Eating Whole Foods: Ricotta & Salami Stuffed Artichokes

By: The Food Hunter

I grew up eating my grandmother's stuffed artichokes; where each leaf was generously filled with bread crumbs seasoned with herbs and Parmesan cheese. They were delicious but quite time consuming to make. Recently I came across a recipe of Emeril Lagasse's for stuffed artichokes where only the center of the artichoke was filled. Talk about a time saver, this recipe cut the preparation nearly in half. Not only were they quicker and easier to make, but Emeril used a whipped seasoned ricotta & salami filling which turned out to be much tastier than the seasoned breadcrumbs.

The next time you need a hearty vegetable appetizer, don't shy away from stuffed artichokes out of fear they are too time consuming, instead give these fluffy ricotta filled chokes a try. As I'm sure you know by now I get as much produce as possible at Whole Foods Market, they have a wonderful selection of organic local fruits and vegetables that I just love.

***See below for a chance to win a Whole Foods Market gift card!***

Ricotta & Salami Stuffed Artichokes
(adapted from Emeril Lagasse)

2 medium whole artichokes, steamed until tender and cooled
1/4 pound fresh Ricotta cheese
1 egg
1/2 cup grated pecorino cheese
1/4 pound or less salami, finely chopped
1 teaspoon finely chopped fresh parsley leaves
Salt/Freshly ground black pepper
2 tablespoon olive oil

Preheat the oven to 400 degrees F. Drizzle a shallow baking dish with olive oil. Slice the steamed artichokes in half, lengthwise (including the stem). Remove the choke. Place the artichoke halves, heart side up, in the prepared pan. Season with salt and pepper.

In a mixing bowl, combine the ricotta, egg, pecorino, salami and parsley. Mix well. Season with salt and pepper. Fill the cavity of each artichoke with the cheese mixture.

Drizzle the artichokes with olive oil. Place in the oven on the top rack and bake until golden, about 15 to 20 minutes. Remove from the oven and serve hot.

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Eating Whole Foods: Vegetable & Bean Soup

By: The Food Hunter

Soup is a favorite dish of mine, specially the one bowl will fill you kind. This Italian Bean Soup fits the bill. It's loaded with good for you vegetables, beans and farro making it a satisfying meal for either lunch or dinner. Though the soup doesn't take long to cook I would recommend making it ahead of time as it gets better the longer it sits.

 ****Enter Below to win a $25 Whole Foods Market Gift Card****

Vegetable & Bean Soup
(printable recipe)

3 tablespoons extra-virgin olive oil
2 celery ribs, sliced
8-10 ounces, chopped baby spinach
1 medium leek, white and pale green parts only, thinly sliced
1 cup farro
1 tablespoon tomato paste
2 quarts of water
15-ounce can pinto beans, drained and rinsed
2 large carrots, sliced 1/4 inch thick
Salt and freshly ground black pepper

Heat the oil in a large heavy bottom pot. Add the celery, onion and leek and cook over moderately high heat, stirring a few times until softened, about 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds.

Add 1 quart of the water and the beans and bring to a boil. Simmer over low heat for 30 minutes. Add the carrots and the remaining quart of water. Cover and cook over low heat until the carrots are tender, 30 minutes. Add the spinach, cover and cook about 3-5 minutes. Season with salt and pepper and serve.


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Eating Whole Foods: Grilled Flank Steak with Corn Tomato & Asparagus Salad

By: The Food Hunter

Awhile back, Food & Wine featured a recipe from Mark Fuller; grilled flank steak accompanied by a corn, tomato & asparagus salad. Although the recipe screams summer I knew the minute I saw it that there would be no waiting for summer. I needed to recreate this one right away.

The meat is marinated in Dijon, red wine, brown sugar and herbs, which makes it extra juicy and tender. The vegetables, which are seasoned with cider vinegar and honey, are delicious on their own and really shine when paired with the meat. Though it takes a bit of planning, and may seem time consuming, just one bite and you will know it was worth it.

