Featured Recipes




  • 1 tablespoon coconut oil or olive oil

  • 1 medium onion, halved and sliced

  • 4 thin sliced of fresh ginger

  • 2 medium chicken breasts, diced into cubes

  • Approximately 2 lb sugar pie pumpkin, peeled and diced (remove the seeds)

  • 3 cloves garlic, diced

  • 1 tablespoon fish sauce (can be substituted with coconut aminos)

  • 3 teaspoons mild curry powder

  • 400 ml can coconut milk, well shaken

  • 1/4 cup water

  • 1 teaspoon salt

  • Juice of ½ lime

  • 1 teaspoon arrowroot powder (optional, for more thickening)

  • A handful of fresh coriander /cilantro leaves



  1. Heat coconut oil over medium-high heat and add the onion and ginger. Pan-fry for about 2 minutes, stirring a few times, until slightly softened.

  2. Add the chicken and bring the heat up to high. Pan-fry and stir for 1-2 minutes, until the chicken has turned colour.

  3. At this stage, add the pumpkin, garlic, fish sauce and curry powder and stir through. Add the coconut milk, water and salt and stir through. Bring to boil, reduce the heat to medium and cook, covered with a lid, and for 10 minutes. Stir half way. Then remove the lid and cook uncovered for 10 minutes, stirring a couple of times. This will allow some of the liquid to evaporate and will sauce will start to thicken.

  4. Finally, add the lime juice, stir through and remove from heat. Scoop a few tablespoons of sauce into a small bowl and add the arrowroot powder, if using. Stir through until dissolved, then add back into the curry sauce. This will thicken the sauce a little more. Again, this is optional.

  5. Top the curry with freshly chopped coriander leaves for that lovely aroma and flavor. Serve over cauliflower rice, green veggies or with regular white rice.





  • 1 cup baby spinach leaves

  • 1 kiwi, peeled and roughly chopped

  • 1 small fuji apple, roughly chopped (about 1/2 cup)

  • 1 tablespoon chia seeds

  • 1-2 teaspoons honey (optional)

  • 1/2 cup water

  • 3-4 ice cubes



  1. Place all ingredients in a blender and blend at least one minute or until completely smooth. 




  • For the pesto dressing:

    • Handful of basil

    • 1 clove of garlic

    • 2 tablespoons lemon juice

    • 3 tablespoons pine nuts

    • 2 tablespoons olive oil

    • 1 tablespoon nutritional yeast

    • Salt + pepper, to taste

  • For the salad:

    • 2 gala apples, cored and diced

    • 4 figs, roughly chopped

    • Handful of walnuts, roughly chopped

    • Few handfuls of rocket (arugula), or any salad greens you have on hand

    • Squeeze of lemon juice



  1. For the pesto dressing:

    1. Add all the ingredients for the pesto dressing to a blender or food processor (or hand-held blender) and whizz until smooth

    2. If it’s looking a little too thick to be a dressing, add a little water to thin it out

  2. For the salad:

    1. Place all the ingredients for the salad in a bowl and immediately squeeze over a generous amount of lemon juice to prevent the apples from oxidising

    2. Just before serving, pour the pesto dressing over the salad and mix well

  3. Best enjoyed immediately

Meatless Meatball Spaghetti Marinara


  • 1 pack of meatless farm meat

  • 1 cup oatmeal

  • ½  cup nutritional yeast

  • 2 cloves of garlic – minced

  • 1 tbsp parsley

  • ½  tsp salt

  • 1 egg (or flax egg)

  • 2 tbsp of olive oil

  • 2 cups of marinara sauce (homemade or store bought)

  • ½ cup of vegetable stock

  • Spaghetti noodles



  1. Set your oven to Gas Mark 6 and leave to heat up.

  2. Add all the dry ingredients, and egg, together in a mixing bowl and combined using either a potato masher, fork or your hands.

  3. Once fully combined using your hands roll the mixture into little balls and place on a oven pan.

  4. Using a brush, brush a light layer of olive oil on the meatballs and then place into the oven to bake for about 20-25 minutes or until they are slightly brown and bring out of the oven and leave to a side to cool.

