Our amazing Tamma has put together another beautiful recipe. Great for those of you on the Paleo diet. Try it out and let us know what you think!
Pure Abundance makes artisanal vegan cheese in their Cheese Lab in Atlanta’s Old Fourth Ward. They combine traditional methods with modern technology to create cultured and aged Cashew Cheese that’s kind to your body and our planet. Organic cashews and supporting ingredients are blended with a vegan probiotic culturing agent and aged in their cheese cave for 11 days. A complex and satisfying flavor profile emerges as the magic of chemistry transforms a few simple ingredients into exquisite cheese. If your past experience of vegan cheese was something bland and heavily processed, you’re in for a treat. This is not that! Pure Abundance fans are omnivores, vegans, and everyone in between. Their cheeses are easier on your body, the environment, and fellow earthlings than dairy cheese, but that’s not the only reason to eat them. Eat them because they’re delicious. (read more at http://pureabundancefood.com/)
Center Stage Market is so happy to have this awesome new Georgia Grown product in our store and we hope you are too! Stop by today to try some for yourself! You will be glad you did!
· 25 Filed Day Chocolate Cream cookies
· 5 Tbsp. butter, melted
· 2 – 8 oz. blocks Organic Valley cream cheese, room temperature
· 1 c. powdered sugar
· 1 tsp. vanilla
· 8 oz. frozen TruWhip topping, thawed
· 1 c. broken Chocolate Cream cookie pieces (about 10 cookies)
· Lily’s Baking Chocolate Bar (or other chocolate of choice)
· 8 Chocolate Cream cookies, sliced in half
1. Line a 9×9″ square pan with aluminum foil.
2. Crush the 25 cookies in a food processor. Add the melted butter, and pulse in the processor a few more times to combine. Pour the crumb mixture into the lined pan, and press firmly to the bottom of the pan. Set aside.
3. With a hand or stand mixer, cream together the cream cheese and powdered sugar and mix until creamy and slightly fluffy. Add the vanilla and mix. Gradually add in the thawed whipped topping. Fold in the broken cookie pieces, and mix together. Spread the mixture evenly over the top of the crust, making sure to spread the into corners of the pan. Refrigerate for at least 1-2 hours, or until firmly set.
4. To make the topping, slowly melt the chocolate bar in a pot on medium heat. Let the chocolate cool slightly. Pour over the top of the cream cheese layer and spread. Evenly place the 16 cookie halves into the chocolate. Refrigerate for at least 30 more minutes or until chocolate is completely set and firm. Cut into 16 squares.
1 large spaghetti squash, about 4 pounds
2 tsp. olive oil
2 tsp. Italian Herb Blend
Cut Squash in half, place cut side up on baking sheet and brush with olive oil. Sprinkle Herb blend on top and bake at 400°F for 50-60 minutes.
2 tsp. olive oil
4 Applegate sausages
3 cups Field Day Italian Herb pasta sauce
2-3 cloves fresh garlic, minced
While the squash cooks, heat oil in a non-stick frying pan. Squeeze sausage out of casings and brown well, breaking it apart while it cooks. About 4-5 minutes.. During the last minute, add minced garlic. Then add pasta sauce and simmer on low for about 30 minutes.
2 cups Kalona 4% cottage cheese
1 tsp. Italian Herb Blend
2 cups Organic Valley shredded Mozzarella
1/2 cup coarsely grated Parmesan cheese
Combine cottage cheese, eggs, and herb blend in a bowl and stir with a fork until well-combined.
- Grease an 8×11 inch casserole dish. When the spaghetti squash is done, turn oven down to 375°F. Let = cool for a few minutes, then scrape the squash away from the skin with a fork.
- Layer half the “spaghetti,” half the sauce mixture, half the cottage cheese mixture, and half of each of the cheeses. Repeat layers.
- Bake uncovered until the casserole is bubbling and cheese is melted and lightly browned. 40-45 minutes. Serve hot. (Makes 6 – 8 servings