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Food by Letter – S is for Sandwich

Food by Letter - S is for Sandwich

"Let's face it, life is better between two pieces of bread." - Jeff Mauro

We’re sharing our deep appreciation for the mighty sandwich. Believe it or not, Americans eat more than 300 million sandwiches a day! That’s right, every day we consume about as many sandwiches as we have people to eat them. And why not? The sandwich might just be the perfect food: portable, easily customized, and as simple or as elaborate as the mood permits. 

The sandwich was popularized in England around 1762 by John Montagu, the 4th Earl of (you guessed it) Sandwich. Legend has it that Montagu had a substantial gambling problem and during a particularly long binge, he asked the house cook to bring him something he could eat without getting up from his seat. Voila! The sandwich was born. Montagu enjoyed his meat and bread so much he ate it constantly, and as the culinary masterpiece grew popular in London it also took on the Earl’s name.

Sandwiches can also be classified into groupings! According to the New York Times, there are five main types of sandwich here in the States, and they're all dictated by the type of bread used: hard roll sandwiches, soft bun sandwiches, hero sandwiches, sliced bread sandwiches, and every other sandwich that doesn't fit into those other four categories. We’re partial to the classic sliced bread variety...what’s your favorite!?

Looking for a lunchtime refresh? We've included a list of some of our favorite sandwich combos here to inspire you, along with 3 rules from Real Simple to make your sandwich a star.

  1. Chicken Waldorf 
  2. Salami, mozzarella, and roasted red pepper
  3. Goat cheese, ham, apple, and arugula with a honey drizzle
  4. Classic Caprese 
  5. Smoked salmon, dill, and cream cheese croissant
  6. Turkey club with cranberry sauce
  7. Tuna salad with sharp parmesan cheese
  8. BLAT (bacon, lettuce, avocado, tomato)
  9. Cucumber and mint tea sandwiches 
  10. Pimiento cheese with tomato


 


FBL Tips and Tricks

How to build a better sandwich (our top three tips!):

  1. Mix up the textures: Some sandwiches thrive on pure softness, like pulled pork, but most can benefit from having several distinct textures. Adding textures brings complexity, like the crave-worthy combinations of crisp-soft or melty-toasty. Think about the kind of crunch that onion rings add to a sandwich or the subtle pop of seeds. There are all kinds of ways you can build contrasting textures. A common way is to toast bread separate from the fillings, creating a thin crisp sheath around the outside. You can also incorporate fried eggs, snappy vegetables like carrots, thick cuts of cheese, crisp lettuce, creamy aioli, and so on. Even small variations between textures can make a huge difference.
  2. Find inspiration in your jars and cans: ​​When it comes to layering a great sandwich, the pantry is your BFF. How easy is it to twist open a jar of roasted peppers, marinated artichokes, or spicy relish and jazz up your sandwich in just a few spoonfuls? A whole host of jarred goods has the potential to add dimension to sandwiches, and with almost no added work. Sun-dried tomatoes, kimchi, even jarred pesto. Turn to your pantry and get creative!
  3. Add some acid: An overlooked trick in the sandwich toolbox is harnessing the powers of acidic ingredients. This tool, though, has been right in front of your eyes the whole time: think about pickles on a cheeseburger, how their zing can lighten the heft of the meat and lend a nice counterpoint to the ooze of the cheese. Calling on acidic foods can lift sandwiches, especially those like banh mi, chicken cutlet, or any sandwich that leans on fatty or meaty components. Pickled vegetables can do a great job here, whether simply red onions or heirloom cauliflower in a fancier giardiniera. A sprinkling of vinegar can go a long way, too.

FBL Recipes

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Happy End of Summer..

Locally Founded & 100% Employee Owned

Happy End of Summer from all of us at Newport Ave. Market in Bend and Oliver Lemon’s in Sisters & Terrebonne!

Our essential, front-line staff has been so busy selling groceries it’s been a while since we’ve been able to reach out and share what’s been happening. So, we wanted to cheer on our amazing Employee Owners, faithful customers, and friends, dispel some rumors, and generally check in with all of you.

No doubt you’ve seen, heard, and read, the supply chain in all sectors continues to be tough.

