Whole Wheat Zucchini Brownies

These whole wheat zucchini brownies are not too sweet and perfectly fudgy. Made with freshly grated zucchini, white whole wheat flour and rich chocolate.

These whole wheat zucchini brownies are not too sweet and perfectly fudgy. Made with freshly grated zucchini, white whole wheat flour and rich chocolate.

These whole wheat zucchini brownies are not too sweet and perfectly fudgy. Made with freshly grated zucchini, white whole wheat flour and rich chocolate.

Zucchini is one of those vegetables that can be used in a million different ways – sweet or savory it’s perfect. For this recipe, I went full on sweet and it turned out perfectly. The brownies are made with white whole wheat flour and sprinkled with just a little bit of powdered sugar. I’m such a sucker for that sweet little sprinkling on top. If you’re feeling frisky you could even serve it with a big scoop of ice cream. 

Don’t worry when you make these brownies if the batter seems a bit dry. Let it rest for just a minute and the zucchini will release enough moisture to make the batter just a little more wet. Trust me, it will look weird at first but totally come together in the end! 

These whole wheat zucchini brownies are not too sweet and perfectly fudgy. Made with freshly grated zucchini, white whole wheat flour and rich chocolate.

The hardest thing about this recipe is letting the brownies cool before you cut into them. But you know the old saying – good things come to those who wait! 

Whole Wheat Zucchini Brownies

Ingredients

  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 1 teaspoon vanilla bean paste
  • 1 cup white whole wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup freshly grated zucchini
  • 1/4 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350 degrees and spray a 9x9 pan with non-stick spray.
  2. In a medium sized mixing bowl add sugar, oil and vanilla bean paste. Stir to combine.
  3. Add in white whole wheat flour, cocoa powder, baking soda and salt. Stir to combine.
  4. Add in the zucchini and chocolate chips and stir to combine. The mixture might look a little dry but let it sit for just a few minutes and the zucchini should release some water and make the mixture a bit more moist.
  5. Add the mixture (it will be thick) to the prepared baking dish, press to the sides and smooth so that the brownies are equally distributed. Bake for about 25 minutes or until the sides are set and the center is just slightly soft. Let cool before slicing and sprinkle with powdered sugar if desired.
http://www.farmgirlgourmet.com/2016/04/whole-wheat-zucchini-brownies.html

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The Spice Cave

The Spice Cave Paleo Burger | farmgirlgourmet.com

The Spice Cave Paleo Burger | farmgirlgourmet.com

It’s been a crazy 2+ years at Spiceologist.  We hit a million in rev this year and each day is a “pinch me” moment with how awesome the company has become.  We have a fantastic crew of talented and passionate people working for us and I cannot wait to see where we go this year.

For the past year Pete and I have been working on a new line called Spice Cave.  It’s a paleo, primal, Whole30 friendly line of seasonings that is also great if you’re not into those lifestyles as well.  I am personally addicted to Fire and Land and use them alone or together on pretty much EVERYTHING.  We’ve tested and tested some more and are finally ready to bring it to the world.  Yes, WORLD.  We just launched a Kickstarter today with our good friend Kevin from FitMenCook.com.  We’ve wanted to work with him forever and he’s wanted a spice line to call his own so it was a marriage made in spicy heaven.

Without further adieu….

The Spice Cave Seasonings | farmgirlgourmet.com

Spice Cave Seasonings consist of the 4 pillars of flavor.  

  • Land is garlicky and delicious on all things that roam the land.
  • Sea is packed with citrus and fresh pepper that’s great on all things that swim.
  • Wind is herbaceous with hints of garlic, onion and orange and kicks up fowl and flying birds like no other blend.
  • Fire is a spicy and sweet seasoning that compliments Land, Sea and Wind or is great all by itself to add some heat to whatever you put it on.

FitMenCook Signature Seasonings | farmgirlgourmet.com

FitMenCook Signature Seasonings are one of a kind!  

  • Thai Peanut Seasoning – when we say World’s 1st – we mean it.  This blend is BOMBDELICIOUS and has real dehydrated peanut butter mixed with Thai spices and coconut flakes.
  • Mojo Seasoning – has orange peel, cool mint, garlic and lime.  Get your salsa shoes on and sprinkle this insanely delicious blend on everything.

Wait no more.  Check out the full Kickstarter info here:  http://kck.st/1Z1sfdc

Thanks for always being there to support my efforts!!

