Monday, May 20, 2013 Find one in your hood:
http://www.atlantamagazine.com/guides/localfoods/browse.aspx
Or get your goods pristinely delivered by Cold Life Organics year round. 
www.coldlife.com
Monday, May 20, 2013 I attended a Blue Bell tasting recently to experience the launch of the newest flavor, Italian Cream Cake. I sampled a lineup of regular and rotational flavors (quarterly offerings that is). This is a dairy that is more than 100 years old, starting with butter and evolving into ice cream making. They even have a coffee table book !
Vanilla is the hallmark of this brand and in states where it’s sold is regarded as one of the highest rated vanilla ice creams on the market. Fresh natural distinct vanilla flavor and a perfectly creamy base.
The cookies and cream is such a classic now. They bake their own cookie and cake pieces at their Texas production plant. Every other cookie is filled so the filling doesn't overwhelm the sweet cream base.
If you can find it the Key Lime Pie is absolutely spectacular. The lime tang magically manages to keep the rich ice cream flavor light and refreshing with all the creaminess you get from a pie. Naturally there are graham cracker pieces and a whipped topping swirl. 
Key lime pie
Southern Blackberry Cobbler has a nostalgic taste. The berry cobbler is bright and spot on in flavor.
Rocky Mountain Road really got my attention. I am a chocolate girl and definately like lots of texture to contrast the creaminess and this delivered threefold. Three kinds of nuts each with a different kind of chocolate coating and a thick marshmallow swirl. Rich cocoa chocolate flavor in the base. I had seconds of this one!
The star is the Italian Cream Cake . It absolutely delivers in both flavor and satisfying texture. Vanilla ice cream with italian cream cake, coconut shreds, chopped roasted pecans and cream cheese icing swirl. Southern much?
Italian cream cake will make you a bit sad you don’t have a bigger freezer to stockpile it. Enjoy while it lasts!
Sunday, May 19, 2013
I enjoy all the texture of tabbouleh but do make a daily effort to get 50-70% of my raw food in each day. This version sneaks in some extra raw goodness without sacraficing the things we love about tabblouleh.
Naturally my version is tomato free.
2 c. cooked bulgar
2 c. raw cauliflower processed til finely ground (use a cheese grater if you don't have a food processor)
3/4 c. flat leaf celery (toss it in with the cauliflower if all that mincing is too tedious for you)
1/2 c. fresh dill (again it can get in on the processor party too)
juice and zest of a large lemon (zest before cutting to juice)
1 Tbsp red wine vinegar
1/2 cup coarse chopped walnuts or pine nuts
2 Tbsp olive oil
1 tsp salt
1 tsp freshly ground black pepper
1/2 cup feta crumbles
1 large cucumber peeled, quarted and sliced 1/2 " thick (deseed if you like)
add tomatoes if you must
combine all ingredients in a large mixing bowl and mix well. Allow to sit at room temperture at least one hour before enjoying.
Wednesday, May 15, 2013 Here I sit typing, supposedly one of the Atlanta restaurant experts (or at least a semi popular one) and had not one inkling about this. I spied yesterday a beloved Five Guys location no longer there. Instead I see this foreigner called "Cheeseburger Bobby's" you know, because Atlanta is in such dire need of more burger options. I may actually mean that considering my first visit vs. last visit to Flip were entirely different flavor experiences. Oh how far we fall, Flip. Farmburger and Smashburger all left me cold never to return. Flip joined that rank. Five Guys never let me down. Granted I only go 2-3x a year but it's comforting knowing it was there
Five Guys to me leaves NOTHING to be desired. It's pure joy. Honestly I don't particularly care if my burger is dine in, take out or drive thru. I just want it to be satisfying. Making one at home suits me just fine too. I haven't had a $12 burger yet that can rival a good cast iron seared patty. And this silly trend of turning everything but the beef into a burger is ridiculous. I can abide a vegetarian patty in all it's creative forms, even a few unconventional toppings on beef but is lamb, fish, turkey and such all something you think of and wish it was ground up, fried and put in a bun or bun replacement? There are far better applications for those proteins.
