Yummy Breakfast!

Ever want to go out for a meal but worry about what exactly you will end up eating? Do you have food allergies or prefer organic/ humane sources of produce and protein?  Nourish in Scottsdale has provided a haven for those dining out that have concerns about preparation and sourcing of ingredients.  The owner, Kirstin Carey, has Celiac disease which is the inability of the body to process gluten and leads to serious complications if a gluten free diet is not adhered to.  Unwilling to sacrifice her favorite foods, Nourish was developed out of her love of food and recreating dishes to be allergen free.  Wheat/Gluten Intolerance is not the only allergy to be considered. Corn, Dairy, Soy, Egg, Nut, and Vegan preparations are all taken in stride.

Taking a look at menu can be a very liberating experience for someone who has been limited in dining out options.  The menu clearly labels the dishes with what allergens they are free of.  It really takes the guess work out of making a decision!  If you are dining with others who have no allergy concerns, regular bread/pita options are available.  The kitchen follows a strict no-cross contamination policy when handling non-gluten items.

I was excited to have breakfast at Nourish and was thrilled to be ordering a waffle that was Dairy, Egg, Gluten/Wheat Free!  It was a healthy, delicious waffle that was made with chia seeds and cocoa powder. It arrived warm and fluffy.  Served with Agave syrup it was a real treat. The air crisped sweet potato fries were a perfect side dish.  My lunch date had an egg breakfast sandwich served with regular bread and the sweet potato hash.  He heartily dove in and was staring longingly at my waffle, which I happily shared.

The menu has so many appetizing choices, it can definitely make you want to come back for more.  The Nourish Healthy Colorful Mac & Cheese sounds delicious!  The gluten free pizzas would make a perfect casual lunch with friends.  A gluten free, organic wine and beer list also available. Do not miss the opportunity with dessert at Nourish.  They offer the Lemon Island Cheesecake by Innocent Indulgence that is just divine.  Nourish has also partnered with other local bakeries to provide other allergen free goodies.

Nourish will be hosting a Gluten Free Expo on August 13, 2011 and more information and tickets on this exciting event can be purchased here

Roasted Salmon Salad

Craving the California coast but don’t see yourself landing in LAX anytime soon?  The tastes of California are closer than you think at The Greene House Kierland Commons.  The artful, seasonal menu follows the vibe of the California coast scene.  From the warm, cheery bungalow style décor to the delightful patio just perfect for sipping a glass of Sauvignon Blanc, its perfect setting for lunch with the girls or for entertaining the out of town friends.

On a recent trip to The Green House, I decided on the Roasted Salmon Salad ($16).  I have no problem ordering fish when I am actually in California, but always hesitate in Arizona.  It must be the lack of the ocean that causes the second thought. There is no need to worry as the fish is always fresh as well as their farm, fresh veggies.  The salmon was roasted with a crispy outside and tender, flaky on the inside.  It was served with cold, boiled fingerling potatoes and crisp butter lettuce.  The mustard, caper vinaigrette was delicious and I am actually still thinking about.  I want to put it on everything.  My foodie date had the Twin Kobe Beef Burgers ($13) served with crispy fingerlings.  Topped with aged cheddar and 1000 Island dressing it is a favorite of the man-crowd and burger lovers alike.

There is something to please everyone on the menu from vegetarian options to the standard meat and potatoes fare served with coastal California charm.  On Sundays bottles of wine are 50% and when there is al fresco weather the coveted patio can be quite full so reservations are recommended during peak times.

Very Important- Please Read

February had an unusual Artic chill that spelled disaster for many crop growers in the Southern U.S and Northern Mexico.  On the night of Feb 3^rdand 4^th new record lows were recorded at 18 degrees.  These regions have experienced freezing temps at night throughout this month which has lead to crop failure and limited supplies of produce.  Smaller sizes, discoloration, softness and other issues may be expected in produce.  Nature’s Garden Delivered will continue to try to provide the highest quality of products however it is vital to understand the severity of this freeze occurrence.  A freeze of this nature has not been recorded since 1957 and may impact deliveries for the next few weeks.  We thank you for your patience and understanding and we will keep you informed as we learn more about the effects of this freeze.

