FRESH and Festive: Snack Attack

Have you ever encountered a snack attack? You know probably know what I mean. The urge and compelling drive to munch massive amounts of something or anything. In desperate times, I have satisfied my cravings with bags of gummy worms or stale croutons.

After the carnage ensues, I usually am riddled with guilt. This is really my own fault. I’m surrounded by a plethora of healthy amazing tasting snacks at FRESH. Let me share with you my new ever present snack attack arsenal.

Carrots and Hummus
We have a dandy section here at FRESH nestled between our cut fruit and Kit Kitchen.  There you can find lots of pre-cut veggies like diced onions, celery and carrot sticks. I scoop up a package or two of carrot sticks that run about $2.99 each. Carrot sticks by themselves are a scrumptious snack but pair them with our house made hummus and you’re a winner!

This Middle Eastern delight is a primary mash up of chickpeas and tahini plus other goodies. We have several different flavors of hummus on our Dip Bar at $6.99/lb. You can dip your carrots in the sundried tomato, feta and olive, carrot cumin, southwest (watch out it has a kick) or traditional hummus. And a bonus…Chickpeas are good for you. They don’t have any cholesterol or saturated fats plus are rich in protein.

Vic’s Corn Popper-Old fashion goodness in Gourmet popcorn since 1980.
Popcorn is a well established movie time snack. But wait there is more! You can eat it anytime you want. A revolutionary idea, I know. We have tons of different options in the popcorn area here at FRESH. But one of my favorites is Vic’s Corn Popper. One reason I feel no guilt in shoving large fistfuls of their popcorn in my mouth is that they use no preservatives. Vic's Corn Popper uses a special hybrid white popping corn, grown on farms in the Platte River Valley of Nebraska. I like to alternate between the classic salted version and the caramel popcorn.

Coco Pop
Another monumental snack to have on hand is our CoCo pops. Maybe you have seen this magical machine in our Bakery Department. It is rather mystifying. This contraption shoots out delightful corn cakes. I often times munch on them just plain, dip in salsa or coat in cashew butter with fruit.

Snack on without the guilt but all of the flavor, my Freshies!

Family Central: Weeknight Fast Fried Rice

One of the first things I learned how to cook growing up was Chinese Fried Rice. My mother seemed to always have leftover rice and eggs in the refrigerator, and with six of us to feed, this was an easy dish to prepare quickly on our hectic weeknights. Watching her, I learned early on how to prepare this recipe as a stand-by in college when time was short and money was tight.

What I love about fried rice is it’s so easy to make it your own. Most any protein works well, from chicken, beef and pork to shrimp, edamame and even tofu. Traditional recipes such as the one here usually include eggs, green peas and onions, but it’s just as delicious with diced zucchini, water chestnuts and broccoli florets. Whatever you have in your produce drawer probably would work great!

A few tips on making sure your fried rice turns out the way you expect:

1. Day-old, leftover rice works the best, and even better if you use chilled rice. The day-old rice has had time to dry out some, making it easier to stir-fry and much less likely to end up in a goopy mess.
2. Use high heat throughout the entire recipe.
3. Always stir-fry your meat/protein first before continuing. And if you have time, try to stir-fry each of your ingredients separately before returning them all to the work for the final flash heating.
4. The amount of oil is really important for the final dish to not be too greasy or too dry. My rule of thumb is to use 2 tablespoons of oil for every 2-2 ½ cups of rice I am going to prepare.
5. Marinating your protein before stir-frying adds tremendous flavor and is worth the time.

Shrimp Fried Rice
Serves 4

1 tsp cornstarch
1/4 cup rice cooking wine (on the Asian aisle)
1 tsp plus 1 Tbs soy sauce
Pinch of white pepper
1 cup medium-sized shrimp, peeled, deveined
1/2 cup plus 2 Tbs canola oil
2 eggs, beaten
1/4 cup yellow onion, chopped
1/4 cup frozen or fresh green peas
1/4 cup frozen or fresh carrots, diced
2 1/2 cups cold, day-old rice
1/2 tsp chicken bouillon granules
Salt and white pepper, to taste
1/2 cup scallions, finely chopped

In a bowl large enough to hold shrimp, mix together the cornstarch, cooking wine, 1 teaspoon of soy sauce and white pepper. Gently add shrimp and toss to coat well. Cover and refrigerate for 30 minutes. 

