Tuesday, April 29, 2014

Meet the Merchants Event

May 9th there will be a neat Merchants event! Come in and get your flyer signed and get entered to win prizes! We are also offering a special coupon just for the day. Usable in-store only, so come on out and Meet The Merchants!

Saturday, April 19, 2014

Porcini Pasta with Prosciutto and Pine Nuts

Okay, the alliteration has just been making me giggle for about 10 minutes now. If your food can't make you happy, what good is it?

This is the first time I'm using the new Porcini Olive Oil, it's not up online yet, you have to come in and try it! I may have over did it on the mushrooms, but what can I say, I like them.

Porcini Pasta with Prosciutto and Pine Nuts

1 lb linguine pasta
1 pkg dried porcini mushrooms
1 strip Prosciutto per portion (4-6 pieces)
Pine Nuts
6 tbsp Porcini Olive Oil
1 jar Mushroom Pate
1/2 pint sliced mushrooms
pinch of Toasted Onion Sea Salt

Soak the dried porcini mushrooms in about a half cup of room temperature water for at least 10 minutes. I like to break them in small pieces before soaking them, but you can chop them after too.

Cook the linguine in well salted water until it is al dente. Rinse and set aside in a large bowl.

Heat 2 tbsp of the oil in a very large saute pan to a medium high and add the fresh sliced mushrooms. Saute 5-10 minutes or until they are nice and soft. Add in the mushroom pate and the rest of the olive oil. Stir until the pate is smooth and then add in the dried mushrooms and their liquid.

Let simmer until warmed through then add the pasta and toss to coat.

Plate and top with a pinch of sea salt, a sprinkle of pine nuts and a torn piece of prosciutto.

Sunday, April 13, 2014

Tomato Pesto Cream Pasta

Sorry I've been gone so long. It's been a busy week.

This was a quick whip up. I love our tomato pesto by itself, but I like to stretch it out so I can enjoy it longer.

Tomato Pesto Cream Pasta

1/4 cup Trapanese Pesto (sundried tomato pesto)
1 lb angel hair pasta, cooked and drained
1/4 cup sour cream
1/4 cup heavy cream

In a very large saute pan over medium heat whisk everything but the pasta together and let cook for a couple minutes. Add the pasta in and toss to coat.

Keep stirring over a low heat until everything is warmed through. Serve.

Monday, April 7, 2014

Sesame Chicken Noodles

I whipped this up the other day with some chicken that I had stir fried and then went and forgot to post it! Sorry everyone!

The only problem I have with stir fry is all the dishes! Everything needs to be in it's own separate bowl before you add it all together. If you combine them before you should the texture comes out wrong. So a good dinner....and hopefully, some one else to wash up!

Sesame Chicken Noodles

1 lb chicken, chopped into bite-sized pieces
1 medium onion
2 green bell peppers
1 carrot
1 tbsp cornstarch
1 tbsp agave syrup or honey
2 tbsp sesame seeds
1 tsp fresh grated ginger
1/4 cup white wine
2 eggs
1 sleeve soba noodles or spaghetti
1/4 cup chicken broth

Combine the cornstarch, Tangerine Balsamic and the wine in a bowl. Add in the chicken and mix until it is evenly coated. Let marinade for at least 20 minutes, or until most of the liquid is absorbed. 

Cook the soba or spaghetti until al dente. Rinse, drain and set aside. Dice the onion and bell pepper, cut the carrot into matchsticks. Beat the eggs together in a small bowl. Set everything aside in their own separate bowls.

In a large nonstick skillet, heat 1 tbsp of the sesame oil up to very high heat. Add the chicken in a single layer. Give each piece some room in the pan cooking them in batches if necessary. Cook, without touching, for about 1 minute. When the bottom and sides are slightly charred and caramelized, flip the chicken and let cook again about 40 seconds. Remove the pan from the heat and transfer the chicken to a plate.

Place the pan back on the stove, add the second tablespoon of oil and reduce to a medium heat. Once the pan is nice and hot, pour in the egg carefully and let cook about 1 minute. Chop into small pieces and stir for another 30 seconds or so. Remove to another plate.

Add the last tablespoon of Sesame Oil and the vegetables and ginger. Saute for about a minute, making sure to stir everything well to get a nice coating of oil. Add the chicken back in and stir to combine. Next add the chicken broth. Cook while stirring for 1 minute. Now add the egg and stir again. Continue cooking for 30 seconds to one minute. The liquid should be just about absorbed.

Add the noodles and the agave or honey and the sesame seeds. Toss everything to coat well and turn the heat to medium low. Cook until the noodles are warmed through, a minute or less. 


Thursday, April 3, 2014

Mashed Avocado Breakfast

Just a quick note about this morning's breakfast!

Mashed Avocado Breakfast

Take 1 half avocado and mash it with a fork. Drizzle with 1-2 tbsp Meyer Lemon Olive Oil and sprinkle with Jalapeno Sea Salt.

Oh breakfast, I will never abandon you!