Vegan Spiced Coconut Pudding, Mango Compote, and Orange Macadamia Gremolata

I just love seeing my name written in chalk.

I just love seeing my name written in chalk.

I feel compelled to rat myself out on this one: The recipe and photographs for this post were taken back in August. Yes, as in summer.

*hides face*

Between the farmer’s markets, special bakery orders, being a mom to kids AND puppies, plus a full time job that involves a 2-4 hour daily commute I’ve just been tired exhausted.

Yes, I have let things slip. All work and no play makes JC a dull girl.

But let’s not pretend I’m the only person with a laundry basket full of clean, yet wrinkled and unfolded clothes and a case of the “I’ll do it Laters”, yeah?

My friend, Prit, graciously took myself and a few of her other friends to a local Indian grocery store for a personalized tour. I’m a huge grocery store nerd, anyways, so I had to fight off the urge to skip through the aisles. It was so much fun seeing all the different snacks, ingredients, and veggies I’d never even seen or heard of before.

Ladies, I'm gonna need you to go about your shopping duties while I skulk behind you and take "natural-looking" pics, mmmmkay?

Ladies, I’m gonna need you to go about your shopping duties while I skulk behind you and take “natural-looking” pics, mmmmkay?

I saw these cute, little veggies called tindora. So cute! So tiny!

I saw these cute, little veggies called tindora. So cute! So tiny!

Woah! Not so cute! Not so tiny! But, oh how colorful!

Woah! Not so cute! Not so tiny! But, oh how colorful!

Prit took us throughout the store, explaining in detail what many items were generally used for in Northern Indian cooking. We were going to her home for a meal afterward, so she filled our shopping cart with all kinds of fresh veggies and such. As did I, except…umm….well you can say I went a little crazy on the Cadbury just by looking at the pic below:

I like English chocolate, okay?

I like English chocolate, okay? It tastes different than its American counterpart, I swear!

Back at Prit’s home, she prepared a number of dishes while explaining what spices she was using, the preparation method, etc. I’d never had Indian food prior to meeting Prit and I really had no idea about traditional preparations or such. It was so much fun watching her make foods that I’d never tried before. The most surprising dish that I enjoyed was Guju Mango relish, made of green (unripe) mango, grated onion, and fresh toasted spices. It was more of an accompaniment and it was all at once fresh, lightly fruity, spicy, and cool.

Knock, Knock.

Knock, Knock.

Green mango is peeled and then finely grated.

Green mango is peeled and then finely grated.

Shred white onion, not knuckles.

Shred white onion, not knuckles.

Squeeze the juices out of the green mango. This is a GREAT stress reliever.

Squeeze the juices out of the green mango. This is a GREAT stress reliever.

Add some fresh spice, and mix it up.

Add some fresh spice, and mix it up.

Here's a random picture of a tiny eggplant that Prit later sautéed. Why can't produce this cute be more readily available in mainstream American stores?!

Here’s a random picture of a tiny eggplant that Prit later sautéed. Why can’t produce this cute be more readily available in mainstream American stores?!

Northern Indian cooking, aside from bountiful use of produce, relies heavily upon fresh spices, herbs, and infused (usually on the stovetop during preparation) cooking oils. Prit had a pull-out drawer next to her stove into which a silver spice holder-thingy (gosh dang it! I can’t think of a descriptor word) was nestled. This had been Prit’s mother’s and had been in use for several, several years. Check out how cool it is:

Prit simply removes the spice tin from the drawer and all her frequently used dried spices are right there!!!!

Prit simply removes the spice tin from the drawer and all her frequently used dried spices are right there!!!! Here, Prit has heated some cooking oil and is quickly infusing it with flavor by sprinkling the spices into the pan.

I don't recall that anyone knew the proper name for this spice, but they sure are neat looking!

I don’t recall that anyone knew the proper name for this spice, but they sure are neat looking!

I want a magical herb tree in my kitchen! I can't even grow basil!

