Hopefully this blog encourages each and every one of you to overcome your fears of the kitchen and to just dive into ingredients as an artist does with paint or the carpenter does with wood and the IT guru does with technology. There is no right or wrong – it’s the experiment and fun of playing in the sandbox!
Our recipes are super easy, typically using 8 ingredients or less, allowing you you to put your own twist on it. If rosemary is less than favorable, try basil or a seasoning you do like! Cook in the moment and use what’s seasonally available. It’s more fun that way! Use spices and herbs freely, use your imagination by combining ingredients and decide if the outcome deserves a space in your home recipe book.
Thank you for being a fan of ELLWOOD EATS at Ellwood Thompson’s Local Market. We love to serve and are honored you are part of our loving community.
Cherries and Beets are a thing! Get on board! Ellwood Thompson’s R&D Chef Rachel Best has drummed up a treat that can bring home all the foodie awards just for the grand opening of the new Institute for Contemporary Art at Virginia Commonwealth University! (more…)
Za’atar is basically a combination of Middle Eastern herbs primarily used in Arab and Israeli cuisine. This prepared condiment generally consists of ground thyme, oregano, marjoram combined with toasted sesame seeds, salt and other spices. Some varieties also include sumac,
fennel seed, cumin, coriander and caraway. (more…)
Couscous is made from “semolina” (known as wheat’s finest product!); coarse purified wheat originating from the wheat’s inner seed, which contains protein and goodness of the wheat germ. (more…)
Beets are so cool! They are a natural food coloring used in making pasta, crackers, cakes, frostings, veggie & vegan burgers, chips, ice cream and beer! Try beets for stenciling snow, dying fabric, tinting yarn and coloring tattoos. They work in pancakes too. (more…)
Did you know carrots are made of 88% water, 7% sugar (think carrot cake=), 1% protein, 1% fiber with a little ash and very little fat. Carrots can be boiled, baked, steamed, pureed, juiced, mashed, grilled (a vegan hot dog!), eaten raw plus more. Carrots are commonly used in salads and stir fries, included in baby and pet foods and soups too! (more…)
Collards are a leafy green, related to the cabbage family. They are used as ingredients in soups and slaws, shredded into casseroles, used as the outer package to form stuffed rolls and wraps, pureed into pesto, sauces and dips, included in stir fry and smoothies and even consumed just raw! (more…)
Root vegetables are extremely nutrient-dense, as they grow under ground and absorb nutrients from the soil. They are packed with antioxidants, Vitamins A, B and C plus iron, all of which help cleanse your system. Root vegetables are a combination of carbohydrates and fiber, making you feel full quickly, assist with regulating blood sugar and aiding in digestion. (more…)
Today we are featuring the Harvest Hash Bowl from our Create Bar. Using clean, local ingredients, this dish is made to order 7 days a week and is a specialty for Jazz Brunch events held every 1 st Sunday of each month with extended hours 11am-2pm. Add on a mimosa including local Virginia “bubbly”! (more…)
It’s getting “chilly” outside and time for comfort food! Have you tried our new Vegan Chili? It’s savory tasty on all accounts and a one pot meal for most. Feel free to edit our recipe to form your ultimate recipe. (more…)
Fall is here! Apples, Pumpkins and gourds plus goblins too! (more…)