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!

12 Days Until Christmas!

Instead of the 12 Days of Christmas, we are celebrating 12 Days UNTIL Christmas!

We have no drummers drumming here. You will have to make do with a coupon instead. I think that's even better.

These cookies were my submission to this year's Great Blogger Cookie Swap. I thought they were fabulous! A little different, and that's always fun. Persian Lime has been my favorite oil for this past month. I find myself reaching for it most often when I want something with citrus. I think it just brightens up everything while still remaining savory. (And it reminds me a little of warmer weather.) But now, cookies!

Cranberry Lime Cookies with Caramel Chips

1 1/4 cup spelt flour
1 1/4 cup whole wheat flour
3/4 cup Persian Lime Olive Oil
3 tsp baking powder
1 tsp salt
1 1/4 cup sugar
1/2 cup vegan caramel chips*
1/2 cup cranberries
Zest of one lime, minced
juice of 1/2 a lime
1/2 cup milk of choice
1 tsp vanilla extract
1 tsp apple cider vinegar

Preheat the oven to 400degrees.

Combine flour, baking powder and salt in a large bowl. Make a well in the center and pour in the olive oil and the lime juice. Stir until combined. Add in the chips, lime peel and cranberries. Stir well.

Reduce the temperature to 350degrees.

On a greased cookie sheet, drop the cookies by the tablespoonful about half an inch apart. They do not spread much. Bake 9-11 minutes or until golden. Wait for the cookies to cool well before attempting to remove them from the cookie sheets. They are a bit fragile until they cool.

*I used these: Vegan Caramel Chips