I want a magical herb tree in my kitchen! I can’t even grow basil!

So much fresh, flavorful food!

So much fresh, flavorful food!

Afterward, we got to enjoy the fruits of our labor.

Afterward, we got to enjoy the fruits of our labor.

Cheers!

Cheers!

Yep.

I somehow managed to take that picture with one hand while holding my wine glass with the other.

Seasoned professional over here. No, not professional photographer…..

Prit’s good friend Jan (pictured in the mango and grocery store pictures) is vegan, so I offered to bring in a loosely Indian-inspired, vegan, dessert. No, it is NOT traditional Indian fare, but the flavors fit right in. This sounds like a pain in the butt recipe. Yes, and no. All the ingredients are inexpensive and most of them are pantry staples. All your prep and all your assembly can actually occur the day before you plan on serving. Also, the prep methods used are pretty basic.

PLUS: It’s freaking delicious. The coconut pudding is mild yet richly creamy. The spiced mango compote is tangy. The Orange Gremolata is crunchy and adds nice texture and an interesting complement to the pudding and compote. Don’t inhale this dessert. Eat it slowly to really appreciate the flavors and textures. It’s definitely an experience.

Enjoy!

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Vegan Spiced Coconut Pudding, Mango Compote, and Orange Macadamia Gremolata

  • Servings: 4-6
  • Difficulty: moderate
  • Print

Pudding Ingredients:

3 T. cornstarch

2 1/2 cups full fat coconut milk

1 vanilla bean

2 whole cloves

1/8 tsp. nutmeg

1/3 cup sugar (I used a certified vegan, organic sugar)

2 T. vegan butter (I used Earth Balance), softened

Gremolata, for topping (see recipe below)

Mango Compote (see recipe below)

Pudding Directions:

1. Combine 1/2 cup coconut milk with cornstarch. Whisk vigorously until combined and smooth, with no lumps remaining.

2. In a medium saucepan over medium-low heat, add remaining 2 cups coconut milk, vanilla bean, whole cloves, nutmeg, and sugar. Whisk to combine.

3. Cook until mixture begins to steam; whisk in cornstarch mixture.

4. Bring mixture to a boil and cook for about 3 – 4 minutes, stirring frequently. Lower heat to Low and continue to cook until thickened, about another five minutes or so.

5. Pull saucepan off heat and stir in softened vegan butter. Remove whole cloves from pudding. Remove vanilla bean and, when cool to the touch, scrape the seeds back into the cooked pudding and stir to incorporate. Discard vanilla bean pod.

6. Pour pudding into individual ramekins and let cool slightly. Refrigerate pudding for 2 hours prior to serving.

Spiced Mango Compote

2 cups frozen mango cubes

Squeeze of orange juice (about 1 T.)

1 T. water (if fruit begins to stick to bottom of pan)

1/2 cup sugar

1/2 tsp. cinnamon

pinch each of cloves, nutmeg, cardamom

Mango Compote Directions:

1. In a medium saucepan, combine all ingredients and cook over medium heat, stirring frequently, until mango is softened. Use wooden spoon to break up mango chunks.

2. Once mango is softened, sugar has dissolved, and mixture is thick and bubbly, set aside to cool.

Orange Macadamia Gremolata

1 cup raw, unsalted Macadamia nuts, chopped into small pieces

2/3 cup unsweetened coconut shavings (you can find these at Sprouts, Whole Foods, or Natural Grocers)

2 tsp. orange zest

1 T. olive oil (I used Texas Olive Ranch Rio Orange Olive Oil)

Gremolata Directions:

1. In a 375 degree oven, roast macadamia nuts on a rimmed, parchment paper lined baking sheet for about 5 minutes. Stir every 2 minutes or so.

2. Once fragrant, add unsweetened coconut shavings and add back to oven for two more minutes, stirring every minute, or until browned.

