Bruschetta Chicken


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Bruschetta is good. Chicken is good. Put them together and you have a great dinner! You can whip up this dinner in no time so It makes for a great weeknight dinner. Make this, eat it and feel good about yourself.




In a medium bowl stir ingredients together and let it chill out in the fridge for a while. Let those flavours become well acquainted!

Meanwhile season chicken with salt and  pepper. Grill the chicken cutlets, top with bruschetta, drizzle with balsamic glaze and serve.



Strawberry Spinach Salad


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Strawberry Spinach Salad

Summer is here ant that makes for better fruits and veggies, meaning now is the time to make this salad. This was one of the best salads I’ve had lately. It was fresh, fruity, crisp and creamy. Everything you could want in a salad. Make this while the strawberries actually taste like strawberries.



  • 6 cups fresh baby spinach
  • 1 pint strawberries, hulled and sliced
  • 2 avocados, diced
  • 4 ounces crumbled goat cheese
  • 1/4 cup sliverd almonds, toasted
  • half a small red onion, thinly sliced
  • poppyseed dressing (recipe below)


Toss all ingredients together with of dressing until combined. Serve immediately.

Poppyseed Dressing


Whisk all ingredients together until combined


Tomato Lentil Bisque

This is a prefect soups to serve to lunch guests, believe me, everyone will be asking for the recipe. It freezes well and can also make an excellent quick dinner. It has the comforts of a familiar tomato soup, but it is complex and has many dimensions. The lentils make it a hearty soup that will leave you feeling warm on a cold day.


Tomato Lentil Bisque


1 TBSP Coconut Oil
1 medium onion, diced
3 garlic cloves, minced
1 tsp fresh ginger, minced
1 tsp mustard powder
1 jalapeno, seeded and finely diced
2 tsp cumin
1 tsp turmeric
1 tsp coriander
½ tsp cinnamon
2 bay leaves
1 can San Marzano Tomatoes (28 oz)
8 cups chicken or vegetable stock
2 TBSP Tomato Paste
1 cup Spanish Pardina Lentils, rinsed
2 Cans Coconut milk
Maldon Sea Salt
Freshly Ground Pepper
Juice of 1 lime
Cilantro – for garnish



Heat Coconut Oil in a large soup pot. Add onion, garlic, ginger, mustard and jalapeno. Sauté for 3 to 5 minutes.
Add cumin, turmeric, coriander, cinnamon and bay leaves. Sauté for 3 to 5 minutes.
Add the tomatoes, stock, tomato paste, and lentils. Let simmer for about an hour. Add the coconut milk, salt and pepper  and simmer for another 20 minutes. Lentilsoup2
Remove bay leave and serve with limes and cilantro.

Lentil Goat Cheese Dip



Lentil Goat Cheese Dip

I LOVE hummus. Love it. I might love it a bit too much because I seem to overdo eating it. I buy or make it and eat it nonstop for days. Breakfast lunch and dinner. I love it with veggies, Melba Toast and Twistos. Especially Twistos lately. Those little bready bites are amazing.

This is a bit of a twist on hummus but it has a similar texture and flavor profile. It makes a lot so bring it to a party or be prepared to have quite a bit of it on hand.


Lentil Goat Cheese Dip


1 small onion, peeled and quartered
2 cloves of garlic, peeled and smashed
1 carrot, peeled and quartered
1 celery stalk, trimmed and quartered
6 sprigs plus ¼ cup chopped of fresh flat leaf parsley

1 cup French Green Lentils
2 cups low sodium chicken broth
4 oz crumbled goat cheese
2 tsp fresh lemon juice
1 tsp celery salt
Pinch of Cayenne
Kosher Salt and freshly ground pepper
Extra Virgin Olive Oil for Drizzling
Pita chips, fresh veggies or crackers for serving



Create a sachet by laying out a 12 inch square of cheesecloth. Place the onion, garlic, carrot, celery and 6 sprigs of parsley near the bottom of the square. Fold the bottom edge up and over the veggies. Rool once, tuck in the two ends of the cheesecloth and continue to roll. Tie both ends of the cheese cloth with kitchen twine.

