Boo! It's a Coupon!

It has been pumpkin season since the first week of September for me. If I had my way, the blog would be nothing but pumpkin related food until December.

I have mostly held in my pumpkin urges, but last month I did slip a couple in there. Pumpkin Chocolate Chip Waffles and Pumpkin Alfredo... Mmmmm...

But now I feel it is time to let the pumpkin flag fly!

Pumpkin Hummus

2 cloves garlic

3 tbsp Meyer Lemon Olive Oil

1 can Garbanzo Beans

1/2 can Pure Pumpkin Puree

1/4 cup Roasted Pumpkin Seeds

1 tbsp Citrus Habanero Olive Oil

1 tbsp Greek Honey

1 tsp Cayenne Pepper, plus more for garnish

1 tsp Salt

2 tbsp Tahini

Put the garlic, salt, tahini and the beans into a food processor and blend until smooth. Add the pumpkin, cayenne pepper. Process slowly, adding in the olive oil by the tablespoon until you get to your desired consistency. Fold in the pumpkin seeds. Save a couple for the top.

Top with a little more pumpkin seeds a sprinkle of cayenne and the honey.

And Coupon!!!

Defy all Superstitions!

Happy Friday the 13th! 

But first, some news! Our website is now accepting Paypal! Now, to the coupon!

A lucky salad to keep you going!

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!

Traditional Is Back!

Just a quick note to tell you the Traditional Balsamic is back in stock! And I made a great dish with it and one of the new Sesame Oils. I am very excited.

Mushroom Teriyaki with Balsamic

1/2 pkg of fettuccine noodles

2 tbsp teriyaki sauce

1 pint sliced mushrooms

1 tbsp Traditional Balsamic

1 onion, sliced thinly

2 tbsp Toasted Sesame Oil with Garlic and Ginger

Salt

Cook the fettuccine a minute less than al dente. Set it aside.

Heat the Sesame Oil in a large saute pan to medium high heat. Add the onion and a sprinkle of salt. Saute for 5 minutes or so. The onions should be soft and starting to caramelize. Add the mushrooms and saute for another 2-3 minutes.

Add the noodles to the pan and the teriyaki sauce and Balsamic. Toss everything to coat. Cover and let cook for another 2-4 minutes. 

Serve and enjoy!

Sneak Some What onto Your Neighbor's Porch?

Some zucchini!

Happy Sneak Some Zucchini onto Your Neighbor's Porch Day! Well, it's the 8th. But I thought I would celebrate with some great recipes this week. And a coupon of course!



I also have some great new things to share with you!

We just got in 2 new white balsamics. I am pleased to announce the White Coconut and the White Jalapeno Lime!

And for oils, Toasted Sesame Oil is here! Look for Asian inspired dishes on the recipe blog!

Here is a recipe I posted some time ago for Zucchini Walnut Bread. Keep checking the blog for all zucchini all week!

Walnut Zucchini Bread

1 cup walnuts, chopped
3 cups flour, sifted
1 tsp salt
1 tsp baking powder
1tsp baking soda
3 tsp ground cinnamon
3 eggs
1 cup Butter Olive Oil
2 1/4 cups white sugar
3 tsp vanilla extract
2 cups grated zucchini (about 2 or 3)

Preheat the oven to 375degrees. Lightly grease and flour 2 loaf pans. Use the 8x4 size.

Mix the oil, eggs, vanilla and sugar together in a large bowl. Mix in the zucchini and nuts.

Sift all the dry ingredients together in another bowl. Stir in the dry ingredients to the wet bowl slowly.  When everything is well combined, pour into the prepared pans.

Bake about 50 minutes. Mine took more like 55. A testing stick should come out clean.

Cool slightly before removing them from the pans.

The Store is 2!

Our birthday is here! As of July 17th at 2pm, we are 2!

We would like to thank all our customers for making these past 2 years a big success.

Come in on the 17th for cake! A Blood Orange Chocolate Confetti Cake to be exact! Made by moi!

4th of July!

Happy Independence Day!! Like all of our holidays, we are celebrating with a coupon. So here you go!

We are featuring some new artwork for sale! Come see the photography of Jaye and Brian Bliss. Their photos are absolutely stunning!

And I was grilling chicken the other day with the Citrus Habanero Olive Oil and had a little bit left over. So I decided to make this chicken salad just for you! It's a one bowl dish. Just chop everything and toss!

Fireworks Chicken Salad

2-3 grilled chicken breasts
1 can black beans
1/4 cup Piquillo Pepper Tapenade
1/2 cup frozen shelled edamame, thawed
1 yellow or orange pepper, diced
1 tsp Greek Sea Salt or Himalayan Pink Mineral Salt
Extra Citrus Habanero Olive Oil for drizzling

Chop or shred your chicken. Place in a large bowl. Rinse and drain the black beans and add them. Stir in the edamame and the bell pepper. If it needs a little extra spice, drizzle with a little bit more of the Citrus Habanero Olive Oil. Stir in the Piquillo Pepper Tapenade and sprinkle with the salt.

Serve!

Happy Father's Day!

 HA! My dad, being my dad, didn't tell me he posted this to facebook. Better late than never. 

We have a couple premade baskets ready for Father's day, and can always make you one custom. Custom labels are always good for dad too. Call ahead if you can. 

They are back from Italy! They had a great time. More pictures will go on facebook soon. 

I made them some food to welcome them home. The recipe is here. I'll be posting a recipe for Father's Day soon, but I can't yet! It would spoil my Dad's surprise!

Have a good week and Happy Father's Day to all!