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One of our most popular….

October 27, 2011 by Jean

This post is short, sweet and to the point…

Stonewall Kitchen Spicy Corn Relish. 

Without exception, Stonewall Kitchen’s Spicy Corn Relish has been our best selling, and for good reason. The tangy, spicy, sweet flavor of this relish is most unique and absolutely top-notch. Recently I simply added one can of black beans for a perfect side dish.

Super simple and a sure winner! Here’s another version with a few more ingredients to try as well.

I always keep the jars from Stonewall Kitchen and re-use them as drinking glasses. Love them!

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Ladies Night at Good Earth

September 23, 2011 by Jean

Thanks to all of you ladies who were completely undaunted by the rain showers and sparse parking this past Wednesday to come out for Ladies Night. We had just over 200 women fill the store for a relaxing, delicious and FUN evening! We thought that the idea of  a Ladies Night would be well received when we decided to host this event and your enthusiastic response has proven us right. Thanks to your loyal patronage, Good Earth has been able to make a generous donation to the Montgomery General Hospital Pediatric Emergency Department. Here are a few pictures from the evening followed by the recipes for the food we served.

Here are the simple recipes from the night:

BBQ Pulled Pork

Ingredients:

Salt and Pepper

2-3 lb. trimmed boneless pork loin

2 tablespoons olive oil

1/2 cup apple cider vinegar

One bottle of Stonewall Kitchen Bourbon Molasses Barbecue Sauce

6 Sandwich Buns

  1. Rub salt and pepper over a 2-3 lb. trimmed boneless pork loin. Heat 2 tablespoons vegetable oil over medium-high heat in a heavy pot. Brown the roast on all sides.
  2. Remove roast and place in a crock pot. Add 1/2 cup of apple cider vinegar and 1/2 the bottle of BBQ sauce to roast. Cover and cook on low for 10 hours until the pork can be pulled apart with a fork.
  3. Shred the pork, removing excess fat, and toss with remaining BBQ sauce.
  4. Serve warm on a sandwich bun – as an option, top with coleslaw.
Teriyaki Meatballs
Ingredients:
1 bottle Robert Rothschild Asian Ginger Teriyaki Simmer Sauce
1 jar Stonewall Kitchen Red Pepper Jelly
50 – 60 small meatballs
Combine first two ingredients and mix well. Pour over meatballs and cook in a crock pot on low for 3 to 4 hours.

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Easy Polenta Bites

September 6, 2011 by Jean

Polenta is an Italian staple made from cornmeal. Ever cooked it? Ever even heard of it? I must admit, I’d have to say no to both of these questions before recently. Ok, I had heard of it, but had no idea what it was. While there are several varieties of Polenta available, Good Earth carries a delicious Bella Famiglia Heat and Serve Polenta Chub. Picture Italian cornmeal in a package resembling slice and bake cookies. Yep, that’s what we’ve got – and oh it’s good!

Recently I grilled sliced Polenta and had a feast! It makes a great appetizer or side dish and can be topped with just about anything you can imagine…..

Directions:

  1. Slice Bella Famiglia Polenta into 1/2 inch thick pieces. Brush lightly with olive oil.
  2. Grill Polenta slices on medium-high heat. Cook for about 3 to 4 minutes on each side, turning gently with a spatula.
  3. Top each Polenta slice with your topping of choice. The possibilities are endless, but here are a few ideas:
  • sliced avocado, sliced grape tomatoes, chopped scallions and capers.
  • salami nuggets, tomato bruschetta, and shaved parmesan cheese.
  • lump crab meat, chopped shallots, and fresh lemon juice.

Discover your own unique and savory combination – and enjoy! Or should I say buon appetito!

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Freezing Peaches – the easy way

September 1, 2011 by Jean

Without question this has been a fantastic peach season. Since we got our first batch at Good Earth in May, I have been devouring them at a pretty good pace. Alas, peach season is coming to an end so it’s time to stock up and freeze them. There’s nothing like a scrumptious peach cobbler in the middle of a snowstorm in February. 

For years I’ve used a very simple method for freezing peaches. In fact, I thought everyone did it this way until I began talking with customers at the store who admitted to being a bit intimidated by the process. Here’s what I’ve done with great success:

Bring 4 cups of water to a boil in saucepan. Gently place a peach in the water for 30 seconds. Using a slotted spoon, retrieve peach and place in cold water for 30 seconds. Gently peel skin off. Slice peach into eighths and remove pit. Fill 1 gallon freezer bags with approximately 6 to 7 peaches, depending on size. Seal freezer bags airtight and lay flat in freezer. Will keep for up to 6 months. No need to add sugar and preservatives.

