Sprouted Panzanella Salad

This might be one of my favorite times of the year because I get to eat fresh tomatoes from my garden! Ths year I grew Sungold cherry tomatoes and they are so sweet and flavorful! I overwatered my tomatoes last year and they had very little flavor, so this year I droughted my plants a bit and it really paid off. (I learned this from my Dad.)

So, naturally I wanted to make a salad with them and you can’t have fresh summer tomatoes without basil. Normally, I love to make Caprese but I wanted to make something my dairy-free Joe could eat so I decided to make a Panzanella salad. The only problem is I ended up eating it all by myself. Whoops!

The sprouted sourdough from Alvarado Street Bakery is my favorite sliced bread and it toasts up so nicely with butter and garlic. Enjoy!

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Sprouted Panzanella Salad

Serves 4 people

Prep Time 10 min

Cook Time 20 min

Ingredients

6 slices of Alvarado Street Bakery sprouted sourdough bread

2 cups of cherry and Sungold tomatoes

1/2 cup red onion, thinly sliced

3 garlic cloves, minced

1/2 cup of olive oil, for the bread

4 tablespoons of dairy-free butter

1/2 cup of freshly chopped parsley

8 basil leaves, chopped

1 tablespoon of red wine vinegar

3-4 tablespoons of olive oil, for the dressing

salt and pepper to taste

Directions:

  1. Heat the oven to 350 degrees
  2. Heat 1/2 cup of olive oil with butter together in a large ovenproof skillet over medium heat
  3. When butter has melted, add garlic and bread and mix well.
  4. Transfer skillet to the oven and bake for 15 minutes until the bread is golden brown, let it cool. Prepare the remaining ingredients as directed above.
  5. In a large bowl, mix together, tomatoes, onions, and herbs.
  6. Combine vinegar with 3 tablespoons of olive oil, salt, and pepper and pour over the salad. Mix well.
  7. Add bread and toss everything together.

 

Sponsored Post, recipe developed for Alvarado Street Bakery. 

Blackberry Ricotta French Toast

I wouldn’t say I am a health nut by any means. I eat what I want when I want to, for the most part, paying attention to food quality and how it makes me feel. Luckily, I actually enjoy the taste of vegetables, fruit, and healthy grains, but I really miss bread.

Or at least I did until I discovered Alvarado Street Bakery! I have a gluten intolerance, but I cheat a lot, then I feel sick. But once I started eating the sprouted bread from ASB, it was like I discovered life again! I can eat sandwiches that don’t taste like cardboard! And more importantly, I can make french toast again.

I started making this recipe a while back when I was still eating regular bread and I missed it so much. It’s a special treat, Saturday morning kind of breakfast. Enjoy!

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Blackberry Ricotta French Toast

Prep time 10 min

Cook time 15 min

Makes 5 Sandwiches

Ingredients:

½ cup blackberry preserves

½ cup ricotta cheese

10 slices of California Style Sprouted Bread

1-2 TBSP butter

4 large eggs

¾ cup of milk

½ tsp vanilla

¼ cup of powdered sugar

½ tsp cinnamon

Directions:

  1. In a large mixing bowl, combine eggs, milk, vanilla, and cinnamon. Set aside.
  2. Assemble 5 sandwiches, spreading ricotta cheese on 5 slices and blackberry preserves on the other 5 slices. Press sandwiches together.
  3. In a large skillet, heat 1 tsp of butter. Dip sandwiches into the egg mixture and cook in the buttered skillet on medium heat on both sides until they are golden and crispy.
  4. Sprinkle each french toast sandwich with powdered sugar, slice in half, and serve with maple syrup on the side for dipping.

Sponsored Post, recipe developed for Alvarado Street Bakery. 

Chocolate Banana Zucchini Bread

It’s been a while since I’ve made any loaf style bread so when I realized National Zucchini Bread Day was upon us, I had to make some. But of course, I had to be extra about it and make Gluten Free, Vegan, Chocolate Banana Zucchini Bread.

It’s a constant battle convincing people who never actually try my recipes (*cough, *cough, my family) that you can bake delicious desserts without milk, eggs, and butter. I’m not a vegan by any means, but with gluten and dairy allergies in my house, it’s just easier to bake this way. And this might be the best thing I’ve ever baked thanks to my secret ingredient: North Coast Organic Apple Sauce!

