I’m thankful for…

I hope you all had a wonderful Thanksgiving.  While we all eat a fairly similar menu on Thanksgiving Day( Turkey, Stuffing, Mashed Potatoes, Sweet Potatoes, Cranberry Sauce, Pumpkin Pie). It got me thinking that there are so many amazing foods to be thankful for, I cannot believe we all limit ourselves while we celebrate each year.  Here is an alphabet version of the foods I’m most thankful for.

A – apple

B – banana

C – cream cheese

D – diet coke

E – eggs

F – falafel

G – grapes

H – hamburgers

I – ice cream

J – jam

K –  ketchup

L – lemon

M – meatballs

N – nachos

O – orange juice

P – parlsey

Q – Quince

R – raspberries

S – salmon

T – tomatoes

U – unsalted almonds

V -veal

W – water

X – xigua(watermelon)

Y – yogurt

Z – zucchini

What are some foods you are thankful for?

 

Happy Friday,

Julie

Dreaming of Thanksgiving…

This fall has been especially busy for me… turns out adding another person to the mix is a lot of work. I’ve been keeping up with the kids’ classes, this blog, the marketplace and feeding everyone. I somehow didn’t realize Thanksgiving is next week.  I am very lucky to be attending two Thanksgiving feasts and don’t have to cook for either of them.  That has left me with plenty of time to scour Instagram, Pinterest and the rest of the internet for the best Thanksgiving Recipes.  Let me present to you my Thanksgiving Dream Menu! If you’re in a pinch these recipes may be just what you need to get the most magnificent meal on the table.

Happy Friday,

Juliie

Appetizers

White Cheddar and Cranberry Dip from Little Broken

Pumpkin Shaped Cheese Ball from The Country Cook

The Main Meal

Perfect Roast Turkey from Ina Garten

Rachael Ray’s No-Fail Turkey Gravy

Cranberry Sauce from Julie’s Eats and Treats

Creamy Mashed Potatoes from Mad About Food

Simple Spiced Stuffing

Roasted Delicata Squash with Meyer Lemon Vinaigrette from Feed Me Dearly

Butternut Squash Pasta

Cacio e Pepe Brussels Sprouts from How Sweet Eats

Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette from How Sweet Eats

Dessert

Pumpkin Pie Cheesecake Dip from A Night Owl

Pumpkin S’mores Cupcakes from How Sweet Eats

Apple Pie with Spiced Whole Wheat Crust and Gus & Grey Perfection Jam

The Leftovers

Turkey Chilli

The ABC’s of Thanks

As I packed our bags to fly to St. Louis to spend Thanksgiving with my family I thought about all of the things I am thankful for this year.  While it is easy to think about what we are thankful for, it is often more difficult to tell others.  Here are the ABC’s of what I am thankful for this year.

A – Avocados… packed with nutrients and ‘healthy’ fats, avocados take any dish to the next level and are delicious!

B – Boys… I have four of the most wonderful boys at my house who love me with all of their hearts and I wouldn’t trade them for anything.

C – Creativity

D – Democracy

E – Exercise… it comes in many forms these days but exercise is the way I relieve stress and I often come up with my best ideas while I’m out for a run.

F – Family… having a special bond with my sisters and beyond makes for a fantastic get together at Thanksgiving.

G – Giving… I am so fortunate to have the ability to give to others who don’t have as much as I do.  Especially during the holiday season, I think it is super important to give back.  As you know, we’ll be donating part of our profits from now until the end of the year to NY Common Pantry.  Now you can feel good about shopping.

H – Heat and Hot Water… Since the gas got turned off in my building I have been frustrated with my electric cooking situation but I definitely appreciate that we are still able to keep warm and have hot water to cook and clean with!

I – Ice Cream

J – Joy

K – Ketchup… one of the few things that makes French Fries better, hold the truffle oil, I’ll take ketchup any day!

L – Legs… my legs are my vehicle in the city getting me where I need to be, helping me be strong and allowing me to go, go, go.

M- Music… the tunes set the mood for whatever I am feeling or need to feel.

N – Nachos

O – OxiClean …. Keeping our clothes stain free!

P – Phone… this should really be  iPhone. I know we’re all on our phones too much lately but how convenient is it to have a way to talk to someone, get your email, check your calendar, use a calculator and follow the news all on the same place.  And that list is just the beginning.

