News & Recipes

(Recipe from Jennifer at Natural Things Foods Store) Kale is one of those vegetables that is easy to add into other dishes, almost as an afterthought. In this side dish, the kale is the star! Dressed up with simple additions, it is impressive enough for guests. Fancy Kale Ingredients 1 bunch kale, washed 1/4 cup pecans, raw 1/4 cup dried cherries 1 tablespoon butter 1 tablespoon oil pinch salt & pepper Instructions Heat oven to 375 degrees. Place raw pecans on a baking sheet in a single layer. Bake nuts for about 15 minutes, or until toasted and fragrant. Remove from oven and set aside to cool. Rip the kale from the stems and chop. In a large skillet, bring the oil and butter to melt over medium high heat. Add chopped kale and stir to coat. Continue stirring for about 2 minutes, or until bright green and crisp tender. Add dried cherries, pecans,...

(Recipe from Jennifer at Natural Things Foods Store) There are so many ways to prepare summer squash. This one is very simple to do and has great flavor. The touch of honey brings out the natural sweetness in the squash without being overpowering. Simple Squash Ingredients small to medium sized summer squash, washed 1 tablespoon honey 1/2 tablespoon butter dash salt Instructions Heat the oven to 375 degrees. Cut the summer squash down the middle to create two halves. Place cut side up on a baking sheet. Warm the honey and butter together and stir to combine. Brush the honey mixture onto the cut parts of the squash. Sprinkle with a touch of salt. Bake for 15 to 20 minutes, or until fork tender. ...

Storage Store kale in a plastic bag or airtight container in the refrigerator. To regulate moisture, wrap leaves in a damp paper towel and do not wash until just before use. Kale is a relatively hearty green and will stay fresh for a week or longer if stored properly. Recipes Basic Sautéed Kale Kale with Apples and Bacon Gingered Carrot and Kale Ribbons Kale Chips Kale Apple Smoothie Sausage Kale Bean Soup Portuguese Kale and Red Bean Soup Kale and Walnut Pesto Kale Caesar Salad Butternut Squash and Kale Lasagna Kale and Caramelized Onion Grilled Cheese Garlic Roasted Kale Squash Hash with Kale and Baked Eggs Preservation To freeze kale, wash leaves thoroughly and cut away stems. Blanch in boiling water for three minutes and immediately place in a bowl of ice water. Drain leaves and transfer to a freezer-safe airtight container for freezing. Kale can also be dehydrated and crushed or ground into a powder for sauces and smoothies. To dry, wash leaves and cut away stems, then...

(Recipe from Jennifer at Natural Things Foods Store) Peaches do not seem to need a recipe. You just eat them! But I admit to enjoying with relish a good peach cobbler. We often only associate fruits with sweet desserts, but I wanted to create a savory one instead. Not that it doesn’t have its share of sweetness, but it is balanced with savory flavors, too. I make a version of this in the fall with figs, but peaches seemed perfect for a summer dish.   Savory Peach Tart Ingredients 3 large peaches 1 sheet puff pastry, thawed 1 large egg handful of arugula leaves 1 tablespoon honey 3 sprigs of fresh rosemary Instructions Heat oven to 400 degrees F. Roll out thawed puff pastry sheet. Place into a shallow dish and press into the edges. Beat egg and brush liberally over the puff pastry. Sprinkle arugula leaves on top of egg. Peel and slice peaches...

(Recipe from Jennifer at Natural Things Foods Store) My aunt made this dish at a family gathering a few years ago. It was such a smash hit that I asked for the recipe. She cut it out of the paper and gave me the clipping. I have heard of other versions of this called Texas Caviar, which uses more Southwest flavors like jalapeno pepper, cilantro, and lime juice. It is different every time I make it, as the basic recipe is so easy. Sometimes I add corn kernels, sometimes I add farro or quinoa, sometimes I change up the beans, but it always turns out great. It is perfect for picnics, too, as it doesn’t need to be kept cool. I really hope you try this one!   Mississippi Caviar Ingredients 1 can black eyed peas, rinsed and drained 1 can black beans, rinsed and drained 1 large green bell pepper 1 large red...

