Arriving on the St Pete scene in 2005, BellaBrava has been a mainstay in downtown for many years. Well before the restaurant boom that has hit us now. Originally occupying the space on Central Avenue, where The Acropolis Greek Taverna is now, they moved to their iconic Beach Dr location in 2010.
After Chef Jeffrey Jew and the partners of … Continue Reading
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IL Ritorno announced earlier this summer plans to expand their existing space to double the size. Originally they planned to close for just a few weeks with hopes to be done by the end of September. Hurricane Irma, however, had her own agenda. The restaurant had to close for the hurricane and then decided to just stay closed until the … Continue Reading
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One of my all time favorites at Gratzzi Italian Grille is the Veal Marsala. I get this 50% of the time. It has mushrooms and prosciutto. It is served with chef’s market vegetables, and what I like to call a “Baby Lasagna” which you can see on the top left of the plate. It is actually a little polenta, ricotta … Continue Reading
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My two favorite Italian restaurants are Gratzzi Italian Grille, which is southern Italian, and Il Ritorno, which is Northern Italian. Gratzzi was the first restaurant I ate at in St. Pete when I moved here in early 2009. I loved it the first time, and every time thereafter. Since I’ve eaten a lot of great stuff there, I’m going to … Continue Reading
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Beach Drive’s lux lifestyle has made Spain’s tradition of relaxing with small plates of tapas and a glass of sweet sangria from Ceviche a true treat. You’ll find fresh seafood paella meticulously paired with a long list of tapas on the menu. Believe me, you’ll want to try to save room for dessert too. Ceviche moved from the corner of Beach Drive to the heart of it where The Moon Under Water used to be. This new location is bigger, modern, and roaring with locals and tourists alike. The decadent list of tapas has endless options and the thoughtful wine list result in a special night out. They have a Tapas Tuesday menu from 4pm-close with select discounted tapas and $6 sangria. Plus, their happy hour offers $6-$8 drinks and bites every day from 3-6pm. A night out with the girls and a date night made me fall in love with the menu and the delicious options at Ceviche. I love the idea of sharing plates with others because it provides an intimate experience of talking about the dishes together. Start with a pitcher of the red sangria to get the buzz going. Ceviche’s sangria is legendary and has been a staple for over two decades. It’s fruity and sweet, just how I like it. The Mariscos Paella is quite the number with lobster, scallops, shrimp, squid, mussels, chorizo, and brandy. You should definitely nibble on a few tapas while you wait for the paella since it takes about 45 minutes. It’s cooked fresh to order and this skillet comes with a handful of fresh seafood over moist Valencia rice. The overall flavor profile is scrumptious and a showstopping dish to share. Given the name, Ceviche, you almost have to order it. They have a few different ceviche options and I went with the Casa Ceviche with shrimp, scallops, squid, market fish, garlic, cilantro, onions, tomatoes, and peppers. The scent of seafood and garlic hits you the second its placed on the table and your mouth will soon begin to water. My favorite bites were the flavorful shrimp and grilled squid, which were all simmered in a citrus base. One of my favorite tapas was the Queso de Cabra which is spicy goat cheese and tomato sauce. Call me a simple gal, but this comforting, spicy and creamy small plate really put me in a good mood. I love a good bowl of cheese, don’t you? Another small plate from the vegetarian tapas menu, the potatas bravas are steaming hot, smothered in spicy aioli and overall fantastic. Order these with the steak, see below, and you’ve got yourself a wonderful pairing. The Picanha is skirt steak, mushrooms, and chimichurri and let me just say, wow. It’s easily my absolute favorite tapas here. So much so that I ordered it both times I went. If you love a juicy steak with bright chimichurri sauce, then this is for you to enjoy too. The massive Spanish Pork Ribs are served with a smoked paprika and sherry glaze. The size, taste and preparation of these are unmatched. The meat is completely fall off the bone and the sherry glaze is slightly sweet. I was pleasantly surprised by the outcome here and would definitely recommend trying these. Croquetas are a Spanish staple. These crispy fritters are packed with steamy chicken, ham, manchego, sherry cream and topped with crispy jamón. You’ll love these, trust me. The aperitivos menu has some basic bites that come out quick. We went with the Pan con Tomate right away to munch on something as we were pretty hungry. It’s simply grilled bread with garlic, tomato confit and evoo. Though it’s uncomplicated it really hit the spot in the moment. We all know that cheese and charcuterie boards have been trending for a while. Ceviche has both a small and large board to choose from and you pick all of your meats and cheeses. My friends and I went with the small board with Drunken goat cheese, Iberico ham, chorizo and I can’t remember