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Caribou Stuffed Bell Peppers

Lean ground Caribou makes a moist, low-fat substitute for the ground beef that’s usually found in stuffed pepper filling.

Prep Time: 15 Minutes

Cook Time: 60 Minutes

Total Time: 75 Minutes

Servings: 6


  • 1 whole Medium Onion, Diced
  • 6 whole Bell Peppers (can Use 8 If Needed)
  • 2 Tablespoons Olive Oil
  • 1lb Lean Ground Caribou (can substitute with lean ground beef)
  • Salt And Pepper, to taste
  • 3 cloves Garlic, Minced
  • 1 whole Large Zucchini, Diced
  • 4 whole Roma Tomatoes, Diced
  • 1 cup Cooked Rice (mix Of White And Brown Is Fine)
  • 2 cups Pepper Jack Cheese, Divided


Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a plastic bag or other fridge container.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the Caribou, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through. Remove to a plate.

Add a little more olive oil to the pan. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and pepper. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 1/2 cups of the cheese. Allow the mixture to cool and store it in a fridge container. Store the extra cheese in a small container.

Preheat the oven to 350 degrees F.

Place the peppers cut-side up in a baking dish just large enough to hold them upright. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

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Baked Asparagus with Lemon, Garlic and Parmesan

It’s the perfect side dish; baked asparagus spears in a lightly seasoned lemon butter with Parmesan cheese.

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Total Time: 25 Minutes

Servings: 6-8



  • 2 bunches asparagus
  • 1 lemon
  • 3 cloves of garlic minced
  • 4 Tbsp butter
  • Olive oil
  • Salt & Pepper
  • 1/2 cup shredded Parmesan cheese



Rinse 2 bunches of asparagus and break off the ends by holding the base end and snapping it wherever it snaps.
Place asparagus in a large baking dish, drizzle with olive oil, garlic and sprinkle lightly with salt and pepper.
Squeeze 1/2 of a lemon over the asparagus. Line the top third of the asparagus with lemon slices from the other half of your lemon (optional).
Thinly slice 4 tbsp of butter and line the center of the asparagus with butter.
Bake at 400°F for 12 minutes or until asparagus is tender. Remove asparagus from the oven and set oven to Broil.
Sprinkle the center of the asparagus with Parmesan cheese and broil 2-3 minutes or until cheese is melted and golden.
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Alaskan Cucumber Salad

Combining Alaska Grown cucumbers from Bells Nursery and fresh basil from Alaska Seeds of Change.

Prep Time: 20 Minutes

Servings: 4-8


  • 4  Alaskan Grown cucumbers, thinly sliced
  • 1 small white onion, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 1 tablespoon Alaskan Grown dill, or to taste


Toss together the cucumbers and onion in a large bowl.

Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil.

Pour over the cucumber and onions.

Stir in dill, cover, and refrigerate until cold.

This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

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Bacon and Brussel Sprout Salad

This bacon and brussel sprout salad is so good! Thinly sliced brussel sprouts, crumbled bacon, Parmesan, almonds, and shallot citrus dressing.

Prep Time: 40 Minutes

Cook Time: 5 Minutes

Total Time: 45 Minutes

Servings: 8-14


  • Cook and crumble the bacon.
  • 1 lemon
  • 1 orange
  • 1 large shallot, minced
  • 1/2 cup olive oil
  • salt and pepper
  • 6 slices cooked bacon, crumbled or chopped
  • 4 dozen brussel sprouts
  • 1 cup almonds
  • 1 cup grated parmesan cheese


Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.

Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.

Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.




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Pan Roasted Garlic Chicken and Vegetables

Season, toss, throw in oven its that easy!

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 60 Minutes

Servings: 4-6



    • 1 pound boneless skinless chicken breasts
    • 1 tablespoon dried parsley
    • 2 teaspoons dried oregano
    • 1/2 teaspoon EACH: garlic powder, onion powder
    • 1 teaspoon paprika
    • Seasoned salt and pepper
    • 1 large lemon, juice and zest
    • 5 tablespoons olive oil, separated
    • 1 heaping cup chopped carrots, sliced in half
    • 1 and 1/2 heaping cups (1/2 pound) baby red potatoes, sliced
    • 1 large yellow onion, coarsely chopped
    • 1 head (1 heaping cup) broccoli, chopped
    • 1/2 tablespoon minced garlic
    • Freshly grated Parmesan cheese
    • 1 cup quinoa or rice
    • Optional: 1/4 teaspoon red pepper flakes



Dab the chicken breasts with paper towel to dry. Remove any fat and then chop the chicken into 1/2 inch pieces. Place in a medium sized bowl.

