Tag Archives: recipes

Upcoming New Leaf classes include miso, paella, beer, anti-inflammatory cooking

 

Madia Jamgochian and Magali Brecke will host an info session/dinner party at New Leaf Sept. 21

New Leaf Community Markets in Santa Cruz has lots of interesting cooking classes in the near future, including classes on making miso and paella, beer tasting and beginning home brewing with two local breweries, and learning about anti-inflammatory eating. Here are some details; these are all at the Westside Santa Cruz location at 1101 Fair Ave. (831-426-1306). Preregistration is required at newleaf.com/events.

 

Friday, Sept. 21, 6-8 p.m.

Anti-Inflammatory Info Session & Dinner Party, Cost: $40

With Certified Nutrition Consultant Madia Jamgochian, and Anti-Inflammatory Chef Magali Brecke, Co-Founder and Nutritional Director of Kitchen Witch Bone Broth

You may have heard that inflammation is the root cause of all disease, but did you know that what you eat has a profound effect on feeding or fighting the issue?

This class offers an intro to New Leaf’s 4-Week Anti-Inflammatory Integrative Wellness Series, held during the month of October. Come to this Dinner Party to learn the basics of anti-inflammatory eating, get your questions answered about the upcoming series, and meet past attendees who have benefited from this particular diet and lifestyle.

Class will start with an introduction to “What is inflammation?” and include the topic of Leaky Gut, as well as a breakdown of anti-inflammatory eating. A full anti-inflammatory meal is included.

Tuesday, Sept. 25, 6-7:30 p.m.

Miso Making Workshop, Cost: $35

With Masumi Diaz and Eriko Yokoyama, founders of Hakouya Cooking School. In this class you’ll learn how to make 1.5 lbs. of organic miso to take home. Masumi and Eriko will share different ways to incorporate miso into your everyday diet. Since this is a simple but lengthy process, ingredients will be prepared for you in advance and assembled together in class.

 

Thursday, Sept. 27, 6-8 p.m.

Regional Spanish Cooking: Paella, Cost: $45 or $40 each for two

In this hands-on class, Kristen Valenza will show you how to prepare traditional paella, and pair it with a Spanish red blend. Traditional paella is a mix of spanish rice, vegetables, meat, (like chorizo and sausage) and seafood, (clams, mussels, shrimp) and aromatic spices including parsley and saffron. Wine pairing included.

 

Friday, Sept. 28, 6-8 p.m.

Beer Brewing and Tasting, Cost: $18

Julie Reinhart from Elkhorn Slough Brewing and Emily Thomas from Santa Cruz Mountain Brewing will lead you on an evening of beer tasting and beginner home brewing. They’ll go over different beer styles and you’ll get a chance to taste beers from both breweries, along with tasting notes.

 

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Upcoming New Leaf classes include making sushi

Learn how to make sushi at New Leaf
Photo credit: New Leaf Community Markets

New Leaf Community Markets in Santa Cruz has several upcoming events, including classes on making sushi, learning about Japanese fermented foods, and identifying what foods cause inflammation. Here are some highlights; these are all at the Westside Santa Cruz location at 1101 Fair Ave. (831-426-1306).

 

Preregistration is required—even for free classes—at newleaf.com/events.

 

Mondays, January 22-February 12, 1-2 p.m.

Boosting Behavior Change 4-Part Series

The free, four-part interactive workshop series, led by licensed psychologist and wellness coach Kimberly Smith-Martinez, will support those wishing to modify their eating habits for goals such as improving health, building muscle or losing weight. The approach presented can also be applied to make lasting changes to other behaviors. Participants will learn about the science behind journaling and how this can support behavior change. By the end of the sessions, participants will “track mind, mouth and muscle” and be prepared to pursue their goals. The classes are on Mondays through Feb. 12.

 

Wednesday, January 24, 6-8 p.m.

Intro to Sushi Making: Part 2

In this hands-on class you’ll make maki rolls (from “maku” which means to wrap or roll), using nori on the outside, brown rice as a base, and other fresh ingredients including salmon and tuna. Attendance in Part 1 not necessary. With Sushi Chef Carlos Mayorga. Cost: $35

 

Thursday, January 25, 6-7:30 p.m.

Traditional Japanese Fermented Foods Series, Class # 1: Amazake

Make amazake (means sweet sake)—a traditional Japanese sweet, nutritious, non-alcoholic drink made with cooked rice or cooked oatmeal and rice Koji. Enjoy as a dessert, snack or natural sweetening agent. Taste different amazake recipes. With Masumi Diaz and Eriko Yokoyama. Two other classes will be offered: Feb 8 and Feb 22. Cost: $35

 

Wednesday, January 31, 6-7 p.m.