HUGE XO

Heather

 

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Roasted Celery Soup Recipe

Roasted Celery Soup | farmgirlgourmet.com #client

This Roasted Celery Soup recipe with garlic, onion and coconut milk is vegan, paleo and incredibly delicious.  This is a sponsored post.  

Roasted Celery Soup | farmgirlgourmet.com #client

If you’re looking for an easy and delicious soup, you need to give this Roasted Celery Soup a try.  Not only is it roasted celery but also garlic and onion as well.  This soup is vegan, paleo, and 100% bombdelicious.

Roasted Celery Soup | farmgirlgourmet.com #client

I have been a Dole ambassador for the past 12 months and not only do they send me amazingly delicious salads, but they sent along a brand new product for them…celery.  What makes it new?  Dole scoured the earth and found a strain of celery that is less stringy, crisper and milder in flavor than other commercially available varieties.  No, this isn’t some scientist modified celery, but a variety that’s exclusively sold only to Dole.  You can find it in the produce section of most supermarkets, or by searching here.

Roasted Celery Soup | farmgirlgourmet.com #client

The soup comes together super easy.  Just toss the veggies on a roasting pan and sprinkle with salt, pepper and some olive oil and roast for 45 minutes.  In the last 10-15 minutes of roasting you can boil some yukon gold potatoes in vegetable stock, puree it all and it’s time to ring the dinner bell.  

Roasted Celery Soup | farmgirlgourmet.com #client

My teenager, who eats bacon like it’s going out of style, took one look at this soup, cocked an eye and asked “what is in THIS?”.  My response was “just eat it, you’ll like it”.  He took one slurpy spoonful and his eyebrow raised up and he responded with “wow, this is good”.  #winning  All of the mom’s out there are feelin’ me right now.  Right?  I think he finished his bowl of soup before anyone else and went back for seconds.  It really is a beautiful soup and the coconut milk is barely detectable if you’re not a fan of coconut milk.  

Roasted Celery Soup

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Yield: 4-6 Servings

Roasted Celery Soup

A smooth and luscious Roasted Celery Soup with garlic, onion and coconut milk. Vegan, paleo and primal.

Ingredients

  • 10 large celery stalks, cleaned
  • 4 large garlic cloves, peeled
  • 1/2 yellow onion, cut into large chunks
  • 2 tablespoons olive oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 8 cups vegetable stock
  • 3/4 lb small yukon gold potatoes, cut into large dice
  • 13.5 oz can coconut milk
  • salt & pepper, to taste
  • chili flakes, for garnish (optional)

Instructions

  1. Preheat oven to 350ºF.
  2. Place the celery, garlic and onion on a large rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45 minutes.
  3. While the vegetables roast, bring the vegetable broth to a boil and add the potatoes. Boil for 8-10 minutes, or until very tender. Add the celery mixture to the broth. Allow to cool slightly. Working in batches, puree the soup and pour into a clean stock pot. You can also pass through a fine mesh sieve if you'd like the soup to have less texture. Add the coconut milk and heat over medium heat until the soup is hot, stirring occasionally. Season again with salt and pepper to taste. Sprinkle a little chili flake before serving.
http://www.farmgirlgourmet.com/2015/12/roasted-celery-soup-recipe.html

Roasted Celery Soup | farmgirlgourmet.com #client

Disclaimer: I am a paid ambassador for Dole.  All opinions are my own.

Roasted Celery Soup | farmgirlgourmet.com
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Chorizo Sweet Potato Black Bean Chili

This spicy chorizo sweet potato black bean chili is ready in just 30 minutes and is packed full of hearty deliciousness. Top with cilantro and call it dinner!

This spicy chorizo sweet potato black bean chili is ready in just 30 minutes and is packed full of hearty deliciousness. Top with cilantro and call it dinner!

This spicy chorizo sweet potato black bean chili is ready in just 30 minutes and is packed full of hearty deliciousness. Top with cilantro and call it dinner!

Chili on a cold day is just about the perfect dinner. Usually when you think of chili you think about how it has to cook all day in order for the flavors to taste just right. Well, you’re not totally wrong but sometimes chili doesn’t have to take that long. This chili is ready in just 30 minutes and is packed full of spicy southwest flavor. For a quick burst of spicy flavor I threw in some taco seasoning and called it a day. So easy and so delicious. 

