by Sharm | May 23, 2015 | Articles
Sprouts Farmers Market
Sprouts Farmers Markets has everything you need for this summers grilling season and with four locations in the metro it is easy to get everything you need.
Below are some tips, recomended tools and recipes to make your grilling easy and delicious!
Grilling tips and tools
· Soak wooden skewers in water for 15 minutes to prevent them from burning.
· Grill tongs: For turning kabobs.
· Basting brush: Look for natural boar bristles (nylon bristles will melt if they touch the cooking grate) and a long handle. Always wear a mitt when basting, in case of flare-ups.
· Meat thermometer: Invest in a quality thermometer that can be left in the meat. Some have an alarm that sounds when the food reaches the desired temperature.
Recipes
Tasty Steak Kabobs
Whip up these kabobs in no time, alternating juicy grass-fed steak with tender organic vegetables.
1 cup Italian Dressing
1/4 c. soy sauce
2 Tbsp. brown sugar
1 green onion thinly sliced
1 pound boneless all-natural, grass-fed beef round, cut into 1 inch pieces
12 large mushrooms
1 medium red pepper, cut into chunks
1 medium zucchini, sliced
In a shallow baking dish, combine dressing, soy sauce, brown sugar and onion. Add beef and vegetables turning to coat. Cover and marinate in refrigerator for 1 to 4 hours, reserving marinade. Alternately thread beef and vegetables on large skewers. Grill or broil, turning and basting frequently with reserved marinade, about 10 minutes or until beef is done.
Sprouts Kabob Recipe
Chipotle Shrimp and Pineapple Kabobs
Add Southwestern flair to your grill with these easy-to-make shrimp kabobs.
8 wooden or metal skewers
1 lb. large shrimp, peeled and deveined
2 cloves garlic, minced
1/4 c. Sprouts Orange Juice
2 tsp. red chile powder
2 c. fresh pineapple chunks
1 red onion, cut into chunks
1 red pepper, cut into chunks
1 c. Barbecue Sauce
2 tbsp. honey
Canola oil for grilling
1/4 c. cilantro, chopped
Combine shrimp with garlic, orange juice and chili powder in a resealable plastic bag. Refrigerate while chopping the vegetables. Mix chipotle peppers into honey and barbecue sauce, set aside. Preheat grill or grill pan to medium high heat. Thread shrimp, pineapple and vegetables on the skewers. Brush grill lightly with oil. Place skewers on grill, brush liberally with barbecue sauce. Cook for 2 minutes per side, until the shrimp are pink and vegetables are tender. Remove from grill and garnish with fresh cilantro.
Teriyaki Tofu Skewers
Vegetarian or not, everyone will love these skewers of grilled vegetables, pineapples and tofu, topped off with tasty teriyaki flavor.
1 c. fresh organic pineapple chunks
1 c. teriyaki sauce
juice of one lime
2 packages Extra Firm Tofu
1 medium zucchini, sliced
16 bamboo skewers
Zest of 2 limes
1 bunch green onions, finely diced
Combine pineapple with teriyaki sauce. Cut tofu into 1 to 1 ½ inch cubes. Place cubes in teriyaki sauce, cover and refrigerate 30 minutes. Thread pineapple, zucchini and 3 cubes of tofu per skewer. Heat a grill pan over medium high heat. Brush pan lightly with oil. Grill skewers about 1 to 2 minutes per side. Garnish with lime zest and green onions.
Find additional recipes at Sprouts.com.
Kansas City metro area locations:
Missouri:
8383 N. Booth Ave.
Kansas City, MO 64158
816-222-0202
6061 NW. 64th St.
Kansas City, MO 64151
816-303-6503
Kansas:
6821 W. 135th St.
Overland Park, KS 66223
913-643-4190
8550 Maurer Rd.
Lenexa, KS 66219
913-312-1586
by Sharm | May 19, 2015 | Articles
Andrew Olsen from Cleaver & Cork was recently named the Kansas City finalist in the Four Roses Charity Cocktail Challenge, which raised funds for Stupid Cancer. Andrew will compete with bartenders from 7 other cities for a chance to spend a day with their Master Distiller Jim Rutledge.
Andrew Olsen of Cleaver and Cork
For the competition, Andrew showcased Four Roses Small Batch in his Carly’s Caribbean Sour Cocktail.