****Enter Below to win a $25 Whole Foods Market Gift Card****

Grilled Flank Steak with Corn Tomato & Asparagus Salad
(adapted from Food & Wine)
 (printable recipe)
1 1/2 cups dry red wine
1/2 cup Dijon mustard
1/4 cup packed dark brown sugar
8 cloves garlic, crushed and peeled
3 large shallots, coarsely chopped
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped thyme
Kosher salt and freshly ground pepper
2 pound flank steak
2 tablespoons cider vinegar
1 tablespoon honey
6 ounces cherry or grape tomatoes, cut in half
6 ounces thin asparagus, cut into pieces
1 cup frozen corn
1 tablespoon extra-virgin olive oil
6 basil leaves, finely shredded
1 tablespoon unsalted butter
6 ounces fresh cremini mushrooms

In a large plastic bag, mix the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, salt and pepper. Add the steak and turn to coat. Let stand at room temperature for 2 hours or refrigerate for up to 8 hours.

Meanwhile, in a medium bowl, whisk the cider vinegar and honey. Add the tomatoes and toss. Let stand for 1 hour.

Remove the steak from the marinade and pat dry with paper towels; season lightly with salt and pepper. Grill the steak, turning once, until medium-rare. Transfer the steak to a work surface and let rest for 10 minutes.

Meanwhile, in a skillet, melt the butter. Add the mushrooms, corn and asparagus and cook over medium heat until soft. Remove from heat and mix with the marinated tomatoes. Season with salt and pepper.

Thinly slice the steak against the grain and transfer to plates. Serve topped with vegetables.


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Eating Whole Foods: Coconut Cream Cake

By: The Food Hunter

Growing up, my mom was notorious for her coconut cake. Back then it didn't matter to any of us that it came from a box, was mixed with vegetable oil and was topped with canned frosting. It was good that's all we knew.

Fast forward to this year; for mom's 71st birthday, I decided to try my hand at a made from scratch coconut cake. I scoured the internet for a recipe and finally decided on one from Cooks Illustrated. I added my own touches and the cake turned out beautiful. Mom loved the intense coconut flavor both in the cake and in the homemade coconut buttercream. She was happy and I can't ask for much more than that.

****Enter below the spinning cake to win a $25 Whole Foods Market Gift Card****

Coconut Cream Cake
(adapted from Cook's Illustrated)
1 large egg, room temperature
5 large egg whites, room temperature
3/4 cup coconut cream (not cream of coconut)
1/4 cup coconut milk
1 teaspoon vanilla extract
2 teaspoon coconut extract
2-1/4 cups cake flour (9 ounces), sifted
1 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter (6 ounces/1-1/2 sticks), cut into 12 pieces, softened, but still cool

Heat oven to 325℉. Spray two 9-inch round cake pans with cooking spray and dust with flour. Beat whole egg and egg whites in large measuring cup with fork to combine. Add coconut cream, coconut milk, vanilla, and coconut extract; beat with fork until thoroughly combined.

Combine flour, sugar, baking powder, and salt in bowl of stand mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer running, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2-1/2 minutes.

Add 1/2 of egg mixture, increase speed to medium-high and beat until light and fluffy, about 1 minute. Add remaining egg mixture. Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed until fully combine, about 30 seconds. (Batter will be thick.)

Divide batter evenly between cake pans and level with offset spatula. Bake until golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes.

Cool in pans on wire racks for 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.

Coconut Buttercream Frosting
1 cup unsalted butter (2 sticks)
3 cups confectioners (powdered) sugar
½ cup cocoa powder
½ teaspoon salt
1 tablespoon coconut extract
4-5 tablespoons coconut cream

Cream butter in a mixer with the paddle attachment on medium speed. Add powdered sugar, coconut extract, salt, and coconut cream. Beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional coconut cream 1 tablespoon at a time.

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Eating Whole Foods: Roasted Marinated Veggies

By: The Food Hunter


If you haven't tried roasted marinated veggies yet you are missing out on one of my favorite healthy condiments. This versatile mixture is a quick way to add flavor to your meals. Serve them as an appetizer with crusty bread, tossed in salads, on top of pasta or eat them straight from the jar.


They will keep refrigerated for several weeks in a mason jar; but trust me they won't last that long. The recipe below is a great base recipe but I encourage you to get creative. Change up the vegetables you use or the herbs.