the other cheese we got, but I do remember it being really good. This plus wine is a picture perfect girl’s night out waiting to happen. Ah, the moment we’ve all been waiting for…dessert. The Tres Leches is a must order of meringue cake, cream, nutmeg and strawberries. I mean, just look at it. To sum it up, each bite is moist, creamy, rich and milky. This portion must have been meant to share so grab a few spoons and dive in. You deserve it. I don’t know where my obsession with churros came from. They are everything I dream about, especially the ones from Ceviche with caramel, cinnamon sugar, and a warm espresso chocolate sauce. I ordered them on both of my visits and I will continue to order them again and again. They’re the warm sweet treat to cap your experience here. They’re perfect for sharing with a group since I believe there’s six to an order but I also won’t judge you if you eat them all yourself. Tasting my way through the tapas, paella and desserts at Ceviche was a great experience and I cannot wait to go back to try more. From Lori & Kevin’s visit a few months ago: (Lori’s photos and text) We finally made it to the new Ceviche last night and it was sublime. The interior is unreal. You would never know this was the former The Moon Under Water space. It’s so bright and stunning! Danielle, assistant Sommelier at Ceviche, was nothing short of spectacular and so enthusiastic about her passion. We had just a bit of wine and a lot of food shared between the three of us. This was a true delight to eat one of the best in the world! Incredible! 100% Ibérico de Bellota served with accompaniments: Bold color, pungent buttery flavor 100% acorn fed, 48-month cured Southwestern Iberian Peninsula Free range ham. Piquillos Rellenos with red peppers, veal, pork, chorizo, sherry […]
Teppanyaki Grilling, often confused with “hibachi-style,” involves utilizing a flat iron griddle with a solid surface to prepare food in front of guests at a restaurant. Here in America, we have wrongly dubbed what is actually teppanyaki as hibachi. Well, what the hell is “hibachi-style” then, you ask? While hibachi is similar, it involves a grill called a shichirin which is much smaller, made from cast iron and is actually portable. What does any of this have to do with Tsunami Japanese Steakhouse? Well, they are one of the few restaurants in the area which offer teppanyaki. And let me tell you, the people absolutely love it. Tsunami Japanese Steakhouse, which is located on Tyrone Blvd in St. Petersburg Florida, is much more than just teppanyaki though. When you first step foot into the establishment, one of the first things that you’ll notice is the large bar and lounge area with an abundance of seating. If you walk through this area towards the back of the restaurant, you’ll discover multiple tables situated around flat iron griddles. This is where all of the teppanyaki magic happens. When we first walked in on a Friday evening around 7:00PM we couldn’t believe how busy the place was – absolutely packed. We neglected to make a reservation but were fortunate enough to grab a table near the bar (which there was not an empty seat). The energy inside the restaurant is incredibly lively and there were many large groups there celebrating various occasions. Ooh’ing and aah’ing and laughter poured from the back of the restaurant while the talented chefs put on their show in front of guests seated around the griddles. If you plan to visit Tsunami and want to enjoy the teppanyaki experience, I definitely recommend calling ahead for a reservation…especially if you’re bringing a larger group But if you do end up at Tsunami on a whim without a reservation and have to sit at a regular table you can still enjoy an entree from the teppanyaki section. Which is precisely what we did. We actually tried two different mains from the griddles: the chicken and steak and the veggie with tofu. Every entree from this section of the menu comes with house soup, ginger salad, 2 pieces of shrimp, appetizer, fried rice, vegetables and noodles. Needless to say, it is plenty of food. Entree options include but aren’t limited to: chicken, filet Mignon, veggies with the option of tofu, shrimp and even Wagyu. Entree combinations are also available and range from the basics like chicken and shrimp to more elaborate duos like lobster and Wagyu. As I mentioned above, we actually ordered two dishes from the griddle: the veggies with the addition of tofu and the chicken and filet mignon combination. Just a few moments after we ordered the the house soup and gingers salads arrived. Both were perfectly portioned – plenty to satisfy but not near enough to spoil the remainder of the meal. The ginger salad was vibrant and delicious. The dressing bursts with bright flavors, prominently ginger. The house soup was light but still had plenty of umami present. When the entrees landed on the table, we couldn’t believe how much food was on each plate. Everything was cooked to perfection and even better than we expected. Leftovers were definitely involved, as we barely managed to put a dent into either entree. After we enjoyed the soup and salad our appetizer of choice arrived: the Crab Rangoon with Sweet Chili Dipping Sauce. They’re larger in size so one per person was plenty. Perfectly crisp on the outside and the inside filling was still quite warm. In my opinion, these Rangoon needed