Heat 1/2 cup of oil in wok at high heat. Quickly add marinated shrimp and sauté for 2 minutes, stirring to make sure shrimp cooks evenly. Turn off heat and allow shrimp to cook for one more minute. Remove shrimp with a slotted spoon.

Turn heat in wok back up to high, and add 1 tablespoon of oil in your wok. Add eggs and scramble, breaking apart as they cook. Remove from wok and set aside to keep warm.

Sauté onions, green peas and carrots in the wok for 2-3 minutes. Add remaining 1 tablespoon of oil to wok and add the rice. Stir occasionally to combine all ingredients. Add the reserved 1 tablespoon of soy sauce and mix thoroughly. Add the shrimp, chicken bouillon and salt and white pepper to taste, stirring to combine. When ready to serve, sprinkle with the finely chopped scallions.

Freshie Faves: I have a confession to make.

My good friend Google states that dependence is subordination to someone or something needed or greatly desired. I’m ready to make a confession of sorts.  FRESH has brought the wonders of food into my life, no doubt. But it has also gotten me hopelessly and utterly hooked on fresh mozzarella.

In the scheme of things, this affliction is not so bad. I rather savor it! Of course I have had some vigorously processed then shredded mozzarella here and there. But not until I got a FRESH perspective of this ooey gooey lump of love, did I really know mozzarella.

I might be newly enamored with mozzarella, but it has been enjoyed by many for a great while now. Similar to other great Italian food, it’s sorted past is a bit cloudy. It is rumored that perhaps a few cheese curds tumbled in some boiling water haphazardly in a cheese factory in Italy. They twirled in a little orb and presto the world had mozzarella! I feel this might be one of the most pleasant culinary accidents of earth. And you can witness that magnificent process at FRESH! I urge you to stake out a front row seat at our Cheese Department and watch the magic happen. You can pretty much pick up a variety of sizes, seasoned and/or marinated fresh mozzarella. Here are a few ideas to do with your new addiction!

Spaghetti with Mozzarella 
1 small eggplant (about 3/4 lb), cut into 1/2" pieces
2  Noonday onions, chopped
2 cloves fresh garlic, minced
1/4 cup extra virgin olive oil
5 plum tomatoes, chopped
1 1/2 cups zucchini, sliced and cubed
1 Tbs balsamic vinegar
3/4 tsp salt
1/4 tsp pepper
1/2 lb spaghetti, cooked
1 (9 oz. or so) ball FRESH Mozzarella Cheese cut into 1/2-inch pieces
3 Tbs fresh basil, chopped

Cook and mix eggplant, onion and garlic in hot oil in large skillet on medium heat 10 min.

Blend in tomatoes, zucchini, vinegar, salt and pepper; continue cooking 10 min. or until vegetables are tender and sauce is thickened, stirring occasionally. Set in  serving bowl.

Then add hot spaghetti, mozzarella cheese and basil; toss lightly and devour!

Well and Good: Know Your Numbers

Hypertension, High Blood Pressure: It’s called the silent killer for good reason. For while hypertension is the most prevalent risk factor for premature death worldwide, and 1 out of 4 Americans has this condition, more than 50% of the hypertensive population are unaware of their condition.  It is because they have no noticeable symptoms.

Hypertension is rarely accompanied by any symptoms: Its identification is usually through screening, or when seeking healthcare for an unrelated problem. While some people with high blood pressure report headaches, as well as lightheadedness, vertigo, tinnitus (buzzing or hissing in the ears), altered vision or fainting episodes, most feel “normal”.