How to Read Nutrition Facts and Labels

Join Dr. Danette Sutton and learn how to read and understand food labels and start making healthier choices. Since the FDA announced a new label for packaged foods last year to reflect new scientific information, we will discuss the link between diet and chronic diseases.

Cost: $5

 

Wednesdays, Feb 7-Feb 28, 6-8 p.m.

Anti-Inflammatory Integrative Wellness Series, $56 for drop-in (only a couple of these remain) or $225 for all four classes

You may have heard than inflammation is the root cause of all disease, but did you know that what you eat has a profound effect on feeding or fighting the issue? In this 4-week series, Anti-Inflammatory Chef Magali Brecke and Holistic Nutritionist Madia Jamgochian will lead you through the basics of eliminating inflammation through diet and lifestyle. You will learn how to heal Leaky Gut, reverse autoimmune conditions, and get back on track to vibrant health. The four-class series breaks down as follows:

  • February 7: Intro to Inflammation, Leaky Gut, & Autoimmunity. In this two and a half hour class, Magali and Madia will provide a presentation on how inflammation affects the body, including what foods cause the biggest inflammatory response. Cooking demonstration & meal included.
  • February 14: Elimination Diets: There are quite a few anti-inflammatory diets out there these days. This class will go over how to choose the right elimination diet, and what’s in a name. We will cover the Autoimmune Protocol, (AIP) Gut and Psychology Syndrome (GAPS) Wahls Protocol, Traditional Foods, and the Paleo diet to help you decide which one is the most realistic and beneficial fit for you. Cooking demonstration & meal included.
  • February 21: Meal Planning for Success! To complete a successful elimination diet, preparation is key. Magali & Madia will go over meal planning a week at a time, demonstrating batch cooking techniques that will make throwing together dinner easy! Cooking demonstration & meal included.
  • February 28: Hands on Cooking. In our last class together, classmates participate in creating an anti-inflammatory recipe from scratch. We will discuss techniques, resources, and do a series review plus Q &A on what you have learned from the class. Full meal included.

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New Leaf’s December classes include raw holiday desserts, sushi, healthy holidays

Learn how to make Chai Pecan Pie & other raw holiday desserts Dec. 13 at New Leaf
Photo credit: Beth Love

New Leaf Community Markets in Santa Cruz has several events this month, including ones to make “healthy holiday eating” easier. Here are some highlights; these are all at the Westside Santa Cruz location at 1101 Fair Ave. (831-426-1306). There is also a holiday macaron class on Dec. 20 but it’s already sold out – if you’re interested in that topic, try to sign up early next year!

Preregistration is required—even for the free class—at newleaf.com/events.

 

Tuesday, December 12
Healthy Holidays: Special Diets
, 1-2 p.m.
If you get stressed about what to eat or how to stick to your diet during the holidays, help is here! Gain ideas for managing your gluten-free, dairy-free or anti-inflammatory diet stress-free! Enjoy tastes of featured recipes. With Certified Nutrition Consultant Madia Jamgochian. Free.

Wednesday, December 13
Raw Holiday Desserts
, 6–8:30 p.m.
In this hands-on class, attendees will create four different delicious, healthy, plant-based desserts that everyone can enjoy without guilt! Make Raw Beet Treasure Cake, Apricot Walnut Chews with Cardamom, Chai Pecan Pie and Persimmon Cashew Sorbet. “Mature children” welcome to attend with adult. With Chef Beth Love, author of Tastes Like Love cookbook series. $45.

Thursday, December 14
Intro to Sushi Making
, 6–8 p.m.
Join Sushi Chef Carlos Mayorga and learn how to properly assemble your own rolls from scratch and discover your own style! Learn technique, tradition, prep and how to plate your finished masterpieces. Come hungry. $25.

 

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Christmas 2016 at Whole Foods Market on the Central Coast

Assorted cheese from Whole Foods Market Credit: Whole Foods Market

Assorted cheese from Whole Foods Market
Credit: Whole Foods Market

Whether you need to shop for a holiday feast or check some folks off your gift list, Whole Foods Market locations in Capitola, Santa Cruz and Monterey have lots to choose from—including the always-dependable gift card idea (ones for the market itself or for other retailers).