that bit of Sweet Chili Dipping Sauce to cut through the richness. A large number of sushi rolls flew past our table so we decided that we’d order a smaller one to try. We always end up ordering something with some spice as that is my husband’s preference, so the spicy tuna roll was an obvious choice. The presentation was beautiful and the size of the pieces were small and manageable which is what we prefer. It was good but we probably could’ve done without it. On a different occasion at Tsunami, my husband and I sat at the bar for a light and earlier dinner. During this visit, we started with the Pink Lady roll which is one of the specialty rolls on the menu. This roll is made up of spicy tuna that is rolled in tempura chips with tempura shrimp, soy paper and rice, topped with avocado, salmon, escolar, krabstick, spicy mayo, eel sauce, scallions, tempura chips and smelt roe. The roll was much larger and a little more difficult for me to eat but it was the perfect amount of food for my husband as a meal. During this casual visit, we also tried a bowl of the warming Udon Noodle Soup. Thick white noodles served in a light mushroom broth with mushrooms, broccoli and two pieces of tempura shrimp. The bowl of soup is quite large but it was comforting to have on a chillier evening. We also ordered some edamame with the soup too and it made for an idyllic meal for me. I always love a Bento Box. It’s a great option if you’re looking to try a few different items from the menu. At Tsunami the Bento Boxes come with white rice, two fried dumplings, tempura vegetables and one piece of tempura shrimp. Choose from Katsu chicken or pork or Bul Go Ki chicken or beef as your entree. They offer the boxes in two sizes, large and small, and for only $2 you can upgrade to fried rice or noodles. I opted for the small Katsu chicken order and I still didn’t quite manage to eat it all. The Katsu was completely satisfying – crunchy on the exterior yet tender on the inside. We ordered a bottle of wine to enjoy with our meal and were shocked […]
I’ve got the lowdown on where to find crisp fish and chips and the best French onion soup in St. Pete. Say “Cheerio” to your new favorite pub, Jacks London Grill is an old school pub with British decor and live soccer games on TV that you need to visit. The menu is packed with the classics from pub snacks, burgers, hot pies and more, and they are excellent. Particularly memorable is the crisp Classic Fish N Chips with white flaky fish dipped in pale ale batter, crispy fries and homemade tartar sauce. It’s seriously crunchy and golden but delicate and light. The chips are large, salty and you will keep eating them until they’re all gone. The tartar sauce is ideal, made in house and provides the cool creaminess we all love. The coleslaw was simple and classic just how I like it. When it comes to London staples, it doesn’t get better than a comforting Shepherd’s Pie. This dreamy dish at Jacks London Grill has beef and lamb stock cooked with roasted garlic and rosemary topped with creamy mashed potatoes and melted cheddar, served with a side of fresh vegetables. The meat, buttery mash and melted cheese concoction was served hot and steamy and was seasoned to perfection. It’s a comfort dish I’d go back for time and time again. The hot pies are truly decadent. They’re hand made with a delicate shortcrust pastry which many know and love. The one that caught my eye was the Steak and Ale Pie with thick, tender beef tips slowly braised in a rich Guinness gravy. As a side, I went with the mashed potatoes because I remember how great they were on the Shepherd’s Pie on my first visit. The smoking hot inside of the Steak and Ale pie was impeccable. Smothered in a savory, Guinness gravy was the most melt in your mouth and tender meat ever imagined. The crust itself deserves an award for being ever so flaky, buttery and amazing. Pub Bite Trio includes a Scotch egg, hand cut British crisps and baked brie. To break it down, the Scotch Egg is a hardboiled egg wrapped in sausage meat, deep fried and then lightly baked. The British Crisps are cooked to order and dusted with coarse salt. I’d recommend pairing the British Crisps with a creamy dipping sauce like their curry sauce. The Baked Brie is a wonderful puff pastry stuffed with hot melted brie. This starter is a great way to become introduced to the flavors and craft that goes on in the kitchen. The Scotch Egg is a savory bite you need to try, it was my favorite out of all three but that’s only if I really had to choose because everything was incredible. How could one go to Jacks London Grill and not order the French Onion Soup? I’d call you crazy if you didn’t order it honestly. It’s the best I’ve ever had. Once you break the cheesy, bread topping you’re introduced to the very best soft and caramelized onions. It’s warm and flavorful in every slurp. They also have a take home bakery where you can order their delicious bread and dessert to go. This is great if you have a hard time saving room for dessert but also have a major sweet tooth. This neighborhood British pub brings together locals who are in the mood for good food and a chill environment. The scene both times has been casual and very relaxed so you can indulge in all of the comforting foods without any guilt. I’d recommend giving Jacks London Grill a visit for British classics that’ll make you want more.
