Loredona's Viognier (vee-ohn-yay) is my favorite recent find. Back in April I was shopping at Whole Foods where I spotted a display of these slim, elegant bottles of Viognier for $6.99. While they didn't look like you're average bottle of mass produced plonk, I couldn't get over the low price tag. Luckily the very helpful wine guy saw the look on my face and came over to put my concerns to rest. He said that they get it in every spring at a good price. Still not convinced, he gave me a taste. I was sold. This wine was like Summer in a glass. It had a lovely citrus, peach, and tropical fruit flavor. Completely light on your tongue. It was so well balanced and flavorful without being heavy or oaky. Needless to say, at this price it was a staple in our house. Sadly, they ran out towards the beginning of June and most likely won't have any in stock again until next Spring. This is such a shame as it truly is the perfect summer wine, at an unbelievable price for the quality. We particularly enjoyed it with Thai, pasta, and chicken dishes. Calender marked, I will be frequenting the wine section of Whole Foods next Spring awaiting it's arrival and will have to get a case... or two.
Whether at home or traveling, I try to eat as local & seasonal as possible. I hope you enjoy my collection of recipes along with my favorite localites from Savannah and my travels.
Showing posts with label Whole Foods. Show all posts
Showing posts with label Whole Foods. Show all posts
Friday, July 3, 2009
My Favorite Sunny Day Wine: Loredona Viognier
Loredona's Viognier (vee-ohn-yay) is my favorite recent find. Back in April I was shopping at Whole Foods where I spotted a display of these slim, elegant bottles of Viognier for $6.99. While they didn't look like you're average bottle of mass produced plonk, I couldn't get over the low price tag. Luckily the very helpful wine guy saw the look on my face and came over to put my concerns to rest. He said that they get it in every spring at a good price. Still not convinced, he gave me a taste. I was sold. This wine was like Summer in a glass. It had a lovely citrus, peach, and tropical fruit flavor. Completely light on your tongue. It was so well balanced and flavorful without being heavy or oaky. Needless to say, at this price it was a staple in our house. Sadly, they ran out towards the beginning of June and most likely won't have any in stock again until next Spring. This is such a shame as it truly is the perfect summer wine, at an unbelievable price for the quality. We particularly enjoyed it with Thai, pasta, and chicken dishes. Calender marked, I will be frequenting the wine section of Whole Foods next Spring awaiting it's arrival and will have to get a case... or two.
Sunday, April 19, 2009
Easter Feast #1 ~ Grilled London Broil with Grilled Peppers and Mushrooms
The Friday before Easter I was happy to discover a new shipment of Heirloom tomatoes at Fresh Market. This was a bit like winning the lottery for me as I was craving Purple Cherokee tomatoes. This zebra striped tomato is quite possibly the most fashionable tomato I've ever seen.
My dad and Kathy were down for Easter weekend. While the guys had a nice morning playing golf, Kathy and I strolled around downtown and had a lovely lunch out (more on that to follow...) then met up for dinner. I had prepared the pasta salad earlier in the day, which turned out to be a good idea as our power went out. (Yet another sign that summer is quickly approaching, this is a common occurrence with PRE) We fired up the BBQ, put a table and some chairs outside, and enjoyed a lovely evening of dining el fresco.
The mushrooms and red peppers had been marinating for about 1/2 hour in Italian vinaigrette. Before cooking the beef, I cooked them for about 10 minutes to give them that nice roasted flavor, then returned them to a bowl to sit while the meat cooked. I cooked the beef 7 minutes per side on a medium heat, then turned off the grill and let sit another 2. After the meat rested for 5 minutes inside on a plate, I cut into thin slices as well as the veggies. Once arranged on the serving plate, I poured the resting juices of both the meat and vegetables over the entire plate. It was now ready to be served. Along with the pasta salad & kohlrabi, we had tomatoes prepared in my favorite way....
To finish up this live meal, we had the most divine berry tart from Whole Foods. Need I say more...
My dad and Kathy were down for Easter weekend. While the guys had a nice morning playing golf, Kathy and I strolled around downtown and had a lovely lunch out (more on that to follow...) then met up for dinner. I had prepared the pasta salad earlier in the day, which turned out to be a good idea as our power went out. (Yet another sign that summer is quickly approaching, this is a common occurrence with PRE) We fired up the BBQ, put a table and some chairs outside, and enjoyed a lovely evening of dining el fresco.