Tough…in the fact there simply aren’t enough truckers to move goods and services. Moving goods and services is what gets groceries to our shelves for you, whether it’s the farm in Terrebonne, the beverage distributor in Bend, the grocery warehouse in the valley, or the crafter in Colorado. You get the idea, just like you see how essential farmers are, our truckers are too, they get those important products to market.

Tough…the cost of packaging material, if you can even source it, both on the manufacture’s side and the retailer’s side. Things like deli packaging, grocery bags (Yes, we know the handles on our bags suck. At this point in the packaging world, we’re lucky to even have bags.), glass jars, and little things like the mechanism in a spray bottle are hard to come by and experiencing cost increases a few times a year.

Tough…water, a whole other great big tough issue. As our rivers and streams need water, our crops need irrigation as well. Farmers and ranchers are making tough decisions daily about their fields and livestock that impact the availability and costs on the shelves.

Tough…in there simply aren’t enough people walking into businesses to fill the many jobs that exist. We pride ourselves on being an above average, dare I say, good employer in Central Oregon for our Employee Owners. Being an ESOP means we share 100% of our profits with our Employee Owners. We hire well above minimum wage, provide company paid benefits, 401k, and living wages that afford our employees to live in Central Oregon, raise families, buy homes and cars, send kids to college…you get the idea.

All of these tough areas that we are experiencing impact COGs (cost of goods). COGS are what impact the final price on the shelf for you, our customer.

We are incredibly proud to be a part of Central Oregon and recognize that our Employees are the backbone of our stores and why we became a 100% ESOP in 2015. They have wonderful, long-term relationships with all of you. We’ve seen your families grow and grow up, kids that have started as Courtesy Clerks that go on to further their education and return to us as adults. We’ve hugged when we’ve seen the circle of life complete. Your family is ours and we are so fortunate that you trust us to nourish you with access to good food, all with friendly banter and quick smiles…even under our masks!

Masks and a continuing global pandemic, oh man!  Frankly, our staff is maxed out. And yet, they show up for each other and for you, because if one thing has been proven it’s that working in a grocery store matters. We are essential and we are here for you. We didn’t have the luxury of working from home early on. We also recognize so many of our friends and local businesses have barely made it, continue to truly struggle, and others didn’t make it. We know we are fortunate, and that good fortune is due to the hard-working colleagues in our stores that have, and continue to, rise to the occasion of working in the service industry of grocery.

Despite ugly misstatements and generally misinformed accusations that have rattled around our community here and there in the last 18 months, we have and will continue to follow all state mandates, while also working with the county health department. We are not perfect but do the very best for our staff and our community. We do require masks in our stores, per the state mandate. We continue do our best to ask people to comply with signage and announcements. Our staff has been yelled at, confronted, referred to as Nazis, and threatened by open gun carrying individuals. We’ve hired security at great expense to protect our staff and minimize their stress. We ask that those who choose to shop with us simply wear a mask in our stores. Please folks, we didn’t enter this great profession expecting to wear Personal Protective Equipment (who knew we’d ever even come to know what PPE is?), unlike folks in the medical profession or emergency services and others. We are simply trying to focus on doing our best in an ever-changing regulatory environment during a global pandemic. Please, debate masks with somebody other than your local grocer and just mask up.

Thanks for bearing with me, this is a lengthy love note to our community…all of you that care for us as we care for you. I hope this finds you all happy and enjoying all the goodness Central Oregon has to offer while the sun shines bright. Most of all, I hope this finds you and yours healthy. As we have, we will continue to be here for you with a smile under our masks and good food to enjoy.

With deep love for Central Oregon,

Lauren

Leader of the Pack (vrrrooom!)/CEO & President

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Food by Letter – R is for Radish

Food by Letter - R is for Radish

We like to brag about how beautiful our radishes are...because we dig roots.

Members of the Brassicaceae family, radishes are related to kale, broccoli, cauliflower, and horseradish (yum, some of our faves!). Radishes originated in China and spread through the Northern Hemisphere and into Europe in the 1500s. By 1629, Radishes had reached Massachusetts. The name, radish, comes from the Latin word, radix, which means “root.”

