JUN
20

Quinoa Salad with Mango, Ginger, and Lime

I love a good grain salad, especially in the summer. Served chilled, it’s perfect for hot days when we swap out heavy dishes for lighter fare. This recipe in particular has a lovely balance of flavors. It’s part fruity, part bold, part citrusy, and a total crowd pleaser. Serve it as an accompaniment to whatever’s coming off the backyard grill. Or eat it all on its own for lunch. Between the quinoa and the cashews, there’s enough protein in this recipe to keep you full until dinner.

 

Quinoa recipe

 

 

If you haven’t yet embraced quinoa (pronounced KEEN-wah), this recipe is a great introduction. Although it’s technically a seed, quinoa behaves like a grain. In fact, you can use quinoa just about any place you would use rice, and it cooks up in much the same way. Like rice, quinoa is also gluten-free. The kernels are small—about the size of couscous—but they pack a big nutritional punch. Quinoa is unique in the sense that it’s a complete protein, meaning it supplies all the amino acids we can’t make ourselves. Not many grains can do that!

Quinoa plant Quinoa was a staple food of Andean peoples. The Incas considered it to be sacred, referring to it as
chisoya mama, or “mother of all grains.” Today, over 90% of the quinoa that’s available in the U.S. comes from Bolivia or Peru.There are many varietals of quinoa; you may notice white, red, or black quinoa on Sunset’s shelves. Nutritionally, each variety is very similar. Experiment with different colors to keep your pantry interesting.  

 

Courtney Mayszak, RDN, LDN 847.681.5523 courtney@sunsetfoods.coma

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37 Hits
MAY
19

Attention Gluten-Free Shoppers: Embrace Whole Grains

Whole grains are important for everyone's health, especially those on gluten-free diets. Gluten-free cookies, crackers, cereals, breads, and other grain-based foods are often made with a blend of flours that mimic the texture of gluten. Typically, this blend includes corn, rice, or tapioca flour—all of which are gluten-free, though are relatively low-fiber, low-protein, and not fortified with important nutrients. That’s where gluten-free whole grains come in. 

Whole grains contain all 3 parts of the grain kernel—the bran, germ, and endosperm. Refined grains, on the other hand, consist only of the endosperm. The bran and the germ have been stripped away, leaving behind white, fluffy carbohydrate. Because the bran and germ are the most nutritious parts, whole grains contain more protein, fiber, B vitamins, and other nutrients compared to refined grains

Anatomy of a grain

The protein and fiber found in whole grains are important. These nutrients slow down digestion, leaving us feeling full for longer, and promoting a healthier blood sugar response.

The b-vitamins founds in whole grains are important as well, especially for those on gluten-free diets. Our government mandates that wheat-based (i.e. gluten-containing) flours and cereals be fortified with important b-vitamins like folate, thiamin, niacin, riboflavin, and iron. Gluten-free alternatives are not fortified, leaving gluten-free eaters at risk of developing deficiencies in these nutrients. Because whole grains are a natural source of b-vitamins, whole grains are a useful tool for helping those on gluten-free diets get the nutrients they need. 

Luckily, many whole grains are naturally gluten-free. Combine them with your favorite veggies, seasonings, and a generous glug of olive oil. Or enjoy their nutty, earthy flavor on their own!

How to cook gluten free whole grains

 

Courtney Mayszak, RDN, LDN 847.681.5523 courtney@sunsetfoods.com

 

 

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215 Hits
MAY
31

Grilled Buffalo Chicken and Blue Cheese Salad

Buffalo Chicken Salad

Craving spicy buffalo chicken wings with a creamy, tangy blue cheese dipping sauce… But don’t want the mess of sticky fingers or the hassle of deep-frying chicken? Well here’s an alternative you’ll be happy you found. We’ve taken the same delicious ingredients but placed them in a fresh, crunchy salad, and used tender, moist grilled chicken breast as a lighter, healthier choice. Okay, it’s a little indulgent, but salads don’t have to be boring. And the rich, contrasting flavors are sure to satisfy your food desire and wow your taste buds.

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778 Hits
MAY
16

Cajun Salmon with Mango Salsa

Cajun Salmon and Salsa

With summer on the way, it’s out with heavy comfort foods and in with light, vibrant dishes full of bright colors and fresh flavors.  This week’s recipe features sockeye salmon, known for its deep red flesh and considered to have the richest flavor of all the varieties.  Full of vitamin D and omega-3s, this wild Alaska salmon is a delicious and heart-healthy choice, containing even more nutrients than other kinds of salmon.

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1003 Hits
FEB
06

Cauliflower Crust Pizza with Caramelized Onion, Bacon, and Arugula

Cauliflower pizza with all of the fixings

Everyone loves a slice of pizza, but if you have a gluten allergy or wheat intolerance, ordering take out can be difficult. So why not make your own at home?  Not only is this cauliflower crust delicious, it’s also completely gluten and grain free!  And with a zesty homemade sauce and gourmet toppings like caramelized onions, crispy bacon, arugula, and creamy mozzarella, you’ll be glad you skipped delivery and made your own!

