Tomato, Peach and Burrata Puff Pastry Tart

Enjoy the flavors of summer with our Tomato, Peach and Burrata Puff Pastry Tart featuring Garden Granola Carrot Turmeric. This recipe is perfect for celebrating peach season! Savor the mouth-watering combination of sweet, juicy peaches, ripe tomatoes, and creamy burrata cheese on a buttery and flaky puff pastry crust. For a zesty crunch and a touch of tartness, we added our Garden Granola® Carrot Turmeric Montmorency cherries and all. The combination of the sweet stone fruit and tomatoes offers a sweet and savory bite that pairs perfectly with Garden Granola Carrot Turmeric. This tart is sure to be the star of your weekend brunch.

Note: You can easily make this recipe plant-based or gluten-free with a few substitutions. To make it plant-based, use Dufour Pastry Kitchen’s Dairy Free Plant Based Puff Pastry and substitute cashew cream for the burrata. To make this recipe gluten-free, we recommend using GeeFree puff pastry or Schär Gluten Free puff pastry. Look for them in the frozen aisle of your local grocer. Both brands offerings are Certified Gluten Free by the GFCO!

Recipe and Photography by Melissa of thequeenship.com

Ingredients

• 1 sheet puff pastry - thawed

• 1 tbsp flour

• 2 large heirloom tomatoes, sliced thinly

• 2 peaches, sliced thinly

• olive oil for drizzle

• Basil oil (1/4 c EVOO & 1/4 c fresh basil blended)

• Basil leaves for garnish

• Flaky salt

• 1 burrata ball

• Optional: balsamic for a finishing drizzle

• Garden Granola, Carrot Turmeric

Instructions:

1. Preheat oven to 400 Farenheit.

2. Unfold puff pastry on a parchment lined baking sheet and sprinkle flour over top.

3. Using a fork, poke holes throughout the pastry.

4. Pre-cook the puff pastry for 10 minutes.

5. Meanwhile line the tomato slices on paper towels and gently press the moisture out. You may have to change the paper towels once to get max moisture out.

6. Remove the pastry and let cool for 10 minutes. (This allows the puff pastry to flatten a bit).

7. Begin to layer the pastry, alternating between peaches and tomatoes. Drizzle olive oil over top and sprinkle with sea salt.

8. Bake for 25-30 min. Remove from heat and allow to cool for a few minutes.

9. Garnish with burrata ball, basil leaves, and basil oil.

10. Top generously with pieces of Garden Granola, Carrot Turmeric.

11. Enjoy!

Recipe and photography by Melissa of thequeenship.com

Roasted Beet Savory Oats

A savory oats bowl made with roasted beetroot purée and steel-cut oats, and topped with Greek yogurt, chopped green onion, and our award-winning Garden Granola® Beetroot Ginger.

Ingredients

Roasted Beet Purée

• 2 small medium beets, scrubbed and quartered

• 1 tbsp olive oil

• 1/4 tsp sea salt

Steel Cut Oats

• 1 c steel cut oats gf

• 3 cups vegetable stock or water

• 1 tsp sea salt

• 1 tsp garlic powder

Toppings

• Greek Yogurt

• Green onions

• VDF Garden Granola® Beetroot Ginger

• parsley

• salt & pepper

• 7 minute egg

• Avocado

• Maldon flaky salt

• Nigella seeds

• Everything bagel seasoning

Instructions:

Roasted Beet Purée

1. Preheat oven to 375 F.

2. Add beets to parchment lined baking sheet.

3. Toss beets with olive oil and sea salt until evenly coated.

4. Roast in oven until fork tender. Note: you can also purchase cooked beets in the produce section in the supermarket for a time saving option.

5. Add beets to blender with 1/4 c water and blend until smooth.

6. Add to a bowl and set aside.

Steel Cut oats

1. Add the steel cut oats ingredients to a medium saucepan over medium heat.

2. Bring to a simmer, reduce heat, cover with a lid, and cook (stirring occasionally) for approximately 25-30 min.

Build the Savory Oat Bowl

1. Mix 2 c of cooked oats with 1/2 c of the beet purée mixing until well combined.

2. Season to taste with garlic powder and s&p.

3. Top with plain Greek yogurt, VDF Beet granola, and chopped green onions, and a fresh herb - I used parsley here.

Granuesli Pancakes - a Sunday well spent

Granuesli® pancakes using VDF Cherry Almond Hemp Granuesli®

DRY INGREDIENTS

• 1 c flour (AP or GF)

• 1 tbsp coconut sugar

• 2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp kosher salt

WET INGREDIENTS 

• 1-1/2 c of buttermilk (you can use 1 c of DF milk ie almond milk)

• 1 egg (or 1/4 c mashed banana for a 🌱 based option)

• 1 tsp vanilla

STIR INS

• 2 tbsp melted butter (dairy or 🌱 based)

SPRINKLE INs

• VDF GRANUESLI® cherry almond hemp

Instructions

1. In a large mixing bowl, whisk together the dry ingredients. In a large liquid measuring cup, whisk together the wet ingredients.

