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Nature Foods, 1822 Romines Mill Road, Dallas, TX (2026)

04/01/2022

Ingredients
160 g ready-to-eat quinoa
2 lemons
2 courgettes
1 bulb of fennel
1 bunch of mixed fresh soft herbs, such as dill, parsley, basil
4 tablespoons natural yoghurt
extra virgin olive oil
4 salmon fillets , skin on, scaled and pin-boned, from sustainable sources

Method
Prepare the quinoa according to the packet instructions, then squeeze over the juice of half a lemon. Season with a good pinch of sea salt and black pepper, then set aside.
Preheat a griddle pan to high.
Slice the courgettes lengthways into thin strips. Griddle the courgette strips for 2 minutes each side and put aside on a plate. Turn the griddle down to a medium heat.
Using a mandolin (use the guard!) or speed-peeler, slice the fennel into thin strips, place in a bowl and squeeze over the juice of half a lemon. Pick and finely chop the herb leaves, stir through the quinoa and season.
Make a dressing by squeezing the remaining lemon juice into a small bowl, then add the yoghurt and 2 tablespoons of oil, and stir to combine. Season with salt and pepper to taste.
Season and rub a little oil all over the salmon fillets, then cook on the hot griddle for 3 to 4 minutes each side, or until the fish is cooked through.
Pile the quinoa on a plate and arrange the griddled courgette and lemony fennel on top, along with flakes of salmon. Dot over the yoghurty dressing, scatter over the remaining herbs, then serve.

02/26/2022

Ingredients
1 red onion
1 red pepper
1 x 150 g skinless free-range chicken breast
1 teaspoon sweet smoked paprika
½ teaspoon ground cumin
olive oil
CORN SALSA
1 corn on the cob
2 spring onions
1 fresh red chilli
1 sprig of fresh coriander
1 lime
TO SERVE
8 small wholemeal flour tortillas
¼ of an iceberg lettuce
50 g Cheddar cheese
½ a bunch of fresh coriander (15g)
50 g natural yoghurt

Method
Preheat the oven to 150°C/350°F/gas 4. Peel and finely slice the red onion. Deseed and finely slice the red pepper and finely slice the chicken breast. Transfer everything to a large bowl, then wash your hands, board and knife.
Add the paprika and cumin to the bowl along with a small pinch of sea salt and black pepper and 1 teaspoon of olive oil. Mix well until everything is well coated.
To make the corn salsa, char the corn in a dry non-stick frying pan over a high heat for 8 to 10 minutes, turning regularly. Remove and leave to cool before carefully slicing the kernels off the husk (ask an adult to help you with this bit). Place the kernels in a bowl, finely slice and add the spring onions, red chilli and coriander. Squeeze over the lime juice, mix well and season with a little black pepper.
Wrap the tortillas in foil and place in the oven to warm through. Shred the lettuce, grate the cheese and pick the coriander leaves.
Place a large non-stick frying pan on a high heat. Once it’s very hot, carefully place the chicken and vegetables into the pan and cook for 3 to 5 minutes, until the chicken is cooked through and the peppers and onion have softened, stirring continuously. (You may need to do this in batches.)
Carefully remove the tortillas from the oven (ask an adult to help you with this) and divide between the serving plates. Load up the warm tortillas with the chicken mixture and your choice of toppings, and tuck in right away!

02/26/2022

Ingredients
1 kg new potatoes
1 bunch of mixed soft herbs , (30g), such as dill, mint, chives, flat-leaf parsley
2 tablespoons Greek-style yoghurt
1 lemon
2 tablespoons extra virgin olive oil

Method
Scrub the potatoes and halve any larger ones. Place in a large saucepan and cook in boiling salted water for around 15 minutes, or until tender. Drain and leave to cool slightly.
Roughly chop the herbs. In a large mixing bowl, mix the yoghurt with the juice of the lemon and the olive oil. Add the chopped herbs and a tiny pinch of sea salt and freshly ground black pepper and mix again.
Add the potatoes to the bowl, tossing them in the dressing until coated, then serve.

