Split Pea Soup with Smoked Sea Salt


A guest post from our customer Holly:

A warm bowl of soup has helped take my mind off the sub-zero Milwaukee temperatures, but whether you live in Milwaukee or in San Diego, split pea soup is comforting, filling, healthy (AND mostly organic, if you include Brewers Organics veggies).  It is a perfect dish for lunch or dinner (or snack-time if you are like me).  This soup is perfect with fresh baked French bread (which I made in my bread machine).  Also, any smoked sea salt with work in this recipe, but I prefer Alder wood smoked sea salt.



1 lb bag organic split green peas (rinsed and picked over)

1 qt organic chicken stock OR 1 qt vegetable stock

1 qt water

3 large carrots, chopped finely

1 large yellow onion, minced

1 small yellow onion, chopped medium

1 large smoked ham hock OR add ½ tsp smoked sea salt (Alderwood preferred)

5 garlic cloves, minced

2 bay leaves

1 tsp. freshly ground black pepper

1 tsp. dried thyme

1 tsp. smoked sea salt (Alderwood preferred)



Bring the peas, small, medium-chopped onion, stock, water and ham hock (if appl.) to a boil.  Reduce heat to a simmer, cover, and cook for 1 hour.  If not using a ham hock, add an addtl. ½ tsp smoked sea salt.

Add carrots, minced onion, thyme, bay leaf, garlic, pepper and 1 tsp smoked sea salt.  Cook over simmer an additional 20-30 minutes or until peas have broken down.

Remove ham hock (if appl.) and cool.  Remove any meat, chop medium, and add to soup.  Enjoy!

pea soup

Cilantro Rice



A guest post from our customer Holly

Cilantro Rice

As rice goes, there is nothing tastier than cilantro rice. It adds a beautiful flavor to otherwise plain rice, and is also a good use of Brewers Organics produce! This recipe calls for use of the entire bunch of cilantro, stems and all! You only have to remove the leaves from a small handful of the cilantro to save as a topping for the rice and tacos.

1 tbsp olive oil
1 large bunch of fresh cilantro
2 cups white rice
3 3/4 cups water

In a medium size pot, olive oil on high. Add rice and stir, coating rice entirely. Cook until rice becomes opaque, just a few minutes, then reduce heat to medium.

Add water and all but 1 handful cilantro (stems included) to blender. Set the other small handful aside. Blend thoroughly. In pot, turn heat back up to high and add blended cilantro water to rice ~ 4 cups. Bring to a boil and then cover and reduce heat to a simmer. Cook until done, about 20 minutes. Remove cover and fluff with a fork.

Remove stems from remaining handful of cilantro and use leaves to garnish rice and tacos. Enjoy!

Mango Lassi Smoothie Recipe

mango lassi


Here is a guest post from our customer Holly!

One of my kids’ favorite drinks at Indian restaurants is the delicious Mango Lassi.  It’s basically a mango milkshake made with yogurt.  Today my son is home sick from school, and when I started talking about tasty things to cook with the mango we got in our Brewers Organics delivery yesterday, he immediately said Mango Lassi!!  Henry helped out on this very simple recipe and we are smiling and feeling full and satisfied after drinking our tasty drinks.



1 cup fresh chopped mango, peeled with stone removed

1 cup plain yogurt

½ cup milk

3 tsp organic or cane sugar (recipe calls for 3, we added one more to sweeten it more!)

Dash of cardamom


Put all ingredients in the blender and blend for about 2 minutes.  Sprinkle additional cardamom on top after pouring into 2 glasses.  Enjoy!.

Spinach Mushroom Frittata


Our customer Holly is sharing her versatile recipe for frittata!

Frittata is a fantastic brunch dish that is rich in flavor and simple to prepare.  It is a classic Italian egg dish that might be compared to a quiche or an omelet and it can be adapted to suit a variety of flavors.  Traditionally it is served at brunch, but I have served it as an appetizer and with evening meals, too.  It is a favorite when we host family or friends and is easy to make in advance.  This recipe includes some Brewers Organics vegetables like spinach, mushrooms, and red bell pepper, but a frittata can include a range of different ingredients – I often include tomatoes, olives, and basil.  Or it can remain very, very simple – eggs, cheese, and pesto.  You will need two small non-stick skillets (with lids or covers) or one large non-stick skillet (with lid) that can be placed in the oven for this recipe.


½ pkg. of spaghetti (8 oz.) – cooked and drained

8 lg. eggs.