What do those numbers mean? Blood pressure involves two measurements, systolic and diastolic, which depend on whether the heart muscle is contracting (systole) or relaxed between beats (diastole).  Normal blood pressure at rest is within the range of 100-140mmHg systolic (top reading) and 60-90mmHg diastolic (bottom reading).  High blood pressure is said to be present if it is persistently at or above 140/90 mmHg.

What Is the Treatment for High Blood Pressure? High blood pressure treatment usually involves making lifestyle changes and, if necessary, drug therapy.  Lifestyle changes for high blood pressure include:  Losing weight, quitting smoking, eating a healthy diet (such as the DASH diet), regular aerobic exercise (such as brisk walking), and limiting alcohol intake.

Get Screened: Hypertension is a major risk factor for stroke, myocardial infarction , heart failure, aneurysms of the arteries (e.g. aortic aneurysm), peripheral artery disease and is a cause of chronic kidney disease.  Even moderate elevation of arterial blood pressure is associated with a shortened life expectancy.

On the menu of health screenings offered at FRESH, our pharmacists provide free blood pressure testing during all open hours. 

FRESH Point of View: Lobster Panzanella

Panzanella is a simple salad of tomatoes and bread. This classic Italian dish is a great addition to any summer picnic or backyard cookout, especially if you are taking the ingredients from you own garden. The freshness of the ingredients is the key to a flavorful salad.

The common panzanella of Italy is stale chunks of bread that have been soaked in water and then squeezed to extract the water leaving you with soft bread, ripe tomatoes, vinegar, olive oil, salt and pepper. Some places will add onion, basil, parsley, or peppers. I’ve never been one for soggy er… um… I mean… rehydrated bread and thankfully the many talented chefs in this country have opted for a variety of croutons. This adds flavor as well as contrast in texture of the dish. Now if the salad isn’t eaten right away then the work you put into making the croutons will be wasted because as they soak up the juices they will rehydrate and lose their crunch. So, the tip here is to make the salad, minus the croutons, ahead of time and let the flavors develop. Right before you are going to eat it, add the croutons and toss it well.

With restaurants around the country trying to take the simple things and make them elegant, the go to additions to a panzanella are lobster and heirloom tomatoes. These two ingredients not only add elegance, but flavor and color making a salad that is not only great to eat but beautiful on the plate as well.

In the recipe I’ve included below, I use tangerine segments and juice instead of vinegar to give it a brighter, lighter feel.

Some tips to prepare the Lobster Panzanella:

If you are unsure about cooking a lobster just ask your favorite fish monger if he or she will steam it for you. At FRESH our Seafood Department will steam your lobsters for free while you do the rest of your shopping! When you get it home use a pair of heavy kitchen scissors, but a pair of tin-snips work the best. Cut open the tail, claws, knuckles, the part that connects the claw to the body, and remove the meat. The thin legs also have some meat in them and the easiest way to get it is to cut them just below the large joint that connects them to the body. Lay them on a cutting board and use a rolling pin to roll over them. The meat will push out of the end where you cut them.

When you pick your tomatoes, look for firm, not hard, tomatoes with deep color. Heirlooms come in all colors, shapes and sizes so using a variety will really give your salad a nice look. The different sizes will give you different cuts as well. The larger the tomato the more cubed the cuts will be and the smaller will give you halves and quarters.

Roughly chopped basil; allow me to clarify. That’s roughly as in irregularly not as in violently. Basil is a very delicate herb and bruises easily. If you try to chop it with a dull knife in a violent manner you will probably end up with ugly bits of black leaves in your salad. Make sure your knife is sharp and you are running your knife through the basil not mashing the knife on it.

Finally, when you are segmenting your tangerines, do it over the bowl that you’ll be using for the salad so you capture as much juice as you can.

I hope you enjoy this salad and if you are a wine drinker, try a sauvignon blanc with it.

