New Earth Market
Store Hours - Chico: Monday to Saturday 7am-9pm, Sunday 8am-8pm
Store Hours - Yuba City: Monday to Saturday 7am-9pm, Sunday 8am-9pm
Yuba City
1475 Tharp Road
(530) 673-9355
Chico
864 East Avenue
(530) 891-9355

© 2019 New Earth Market

Featured Recipes

Beet, Orange and Apple Salad

INGREDIENTS 

  • 1 1/2 pounds beets

  • 2 cups shredded beet greens

  • 2 mandarins or 1 large orange - peeled and sliced

  • 2 Honeycrisp apples - cored and sliced

  • 1 tablespoon olive oil

  • 1 tablespoon raspberry vinegar

  • 1/2 teaspoon white sugar

  • 1/4 teaspoon salt

  • 1 clove garlic, minced

  • 2 tablespoons unsalted pumpkin seeds, toasted


 

INSTRUCTIONS

  1. Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.

  2. Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.

  3. Trim and peel off skins; cut into 8 wedges.

  4. Peel and section orange. In a bowl, combine orange sections, beets and apples.

  5. Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.

  6. Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with pumpkin seeds and serve.

Pumpkin Beef Stew

INGREDIENTS 

  • 1 tablespoon olive oil + extra for the pumpkins

  • 2 pounds boneless chuck roast or stew beef (cut into 1'' cubes if it isn't already)

  • 1/2 teaspoon paprika

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 4 cups cubed red potatoes (mine were the mini red potatoes so I just halved and quartered them depending on size)

  • 4 carrots, peeled and sliced

  • 4 cloves garlic, minced

  • 1 large sweet onion, chopped

  • 8 ounces cremini mushrooms, quartered

  • 3 cups beef broth

  • 3 tablespoons tomato paste

  • 3/4 cup pumpkin purée

  • 3/4 cup red wine

  • 1/2 teaspoon dried thyme

  • 2 bay leaves

  • 2 teaspoons chopped fresh thyme + extra for serving

  • chopped flat leaf parsley for serving

  • 4 sugar pumpkins


 

INSTRUCTIONS

  1. Heat a large skillet over medium-high heat. Add the olive oil. Season the beef with paprika, salt, and, pepper. Add to the skillet and sear on all sides until browned, about 4 minutes. Transfer the beef to your slow cooker.
     

  2. Add the red potatoes, carrots, garlic, onion, mushrooms, beef broth, tomato paste, pumpkin purée, red wine, dried thyme, and bay leaves to the slow cooker and stir to combine. Cook on low for 8-9 hours or on high for 5-6 hours. Once finished cooking, stir in the fresh thyme. Season to taste with salt and pepper.
     

  3. When the stew has a 1-2 hours left, roast the pumpkins. Preheat oven to 350℉. Line a large baking sheet with parchment paper. Very carefully carve the tops off of the pumpkins using a very sharp knife or pumpkin carving tools. Scoop out the seeds and "guts" and discard. Rub the outside and inside of the pumpkins, as well as the tops with olive oil and season the inside with a couple pinches of salt and pepper. Place pumpkins on baking sheet, cut side up, as well as their tops, and roast for 30 minutes. Flip the pumpkins and roast for an additional 30 minutes or until pumpkins are slightly tender and golden. You still want them to keep their shape!
     

  4. Serve stew inside of pumpkins and garnish with extra fresh thyme and chopped parsley!

Plum Frangipane Tart

INGREDIENTS 

DOUGH

  •  1 2/3 cups flour

  •  1/3 cup sugar

  •  1/4 teaspoon fine sea salt or table salt

  •  1/2 cup cold unsalted butter, cubed

  •  1 large egg yolk

  •  1/4 cup heavy cream

  •  1 teaspoon vanilla extract
     

 CUSTARD

  •  1 cup whole milk

  •  1 cup heavy cream

  •  1/2 vanilla bean, split lengthwise and seeds scraped out and reserved

  •  4 large egg yolks

  •  3/4 cup sugar, divided

  •  3 tablespoons cornstarch

  •  1/2 teaspoon fine sea salt or table salt

  •  1 cup finely ground skin-on almonds

  •  2 large eggs

  •  3 red-fleshed plums, halved and pitted
     

 ASSEMBLY

  •  1 tablespoon powdered sugar
     

INSTRUCTIONS

  1. Make dough: Combine flour, sugar, and salt in the bowl of a stand mixer. Add butter. Using the paddle attachment, mix on low speed until butter is smaller than pea size but not totally crumbly. Whisk egg yolk, cream, and vanilla together in a small bowl and add to flour mixture. Blend just until dough comes together and is smooth. Do not overmix--otherwise it will be tough.