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Roasted & Marinated Veggies
(printable recipe)
2 zucchini, sliced into 1/2" rounds
3 bell peppers, cut into 1" strips
2 Japanese eggplants, sliced into 1/2 " rounds
1 banana pepper, cut into strips
8-10 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
2 garlic cloves, smashed
2 tablespoons sherry vinegar
2-4 tablespoons red wine vinegar
4 sprigs fresh oregano

Place racks in upper and lower thirds of oven; preheat oven to 475°. Place zucchini, eggplants and peppers, skin side up, on a baking sheet. Drizzle vegetables with 1 tablespoons oil, season with salt and pepper, and toss to coat.


Roast until tender, 15-20 minutes. Zucchini and eggplant will need to be turned half way through. Let vegetables cool slightly on pan; remove skins from peppers.

Whisk garlic, vinegars, and remaining tablespoons of oil in a large bowl; season with salt and pepper. Adjust taste by adding more sherry vinegar if you want a bit more sweet. Add vegetables and oregano; toss to coat. Place in mason jars for storage. Cover and refrigerate.

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Penne With Fresh Tomatoes & Artichoke Hearts

By: The Food Hunter

There's no excuse for not eating healthy and homemade when there's recipes like this one around. Penne with Fresh Tomatoes & Artichoke Hearts is big on flavor and short on time, taking less than 30 minutes to put together. Your weeknight dinner options will never be the same!

Penne With Fresh Tomatoes & Artichoke Hearts
(printable recipe)
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper
2 cans artichoke hearts, quartered
2 cups cherry tomatoes, halved
1 pound penne pasta
1 tablespoon fresh basil, chopped
Parmesan cheese for serving

Bring a large pot of salted water to a boil. Stir the penne into the boiling water. Cover the pot and return to boiling, stirring occasionally until pasta is tender but firm. This usually takes about 12 minutes.

In a large skillet, heat olive oil, crushed red pepper and garlic over medium heat. Cook until garlic becomes fragrant. Add artichoke hearts. Continue to cook, stirring occasionally about 5 minutes. Add 1/4 cup of pasta water and tomatoes; cook 2 minutes. Remove from heat until pasta is ready.

When ready drain pasta and add to skillet with vegetables. Return skillet to low heat and basil; toss to coat. Season with salt and a splash of olive oil.

Sprinkle with Parmesan cheese and serve immediately.

Eating Whole Foods: The Best of the Best Chocolate Cake

By: The Food Hunter

I don’t think I’m alone when I say that chocolate cake with chocolate frosting is pure comfort food. There’s something about biting into a thick rich piece of chocolate cake that makes me fell downright cozy and comfortable. Evoking memories of times gone by, it’s one of the few foods that I could eat repeatedly.

There are plenty of claims for the best chocolate cake recipe and I’m sure they are all really good, but after only one bite I think I’ve found the best of the best. It’s moist, dense and extremely rich, everything you could possibly want in a piece of chocolate cake.

Treat yourself to a slice…you deserve it! Where do you find good quality chocolate to bake with...check your local Whole Foods.

***Scroll down to enter the Whole Foods Giveaway***

The Best of the Best Chocolate Cake
(adapted from Hershey's Black Magic)
(printable recipe)

1 cup sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract

Heat oven to 350°F. Grease and flour a bundt pan.

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.

Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).
Pour batter evenly into prepared pans.

Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.

Chocolate Buttercream Frosting

1 cup unsalted butter (2 sticks)

3 cups confectioners (powdered) sugar
½ cup cocoa powder
½ teaspoon salt
1 tablespoon vanilla extract 

4 tablespoons heavy cream

Cream butter in a mixer with the paddle attachment on medium speed. Add powdered sugar and cocoa.Mix on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional cream 1 tablespoon at a time.

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In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.

Eating Whole Foods: Roasted Carrot Gnocchi

By: The Food Hunter

It had never occurred to me before now to make gnocchi from pureed carrot; but once I saw this recipe in Domenica Marchetti's book, The Glorious Pasta of Italy I realized that it actually makes sense. The sweet flavor and creamy texture of the carrots is similar to those of sweet potatoes and pumpkin; both of which make excellent gnocchi.

In this dish the carrots are roasted to enhance their sweetness and then pureed until fairly smooth. Next the carrots are mixed with ricotta and just enough flour to bring it all together. What makes this dish even more unique is the cooking method. The gnocchi are first boiled in water, then tossed with a browned butter herb sauce and topped with Parmesan cheese before they are put in the oven for a quick bake. The results are phenomenal, when the gnocchi hit your mouth you instantly taste the sweetness of the carrots immediately followed by the bold nuttiness of the melted Parmesan and browned butter mix.