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Meaty 4 Bean Chili

Meaty 4 Bean Chili recipe | farmgirlgourmet.com

Meaty 4 Bean Chili recipe | farmgirlgourmet.com

We have been having THE BEST fall on record.  It’s been sunny, 60’s or 70’s and I have been in heaven.  The only negative is that my brain says “BBQ something because its warm outside”, but my stomach says “make chili or soup because it’s fall darnit”.  I gave in today and made a big humongous pot of meaty chili today and loaded it with 4 different beans.  The house smelled just the way fall should smell.  Well almost, it would’ve been even perfecter with pumpkin cookies baking in the oven too.  😉  

Meaty 4 Bean Chili | farmgirlgourmet.com

This chili recipe has 2 kinds of beef.  Ground and chunks of stew meat.  The oldest kid said “I’m kinda diggin these chunks of beef”.  Yeah, me too kid.  Me too.  I’m sure I’ll hear that some of you don’t think chili should have beans, but I personally like having beans in my chili, so if you want, omit them.  

Meaty 4 Bean Chili | farmgirlgourmet.com

While the chili was bubbling away I took the opportunity to photograph a few of the toppings.  With my crazy new life, playing with my camera is few and far between anymore.  So when the moment arises, I have to snap to it.  See what I did there?  :)  

Meaty 4 Bean Chili | farmgirlgourmet.com

I’m in the process of teaching myself how to use a Canon.  I’ve been a Nikon girl for the longest time, but we bought a Canon for work and, well, I figured I’d better get it figured out.  I’m still trying to figure out the color and focus.  

Meaty 4 Bean Chili Recipe | farmgirlgourmet.com

This would be a great recipe in the slow cooker/crockpot.  Make as directed, but when you get to the point of adding the spices, add the meat & onions to the slow cooker and proceed with adding spices, tomato etc.  Cook on high for 3 hours or low for 8 hours.  

Meaty 4 Bean Chili

Yield: 8-10 servings

Meaty 4 Bean Chili

A delicious and meaty 4 bean chili that's perfect for the cool fall and winter months.

Ingredients

  • 4 tablespoons olive oil, divided
  • 2 medium onions, diced small
  • 1 pound ground beef
  • 1 pound stew meat, cut into 2 inch cubes
  • 1/4 cup chili powder
  • 1 tablespoon kosher salt
  • 2 teaspoons cumin powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground black pepper
  • 12 oz bottle lager or other light beer
  • 28 oz can crushed tomatoes
  • 2 tablespoons minced garlic
  • 2 tablespoons tomato paste
  • 2 cups beef stock
  • 1 can black beans, rinsed
  • 1 can pinto beans, rinsed
  • 1 can kidney beans, rinsed
  • 1 can Great Northern white beans, rinsed
  • Toppings:
  • Cilantro
  • Avocado Slices
  • Sliced Green Onions
  • Shredded Cheese
  • Sour Cream

Instructions

  1. Add 2 tablespoons olive oil to a large heavy pot with a lid over medium-high heat. Add onions and saute until translucent, about 4 minutes. Use a slotted spoon and remove to a bowl. Heat up the pot again and add the remaining 2 tablespoons olive oil. Add the ground beef and stew meat and brown until the chunks are no longer pink inside, about 5 minutes. Add the chili powder, salt, cumin, cinnamon and pepper and stir to combine. Pour in the lager and stir for a minute or 2. Add the crushed tomatoes, garlic, tomato paste, beef stock and the 4 types of beans. Stir to combine and bring to a boil. Cover and reduce heat to simmer for 2 hours. Ladle into bowls and top with toppings of choice.
http://www.farmgirlgourmet.com/2015/10/meaty-4-bean-chili.html

Other great chili recipes:

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Hot Langoustine and Artichoke Dip

Langoustine Greek Yogurt Dip-3

A quick dip with langoustine, artichoke hearts, pepper jack cheese and Greek yogurt onion dip.  Easy and delicious!  This is sponsored content.

Langoustine Greek Yogurt Dip-3

I’m addicted.  Seriously!  This dip is so easy to make and the addition of Sabra Greek Yogurt Dip makes it creamy and, well, amazing.  It was a mad dash to get the photos and video work done so we could nosh on this cheesy, bubbly deliciousness.

Langoustine Greek Yogurt Dip

As you probably know, I do a lot of work for Sabra Dipping Co as a brand ambassador.  I’ve used hummus to make Quinoa Falafel (which were BOMB) and hummus as a sandwich spread for a wicked delicious panini and I’ve even used Sabra salsa to make a Bloody Maria, just to name a few. 

Well of all of the things I’ve made with Sabra products, I’d have to say that this dip takes the cake.  My videographer and I devoured the entire dip in….well, I have no idea how fast it went because it was gone in the blink of an eye.  Seriously.  I loved the kick from the pepper jack cheese and the briny artichoke hearts and HELLO baby lobsters?  Yes, I’ll have those any ole day.  