Place the lentils, sachet and chicken stock in a large pot. Bring to a boil over med-high heat, bring to a boil then reduce to med-low and simmer gently for about 30 minutes or until the lentils are tender.

Drain the lentils and discard the sachet.

Transfer the lentils to a pdd processor. Add the goat cheese, parsley, lemon juice, celery salt, cayenne pepper and salt & pepper and prcess until very smooth.

Transfer the mixture to a serving bowl, drizzle with olive oil and serve with pita chips, veggies or crackers.


Coconut Oil

My friend Alison, of Life and Times of Alison and Justin purchased some coconut oil from Stock Fine foods quite a while ago. She recently asked me for a recipe but I took it in a whole new direction. Here is some great information about Coconut Oil and different ways that you can use it.

When I started doing research on coconut oil I went in knowing that the stuff was good, but I had no idea how good. I’m currently slathered in coconut oil from head to toe and I have about 50 other uses for it.


It seems as though coconut oil can replace pretty much everything you’ve ever bought. Its uses span from shoe polish to aftershave to helping with multiple health issues. I like to keep coconut oil handy in the kitchen for simple uses like greasing a pan (instead of butter), using it as a cooking oil or even conditioning my cutting boards. It stands up to high heat and imparts a distinctive flavor in salad dressings and baking. Coconut oil will fluctuate from a liquid to a solid state, depending on the temperature at which it’s stored, so don’t be surprised when you see liquid in a jar that’s been stored in a hot pantry.

The Coconut Oil that Stock Fine Foods carries is from a Canadian Company called Maison Orphee. It is Organic Virgin coconut Oil from the Philippines. It is certified ECOCERT Fair Trade, meaning that fruit growers, as well as those who transform them into Coconut Oil receive a fair and equitable compensation.


Here is a quick overview of some benefits of coconut oil. These points are the tip of the iceberg and there is a lot of information out there, check out the blog Coconut Oil tips, they seem to have a lot of it covered and they even have a fun infographic.

  • Use as a replacement for butter (1 to 1 ratio)
  • It helps repair your hair’s split ends by helping build up the hair’s natural proteins. Massage into your hair and let it do its work for at least 15 minutes before washing it out. Be careful –  a little goes a long way!
  • Use as eye makeup remover, it even works on waterproof mascara.
  • Use as a leather shoe shine, make sure to spot test first!
  • Mix coconut oil with peppermint extract to use as a natural bug repellent
  • Mix with some butter and use on popcorn
  • Use as lip balm
  • Use as a natural healing agent  on cuts and scrapes.
  • Use it in your morning smoothie as it has been proven to fire up your metabolism.
  • Use it as a natural moisturizer, some say that it even helps get rid of cellulite.

Head on over to the store to pick up some of this amazing oil, it’ll do you good!

Valentine’s Day Solutions


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Valentine’s Day is quickly approaching. Have you thought about it yet? What are you doing? Going out? Staying in?


If you are going out you should make reservations right now! Making reservations well before the date will ensure that you get a table where you want to dine. The earlier you make a reservation the better table you should get. Restaurants are happy to accommodate special requests (i.e. a certain table or area of the restaurant) but they can’t do that when 20 people have already made that request.

Even if you’re unsure of your plans make a reservation and cancel later if you need to, be sure to cancel though!!


Thinking of staying in? We can help. Ww have put together packages of food that will create really nice meal with little effort. Can’t find what you want? We’ll customize something for you. Send us an email at and we’ll impress your date!