  2. Form dough into a disk. Wrap in plastic wrap and chill at least 2 hours and up to 4 days.

  3. Form and bake tart shell: Preheat oven to 375°. Lightly butter an 8-in. tart pan with 2-in. sides and a removable bottom. Roll dough out on a lightly floured surface until about 1/4 in. thick. Roll dough up onto rolling pin, and then unroll over pan. Press dough flush against bottom of pan, into bottom corners, and then lastly, up the sides of the pan. Use your thumb to brush dough from inside to outside of edge to make it even. If you have any cracks or holes, you can patch with extra dough from the edges.

  4. Lay a piece of parchment into pan over dough, cutting to fit as needed. Fill parchment with baking beans or pie weights.

  5. Bake tart shell until edges are light golden brown, about 20 minutes. Carefully remove parchment with beans and transfer to a plate or a tray. Bake tart shell until center dough looks dry and is starting to turn golden brown, about 15 minutes more.

  6. Make custard: Heat milk and cream in a medium saucepan over medium-low heat until it begins to simmer. Add vanilla bean and seeds and let sit off the heat, covered, about 30 minutes to develop flavor.

  7. Rewarm milk mixture over medium-high heat until almost simmering. Meanwhile, mix yolks and 1/2 cup sugar in a medium bowl. Whisk in cornstarch and salt. Slowly whisk hot milk mixture into yolk mixture, 1/2 cup at a time. Pour mixture back into pan and cook, whisking constantly, until as thick as pudding, about 4 minutes. Pour custard through a strainer into a clean bowl (discard vanilla pod).

  8. Lay a piece of plastic wrap against surface of custard to prevent a skin from forming. Chill until cold, at least 3 hours and up to 4 days.

  9. Mix almonds, remaining 1/4 cup sugar, eggs, and custard (chilled or warm) in a medium bowl. Spread into prepared tart shell. Put one plum half, cut side up, in center of the filling and arrange remaining 5 halves around it, spacing symmetrically.

  10. Reduce oven to 350°. Bake tart on bottom rack until filling is puffed, golden brown, and firm around the center plum when pressed, 50 to 60 minutes. Let cool completely.

  11. Remove tart shell from pan by setting it on a can and letting the rim fall away. Carefully transfer shell, still resting on pan's bottom, to a large serving plate. Dust with powdered sugar to serve.

Skillet Chicken with Peaches, Tomatoes & Red Onion

 

INGREDIENTS 

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon butter

  • 8 pieces chicken (mixture of thighs and legs)

  • Salt and freshly ground black pepper

  • ½ cup all-purpose flour

  • 4 peaches, cut into thick wedges

  • 3 tomatoes, cut into thick wedges

  • 2 red onions, thinly sliced

  • 2 garlic cloves, diced

  • ¼ cup white wine

  • ¼ cup chopped fresh basil

 

INSTRUCTIONS

  1. Preheat the oven to 400°F.

  2. Heat a large cast-iron skillet over medium heat. Add the olive oil and butter to the hot pan. Season the chicken with salt and pepper, and then dredge each piece well in flour.

  3. Add the chicken to the pan and cook until golden brown on all sides, 6 to 8 minutes. Remove the chicken from the pan.  

  4. Add the peaches to the pan and sear until browned on both sides, 2 to 3 minutes. Remove the peaches from pan. Repeat with the tomatoes, and then remove them from the pan.

  5. Add the red onions to the pan and saute until tender, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Deglaze the pan with the wine and then return the chicken to the pan.

  6. Transfer the pan to the oven and roast until the chicken is fully cooked, 10 to 12 minutes. Add the peaches and tomatoes to the pan and cook 3 to 5 minutes more.