I was at Cleaver & Cork a few months ago and the both the food and cocktails are amazing. If you have not been, it is worth going. The menu developed by Chef Alex Pope uses a mix of local and seasonal ingredients. The cheese curds are amazing and the sweet potato soup is the best I have ever had.
Cleaver and Cork Cheese Curds
Cleaver and Cork Sweet Potato Soup
I have been invited in to try Andrew’s new cocktail but due to some traveling I cannot make it in for a while. So in the meantime the folks at Four Roses have sent me a couple samples of the Four Roses Small Batch Bourbon and the recipe to create it at home.
Andrew Olsen of Cleaver and Cork
Carly’s Caribbean Sour
I must say I am pretty impressed with my cocktail making skills. I loved the citrus notes of the drink and the bourbon is incredibly smooth. Here is the recipe so you can practice your cocktail slinging skills as well.
Carly’s Caribbean Sour
1.5 oz Four Roses Small Batch Bourbon
3/4 oz Lemon Simple
3/4 oz Lemon Juice
1/2 oz Angostura
1//2 Orange Juice
Lemon Simple is a lemon infused simple syrup. I made my own by combing equal parts sugar and water steeping in some lemon zest and adding a little fresh lemon juice. The recipe follows.
Lemon Simple Syrup
1 cup sugar
1 cup water
Zest of one lemon
1/4 cup lemon juice
Combine water and sugar in sauce whisk until sugar is dissolved. Add lemon zest and bring to a boil for 2 minutes. Remove from heat and let steep for 15 minutes. Strain through mesh strainer and discard zest and any lumps. Add 1/4 cup lemon juice and mix well. Pour into glass mason jar or storage container of choice. This should keep for about a month in the fridge.
If you have a great food find in KC email me.
by Sharm | May 14, 2015 | Articles
SPIN! Neapolitan Pizza’s award-winning margherita pizza
Below is information from Spin Pizza’s press release concerning their 10 year anniversary and SPIN! bucks giveaway. Enter today!
Can you believe it’s been 10 years since SPIN! brought Neapolitan-style pizza to Kansas City when it opened its first location? We have lots of great memories of our time at SPIN! throughout the last decade and we bet you do too. Yours could win a great prize! Just share your favorite SPIN! memory in 10 words and you could be one of 10 people to win 10 SPIN! bucks, each worth $10 (that’s $100!). Then enjoy spending your SPIN! bucks at any of SPIN! Pizza’s eight area locations. To enter, just visit www.spinpizza.com/spin10 between now and May 31. You can enter as many times as you want but each memory needs to be different.
When locals opened the first SPIN! at 6541 W. 119th St. in Overland Park in 2005, it was one of the nation’s first Neapolitan-style pizza restaurants. Lots of time and effort had gone into working with James Beard Award-winning Chef Michael Smith, who also was named 2014 national Chef Innovator of the Year, to develop SPIN!’s unique hand-tossed, stone-fired pizza.
Through the years, they kept working together to bring new dishes and new toppings to the menu. Rustic whole wheat and gluten-free crusts, Paninis, signature Italian deli sandwiches, and new dips served with Rosemary flatbread were added. Recently, SPIN! began offering shrimp on its pizza and three hot dishes – Calabrian Shrimp Formaggi, a Mondo Stuffed Meatball, and Roasted Eggplant Parmigiana — that can be enjoyed as an appetizer or as a meal with a choice of soup or salad.
Already known for its affordable bottled wines priced well below traditional restaurant prices, SPIN! added homemade sangrias, craft beers, barrel wines at some locations, and new sizes of pours.
SPIN! also added new locations on both sides of the state line. Five are in Kansas at 6541 W. 119th St. in Overland Park, 8224 Mission Road in Prairie Village, 9474 Renner Blvd. in Lenexa, 14230 W. 119th St. in Olathe, and 6510 W. 135th St. in Overland Park, and three in Missouri at 4950 Main in Kansas City, downtown in Crown Center, and at 1808 N.W. Chipman Rd. in Lee’s Summit.
Two more SPIN!s are on their way in the Northland and on the University of Central Missouri campus in Warrensburg, which will bring SPIN! to 10 area locations in its 10th year.
