Saturday, September 20, 2014

Cranberry Chickpea Salad

We just started carrying a new product. Soom brand Tahini and Chocolate Tahini. It's the best Tahini I've ever had. So many ideas for it. So I used it to tossed this quick chickpea salad together for lunch the other day. Everything I found was pre-diced, so it was easy enough to assemble even without countertops. Still waiting on that. Soon, I'll have a kitchen soon.

I'm tired of take out. I need to make food again.

Cranberry Chickpea Salad

2 cans chickpeas
1/2 cup diced carrots
1/2 cup diced green pepper
1/4 cup dried cranberries
1/4 cup shelled edamame
4 tbsp chopped parsley
3 tbsp Cranberry Balsamic
1/2 cup Soom Tahini
Salt and pepper to taste

Rinse and drain the chickpeas. Stir everything together in a big bowl and enjoy your meal!

The tahini makes it so creamy. I am starting to see lots of ideas for this!

Monday, September 1, 2014

Guest Recipe: Espresso Balsamic Sauce

Heide is a new employee of ours and we are enjoying working with her very much. She made this sauce the other day and shared it with us. It's great to have another creative cook!

'I made an easy sauce out of espresso balsamic. Hope you like as much as we did!'
Heide King

Espresso Balsamic Sauce

1/2 small can organic tomato paste
1/3 large bottle espresso balsamic
1/4 to 1/2 cup water (depending on desired thickness)
1/2 teaspoon garlic powder
1/2 teaspoon oinion powder
1/4 cup rum
1/2 teaspoon pink Himalayan salt (to taste)
Wisk over low heat till hot and combined.  Eat warm or cold. 

Thursday, August 28, 2014

Labor Day 2014

Happy Labor Day everyone! Hope your summer went wonderfully! We have some great NEW things to tell you about. Some really fantastic aged Parmesan came in a little bit ago. Sometimes we have samples, so be on the lookout. We also got in some seasoned olives and ready to eat Farro dishes that are perfect for lunch or a great side.

For Oils, we got in an Australian oil that is spicy and sharp and bitter in all the best ways. A smoky good Cumin Olive Oil came in as well, I have made a couple things with this already and it's so good! For balsamics, we just got a Plain White Balsamic. And a lovely Lavender Balsamic as well. Don't ask me what to do with that yet, I'm still working on it! (But I think that it would go nicely over a salad with fresh herbs!)

New Hope has started up a First Fridays event! So on the 5th, we will be open from 7-9pm, offering some treats and in store specials. Keep a lookout on our Facebook page for upcoming First Friday events. We anticipate a guest chef in our future! So bring friends!

Recipe below the coupon!

So I'm sorry I've been an absent blogger. I'm moving and cooking in a construction zone is challenging. I did manage to whip up something small with the New Cumin Olive Oil. Just a rice and mushroom dish. I used it to fill some burritos last week!

Cheesy Cumin Tortilla Filler

4 cups chopped kale or spinach
3 cups brown rice, cooked
2 pints chopped mushrooms
3 ounces colby jack cheese
4 tbsp Cumin Olive Oil
Jalapeno Sea Salt
smoked paprika
black pepper

Heat 2 tbsp Cumin Olive Oil in a large saute pan to medium high heat. Add in the mushrooms and stir a little. Sprinkle with a pinch of the sea salt and let cook for 5-7 minutes, stirring occasionally until they are reduced in volume.

Add the kale or spinach and toss to coat. Let wilt down and keep stirring. Add in the cooked rice and the cheese.

It's time for the other 2 tbsp of oil. Stir in to prevent sticking. Sprinkle with the black pepper, paprika and more salt to taste.

Use this to fill tortillas or as a side dish. Also makes a good vegetarian entree!

Saturday, August 9, 2014

Walnut Oil Pesto Pasta

I made this chunky pesto last week with our very new Roasted Walnut Oil. It's a light flavored oil with a great mouth feel. Somehow both rich and delicate. I know pine nuts are classic for pesto, but if I'm using walnut oil, I just have to use walnuts instead.

Walnut Oil Pesto Pasta

3 cups packed baby spinach
1/3 cup walnuts
1/2 cup Roasted Walnut Oil
1/4 cup onion pate
1/2 cup Parmesan Cheese, grated
salt and pepper to taste

2 fresh tomatoes, diced
     or 5-6 plum tomatoes, diced
1 lb small shell shaped pasta, cooked, rinsed and cooled

Add the walnuts and spinach to the bowl of a food processor and pulse a few times. Next, put in the onion pate and the cheese and pulse. Scrape down the sides with a rubber spatula.

Add the oil in a slow stream while the food processor is running. Stop to scrape the sides often.

Stir the fresh pesto with the cooked pasta and toss with the tomatoes. Enjoy.

Saturday, August 2, 2014


I know there have been no updates for awhile. Sorry! I am moving and will be without a kitchen for another month.

Please please email me your recipes! I'm pretty much only making sandwiches, and wall plaster isn't a great sandwich topping.

We just got in a bunch of new things too, so stay tuned for updates!

Monday, July 21, 2014

Customer Recipe: Zesty Lemon Balsamic Meatloaf

A big Thank You to Jill P. For this meatloaf redux!

So shake up your usual meatloaf with a couple additions. Balsamic inside and out!

I mix the balsamic in with my eggs and fresh herbs (photo) before I add to the meat and vegetables.

The recipe calls for two tablespoons of traditional balsamic but I felt that the zesty lemon works better.  The glaze is one half of a cup of ketchup to one quarter of a cup of balsamic.  Again the lemon is really good here too.

As for the glaze I mix the two and spoon/spread on the shaped loaves then bake.  The glaze darkens to a rich red color and the taste is the best.

Saturday, July 19, 2014

Meyer Lemon Peach Cake

I served this today in the store. Hope you like it!

Meyer Lemon Peach Cake

This is an alteration of a basic box mix.
You need:

1 box white cake mix
1/4 cup Peach Jam for every egg called for
Meyer Lemon Olive Oil for the vegetable oil called for
2 Peaches, diced
White Peach Balsamic, for topping

My box mix called for 3 eggs, so I used at total of 3/4 cups Peach Jam. I used the water it wanted me to use and then the vegetable oil was subbed out with Meyer Lemon Olive Oil.

I tossed in the peaches at the end, stirred it a bit and turned the batter out into a baking pan.

The jam makes this more moist and sticky than is intended, so mine required about 10 more minutes baking. When a skewer inserted in the center comes out clean, it is done.

While it is cooling brush it with the White Peach Balsamic.

Balsamic Fruits

2 pints raspberries
2 peaches, diced
1/2 cup White Peach Balsamic

If your peaches aren't perfectly ripe, start this the night before you want to serve it. Dice the peaches and stir with 1/2 cup White Peach Balsamic. Let sit in the fridge overnight. Add the raspberries, stir and serve.

Can be served along with the cake, or by itself. Or used as the base of a cocktail. Just add club soda or prosecco and you're done!