  7. Garnish with basil and serve immediately.

Garlic Mushroom Pork Chops

 

INGREDIENTS 

  • 2 bone-in pork chops

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon olive oil

  • 4 tablespoons unsalted butter divided

  • 5 medium baby Bella mushrooms sliced

  • 3 garlic cloves minced

  • 1/4 cup water or chicken stock

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon smoked paprika

 

INSTRUCTIONS

  1. In a cast iron skillet, heat up olive oil over medium heat.

  2. Season pork chops on both sides with salt and pepper.

  3. Sear pork chops on each side for 3 to 4 minutes, until golden brown. Check the internal temperature. It should be at least 145 degrees F.

  4. Remove pork chops onto a plate and set aside.

  5. Place two tablespoons of butter in the skillet and let melt. Add garlic and mushrooms. Season with salt, pepper and paprika. Saute, stirring often. Add chicken stock to skillet and scrape all of the browned bits from the bottom of the pan.

  6. Add remaining 2 tablespoons of butter to skillet. Melt, then return pork chops to skillet. Simmer everything together for 2 to 3 minutes.

  7. Serve.

Tomato, Mango & Pork Salad

 

INGREDIENTS 

  • 1 1/3 Grilled Pork Tenderloins with Corn on the Cob

  • 1 (10-oz.) package shredded romaine lettuce

  • 1 medium mango, peeled and chopped

  • 1 large tomato, seeded and chopped

  • 1 large cucumber, peeled, seeded, and chopped

  • 1/2 large red onion, thinly sliced

  • 3/4 cup canola oil

  • 1/3 cup balsamic vinegar

  • 3 tablespoons honey

  • 2 tablespoons finely grated red onion

  • 1 tablespoon Dijon mustard

  • 1 teaspoon table salt

  • Freshly ground black pepper

 

INSTRUCTIONS

Thinly slice pork. Divide lettuce among 4 plates, and top with pork, mango, and next 3 ingredients. Whisk together oil and next 5 ingredients in a small bowl. Add black pepper to taste. Drizzle over salad.         

Creamsicle Margaritas

Prep time:  5 mins

 

INGREDIENTS

  • 1 part tequila

  • 1 part whipped vodka

  • 1/2 part triple sec

  • 5 parts orange juice

  • Splash of lime juice

  • Kosher salt for rimming glass

  • Optional lime and orange wedges for garnish

 

INSTRUCTIONS

  1. Rim glass with kosher salt.

  2. In a pitcher or glass (depending on how much you wish to make), stir tequila, whipped vodka, triple sec, orange juice and lime juice. Serve over ice. Garnish with lime and orange wedges, if desired.         

Stuffed Zucchini Boats

 

Prep time:  5 mins

Cook time:  15 mins

Serves: 2 SERVINGS

 

INGREDIENTS

  • 2 each Zucchini, large

  • 1/4 cup olive oil

  • 1 tablespoon garlic minced

  • 1/2 cup cilantro minced

  • 1/2 cup Baby Spinach chiffonade

  • 1 cup Cheese (Provolone, Mozzarella, Feta, etc) shredded

  • 1 cup Cherry Tomatoes halved

  • 1 each avocado sliced

 

INSTRUCTIONS

  1. Pre heat oven to 400 F, baking rack should be in the center of the oven.

  2. Trim the ends off the zucchini. Slice in half lengthwise. Scoop out seeds with a spoon and discard.

  3. Place zucchini on a foil lined baking dish. Drizzle inside the boats with olive oil.

  4. Spoon in minced garlic, layer in baby spinach, cherry tomato halves, cilantro and 3/4 cups of the cheese.

  5. Bake for 20 minutes pull out of the oven. Add cheese and veggies & broil (watching carefully) for a few minutes until the cheese is melted. Finish with fresh cilantro.         

