Peak of the Season: Garlic Scapes

by Interbay, July 4, 2009 | Permalink

Elegantly loopy, and delightfully delicate you’ll feel inclined to display garlic scapes in a vase, instead, show them off on the plate.

Why Try: Garlic Scapes are the flower shoot of the garlic plant before the bulbs mature. Scapes are removed to encourage a plump bulb.

Unlike their more pungent sibling, the garlic clove, garlic scapes have a delicate spicy undertone and a fresh vegetal taste. Only in season for just a month, you’ll want to take advantage of their versatility; from soups, to salads, to stir fries and side dishes.

How to Buy: Look for scapes with a firm stalk and flowers that aren’t wilted.

How to store: Keep scapes in a plastic bag in the crisper of your refrigerator for up to 7 days.

Power Packed: Garlic is a great source of manganese, vitamin B6 and vitamin C and selenium

How to Use: Scapes can be used like green beans or asparagus. Try them tossed in olive oil, salt and pepper then grilled or oven roasted. Trim into two inch lengths, blanch, and toss with lemon juice, olive oil, salt and pepper, toasted walnuts and goat cheese crumbles.

Here are some links to great garlic recipes, including White Bean and Garlic Scape Dip, Double Garlic Soup, and Garlic Scape and Almond Pesto.

Redmond Rockets take on the Roosevelt Squares!

by Interbay, June 30, 2009 | Permalink

Tonight Redmond’s softball team, the Redmond Rockets takes on the Roosevelt Squared for round two of inter league Seattle Metro Whole Foods Market Teams!

Though Redmond lost their first game agains Bellevue (a close 15-18), the Rockets have a fighting spirit that dares you to reckon with it.

Tonight’s game is at Marymoore park. Stop by and cheer us on!!

Whole Foods Market and Food, Inc.

by Interbay, June 24, 2009 | Permalink

Whole Foods Market will be presenting a special screening of the new documentary Food, Inc. this Friday at the Egyptian Theater on Capitol Hill. The movie will start at 7PM, immediately followed by a panel discussion moderated by Whole Foods Market Regional Vice President Tee Ayer.

Food, Inc. examines our food supply from corn to the feed lots to the sodas we consume. The toll it takes on the environment, animals, workers, and families. It is a sobering look behind the curtain at how we have been conditioned to eat.

For more information on the film, visit Food, Inc, and to read film critic David Durby’s review of the film appearing in The New Yorker, click here.

Hope to see you there!

What the WFM is this?

by Interbay, June 17, 2009 | Permalink

Olympic Granola Bars! That’s what.

Don’t be fooled  by their size, these 3×3inch squares are packed full of nutrient rich whole grains, perfect for an inbetween meal snack or to fuel up before heading outdoors. Rich in fiber, protien they are GMO free, contain no trans fats and are wheat and dairy free. We carry several flavors including my top three picks, Lemon Chamomile, Green Tea Zest and Chocolate Peanut. Yum

Dude Food and the Starter Pantry

by Interbay, May 23, 2009 | Permalink

“It isn’t like I’m going to do some baked halibut thing,” our Produce Night Supervisor said to me the a few weeks ago. “You need to have a dude foods class.” The idea was born: Dude Food, Cooking For The Single Guy or Gal. It is true that those of us who are single or aren’t home too many nights of the week to craft up gorgeous magazine cover worthy three course meals are often stuck wondering what to make for dinner, wanting something a little more than a bag of spaghetti tossed with pasta sauce but nothing complicated or time consuming.

Enter ASTL Howard. Though he is no longer a single dude stretching the limits of pantry cooking Howard still appreciates good, uncomplicated food that can be made quickly. For the class Howard shared some tips such as cook double so you have something to take for work, or like a true bachelor, reheat the next morning for breakfast.

After whipping up a zesty grilled chicken stir-fry Howard hit the comfort zone with a spicy mac and cheese with BBQ potato chip crust: dude food indeed.

Perhaps the most useful tool of the evening was a basic pantry list for under $62.50 With these items in your pantry you can pretty much craft any meal simply by adding protein and vegetables. You can find the list below, and as for the mac and cheese, all you need is a bag of pasta shells, cooked until aldente. Toss them in a bowl with 1 package Wilshire Precooked Andouille Sausage chopped into bite sized pieces, and a jar of salpica queso dip Monterey jack jalapeno (two if you like a saucier mac and cheese). Bake in a 350 degree oven until warmed through, about 15 minutes. Crush up a bag of potato chips (any flavor will do) sprinkle on top of the mac and cheese and bake 5-7 minutes more.

