One of the common concerns I hear when folks ponder going vegetarian or vegan is missing grilling season.  They have the misconception that grilling won’t be the same.  Believe me; I had the same concern when I began my lifestyle change.  I love a petit filet mignon wrapped in bacon and grilled medium rare as much as the next red blooded American.   However, a brick of tofu that has marinated in liquid smoke and slathered in D.B. Yummers Sweet and Smoky is a tasty entrée on the grill.

Tofu Marinade

1 cup low sodium or no salt added Vegetable broth ( Kitchen Basics)

1 Tbsp Liquid Smoke

1 Brick 365 Extra Firm Tofu (liquid patted out)*

*Cooks tip: Wrap tofu in paper towels and lightly press out liquid.  Heat oven to 350 degrees, place brick on oven grate for 10 -20 minutes.  This will keep tofu extra firm and from crumbling.

            What about burgers? That is another common concern of folks thinking about making the change.  There are many delicious veggie burger recipes out there, and some good boxed brands.  I personally love, Wild Wood Sprouted Tofu Burgers.  This burger has a flavor all its own and does not try to mock “meat” which other brands do.  Prepare in a grill basket or wrap in aluminum foil with your favorite burger fixin’s, like artichokes, mushrooms and onions.  Top with a slice of tomato and a leaf of romaine, and you will have a burger that will make even the most skeptical of omnivores want to sink their teeth into.

            Ring in the grilling season with a brick of barbecue tofu, some roasted potatoes, summer squash and zucchini on the grill, break out some sparkling water and have a party!  May the aroma of your grilled tofu and mushrooms waft through the air, and make your omnivore neighbors salivate.  Also check out our Healthy Eating Venue, across from the Seafood department, where you will find amazing sides dishes such as orange kale salad, and tofu ranch potato salad.

**Carrie Rasmussen is our Healthy Eating Specialist. What are your favorite vegetarian and vegan friendly grilling recipes? Let her know at carrie.rasmussen@wholefoods.com.

Orange, Strawberry, and Matcha Green Tea Protein Shake

 From Barbara Dietz, Bakery Cake Decorator

1 Easy-peel small Orange like a Mandarine, Satsuma, or Clementine

½ cup Strawberries, hulled and sliced

½ cup Unsweetened Almond Milk

¼ cup Orange Juice

1 scoop 365 Brand Whey Protein Powder Mix-Vanilla Flavor

½ tsp. Matcha Green Tea Powder

Peel the orange and throw sections in blender or food processor.  Add everything else and buzz until smooth and frothy.

Simple Rice and Beans

 From Carrie Rasmussen, Healthy Eating Specialist

1 ½ cups Brown Rice (cooked)

1 can Bean of choice or ½ cup Dried Beans soaked and cooked

1 large White or Yellow onion-diced

2 Cloves Garlic-chopped

1 Red Bell Pepper-diced

1 Green Pepper-diced

1 teaspoon Cumin-ground

1 teaspoon Cumin Seed-whole

¼ cup Kitchen Basics Vegetable Stock

1 teaspoon Liquid Smoke

*Season to taste with salt and pepper

In a hot sauté pan over med/high heat, place ground cumin and cumin seeds, toast spices until fragrant.  Add vegetable stock to pan.  Add onion and garlic, steam/fry until translucent.  Add more broth if necessary to steam/fry.  Add peppers to the mix, continue to steam/fry.  Add beans, rice, and liquid smoke.  Mix all together and add salt and pepper to taste.

Lorenzo’s Favorite Pizza

 From Lorenzo Schuyler , Grocery Team Member

1 jar LaGras Pizza Sauce

1 Vicolo Corn Pizza Shell

1 package 365 Southwestern Blend Veggies (Peppers and Onions)

1 package 365 Mozzarella Cheese-shredded

1 tablespoon Braggs Aminos

Preheat oven to 375 degrees F

Mix veggies with Braggs Aminos, place on baking dish and roast in oven for 5-7 minutes.

Cover the shell with Pizza Sauce.  Sprinkle some cheese evenly on top.  Layer the veggies over the cheese, and then sprinkle another layer of cheese over the veggies.  Bake for 20-30 minutes.

Cut and Enjoy!