No more burger joints please. Bobby I will come try your custard now that it's heating up outside but I fully expect it not to compare to the custard of Jersey.
The businesswoman Stephanie says, "building a concept based exclusively on a fad or trend is not a sustainable business model." That's just me.
http://www.tonetoatl.com/2012/12/cheeseburger-bobbys-intercepts-varsity.html
Tuesday, May 14, 2013 What's in my box this week? It's blueberry season, the start of it. Fat firm little globes of sweet nutritous berries. Do not disservice them by applying heat (once they just start to lose firmness I can abide heat applications). No pancakes, quickbreads, muffins, preserves. Keep them raw, a douse of whip if you like.
Let dinner be complicated. Dessert is a breeze.
Monday, May 13, 2013 case in point.
Sunday, May 12, 2013 I strayed from my go to takeout/delivery Chinese food in the area due to working hours on this particular day. Wok n roll was available for the working lunch.
We found ourselves ordering the usual suspects. A good way to compare apples to apples, or in this case General Tso's to General Tso's.
Points for fast service. Points deducted for most everything else:
The basic of fried rice (the side dish version) is flavorless, dry and a waste of space. Shame for any Asian establishment to do such a disservice to the grain. Egg roll certainly edible but forgettable. To be fair I haven't had a really exceptional egg roll in Atlanta.
General Tso's chicken was gloppy, chewey and unimpressive in general (no pun intended). The crab angels had an awkward tasting filling studded with green onion. I didn't care to finish them off. Steamed dumplings were meh. Next time I will go hungry until my go to is open from their lunch-dinner siesta.
sandy springs chinese food, wok n roll Sunday, May 5, 2013 Many years ago, 15 perhaps, I recall Wendy's (yes the drive thru window Wendy's) had a wrap of sorts (not the raw nasty tortilla wrap we know today) but a warm bread full of salad and lots of flavor. I was very partial to the greek salad version and felt a bit of food heartbreak when the were taken out of circulation. I haven't been back since (ok I did have a spicy chicken sandwich 2 years ago that gave me spicy hiccups).
This weeks box has inspired me, along with flatout flatbreads, to recreate this at home.
What I am using from my organics delivery box?
Dill and lemon (in the creamy dressing-refer to my ranch dressing post and make it a bit looser with extra lemon and a bit of water if you like)
romaine
red leaf lettuce
spinach leaves
cucumber
add in:
red onion (put my new spiralizer to use for this)
crumbled feta
tomatoes if you like
add in chicken if you'd like something with animal protein but the flatbread already has 9 grams!
Flatout flatbread in your flavor of choice http://www.flatoutbread.com/
The flatbread is very floppy and soft so if you warm it even for a full minute it will be a bit more brittle and will affect the foldability. If you want to make it a salad pizza crisp it up in the oven for 5-7 mins.
Assemble lettuces, onion, cucumber, tomatoes and spinach on top of your prepared flatbread. Sprinkle over a tablespoon or two of crumbled feta and spoon over your fresh creamy dressing to taste. Serve immediately before bread gets too damp.
Wednesday, April 24, 2013 I have never ever understood the love of orange juice people have. Juice in general (sweet fruit juice without any fiber) seems as bad as a candy bar. Now, a different juice of whole fruit blended into a drinkable glass of sunshine (without having to go outside and get UV damage) is another story.
A classic combination of pineapple and oranges is what I have in mind today. Prep them both (use that ceramic knife I know you've bought by now) and put it in your blender. It certainly fueled today's workout session nicely.
Thursday, April 18, 2013 Cool, gluten free, fiberiffic and dairy free. Perfect food? Maybe. That's up to the eater in question.
How about some apples turned into an oatmeal type of meal?
My box was full of organic apples this week (if you don't have organic apples just pass on the apples. I'm serious).