3. Mix toasted nuts, coconut, orange zest, and olive oil in a small bowl until combined.

 

Is that toasted coconut....or sharkfins???

Is that toasted coconut….or shark fins???

Texan Cheesesteak Stir Fry

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Well, hello again.

It has been awhile since I’ve put a blog post up, and this is actually my very first post under the new website name.

For those new friends out there, my name is JC and just recently I opened up a baking business. I decided that I wanted to name the business Birdcage Bakeshop; this happened to be my blog name. I did NOT want to give up blogging, so I moved all my content from my business website over to this here blog. Lots of work. It still isn’t done, but I’ll be making the changes slowly over the course of the next few weeks.

These days, I am so tired that dinner is usually some kind of *gasp* bagged salad mix and a quick protein. And by “quick protein”, I actually mean that I’m usually just opening up a can of black beans and throwing them on my iceberg.

Well. We can’t be fancy nancy everyday now, can we?

Speaking of fancy….

I have the privilege of living near both downtown McKinney, Texas, and Chestnut Square. Chestnut square is just off our cute little downtown; it is a collection of old homes from way back in the day. Every Saturday, they host a farmer’s market.

Last weekend, I stopped by the farmer’s market and picked up some GORGEOUS baby bella mushrooms from Kitchen Pride Mushrooms.  I’d been following Kitchen Pride on Instagram and after seeing their posts, had been nursing a craving for some ‘shrooms.

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See what I mean?

Since “patio weather” is quickly coming to an end here in the Dallas area, my family and I have been taking every opportunity to grill and eat outdoors before the 110 degree weather unleashes itself. There is no better place to get meats than Local Yocal and that is just where I headed. What makes Local Yocal so great is that all their meats “are sustainably and humanely raised, and free of hormones, antibiotics and steroids“. You can read more about their meats here.

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Wagyu. Even the name sounds magical. This steak was tender as can be!

The owner, Matt, recommended a Wagyu Chip Steak for a stir fry. Hmmm. This sounded good. I’m a huge fan of stir-fries and their simplicity, so I took some home.

After fumbling through my pantry, I decided to make a Texan spin on a stir fry. It’s kind of like a Cheese Steak with these flavors: sliced Wagyu steak, onions, peppers, sliced Kitchen Pride baby bellas, and a marinade I whipped up with my Texas Olive Ranch products. I topped it all off with some raw milk cheddar. I ate it in a bowl, hubby stuffed it into a crusty French roll. Both ways, it was delicious!

Don’t let the steps throw you off. From beginning to end, this whole recipe took me about 40 minutes and most of that time was hands off when the steak was taking a quick marinade bath. Plus, it was waaaay better than the iceberg and canned bean salads I’ve been eating!

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Pssst! You can buy Texas Olive Ranch products at both the Chestnut Square Farmers Market OR Local Yocal!

TEXAN STYLE CHEESESTEAK STIRFRY

Serves 4 – 5, as a sandwich filling

Ingredients:

1/4 cup Dijon mustard

1 tsp. minced garlic

1/4 cup olive oil, such as Texas Olive Ranch Mesquite Olive Oil

1/2 cup balsamic vinegar, such as Texas Olive Ranch Pecan Vinegar

* If not using the Mesquite Olive Oil, add 1/4 tsp. liquid smoke to your marinade

1/4 tsp. pepper

1/2 tsp. sea salt

1 lb. thin cut beef, sliced into 1/2″ ribbons

1/2 lb. baby bella mushrooms, stems removed and caps sliced

1 small onion, sliced into 1/4 inch slices

1 sweet bell pepper, sliced into 1/4 inch slices

2 tsp. cornstarch

Salt and pepper, to taste

1/3 lb. mild cheddar, or Monterey jack cheese, grated

4 crusty rolls, if serving as sandwiches

Directions:

1. In a medium bowl, whisk to combine: mustard, olive oil, balsamic vinegar, salt and pepper.

2. Place sliced steak into a large Ziploc baggie and pour half of the marinade over. Gently massage package. Place package into refrigerator. Marinade for 20 minutes, flipping halfway through. Keep in mind that if you get a top-notch quality cut of beef, such as Wagyu, from a local source, you will find an excessive amount of marinating is not necessary. Set aside remaining marinade.

