Grilling Pork Chops

Living High on the Hog: Grilling Pork Chops
Acorn Farm
Grilling Pork Chops
Grilling Pork Chops
Grilling Pork Chops
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The landscape is changing on an almost daily basis, and the lush green on the trees is a welcome sight. It's nice to see people walking around town again now that things have warmed up. Take a walk downtown and see what new things we've got on our shelves -- from fresh, springtime decor to some incredible new gadgets and grilling goodies that we can't wait to use!  

Take a look at the upcoming events we have planned. We hope you'll have the opportunity to be a part of one of them.

SHOP 'TIL YOU DROP! for FIVE POINTS OF HOPE
Tuesday, June 7th - 6:30 - 9:30pm - $20

Last year we enjoyed a great event benefiting FIVE POINTS OF HOPE, a first-class organization that helps individuals experiencing financial struggles while they're battling cancer. When you purchase a ticket, you'll be helping to ease someone's burden so they can concentrate on the battle at hand.

On the evening of June 7th, ticket holders will have a wonderful time at ACORN FARM, CLOTHING COVE, BLOSSOMS ON MAIN, and MILFORD MILLS. Each stop will offer a little something to eat, a beverage, door prizes, and you'll enjoy a 20% DISCOUNT on your purchases at Acorn Farm (some exclusions apply.) At Acorn Farm we'll be featuring some delicious Street Tacos, served with a Mango Salsa and Avocado ---all made by Chef Steven Grostick, our hometown favorite! Shop while you sip a little Sangria and enjoy a great evening out!

Why not come out for this fun event and bless someone in the process! TICKETS WILL  BE ON SALE at Acorn Farm, Clothing Cove, Blossoms on Main, and Milford Mills for $20. Don't delay---they go up to $30 the night of the event!
COOKING CLASSES, GOING, GOING . . .
  . . . and almost GONE!  As you can see below, we have a total of just eight spots left in cooking classes through the end of July. Now is the time to check your calendar and get in on the fun before somebody beats you to it. All are grilling classes, taught by Chef Steven, outside on lovely summer evenings! They make great gifts for Father's Day, a friend's birthday, or an evening with someone special. Call 248-684-1373 to register.
GLAMPING & GRILLING WITH GROSTICK! - only 4 spots open!
Wednesday, July 6, 2016 - 7:00 - 8:30pm - $40
with Chef Grostick
Just the aroma of something cooking on the grill evokes a flurry of childhood memories and some of the fun food of our youth! We're going to explore some of those great foods with a little more grown-up twist!  Take a look at this simple but sophisticated menu:
  • Toas-tite Campfire Sandwiches  - Three different delights for the gourmand to enjoy!
  • BBQ Pulled Pork on Cheddar & Scallion Cornbread
  • Tuna Melts with Havarti
  • Roast Beef with Mustard & Beer-Braised Onions on a Hoagie Roll
  • Grilled Carrot Salad - with cauliflower and french beans in a Tarragon Brown Butter Vinaigrette.
  • Mini Red Hasselback Potatoes - delicious potatoes, cut into a fan of sorts, topped with goat cheese, bacon & roasted garlic and and cooked until crisp on the outside, tender on the inside.  
  • Cast Iron Trout - prepared to the perfection that only cast iron can produce.  We'll finish it with a little pancetta and tomato sauce.
  • Campfire S'Mores - Oh, yes!   We'll let Chef Grostick do his gourmet spin on these.  Don't expect the same S'mores you had around your troop's campfire.
BLAME IT ON RIO!
Tuesday, July 19 - 7:00 - 8:30pm - $40 - FULL!
OR
Wednesday, July 20, 2016 - 7:00 - 8:30pm - $40 - only 4 spots open!
with Chef Grostick
The Olympics are coming! The Olympics are coming! While not many of us are going to be traveling to Brazil to watch the beloved games, we'd like to honor the host country with a fabulous spread of Brazilian favorites, full of bright and bold flavors.  
  • Brazilian Lemonade - Start the evening cooling off with a simple Brazilian lemonade.  Sweet, fresh, and made with, surprisingly enough, limes!
  • Salada de Couve com Manga - A salad with some great brazilian staples - mango and kale, with the crunch of pine nuts
  • Frango Churrasco - Chicken thighs, bathed in a perfectly seasoned marinade with garlic, lemon, and coriander, then skewered and grilled to a heavenly crispness.
  • Brazilian Pork Ribs - Toto, we're not in Kansas City anymore. Enjoy a distinctively different Brazilian sauce with soy, lime and parsley, a good dose of garlic and some unexpected herbs.  A slow-simmer turns these into juicy moist ribs before they're finished on the grill for a fantastic char. You're about to experience a new "go-to" rib recipe for your repertoire! 
  • Grilled Flank Steak with Root Vegetable Chips & Brazilian-Style Chimichurri - Enjoy some of the same flavors you'd find in the Caribbean islands but without the heat. The marinade carries the aroma of cumin, coriander, and lime and the chimichurri adds a beautiful freshness to the dish. Add a little crunch with the chips to finish it off and you'll be ready to fly the Brazilian flag.
  • Pudim - a lovely custard-like flan served with glazed and grilled pineapple and other tropical delights!
Living High on the Hog
Pork Chops
New Temperature Guidelines
Guidelines
recipeone RECIPE: Spicy Grilled Jerk Pork Chops
RECIPE: Spicy Grilled Jerk Pork Chops
The Secret Sauce
Secret Sauce
Grill by temperature, not by time
Tools for Mastering the Grill
recipetwo RECIPE: Grilled Coffee-Crusted Pork Chops
RECIPE: Grilled Coffee-Crusted Pork Chops
Dry Rub
Stay Safe While Grilling
recipethree RECIPE: Grilled Pork Chops with Homemade BBQ Sauce
RECIPE: Grilled Pork Chops with Homemade BBQ Sauce
Sauce the Chops
Make the sauce
Cookbook Review

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

Serve Mom Breakfast in Bed

Serve Mom Breakfast in Bed!
Acorn Farm
Serve Mom Breakfast in Bed
Serve Mom Breakfast in Bed
Serve Mom Breakfast in Bed
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April showers have given way to May flowers, and the Bradford pear trees are putting on quite a show. In the same way, a busy April has given way to a wonderful May, with some great events planned as well.

BACK FROM THE AMALFI COAST
A small contingent of Acorn Farm folks (staff and customers) have just returned from an extraordinary trip to Italy's Amalfi coast - with countless stories to tell and pictures to share. Have a look at our Facebook page to see just where we were and what we saw!

A DAY IN MAY
The first event we have planned is A DAY IN MAY, taking place on SATURDAY, MAY 15th from 12noon until 3pm. You've heard that diamonds are a girl's best friend, well . . . we'll be showing why they should be EVERYONE's best friend . . . SWISS DIAMOND, that is! The superior non-stick finish is the absolute best we've ever tried, and we think we've tried 'em all! They never chip or flake, and if you treat them right, they'll be right at home in your kitchen for a very long time! Rumor has it that we'll be making and providing samples of a fabulous dish we learned to prepare in Italy. It's a dish that's best prepared in a high-performance, non-stick pan like Swiss Diamond. Come in and see just how well it performs! You'll have a taste of Paccheri - a wonderful pasta with a cheesy filling, browned and served hot and delicious! We'll pass along the recipe as well.

VITAMIX
Get it while it's hot!  Saturday is the last day you can take advantage of our VITAMIX sale -- $50 OFF our price on any of our VITAMIX machines!  That means a full $150 OFF the MSRP! Turn fresh fruits and vegetables into delicious, soups, smoothies, beverages, sorbets, and more at just the touch of a button!  These machines are made in America and built to last!

COOKING CLASSES
And now, a word about our remaining classes! We've got a fun grill class coming up on July 6th that still has a few spots, due to it falling just after a holiday weekend. Do consider taking this class, as it is full of, well, FUN food. Take a look at the full description below.