Q – Quiet … I truly appreciate the moments in my day without noise to let myself think and decompress.

R – Rest… I need more of it but truly am thankful for the rest I am able to get in my day.

S – Subway… mass transit, not the restaurant! It is entertainment for my kids but also a great way to get around the city

T – Trucks … on the street we love looking for construction trucks, garbage trucks, delivery trucks, etc.  They make our walks entertaining and keep us looking ahead.

U – Umbrellas … Anyway to keep dry on a rainy day is something I am thankful for.

V – Vaseline… it keeps your lips from getting chapped

W – Women… My grandmothers, my mom, my sisters and my friends; I couldn’t get through life without their examples, strength and support.

X – Xi… perfect for when I have an  to use and X in Scrabble

Y – Yogurt… a meal any time of the day and perfect for all ages

Z – Zippers… closing jackets in a flash!

Happy Black Friday,

Julie

Our Salad Game Just Got A Whole Lot Better

We all know that salads become a little harder to eat, let alone crave, once the weather begins to get colder. The nourishment that a salad provides, however vast, becomes slightly unappealing with the decline of exterior temperatures. Luckily, we’ve recently stocked our shelves with a delicious and versatile new line of salad dressings from Farmhouse Labs to improve your salad game, moreover food game in general, as these dressings are a delicious addition to more than just salads. These sustainably sourced creations from Farmhouse Lab will have you craving salad even in the dead of winter, which is a win for your body and for preventing winter weight gain, as well as a win for bringing a little summery brightness to your next meal.

I usually begin my day with a large black coffee and then fast for the next few hours — I feel like this allows my body time to flush everything out of my system before restarting digestion for the day. My favorite thing to eat for breakfast after having fasted for hours, as odd as it may sound, is a large mixed green salad loaded with fruit, veggies, nuts and grains — so I’m very excited about the addition of Farmhouse Lab Dressings to our marketplace. I especially love a baby kale and baby spinach salad with quinoa, avocado, carrots, cucumbers, cherry tomatoes, bell peppers, blueberries and strawberries all dressed in a simple lemon Tahini vinaigrette. I feel like this salad will also pair perfectly with Sunny Avocado, which boasts a delicious fruity sweetness and acidic tang.

I love salads for their versatility, as you can add nearly anything you desire to a salad, from meats and cheese, to vegetables and legumes, to chips and crackers, to fruit, nuts, and seeds — really anything goes! That’s the beauty of it. You can pack so many nutrients into a salad and set your day off right! When it’s colder, try serving something hot or warmed over a bed of heartier greens like kale or rainbow chard. A simple chicken salad with chickpeas, roasted root vegetables, and toasted walnuts may be the way to go, as you can add chicken directly from the stove or oven to your salad and enjoy warm. Try marinating chicken breasts with herbs, citrus, and Farmhouse Lab Red Sunflower dressing for an added spicy kick for at least 12 hours. Then roast in a 450 degree oven for 15 minutes, or until the internal temperature of the breast reads 165 degrees on an instant read thermometer. Also, while we’re experimenting, maybe add some cooked brown rice that has been tossed with cilantro, lime zest, lime juice, olive oil, salt, pepper, and raisins to the base of your salad before adding the marinated chicken and roasted vegetables. Of course, drizzle with more Farmhouse Lab Red Sunflower dressing to serve.

This Thanksgiving, why not impress your friends and family with a modern take on a traditional Caprese salad recipe. First, cook one package of Semolina Artisanal Strozzapreti Pasta according to package instructions. While the pasta is cooking, quarter 3 quarts of cherry tomatoes — try to find an heirloom organic variety at your grocery store — and add to a large bowl. Meanwhile, add 1 pound of cubed fresh mozzarella to the bowl of tomatoes, as well as 2 cups of basil leaves that you have gently torn. For added interest, roughly dice 3 peaches, peeled, and add to the bowl as well. Once the pasta has finished cooking — al dente… now is not the time to over cook your pasta — allow to cool for roughly 10 minutes and then add it into the bowl with tomatoes, cheese, peaches and basil. Finally, add a generous pour of Farmhouse Lab Berry Olive dressing, a nice amount of freshly cracked black pepper and sea salt to taste. Serve this modern take on a Caprese salad over a bed baby arugula and enjoy. I’m sure this with be a crowd pleaser!

