Monday, January 28, 2013

Meatless Monday Recipe







Black Bean Croquettes with Fresh Salsa

Ingredients
2 15-ounce cans black beans, rinsed
1 teaspoon ground cumin
1 cup frozen corn kernels, thawed
1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
2 cups finely chopped tomatoes
2 scallions, sliced
1/4 cup chopped fresh cilantro
1 teaspoon chili powder, hot if desired, divided
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 avocado, diced

Preparation
1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
3. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
4. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir
avocado into the remaining tomato mixture. 



Recipe from Eating Well

Tuesday, December 11, 2012

Top 10 Time Zappers!


Top 10 Time Zapping Habits to Break

November 20, 2012
By 
In an age where we have finally raised our consciousness about where we spend our money, aided by pocket apps, budget tools (Mint; my daughter’s favorite), and financial professionals, it stands fair to question why the same assistance hasn’t emerged to track our time.
Well I am here to get things started…
The greatest time-eroding activities are probably less obvious to us than we realize.  Are we breaking our time down into micro, observable, and manageable slots? Are we loading these slots with objective, measurable, and achievable steps towards our broader goals; broader picture?
I propose that our most time-zapping habits to break are not what we DO, but what we are NOT doing.
So, what is it that we are not doing…
  1. Not writing down your short to-do’s, keeping the list clogging your brain
  2. Not putting a monthly/weekly plan in place
  3. Not meshing your multiple calendars into one
  4. Not setting a regular time each week to establish or refine your weekly plan
  5. Not creating scheduled appointments with yourself for all priority tasks
  6. Not being direct when asking for appointments. (for example just giving hints and hoping others receive your hints)
  7. Not quantifying how much time you spend on key important business-building actions
  8. Not making time to set up a system to follow up with your contacts
  9. Not taking time off where you are completely removed from your business
  10. Not leaving white space each day in your planner or calendar for unexpected events, meetings, or requests that you must deal with
To get on top of your top time zapping habits to break, identify 2-3 actions you will commit to weekly for improvement.

Big Thanks to Barb Girson! You can find this article, along with others just as wonderful, here.

Thursday, November 22, 2012

Black Friday



OPEN FRIDAY: 11:00am-6:00pm

Leafy Greens Gift Cards are available!


Buy Local-It matters.


OPEN SATURDAY: 9:00am-4:00pm





Saturday, November 10, 2012

Spicy Sweet Potato-Quinoa Salad


This sweet potato and quinoa salad recipe is a high protein-low in fat, and slammin' with spicy and sweet flavor! This salad recipe makes a great Thanksgiving side dish!
One cup cooked quinoa has 11g protein, sweet potatoes have 5g per cup and 12g of combined fiber per one cup!











Spicy Sweet Potato-Quinoa Salad

1 cup Quinoa, uncooked
2 cups vegetable broth or water
1 sweet potato, baked and diced
1 red bell pepper, diced
2 tbsp olive oil
1/4 tsp cayenne pepper
2 tbsp lemon juice
salt and pepper to taste

Preparation:

Simmer the quinoa in the vegetable broth about 10 to 15 minutes, or until water is gone and quinoa is light and fluffy when stirred. Remove from heat and allow to cool.
Toss together the quinoa, sweet potato and bell pepper in a large bowl.
In a separate small bowl, whisk together the lemon juice, olive oil and cayenne pepper. Gently toss this dressing with the quinoa. Season with a generous amount of salt and pepper.
Bon Apetit and Happy Thanksgiving!