Don't let the lengthiness of the recipe fool you; it may be time consuming but it's very easy to make and it's so worth it! Oh and don't forget to scroll down and enter the Whole Foods gift card giveaway below the recipe!



Roasted Carrot & Ricotta Gnocchi
(pintable recipe)

For the Gnocchi
1-1/2 lb/680 g carrots, peeled (1 lb/455 g after trimming),
cut into chunks
Extra-virgin olive oil
Kosher or fine sea salt
2 tsp unsalted butter
1 tbsp minced shallots
1 cup/225 g whole cow's milk ricotta cheese
2 large egg yolks, lightly beaten
3/4 cup/85 g freshly grated Parmigiano-Reggiano cheese
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup/30 g unbleached all-purpose/ plain flour,
plus more for rolling the gnocchi

For the Herb Butter
6 tbsp/85 g unsalted butter
1 heaping tbsp mixed minced fresh herbs
(I used parsley and oregano)
1/4 cup/55 g freshly grated Parmigiano-Reggiano cheese,
plus more for serving

To Make the Gnocchi: Heat the oven to 400 degrees F/200 degrees C/gas 6. Place the carrots in a single layer on a rimmed baking sheet/tray or shallow roasting pan/tray, and drizzle 1 tbsp olive oil over them. Sprinkle with a little salt and toss with a spatula. Roast the carrots for 30 to 40 minutes, or until they are completely tender and browned in spots. Remove from the oven and reduce the oven temperature to 375 degrees F/190 degrees C/gas 6.

Heat the butter in a frying pan placed over medium heat. When the butter is melted and begins to sizzle, stir in the shallots and sauté, stirring frequently, 4 to 5 minutes, or until they begin to soften. Add the roasted carrots and toss to combine them with the shallots. Remove from the heat and let cool to room temperature.

Transfer the carrots to a food processor and process until fairly smooth (a few little bits are good for texture). Scoop out the carrot puree into a bowl. Add the ricotta, egg yolks, Parmigiano, 1/2 tsp salt, the nutmeg, and a few grinds of pepper. Gently stir in the 1/4 cup/30 g flour, taking care to combine everything thoroughly.

Place a scoop of flour in a shallow bowl. Have two standard tablespoons at hand. With one spoon, scoop up about 1 tbsp of the carrot mixture and then transfer it to the other spoon. Transfer the mixture back and forth a few times to help shape the mixture into a ball (it does not have to be perfectly round). Gently drop the ball into the bowl of flour and coat it lightly. Then roll the ball between your palms to produce a chestnut-size nugget. Transfer to a lightly floured rimmed baking sheet/tray. Repeat until you have used up all the mixture. You should end up with 32 to 36 gnocchi.

Bring a large pot of water to a rolling boil and salt generously.

To Make the Herbed Butter: Melt the butter in a small frying pan placed over medium-low heat. When the butter is melted and begins to sizzle, stir in the herbs and cook, stirring occasionally, for just a couple of minutes, or until the butter has taken on the flavor of the herbs. Remove from the heat. Spoon some of the herbed butter into a baking dish large enough to hold all the gnocchi in one snug layer. Set the dish near the stove.

When the water is boiling, carefully drop half the gnocchi into the pot. Cover the pot until the water returns to a boil, then uncover and cook the gnocchi for about 5 minutes. They will float to the top when they are nearly done. Using a skimmer or a large slotted spoon, remove the gnocchi to the prepared baking dish. Cook the remaining gnocchi in the same way and add them to the baking dish. Drizzle the remaining herbed butter over the gnocchi.

Sprinkle the 1/4 cup/55 g Parmigiano over the gnocchi and place in the oven. Bake the gnocchi for about 15 minutes, or until they are hot throughout and the cheese is melted. Serve immediately. Pass additional cheese at the table.

Simplify: The gnocchi may be boiled, placed in the baking dish, and drizzled with the herbed butter up to 1 day in advance. Cover the dish tightly with aluminum foil and refrigerate. Remove the dish from the refrigerator about 1 hour before baking. Sprinkle with the cheese and bake as directed. a Rafflecopter giveaway

Eating Whole Foods: Easy Blueberry Pie

By: The Food Hunter

I love blueberry pie, but I don't always have the time to make pie crust; and since store bought just isn't an option I needed to come up with some other way to get my blueberry pie fix. The recipe below combines oatmeal and whole wheat to produce a crust that is not only simple to make but also somewhat healthy

Anything that saves me time in the kitchen is a plus in my book; specially during the hot months of summer. I haven't tried it yet, but my gut is telling me this crust would work well for any fruit pie. So pick your favorite and start baking.