How do you cook your radishes? These root veggies are used in very different ways around the world. In China and Japan, most of the radish crop is pickled in brine, similar to the way we pickle cucumbers. In China, some large radishes are grown for the oil in the seeds. In India, the rat-tailed radish is grown for its fleshy edible seed pods which reach a length of 8-12 inches, and in Egypt, one type of radish is grown for its top greens only. 


FBL Tips and Tricks

 

FBL Recipes

Use some in your next crunchy garden salsa (recipe from Delish)! Made with crisp radishes and cucumbers and laced with fragrant mint, it's the perfect accompaniment to an array of summer meals.

Ingredients

2 jalapeños (seeded for less heat, if desired
1 clove garlic
1/2 medium white onion
kosher salt
pepper
1/2 lb plum tomatoes
2 Kirby cucumbers
6 radishes
2 tbsp fresh lime juice
1 tbsp olive oil
1/2 cup fresh mint, chopped

Instructions

  1. In a large bowl, combine the jalapeños, garlic, onion, 1/2 tsp salt, and 1/4 tsp pepper.
  2. Add the tomatoes, cucumbers, radishes, lime juice, and oil and toss to combine. Fold in the mint.
  3. Enjoy.
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Food by Letter – Q is for Quesadilla

Food by Letter - Q is for Quesadilla

Literally meaning “little cheesy thing,” quesadillas hail from northern and central Mexico as far back as the 16th century. The Aztec people were known to stuff their corn tortillas with squash and pumpkin and bake them in clay ovens as a dessert. In 1521, Spanish settlers brought sheep, lambs, and cows with them to the colonies, introducing indigenous people to cheese and other dairy products. They continued stuffing their tortillas with pumpkin and squash, but also added cheese to the mix. Cheers! The quesadilla was born!

Today, quesadillas are found in kitchens everywhere, because of their broad appeal...I mean, who doesn’t love a quesadilla? A simple food, the standard quesadilla is a combination of either two corn or flour tortillas or one folded over with cheese and other fillings in the middle. Once it is fried or toasted, it finally becomes a full quesadilla: gooey and delicious. 


FBL Tips and Tricks

 

FBL Recipes

Looking for your next crowd-pleasing dinner? It’s time to get creative with your quesadilla fillings! From blue cheese with pears to spicy chorizo and sharp cheddar, even fruit-filled dessert quesadillas...the flavor combinations are endless! Check out two of our favorite recipes here:

 

Southwest Quesadilla with Cilantro-Lime Sour Cream from Sunny Anderson

Ingredients

2 tbsp olive oil, plus extra for griddle
1 small red bell pepper, diced
1/2 red onion, diced
3/4 cup corn kernels, about 1 ear
2 tsp red pepper flakes
1 tsp ground cumin
Salt and freshly ground black pepper
1/2 cup freshly chopped cilantro leaves
Four 10-inch "burrito size" flour tortillas
One 16-ounce can refried black beans
1 cup pepper jack cheese, grated

For the Cilantro-Lime Sour Cream
1/2 cup sour cream
1/4 cup cilantro leaves, freshly chopped 
1/2 lime, juiced

Instructions

  1. In a large skillet, heat oil over medium-high heat. Sauté red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and sauté for 3 minutes. Transfer to a bowl and add the cilantro. 
  2. Preheat a cast iron griddle, or a large sauté pan over medium heat. 
  3. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. 
  4. Place tortillas, bean sides up, on the griddle. Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. 
  5. Cover with another tortilla coated with refried black beans (bean side down) and cook until the cheese melts (about 4 minutes). Flip quesadillas to toast the other side. 
  6. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Cilantro-Lime Sour Cream.

Cilantro-Lime Sour Cream:

  1. In a small bowl, mix all ingredients until combined. Season with salt, if needed.

 

Dessert Quesadillas via the Food Network Kitchen

Ingredients

Four 8-inch flour tortillas, cut in half
1 large egg, beaten 
1/2 cup chocolate hazelnut spread
Eight 1/4-inch-thick slices of fresh fruit such as banana, strawberry, or plum or 8 marshmallows
3 tbsp unsalted butter, melted 
Confectioners’ sugar, for dusting

