Recipe Ideas

Summer Zucchini Chips Recipe

July 11, 2025 by The Natural Grocery Company

Looking for quick but healthy options to satiate your cravings? Look no further than these zucchini crisps!

Throw them in the air fryer for a delicious appetizer or snack!

Summer Zucchini Chips (makes about 40 pieces)

DIETARY: Vegetarian, Gluten-free

TOTAL TIME: 1hr.

2 medium zucchinis, cut into ¼-inch slices

1 ½ cup gluten-free panko breadcrumbs

¾ cup grated parmesan cheese

¼ cup salt-free everything bagel seasoning

½ teaspoon sea salt

2 large eggs, whisked

Preheat your air-fryer to 400F

On a baking tray or shallow dish, combine panko breadcrumbs, parmesan cheese, and everything seasoning. In a separate bowl, whisk the eggs.
In batches, coat each zucchini slice with the egg mixture. Transfer to the breadcrumb mixture, pressing to make a nice crust on each side.
Air fry zucchini slices in baches. Place slices directly in fryer basket, leaving room for the air to circulate—do not crowd the basket. Cook for 8 minutes, flipping halfway through. Promptly remove zucchini chips from fryer basket and place on a cooling rack. Sprinkle with salt while hot. Repeat with remaining zucchini slices.
Serve with your favorite dipping sauce.

Can’t find everything bagel seasoning? Substitute with ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon poppyseeds, and 2 teaspoons sesame seeds.

Lemon-Blueberry Cheesecake Pops Recipe

July 8, 2025 by The Natural Grocery Company

It’s blueberry season! Pick up fresh, delicious, and always organic berries at The Natural Grocery Company.

We’ve also been loving this lemon blueberry cheesecake pop recipe. They’re a refreshing treat that’s perfect for summer!

Lemon-Blueberry Cheesecake Pops

Makes 8

Total Time: 20 minutes prep plus 4 hours cooling

Vegetarian

1 pint fresh blueberries

½ cup cane sugar, divided

2 tablespoons water

1 teaspoon lemon zest, optional

16 ounces softened cream cheese

1 cup lemon-flavored yogurt

½ cup granola

8 paper cups and 8 wooden popsicle sticks or small reusable popsicle molds with sticks

Place blueberries, two tablespoons sugar, water, and lemon zest, if using, in a small saucepan and bring to a simmer. Cook for five minutes or until blueberries are tender and mixture has thickened. Set aside to cool.
In a mixing bowl, use a hand mixer to cream together cream cheese and remaining sugar until fluffy. Stir in yogurt until thoroughly mixed. Fold in blueberry mixture to create swirls of fruit.
Spoon mixture into eight small paper cups leaving a quarter inch of space from the top of the cups.
Top off cups with granola and gently press into the cheesecake mixture. Insert a popsicle stick into the center of each cup and freeze for a minimum of four hours.
To serve, peel away paper cup and enjoy.

Roasted Salmon & White Bean Spread Recipe

June 23, 2025 by The Natural Grocery Company

This Roasted Salmon & White Bean Spread recipe is perfect for all of your summer hosting needs! It’s fresh, lemony, smokey, and delicious. 🍋

Smoked Salmon and White Bean Spread (serves 4)

DIETARY: Gluten-free

TOTAL TIME: 25 minutes

1 15-ounce can white beans, drained and rinsed

4 tablespoons olive oil, divided

2 tablespoons lemon juice

2 large garlic cloves, minced

½ teaspoon sea salt

¼ teaspoon coarse ground black pepper

4-6 ounces smoked trout or smoked salmon, flaked

2 tablespoons chopped chives

2 tablespoons fresh oregano leaves or ¼ teaspoon dried oregano

1 tablespoon capers, drained

Crackers or bread to serve

In a food processor combine beans, olive oil, lemon juice, garlic, salt, and pepper. Run processor until mixture is smooth.
Spread bean mixture onto a service plate creating swirls. Drizzle on remaining olive oil and top with flaked smoked fish, fresh herbs, and capers.
Serve with crackers or sliced artisan bread.

Watermelon Jicama Salad Recipe

June 9, 2025 by The Natural Grocery Company

With watermelons just coming into season, it’s the perfect time to try out this refreshing Watermelon Jicama Salad recipe. It’s sweet, spicy, crisp, and everything you could want on a hot summers day. 🍉

Watermelon Jicama Salad

Serves 4-6

Total time: 25 minutes

Vegan, gluten-free, grain-free

3 pounds watermelon

1 ½ pounds jicama

2 scallions

Dressing:

1 tablespoon avocado oil
2 tablespoons fresh lime Juice
¼ teaspoon crushed red chilies
½ teaspoon ground cumin
¼ teaspoon sea salt
1 medium serrano pepper, seeded and minced

Prepare salad ingredients. Peel and chop watermelon. Peel jicama and cut into matchsticks. Thinly slice scallions.
Whisk together dressing ingredients, adjust heat to taste.
Toss dressing with jicama and watermelon in a large bowl. Top with scallions and serve.

Halloumi and Veggie Skewers Recipe

May 23, 2025 by The Natural Grocery Company

Halloumi and Veggie Skewers

Makes 9

DIETARY: Vegetarian, Gluten-free

TOTAL TIME: 35 minutes

Ingredients

9 wooden skewers

12 ounces halloumi cheese (sub bread cheese)

1 medium zucchini

1 large orange bell pepper

1 large red onion

1 pint cherry tomatoes

1 pint button mushrooms

Olive oil, for brushing

Salt and pepper, to taste

1 cup honey mustard sauce

Directions

Place wooden skewers in water and soak for at least 15 minutes while you prepare the recipe ingredients.
Cube the cheese into roughly 1-inch pieces. Cut the zucchini, bell pepper, and onion into 1-inch pieces. keep cherry tomatoes and mushrooms whole.
Build the skewers by alternating between ingredients. Leave a small amount of space between ingredients and a bit of space on each end of the skewer.
Brush skewers lightly with olive oil and season lightly with salt and pepper.
Grill skewers on medium-high heat, and cook to desired doneness, flipping occasionally.
Serve skewers with honey mustard sauce.