For one:
You do need a food processor fitted with a steel blade for this.
2 med large apples (or 3 smaller)
1 full tsp cinnamon or pumpkin pie spice, whichever suits your fancy 
3 dates, pitted and cut in half
1/4 cup walnuts
pinch salt
Canned coconut milk if desired
Prep:
Cut apples in quarters and core. put remaining ingredients along with prepared apples in food processor bowl fitted with blade. Pulse until mixture is the texture of coarse oats. Serve with 2-3 tbsp coconut milk spooned over the top.
Wednesday, April 17, 2013 Have you ever thought of putting citrus in your salads? I do it at least twice a week. Be it grapefruit or oranges they show their vitamic packed bodies in my greens. It is a bite of sunshine each time a section gets in your mouth around the crunchy nut/crouton, crispy bright lettuce and salty dressing.
This weeks cold life organics box was full of juicy navel oranges and romaine lettuce. That is a perfect start to a great dinner salad. I just added tahini coconut dressing and some walnuts! Dinner is served on this warm Georgia evening.
Sunday, April 14, 2013 Many a chef will roll their eyes to the inevitable handful of questions non chefs ask us pros.
"Where did you go to culinary school?"
"Why don't you open a restaurant?"
"What's your favorite dish?"
"What are the best knives?"
Do not ask us any of this. PLEASE. Just hush up and eat up. That's all you need to know.
Knifes you see, they are a very personal decision. The right choice is going to be based not on opinion but on YOU. Your size, your strength, etc. The handle that is comfortable in my long slender hands will not work for a shorter thicker hand. Size always matters. They are not one size fit all. As personal as birth control choice. It is not to be discussed.
That said, I cannot say enough about a knife blade you NEED to strongly consider in your kitchen. That is a ceramic blade. If and when you do your raw food prep, especially soft fruits and greens for salads, they cut like a dream and keep the oxidation damage to near non existent levels. Another perk is they rarely if ever need sharpening. Do keep it covered in a hard sleeve as they are very fragile if dropped. I am not at all a klutz but I have been known to drop a knife or two each month. Hands get wet, handles teeter off cutting boards and other scenarios that are ripe for an inadvertent knife drop. While a steel blade won't be affected by a fall , a ceramic blade will be shattered and you'll be out some $$$. The light weight of it will save your wrists if you do a lot of produce prep. 
If the ceramic knife you choose (start with a 5-7" chef style) doesn't come with a sleeve do get one in the same store at the same time. Ask for it if you don't see it. They are hugely unsexy so will likely not be on display but that 5 bucks will save you a lot of grief in the long run. It's worth bothering the sales person for.
These are featured on Amazon, smart sleeve included.
See you at the cutting boards.
Monday, April 8, 2013 Word on the street is this odd sounding combination tastes like blue cheese: tahini and blackberries.
What? That sounds like fancy PB&J. My PB&J's never had a moldy cheese taste. Did yours?
My culinary curiosity got the better of me so out came my bag of frozen blackberries and jar of tahini. The result? Easter egg vivid purple savory delicious thick concoction that, when you close your eyes, is absolutely reminiscent of blue cheese dressing. 
2 Tbsp tahini
1/2 c. frozen thawed or fresh blackberries
1 tbsp raw apple cider vinegar
pinch kosher salt
put in blender or use your immersion blender. Loosen mixture with water if desired to reach pouring consistency or use as a dip.
Wednesday, April 3, 2013 you and me, we're gonna have some fun!
Caramelized onion vinagrette in this curly salad.
raw food, spiralizer Wednesday, April 3, 2013 Lots of gorgeous fruit in my box today. Spring is here and fresh fruit salad is a great way to celebrate! I will eat only this during the sunny hours today.
I have a savory vegan salad dressing idea to use the organic giant onion. Details to follow!
organic fruit salad
Tip: squeeze the juice of a fresh orange into the bowl before you start cutting fruits that get brown (like apples and bananas).
