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Dried Michigan Tart Cherries - 1 lb

Dried Michigan Tart Cherries - 1 lb
SKU:  FDC102
Price: $10.75

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Wholesome Sweeteners Organic Agave Nectar - 23.5 oz

Wholesome Sweeteners Organic Agave Nectar - 23.5 oz
SKU:  SWS202
Price: $9.50

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Yuzu Juice - 5.06 oz

Yuzu Juice - 5.06 oz
SKU:  ASY102
Price: $12.50 $10.62 ends 9/2/2014

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Fair Trade Raw Cane Sugar - 24 oz

Item #: SWS219
Our Price: $6.00
 
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17 units available

Description 

Wholesome Sweeteners Raw Cane Sugar is a golden-colored sugar with large sparkling crystals and a rich aroma. It is the ultimate topping for cakes, cookies, muffins, crumbles and pies and a wonderful start to the day sprinkled on cereal or fruit. Use as a one-for-one replacement for refined white and brown sugars.

Raw Cane Sugar, also known as Demerara- or Turbinado-style sugar, is made by crushing the freshly-cut sugar cane to squeeze out the juice, rich in, vitamins and minerals. The cane juice is heat-evaporated and spun in a centrifuge, or turbine, to produce the large sparkling golden crystals. Our Raw Cane Sugar has a distinctive color and flavor produced by keeping the sugar cane molasses in and around the crystals. It is not blended, colored or chemically refined.

The Fair Trade Certified logo is Wholesome's guarantee that our farmers' cooperatives are paid directly for the cane grown and milled. This means that the farmers can compete with factory farms, cultivate the quality of their crops, send their kids to school and build thriving communities.

Chef Marcus Samuelsson, chef and co-owner of Restaurant Aquavit, Riingo, New York and Merkato55, is featured on the back of the package with one of his favorite recipes.

Fair Trade Raw Cane Sugar Size: 24 oz (1.5 lbs)

Product of Malawi

Ingredients: Raw Cane Demerara Sugar

Recipes

Grilled Veal Chops with Morel Sauce
Tender, young veal chops paired beautifully with morels, fresh from the wild...a mouth-watering combination! These chops should be slightly pink and wonderfully juicy. The recipe is adapted from one in Gourmet Magazine, May 1995.
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Chicken Escabeche
A delicious chilled chicken dish for those hot summer days. This is a simple version of the classic, more complex concoction, which makes it much easier to prepare. It is a basic recipe on which to build to suit your taste.
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Chicken Satay with Peanut Sauce
This classic chicken satay may be cooked over charcoal or under a broiler, making it a year-long favorite. The dipping sauce is so good, you'd better make alot of it. you might be tempted to drink it! The aroma alone will make your mouth water. Makes 6 servings.
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Roasted Vanilla-Glazed Duck Breast with Vegetables
A sweet glaze scented with Madagascar Bourbon Vanilla blends with tart fruity raspberry vinegar to form the perfect foil for rich, dark duck breast. The same vanilla glaze brings out the natural earthiness of the root vegetables.
For best results, slice the duck breast thin on the bias and don't be afraid to keep it as rare as possible.
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Tandoori Chicken with Yogurt & Green Papaya Salad
This is a classic Indian way of cooking chicken. While it calls for a whole chicken, quartered, you can use four chicken breasts, bone in. The green papaya salad is refreshing, delicious and healthy, and can be served on its own or with other meals.
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Thai Barbecue Chicken
This recipe features a beautifully light, but tangy marinade. Vinegar and a touch of sugar provide a "sweet and sour" background for the chopped chilies and the curry. This is a wonderful variation from the thick red sauce very commonly found in backyard barbecues. This marinade is subtle, complicated, and delicious.


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Thai Caramel Chicken
The wonderfully pungent aroma & flavor of fish sauce is balanced by the subtle sweetness of caramelized sugar and heat of fresh chiles in this version of a Southeast Asian classic.