We have also added a class to the summer schedule. Our July 20th BRAZILIAN CLASS filled so quickly and had such a long wait list, that we opened up the exact same class on July 19th! Again, see the description below and call us at 248-684-1373 right away!
GLAMPING & GRILLING WITH GROSTICK!
Wednesday, July 6, 2016 - 7:00 - 8:30pm - $40
with Chef Grostick
Just the aroma of something cooking on the grill evokes a flurry of childhood memories and some of the fun food of our youth! We're going to explore some of those great foods with a little more grown-up twist!  Take a look at this simple but sophisticated menu:
  • Toas-tite Campfire Sandwiches  - Three different delights for the gourmand to enjoy!
  • BBQ Pulled Pork on Cheddar & Scallion Cornbread
  • Tuna Melts with Havarti
  • Roast Beef with Mustard & Beer-Braised Onions on a Hoagie Roll
  • Grilled Carrot Salad - with cauliflower and french beans in a Tarragon Brown Butter Vinaigrette.
  • Mini Red Hasselback Potatoes - delicious potatoes, cut into a fan of sorts, topped with goat cheese, bacon & roasted garlic and and cooked until crisp on the outside, tender on the inside.  
  • Cast Iron Trout - prepared to the perfection that only cast iron can produce.  We'll finish it with a little pancetta and tomato sauce.
  • Campfire S'Mores - Oh, yes!   We'll let Chef Grostick do his gourmet spin on these.  Don't expect the same S'mores you had around your troop's campfire.
BLAME IT ON RIO!
Tuesday, July 19 - 7:00 - 8:30pm - $40 - This new session just added!
OR
Wednesday, July 20, 2016 - 7:00 - 8:30pm - $40 - FULL!
with Chef Grostick
The Olympics are coming! The Olympics are coming! While not many of us are going to be traveling to Brazil to watch the beloved games, we'd like to honor the host country with a fabulous spread of Brazilian favorites, full of bright and bold flavors.  
  • Brazilian Lemonade - Start the evening cooling off with a simple Brazilian lemonade.  Sweet, fresh, and made with, surprisingly enough, limes!
  • Salada de Couve com Manga - A salad with some great brazilian staples - mango and kale, with the crunch of pine nuts
  • Frango Churrasco - Chicken thighs, bathed in a perfectly seasoned marinade with garlic, lemon, and coriander, then skewered and grilled to a heavenly crispness.
  • Brazilian Pork Ribs - Toto, we're not in Kansas City anymore. Enjoy a distinctively different Brazilian sauce with soy, lime and parsley, a good dose of garlic and some unexpected herbs.  A slow-simmer turns these into juicy moist ribs before they're finished on the grill for a fantastic char. You're about to experience a new "go-to" rib recipe for your repertoire! 
  • Grilled Flank Steak with Root Vegetable Chips & Brazilian-Style Chimichurri - Enjoy some of the same flavors you'd find in the Caribbean islands but without the heat. The marinade carries the aroma of cumin, coriander, and lime and the chimichurri adds a beautiful freshness to the dish. Add a little crunch with the chips to finish it off and you'll be ready to fly the Brazilian flag.
  • Pudim - a lovely custard-like flan served with glazed and grilled pineapple and other tropical delights!
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recipeone RECIPE: Buttermilk Waffles with Bedazzled Strawberries
RECIPE: Buttermilk Waffles with Bedazzled Strawberries
History of Waffles
Substituting Buttermilk
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recipetwo RECIPE: Lemon Ricotta Pancakes
RECIPE: Lemon Ricotta Pancakes
When to flip
Ideas that Mom will Love
recipethree RECIPE: Chai French Toast with Maple Cream
RECIPE: Chai French Toast with Maple Cream
What is Maple Cream
How to Make Maple Cream
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Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

Celebrate with Mexican Appetizers

Enjoy a Few Mexican-inspired Appetizers
Acorn Farm
Celebrate with Mexican Appetizers
Celebrate with Mexican Appetizers
Celebrate with Mexican Appetizers
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The forsythia are finally showing off their fabulous bevy of blossoms, and the nesting waterfowl are patiently awaiting  their hatchlings. It's true -- Spring has finally made her late entrance! What a perfect time to celebrate Earth Day. We're going to honor it all month long at ACORN FARM with specials on a few things that are healthy for us and for the Earth. Take a look!

E-CLOTHS
With Spring comes spring cleaning, and we've got just the thing to help you out! E-CLOTHS are cleaning cloths for all sorts of different uses. What makes them different from any other cloth? They allow you to clean all surfaces without any chemicals, cleaning products, or harsh detergents. Just use a little hot water to safely clean your windows, countertops, wood floors, stainless steel and more! An E-CLOTH removes over 99% of the bacteria from your household surfaces! They can be conveniently washed right in your washing machine. April is a great time to give them a try----in honor of Earth Day we'll be offering 20% OFF all E-CLOTH products for the entire month!

VITAMIX
Do something nice for your family this month and take advantage of our VITAMIX sale---$50 OFF our price on any of our VITAMIX machines!  That means a full $150 OFF the MSRP! Turn fresh fruits and vegetables into delicious, soups, smoothies, beverages, sorbets, and more at just the touch of a button!  These machines are made in America and built to last!

COOKING CLASSES
Our summer classes are filling up incredibly fast but we've still got a little room in Glamping with Grostick -- a superb grill class that is going to feature some great, fun food! Check it out below!
LADIES NIGHT OUT!
Thursday, April 28
Ladies Night Out is a big favorite in Milford, and it only happens twice each year! This spring we'll be exploring an Earth Day/Green Theme with some wonderful products to go along with that topic.  We'll be serving some of our favorite treats that we carry in the store, and highlighting some of the products that we're proud to carry because they reduce waste or are healthier for you and the planet!  We hope you'll be a part of the fun!
Red Bag RED BAG DAY
Saturday, April 30 - ALL DAY!
April 30th will be our second Red Bag Day of 2016. RED BAGS are given to our Kitchen Cash members after they've filled their first Kitchen Cash Card. Whenever there are five Saturdays in a month, you're invited to come in on the fifth Saturday and bring your RED BAG to get 20% off most things in the store.  If you're already a Kitchen Cash Club Member, we really want you to have a Red Bag, so visit the store and we'll upgrade you. Not a member? Come and sign up! It's completely free!  Fill out a Kitchen Cash Club Card; it stays in the store so you don't have to remember to bring it with you each time. Every time you make a purchase, we record it on your card. Once you've made purchases on six visits, we total the dollar amounts, take 10% of your total, and return it to you as a gift card to use on absolutely anything you want in the store! What's the catch? There isn't one!
SUMMER IN THE CITY
Wednesday, June 1, 2016 - 7:00 - 8:30pm - FULL!
OR
Wednesday, June 8, 2016 - 7:00 - 8:30pm - FULL!
We've done a take on Detroit's restaurant scene, now we'd like to do an updated take on old Detroit favorites---the foods we all remember from our youth -- from Vernors Ginger Ale--back when it was only bottled in Detroit, to the beloved Coney dog. We'll give you a little history on some of these classics as well. Do come along for the ride as we take a virtual cruise down Woodward. We'll be grillin' up some Detroit greatness! We'll start the evening off with...
  • A Boston Cooler Cocktail - No--it's not named after a town in Massachusetts - come and get the whole story!  Some Vernors, a little bourbon and smoked ice will tantalize your taste buds.
  • Smoked Whitefish Flatbread - artfully topped with fennel, orange and red onion relish
  • Maurice Salad - Everybody remembers Hudson's and their famous salad.  We're going to summer-it-up a bit by putting a little smoky sear on the turkey and ham---this is a grill class, after all!
  • Modern Motor City Coney - We'll be grilling the beef before it makes its way into the coney sauce. We'll be serving our coneys with Mc Clure's Pickle Relish. Hooray for the hometown! 
  • Smoked Faygo Rock 'n' Rye BBQ-Glazed Baby Back Ribs - That's a mouthful! Don't have a big ol' smokehouse in your backyard? No worries! We'll show you how to do it with a great little tabletop smoker.
  • Bumpy Cake - If you grew up here, you probably remember walking to Sanders with your mom and indulging in a piece of bumpy cake. Nostalgia on a dessert plate!
GLAMPING WITH GROSTICK!
Wednesday, July 6, 2016 - 7:00 - 8:30pm - $40
with Chef Grostick
If you sort of like to camp, but hate to leave your brulee torch at home, you just might be a glamper.  If you can't go a week without the perfectly thin slices produced on a mandolin, you might be a glamper. If you find yourself flipping crepes over a campfire . . . you're definitely a glamper -- so hurry and sign up for this class! Seriously - this class is for anyone who appreciates great food -- whether you like to camp or just serve a nice dinner on the deck! Here's the menu:
  • Toas-tite Campfire Sandwiches  - Three different delights for the gourmand to enjoy!
  • BBQ Pulled Pork on Cheddar & Scallion Cornbread
  • Tuna Melts with Havarti
  • Roast Beef with Mustard & Beer-Braised Onions on a Hoagie Roll
  • Grilled Carrot Salad - with cauliflower and french beans in a Tarragon Brown Butter Vinaigrette.
  • Mini Red Hasselback Potatoes - delicious potatoes, cut into a fan of sorts, topped with goat cheese, bacon & roasted garlic and and cooked until crisp on the outside, tender on the inside.  
  • Cast Iron Trout - prepared to the perfection that only cast iron can produce.  We'll finish it with a little pancetta and tomato sauce.
  • Campfire S'Mores - Oh, yes!   We'll let Chef Grostick do his gourmet spin on these.  Don't expect the same S'mores you had around your troop's campfire.
BLAME IT ON RIO!
Wednesday, July 20, 2016 - 7:00 - 8:30pm - $40 - FULL!
with Chef Grostick
The Olympics are coming! The Olympics are coming! While not many of us are going to be traveling to Brazil to watch the beloved games, we'd like to honor the host country with a fabulous spread of Brazilian favorites, full of bright and bold flavors.  
  • Brazilian Lemonade - Start the evening cooling off with a simple Brazilian lemonade.  Sweet, fresh, and made with, surprisingly enough, limes!
  • Salada de Couve com Manga - A salad with some great brazilian staples - mango and kale, with the crunch of pine nuts
  • Frango Churrasco - Chicken thighs, bathed in a perfectly seasoned marinade with garlic, lemon, and coriander, then skewered and grilled to a heavenly crispness.
  • Brazilian Pork Ribs - Toto, we're not in Kansas City anymore. Enjoy a distinctively different Brazilian sauce with soy, lime and parsley, a good dose of garlic and some unexpected herbs.  A slow-simmer turns these into juicy moist ribs before they're finished on the grill for a fantastic char. You're about to experience a new "go-to" rib recipe for your repertoire! 
  • Grilled Flank Steak with Root Vegetable Chips & Brazilian-Style Chimichurri - Enjoy some of the same flavors you'd find in the Caribbean islands but without the heat. The marinade carries the aroma of cumin, coriander, and lime and the chimichurri adds a beautiful freshness to the dish. Add a little crunch with the chips to finish it off and you'll be ready to fly the Brazilian flag.
  • Pudim - a lovely custard-like flan served with glazed and grilled pineapple and other tropical delights!
recipeone RECIPE: Quesadillas Vegetarianas
RECIPE: Quesadillas Vegetarianas
RECIPE: Quesadillas VegetarianasQuesadilla
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Mexican Cheeses and Other Flavors
Queso Types
Queso
Cilantro
recipetwo RECIPE: Taquitos de Pollo
Tips
Margarita Time
South of the Border
recipethree RECIPE: Queso Fundido
Queso Fundido Tips
Make your Own Tortilla Chips
Baked or Fried
Cookbook Review