Of course less time in the kitchen means more time "hunting" for ingredients; and one of my favorite places to do that is Whole Foods Market. Whether your a novice or newbie at Whole Foods be sure to enter below for a chance to win a $25 gift card. 

Easy Blueberry Pie
(printable recipe)
2 1/2 cups rolled oats
1 Tbs orange zest
1 1/2 cups whole wheat flour
3/4 cup brown sugar, packed
1/4 tsp salt
2 sticks butter, cubed & cold
3 cups blueberries, fresh or frozen
1/2 cup sugar
1/4 cup water
4 tsp cornstarch

In a medium pot, bring the berries, sugar, and water to a boil, simmer until berries are tender. Whisk the cornstarch with a few tablespoons of water in a cup, until the lumps are gone. Then whisk the mixture into the berries. Stir frequently until it thickens. Remove from heat and refrigerate until cold.

In a large bowl, combine the oats, flour, sugar, zest and salt. Cut in the butter, using a pastry blender or fork, until it resembles small crumbs.

Press half of the oat mixture into a pie dish. Pour the cold berry mixture over top and sprinkle with the rest of the oat mixture. Bake for 45 minutes at 350F, until the top is golden brown. Let cool before cutting.

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Eating Whole Foods: Mediterranean Chicken

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By: The Food Hunter

After a long day at the office I'm not interested in cooking a labor intensive meal for dinner. I want something that comes together quick and requires little effort. For the most part, chicken breast cutlets tend to fit the bill. Sauteing approximately 3-4 minutes per side in a grill pan, allows me just enough time to pull together the rest of the meal while I wait.

Plain grilled chicken can get boring fast, but it's easy to spice it up with a few of your favorite ingredients. In the recipe below I used a mix of artichoke hearts, chopped olives, feta cheese and sweet bell peppers giving what could've been boring cutlets a Mediterranean flair.



Mediterranean Chicken
(printable recipe)
serves two

1 tablespoon olive oil
1 garlic clove, thinly sliced
1 red bell pepper
handful cherry tomatoes, cut in half
4 artichoke hearts (canned or jarred), quartered
3-4 large green olives, chopped
2 chicken breast cutlets, 4oz each
feta cheese, crumbled.

Heat olive oil in a large saucepan over medium heat. Add garlic and saute 1 minute or until fragrant. Add bell peppers, artichoke hearts, tomatoes and olives, cook 2 minutes. Remove from pan.

Add chicken to pan and grill about 3-4 minutes per side until temperature reaches 165 remove from pan and plate.

Put artichoke mixture back into pan to warm up about 1 minute. Divide mixture and place on top of chicken. Finish off with crumbled feta cheese.

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Eating Whole Foods: Dark Chocolate Creamsicle Bundt Cake

By: The Food Hunter

One of the things I remember most about my grandmother is her immense fondness for candy. Chocolate, jellies, hard candy...you name it, she loved it. Her favorite though was the milk chocolate orange wrapped in foil that had to be whacked lightly before unwrapping to dislodge the slices inside.

At the time those chocolate orange spheres, for me, were the ultimate union of flavors. I'm not certain how I'd feel about them these days, as so much of my eating practices have changed. However, I often crave this unique flavor combination and when I do it makes me think of my grandmother.

Feeling a bit nostalgic and looking for something new to bake I decided to take this memory and turn it into a cake. Hence, the Dark Chocolate Creamsicle Bundt Cake was born. Dark chocolate brightened with a spritz of refreshing orange; one bite and I was instantly transported back in time.

I trust you will like this cake as much as I do and I hope you have fond memories to enjoy as you savor each morsel.

***Win A Whole Foods Market Gift Card....Details below***

Dark Chocolate Creamsicle Bundt Cake
(printable recipe)
3 1/2 cups cake flour
1 Tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 sticks (1/2 pound) unsalted butter
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2 cups sour cream
2-4 teaspoon fresh squeezed orange juice
zest of 1 large orange
4 tablespoons cocoa powder

Preheat oven to 350 degrees F. Butter and flour a 12 cup Bundt pan and set aside.