So, yes, again, it’s gluten-free and vegan and it’s delicious! If you don’t believe me, TRY IT YOURSELF!

Ingredients:

-1 cup of gluten-free flour

-¼ cup cocoa powder

-½ cup of brown sugar

-1 tsp baking soda

-¼ tsp baking powder

-½ tsp salt

-1 cup of shredded zucchini

-2 medium overripe bananas

-2 TBSP melted coconut oil

-1 tsp vanilla extract

-½ cup North Coast Apple Sauce

-½ cup of chocolate chips

Directions:

-Preheat oven to 350 degrees.

-Line a bread loaf pan with parchment paper and grease.

-Mix all your dry ingredients and set aside.

-Place shredded zucchini, bananas, coconut oil, vanilla, and apple sauce into a blender and blend until smooth.

-Slowly add wet mixture to dry ingredients and mix well until you’ve created a smooth batter.  Add your chocolate chips and mix a bit more.

-Pour your batter into your greased loaf pan and bake for 45 min.

-Let your bread cool for 20-30 min before removing it from pan.

Spirit of Summer with Malibu Rum

While it might not be warm enough for beach days and fruity cocktails yet, I’m already in a summer state of mind.

Try my latest cocktail recipe featuring Malibu Rum! #sponsoredpost

“Morning Walk On The Beach”

1 oz Malibu Rum

2 oz coconut milk

2 oz cold brew

1 cup of ice

Blend until smooth and enjoy!

Visit my blog for more recipes and articles at emilysomple.com/blog

North Coast Organic Apple Products

North Coast Organic Waffles with Apple Sauce

I’ve been working with North Coast Organic for a year now and I am so proud to help market such amazing, healthy, and honest products. North Coast Organic produces unfiltered organic apple juices, sauces, and apple cider vinegar. All of their products are Non-GMO, no sugar added, and made with only US grown apples.

Photo by Dan Quinones

Their relationships with the apple growers in Sonoma County go back decades and their quest for healthy products that taste great are just a few reasons I feel so good about sharing their story. Not to mention, the people behind the brand are passionate and kind!

Not only have we been growing their Facebook page and blog, I’ve learned how to bake with applesauce! It’s a great substitute when you want to make vegan recipes. Lately, I’ve been really into making applesauce waffles; a recipe inspired by one of our favorite bloggers, Michelle Smith of The Whole Smiths blog.

Working with a brand like North Coast Organic has made me rethink my approach to content creation and my quest for new clients whose products or business align with my values.

You can find other North Coast Organic Recipe ideas HERE

 

Cook’s Pantry – A New Line of Vegetables, Fruit Spreads, Sauces, and Condiments – Targets Evolving Food Trends.

Ventura, CA – November 30th, 2017- Katalina Holding Company has launched its newest line of shelf-stable vegetables, fruit spreads, sauces, and condiments: Cook’s Pantry.

Cook’s Pantry products are made with simple ingredients and made in small batches, harvested by farmers from all over the world.

 Included in the line are products like whole grain mustard from Dijon, spicy harissa and grilled artichokes from Tunisia and fruit spreads from Corsica.

 Cook’s Pantry was created because authenticity is of the utmost importance to the team behind Katalina Holding Co. Cook’s Pantry products are pantry staples you can trust, and are organic, kosher, and allergy-friendly whenever possible.

“The opportunity to combine my two greatest passions-cooking and travel-has been a dream come true,” says Cook’s Pantry President, Matt Hately.

In addition to twenty new products coming to a grocer near you, Cook’s Pantry is releasing 40 original recipes with “How-To” videos, all which will be available on YouTube.

 

You should expect to see the full line of Cook’s Pantry in most grocery stores across the US by 2018.

Cook’s Pantry is online and on social media, sharing creative recipe ideas that everyone can enjoy. Learn more about Cook’s Pantry at www.cookspantry.com, like us on Facebook, Instagram, and Twitter at @cooks_pantry.

If you are creative in the kitchen and would like to develop recipes for Cook’s Pantry, contact us at socialmedia@cookspantry.com.

For media inquiries, please contact Emily Somple at Bright Productions Inc., at emily@bpwebsearchsocial.com.