Cowgirl Cookies

From Jessica Miao, Bakery Team Member

14 tablespoons Unsalted Butter

¾ cup Granulated Sugar

1 cup Dark Brown Sugar

1 large Egg

1 large Egg Yolk

1 teaspoon Vanilla Extract

1 teaspoon Instant Espresso Powder, dissolved in ¼ cup Hot Water

1 ¾ cup All-Purpose Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

½ teaspoon Salt

2 cups Rolled Oats

2 cups Semi-Sweet Chocolate Chunks

¾ cup Salty pretzels, cut into small pieces (plus 1 cup for the top of the cookies)

Preheat oven to 350°F

Cream together butter and sugars until smooth.  Beat in the egg and egg yolk until thoroughly combined.  Scrape the sides of the bowl and add the vanilla and espresso.  Mix until combined.

Combine the flour, baking soda, baking powder, salt, and rolled oats in a bowl.  Whisk together.

Add the dry ingredients to the butter mixture in stages until incorporated.  Scrape the sides of the bowl.  Stir in the chocolate chips and pretzel pieces.

Scoop out 2 tablespoon size balls onto baking sheet lined with parchment.  Sprinkle with extra pretzel pieces and lightly press down.  Bake the cookies at 350°F for 12-13 minutes.  Allow cookies to cool for 3 minutes then transfer to a wire rack to finish cooling.

Chicken Lasagna

 From Carol Prond, Floral Designer

8 ounces Lasagna Noodles-cooked

1 box Cream of Mushroom Soup-Pacific Natural Foods Brand

1 box Cream of Chicken Soup-Pacific Natural Foods Brand

¼ cup Grated Parmesan Cheese

1 cup Cheddar Cheese

1 cup Mozzarella cheese

1 cup Sour Cream

½ cup Yellow Onion-chopped

½ cup Celery-chopped

1 cup Mushrooms-sliced

¼ cup Pimentos-chopped

½ teaspoon Garlic Salt

3 cups Chicken-cooked and diced
Preheat oven to 350 degrees F

Mix together soups, parmesan cheese, sour cream, onions, celery, mushrooms, pimentos, and garlic salt.  Stir in the chicken.

Spread ¼ of mixture onto bottom of 9×13 pan.  Layer noodles, chicken mixture, and cheddar/mozzarella cheeses three times ending with cheeses on top.

Bake 350°F for 40-45 minutes.

Let stand about 10 minutes before cutting to enjoy.

Aunt Margie’s Lemon Cake

From Fran Crabtree, Store Systems Integration Specialist

1 box Organics Vanilla Cake Mix

1 box Organics Vanilla Pudding

4 each Cage Free Eggs

¾ cup Canola Oil

¾ cup 365 Lemon Juice

Zest of 1 Lemon (optional)

Preheat oven to 325°F

Mix liquids together then add dry ingredients.  Mix for 2 minutes on medium speed with a mixer.  Put into a lightly greased 9×13 cake pan.  Bake 40 minutes (or until center comes out clean when poked with a knife). Prepare syrup while cake is baking.

Let cake cool for 10 minutes.  Poke holes all over cake using a toothpick or skewer.  Pour syrup slowly over cake, letting it absorb into holes.

Syrup

½ cup Lemon Juice

3 tablespoons 365 Unsalted Butter

3 tablespoons Boiling Water

3 cups Powdered Sugar-sifted

Whisk butter and boiling water together to melt butter.  Add lemon juice and sugar.  Whisk until smooth.

Beans and Greens

 From Steve Davis, Store Artist/Graphic Designer

2 each Shallots-sliced

2 cloves Garlic

2 tablespoons Olive Oil

1 16-ounce can Cannellini or Northern Beans

1 bunch Spinach or Kale

1 cup Pancetta or Bacon-diced

Salt and Pepper

Pine Nuts (Optional) *If using pine nuts, toast in skillet and set aside.

Rinse greens and allow to thoroughly dry.

Drain and rinse beans-set aside.

Heat oil in skillet and sauté shallots until translucent, add garlic and pancetta and heat until browned.  Add greens to pan, and allow to cook until slightly wilted.  Add the beans and pine nuts.  Season with salt and pepper.  Cook a little longer until greens are gently wilted and beans have warmed up.  Be careful not overcook the greens, you do not want them to be mushy.  Serve with some shaved parmiggiano on top.