Hot Langoustine and Artichoke Dip | farmgirlgourmet.com #client

This dip would be a fabulous addition to your holiday menu planning.  You could even double or triple this recipe to feed a huge crowd for your next big party.  Or, here’s a great thought, 1/2 the recipe for a personal sized dip.  :)  Ok, I’m kidding, you should totally share this dip.  It’s too good not to.  Your friends and family will thank you!  Let’s stop talking and start whipping up this easy dip, shall we?  Don’t forget to give me a ring when it pops out of the oven.  I’ll swing right over.  :)

What’s your favorite dip to serve for large gatherings?  Tell me in the comments below!

Hot Langoustine and Artichoke Dip

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6-8 Servings

Hot Langoustine and Artichoke Dip

A quick dip with langoustino, artichoke hearts, pepper jack cheese and Greek yogurt onion dip. Easy and delicious!

Ingredients

  • 1 lb langoustino, rinsed
  • 1 10oz container Sabra French Onion Greek Yogurt Dip
  • 1 8oz package cream cheese, room temperature
  • 1 can artichoke heart bottoms, diced
  • 2 cups shredded pepper jack cheese
  • sliced baguette, for serving

Instructions

  1. Preheat oven to 350º F. Spray an 8 x 8 baking dish with cooking spray and set aside.
  2. In a medium bowl, add the langoustine, Greek yogurt dip, cream cheese, diced artichoke hearts and 1 1/2 cups shredded pepper jack cheese, stir to combine. Pour into prepared dish. Sprinkle with remaining shredded pepper jack cheese.
  3. Bake 15 minutes, or until bubbling around the edges. Serve immediately with sliced baguette.
http://www.farmgirlgourmet.com/2015/10/hot-langoustine-and-artichoke-dip.html

Disclosure: I am a paid brand ambassador for Sabra Dipping Co.  All opinions are my own.

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Fresh Dark Cherry & Orange Pie

Fresh Cherry & Orange Pie | farmgirlgourmet.com

A beautiful fresh cherry pie scented with orange zest is the perfect accompaniment to your next BBQ or any get together.  

Fresh Cherry & Orange Pie | farmgirlgourmet.com

I am a huge fan of cherries.  In fact, when they are in season, I probably eat my weight in them….that is if I was 800 lbs, which thankfully, I am not.  Anyway, the gist…I love cherries.  So when the bumper crop comes on, it’s time to bust out a beautiful fresh cherry pie.  Warning: NO cans of cherry pie filling were harmed in this recipe.

Fresh Dark Cherry and Orange Pie | farmgirlgourmet.com

I highly recommend buying a nice cherry pitter.  Some of them on the market are the pits (sorry, couldn’t help myself) and either A) don’t work or B) really don’t work.  I bought mine eons ago from Pampered Chef and I know they don’t carry them anymore but investing in a decent one from a gourmet retailer (like Williams-Sonoma) is probably going to be worth it in the long run.  I like halving my cherries for pie, but if you love a big plump cherry, then by all means leave them whole.

Fresh Dark Cherry and Orange Pie | farmgirlgourmet.com

There is something magical that happens when you add orange zest to pie.  Believe it or not, it’s my favorite secret addition to my apple pies for the fall.  The hint of citrus just makes everything pop.  In a good way…a really good way. 

Fresh Dark Cherry and Orange Pie | farmgirlgourmet.com

Ok, let’s talk crust.  You can get fancy pants with it and make star cutouts or not.  You could also do lattice topped or even just a solid crust with some vents cut in the top.  There’s not right or wrong way to do it, so let your imagination and cookie cutters go wild.  Ok, let’s get to the Fresh Dark Cherry & Orange Pie recipe, shall we?

Fresh Dark Cherry & Orange Pie

Yield: 1 9-inch Pie

Fresh Dark Cherry & Orange Pie

A beautiful fresh dark cherry pie scented with orange zest is the perfect accompaniment to your next BBQ or get together.