Instructions

  1. Lay 1 tortilla half on a clean work surface with the rounded side closest to you. Brush the edges of the tortilla with egg. Place 1 tablespoon of chocolate hazelnut spread in the center of the tortilla and place a piece of fruit or marshmallow on top. 
  2. Fold one side of the tortilla halfway over the filling so that the corner is in the 6-o'clock position, press to seal. 
  3. Fold the other side over the filling so that the two edges overlap slightly and the corner is also in the 6-o'clock position, press to seal. The quesadilla will look like a triangle-shaped hand pie. Repeat with the remaining tortilla halves and fillings.
  4. Melt half the butter in a large nonstick skillet over medium heat and cook half of the quesadillas until deep golden brown, about 2 minutes per side. 
  5. Transfer to a paper towel-lined plate. Wipe the skillet clean and repeat with remaining butter and quesadillas. Dust with confectioners’ sugar before serving.
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Food by Letter – P is for Pear

P is for Pear

How would you describe a pear? Juicy, sweet, gritty, fresh, buttery...the list could go on and on. 

Pears are a member of the rose family and have been enjoyed by people for thousands of years. Pears originated in southeastern Europe and were a favorite food of the ancient Greeks and Romans. The ancient Greek author Homer described them as “gifts from the gods” due to their sweet, juicy flavor. The early Romans developed 50 varieties of pear and planted them all across Europe.

The first pear tree made its way to the US in 1620. By the 1700s, many European settlers were growing pears. They were given the nickname “butter fruit” because of their soft, melting texture. There are over 3000 varieties of pears worldwide (with Bartlett, Bosc, and D’Anjou pears being the most popular) with the majority of pears sold in the United States being grown on the west coast, mainly right here in Oregon and Washington. 

Pears don’t just taste great, they are good for you too! The fruit is especially rich in folate, vitamin C, copper, and potassium. They’re also a good source of polyphenol antioxidants. Here are some of the top health benefits of eating this nutritious and delicious fruit:

Pears are an excellent source of soluble and insoluble fiber, which are essential for digestive health. Soluble fibers feed the healthy bacteria in your gut. They’re considered prebiotics, which are associated with healthy aging and improved immunity.

Pears are a great source of flavonoids, antioxidants that may help reduce inflammation and protect against certain diseases like heart disease and type 2 diabetes.

Pears are rich in potent antioxidants, such as procyanidins and quercetin, that can boost heart health by improving blood pressure and cholesterol. Eating pears regularly may reduce your risk of stroke.


FBL Tips and Tricks

 

FBL Recipes

Impressive and easy are some of our favorite words to describe this fresh pear cobbler recipe from The Spruce Eats. Serve warm as is or, for an extra special dessert, top with fresh whipped cream or vanilla ice cream. Read on for more:

Ingredients

3 to 4 cups sliced fresh pears
1-1/2 cups sugar
1 stick (4 oz) butter
3/4 cup all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk 
1 large egg
Ice cream, optional
Whipped cream, optional

Instructions

  1. Preheat the oven to 325 degrees F. Mix the pears with 1/2 cup of the sugar and let stand.
  2. Put the butter in a 2-quart baking dish and place in the oven until melted.
  3. Combine the remaining sugar, flour, baking powder, cinnamon, and salt in a mixing bowl. Mix well.
  4. Whisk together the milk and egg in a separate small mixing bowl.
  5. Slowly combine the milk and egg mixture with the dry ingredients to make a batter.
  6. Pour the batter over the melted butter. Do not stir.
  7. Spoon the sliced pears over the batter. Do not stir.
  8. Bake in the preheated oven for 50 to 60 minutes, or until nicely browned and the pears are tender. If the topping appears to be browning, cover the dish with foil and continue baking until the pears are tender.
  9. Remove the cobbler from the oven and set it on a rack to cool slightly. Add optional whipped cream or ice cream. Enjoy!
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Food by Letter – O is for Orange

O is for Orange

Today we’re getting the squeeze on oranges! But first, something to make you laugh...these orange jokes are highly un-ORANGE-inal but still fairly appeeling!

  • Why did the orange go to the doctor? It wasn't peeling well.
  • Do you know why an orange is smart? Because it CONCENTRATES!
  • Why did the Orange go out with a Prune? Because he couldn't find a Date!