16 oz. shredded parmesan cheese

1 bunch of spinach – coarsely chopped

8 oz. mushrooms (white or crimini) – sliced

12 cloves of garlic – pressed or finely chopped

1 red bell pepper – diced small-medium

3 tbsp. olive oil


In two 10-inch non-stick skillets heat one tbsp. of olive oil in each skillet over low-medium heat.  Add half of the garlic to one skillet and add the remaining garlic to the other.  Cook for one-two minutes and add sliced mushrooms (again, half in one skillet and the remaining mushrooms in the other skillet).  Cook the mushrooms and garlic for another 3 minutes.  Add the spinach and red bell pepper in equal amounts to each skillet, stir and combine the ingredients, cover, and turn off heat.

Heat the oven to 325 degrees and adjust the rack to the middle of the oven.

After the spaghetti is cooked and drained add 1 tbsp. olive oil over the noodles and combine half of the noodles with the ingredients in one skillet and the remainder with the ingredients in the other skillet.

Combine and beat all of the eggs in a large mixing bowl and add parmesan cheese until the consistency is a medium – thick consistency.  *This step sometimes requires adding additional cheese or egg based upon individual preference.  I prefer frittatas that favor cheese over egg and, therefore, prefer a thick egg/cheese mixture

Add the egg/cheese mixture in equal amounts to each skillet, combine the ingredients and distribute the ingredients and mixture evenly throughout each skillet.  Add any remaining cheese to the top of the ingredients in each skillet.  Cover and cook for about half an hour in the oven.

Homemade Crepes


A guest post from our customer Holly:

Crepes with Brewers Organics apples tucked sweetly inside.  My daughter made the crepes, and made them well!  We cooked up 4 apples, mostly McIntosh and some Gala.  All you need to do is cut up the apples and cook them in a bit of butter and sugar.


1 cup whole milk

1 cup all-purpose flour

2 large eggs

6 Tbs water

3 Tbs unsalted butter, melted, plus extra for the pan

½ Tsp salt

1.      Blend all of the ingredients together in a food processor or blender until smooth, about 4 seconds. Transfer to a covered container and refrigerate the batter for 2 hours or up to 2 days.

2.      Gently stir the batter to combine if it appears separated.  Heat an 8-inch nonstick skillet over medium for about 3 minutes.  Brush the pan bottom and sides very lightly with butter (it should sizzle when it hits the pan).  When the butter stops sizzling, remove the pan from the heat, tilt the pan slightly, and pour 2 ½ tablespoons of the batter (you can fill a ¼ cup measuring cup a little past the halfway mark) into the pan.  As the batter is poured, rotate the pan to swirl the batter evenly over the face of the pan before returning it to the heat.  Cook until the first side is spotty golden brown, 30-60 seconds.  Use a thin spatula to flip the crepe and continue to cook until the second side is spotty golden brown, about 30 seconds longer.  Transfer the crepe to a paper-towel-lined plate and let cool (you can stack crepes on top of each other).  Repeat with the remaining crepe batter, brushing the pan with butter as needed after cooking several crepes.  Fill the crepes with tasty sweet or savory goodness.


Homemade Chocolate-Hazelnut Crepe (Nutella Copycat):

2 cups (8 oz) hazelnuts

1 cup confectioners’ sugar

½ cup cocoa powder

2 tablespoons hazelnut oil

1 teaspoon vanilla extract

1/8 teaspoon salt

1.      Adjust oven rack to middle position and heat oven to 375 degrees.  Place hazelnuts in single layer on rimmed baking sheet and roast until fragrant and dark brown, 12-15 minutes, rotating baking sheet halfway through roasting.  Transfer hazelnuts to medium bowl.  When hazelnuts are cool enough to handle, place second medium bowl on top and shake vigorously to remove skins.


2.      Process peeled hazelnuts in food processor until their oil is released and they form a smooth, loose paste, about 5 minutes, scraping down bowl often.


3.      Add sugar, cocoa powder, oil vanilla, and salt and process until fully incorporated and mixture begins to loosen slightly and becomes glossy, about 2 minutes, scraping down bowl as needed.


4.      Transfer spread to jar with tight-fitting lid.  Chocolate-hazelnut spread can be stored at room temperature or refrigerated for up to 1 month.

Pear Ginger Pie Recipe

 pear ginger pie

A guest post from Holly:

Need a use for those pears in our Brewers Organics orders lately?  Try a pie.  I’ve been making pies from sweet potatoes and now from pears!  It all started with a great pie crust recipe for my bread machine.  It’s perfect, the recipe makes 2 crusts, just the right amount for a fruit pie (one on top, one on bottom).  This pie is delicious, try it and find out on your own!

Pear Ginger Pie


Pie pastry for two 9 inch crusts (gluten free or regular).  I made my own in the bread machine!!