The minute I heard Columbus Crave was holding a casting call to recruit local foodies to model in their November issue, I was all over it. It’s not every day a 5’2 foodie can call herself a model! I was flying high when I made the cut. I met my fellow models at Rendezvous Hair Salon the morning of the photo shoot. I thought I was so cool too… there I was, sipping my coffee while getting my hair and makeup done. But then, when I found myself spreading a gallon of cream cheese on a bagel minutes before I had to “slip” into my dress, I realized I wasn’t as cool as I thought I was. (At least it was whole wheat, okay?!)

Samplings are now available every Saturday in March at the Whole Foods in Dublin from 12-2pm

I blame Joyce Goren, owner of The Bagel Tree for ruining my model image that day. Joyce was one of 12 models chosen to be featured in Crave’s retro holiday-themed shoot at The Top Steak House. She immediately won everyone over when she walked in with bags full of her very own, fresh baked bagels. From the first bite, I knew this was a good bagel. And believe me, if I didn’t have to zip my dress that day, I would have gone for seconds.

Joyce and I clicked during the shoot and have remained friends since. She’s sweet, determined, and knows more about bagels and business than most 25 year olds her age. Last month, I went to her first bagel tasting at Whole Foods Market in Dublin. I was so excited for her!

Read more about our’s and Beauty’s favorite local bagels at Beauty & My Feast.

Our 5 After 5 wine tasting theme this Friday, February 24 is “Fair Trade Wines.” I found a wine that; although it is not technically labeled “Fair Trade Certified”, its story falls within the spirit of the law and has inspired me beyond my usual thirst for more wine knowledge.

Typically when I drink wine I’m busy swirling, smelling, sipping, scribbling notes and analyzing my senses (or simply enjoying the social aspects with my friends). But, after learning a little more about this winery, I was intrigued and enlightened in a whole new way.

Fairvalley Winery is a trailblazer for community empowerment. It started with the Fair Valley Association, which was established in 1997 in Paarl, South Africa. The farm, Fairvalley, was acquired by the association and partially funded by The Department of Land Affairs’ grants and by a grant made available by the Fairview Trust (Fairview Wine & Cheese Estate). Today, the families that are members of the association are residents on Fairview Farm and full-time employees of the Fairview Trust. The main purpose of the Fair Valley Association:

“The Associations main purpose is for the previously disadvantaged workforce of the Fairview Estate, as well as their future generations and dependants, to gain ownership of FairValley, to keep it and to create a sustainable and commercially viable business and to establish equal job opportunities”.

Fairvalley Winery was made possible by the same Land Affairs and Fairview support. It was established to help raise funds in hopes of eventually building the beneficiaries’ homes on the land.

The winery was started as a “socio-economic empowerment venture.” The members of the Fair Valley Association and Charles Back, owner of Fairview Wine & Cheese Estate, all have extensive experience and expertise in producing wine. So, it was only natural to utilize the worker’s quality experience and skills to make a successful business.

The profits from the winery help the Association to develop the Fairvalley land. Hence the company’s logo, “The Hands that Work the Soil Feed the Soul.”

Do you have a favorite winery that empowers their local community? If so, please share it with us!

**Sarah Nilsson is a Specialty Team Member at Whole Foods Market Dublin.

So, where am I going with this? For our upcoming 5 After 5 wine tasting this week, we chose the theme “President’s Day.” As I was researching wines that would be appropriate for our theme, Madeira found it’s way into relevance several times. Its significant role in American history is why I chose to feature it this week as I, once again, step out of the comforts of my traditional wine choices and explore an unfamiliar beverage.

• It was used to toast the signing of the Declaration of Independence.
• Madeira wine was a favorite among George Washington, Thomas Jefferson and Benjamin Franklin.
• Washington’s inauguration included raised glasses of Madeira wine.

Last week I made a Whole Foods Market recipe from our website that took braising to a new and quick level. I demonstrated Sesame Encrusted Scallops with a great braised Bok Choy with Tangerine sauce.

This recipe was quick and easy to do, but most importantly it tasted great. I made the Bok choy separately so Vegetarian and Vegan friends could enjoy it too. The simple braise of the greens provided a bright side dish to the scallop. I was able to accomplish the entire recipe in 15 minutes, but cooking with a partner would have made the time fly faster. This recipe would make a great appetizer and side dish for your Valentine’s Day Menu.

