Vegan Garden Salad with Cranberry Orange Vinaigrette

Vegan Garden Salad with Cranberry Orange Vinaigrette

Today, May 17, 2013  is Food Revolution Day, a concept originating from Chef Jamie Oliver’s T.V. show and now growing into a revolution with the motto “COOK IT. SHARE IT. LIVE IT.” We, at HerbNZest believe in celebrating food, having fun preparing it, sharing it with family and friends. With some good ingredients, simple steps, and some creativity, YOU CAN DO IT TOO! Here’s our take on how to create some easy, fun meals in your own kitchen.

Meals can be easy to make when you deconstruct them into simple parts and then bring them together to create a full meal. This allows for DIY-ness and creativity in preparing meals to suit your pallet or preference. This also allows you to substitute  some pre-prepared or store bought components to simplify and save time!

For instance,

Sandwiches = Bread + Cheese + Spread + Vegetable + Meat/Protein

For sandwiches or wraps, you can get really creative by switching up the different components to make easy lunches and dinners. The spread, bread and cheese are typically store bought and can be changed around to have fun.

RECIPE: Double Smoked Ham and Swiss with Chive Tomato Relish 

Salads = Leafy Greens + Veggies/Fruit + Protein + Dressing

For salads, it is important to select fresh produce that are in season. An easy dressing can be created using a fruit spread as a base and adding home made vinaigrette to it. Again, the possibilities to be creative are endless.

RECIPE: Vegan Garden Salad with Cranberry Orange Dressing

RECIPE: Champagne Mustard Vinaigrette with Caramelized Apples

Soups = Base +Veggies+ Meat/Protein +Pasta/Noodles

You could come up with very different types of soups by just varying the different components: clear base with veggies or a denser corn or lentil soup. You can use a canned soup such as cream of mushroom or a vegetable or chicken stock for your base instead of making one.

RECIPE: Black-Eyed Peas Soup with Vegetables

Pasta or Rice or Couscous = Pasta or Rice or Couscous + Sauce or Spices +Protein

Here it is important to make the rice, pasta or couscous al dente. The sauce can be added on top for flavoring whereas the spices can be mixed on during the cooking process. Veggies can be added in to make it a meal.

RECIPE: Seafood Linguini

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Cyber Monday Foodie Gift Sale

by HerbNZest on November 26, 2012

We are having a CyberMonday Sale today for all our Foodie Fans. This is a great opportunity to buy HerbNZest Gift Collections, complete with gift packaging and recipe cards at a reduced price. HerbNZest jars make great gifts for foodie friends, are great to bring to a party, or use as stocking stuffers.

use code: CYBERMON to get

1.  20% off on HerbNZest Holiday Trio Collection (comes with recipe cards and gift packaging)

2.  20% off on HerbNZest Collections (on an already marked down price for our collection)

3.  20% off on HerbNZest Gift Collections (comes with recipe cards and gift packaging)

use code: CRANSALE to get

35% off on Chipotle Cranberry Orange Relish when you buy 12 or more jars

Please Read the Guidelines and Rules that apply to each transaction on www.herbnzest.com:

Multiple coupons may not be used simultaneously: only one coupon may be used per transaction. This sale ends at 11:59pm EST on November 26, 2012. Orders will be accepted until supplies last. Shipments will be made within 10 business days of the date of order placement. Shipments will only be made via FedEx ground within Continental USA. Orders will be accepted via paypal checkout and credit card information is not stored by HerbNZest LLC. Please provide the correct shipment address, email address (for delivery notification purposes if needed) and phone number (required by FedEx) at checkout. HerbNZest is not liable for shipment incorrect addresses or to addresses where a phone number is not provided or is incorrect.

 

 

 

 

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Easy, Fun Food Ideas for Holiday Entertainment

by HerbNZest on October 12, 2012

Easy, Fun Food Ideas for Holiday Entertainment

If you’re wondering how you can use HerbNZest products to create easy and fun meals this upcoming Holiday season, come visit us in booth
#620 at The Taste Philadelphia Food & Wine Festival! Deb will be doing a Easy Ideas for Holiday Entertainment demo on stage Friday, October 12 at 7:20pm. So join us to learn how to create hors d’ oeuvres that are fun, easy and interesting.