Customers need to place orders for holiday dinners two days ahead of their desired pick up date. Food is available for pickup Dec. 18-24, and then again on Dec. 26 (WFM is closed on Christmas Day). Order in person or online.

For gifts, WFM has several selections where part of your purchase goes to a worthy cause. For example, they partnered with PBS Kids to carry the company’s toys and help raise money. I’ve seen some of the Aurora Plush Animals in the store (pandas, penguins, foxes and more) and they definitely look cuddle-able! Some of the animals are endangered species. There are also some colorful and fun PBS Kids toys made with a composite featuring rubber wood from mature trees that no longer produce latex. All net proceeds benefit PBS Kids’ mission of “building knowledge, critical thinking, imagination and curiosity to empower children for success.”

Other “gifts with a cause” include ones where part of proceeds goes to Whole Planet Foundation to help alleviate poverty worldwide. These include Alaffia trios (coconut oil triple-milled bar soap or whipped body butter); one percent benefits WPF. Or if you buy west elm kitchen products made from upcycled denim—such as potholders—a dollar from each purchase goes to WPF. In addition, they have gift cards for sale where one percent benefits the Whole Kids Foundation (which aims to support schools and inspire families to improve children’s nutrition and wellness). These include Chipotle and Best Buy physical gift cards, and Starbucks digital cards.

There are room sprays and handmade soy wax candles from Thistle Farms; scents include lavender & lemon (Gratitude) and Geranium & Citrus (Hope). Thistle Farms is a community, sanctuary and social enterprise led by women survivors of trafficking, addiction and prostitution. It provides housing, recovery support and education. Each spray or candle purchase directly benefits the women who made it.

WFM wine experts have compiled a list of “10 favorite wines for the holiday season.” Available online, each wine has several suggested food pairings plus a recipe for an additional food pairing. Two examples: Andover Estate Pinot Noir goes well with items like Sartori Herbs des Provence BellaVitano cheese or roasted winter vegetables, or with the dish “Easy Porchetta Pork Tenderloin” (recipe included). Autoritas Sauvignon Blanc pairs well with Vermont Creamery Coupole cheese, poached white-fleshed fish, or “Bay Scallop Linguine with White Wine and Parsley” (recipe included).

There are lots of other enticing articles on the WFM blog, including ones with recipes like “holiday cakes worth celebrating” (includes mini chocolate ricotta cakes and cinnamon-almond olive oil cake) and “holiday appetizers” (how about sweet potato bacon bites, spinach bites with honey mustard, or pigs in a blanket with cranberry-mustard dipping sauce? Ok now I’m hungry!).

For holiday appetizers, if you’re a cheese fan, WFM just announced a big “12 Days of Cheese” sale. From Dec. 13-24, a different artisan cheese is on sale for FIFTY PERCENT OFF each day! Some highlights with notes from the market’s cheese experts:

Vermont Creamery, Bonne Bouche (Dec. 15)

  • This mild ash-ripened goat cheese with earthy notes and a subtle hazelnut flavor is a visually stunning addition to any cheese board.

Uplands Cheese Company, Pheasant Ridge Reserve (Dec. 17)

  • The only three-time winner of the American Cheese Society Best of Show, this cheese has a sweet, broth-like flavor with notes of butterscotch and fruit.

Cypress Grove Chevre, Truffle Tremor (Dec. 19)

  • A silky, creamy soft-ripened goat cheese packed with truffles. Deep floral, herb and mushroom flavors. An American original!

Rapin, Le Maréchal (Dec. 20)

  • This creamy, raw-milk Alpine cheese is infused with flavor from herbs added by hand during the ripening process.

Papillon, Roquefort (Dec. 21)

  • This classic cave-aged sheep’s milk blue cheese shows rich spiciness, complex layers of flavor and a smooth texture.

Vermont Creamery, St. Albans (Dec. 23)

  • An American take on a traditional French cheese, sourced from milk from one farm. Delicate and smooth with rich creamy flavors and nutty notes.  Non-GMO Project verified.

As I mentioned in my Thanksgiving article, WFM’s 2016 holiday food shopping guide  features selections such as traditional turkey dinner for eight ($99.99). This comes with a fully cooked 10-lb. oven-roasted Diestel turkey, four pounds each of herb stuffing and mashed potatoes, a quart of turkey gravy, a pint of cranberry relish, 16 dinner rolls, and a nine-inch traditional pumpkin pie. You can also order turkeys (cooked or uncooked) and ready-to-eat sides a la carte.