Can’t Stop Won’t Stop: Video Dominates Marketing

Your story is key.

Your story is why you started your business, why you’re passionate about what you do, and the reason why you believe a customer should buy your product or service over another. 

So how do you plan to share your story? Sure, you’ve got the “About” section on your website. You’ve probably got a bit of copy right at the top of your home page; a one-liner that perfectly encompasses your brand culture. 

No one is reading it. I know, it’s hard to hear, but no one is reading it. Why? 

People are lazy and distracted and it’s only getting worse.

They don’t have time to read descriptions and product services.

Show your ideal customer why they love your brand. Don’t make them read about it because they won’t. 

5 Reasons Video Content Marketing Dominates in 2017:

  1. Video consumption accounts for more than 70% of internet traffic and is projected to reach 80% by 2018. Can your brand afford not to be a part of that 70%? Can your brand compete with the level of quality production being shared? 
  2. Having product/brand video on your website can increase conversion by 80%. Studies show that 74% of users who watched an explainer-video about a product bought it.
  3. Trust is the foundation of conversion and sales, and trust between a brand and a consumer is built through provoking emotion in a well-crafted video. 57% of consumers say they are more confident and more likely to make a purchase online after seeing video content marketing from that brand.
  4. Videos improve your SEO. Google loves video. Video content ensures consumers will spend more time on your site. The longer one spends on your site, the more Google likes your site. We all want Google to like our site. You are 53 times more likely to show up on the first page of a relevant search if you have a video embossed on your site. 
  5. Quality beats quantity. Why hire a production company when the guy who works in accounting makes YouTube videos on the side and is “really good!”? Hiring a professional production company instead of a one man show is like hiring a butcher over the meat clerk. You get what you pay for, and in 2017 your are competing for people’s attention like never before. 

TAR Productions does an excellent job of explaining why hiring a production company is the smart decision HERE

Looking for a Production Company in Sonoma County? Contact me at emmysomple@gmail.com.

SPOILER ALERT: Season 2, Episode 2 of “Spoiled to Perfection”™ Web Video Series Explores the Link Between Fermentation and Gourmet Chocolate

SANTA ROSA, Calif., May 15, 2017 /PRNewswire/ — Spoiled to Perfection, the unique, globally-acclaimed web video series that unlocks the magic behind the art of culinary alchemy in Sonoma County, CA, announced today that episode two of the second season is now available for on-demand viewing.

In “Fermentation Road,” season one host and winemaker Garrett Martin journeys to Firefly Chocolate in Windsor, CA., where company founder Jonas Ketterle shares fascinating insights on how fermentation is a critical variable in the flavor development of chocolate.

In “Spoiler Alert,” Sonoma County natives and fermented food lovers Emily Somple and Brian Cary are back behind the anchor desk to deliver an educational — and often hilarious — look at the rise of kombucha, which Somple describes as a “fizzy, fermented tea that has surpassed the concept of trendy.”

In “Spoiled Kitchen,” food stylist, chef, and home fermenter Joanna Badano shows viewers how to put a fresh and fermented twist on and old favorite by baking a delectable batch of chocolate cupcakes and adding an unexpectedly delicious ingredient: sauerkraut.

In “Fermented Science,” narrator Jennifer Harris teams up with illustrator Valerie Valdivia and animator Chris Vanderschaaf to explore the art and science of baking bread, with a special focus on how bread starters are made.

All four segments are available on the series’ website, where viewers will also find episode two’s blooper and outtakes reel, along with additional cast and crew information, photos and recipes.

Alan Campbell helmed the camera for episode two and led the production team for Fermentation Road, Spoiler Alert and Spoiled Kitchen, respectively. Steve Rustad served as executive producer and director for all segments.

Spoiled to Perfection is sponsored by Bubbies, makers of the most popular naturally-fermented Kosher Dill Pickles and Sauerkraut: http://bubbies.com.

For more information on Spoiled to Perfection, including interview requests and media inquiries, contact Stephen Rustad at (707) 664-5056, steve@rustadmarketing.com, or via the Spoiled to Perfection website.

