in.gredients

Archive for the ‘Daily Recipes’ Category

Weekly Update and Specials :: April 15th – 22nd

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Weekly Updates from in.gredients Neighborhood Grocer

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We’ve got a great weekend of events coming up.  See below for details on our Spring Festival on Easter Sunday (meet the “Debonaire Hare”!), and the much-anticipated return of Adriene Mishler teaching yoga on our lawn (as part of the Fusebox Festival).  Also on the horizon are two wonderful food events: Cooking Up Cultures on Sunday the 27th and our ever-so-popular Go Texan, Go Local Culinary Workshop now scheduled for May 4th.  Sign up today – spots go quickly!

Weekly Specials

You probably know by now that we’re huge proponents of eating locally and seasonally.  This isn’t always a simple or easy task, but it all starts with awareness.  Maple syrup, for example, is only produced in Northern regions where the Sugar Maple tree thrives and the climate is just right for sap flows.  So while we can’t make our own maple 

syrup here in Texas, we can still appreciate and celebrate “sugaring” season.  It’s hard for us Texans to imagine, but up North the sap is a-flowing and the syrup is a-boiling.  To honor the season of the sap flow, we’re putting our delicious and small-batch maple syrup from the Maple Valley Cooperative on sale.  Plus, we’ve shared one of our favorite cornbread recipes (“Maple Cornbread” from the Vermont Maple Syrup Cookbook – see below), and put most of the other ingredients needed to make this delicious gem on sale, too! 

Events

Geeks Who Drink Trivia

Thursday, April 17th at 7pm

Come compete with your friends and neighbors for some coveted prizes (including $25 and $10 store credit for first and second place, respectively).  This is a free and open event but please note that the content is not intended for children.   

Comedy Night
Thursday, April 17th 
@ 9pm (after trivia)

Our very own comedy showcase continues!  Hosted by Team Member Ben Cholok, the funnies kick off right after trivia at 9 pm.  Come hang!

Live Music on the Porch
Friday, April 18th @ 7pm 

Enjoy your Friday evening with some blues and country tunes from one of our regulars, Skylar Evans.  From Townes Van Zandt, to Kris Kristoferson, to Leadbelly, Skylar’s got a solid repertoire of American roots music fit for a pleasant Friday night.  Come relax in our beer garden with the family and enjoy some fresh, local brews and eats while supporting local.  

Yoga with Adriene
Saturday, April 19th, 10:30am-12pm 

We’re glad to be hosting one of many free Fusebox yoga classes offered by friend and regular, Adriene Mishler.  Advance reservations are preferred.  Find out more here.  

Kid’s Art Camp
Saturday, April 19th, 12-2pm 

This is the third in a 4-week series of free art classes for kids in the neighborhood taught by Erin Davis.  This week they’ll learn about Andy Warhol and then use recycled materials to make their own work.  Get the full picture here.

Easter Sunday Spring Festival
Sunday, April 20th, 1-5pm

This Easter we’re making a whole Spring Festival out of the occasion, with candy for the kids (handed out by our “Debonaire Hare”), the return of Linnae Kraemer playing live harp (pictured at right), arts and crafts for the whole family, and lots of free samples from some of our vendors.
OTHER EVENTS
Saturday, April 19th, 12-3pm: Roscoe Open Air Market, Volume 2 Parking Lot
Sunday, April 27th, 5pm: Cooking Up Cultures Global Soup Party
Sunday, May 4th, 6pm: Go Texan Culinary Workshop w/ Traveling Recipes
Fridays in May, 7-9pm: Brand New Key, Porch Sessions Residency

Send us a message if you’d like to plan an event here – we’re a great spot to host your next happy hour, meeting, or birthday party.  

Promotions and News

New Seasonal Hours

We’re now open until 11pm on Thursdays, Fridays, and Saturdays.

Fosbury, a mobile wallet tool that links paperless coupons to your phone’s geolocation, is a great way to stay up to speed on our latest weekly and pop-up specials.  Click here to get our pass and never miss another deal.  

Coffee of the Month

Barrett’s finds and roasts some of the tastiest coffee in town.  That’s why we’re featuring their bean from Chiapas, Mexico this month, available at a special price.  Stock up for April and live south of the border! 

Featured Recipe | Maple Cornbread

This recipe is a guaranteed crowd and family pleaser.  The maple syrup makes it wonderfully moist and sweet, but the whole wheat flour keeps it hearty and nutty.  Serve it with dinner or cook it into a rich porridge for breakfast (one of our favorites!). Just mush a slice into a cup of milk and heat  slowly in a saucepan.  

From the Vermont Maple Syrup Cook Book:

in.gredients:

  • 1 1/4 c. corn meal
  • 1 c. whole wheat flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. maple syrup
  • 3/4 c. milk
  • 1 egg
  • 3 Tbsp. butter, melted

Directions:

  • Preheat oven to 400 F 
  • Combine dry ingredients, make a well in the center, and add the wet ingredients
  • Mix just enough to combine
  • Pour into greased 9″ baking dish
  • Bake at 400 F for ~20 minutes, or until a knife comes out clean
  • Serve warm with butter and more maple syrup! 