Local Store Details

Whole Foods Market Santa Cruz is located at 911 Soquel Ave. Call (831) 426-9901 for more information.

Whole Foods Market Capitola is located at 1710 41st Ave. Call (831) 464-2900 for more information.

Whole Foods Market Monterey is at 800 Del Monte Center, (831) 333-1600.

 

For more Whole Foods Market locations, see the store locator.

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Alpine cheese night Tuesday Sept. 13 at Whole Foods Market

Gruyere is one of the Alpine-style cheeses featured at Cheese Night Sept. 13 Credit: Whole Foods Market

Gruyere is one of the Alpine-style cheeses featured at Cheese Night Sept. 13
Credit: Whole Foods Market

Attention cheese lovers: there is a cheese night from 6 to 7:30 p.m. Tuesday, Sept. 13 at Whole Foods Market stores across the country; this includes the local Santa Cruz and Capitola stores as well as locations in the South Bay and San Francisco Bay.

Customers are invited to visit for free samples, and each store will have an expert or Certified Cheese Professional available to talk about characteristics and flavor profiles of Alpine-style cheeses and answer questions. They will have cooking tips, too.

A market spokesperson shared that Alpine-style cheeses melt better than any other cheese and are great for cooking, and that in general, these cheeses are nutty and salty with flavors of hay and/or caramel. Most pair well with white wines like viognier, reisling, or pinot grigio. Some of the cheeses at the Sept. 13 event include:

 

  • Kaltbach Le Gruyère: Made in Switzerland, this cheese is matured for 12 to 16 months and is washed regularly with brine. Flavors are complex, ranging from caramel, nuts, notes of mushroom, hay and fruit, and crunchy, salty granules add an extra boost of flavor.
  • Emmentaler: This famous cheese – the Swiss with the holes – has been in production for 400 years in the valley of the Emme. It has a buttery, delicate and nutty taste.
  • Le Marchel: Handmade in the mountains of Vaud by Jean-Michael Rapin and his sons since 1992, La Marchel has the distinctive aroma of hay, and herbs impart a very rustic and savory flavor.
  • Pavino: Exclusive to Whole Foods Market, this Alpine-style cheese is made in Wisconsin but stands up to any made in the Alps. It is nutty, fruity, and robust with a sweet milky finish, and is also sprinkled with crunchy salt crystals.
  • Kalthbach Alpine Extra: Aged in caves located on the edge of the Wauwiler Moos area in the canton of Lucerne, Switzerland, this award-winning, raw-milk, semi-hard cheese offers a tangy aroma and complex flavor.

 

Joe Kaulbach, who oversees the cheese program for Whole Foods Market Northern California and Reno, explains the origin of this popular style: “Imagine, hundreds of years ago: small families are scattered across the rural Alps. One family has four cows; another has eight, another has 20. The cows are all roaming in the mountains; the families all need their cows milked and need to make cheese. So, traditionally the men went up into the mountains, built a hut, lit a fire from surrounding firewood, and put a copper cauldron on it. They would make ‘cooked pressed cheese,’ which was a new style of cheese in the 13th century: they’d cook the curds, press them into a form, and make wheels. At the end of the summer–and this still happens today–the cheese makers come down from the mountains with their cheese and their cows in a gorgeous pageant called the Transhumance. Then, they send the cheese to market. This is what provides their living for the year.”

 

Here are some related recipes that Whole Foods Market is highlighting for this event:

Swiss Family Sandwich

Turkey, Tomato, and Emmentaler Breakfast Sandwiches

Pizza with Le Gruyère and Prosciutto

Classic Le Gruyère Fondue

Celery Root and Potato Gratin

Butternut Frittata with Sage and Gruyère

San Francisco WFM locations are teaming up with Sur La Table to invite customers to cook with Alpine-style cheeses. The companies are giving away a Le Creuset fondue set and Breville panini press via the @wholefoodsmarketsf Instagram account. Users can follow the channel and tag a friend on relevant posts to enter to win.

Local Store Details

  • Whole Foods Market Santa Cruz is at 911 Soquel Ave. Call (831) 426-9901 for more information.
  • Whole Foods Market Capitola is at 1710 41st Ave. Call (831) 464-2900 for more information.

 

For more Whole Foods Market locations, see the store locator.