Whether cut up into quarters after a soccer game, freshly squeezed into juice (perhaps with some champagne!) or sliced into a fruit salad, oranges are a versatile and delicious fruit to be enjoyed all year round. How did these popular fruits become an American produce staple? The sweet orange, which accounts for 70% of global orange production, is actually a hybrid of the pomelo and mandarin. Like all citrus fruits, oranges originated in the Southeast Himalayan foothills, in a region including the eastern area of India, and western China. There’s fossil based evidence for the existence of a common citrus ancestor dating back to approximately 8 million years ago! The orange eventually reached Europe through the commercial trade routes established by land and sea. Christopher Columbus even took seeds of sweet oranges across to the New World in ‘overseas survival kits’. 

It was through missionary work and the search for gold that oranges made it all the way to California. Spanish missionaries brought orange trees to Arizona in 1707, and to San Diego in 1769. When the 1849 gold rush hit, there was a huge demand for oranges (by that time it was well known that they prevented scurvy). The first orange tree in Northern California was planted outside of a bar in 1856, this tree is still known as the “Mother Orange Tree.” Miners would come to the bar and enjoy oranges, planting their orange seeds and growing more orange trees. Today, oranges are one of the most popular fruits in America, and for good reason! Oranges are truly an outstanding fruit. They are healthy, cheap, and tasty, making them the ideal snack. 

FBL Tips and Tricks

 

FBL Recipes

An orange just never lets you down. It’s juicy and bursting with sweetness. It stays fresh way longer than a strawberry. And it’s so versatile you can add it to just about anything. Breakfast, lunch, dinner, desserts, drinks…you can’t really go wrong with an orange. In the mood for a guilt free summertime treat? The search ends here with this delicious healthy creamsicle recipe from My Kitchen Love. 

Ingredients

  • 4 large oranges, peel removed
  • 2 tsp vanilla paste or extract, divided
  • 1 cup thick plain Greek Yogurt
  • 1 tsp honey

Instructions

  1. Place oranges and 1 tsp of the vanilla into a blender. Blend on high speed until smooth.
  2. In a small bowl, whisk together yogurt, the remaining 1 tsp vanilla, and honey.
  3. Pour orange mixture into popsicle molds, distributing evenly so that the molds fill about one-third of the way. Pour yogurt mixture on top of orange mixture to the popsicle mold fill line.
  4. Using a chopstick or a butter knife, dip into each mold and mix slightly to push orange mixture up around the edges.
  5. Cover popsicle mold and insert popsicle sticks. Freeze for at least 6 hours, preferably overnight.
  6. Enjoy!
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Food by Letter – N is for Nectarine

N is for Nectarine

There are over 100 varieties of nectarines, the fuzzless variety of peach. Nectarines, like peaches, are said to have originated in China over 2,000 years ago where they were developed from a peach by a natural mutation. This stone fruit, and relative to the cherry, was then cultivated in ancient Persia, Greece and Rome.

 

The word nectarine means ‘sweet as nectar’ or ‘food of the gods’ and we agree... biting into a juicy nectarine tastes like sweet summertime.

FBL Tips and Tricks

Why should you eat more nectarines? They are great sources of beta-carotene, vitamin C, and lutein, all nutrients that offer tremendous benefits. They can enhance immunity, protect vision, and prevent numerous deadly diseases. Let’s get into the details.

 

  1. According to research, incorporating nectarines regularly into your diet and eating the whole fruit can help fight against the formation and creation of brain tumors.
  2. Nectarines contain bioactive components, like phenolic compounds, that help combat diabetes, inflammation, and obesity, which means they not only help fight against diabetes but also prevent heart disease.
  3. Nectarines provide antioxidants and compounds to benefit the skin. Beta-carotene, a precursor of vitamin A, is instrumental in protecting the skin against damage caused by exposure to UV radiation. Vitamin C contributes to collagen synthesis, helping keep the tissues toned. 
  4. Nectarines contain chemicals known as lutein and zeaxanthin, two essential compounds found inside the human retina. With these two chemicals, you can potentially decrease the risk of diseases such as cataracts and natural age-related deterioration in the macula of the eyes.
  5. Nectarines are rich in fiber. This fiber feeds probiotics in the gut and fights against several abdominal ailments, including stomach and colon cancers. 

FBL Recipes

Get ready to dive into summer dinner parties with these amazing fried mozzarella, basil & nectarine stacks from Half Baked Harvest. We’re obsessed with this recipe...try it and you will not regret it.