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

Microwave Cooking

How to Cook with a Microwave Oven
Acorn Farm
Microwave Cooking
Is your use of the microwave oven limited to warming coffee or heating frozen meal trays? IN THIS ISSUE, we're unleashing the power of this modern-day appliance by first understanding how a microwave oven works, offering key tips for making the most of it, and making three recipes that teach the techniques. Read on!
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The daffodils are beginning to make an appearance, followed soon by tulips and a tinge of green on the grass. All are such welcome signs of life after winter! EARTH DAY is celebrated in April and at ACORN FARM we're continuing our CLEAN & GREEN MONTH by featuring products that are kind to the environment or good for your health. In keeping with that theme, two of our favorite companies are offering promotional pricing on their products:

E-CLOTH
During the month of April, every E-Cloth item we carry will be sold at 20% off. This is a wonderful time to stock up on their cleaning cloths for everything from stovetops and counters, to bathrooms, floors, windows and stainless steel. Their mop is absolutely the best mop we've ever tried. Each of these products cleans without any chemicals. A little hot water and you're ready to go! Come in and have a look!

VITAMIX
They're offering $50 OFF on all the VitaMix machines we carry! What better time to bring one home. There's no limit to the amount of things you can make in the VitaMix. Our staff LOVES this product and we've used it for soups, smoothies, nut butters, salad dressing, chopping, and pureeing and so much more. Stop in - we'll be glad to show you what it can do!

NEW SPRING ARRIVALS
We've got an assortment of great items in the store that are new for spring, one of them being the TERVIS TUMBLER. Using a double-walled TERVIS TUMBLER keeps your beverage cold and also eliminates the need for disposable water bottles. Putting less in the landfill is a bonus for EVERYONE! This is just the tip of the iceberg. We'd be glad to introduce you to some of our other new, spring favorites in the store.
Knife
THE CUTTING EDGE
Saturday, April 16
9:30am - 11:00am - $35 - Two spots left!

with Ed Bartush
The one thing we all use in our kitchens every single day is a knife. With something that we use so much, it would be a shame not to use it as efficiently and expertly as possible. Sometimes it helps to have a little bit of instruction. Ed Bartush is our Wusthof representative, and he's a wonderful teacher, ready to show you the proper way to use your most common knives, how to hold them, care for them, sharpen them, and answer your questions. The class is hands-on, and each person will be slicing, dicing, and chopping right along with Ed. It's a lot of fun so sign up! Your fingertips will thank you.  Each participant will leave with an Epicurean cutting board valued at over $20! Hurray! Class starts at 9:30am sharp. Very punny.
LOOK SHARP! A Knife Sharpening AND WUSTHOF Trunk Show!
PromotionSaturday, April 16 from 12:00n - 3:00pm - FREE!
with Ed Bartush
We'll be changing things up a bit this time! Ed is going to be doing a trunk show all day, featuring loads of great cutting tools from Wusthof, great specials, and a few unusual knives and saws. This is definitely an event worth attending. Of course, Ed will also be happily sharpening your knives for FREE! You may bring up to 3 knives, (no serrated, please), and he'll get them in tip-top shape for you. The sharpening is FREE, and we will have a donation jar for Community Sharing if you feel so moved!
Free Gift  
LADIES NIGHT OUT!
Thursday, April 21
Ladies Night Out is a big favorite in Milford, and it only happens twice each year! This spring we'll be exploring an Earth Day/Green Theme with some wonderful products to go along with that topic.  We'll be serving some of our favorite treats that we carry in the store, and highlighting some of the products that we're proud to carry because they reduce waste or are healthier for you and the planet!  We hope you'll be a part of the fun!
Red Bag RED BAG DAY
Saturday, April 30 - ALL DAY!
April 30th will be our second Red Bag Day of 2016. RED BAGS are given to our Kitchen Cash members after they've filled their first Kitchen Cash Card. Whenever there are five Saturdays in a month, you're invited to come in on the fifth Saturday and bring your RED BAG to get 20% off most things in the store.  If you're already a Kitchen Cash Club Member, we really want you to have a Red Bag, so visit the store and we'll upgrade you. Not a member? Come and sign up! It's completely free!  Fill out a Kitchen Cash Club Card; it stays in the store so you don't have to remember to bring it with you each time. Every time you make a purchase, we record it on your card. Once you've made purchases on six visits, we total the dollar amounts, take 10% of your total, and return it to you as a gift card to use on absolutely anything you want in the store! What's the catch? There isn't one!
How Does a Microwave Oven Work?
Electromagnetic Spectrum
Microwave CookingMicrowave Cooking
How A Microwave Works
recipeone RECIPE: Express Breakfast Wraps
Microwave Lessons
Innovative Tools
Are microwaves safe?
Power Levels
recipetwo RECIPE: Broccoli Stuffed Baked Potatoes
Broccoli Stuffed Baked Potatoes
Microwave Lessons
Prevention is Key: Cleaning Your Microwave
Angry Mama
recipethree RECIPE: Warm, Chocolate Cake-In-A-Cup
RECIPE: Warm, Chocolate Cake-In-A-Cup
Top Tips for Microwave Cooking
Melting Chocolate

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

A Special Springtime Dinner Menu

A Special Springtime Dinner Menu
Acorn Farm
A Special Springtime Dinner Menu
In a few days, it will be official - Spring! With the new season comes many occasions to celebrate -- bridal showers, weddings, graduations, and Easter (it's early this year, March 27th). Take a break from the routine and get together with family and friends for a springtime dinner. In this issue, we've prepared a great menu based on familiar classics, but each with a fresh twist! Invite people over, set the table, and get cooking!
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Classes and Events
We hope that you're enjoying these spring breezes and warm days leading up to the official beginning of spring!

SPRING CLASSES:
We've got a wonderful slate of classes for April and May and apparently everyone is just as excited about them as we are -- some of them have filled already! Below, we've listed  the classes that still have space available.

BRUNCHTIME BRUSCHETTA:
We have tastings and such almost every Saturday afternoon between noon and 3:00pm in the back of the store. This Saturday, we're going to make a homemade breakfast bruschetta that is out of this world! We'll send you home with the recipe and also show you how to whip it up in a flash using our RotoMac chopper and a great little avocado tool. Do come in for a taste! Once you do, it will, no doubt, make an appearance at your next brunch buffet.

PERFECT PIZELLE:
The following Saturday, we'll have pizzelles for your tasting pleasure! They're simple to prepare with the Cuisinart Pizzelle Maker, and are great to serve as the perfect after-dinner treat with just enough sweetness to round out the meal.They'd be beautiful on your Easter table!