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The Healthy Way celebrates anniversary with Santa Cruz food and health fair

Vegetable frittata with sweet potato crust from The Healthy Way

Vegetable frittata with sweet potato crust from The Healthy Way

Santa Cruz business The Healthy Way recently achieved two milestones—30 years as a Santa Cruz business and serving 10,000 clients!—and owner Cheri Bianchini is celebrating with a fun, informative food and health fair Saturday that’s free to the public.

 

The event, Sept. 10 from noon to 4 p.m., will feature lots of healthy food sampling and activities. There will be tastes of Ginger Carrot Soup, Emily’s Apple Bars, Plum Cobbler, Almond Dip with assorted crackers, Healthy Way Chocolates, and Gourmet Balsamic Vinegars, all prepared by Chef Julie of The Healthy Way. Chef Adrienne Meire will do a cooking demo of Healthy Way Harvest Salad, Vegetable Frittata with Sweet Potato Crust (see recipe below and photo above) and Curry Quinoa Salad, all of which can be sampled. Sugar-free chai will also be available.

 

Also, Crown Café Catering from Scotts Valley Market  will offer “Jambalaya the Healthy Way” and Cauliflower Rice. Earlier this year, Bianchini began a partnership with Crown Catering, who now supplies all of the fresh and prepared foods available for sale at The Healthy Way. Bianchini will expand this partnership in the future; plans include a nutrition class series and a market labeling program geared toward people with diabetes, inflammatory conditions, and those looking to avoid gluten and/or dairy. “We are thrilled to be partnering with The Healthy Way,” said Ron Clements, owner of Scotts Valley Market. “We have long respected the work of Cheri and her team at The Healthy Way, and we are excited to assist them in helping the Santa Cruz community achieve better health.”
Workshops will be given on Yoga, Qi Gong, mindfulness eating, and hypnosis for weight loss and stress reduction, and a panel of clients will share their success stories. See schedule below. There will be information booths on topics such as nutrition and acupuncture for appetite control. People can have their blood pressure checked, and B-12 and fat-burning shots will be available. Special pricing on The Healthy Way programs will be offered. Music will be provided by KPIG; the station will broadcast live from 1–3pm in The Healthy Way parking lot.

 

A raffle with $5 tickets will benefit Hospice of Santa Cruz County, an organization The Healthy Way has been supporting for many years.

 

Read more about the event here.
Sept. 10 schedule:
12-4pm: Ongoing cooking demos and food sampling
12:15 -12:45pm: Yoga for Health with Cheladee Bianchini
1:00-1:30pm:  Qi Gong for Weight Loss with Shelley Purdy, CFT
1:45-2:30pm: Panel: Meet the Experts with The Healthy Way Success Stories
2:45-3:15pm: Mindfulness Eating with Karin Leonard, CHT
3:30-4pm: Hypnosis for Weight Loss and Stress Reduction with Rainya Dann, CHT
Date/Time: Saturday, Sept. 10, noon to 4 p.m.

Location: 3251 Mission Drive, Santa Cruz, near Dominican Hospital

 

Sweet Potato Crusted Frittata recipe, serves 4 to 6 

from The Healthy Way

 

2 medium sweet potatoes

vegetable oil spray or coconut oil spray

2 cups baby spinach

1/2 cup onion chopped

1 cup chopped zucchini

1/2 cup cremini mushrooms, sliced

1/2 cup low fat milk (or unsweetened almond milk for vegan version)

1/4 tsp salt and 1/2 tsp black pepper

4 large eggs

2 egg whites

1.5 oz crumbled feta (or Myoko’s vegan brand ricotta cheese 1.5 oz)

 

Preheat oven to 375F

-Peel and evenly slice sweet potatoes very thinly, with a mandolin or sharp knife

-Coat a 9” round pie dish with cooking spray and fill bottom of dish with a layer of sweet potatoes.

-Cut the potato rounds in half and flare around the edge of the dish to create a pie crust

-Spray potatoes with more vegetable oil

-Bake for 20 minutes

 

For the filling:

-In a fry pan, spray vegetable oil and add chopped onion until translucent. Add zucchini and mushrooms. Cook till tender. Add spinach till wilted. Remove from heat.

-Pour cooked vegetables into prepared sweet potato pan.

-Combine with a whisk the milk, salt/pepper and eggs and pour over vegetables.

-Sprinkle with feta or the vegan cheese alternative.

-Bake at 375F for 35 minutes.

– Let stand 5 minutes and then enjoy!

