Turkey Chili

Preparation time: 30 minutes
Cooking time: 1 hour

Ingredients

  • 1 tablespoon oil
  • 1 pound ground turkey
  • 1 large Full Circle Market Organic Onion, chopped
  • 1 Anaheim pepper, seeded, diced
  • 2 tablespoons Full Circle Market Demerara Sugar
  • 2 tablespoons Full Circle Market Organic Chili Powder
  • 2 teaspoons Full Circle Frozen Organic Chopped Garlic or 1 clove, minced
  • 1 teaspoon Full Circle Market Organic Cumin
  • 1 teaspoon Full Circle Market Organic Oregano
  • 1/2 teaspoon Full Circle Market Organic Pepper
  • 1 can (28 oz.) Full Circle Market Organic Diced Tomatoes
  • 2 cups Full Circle Market Organic Chicken Broth
  • 1 can (15 oz.) Full Circle Market Organic Black Beans, rinsed, drained
  • 1 can (15 oz.) Full Circle Market Organic Whole Kernel Corn, drained
  • 2 tablespoons cornstarch
  • Sour Cream
  • Shredded Cheddar cheese
  • Chopped Full Circle Market Organic Fresh Cilantro

Directions

Place oil in a Dutch oven or 4-quart saucepan over medium heat. Add turkey and cook, breaking up meat, until lightly browned. Add onion and Anaheim pepper; continue cooking until onion is soft. Add sugar, chili powder, garlic, cumin, oregano and pepper; cook 2 minutes. Add tomatoes, 1½ cup broth, beans and corn. Bring to a boil, reduce heat and simmer 30 minutes. Combine remaining broth and cornstarch; stir into chili and continue cooking until thickened. Serve topped with sour cream, cheese and cilantro. 4 servings.

See More Meals

Carrot and Apple Salad with Golden Raisins

Fruit and Nut Pretzel Batons

Apple Laced Potato Pancakes

Stay In Touch

Get trendy ideas and insights for better living through articles, recipes, product, recomendations and more.

[mc4wp_form id="4032"]

Beef Tenderloin Steak with Thyme Compound Butter

Preparation time: 15 minutes
Cooking time: 9 to 16 minutes

Ingredients

  • 1¾ to 2 pound piece center cut Full Circle Market Beef Tenderloin, cut into 4 (1¾ to 2-inch thick) steaks
  • Salt
  • Freshly ground Full Circle Market Black Pepper
  • 1/2 cup (1 stick) Full Circle Market Organic Butter, room temperature
  • 2 tablespoons minced shallot
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh Full Circle Market Thyme, finely chopped

Directions

Preheat broiler or grill to medium-high. Lightly season steaks with salt and pepper on both sides and let stand 10 to 15 minutes. Heat 1 tablespoon butter in small skillet over medium heat, add shallots and sauté until soft, do not brown. Remove from heat and cool completely. Place remaining butter in medium bowl and beat until light and fluffy. Scrape down sides of bowl, add cooled shallot, thyme, ¼ teaspoon salt and a few grinds of pepper, mix well. Turn butter out onto a sheet of waxed paper and refrigerate if necessary; shape into a 4-inch long roll and set aside. Broil or grill steaks, 4 inches from heat, about 10 to 12 minutes for rare, 12 to 14 minutes for medium rare and 14 to 16 minutes for medium. Turn steaks halfway through cooking. Place a thick slice of thyme butter on each steak and serve immediately. Refrigerate any remaining butter for up to 1 week or freeze for up to 1 month. 4 servings.

See More Meals

Garden Fresh Red Potato Salad

Steak Burrito Bowls with Spicy Chipotle Dressing

Coconut Lime Cheesecakes

Stay In Touch

Get trendy ideas and insights for better living through articles, recipes, product, recomendations and more.

[mc4wp_form id="4032"]

Blackened Tilapia

Preparation time: 10 minutes
Cooking time: 8 minutes

Ingredients

  • 1/4 cup ketchup
  • 1/4 cup mayonnaise
  • 3 tablespoons horseradish mustard
  • 1 teaspoon Full Circle Market Organic Garlic Powder, divided
  • 1 teaspoon onion powder, divided
  • 2 tablespoons Full Circle Market Organic Paprika
  • 1½ teaspoon Full Circle Market Organic Oregano
  • 1 teaspoon salt
  • 1 teaspoon Full Circle Market Organic Black Pepper
  • 1 teaspoon Full Circle Market Organic Thyme
  • 1/2 teaspoon Full Circle Market Organic Cayenne Pepper
  • 4 Full Circle Market Tilapia Fillets
  • 2 tablespoons grapeseed oil
  • Full Circle Market Organic Fresh Chives, snipped

Directions

For remoulade sauce, combine ketchup, mayonnaise, mustard, ½ teaspoon garlic powder and ½ teaspoon onion powder in a small bowl; cover and set aside. Combine remaining garlic and onion powders with all other seasonings in a small bowl. Rinse tilapia and pat dry; place on a waxed paper lined baking sheet. Use 1 tablespoon seasoning to coat each fillet on both sides. Heat oil large skillet over medium-high heat. Add fillets and cook 3 to 4 minutes on each side. Serve tilapia with remoulade sauce and fresh chives. 4 servings.