3. Heat large skillet over medium high heat. Drizzle pan with additional olive oil. Drain the marinade from the Ziploc bag and discard. Add steak strips to pan and cook, stirring constantly, for about 5-7 minutes or until cooked through. Remove from pan, place onto plate and tent loosely with foil.

4. Add a tad more oil (or even a Tablespoon or two of water) and cook your onions, peppers, and mushrooms until crisp-tender; about 2 minutes on medium.

5. Add back to pan your cooked steak strips and any juices that have collected on the plate. Get your reserved marinade out from the fridge and whisk in 2 tsp. of cornstarch. Add to pan, bring to boil and simmer about 1 minute.

5. Serve as desired. Whether in a bowl or in a roll, smother this stir fry with some mild cheddar or jack cheese and enjoy.

Espresso Chocolate Almond Pudding

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There are few things in life that tickle my fancy more than coffee and chocolate.

I love desserts of all kinds: lemon, butterscotch, vanilla, really anything.

But there is something about coffee and chocolate that just sends me over the moon.

It had been awhile since I visited my favorite neighborhood store: Green Grocer in Dallas. On Friday, I’d decided that I was long overdue for a visit. I was really hot and I have no air conditioning in my car. I only hope that one of these days my husband will just finally agree to a new car. Mine is paid off and evidently I will be driving it around until the wheels fall off or I have a heat stroke – whichever comes first.

I was craving one of their cold smoothies and was waiting in line when I decided to add on a double shot of espresso to my order. Not to drink right then…I just suddenly decided I would make something for the blog with my favorite coffee. They serve really, really good coffee from a local coffee roaster in Dallas, Noble Coyote Coffee.

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Hey there, lovely.

What I love about Green Grocer is the ability to support several local artisans at once while knowing that everything sold within those four walls is ethically sourced. Noble Coyote Coffee supports fair trade, roasts their own beans, and provides a mighty tasty cup of coffee. Not near Dallas? Order them online here; I promise you will not be disappointed. (I suppose I should state I am not receiving any monies to talk about Green Grocer or Noble Coyote Coffee; I just feel the need to spread the word about good Dallas Companies!)

So….back to coffee and chocolate.

And almond milk.

I buy the best almond milk at Green Grocer:

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Sure, I could make my own almond milk. But this is too good and means I don’t have to soak almonds.

Espresso + Chocolate + Almond Milk = Wuv. Twoo Wuv.

Creamy and sweet with a bold punch of Espresso, this pudding is definitely for the coffee lover. This isn’t your typical chocolate dessert with a hint of coffee. It’s as bold and assertive as the espresso you use, so make sure you brew a cup of your finest espresso. Or, do what I did, and just swing by your local coffee shop and order a double shot. For best taste, allow to cool in the fridge before eating.

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ESPRESSO CHOCOLATE ALMOND PUDDING

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

3 T. cocoa powder

2 T. cornstarch

3/4 cup sugar (Turbinado highly recommended due to its molasses undertones)

pinch of sea salt

1/2 cup brewed espresso

1 1/2 cups unsweetened Almond Milk (or whole milk)

3 egg yolks, lightly beaten

1 1/2 tsp. pure vanilla extract

3 T. butter, chopped

Directions:

1. In a medium pot or saucier pan, whisk together your cornstarch, cocoa powder, and sea salt until combined.

2. Turn heat on to medium and add the espresso, almond milk, and egg yolks.  Whisk to combine.

3. Continue whisking while pudding mixture comes just under a low boil over medium heat.

4. Whisk over medium heat for about 7-10 minutes until thickened. Once there are ridges that appear in the top of the pudding when you remove your whisk, your pudding is done.