Ingredients

    For Pie Crust:
  • Martha Stewart's Basic Pie Dough (in 2 disks refrigerated)
  • For Filling:
  • 1 cup white sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 5 cups whole pitted dark sweet cherries, cut in half (about 2 pounds)
  • Zest of 1 orange
  • 3 tablespoons fresh orange juice
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon (about) milk

Instructions

  1. Position rack in lower third of the oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in large bowl. Toss cherries, orange zest, orange juice, and vanilla with sugar mixture and set aside.
  2. Roll out 1 pie crust disk on a floured surface to a 12-inch round. Transfer to a 9-inch pie plate. Trim overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using a small star cookie cutter, cut out the dough leaving a 1 inch edge all the way around. Pour the cherry mixture into the dough lined dish. Dot with butter. Place the star cut out dough round on top. Fold bottom crust up over ends of strips and crimp edges with your fingertips to seal.
  3. Place pie on a rimmed baking sheet or over aluminum foil and bake 15 minutes. Reduce oven to 375°F. Bake about 1 hour more, or until cherry filling is bubbling and crust is golden brown, cover edges with foil if they are browning too quickly. Transfer pie to rack and cool completely before serving.
http://www.farmgirlgourmet.com/2015/08/fresh-dark-cherry-orange-pie.html

 

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Cuban Burger

Cuban Burger | farmgirlgourmet.com

This incredibly easy Cuban Burger will change up the ordinary burger with the addition of Cuban spices, salty ham and a pickle on top.  Of course that’s optional, unless you’re like me and LOVE pickles.  

Cuban Burger | farmgirlgourmet.com

If you’re like me, you eat a LOT of burgers during the summer months.  Why heat up the house by turning on the oven or stovetop when you can fire up the grill.  Yes, I own a spice company and we make tons of rubs for grilling, but sometimes I just want something completely different.  Enter the Cuban Burger.

Cuban Burger | farmgirlgourmet.com

My business partner and I went to New York City at the beginning of July and while we were out trying to find a place for dinner one night we happened on a Cuban restaurant and WOW it was the best decision ever.  Pete had a Cuban sandwich and it was bomb.  I couldn’t stop thinking about it.  So, I decided I’d take the Cuban to a whole new level and make it burger style.  Oh I know, if you’re a Cuban sandwich purest you’re shaking your head right now…but just stay with me here.  It’s not perfect, but it’s delicious.  And different.  Totally not the usual grilled burger suspect.  

Cuban Burger | farmgirlgourmet.com

I don’t know if you’ve heard but it’s National Burger Month and me and 29 of my favorite food bloggers have gotten together to bring you 30 delicious burgers.  Special thanks to Kita from Girl Carnivore for rallying us all together for this event.  Make sure you read to the bottom…there’s a giveaway you don’t want to miss out on.  

Cuban Burger

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: Makes 4 burgers

Cuban Burger

A unique take on the Cuban Sandwich by making it burger style. Serve with briny pickles and fresh tomato, if desired.

Ingredients

  • 1 pound ground beef
  • 1 teaspoon garlic granules
  • 3/4 teaspoon cumin seed powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3-4 dashes hot pepper sauce
  • 4-8 slices cooked ham, sliced
  • 4 slices swiss cheese
  • french rolls, cut in half
  • butter
  • dill pickle slices
  • red onion rings
  • tomato slices
  • grainy mustard

Instructions

  1. In a large bowl, add beef, garlic granules, cumin, salt, black pepper and hot pepper sauce. Mix well and shape into 4 patties.
  2. Heat grill to medium-high and grill patties for 12-18 minutes, turning once, until almost done to your liking. Top with swiss cheese slices just before the patties are done.
  3. Butter the French rolls and place over the grill for a few minutes to get a good toasted crust. Remove to a platter and top each bottom half with a burger.
  4. To assemble, top each burger with ham, pickle, onion, tomato and spread the top bun with grainy mustard. Serve immediately with your favorite side.
http://www.farmgirlgourmet.com/2015/08/cuban-burger.html

BurgerMonth2015

 a Rafflecopter giveaway

A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth, Char-Broil, Cabot Cheese, Le Creuset, DreamfarmSpiceologist Woodbridge Wines

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Kale Salad with Garlic Tarragon Dressing

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

A beautiful Kale Chopped salad loaded with cabbage, carrots, herbs and topped with a creamy garlic-tarragon dressing.  This is a sponsored post.

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

I don’t know about you, but my garden is busting at the seams this summer already.  The hot dry conditions have my kale, cabbage and tomatoes zooming through their growing cycle.  This is definitely not a complaint, as usually I’m waiting around impatiently for the first ripe tomato, but not this year.  We’ve been eating them for weeks.

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

One of my favorite meals from the garden is a giant kale salad.  This Kale Chopped Salad is one I make frequently during the summer.  The crunch from the 2 varieties of cabbage mixed with the sweetness of dried cranberries compliments the tangy dressing perfectly.  Toss a few chopped pistachios on the top and this can be dinner or a side in a flash.  