See More Meals

Gourmet Cheese and Pesto Paninis

Shrimp and Salad Stuffed Pitas

Strawberry Banana Smoothies

Stay In Touch

Get trendy ideas and insights for better living through articles, recipes, product, recomendations and more.

[mc4wp_form id="4032"]

Parmesan and Almond Crusted Chicken Breasts

Preparation time: 30 minutes
Cooking time: 20 minutes

Ingredients

  • 1/3 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 Full Circle Market Organic Egg, beaten
  • 1/4 cup Full Circle Market Organic 2% Milk
  • 1/2 cup Full Circle Market Almonds
  • 1 cup Italian breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 6 Full Circle Market Organic Boneless, Skinless Chicken Breasts
  • 2 tablespoons Full Circle Market Organic Butter
  • 2 tablespoons Full Circle Market Extra Virgin Olive Oil

Directions

Preheat oven to 225 degrees. Combine flour, salt and pepper in shallow dish; set aside. Combine egg and milk in a shallow dish; set aside. In food processor bowl, pulse almonds until coarsely chopped. Add breadcrumbs and cheese and pulse to combine; remove to a shallow dish and set aside. Place each chicken breast between two sheets of waxed paper and pound to an even ½-inch thickness. Dredge each chicken breast in flour, shaking off excess. Dip in egg wash then coat with almond mixture. In a large non-stick skillet over medium heat, melt 1 tablespoon of each, butter and olive oil. Brown 3 breasts at a time, about 5 to 7 minutes per side, or until fully cooked. Place in oven to keep warm while cooking remaining breasts using remaining butter and oil. Serve immediately. 6 servings.

See More Meals

Creamy Spinach Artichoke Dip

Pumpkin White Chocolate Chip Cookies

Apple Pecan Mixed Green Salad

Stay In Touch

Get trendy ideas and insights for better living through articles, recipes, product, recomendations and more.

[mc4wp_form id="4032"]

Penne Rigate with Summer Squash

Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients

  • 1 (14 oz.) package Full Circle Market Organic Gluten Free Penne Rigate
  • 2/3 cup diced Full Circle Market Organic Red Onion
  • 2 tablespoons Full Circle Market Extra Virgin Olive Oil
  • 1 medium Full Circle Market Organic Zucchini
  • 1 medium Full Circle Market Organic Yellow Squash
  • 1 (26 oz.) jar Full Circle Market Roasted Garlic Pasta Sauce
  • Grated Parmesan cheese

Directions

Prepare pasta according to package directions; keep warm. Sauté onion in oil in large non-stick skillet over medium-high heat until soft, about 3 to 4 minutes. Cut zucchini and yellow squash in half lengthwise then slice ¼-inch thick. Add to skillet and cook, stirring until tender, about 5 to 7 minutes. Stir sauce into vegetables and heat through. Toss warm pasta with vegetables and sauce and serve with cheese. 6 servings.

See More Meals

Chia Coconut Pudding

Pumpkin White Chocolate Chip Cookies

Fresh Guacamole & Organic Tortilla Chips

Stay In Touch

Get trendy ideas and insights for better living through articles, recipes, product, recomendations and more.

[mc4wp_form id="4032"]

Pineapple Salmon Kebobs

Preparation time: 40 minutes
Cooking time: 15 to 20 minutes

Ingredients

  • 1/2 cup pineapple juice
  • 1/3 cup Full Circle Market Coconut Milk
  • 1/4 cup fresh lime juice
  • 2 tablespoons Full Circle Market Organic Honey
  • 2 tablespoons grapeseed oil
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1½ pounds Full Circle Market All Natural Wild Alaskan Sockeye
  • Salmon Fillets, cut into 1½-inch chunks
  • 6 10-inch wooden skewers
  • 1/2 small, cored fresh pineapple, cut into 1-inch chunks
  • 1 large Full Circle Market Organic Red pepper, cut into 12 large chunks
  • 1/2 medium Full Circle Market Organic Red Onion, cut into 1¼-inch wide wedges, separated
  • Full Circle Market Extra Virgin Olive Oil
  • 1/4 cup shredded coconut, toasted