Sift together flour, baking powder, baking soda and salt and set aside.

Beat together butter and sugar in a large bowl with an electric mixer at medium speed, about 3 minutes. Add eggs one at a time, beating well after each addition, then add in vanilla. Reduce speed to low, add half of flour mixture, and mix until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture and mix until smooth.

Divide the batter evenly into two bowls. In one bowl add the orange zest and orange juice, stir to combine. In the other bowl add sifted cocoa powder, stir to combine.

Pour the orange batter into the pan, spreading it evenly around the bottom of the pan. Next, add the chocolate batter on top to cover.

Bake until cake is springy to the touch and a wooden pick inserted in the center comes out clean, about 45 minutes to 1 hour.

Remove from oven and cool cake in the pan for 30 minutes. Invert onto a cooling rack and cool completely.

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Eating Whole Foods: Mushroom Soup with Floating Thyme Cream

By: The Food Hunter

Just before the holidays I had the most amazing mushroom soup at a restaurant here in Phoenix. I tried on several occasions to garner the recipe from the chef but he just wasn't sharing. So I was left to come up with a recipe of my own.

I gathered from the menu description that along with mushrooms the other dominate ingredient was leeks and that it was laced with cream. I did some additional research and found an article that mentioned the types of mushrooms the chef used....so I had a pretty good idea where I was headed when I got into the kitchen.

My local Whole Foods Market has a great variety of mushrooms both fresh and dried. In the recipe below I used dried morels, lobster and porcini along with fresh cremini & shitake. Both the texture and taste of this combination was a hit. Though it's more traditional to mix the cream into the soup I was really happy with floating it on top; a method I had seen on epicurious.

***Enter below to win a Whole Food Market gift card***

Mushroom Soup With Floating Thyme Cream
(printable recipe)
1/4 cup heavy cream
2 teaspoons fresh thyme, chopped
3 tablespoons unsalted butter
1 pounds mixed mushrooms, fresh or dried that have been rehydrated
1 large leeks, white and pale green parts only, diced
3 tablespoons all-purpose flour
3 cups chicken stock
1 teaspoons salt
freshly ground black pepper

Using electric mixer, beat cream just until soft peaks form. Fold in 1 teaspoon thyme. Cover and refrigerate at least 2 hours to blend flavors. Remove from refrigerator 1 hour before serving to come to room temperature.

In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.

In same stock pot over moderate heat, heat remaining 1tablespoon butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes.

Divide soup among 4 bowls and float a dollop of thyme cream on top. Serve immediately.
 
In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.  a Rafflecopter giveaway

Eating Whole Foods: Chocolate Covered Strawberry Surprise Cake; A Healthier Valentine's Day Option

By: The Food Hunter



We all need to indulge a little from time to time and with the recipe below you can have your cake and eat it too without feeling so guilty. Made with 100% whole wheat flour, Greek yogurt and 1/3 less fat cream cheese...you can easily splurge with a piece of this extravagant cake.

If the photo alone isn't enough to convince you to bake this cake than I hope the fact that it's
somewhat healthy and very delicious does the trick. With Valentine's Day just around the corner I thought this would be a nice treat for those of us that like to stick to a healthy way of eating but don't mind going on a spree every now and again.

***Win A Whole Foods Market Gift Card....Details below***

Chocolate Covered Strawberry Surprise Cake
(adapted from Chocolate & Carrots)
(printable recipe)
Yield: 12 - 16 servings
Total Time: 1 hour 20 minutes

For the strawberry sauce:
1 1/2 cups frozen strawberries
2 tablespoons honey
1 1/2 teaspoons lemon juice
3/4 teaspoon cornstarch mixed with 1 tablespoon cold water

For the filling:
8 ounces 1/3 less fat cream cheese, room temperature
2 eggs
1/3 cup sugar
1/4 cup whole wheat flour
2 teaspoons vanilla
1/3 cup strawberry sauce

For the cake:
1 3/4 cups sugar
1 3/4 cups whole wheat flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
6 ounces plain Greek yogurt
1/2 cup canola oil
1 tablespoon vanilla
1 cup boiling water

For the ganache:
1/4 cup honey
1/2 teaspoon vanilla
1/4 cup cocoa powder
2 - 5 tablespoons plain Greek yogurt
8 - 12 fresh strawberries, for garnish

For the strawberry sauce:
In a medium saucepan over medium heat, stir together the frozen strawberries, honey and lemon juice. Bring to a boil, turn heat down to low, and let simmer for 15 minutes.

