Southloop Store Blog

Healthy Eating Recipe: Roasted Squash and Apple Salad

southloop — Tue, 10 Nov 2009 20:46:44 +0000

This latest recipe features two of autumn’s ripest bounties, apples and squash. The recipe is open for experimenting with different types of apples, like Honeycrisp or Pink Lady; try out different squashes like butternut squash, acorn squash, or even pumpkin. Savor the season!

Roasted Squash and Apple Salad

Makes 6 servings.

Ingredients:

Dressing:

2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1/4 cup olive oil

Salad:

1/4 cup balsamic vinegar
1 tablespoon maple syrup
2 2-pound butternut squash, peeled, seeded, and chopped
2 unpeeled organic apples, cored and chopped
Sea salt and pepper
8 ounces blue cheese, crumbled
1/2 cup dried cranberries or cherries
1/4 cup finely chopped fresh parsley

Procedure:

For dressing:

Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Season with salt and pepper.

For salad:

Preheat oven to 400 degrees. Whisk vinegar and maple syrup together in small bowl; set aside.
Toss squash and apples with vinegar syrup in large bowl; season with salt and pepper. Arrange on baking sheet and place in oven; roast until softened and caramelized, about 30-45 minutes, turning occasionally.
Remove from oven; toss with dressing, cheese, dried fruits, and parsley. Season and enjoy.

This recipe is brought to us by our in-house healthy eating specialist, “Foodie Kim.” Kim conducts in-house cooking demonstrations, lectures, and store tours to introduce customers to health-supportive food choices.

Vegetarian Holiday Entertaining

southloop — Sat, 31 Oct 2009 22:51:46 +0000

Friday, November 13th

7:00 pm $40

Do you have vegetarians coming to your house for the holidays and don’t have a clue how to cook for them? Let Chef Stacey guide you through some yummy recipes even the meat eaters will like. A full meal will be served during this demonstration class.

Top Chef Stephanie Izard Cooking Class

southloop — Sat, 31 Oct 2009 22:49:55 +0000

Wednesday, November 11th

6:30-8:30 pm $20.00 per person (All proceeds will be donated to Common Threads)

Join Bravo’s Top Chef, Stephanie Izard, for a cooking demo where she’ll show you how to prepare some of her favorite seasonal dishes. Spaces are limited and registration is required. To sign up please stop by our customer service desk or call 312.435.4600.

Couple’s Cooking: Fall Harvest

southloop — Sat, 31 Oct 2009 22:47:39 +0000

Friday, November 6th

7:00 p.m. $100 per couple

Bored with the same old date night of dinner and a movie? Learn to cook together in the Lifestyle Center. Chef Stacey will guide you through a three course dinner focusing on simple seasonal ingredients. Bring some friends and make it a double date. This is a hands on class with a full meal served.

Quick and Easy Weeknight Meals: Autumn Harvest

southloop — Fri, 23 Oct 2009 01:34:30 +0000

Friday, October 30th

7:00 p.m. $40

Join Chef Stacey in the Whole Lifestyle Center for this class on how to make healthy, seasonal meals quick and easy. A full meal will be served.

Halloween Entertaining for Adults w/ Chef Jen of Hell’s Kitchen Season 4

southloop — Fri, 23 Oct 2009 01:33:08 +0000

Thursday, October 29th

6:30 p.m. $40

Join Chef Jen in the Whole Lifestyle Center and she will teach you some cool Halloween inspired cocktails and Hors D’oeuvres that are sure to win over any guest at your next party.

Autumnal Beer Seminar

southloop — Fri, 23 Oct 2009 01:31:33 +0000

Wednesday, October 28th

6:00 p.m. FREE

Join Erik, one of our beverage specialists, in the Specialty Department for an exploration into the world of fall seasonal beers. Please sign up at the Customer Service desk or by calling 312 435-4600.

Staying Fit in the Fall w/ Chef Jen of Hell’s Kitchen Season 4

southloop — Wed, 14 Oct 2009 18:32:55 +0000

As the Holiday season approaches, as well do the whole deep fried turkeys, pumpkin pie, stuffing, yams and plenty more sinfully delicious dishes. Don’t worry you can have all those dishes, but in between why not lighten things up with a few health conscious meals. In this course Chef Jen will teach you fall inspired hearty soups and entrée salads made from seasonal ingredients. You don’t want to miss this class!

Thursday, October 22nd

6:30 pm $40

Space is limited. Please sign up 48 hours in advance by calling 312 435-4600.

48-Hour Body Boost: Fall Edition

southloop — Wed, 14 Oct 2009 18:30:22 +0000

Kick off the official start of fall with a simple & seasonal two-day clean eating plan designed to help reduce your appetite, reset cravings, and jump start a healthier mindset and kitchen.We will review all the recipes necessary to do the 48-hour plan and discuss the most important foods of the fall season. The event is hosted by nutrition expert and book author, Dawn Jackson Blatner, RD. Attendees will enjoy a “mocktail” and healthy appetizer during the event.

Wednesday, October 21st

6:30-7:30 pm $30

Space is limited. Please sign up 48 hours in advance by calling 312 435-4600

Healthy Eating Recipe: Quinoa with Black Beans and Mango

southloop — Sun, 27 Sep 2009 16:50:43 +0000

Whole Foods Market South Loop welcomes Kim Stakal as the new Healthy Eating Specialist for our store! As our in-house “foodie,” Kim will conduct in-house cooking demonstrations, lectures, and store tours to introduce customers to health-supportive food choices.

Foodie Kim gives us this recipe featuring quinoa, a whole grain that cooks up fast and tastes simply delicious. Try it out for yourself!

Quinoa Salad with Black Beans and Mango

Serves 4 to 6.

Ingredients:

1 cup quinoa, rinsed

1 mango, peeled and cut into small dice

1 red bell pepper, cut into small dice

1 cup chopped scallions

1 cup chopped fresh cilantro

1 tablespoons red wine vinegar

2 tablespoons olive oil

¼ teaspoon sea salt

1 (15-ounce) can black beans, rinsed and drained

Procedure:

1) Place quinoa in pot of salted water, covered, and bring to a boil. Turn heat to low and simmer 15 minutes.

2) Meanwhile, combine mango, bell pepper, scallions, and cilantro in mixing bowl. Add vinegar, oil, and salt, and stir to combine. Add cooked quinoa and stir until everything is well incorporated. Fold in black beans. Serve.

Note: Make this recipe seasonal year-round! Substitute the following for the mangoes and red bell peppers: in the fall, use 1 to 2 cups cup diced apples; in the winter, use 1 cup diced, cooked sweet potatoes or squash. Experiment, and enjoy!

Look for Foodie Kim every Sunday and Tuesday at South Loop, where you can stop by to learn about a new food, try a tasty sample, and take home a recipe card to try out for yourself!