Lobster Panzanella
1 small rustic bread
3 Tbs olive oil
2 large ripe heirloom tomatoes, cored and cubed
1 medium red onion, julienne
12 large basil leaves, rough chop
Segments of three tangerines
Remaining juice of the three tangerines
1/4 cup extra virgin olive oil
1 Tbs sea salt
Lobster meat (from 2 lb lobster), cut into pieces

Remove crust from bread and cut into 3/4” to 1” cubes. Heat oil in a large pan over med-high heat. Add the cubed bread and cook until golden brown tossing frequently. Remove bread from the pan and set aside to cool. In large bowl mix all other ingredients. Prior to serving add toasted bread cubes and toss.

FRESH and Festive: Mother’s Day

While thinking about what to write for this blog, I realized that I have celebrated Mother’s Day year after year without knowing how it all got started.  I often wonder…did Hallmark dictate that every second Sunday of May would be known as Mother’s Day, or is there more to it than that?  Well you are in luck!  I did some research and am happy to report that there is a lot more to it than that!

According to one of my favorite information sources, Wikipedia, the earliest tributes to mothers date back to the annual spring festival the Greeks dedicated to Rhea, the mother of many deities, and to the offerings ancient Romans made to their Great Mother of Gods, Cybele.

In the United States, Mother's Day started nearly 150 years ago, when Anna Jarvis, an Appalachian homemaker, organized a day to raise awareness of poor health conditions in her community, a cause she believed would be best advocated by mothers. She called it "Mother's Work Day."

In 1905 when Anna Jarvis died, her daughter, also named Anna, began a campaign to memorialize the life work of her mother. Legend has it that young Anna remembered a Sunday school lesson that her mother gave in which she said, "I hope and pray that someone, sometime, will found a memorial mother's day. There are many days for men, but none for mothers."

Anna began to lobby prominent businessmen like John Wannamaker, and politicians including Presidents Taft and Roosevelt to support her campaign to create a special day to honor mothers. At one of the first services organized to celebrate Anna's mother in 1908, at her church in West Virginia, Anna handed out her mother's favorite flower, the white carnation. Five years later, the House of Representatives adopted a resolution calling for officials of the federal government to wear white carnations on Mother's Day. In 1914 Anna's hard work paid off when Woodrow Wilson signed a bill recognizing Mother's Day as a national holiday.

Mother's Day is now the most popular day of the year to dine out at a restaurant in the United States. While many countries of the world celebrate their own Mother's Day on different days and at different times throughout the year, there are some countries such as Denmark, Finland, Italy, Turkey, Australia, and Belgium which also celebrate Mother's Day on the second Sunday of May. 

Honor your Mom this year with gorgeous flowers and a delicious meal from FRESH. 

Our award-winning floral designer, Shellie, will put together the perfect arrangement from our amazing selection of flowers.  She can make something unique from your Mom’s favorite flowers or is great at giving suggestions if you don’t quite know where to start.  The best news is that she can work with any budget to design a masterpiece. 

Also, for the first time, you can purchase a FRESH for 4 Meal.  Give Mom a day off with this delicious chef-prepared meal for the whole family.  It includes two Petit Filets with white wine poached Maine lobster tail and lemon-herb compound butter, roasted brussel sprouts and FRESH Israeli cous cous PLUS pretzel crusted chicken tenders, mac and cheese, steamed broccoli and 4 brioche rolls.  And you can get all of that for just $43.99!  This meal will be available from Friday, 5/11 through Sunday, 5/13.

Make FRESH your Mother’s Day one-stop destination this year!  You won’t be sorry you did!

Family Central: A Family of Less-Meatarians

The last thing my teenage sons want to hear when they ask me, “What’s for supper?” is anything that starts with “Vegetarian.” They groan and act like I am depriving them from anything that they believe could possibly taste good. I’m not sure how I created this situation in our home, except for that I must admit that I love a good steak as much as they do.

But for the most part, it is easy for me to let several days pass before I crave any sort of meat or poultry. And honestly, from what I’ve researched, I don’t think our bodies were designed to consume a lot of meat.