Thursday, November 1, 2012

Women in Business at Mill Street Market


Each of the women at the Mill Street Market, 3937 Broadway, at the intersection of Broadway and Columbus Street followed different paths to become businesses owners.
Yet, as they mark October as National Women's Small Business Month, all four encourage other women to take the plunge into owning a business.
“Don't be afraid to do it,” said Jolene Engelman, owner of Country Hearth Primitives.
Engelman took her own advice five years ago after a career at Nationwide Insurance.
When her job was outsourced after 27 years, she and her husband, Dave, opened a 500-square foot store selling antiques and country and primitive furniture and accessories.
They started out small, she said, because they were “afraid to take the plunge.”They kept outgrowing their spaces, and this summer they moved, for the fourth time, into a 3,800-square foot space in Mill Street Market.
In July, Chris Carney opened Leafy Greens Local Food and Market, a natural foods store on the southwest side of the building. Engelman and Carney joined Tonya Moore of Red Letter Journals scrapbooking superstore and Mandy Thompson of Hair Gallery and Day Spa, in building owned by Karen Dover.
“I think we're all pretty proud of the fact that we're all four women business owners in a business that's owned by a woman,” Engelman said. For Carney, opening Leafy Greens was a longtime dream. “I told my husband if somebody opened a health food store in Grove City before I did, I would divorce him,” she quipped. “So we're still happily married.”
To mark Women's Small Business Month, the U.S. Small Business Administration is hosting a series of weekly Web chats throughout October. The series will address issues such as putting together a business plan and finding capital.
The women of Mill Street Market have advice for potential business owners based on their own experiences. All four women cited support from their families as a key ingredient to their success. But finding a work-family balance can be difficult, they said. And the stagnant economy has been a challenge for all but Carney, who finds that rainy weather has the greatest effect on foot traffic in her store.
Thompson counts “staying strong through a rough economy” as one of her biggest accomplishments.
“Obviously, we're a luxury,” she said. When people slash spending, highlights and manicures may not make the cut. The same goes for scrapbooking and antiquing.
“When the gas prices go up, we know the business is going to take a hit,” Engelman said. Moore also worries about the Internet's effect on small businesses like hers. “Think about the people that have rent and utilities and overhead,” she said, “and try to support your local businesses.”
Moore was a part-time employee at Red Letter Journals until she took over the business two years ago from Dover.
“I know this sounds stupid,” she said, “but when I paid my first sales tax, I felt like, 'Wow.' ”Learning to be assertive was a challenge at first, Moore said. She benefited from the advice of two mentors: Dover and Brenda Abram, who ran the store when Dover owned it and continues to work there under Moore.
She encourages other women starting out to find a mentor and to take advantages of programs that help women with business plans and other aspects.
Starting Leafy Greens came with a steep learning curve for Carney, who's had to learn what to stock – and how much people will buy.“I ordered 5 million bags of frozen edamame,” she said. “And nobody wants recycle toilet paper. Trust me.” Carney's idea for Leafy Greens began in an Appalachian childhood spent searching the woods for herbs, weeds and mushrooms with her great grandmother. She calls herself “a nurse by trade, an herbalist by upbringing.”
As the mother of five boys and a daughter, Carney often would hear other parents talk about going to Trader Joe's or Whole Foods Market, and she saw a need for a whole and natural foods store in Grove City.
Moore, meanwhile, caters to the local schools with her personalized merchandise, and she counts the classes her store offers to those in the MRDD (Mental Retardation and Developmental Disabilities) population as one of her accomplishments.
“For me, it's about being a part of the community, even though I don't live here,” said Moore, a former special education teacher who commutes each day from Pickerington.
Engelman is proud that her business keeps growing. “When we started, it was just us,” she said. Now, the store has about 20 vendors, most of whom are local women. Thompson has learned that having employees who share her goals and work as a team makes a big difference. “Try to keep drama to a minimum,” she advises other potential business owners.
The four women of Mill Street Market have talked about coming together to mark Women's Small Business Month in some way. In the meantime, they encourage more people to check out the Town Center in general and their unique ventures in particular. Thompson found that her business benefited from this summer's Browsing Broadway events. Engelman would love to see busloads of tourists spend the day eating and shopping in the Town Center.
“I wouldn't want to live anywhere else,” Carney said.
Grove City is good for business, especially for women, said Grove City Town Center Executive Director Andy Furr. Furr said more than 20 businesses are owned by women in the Town Center area of Grove City making women business owners a powerful influence in the area.
For further information about the Town Center, contact Furr at 614-539-8762.

Sunday, October 28, 2012

Pie Pumpkins are for More Than Pies!