Chocolate Chia Seed Pudding Recipe

May 13, 2025 by The Natural Grocery Company

This decadent chocolate chia seed pudding is equal parts indulgent and delicious!

Whether you’re meal prepping tomorrow’s breakfast or craving a chocolate-y dessert – this is the recipe for you!

Chocolate Chia Seed Pudding

5 min prep + 2-4 hr chilling time

Serves 2-3

Vegetarian

Ingredients

1 cup milk (whole, almond, oat, etc.)

½ cup plain yogurt

1 teaspoon vanilla extract

¼ cup chia seeds

2-4 tablespoons agave syrup

3 tablespoons cocoa powder, sifted

1 teaspoon mushroom powder

Pinch of salt

Shaved chocolate, for garnish

Sliced almonds, for garnish

Mint leaves, for garnish

Directions

Whisk together all ingredients in a mixing bowl until smooth. Adjust sweetness to taste and place in the refrigerator for 2-4 hours to thicken.
Spoon pudding into serving dishes and garnish with shaved chocolate, sliced almonds, and mint leaves.

Strawberry Lemonade Cupcakes Recipe

April 28, 2025 by The Natural Grocery Company

Strawberry Lemonade Cupcakes

1 hr 30 mins

Makes 18-20

Vegetarian

Ingredients

3 cups all-purpose flour or cake flour

4 teaspoons baking powder

½ teaspoon sea salt

12 tbps (1 ½ sticks) unsalted butter, softened

1 ½ cups cane sugar

3 egg whites

1 cup buttermilk

Zest and juice of 2 medium lemons

1 lb unsalted butter, softened

2 cups confectioner’s sugar, sifted

¾ cup strawberry jam, divided

10 ripe strawberries, halved

Directions

Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl or the bowl of a stand mixer, cream butter and cane sugar together until pale in color. Whisk in egg whites until batter is smooth.
Fold in half the dry ingredients, then half the buttermilk and repeat. Fold in lemon zest and juice.
Line two cupcake pans with cupcake liners and fill 2/3 full of batter. Bake for 20 minutes (rotating pans halfway through baking) or until a toothpick inserted in the centers come out clean. Set aside to cool completely.
Cream butter and add sifted confectioner’s sugar. Beat frosting until smooth then mix in ½ cup of strawberry jam. Place in a piping bag fitted with a star piping tip.
To decorate cupcakes, pipe frosting in a circular pattern over the top of the cupcake leaving a well in the center. Place a teaspoon of strawberry jam in the center of the frosting. Top cupcakes with a strawberry half.

Natural Dyed Eggs Recipe

April 11, 2025 by The Natural Grocery Company

Natural Dyed Eggs Recipe

1-2 hr

Ingredients

1 quart water

2 tablespoons white vinegar

Hard boiled eggs

For pink eggs: 2 medium beets, shredded or 2 tablespoons beet powder

For blue eggs: ¼ small red cabbage

For orange eggs: 4 yellow onion skins

For yellow eggs: 2 tablespoons ground turmeric

Directions

Place water and one natural coloring agent into a 2-quart pot and bring to a boil. Reduce heat and simmer for 15-30 minutes. Cool mixture and strain each mixture into a separate bowl using a fine sieve. Stir in vinegar.
Place hard boiled eggs into respective dyes for 20 minutes, longer for deeper color.

Chocolate Chip Banana Bread Recipe

April 3, 2025 by The Natural Grocery Company

Chocolate Chip Banana Bread Recipe

1 hr

Makes 2 loaves

Vegetarian

Ingredients

1 stick unsalted butter, room temperature

1 cup cane sugar

½ teaspoon vanilla extract

3 ripe bananas, mashed

2 large eggs

1 ½ cups all-purpose flour

1/3 cup cocoa powder, sifted

1 teaspoon baking soda

¼ teaspoon sea salt

½ cup sour cream

¾ cup semisweet chocolate chips

Directions

Cream butter, sugar, and vanilla together until pale in color. In a separate bowl, whisk together bananas and eggs. Add the banana mixture to the creamed butter and mix until just combined. Preheat oven to 350 degrees F.
Whisk together flour, cocoa powder, baking soda, and sea salt. Fold into wet ingredients.
Add sour cream and fold the batter again until just combined then fold in chocolate chips.
Grease loaf pans with butter or baking spray, optionally, line them with parchment paper. Divide batter evenly between the two prepared pans.
Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow banana bread to rest for 10 minutes before removing from pan.

Tuna Pasta Salad Recipe

March 27, 2025 by The Natural Grocery Company

Tuna Pasta Salad

30 mins
Serves 8

Ingredients

1 pound farfalle pasta
2-5 oz cans tuna, drained
6 ribs celery, sliced
1 medium red onion, diced
2 cups mayonnaise
1/3 cup red wine vinegar
1 tablespoon dried dill
1 teaspoon chia seeds
1 teaspoon sea salt
1 ½ teaspoon ground white pepper
1-15 oz can peas, drained

Directions

Cook pasta according to package directions. Drain and set aside to cool.
Add the tuna to a medium mixing bowl. Using a fork, break apart the tuna. Stir in the celery and red onion.
Whisk together mayonnaise, vinegar, dill, chia seeds, sea salt, and pepper in a small bowl.
Add pasta and dressing to the veggie/tuna mixture then toss to combine.
Fold in peas and adjust seasonings to taste.

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