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Cinco de Mayo
Monday April 30th 2012, 10:54 pm
Filed under: Plum Kitchen

The Plum Kitchen will have a delicious Cinco de Mayo spread available for you to celebrate this holiday the best way we know how–with food!  Selections will be available at the carving station on May, 5th 2012:

All Natural Bell & Evans Ancho Chili Rubbed Grilled Chicken breast roasted tomato sofrito sauce. $13.99 lbs.

All Natural Niman Ranch Pulled Pork Carnita with bell peppers, sweet onions, & crispy tortilla strips $14.99 lbs.


All Natural Niman Ranch Ancho Chili rubbed Roast rack of Pork with sautéed apples $14.99 lbs. (BLM & A2 only).

All Natural Spicy Chorizo Meatballs stuffed with Queso fresca $ 9.99 lbs.

All Natural Chicken Taquitos $10.99 lbs.

All Natural Niman Ranch Smoked Beef brisket with Mole Sauce $15.99 lbs. (WB Only)

Mojo Marinated Grilled Flank Steak with citrus Salsa & coriander demi $19.99 lbs. (BLM Only)

Kidney Beans & Brown Rice. $8.99 lbs.

Refried beans $8.99 lbs.

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Building a Natural Fountain of Youth
Monday April 30th 2012, 10:40 pm
Filed under: Apothecary



Aaaaa….choo!
Friday April 20th 2012, 4:31 am
Filed under: Apothecary

You’re starting to feel it—the watery eyes, itchy nose, and sneezing.  Spring is here and the flowers are blooming, the grass is growing, and trees are blossoming.  It’s okay, you can enjoy all Springtime has to offer thanks to some of our favorite All Natural remedies.

New Chapter Sinus Take Care:  The name pretty much says it all, but in case you’re wondering, this herbal supplement will take care of your sinuses.  How?  The time-tested herbal defense system optimizes wellness by stimulating the immune system.

Garden of Life Immune Balance Sinus:  If the problem goes beyond your sinuses, this herbal supplement will provide seasonal sinus and upper respiratory system support.  The special blend of herbs and whole foods will naturally support your immune system to respond and fight off the symptoms you’re feeling from allergies.

Neti Pot Nasal irrigation sounds scary, but it’s really not.  You may be wondering how flushing your sinuses out with a gravy boat-like device can help relieve allergy symptoms, but there is a biological explanation.  The solution that goes through the sinuses can increase the speed and coordination of the hair-like structures (cilia) to more effectively remove irritants from the passageway.  Now, go on, breathe out of your nose again!

Boiron Sabadil For many, homeopathic medicine is the way to go, especially when it comes to allergy problems.  Sabadil will relieve runny and itchy noses, burning and irritated eyes, sneezing, and other allergy symptoms.

Ask one of our Apothecary team members to help you find these products next time you’re in so you can be prepared for Allergy Season.  Interested in learning more about allergy symptoms and integrative care?  Check out our Reference Room and search for Allergies under ‘Conditions and Allergies’.

 

*These statements have not been evaluated by the Food and Drug Administration.  These products are not intended to diagnose, treat, cure, or prevent any disease.



Wine & Cheese Suggestions from Madeline Triffon
Saturday April 14th 2012, 3:34 am
Filed under: Artisan Cheese & Deli,Mad Picks | Wine, Beer, & Spirits

Madeline Triffon shares some Spring wine and cheese suggestions with the team at My Fox Detroit:

Wine & Cheese Suggestions from Plum Market: MyFoxDETROIT.com

 

Here, a list of the wines and cheeses to reference for your next Springtime get-together:

WINES

  • M. Lawrence “green” Extra-Sec $14.99 (semi-dry sparkling, Michigan winery)
  • Rosé des Karantes 2010 Languedoc (France) $9.99
  • Mohua Sauvignon Blanc 2010 Marlborough (New Zealand) $9.97
  • Left Foot Charley Gewurztraminer “Manigold” 2011 Old Mission (Michigan) $16.97
  • La Quercia Montepulciano d’Abruzzo 2010 (Italy) $10.97
  • Angulo Innocenti Cabernet Sauvignon 2010 L Consulta (Argentina) $15.97
  • Quinta do Infantado Tawny Port (Portugal) $16.97

CHEESE & OLIVE OIL

  • Pons Extra Virgin Olive Oil (Spain) $7.99, 34 oz
  • Point Reyes Blue (California)
  • Mont Chevré Goat Cheese (Wisconsin)
  • Gran Valle Manchego (Spain)
  • Delice de Bourgogne (Triple Crème, France)
  • Mixes Olives – Cerignola & Castleveltrano

 



Honey Lime Glazed Salmon
Saturday April 14th 2012, 3:18 am
Filed under: Meat & Seafood,Plum Kitchen

Chef de Cuisine, Len Schneider, makes Honey Lime Glazed Salmon for the team at Fox 2 Detroit.  (Get the recipe below)

 

Honey Lime Glazed Salmon: MyFoxDETROIT.com

Honey Lime Glazed Salmon

w/ Quinoa & Black Bean Salad

For this recipe you will need (4) 8oz. portions of Salmon with the skin removed. Keep these under refrigeration until the time of use.

For the Honey Lime Glaze:
(Prepare ahead of time, and chill before use)

2T Garlic, minced
½ Cup Lime Juice
1 Cup Honey
1 Chipotle in Adobo Sauce
1T Olive Oil

In a medium hot sauté pan, heat the oil. Add the minced Garlic and cook until tender. Do not allow to brown. Add the Lime Juice and reduce by 1/2. Add Honey and bring to a simmer. Smash the Chipotle with a knife and float it in the simmering glaze for 5 minutes. Remove from heat and allow to chill.

For the Quinoa & Black Bean Salad:
(Prepare ahead of time, and chill before use)

Ingredients:

3 Cups, Quinoa, cooked, chilled
½Cup, Black Beans, canned, rinsed
½ Cup, Sweet Corn Kernels, fresh or frozen
¼ Cup, Roasted Red Pepper, small dice
¼ Cup, Carrot, small dice
¼ Cup, Cucumber, seeded, small dice
¼ Cup, Tomato, seeded, small dice
¼ Cup, Garlic Expressions Vinaigrette
2T Parsley, Chopped
½t Cumin
½t Kosher Salt
½ t Black Pepper, ground

Method: Prepare all ingredients and gently fold them together in a mixing bowl. Will last up to 5 days in the refrigerator.

Executing the Honey Lime Glazed Salmon:

1. Pre-heat oven to 375 degrees.
2. Pre-heat sauté pan over medium heat
3. Gather the Salmon, 2T Extra Virgin Olive Oil, Kosher Salt & Pepper, and honey lime glaze.

In an oven safe, non stick pan, over medium heat, heat the olive oil until it shimmers.

Liberally season the salmon and when the oil is hot, place into the sauté pan presentation side down first.

Cook the salmon for 1-2 minutes until it is golden brown and flip over. At this point you will brush about 1T of Honey Lime Glaze on it and place it into the oven. It will take approximately 10 minutes to cook. At least twice during the cooking, you’ll want to brush a bit more glaze on it. Once the salmon is done (about 140 degrees) apply one final touch of glaze on it.

To serve:
Spoon about 6oz of Quinoa & Black Bean Salad on to a plate. Place Salmon, offset, on top. Garnish with Lime. Enjoy.

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