SPIN! Neapolitan Pizza 10th anniversary candles on pizza and gelato
Through the years, SPIN! has been recognized with numerous national, regional and local awards. Ranked number one by Zagat among Kansas City area pizza restaurants, SPIN!® has been awarded “best pizza” by numerous local publications, and honored for the city’s best gluten-free menu. It was listed among the “Rest of the 101 Best Restaurants” in the nation by TheDailyMeal.com, one of the most heavily visited “foodie” websites in the country, its Margherita Pizza was crowned one of the nation’s best dishes of the year by a trade magazine, and its architecture won Best of Show at the Mid America Design Awards.
SPIN! Neapolitan Pizza is owned and operated by Kansas Citians Gail and Richard Lozoff, Edwin Brownell, and Michael Kramer.
For more information, please visit www.spinpizza.com
.
by Sharm | May 8, 2015 | Articles
Sprouts Farmers Market
Baby food is growing up! According to Janet Little, nutritionist for Sprouts Farmers Market, the latest trends in baby foods include sophisticated flavors, more protein and fiber, a shift back to jars and organic ingredients .
With four locations in the metro you can find a range of baby food products at Sprouts – for up to 25% off from May 6th – May 13th— or if you have the time, you can try your hand at another baby food trend – making your own. Here are some DIY tips and recipes from Janet.
Homemade Baby Food
DIY Tips:
· Keep all tools and work spaces spotlessly clean, washing with hot, soapy water and rinsing in hot water or use a dishwasher if possible.
· Choose organic produce whenever possible.
· Wash fruits and vegetables thoroughly before peeling.
· Use a blender or food processor to speed preparation. Add formula, juice or cooking water to thin the food.
· Start with a thin, smooth, easy-to-swallow puree. As your baby grows and chewing and swallowing reflexes mature, the consistency can be thickened.
· Make larger batches so you can portion them out in ice cube trays to freeze. Then put them in plastic storage bags. Take cubes out, heat and serve.
· Avocados or bananas may be mashed and served in a variety of ways. They do not require cooking.
Sweet Potato
Ingredients
4 oz sweet potato, finely diced
1 cup water
Method
In a pot, bring the diced sweet potato and water to boil, for about 15 minutes or until it reaches the desired consistency that you like. It should break down quite a bit after the boiling. If not, you can use the back of the spoon to mash the sweet potato to the desired texture. To make a silky smooth sweet potato puree, you can blend it with a blender. Let cool and serve.
Purple Carrots
Ingredients:
1 bunch purple carrots – about 10 carrots
Small amount of water
Method
Peel and slice carrots. Place in a steaming basket over boiling water and steam for 20-25 minutes or until tender. Adding a little bit of water (do not use your cooking water), purée the carrots. Let cool and serve. If freezing, remove the frozen purée from the trays and place in a freezer bag and mark to be used within 3 months.
7 to 8 months
Start testing other fruits and vegetables and proteins such as lentils and meats in thicker purees. Still go one new ingredient at a time, but now mix a few together once you know your baby isn’t allergic.
Green Bean, Potato, and Kale Puree
Ingredients
1/4 pound green beans
1 large organic russet potato, peeled and sliced
4 large organic kale leaves, stems removed and coarsely chopped
1 cup organic chicken stock
3 tablespoons freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil
Method
In a medium saucepan, combine beans, potato, kale, and stock and bring to a boil over medium heat. Reduce heat. Cook uncovered until potatoes are fork-tender, about 10 minutes. Transfer contents of saucepan to a blender and add Parmesan and olive oil. Puree until as smooth as you prefer. Serve warm.
Lentil and Apple Puree
Ingredients:
1/2 cups lentils
2 1/2 cups water
1 tbsp olive oil
1 small organic red delicious apple, cored and diced
1 garlic clove, crushed
1 tsp ground cumin
1/2 tsp ground coriander
pinch cinnamon
Method
Pour the water into a saucepan and add the lentils. Bring to the boil. Lower the heat and simmer the lentils until cooked – they should be tender and breaking down, about 25 to 35 minutes. While the lentils are cooking, heat the oil in a small frying pan and saute the diced apple and crushed garlic until tender, stir in all the spices and cook for a few more minutes. Cool briefly. Transfer the entire mixture to a blender and puree until smooth and serve.