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

Imagine all of the possibilities with this salad; you could top it with grilled shrimp or chicken, add sliced radishes, switch up the herbs in the dressing by using basil instead of tarragon.  It’s such a great salad base and so easy to modify with what you have in season in your garden or farmer’s market, or what’s available at your grocery store.  I’m a huge fan of Dole’s chopped red cabbage to make tossing together a salad much quicker.  The convenience of it being chopped is not the only one, it’s also great because it’s a smaller quantity and you’re not left with that half of red cabbage in the veggie drawer staring at you each time you pop open the fridge.

Kale Chopped Salad with Garlic Tarragon Dressing

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 8-10 Servings

Kale Chopped Salad with Garlic Tarragon Dressing

A beautiful Kale Chopped salad loaded with cabbage, carrots, herbs and topped with a creamy garlic-tarragon dressing.

Ingredients

  • 6 cups DOLE chopped kale, stems removed
  • 1 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • 4 cups DOLE chopped white cabbage
  • 1 cup DOLE chopped red cabbage (radicchio)
  • 1 cup DOLE grated carrots (about 2 medium)
  • 1/2 cup chopped parsley
  • 1/2 cup dried cranberries
  • 1/4 cup chopped cilantro (optional)
  • 4 tbsp chopped green onions (optional)
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon champagne vinegar (or rice wine vinegar)
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 tablespoon minced garlic
  • 1 teaspoon sugar
  • 2-3 tablespoons chopped pistachios

Instructions

  1. In a very large bowl add the kale, salt and olive oil. Using your fingers to rub the oil and salt into the kale. This will soften the kale and make it less bitter. Rinse kale in a colander under cold water. Drain well. Chop more if desired. Add both chopped cabbages, carrots, parsley, cranberries, cilantro and green onions. Toss to combine.
  2. In a blender jar, add the mayonnaise, sour cream, champagne vinegar, tarragon, sugar and garlic. Pulse to combine. Add a little milk or water to thin if the consistency is too thick.
  3. Toss the kale mixture with the dressing to coat. Sprinkle pistachios over and serve immediately.
http://www.farmgirlgourmet.com/2015/07/kale-salad-with-garlic-tarragon-dressing.html

Disclaimer: This is a sponsored post.  I am a paid ambassador for Dole.  All opinions are my own.

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Date and Cherry Energy Bites

Date & Cherry Energy Bites | farmgirlgourmet.com

Date & Cherry Energy Bites | farmgirlgourmet.com

Ok friends…I have a new obsession.  These little Date and Cherry Energy Bites are so easy to make, super easy to grab when you just need a little pick-me-up and are incredibly delicious.  I will be the first to admit that I am bad when it comes to hunger.  The slightest hint of stomach growling and I start dreaming of salty chips or sugar filled cookies.  It’s my weakness.  But with these energy bites hanging around, I can satisfy my sugar craving in 2 bites (or 3 if someones watching).  

Date and Cherry Energy Bites | farmgirlgourmet.com

The beauty of this recipe is that you can customize the coating to your heart’s desire.  Imagine finely ground raw coconut, melted dark chocolate or even a powdered sugar dusting.  These are coated in unsweetened Dutch process cocoa powder which amplifies the chocolatey goodness.

Date and Cherry Energy Bites | farmgirlgourmet.com

If you didn’t already know, Chia seeds are not only great for making terracotta pets, but they are also really good for you.  These little seeds from a flowering plant in the mint family, give you natural energy and are loaded with omega-3 fatty acids.   Add these little seeds to smoothies, toss on salads and definitely use them to make these energy bites.  

Date and Cherry Energy Bites

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 Bites

A quick recipe for Date & Cherry Energy Bites that are a great midday pick me up and are packed with flavor.

Ingredients

  • 5 medjool dates, pitted
  • 1/4 cup dried cherries (look for varieties that are not too dried out)
  • 1/4 cup hemp hearts
  • 1/4 cup Dutch process cocoa powder, plus more for dusting
  • 1/4 cup chia seeds
  • 1/8 cup dark chocolate chips
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. To a food processor add all of the ingredients. Pulse to combine. The mixture will be sticky. Using damp hands, roll into 8 equal sized balls. Place on a parchment lined baking sheet and chill for 1 hour or more.
  2. Add 1/8 cup cocoa powder to a shallow dish and roll each of the bites to coat. Store in an airtight container in the refrigerator, up to 2 weeks.
http://www.farmgirlgourmet.com/2015/07/date-and-cherry-energy-bites.html

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Dark Chocolate Chile Truffles

Dark Chocolate Chile Truffles | farmgirlgourmet.com #ad #client

An insanely easy recipe for Dark Chocolate Truffles infused with spicy chile and a secret ingredient.  This is a sponsored post.