CHARITY NEVER TASTED SO GOOD:
Please browse the classes below and give us a call at 248-684-1373 to register. Please pay special attention to the charity event, PAINTS & PIES WITH A PURPOSE. It'll be a lot of fun while providing help for a lot of people. The gals at Acorn Farm will be serving our favorite homemade pies while enjoying a great time together! You may read all about it below.
PAINTS & PIES WITH A PURPOSE
Thursday, March 24 from 7:00pm-8:30pm  $15
What? You've never put those two together? Truth is---we haven't either so we're going to give it a try.  Many of you are familiar with Community Sharing - a wonderful group that provides food, clothing, educational and emergency financial assistance to those in need in our area. Each year they run The Empty Bowl Project, highlighting the importance of making sure no one goes hungry. Here's how it works. Bowl-painting parties are held at homes and businesses for a charge of $15 per person. Your bowl then serves as your ticket to attend the main event - a simple meal of soup and bread donated by local chefs. Acorn Farm is hosting one of the painting parties and since we always think of March as "Pi Month," our staff will provide a variety of pies for your sampling pleasure! A donation of $15 (it all goes to Community Sharing) allows you to paint a bowl, enjoy some pie, and then attend the soup supper on May 15th. If you are unable to attend, you can donate your bowl to Community Sharing who will, in turn, sell it so that someone else can attend the soup night. Sounds like a win-win event to us! No experience necessary and all materials will be provided. We'll have a blast!
SPRINGTIME COOKIES
Wednesday, April 6 from 6:00 - 8:00pm - $30
with Sharon Mancini
Sharon Mancini is a wonderful teacher and she loves to help you make great-looking (and tasting) cookies! This is a very hands-on class and Sharon brings everything you'll need to decorate 4 large springtime cookies. The skills you'll learn will translate easily to other cookies and you'll learn a great new skill! This class is a lot of fun and a great night out with a friend!The spring cookies we'll be decorating are a flower, a dragonfly, a butterfly, and a teapot!
THE BEST EXOTIC MARIGOLD HOTEL
Thursday, April 14 from 7:00 - 8:30pm - $40
with Steven Grostick
Indian cuisine is aromatic, intense, complex in flavor and just plain delicious. It sometimes employs a whole different set of cooking skills from tempering the spices to grinding your own curry blends. Steven is going to give us a peek into some of these wonderful dishes, starting with a classic and adding a few dishes that he loves. All incorporate a lot of spices typical to Indian cuisine but no heat to be afraid of! And please don't worry, we'll learn how to pronounce them all before class!
- Butter Chicken (Makhani) - A true Indian classic, laden with a mildly-spiced curry, yogurt, green chilies and butter, of course! Marvelously creamy , served over a lightly-seasoned yellow rice.
- Chole Bhature -  a classic curried chickpea dish served with any of a number of Indian breads. We'll be serving naan. So simple but so much flavor! Garnished with cilantro and served with  fresh onion & lemon wedges.
- Baingan Bharta - a fabulous dish of charred eggplant, cauliflower and zucchini, seasoned Indian-style. If caponata married baba gannoush and honeymooned in India, this dish would be the result!
- Kulfi - a deliciously different dessert, an iced milk with pistachios and spices. Reminiscent of the flavor of a frozen chai latte. You'll want seconds!
THE CUTTING EDGE
Saturday, April 16 from 9:30am - 11:00am - $35
with Ed Bartush
The one thing we all use in our kitchens every single day is a knife. With something that we use so much, it would be a shame not to use it as efficiently and expertly as possible. Sometimes it helps to have a little bit of instruction. Ed Bartush is our Wusthof representative, and he's a wonderful teacher, ready to show you the proper way to use your most common knives, how to hold them, care for them, sharpen them, and answer your questions. The class is hands-on, and each person will be slicing, dicing, and chopping right along with Ed. It's a lot of fun so sign up! Your fingertips will thank you.  Each participant will leave with an Epicurean cutting board valued at over $20! Hurray! Class starts at 9:30am sharp. Very punny.
LOOK SHARP!
Saturday, April 16 from 12:00n - 3:00pm - FREE!
with Ed Bartush
Ed will be happily sharpening your knives for free on April 16th. You can bring up to 3 knives, (no serrated please), and he'll get them in tip-top shape for you. The sharpening is free and we will have a donation jar for Community Sharing if you feel so moved!
LADIES NIGHT OUT!
Thursday, April 21
Ladies Night Out is a big favorite in Milford, and it only happens twice each year! This spring we'll be exploring an Earth Day/Green Theme with some wonderful products to go along with that topic.  We'll be serving some of our favorite treats that we carry in the store, and highlighting some of the products that we're proud to carry because they reduce waste or are healthier for you and the planet!  We hope you'll be a part of the fun!
Red Bag RED BAG DAY
Saturday, April 30 - ALL DAY!
April 30th will be our second Red Bag Day of 2016. RED BAGS are given to our Kitchen Cash members after they've filled their first Kitchen Cash Card. Whenever there are five Saturdays in a month, you're invited to come in on the fifth Saturday and bring your RED BAG to get 20% off most things in the store.  If you're already a Kitchen Cash Club Member, we really want you to have a Red Bag, so visit the store and we'll upgrade you. Not a member? Come and sign up! It's completely free!  Fill out a Kitchen Cash Club Card; it stays in the store so you don't have to remember to bring it with you each time. Every time you make a purchase, we record it on your card. Once you've made purchases on six visits, we total the dollar amounts, take 10% of your total, and return it to you as a gift card to use on absolutely anything you want in the store! What's the catch? There isn't one!
A SPRINGTIME SOIREE
Thursday, May 5 -  7:00pm - 8:30pm - $40 - only 2 spots left!
May is such a lovely month. We begin to long for the lighter flavors of spring -  peas, asparagus, fresh fish, etc. We've put together a lovely springtime menu for you that is perfect for treating your family or fabulous to share with friends. Colorful dishes with lively, bright flavors will make for a dinner they'll remember.
- Lemony Springtime Soup - A wonderful soup with fresh spring peas & rice, brightened with lemon and just a hint of mint.  
- Poached Salmon - Poaching is a cooking technique that produces flavorful, moist fish every time. Come learn the secrets that make poaching a go-to method for your fish and fowl.  
- Cucumber Dill Sauce - a great complement to the salmon, flavored with Dijon and fresh chives.
- Warm Glass Noodles with Edamame - the easiest and tastiest side you'll ever love. Goes together in minutes but tastes like you put in some serious effort. Some of us on this continent are just starting to experiment with things like edamame and cellophane noodles but there's no better time to start. We like this dish because it tastes great but it's also good for you! Edamame is full of protein, omega-3's, and all sorts of things your body needs!  
- Madelines  - a delicate and delightful little French cake, crispy on the outside, tender and moist on the inside. Ours will be scented with citrus and served with fresh strawberries and a reduction of white balsamic.
Menu
recipeone RECIPE: Smoked Ham with a Cherry-Dijon Glaze
RECIPE: Smoked Ham with a Cherry-Dijon Glaze
Leftovers
Set the Table
recipetwo RECIPE: Three Cheese Potato Gratin
RECIPE: Three Cheese Potato Gratin
Spring Kite Napkin Fold
Set the TableA Special Springtime Dinner Menu
Spring Dinner Essentials
recipethreeRECIPE: Truffled Peas and Pancetta
RECIPE: Truffled Peas and Pancetta
recipefourRECIPE: Baby Carrots with an Orange-Thyme Glaze
A Special Springtime Dinner Menu
recipefive A Lovely Lemon Mousse
A Lovely Lemon Mousse
recipesixSparkling Pomegranate Punch
Punch
Flowers

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

Mastering Muffin Making

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Mastering Muffin Making
There's nothing like fresh, warm muffins! In this issue, we've set out to discover the key techniques needed for baking a better muffin. We put our new findings to practice in three recipes: Savory Spinach, Bacon and Cheese Muffins, Citrus Poppyseed Muffins, and everyone's favorite, Nana's Banana Muffins.
Mastering Muffin Making
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Classes and Events
HAPPY MARCH! It seems that March has blown in like the abominable snowman! Despite the weather, we've been enjoying some great classes here on Main Street. If you've not taken one this year, now is the time to sign up! We're continuing our virtual culinary trip around the world and I've listed our NEW, 2nd QUARTER CLASS AND EVENT SCHEDULE below. As always, call right away (248.684.1373) if you know you'd like to be in a certain class. They typically fill within the first few days so don't delay.

A WORD ABOUT OUR CLASSES -- most of our cooking classes are demonstration-style rather than hands-on, and are generally limited to 16 people in order to give everyone a good view and a more personal experience. When a class is scheduled and you sign up, we purchase and prep food for the amount of people who have signed up. For that reason, we are unable to refund the fee for the class should your schedule change and you find yourself having to cancel. You are, however, more than welcome to give your spot to someone else or to call and see if we have anyone on our waiting list that we can call.

Your evening includes class time from 7-8:30, a special coupon to use on the evening of class, and a nice packet of the evening's recipes to take home. At the end of class, you'll enjoy a plate full of all the delicious things prepared that evening.