2. Add in the wet ingredients into the dry and stir until just combined.

3. Stir in the melted butter.

4. Preheat an electric griddle over medium high heat. 

5. Portion out batter using a large ice cream scoop onto the griddle. Sprinkle VDF Granuesli over top. 

6. Cook until bubbles appear to form and pop - approximately 2 min - flip and cook for another minute or two.

7. Remove from heat.

8. Serve with maple, butter of choice, VDF granuesli, and caramelized bananas.

9. Recipe and Photography by Melissa thequeenship.com | @the_queenship

Mini Apple Crisp For One Recipe

This Mini Apple Crisp recipe is the perfect dessert for one or two people. Apple crisp is the ultimate comfort dessert and we love this updated superfood and gluten-free take on an old classic. The crumb topping of this outrageously delicious dessert is made with our Cherry Almond Chia Muesli, gluten-free flour, brown sugar, cinnamon, sea salt and butter, while the apple mixture features 2 apples, cinnamon, sugar and sea salt. While not required, we highly recommend having ice-cream on hand, and making two so you don’t have to share.

Ingredients

CRUMB TOPPING

• 1/3 c our Cherry Almond Chia Muesli

• 1/3 c flour (all purpose gluten-free flour or conventional)

• 2 tbsp brown sugar

• 1/2 tsp cinnamon

• Heavy pinch sea salt

• 3 tbsp butter
  

APPLE MIXTURE

• 2 apples, peeled cored and sliced 

• 1/2 tsp cinnamon

• 1 tbsp sugar 

• heavy pinch sea salt 

Directions

1. Preheat oven to 375 and place a mini cocotte on a parchment lined baking sheet.

2. In a small bowl, place all the dry ingredients for the crumb topping and mix together thoroughly. Note: I crushed up the Muesli quickly in a mortar and pestle to break up some of the nuts. 

3. Add butter and cut it in with a pastry cutter or a fork until crumbs start to form. Set aside.

4. Mix together the apples, cinnamon, sugar, and sea salt until the apples are coated. Set aside.

5. Press apples in a a mini cocotte making sure to fill it generously and the apples will cook down in the oven.

6. Add a generous amount of the crumb topping. I did a handful and a half here.

7. Bake at 375 for 25-30 minutes.

8. Remove from heat and allow to cool for 10 minutes.

9. Serve with a scoop of ice cream and a drizzle of caramel.

Photography and Recipe by the talented chef and food photographer, Melissa of thequeenship.com | @the_queenship

Cherry Almond Chia Muesli, 8 oz

$8.50

Start your day off right with Victory Dance Foods® Cherry Almond Chia Muesli.

Our Cherry Almond Chia Muesli is carefully crafted with gluten-free certified oats, ancient grains, seeds, nuts, and dried unsulfured Montmorency tart cherries. Unlike other muesli brands, we're committed to keeping things pure and simple. That's why we don't toast or sweeten the oats in our muesli. We believe in letting the natural flavors shine through, allowing you to enjoy the true essence of the ingredients.

Victory Dance Foods Cherry Almond Chia Muesli has 6 grams of protein, 4 grams of fiber and 5 grams of sugar per serving, providing you with a delicious and balanced breakfast that fuels your body and sets the tone for a successful day.

Enjoy cold with milk or water, with berries, on yogurt or a smoothie, hot like traditional oatmeal, soaked overnight in milk or prepared Bircher style using our Overnight Bircher Muesli Recipe.

Quantity:

Add To Cart

Pomegranate Smoothie Bowl Recipe

Ingredients

• 2 frozen bananas

• 1/2 c frozen strawberries 

• 1/4 c pomegranate seeds

• 1/2 small beet

• 1/4 c pomegranate juice

• 1/4 c oat milk

• 1 tsp camu camu powder (optional)

Toppings

• VDF Beet Ginger Garden Granola®

• Pomegranate arils

• Pomegranate molasses 

Instructions

Blend the smoothie ingredients in a high powered blender until thoroughly mixed and reaches a Nivea thick and creamy consistency. Add the smoothie mixture to a bowl and top with pomegranate arils and VDF beet ginger garden granola.

Recipe created by the talented chef and food photographer, Melissa of thequeenship.com

More Smoothie Recipes to try

If you’re enjoying this recipe, make sure to check out these other smoothie ideas for more inspiration:

• Persimmon Smoothie Bowl Recipe

• Tahini Smoothie Bowl Recipe

• Power Green Smoothie Bowl

Measuring the impact of our compost program

 Since the start of our composting program in August of 2020 VICTORY DANCE FOODS has diverted 11,293 lbs of food waste from landfills, which is equivalent to 8067 lbs Carbon of Greenhouse Gas Emissions Reduced, which according to EPA.GOV Greenhouse Gas equivalency calculator is equivalent to the carbon dioxide emissions of 2.9 passenger cars driven for one year or a total of 33,303 miles driven by an average passenger vehicle. Or alternatively the equivalent amount of carbon sequestered by 222 saplings in 10 years.