Next-Day Maple Cornbread Porridge

  • Mash a generous piece of cornbread into a saucepan of milk.  Stir to combine and heat slowly.  Add milk to desired consistency.  
  • Heat and stir until a smooth and thick porridge forms.  
  • Serve with maple syrup! 

Copyright © 2014 in.gredients All rights reserved.

Hours:
Monday – Wednesday 9 am – 10 pm
Thursday – Saturday 9 am – 11 pm
Sunday 10 am – 10 pm

Happy Hour(s):
Monday-Friday 4-7 pm

Contact Us:
2610 Manor Road, Austin TX 78722
512-275-6357

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Written by Josh Blaine

April 15, 2014 at 1:32 pm

Weekly Update and Specials :: March 4th – 11th

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Weekly Updates from in.gredients Neighborhood Grocer

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We’re getting pretty excited for our line up of in.sessions out on the porch next week and hope you are, too.  See below for more details on what’s shaping up to be a great few days.  In the meantime, come by and take advantage of our weekly deals, including the much-anticipated return of Pure Luck Farm & Dairy fresh chevre.  Thank goodness those goats have finished “kidding” their young! 

Seasonal Hours
Beginning 3/6, we’ll be open until 11pm on Thursdays, Fridays, and Saturdays.

Weekly Specials:

Morehart Farm is owned and operated by two Cherrywood residents. Their heritage “New Hampshire” hens are laying beautiful (and plentiful!) eggs after a slower winter season.  Come in and grab a dozen – on sale this week for $4.99 – and taste the difference of happy, heritage hens.

Pure Luck Farm and Dairy in Dripping Springs, Texas makes some of the most luxurious goat-milk cheeses around.  The only reason not to fall in love with their cheeses is the inevitability of having to go without it for a few months while the goats nurse their young (aka “kidding”). To celebrate its return, we’re putting their fresh chevre on sale at $9.49/half pound (save $3/lb).  

JBG Organic Beets - $2.49/bunch

One crop that doesn’t mind these cold nights is one of our favorites: beets!  We’ll be saying goodbye to this winter crop before long, so this week we’re offering them up on sale.  Want a really delicious side dish?  Roast ‘em, peel ‘em, and toss them with the Pure Luck Chevre that’s also on sale this week.  Your dinner guests will be talking about your culinary skills for days.  

Nature’s Path “Kidz” Cereal 

This week find all of our kid cereals on sale.  These are organic, gluten free, and delicious.  Channel your inner child and enjoy a bowl in house – we’ll give you a complimentary splash of rich Mill-King milk (or almond/soy, if you prefer) and soon you’ll be drinking that chocolatey, milky goodness just like when you were ten.  

Events:

Send us a message if you’d like to plan an event here – we’re a great spot to host your next happy hour, meeting, or birthday party.  

Geeks Who Drink Trivia

Thursday, March 6th at 7pm

Geeks Who Drink Trivia is back!  Come compete with your friends and neighbors for some coveted prizes (including $25 store credit!).  This is a free and open event but please note that the content is not intended for children.   

Comedy Night
Thursday, March 6th 
@ 9pm (after trivia)

 Team Member Ben Cholok hosts in.gredients’ first ever “Home Grown Comedy” night.  “Locally sourced” talent will perform from 9-11pm, directly following Geeks Who Drink Trivia.  Lighten up after the intensity of the quiz competition (or celebrate your victory) and enjoy some laughs with us.     

Gardener’s Market!
Saturday, March 8th, 9am-12pm

Join us for yet another morning of beautiful seedlings from YardFarm, compost from Joe’s Organics, and Dripping Springs Ollas!  Vendors will be on hand to answer all your questions.  

Live Music on the Porch
Sunday, March 9th, 2-4pm

A musician’s co-op from Bloomington, Indiana - The Grant St. Musicians – is kicking off our week of live music a bit early with a Sunday afternoon set of tunes ranging from Daniel Johnston to Hank Williams.  Whet your appetite for the rest of the week with this relaxed Sunday session on our porch.  

Acoustic porch sessions are back!  Catch bands from all over the world and all over the city for three days of neighborhood music.  We kick things off the evening of Thursday, March 13th, and run all day Friday, and all day Saturday.  Find specifics, including band announcements here.  The icing on the cake?  We’ll have beer and soda floats made with Lick Ice Cream available on Friday and Saturday.  See y’all soon!

Promotions and News:

Coffee (etc.) of the Month

We’re excited to announce a new partnership with Equal Exchange, one of the pioneers in Fair Trade cooperatives that dates back to 1986.  Find their rich “Love Buzz” coffee blend on sale all month, plus look for their emblem elsewhere in our bulk section for the highest quality, small-producer dried fruits and nuts.  We’re especially excited about their dried mango, which has the complex flavor and taste only small-batch harvests and sustainably-grown fruits can bring.  Be on the lookout for their baking cocoa, cashews, and California almonds in the coming weeks and months!  