Pineapple Mango Smoothie

 

Prep time:  10 mins

Cook time:  5 mins

Total time:  15 mins

Serves: 2 SERVINGS

 

INGREDIENTS

  • ½ cup ice cubes

  • ½ cup almond milk (or other milk of your choosing)

  • 1 mango, peeled and sliced

  • 1 cup frozen pineapple chunks

  • 3 mandarin oranges, peeled

  • 3 tablespoons agave nectar (vegan) or 100% pure honey (paleo), optional
     

INSTRUCTIONS

  1. Add ingredients to blender in the order listed.

  2. Blend on medium to high speed until smooth.

  3. Top with fresh fruit, chia seeds, or leave as is.         

Power Orange Zested Waffles

 

Prep Time: 10 minutes

Cook Time: 20 minutes

INGREDIENTS

  • 2 1/2 cup organic all-purpose flour

  • 4 tsp baking powder

  • 1 pinch of salt

  • 6 Tbsp coconut sugar

  • 1/4 cup freshly grated "Power Orange" zest also called Cara Cara Navel orange zest

  • 2 1/2 cup unsweetened, vanilla flavored almond milk

  • 1/2 Cara Cara orange, juiced

  • 6 Tbsp coconut oil (liquid)

  • 3 tsp vanilla extract

INSTRUCTIONS

  1. Pre-heat or plug in your waffle iron on low-medium heat.

  2. In a large bowl, combine your flour, baking powder, salt and coconut sugar. Whisk together well.

  3. In a medium bowl, combine your almond milk, coconut oil and vanilla extract. Mix well, and pour into the center of your dry ingredients.

  4. Whisk the above ingredients thoroughly until there are no lumps.

  5. Next, add in your juice of half an orange and your orange zest. Mix well within your batter and get ready to pour the batter into your iron.

  6. When your waffle iron is ready to cook, ladle your waffle batter in one serving at a time.         


NOTE
• Try topping the waffles with extra Cara Cara Navel orange slices, fresh berries and maple syrup.
• This recipe works well with other orange varieties too – try Navel, Valencia or blood oranges.

Vegan Tuscan Kale Bruschetta

 

Prep Time: 10 minutes

Cook Time: 20 minutes

INGREDIENTS

  • 2 tablespoons extra virgin olive oil

  • 1 bunch Tuscan kale , washed and chopped

  • 1 cup grape tomatoes

  • 15 oz . can cannellini beans , drained and rinsed

  • Juice of ½ lemon

  • Kosher salt and freshly ground black pepper , to taste

  • 1 loaf crusty bread , sliced and toasted

INSTRUCTIONS

  1. Strip the kale from the stems, rinse thoroughly, then chop roughly. It doesn’t need to be a fine chop, as the kale will wilt into the bruschetta. Set aside.

  2. Rinse the grape tomatoes, and set aside.

  3. Open the can of beans and pour them into a colander. Drain and rinse thoroughly. Set aside.

  4. Cut a lemon in half.

  5. Slice a loaf of bread, and transfer those slices to a toaster oven (or the regular oven.

  6. Heat a cast iron skillet over medium-high heat. When the pan is hot, drizzle in the olive oil, and warm.

  7. Add the kale to the skillet, and stir with a wooden spoon.

  8. As the kale begins wilting, add the tomatoes to the pan.

  9. Continue moving the kale and tomatoes around the skillet. When the tomatoes begin blistering, add the rinsed beans. Season with salt and pepper.

  10. Cook until the kale is completely wilted, the beans are soft, and the tomatoes are blistered and beginning to fall apart. Squeeze in the lemon juice.

  11. Remove from the heat.

  12. Using a spoon, transfer the kale mixture to the toasted bread.

  13. Serve immediately, and enjoy warm.

Individual Seven-Layer Dips

 

Prep Time: 20 minutes

INGREDIENTS

  • 1 16 ounce can refried beans (or try our Better Bean dips)

  •  1 1 ounce package taco seasoning

  •  1 cup guacamole or make homemade guacamole

  •  1 8 ounce container sour cream

  •  1 cup chunky salsa or pico de gallo; or make homemade pico de gallo

  •  1 cup shredded cheddar or Mexican blend cheese

  •  2 Roma tomatoes , diced

  •  1/2 bunch of green onions , sliced

  •  1 2.25 ounce can sliced olives, drained

  •  8 9 ounce plastic tumblers

  •  tortilla chips

INSTRUCTIONS

  1. In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

  2. Here's how the layers are assembled:

  3. Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives

  4. In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).

  5. Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.