As the mom and chief cook in the house, I have tried to implement the “less-meatarian” lifestyle as food writer Mark Bittman coined. There’s nothing radical about it except that I try to consciously replace some of the meat in my family’s diet with more fruits, vegetables and grains.

This eating style works in my home, I’m happy to say. Here’s the trick: I don’t tell them. Preparing wonderful, filling dishes such as this Vegetarian Lasagna has been the key for me to find ways to keep everyone happy while also feeling good about how I am feeding my sons. They love this recipe and have never missed the meat!

Enjoy!

Vegetarian Lasagna
9 uncooked lasagna noodles
1 yellow onion, chopped
3 cloves garlic, chopped
1 (14.5 oz) can vegetable broth
1 (14 oz) can marinated artichoke hearts, drained and chopped
1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
1 (28 oz) jar purchased tomato pasta sauce
3 cups shredded mozzarella cheese, divided
4 oz feta, crumbled

Preheat oven to 350° F. Spray a 9x13-inch baking pan with cooking spray. Fill a large pot with lightly salted water and bring to a boil. Add lasagna noodles and cook 8-10 minutes until done but not soggy. Drain water. Spray large skillet with cooking spray and heat to medium. Sauté onion and garlic three minutes. S stir in broth. Boil and add artichoke hearts and spinach. Reduce heat, simmer 5 minutes. Add pasta sauce and stir. Spread 1/4 of artichoke and pasta sauce mixture on bottom of dish. Top with 3 cooked noodles. Sprinkle 1 cup of Mozzarella cheese over. Repeat layers twice, ending with artichoke mixture and Mozzarella. Top with crumbled feta cheese. Cover with aluminum foil and bake 40 minutes. Uncover and bake 15 more minutes until bubbly. Let stand at least 10 minutes before serving or cutting.

Freshie Faves: Take A Stand Against The Bland!

If you haven’t met Tim Butler yet, I’m sure you have noticed him. He sort of towers over the more vertically challenged individuals in the store. He is head and shoulders above the average individual in a lot of ways. You might be able to tell by now, that I think Tim is a pretty great Freshie. 

Tim has been with FRESH since January 2011. He just marched right into our Hiring Center and told us all about his many years in the coffee biz up and down the West Coast. Tim was born in Los Angeles, California and was raised everywhere on the West Coast from San Diego to Seattle. From nationwide chains to small town cafes, Tim has become passionate about sharing his coffee knowledge with the people of Tyler and East Texas.

We promptly placed this caffeine enthusiast in the best possible location, reFresh our coffee/gelato bar! Tim is our new Front of the House Manager, therefore you will see him in more places than just the coffee bar. He helps with the Chef Prepared area and 801 Grill too!

When I asked Tim what was one of his favorite thing at FRESH, besides coffee. He did not hesitate to answer; it was Lord Nut Levington’s Rebel Mary (spicy bloody mary flavor) gourmet peanuts. Lord Nut Levington is a Texas-based company that has a flair for fancy flavored peanuts. In fact Lord Nut Levington is the leader of the Taste Resistance while making a stand against the bland. Sounds like someone I could sit down and snack with! You too can be liberated from a tasteless way of life with a can of these tasty treats from FRESH.

Tim most often enjoys these salty snacks right from the can. But on occasion he does mix them in to his Kung Pao recipe. I dare you to try it!

Peanut Pao Perfection
3 Tbs soy sauce
1 Tbs fresh grated ginger
1 tsp sugar
1 tsp cornstarch
1/2 tsp crushed red pepper
2 cloves fresh garlic, minced
1/2 cup water
1 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
3 tsp vegetable oil
1 large onion (cut in to strips)
2 green bell peppers (cut into strips)
2/3 cup Lord Nut Levington’s Rebel Mary Gourmet Nuts

In a small bowl, with a fork, combine soy sauce, ginger, sugar, cornstarch, crushed red pepper, garlic and water. Transfer 2 tablespoons. of the sauce to a medium bowl; add chicken and toss to coat. Marinate at room temperature for 10 minutes.

