Wellnutrion

  Add Basket & Bushel blackberries, plus additional for garnish ½ c.  blackberries, plus additional for garnish Add fresh lemon juice 2 oz.  fresh lemon juice Add simple syrup 2 oz.  simple syrup Add vodka 1 ½ oz.  vodka Add fresh mint leaves, plus additional for garnish 3  fresh mint leaves, plus additional for garnish Add Boulevard Brewing Co. Quirk blackberry sage hard seltzer 2  blackberry sage hard seltzer Add Lemon slice, for garnish Lemon slice, for garnish Muddle 1/2 cup blackberries in a cocktail shaker until they release juice and are slightly crushed. Add lemon juice, simple syrup, vodka, 3 mint leaves and ice cubes. Cover and shake well until chilled. Step 2 Strain blackberry mixture into 1 (14-oz.) ice-filled glass. Add hard seltzer. Garnish with additional blackberries, lemon slice and additional mint leaves, if desired.

  3 tablespoons olive oil, divided 10 ounces creamy or button mushrooms, cleaned and sliced 1 medium onion, diced 1 cups diced carrots, about 2 medium carrots 1 cups diced celery, about 2 medium stalks 8 ounces seitan, cut into ½ inch pieces  3 garlic cloves, minced ½ cup all-purpose flour (or whole wheat flour) ½ cup dry white wine  1 ½ cups vegetable broth 1 cup unsweetened soy or almond milk 2 tablespoons nutritional yeast flakes 1 tablespoon soy sauce 1 tablespoon finely chopped fresh rosemary (Note 2) 1 tablespoon fresh thyme leaves 1 teaspoon rubbed sage 1 cup frozen peas, thawed Salt and black pepper, to taste 2 vegan pie crusts  Coat the bottom of a large skillet with 2 tablespoons of oil and place it over medium heat. When the oil is hot, add the mushrooms in an even layer and cook them for about 5 minutes, until browned on the bottoms. Flip and cook for about 5 minutes more. Remove the mushrooms from the skillet a...

  1 small shallot, very thinly sliced 2 tbsp. apple cider or white wine vinegar Kosher salt 1/2 tsp. fennel seeds 2 tbsp. extra-virgin olive oil Zest and juice of 1 lemon 3 fennel bulbs (1 to 1 1/2 lb.), ends trimmed, halved, cored, and very thinly sliced 1 tart apple, such as Granny Smith, halved, cored, and very thinly sliced 3 to 4 radishes, very thinly sliced 1/2 c. walnuts, toasted and roughly chopped 1/2 pomegranate seeds In a small bowl, combine shallot, vinegar, and 1/2 teaspoon salt. Let sit, stirring occasionally, until ready to use. In a mortar and pestle, gently crush fennel seeds and 1/2 teaspoon salt until seeds start to break and are fragrant. In a large bowl, whisk oil, lemon zest and juice, and fennel salt. Add fennel, apple, radishes, and pickled shallots (discard vinegar) and toss to combine; season with salt. Top with walnuts and pomegranate seeds.

  1 slice(s) Bakery whole grain bread, toasted 2 tbsp.  ricotta Con Latte 5 pear slices 1 tbsp. chopped walnuts 1 tsp. Honey Spread ricotta on toast. Top with pear slices; drizzle with honey.

  Quantity Ingredient Add Pastry Add Hy-Vee all-purpose flour 2 ½ c.   all-purpose flour Add Hy-Vee salt 1 tsp.  salt Add Hy-Vee vegetable shortening ½   vegetable shortening Add cold Hy-Vee unsalted butter 5 tbsp.  cold unsalted butter Add to 10 Tbsp. ice water 6  to 10 Tbsp. ice water Filling Add packed Swerve brown sugar replacement ¾ c.  packed  brown sugar replacement Add Hy-Vee all-purpose flour 3 tbsp.   all-purpose flour Add apple pie spice 1 tsp.  apple pie spice Add Hy-Vee salt ¼ tsp.  salt Add medium Granny Smith apples , peeled, cored and cut into ½-in.-thick slices (about 5 cups) 4  medium apples , peeled, cored and cut into ½-in.-thick slices (about 5 cups) Add medium Pink Lady apples, peeled, cored and cut into ½-in.-thick slices (about 4 cups) 3  medium Pink Lady apples, peeled, cored and cut into ½-in.-thick slices (about 4 cups) Add fresh lemon juice 2 tsp.  fresh lemon juice Add cold ...

  Add Fischer & Wieser the original roasted raspberry chipotle sauce ½ c.  the original roasted raspberry chipotle sauce Add 100% pomegranate juice 2 tbsp.  100% pomegranate juice Add Gustare Vita white wine vinegar 1 tbsp.  white wine vinegar Add Gustare Vita olive oil, divided 4 tbsp.   olive oil, divided Add coarsely ground Hy-Vee fish and seafood seasoning, divided 4 tsp.  coarsely ground fish and seafood seasoning, divided Add (4- to 6-oz.) portions Verlasso salmon, 1½ to 1¾ in. thick 4  (4- to 6-oz.) portions salmon, 1½ to 1¾ in. thick Add (24-oz.) pkg. Basket & Bushel petite medley potatoes, halved 1  (24-oz.) pkg. petite medley potatoes, halved Add (12-oz.) pkg. Basket & Bushel Brussels sprouts, halved 1  (12-oz.) pkg. Brussels sprouts, halved Add carrots, peeled, halved lengthwise and cut into 3-in. pieces 4  carrots, peeled, halved lengthwise and cut into 3-in. pieces Add medium red onion, halved and cut into w...