Directions

In medium bowl, whisk together, pineapple juice, coconut milk, lime juice, honey, grapeseed oil, garlic and salt. Place salmon in large zip top bag, pour marinade over salmon. Seal bag and refrigerate 30 minutes. Soak skewers in water for 20 minutes. Preheat grill or broiler to medium high. Remove salmon from marinade; reserve ¼ cup marinade. Thread salmon, pineapple, pepper and onion onto skewers. Reduce heat to medium and coat grill or broiler pan with olive oil. Place kebobs on grill or broiler pan; rotate a ¼ turn every 3 to 4 minutes or until a thermometer inserted into salmon registers 145 degrees. Remove kebobs onto serving platter and keep warm. Heat reserved marinade to simmering and drizzle over kebobs; sprinkle toasted coconut over kebobs. 6 servings.

See More Meals

Dilled Pea and Potato Soup

No Bake Super Snacks

Black Bean Hummus

Stay In Touch

Get trendy ideas and insights for better living through articles, recipes, product, recomendations and more.

[mc4wp_form id="4032"]

Vegetable Filled Crepes

Preparation time: 35 minutes
Cooking time: 30 minutes

Ingredients

  • 1 cup flour
  • 2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup Full Circle Market Organic 2 % Milk
  • 1/2 cup water
  • 2 large Full Circle Market Organic Eggs, beaten
  • 1 tablespoon Full Circle Market Organic Butter, melted
  • 1/2 cup reduced fat sour cream
  • 2 tablespoons Full Circle Market Organic 2% Milk
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons Full Circle Market Organic Fresh Chives, minced
  • 2 cups small Full Circle Market Organic Broccoli Florets
  • 1 cup diced Full Circle Market Organic Zucchini
  • 2 teaspoons Full Circle Market Organic Extra Virgin Olive Oil
  • 1/2 cup shredded Full Circle Market Organic Carrot
  • 1/2 cup Full Circle Market Frozen Organic Whole Kernel Corn, thawed
  • 1/3 cup chopped roasted red pepper
  • 1 (6.5 oz.) container garlic and herb reduced fat spreadable cheese

Directions

Combine flour, sugar and salt in medium bowl. Add milk, water, eggs and butter; whisk until smooth. Cover and refrigerate 30 minutes. Place a 9 to 10-inch crepe pan or non-stick skillet over medium heat, coated with Full Circle Market Canola Oil Cooking Spray. Pour a scant 1/3 cup batter into pan, swirling to cover bottom of pan, let cook about 1 to 2 minutes or until crepe is until lightly browned, turn and cook a few seconds. Transfer crepes to a clean towel and stack between sheets of waxed paper when cooled. Combine sour cream, milk, lemon juice and chives; cover and set aside. Bring 2 cups water to boil in small pan, add broccoli and boil 2 minutes. Drain broccoli and set aside. Sauté zucchini in oil in large non-stick skillet over medium high heat until soft, about 2 to 3 minutes. Add broccoli, carrot, corn and red pepper; stir in cheese and heat through. Place ½ cup filling in center of each crepe and roll up to enclose filling. Serve topped with sour cream sauce and extra chives, if desired. Yield: 8 filled crepes.

See More Meals

Homemade Black Bean Quinoa Burgers

Apple, Raisin and Cheddar Hand Pies

Mediterranean Farro Salad

Stay In Touch

Get trendy ideas and insights for better living through articles, recipes, product, recomendations and more.

[mc4wp_form id="4032"]

Vegetable Stuffed Spaghetti Squash

Preparation time: 30 minutes
Cooking time: 1 hour 40 minutes

Ingredients

  • 3 small (2 pounds each) spaghetti squash, halved lengthwise
  • 3 tablespoons Full Circle Market Organic Extra Virgin Olive Oil, divided
  • 1 small Full Circle Market Yellow Onion, halved, thinly sliced
  • 1 Full Circle Market Organic Eggplant, cut into ¾-inch cubes
  • 2 Full Circle Market Organic Zucchini, quartered lengthwise, sliced
  • 1 teaspoon Full Circle Market Organic Italian Seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon Full Circle Market Organic Black Pepper
  • 1½ cup Full Circle Market Organic Four Cheese Pasta Sauce
  • 1 (8 oz.) package shredded mozzarella cheese
  • 2 tablespoons Full Circle Market Fresh Basil Leaves

Directions

Preheat oven to 375 degrees. Line a large, rimmed baking sheet with foil; brush 2 teaspoons olive oil over foil. Scoop out seeds from spaghetti squash and place squash halves, cut side down on prepared baking sheet. Bake 45 to 60 minutes or until a fork inserts easily into squash. Meanwhile, heat remaining oil in large skillet; add onion and sauté over medium heat until soft. Add eggplant and zucchini and continue cooking until tender; season with Italian seasoning, salt and pepper. Invert squash halves and fill each with an equal amount of sautéed vegetable and ¼ cup sauce. Combine cheese and basil; top each squash with 1/3 cup cheese. Bake 15 to 20 minutes or until cheese is melted and vegetables are heated through. 6 servings.