At this demo we will also debut our newest flavor for the holiday season, a Limited Edition Caramelized Apple Champagne Mustard! This new condiment encompasses some great Holiday Flavors with our very own twist. Using the mustard, Deb will create Caramelized Apple Mustard Tarts with Gruyere, so be sure to sample our recipes. One lucky person in the audience will also walk away with a jar of the Limited Edition Mustard.

mustard_jar_ribbon_new

Limited Edition Champagne Mustard

About Taste Philadelphia 2012

The Taste Philadelphia Food & Wine Festival is happening at the Oaks Convention Center in Oaks, PA. See information on show times and tickets here.  This year’s show will feature some amazing chefs, including Bethenny Frankel of Bravo’s Bethenny Ever After and creator of Skinnygirl Margarita, Chef Justin Antiorio, the 2012 Season 10 runner-up of the FOX Networks’ culinary reality program Hell’s Kitchen and chef and Emmy Award winning comedian Mark DeCarlo, from ABC’s Windy City LIVE.

Aside from Friday’s Easy Entertainment Demo, HerbNZest will be in Booth #620 on Friday, Saturday, and Sunday. Stop by to taste our relishes, chutney, and holiday mustard  and a chance to win our curated gift set of artisanal food and lifestyle goodies estimated at a value of $100. Hope to see you there!

You can learn more about HerbNZest products here and zesty-recipes here and follow us on Twitter and Facebook to stay in touch.

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Rain Clouds in New York

Rain Clouds in New York

Article by Deb Dutta, Executive Editor and CEO, HerbNZest and HerbN Community
On August 10, 2012, we drove up to the New York Wine and Culinary Center in Canandaigua, New York to be a part of the Rendezvous with Riesling event. New York Finger Lakes region has produced Rieslings  that have received acclaim from international critics and wine magazines such as Food and Wine Magazine and The Wine Spectator. With most of the cultivation dedicated to concord grapes, this region has been popular for its desert wines. However, with Riesling gaining popularityin the U.S.A. in the last 10 years as the wines suitable for food pairings, this region has been gaining popularity for its Rieslings.
We drive up to Ithaca every summer for my husband’s reunion with his Cornell friends and Canandaigua is about 1.5 hours north of Ithaca.On our way to the place, we saw some beautiful rain clouds.
The evening featured tastings of New York’s wine varietal from 20 wineries and food by local food vendors and Executive Chef Mike Sokolski. They roasted and carved up a whole pig for the event.
Whole Pig Roast

Whole Pig Roast

HerbNZest Display with Chef in background cooking Risotto
HerbNZest display with Chef Jeff in the background cooking Risotto
HerbNZest was excited to team up with Chef Jeff Christiano who was creating his signature Risotto which we paired with HerbNZest Fennel Saffron Pumpkin Butter. In addition to tasting HerbNZest chutneys over French baguette, the crowd also tasted HerbNZest Fennel Saffron Pumpkin Butter over Chef Jeff’s Risotto paired with dry Rieslings from local wineries.

This Risotto with Pumpkin Butter recipe was so popular that I decided to recreate it when I got home. Here’s my version of the Pumpkin Mushroom Risotto.

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Friends, we’re on the shelves at Whole Foods Market, Princeton. Check our NEW PRODUCTS out in aisle #2, middle of the asile.

HerbNZest will be at Whole Foods Market TODAY, Friday, August 17, 5:00PM-7:00PM to do a tasting of their easy-to-use, artisan, and natural condiments that can transform an ordinary meal into a gourmet experience! HerbNZest has interesting flavors such as fennel saffron pumpkin butter or basil peach chutney. HerbNZest uses high quality ingredients, only olive oil, less sugar/salt, and local ingredients such as jersey fresh tomatoes.

Plus our recipes are fun, <10 minutes, and easy to make! We’ll be doing a tasting of:

1. OUR NEW RECIPE: Pumpkin Cheese Balls with a spicy pumpkin sauce on the side

2. Cheese pairings: Brie with our Basil Peach Chutney

Come and support us, try our products and recipes, or just stop by to say hello.

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Article by Deb Dutta, Executive Editor and CEO, HerbNZest and HerbN Community

The much awaited Summer Fancy Food show will start this Sunday, June 17 at the Convention Center in Washington DC.  If you have not purchased your ticket yet, you can register on the NASFT‘s website and get $10 off when you use the code SX6 . As the anticipation for the Summer 2012 NASFT Fancy Food Show grows, more and more show-goers are wondering, “How do I get around?”, “Where should I pick up my morning coffee?” and “How can I do both without breaking the bank?” Don’t let the nation’s capital overwhelm you. These simple tools can help you get to the show on time and ready for a full day of aisle-hopping!

Getting to the Show

Washington D.C.’s Metro system is considered to be one of the best in the country.  Traveling by train, bus, and foot not only keeps gas costs down for travelers, but also lowers the negative effects that driving has on the environment. The NASFT website has tips on how to use the rails, buses, and taxis during your stay. The MTA website is a great resource if you are staying near a metro line. Newer trip planning sites such as Hopstop also have mobile apps for
convenient door to door directions from origin to destination.