SOURCE Spoiled to Perfection

Related Links

http://spoiledtoperfection.com

Gluten Free | Dairy Free | Apple Strawberry Muffins

I think it’s finally safe to say that I can bake now. I used to really suck at it because I hate following directions and I like improvising, which isn’t really allowed in baking.

I think I’ve finally learned when I can and cannot improvise and have since had several successful baking experiences. I got really into baking when I started working with North Coast Organic. Baking with apple products like sauce and apple cider vinegar adds interesting flavor and texture. (Keep in mind that I AM one of the weirdos who thinks apple cider vinegar cures everything.)

I was inspired to bake muffins and had a bunch of fresh strawberries from Oliver’s Market so I baked!

Ingredients:

3/4 cup chopped strawberries

1 cup softened butter (I bake with Earth Balance)

1 cup brown sugar

4 eggs

3/4 cup North Coast Cinnamon Apple Sauce

1 3/4 cup gluten-free flour

2 TBSP baking powder

1 tsp salt

Directions:

-Pre-heat oven to 350 and line muffin tin with papers.

-Heat chopped strawberries in a saucepan on medium and stir occasionally until berries break down. About 5 min.

-Beat sugar and butter, then slowly beat in each egg.

-Add strawberries and apple sauce and beat a bit more.

-Combine dry ingredients and slowly add to wet ingredients until batter is smooth.

-Fill paper liners almost to the top. Add thin slices of strawberry to the top if you’d like.

-Bake for 15 min. Makes approx 15 muffins.

*North Coast Organic is an organic, nonGMO apple products company made from US grown apples, based in Sonoma County, CA. North Coast is a social media marketing client. This is a Sponsored Post. 

Meatless Gluten-Free Homemade Ramen

I was inspired to make ramen after a late afternoon craving that I wasn’t able to satisfy. There’s a really popular Ramen House near me that I can never get into. It’s always at least an hour wait when I get there and I’m usually too hungry to wait. The next day I was feeling defeated and thought, “How hard can it be?”

The answer is “not hard at all!” The ramen I made was a huge hit and I can’t wait to make it again. The ingredients list for this dish is long, but don’t let that fool you. The recipe is easy and is so worth it. I have become such a fan of cooking with miso so I was excited to make this.

The broth recipe takes a little time, and a lot of chopping but once I tasted it, I knew I had found a hit. The recipe I followed is William Sonoma’s Homemade Ramen Broth.

Ingredients:

  • 2 Tbs. vegetable oil
  • 2 lemongrass stalks, thinly sliced
  • 4 green onions, white and light green portions, thinly sliced
  • 6 garlic cloves, minced
  • 2 jalapeño chiles, thinly sliced
  • 8 cups (64 fl. oz./1 l) chicken broth
  • 1/4 cup (2 fl. oz./60 ml) mirin
  • 1/4 cup (2 fl. oz./60 ml) soy sauce
  • 1/4 cup (2 oz./60 g) white or yellow miso paste
  • 2 pieces dried kombu

Directions:

In a large pot over medium-high heat, warm the oil. Add the lemongrass, green onions, garlic and jalapeño and cook until fragrant, about 4 minutes. Stir in the broth, mirin, soy sauce and miso until combined and bring to a simmer. Add the kombu and continue to simmer until the flavors deepen, about 15 minutes. Strain and discard the solids before using the broth as directed in your recipe. Makes about 8 cups.

As far as ramen ingredients go, it’s completely up to you. I chose to make mine vegetarian and gluten free by using rice noodles. Ramen noodles are easy to find at any grocery store. I used bok choy, shitake mushrooms, both fresh and dried, green onion, and 6-minute eggs.

Practice this PERFECT 6MIN EGG recipe while your broth is simmering.

Boil rice noodles separately in their own pot. Drizzle lightly with oil and set aside while you finish the rest of the recipe. Chop plenty of fresh green onion and remove the larger white portions of the bok choy. Let the mushrooms simmer in the broth for at least 10 min. When your eggs are peeled and sliced in half, you are ready to assemble your ramen. Place a heaping handful of rice noodles in a large soup bowl. Ladle broth and mushrooms (and some of that kombu, if you like it) over noodles. Add leafy parts of the bok choy and green onions and give it a quick stir. Add a few squirts of sriracha and enjoy!

Interested in more fermented and pickled recipes? Visit SpoiledToPerfection.com!