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Beer Can Chicken – minus the can

August 10, 2011 by Jean

Looking for a new recipe to use the fresh herbs in your garden? You’ve likely heard of Beer Can Chicken, right? Simply place a whole roasting chicken on top of an opened beer can and cook it. The liquid infuses into the chicken making it both flavorful and moist.  Well here’s a variation of that very popular dish. I call it, “Wow, This Is Good.“

I found a vertical chicken roaster at a local kitchen supply store and purchased it in lieu of using beer cans. Actually, I purchased two. One roasted chicken is never enough to provide for delicious leftover chicken sandwiches. You clearly have a bit more leeway using these roasters instead of beer cans in that they can be filled with any type of liquid or marinade.

Infused Chicken on the Grill:

sweet basil and beer

Ingredients:

  • 2 roasting chickens, about 4 1/2 to 5 lbs each
  • 2 Tbsp olive oil
  • coarse sea salt and cracked ground pepper
  • 3/4 cup dry white wine (I used Sauvignon Blanc)
  • 3/4 cup beer
  • 2 sprigs each, fresh rosemary, thyme and sweet basil
Directions:
  1. Preheat grill at medium heat. Rinse and pat dry roasting chickens. Rub each chicken with 1 Tbsp olive oil and season with coarse sea salt and cracked ground pepper. Set aside.
  2. Fill one reservoir with wine and sprigs of fresh rosemary and thyme. Fill the other with beer and fresh sweet basil.

    rosemary, thyme and white wine

  3. Place chicken roasters on top of each vertical roaster. Carefully place onto prepared grill and cover. Cook for 1 1/4 to 1 1/2 hours. Juice should run clear when chicken is fully cooked.
  4. Carefully remove from grill. Carefully take chickens off of vertical roasters and allow chicken to stand 5 to 10 minutes before carving.

a captive and willing audience

Fortunately for me, I had an immediate opportunity to try out this recipe with a very willing and hungry group of people. Janelle’s friends were more than delighted to sample the dinner.

The votes were essentially split down the middle in terms of preference. Half favored the beer and basil, the other half the wine, rosemary and thyme.

I found them both very good and flavorful. Of course, the best part is that despite 6 hungry teenagers I still had a bit of chicken leftover for sandwiches the next day.

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DJ’s Corn and Pancetta – Oh My!

July 31, 2011 by Jean

It’s August. It’s vacation time. Literally moments before Dave left for the lake, he told me about a delicious recipe he’d created. I listened intently while taking mental notes of the ingredients and directions. He took off for a well-deserved vacation and I quickly grabbed a sheet of paper and wrote down the details. Here they are:

DJ’s Roasted Corn and Pancetta

Ingredients:

  • 5 ears of corn, blanched and cut
  • 1 small red onion chopped
  • 3 Tbsp Olive oil
  • 1 Tbsp butter
  • 4 oz sliced pancetta
  • Seasonello seasoning to taste
Directions:
  1. Fill a large stock pot with 8 cups of salted water and bring to a boil.
  2. Shuck and clean 5 ears of corn, removing silks. Drop corn into boiling water for 3 to 4 minutes, until just tender. Remove.
  3. Heat Olive Oil and butter in large saucepan.  Add red onions and saute slowly until caramelized on medium-low heat, about 7 to 9 minutes. Remove and set aside. Meanwhile, remove corn from ears into a large bowl with a corn cutter.
  4. Sear pancetta slices in olive oil about 3 minutes per side on medium-high heat. Remove and chop. Set aside.
  5. Return corn, red onions, and sliced pancetta to saucepan. Heat on medium-high. Season with Seasonello to taste. Serve immediately.

Please pardon my teenage vernacular, but it is quite warranted; OMG! The flavor of this dish is simply fantastic. The sweet white corn, the salty pancetta and the buttery olive oil all combine to make this a flavorful dish you will love. This is most definitely a winner!

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Perfect for a Sunday Brunch

July 15, 2011 by Jean

It’s that amazing time of year when delicious fruit is in abundance. Right now Good Earth’s local cantaloupes are simply divine! I’m often asked to pick a ripe cantaloupe for our customers. The best way I’ve found is to look and smell; it should have an orange-gold color and smell nice and sweet. If a cantaloupe is beige-skinned with distinct green veins, it’s not ripe.