Return the strawberry mixture back to the pan and place back on the heat. Add the cornstarch which has been mixed with water. Bring it to a boil and let simmer for another 5 minutes. Set aside to cool completely. This should yield about 1/3 cup of sauce.

For the filling:
Beat the cream cheese, eggs, sugar, flour and vanilla in a medium bowl with a hand mixer. When well combined, add in the strawberry sauce. Set this aside.

For the cake:
Preheat the oven to 350 degrees F.

Prepare a 12 cup bundt cake pan by spraying it with cooking spray and flouring. Do not skip the flour! In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda and salt.

Add the eggs, Greek yogurt, oil and vanilla. With a hand mixer, mix for 2 minutes on medium speed and then stir in the boiling water. The batter will be extremely thin; almost like water. Pour all of the batter into the prepared pan. Gently and slowly pour in the filling, trying to keep it about 1 inch away from the edges of the pan. The more in the center you can keep it, the better.

Bake for 50 - 55 minutes. Let the cake cool for 10 minutes in the pan and then invert onto a wire rack to cool completely.

For the ganache:
In a medium saucepan over low heat, melt the honey and coconut oil. Once melted, add the vanilla and then the cocoa powder. Stir until thoroughly combined. Let cool for 5 minutes and then stir in a tablespoon of Greek yogurt at a time, until you like the consistency. I used 3 tablespoons.

When the cake has completely cooled, pour the ganache over the cake and garnish with raspberries right before serving, if desired. Store, covered, in the refrigerator for up to 5 days.

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Eating Whole Foods: Apple Cider Vinegar Braised Pork Shoulder

By: The Food Hunter

Braising is a cooking method in which the meat is first seared on all sides at a high temperature and then finished by simmering in a covered pot filled with liquid (in this case cider vinegar). After cooking for several hours the meat becomes fall off the bone tender and imparts a nice robust flavor to its cooking liquid.

The shoulder, usually a tough cut of meat, is perfect for this technique. In this recipe the acidity of the cider vinegar tenderizes the pork while the sweetness balances out the flavor. Serve with mashed potatoes and greens for a hearty comforting meal perfect for guests.

Braising is a ritual most people usually reserve for cool winter days but I find these one pot meals highly suitable any time of year. Either way there's still a few winter months ahead of us..so get cooking!

What a great time to have a Whole Foods gift card enter below for a chance to win!



Apple Cider Vinegar Braised Pork Shoulder
(printable recipe)
3 lbs. boneless pork shoulder roast, tied
salt & pepper
3 tablespoons extra-virgin olive oil
1 medium onion
3 medium regular carrots
2 small, bunches organic carrots, ends trimmed
2 large celery stalks
2 large garlic cloves
2 cups fresh, unfiltered apple cider
1 cup reduced-sodium chicken broth
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh flat-leaf parsley leaves

Preheat oven to 300°. Season roast with salt and pepper. Heat oil in a 4- to 5-qt. dutch oven over high heat until very hot. Brown pork on all sides, turning as needed, about 10 minutes total.

Meanwhile, cut onion, medium carrots, and celery into 2-in. chunks. Arrange around the browned roast with garlic. Pour in 2 cups cider and 1 cup broth ,adding more of either if the liquid doesn't completely cover meat. Bring to a boil. Cover with foil, pressing it down onto meat to eliminate any air gaps, then add the lid.

Braise in oven 2 to 2 1/2 hours, until a fork slides right in.

Preheat oven to 375°. Spoon off fat from roast and discard. Transfer roast to a plate. Remove twine and break roast into 2-in. chunks with your fingers. Strain braising liquid and return to pot (discard vegetables).

Reduce braising liquid to 2 cups over medium heat, 10 to 20 minutes. Return pork to pot. Add thyme and parsley. Taste and add more salt or pepper if you like. Cut organic carrots in half lengthwise and arrange over meat. Roast, uncovered, spooning juices over carrots a couple of times, until they begin to brown and are tender, about 50 minutes.

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