Dark Chocolate Chile Truffles | farmgirlgourmet.com #ad #client

Are you ready for 4th of July?  Seriously, just yesterday it was January.  Am I right?  Well, if you are looking for an easy sweet treat for your 4th gathering, look no further.  These dark chocolate truffles go together really quickly and are so tasty that your guests won’t even have a clue that they have a secret ingredient.  Can you guess it?  

Hummus.

 

It’s true.  Really true and realllllly good.  The dark chocolate hummus truffle mixture is enrobed in chile infused dark chocolate and sprinkled with fleur de sel.  Of course, if you don’t like salt on your truffles (yes there are folks that will say “why put salt on it”) then feel free to sprinkle whatever you want on top.  Maybe a little bit more chile?  

Sabra Four Course Fourth | farmgirlgourmet.com #client

Sabra is celebrating the 4th with a Four Course Celebration.  And to help them celebrate, I’m going to be giving away $100 Visa Gift Card & a box of Sabra products to one of my lucky readers.  All you need to do is pop over to Sabra (www.fourcoursefourth.com) and check out all of the delicious recipes and come back here and tell me which one you’d like at your 4th of July party.  That’s it.  Easy…and delicious.  Be sure to tell me in the comments below.

Dark Chocolate Chile Truffles | farmgirlgourmet.com #ad #client

So back to the truffles.  2 words: easy & scrumptious.  Make some soon!

Dark Chocolate Chile Truffles

Prep Time: 40 minutes

Cook Time: 5 minutes

Total Time: 45 minutes

Yield: 12 Truffles

Dark Chocolate Chile Truffles

An easy recipe for Dark Chocolate Chile Truffles using Sabra Hummus as the secret ingredient. A sprinkle of fleur de sel makes them not only beautiful but brings out the intense chile flavors.

Ingredients

  • 1 1/2 cups finely grated dark chocolate
  • 1/2 cup Sabra Classic Hummus
  • 2 teaspoons [ancho chili powder|http://spiceologist.com/products/ancho-chili-pepper-powder
  • 6 ounce bar of chili infused dark chocolate (such as Lindt)
  • fleur de sel, for sprinkling on top

Instructions

  1. Use a microplane or the smallest holes on a box grater and grate the dark chocolate very fine.
  2. In a medium bowl, add the grated chocolate, hummus and ancho chili powder. Stir until combined. Cover tightly and refrigerate for an hour, or until firm.
  3. Use a hinged scoop and measure out 12 truffles on a parchment lined baking sheet. Chill for 20-30 minutes.
  4. In a medium saucepan, add the chili infused dark chocolate and melt over low heat, just until melted. Stir until smooth. Using a fork, dip the chilled truffle into the melted chocolate and coat on all sides. Remove to a cooling rack and sprinkle with a pinch of fleur de sel. Repeat with remaining truffles. Chill if not using right away. Allow to come to room temperature for 5-10 minutes before serving.
http://www.farmgirlgourmet.com/2015/06/dark-chocolate-chile-truffles.html

Giveaway Rules:

  1. Visit www.fourcoursefourth.com and check out the recipes
  2. Leave a comment below with your favorite recipe
  3. 1 winner will be chosen on July 2, 2015 and announced July 3, 2015
  4. Winner will receive a $100 Visa Gift Card & a box of Sabra Products (shipped from Sabra)

Disclaimer:  I am a paid brand ambassador for Sabra and post recipes and contests from time to time.  All opinions are my own.

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2-Ingredient Dole Whip

2-Ingredient Dole Whip | farmgirlgourmet.com #client

Dole Whips have a cult following at the Disneyland Parks, but now you can make it at home with just 2 ingredients and a big fat straw.  This is a sponsored post.

2-Ingredient Dole Whip | farmgirlgourmet.com #client

I am a sucker for ice cream and apparently it’s genetic as my son could eat it for breakfast, lunch and dinner….daily.  If you’ve had the fortune to go to Disneyland, chances are you stood in line for a frosty cold Dole Whip.  {raising my hand}  They are creamy and drizzled with fresh pineapple juice and they have a cult following.  