The Dude Food Pantry for only $62.50
Items you should have to make a meal out of anything

365 Organic Peanut Butter $3.49
365 Classic Pasta Sauce $2.99
365 Organic Mayonnaise $3.99
365 Organic Chicken Broth $1.99
365 Organic Soy Sauce $2.69
365 Organic Long Grain White Rice $3.69
365 All Natural Grated Parmesan Cheese $4.99
365 Organic Diced Tomatoes 28 oz can $1.69
365 Sea Salt Fine Crystals $1.79
365 Organic Yellow Mustard $2.39
365 Organic Garbanzo Beans $1.29
365 Organic Black Beans $1.29
365 Organic Ketchup $1.99
365 100% Italian Extra Virgin Olive Oil 16.9 fl oz $4.99
365 Organic Canola Oil 16 fl oz $4.69
365 Organic Whole Wheat Penne $1.99
Annie’s Original BBQ Sauce $3.79
365 Organic Roasted Garlic Ranch Dressing $2.79
365 Organic Hot Pepper Sauce $1.59
365 Organic Balsamic Vinegar $5.39
365 Organic Ground Black Pepper $2.99
Total $62.49

What the WFM is This?

by Interbay, May 12, 2009 | Permalink

It’s pickled beans y’all straight from the pickle master Rick, of Rick’s Picks out of Brooklyn New York. Kissed with a hint of heat, these Mean Beans will neatly transform any Bloody Mary or Martini or rev up any anti-pasta platter, but I’m willing to bet you eat them out of jar, standing in front of an open refrigerator, slipper and bathrobe clad, all smiles.

Don’t throw that beautiful brine away, Rick suggests cutting carrots into matchsticks and storing them in the brine for delicious pickled carrots!

Exotics from The Tropics Class a Success

by Interbay, May 1, 2009 | Permalink

Last night Seafood Team Leader Charley and Marketing Specialist Mary held their 3rd Seafood Cooking class, Exotics from the Tropics, in Salud. This charming pair is as lively as it gets in the kitchen. TL Charley prepared amazing main dishes with fish while Mary dazzled with sides and desserts. Guests sat back and relaxed with wine and snacks, feasting on each dish as it finished.

Charley shows off fresh Mahi Mahi

For this class Charley, a trained chef who sharpened his knives in some of Las Vegas’ finest restaurants, wow’ed with a Tuna Kibbeh; sweet chunks of  sushi grade tuna tossed in a pomegranate reduction sauce, with minced shallot, and a bevy of fresh herbs, shaped and rolled in fried bulgur then served with our 365 Naan Bread and Cucumber Yogurt sauce. The guests were in love at first bite! The rest of the menu included Indian-Spiced Mahi Mahi with Cumin Scented Skilled Greens, Pineapple and Plantain topped grilled Swordfish with Coconut Rice and Spicy Okra, and the topper, for dessert, an absolutely divine Cream Cheese Flan with Grilled Pineapple and Toasted Coconut.

Tuna Kibbeh with Coconut Yogurt Sauce and Naan

Charley and Mary entertain every month, their next class is Saturday, May 30th, and features what to do with whole fish. Sign up now with guest services at 426-881-2600.

Mary demonstrates how to smash garlic cloves

We’ve adapted Charley’s popular kibbeh recipe to a poke recipe, wonderful for entertaining!
Enjoy!

Pomegranate Tuna Poke with Cucumber Yogurt Sauce and Naan Bread
This recipe makes more pomengranate sauce than you need for the poke, however this sauce is wonderful over grilled chicken or white fish and keeps in the refrigerator for a week.

Serves 4-6

For the Poke
1 ea cipollini onion, or shallot
2 tablespoon red wine vinegar
1 6oz piece Ahi tuna, small diced, about chopped
1 tablespoon pomegranate sauce, recipe to follow
1/2 tablespoon olive oil
Zest of one lemon
Black Sea Salt to Taste
1/3 cup pine nuts, toasted
1/8 cup mint chiffonade
1/8 cup cilantro chiffonade
1/8 cup parsley chiffonade

Cucumber Yogurt Sauce, recipe to follow
365 Traditional Naan Bread

Pomegranate Reduction
1 bottle Pom Brand Pomegranate juice
2 cinnamon sticks
1 teaspoon cumin
1 teaspoon allspice
1/8 teaspoon cayenne
2 Tablespoon red wine vinegar
½ teaspoon salt
1 Tablespoon honey
1/2 red onion, sliced
2 teaspoons cornstarch
2 teaspoons water

Cucumber Yogurt Sauce
1 cup pain greek yogurt
1 tsp lemon juice
1/2 cucumber, halved, peeled, and seeded and grated
Sea salt to taste
Water to thin if needed

In a small bowl combine the cipollini onion and red wine vinegar, macerate for 1/2 hour

For the Pomegranate Reduction: In a medium sauce pan, bring all the ingredients to a boil and simmer for 20 minutes, until reduced by half. Strain mixture through a fine mesh sieve discarding the spices. Return sauce to saucepan. Combine the cornstarch and water in a small bowl. Add to the reduction, bring to a boil and reduce to a simmer to thicken. Set aside for later use.