Now, have a look at the great spring schedule we've put together for you!
ABUNDANCE BREADS
On Sale: SATURDAYS -- March 5 and 12
We've been enjoying having Linda Skemp in the store the past few weeks, selling her homemade, whole-grain breads. She'll continue to be here the next two Saturdays from 11 a.m. until 2 p.m. with different selection of breads each week. Come have a taste! All of her breads are vegetarian and made of real ingredients that were grown in the ground, not created in a lab. She bakes her breads right here in Milford so come down and support a great local business!
SASHAY INTO SPRING!
Saturday, March 12 from 10:00am - 5:00pm - FREE!
Due to recent weather, um, issues - none of us are feeling particularly spring-y.  Yet, Easter is just weeks away (March 27th!). The temperatures that weekend should be in the 60's and we decided to invite you in for a little mini soiree! We'll be tasting some Michigan goodies from American Spoon and maybe a few more surprises. Anyone making a purchase gets to open an Easter egg to find out which gift we have for you! So, get up, get going, and get on down to Acorn Farm and have a look around.  We've got loads of fun tools and gadgets that would be fantastic in an Easter basket for your friends, your mom, your adult kids, you name it!  We have colorful peelers, scrubbers, Swedish dish cloths, and so many more great items --- you'll be tempted to keep them for yourself!
PAINTS & PIES WITH A PURPOSE
Thursday, March 24 from 7:00pm-8:30pm  $15
What? You've never put those two together? Truth is---we haven't either so we're going to give it a try.  Many of you are familiar with Community Sharing - a wonderful group that provides food, clothing, educational and emergency financial assistance to those in need in our area. Each year they run The Empty Bowl Project, highlighting the importance of making sure no one goes hungry. Here's how it works. Bowl-painting parties are held at homes and businesses for a charge of $15 per person. Your bowl then serves as your ticket to attend the main event - a simple meal of soup and bread donated by local chefs. Acorn Farm is hosting one of the painting parties and since we always think of March as "Pi Month," our staff will provide a variety of pies for your sampling pleasure! A donation of $15 (it all goes to Community Sharing) allows you to paint a bowl, enjoy some pie, and then attend the soup supper on May 15th. If you are unable to attend, you can donate your bowl to Community Sharing who will, in turn, sell it so that someone else can attend the soup night. Sounds like a win-win event to us! No experience necessary and all materials will be provided. We'll have a blast!
SPRINGTIME COOKIES
Wednesday, April 6 from 6:00 - 8:00pm - $30
with Sharon Mancini
Sharon Mancini is a wonderful teacher and she loves to help you make great-looking (and tasting) cookies! This is a very hands-on class and Sharon brings everything you'll need to decorate 4 large springtime cookies. The skills you'll learn will translate easily to other cookies and you'll learn a great new skill! This class is a lot of fun and a great night out with a friend!The spring cookies we'll be decorating are a flower, a dragonfly, a butterfly, and a teapot!
VIVE LE FRANCE!
Thursday, April 7 from 7:00 - 8:30pm - $40
with Brigitte Romero
Brigitte Romero is our very favorite French Chef and she always teaches us a new skill! Our last crepe class was so successful and there were far more people that wanted to be a part of it than spaces in the class.  So, we're going to do crepes again! Although the class is still demo-style, each person will have the opportunity to make and flip a crepe. Here are the dishes she'll be showing:
- Mixed Vegetable Salad in a Basket - we're excited about this. A lovely mélange of vegetables, topped with asparagus and served in a tomato basket with a pastry handle. Gorgeous and oh-so-pretty for a shower or luncheon.
- Crepes filled with Braised Chicken in a Mushroom Bechamel Sauce
- Pan-sautéed Asparagus with Garlic, Lemon & Provencal Herbs
- Crepe Cake - Stacked crepes layered with a luscious Lemon-Butter filling and served with Fresh Berries.
If your mouth isn't watering yet, you haven't been paying attention!
WE'RE NO SPRING CHICKENS
Wednesday, April 13 from 7:00 - 8:30pm - $40
with Stephen Grostick
We're No Spring Chickens, but we can teach you to prepare one! This delightful springtime class will be light and delicious, playing on a theme of citrus and spring!
- Spring Chicken a l'orange - Chicken pieces, bathed in a beautiful orange sauce, finished with fresh herbs.
- Herbed Wild Rice Pilaf Amandine - enjoy the earthy goodness of wild rice, savory herbs, and the nutty crunch of almonds.  
- Salad of Arugula and Cara Cara Orange & Thyme-Marinated Olives - Add some lightly browned goat cheese croquettes for the perfect tang to set off this lovely salad. Sweet, salty, and sour all play off the slight bitterness of the arugula!  
- Lemon Roasted Cauliflower - if you've not roasted cauliflower before, you haven't lived! Add a little lemon and it'll send you right over the moon!
- Lemon Curd Napoleans with Raspberries & Berry Coulis - needs no explanation, just a fork.   Mmmmm!
THE BEST EXOTIC MARIGOLD HOTEL
Thursday, April 14 from 7:00 - 8:30pm - $40
with Steven Grostick
Indian cuisine is aromatic, intense, complex in flavor and just plain delicious. It sometimes employs a whole different set of cooking skills from tempering the spices to grinding your own curry blends. Steven is going to give us a peek into some of these wonderful dishes, starting with a classic and adding a few dishes that he loves. All incorporate a lot of spices typical to Indian cuisine but no heat to be afraid of! And please don't worry, we'll learn how to pronounce them all before class!
- Butter Chicken (Makhani) - A true Indian classic, laden with a mildly-spiced curry, yogurt, green chilies and butter, of course! Marvelously creamy , served over a lightly-seasoned yellow rice.
- Chole Bhature -  a classic curried chickpea dish served with any of a number of Indian breads. We'll be serving naan. So simple but so much flavor! Garnished with cilantro and served with  fresh onion & lemon wedges.
- Baingan Bharta - a fabulous dish of charred eggplant, cauliflower and zucchini, seasoned Indian-style. If caponata married baba gannoush and honeymooned in India, this dish would be the result!
- Kulfi - a deliciously different dessert, an iced milk with pistachios and spices. Reminiscent of the flavor of a frozen chai latte. You'll want seconds!
THE CUTTING EDGE
Saturday, April 16 from 9:30am - 11:00am - $35
with Ed Bartush
The one thing we all use in our kitchens every single day is a knife. With something that we use so much, it would be a shame not to use it as efficiently and expertly as possible. Sometimes it helps to have a little bit of instruction. Ed Bartush is our Wusthof representative, and he's a wonderful teacher, ready to show you the proper way to use your most common knives, how to hold them, care for them, sharpen them, and answer your questions. The class is hands-on, and each person will be slicing, dicing, and chopping right along with Ed. It's a lot of fun so sign up! Your fingertips will thank you.  Each participant will leave with an Epicurean cutting board valued at over $20! Hurray! Class starts at 10:00 sharp. Very punny.
LOOK SHARP!
Saturday, April 16 from 12:00n - 3:00pm - FREE!
with Ed Bartush
Ed will be happily sharpening your knives for free on April 16th. You can bring up to 3 knives, (no serrated please), and he'll get them in tip-top shape for you. The sharpening is free and we will have a donation jar for Community Sharing if you feel so moved!
LADIES NIGHT OUT!
Thursday, April 21
Ladies Night Out is a big favorite in Milford, and it only happens twice each year! This spring we'll be exploring an Earth Day/Green Theme with some wonderful products to go along with that topic.  We'll be serving some of our favorite treats that we carry in the store, and highlighting some of the products that we're proud to carry because they reduce waste or are healthier for you and the planet!  We hope you'll be a part of the fun!
Red Bag RED BAG DAY
Saturday, April 30 - ALL DAY!
April 30th will be our second Red Bag Day of 2016. RED BAGS are given to our Kitchen Cash members after they've filled their first Kitchen Cash Card. Whenever there are five Saturdays in a month, you're invited to come in on the fifth Saturday and bring your RED BAG to get 20% off most things in the store.  If you're already a Kitchen Cash Club Member, we really want you to have a Red Bag, so visit the store and we'll upgrade you. Not a member? Come and sign up! It's completely free!  Fill out a Kitchen Cash Club Card; it stays in the store so you don't have to remember to bring it with you each time. Every time you make a purchase, we record it on your card. Once you've made purchases on six visits, we total the dollar amounts, take 10% of your total, and return it to you as a gift card to use on absolutely anything you want in the store! What's the catch? There isn't one!
A SPRINGTIME SOIREE
Thursday, May 5 -  7:00pm - 8:30pm - $40
May is such a lovely month. We begin to long for the lighter flavors of spring -  peas, asparagus, fresh fish, etc. We've put together a lovely springtime menu for you that is perfect for treating your family or fabulous to share with friends. Colorful dishes with lively, bright flavors will make for a dinner they'll remember.
- Lemony Springtime Soup - A wonderful soup with fresh spring peas & rice, brightened with lemon and just a hint of mint.  
- Poached Salmon - Poaching is a cooking technique that produces flavorful, moist fish every time. Come learn the secrets that make poaching a go-to method for your fish and fowl.  
- Cucumber Dill Sauce - a great complement to the salmon, flavored with Dijon and fresh chives.
- Warm Glass Noodles with Edamame - the easiest and tastiest side you'll ever love. Goes together in minutes but tastes like you put in some serious effort. Some of us on this continent are just starting to experiment with things like edamame and cellophane noodles but there's no better time to start. We like this dish because it tastes great but it's also good for you! Edamame is full of protein, omega-3's, and all sorts of things your body needs!  
- Madelines  - a delicate and delightful little French cake, crispy on the outside, tender and moist on the inside. Ours will be scented with citrus and served with fresh strawberries and a reduction of white balsamic.
PASTA PERFECTION!
Wednesday, May 18 - 7:00 - 8:30pm - $40
OR
Tuesday May 24 - 7:00 - 8:30pm - $40
with Chef Steven
Yes, indeed! We're having another virtual visit to Italy with this cooking class. We know you're going to love it so we thought we better run it twice, allowing more of you to enjoy the wonders of great homemade pasta. Pick a day and give us a call! All of these dishes are so good, you might never want to leave!  
- Open-Faced Fried Pasta Squares - Italian cuisine as a finger food! Little  squares of tender pasta, fried and topped with mushrooms (we're hoping to get morels) sherried cream, and asparagus.  
- Spinach Gnochino - a tiny little gnocchi with oven roasted tomatoes, garlic and oregano, balanced with a shaved Manchego cheese. So good!
- Outside-In Doppio Ravioli Bolognese - Chef Steven puts the Bolognese on the inside with this beautiful double-piped ravioli. Served aglio olio style -- coated with olive oil and fresh garlic -- and finished with basil and herbs.
- Gelato - smooth, creamy, cool, and flavored with caramel, espresso and toasted hazelnuts. Italy's answer to ice cream.
Part 1: Mixing and Baking
Know the ingredienrs
Cool in two steps
recipeone Recipe: Savory Spinach, Bacon and Cheese Muffins
Recipe: Savory Spinach, Bacon and Cheese Muffins
Part 2: Workin wth Leaveners
What is Baking Soda
Freshness Tip
recipetwo RECIPE: Citrus Poppyseed Muffins
RECIPE: Citrus Poppyseed Muffins
Good Tools Make Better Muffins
Part 3: Baking
Testing for Doneness
recipethree RECIPE: Nana Banana Muffins
Nana Banana Muffins
Mini Muffins

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 

Viva Brazil

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Viva Brazil
In just a few months, the 2016 summer games will convene in Rio de Janeiro, Brazil, the first time the event has been held in South America. In anticipation of this big occasion, we're headed on a virtual trip to Brazil via our kitchen. We've uncovered three traditional recipes as part of our culinary exploration: Feijoada, (a Brazilian Bean and Meat dish), Salada de Batatas, (a Brazilian Potato Salad), and Brigadeiro, (a Brazilian sweet treat). We've adapted them to our "northern" kitchen and have been enjoying their fabulous flavors. We think you'll like them, too! Bom apetite!
Viva Brazil
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Classes and Events
I'm sure you've all survived the deep freeze earlier this week. It seems as if winter has finally caught up with Michigan. We like to look at it as an opportunity to prepare and enjoy some of those cold weather comfort foods that are so welcome this time of year. Gather the family around the table for delicious soups and stews, and embrace the frost outside!

