Happy New Year!

Wishing everyone the best for this coming new year. Be happy, be healthy and above all, have a good time!

We will be closed New Year's Day. Reopening on Friday.

Coupons! In-store only and Online only. Happy New Year!

Coupons all Month: HAPPY HOLIDAYS!

Wow! The holiday's are getting close!

This coupon is only good for this week, and online only. We are having lots of in-store specials and things that change every day.

I know you hate to get too many emails, especially this time on year, so I'll only be sending this one email this month. If there are any more coupons or specials, please find them on our Facebook page! 

A note on shipping: The very last day to ship anything to arrive before Christmas is Wednesday the 17th! Anything after that and you are taking a chance. 

Have a Happy Holiday everyone. If I don't talk to you again before next year, have a Happy New Year too!

(But there will probably be a coupon for that!)

Happy Thanksgiving! - And a whole lot more!

And the rest of the holidays too!

We are swiftly approaching the holiday shopping season, so don't forget to make your lists. What you are giving and what you need for you! Because it is the holiday for cooking as well, and that is something I love to do.

Just around the corner

Stay tuned for holiday recipes. Ones for sit down dinners and taking to friends houses. I am hosting Christmas in my new kitchen this year, so I've got a whole bunch of menu planning of my own to work on.

To help out with your Thanksgiving menus, we are running a coupon!

We will be open late on the 26th (the day before) until at least 7pm. And our special Black Friday hours will be 10am-9pm. Lots of businesses in town are going to be open as well. 

And don't forget Small Business Saturday! Register your American Express card here to see all the benefits.

New Hope is having a whole bunch of great events this season. From the tree lighting on the 5th to Santa travelling around by horse-drawn carriage to free gift wrapping as it gets closer to Christmas. Please see the full schedule below. The New Hope Small Business Alliance has been working especially hard on it.

Schedule of Events

And it is also time for 1st Friday again. Last of the year. The 5th of December. Come and join us for Chef Terrance Tice's creations and in store specials. The 5th is also the day of the Tree Lighting.

So bundle up warmly and join us for all the fun this season!

Holiday Hours:

Nov. 26th: 11am-7pm
Nov. 27th: Closed
Nov. 28th: 10am-9pm

Monday-Thursday: 11am-6pm
Friday & Saturday: 10am-8pm
Sunday: 10am-6pm

First Friday

Hello everyone! It's that time again. First Friday Time!

Local Chef Terrance Tice is going to be cooking up some great food. And there will be in-store specials going on. So come down and join the party!

7-9pm All over town

Hope to see you there!

Happy Halloween!!

Sorry for the lateness of this!

No new recipe, just a coupon.

Eat, Drink and Be Scary!!

Columbus Day 2014

Hello olive oil users! Happy Columbus Day!

We are pleased to announce that this past month's First Friday was a great success. And we are looking forward to next month's event very much. I hope that everyone who attended had a good time and that even more people come next month. Looks like the Next one will happen on the 7th of November. Hope to see you there!

So, onto your coupon.

I also have a recipe for you! My kitchen is being remodeled, so most of the recipes are on hold for now. But I borrowed my sister in law's kitchen and made a little mess. This is very lightly sweetened, so it's great for a lighter dessert, or a really healthy breakfast too. Feel free to substitute another fruit Balsamic for the Cranberry if you don't have it. I recommend the Red Apple, Black Walnut, Honey Date or maybe even the Chocolate...

Apple Cranberry Crumble

6 medium apples

1 1/2 cups dried cranberries

2 cups granola

1 cup hot water

3 tbsp Cranberry Balsamic

Flaky sea salt

2 tbsp Blood Orange Olive Oil, plus a little for the pan.

Preheat the oven to 350 degrees. Dice the apples and mix in a large bowl with the cranberries and the granola. Toss with the olive oil.

Use the little bit of extra olive oil to grease a 9 or 10in glass or deep sided pie pan. Spread the crumble mix inside. Stir the Balsamic and hot water together and pour evenly over the crumble.

Bake for about 20-30 minutes. Stir it around about halfway through to keep it moist.

Top with whipped cream if you like, or maple syrup is really good too (for breakfasts)!

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!

Happy Birthday to Us!