🌲 Speaking of saplings, to learn more about our partnership with One Tree Planted and membership of One Percent for the Planet head to our Sustainability page.

screenshots of the calculations using the EPA.GOV Greenhouse equivalency calculator entering in 8067 Lbs of Carbon.

Check back here quarterly to track our impact !  To learn more about our composting partner visit The Urban Canopy They do both residential and commercial composting throughout Chicago ! 

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Tahini Smoothie Bowl by @the_queenship →

Tahini takes this smoothie bowl from ordinary to extraordinary. Tahini made from ground sesames, sets this smoothie bowl apart and makes it luxuriously smooth and creamy. It is a rich and satisfying treat, the perfect mix of healthy and a little decadence.  
It’s sweetened naturally with frozen bananas and one Medjool date, while Maca powder and hemp hearts give it a superfood nutrient powerhouse boost! And don’t forget the toppings! Blackberries, blueberries and figs add just the right natural sweetness, with a little hint of fresh mint, and cocoa nib crunch and our #veggiepowered Garden Granola® Kale Matcha gives this smoothie bowl just the right finishing touch.  Smoothie perfection! Grab a spoon and dive in!

This wonderful Recipe and photography were created by the Melissa of the thequeenship.com and on social @the_queenship.

Tahini Smoothie Bowl | gluten free + vegan

Ingredients

Shop our Garden Granola® Kale Matcha Here

Smoothie:  

2 large frozen bananas
2 tbsp tahini
1/4 c almond milk
1 Medjool date
1/2 tsp vanilla paste
1 tbsp maca powder
1 tbsp hemp hearts
1/2 tsp Pink Himalayan salt

Toppings:

Granola - Victory Dance Foods® Kale Matcha Granola 
Mint leaves
fresh figs
blackberries
blueberries
coconut flakes
cacao nibs

Add all of the ingredients for the smoothie bowl in a high-powered blender and blend until smooth. I find using a tamper helps with blending - as there is not a lot of liquid to help it blend.

Pour into a bowl and top with the above or your favorite toppings.

Gourmet Fancy Toast 3 Ways by @the_queenship →

These beautiful gourmet toasts were created and photographed by Melissa @the_queenship , our new social media manager. They are the perfect way to shake up your lunch routine or take your brunch game to the next level.  Toast #1 ( left) features caramelized pears, pistachios, our Garden Granola® Kale Matcha on top of a tangy, thick and creamy labneh  (a middle eastern staple that is made by repeatedly straining yogurt until it is the consistency of cream cheese, think yogurt cream cheese). Toast #2 (in the middle) is a grown up take on pb&j that the King himself would approve of and features peanut butter, strawberry preserves, sliced bananas,  topped with our award winning Garden Granola® Beetroot Ginger. And last and certainly not least, Toast #3 (right) combines sweet and silky mascarpone cheese, blood orange medallions and  Garden Granola® Carrot Turmeric. All three toast use a base of sourdough bread. To keep this recipe gluten free use gluten-free sourdough bread and to make this vegan, substitute in you favorite spreadable vegan cheeses.

TOAST #1

Ingredients
2-3 tbsp Labneh
1/2 Pear, carmelized and thinly sliced
1 tsp Pistachios, shelled and chopped
1/2 tsp Honey, maple syrup, or agave
1 Tbsp Victory Dance® Kale Matcha granola
1 slice toasted sourdough bread

Steps
Smooth labneh over toasted sourdough bread.
Top with sliced pears, chopped pistachios, Victory Dance Kale Matcha granola, and a drizzle of honey, maple syrup, or agave.

 TOAST #2

Ingredients
2 -3 tbsp Peanut Butter
1 tbsp Strawberry preserves
3 strawberries, thinly sliced
1/2 small Banana, thinly sliced
1/2 tsp Honey, maple syrup, or agave
Pinch of Maldonado flaky salt
1 tbsp Victory Dance® Beet Ginger granola
1 slice sourdough bread, toasted

Steps
Smooth peanut butter over toasted sourdough bread. 
Spread strawberry preserves over top.
Top with sliced strawberries, bananas, and Victory Dance Beet Ginger granola.
Drizzle honey, maple syrup, or agave over top and a sprinkle of Maldon flaky salt.

TOAST #3

Ingredients
2-3 tbsp Mascarpone
1 small Blood orange, peeled and sliced
1/2 tsp Honey, maple syrup, or agave
1 tbsp Victory Dance Carrot Turmeric granola
1 slice sourdough bread, toasted

Steps
Smooth mascarpone over toasted sourdough bread.
Place sliced blood oranges on top.
Top with Victory Dance Carrot Turmeric granola and a drizzle of honey, maple syrup, or agave.