Yogurt parfaits are fun, versatile, easy to make and look beautiful.
In this recipe we’re highlighting local products – Hola Granola, Wingfield Honey and Tenderlyrooted sprouted walnuts! It’s a great way to savor the delicious creations from our local producers.
Ingredients
2 cups plain or vanilla Greek yogurt
2 cups Hola Granola
2 cups fresh fruit – berries, or other fruit – sliced into bite-sized pieces
¼ cup plus 2 Tbsp Wingfield Honey, divided
Juice from ½ lemon
Optional: ½ – 1 cup Tenderlyrooted Toasted Vanilla or Classic sprouted walnuts
Directions
In a small bowl, stir together 2 Tbsp honey with lemon juice. Fold in fruit to coat evenly.
Layer ingredients into 12- or 16-oz glasses or jars, in the following order: ¼ cup yogurt, ¼ cup granola, ¼ cup fruit. Repeat layers a second time.
Just before serving, scatter walnuts on top of each one, followed by a drizzle of honey (about 1 Tbsp each).
Easy to make, this heartwarming and cozy dish is as good for breakfast as it is for dessert!
When life gives you apples, make Granola Apple Crisp! Dessert’s done in a snap when you’ve got Field Day’s high-quality pantry staples ready to go. This easy, heartwarming recipe combines a handful of simple ingredients into a yummy treat. With a few Field Day staples—like their perfectly spiced cinnamon and rich, golden brown sugar—you’ll find yourself reaching for that second helping.
Think back to the days of warm, homemade treats straight from the oven, when the scent of apples and cinnamon filled the kitchen. This Granola Apple Crisp brings that same nostalgic warmth, but with a modern twist—Field Day granola! It’s crunchy, lightly sweet, and just what this crisp needs to give it that satisfying bite.
Best of all, with Field Day quality at everyday low prices, you don’t have to break the bank to stock up on all the basics. So go ahead, bake up a batch, and enjoy the simple pleasure of comfort food done right. Field Day’s got you covered when it comes to pantry staples in this recipe!
Ingredients
4 apples, chopped
** 2 Tbsp almond flour
** 2 tsp cinnamon, divided
** ¾ tsp nutmeg, divided
** 2 Tbsp raspberry or strawberry spread
Squeeze of lemon juice
** ¼ tsp salt
** 2 cups granola
** ¼ cup brown sugar
** ¼ cup all-purpose flour
** ¼ cup coconut oil, melted – plus a little more to grease baking dish
Directions
Preheat oven to 350°. Grease a 9” x 13” baking dish.
In a small bowl, stir a little water into the fruit spread to thin out. Put apples in a large bowl and fold in preserves and lemon juice to evenly coat. Sprinkle then stir in almond flour, ¼ tsp nutmeg, salt and 1 tsp cinnamon. Spread in an even layer in baking dish.
To a medium bowl, add granola, brown sugar, flour, 1 tsp cinnamon and ½ tsp nutmeg. Stir well to combine. Pour in melted coconut oil and stir again until thoroughly mixed.
Top apples with granola mixture and spread it so it covers them evenly. Bake 30-40 minutes until the topping is browning slightly. Let stand 15-20 minutes to set before serving.
**Note: These ingredients are available from Field Day, at BriarPatch.
Cheddar Buttermilk Biscuits with Ham and Red Eye Gravy
4-5 servings
Classic biscuits and gravy get a local twist with Local Spicery’s Bada Bing Bouillon Oooh-Mommy Umami and Anchor and Tree coffee.
Ingredients
For Biscuits:
2 cups all-purpose flour, more for kneading
1 tsp sugar
1 Tbsp baking powder
2 tsp garlic powder
½ tsp kosher salt
Pinch of cayenne pepper
1 cup buttermilk
4 oz (8 Tbsp) unsalted butter, melted
1 ½ cups shredded sharp cheddar cheese
Optional: 2 Tbsp chives, minced
1 large egg, beaten, plus 1 Tbsp water
For Gravy:
4 oz bacon
1 lb ham steak, cut in 1 oz portions
½ white onion, finely chopped
2 Tbsp all-purpose flour
½ cup coffee, like Anchor and Tree
1 Tbsp Local Spicery Bada Bing Bouillon Oooh-Mommy Umami
1 cup hot water
¼ cup heavy cream
Dash of hot sauce
Pinches of salt, pepper, sugar
Optional: Parsley for serving
Directions
Make 8-10 Biscuits: Preheat oven to 425°. Line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne.
In another large bowl, whisk together butter and buttermilk. Pour over dry ingredients, stir until moist. Carefully fold in chives (if using) and cheese.
Turn dough onto lightly floured surface. Knead 3-4 times until incorporated. Roll out dough 1 ¼” thick. Cut rounds using 2 ½” cutter/drinking glass.
Combine beaten egg and water for egg wash, brush top of each biscuit.
Bake 11-13 minutes or until golden brown.
Make Gravy: Add bacon to cast iron skillet over low-medium heat, cooking slowly so fat renders out – about 10-15 minutes.
Add ham steaks to pan, sear/brown both sides. Remove ham, bacon and extra rendered fat – leaving 2-3 Tbsp fat in skillet.
Add onion, increase heat to medium. Cook until lightly browned. Add pinches of salt/pepper.
Whisk in flour, cook for a minute. Whisk in coffee/bouillon until mixture becomes a thin gravy. Cook it down, allow to thicken.
Add cream and hot sauce. Chop up bacon, stir into gravy. Adjust seasoning with pinches of sugar/salt/pepper as needed.
Keep gravy warm until serving time.
Serving: Split biscuits and top with ham steak. Spoon gravy on top, sprinkle on chopped parsley right before serving.
This is an “All-Bulk All Star” recipe, in honor of Plastic Free July. Every ingredient is available in our Bulk Section!
Bring your own jars when you buy the ingredients, no plastic required.
Ingredients
4 cups old-fashioned rolled oats
1 cup pecans
1 cup pepitas
½ tsp cinnamon
1 tsp salt
½ cup melted cocoa butter
½ cup maple syrup
1 tsp vanilla extract
¾ cup dried cherries
½ cup chocolate chips
Directions
Preheat oven to 350°. Line a large, rimmed sheet pan with parchment paper.
In a large bowl, combine oats, pecans, pepitas, cinnamon and salt.
Melt cocoa butter and add maple syrup at the end to warm slightly. Pour mixture in bowl. Add vanilla to bowl and mix everything together well so all is lightly coated.
Spread granola in even layer on parchment-covered pan, pressing down gently.
Bake 10-12 minutes, then stir granola. Press down in even layer before returning to oven. Cook 10-12 minutes more, or until light golden brown.
Cool completely, about an hour or more. Add cherries and chocolate chips on top and break into chunks with your hands.
This smoothie uses melon seeds! Rich in vitamins, minerals and protein, tap into their nutrition by blending with water and straining/discarding solids.
Ingredients
2 cups spinach, collards or kale, stemmed
½ cup fresh mint, stemmed
2 cups melon, fresh or frozen (cantaloupe, galia, canary, piel de sapo…)
½ – 1 banana
1 kiwifruit, peeled
1 cup “melon seed water” (see note), or your alt-milk of choice, plus more for desired consistency
Ice as needed
Optional: ½ tsp cinnamon
Directions
Load the ingredients into your blender in the order listed. Blend at high speed until smooth and creamy.
Note: To make “melon seed water,” blend seeds and inner melon goo with 2 cups water until seeds are broken down. Strain through nut milk bag, very fine strainer or cheesecloth so you remove all seed bits.