In a small bowl, combine the parsley, oregano, garlic powder, onion powder, paprika, seasoned salt (to taste; I use 1/2 teaspoon), and pepper (to taste, I use 1/4 teaspoon). If desired, mix in the 1/4 teaspoon red pepper flakes. Stir to combine and then take half of the seasoning mix and add to the chicken with TWO tablespoons olive oil and the zest and juice of 1 lemon. With your fingers, toss the chicken, olive oil, lemon, & seasoning mix until the chicken is well coated. Cover and place in the fridge for 30 minutes (while everything else is being prepped and cooking).

Preheat the oven to 425 degrees F. Line a very large baking sheet with parchment paper for easy clean-up. Halve the baby carrots lengthwise, Halve the baby red potatoes (or quarter for large ones), and coarsely chop the onion (halve it, halve each half, and then cut each half into 2 or 3 sections

Place the carrots, red potatoes, and onion on the prepared sheet pan. Add another 2 tablespoons olive oil and most of the remaining seasoning mix (leave 1 teaspoon). Toss with your hands to generously coat everything and place in the preheated oven for 20 minutes.

Meanwhile, chop the broccoli into bite-sized pieces. Remove the pan from the oven and toss the veggies and section them off to one half. Add the broccoli and minced garlic to the other half and toss with the last ta

blespoon olive oil and last teaspoon of seasoning mix. Toss to coat and then toss the broccoli with the other veggies and section to one half of the tray.

Remove the chicken from the fridge and drain off ALL the liquid.  Add to the sheet pan and ensure the chicken pieces are separated (not on top of each other) so they can fully cook.

Return to the oven and cook for another 15-20 minutes or until chicken registers 165 degrees F and vegetables are to desired tenderness. While the sheet pan is in the oven, change to a HIGH broil and cook for 1-2 more minutes (adds a nice char :)) Watch it carefully to avoid burning.

Remove from the oven and top with freshly grated Parmesan cheese and enjoy immediately or use for meal prep.


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Ginger Moose, Mushroom and Kale Stir-Fry

Looking for new ways to eat Kale?  This easy recipe helps bring that nutrient packed green stuff to life.

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Total Time: 30 Minutes

Servings: 2-4




  • 1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
  • 1/2 cup vegetable broth (or chicken/beef broth, or water)
  • 3 tablespoons rice wine vinegar

  • 2 tablespoons corn starch
  • 2 teaspoons ground ginger
  • 1/4 teaspoon freshly-ground black pepper

Stir-Fry Ingredients

  • 1 lb. thinly sliced Moose flank steak or sirloin, cut diagonally across the grain into thin strips

  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 12 ounces crimini mushrooms halved
  • 3 cups chopped kale
  • 2 green onions, thinly sliced

Add all marinade ingredients to a bowl and whisk to combine.

Pour marinade into a large bowl or ziplock bag, then add in the Moose steak and gently toss to combine.

Cover/seal and refrigerate for at least 15 minutes.

Once Moose steak has marinated, heat 1 tablespoon oil in a large saute pan over medium-high heat.

Remove Moose steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic.

Saute for about 2-3 minutes until browned, stirring occasionally. Remove Moose steak with a slotted spoon and set aside.

Add remaining tablespoon of oil to the pan.

add in the mushrooms, kale, and reserved marinade, and stir to combine.

Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened and come to a boil, and the mushrooms have cooked, stirring regularly so that sauce does not burn.

Add in the Moose steak, and toss to combine.

Serve immediately over rice or quinoa, garnished with chopped green onions.



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Baked Alaskan Halibut Steaks

An Italian-style vegetable and feta cheese topping along with Alaskan grown basil is the perfect enhancement to delicious baked halibut.

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Total Time: 30 Minutes

Servings: 4



  • 1 teaspoon olive oil
  • 1 cup diced zucchini
  • 1/2 cup minced onion
  • 1 clove garlic, peeled and minced
  • 2 cups diced fresh tomatoes
  • 2 tablespoons chopped fresh AK Grown basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 (6 ounce) Alaskan halibut steaks
  • 1/3 cup crumbled feta cheese


Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.

Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, AK Grown basil, salt, and pepper.

Arrange Alaskan halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.

Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.


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Chile and AK Basil Vegetable Stir-fry

The combination of sweet and hot flavors in this stir-fry is inspired by Thai cuisine. Not hot enough? Add a dab or two of the award winning Alaska Unami Sauce.

Prep Time: 35 Minutes

Total Time: 35 Minutes

Servings: 4




  • 1 cup uncooked basmati rice
  • 2 cups water


  • 1 (4.5-oz) Chopped green chiles
  • 1/4 cup chopped fresh AK Grown Basil
  • 2 teaspoons chopped AK fresh mint
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch


  • 1 tablespoon oil
  • 2 cups fresh small cauliflower florets
  • 1 small onion, cut into thin wedges
  • 2 medium zucchini, quartered lengthwise, cut into 1/4-inch thick slices
  • 1 medium red bell pepper, cut into strips
  • 2 cups shredded green cabbage


Cook rice in 2 cups water as directed on package. Cover to keep warm.