Its taste is simply amazing - and so typical of Asian cuisines that manage to unite sweet, sour, spicy and savory flavors in a single wonderful one-pot dish.
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Thai Chicken with Lemon Grass
A delicious preparation of chicken that is marinated overnight and then grilled quickly next day, allowing you to kibitz with your guests, yet presenting an exotic, delicious, lip-smacking meal!

Remember that when using lemon grass, the part you really want is not so much the leafy leaves at the top of the stem. You want the base of the plant, where it looks more like a stalk. Lemon grass brings a very subtle, very lemon-y flavor to your recipe, but it does it in a way that blends very well with the other ingredients.
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Thai Grilled Chicken with Sweet Chile Dipping Sauce
An exotic version of grilled chicken that is mouthwatering to eat, as well as to smell in anticipation. A tropical blend of flavors sure to keep your guests and family clamoring for more. Another preparation where you marinate overnight, leaving you free to grill and enjoy the food as well as family and friends.
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Five-Spice Scallops
If you've made the sweet and sour sauce ahead of time, this recipe goes together in minutes and tastes like it took hours. Use an indoor grill to cook them "table top" for extra fun, or stick to the traditional outdoor grill. They're superb when served with grilled, marinated pineapple chunks. Skewer them together with toothpicks and serve them as an appetizer.
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Marinated Mesquite-Grilled Scallops
This exotic recipe pairs traditional Southwestern style mesquite grilling with classic Thai flavors. It works beautifully!

The dipping sauce will work very well for other kinds of seafood, too. Try it with poultry, shrimp, or fish. It improves a bit with age, so mix it up ahead of time and store in a sealed jar in the refrigerator for two weeks or so.
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Seared Ahi Tuna with Yuzu-Wasabi Vinaigrette
Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu (which is about the size of a tangerine) has an aroma and flavor that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit and lime. In this recipe, a traditional vinaigrette gets an refreshing Asian makeover - perfect with fresh greens and with Seared Ahi Tuna!
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Coconut Bamboo Rice Bibingka
A variation on the traditional Christmas dessert from the Philippines, ours is made with bamboo rice, which adds a subtle, soft green color. It is a comforting rice cake that tastes excellent with fresh cinnamon sprinkled on top.
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Cranberry Sauce with Michigan Dried Cherries
If you're one of those people who like their cranberry sauce to come out of a can, then read no further. But if you like the taste of real cranberries and LOVE the flavor of dried Michigan tart cherries, then this is the cranberry sauce for you.

Light, refreshing and tangy Cranberry Sauce with Michigan Dried Cherries strikes the perfect balance with the rich flavors of roast turkey, but it's equally wonderful with pork, lamb or game. The hint of crystallized ginger is just enough to keep things interesting without going overboard. It's also easy enough for a novice cook to make with scarcely any effort, so get the kids to help. They'll be proud of their cooking prowess and the whole family can enjoy the results!


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Simple (but delicious) Sushi Rice
Our favorite method of making sushi rice was inspired by Mark Bittman's recipe for Basic Short Grain Rice in his classic, "How to Cook Everything".


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Basic Pizza Dough
As American as Apple Pie! Almost as easy as ordering out... The ingredients can be easily doubled if you wish to make a bigger batch, it freezes well.
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Irish Soda Bread
In Ireland, soda bread is eaten both at the main meal and at breakfast; it's the stuff of everyday consumption.
The basic business of baking soda bread is extremely simple. Soda bread rises wonderfully and bakes with great evenness. The smell of the bread, suddenly released on opening the oven, is ravishing.
For a very crunchy crust, put on a rack to cool. For a softer crust, wrap the cake in a clean dishcloth as soon as it comes out of the oven. Either way, soda bread is wonderful sliced or split and served hot, with sweet butter and/or the jam or jelly of your choice.


