Friday, July 17, 2015

Happy Birthday Store!

I made us a couple cakes! Come in and try some. 

Gluten-Free Vegan and Nut-Free.

Strawberry Basil Cake
Gluten-Free Vegan Nut-Free

1 box Wegmans brand gluten free vanilla cake mix
¼ cup Basil Olive Oil
1 egg / egg replacement*
2/3 cup non-dairy milk of choice
1/3 cup crushed freeze-dried strawberries**
2-3 tbsp minced fresh basil

Preheat oven to 350°.

Blend everything except the strawberries. If you can’t get freeze-dried, use diced fresh. (dried has too much sugar!)

Fold in the strawberries and turn into a greased pan. 8 in round or 8x8 works best.

Bake according to package directions, 35-38 minutes. Cool for 10 minutes before removing from the pan.

*I used Neategg. It’s a chia/garbanzo mix. Not bad, next time I’ll try something else.
**I get my strawberries from

Rosemary Cherry Brownies
Gluten-Free Vegan Nut–Free

1 box Wegmans Gluten-Free Double Chocolate Brownie Mix
5 tbsp Rosemary Olive Oil
2 egg replacers*
¼ cup cherry juice

Preheat the oven to 350°.

Put all the ingredients in a large bowl and blend well.

Grease an 8x8 pan. Spread the batter evenly over the pan and bake 28-35 minutes. The tops should be a little crinkly and the edges should be just starting to pull away from the pan.

*I used Neategg egg replacers. They don’t add much moisture, so the cherry juice really is crucial. 

If you don't have any allergies, feel free to use whatever mixes you have on hand. Just sub in the oil for the butter or vegetable oil. Go to town!

Tuesday, July 7, 2015

White Pineapple Cake

Super easy and delicious. This recipe is all about the finish.

This is a variation on a Pineapple Upside Down Cake, so it should be a yellow cake, but my dad has cholesterol problems and the only cake he's really allowed to eat is Angel Food. Which I am terrible at making. So this is a topping for a bought cake. You could use this over top any cake you make at home as well.

(Or any other cake you buy, I won't tell)

White Pineapple Cake

1 small Angel Food Cake
2-4 slices pineapple in juice
a small handful of maraschino cherries
2 tbsp juice from the pineapples
1/4 cup White Pineapple Balsamic
     plus a little more for drizzling

Lay the cake on a nice plate. Mix the pineapple juice with the balsamic and spread over the cake. Let soak for at least 10 minutes.

Top with pineapple rings and the cherries. Drizzle a little more balsamic over top.

That's pretty much that.

Friday, July 3, 2015

Happy 4th!

Happy 4th of July everyone! We will be open until around 4pm on Saturday. See you then!

And now the news you've been waiting for. The second store is open! That's right. Down in Smithville NJ, near to Atlantic City. Check out the town's website for more info!

Hooray! Maybe I can get back to regular food blogging sometime soon, but it's still going to be busy. Have a safe and happy weekend all!

Sunday, June 14, 2015

Get ready for Father's Day!

Because Dads are awesome. That's why.

Make dad a good lunch, or let him grill his own. Balsamic makes a great marinade for all kinds of meat, so get cooking!

Sorry if you signed up for the newsletter and haven't gotten on. The confirmation emails seem to go straight to spam folders. You can sign up using the direct link here: Newsletter. Sorry guys.

Saturday, June 6, 2015

Hunter's Tomatoes

Tomatoes. If you don't like them, you might as well go on to another post. Sorry.

I had some little tomatoes left over from a curry I made last week. That recipe will go up soon. I lost my notepaper that had all my ingredients on it. I'm working on it.

Hunter's Tomatoes

5-6 small tomatoes
1 tbsp Hunter's Blend seasonings
1 tbsp Piqual Olive Oil
1 tbsp Lavender Balsamic

Heat the oil in a saute pan to medium heat/ Slice the tomatoes into medium slices. Sprinkle with the seasonings. Add to the pan and spread out evenly.

Cook about 2 1/2 - 3 minutes per side. They should be breaking down, but not completely dissolved. Plate and drizzle with the Lavender Balsamic.

Sunday, May 31, 2015

Che Amigo Chimichurri Chicken

Hello folks! I'm sorry I've been away so long. I've come back to post this nice little chicken, but will probably go back into the black hole again soon. Don't worry, things are good, just busy!

This dish was made with a new product of ours. Che Amigo Chimuchurri Sauce. It's an Argentinian recipe, and it's just fantastic. It's really lovely, fresh and green with a moderate hint of spice. I'd recommend it even if we weren't carrying it! Go visit their website, the make amazing grills too!

I used the Coratina Olive Oil in this because it is a light flavored oil that I find pairs well with green herbs, so it's perfect for this. But if you have something else, go ahead and use it. I don't advise a flavored oil, you want to let the herb flavors of the chimichurri to shine.

Che Amigo Chimichurri Chicken

1 lb boneless skinless chicken breast
1 cup chopped green, orange and yellow peppers
1 cup chopped broccoli
2 tbsp Coratinia Olive Oil
2-4 tbsp Che Amigo Chimichurri
Salt and Pepper to taste

Chop the chicken into medium chunks. Heat a saute pan to medium heat and add the Coratina Oil. Let the oil warm for about half a minute before adding the chicken. Spread the chicken out in the pan and saute 5-6 minutes or until almost cooked through. Stir occasionally.

Add the broccoli, peppers and the chimichurri sauce. Give it all a good stir and cover. Let cook another 7-8 minutes or until the broccoli is crisp-tender. Add salt and pepper to taste. Serve.

Friday, May 22, 2015

Happy Memorial Day!

I know its been light on recipes. But I hope to have a big announcement at the end of the month!


Veterans and those currently in the armed forces, don't forget to show your military IDs for 10% off everyday! We thank you for your service!