As snow is in the forecast for the coming days, be sure to not allow it to stop you from consuming your greens. Farmhouse Lab dressings will rescue your salad from its winter blues, as well as help transform many other foods into delicious culinary works of art. We hope you enjoy them as much as we do!

Happy Friday.
Payton

 

Our Shared Table, the Countdown to Thanksgiving

The warm hug of radiating love. The gentle melody of dancing laughter. The glimmer of magic manifested from being surround by those whom you love. These are just a few of the reasons why I love Thanksgiving, moreover the holiday season as a collective. Coming from a large family, the holiday season has always been a magical time for me, as there is something so special about gathering with your family and friends. From the smell of burning wood, cinnamon, and baked apples, to the outward pouring of love and joy, and not to mention the immense spread of food, it’s hard to articulate the exact feeling that the holiday season induces, other than bliss. My wish, now more than ever, is that every being on the planet is able to experience the joy, love, and light of their respective holiday.

My family always seems to go all out when it comes to holiday feasts, as the bounty is truly never ending. Thanksgiving is the one holiday that all of my relatives on my father’s side spend together — roughly 100 of us give or take — all sharing a meal together. From Turkey, ham, meatballs, candied carrots, stuffing and mashed potatoes, to lefsa, rommegrot, krumkake, pumpkin pie, pecan pie and scotcheroos, our thanksgiving table is one of indulgence to say the least, a beautiful holiday spread that everyone not only shares in eating, but also shares in creating. Despite the cold temperatures outside, my family’s Thanksgiving is one of the warmest places you could be, the physical embodiment of love, laughter and joy. Housed at the local legion due to the staggering number of us, our Thanksgiving is a time of reconnection and shared joy, a warmth that I wish everyone had the privilege of experiencing.

In years past, after celebrating with my dad’s side of the family, my immediate family and I always went to my mom’s parent’s farm to spend the afternoon and evening, and of course we’d indulge in more food, only after taking naps by the fire, however. Already stuffed from dinner, we’d all make a cozy bed on either the sofa, recliner, or floor, and rest by the glow of a warm fire for hours, only to awaken and eat more food, usually, but not limited to, pumpkin pie, turkey, snicker bar salad and my grandma’s incredible home made bread, which no one could ever get enough of. I am so thankful for these memories and I will treasure them always.

This year, try spicing up your holiday spread with some incredible products from our marketplace. Take your pumpkin pie to the next level by making the crust with Paul & Pippa Cocoa Biscuits or Lady Carrot Cake Biscuits, either of which would lend a modern twist to the classic favorite. As mentioned in posts past, honey is an amazing addition and compliment to both sweet and savory dishes, so this Thanksgiving, make sure to find a place for Bee Local Honey on your holiday table by using it in a glaze for your holiday ham, a sweetener for your cranberry sauce, a candy coating for your pecans, or as an infusion for your butter to then be used to spread on warm bread and dinner rolls — all of which will definitely pack a delicious holiday punch. If looking for even more invention, try adding some Gus and Grey Pearfection Jam to your your stuffing recipe, as sweet always compliments savory and vice versa, and the flavor of pear and cinnamon are the perfect addition to your holiday feast. Semolina Artisanal Pasta could be a fun addition if you’re looking for something a little less traditional, in which case you could mix cooked pasta with roasted vegetables, cheese, and herbs and toss with a simple lemon and Bee Local Hot Honey vinaigrette for an easy yet sophisticated pasta salad.

The options for holiday food is truly endless, so please check out our recipe box for season inspired recipes and ideas, as well as our Pinterest board. Find the link for both pages below.

We would also love to spread joy and compassion this holiday season, as we are well aware that not everyone is as fortunate as we are, so we’ll be donating a portion of our holiday sales to a New York City based food charity this holiday season. Whether you have a little or a lot to give, please find someway to help those around you this holiday season by either donating food to your local food bank, or volunteering to make meals for those less fortunate, as together, we can help try to make the holiday season a magical time for everyone.

Happy Friday.
-Payton

Recipe box: https://www.juliesbeet.com/pages/recipe-box

Pinterest: https://www.pinterest.com/juliesbeet/thanksgiving-inspiration/