FRESH BREADS!
Many of you enjoyed visiting ACORN FARM last Friday to visit with local baker, Linda Skemp of ABUNDANCE BREADS. You can expect to see her in the store from 11 am to 2 pm for the next few Saturdays, featuring a different selection of breads each week. This Saturday she'll be bringing Carrot Quinoa, French Onion, and Banana Muesli. She's a terrific baker and was inspired to perfect her craft right here at ACORN FARM!

SPRING CLASS SCHEDULE
We've been enjoying our virtual trip around the world via our cooking classes this winter. We've learned to prepare a variety of new dishes! If you'd like to take a class or two, you can look for our SPRING SCHEDULE due to arrive in your Inbox during the first week of March. It's time to start looking at your calendars!

JOIN US ON FACEBOOK! 
Have you visited our Facebook page lately?
If you haven't "liked" us, come on over and do so. We'll be starting a little contest on our page, so "like" us and stay tuned. "Liking" us also will earn you advanced notice that our cooking class list is going out. It'll give you a little head start on our next group of classes!

Exploring Brazil
Viva Brazil
recipeone RECIPE: Brazilian Feijoada
RECIPE: Brazilian Feijoada
Ingredients
recipetwo RECIPE: Salada De Batatas
RECIPE: Salada De Batatas
Choosing Stovetop Cookware
Anatomy of a Saucepan
Which pot is right
Choosing cookware
Equip your Kitchen with Quality Cookware
recipethree RECIPE: Brigadeiro
Variations
Ribbon

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 


Copyright 2016 - Acorn Advisors | Acorn Farm | 367 N. Main St | Milford | MI | 48381

Melting Hearts with Chocolate Treats

Melting Hearts with Chocolate Treats
Acorn Farm
Melting Hearts with Chocolate Treats
When its Valentine's season, chocolate takes on a special role as a representative and token of love with its complex dimensions mirroring love itself. In this issue, we're getting ready for the season of love with three chocolate treats, Lacy Nib Cookies on a Strawberry Salad, Gooey, Double-Chocolate Mocha Cookies, and Chocolate Pots de Creme. Yes, we think chocolate says it best!
Delight Your Sweetie
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Like Us Here
Classes and Events
COOKING CLASS OPENINGS
We hope you enjoyed RED BAG SATURDAY last week! Now you're probably gearing up for some Big Game fun and feasting. If you're looking for some great ideas for your menu, pop into the store for some inspiration. We have a large variety of soups and dips to round out your menu as well as some wonderful cookbooks to spark your creativity. Throw in a little bit of football decor and you're all set.

We're in the middle of a great class season with a whopping total of 4 spots left in our entire schedule! The first two are in our ITALIAN CLASS, which should be a delicious departure from the standard things we all know how to make. The second two openings are in our GREEK CLASS. Besides the wonderful sea bass and other Mediterranean specialties, we'll also be featuring their big Bean Bake. The lowly bean has never had it so good! This year's food trends are all about pulses - the dried beans, peas and other legumes that we sometimes take for granted. They're beautiful foods, high in protein and fiber, but low in fat! Go with the trend and start off with this dish! Two spots left.  Get 'em while they're hot!
Wednesday, February 17 - 7:00 - 8:30pm, $40 - Two spots left!
Thursday, February 18 - 7:00 - 8:30pm, $40 - FULL!
THAT'S AMORE
with Chef Steven
You've no doubt read about our trip to the Amalfi Coast in April. This is our cooking school's nod to Italy for those of us unable to join the tour! Come and learn to make some dishes that you haven't prepared before. There's more to Italian cuisine than just spaghetti and pizza!

Crostini with Artichoke Paste - Mozzarella & roasted tomatoes - now THAT'S amore!
Broccoli & Salsicci - Broccoli rabe with sausage and fennel
Risotto Pescatore - A lovely seafood risotto.
Panzanella Salad - Of course, we'll put bread in the salad!  Mangia!
Limoncello Mousse - Made with ladyfingers and sprinkle of fresh berries. What's not to love?
Wednesday, March 16 - 7:00 - 8:30pm, $40, just 2 spots available!
IT'S ALL GREEK TO ME!
The Mediterranean region plays host to some of the fabulous flavors of the world. Lots of fresh, sun-ripened tomatoes, olive oil, balsamic, fish fresh from the sea, and a bounty of vegetables. We thought you'd enjoy these traditional dishes.

Big Bean Bake - Just like Uncle Nikolos used to make! Elevate the lowly bean by simmering in a rich, herbed tomato sauce, brightened with citrus!
Briam - The recipe that will be in every Greek grandmother's cookbook!  A delicious Greek roasted vegetable dish, hinting at ratatouille, but flexible with whatever is in season.  Throw in a few potatoes and some goat cheese for good measure and you'll be hooked.
Sea Bass - Fresh fish  and Greece go together like America and apple pie. If you want to know how to prepare it to perfection, look to the folks who eat it nearly every day! Great for your health, but even better for your taste buds!
Rizogalo - An exquisite grown-up rice pudding with wine-poached fruit. You'll be a fan, for sure.
Mini Thyme Breads - Baked in a flower pot or a little popover pan. Lots of thyme, lots of butter, lots of yum!
From Bean to Bar
From Bean to Bar
recipeone RECIPE: Strawberry Salad with Lacy Nib Cookies
http://www.acornadvisors.com/2016_Knews/02-04-16_Chocolate/Recipes/ACC_Creme.html
Know Your Chocolate
recipetwo RECIPE: Gooey Double-Chocolate Mocha Cookies
RECIPE: Gooey Double-Chocolate Mocha Cookies
For Making Chocolate Treats
recipethree RECIPE: Chocolate Pots De Creme, Theo Style
Pots De Creme
Key Secret
Cookbook Review
For You

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 


Copyright 2016 - Acorn Advisors | Acorn Farm | 367 N. Main St | Milford | MI | 48381

Chili Cook-Off

Time for a Chili Cook-off!
Acorn Farm
Chili Cook=Off
The perfect answer to chillier winter days is a bowl of chili! It's a hot topic with passionate attitudes about exactly what comprises a good chili. We offer three right answers for making a "great chili" in this issue with recipes and tips for a White Chicken Chili, an Almost Texas-Style Chili, and a Spicy Three Bean Chili.
Hot, Spicy Bowls of Delicousness
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Classes and Events

We've counted, swept, scrubbed, polished and even put in a new furnace and everything's back in place! We've got a few new things for you to see, some great new serveware and cookware in fun colors to brighten these winter days, and a cup of hot tea to warm you up. Come in and have a look!    


RED BAG SATURDAY - January 30th

We also need to remind you that our first Red Bag Saturday of 2016 is coming up quickly. Red Bag Members can enjoy 20% off most things in the store on Saturday, January 30th. Red bagFrom now until the 29th, we'll have another Red Bag Roundup. In other words, if you don't have a Red Bag yet, just come in and fill out a Kitchen Cash Card and make at least one purchase at Acorn Farm and we'll move you up to Red Bag status! If you're already a Kitchen Cash Club Member with at least one purchase recorded on your card, just visit the store and we'll upgrade you!  Membership in the club is completely free!

 

COOKING CLASS OPENINGS

You'll be happy to know that there are still a few openings left in some of our classes.We've got a world of flavors in our classes this quarter and we're excited about every single one of them.Take a look and see if we can tempt your tastebuds with a few new dishes from a world away. Enjoy some great ethnic cuisine -- you might just pick up some new go-to recipes! Do you think you know Italian cuisine? We're going to dig a little deeper than our typical American favorites. Greek? It's more than just gyros and Greek salad! You never know until you try -- so expand your gastronomic horizons. Here are the classes that still have some spots open:

Wednesday, January 27 - 7:00 - 8:30pm, $40, 1 spot left
CHINESE TAKE-OUT 
with Chef Steven 
We all love Chinese take-out but wouldn't it be convenient to put together those flavors at home? Now that Asian ingredients are readily available at the grocery store, learn to make those great dishes yourself with a little help from Chef Steven!