See More Meals

Breakfast Burrito

Saucy Alaskan Cod and Shrimp Duet

Fruit and Nut Pretzel Batons eliminar

Stay In Touch

Get trendy ideas and insights for better living through articles, recipes, product, recomendations and more.

[mc4wp_form id="4032"]

Apple Sausage Stuffing

Preparation time: 40 minutes
Cooking time: 1 hour 45 minutes

Ingredients

  • 4 cups cubed Italian bread
  • 4 cups cubed Full Circle Market 100% Natural Whole Wheat Bread
  • 1/2 pound fresh pork sausage
  • 1/2 cup Full Circle Market Organic Butter
  • 1 large Full Circle Market Organic Yellow Onion, chopped
  • 1 cup sliced Full Circle Market Organic Celery
  • 1 large Full Circle Market Organic Gala Apple, peeled, cored, diced
  • 1/3 cup chopped Full Circle Market Organic Parsley
  • 1 tablespoon chopped Full Circle Market Organic Fresh Sage
  • 1½ teaspoon chopped Full Circle Market Organic Fresh Rosemary
  • 1/2 teaspoon chopped Full Circle Market Organic Fresh Thyme
  • 1 teaspoon Full Circle Market Sea Salt
  • 1/2 teaspoon Full Circle Market Organic Pepper
  • 2 cups Full Circle Market Organic Chicken Broth
  • 1 Full Circle Market Organic Jumbo Egg

Directions

Preheat oven to 250 degrees. Spread bread cubes out onto a large shallow pan; bake 40 minutes, stir cubes around and continue baking 15 to 20 minutes longer or until bread is dried out; let cool. Brown sausage in large skillet; drain off any drippings. Add butter, onion and celery to skillet, cook over medium heat until vegetables are tender. Add apple and cook 2 to 3 minutes longer. Place bread cubes in large bowl; add sausage mixture, parsley, sage, rosemary, thyme, salt and pepper. Gradually stir in 1 cup broth, tossing to coat; let cool completely. Preheat oven to 350 degrees. Whisk together remaining broth and egg; toss into cooled bread mixture and spread mixture into a greased 3-quart casserole dish. Bake 40 to 45 minutes or until top is crisp. May be covered and refrigerated up to 24 hours; add 10 to 15 extra minutes to baking time. 8 servings.

See More Meals

Sweet Garlic Shrimp

Spicy Black Bean Salsa

Steak Burrito Bowls with Spicy Chipotle Dressing

Stay In Touch

Get trendy ideas and insights for better living through articles, recipes, product, recomendations and more.

[mc4wp_form id="4032"]

Curried Fall Vegetable Medley

Preparation time: 30 minutes
Cooking time: 20 minutes

Ingredients

  • 1 tablespoon Full Circle Market Extra Virgin Olive Oil
  • 1½ cup 1-inch cubes butternut squash
  • 1 cup 1-inch florets Full Circle Market Organic Cauliflower
  • 1/3 cup thin wedges Full Circle Market Organic Red Onion
  • 2 teaspoons Full Circle Market Frozen Chopped Garlic or 1 clove, minced
  • 1½ teaspoons Full Circle Market Organic Curry Powder
  • 1 cup Full Circle Market Organic Vegetable Broth
  • 1 can (15 oz.) Full Circle Market Organic Garbanzo Beans, rinsed, drained
  • 1 can (14.5 oz.) Full Circle Market Organic Diced Tomatoes, partially drained
  • 1/2 teaspoon Full Circle Market Sea Salt
  • 1/2 cup cashew halves
  • 1/2 cup plain Greek style yogurt
  • 2 tablespoons chopped Full Circle Market Organic Cilantro

Directions

Place oil in large skillet over medium-high heat; add squash and sauté 5 minutes. Reduce heat to medium and add cauliflower, onion, garlic and curry powder; continue cooking 3 minutes. Add broth, beans, tomatoes and salt. Cover skillet and simmer gently 10 to 12 minutes or until vegetables are tender; stir in cashews. Top each serving with 2 tablespoons yogurt and sprinkled with cilantro. 4 servings.

See More Meals

Chia Coconut Pudding

Overnight Oats and Fruit

Great Start Breakfast Quinoa

Stay In Touch

Get trendy ideas and insights for better living through articles, recipes, product, recomendations and more.

[mc4wp_form id="4032"]