Easter Sales!

Happy Easter! Happy Passover!

We have a bunny of a sale for you. Coupon!

Salmon with Basil Olive Tapenade

1 Large Salmon Fillet (for 4 people)

1/4 cup Basil Olive Oil

2 cups olives, green and kalamata

1 anchovy fillets

1 clove garlic

pinch fresh thyme

pinch oregano

pinch dried laurel

small bunch of fresh basil

1 tbsp capers (optional)

Preheat the oven to 425°. Lay the salmon on a baking sheet. Dice all the rest of the ingredients together and spread out over the salmon in an even layer.

Bake for 10-12 minutes.

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!

Lucky Lentil Salad and a Coupon

Since tomorrow is Friday the 13th, I am giving you a reason to eat lucky.

Lentils are lucky. Thought to bring prosperity, they are typically eaten during New Years celebrations. But why not now! We can all use a little luck, and everyone could use a bit of prosperity. Besides, this is tasty as all get out. Happy Friday the 13th!

And don't forget, after the recipe is our new coupon!

Lucky Lentil Salad

1 lb green lentils

1 cup sweet onion

2-3 tbsp fresh tarragon

1 green bell pepper

1 tbsp five spice powder

1 tsp cumin

1 tsp chili powder

1 tbsp bacon bits (optional)

1/3 cup Persian Lime Olive Oil

4 tbsp Honey Date Balsamic

In a large sauce pan, cover the lentils with 2-3 inches of water and bring to a boil. Reduce the heat to a simmer and let cook. Check after 15 minutes for doneness, they should be tender, but not mushy. Rinse and set aside.

While the lentils are cooking, finely dice the bell pepper and the onion. Combine the olive oil with the spices and whisk to combine.

Toss the lentils and veggies together in a large bowl, adding the olive oil mixture slowly until well distributed. Drizzle on the balsamic 1 tbsp at a time. This is a taste and see method. A little over 3 tbsp seems to be perfect, but my husband liked the full 4 tbsp.

Eat lucky!