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Raspberry Valentine Cookies
The red raspberry jam shows through the heart shape in the top layer. You can cut these into any shapes you want and serve them any time of the year! Use a different colored jam for variety. How versatile!
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Yummy Cherry Chews
These delicious morsels are perfect for Valentine's Day, or any day, for that matter. They taste best when made with high quality chocolate.
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Ancho Chile Sauce
The dried version of the chile poblano, reddish black before soaking, the Ancho chile is one of the most versatile dried chiles. On soaking, it turns a rich mahogany red , contributing an attractive red color to many sauces. It has a meaty body and grassy notes of green bell pepper.
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Ancho Chile Sauce (Busy Person's Mole)
Mole, perhaps Mexico's most famous sauce, is really a whole family of sauces based on varying proportions of chiles, spices, seeds, nuts, fruits, and chocolate. True moles are too time-consuming to make from scratch, but this simplified sauce uses many classic mole techniques: toasting the chiles and garlic in a hot skillet, soaking and pureeing the chiles, frying the sauce to develop its flavors, but in less than 1/2 the time.
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Chipotle Marmalade
Here is a wonderful recipe, generously contributed by Marsha Rea, who says her kids love using this as a condiment instead of ketchup.

Not only is its sweet and smokey-spicy flavor great with roasted meats, it can also be used on everything from scrambled eggs to grilled cheese sandwiches!
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Dijon-Style Mustard
Make your own Dijon mustard using mustard powder. It's delicious and habit-forming!
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Dried Tropical Fruit Chutney
Chutneys are common accompaniments to grilled meats and fish. The aromatic combinations of spices and fruits come together into a delicious flavor that's hard to pin down. So good you might want to put it on ice cream!
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Hot and Tangy Dipping Sauce
A Thai and Vietnamese-inspired dipping sauce that is so versatile and easy to make.

Try it with stuffed rice paper rolls, poultry, shrimp, or fish. It improves a bit with age, so mix it up ahead of time and store in a sealed jar for two weeks or so.
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Lavender Sugar
The flavor and fragrance of lavender is a wonderful addition to many recipes. Use in tea, sprinkle on top of baked goods or replace some of the sugar in your favorite dessert for a delicious variation.
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Mango Chutney
An aromatic, easy and versatile side dish for poultry and meats. Also goes well with or in sandwiches.
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Rhubarb and Dried Cherry Chutney
The tartness of the rhubarb is balanced beautifully by the concentrated sweetness of the dried cherries. The red wine vinegar adds just the right touch of acidity to keep the bright red color of the rhubarb from disappearing in the cooking process. This combination brings out the best in all the ingredients, making this chutney a classic!
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Roasted Corn and Ramp Salsa
This salsa is delicious on fresh grilled fish. Adjust the ingredients so that it's uniquely your own. Serve it next to something bland, like lentils or rice, so that you can "mix things up" and experiment with the flavors. These days we're lucky enough to be able to purchase good quality corn on the cob in their shucks at nearly any time of the year. Don't shirk on this part of the recipe, canned corn won't ring your bell like the real roasted kind will.
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Spicy Mango-Chili Sauce
A refreshingly different chili sauce with a Thai-Vietnamese influence. The complex taste belies the ease of preparation.
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Yuzu-Wasabi Vinaigrette
Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu (which is about the size of a tangerine) has an aroma and flavor that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit and lime.

In this recipe, a traditional vinaigrette gets an refreshing Asian makeover - perfect with fresh greens and with Seared Ahi Tuna!


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Cranberry Sauce with Ruby Port
Naturally sweet-tart fresh cranberries are enhanced by the rich fruity flavor of Ruby Port, fragrant orange and spicy cinnamon. The Ruby Port tempers the tartness of the fresh cranberries nicely, and adds a lush, deep red color.
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Alfajores
As any South American child could tell you, alfajores are rich, buttery cookies filled with delicious dulce de leche. They're equally suited as a special dessert with an afternoon tea, or for an anytime snack.

Alfajores are the traditional cookies of Peru, Argentina, Uruguay, and Chile. The word alfajor comes from a Hispano-Arabic word meaning "stuffed". In Argentina, they are stuffed and finished in many guises, with a simple dusting of confectioner's sugar or covered with chocolate or fondant, and often rimmed with grated coconut.
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Aztec Chocolate Fondue
Chocolate the way it was meant to be eaten! Rich, dark chocolate enhanced with smoky chipotle chiles, fragrant cinnamon and Mexican Vanilla. Perfect for dipping cubes of pound cake or fresh fruit and berries.