November 11, 2021
The Studio Public House Brings Gourmet Sandwiches and British Fare to Grand Central
Open wide! From a meaty, gourmet sandwich to London bangers, The Studio Public House in St. Pete is bringing major flavors to your next lunch or dinner date. The Studio Public House took over the old Pom Pom’s Sandwich Shop and is in new ownership by the brilliant Mike and Alison Crippen from The Moon Under Water, a formerly bustling restaurant on Beach Drive. If you like incredible sandwiches, creamy curry, salads, and appetizers paired with beer, wine and tea, then you’ve come to the right place. The Studio Public House is a quaint neighborhood spot in the Grand Central District. The decor screams charm with records lining the walls, local art everywhere, comfortable seating both inside and out, and so much more. The ambiance is definitely like a British Pub with an artsy St. Pete element. I was impressed by the menu. It has a ton of exquisite offerings so you’re tastebuds will be left completely satisfied. Kevin and Lori shared a handful of photos with me from their visit so get ready for a lot of drool worthy content. Hope you’re hungry. We went separately and I knew beforehand that Kevin and Lori had the Blackberry and Jalapeño Cheese Dip already but how could I possibly pass this by? I ordered it as well and couldn’t believe how delicious it was. I loved the burst of sweetness from the blackberry and the slightest, tiniest kick of spice from the jalapeño. The hot and crispy crostinis added a nice salty element. This appetizer really makes for the perfect snack. The Smoked Mahi Spread is a great choice if you like creamy and fresh fish spread. This board has vibrant pickled onions, tomatoes, greens and crackers of course. The small drizzle of balsamic also adds extra flavor. I’d recommend asking for some hot sauce if you want to kick it up a level, but overall this starter is great, especially when paired with their house Chardonnay. The House Potato Cakes with goat cheese and balsamic deserve an award. This creation is so simple yet so craveable. The potato cake itself was soft and warm with a lightly crisp coating which complemented the fresh goat cheese well. I’d definitely recommend it if you like potatoes and cheese, and seriously who doesn’t?! The sandwich portion of the menu definitely dominates, in a good way. They have a handful of concoctions that are both familiar and unique. The Englishman Abroad, enjoyed by Kevin and Lori, is a hefty sandwich packed with roast beef, horsey sauce, cheddar cheese, lettuce, tomato, pickled onion all on crisp sourdough. From the look of it, I don’t think you’ll be left hungry after and the vibrant colors definitely draw me in. I’d probably order this if they didn’t already. New Yorkers will love this next one. The Englishman in New York sandwich is a classic with pastrami, cheddar cheese, horsey sauce, lettuce, tomato, pickled onion also on sourdough. There’s also an Englishman in Florida sandwich with the same ingredients except it’s served with turkey instead of roast beef or pastrami. So, depending on your meat preference, you can’t really go wrong here. They’re all going to hit the spot. Sinatra’s Pastrami has pastrami, provolone, red onion, thousand island, and brown mustard on rye bread. For all of your between-bread cravings, this is a wonderful savory bite. For something a little more unique, the Bollywood Chicken Curry Sandwich is calling your name with curry-spiced chicken, apples, pickled onions, and almonds all on pumpernickel. The mix of flavors are impeccable and very fresh with a nice crisp bite from the apples, onions and almonds. The curry itself is outstanding. Lately, I’ve been on a major burrata kick so this sandwich really spoke to me. Britney’s Bacon Burrata is a sandwich worth celebrating with house-cured bacon, burrata, tomatoes, and spring mix on multigrain. If you like creamy burrata and thick, salted English bacon, then you should follow my lead and order this one. It’ll fill you up quickly but not too much where you’re in a food coma. It wouldn’t be a pub without sausage right? The British Bangers and Mash served with onion gravy is in fact perfect. The sausage was soft and seasoned just right and the mash was creamy and dreamy. Maybe the name says it all with this one. Possibly the Best Veggie Shepherds Pie was consumed by Kevin and Lori. From the look of it, it looks genuinely filling and yummy. That cheese has me mesmerized. Mmmm, this next dish from Kevin and Lori’s visit looks amazing. Chef Mike’s Dragonfire Vindaloo with Chicken is an iconic, fiery curry dish that screams flavorful. You can order it with veggies or chicken. So maybe you’re craving a salad and you’re in luck here. The Studio has a wonderful salad selection and I couldn’t help but order the one with the vibrant and tasty curry. Bollywood Chicken Salad has curry-spiced chicken, apples, pickled onions, and almonds. I got the half portion and chose cilantro sesame ginger dressing which was incredibly fresh. The Sound Room salad is a mix of tomatoes, onions, cucumber, apple, and cheddar cheese. Sounds like a perfect bite of freshness if you’re looking to fill up on some fruit and veggies. You can tell this one was Kevin’s with all the pepper he likes to put on it. Thirsty? Looking for a buzz on the patio? The Studio offers all sorts of beverages from wine, beer, seltzers, tea and more. They even do $15 bottomless champagne, mimosas or “tea-mosas” every Saturday and Sunday, all day long. A friend and I enjoyed their house Chardonnay on a lovely fall-ish afternoon. If you can, you should really save room for their homemade dessert. We ordered the Bourbon Bread Pudding and it was divine. The bread pudding was warm and steamy which couldn’t pair more perfectly with the vanilla ice cream. The Studio Public House has a menu of sandwiches, salads, British dishes and more that all taste as good […]