02/05/2022

Ingredients
1 kg centre fillet of beef , trimmed
20 g dried porcini mushrooms
1 large bulb of garlic
50 g unsalted butter
½ a lemon
olive oil
10 large slices of higher-welfare prosciutto , or Parma ham
4 sprigs of fresh rosemary
4 sprigs of fresh thyme
250 ml red wine

Method
Preheat the oven to 220ºC/425ºF/gas 7.
Get the meat out of the fridge and leave to come up to room temperature before you cook it. Cover the porcini with 300ml of boiling water and leave to rehydrate for 5 minutes.
Peel and finely chop 2 of the garlic cloves, then place in a large frying pan on a high heat with a k**b of the butter. Add the porcini and half the soaking liquor, then reduce the heat to low and simmer for 5 minutes, or until thick and syrupy.
Squeeze in the lemon juice, stir in the remaining butter, and season to taste with sea salt and black pepper. Leave to cool slightly.
Drizzle the beef with 1 tablespoon of oil and season with black pepper. Sear in a sturdy roasting tray over a medium heat on the hob until browned all over, then remove from the heat.
Lay out the slices of prosciutto on a large piece of greaseproof paper, overlapping them slightly, making a sheet big enough to wrap around the fillet.
Spread the mushroom mixture lengthways over one half of the prosciutto, then sit the beef on top. Carefully roll up, tuck in the ends, then discard the paper. Secure with butcher’s string.
Squash the remaining unpeeled garlic cloves and put into the roasting tray with the herbs, then carefully place the beef on top. Cook in the oven for 25 minutes for rare, 30 to 35 minutes for medium, or 40 minutes for well done.
When the time’s up, remove the meat to a board to rest for 5 minutes, pouring any juices back into the tray.
Transfer the tray to a medium-high heat on the hob, pour in the wine and the remaining porcini soaking liquor (discarding just the last gritty bit) and simmer to your desired consistency, scraping up all the goodness from the bottom of the tray.
Remove from the heat, and sieve before serving, if you like – I also like to whisk in an extra k**b of butter for maximum silkiness.
Carve up the beef and serve drizzled with the red wine sauce – delicious with celeriac and potato mash, and steamed greens.

02/05/2022

Ingredients
20 g coarse sea salt
8 sprigs of fresh thyme
8 cloves
8 juniper berries
12 fresh bay leaves
5 cloves of garlic
1 orange
1 whole nutmeg , for grating
3 duck legs
600 g lamb breast
500 g higher-welfare pork belly , skin removed
3 higher-welfare Toulouse sausages
1 large onion
2 sticks of celery
1 large leek
6 sprigs of fresh rosemary
2 x 400 g tins of quality plum tomatoes
1 good splash of Merlot , or Malbec
1 x 660 g jar of cannellini beans
200 g fresh breadcrumbs
olive oil
½ a lemon

Method
Put your salt, thyme, cloves, berries and 4 bay leaves into a food processor. Peel and add 4 cloves of garlic, finely grate in the orange zest and nutmeg and add a pinch of black pepper. Blitz to make a flavoured salt.
Rub the flavoured salt really well over the duck legs, lamb breast and pork belly in a large tray. Cover with cling film and place in the fridge overnight to marinate.
The next day, preheat the oven to 180°C/350°F/gas 4.
Brush the salt off the meat and pat the meat dry with kitchen paper. Cut the duck legs into thighs and drumsticks, and divide both the lamb and pork into 8 equal pieces.
Put the duck, lamb and pork in a snug-fitting tray and roast for 1 hour 30 minutes.
When the time’s up, remove most of the rendered fat from the tray to a bowl, toss the sausages in the tray with the other meat and return to the oven for 20 minutes while you make the sauce.
Peel the onion and finely chop with the celery, leek and rosemary leaves, then add to a large ovenproof casserole pan with 2 tablespoons of reserved fat and fry for 15 minutes on a medium heat.
Tip in the tomatoes and 2 tins’ worth of water, breaking the tomatoes up with a spoon. Bring to the boil, then simmer for 5 minutes.
Remove the tray from the oven and add the meat to the sauce. Stir the wine around the tray to pick up any sticky goodness from the bottom, then add to the sauce and stir together.
For an amazing topping, drain the beans into a large bowl and add the breadcrumbs. Remove and discard the stalks from the remaining bay leaves, peel the remaining clove of garlic, then smash them up in a pestle and mortar with a pinch of salt until completely pulped.
Muddle in a good lug of oil and finely grate in the lemon zest, then mix with the beans and breadcrumbs and scatter over the cassoulet.
Bake for 1 hour, or until thick, golden and bubbling. Serve with loads of steamed seasonal greens.

