by Sharm | Sep 26, 2016 | Food & Drink, Recipes, Uncategorized, Whole Foods Market
This roasted heirloom tomato and goat cheese dip is simple and the perfect appetizer to impress guests or take to a party.
As an ambassador for Whole Foods Market I get to create and share a simple recipe using great products and produce that are in season and available at Whole Foods Market. At the moment this includes delicious heirloom tomatoes. I wish to thank whole foods for providing me with a gift card to purchase the ingredients.
Here are some tips and recipes from Whole Foods Market along with my recipe for the roasted heirloom tomato and goat cheese dip. Enjoy!
Why they’re cool:
Precious and short, heirloom tomato season is at its peak in early autumn
Tomatoes should feel heavy for their size, be soft and yield only slightly to the touch. Size has no correlation with quality — large tomatoes can be just as delicious as small ones. Also, avoid tomatoes with open splits and cracks. Only purchase what you can eat within a few days. Tomatoes should be stored at room temperature, not the refrigerator because it destroys both flavor and texture.
Whole Foods Market Heirloom Tomatoes
Here are a few favorite varieties!
Cherokee Purple. This very large, beefsteak variety is purple or very dark red. It’s deeply flavored and rich with a firm, dense texture. Slice these tomatoes thickly and serve with brined cheeses such as feta or with a sweet drizzle of honey.
Marvel Stripe. This large, beefsteak variety is yellow with interior blush. It’s mild, sweet and fruity with low acidity. These tomatoes are juicy and soft and are wonderful for gazpacho, paired with balsamic vinegar as a tomato relish or with earthy clothbound cheddar cheese.
Brandywine. This is another large, beefsteak variety, however these tomatoes are pink or yellow and sweet with low acidity. They are perfect for sandwiches, used as the base of a fresh summer salad or paired with the creamy saltiness of Parmigiano Reggiano.
Evergreen. This is a medium to large, beefsteak variety. They stay green when ripe and are mild and sweet. Make tomato preserves, a sandwich with triple crème Brie and baguette or bread and fry slices for fried green tomatoes.
Black Prince. This is a medium-sized, round globe variety that’s purple or very dark red. It’s deep and sweetly flavored with a firm texture. Sprinkle wedges with vinaigrette and fresh herbs for a simple treat; pair with Rogue Creamery Oregon Blue to match the tomato’s sweetness.
Sun Gold. This small, cherry variety is dark yellow or almost orange. These tomatoes are tangy-sweet and perfect for an anytime snack, tossing into quick salads, baking on pizzas and flatbreads and pairing with Parrano cheese.
Black Cherry. This small, cherry variety is purple or dark red, very sweet and highly flavored. They’re great in salads, roasting whole, baking into focaccia and pairing with Monterey Jack for a cream-of-tomato soup flavor combination.
Here’s some of Whole Foods Market favorite recipes:
http://www.wholefoodsmarket.com/recipe/fresh-heirloom-tomato-juice
http://www.wholefoodsmarket.com/recipe/heirloom-tomato-kale-and-orzo-salad
http://www.wholefoodsmarket.com/recipe/heirloom-tomato-salad-basil-yogurt-drizzle
Heirloom Cherry Tomatoes
Here is my favorite heirloom tomato recipe.
I love serving this dip with the Whole Foods Market house made crostini but you could use and cracker of bread of your choice.
Whole Foods House Made Crostini
The balsamic glaze is sold in a squeeze bottle that is usually found in the oil and vinegar isle at the grocery store. You can also make your own by using regular balsamic vinegar by pouring 1/2 cup vinegar into a sauce pan and then bring to a boil. Stir consistently until vinegar begins to thicken. Remove from heat and let cool. Store unused glaze in an airtight container at room temperature for up to a month.
Balsamic Glaze
Roasted Heirloom Tomato and Goat Cheese Dip
1 10.5 ounce goat cheese, softened
1 pint heirloom cherry tomatoes
1 teaspoon Italian seasoning
1 clove garlic, minced
1/4 cup olive oil
salt and pepper to taste
Fresh basil to taste
balsamic glaze to taste
Heat oven to 425. Rise and pat dry cherry tomatoes and place on baking sheet. Drizzle tomatoes with olive oil and sprinkle with salt and pepper and toss to coat. Roast in the oven for about 20 minutes or until cherries began to burst and caramelize.
Heirloom Cherry Tomatoes
Roasted Heirloom Cherry Tomatoes
While tomatoes are roasting, place goat cheese in mixing bowl. Add minced garlic and Italian seasoning.