I followed up the crunch greens with a tasty Peppered Steak in Mushroom Red Wine Sauce. I assure you the wine sauce is so good you will be using a spoon or slice of bread to get every last drop! Again a short braise, as you will be searing a seasoned rib eye steak then making a pan sauce from the drippings. The steak is tucked onto a plate tented with aluminum foil to keep it warm while you sear scallions and make a quick pan sauce. I added the steak and mushrooms back to the pan and braised everything until my steak was the desired doneness. Try it as an entrée.

No meal is complete without a little something sweet. My favorite Whole Foods Market recipe is a Flourless Chocolate Cake with Dark Chocolate Glaze. It is simple to make and sure to wow your Valentine.

Which recipes have you tried from our Whole Foods Market recipe site and which were your favorite? I can’t wait to read about your favorites!

**Jan Bonner is Whole Foods Market Dublin’s Demo Specialist.

Last year, I fell head over heals with my husband’s unexpected culinary skills. It’s not very often he makes a plan, let alone plans a romantic evening. However, at this time last year his gourmet creativity shined! He baked a super-moist, delicate lava cake that oozed chocolate-y goodness. He served this sensuous lava cake with a delicious sweet red wine, Dulce Tinto Sweet Red. It was harmonious for me, ‘lust meets love.’ My guilt- ridden lust for anything chocolate and my ever-evolving love for wine put my taste buds into sensory overload.

The pairing was perfect! Biting into the depths of a warm and gooey lava cake only enhanced my experience when I sipped my slightly chilled wine. The chocolate cake seemed to intensify the fresh berry notes from the wine. The journey from a rich chocolate lava cake to a medium-bodied wine that followed through on sweetness and expressed red berries complimented one another in a way that a good relationship should.

Everyone should have the opportunity to experience the goodness of chocolate paired with a sweet red wine, so here are a few tips to keep in mind:

• As a general rule, wine should be as sweet as or sweeter than the dessert.
• If you want to pair chocolate with a dry table wine; like a Cabernet, Merlot, or Zinfandel, your best option is dark, bitter, or bittersweet chocolate with a high cacao content. But, be careful! Oftentimes, the sweetness of the food can make the dry wine seem sour and the wine and chocolate clash – think chocolate cake with lemonade – yuk!
• If you want to play it safe, pair chocolate with a sweet wine. Because chocolate has strong flavor, red dessert wines like late-harvest Zinfandel or Port are a good option without the risk of any sourness.

Valentine’s Day is the perfect excuse to indulge in the simple pleasures of life….freshly cut flowers, cooking your favorite dish together, or simply just telling someone how special they are in your life. Life lives fast. Slow down and do something special for someone on Valentine’s Day. Your heart will thank you, I promise!

I would like to create a fun dish for my husband to indulge in this Valentine’s Day. What can I make him that is healthy, but “man-friendly?” Please share your favorite recipes!

**Sara Nilsson is a Specialty Team Member. Before moving to Ohio, she developed her knowledge and love for wine while volunteering at a local winery in California. Her education for wine became distracted by the “beach bum” lifestyle when she and her husband relocated to Sanibel Island, Florida to operate a bicycle and rental shop on the island, but now her passion is being put to good use to deliver Friday’s 5 After 5 events at Whole Foods Market Dublin.

“If food is the body of good living, wine is its soul.”

— Clifton Fadiman

I invite you to stop by today  to grab a bit of nature’s sunshine fruit. Today’s One Day Deal is Organic Navel Oranges at 79 cents per pound.  The bag I filled with Oranges, weighed 6 pounds at a cost of $4.75, a great value for the cook on the go. Each orange is plump, juicy and approximately ½ pound in weight

This flavorful dish is budget friendly, moist and juicy as a result of the braising process we talked about in my previous post. Our Meat department has printed copies of a booklet on braising with the complete directions, but it is also available online.  I recommend you serve your delicious chicken dish on a bed of whole wheat pasta, alongside a colorful salad from our fine assortment of greens to fill out your plate. I promise you dinner will be ready to serve quickly and you’ll have the great satisfaction of feeding your family a healthy meal.

**Jan Bonner is the Demo Specialist at Whole Foods Market Dublin.