Last week Kristin showed me a recipe in the Food section of the paper that I quickly tore out and carried home to make. This would be perfect for a Sunday Brunch, a Bridal Shower, a summer cookout, an evening snack – you get the idea….

Melon Salad with Prosciutto-Basil Dressing

Ingredients:

  • 2 ounces thinly sliced prosciutto, coarsely chopped
  • about 15 large basil leaves chopped (3 Tbsp) plus more for garnish
  • 2 Tbsp Olive Oil
  • One 2 1/4 pound ripe cantaloupe, peeled, seeded and cut into 1/2 inch cubes; about 5 cups
  • Freshly ground black pepper
Directions:
  1. Combine prosciutto, basil, and oil in small bowl. Use a fork or your fingers to mix the ingredients and separate any prosciutto pieces that are clumping together.
  2. Place the melon cubes in a serving bowl; add prosciutto-basil dressing. Toss then season lightly with ground black pepper.
How easy is that? I loved the flavor of this combo. It has a sort of savory/fruity flavor which is why it seems ideal for brunch.
Here’s my one tweak: I used thinly sliced prosciutto and tried (valiantly) to “chop coarsely.” Not so easy. The great news is that Good Earth sells a chopped prosciutto package which is perfect for this recipe. Trying to chop thin prosciutto slices is as easy as “coarsely chopping” butter at room temperature. Not so much. Go with the already-chopped version.

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Charred Tomato & Chicken Rigatoni

June 29, 2011 by Jean

When I cook, I find that what I choose to make is significantly influenced by the weather. In the midst of a bone-chilling winter, a hot hearty soup can’t be beat! Here at the end of June I’m not really considering soup when I plan my dinner menu. And yet the wonderful thing about our very own Award Winning Shore Boys Soups is that they can easily do double duty.

Case in point; Charred Tomato & Chicken Rigatoni. Here is an easy and delectable recipe made with Shore Boys Soup that is simply too delicious to eat only during chilly winter days. We carry both Cream of Crab and Cream of Charred Tomato Soups at Good Earth year-round. Tim Quinn, owner of Shore Boys Soups, gave me the following recipe.  With my trusty Sous Chef Evelyn by my side, we made this dish the other night for dinner and added a few of our own personal touches. Enjoy!

Charred Tomato & Chicken Rigatoni

Ingredients:

  • 1 pint Shore Boys Charred Tomato Soup
  • 1/4 cup dry white wine (I used a Chardonnay)
  • 3 cups uncooked rigatoni
  • 1 1/2 to 2 lbs. boneless chicken tenders
  • 6 Tbsp Extra Virgin Olive Oil (EVOO), divided
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian Seasoning
  • 1/4 cup fresh basil, julienned (about 6 large leaves)
  • 6 oz. shredded mozzarella cheese
  • 8 oz. sliced provolone cheese
Directions:
  1. Preheat oven to 350 degrees.
  2. Cook down Charred Tomato Soup. As you will know when you purchase Shore Boys Soups, they are made fresh and sold frozen. I simply put the soup in my refrigerator about an hour before I began cooking and then it easily slid out of the pint into a pan. I just warmed it on the stovetop on medium low until the soup was warm, about 15 minutes or so. Add wine and cook additional 5 minutes.
  3. Meanwhile cook rigatoni noodles until al dente, according to directions on package. Rinse, toss with 3 Tbsp EVOO and set aside.
  4. Heat remaining 3 Tbsp EVOO in large saucepan on medium high, being careful to ensure oil doesn’t smoke. Season boneless chicken tenders with garlic powder and Italian Seasoning. Place half of the tenders in the pan and cook about 4 to 5 minutes on each side. Repeat with second half of tenders adding more oil if necessary. Slice cooked chicken into 2 inch bite-sized pieces.
  5. In large mixing bowl, combine soup, rigatoni, chicken and shredded mozzarella. Spoon mixture into 13″ X 9″ baking dish, lightly greased with EVOO. (Can you tell I’m a fan of EVOO? See this post to find out why!)awesome sous chef Evelyn!
  6. Top with julienned basil. (To julienne the fresh basil, stack 6 basil leaves on top of each other and roll them up to make a long tube of basil. Slice every 1/8-inch down the length of the basil roll and as the basil unfurls, it will be sliced into thin long strips.)
  7. Top with 8 slices of provolone cheese. Bake uncovered at 350 degrees for 30 minutes.