Breakfast Before the Show?

Even though you could technically fill up on delicious samples just by walking the aisles at the Fancy Food Show, if you are visiting DC, you may want to take advantage of the plethora of delicious and affordable dining. Using Urbanspoon website or their iPhone app, you can quickly search for breakfast cafes in neighborhoods around the convention center to pick up your morning coffee before you head to the Show. The NASFT website also provides promotions and
discounts on nearby cafes and restaurants!

On-site Child Care and Wheelchair Rentals

Did you know that NASFT has arranged for Child care available on sight at the convention center? This service is reasonably priced at $10 per child per hour and given that the show does not allow anyone under 18 to walk the show floor, this may be the only option for some parents. In addition, there are wheelchair and scooter rentals available on-site as well.

A few highlights of the National Fancy Food Show include:

  • 180,000 specialty foods and beverages
  • 2,400 exhibitors from 80 countries and regions
  • sofi™Awards ceremony hosted by José Andrés, the noted chef and culinary innovator
  • All-day seminar on how to break into the specialty food business
  • A Visual Feast, a new exhibit tracing 60 years of specialty food
  • Guided Tastings: Korean Cuisine; Best of DC Farmers Markets; Salt and Pepper; Butter

HerbNZest will be launching its line of multi-culturally influenced artisanal condiments in Aisle #100 in the New Brands Pavilion. Come say hello to us at our booth and enter to win some fabulous giveaway to celebrate our debut. We are so excited!

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In some ways, Valentine’s Day is like a corporate expansion strategy (okay, this is my corny business school analogy, but it caught your attention, right?). So, should you buy, build, or partner in order to expand on your love life? Buying (gifts, dinner, flowers) is easy, but of course, building is more fun, especially if you can involve your partner!

When it comes to doing something special on Valentine’s Day, consider making a romantic dinner at home! Nothing is more heartfelt and personal than creating a beautiful meal that you can enjoy together. Cooking may seem daunting, but with a little planning anyone can create this meal. We have cut out unnecessary steps, and posted easy recipe links for you to replicate this meal. Or, you could just choose the wine and romantic dessert platter out of this menu to enjoy with your Valentine.

A menu is an optional item that you could add for fun.

Valentine's Day Dinner

Valentine's Day dinner

My Home Bistro

presents

Dinner for my Valentine ——-

By Chef De Cuisine ——

 Menu

Hors D’Oeuvres: Shrimp Cocktail

Shrimp Cocktail using HerbNZest Tomato Sauce

Main Course: Creamy Pumpkin Ravioli

Creamy Pumpkin Cheese Ravioli

Main Course Side: Bacon wrapped Asparagus

Bacon wrapped Asparagus using HerbNZest Peach Chutney

Dessert: Heart of Hearts Fruit, Cheese, and Nuts Platter

Heart of Hearts Fruit, Cheese, and Nuts Platter

——————-

Wine Pairing: Red full bodied wine

Our pick was the 2007 Silverado Estate Cabernet Sauvignon (92 points)

Here are the 3 steps:  Step 1. Shop for ingredients: This will take about 1.5 hours of your time. HerbNZest (HNZ) condiments can be purchased online at (use coupon code HNZ214 here to get a 15% discount on the 4-pack until 2/10/2012) and the remaining items can be bought at your local food, wine, and flower stores.

Valentine's Day dinner ingredients

Valentine's Day dinner ingredients

Step 2. On Valentine’s Day, prepare the dinner using our simple recipes: allow 1.5 hours for preparation.

Step 3. Set the table, flowers, and candles: allow ½ hour. Invite your Valentine to a drink and voila, your romantic dinner is waiting! Enjoy your special day.

Write to share your Valentine’s Day story on www.facebook.com/herbnzest. For more recipe ideas, visit http://herbnzest.com/zesty-recipes.

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GO clip art

Ideas for easy, green, cheap, healthy New Years Resolutions

New Year is a time for change, a time for resolve, and hence the concept of New Years Resolution. Every year, thousands of us make New Year resolutions promising to start healthier lives but fail within the first month. The reason for our failure is the lofty goals we set for ourselves.

We discuss 5 ideas that are easy, green, and edible and most importantly things that you can incorporate into your life slowly. These changes may seem harmless but have a profound impact on your lifestyle and outlook on life.

Idea 1. Buy produce in season: a good way to do it is to buy local.

Tip:

For the weekend chef: Start with your local farm stands or pick your own farms.