·       4 tablespoons orange marmalade or mixed citrus marmalade – I didn’t have marmalade, so I cooked a few pear slices in ginger syrup (from Candied Ginger recipe below)

·       Juice of one lemon (for use see ingredient instruction below for the pears)

·       6-7 medium pears (Bartlett or Anjou recommended), cored, peeled and sliced in ¼ inch thick slices and tossed in the juice of one lemon listed above

·       1-2 tablespoons crystallized ginger, minced (see Recipe below)

·       ¼ cup sugar

·       ¼ cup light brown sugar, firmly packed

·       ¼ teaspoon ground cardamom

·       ¼ teaspoon nutmeg

·       ¼ teaspoon cinnamon

·       2 ½ tablespoons cornstarch or arrowroot starch

·       2 tablespoons cold unsalted butter, chopped into small pieces

·       1 egg



1.       Preheat the oven to 425 degrees.

2.      Prepare one crust and line a 9 inch pie pan with it.  Spread the bottom of the pie crust with the marmalade (or pear/ginger syrup mix like I used).

3.      In a large bowl, combine the pears, ginger, granulated sugar, brown sugar, cardamom, nutmeg, cinnamon and cornstarch/arrowroot starch.  Toss gently to combine.

4.      Spoon into prepared pie crust.  Place pieces of butter on top of the pie filling.

5.      Prepare an egg glaze with the egg, whisked with one tablespoon water.  Brush the edge of the prepared pie crust with the egg glaze.  Set the egg glaze aside.

6.      Prepare the second pie crust.  Place on top of the pie filling allowing ¾ inch of the crust to overhang the filled crust.  Fold the top crust edges over the filled crust edges, and pinch together to make a fluted edge.  Cut vent holes on the top (I cut 4 long slits and a ½ inch circle in the middle).

7.      Brush the top with the egg glaze and sprinkle with granulated sugar.

8.      Place pie in the lower portion of the oven at 425 degrees and bake for 12 minutes.

9.      Lower the oven heat to 350 degrees, move the pie to the middle of the oven and bake 30-35 minutes longer or until top crust is golden.  Check the pie during the last 30-35 minutes and if the crust edge is beginning to over brown, cover with foil (edges only).

10.  Remove and cool on rack.  Serve at any temperature but perfect warm with vanilla ice cream


Homemade Candied Ginger

2 ¼ cups sugar

2 cups water

8 oz fresh ginger, peeled & sliced thin


1.      Set wire rack in rimmed baking sheet.  Combine 2 cups sugar and water in small saucepan over medium heat.  Bring to simmer, stirring occasionally, until sugar dissolves.  Add ginger and simmer until tender and translucent, about 45 minutes.  Strain through fine-mesh strainer set over medium bowl or large liquid measuring cup.  Reserve syrup for later use.

2.      Transfer ginger to prepared wire rack & let dry until ginger is tacky and no longer damp, 6-12 hours

3.      Combine dried ginger slices and remaining ¼ cup sugar in medium bowl, and toss until ginger is lightly dusted with sugar.  Transfer ginger to airtight container.  Candied ginger can be stored at room temperature for up to 2 weeks.

Sweet Potato Pie

pie slice

A guest post from Holly:

Sweeeeet potato pie!  I am baking like crazy.  A friend asked me what started my newfound interest in cooking — I said it was the purchase of my bread maker and the ease in which I could make homemade breads, pie crusts and pizza crusts — but my husband felt strongly that it was the invitation to become a guest blogger on Brewers Organics!  I think it was both.  Regardless, I made the most delicious sweet potato pie and my family went crazy for it!  Of course, the sweet potatoes were from Brewers Organics…

For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar, milk and eggs, then seasoned with nutmeg, cinnamon and vanilla.


1 (1 pound) sweet potato

1/2 cup butter, softened

1 cup white sugar

1/2 cup milk

2 eggs  1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 (9 inch) unbaked pie crust (which I made in the bread maker!)


1.Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like asoufflé, and then will sink down as it cools.