  5. While the meatballs are cooling, add the marinara sauce and vegetable stock into a frying pan, stir gradually and bring to boil.

  6. Reduce heat to medium and then add in the meatballs to the sauce and leave to cook for approximately 15-20 minutes, remember to stir every now and again.

  7. Cook spaghetti noodles per package directions.

  8. Remove from the stove and serve over noddles while it’s deliciously hot




  • For the poached peaches and pluots:

    • 1/4 cup sugar

    • 2 cups rosé wine

    • ½ vanilla bean split and seeds removed

    • 3- inch strip of lemon zest

    • ½ teaspoon salt

    • 3 large peaches and 3 large pluots, thinly sliced

  • For the coconut whipped cream:

    • 2 14-ounce cans coconut cream chilled overnight

    • 1 tablespoon agave nectar



  1. Stir sugar and rosé wine together in a large saucepan over medium heat. Add vanilla bean and seeds, lemon zest and salt and bring to a simmer. Cook, stirring occasionally, until sugar has dissolved, about 1 minute. Stir in the peaches and pluots, and simmer until just tender, about 5 minutes.

  2. Using a slotted spoon, transfer the fruit to a plate. Boil the poaching liquid over high heat until reduced to 1½ cups, about 10 minutes. Discard the vanilla bean and return the fruit to the liquid, stirring to coat.

  3. To make the coconut whipped cream, chill a mixing bowl for about 10 minutes in the freezer. Scrape out the top, thickened cream from the cans and leave the liquid behind (reserve for another use).

  4. Place hardened cream in chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add agave and mix for 1-2 minutes or until smooth and creamy.

  5. Layer coconut cream and poached fruit with a bit of poaching liquid in clear glasses.



  • 2 pounds carrots

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons unsalted butter

  • 1 1/2 tablespoons chopped fresh dill or flat-leaf parsley



Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.



  1. Begin by trimming off the ends of the zucchini. Depending on your preference, you can keep the skin on or peel it off before carving the vegetable into noodles.

  2. Align your zucchini sideways so its end meets the blade. Then poke the claw insert into the opposite end of the vegetable so it’s held steadily in place. Crank the handle and apply light pressure, feeding the zucchini into the grating blades. Keep turning until the zucchini is completely spiralized.

  3. That’s it! Those long curly strands are zucchini noodles.

  4. Editor’s Tip: If the zucchini is crooked, cut it in half. This will leave you with two straight pieces that are smaller, but easier to spiralize.


  1. Use a vegetable peeler. Apply light pressure with a vegetable peeler along the sides of the zucchini. You’ll end up with wide, fettuccine-like slices. 

  2. Carve with a knife. Carefully carve strips from the zucchini, working until you reach the core. These zoodles will look more rustic and have a thicker bite than peeled zukes.

  3. Shred with a grater. For short, ricelike zucchini noodles, roughly shred the vegetable lengthwise against a box grater. Press away excess liquid.

  4. Editor’s Tip: With all the above methods, be sure to omit the soft seeded core of the zucchini or your zoodles will end up soft and mushy.


  1. Add oil to a large nonstick skillet over medium-high heat.

  2. Throw in the zucchini noodles (with minced garlic if you want some flavor).

  3. Cook for about 1-2 minutes. Make sure that the zucchini only cooks slightly, to preserve its fresh, crunchy texture.

  4. As the zoodles cook, constantly toss them with a pair of tongs so they don’t overcook.

  5. When finished, sprinkle with salt.



  • 3 tbsp Cream cheese (softened, cut into cubes)

  • 3 tbsp Heavy cream

  • 2 tbsp Powdered erythritol (or any powdered or liquid sweetener; adjust to taste)

  • 4 tsp Lemon juice

  • 1/2 tsp Vanilla extract

  • 1 round slice Watermelon (1" thick)

  • 1/2 cup Blueberries

  • 1/2 cup Raspberries



  1. Blend the cream cheese, cream, powdered sweetener, lemon juice, and vanilla in a blender, until smooth. Adjust sweetener to taste.