Ingredients

  • 4 large nectarines, sliced into rounds
  • 12 leaves large basil
  • 12 ounces fresh mozzarella, sliced into 8 thick round slices
  • 1 cup panko bread crumbs
  • 1/4 cup flour
  • 1/3 cup parmesan cheese, grated
  • 2 eggs, beaten
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne
  • Balsamic glaze

 

Instructions

  1. In a large bowl, combine panko, flour, parmesan, salt, pepper, and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it with the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.
  2. Heat a large skillet over high heat. Add 1 teaspoon of olive oil and sear both sides of the nectarines for 1 to 2 minutes until just warmed, but still somewhat firm. Alternately, you can also grill the nectarines directly on the grill. Keep the nectarines warm.
  3. Add the remaining olive oil to the skillet and when hot, fry coated mozzarella, turning carefully once or twice until golden and cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels.
  4. To assemble, place one nectarine on a plate, top with 1 slice of fried mozzarella, and then a basil leaf. Repeat the layer one more time and finish with a nectarine. Garnish with basil and freshly grated pepper. Drizzle the balsamic glaze over.
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Food by Letter – M is for Marshmallow

M is for Martini

What comes to mind when you hear the word ‘marshmallow’? Is it s’mores? Hot chocolate? Rice Krispy Treats? Perhaps the hotly debated marshmallow peeps? No matter what images you conjure, it’s likely that ancient Egypt isn’t one of them. But it should be! Ancient Egyptians were the first to enjoy a gooey treat now called marshmallow as early as 2000 BC. The treat was considered very special and it was reserved for gods and royalty. Marshmallow was made from the mallow plant that grows wild in marshes. The term marshmallow was derived both from the native home of the plant and the plant name. The Egyptians squeezed sap from the mallow plant and mixed it with nuts and honey...sounds pretty good to us!

FBL Tips and Tricks

The recipe might be ancient but the popularity of marshmallows lives on. Americans buy 90 million pounds of marshmallows each year, which’s about the same weight as 1,286 gray whales. Check out our list of the top 20 ways (yes, 20!) you can use marshmallows in your next recipe below!

  1. Add them as a topping on your next sweet potato casserole
  2. Coat them in melted chocolate and sea salt
  3. Layer together a s’mores parfait
  4. Mix up a classic with peanut butter Rice Krispie treats
  5. Get festive with chocolate marshmallow peppermint bark
  6. Whip up some decadent rocky road fudge
  7. Create a hot chocolate bar for your next crowd 
  8. Use as a soothing (and tasty) throat lozenge
  9. Layer in decadent fruit and mini marshmallows for Ambrosia salad
  10. Craft a boozy hot chocolate martini topped with marshmallows, of course
  11. Blend up a Rice Krispie treat milkshake
  12. Satisfy your cravings with sweet & salty popcorn balls
  13. Decorate your next cake with marshmallow fluff frosting
  14. Stop ice cream cone drips by placing marshmallows inside the bottom of the cone
  15. Stay (sort of) healthy with marshmallow fruit dip
  16. Bake a sweet potato and marshmallow swirl cheesecake
  17. Stay kid-friendly with marshmallow pops (dip them in frosting, chocolate, sprinkles, nuts...go wild!)
  18. Melt marshmallows on the top of cupcakes for a frosting replacement
  19. Sprinkle them over pancakes or waffles for a delicious topping variation
  20. Create a new summer classic with grilled pineapple s’mores

FBL Recipes

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Food by Letter – L is for Lemonade

L is for Lemonade

Lemonade

Lemonade

“When life gives you lemons don't make lemonade, make pink lemonade. Be unique.”
-Wanda Sykes

Lemonade = the perfect summertime drink! Squeeze it, spike it, or buy it from a roadside stand, there’s just no denying the appeal of this tangy, refreshing treat.

The earliest record of lemonade comes from the Mediterranean coast of medieval Egypt, around the 10th-century. This drink, called Kashkab, was made from fermented barley combined with mint, black pepper, and citron leaf. Fast forward to 17th century Europe where the modern variation of lemonade debuted in Paris in 1630. Made of sparkling water, lemon juice, and honey, vendors sold it from tanks strapped to their backs and its popularity was undeniable. By the 18th century, lemonade made its way to America along with waves of European immigrants. It became especially popular during the Victorian era when the women's temperance movement pushed lemonade as an alternative to alcohol.