Edamame and brown rice salad with broccoli (hot or cold)


A guest post from Holly:

Ahhh, Fall…   I love you until your wind turns blustery and I can’t get warm.  So we cook and feed ourselves like wild people.  I look forward to tasty food to keep my mind off the cold weather to come…  and mix it up a little… food, from Brewers Organics, but created in the Japanese style.  Sesame oil always makes me feel toasty inside.  Enjoy!

japanese salad

Edamame and brown rice salad with broccoli – hot or cold

1 ½ cups brown rice (3 cups cooked)

1 red bell pepper – diced small-medium

2 heads of broccoli – stems peeled and diced small-medium and florets separated

1 ½ cups organic edamame (frozen)

2 tbsp. wakame – gently broken into very small pieces

1 tsp. fresh ginger -grated

1tsp. togarashi (Japanese seven spice)

1 tsp. cane sugar

1 tbsp. plus 1 tsp. toasted white sesame seed

1 tsp. mirin

1 tbsp. sesame oil

1 tsp. rice wine vinegar

1 tbsp. organic soy sauce

Prepare rice in small pot or rice cooker.  Heat sesame oil in pan over medium heat.   Add mirin and sugar, stir together and cook very briefly.  Add broccoli and wakame and cook over medium heat for 3 minutes.  Add rice wine vinegar, soy sauce, togarashi, ginger, edamame, and red bell pepper and cook over medium heat for an additional 3-5 minutes.  Cook the ingredients, but ensure they retain a firm consistency.  Add brown rice and stir ingredients together.  This dish can be eaten hot or as a cold salad

Lentil Soup


A guest post from Holly:

My husband makes the best lentil soup I’ve ever had.  This recipe is his personal recipe that comes out perfectly every time.  The spices really enhance the soup and give it a nice, middle-eastern flavor.  This time around we used our Brewers Organics kale as the leafy green, packed with nutrition.  By the way, my kids loved this soup…


lentil soup


Lentil Soup 

4 tbsp. Ground Sumac

1/4 tsp. Ground Cumin

1/2 tsp. Ground Coriander

1/4 tsp. Ground Cardamom

1/4 tsp. Cinnamon

1/2 tsp. Paprika

1 tsp. organic or cane Sugar

1 ½ tbsp. Salt

2 tbsp. Butter

1-2 tsp. Fresh Ginger – grated

Lentils – 16 oz. or 2 cups dried and rinsed

Leeks – 2 small-medium leeks with the tips of both ends trimmed off, split lengthwise, sliced into 1/4 to 1/2 inch thicknesses, and thoroughly rinsed (to remove sand and soil)

Carrots – 6 peeled and sliced into coins of 1/4 to 1/2 thickness

Spinach, Chard, Kale, or other Greens – 1 bunch chopped

*if using Kale remove stems

Water – 2 quarts plus 2 cups.


Optional – Fresh Cilantro, Fresh Parsley


To prepare lentils for cooking:  In a large pot, for each pound of lentils (about 2 cups) add 8 cups hot water. Simmer with lid on pot (tilt lid if necessary) until the lentils are beginning to get tender, but retain firmness about 15-20 minutes.  Rinse the cooked lentils thoroughly and set aside.

In a small bowl combine cumin, coriander, cardamom, cinnamon, paprika, and sugar.  Mix thoroughly and set aside.

Heat butter over low-medium heat in a large frying pan.  Add leeks and carrots, turning regularly until they reach light golden brown color.  About 10 minutes.  Set cooked leeks and carrots aside.  Return the lentils to the large pot.  Add leeks, carrots, greens (we used kale, but we typically use chard or spinach), ginger, 3 tbsp. of sumac, 1 tbsp. salt, and approximately half of the combined spice mixture to the lentils.  Mix thoroughly and add 2 quarts of water.  Heat to a boil and cook over high heat for 10 minutes.  Reduce to heat to a simmer, add 1 cup of water, and cover.  Cook for 30 minutes.

Crock Pot Potato and Carrot Soup

A guest post from Holly:

I woke up this morning with a sick child.  Not horribly sick, but under the weather enough to stay home from school — so — oh darn, I had to stay home too.  It was a nice day out, very typical October day, and all I could think about was potato soup. And I don’t typically cook, nor have I ever made soup.  But today I decided to, and it was delicious!  I used the slow cooker and added carrots from Brewers Organics, to give it that extra bit of flavor and vitamins.  Yummm!


crock pot potatoes


potato soup (1)

Creamy Potato Soup


–1 pound brown potatoes (I used more – about 8 small/medium)

–1 medium yellow onion, chopped

–4 green onions, chopped
–4 medium carrots, sliced
–5 cups broth (chicken or vegetable)
–1/2 tsp thyme
–1/4 tsp black pepper
–2 cloves chopped garlic

–1 cup ½ and ½ (optional) – don’t add until cooking is complete

Peel the potatoes and chop everything up and toss it in with the broth and the spices.
Cover and cook in slow cooker on low for 7-9 hours, or on high for about 4.
When the potatoes and onion are fully cooked and soft, use an immersible blender to soupify.
If you don’t have an immersible blender, blend in small batches CAREFULLY in your traditional blender.

Add ½ and ½ if desired.

Results:  a light, creamy soup perfect for a starter course – delicious and incredibly easy, thanks to the slow cooker!