I love the holiday season and everything that it entails. The celebrating, the festive feel in the air, the chaos, and of course, the cooking. These holiday inspired Maple-Bourbon Brussels Sprouts with Pomegranate Salsa are just begging for a spot on your table this Thanksgiving or Christmas. Sweet, savory and loaded with flavor, this dish comes together in a cinch. And when it comes to cooking on or for a holiday, minimally involved recipes come in clutch. The pomegranate salsa is a totally optional component of the dish. However, I think it adds a bit of brightness by cutting through some of the richness that the brussells possess after being tossed in the maple-bourbon glaze. So, what is my opinion? Make it, of course! Especially during this time of year when pomegranates are easier to track down. Rollin’ Oats has them on their shelves right now along with everything else you need for these brussels, except the bourbon. If you don’t have any bourbon on hand, don’t worry – it’s not a game changer. Just use another spirit that you have on hand, like scotch or rum, or simply use 2 ounces of water. Maple-Bourbon Brussels Sprouts with Pomegranate Salsa Thanksgiving is rapidly approaching and these holiday-inspired Brussels deserve a spot on your menu. Maple-Bourbon Brussels2 lbs Brussels Sprouts (Approximately 2 bags/bunches, organic is always best! Washed, trimmed and cut in half.)6 Slices Bacon (Like Niman Ranch Applewood Smoked Bacon from Rollin' Oats. Roughly chopped into 1/2" pieces.)1/2 cup Slivered Almonds2 oz Bourbon (Whatever you have on hand will suffice! I used Ancient Age)1/2 cup Brown Sugar1/2 cup Maple Syrup2 tbsp Balsamic Vinegar2 tbsp Olive OilSalt and PepperPomegranate Salsa1 cup Pomegranate Seeds (From approximately 1 large Pomegranate)1/4 cup Chives (Minced)1/2 cup Red Onion (Diced)1 Lemon (We just need the juice here but feel free to add in some zest as well.)1 tbsp Olive OilSalt and Pepper Pomegranate SalsaIn a medium bowl combine all salsa ingredients. Season with salt and pepper as needed. Keep salsa in the refrigerator until ready to serve.Brussels and AssemblyPreheat oven to 425F. Line a baking sheet with parchment paper. In a large bowl toss brussels with olive oil, salt and pepper and add them to the baking sheet in a single layer.Bake until Brussels begin to brown on the edges – 20-25 minutes. Remove from oven and set aside.Heat a dutch oven or large skillet over medium heat and add in bacon. Cook, stirring occasionally, until bacon is fully cooked and crisp – 8-10 minutes.Using a slotted spoon, remove crisp bacon bits from pot/pan and allow to cool, until ready to use again, on a paper towel-lined plate. Pour balsamic and bourbon into the pot and scrape up the browned bits from the bottom of the pan. Bourbon and balsamic will bubble rapidly.Add in maple syrup and brown sugar. Stir occasionaly until the sauce has thickened, 5-7 minutes.Turn off the heat and add in cooked brussels, crisp bacon bits and slivered almonds. Stir well to combine. Season with salt and pepper as needed.When you're ready to serve, plate your brussels on a platter and top with heaping spoonfuls of pomegranate salsa. Side DishAmericanBrussels Sprouts Recipe, Maple Bourbon Brussels Sprouts with Pomegranate Salsa, Thanksgiving Recipe
I love the holiday season and everything that it entails. The celebrating, the festive feel in the air, the chaos, and of course, the cooking. These holiday inspired Maple-Bourbon Brussels Sprouts with Pomegranate Salsa are just begging for a spot on your table this Thanksgiving or Christmas. Sweet, savory and loaded with flavor, this dish comes together in a cinch. And when it comes to cooking on or for a holiday, minimally involved recipes come in clutch. The pomegranate salsa is a totally optional component of the dish. However, I think it adds a bit of brightness by cutting through some of the richness that the brussells possess after being tossed in the maple-bourbon glaze. So, what is my opinion? Make it, of course! Especially during this time of year when pomegranates are easier to track down. Rollin’ Oats has them on their shelves right now along with everything else you need for these brussels, except the bourbon. If you don’t have any bourbon on hand, don’t worry – it’s not a game changer. Just use another spirit that you have on hand, like scotch or rum, or simply use 2 ounces of water. Maple-Bourbon Brussels Sprouts with Pomegranate Salsa Thanksgiving is rapidly approaching and these holiday-inspired