The flavor is simply incredible!


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Baked Quinces
Quinces, though tart, have a fragrant, almost floral aroma and flavor, reminiscent of violets. They make for a dramatic presentation with their translucent pink color. The Port wine, cinnamon and sugar more than balance the natural tartness of the quince, to result in this unusual and unforgettable dessert.
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Bittersweet Chocolate Mousse
...with cacao nib whipped cream. Chocolate decadence!

This dessert will definitely get your motor moving! A wonderful dessert to have right before tap dancing!
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Chestnut Cake with Lemon Sauce
This is an absolute fantasy of a dessert, straight out of Italy and redolent of lemon and rosemary.
Don't think about trying to substitute regular flour for the chestnut flour - they aren't the same.
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Chestnut Ice Cream
You don't often find chestnut ice cream in the freezer case in your local supermarket - at least, not in this country. This unusual take on America's most popular confection is a delicious departure from the ordinary. And, yes, it really DOES taste like chestnuts.


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Ciambella Pastry
Though it's not challenging, this classic Italian pastry recipe does require some fussing, and is typically reserved for a special occasion. Ciambella pastries are baked first, then drenched in sweetened grapes. Top with chestnut cream if you really need to gild the lily!
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Crystallized Ginger
Making your own crystallized ginger is easy, and it makes a nice gift.The combination of granulated sugar and the golden lumps of Chinese yellow rock sugar (available at most Asian markets), results in an unusually full-flavored, soft-textured candy with a golden hue. Using all granulated sugar, however, is perfectly acceptable.


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Fleur de Sel Caramels
Why add salt to already delicious caramel? Good sea salt like fleur de sel, wakes up the flavor and just makes it, well, more "caramelly." Salt tempers the sweetness, making the flavor rich and round, with deep toasty notes and a long, lingering, delicious finish.


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Huckleberry Crisp with Walnut Streusel Topping
Huckleberries are very nearly identical to blueberries, but they're smaller and they have an "edge" which is missing in domestic berries. The flavor of wild huckleberries, as is true of many wild things, is more complicated and less obvious than the flavor of their tame cousins.
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Lavender Ice Cream
A delicious variation for special occasions. Perfect for Mother's Day! If you'd like a more intense lavender flavor, try using lavender honey.

Adapted from Epicurious.com
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Lavender Shortbread Cookies
These lavender shortbread cookies will melt in your mouth leaving a delicate, floral memory behind.
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Lemon Chevre Cheesecake
A delicate, cheesecake for a special occasion... Mother's Day, for example. Guaranteed to leave a lovely citrus memory on the palate.

For a lighter version, using yogurt cheese in place of the Mascarpone will not detract from the flavor.
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Lemon Rice Pudding
A perfect comfort food with some interesting flavors. This is a new twist on the rice puddings of old. Try using Meyer lemon for a delicious variation.
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Michigan Cherry Cobbler
There are as many cobbler recipes out there as there are good cooks. We think this one is easy to make and twice as easy to eat.
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Michigan Cherry Mousse
Many experienced cooks are intimidated by the thought of making a mousse from scratch, but they shouldn't be - it's easy! The trick is to whip both the cream AND the egg whites to the correct consistency - just stiff enough to form "peaks" that hold their shape. With a little practice, you'll be able to reproduce the same results every time. This recipe uses a few choice ingredients to show off the incredible flavor of tree-ripened Michigan Cherries. Use good quality farm-fresh eggs and real cream for the best results.

Each bite of this wonderful concoction will evoke memories of summers by the lakeshore - too good to be missed!


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Patricia's Apricot Nut Torte
This cake is deliciously dense and moist. It's a show-stopper when baked in a spring-form pan, removed, and served on a wide platter. Do you have flowers in your garden? A small cluster of impatiens, cosmos or violas look lovely in a small triangle on top of the cake.
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Pawpaw Chiffon Pie
This old-fashioned dessert is so delicate, you could probably cut it with a feather! But use a fork - you won't want to miss one delicious crumb.


