Cadia is one of our favorite brands here at Cambridge Naturals. Their organic, sustainably-harvested food products are as simple and honest as it comes, and best of all, the price point won't break the bank! We've got about a dozen of their grocery items on our shelves, and in this blog we are going to use each and every one of them, as we put together a delicious dinner party, from pre-meal cocktails and bruschetta to a main course with salad and finally a high protein dessert with a surprising secret ingredient.
There are lots of other great ingredients from our shelves in these recipes as well, and we're always bringing new things in, so come by the store to ask our friendly grocery team what we're excited about!
Maple Bitter Bourbon Bomb
1/2 oz. Cadia Maple Syrup
1 1/2 oz. Cadia Sparkling Water
3 or 4 drops Urban Moonshine Maple Bitters
1/2 oz. Orange Juice
1/4 oz. Lemon Juice
2 oz Bourbon (optional, of course)
Orange Spiral, to garnish
Combine the maple syrup, orange juice, lemon juice and bitters in an old-fashioned glass. Add the orange wheel and muddle the ingredients. Add bourbon if you so desire, fill the glass with ice and top with sparkling water. Garnish and serve.
Super Simple Bruschetta
1 can Cadia Crushed Tomatoes with Basil
1/4 cup Cadia Olive Oil
1 teaspoon Cadia Balsamic Vinegar
5 or 6 Garlic Cloves, Crushed
1 teaspoon lemon juice
Celtic Sea Salt and lemon pepper to taste
Mix all the ingredients except the baguette in a bowl and let them sit in the fridge for at least 2 hours. Cut the baguette into thin pieces and toast them in the oven. Smear your topping on the bread and you're good to go!
Garbanzo and Cucumber Salad
1 can Cadia Garbanzo Beans, drained and rinsed
3 English Cucumbers
1 red bell pepper, diced
1/2 red onion, sliced thin
1 tablespoon Cadia Balsamic Vinegar
1 tablespoon Cadia Olive Oil
1/2 tablespoon Mustard and Co. Dijon Mustard
1 garlic clove, minced
1 handful parsley, chopped fine
Celtic Sea Salt and pepper to taste
Cut cucumbers in half, lengthwise, then again to create 4 wedges. Cut the wedges into quarter inch slices. In a medium bowl, combine garbanzos, cucumbers, pepper, and onion. Whisk all the remaining ingredients until well combined for your dressing. Add the dressing and toss gently. Let it marinate in the fridge as long as possible before serving for maximum flavor.
Baked Bacon-y Black Beans
2 cans Cadia Black Beans
6 slices thick-cut bacon, cut into bite-sized pieces
1 bell pepper, diced
1 small yellow onion, diced
2 garlic cloves, minced
1/2 cup Cadia Blackstrap Molasses
1/4 cup Bragg's Apple Cider Vinegar
1 tablespoon Cambridge Naturals bulk chili powder
1 teaspoon Cambridge Naturals bulk oregano
1 teaspoon Cambridge Naturals bulk yellow mustard powder
1/2 teaspoon Cambridge Naturals bulk black pepper
2 tablespoons brown sugar
Preheat the oven to 350 degrees. In a dutch oven or large oven-safe pot, cook the bacon over medium heat until it starts to brown. Add the bell pepper, onion, and garlic. Cook the vegetables until they soften. Add the chili powder, dried oregano, mustard powder, salt, pepper, and brown sugar, stir it all together, and cook for about another two minutes. Add the apple cider vinegar, molasses, and beans, stir, then add water until it just covers the beans. Transfer the pot, uncovered, to your preheated oven. Bake for about an hour or until the sauce has thickened.
1 1/2 Cans Cadia Red Kidney Beans
3 Brookford Farm Eggs
1 1/2 oz. Navitas Raw Cacao
4 oz. Cadia Maple Syrup
2 1/2 oz. Will and Rose's Walnuts
5.5 oz Theo 85% Dark Baking Chocolate
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Cambridge Naturals Bulk True Cinnamon
1 tbsp. Cadia Almond Milk
1 tbsp. Cadia Coconut Oil
Preheat the oven to 350F and line the baking pan with parchment paper. Put all the ingredients (except walnuts and chocolate) in a food processor or blender and blend until smooth. Chop the walnuts and chocolate and mix most of them into the brownie batter. Pour the batter into the baking pan and top with the remaining chocolate and walnuts. Bake for 25 minutes and let cool before cutting.