Apr 4, 2022
Ancient Harvest is a whole food company specializing in organic, gluten-free grains and their products. Well known for their championing of the ancient grain known as Quinoa, the aptly named Ancient Harvest focused on brown rice, the most popular gluten-free grain, and, in their own words, “spaghetti’d ” their way into the gluten-free pasta market, “without a single fork-full of sacrifice! ”
This month, we’re featuring Ancient Harvest Pasta Shells, Spaghetti, Rotini, and Elbow Noodles; all certified organic and gluten-free.
Apr 4, 2022
We enjoy seeing the constant flow of new food products, continually enriching the market – a reliable sign that the organic food revolution is still going strong. Big Tree Farms are a perfect example of this healthy trend, bringing forth into the market exotic, nutritious, and delicious products made from organically grown coconuts and cacao.
Coconut Sugar is made from the pure nectar of the blossoms of the coconut tree and may well be nature’s, perfect sweetener!
This month, we’re featuring Big Tree Farms Certified Organic Coconut Sugar.
Apr 3, 2022
Brussels Sprouts au Gratin makes a classy and delicious side to any main dish.
Prep Time: 15 mins ■ Cook Time: 35 mins ■ Total Time: 1 hour ■ Makes: 6 servings
INGREDIENTS
- 2 tablespoons unsalted butter, cut into pieces, plus more for the dish
- 1 1/2 lbs brussels sprouts, ends trimmed and halved lengthwise
- 2 slices bacon, cut into 1/2-inch pieces
- 2 large shallots, peeled and finely chopped
- 2 cloves garlic, peeled and thinly sliced
- Kosher salt and black pepper
- 1 1/2 cups coarse bread crumbs
- 3/4 cup heavy cream
- 1 cup grated Gruyère cheese (about 3 ounces)
DIRECTIONS
- Heat oven to 425°F and butter a 2-quart baking dish.
- Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned; about 5 minutes. Reduce heat and stir in the chopped shallots and the sliced garlic. Cook, stirring constantly, for about 1 1/2 minutes. Add the Brussels sprouts. Season with salt and pepper then toss for about 1 minute to evenly distribute the seasonings. Arrange the bacon and Brussels sprouts mixture in the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Gruyère cheese on top. Distribute pieces of butter over the bread crumbs.
- Bake in the preheated oven until golden brown and heated through, about 20 to 25 minutes.
- Let sit 1 to 2 minutes at room temperature before serving.
Apr 3, 2022
This easy 2-layer carrot cake recipe is made with fresh carrots, and raisins and is topped with a fluffy cream cheese frosting. It is the perfect dessert for Spring and Easter celebrations.
Prep Time: 20 mins ■ Cook Time: 45 mins ■ Total Time: 1hr 5 mins
INGREDIENTS
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 ¼ cups vegetable oil
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups grated carrots (about 5 carrots – washed, peeled, and dried)
- 1 cup coarsely chopped pecans
- 1/2 cup regular or golden raisins
Cream Cheese Frosting
- 1 cup unsalted butter softened (2 sticks)
- 2 – 8-ounce packages cream cheese, room temperature
- 8 cups powdered sugar (confectioners’ sugar)
- 1 tablespoon milk
DIRECTIONS
- Heat the oven to 350°F. Prepare two 9-inch round cake pans. Place your cake pans on a large sheet of parchment paper. Trace the bottom of each cake pan with a pencil, then cut out the traced circles. Lay the cut parchment circles at the bottom of each pan. Grease the pan and the parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until well blended.
- In a separate bowl, whisk the oil, sugar, and vanilla. Whisk in eggs, one at a time, until combined.
- Scrape down the sides and bottom of the bowl with a spoon or spatula, then stir in the dry ingredients a little at a time, until incorporated and the batter is smooth. Stir in the grated carrots, nuts, and raisins.
- Divide the batter between the prepared cake pans. Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool cake in pan for 15 minutes, then carefully invert onto a cooling grid and cool completely before decorating.
- In a large bowl, beat butter and cream cheese with an electric mixer until light and fluffy.
- Gradually add confectioners’ sugar and milk to the butter and cream cheese. Beat on high until smooth (about 1 minute). Note: If frosting seems too thin, add 1 tablespoon of confectioners’ sugar at a time. If too thick, add 1 teaspoon more of milk at a time until frosting reaches desired consistency.
- Frost the top of one cake layer, and place the other cake layer on top. Frost the outside and top of the cake. Carefully scatter the slivered almonds on the sides of the cake and on the outside perimeter (about 2 inches) of the top of the cake. If desired, pipe on carrot decorations. Find out how at wilton.com
Add-ins: For even more delicious flavour, you can add 1 (8-ounce) can crushed pineapple, drained and 1 cup sweetened flaked coconut along with the grated carrots, nuts, and raisins in step 4.
To store: An uncut carrot cake will keep for about 1 week in the refrigerator. If it has been cut, it will stay fresh in the refrigerator for roughly 2 to 3 days.