Wonton Soup - a filled wonton in a sea of flavorful broth
Chinese BBQ Baby Ribs with Sticky Sweet Sauce
Sesame Chicken with Broccoli - learn the basics, then use any protein you'd like, even tofu!
Sweet Chili Shrimp
Roast Pork Lo Mein with Fresh Vegetables - tender Asian noodles with the added texture and flavor of a variety of vegetables
Mango Pudding with Melange of Fresh Fruit -  If you haven't fallen in love with the mango yet, you're about to!
Monday, February 1 - 6:30 - 8:30pm, $25 -  3 spots available
THE POWER OF VITAMIX
What's so special about a VitaMix? Truth is, we didn't know either until we took the class! We had no idea just how versatile this amazing kitchen tool is for all sorts of kitchen tasks. It does smoothies, of course, but come and find out exactly what this thing can do! From healthy eating, to speeding up your food prep, you'll be amazed at it's capabilities.  

This class is a true cooking class, not just your big box store demo. Each person leaves with a beautifully printed recipe booklet! The class is free for anyone who purchased a Vitamix from us this year. For everyone else, it's $25. However, book a spot for a friend and it's "buy a spot, get a spot free!" This is a great class at $25, but an even better one at half price! Here's a small sampling of what we'll be learning to make:

Tortilla Soup - hot and delicious, made right in your Vitamix,  really!
Chopped Salad - you didn't know it could chop, did you?
Vinaigrettes, Nut Butters, Green Smoothies, Pesto, Hummus, and more!

Get the most out of your machine, and the produce department! We only do this once a year so book your spot now!
Thursday, February 11 - 7:00 - 8:30pm, $40, 1 spot left
HUMMUS FOR SOME OF US
with Chef Steven
Living in the Detroit area, we have a nice selection of Middle Eastern restaurants, but sometimes you just don't feel like going out. Middle Eastern cuisine is such a broad category but we tried to select some favorites that are common to most countries in that neck of the woods. Chef Steven will be teaching us to make these classics.

Tabbouleh - Fresh and fantastic! Lots of parsley, onions, and bulgur, seasoned just right. The perfect side salad whether you're having falafel or kabobs.
Falafel on Pita with Tzatziki Sauce, Tomato and Onion - Outstanding deep-fried balls or patties made from ground chickpeas served on a traditional pita with cucumber sauce and fresh vegetables.
Hummus - Steven will show us how to get the texture just right. Garlicky, lemony, tasty perfection.
Baba Gannoush (roasted eggplant dip) - The most uncomplicated dish ever created and divine in its simplicity. We'll turn you into devotee.
Lamb Kabobs - You can make them from beef or lamb -- they're delicious either way! Perfectly seasoned. Great for family fare or a dinner party.
Galaktoboureko - Can you say Galaktoboureko? No? Neither could we. It doesn't matter, though, because our mouths will be full of this delicious desert that is actually Greek in origin but typical of the dessert flavors you would find in Middle Eastern countries. A delicious custard, wrapped in phyllo, served with a sweet, clear syrup over all. An absolute delight!
Wednesday, February 17 - 7:00 - 8:30pm, $40, OR
Thursday, February 18 - 7:00 - 8:30pm, $40
(Space available in both of these classes.)
THAT'S AMORE
with Chef Steven
You've no doubt read about our trip to the Amalfi Coast in April. This is our cooking school's nod to Italy for those of us unable to join the tour! Come and learn to make some dishes that you haven't prepared before. There's more to Italian cuisine than just spaghetti and pizza!

Crostini with Artichoke Paste - Mozzarella & roasted tomatoes - now THAT'S amore!
Broccoli & Salsicci - Broccoli rabe with sausage and fennel
Risotto Pescatore - A lovely seafood risotto.
Panzanella Salad - Of course, we'll put bread in the salad!  Mangia!
Limoncello Mousse - Made with ladyfingers and sprinkle of fresh berries. What's not to love?
Wednesday, March 16 - 7:00 - 8:30pm, $40, a few spots still available!
IT'S ALL GREEK TO ME!
The Mediterranean region plays host to some of the fabulous flavors of the world. Lots of fresh, sun-ripened tomatoes, olive oil, balsamic, fish fresh from the sea, and a bounty of vegetables. We thought you'd enjoy these traditional dishes.

Big Bean Bake - Just like Uncle Nikolos used to make! Elevate the lowly bean by simmering in a rich, herbed tomato sauce, brightened with citrus!
Briam - The recipe that will be in every Greek grandmother's cookbook!  A delicious Greek roasted vegetable dish, hinting at ratatouille, but flexible with whatever is in season.  Throw in a few potatoes and some goat cheese for good measure and you'll be hooked.
Sea Bass - Fresh fish  and Greece go together like America and apple pie. If you want to know how to prepare it to perfection, look to the folks who eat it nearly every day! Great for your health, but even better for your taste buds!
Rizogalo - An exquisite grown-up rice pudding with wine-poached fruit. You'll be a fan, for sure.
Mini Thyme Breads - Baked in a flower pot or a little popover pan. Lots of thyme, lots of butter, lots of yum!
Chili Cook-off
Chiles = CHILI
Dried Chilies
Common Chiles
Dried Chiles
Chili Powder
Working with Fresh Chilies
recipeoneRECIPE: White Chicken Chili
White Chicken Chili
Behind the Scenes
recipetwoRECIPE: Almost Texas-Style Chili
RECIPE: Almost Texas-Style Chili
Speed it Up
Make a Big Batch of Chili
Garnish that Bowl
recipethreeRECIPE: Spicy Three Bean Vegetarian Chili
RECIPE: Spicy Three Bean Vegetarian Chili
Speed it Up
Chili Cook-off

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 


Copyright 2016 - Acorn Advisors | Acorn Farm | 367 N. Main St | Milford | MI | 48381

Eating with a Plant Slant

Eating with a Plant Slant
Acorn Farm
Eating with a Plant Slant
IN THIS ISSUE, we're getting reacquainted with our everyday kitchen and making a renewed commitment for making the healthy choice, the easy choice. Along the way, we'll help you learn cooking skills to build your kitchen confidence. We'll practice with some delicious, veggie-grain bowls -- you'll love their top-notch nutrition and fabulous flavors!
Healthy Big Flavos
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We hope you all enjoyed a wonderful holiday season! Now that 2016 has begun, we're getting the store inventoried, scrubbed and polished and ready for your shopping pleasure. We will reopen this coming Monday, January 11th. In the meantime, we will be answering our phones in order to take your class reservationsl As you can see, we have a plethora of palate-pleasing offerings. Book your spot now.

Our cooking classes are demonstration-style, limited to 16 people to give everyone a good view! You are provided a packet of recipes with plenty of space for notes, as well as a coupon to use on the evening of class. Payment is due when you register and is non-refundable, however, you can pass your spot along to someone else if you are unable to attend.  

So, armed with your calendar and your phone, take a look at the classes we've offered and expand your culinary repertoire in 2016!
Wednesday, January 27 - 7:00 - 8:30pm, $40, 1 spot left, OR
Thursday, January 28 - 7:00 - 8:30pm, $40, 1 spot left
CHINESE TAKE-OUT 
with Chef Steven 
We all love Chinese take-out but wouldn't it be convenient to put together those flavors at home? Now that Asian ingredients are readily available at the grocery store, learn to make those great dishes yourself with a little help from Chef Steven!

Wonton Soup - a filled wonton in a sea of flavorful broth
Chinese BBQ Baby Ribs with Sticky Sweet Sauce
Sesame Chicken with Broccoli - learn the basics, then use any protein you'd like, even tofu!
Sweet Chili Shrimp
Roast Pork Lo Mein with Fresh Vegetables - tender Asian noodles with the added texture and flavor of a variety of vegetables
Mango Pudding with Melange of Fresh Fruit -  If you haven't fallen in love with the mango yet, you're about to!
Monday, February 1 - 12:30 - 2:30pm, $25, OR
Monday, February 1 - 6:30 - 8:30pm, $25
(Filling up quickly, but room still available)
THE POWER OF VITAMIX
What's so special about a VitaMix? Truth is, we didn't know either until we took the class! We had no idea just how versatile this amazing kitchen tool is for all sorts of kitchen tasks. It does smoothies, of course, but come and find out exactly what this thing can do! From healthy eating, to speeding up your food prep, you'll be amazed at it's capabilities.  

This class is a true cooking class, not just your big box store demo. Each person leaves with a beautifully printed recipe booklet! The class is free for anyone who purchased a Vitamix from us this year. For everyone else, it's $25. However, book a spot for a friend and it's "buy a spot, get a spot free!" This is a great class at $25, but an even better one at half price! Here's a small sampling of what we'll be learning to make:

Tortilla Soup - hot and delicious, made right in your Vitamix,  really!
Chopped Salad - you didn't know it could chop, did you?
Vinaigrettes, Nut Butters, Green Smoothies, Pesto, Hummus, and more!

Get the most out of your machine, and the produce department! We only do this once a year so book your spot now!
Wednesday, February 3 - 6:00 - 8:00pm, $30 - CLASS FULL!
COOKIE LOVE
So many of you have been looking forward to learning how to decorate cookies! Sharon Mancini will teach you a thing or two and get you ready to make some great Valentine's Day cookies. She's a great teacher and she'll bring everything you'll need for class. You just need to book a spot and show up, prepared to have a little fun and learn something new. We'll be doing:

Two different Large Hearts
A cute little Scottie Dog (" I wuff you")
A "LOVE" Postage Stamp

This class is our only hands-on learning experience. Why not book two spots and bring your daughter, your mom, your spouse -- anybody that you'd enjoy spending some time with! This class is limited to 10 people so sign up quickly!
Thursday, February 4 - 7:00 - 8:30pm, $35, 2 spots left
THE BRITISH INVASION
British cuisine sometimes has a less than exciting reputation so we thought we'd explore some great dishes from across the pond. If you'd like to explore British fare but you think that steak and kidney pie is just going too far, we think we've found some middle ground!