 In a nonstick 12-inch skillet, warm 2 teaspoon oil over medium-high heat until very hot. Add the chicken and cook until meat loses its pink color throughout, about 5 minutes. Remove to a plate.

Add remaining 1 teaspoon oil to the same skillet and heat until hot. Add onion and bell peppers, and stir-fry about 5 minutes. (Add 1 to 2 tablespoons water if skillet is dry.)

Pour remaining stir-fry sauce over vegetables and boil 1 minute. Return chicken to skillet along with peanuts and heat through. Pair with jasmine rice and leave bland behind forever!

Well and Good: Dry Skin? We Can Help!

Nubian Heritage is a unique product line that offers solutions for many different skin types. Here are some of the benefits of this product line: 

All Nubian Heritage products do not contain sulfates, parabens, mineral oil, DEA, PABA, synthetic fragrance and artificial color. These ingredients are a leading cause of rashes and skin dryness. Also, they do not test on animals, so they're safe for vegetarians too.

More importantly, Nubian products do contain certified organic and fair trade ingredients. Based in coconut oil, shea butter and essential oils, Nubian is safe for most all skin types.

Here at FRESH, we carry Nubian lotion, bar soap, body wash and mango butter. If you have never come by the Wellness department to check out this line, you are missing out!  From scents like carrot pomegranate to lavender and wildflower to honey and black seed, there is something for everyone to love!

You will wonder how your skin ever lived without this product! It's silky and smooth, the scent lasts throughout the day and its ingredients and processing are trustworthy.

All the moms in your life will appreciate Nubian for Mother's Day... it's high quality, affordable, fair trade and there's a scent every mom will love. Come by the Wellness department today and we can help you treat your mom right this Mother's Day!

A FRESH Point of View: Salmon Season is Back

Salmon Season is back in full swing.  The season officially begins in mid-April and runs through August.  While spawning season is a much anticipated time for bears and bald eagles, so it is for all of our Freshies. 

I find Salmon to be an amazing species.  They are born in fresh water, swim out and wander huge distances in the ocean, then return to the river to spawn, often in the same exact spot of their birthplace.  It’s what I like to think of as Mother Nature’s way of directing traffic in the oceans.

Salmon is one of my favorite fish and is extremely popular among our Freshies.  It is not only an extremely healthy fish, but it also tastes delicious.  It is high in Omega-3 fatty acids which promote heart and brain health.  Eating Salmon has also been credited with helping speed up metabolism or contributing to shiny hair, bright eyes, and healthy skin. 

There are 3 major types of Salmon that I bring in fresh to our seafood counter during this time of year – King Salmon, Coho Salmon and Sockeye Salmon.  King Salmon is considered to be the best tasting salmon due to their high fat content and rich flesh.  It is the prize of the industry, however, accounts for only one percent of the harvest. Coho Salmon are sometimes called silver salmon because of their especially silver skin.  They have bright red flesh and a slightly more delicate texture than King Salmon. Sockeye Salmon, or Red Salmon, have a bright red-orange flesh and rich flavor. 

Here is one of my favorite recipes for Sockeye Salmon that incorporates this delicious fish as well as a few of our FRESH made seasonings and marinades.  It is as easy as it is delicious.

Asian Grilled Sockeye Salmon
1 lb fresh sockeye salmon fillets (skin on)
2 tsp FRESH Seafood Seasoning (available at the FRESH Seafood Department)
2 Tbs extra virgin olive oil
1 lime
1 tangerine
4 oz FRESH Asian Marinade (available at the FRESH Seafood Department)

Season salmon fillets with the FRESH Seafood Seasoning and brush with olive oil.

Over a medium heated grill, place salmon fillets skin side up over coals to attain grill marks.

Turn fish to skin side down and continue cooking. Squeeze lime and tangerine juice over fillets.

Just before fillets are cooked to desired temperature, coat with half of the marinade and cook 30 seconds to 1 minute more.

Serve hot with remaining Asian Marinade laced over fillets.