The mushrooms and red peppers had been marinating for about 1/2 hour in Italian vinaigrette. Before cooking the beef, I cooked them for about 10 minutes to give them that nice roasted flavor, then returned them to a bowl to sit while the meat cooked. I cooked the beef 7 minutes per side on a medium heat, then turned off the grill and let sit another 2. After the meat rested for 5 minutes inside on a plate, I cut into thin slices as well as the veggies. Once arranged on the serving plate, I poured the resting juices of both the meat and vegetables over the entire plate. It was now ready to be served. Along with the pasta salad & kohlrabi, we had tomatoes prepared in my favorite way....To finish up this live meal, we had the most divine berry tart from Whole Foods. Need I say more...
Friday, February 6, 2009
My Perfect Taco
I've rarely met a taco I didn't like, but for me, this recipe is the best. It doesn't involve hours of slaving over the stove, which I love to do, but life doesn't always permit so I'm happy I stumbled upon this quick and tasty recipe. This is my version of a recipe I found in Whole Foods, using their 365 Everyday Value® Southwestern Grille Seasoning. This range of seasonings disappeared for a while, but thankfully returned. I like to think that maybe it had something to do with my e-mail pleading for its return. Yes, when it comes to the tastiest tacos, I have no shame.
* 1 pound ground beef
*2 tablespoons 365 Everyday Value® Southwestern Grille Seasoning
*1/2 cup of salsa
Brown beef and seasoning for 5 minutes. Add the salsa and simmer on low for another 5 minutes. I also like to add a handful of frozen corn when adding the salsa.
Serve with your favorite toppings on a hard or soft shell. For me, my taco has a layer of cheddar on the bottom, topped by warm beef to melt the cheese. Next comes fresh cilantro - no lettuce. Then comes a good dowsing of Cholula Hot Sauce. To me, this is the perfect taco.
While I couldn't find a link for the exact recipe anymore, I thank Whole Foods for the great inspiration. And thanks for bringing back our favorite seasoning for tacos!!!
* 1 pound ground beef*2 tablespoons 365 Everyday Value® Southwestern Grille Seasoning
*1/2 cup of salsa
Brown beef and seasoning for 5 minutes. Add the salsa and simmer on low for another 5 minutes. I also like to add a handful of frozen corn when adding the salsa.
Serve with your favorite toppings on a hard or soft shell. For me, my taco has a layer of cheddar on the bottom, topped by warm beef to melt the cheese. Next comes fresh cilantro - no lettuce. Then comes a good dowsing of Cholula Hot Sauce. To me, this is the perfect taco.
While I couldn't find a link for the exact recipe anymore, I thank Whole Foods for the great inspiration. And thanks for bringing back our favorite seasoning for tacos!!!
Sunday, September 7, 2008
Product Review: Quorn Gruyere Chick'n Cutlets
I can't recommend this product highly enough. It is absolutely divine, the texture is light, the breading crisp, and the cheese... aaahhhh. It is an absolute favorite of ours, and at this time is only available at our local Whole Foods, so I stock up every time I'm there.If you're not familiar with Quorn, it is a meat and soy free product that is high in protein and fiber, which is made by processed edible fungus (similar to mushrooms). It uses egg whites as a binder, so is not suitable for vegans. I first had it about 11 years ago at a vegetarian friend's house in England. She was making fajitas and I was really impressed. While living in England, this was a staple in my diet in the form of chick'n cutlets, patties and the ready made meals, most notably was chick'n tikka. It was around 2002 when I first started seeing it in the US, along with tons of articles on how it wasn't safe to eat as it would cause severe stomach reactions. While I'm sure it can (as can fish, peanuts, and eggs if you are allergic), I had never had any adverse reactions nor had know anyone who had. I had many vegetarian friends in the UK who ate this at almost every meal, with no problem what so ever. The bad publicity prompted me to e-mail Quorn to let them know how happy I was that their product was available in the US, and that I hope that had great success. This e-mail was followed by an unexpected "Quorn" canvas bag, and a generous supply of coupons. While I wasn't expecting anything, this was greatly appreciated. In my opinion, this company not only has a great product, but excellent customer relations!
Subscribe to:
Posts (Atom)