01/20/2022

Ingredients
2 cups chopped onion , (1 medium)
2 cups chopped celery , (about 4 large stalks)
1½ cups chopped green bell pepper , (about 1 large)
½ cup diced red bell pepper , (about 1 small)
½ cup minced garlic
8 cups vegetable broth
1 x 14.5-ounce can fire-roasted diced tomatoes
1 cup diced fresh tomatoes
½ cup red wine
1 tablespoon tamari
1 tablespoon tomato paste
1 tablespoon ume plum vinegar
1 tablespoon vegan Worcestershire sauce
2 tablespoons + ½ cup chopped fresh parsley , plus more for garnish
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon minced jalapeño pepper , (optional)
1 teaspoon stone-ground mustard , or Creole mustard
1 teaspoon liquid smoke
1 cup peanut oil
1¼ cups all-purpose flour
6 to 8 bay leaves
½ cup chopped green onions , plus more for garnish
2 to 3 cups chopped okra , or desired amount
sea salt
freshly cracked black pepper
3 to 4 cups cooked rice , for serving
CREOLE SPICE BLEND
½ cup nutritional yeast
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon smoked or plain sea salt
½ teaspoon cayenne pepper
½ teaspoon dried ground sage
½ teaspoon ground cumin
½ teaspoon ground white pepper
½ teaspoon freshly cracked black pepper

Method
In a bowl, combine the onion, celery, bell peppers, and garlic. Remove 1½ cups of this mixture and transfer to a separate bowl (you’ll add this to the gumbo toward the end). Set both bowls aside.
In a large bowl, mix together the vegetable broth, canned tomatoes, fresh tomatoes, wine, tamari, tomato paste, vinegar, Worcestershire sauce, 2 tablespoons of the parsley, the oregano, thyme, jalapeño, if using, mustard, and liquid smoke. Set aside.
Now you are ready to make the roux! In a large clean, well-greased cast-iron skillet (be sure to wipe out any residue), heat the peanut oil over medium-high heat. Once it’s hot, add the flour and stir constantly with a large wooden spatula, until it is well combined. Reduce the heat to medium and continue stirring until the roux is dark brown, 15 to 20 minutes. The goal here is to toast the flour and oil while preventing the mixture from burning. You do this by moving the flour and oil mixture constantly. If you stop for only a moment, the roux will burn and you will have to start over.
Reduce the heat to medium-low and add the larger amount of the onion mixture (not the reserved 1½ cups). Continue cooking, stirring constantly, until the vegetables are soft, 5 to 7 minutes.
Mix all of the Creole spice blend ingredients together in a small bowl until well combined, then add to the vegetables and mix well. Cook for another 5 minutes, stirring frequently, toasting all of the spices. Now you have the base of your gumbo!
Transfer the base to a large stockpot. Add the broth mixture and bay leaves. Mix well and bring to a boil, stirring often to prevent the bottom from burning. Once at a boil, uncover and cook for about 10 minutes. Reduce the heat to low and simmer for 40 minutes, stirring occasionally, to reduce and thicken the gumbo.
Add the green onions, okra, the remaining ½ cup parsley, and the reserved 1½ cups onion mixture. If desired, add 1 to 2 cups water to loosen the gumbo. Simmer for another 20 minutes. Give the gumbo a taste and season with salt and pepper as needed. Feel free to add more cayenne pepper at this point to make it spicy as well.
To serve, ladle the gumbo into serving bowls, removing any bay leaves. Add a small scoop of cooked rice on top and garnish with the chopped parsley and green onions.

Nature Foods

04/01/2022

02/26/2022

02/26/2022

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01/20/2022

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