 3 cups

Ingredients:

  • img_73062 tsp vegetable oil
  • 1/2 cup white onion, small dice
  • 3 garlic cloves, minced
  • 8 oz (~2 cups) oyster mushrooms, chopped into small pieces
  • 1 tsp thyme, minced
  • 1 tsp fresh rosemary, minced
  • 1/4 cup dry white wine
  • 4 cups vegetable broth
  • 1 1/2 tbsp whole wheat flour
  • 2 tbsp water
  • 2 tbsp vegan butter

Directions:

  1. In a medium skillet on medium-high heat, add vegetable oil. Once oil is hot, add onion, garlic, mushrooms, thyme, rosemary, and a pinch of salt and pepper to taste. Stir well. Sauté for 10-12 minutes or until mushrooms have browned. They might stick to the bottom of the pan, don’t worry, you want that!
  2. Once the mushrooms have browned, carefully add the dry white wine and cook until almost all the liquid has evaporated away. Stir in vegetable broth and bring to a boil. Turn down the heat  and simmer for 15 minutes.
  3. In a small bowl, whisk together flour and water. Pour the flour slurry into the gravy mixture and stir until nice and thick. Remove from heat and add 3 tbsp of vegan butter and stir until the butter is melted in. Add salt and pepper to taste and serve while hot over mashed potatoes or biscuits!

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Mini Pumpkin Pie Cheesecakes!

To pie or cheesecake? That is the [Thanksgiving] question. Take a step back and prepare your tastebuds for the combo you’ve been waiting for…yes, Pumpkin Pie Cheesecake! These mini servings are as tasty as they are adorable, with a (mostly) guilt-free, crunchy crust made of whole wheat Biodynamic Cinnamon Clusters. The catch? They’ll disappear from your plate in five seconds flat 😉

Cooking Time: 45 minsimg_6996
Makes 12 mini cheesecakes or one 9 inch cake

Crust:

  • 1 1/2 cup Biodynamic® Cinnamon Clusters
  • 1 1/2 tbsp organic coconut sugar
  • 4 tbsp melted butter

Pumpkin Pie Ingredients:

  • 1 (8 oz) pkg of cream cheese, softened
  • 3/4 cup pumpkin pureeimg_7005
  • 1/4 cup light brown sugar
  • 1 tbsp molasses
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 egg
  • whipped cream (optional)
  • toasted pecans (optional)

 

Directions:

  1. Preheat oven to 350° F.  Line cupcake pan with cupcake liners.
  2. Blend 1 1/2 cups cinnamon clusters until fine. In a small bowl, mix together crushed Cinnamon clusters, coconut sugar, and melted butter. Mix well.
  3. Spoon 1 heaping tablespoon of the cinnamon crust into each cupcake liner and press down with a spoon. Bake for 5 minutes to set.
  4. While the crusts are cooling, add cream cheese, pumpkin puree, brown sugar, molasses, vanilla extract and pumpkin pie spice in a large bowl. Whisk until the batter is almost smooth. Add egg and whisk until batter is smooth.
  5. Spoon ~2 tablespoons of batter into each cupcake liner. Tap the tray down to smooth out the batter. Bake for 20-25 minutes or until the middle is just set. Remove and cool on the counter. Refrigerate for at least 2 hours or overnight.

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