GMO OMG Free Screening

Chipotle is hosting a FREE screening tonight of GMO OMG Sept 2 at the Granada Theater (3524 Greenville Ave, Dallas, TX 75206) 

All attendees will receive a BOGO card (buy one/get one free burritos, bowls, salads or tacos) from chipotle! 

Doors open at 7 pm and the viewing starts at 7:30 pm.

A panel discussion will follow the screening with moderator Susie Marshall, Executive Director of GROW North Texas. The panel will include local experts including: Paul Magedson with Good Earth Organic Farm and Amanda Vanhoozier with Coppell Farmers Market 

For information about the film, please visit: www.gmofilm.com

Come on out and learn a little something about GMOs.

THE SHED OPEN at THE DALLAS FARMER'S MARKET

It is Labor Day Weekend!!!! Do you know what that means?  Long weekend, cookouts, and time spent with family and friends.  If you are looking for something different to do this weekend, or groceries for your cookouts check out the Dallas Farmer's Market! 

Opening today, Friday Aug 29 The Shed is OPEN at the Dallas Farmer's Market.

The Shed, formally known as Shed 1, will feature new food vendors alongside favorites with a focus on local farmers and  clearly labeled, high-quality produce. Carts will be made available for shopping and a stage will be built at the east end for weekend highlights including live music, chef demonstrations and cooking classes.

Fresh veggies and fruits are operating out of Shed 3 so don't forget to check them out for all those cookouts!

Shed 2 is currently closed for remodeling.  The new plans for Shed 2 will include four anchor restaurants with interior and patio dining.  It will also include local artisan,vendors, and Mudhen.  Mudhen is a 5,500 sq. ft. free standing restaurant and beer garden from restaurateur Shannon Wynne.  Shed 2 will open Spring 2015 as THE MARKET.  

Construction will begin this Fall 2014 on a new parking structure as well.  If you have ever been to The Farmer's Market, I am sure you are aware of how needed more parking is. 

The constructions and changes are bringing new life and enhancements to the growing Downtown neighborhood.  It fills my heart with happiness when old neighborhoods come back to life for a new generation. All while supporting local farmers, vendors, and artisans.  Go check out THE SHED this Labor Day Weekend at The Dallas Farmer's Market!

Black Bean Taco Salad

Dinner last night was a yummy Black Bean Taco Salad. I love it when I develop one recipe that can be used in various different ways so you never get bored!.  The Black Bean Taco Salad is exactly that.  The Black Bean base the same recipe I use for tacos; the difference was presentation.  I served the Black Beans on a bed of Romaine Lettuce and topped it off with my guacamole and fresh cut cherry tomatoes.

I made two versions of the Black Bean Taco Salad; 1 was vegetarian and 1 was vegan and gluten free.  The great thing about this recipe was the only difference was cheese and corn chips!  No matter how many different diets you have in your household, you can accommodate all very easily.

Don't forget to check out my Guacamole Recipe which is also on the blog!

Black Bean Ingredients

2 cans black beans 

2 tbsp chili powder

1 tbsp cumin 1 tbsp garlic powder & onion powder 

Cayenne red pepper to taste (I used about 1/4 tsp but we like heat in this household)

1/2 white onion 1 garlic clove 

1 tbsp olive oil 

Brown the garlic & onion in the olive oil and add drained and rinsed beans. Add about 1/2 cup water, it will cook down. Then add seasonings and cover to cook on high heat until desired consistency, stirring occasionally to prevent sticking. 

Vegan & Gluten Free Version

Vegetarian Version

This recipe is clean, organic, and whole food eating at its best! Something so simple and flavorful that is, Oh So Good for you.  The avocados were not organic; the thicker the skin you don't necessarily have to go organic. So if you are trying to cut cost at the grocery store that is a helpful hint.

Margherita Flatbread Recipe

I hope you have had a chance to check out my Flatbread Dough Recipe which is also a post on the blog.  If you haven't go and check it out because it is super simple and tastes amazing!

Now that you have this beautiful flatbread that you just pulled off the skillet and it is ready for toppings let's make a Margherita Flatbread!

Preheat the oven to 350 degrees. And while the oven is preheating go ahead and cut and prep all the ingredients listed below. 

Margherita Flatbread Ingredients

1 organic tomato

1 clove garlic minced

Olive oil

 organic mozzarella sliced thin

1C lightly packed fresh organic basil

Ground black pepper

Once your veggies are all prepped and cut, drizzle the olive oil lightly over the flatbread. Then add your minced garlic clove in top of the flatbread. Then use your hands to light spread the oil and garlic evenly on the flatbread crust. The add your sliced mozzarella, tomatoes, basil leaves, and sprinkle it all with crushed black pepper. 

Then place in the oven and bake for about 20 minutes or till the cheese is melted and lightly browned. 

Viola you a delicious, clean, and wholefood flatbread that is just ready for the eating. Feel free to add your favorite crushed red pepper.

Flatbread Dough Recipe

Flatbreads appear to be all the rage at restaurants, and it is one of my favorite things to order. I got to thinking it couldn't be that hard to make at home and clean up the recipe,so after one failed attempt at the crust I gave it another go and man am I glad I did.  This is amazing! Seriously I'm going to be making these all the time.

So let's start with how to make the dough, because once you have mastered  the dough recipe you can make all kind of variations of flatbreads. 

Flatbread Dough Ingredients

2 cups whole wheat flour

1/2 tsp of salt

1 1/2 cups water

In a large mixing bowl combine all your ingredients and mix with a spoon till you have a sticky consistency. Then turn out on to a floured surface. 

Begin to knead the dough as pictures above; adding flour till you have a non sticky, palpable, and smooth consistency.

Then separate the dough into 2 halves.  This recipe will make 4 flatbreads.  I froze one of my halves to use at a later time as 2 flatbreads is more then enough for my little family. 

Then break down 1 of your halves one more time so you have 2 small halves. 

Shape the dough into a round smooth ball and begin rolling out on a floured surface with a floured rolling pin. 

Courtesy of my time at a pizzeria in high school I have some serious mad pizza stretching abilities. So once I have the dough flattened out I begin to stretch with my hands into a thinner shape.  If this is something your don't feel comfortable with just continue to roll out till you have a thin circular, rectangular, or misshapen piece if dough.  At the end of day taste is what matters and more you make the prettier they will be.

Then heat a skillet on the cooktop with a small dollop of olive oil till the skillet is very hot and sizzling.

Place the dough on the skillet and cook on high. You will need to flip the dough multiple times to assure it cooks crisply without burning.

Once your flatbread is crisp and resembles the one in the above picture remove the flatbread from heat and place on a pizza pan. 

Now the flatbread is ready for toppings and then the oven! Look at that you made a delicious flatbread dough that is clean and made with whole ingredients.

I have the recipe for Margherita Flatbread on the blog as well. Go to that post to see what the ingredients are!