Meanwhile, in small bowl, combine all sauce ingredients; blend well. Set aside.

Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add cauliflower and onion; cook and stir 2 minutes. Add zucchini and bell pepper; cook and stir 4 to 6 minutes or until vegetables are crisp-tender.

Stir sauce well. Add to vegetables in skillet; cook 2 to 4 minutes or until sauce is bubbly and thickened, stirring frequently. Stir in cabbage. Serve over rice. If desired, garnish with additional AK basil or AK mint.







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Greek Salad with AK Grown Sunflower Shoots

This is an incredibly good Greek salad recipe, nice and tangy and even better when topped with AK Grown Sunflower Shoots from Alaska Sprouts.

Prep Time: 20 Minutes

Servings: 6



  • 1 head romaine lettuce- rinsed, dried and chopped
  • 1 red onion, thinly sliced
  • 1 (6 ounce) can pitted black olives
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 large tomatoes, chopped
  • 1 cucumber, sliced
  • 1 cup crumbled feta cheese
  • 6 tablespoons olive oil
  • 1 cup AK grown Sunflower Shoots
  • 1 teaspoon dried oregano
  • 1 lemon, juiced
  • ground black pepper to taste


In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.

Whisk together the olive oil, oregano, lemon juice and black pepper.

Top with AK grown Sunflower Shoots

Pour dressing over salad, toss and serve.

Nutrition Facts Per Serving

265 calories

22.4 g fat

14.1 g carbohydrates

6 g protein

22 mg cholesterol

538 mg sodium






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AK Baked Teriyaki Salmon and Vegetables

Easy and healthy one pan baked teriyaki salmon and vegetables is a quick 30 minute meal with hearty vegetables and a tasty homemade teriyaki sauce.

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Servings: 4



  • 1 large AK salmon fillet (or 4 6-ounce salmon fillets)
  • 2 bell peppers (red or green), chopped (see note)
  • ½ white or red onion, chopped
  • 1 cup chopped or sliced carrots
  • 2 cups broccoli florets
  • salt and pepper, to taste
  • 2 tablespoons oil
  • 1½ cups of your favorite teriyaki sauce OR use my favorite recipe below

Teriyaki sauce

  • 1 cup water
  • ¼ cup soy sauce
  • 2 teaspoons minced garlic
  • ¼ teaspoon ground ginger
  • ¼ cup packed brown sugar
  • 2 tablespoons honey
  • ¼ cup cold water + 2 tablespoons corn starch
  • 2 teaspoons sesame seeds


First make the sauce. Combine water, soy sauce, garlic, ginger, brown sugar, and honey in a medium sauce pan and whisk to combine. Bring to a boil over medium-high heat. Stir together cold water and corn starch until dissolved, then whisk into boiling sauce and reduce heat to medium-low. Remove from heat, stir in sesame seeds, and allow to cool while you prepare the veggies and salmon.

Preheat oven to 400 degrees. Grease a large baking sheet and arrange salmon in the center. Combine vegetables in a large bowl along with oil. Toss to coat. Transfer to baking sheet arranging the vegetables so that they are around but not on top of the salmon. Season vegetables and salmon with salt and pepper to taste.

Drizzle ⅔ of the sauce over the salmon and veggies. Bake for 15-20 minutes until salmon is flaky and tender and veggies are easily pierced with a fork. Steam/cook the rice while the salmon is baking.

Drizzle with remaining sauce and serve immediately OR follow next step for meal prep.


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Moose Stew

This Moose stew is the definition of comfort food! It is packed with flavor.

Prep Time: 40 minutes

Cook Time: 8 hours 15 minutes

Total Time: 8 hours 55 minutes

Servings: 7


  • 2 1/2 lbs Moose roast, diced into 1-1/2 inch cubes (you should have about 2 lbs once trimmed)
  • 2 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion, chopped (1 1/2 cups)
  • 3 medium celery stalks, chopped (1 1/4 cups)
  • 4 cloves garlic, minced (1 1/2 Tbsp)
  • 1/4 cup tomato paste
  • 3 cups low-sodium beef broth or chicken broth, divided
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp minced fresh thyme (or 1 tsp dried)
  • 1 (7-inch) single sprig rosemary (or 3/4 tsp dried)
  • 1 1/2 lbs yellow potatoes, diced into 1 1/2-inch chunks
  • 1 lb AK grown carrots, peeled and cut into 1-inch chunks (don’t use thin carrots)
  • 1 1/2 Tbsp cornstarch (depending on how thick you like it)
  • 1/4 cup minced fresh parsley


Heat 1 Tbsp olive oil in a large heavy bottomed skillet over medium-high heat. Working with half of the Moose roast at a time, dab both sides dry with paper towels and season with salt and pepper to taste. Sear in skillet until browned, turning once halfway through, about 4 – 5 minutes total. Transfer Moose roast to slow cooker. Add an additional 1 Tbsp oil to skillet, repeat with remaining Moose. Leave excess oil in skillet.