Brussels deserve a spot on your menu. Maple-Bourbon Brussels2 lbs Brussels Sprouts (Approximately 2 bags/bunches, organic is always best! Washed, trimmed and cut in half.)6 Slices Bacon (Like Niman Ranch Applewood Smoked Bacon from Rollin' Oats. Roughly chopped into 1/2" pieces.)1/2 cup Slivered Almonds2 oz Bourbon (Whatever you have on hand will suffice! I used Ancient Age)1/2 cup Brown Sugar1/2 cup Maple Syrup2 tbsp Balsamic Vinegar2 tbsp Olive OilSalt and PepperPomegranate Salsa1 cup Pomegranate Seeds (From approximately 1 large Pomegranate)1/4 cup Chives (Minced)1/2 cup Red Onion (Diced)1 Lemon (We just need the juice here but feel free to add in some zest as well.)1 tbsp Olive OilSalt and Pepper Pomegranate SalsaIn a medium bowl combine all salsa ingredients. Season with salt and pepper as needed. Keep salsa in the refrigerator until ready to serve.Brussels and AssemblyPreheat oven to 425F. Line a baking sheet with parchment paper. In a large bowl toss brussels with olive oil, salt and pepper and add them to the baking sheet in a single layer.Bake until Brussels begin to brown on the edges – 20-25 minutes. Remove from oven and set aside.Heat a dutch oven or large skillet over medium heat and add in bacon. Cook, stirring occasionally, until bacon is fully cooked and crisp – 8-10 minutes.Using a slotted spoon, remove crisp bacon bits from pot/pan and allow to cool, until ready to use again, on a paper towel-lined plate. Pour balsamic and bourbon into the pot and scrape up the browned bits from the bottom of the pan. Bourbon and balsamic will bubble rapidly.Add in maple syrup and brown sugar. Stir occasionaly until the sauce has thickened, 5-7 minutes.Turn off the heat and add in cooked brussels, crisp bacon bits and slivered almonds. Stir well to combine. Season with salt and pepper as needed.When you're ready to serve, plate your brussels on a platter and top with heaping spoonfuls of pomegranate salsa. Side DishAmericanBrussels Sprouts Recipe, Maple Bourbon Brussels Sprouts with Pomegranate Salsa, Thanksgiving Recipe
Cooler Fall evenings in Florida are right around the corner (or at least I hope) and it’s during this time of year that I really ramp up soup production in the kitchen. I know that everyone is still losing their minds over all things pumpkin spice right now, but it’s really never been my thing. I, on the other hand, look forward to cooking up as much squash as possible. For this recipe, while I prefer a butternut squash from the produce section, frozen will also work just fine if your grocery story doesn’t have any fresh available. Rollin’ Oats has a handful of organic options available in ten ounce bags. If using frozen, just use two of the ten ounce bags. I know you’ve listened to us rave about Dave’s Killer Bread before and you better believe that it is my preferred bread for this sandwich – specifically, the Good Seed. I love the texture that it takes on after spending some time turning crisp and golden brown in the skillet. You don’t have to use Good Seed though, of course. A personal favorite of my husband’s for a solid grilled cheese is Dave’s White Bread Done Right. Both of which can also be found at Rollin’ Oats, along with other killer options from Dave’s. As far as the cheese for this sandwich is concerned, don’t limit yourself to only cheddar. I encourage you to utilize any kind of good melty cheese that you prefer. The first time that I made this we actually used a mix of aged white and yellow cheddar and it was divine! If cheddar isn’t your jam though, a luscious Brie would be a fine alternative, in my opinion. Grilled Cheddar Cheese, Apple & Onion Sandwich with Butternut Squash Soup An elevated spin on a classic duo – your new favorite soup and sandwich combination is here. If you can't find Butternut Squash in the produce section, check the freezer aisle. Two ten ounce bags will totally suffice. Blender Butternut Squash Soup1 Butternut Squash (Peeled and cubed. Or, 2 10oz bags of frozen Butternut Squash.)3/4 White Onion (Roughly Chopped.)1/2 Apple (Sliced.)1 cup Vegetable Stock1 tbsp Olive Oil2 tbsp Sage (Fresh – minced.)1 tsp Salt (Plus more, as needed.)1/2 tsp Pepper (Plus more, as needed.)Optional garnishes (chili crunch, sage, etc.)Grilled Cheddar Cheese, Apple & Onion Sandwich4 slices Bread (Like Dave's Killer Bread)1 cup Cheddar Cheese (Like Kerrygold, grated.)1/2 Apple (Thinly sliced.)1/4 White Onion (Thinly sliced.)2 tbsp Butter (Like Vital Farms.)1 tbsp Sage (Fresh – minced.)2 tsp Red Pepper Jelly (Like Bonnie's) Butternut Squash SoupPreheat the oven to 375. If using a whole Butternut Squash, peel and cube and add to a parchment-lined baking sheet with sliced onion and apple. Toss with olive oil, salt and pepper.Roast in the oven for 45 minutes to one hour (until everything has softened). If using frozen squash, heat according to package instructions and set aside until apple and onion have roasted.Add roasted vegetables (and prepared squash, if using frozen) to a high powered blender with one cup of vegetable broth. Blend until smooth and season with salt and pepper to taste.Pour soup into a medium dutch oven or pot and heat on low until ready to serve. Whilst serving, top with optional