5. Stir in vanilla extract and butter until combined.

5. Remove pan from heat and immediately pour into serving bowl or individual ramekins. Let cool for a few minutes, then place plastic wrap over serving dishes, ensuring wrap is in direct contact with pudding to avoid the dreaded “pudding skin”. Refrigerate until cool, or overnight for serving the next day.

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Obviously, if you have kids, I highly suggest NOT serving this Espresso Chocolate Almond Pudding to them. If you are looking for a more family friendly chocolate pudding recipe, simply replace the 1/2 cup espresso with an additional 1/2 cup almond milk.

If you are feeling really, really naughty, try adding a half shot of fine bourbon.

For my vegan friends, you can leave out the egg yolks and add in an additional 1 T. cornstarch. It may not set as firm as traditional pudding, but you’ll still have a yummy treat. Sub earth balance for the butter.

Once you’ve made your own pudding, you will wonder why you’re still buying those gross pudding cups from the grocery store. No nasty chemicals here and it is so easy!

Pudding for me. Pudding for you. Pudding for eeeeverybody!!!!

Chili con cornbread

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There’s something about chili that just screams comfort food.

And versatility, too. You can eat it a zillion different ways: on baked potatoes, French fries, tater tots, hamburgers, hot dogs, crushed Fritos corn chips, or just straight up.

There are also a zillion different ways to top it: cheddar cheese, crema fresca, sour cream, white onions, green onions, chives, chopped cilantro, and on and on.

And let’s not even get started about the many, many different ways to prepare it.

This is my favorite, and a favorite with my family as well. I like it just on the verge of being too spicy. It’s a delicate balance, and one’s tolerance for scoville units is definitely open to personal interpretation. This chili is pretty middle of the road – a great recipe for kids. I love chili spooned over a big wedge of slightly sweet, homemade cornbread. I love the balance of spicy versus sweet. And then, of course, I have to top it off with some sour cream and green onions. Heavenly.

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Being that I live in Texas, it would be an absolute sin to make my chili with Wallyworld ground beef. I’m fortunate enough to live near a great butcher shop, Local Yocal, which is owned by the Farmers that raise the grass-fed beef they sell. They also provide an outlet for other quality artisans; check it out here. They also sell delicious local eggs, too. I used these in my cornbread.

I stopped in the market and had a great time perusing the assortment. The woman that helped me pick what to purchase was an absolute gem. I just wish I had gotten her name so I could give her the proper acknowledgement. Ultimately, she recommended using half grass fed beef and half Wagyu beef in my chili. Boy, I’m glad I listened. That was some pure beef magic, right there.

“Is there really a difference between grocery store beef and locally sourced?” YES! Their grass-fed beef was very clean, a crisp, focused, beef taste without any background noise as I call it. Y(ou know, that faint plastic wrapped taste that grocery store beef has after sitting in the case for so long?) The Wagyu beef was also delicious; a very rich, almost buttery taste. Incredible. Indulgent.

I used the Chipotle infused special edition olive oil from Texas Olive Ranch to sauté my beef and onions. The specialty line is available at Farmer’s Markets in Texas, but a suitable substitute would be Rattlesnake from Texas Olive Ranch, which can be purchased at larger grocery chains in Texas as well as at Local Yocal.

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Even my terrier wanted a bowl of chili. Check out the photo-bomb below. You know she was just waiting for me to drop that bowl. Now, let’s get down to it, shall we?

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CHILI CON CORNBREAD

Makes 6 – 8 servings

CHILI

Ingredients:

1 lb. ground beef.