Add remaining 1/2 Tbsp oil to oil in skillet (there should be about 1/2 tbsp left after searing beef), reduce burner to medium. Saute onions and celery 3 minutes, add garlic saute 30 seconds longer then add in tomato paste and cook, stirring constantly, 1 minute.

Pour 1 cup beef broth into skillet along with Worcestershire, soy sauce,  thyme and rosemary. Add potatoes and AK grown carrots over beef layer in slow cooker, then pour broth mixture in skillet into slow cooker along with remaining 2 cups beef broth. Season lightly with salt and pepper (add more to taste at the end). Cover and cook on low heat for 7 – 8 hours.

In a small bowl whisk together cornstarch with 1 1/2 Tbsp cold water until smooth. Pour into slow cooker and gently stir, cover and cook on high heat for 20 – 30 minutes until thickened slightly. Stir in half of the parsley. Serve warm garnished with remaining parsley.

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AK Mint Blueberry Mojito

Blueberry Mojito

Recipe Note: If you do not feel like pureeing your blueberries, just add them to the shaker and smash them with your muddler. It’s faster, just not as pretty of an end result.


  • 1 cup fresh blueberries, plus extra for garnish
  • 10 fresh AK mint leaves
  • 2 teaspoons sugar
  • juice of 2 limes
  • 6 oz club soda
  • ice


In a food processor or blender, puree blueberries until smooth. Set aside.

Add mint leaves and sugar to a cocktail shaker. Use a muddler (or the end of a wooden spoon) to muddle the mint and sugar. Add the lime juice, rum and pureed blueberries: shake vigorously.

Pour ice and club soda into two tall glasses and then pour in rum mixture. Gently stir. Garnish with a lime wedge, extra blueberries and a sprig of mint. Serve immediately.

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Tomato Eggplant Zucchini Bake with Garlic and Parmesan


Tomato Eggplant Zucchini Bake with Garlic and Parmesan. A gorgeous and easy way to use up extra summer veggies!

YIELD: 6 servings

PREP TIME: 15 minutes

COOK TIME: 45 minutes

TOTAL TIME: 1 hour


  • 3 medium zucchini (about 1 1/2 pounds)
  • 1 small/medium eggplant (about 3/4 pound—see notes if your eggplant is large)
  • 1 pint cherry or grape tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 4 large cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup freshly grated Parmesan cheese, divided (about 2 1/2 ounces)
  • 1/4 cup chopped fresh basil, divided
  • 1/4 cup chopped fresh parsley, divided


  1. Preheat the oven to 350 degrees F. Lightly grease a deep 9×9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
  2. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
  3. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.
  • Larger, more mature summer eggplant can have a slightly bitter taste. If you’d like to avoid this (or find eggplant a bit bitter in general), salt the eggplant first, which helps mellow its flavor. Before starting the recipe, cut the eggplant into 1/4-inch thick rounds. Spread the slices on paper towels, then lightly sprinkle them with salt. Let sit 10 minutes. Pat the slices dry with additional paper towels, then proceed with the recipe as directed.
  • Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave.
  • I have not tried freezing this recipe, but I think it would work fine if you don’t mind the veggies being on the slightly mushier side (this tends to happen to tomatoes and zucchini when they freeze). Bake the recipe as directed, let cool completely, then freeze tightly wrapped for up to 3 months. Let thaw overnight in the refrigerator, then reheat gently in the oven or microwave. The veggies will lose some texture and might be a little overly soft, but they should still be tasty.
All images and text ©Erin Clarke/Well Plated.

Nutrition Information

Serving Size: 1 (of 6)

  • Amount Per Serving:
  • Calories: 119 Calories
  • Total Fat: 6g
  • Saturated Fat: 2g
  • Cholesterol: 10mg
  • Sodium: 225mg
  • Carbohydrates: 10g
  • Fiber: 4g
  • Sugar: 3g
  • Protein: 9g
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Fresh Box (small)

1 Apples, Fuji
1 Avocado, Hass Small
1 Bananas, Yellow
1 Broccoli, Bunch
1 Carrots, 1 lb.
1 Cilantro
2 Corn, Yellow
1 Cucumber, Alaska Grown Hot House
1 Grapefruit, Red
2 Kiwi Fruit
1 Lettuce, Living in Clamshells
1 Onions, Green
1 Onions, Yellow
1 Peppers, Green Bell

This is just an example of box content. Items will vary due to season and stock. Please review your order in the portal for exact box contents before shipping.