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829 Hits
DEC
06

Roasted Lemon Chicken and Sausages with Rosemary and Garlic

Pan of roasted chicken with sausages

After a long day of work, sometimes cooking dinner is the last thing you want to do; thankfully, this one-pan oven meal gives you the delicious flavor you crave with very little hassle.  It doesn’t require any fancy knife skills or a lot of culinary prowess, so it’s a good choice for the cook who loves to make great-tasting food without having to follow complex recipes.  This dish is simple and rustic, a warm and comforting meal that’s packed with the rich, bold flavors of roasted garlic, fresh rosemary, and tart lemon.

 

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789 Hits
AUG
24

Chicken with Grilled Peaches and Arugula Salad


Chicken and Grilled Peaches

School may be back in session, but summer is here to stay…for a while at least. While the temps are up, we’re taking advantage of every opportunity to be outdoors, manning the grill. So this week’s recipe pays homage to that summertime tradition, with a sweet new recipe you have to taste to believe.

Peaches are at their prime right now. And we’re crazy about them! We were staring at a beautiful basket of the fuzzy orange-pink orbs, wondering…could we? (Grill them, that is.) The answer, a very exuberant YES!

This week’s recipe: Chicken with Grilled Peaches and Arugula

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668 Hits
AUG
10

Secretly Healthy Chocolate Cupcakes


Platter of Healthy chocolate cupcakesHave you met the newest addition to the culinary team at Sunset Foods? Michelle Garcia knows a thing or two about using wholesome ingredients in baking to produce delicious confections. She’s not only the former owner and founder of Bleeding Heart Bakery, Michelle is an award-winning pastry chef who has been featured on the Food Network. We couldn’t be more excited to have her join our talented crew!

It seems like desserts have been getting a bad rep lately. With the rise in gluten intolerance among people, and a trend towards healthier eating, people are less likely to give in to a little sweet indulgence at the end of a meal. But there’s good news for sweet tooths – this week’s recipe from Michelle lets you have your cake and eat it too – literally!

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639 Hits
JUL
06

Spinach-Pesto-Stuffed Pork Tenderloin

 


Pork Tenderloin stuffed with Pesto and Spinach

When you find yourself looking for cooking inspiration, look no further than the Sunset Foods blog! We regularly post new recipes that feature ingredients that are readily available at all Sunset Foods locations. Create your shopping list from here. Starting this week, our posts will include step-by-step instructions, complete with pictures for you visual learners. No more “the usual” for you!

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713 Hits
JAN
26

Chili Recipes For The Big Game

Homemade Chili Banner

Blustery winter days were made for chili, and we at Sunset Foods thought it was a perfect time to share some of our favorite recipes with you.

Chili is the perfect one-pot meal. And you can whip it up with minimal slaving over the stove-especially if you have a slow cooker. What? No slow cooker? Get thee to a store, stat! The perennial favorite registry item of brides-to-be proves its worth year after year. You can throw everything into the pot, set the heat level and timer and go about your day – the slow cooker will do almost all of the work for you!

THE RECIPES:

Touchdown Beef Chili with Sour Cream and Cheddar Biscuits

White Bean Chicken Chili

Green Chili with Pork

Slow-Cooker Turkey Chili

Vegetarian Mole Chili

 

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640 Hits
NOV
28

Strip Steak with Italian Vegetables

Italian Strip Steak with VegetablesThis classic Italian-American dish is from the famous New York eatery La Prima Donna and features New York Strip Steak, on sale this week for the amazingly low price of only $7.99 lb. But hurry, this sale ends Wednesday, December 1.

1 – 16 oz. Strip steak
1 Red bell pepper
1 Spanish onion
1/4 cup Mushrooms
1 Tbsp. Olive oil
1/2 cup Red wine vinaigrette
Salt and Pepper
1 cup demi-glace

Prepare the vegetables for the sauté by chopping them into small pieces. Use a small iron skillet to heat the olive oil then add the onions and sauté until translucent. Next, add the remaining vegetables, season with salt and pepper, and bring to a simmer. Cover the pan and cook on low heat for ten minutes, stirring often. Remove the cover and add the steak. Continue to cook the vegetables until they are tender and no cooking liquid remains in the skillet, about 10 more minutes. Add the red wine vinaigrette and demi-glace to the pan. Blend and adjust the seasoning with salt and pepper. Finish cooking on a low flame for another 5 minutes, then serve hot.

 

The demi-glace stock can be purchased in the form of a condensed paste and then easily reconstituted according to the package directions. Just ask a manager if you are unsure where to find it.

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650 Hits