I'm a Freak for Fall. Plain and simple. Other than leaves, what is the iconic symbol of Fall? You are absolutely correct: Pumpkins. Unfortunately, they are overlooked as a Fall meal staple, because of the seasonal type-casting for pies and Jack o' Lanterns.



So, in this entry, I offer these 2 wonderfully easy recipes of respect for the lone orange lovelies-Pumpkins. You can find most of the ingredients at Leafy Greens!

Vegetarian Cheese-Stuffing Pie Pumpkin



Warm, cheesy garlic bread stuffed and roasted in a sweet pie pumkin. Need I say more? Enjoy this mouth-watering pumpkin dinner on a chilly fall night!

Ingredients

• 1 pie-pumpkin (Found at Leafy Greens $1.99)
• 8 oz cheddar cheese (or, a combination of your favorites) grated
 • one 12-14 inch baguette, or hard bread of choice
• 1 Tbsp butter (Found at Leafy Greens)
• 1 Tbsp Taste by Design Garlic Oil (Found at Leafy Greens)
• 1 large shallot, minced
• 3 clove of garlic, minced
• 1/8 cup fresh sage, chopped (half, if using dried herb)
• 1/8 cup rosemary, chopped (half, if using dried herb)
• 2 1/2 - 3 cups vegetable stock (as vegetarian option), preferably homemade
• Salt and pepper to taste

Directions:
 Preheat oven to 350 F.
Cut off the top of the pumpkin and remove the seeds and strings.
 Heat butter and olive oil on low.
Add shallot, garlic, and sage, and cook until sage goes brown and crispy.
Add rosemary and cook, stirring, for another minute or two.
Cut the baguette into to 1 1/2 in. pieces.

Place a layer of bread, cheese and shallot-herb mixture in the bottom. Then, layer with more bread, more cheese, and more shallots and herbs, repeating until everything is used up and the pumpkin is full.
Squish it down to compress the bread and cheese as much as possible.
Then pour stock over it until the bread and cheese is well-saturated. Replace the pumpkin lid.
Bake at 350 F for 2 to 2 1/2 hours.
You want the pumpkin flesh soft, but not mushy, and you want to take it out of the oven before the structure collapses.
Scoop out the pumpkin flesh from the sides to serve.
Serve with a green salad on the side. Makes 4 servings.

 I couldn't resist sharing this down-home comfort-food recipe. LOVE!



NOT a Vegetarian Stuffed Pie Pumpkin
Ingredients: 

• 1-Pie Pumpkin (Found at Leafy Greens $1.99)
• 1 lb. Natural Osage Beef ground beef (Leafy Greens freezer)
• 1/2 lb. Darby Creek Pork sausage (Leafy Greens freezer)
• 1/2 cup chopped onion
• 1 cup chopped celery
 • 1 Hemmergarn Farms Free-range egg, slightly beaten (Leafy Greens refrigerator)
• 1/2 cup water
• 1/2 cup bread or cracker crumbs*
• 1 tsp Keystone Beef Stock (Found at Leafy Greens)
• 1 tsp each of parsley, sage rosemary and thyme (singing optional)
• 3 Tbsp Taste By Design Basil Oil (Found at Leafy Greens)

Directions:
 Preheat oven to 350 degrees F
Clean your pumpkin, washing the outside and scooping out the seeds. Salt the interior of pumpkin.
Keep the top; you’ll use it as a cover during cooking.
Brown the ground meat with the onion and celery; drain and cool slightly.
Mix in the egg, water, beef stock, herbs and oil Salt & pepper to taste.  
Stuff the pumpkin with the meat mixture and replace the top.
Place on a cookie sheet or in a shallow pan and bake at 350 degrees F for 1 1/2-2 hours, or until you can easily pierce the pumpkin with a fork.
Slice and serve

For a finishing touch, drizzle some Shagbark Hickory Syrup (Found at Leafy Greens) over it. Delish!

*For gluten free options, you can crumb: 1/2 cup Mary’s Gone Crackers gluten free crackers of choice Or 1/2 cup Eban Bakery gluten free bread of choice (Both found at Leafy Greens)

Bon Appétit!

Saturday, October 27, 2012

Feedback, Please!

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