July 2016

Coconut Spirulina Smoothie-4

Blue Lagoon Smoothie from Sarah Fennel

A blue algae smoothie filled with detoxifying spirulina, chia seeds, and blueberries. Hello, summer bod. Hands down, my blog is known for indulgent desserts. Things like salted caramel brownies and cookies and cream macarons. And I’ll be the first to admit that I love those desserts down to the last bite. But because my days are filled with cakes, cookies, and chocolate, in my “real” life I balance these things out with a pretty healthy lifestyle. I work out almost every day, doing a mixture of yoga, HIIT training, and cardio. I eat mostly vegetarian (though every once in a… Read more

Wof Gourmet Avocado Toast

Still Trending: Avocado Toast

Yes, it’s still a thing and we are happy to stay on the bandwagon. There’s always a bowl of avocados at various stages of ripeness and some hearty, sliced bread in the freezer to satisfy our cravings. A quick and delicious snack anytime, it’s easy to prepare at home or work and packs a satisfying, nutritious punch. We simply can’t get enough. Crisp, multi-grain toast is a blank slate for many types of toppings. It’s easy to be overwhelmed by the myriad of choices, but experimenting with different flavors and textures is the best part. One of our favorites is… Read more

Flank Steak Wolf Gourmet

Sear Pleasure: Flank Steak with a Sweet Salsa

Known for its intense beefy flavor and quick cooking time, flank steak is a summer favorite. It absorbs marinade like a sponge, which is great because the combination of acid and spices both flavors and tenderizes the meat. Our recipe takes an Asian twist with a marinade featuring soy sauce, fish sauce, and fresh ginger. You might have a bottle of fish sauce lurking in the back of your kitchen cabinet. It’s right next to the pomegranate molasses and rose water if your pantry looks anything like mine. If you don’t have a bottle of fish sauce, be sure to… Read more

Mermaid Smoothie

Mermaid Smoothie from Pineapple and Coconut

Summertime is our favorite time of year. Longer days spent in the sun at the beach and the pool. Collecting seashells and suntans, sun-kissed hair, wearing flip-flops and beach hats daily. Sleeping in and lots of iced drinks, slushies and smoothies to keep us full. This has been a mermaid summer for us so far with the amount of time we have already spent at the beach so I created this healthy and delicious Mermaid Smoothie to go along with it. I am a big fan of adding extra nutrients to fruit smoothies to boost the nutritional value. Often times… Read more

WG Pan Sauce Sauce Pour

Cook with Confidence: Make a Restaurant-Style Pan Sauce

A glossy pan sauce turns an everyday chicken breast into a restaurant-worthy plate, and thankfully, pan sauces are simple to master. Not only are they made in the same pan used to pan-roast your centerpiece ingredient, but they can also be quickly made while it rests. You’ll be able to make a lot of different versions of this easy sauce in mere minutes, giving your chicken breasts, steaks, and fish fillets a whole new flavor profile every time. After pan-roasting the protein and setting it aside to rest follow these steps for making the pan sauce. Sauté your aromatics: spoon… Read more

Wolf Gourmet barbecue sauce jars

BYOB – Bring Your Own Barbecue Sauce

The neighborhood grills are lighting up and the haze of charcoal smoke is in the evening air. Summer is prime time for outdoor cooking, and barbecued chicken and ribs top our list. Don’t get us wrong, we love a good burger, but the combination of smoky meat with a spicy, tangy, slightly sweet sauce takes us to our personal happy place. How can you achieve barbecue sauce nirvana? Make the switch from the bottled sauce to homemade. Crafting your own sauce lets you control every aspect of the flavor. Not sure where to begin? Our recipe features complex flavors but… Read more

Aaron Deal

Meet the Chef: Aaron Deal

We had the pleasure of working with chef Aaron Deal at the Atlanta Food and Wine Festival last month. Hailing from western North Carolina, Aaron’s inspiration comes from native southern ingredients and the farmers and artisans making a renaissance of fresh, local foods. He showcases them at The River and Rail in Roanoke, Virginia, where he is Executive Chef. A bistro with traditional southern flavors taking the occasional trip to another continent, it’s not uncommon to find a southern staple like collard greens turned into kim chi or a French pork fromage de tete served with ice box pickles. Since… Read more