For the master chef: If you cook often, joining a CSA may be a good option for you to get fresh produce direct from the farm

Resources:

Learn about what’s in season at http://www.fruitsandveggiesmorematters.org/?page_id=674

Search for local CSAs at www.localharvest.org

Search for pick your own farms at www.pickyourown.org

Benefits:

Green: saves on food transportation cost

Healthy: fresh produce (often picked that day) ripened fully on trees have more nutrients than their counterparts that are picked early and shipped cross-country.

Cheap: in season produce is also cheap

Communal: get to know your local growers and have more control over where your food comes from.

Idea 2. Incorporate whole foods and nutrient dense foods in your diet.

Tip:

Eat more whole grains instead of processed cereal and more whole fruits and vegetables instead of fruit substitutes such as juices and snacks loaded with sugar.

Resources:

Learn about nutrient density at  http://en.wikipedia.org/wiki/Nutrient_density

and whole foods at http://www.whfoods.com/foodstoc.php

Benefits:

Green: whole foods are environmentally friendly (less processing)

Healthy: Whole foods are richer in their nutrient content and are higher in fiber and lower in sugar content.

Cheap: whole foods are cheap when purchased in season.

Idea 3. Taste the rainbow: Incorporate colors and textures in your food.

Tip:

Different textures and colors also make the food appetizing. Incorporating raw and cooked foods add variety of textures and break the monotony of diet foods. This point is linked to both 1 and 2 because typically seasonal foods are also the most color rich, which is an indicator the richness of nutrients in food.

Resources:

Learn about how to add variety of colors at http://www.ag.ndsu.edu/pubs/yf/foods/fn595w.htm

Benefits:

Green: Eating raw salads once in a while saves energy.

Healthy: Raw food is nutrient dense and increases our body’s metabolism, thereby helping us lose weight.

Cheap: when bought in season

Idea 4. Substitute paper/plastic with reusable bags/containers. For certain items, shop in bulk and bin sections of your store.

Tip:

Using a washable cloth bag is the easiest way to go green. Most grocery stores have a bulk and bin section where they stock cereals, nuts, and dried fruits. Quality, price and hygiene are considerations so you may need to check out the bulk and bin section of your local store.

Resources:

Learn about bulk and bin shopping at http://lynnfang.com/2011/05/a-beginners-guide-to-bulk-bin-shopping/

Benefits:

Green: is environmentally friendly without the plastic packaging.

Healthy: typically the products are less processed one must consider the cons of the bins being less hygienic due to public tampering.

Cheap: Often legumes and dried fruits are less expensive per pound compared to a packaged brand.

Idea 5. Try drinking filtered tap water instead of bottled water. 

Tip:

Bottled water is deemed to be more healthy, tasty, and convenient whereas that is NOT true. Travel-friendly substitutes are just as convenient and more eco-friendly. Many of the brands in fact sell bottled filtered tap water.

Resources:

Learn about bottled water versus tap water at http://www.youtube.com/watch?v=Se12y9hSOM0

and http://www.allaboutwater.org/environment.html

Check out reusable, travel friendly bottles that use filtered water at www.hydrosbottle.com

and http://www.brita.com/products/filtering-bottle/brita-bottle-aqua/

Benefits:

Green: saves energy from bottling the water and transporting it, and not using plastic bottles.

Cheap: filtered tap water is 1/10 the cost and as convenient.

Healthy: Tap water in the USA is more regulated than bottled water and hence more likely to adhere to guidelines set by regulators.

We love to hear from you, our readers! Let us know what easy, green and healthy ideas you have tried that have worked for you. Write to us at info [at] herbnzest [dot] com or comment on our post right below!

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2012 Food Trends: Some Expected, Some Quirky

by HerbNZest on January 2, 2012

Everyone eats and therefore has an opinion on food. And with the rise of social media, everyone can now share their opinion with the world. Most notable year-end reviews are top food trends published by Food magazines such as Bon Appetit and T.V. channels such as The Food Channel. My 2012 trends are a compilation based on online research as well as my observations from media coverage, food shows, farmers markets, and foodie events throughout 2011. In no particular order, here are 6 general and 4 quirky food trends for 2012. The first 5 trends on the list have been trending for some time, becoming more pronounced over time. Others, such as Foraging go in and out of trend.

6 General Food Trends for 2012

Home preserving. This trend is making a comeback. People are buying local produce or even growing them in a kitchen garden and using age old canning techniques to preserve. This gives Americans a sense of being in control of quality and contamination-prevention.

