Gobble Gobble Thanksgiving is Coming!

Don't let the holiday's sneak up on you! Remember, Thanksgiving is a week later this year, so there is one LESS shopping week until Christmas this season. And Hanukkah starts Wednesday November 27th, the night before Thanksgiving.

Everything is converging faster than you think this year. Don't get caught by the short shopping season (only 27 days!). Get started today!






Don't forget Thanksgiving either! Beat the grocery store rush and get your supplies here. Here is a coupon to help you get ready!

Turkey Cutlets with Cranberry Cream Sauce
      and Chocolate Pasta

2 turkey cutlets
1/2 tsp nutmeg
4 tbsp Persian Lime Olive Oil, divided
2 tsp Toasted Onion Sea Salt, divided
2 tbsp Cranberry Balsamic
1/2 cup sour cream
2 tbsp cream cheese (optional)
3/4 cup heavy cream or milk
1 cup (6-10) shaved brussels sprouts
1/2 cup sundried cherry tomatoes, halved
1 tbsp minced garlic
4 slices thick cut bacon
Chocolate Pasta

Preheat your oven to 375 degrees. Spread 1 tbsp of the oil over each cutlet and place them on a baking sheet. Sprinkle with the nutmeg and the Toasted Onion Salt. Bake for 45 minutes to an hour. If you are measuring with a thermometer, the internal temperature should be 165.

Take them out of the oven and let them cool. Slice thinly on a diagonal and set aside.

Prepare the pasta according to the directions, enough for 4 servings. Rinse well. Cook the bacon until is it nice and crispy and crumble it. Set those aside.

Heat the other 2 tbsp of olive oil in a sauce pan and add the garlic and the cherry tomatoes. Saute for 1-3 minutes. Add the cream or milk and the Cranberry Balsamic and bring to a light simmer. Put in the sour cream and stir to combine. Then add the cream cheese if you are using it. Simmer for another minute or two, the sauce should be nice and thick.

Sprinkle in the salt and the brussels sprouts, saving a little bit for garnish. Stir in some of the bacon, saving some of that for garnish too. Remove from the heat.

Arrange some pasta and turkey slices on each plate. Top with the sauce, a bit of brussles sprouts and bacon and a couple whole cherry tomatoes.

Enjoy!

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!