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Pawpaw Custard
Fresh pawpaws are so custardy-good on their own, that it just plain makes sense to add eggs and make a real custard! Grated coconut adds texture and turns this dessert into a tropical dream.


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Pawpaw-Champagne Sabayon
Light and airy, this rich mousse-like dessert is brimming with the deliciously tropical flavor of fresh pawpaws.


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Sweet Cherry Clafouti
Cherry Clafouti originates in the Limousin region of central France. The name comes from a word, clafir, which in the local dialect means, "to fill." Since cherries are such an important fruit across most of France, it was inevitable that it has become a part of the national repertoire. The dish is something of a cross between a custard and a cake, and is traditionally filled with unpitted cherries. The pits contribute to the flavor and color and, simply because they are there, you must eat the dessert slowly, savoring each cherry-filled bite.

Recipe adapted from "Provencal Light" by Martha Rose Shulman


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Warm Chocolate Cake with Mixed Berry Coulis
A rich flour-less cake chock full of rich chocolate flavors. Topped with fresh berries in Cognac!
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Hibiscus Tea
Refreshing, intensely flavored, deep ruby red hibiscus tea is a favorite beverage south of the border where it is known as flor de Jamaica. In Mexico, it's typically served very sweet, but you can adjust the level of sweetness to your own taste.


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Michigan Mojito
The Mojito, a cocktail with roots in pre-Castro Cuba, has recently become popular again. The classic version, made with white rum, is definitely a cool and refreshing summer drink. We wanted to experiment with a version suited to our chillier northern climate here in Michigan. After much experimentation, here's what we came up with. Boy, was that fun!


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Morel Pizza with Caramelized Onions & Goat Cheese
If you love morels and if you love pizza, why not put them together? Using dried morels makes it easy to enjoy this fantastic dish any time of the year. It's fun, it's easy to make and it's delicious.
Need we say more?

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Green Almonds with Smoky Chipotle Salt
Green Almonds have an unusual fresh grassy flavor and an appealing vegetal crunch. Their pleasantly natural acidity and raw texture are enhanced by the smoothness of olive oil and the sweet-salty-spicy flavor of a seasoned sea salt blend.
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Grilled Chicken with Hot and Sweet Dipping Sauce
Marinate the chicken and grill. Serve with a finger-licking sauce. Don't expect any leftovers for next day.
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Panang Meatballs
The curry powder, coconut milk, and fish sauce lend a distinctive and exotic flavor that leaves everyone guessing.
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Tamago (Japanese Sweet Omelet)
In Japan, this traditional rolled omelet is indispensable at sushi restaurants as well as in lunchboxes. The eggs are cooked in a thin layer in a rectangular skillet, and then rolled to one edge of the skillet. Another thin egg layer is cooked in the same skillet, and this layer is then rolled up with the first. Other traditional ways include rolling up different ingredients inside, such as cooked spinach, sea urchin (uni), grilled, flavored eel (unagi no kababyaki) or crab meat.

In our version, we use a round skillet with excellent results.
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Toast Points with Roasted Garlic and Goat Cheese
A classic that is versatile and easy. Perfect as an appetizer by itself or as a side to a salad or risotto. A few grains of truffle salt will add a new dimension!
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Red Grapes in Syrup
A versatile topping for cakes, cheesecakes, even meats and poultry.
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Castillian Hot Chocolate
This is a classic Spanish Hot Cocoa recipe. The consistency of the finished product should resemble chocolate pudding that hasn't quite set. Yes, this is a thick drink!

Add brandy or rum for a festive occasion!
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Pork Chile Colorado
If there is such a thing as Mexican soul food, this is it - carne con chile colorado, literally "meat with red-colored chile sauce." For this year's Cinco de Mayo celebration, honor the true spirit of Mexican cuisine by making this flavorful and well-loved dish.

It's easy to see where this dish gets its name - from the deep, reddish-brown color imparted by the flavorful dried chiles that are it's most important ingredients. Dried ancho chile peppers are commonly used in this dish, and they impart a complex, almost chocolatey flavor that is out of this world. Other dried chiles, like guajillos, New Mexicos or even chipotles, can be used to add subtle nuances of flavor. It's entirely up to you.