garnishments.Grilled Cheddar Cheese, Apple & Onion SandwichPreheat oven to 350. Evenly butter both sides of each slice of bread. Heat medium nonstick skillet over medium heat (we are going to make one sandwich at a time) and add one buttered slice of bread.Top with 1/4 cup grated cheese, half of the onion and apple slices, half of the minced Sage and another 1/4 cup of cheese. Add 1 tsp jelly to another piece of bread and place that on top of that in the skillet, jam side in the middle.Gently press together and cook until under side takes on a nice golden color – a few minutes. Carefully flip the sandwich onto the other side.Cook for another couple of minutes until sandwich is golden and crisp on both sides. Keep sandwich warm in preheated oven until you make your second sandwich. Assemble the other sandwich by repeating the same method. Cut sandwiches in half and serve along side a bowl of Butternut Squash Soup. Main Dish, Sandwich, SoupAmericanAbby Allen Recipes, Butternut Squash Soup Recipes, Grilled Cheese Recipes
Football season is back and let’s face it, we’re all excited. Chalk up a win during game day with a Cast Iron Skillet Buffalo Chicken Pizza that’ll keep you wanting more. Why use a cast iron skillet, you ask? Well, why not. We all know that a well-seasoned cast iron skillet makes most everything that much better, so why not pizza? Break out your most seasoned skillet that is approximately 9-10″. If you don’t have a cast iron skillet, no big deal – use a pizza stone or baking sheet as you normally would. Okay, let’s talk ingredients. Everything needed to make this pizza can be picked up at Rollin’ Oats. I especially love that their store is loaded with healthier options, even when it comes to pizza. For instance, Simple Mills Pizza Dough Mix and Primal Kitchen’s Buffalo Sauce and Vegan Ranch. Regarding spice level, this ranks right around a four or five, so it really isn’t a ton of heat. You can easily adjust the heat level of this ‘za by adding more Buffalo Sauce to the base of the Pizza and or finishing the pizza with Buffalo Sauce as it comes out of the oven. Also, you don’t have to use Mozzarella cheese. Feel free to use Cheddar instead, or perhaps a combination of both. Cast Iron Skillet Buffalo Chicken Pizza Cast iron skillet pizzas further support the argument that everyone should own a cast iron skillet. Make this pizza in your most seasoned skillet in order to yield ultimate flavor. Cast Iron Skillet 2 cups Chicken (Cooked and shredded)1/2 cup Buffalo Sauce (I use Primal Kitchen from Rollin' Oats. This is to be mixed with the shredded chicken.)1/4 cup Buffalo Sauce (To be used as the sauce)12 oz Pizza Dough (Homemade or store bought)1/4 cup Semolina Flour1/2 cup Shredded Mozzarella (Low moisture is recommended)1/3 cup Blue Cheese (Crumbled)1/4 cup Red Onion (Diced)1/4 cup Green Onion (Minced)1/4 cup Celery (Diced)1/4 cup Ranch (Like Primal Kitchen Vegan Ranch)1 tsp Olive Oil Place a 9-10" cast iron skillet into the oven on the middle rack and preheat oven to 500F. Combine cooked, shredded chicken with 1/2 cup of Buffalo Sauce.Rub Olive Oil all over dough. Add Semolina Flour to a clean work surface and carefully stretch dough out until you have roughly a 9-10" circle. Remove hot skillet from oven and carefully lay stretched dough inside the pan.Add remaining 1/4 cup of Buffalo sauce and carefully spread evenly over the surface of the dough with the back of a spoon. Sprinkle with a couple pinches of salt. Disperse half of the Mozzarella cheese over the sauce, followed by the shredded chicken in Buffalo sauce, onion, then the rest of the Mozzarella. Top with blue cheese crumbles.Place pizza into the preheated oven for 20-25 minutes or until crust is golden and prepared to your liking. Remove pizza from oven.Finish pizza by drizzling the Ranch evenly over the top, followed by the diced celery and minced green onions. Slice and serve with more Buffalo sauce and Ranch as desired. Main DishAmericanBuffalo Chicken Pizza, Cast Iron Skillet Pizza, Pizza
After eating Halloumi for the first time, I thought to myself, “how have I ever lived without this?’ For those who haven’t heard of Halloumi, it’s a semi-hard unripe cheese with a high melting point, which makes it idyllic for searing, grilling, etc. In my opinion, seared/grilled Halloumi is best when enjoyed soon after it leaves the skillet when it’s still warm. You won’t find Halloumi everywhere, but Rollin’ Oats has it of course – in addition to all of the other components in this salad. The crispy bread adds that bit of crunch that this dish was screaming for. I encourage you to use any kind of bread that you may have on hand. We always have a loaf of Dave’s Killer Bread in our freezer (which you know that I use with a lot of frequency), so that’s usually my go to. Toss in olive oil, toast for 15 minutes or so and then finish it with a pinch of salt if your heart desires – it makes all of the difference. This recipe is definitely one that wants to be made in the summertime. Best enjoyed with a cool bottle of Sauv Blanc or Rosé on a sweet little patio with irreplaceable company. Peach, Cucumber and Tomato Salad with Seared Halloumi An above average salad that is sure to give the people what they want. Also, if this is your first rodeo with seared Halloumi, you're welome! You're going to want it constantly. 