What five items do you have in your kitchen? We asked, you answered! And Megan Mitchell is here to turn those ingredients into two unique, easy recipes. Keep reading to see the sweet and savory items that make these dishes special.
Five sweet ingredients:
1. Nut butter
2. Almond meal
4. Maple syrup
5. Coconut oil
Five savory ingredients:
2. Zucchini (or any quick cooking veggie)
5. Chickpeas (or canned beans)
And the resulting recipes? Zucchini + Lemon Pasta Salad and Cinnamon Almond Granola Clusters.
What’s light, fresh, and ready in under 30 minutes? This pasta! You can always swap in other veggies hanging out in the crisper drawer, or use cannellini beans if you don’t have chickpeas on hand.
Yield: 4 to 6 servings
Active time: 5 minutes
Total time: 25 minutes
10 ounces Thrive Market Organic Fusilli, or other short pasta
2 medium zucchini, ¼-inch dice
1 tablespoon Thrive Market Organic Ghee
Thrive Market Mediterranean Sea Salt, to taste
Thrive Market Organic Ground Pepper, to taste
1 large lemon, zest and juice
1 (15-ounce) can chickpeas, drained and rinsed
⅔ cup packed basil leaves, finely chopped
Thrive Market Organic Extra Virgin Olive Oil, for drizzling
4 ounces feta or soft goat cheese
⅓ cup Thrive Market Organic Kalamata Olives, halved
¼ cup diced sun-dried tomatoes
1 large red bell pepper, ¼-inch dice
½ medium red onion, thinly sliced
1 cup cherry tomatoes, quartered
Cook pasta in boiling salted water until al dente, about 7 to 9 minutes; drain. While pasta cooks, heat a 10-inch nonstick skillet over medium heat. Add 1 tablespoon ghee and zucchini; sauté 5 to 7 minutes, or until golden. Off heat, season to taste with salt and pepper.
Pour cooked pasta into a large bowl and scrape in zucchini. Add lemon zest and juice, chickpeas, chopped basil, cheese, and any add-ins (if using) . Sprinkle with more salt and pepper; toss and taste for seasoning. If it feels too dry, add a turn of olive oil. Serve chilled or at room temperature.
Snack time has never tasted better. These clusters come together with the help of a few pantry staples. No almond butter? Any nut butter works here!
Yield: 5 servings
Active Time: 10 minutes
Total Time: 45 minutes
1 cup Thrive Market Organic Gluten-Free Rolled Oats
½ cup Thrive Market Almond Flour
½ cup Thrive Market Organic Raw Almonds, roughly chopped
½ cup Thrive Market Organic Walnut Halves and Pieces, roughly chopped
½ cup shelled pistachios
¼ cup Thrive Market Organic Sunflower Seeds
¼ cup Thrive Market Organic Maple Syrup
¼ cup Thrive Market Organic Coconut Sugar
¼ cup Thrive Market Non-GMO Almond Butter, Creamy
¼ cup Thrive Market Organic Virgin Coconut Oil, melted
1 teaspoon Thrive Market Organic Ground Cinnamon
½ teaspoon Thrive Market Organic Ground Cardamom
½ teaspoon flaky sea salt
Preheat oven to 325°F and line a large baking sheet with parchment paper.
Add oats, almond flour, almonds, walnuts, pistachios, and sunflower seeds to a large bowl; stir. Whisk maple syrup, coconut sugar, almond butter, coconut oil, cinnamon, and cardamom in a small bowl. Pour wet ingredients into the bowl with oats and nuts and stir to coat. Add salt and stir. Pour mixture onto prepared baking sheet and spread into an even layer, leaving some holes between clusters for air.
Bake 30 to 35 minutes, or until golden. Let cool fully, then break into small clusters. They probably won’t last this long, but save extras in an airtight container for up to 2 weeks.
Recipes by Megan Mitchell
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