The Risotto Kit $40


This kit offers you everything that you’ll need from us to make gourmet risotto dinners. We’ll provide you with a recipe for you to impress your guests and leave them wanting more!
1 Primo Riso Arborio Rice
1 Dried Porcini Mushrooms
1 Truffle Oil &
Salt and Pepper Grinders

The Pasta Kit


This kit is multi-functioning, when you need a quick dinner on the table heat the gourmet pasta sauce, mix it with pasta and voila, dinner is ready! When you have a bit more time, use your can of San Marzano tomatoes to make a gourmet pizza sauce or pasta sauce.
1 package Rutichella d’Abruzzo Gourmet Pasta
1 jar Pasta Sauce
1 can San Marzano Tomatoes
1 Balsamic Glaze
Salt and Pepper Grinders


Dog Treats


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Here at Stock Fine Foods we like dogs as much as we like food and wine. So when I found a recipe for dog biscuits in Thomas Keller’s newest cookbook – Bouchon Bakery I knew that I just had to make them.  I can’t speak for myself, but Rio is loving these treats. I would say that these probably cost about $10 (if not less) to make and I got a lot of treats. We’ll for sure make these again, but in all honestly – I did not like the smell of them cooking.


Dog Treats

Ingredients – Treats

1 pound sliced bacon – cut into 1 inch wide pieces
13 oz chicken livers
¾ cup + 1 TBSP Fine Cornmeal
3 cups + 3 TBSP All-purpose flour
1 cup chicken stock (no salt)

Ingredients – Glaze

3 TBSP ketchup
1 TBSP Egg white



Pre-heat oven to 250 degrees.
Heat a large non-stick frying pan over medium-high heat.
Add the bacon and cook for 4 to 5 minutes, until it has rendered its fat and is a rich golden brown.
Remove the bacon from the pan and drain on paper towels.
Pour off all but a generous film of bacon fat.
Add the chicken livers to the pan and sauté for about five minutes. Remove from heat.

Place the bacon in the food processor and pulse a few times.
Add the chicken livers, pulse and combine, then add the cornmeal and pulse until you have a course mixture.


Transfer the mixture to a stand mixer bowl fitted with the paddle attachment.
Add the flour and slowly combine the mixture.
Add the chicken stock and mix until the dough begins to gather around the paddle.
Remove from the bowl and knead just enough to combine.

Place the dough between two pieces of parchment paper and roll out to a 3/8 inch think sheet.
Cut out treats and arrange them on sheet pans lined with Silpats or parchment paper.
Knead trimmings together, roll out and cut additional treats.

Bake until treats are completely dry- about 3 hours. Remove from oven and reduce heat to 200 degrees.


For the Glaze:

Combine the ketchup and egg white into a thick glaze. Brush the glaze over top of the warm treats. Return the treats to the oven and bake for 20 to 30 minutes, or until the glaze has set.

Cool treats completely before packaging.
Treats can be stored in an airtight container for up to a month.

AND THEN THIS HAPPENED!! I think that she really likes them.




Easy Tomato Soup


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I recently bought the new Barefoot Contessa book, Foolproof, and this happened to be the first recipe I have tried out of it. I must say that this soup is really great. It was easy to throw together and very tasty. I liked the texture and the saffron really kicked it up to a new level. The saffron was subtle, but really made it better than a regular tomato soup.


Easy Tomato Soup


3 TBSP extra virgin olive oil
3 cups yellow onions, chopped (2 onions)
1 TBSP minced garlic (3 cloves)
4 cups chicken stock
1 (28-ounce) can San Marzano crushed tomatoes
Large pinch of saffron threads
Kosher salt
Freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream



In a large Dutch oven heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes, until just under al dante.  Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.


Curry Roasted Cauliflower


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Here we have the most simple, easy vegetable dish ever. Prep time is literally five minutes. I love this dish because it is healthy, inexpensive and like I said before so quick and easy.


Curry Roasted Cauliflower


1 head of cauliflower
1.5 tsp Curry Power
2 tbsp extra virgin olive oil
1 tsp Kosher Salt


Preheat oven to 450°F.
Pull apart cauliflower into smaller florets.
Toss cauliflower with oil, curry powder and salt in a large bowl. Spread in 1 layer in a large shallow baking pan and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.