Fresh Basil
Remove tomatoes from oven and cool slightly. Chop fresh basil and set aside.
Roasted Heirloom Tomato Dip
Roasted Heirloom Tomato Dip
To assemble spread goat cheese on serving platter. Top with roasted tomatoes. Sprinkle with fresh basil. Drizzle balsamic glaze over top just before serving.
Roasted Heirloom Tomato Dip
Roasted Heirloom Tomato Dip
Serve with cracker, French bread or crostini of choice.
Roasted Heirloom Tomato Dip
by Sharm | Jun 29, 2016 | Events, Farming, Food & Drink, Kansas City, Restaurants, What You're Missing KC!
On Saturday, July 23, Chipotle’s Cultivate Festival is returning to KC’s Penn Valley Park to celebrate music, food and ideas. Chipotle Mexican Grill’s annual summer event series brings together chefs (locally and nationally renowned), brewers, wine makers and musicians to create an engaging environment and inspire conversation about food and sustainability. To learn more about this FREE festival, check out this video.
Celebrity Chefs – Musician talent will be announced in early summer. Chefs include Andrew Zimmern (three-time James Beard Award-winning TV personality, chef, writer and teacher); Carla Hall (Chef and Co-Host of ABC’s Emmy Award-winning “The Chew,” chef at Carla Hall’s Southern Kitchen and author); Colby Garrelts (Chef/Co-owner of Bluestem and rye Restaurants, co-author of “Made in America” and “Bluestem” cookbooks); Gerard Craft (chef/owner of Niche Food Group: Niche, Pastaria, Porano Pasta, Brasserie by Niche and Taste Bar); and Michael Corvino (executive chef and general manager, The American Restaurant).
Eat – Chipotle will serve freshly-made burritos and tacos – including the return of Chorizo! – plus, ShopHouse Kitchen and Pizzeria Locale will serve up delicious food.
Drink – Chipotle has partnered with Boulevard Brewing Company of Kansas City, Mo.; Arizona Wilderness Brewing Company of Gilbert, Ariz.; and Cigar City Brewing from Tampa, Fla., to brew an original Mexican Lager that will be served exclusively at each of the Cultivate Festivals.
by Sharm | Jun 24, 2016 | Food & Drink, Giveaways, Products & Reviews
Up for grabs is a $25 gift card to Scooter’s Coffee so if you are a caffeine junkie keep on reading on how to enter.
Scooters recently gave me a $25 gift card to try out their new organic iced teas and now it’s your turn to get your hands on a $25 gift card to Scooters so you can try them for yourself.
I have to admit I am not a huge iced tea fan but I had the chance to stop into scooters after day of shopping and the tropical hibiscus iced tea I tried recently was refreshing and sweet and unexpectedly delicious.
It is not overly sweet and has a little tartness to it. To enter the $25 gift card giveaway to try the teas for yourself just comment below on what your favorite ice tea flavor is or what you love about iced tea.
Contest will be open for one week and winner will be drawn at random by Random.org. Contest ends midnight, July 1, 2016. Winner will be notified via email so be sure to leave a valid email address with your entry. Good Luck and thanks for entering.
by Sharm | Jun 20, 2016 | Food & Drink, Recipes
This Rosemary and Balsamic marinade is delicious on chicken, steak or pork or even as a salad dressing. I participate in the Whole Foods Market Ambassador program and a theme this month along with grilling stone fruits where you can find my recipe for Grilled Peaches and Cherries with Honey Goat Cheese was marinades. I make this marinade all the time so thought it would be a good time to share it with you. I wish to thank Whole Foods Market for supplying me with a gift card to purchase the ingredients.
1 Cup Olive Oil
1/2 Cup Balsamic Vinegar
2 Sprigs Fresh Rosemary
2-3 Cloves Garlic
Salt and Pepper to taste
Combine olive oil and vinegar. Strip rosemary leaves from stem. Peel garlic cloves and smash with knife. If using for a salad dressing, finely chop the garlic and rosemary. Add rosemary and garlic to olive oil mixture then add salt and pepper to taste. Mix well to combine.
Pour over desired meat and let marinate. Cook meat as desired. Be sure to check out the tips below from Whole Foods Market on marinating times for different meats and other cool ideas.
Marinating Tips
•Why it’s cool: Marinating meat, veggies, mushrooms, tofu, or tempeh gives your food a new depth of flavor – and possibilities are endless! Marinades can also tenderize meat.
•Need to know:
Red meat and pork should be marinated for at least an hour and up to overnight.