Do you know how lemonade always seems to hit the spot on a warm summer’s day? Well, apparently, there’s a scientific reason for that! Researchers have found that sour and tart flavors stimulate the salivary glands more than any other taste. Meaning, that even after just one sip, a traditional glass of lemonade, which boasts a sour + sweet profile, can provide immediate relief for dry mouth and leave you feeling refreshed.

 

FBL Tips and Tricks

FBL Recipes

Mix it up! We know classic lemonade is amazing, but we’ve also added a few twists to the traditional recipe. Read on for 6 fun variations on the classic.

Classic Lemonade Base
1-1/2 cups freshly squeezed lemon juice
7 cups cold water
1 cup sugar
Mix together all ingredients in a pitcher until sugar has dissolved.

Variations
Virgin Watermelon Mojito Lemonade: In a blender, puree 1 part lemonade with 1/2 part seedless watermelon chunks. For each serving, crush 2 lime slices with 1 tablespoon mint leaves at the bottom of each glass. Add ice, then watermelon lemonade. (Adapted from a recipe by So Fab Food)

Lemonade Sunset: In a tall ice-filled glass, combine equal parts lemonade and cranberry juice. Top off with a splash of orange juice.

Tropical Breeze Lemonade: In a tall ice-filled glass, combine equal parts lemonade, pineapple juice and passion fruit juice.

Blueberry Ginger Lemonade: In a blender, process 1 part lemonade and 1/4 part blueberries. Fill a tall ice-filled glass 3/4 full with the blueberry lemonade, then top off with ginger ale.

Herbal Iced Tea Lemonade: In a tall ice-filled glass, combine equal parts chilled, brewed lemon herbal tea and lemonade.

Strawberry Lemonade: In a tall glass, stir strawberry syrup, to taste, into lemonade, then add ice. Top with a scoop of strawberry sorbet.

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Food by Letter – K is for Kale

K is for Kale

Kale

Why is kale never lonely? Because they come in bunches!

Kale, AKA peasant’s cabbage, came from a Scottish name for the plant, kail. The Scots started using the word “kailyard” to describe a small garden around the 14th century. Later, the term came to be synonymous with rural domestic life. This leafy wonder is a cruciferous vegetable just like cabbage, broccoli, cauliflower, collard greens, and brussels sprouts, and can come in many shapes and colors (maybe you’ve seen them in our produce department!). The leaves can range from green to purple and have either a smooth or curly shape.

Of all the super healthy greens, kale is king. In fact, it is said that ancient Greeks boiled these leafy greens to eat as a cure for drunkenness. Hangover cure or not, kale is one of the healthiest and most nutritious plant foods in existence. It is loaded with all sorts of beneficial compounds, some of which have powerful medicinal properties. Besides being a good source of fiber (which Americans are bad at eating enough of), kale has more vitamin C than an orange and a single cup of kale contains 7 times the recommended dietary intake for vitamin K. Studies have also found that diets that incorporate a lot of cruciferous vegetables (like kale) are associated with lower risks of some cancers.

FBL Tips and Tricks

FBL Recipes

Kale has become trendier in the last decade, but we still love a simple kale recipe like the one below. On its own, this 5-step lemony, sautéed kale is a nourishing side dish, but it’s also a great addition to larger recipes. Toss it with pasta, add it to a frittata, or pile it onto pizza. The options are endless!

Ingredients

Kale!
Extra-virgin olive oil
Garlic (it really turns up the flavor in this simple dish)
Lemon juice
Sea salt and fresh black pepper

Instructions

Prep the kale. Before you cook it, wash and dry the kale and remove any tough stems. Then, tear or chop the leaves into bite-sized pieces.
Heat the oil in a large skillet over medium heat.

Add the garlic, chopped kale, salt, and pepper, and cook, tossing, until the kale wilts.
Remove from the heat, and squeeze a little lemon juice over the kale. Season with salt and pepper to taste.

That’s it...change up the seasoning by sprinkling crushed red pepper flakes or everything bagel seasoning over the cooked kale. Yum!