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Didn’t have a chance to sign up for the Alexia Ambassador program? Don’t worry, you can still stay in the know with new products, recipes and entertaining ideas by signing up for our Club 350 newsletter.
Check out our latest collection of chef-inspired, Alexia Tastemaker-created recipes—featuring your favorite Alexia products—with mouth-watering selections like Sweet Potato Prosciutto Crostini, Hawaiian Chicken Sliders and Sriracha Sour Cream Dipping Sauce. Print them for yourself, family and friends. Download Alexia Recipe Card PDF
1 package Alexia Sweet Potato Rolls
2 cups water
2 cups potatoes, diced
½ cup carrots
½ cup celery
¼ cup onion, chopped
½ cup butter
¼ cup flour
2 cups milk
2 cups cheddar, shredded
1 ½ cups frozen corn
1 ½ cups ham, diced
Bring to boil water, potatoes, carrots and celery. Cook until vegetables are tender, approximately 15 minutes. Remove from heat. While vegetables are boiling, prepare Alexia Sweet Potato Rolls according to package instructions.
In saucepan, melt butter and sauté the onion. Add the flour to make a smooth paste. Add milk and cheese slowly to ensure it fully melts. Heat slowly, stirring often until cheese is fully melted and incorporated. Do not boil, but keep on low heat. Slowly add the water and vegetable mixture to the milk and cheese sauce. Stir to combine.
Serve immediately with Alexia Sweet Potato Rolls.
French Lentil Soup
3 tablespoons extra–virgin olive oil
2 cups chopped onion
1 cup chopped celery stalks plus chopped celery leaves for garnish
1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2–ounce can diced tomatoes in juice
Balsamic vinegar (optional)
Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
Cooking the potatoes in a waffle iron keeps them super crispy and is super simple to boot. You’ll need about 1 1/2 C of frozen potatoes per tostada “shell”. It will seem like a lot when your loading it onto the waffle iron, but they shrink down quite a bit while cooking.
Cooking each “shell” takes about 5 minutes which is longer than the usual waffle. My waffle iron has a light that goes on when a waffle is ready and it usually takes 2-3 of those cycles before the potatoes are done and nicely crisp.
Yield: 4 Tostadas
Made with Alexia Organic Hashed Browns
1 package Alexia Organic Hashed Browns
8 eggs, scrambled
1 pound breakfast sausage, crumbled and cooked
Shredded cheese of choice
For garnish: salsa, sour cream or Greek yogurt and sliced avocado
Heat waffle iron and place 1 ½ cup of Alexia Organic Hashed Browns in iron. Cook for 5 minutes or until browned and crispy. Top with eggs, sausage, cheese and other desired toppings. Enjoy immediately.