2 Peaches (Cut in half, pit removed and sliced into thin half moons)2 Tomatoes (Make sure they are ripe. Slice them just like the peaches.)1/2 Cucumber (Sliced into thin rounds. Use any kind!)1/2 cup Red Onion (Sliced thin)7 ounces Halloumi Cheese (Sliced into 1/4" thick rectangles. Pat dry with papertowels.)1/2 cup Olive Oil (Plus 3 Tbsp, separated.)1 1/2 cup Bread (Like Dave's Killer Bread, torn into 1" pieces)2 tbsp Balsamic Vinegar2 tbsp Lemon Juice1 1/2 tsp Salt (Plus more, to taste)1/2 tsp Black Pepper1 tsp Honey1/4 cup Mint (Fresh, torn into pieces) Preheat oven to 375F and toss torn bread with 1 tbsp olive oil. Bake for 15 minutes, or until crisp and golden and set aside to cool. In a large bowl, whisk Balsamic, lemon juice, salt, pepper, honey and 1/2 cup olive oil until well combined. Taste and season with more salt as needed.Add peaches, cucumber, tomatoes and onion to bowl with vinaigrette and gently mix and set aside.Heat remaining 1 tbsp of olive oil in a nonstick skillet set over medium heat. Carefully add slices of Halloumi (you may have to do this in batches), one at a time, to hot oil. Sear until cheese begins to take on a golden color, 2-4 minutes. Flip cheese and cook other side another 2-4 minutes. Remove from oil and allow to cool on a paper towel-lined plate. Add croutons, seared halloumi and torn mint to bowl with peaches, cucumbers, tomatoes and onions. Combine and serve. Appetizer, SaladAmericanPeach Salad, Seared Halloumi, Seared Halloumi Salad, Summer Salad
Hey party people, it’s picnic season! And unlike in 2020, get togethers with friends and family are a thing again. This summer wow guests at any celebration with not one, but two sides that will keep them coming back for more. Chicken Salad is often a summer party staple. Now, take it to the next level with the addition of a curry kick, cashews and lots of green onion. Five little minutes is all you need to make this salad yours. Simply buy a Rotisserie chicken, shred the already cooked meat and combine with the rest of the ingredients. Seriously, that’s it. Unless you plan on making this into a sandwich (which you totally should) with some toasted Dave’s Killer Bread and lettuce. I love hummus a whole lot. You know what I also love? Avocados. When you combine the two, they become a super couple – Avocado Hummus. Also in this irresistible dip are a ton of fresh herbs: Basil, Dill and Cilantro. Use any combination of as many or as little as you like based on your own preferences. My personal favorite vessel for dipping into this hummus comes in the form of Simple Mills organic Seed Flour Everything Crackers, which you can find at Rollin’ Oats. They have a delicious selection of flavors, as well as a large array of other health-forward crackers. And of course, you can find all of the ingredients for both of these recipes at Rollin’ Oats, too. Curry Chicken Salad and Avocado Hummus It's picnic season, folks! Blow the crowd away at your next party with these simple and summer-friendly recipes. Food Processor Curry Chicken Salad1 lb Chicken Breast (Poached and shredded. Pick up a Rotisserie Chicken if you're looking for a shortcut!)½ cup Mayonnaise (Plus more, as needed.)½ cup Dried Cranberries½ cup Cashews (Roughly chopped.)5 Green Onions (Dark and light green parts only and sliced into thin rounds)2 Celery Stalks (Ends trimmed, cut lengthwise and then chopped into small pieces.)4 tsp Curry Powder1 tbsp Lime Juice (From approximately 1/2 of a lime.)½ tsp Pepper½ tsp Salt (Plus more, as needed)Dave's Killer Bread (optional) (100% recommend this chicken salad on a sandwich!)Lettuce (optional) (If you're making the sandwich, of course)Avocado Hummus½ Avocado (Make sure it's nice and ripe.)1 15 1/2 oz can Chickpeas (Drained and rinsed well.)1 cup Fresh Herbs (Such as Dill, Cilantro and/or Basil. Plus more for garnish.)¼ cup Tahini¼ cup Lime Juice (Plus more, as needed.)2 Garlic Cloves1 tsp Salt (Plus more, as needed)½ tsp Black Pepper2 tbsp Olive Oil1 tbsp Everything Bagel Seasoning Curry Chicken SaladCombine all salad ingredients in a medium bowl and mix until everything is well incorporated.Taste and season with more salt, as needed.To make a Curry Chicken Salad Sandwich, toast your slices of Dave's Killer Bread and assemble by adding a few spoonfuls of salad and some lettuce.Avocado HummusTo a food processor or high-powered blender like a Vitamix, add avocado, chickpeas, tahini, lime juice, garlic cloves, salt, pepper and 1 cup of fresh herbs of choice. Process ingredients for one minute or so until the mixture starts to become smooth (it'll still be a bit chunky, though).Taste and season with more salt, as needed. With the motor running, slowly stream in olive oil.Spoon hummus into a bowl and drizzle with more olive oil, top with fresh herbs and evenly distribute the everything seasoning. Serve with crackers, like Simple Mills. Appetizer, Salad, Side DishAmericanAbby Allen Recipes, Avocado Hummus Recipe, Curry Chicken Salad Recipe, Rollin Oats Cafe St Petersburg FL, Rollin Oats Recipes, Rollin’ Oats Natural Food Market