 

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Mother’s Day brunch possibilities from Whole Foods Market

A few flower bouquets from the bounty available at Whole Foods Market in Capitola

A few flower bouquets from the bounty available at Whole Foods Market in Capitola

Did Mother’s Day sneak up on you? Perhaps it’s time to organize a Mother’s Day brunch at home, in which case Whole Foods Market has a few ideas to help. And at WFM locations in Northern California—including the local Santa Cruz and Capitola stores—several delicious, brunch-friendly cheeses are currently on sale.

First, the cheese: speaking as just one representative mom, I think that fancy, tasty cheese is always welcome at brunch (or really, any meal…). Here are a few recommended soft-ripened cheeses:

  • Guffanti-Robiola Langhe Two-milk: this rich, earthy cheese is made with cow’s and sheep’s milk. It’s currently on sale for $23.99/lb., discounted from $29.99/lb. WFM Northern California Regional Cheese Buyer Francesca di Donato suggests pairing with items like orange jam, pumpkin-ginger jam, fresh fruit, and/or walnut bread.
  • Cowgirl Creamery – St. Pat: St. Pat is the Creamery’s seasonal cheese. The green rind commemorates the arrival of spring. These creamy wheels are wrapped in wild nettle leaves, which di Donato explains impart a smoky artichoke flavor. It’s currently on sale for $23.99/lb., discounted from $29.99/lb. di Donato recommends pairing with dry wine or an Irish-style lager.
  • Marin French – Supreme Extra Creme Brie: With a smooth texture and slightly sweet flavor, this delectable cheese lives up to the “lush and buttery” description promised on its label. It utilizes high quality milk from neighboring Marin County dairies.  This brie comes in a wheel, and is currently on sale for $23.99, discounted from $29.99. di Donato recommends pairing with California sparkling wine, Petit Syrah, or IPA. I enjoyed trying it with a small serving of “figs and olives” from the Capitola store’s olive bar.
  • Mitica- Cana de Cabra: This creamy goat milk log hails from Murcia in the southeastern part of Spain. The flavor is mild, yet satisfying, with citrus notes. It’s currently on sale for $13.99/lb., discounted from $16.99/lb. Di Donato’s pairing ideas: for drinks, a lean white wine (Albarino, or an unoaked Sauvignon Blanc) and for food, almonds and/or fig spread.

If you like cheese but want something more “brunch-traditional,” how about some quiche? WFM offers several ready-to-eat varieties in small ($5.99) and large ($14.99) sizes. I recently sampled a four-cheese quiche (Gouda, Parmesan, Swiss, and feta), and it was very good.

On a budget for Sunday brunch? I found this frittata recipe while browsing the “budget-friendly recipe” section on the WFM blog. You can incorporate leftovers in it, too.

If you have kids that like cooking, here are two recipes from the WFM blog that look easy, even for young ones:
Gluten-free Baked Berry French Toast (for breakfast at home)
or Berry Oatmeal in a Jar (for bringing a small breakfast somewhere else)

Last but not least, don’t forget to include flowers when developing your brunch plan. They are always a wonderful way to make a woman feel appreciated and Whole Foods carries lots of great arrangements. When I was at the Capitola location yesterday, I saw many vibrant bouquets, and most of them were made from flowers grown locally. Some of them are also fair trade. These are called “Whole Trade” flowers, and when purchased they donate funds to local community organizations that support flower farm workers.

“Whole Trade provides more money to producers, ensures better wages and working conditions for workers, and cares for the environment,” says Lily Hussey, Marketing and Community Relations Lead for Whole Foods Market, Northern California & Reno. “Also, they donate 1% of sales to Whole Planet Foundation.” Learn more about Whole Trade.

No matter what you decide to do for your Mother’s Day food, I hope it’s a very happy day for you!

Local Store Details
Whole Foods Market Santa Cruz is located at 911 Soquel Ave. Call (831) 426-9901 for more information.
Whole Foods Market Capitola is located at 1710 41st Ave. Call (831) 464-2900 for more information.

For more Whole Foods Market locations, see the store locator.

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12 Days of Christmas Giveaway Day 9: Win a pizza pack from industry pro Tony Gemignani including his cookbook, The Pizza Bible

The Pizza Bible by Tony Gemignani

The Pizza Bible by Tony Gemignani

It’s Day 9 of Santa Cruz Restaurant Examiner/Santa Cruz Foodie’s “12 Days of Christmas Giveaway.” See end of article for how to win a “pro pizza pack” from pizza guru Tony Gemignani of San Francisco restaurant Tony’s Pizza Napoletana. Still have a couple holiday gifts left to buy for some foodie friends or family? Keep reading!