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Sesame Soba Noodle Salad
Who wants to cook when it's hot out? When the weather begins to warm up, you can beat the heat with this easy, cool & refreshing soba noodle salad! It's versatile too; once you've cooked the noodles (less than 10 minutes) and made the dressing (even faster), you can add just about any ingredients, including leftovers, to make a complete & delicious meal that the whole family will love - even the kids.

We used leftover grilled chicken to top it off, but you can dress this easygoing salad up with whatever you have in the fridge. Go vegetarian with toppings like marinated tofu, cooked or raw broccoli or sauteed mushrooms. Just use your imagination - you can't go wrong!

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Grilled Tuna Steaks with Citrus-Soy Sauce
East meets West on the barbecue grill!

This savory citrus-soy sauce is a perfect complement to the rich flavor and meaty texture of fresh tuna steaks that have been seared to medium-rare on a hot grill.

With the thick tuna steaks cooking for just a single minute on each side, this entire dish takes less than 20 minutes to prepare, sauce included.

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Bamboo Rice Risotto
This is not really a risotto in the traditional sense - in fact, it's much easier to make than the usual risotto that requires many minutes of stirring and ladling of hot broth.

Instead, this recipe focuses on the mild, pleasantly grassy flavor and color of bamboo rice, an intriguing rice that is infused with the juice of bamboo leaves. A short grain Asian rice that is slightly sticky when cooked, Bamboo rice is well-suited for sushi, creamy risotto-like dishes and rice-based desserts like rice pudding.

Before cooking, bamboo rice is a striking deep jade green. However, while the color fades to a pearly celadon hue when it is cooked, the subtle herbal character of the bamboo still remains.


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Wild Rice Salad with Dried Cranberries
Wild rice, although not really a rice at all, is a true North American native. For many households, it has become a regular part of Thanksgiving family dinners and other festive fall & winter meals. This flavorful and nutritious salad is substantial enough to stand on its own as a light main dish, but it goes equally well with just about anything. Whenever you make it, make plenty of it. It refrigerates well and the rich, nutty flavor of this salad, brightened with citrus and laced with plenty of dried cranberries, pecans, celery & ginger, may even taste better the next day as leftovers.

Serves: 4 - 6
Time: 1 hour

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Harvest Fruit & Nut Bread with Gorgonzola Cheese
When the weather turns chilly, it's time to cozy up inside and do some baking. There is nothing like baking bread on a crisp fall day to fill the house with warmth and that tantalizing aroma.
For something different, try this hearty rustic loaf filled with nuts, dried fruit and the rich flavor of Gorgonzola cheese. Adding Gorgonzola cheese to bread may sound unusual, but it creates an amazing depth of flavor that only gets better after the loaf rests for a day or two. Wonderful when toasted, great with your favorite preserves or as the base for a fantastic sandwich, the hearty flavor of Harvest Fruit & Nut Bread will keep them coming back for more.
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Fiddleheads with Shiitake Mushrooms
Fiddleheads just seem to go naturally with mushrooms. While fiddleheads are frequently seen in the company of morel mushrooms, it's not often you see them paired with shiitakes. We served this delicious combination at a recent Earthy Delights Open House and it won rave reviews. It's now a standard part of our regular spring menu!
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Rhubarb, Pear, Apple and Raspberry Tart
This is not your usual old-fashioned rhubarb pie.
Layers of firm, toothsome apples & pears, nuggets of tart, tender rhubarb and a scattering of ruby-red raspberries make this tart a summery wonderland of tastes & textures. The crisp, rich shortbread-like crust is so much better than anything you can buy pre-made, that it's worth a little effort.

