If healthy, reliable oatmeal is a "superfood," then our beloved Oatmeal of Alford is a rockstar food! Not only is it good for you, but it's absolutely delicious.
Our organic, stone-cut oatmeal comes from Scotland, home of oatmeal masters for centuries. And not only do the Scots have a long history of enjoying oatmeal for breakfast, they have a long history of enjoying it all day long. Oatmeal in meatloaf? Oatmeal risotto? How about herring and oatmeal? (See the back of the bag for that recipe!) Of course, oatmeal is also a joy at breakfast, topped with honey, dried cherries, or lusciously fruity jam.
For more about the brilliant attributes of Oatmeal of Alford, and for oatmeal-fueled ideas to get you happily and healthily through the day, Read More.
|
|
 |
|
Special Offer
 Get an annual subscription to Food and Wine Magazine
Place any order of $69 or more at ChefShop.com in the month of June and you'll automatically receive a one-year subscription (12 issues) of Food and Wine Magazine from American Express Publishing. One subscription per household. Read the fine print. |
Tom Batch's Fresh Cherries
|
Bing Cherries are coming soon - so don't forget to order today!
|
Special Offer
 For each order (for any amount) you place during the month of June, 2009 your name will be put into the hat to win a super delicious, extravagantly luxurious, hoopee-doopee-whooping box of mouth watering ingredients for health, wealth and good being from ChefShop.com. (Total value to be determined — but worth a minimum of $250.)
No fillers or big packaging with lots of air here. Just wholesome, yummy (and I never use this word lightly!) for your tummy foods and ingredients. All of the products we sell here are the best of the very best - and we are pretty sure once you try 'em you'll be hooked on them for life! Read the fine print.
|
 It's grilling time and Fennel Pollen is perfect for the season. (extremely limited supply)
Fennel Pollen has become a pantry staple for many of us here at ChefShop.com. Unlike fennel seeds, you don't have to grind it - simply sprinkle straight from the package. We use it often all year-round. Think of it whenever you find yourself reaching for salt and pepper! It adds a wonderful touch to chicken, fish, and pork, as well as on grilled vegetables atop a sprinkling of good olive oil and coarse sea salt.
 A tart juice, Verjus is made from unripe grapes.
We are the source in the July 2009 issue of Bon Appétit - the BBQ issue.
It is a culinary ingredient indigenous to the world's wine producing regions that is used in sauce making, poaching fish and meat, and dressing lettuces, vegetables and fruit. Verjus, or "verjuice" as it is sometimes called, literally means green juice. In the sense that it's made from fruit that has yet to fully ripen - it's green. It is used to add acidity to dishes, an important component in food and in cooking.
|
See What You Missed In Previous Newsletters
|
Avocado and Grapefruit Salad
from Bon Appétit, July 2009 (it's a nice issue!)
My Mom has been making a variation of this for weeks. Ever since we got a few amazing (early) Reed avocado's from our friend Peter down south... as in California.
Meatloaf with Oatmeal
This meatloaf recipe calls for adding pinhead oats to a blend of beef, pork and veal.
Oat Risotto with Butternut Squash & Lemon
This dish has all the wonderful qualities of a classic Italian risotto, in addition to the Moroccan-inspired flavors of preserved lemon and cinnamon.
Baked Coconut Oat Pudding
The flavor of the baked pudding is more mellow and less sweet than the stovetop version, and is very easy to do.
|
Newsletter Subscriber Discount Code
|
Enter this code in the "coupon code" box on the Shopping Box page, just below the "Checkout" button. Our thanks for subscribing! (Valid through Tuesday, June 30. Discount not valid on fresh/perishable items or already discounted products.)
|
Do you know someone who would enjoy this newsletter?
Forward it to a friend by clicking here. |
|
You've received this email because you have purchased from us or subscribed. We respect your privacy online, and will never share your email address.
To unsubscribe just send a request to info@chefshop.com with "Unsubscribe" in the subject line. Hard copy requests may be sent by mail to: ChefShop.com, 1415 Elliott Avenue West, Seattle, WA 98119. To view our privacy policy, please click here. |
|