The Pizza Bible: Got any aspiring pizza chefs on your holiday gift list? When Ten Speed Press published this book by chef Tony Gemignani last October, Eater National called it “one of the most anticipated cookbooks of Fall 2014.” The book is a comprehensive guide to pizza making, with more than 75 recipes covering nine regional styles including classics like Neapolitan, Roman, Chicago, and what some call “pizza sub-specialties” like St. Louis and Californian. Recipes include New Jersey tomato pie, organic three cheese, fig/almond/Monterey jack, calzone with meatballs or spinach, pepperoni and sausage, and Calabrese “diavola.” The Pizza Bible has been described as a “complete master class in making delicious, perfect, pizzeria-style pizza at home… (including) the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.” Gemignani is an 11-time world pizza champion and he owns 13 restaurants across Northern California and Las Vegas including Tony’s Pizza Napoletana, Slice House at AT&T Park in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony’s of North Beach, and Slice House by Tony Gemignani in Rohnert Park. He is also proprietor of the International School of Pizza in San Francisco where he certifies chefs from around the world in various styles of pizza.

More pizza cookbooks: Other books that might pique a pizza-lover’s interest include “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza” by acclaimed Portland baker Ken Forkish (of Ken’s Artisan Bakery and Ken’s Artisan Pizza) and “Pizza on the Grill: 100+ Feisty Fire-Roasted Recipes for Pizza & More” by Elizabeth Karmel and Bob Blumer. “Flour Water Salt Yeast,” the #1 best seller from Amazon.com’s “Pizza Baking” category, features a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom dough, tips for adapting bread baking schedules to fit your day-to-day life, and recipes such as sweet potato and pear pizza and golden beets and duck breast “prosciutto” pizza. Pizza on the Grill includes recipes like Kung Pao cashew chicken pizza, pulled pork pizza, and blistered corn, asparagus, and pesto pizza.

****
NOW FOR THE CONTEST:
One reader will win “Tony’s Pro-Pizza Pack,” graciously donated by chef/author Tony Gemignani himself. It includes a copy of Tony’s cookbook “The Pizza Bible,” a pack of his custom blend California artisan pizza flour, and an Italian professional pizza peel.

To enter, email your name to tfatemi@gmail.com by 9 pm. Tuesday, Dec. 22 and include the word “pizza.” The drawing will take place the next morning and the winner will be notified via email.

Employees of Examiner.com are not eligible for the promotion.

Good luck and happy holidays!

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Vegetarian dishes perfect for the season, including Annie’s pumpkin mac & cheese

Pumpkin mac & cheese – recipe courtesy of Annie’s

Pumpkin mac & cheese – recipe courtesy of Annie’s

As we move through fall and approach the winter, many of us crave soups and other comforting dishes. Of course, homemade soup is hard to beat, but sometimes pulling one together can be tough for busy parents or those who don’t own a crockpot. In September, Annie’s released a delicious new line of organic soups. Three of the five are vegetarian: tomato, creamy carrot & bunny pasta, and creamy tomato & bunny pasta. The carrot one has a nice sweetness and provides a lot of vitamin A, so it made my daughter and me happy. See end of article for a few more details on the soups.

I’m not vegetarian myself, but I know more and more individuals who are. I tried out a seasonal recipe from Annie’s recipe web site for pumpkin mac & cheese, and decided to make a vegetarian version by skipping the bacon-bit garnish (see my result in photo above). It didn’t taste like anything was missing; I’ll definitely be making this savory dish, which includes chard and apple, again. Because I had it on hand, I also substituted Annie’s organic vegan shells for the “shells with real aged cheddar” that the recipe called for. If you are vegan and want a quick recipe, Annie’s has one for spicy vegan bacon mac and cheese.

When searching for a few more vegetarian fall recipes, I discovered that Lundberg Family Farms has lots of options. I haven’t made these yet, but I look forward to creating kale and rice rolls and brown jasmine rice with pecans and orange honey glazed tofu, which is actually vegan. You can sort their recipes by vegan and/or vegetarian and/or course type (like appetizer), too. They also have recipes that feature their new American-grown organic tri-color blend quinoa, and their sprouted risotto. If you haven’t tried these yet you’re in for a treat. The sprouted risotto made with organic whole grain brown Arborio rice comes in three varieties including cheddar/pepper and sweet corn/bell pepper. They are good on their own, but it’s also fun to use a product you already like as an ingredient for a new recipe.