The overwhelming consent from my family was that this dish was a success! And really it is so very simple. I’ve no doubt there are many delicious recipes that can be made from Shore Boys Cream of Crab Soup as well. Evelyn and I will need to do a lot of experimenting this summer.

*Shore Boys Cream of Crab Soup has won “Best Cream of Crab Soup on the Eastern Shore” by What’s Up? magazine.

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I Scream! You Scream! You’re gonna love this ice cream!

June 9, 2011 by Jean

“Staff Meeting.” When most people hear that phrase they likely don’t conjure up images of delicious food.  Too bad.  I do.

Fortunately for us staff members here at Good Earth, we are privileged to indulge in tasty dinners during a typical staff meeting. And on occasion we get to dive into a scrumptious dessert before covering the “work.”  For last week’s meeting, Dave had Chef Duty at the grill so I offered to bring dessert. (Listen, everyone is grateful for the food, but they thank you for the dessert!)

As we all know, the weather went from a cool, mild, rainy Spring right into the middle of August. I figured ICE CREAM would be a sure-fire hit with everyone so that’s what I went with. I chose a very well known ice cream sandwich recipe and tweaked it just a bit. Here are the details:

(*No we don’t sell any of these ingredients, but we thought it was a fun recipe anyway.)

Ice Cream Sandwich Cake (Ooooh-la-la!)

Ingredients:

  • 20 ice cream sandwiches
  • Two 12 oz Cool Whip containers (yes, it says TWO!)
  • 8 oz chocolate fudge sauce
  • 8 oz caramel sauce
  • 3 Butterfinger Bars, crushed
Directions:
  1. Place 4 sandwiches along the short side of an ungreased 9″ x 13″ pan. Place one whole and about 2/3 of another sandwich in the center of the pan. Arrange 4 sandwiches along the other short side of pan. Spread with one 12 oz container of the whipped topping. Spread caramel and hot fudge sauce on top of whipped topping.
  2. Repeat layers of sandwiches and whipped topping. Top with crushed Butterfinger bars. Cover with foil and place pan in freezer for at least 4 hours. Will keep for up to 2 months. Allow to stand about 15 minutes before serving. Cut into squares.
Yes, it was a success! Layers of sugary, sweet, heavenly perfection. Of course, it was a little tough to pay attention to the rest of the meeting, but our tummies were happy.
I love my job.

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Caprese Salad with an Asparagus Twist

May 24, 2011 by Jean

Ok, can we all acknowledge that was one of the coldest/rainiest/most-bone-chilling Springs we’ve had in a long time? Most of the staff were wearing long sleeved shirts and hoodies at the store until about 2 weeks ago. Thank goodness for higher temperatures.

The BEST part about the warmer weather is that it means amazingly delicious produce in abundance!

One of my favorite vegetables by far is fresh asparagus. To ensure you’re getting a very tender and tasty asparagus, always look for thin stalks. There are 2 methods of thought for preparing asparagus: 1). Hold the stalk with two hands at each end and bend slightly. The stalk will break naturally. Keep and use the end with the tip. 2). Trim and thin the thick end of the stalk with a paring knife or vegetable peeler and use the whole stalk. It’s your choice!

Here’s an easy and tasty version of the traditional Insalata Caprese (Caprese Salad) that goes well as a side dish to virtually any meal.

Caprese Salad with Roasted Asparagus:

Ingredients:

  • approx 20 asparagus stalks
  • 4 Tbsp Bella Famiglia Olive Oil
  • 1 pint grape tomatoes, halved
  • 6 oz. fresh mozzarella, sliced
  • 1/4 cup fresh basil leaves, torn
  • salt and pepper to taste
Directions
  1. Preheat oven to 400 degrees. Trim asparagus according to preferred method. Place in a large bowl and toss with olive oil and salt and pepper. Lay asparagus stalks in single layer on shallow baking sheet and roast in oven for 10 minutes, turning stalks halfway through cooking time.
  2. Remove asparagus from oven and cut into 2 inch lengths. Halve grape tomatoes. Place both in large bowl.
  3. Add sliced mozzarella and torn fresh basil leaves. Toss with remaining 2 Tbsp. Bella Famiglia Olive Oil. Serve at room temperature.

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