Posts Tagged ‘barbecue recipe’

Labor Day Vegan Spinach Artichoke Dip

Friday, September 2nd, 2016


Summer is finally coming to a close this weekend, which is no surprise for anyone- what with grocery stores and coffee shops already pushing pumpkin – flavored everything in our faces. But before we jump onto the ‘I heart fall’ bandwagon, let’s pump the breaks and get you ready for your Labor Day BBQ.

Labor Day is actually one of the best holidays in the US if for nothing else than the country takes a single day to honor all of its hard workers. The idea being that we are supposed to take the holiday and treat ourselves to some relaxation and fun, whether it is extra family time or a cookout (or heck a mid-day nap!). Now if there’s anything we love at Pacific Merchants it’s a good BBQ, and if there is anything we love more than that it would likely be guilt free snacking. BBQ fare is notorious for junk-food items and over-indulgence, but it doesn’t have to be! You can still over-indulge (now sans guilt) with this Vegan Gluten-Free Spinach Artichoke dip. Not only is it creamy and delicious, but a normal order of spinach artichoke dip comes in at a whopping 1,600 calories per order – whereas its vegan counterpart clocks in at roughly 83 calories per cup (WHICH IS A LOT OF DANG DIP FOR UNDER 100 calories). Plus (and this is from experience here) if you don’t tell anyone it’s vegan…NO ONE WILL KNOW- Which is especially helpful if you come from a family like mine, who thinks the word vegan is a synonym for bland.

Now aside from the fact that this recipe is incredibly healthy, it’s also super easy to make! And if you’ve been vegan for long you know how rare it is for those two things to go together. So here we go.

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Vegan Spinach Artichoke Dip

Ingredients:

1 Jar marinated artichoke hearts
3 cups of frozen chopped spinach (you’re welcome to use fresh)
1 cup frozen chopped onions
1 brick of Jalapeño Havarti Almond Cheese
1 brick of Soy Mozzarella
1 cup Almond milk
2 tsp of Olive Oil (or coconut)
1 tsp of garlic powder
Salt & pepper to taste
Assorted Veggies & multigrain whole wheat pita chips (for dipping)

Method

– Preheat the oven to 400 degrees Fahrenheit
– Prep a medium sized casserole dish (I spray mine with coconut oil for easy cleanup)
– Cube the 2 bricks of cheese and set in a large bowl
– Dice the artichoke hearts and set in the same bowl as the cheese
– Pour in the spinach and onions
– Add spices and oil to the bowl (I also toss in about 2 tsp of whatever the artichoke hearts were marinating in)
– Toss all ingredients together to mix everything up
– Pour bowl continents into your casserole dish
– Pour the cup of almond milk over the spread evenly (can add more later if you feel like your dip is too thick)
– Set casserole dish in the oven, cook for ten minutes, stir dip, and then cook for another ten minutes (so 20 min total). This is also the point to add more milk to the mixture if you want a runnier consistency.
– Once fully cooked, you can brown the top of the dip by switching the oven to broil for 2-3 minutes. Be sure to check on it frequently so it doesn’t burn (it browns up super quick!)
-Let cool for 5 minutes, and then plate the dip in your beautiful acacia 7 part flower tray from Pacific Merchants! I chose to use an assortment of veggies and whole grain pita for dipping (to keep this dish as healthy as possible). However, I will occasionally serve this with a nice bread (whole wheat challah or sourdough is my favorite).

Get your own Pacific Merchants Acaciaware serving tray here.

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May is National Burger Month!

Friday, May 3rd, 2013

Did you know that May is National Burger Month? That’s right; you’ve got a whole month to celebrate delicious, juicy burgers. And why not? It’s America’s favorite food after all. Here at Pacific Merchants, we’re celebrating burger month by throwing a burger party. 270125_238766996140933_8032478_n

Now, the first step to any great burger party location. We suggest sprucing up your patio and grilling and partying outside.  In need of a spring style fix? Just set your table with designer placemats from Pacific Merchants. They’re weatherproof, water proof, and they come in bright cheerful colors. Plus, they complement our Acaciaware ® trays, bowls, and serving pieces. Pick a bright cheerful color like orange, yellow, or green to really make your table pop like spring has sprung. Bonus: Colors like orange and yellow actually make people hungry (it’s why they use them in restaurants a lot.) So you’ll really whet their appetites just by setting the table. Who knew it could be so easy?

21192_504466239619938_1692162355_nAlong with setting the table, you need to decide on what else you’re serving. Now, burgers are definitely the main attraction here, but consider a nice green salad, some fruit, and maybe even a whole grain side dish. That way, even if you’ve got people who can’t eat burgers, you’ve got something for everyone. Also consider putting out a spread of veggies and dip. We suggest serving up sides in some of our Acaciaware ® chip and dip trays. I mean, look how great food looks in them! We’ve got plates, serving bowls and even sectioned pineapple trays, so no matter what sides you’re serving, we’ve got you covered.

Now for the meat of the meal: that burger we’re celebrating all month! Think about your audience. Do they eat meat? Do they avoid red meat? Are they vegetarian? We’ve got a killer hamburger recipe below, but if  you need a great turkey burger recipe, we suggest this one from our friends at Real Simple. It’s the juiciest turkey burger ever. If you’re desperate for a delicious veggie burger, head on over to The Kitchn.  But if you’re like us and you want an all American beef

Juicy Beef Burgers ( Makes 4)thick-burger-mld108880_vert

Ingredients

  • 1 ½ lbs ground chuck (80% lean, 20% fat)
  • 1 tbsp salt
  • 1 tbsp pepper
  • Canola oil

Instructions

  • Preheat grill to Medium High
  • Brush grates with oil
  • Gently form beef into 4 patties, about 4 inches in diameter. Be careful to only pack your beef loosely
  • Generously season each side with salt and pepper, forming a crust.
  • With your thumb, make a dent in the middle of each burger patty. This will keep the burger from shrinking too much while cooking
  • Grill for 3 minutes
  • Flip (top with cheese if you want) and grill for another 4 minutes to medium rare. Cook longer if you want a more well done burger
  • Serve with your favorite toppings.

So what do you do about toppings? Do a survey among your guests ahead of time or just pick your favorite 8. Include the basics like lettuce, tomatoes and onions, but also include some more unusual ones like grilled pineapple, fried eggs, caramelized onions, and guacamole. And don’t forget the condiments. Consider ketchup, mustard, ranch, and barbecue sauce are the basics, but what about bacon, blue cheese, or roasted garlic sauce?  Set them out buffet style and let your guests assemble their own dream burgers. It’s fun, it’ll get people talking, and having all those toppings spread out buffet style is like having really delicious table décor. Here are some of our favorite serving trays for toppings and condiments

 

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From Left to right we have our acacia plate, great for burgers, our baguette tray and bowls, great for guacamole, salsa, and caramelized onions , and our condiment set is great for sauces like ketchup and mustard. Our pineapple tray is great for stuff like grilled pineapple, tomato slices, lettuce, and onions!

Oh, one other thing! Don’t forget hamburger buns. I speak from experience.

We hope that everyone out there has a great time celebrating National Burger Month this May. Let us know what you did to celebrate America’s favorite food! We’re sure you’ll inspire us to throw another burger party later this month. But don’t worry, the whole month of May isn’t going to be unhealthy for us. It’s also National Salad Month!

Are you as psyched about burger month as we are? If so, send your favorite bbq sauce recipe to kate@pacificmerchants.com! The winner will receive a $25 gift certificate to our website. Since Burger Month is the whole month of May, you have until May 31 to enter.


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