If you do have time to make some vegetarian soup from scratch, let me recommend a couple cookbooks I became familiar with when doing research for a Santa Cruz Sentinel article; they were both published in 2013. Mollie Katzen’s “The Heart of the Plate: Vegetarian Recipes for a New Generation” includes recipes such as Black-Eyed Pea, Squash, and Shiitake Stew and Yellow Split Pea Dal (the latter is perfect for beginning cooks). Before this book, Katzen was already famous for writing “Moosewood Cookbook” among others; The New York Times and Amazon both named “The Heart of the Plate” a best book of the year.

“Bountiful: Recipes Inspired by Our Garden” by Diane Cu and Todd Porter includes Hearty Celery Root and Red Lentil Soup. If you’re not vegetarian, the Curried Kabocha Squash and Chicken Stew recipe is one that I’ve made and loved—it’s an easy recipe with only a few ingredients. Foodies out there might already know Cu and Porter through their food/travel/photography, blog WhiteonRiceCouple.com.

More on Annie’s soups: Both tomato varieties offer a half-cup of vegetables per serving, while the chicken-based soups use only organic chicken and broth with no antibiotics added. All varieties are made with NO artificial flavors, synthetic colors, preservatives or high fructose corn syrup.

More on Lundberg: All of their products use organic rice and/or quinoa.

Follow me on Twitter @santacruzfoodie.

Thanksgiving options from organic New Leaf Community Markets

Thanksgiving side dishes available from New Leaf Community Markets

Thanksgiving side dishes available from New Leaf Community Markets

Organic, Santa Cruz-based New Leaf Community Markets is offering lots of options for Thanksgiving Dinner; you need to order by Sunday, Nov. 23 for pick-up on Tuesday, Nov. 25 and Wednesday, Nov. 26, 2014.

Several store locations are hosting Holiday Solutions Stations to help customers during the holiday season. This is where you can place orders, find recipes and cooking tips, and ask questions about suggested pairings and/or accommodating your guests’ dietary restrictions. The stations also feature occasional holiday treat and drink samples.

Find the station at the front of each store—including downtown Santa Cruz, Westside SC, Half Moon Bay, San Jose, Pleasanton, and Capitola branches—from 10 a.m. to 7 p.m. on:
Nov. 4 – Nov. 25
and
Dec. 8 – Dec. 30

New Leaf only uses turkey from Sonora-based Diestel Family Turkey Ranch. There are many varieties available which you can buy and bring home to cook yourself: original Diestel turkey; organic “Heidi” turkey; non-GMO natural turkey; and organic heirloom turkey.

Don’t feel like doing all the cooking yourself? New Leaf has holiday packages like “Turkey Dinner” ($139.99, feeds 4-6) with Diestel brown and serve turkey, organic herb bread stuffing, gravy and buttermilk mashed potatoes, pumpkin pie, and more. There’s also a gluten-free dinner package ($139.99, feeds 4-6) with the same turkey. Accompaniments include wild and brown rice stuffing, citrus beet salad, organic green bean casserole, gluten-free dinner rolls, and gluten-free pumpkin pie. These packages—and selections below—are specific to the Capitola and Santa Cruz (both downtown and Westside) stores. But rest assured, all of New Leaf’s locations are offering a variety of Thanksgiving dishes.

There are a cornucopia of other Thanksgiving selections available–a sampling is listed below:
Side dish packages
($49.99, feeds 4-6) in traditional, gluten-free, and vegan varieties
A la carte:
Buttermilk Mashed Potatoes ($5.99/lb.)
Savory Turkey Gravy ($4.99/pint)
Mushroom Gravy ($4.99/pint)
Organic Maple Glazed Yams (vegan and gluten-free, $7.99/lb.)
Cranberry Orange Sauce (vegan and gluten-free, $7.99/lb.)

Read more at the New Leaf web site newleaf.com/holidays.

Contact Info (there are also locations in Half Moon Bay, San Jose, Pleasanton, Felton, and Boulder Creek)

Westside Location: 1101 Fair Ave, Santa Cruz, (831) 426-1306
Downtown SC Location: 134 Pacific Ave, Santa Cruz, (831) 425-1793
Capitola Location: 1210 41st Ave, Capitola, (831) 479-7987

If you decide you’d rather dine out for Thanksgiving, see my recent article on Santa Cruz and Monterey restaurants with Thanksgiving menus.

Follow me on Twitter @santacruzfoodie.