  2. Drizzle, spread, or pipe the cream mixture over the watermelon slice. Top with berries. Cut into 8 slices.



  • 1 medium ripe fresh peach, sliced

  • 1 medium avocado, sliced

  • 4 medium tomatoes, sliced

  • 8 oz. mozzarella (ball about size of your fist), sliced

  • 1/4 cup fresh basil leaves

  • Good olive oil, for drizzling

  • Good balsamic , for drizzling

  • Kosher salt and freshly cracked pepper, to taste



On a large platter layer sliced peaches, avocado, tomatoes and mozzarella. Sprinkle with fresh basil. Drizzle with olive oil and balsamic reduction. Sprinkle with salt and pepper. Serve immediately.


12 Tips to Cook the Perfect Easter Ham

  1. Buy the Right Kind of Ham
    Not all hams are created equal! At New Earth Market we suggest a Beeler's all-natural ham for your Easter feast. They are humanely raised, top-quality, and have no antibiotics, growth hormones, MSG, phosphates or added gluten. These are by far some of the best hams you'll ever taste.

  2. Buy a Bone-In Ham
    Boneless hams may be easier to cut, but you're missing out on tons of flavor that the bones contain. By purchasing a bone-in ham, you're having a more natural and flavorful meal that the whole family will enjoy.

  3. Buy a Ham Big Enough For Your Family
    One of the biggest holiday dinner conundrums is when there isn't enough delicious food for the whole family to eat, so make sure you buy a ham big enough for everyone. The rule of thumb is to purchase a bone-in ham that can serve ¾ pound per person (due to the bone being inedible weight). A ham around 7-10 pounds is enough to feed the average holiday party.

  4. Get Creative with Fruits and Vegetables
    Adding hearty vegetables on the side with your ham, like carrots and potatoes, will add extra flavor and nutrition to your meaty meal. Pineapple is also a great pairing for your ham, and it adds an extra boost of vitamin C to your meal.

  5. Preheat Oven
    When cooking most meats, it's important to preheat the oven before putting your ham in. It should be heated to the optimal ham cooking temperature (which we will get to later) before the ham is even in the oven, so your ham will cook right on time and still retain its flavor.

  6. Score the Top
    Scoring, or cutting hashes into the rind of your ham, will make your ham look nice and help it retain more flavor. When you glaze your ham, the glaze will seep into the ham easier through the cuts on the top, making your ham taste just as amazing as it will look. Just simply create criss-cross cuts across the top of your ham, and it's perfectly scored.

  7. Wrap it in Aluminum Foil
    Wrapping your ham in aluminum foil or an oven bag before you put it in the oven will prevent it from losing any moisture. If you cook your ham without any coverage, you're putting it at risk of drying out and losing most of its flavor. No one likes a dry ham on the holidays, so make sure you're covering your ham to keep it tender and moist.

  8. Cook at 325 Degrees
    Most recipes call for cooking your ham at 325 degrees. It's lower than the temperature of other meats since ham is usually not sold raw, and takes less time to cook than your Thanksgiving turkey. Remember, you're basically heating up your ham, not fully cooking it.

  9. Cooking Time Depends on Weight
    Yet again, you're heating up your ham, not cooking it from its raw form. The easiest way to calculate how long you should cook your ham is to remember this tip: if your ham was sold fully cooked, then set the time for 10 minutes per pound. But if it is only partially cooked at the time of purchase, then time it for 25 minutes per pound.

  10. Baste It
    Basting your ham with a brine is another great way to keep your meat moist. Put a brine mixture at the bottom of the tray your ham is in, and baste it repeatedly throughout its whole cooking time. You'll be left juicy and tender ham that everybody will enjoy.

  11. Glaze the Ham
    Glazing your ham is the only way to give it the delectable golden brown crust that makes for a delicious ham. You'll want a syrupy glaze that gives your ham a hint of sweetness. When your ham is about 15 minutes away from being fully cooked, brush the glaze all over it, then turn the heat up to 400 degrees so the glaze cooks into the rind. To make the flavor of the glaze pop out, brush the ham over with glaze two or three times within the last 15 minutes of cooking.