Kansas City metro area locations:
Missouri:
8383 N. Booth Ave.
Kansas City, MO 64158
816-222-0202
6061 NW. 64th St.
Kansas City, MO 64151
816-303-6503
Kansas:
6821 W. 135th St.
Overland Park, KS 66223
913-643-4190
8550 Maurer Rd.
Lenexa, KS 66219
913-312-1586
by Sharm | May 8, 2015 | Articles
There are plenty of spots around the Kansas City metro offering Mother’s Day specials in 2015. Being a mom myself, I have compiled my top 10 favorite places in Kansas City where I would want to dine. Most places are going to require a reservation so be sure and call ahead.
1. Westside Local – This is my favorite restaurant in KC. The beer garden patio is absolutely fabulous for dining outside. Dishes use local and seasonal ingredients with some coming from the restaurants own on- site garden. Westside Local will be serving from the regular brunch menu as well additional specials just for mom. Reservations: 816-997-9089.
2. Room 39 – This is my second favorite restaurant in KC and they have two locations in the metro. The dishes are made up of local and seasonal ingredients which I love. The four course tasting menu for $45.00 is hard to beat. Mother’s Day Specials include a 3 courses meal for $30. Reservations: Kansas City location: 816-753-3939, Leawood: 913-648-7639.
3. Rye – Locally owned by Chefs Colby and Megan Garrelts, Rye is all about midwestern comfort food and use local farmers to supply ingredients for their dishes. Mother’s Day brunch will be served from 10:30 am-2:30 pm. Reservations are strongly recommended, the sooner the better. Call 913.642.5800.
4. Bluestem – This gem in Westport is another restaurant owned by Chefs Colby and Megan Garrelts and is the epitome of fine dining. Along with a Mother’s Day brunch offered 10:30 am 2:30 pm May 10th, Bluestem also offers an afternoon tea with lovely pastries and assorted tea sandwiches on Saturday, May 9th. There will be seatings at 11:00 am and 1:00 pm. $25 per person, $12.50 for children 10 and under.
(Sales tax and gratuity are not included)
Reservations are required and space is limited so grab your spot early! Call 816.561.1101
5. Pig and Finch – This gastropub located in Park Place is known for fabulous food pairing. A brunch pre-set menu will offers the following items: Traditional Pub Breakfast, Crabmeat Omelette, Quiche, Shrimp & Grits, French Toast, Lemon Ricotta Pancakes, Traditional Eggs Benedict, Veggie Eggs Benedict, and Fried Donut Holes. Mother’s Day brunch will run from 9:00 am to 2:00 pm.
Reservations: 913-322-7444.
6. Sullivan’s Steakhouse – The Knockout Martini here is what makes this a favorite spot of mine. This pineapple infused vodka cocktail is dangerously smooth. Try is with brunch that will run from 10:30 am to 3 pm for Mothers Day or for dinner which starts serving at 3 pm. Reservations: 913-345.0800.
7. McCormick and Schmick’s – I am not a huge seafood fan but what I love at McCormick and Schmick’s the Chocolate Bag! It is truly a paper sack made out of pure chocolate filled with white chocolate mousse and fresh berries. Also for dinner ask for the fried chicken. It is a dish that used to be on the menu but is not anymore. I cannot guarantee it will work but on occasion you will get a chef that knows how to make it. Reservations: 816-531-6800.
8. Cafe Verona – This locally owned spot on the historic Independence Square has a beautiful courtyard patio perfect for dining outside. 11 am to 3 pm enjoy a special Mother day menu in addition to regular menu, plus really great sangria for mom. Reservations 816.833.0044.
9. Ophelia’s Restaurant and Inn – I can’t help but mention this other fine dining gem located on the historic Independence Square. It is close to where I grew up so there is a bit of nostalgia that comes with “The Square” as we used to call it. Ophelia’s is offering a Mother’s Day Brunch from 10:30 a.m to 4:00 p.m. Reservations: 816-461-4525.
10. Barrel 31 – Can you say free? Barrel 31 will celebrate Mother’s Day on Sunday, May 10 by offering all moms, grandmas and motherly figures a complimentary brunch entrée from 10 a.m. – 2 p.m. In addition, mimosas will be $3 each, as they always are during Barrel 31’s weekend brunch. The Barrel 31 brunch menu now features two new additions created by Executive Chef Eric Carter, the Espresso-Glazed Sticky Bun and the Breakfast Poutine. Reservations: 816-569-3801.