This tart stands on its own merits, but top it with a scoop of vanilla ice cream, a dollop of soft whipped cream or a couple of spoonfuls of thick Greek yogurt, and you've got a dessert to remember.
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Stuffed Morel Mushrooms
Third Runner Up, Earthy Delights 2009 Morel Recipe Contest
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Grilled Chicken Wings with Two Thai Sauces
This irresistible appetizer comes to us from the July 1999 issue of Gourmet. This is what we smelled cooking on the deck when we came up from the beach, and I can assure you that there are some appetizers that it's worth ruining your dinner for. When you make these, make a lot of them. They fly off the plate!
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Summertime Caramelized Tofu Salad
This is a great summertime salad with a Pan-Asian bent. Don't be fooled by the exotic ingredients, the combination is refreshing, delightful and unforgettable.
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Apple-cucumber salad with Melfor Vinaigrette
This refreshingly different salad is flavored by a unique Alsatian vinegar know as "Melfor". Its tangy sweet-sour flavor brings crisp sweet apple, tender delicate cucumber and slightly sharp Vidalia onion together in a harmonious blend of contrasting flavors and textures.
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Seaweed Salad
The classic Japanese seaweed salad. Healthy, aromatic and tasty. Very easy and fast to prepare. Goes well with sushi.
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Thai Grilled Beef Salad
This is a perfect dish to serve on one of those hot, limp days when no one feels like doing anything. It's cold, it's delicious, and it's easy. This yields two generous servings.
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Pad Thai
Pad Thai is often called the signature dish of Thai cuisine.
It's my "litmus test" whenever we try a new Thai restaurant - if their Pad Thai is good, chances are that the rest of menu is too.

There are many regional variations - it's been said that there is a different Pad Thai for every cook in Thailand! It even sometimes seems like a different Pad Thai every time we make it at home (largely due to the varying contents of our pantry).

Here's our favorite basic recipe.
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Five-Spice Grilled Cornish Game Hens
A savory-spicy marinade is the secret to intensely flavorful and juicy grilled Cornish Game Hens. The fragrant marinade is spiked with a generous dash of Five-Spice Powder, a popular Asian spice blend which includes Szechuan peppercorns, cinnamon, fennel seeds, cloves and star anise.

Try this dish served up with the amazingly delicious dipping sauce known as “nuoc cham” in Vietnamese. One of the key ingredients is the pungent condiment commonly called fish sauce. Don't be put off by the intense aroma - this stuff is addictively delicious! One taste, and you'll be hooked.

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Caramelized Wild Leeks (Ramps)
In the south, ramp season begins in early Spring,
just after the ground begins to warm. The first ramps of the year are young and tender with a slender bulb, barely the size of scallions. As the season progresses, the harvest moves north, where allium tricoccum is better known as the "wild leek." By mid-June, the green leaves have yellowed and fallen away and the bulb swells and mellows in flavor.
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Pickled Crabapples
This recipe for pickled crabapples is a very simple, very "old-timey" recipe, which is usually served on the relish tray at holiday dinners such as Thanksgiving, Christmas, and Easter.

A word of caution: the crabapples used in this recipe do NOT come from ornamental crabapple trees. Those crabapples are not edible, or at least they are not the kind used in recipes. Crabapples are available in certain parts of the country at farmers' market, or at roadside fruit and vegetable stands.
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Stir Fried Snap Peas & Exotic Mushrooms
The bright green and crisp, fresh flavor of the sugar snap pea will liven up any meal. This simple style is complementary to just about any main course, in fact it's so delicious it can be eaten as a meal.
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Sweet & Sour Green Tomato Tatin with Goat Cheese
A spinach salad made into an elegant, gourmet taste treat! Perfect as an appetizer or as a salad. An interesting twist on a goat cheese-spinach salad.
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Vegetable with Dried Mushrooms Stir Fry
A classic stir-fry made with a blend of dried mushrooms that really adds a delicious undertone to the aromatic mixture.
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Black Garlic Barbecue Sauce
Break out of your grilling routine and try something a little different from the usual tomato-y barbecue sauce! This sweet-sour-savory sauce, inspired by Asian sauces and marinades, is wonderful on everything from seafood and poultry to beef and pork.

Use a little as a marinade and don't forget to brush the sauce on as it grills. Don't worry if it chars a little - it's even more delicious that way!


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