Buying Local, Buying Humane: Popularity of CSAs, Farm to Table Restaurants, Getting to know the local butcher, baker and cheese maker. There is movement of back to basics, of supporting the community in a bad economy. With movies such as Food Inc. and Fresh bringing to light the hormone infused and long-distance, pesticide infused foods resulting from our food chain, people are turning to local producers that are farming the old fashioned way, so they feel in control of knowing where their food comes from. Even restaurants are showcasing fresh produce and meats from their local farmers or even better, highlighting fresh produce from own their gardens.

Curiosity about non-GMO products. More Americans now want genetically modified food to be labeled as such. This stems from a desire to let nature take its course and showcasing natural food diversity. There is a beauty to having different vintages of tomatoes tasting different, much like people have come to expect of their wines.

Gluten-free. 6% of Americans having some form of Gluten allergy according to WSJ Reporting, but many more self-diagnose and choose gluten-free options. With $2.6 Billion in retail sales in 2010 and with a growth rate of 30% between 2008-2010 according to Mintel, Gluten-free is still trending.

Social Media Revolution. Social media such as Twitter, Facebook, and Youtube have led to the rise of the Home Chef while iPpad apps such Speakeasy for mixing cocktails have led to more party chatter.

Multi-ethnic, Multi-sensory. Shows like top chef and food network and a more connected and global social phenomenon are inspiring people to experiment in their kitchen and expand their palette. Look out for textures, layered flavors, and vibrant colors in your foods.

4 Quirky Food Trends for 2012:

All Parts. Perhaps it’s the economy or perhaps it’s shows like Chef Anthony Bourdain’s “No Reservations” that has made eating ears, intestines and tails trendy. Using the whole animal was a norm in grandma’s kitchen but this trend is making its way into the mainstream.

Natural and Healthy Fast Food. Chains such as LYFE Kitchen by ex-McDonald’s executives and Naked Pizza is testament to the trend that people are looking for their fast foods to be fresh and tasty as opposed to greasy and junk.

Foraging. Made popular by rock star chefs such as Sao Paolo restaurant, D.O.M.’s Chef Atala who forages for ingredients in the Amazonian rainforest, foraging combines adventure and environmentalism. This trend may not take off in 2012 but definitely one to watch out for.

Organic Alcohol. In addition to microbreweries popularized by the local movement, another trend is a move to herb and agave-infused cocktails as well as organic drinks (square vodka).

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holiday_cheese_and_wineThese 4 Holiday Combinations are sure to start conversations at your Holiday party. You could use our suggested pairings with HerbNZest Toppings  to serve as Hors D’Oeuvres  at your party or just enjoy them at home to create a luxurious experience!

1. HerbNZest Chipotle  Cranberry Orange Relish

This  sweet and zesty sauce with a hint of smokiness from the Chipotle contrasts with the rich, creamy flavor and melt-in-the-mouth texture of semi-soft cheeses such as Muenster or Monterey Jack. A soft veined cheese such as Gorgonzola with rich, earthy tones will work as an alternative to Muenster especially when topped over Arugula greens on a French Baguette. Agave-glazed walnuts  and dried Italian sausage on the side could add further texture to your platter. Beverage Pairing: Beaujolais or Sauvignon Blanc or Gin.

2. HerbNZest Basil Peach Raisin Chutney

This sweet and tangy chutney with a mild curry flavor contrasts well with creamy pungent flavors of an aged Brie or Camembret. Salty Prosciuto wrapped around grilled Asparagus and topped with the cheese and peach chutney create an interested contrast of flavors and textures. Pitted Mejbool dates stuffed with Chevre and topped with peach chutney could serve as a vegetarian alternative on your platter. Beverage Pairing: Reisling or Gewurztraminer or a Belgian strong golden ale.

3. Fennel Saffron Pumpkin Butter

This fragrant, savory and exotic butter pairs well with nutty hard aged cheeses such as Gruyere, Edam or Asiago. Sliced Mushrooms roasted in Olive oil will add further flavor and meaty texture to this pairing. You could top the cheese and pumpkin butter over Foccacia bread drizzled with Extra Virgin Olive oil and serve with the mushrooms on top. Beverage Pairing: Doppelbock or with a Cabernet Sauvignon or Merlot.

4.  Chive Tomato Relish

This sweet and savory sauce with a bite towards the end is great when paired with oysters and mussels. Hard Cheeses with nutty flavors such as Manchego or Smoked Gouda round out the mild spiciness. You could serve the tomato relish over raw clams or oysters as well as over toasted rustic bread drizzled with Extra Virgin Olive oil and topped with cheese. Olives can be added to the platter for added piquancy.  Beverage Pairing: Pino Grigio or Chablis.

 

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