1 large onion, diced

2 T. olive oil

2 tsp. salt

1 tsp. garlic powder

2 tsp. garlic, minced

1 1/2 T. Worcestershire sauce

1 cup water

8 oz. tomato sauce

15 oz. can diced tomatoes

15 oz. can pinto beans, undrained

15. oz. can kidney beans, undrained

15 oz. can black beans, drained and rinsed

2 T. chili powder

1 t. ground chipotle

1 t. ground ancho chili powder

1 t. smoked paprika

1 t. ground cumin

1 t. oregano

1/3 cup fresh parley, minced

Directions:

1. In dutch oven, heat 2 T. olive oil over medium high. Add onions and cook until softened. Add minced garlic and cook, stirring, for 30 seconds.

2. Add ground beef, salt, and garlic powder. Cook until beef is browned.

3. Add remaining ingredients and bring to boil.

4. Once boiling, lower heat to low and allow to simmer one hour. Stir every fifteen minutes or so.

That’s it! Easy peasy. This chili makes a lot and it freezes wonderfully.

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CORN BREAD

Ingredients:

1/2 cup unsalted butter, melted in a large glass bowl

1/2 cup sugar

2 eggs, room temperature

1 cup buttermilk

1/2 tsp. baking soda

1 cup all-purpose flour

1 cup cornmeal

1/2 tsp. salt

1/2 cup corn kernels (optional)

Directions:

Preheat the oven to 375 degrees and generously butter a 9×9 baking dish or line a muffin pan with liners.

1. Melt butter in the microwave in a large Pyrex bowl. Whisk in sugar and set aside.

2. In a medium bowl, whisk together the flour, cornmeal, and salt.

3. Returning to the large bowl with the melted butter/sugar, whisk in the eggs.

4. Quickly stir the baking soda into the buttermilk, pour into butter mixture and whisk to combine.

5. Gently whisk in dry ingredients, stirring just until combined. Small bumps are a-ok.

6. Pour into baking dish and bake for 35 minutes. If you are making muffins, bake 20 – 25 minutes (my oven bakes them perfectly in 22 minutes)

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“Don’t Follow Me, I’m Lost” Steak and Cheese Panini

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Fellow veggie friends, I am sorry.

See, I’m married to a carnivore and have spawned one carnivorous daughter. And they loooooooooove their steaks.

I don’t pass judgment on dietary/lifestyle preferences, which is why when I’m out and about Dallas and find a really good cut of meat I usually get some for the family.

Earlier today, I intended to swing by Green Grocer to get a green juice. However, the onramp to 75 was shut down and I was forced to try to find my way over to Lower Greenville. Key word:try. I really don’t know what I did. I thought I could cut over and pick up Greenville by taking some side street, but instead I found myself in Deep Ellum. This was a good thing, really! I’m just glad I didn’t end up in Louisiana, to be honest.

Driving down Elm, I saw the signage for Rudolph’s Market, so I went inside; come to find out it has been in business 118 years! That’s crazy. Anyways, I love me a family business so I picked up a package of a cut of beef called “Philly Steak”. I just knew my two meat eaters would love me for it. Rudolph’s also sells breads from Empire Baking Company , and I picked up a yummy looking loaf of Jalapeno Cheddar.

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Vegetarians, avert your eyes! Look away!

I then went skipping wandering a bit further down Elm. I didn’t really know where I was going. My husband shouldn’t let me out of the house, I tend to wander and collect things. (Dogs, cool rocks, pictures of sunsets, loaves of bread, stuff like that) My husband wants to see if he can have one of those teddy bear toddler leashes made in adult size. He blames the Red Bull. I blame my overconsumption of Jack Kerouac novels and a teenage fascination with “On The Road”.

Anywho, I then saw the signage for Mozzarella Company, which sells cars. Just kidding. They sell cheese, lots and lots of delicious cheese. I had so much fun inside that store. I was lucky to have met the owner, Paula Lambert. She opened Mozzarella Company 32 years ago! What an accomplishment. I enjoyed discussing cheeses with her, and even sampled her newest flavor cheese which is infused with lemon. Divine! I told Paula what I had purchased at Rudolph’s and she suggested a Black Pepper Garlic Cacciota cheese. My husband and 8 year old went gaga over it.