Poultry cuts on the bone should marinate for about an hour, but boneless cuts like a breast only need 30 minutes – too long and it gets mushy!
Never marinate fish or shellfish longer than 20 to 30 minutes in a citrus- or vinegar-based mixture! You can actually cook the fish from the acid in the marinade.
Veggies such as bell peppers, onions, summer squash, etc. can be marinated for 30 minutes or longer, but no more than an hour or two is necessary.
Thick veggies like potatoes, sweet potatoes and thick cuts of carrots need to be parboiled first.
Marinate pineapple, peaches, plums, and nectarines for about 30 minutes.
•Recipe: Summer Squash Grilling Packs
•Take it easy: Whole Foods Market sells a variety of pre-cut veggies that are ready to marinate and grill for quick & easy summertime meals.
Guide from WFM: Marinade and Dry Rub Ideas
by Sharm | Jun 20, 2016 | Decedent Desserts, Entertaining, Food & Drink, Recipes
This recipe was inspired as part of the Whole Foods Amabassador program I take part in. Every month there is a different theme and this month features grilling stone fruits. These grilled peaches adorned with the smokey sweet grilled cherries are super easy to make. Adding the salty goat cheese, sweet honey and crunchy almond mix from Sahale makes an amazing flavor and texture combination.
I made a large batch of these as I had my sister and her family visiting for the weekend.
These peaches served as dessert after an amazing balsamic and rosemary marinated grilled chicken we grilled out for dinner.
Impress your guests with this beautiful dessert. I wish to thank Whole Foods for supplying me a gift card to purchase the ingredients. Be Sure to check out the tips below from Whole Foods Market on the best way to grill up stone fruits.
10 Peaches
2 Pounds Fresh Cherries
1 Package 10.5 ounces Goat Cheese
1/2 cup nut of choice, chopped
Honey to taste
2 Tablespoons Olive Oil
These peaches are so easy to make, but can be tricky if your peaches are not quite ripe enough as was the case for me. When picking them out they felt ripe, but as I got home to cut them open they would not pull away from the pit so I sliced off each half as close to the pit as I could and it worked fine. With all of the topping on the peaches you would never know there was not a pit indention.
Directions:
First thing you will want to set out the goat cheese to start softening. Then preheat your grill. Next wash and prepare your fruits
For Peaches:
Cut peaches in half and brush cut side with olive oil.
For Cherries
Pit Cherries. Using a cherry pitter is going to be the easiest way to do this but if you do not have one you can use a chopstick or straw to poke it through.
Heat grill and place cherries on a grill pan and peaches cut side down. Cook until peaches are slightly soft and have the caramelized grill marks. Give them a quick turn and grill on the other side for just a couple of minutes. Give the cherries a little stir a few times during cooking to get all sides cooked
While peaches are cooking, chop up your nut of choice. I had some single serving packages of honey almond Sahale nuts that needed used up so I used those but you can use any nut you like.
Once peaches and cherries are done. Remove from grill and place on serving platter. Using a medium size scoop, place a dollop of goat cheese on each peach. Top with a grilled cherry and chopped nut mix. Drizzle honey on top to taste.
This makes 20 halves so can serve 10 – 20. You can always cut the recipe in half for a smaller group.
Tips on using stone fruits.
• Why they’re cool: Peaches, plums, nectarines and apricots – and don’t forget cherries! These delicious fruits ripen in summertime, and can be used in creative ways in the kitchen and on the grill.
• Grilling need to know:
Pick out a stone fruit that is ripe and firm, so it doesn’t fall apart under heat. Check out this video.
•Use moderate heat to caramelize the fruit, leaving grill marks – this is called the Maillard reaction, and by caramelizing the fruit hundreds of new flavor compounds are created. Check out this video on
•To prevent sticking, clean the grill grate well, and wipe lightly with a paper towel and neutral-flavor oil such as canola or grapeseed oil.
Awesome recipe: Smoky Nectarine Punch
by Sharm | Jun 8, 2016 | Food & Drink, Local Restaurants, Restaurants, What You're Missing KC!
On Tuesday, June 14, half of all sales from KC-area Chipotle Mexican Grill restaurants will benefit the Humane Society of Greater Kansas City (HSGKC).
Between 11 a.m. – 8 p.m., 40 restaurants across Kansas City and Kansas will donate 50% of all proceeds to their respective local humane societies. In KC, this means that as long as long as you bring in the flyer, show the social media posts or simply mention the fundraiser, half of the money paid for their lunch or dinner will help animals at the HSGKC.