  12. Don't Overcook It
    Like most meats, it's easy to overcook and dry out your ham. Overcooked ham is a dry and stringy-textured mess. To avoid having a dry and flavorless ham, make sure you cook your ham at 325 degrees at most and use a brine and glaze when cooking it to retain its moisture and taste.

Corned Beef Hash & Eggs


  • 5 russet potatoes, cleaned well, cut into small cubes

  • 1-1/2 cups chopped onion

  • 1/2 cup vegetable oil

  • 4 to 5 cups chopped cooked corned beef

  • 1/2 teaspoon salt

  • 8 large eggs

  • Salt and pepper to taste

  • 2 tablespoons minced fresh parsley



  1. In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender

  2. Remove from the heat; stir in corned beef and salt

  3. Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper.

  4. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness.

  5. Garnish with parsley.

Winter Fruit Salad


Fruit Salad

  • 3 grapefruit, peeled and segmented

  • 3 blood oranges, peeled and segmented

  • 4 mandarin oranges, peeled and segmented

  • 2 navel oranges, peeled and segmented

  • 4 kiwi fruit, peeled and sliced

  • 3 bananas, sliced

  • 1/2 pomegranate seeds

Orange Poppy Seed Simple Syrup

  • 1/4 cup water

  • 1/4 cup sugar

  • 1 navel orange, juiced

  • 1 tsp. poppy seeds



  1. In a large serving bowl, combine fruit and toss gently.

  2. Prepare simple syrup by combining water, sugar, and juice of one orange. Bring to a boil; remove from heat.

  3. Stir in poppy seeds and cool completely.

  4. Pour simple syrup over fruit.

Easy Low-Carb Meatball-Stuffed Spaghetti Squash


  • 2 medium spaghetti squash (about 5 pounds total)

  • 1 tablespoon olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 4 cloves garlic, smashed

  • 1 cup marinara sauce

  • 1/4 cup finely grated Parmesan cheese (about 1 ounce)

  • 1/4 cup torn fresh basil leaves, plus more for garnish

  • 1/4 teaspoon red pepper flakes

  • 12 ounces precooked meatballs [about 12 (1 1/2-inch) meatballs], thawed if frozen

  • 3/4 cup whole-milk low-moisture shredded mozzarella cheese



  1. Arrange a rack in the middle the oven and heat to 400°F. Line a rimmed baking sheet with aluminum foil; set aside.

  2. Cut each squash in half lengthwise and scoop out the seeds. Brush the cut sides of each squash with the oil and season with the salt and pepper. Place cut-side down in a single layer on the baking sheet, placing one garlic clove under each piece of squash. Roast until the squash are soft when poked with a fork and the skin is browned and blistered, about 40 minutes.

  3. Remove the baking sheet from the oven. Flip the squash over with tongs and remove and discard the garlic. Use a fork to shred the inside of each squash half, leaving about 1/2 inch of unshredded squash left in the shell. Transfer the shredded squash to a large bowl. Add the sauce, Parmesan, basil, and red pepper flakes and stir to combine.

  4. Evenly divide the shredded filling between the squash halves. Divide the meatballs over the filling, then top with the mozzarella cheese.

  5. Bake until the meatballs are heated through and the cheese is melted, 15 to 20 minutes. Garnish with more fresh basil before serving.

Make ahead: The squash can be cooked and shredded a day in advance and stored in a covered container in the refrigerator. Add an extra 10 minutes to the baking time.

Storage: Leftovers will keep for up to 4 days stored in a covered container in the refrigerator.

Beet, Orange and Apple Salad


  • 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



  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


  • 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



  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



  •  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


  •  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


  •  1 tablespoon powdered sugar


  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



  • 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



  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



  • 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



  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



  • 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



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



  • 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



  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



  • 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



  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



  • 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


  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


  • 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


  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.         

• 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


  • 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


  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


  • 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


  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.

New Earth Market Store Hours
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Yuba City
1475 Tharp Road
(530) 673-9355
864 East Avenue
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