Storage Store summer squash unwashed in a plastic bag in the refrigerator. Wrap tightly to minimize contact with air, and be careful not to bump or scratch the squash as this will cause it to bruise more quickly. Use squash within 3-5 days. Recipes Grilled Summer Squash Sauteed Baby Squash with Basil and Feta Summer Squash Pizza Chicken and Summer Vegetable Tostadas Tomato, Squash, and Red Pepper Gratin Zucchini Boats with Ricotta Basil Mousse Summer Vegetable Frittata Zucchini Eggplant Lasagna Grilled Zucchini Caprese Stacks Creamy Zucchini and Ricotta Spread Zucchini Fritters Zucchini and Yellow Squash Gratin Zucchini Quesadillas Pickled Summer Squash Preservation To freeze summer squash or zucchini, first wash the squash and slice to desired thickness. Blanch in boiling water for 3 minutes, then transfer to a bowl of ice water. Drain and place in a freezer-safe airtight container for storage. An alternative method for freezing is to shred the squash and freeze without blanching. The shredded squash can be used for baking, soups, or fritters. Squash and zucchini...

Drying Herbs Tie stems in bundles and hang the herbs upside down. Use twist-ties so you can easily tighten the bundles when stems shrink as they dry. A warm, dry spot is best; avoid the kitchen. Wrap muslin, a mesh produce bag or a paper bag with several holes around the bundle, and tie it at the neck. A drying screen helps dry leaves or sprigs. Make your own from an old window screen or hardware cloth mesh stapled to scrap wood or a picture frame. Lay cheesecloth over the screen, and place herbs on the cloth. Herbs can take a few hours to several days to dry fully. Storage To store herbs in the refrigerator, first place them stem-side down in a jar of water like you would with fresh flowers. This keeps the herbs hydrated and prevents them from wilting in the bag, allowing them to stay fresh much longer *Keep in mind...

About Honey Store honey at room temperature out of direct sunlight. Over time, liquid honey also tends to naturally crystallize - a process where the honey appears to be thickened, become lumpy and grainy. The rate of crystallization varies for the different types of honey. Crystallization is easily reversible and does not affect the taste and quality of the honey at all, although it adversely changes its appearance. So, please don't throw away sugary-looking honey, it hasn't gone bad! To bring honey back to its natural consistency, all you need to do is boil water in a small pot and place the jarred honey in the hot water. As soon as the granules dissolve, take the jar out of the water and let it cool. Ideal Storage Honey should be stored in a cool dry place, making sure that the container cap is on tight since honey tends to absorb moisture from the environment Store honey at room temperature....

Storage Red peppers are simply mature green peppers; yellow and orange peppers are different, sweeter varieties. Keep your eye out for shiny, unblemished, wrinkle-free skins, regardless of color. Peppers should be firm when you buy them. How to store: Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot. Shelf life: Red and yellow peppers will last four to five days; green, about a week. Recipes Enjoy them fresh, grilled, or roasted Simple Sautéed Peppers Veggie Fajitas Smoky Stuffed Peppers Broccoli Pepper Stir Fry Ratatouille Pasta with Peppers, Squash, and Tomatoes Tomato, Squash, and Pepper Gratin Pepper, Tomato, and Cucumber Panzanella Salad Greek Pasta Salad Pepper and Goat Cheese Frittata Preservation Peppers can easily be frozen for later use in recipes where they will be cooked. First wash and slice peppers to desired size, then lay flat in a single layer on a baking sheet. Freeze for about two hours or until just...

Arugula is a green leaf with a spicy, peppery bite. If you like the pepperiness, try an arugula salad or arugula pesto. If not, try it in moderation on sandwiches or pizza. Storage Fill the sink or a large bowl with cold water, then wash the arugula leaves gently to clean and hydrate the leaves. Spin dry in a salad spinner or between two clean kitchen towels. Wrap clean arugula leaves in a paper towel and place in an airtight container or plastic bag. Store in the crisper drawer of the refrigerator and use within 3-4 days for maximum freshness. Recipes Arugula Salad Recipes Arugula Prosciutto Pizza Toasted Turkey Cranberry Arugula Sandwich Arugula Pesto Arugula Salad with Goat Cheese, Bacon, and Balsamic Fig Dressing Preservation Arugula will wilt down very quickly if sautéed or braised. This is a great way to use a lot of arugula at once and makes a delicious side dish or pizza topping. Arugula can be also...