Nature’s Garden Delivered

Vegetables are building blocks for any diet, for nutrition and for variety. Each has a different nutrient makeup and can be loosely classed into 3 main groups: stems, roots and leaves. The dark green, leafy vegetables such as kale, collard greens, mustard greens and spinach are valuable sources of vitamin A and calcium. Stem and flower vegetables like broccoli, asparagus, promote good digestion, as well as being simply good sources for nutrients. Turnips, potatoes, beets and other root vegetables add bulk to the diet. The orange vegetables like carrots, sweet potatoes and yams are an important source of carotene, which your body uses to convert to vitamin A.  Vegetables should be selected in their proper season, and Nature’s Garden Delivered helps you do this.

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Broccoli is one of the healthiest green vegetables. It’s versatile, inexpensive and taste great.

1)      The word broccoli comes from the Latin word brachium and the Italian word braccio, which means “arm”.

2)      Broccoli is a part of the cabbage family.

3)      Eating broccoli reduces the risk of coronary heart disease and death in postmenopausal women.

4)      A compound found in broccoli appears to have more effect than modern antibiotics against the creation of peptic ulcer causing bacteria.

5)      Broccoli comes in a variety of colors, ranging from deep sage all the way to dark green and purplish-green.

6)      Tom “Broccoli” Landers holds the current world record for eating 1 pound of broccoli in 92 seconds.

7)      Broccoli is high in Vitamins C, A, and folate and also soluble fiber.

8)      It has been shown to fight cancer cells in lab tests.

9)      It’s versatile in the kitchen, both as handy snacks, in soups, in salads, and finely chopped in homemade pesto.

10)   California produces almost all the broccoli sold in the USA. Americans eat an average of 4# broccoli a year that’s 900% more than 20 years ago!

What are some fun facts you know about broccoli?

Most of us think of Sweet Potatoes and Yams with marshmallows on top at the Thanksgiving dinner table but there are several ways to use this wonderful root. Did you know the following facts about them?

1.  While in the market all year-round, their peak season is from March to June.

2.  Sweet Potatoes and yams are full of vitamins A and C, and their natural sugar makes them a good candidate for the healthful dessert department.

3.  The bright orange ones are the yams, and the lighter-colored tubers are the sweet potatoes.

4. You may boil them but they taste better baked in a 350-degree (F) oven till tender (about and hour). Don’t forget to eat the skins because they contain many of the nutrients.

5.  Store the tubers in a cool, dry dark and well ventilated place and never allow them to become chilled. Properly stored, they will keep for a month or so.

What fun facts do you have to share about a sweet potato or yam?

1. All the different types of squash are a good source of vitamin A, potassium, phosphorus, calcium and vitamin C.

2. Summer squash differs from the winter type by being more tender and having a thinner rind. This skin should not be discarded because it contains many valuable nutrients.

3. You will find summer squash in all shades of yellow and green, in shapes that vary from the bulbous-ended crook-neck to the slender straight zucchini. Choose smooth, unblemished squash with no soft spots. Gently scrub the squash with a vegetable brush under cold water, and you are ready to cook it or slice it to add to salad.

4. Summer squash is best when either steamed or simmered in a small amount of water until just barely tender.

5. Because it has a high water content, it’s best not to salt squash until after cooking or too much water will cook out.

6. Try some deep-fried zucchini sticks as an alternative to the ever-popular French fry. Dry the julienne sticks well with paper towels before deep frying them in hot oil.

7. Keep all summer squashes unwrapped in the fridge, and use them within 3 days of purchase or delivery.

What’s your favorite summer squash recipe?