In a medium bowl combine the yogurt, lemon juice, cucumber, and sea salt. Adjust favors as needed. Use a couple teaspoons of water at a time to thin sauce if necessary.

In a medium bowl combine the tuna, pomegranate vinegar, lemon oil, salt, onion, toasted pine nuts, and herbs. Mix gently to combine. Neatly mound the poke on a large serving platter. Serve with and cucumber yogurt sauce and wedges or the warmed naan bread.

Featured Team Member: Jeffy!

by Interbay, April 21, 2009 | Permalink

At Whole Foods Market Redmond we believe our Team Members rock!

This Month’s Featured Team Member is Jeffy of Bakery. Jeffy has a quick and dry wit and if you catch his sly jokes, he’ll have you holding your sides from laughing.

Name: Jeffy Heaton
Department: Bakery
Favorite Product in Department: Raspberry Tart
Favorite Product in the Store: Dry Aged Rib Eye Steak, which he then tops with blue cheese.
Outside of Work: Jeffy can be found dominating the xbox 360 online gaming community. In between gaming and work Jeff has read over 200 great works, and continues to hone his literately talent.

Tis the Season for Tulips!

by Interbay, April 8, 2009 | Permalink

Tulips are here and we’ve got a killer deal on them starting today, Friday, April 7th, 2009 through Sunday, April 12th, 2009.

4 bunches for 10 bucks! Holy cow, that’s only $.50 per tulip! Grab up a bunch of one color to create an powerful impact of color, or grab an assortment, snip at different heights and arranging in a whimsical fashion. At prices this low you’ll want to get enough to place in every room in the house!

Better yet, pick up a few bunches for your Easter Host and Hostess. We’re open on Easter Sunday, From 8AM-7PM.

Check out these links for some beautiful tulip arranging ideas

From Country Living

From Martha Stewart

From Apartment Therapy

Hallibut for the Hall-i-but!

by Interbay, April 2, 2009 | Permalink

This past Saturday night, Seafood Team Leader Charley and Marketing Specialist Mary brought the house down with a killer seafood class!

The opening of halibut season is a highly anticipated yearly millestone for us in the Northwest as it marks the beginning of spring, when Washington state produce begins to slowly show up, along with warmer weather.

Charley kicked off the festivities by demonstrating how to break down a whole halibut! Guest were super excited, following every knife stroke and asking tons of questions.

Moving into the kitchen, Charley showed off his culinary talents with three killer halibut recipes, including a tagine of Halibut and Artichokes, Miso Glazed Halibut, and Rosemary and Garlic Roasted Halibut while Mary offered up simple and delicious sides; Pine nut and Saffron Scented Couscous, Soba Noodles with Cabbage and Edamame, and Asparagus and Shiitake Mushroom Bruschetta.

Charley and Mary team up again on April 30 for an Exotic Fish class. Register early, as our last class oversold! Until then, enjoy this Whole Foods recipe for Halibut with Roasted Tomato and Olive Topping.

Halibut with Roasted Tomato and Olive Topping

Serves 4

Secret Ingredient: Halibut

Achieve great flavor with just a handful of ingredients in this easy-to-assemble tomato and olive topping for halibut. Look for roasted tomatoes on the olive bar at Whole Foods Market. If your roasted tomatoes come packed in olive oil, use that oil as a flavorful substitute for regular olive oil in this recipe. To learn how to make this recipe, watch the Secret Ingredient cooking show.

Ingredients

2/3 cup green olives, chopped
1/3 cup chopped roasted tomatoes
2 tablespoons olive oil
2 to 4 cloves roasted garlic, chopped
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 (5- to 6-ounce) halibut fillets
2 tablespoons olive oil
2 tablespoons butter

Method

Put olives, tomatoes, oil, and garlic into a small bowl and stir well. Set aside.

Combine flour, salt and pepper on a large plate. Dredge each piece of halibut in flour, shaking off any excess. Heat oil and butter in a large skillet over medium heat until hot but not smoking. Add fillets and cook until golden, about 3 minutes per side. (A general rule is that fish should be cooked 10 minutes for every inch of thickness measured at the thickest part. Check that the fish is cooked through by cutting into the center with a thin-bladed knife and peeking inside. The flesh should be opaque, not translucent.) Transfer halibut to plates and top with tomato and olive mixture. Serve immediately.