Big British Meatballs - they're big, they're British, and they're good! Meatballs of steak & pork with a wee bit 'o cheese and seasoned to perfection. Brilliant!
Browned Butter Mashed Potatoes - Smashingly good!
Garlic & Shallot Haricot Vert - Slender, tender green beans cooked with garlic, shallots & butter.  
Sticky Toffee Pudding - Everybody must have this deliciously decadent British favorite that is oh-so-much-more than the sum of its parts. Date cake, covered in toffee sauce and served with either vanilla custard or ice cream. It will have you cheering, "God Save the Queen!"
Thursday, February 11 - 7:00 - 8:30pm, $40, 3 spots left
HUMMUS FOR SOME OF US
with Chef Steven
Living in the Detroit area, we have a nice selection of Middle Eastern restaurants, but sometimes you just don't feel like going out. Middle Eastern cuisine is such a broad  category but we tried to select some favorites that are common to most countries in that neck of the woods. Chef Steven will be teaching us to make these classics.

Tabbouleh - Fresh and fantastic! Lots of parsley, onions, and bulgur, seasoned just right. The perfect side salad whether you're having falafel or kabobs.
Falafel on Pita with Tzatziki Sauce, Tomato and Onion - Outstanding deep-fried balls or patties made from ground chickpeas served on a traditional pita with cucumber sauce and fresh vegetables.
Hummus - Steven will show us how to get the texture just right. Garlicky, lemony, tasty perfection.
Baba Gannoush (roasted eggplant dip) - The most uncomplicated dish ever created and divine in its simplicity. We'll turn you into devotee.
Lamb Kabobs - You can make them from beef or lamb -- they're delicious either way! Perfectly seasoned. Great for family fare or a dinner party.
Galaktoboureko - Can you say Galaktoboureko? No? Neither could we. It doesn't matter, though, because our mouths will be full of this delicious desert that is actually Greek in origin but typical of the dessert flavors you would find in Middle Eastern countries. A delicious custard, wrapped in phyllo, served with a sweet, clear syrup over all. An absolute delight!
Wednesday, February 17 - 7:00 - 8:30pm, $40, OR
Thursday, February 18 - 7:00 - 8:30pm, $40
(We've got room for you but it won't last long!)
THAT'S AMORE
with Chef Steven
You've no doubt read about our trip to the Amalfi Coast in April. This is our cooking school's nod to Italy for those of us unable to join the tour! Come and learn to make some dishes that you haven't prepared before. There's more to Italian cuisine than just spaghetti and pizza!

Crostini with Artichoke Paste - Mozzarella & roasted tomatoes - now THAT'S amore!
Broccoli & Salsicci - Broccoli rabe with sausage and fennel
Risotto Pescatore - A lovely seafood risotto.
Panzanella Salad - Of course, we'll put bread in the salad!  Mangia!
Limoncello Mousse - Made with ladyfingers and sprinkle of fresh berries. What's not to love?
Thursday, February 25 - 7:00 - 8:30pm, $35, one spot left
SOUP - THE LOVING SPOONFUL
Winter is indeed soup season and seeing that we have a few cold weeks left, we can tame the chill a bit with these great recipes. We'd like to stay in keeping with our Flavors of the World theme so we're choosing some that aren't our typical American mainstays. We're sure you'll love:

Five Onion Soup - Loaded with white, red & green onions, shallots and chives topped with a crispy piece of french bread and pungent cheese. Broil it up, we're ready to eat!
Creamy Tuscan Bean Soup - Homemade Parmigiano-Reggiano croutons over a silky smooth pureed bean soup. Fresh herbs and creme fraiche make it oh-so-special.
Albondigas Soup - All the flavors of Mexico in a delicious tomato-based meatball soup. Hearty and spicy, but no heat to be afraid of.
Focaccia - A good soup deserves good bread! Focaccia is so versatile, you can adjust the topping to the cuisine you're preparing.  
Winter Night Berry Crisp - As good as it sounds, served warm with vanilla ice cream.
Wednesday, March 2 - 7:00 - 8:30pm, $40, space still available
Thursday, March 3 - 7:00 - 8:30pm, $40, only 2 spots left
WHEN IRISH EYES ARE SMILIN'
with Chef Steven
Ay, when Irish eyes 'r smilin', tis because th'r ettin some great food, they er!  Come find out what all the fuss is about! This will be a great meal loaded with Irish favorites but delightful for the American palate. Delicious, stick-to-your-ribs comfort food, perfect for a cold winter night.

Balsamic, Beer-braised Short Ribs - Slowly braised or quickly prepared in a pressure cooker--Steven will show you both ways. Same great flavor for falling-apart-tender beef.
Parsnip Puree - So you'll have something delicious even during a potato crisis
Puff Pastry Rooster Potato Pie - The Irish answer to Shepherd's Pie, no roosters involved. Come learn about this unique little potato you've never heard of.
Sweet and Sour Carrots - Carrots kicked up a notch
Irish Apple Crumble Cake -  A delicious Irish desert without booze. Faith 'n begorah! A traditional Irish favorite with crumbles and cinnamon.  Sure to be a hit.
Thursday, March 10 - 7:00 - 8:30pm, $40 - CLASS FULL!
MOTOWN MAGICAL MYSTERY MENU
I don't know if you all have been paying attention, but Detroit is an up and comer on the restaurant scene these days! We're glad to hear it and we're going to celebrate its success with this class. We'll be enjoying a class with Reed Shipman. You've likely met him before as he was Chef Steven's right hand man for many years. These days he is in the kitchen at one of Detroit's hottest restaurants, Gold Cash Gold. We're going to let him prepare some great food on the order of something you'd find dining in the Motor City.

Due to circumstances beyond our or his control, we don't have a menu yet, but we're glad to sign you up anyway! We're sure you'll be pleasantly surprised! We have great faith in Reed and know that he makes great food! We'll have a menu in place shortly.
Wednesday, March 16 - 7:00 - 8:30pm, $40, space still available!
IT'S ALL GREEK TO ME!
The Mediterranean region plays host to some of the fabulous flavors of the world. Lots of fresh, sun-ripened tomatoes, olive oil, balsamic, fish fresh from the sea, and a bounty of vegetables. We thought you'd enjoy these traditional dishes.

Big Bean Bake - Just like Uncle Nikolos used to make! Elevate the lowly bean by simmering in a rich, herbed tomato sauce, brightened with citrus!
Briam - The recipe that will be in every Greek grandmother's cookbook!  A delicious Greek roasted vegetable dish, hinting at ratatouille, but flexible with whatever is in season.  Throw in a few potatoes and some goat cheese for good measure and you'll be hooked.
Sea Bass - Fresh fish  and Greece go together like America and apple pie. If you want to know how to prepare it to perfection, look to the folks who eat it nearly every day! Great for your health, but even better for your taste buds!
Rizogalo - An exquisite grown-up rice pudding with wine-poached fruit. You'll be a fan, for sure.
Mini Thyme Breads - Baked in a flower pot or a little popover pan. Lots of thyme, lots of butter, lots of yum!
Thursday, March 31 - 7:00 - 8:30pm, $40, only 2 spots left!
THE EXTRAVAGANT VEGETARIAN
with Chef Steven
This class is first and foremost delicious, and it just happens to be vegetarian. We hesitated to play up the vegetarian aspect because this class would be equally fantastic for omnivores! These recipes are so rich and toothsome that you'll never hear yourself ask , "Where's the beef?" If we hadn't told you, you'd never know!

Mushroom Bourgignon - Deep, dark flavors with fabulous steak-like mushrooms
Polenta Steaks with Pesto & Burrata - Oh yes!  gooey burrata, luscious pesto, creamy polenta.  
Roasted Cauliflower and Quinoa Salad - We took a vote and we all agree; we love cauliflower! Roast it for added flavor and throw in some quinoa for texture.
Chocolate Hazelnut Crepe Cake - Hmm . . . chocolate, hazelnuts, lots of cream . . .layered between delicious desert crepes. Count us in! A beauty to behold!
Small Shifts, Real Change
recipeone RECIPE: Citrus with Butternut, Qunioa, and Honey Mustard Dressing
Choose the Veggie
Cooking Quinoa
 recipethree RECIPE: Kale with Mushrooms and Farro
Prep Time
Cooking Technique: Prepping Kale
Cooking Technique: Using Dried Porcinis
Cooking Tools
 recipetwo
RECIPE: Broccoli, Bean and Brown Rice with Seasame-Ginger Vinaigrette
Shift 3
Cooking Technique: Spiralizing Veggies
Cooking Technique: Using Dried Beans
Eat Mindfully

 

Happy Cooking!

Kathy Magaluk and all of us at Acorn Farm 


Copyright 2016 - Acorn Advisors | Acorn Farm | 367 N. Main St | Milford | MI | 48381