2-Ingredient Dole Whip | farmgirlgourmet.com #client

Now don’t get me wrong, this is amazingly delicious and if you’re looking for the EXACT Dole Whip, well, that recipe is a guarded secret, so this is an easy copycat.  Best of all…you don’t need a soft-serve machine to make this happen in a flash.  Blender – Check.  Food Processor – Check.  Yonana’s Frozen Dessert Maker – Check.  Pick one, any one and you’ll be eating a Dole Whip in a flash.   

2-Ingredient Dole Whip | farmgirlgourmet.com #client

I’ve had the pleasure of working with Dole in the past and am proud to announce that I’ll be a Dole Ambassador for 2015.   Part of this years initiative is the Get Up and Grow! Tour which I have to admit I am TOTALLY stoked will be coming to Spokane WA.  Being on the east side of the state it seems all of the fun stuff happens in Seattle, so I was pretty jazzed that the tour is stopping right down the road from me.  Here’s a little about the tour:

DOLE’S 2015 HEALTHY-EATING TOUR CHALLENGES NORTH AMERICANS TO GET SERIOUS

Get Up and Grow! Tour, the largest in company history, will visit 45-cities across the U.S. and Canada in an effort to make the world a happier, healthier place.  Visitors who complete the Get Up and Grow! Pledge can win free produce, Fitbits® and a California wellness vacation.

Dole is convinced that the secret to a happier, healthier world is increased fruit and vegetable consumption so it is hitting the road this summer to directly challenge North Americans to make healthy eating their #1 priority.  

After spending the past few summers sampling recipes and working with retailers to show what’s possible, the produce giant is turning up the volume in 2015 with the largest North American tour in its history and a first-ever customizable healthy-living pledge that rewards participants with various wellness incentives including Fitbits®, DOLE® produce and the chance to win a six-day health-makeover getaway to California.

The 115-day, 11,700-mile journey represents a joint effort between Dole Fresh Fruit of Westlake Village, Calif., Dole Fresh Vegetables of Monterey, Calif., and the Kannapolis, N.C.-based Dole Nutrition Institute (DNI), and is co-sponsored by Blue Diamond Almond.

Multiple colorful Get Up and Grow! Tour caravans with rolling kitchens will deliver innovative new recipes, product samples, a do-it-yourself smoothie bar, free giveaways for the whole family and other activities specifically created to showcase the fun, flavor and preparation possibilities of fresh fruit and vegetables and a plant-based diet. Visitors can also present a grocery receipt showing a qualifying level of DOLE® fresh purchase to receive a limited-edition, commemorative Get Up and Grow! item.

The Eastern Tour departs from Pittsburgh and visits Carlisle, Pa.; Baltimore; Edison, N.J.; Morristown, N.J.; New York City, Boston; Albany, N.Y.; Rochester, N.Y.; Charlotte, N.C.; Greenville, N.C.; South Georgia; Jacksonville, Fla.; and Miami.

The Central Tour leaves New Orleans; Indianola, Miss.; Cincinnati; Columbus, Ohio; Cleveland; Detroit; Grand Rapids, Mich.; St. Louis; Springfield, Mo.; Kansas City, Mo.; Des Moines, Iowa; Minneapolis; Omaha, Neb.; and Lincoln, Neb.

The Western Tour leaves Dallas and visits Houston; San Antonio; Phoenix; Los Angeles; Berkeley, Calif.; Sacramento, Calif.; Portland, Ore.; Seattle; Spokane Wash.; Boise, Idaho; and Salt Lake City.

2-Ingredient Dole Whip | farmgirlgourmet.com #client

Summer just got awesome with this 2-ingredient frozen treat.  I won’t tease you anymore…let’s get to the recipe for this super easy Dole Whip.  If you’re in Spokane, let’s meet up at the event.

2-Ingredient Dole Whip

Yield: 2 Servings

2-Ingredient Dole Whip

Dole Whips have a cult following at the Disneyland Parks, but now you can make it at home with just 2 ingredients and a big fat straw.

Ingredients

  • 3 Frozen Dole bananas
  • 1/2 cup pineapple juice, cold

Instructions

  1. Using a Yonana's frozen dessert maker, blender or food processor, process the frozen bananas into a soft serve consistency. Add to 2 glass immediately and pour 1/2 of the juice over one and repeat with the second. Stick in a fat straw and enjoy.
  2. It's seriously that easy.
http://www.farmgirlgourmet.com/2015/06/2-ingredient-dole-whip.html

Disclaimer: this is a sponsored post.  I am a paid ambassador for Dole.  All opinions are my own.

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