Happy Birthday to the store!

This Thursday, we are 3! Thank you for making these past 3 years so wonderful. As thanks, Coupon!

And I'm almost finished with the Lemon Peach Cake I made for us. The recipe will be up on the blog in time for Saturday. I need to caramelize some peaches before it's done!

See you this weekend!

Father's Day

Chestnut Street Spare Ribs

4 lbs Spare Ribs
2 tbsp White Truffle Garlic Olive Oil
4 tbsp Prime Rub Seasoning
1/2 cup honey
3 cloves garlic, chopped
1/2 cup Chocolate Balsamic

Rub down the ribs with the seasonings and olive oil. Broil for 5-6 minutes.

Whisk the honey garlic and balsamic together. Nest the ribs at the bottom of your slow cooker and pour the sauce over top. Close the lid tightly and cook on low for 3-4 hours or on high for 8 hours.

Memorial Day 2014

I know it's not a very summery recipe, but it's been rainy and chilly today. I wanted something with spice! Happy Memorial Day everyone!

Coconut Curry

1 can coconut milk
1 tbsp Chipotle Olive Oil
1 onion, diced
1 cup peas
1/2 pint grape tomatoes, quartered
2 cups diced potato
1/4 cup thick coconut flake, chopped
1 tbsp curry powder
a pinch of allspice
1 tsp black pepper
Spicy Curry Sea Salt to taste
thin toasted coconut for garnish

Add the olive oil to a large shallow pan and heat to medium. Cook the diced onion until it starts to caramelize, 2-4 minutes, stirring occasionally. Add the potato and the coconut milk and stir. Be sure to scrape up anything that has stuck to the pan. Stir in the coconut flake and let simmer for 6-10 minutes. If your potato pieces are small, it shouldn't take very long.

Add the spices, the peas and the tomato, stirring until it is all mixed. Simmer until the peas are tender, 2-5 minutes.

Serve with a sprinkle of toasted coconut.

Happy Mother's Day!

Happy Mother's day to everyone!!

Here are some potatoes that I made to celebrate! Also, because I really love crispy roast potatoes. Don't tell my mom!

Mint and Lemon Roast Potatoes

1 lb small potatoes

3 tbsp Mint and Lemon Sea Salt

1/4 cup Meyer Lemon Olive Oil

a pinch of black pepper

juice of one lemon

Preheat the oven to 375°. 

Halve or quarter your potatoes, if you have any really tiny ones, leave them whole. Toss in a large casserole pan with the olive oil, salt and the black pepper. Spread out in a single layer.

Roast for about 40 minutes, stirring and flipping every 10 minutes.

Serve with a squeeze of lemon juice.

Meet the Merchants

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!

Happy Spring!

Happy Spring! 

Porcini Olive Oil is finally here! 

And that Garlic Pate I've been waiting on for 8 months or so...Come on in to try our newest oil!

No recipe this month, I am working on a good one for the Porcini, but I don't want to rush it. Maybe I'll send it out once it's finished. See you all soon!

Happy St. Patrick's Day!

Have a coupon!

Happy St. Patrick's Day all! It's time for green everything. You could add food coloring to this recipe, but it tastes just as good (and probably better) without it. Stick to green socks and beer everyone!

Irish Potato Pancakes

2 cups mashed potatoes
1/3 cup flour
1 tbsp milk
1 tbsp Garlic Olive Oil
1 tsp garlic paste
1/4 cup fresh herbs, I like chives and parsley
Salt and pepper

Up to 1/4 cup Garlic Olive Oil for frying

Put all the ingredients into a bowl and stir very well to combine. This is best made with leftover cold mashed potatoes, they are easier to handle. Knead everything out and divide into individual portions. Shape into rounds. I like to make them thinner, but you can make them thicker if you like.

Heat 1 1/2 tbsp of the frying oil up to medium high heat. Place the rounds in the pan and cook about 4 minutes a side, until they are golden brown. If they start to stick, drop more oil in by the teaspoonful. If you make them thinner, you will probably need the whole 1/4 cup of oil to fry with, potatoes do absorb it, but if you made them thicker, you'll probably only need half that.

Valentines Day 2014

Fixed! Sorry!