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If you ever find yourself “lost” in Deep Ellum, make sure you swing by this place. It’s the only one I know of where you can meet the person that makes your cheese!

Okay…redirecting here. Let’s get to the recipe, shall we? This Panini is super easy to make. Perfect for a weeknight dinner.

STEAK AND PEPPERED CHEESE PANINI

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INGREDIENTS:

1 1/2 lbs. steak, thinly sliced

1 T. Worcestershire Sauce

1/2 cup Mesquite Olive Oil (Texas Olive Ranch, as always) OR 1/2 cup olive oil plus 1/2 tsp. liquid smoke

1/3 cup vinegar or lemon juice (I used Pecan Balsamic)

1 tsp. hot sauce

Sea Salt

1/2 red onion, sliced

2 – 3 T. olive oil, separated, for cooking onion slices and steak slices

1 loaf of nice, crusty bread

1 clove garlic, halved

1/4 lb. quality cheese (if you aren’t in the Dallas area, use any mild white cheese plus a nice dose of cracked black pepper)

Optional condiments: Greens, sliced tomatoes, jalapenos, spicy carrots, etc.

DIRECTIONS:

1. In a large Ziploc bag, combine the Worcestershire, oil, vinegar, hot sauce, and shake to combine. Add your slices of steak and let marinate for 15 minutes.

2. Meanwhile, in large sauté pan over medium high heat, heat enough oil to cook red onions until starting to brown. Remove from pan.

3. Remove marinated meat and discard remaining marinade. Generously sprinkle sea salt onto steak. Working in batches, fry steak slices in oil until browned and cooked through. Set aside.

4. Cut clove of garlic in half, rubbing the cut end over your slices of bread.

5. Layer sliced steak, cheese, onions, and any other desired condiments into a sandwich.

6. Using a Panini press, cook sandwich per machine directions. If you don’t have one, use a large pan and place your Panini in the middle. Using a small pan, gently press down on your sandwich. After 1 – 2 minutes, flip over and repeat the pressing. Viola!

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Food Nerds Unite!

Green Deli

Warning. This post is gonna get all food-nerd-fan-girl up in here.

But, I’m not a stalker, mmmmkay? I mean, who stalks produce??? psssh. *nervously looks away*

Who sees a twitter post about Brussels Sprouts and rushes over to Green Grocer just to look at them?

Not me! Err, I’m, umm, busy shopping and getting my nails did. And stuff.

Okay, okay! I admit it. You got me. I LOVE PRODUCE! And I LOVE Green Grocer!

I’ve been ordering their items through a grocery delivery service for the past few months. One day after work, I was feeling particularly adventurous. Read: I was willing to venture off of the highway to go find them.

Green Grocer
is small but mighty. A bright explosion of organic produce and artisan products. It’s staffed with amazing people, too. And they make KILLER juices.

Cassie, the awesome owner, allowed me to get all Geeky up in her store last Saturday. I really want to share my passion for local businesses and GOOD FOOD with you all. So, as much as I can, I will get my behind down to Green Grocer  to see what local goodness I can find. I found so much cool stuff that I actually got inspiration for TWO Green Grocer-inspired dishes instead of my intended one. Although, I did feel obliged to let every employee know what I was doing, for fear I would become “that weird lady that comes in and takes pictures of our veggies”.

Check out the awesome stuff I found (and go visit Green Grocer, located at 3614 Greenville in Dallas to see for yourself):

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Lemons. If you don’t have a bowl on your counter, you’ll be sorry!

Kombucha

Green Grocer is so rad, they had Kombucha named after them!

Juice Bar

If you find yourself at the Juice Bar, order a “Helen of Troy”. Oh My GreenJuice!

Puppy Butts

Oh, and on select weekends they have puppy adoptions. So get a juice and get a puppy.

And try not to smile.

*Look for Green Grocer inspired recipes to be posted on Birdcage Bakeshop