Recipe of the Week  -  Broccoli Cheddar Soup

When Urban Roots brings us a box of beautiful broccoli from their 2 acres of heaven down on Bolm Road, we just can’t help but turn it into a rich and delicious soup, especially when winter rears its chilly head the way it has this week.  Come enjoy a cup or bowl with us at the shop this week, or take the ingredients home and make a big pot with the following recipe.  Salud!

Adapted from The Pioneer Woman Cooks  

in.gredients

  • 1 whole onion, diced
  • 1 stick butter
  • 1/3 cup Bona Dea GF Flour
  • 3 cups Mill-King 1% Milk
  • 3 cups Mill-King Half and Half
  • 2 quarts water
  • 2 Tbsp. Better Than Bouillon 
  • 4 lbs broccoli
  • 1 pinch nutmeg
  • 2 tsp chipotle powder
  • 3 cups grated cheddar cheese
  • Salt and pepper to taste

Preparation

  1. Melt butter in a pot over medium heat, then add the onions.
  2. Cook the onions for 3 to 4 minutes and then sprinkle the flour over the top.
  3. Stir to combine and cook for 1 minute or so, then pour in milk and half and half.  
  4. Add the nutmeg and chipotle powder, then the broccoli and a dash of salt and lots of black pepper.
  5. Cover and reduce heat to low.  Simmer for 20-30 minutes, or until the broccoli is tender.
  6. Stir in cheese and allow to melt.  
  7. Eat as is or blend with an immersion blender or (carefully) transfer portions to a blender to puree.  
  8. Add broth to desired consistency and serve with a slice of hearty bread.  

Copyright © 2013 in.gredients All rights reserved.

Hours:
Monday thru Saturday 9 am – 10 pm
Sunday 10 am – 10 pm

Happy Hour(s):
Monday-Friday 4-7 pm

Contact Us:
2610 Manor Road, Austin TX 78722
512-275-6357

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Written by Josh Blaine

March 4, 2014 at 4:16 pm

Weekly Specials and Update :: February 25th – March 4th

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Weekly Updates from in.gredients Neighborhood Grocer

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This week we bid February adieu and welcome March aboard!  In Austin, March means a bit of madness and a lot of lovely days.  It means getting into your garden to grow your own food and out into the community to engage with the bustle of spring-time activities.  It means welcoming a plethora of visitors to this fair city of ours.  And, of course, tons of live music, including here at in.gredients (find out more below).  Cheers!

New Community Partner  - Accepting Applications!

It’s almost time to choose our next community partner!  That means now is a great time to nominate your favorite Austin non-profits.  Click the button below to start raising more money and awareness for your favorite ATX cause.    

Community Partner Application
Seasonal Hours
Beginning 3/6, we’ll be open until 11pm on Thursdays, Fridays, and Saturdays.

Weekly Specials:

This week we’re putting our gardening goods on sale because, well, this weather has just been asking for it.  We want this to be the spring that you take your garden to the next level so you can share in the wonders of growing your own food.

 All week we’ll have seeds, transplants, and the amazing water-efficient olla on sale.  Plus, on Saturday we’ll have our first ever “gardener’s market” here at the store where you can fill up on compost and worm castings, and choose from an even larger selection of seedlings. Find out more in our events section below. 

Events:

Send us a message if you’d like to plan an event here – we’re a great spot to host your next happy hour, meeting, or birthday party.  

Wine and Cheese Tasting
Tuesday, February 25th, 6:30pm
Don’t let this liquid sunshine keep you away – our wine and cheese tasting is on! Try four delicious pairings of Antonelli’s Cheese and Pedernales Cellar wine plus La Villa Ranch sausage.  Find out more on our event page here

Geeks Who Drink Trivia

Thursday, February 27th at 7pm

Geeks Who Drink Trivia is back!  Come compete with your friends and neighbors for some coveted prizes (including $25 store credit!).  This is a free and open event but please note that the content is not intended for children.   

Live Music on the Porch
Friday, February 28th at Sundown

Devoted regular and music teacher Erin Davis is celebrating her birthday with in.gredients! She’s pulled together a few neighborhood musicians to lead a good old fashioned sing-a-long and you’re invited.  Maracas will be provided, but feel free to bring your own instruments and join the fun.  

Gardener’s Market!
Saturday, March 1st, 9am-12pm

Join us for our first ever “gardener’s market.”  Fill up on Joe’s Organics compost (bring your own 5 gallon buckets), choose from an enhanced selection of YardFarm seedlings, and talk gardening with your neighbors.    

Sunday Brunch and Shoot
Sunday, March 2nd, 9am-2pm

Want to be famous?  Come hang with us on Sunday when we’ll be taking some photos for our next ad campaign. We’ll make it worth your while with some free coffee and drinks, plus if you get there early enough you can enjoy one of our newest creations: fresh Sunday waffles. 

Other March Happenings…..

  • in.gredients’ first Comedy Night on March 6th (after Trivia)
  • in.sessions 2014 – You won’t have to go far to experience the magic of so much music in one place.  Starting Thursday 3/13, join us as we host an exceptional list of musicians for acoustic in.sessions on the porch. More details and band announcements coming soon!

Promotions and News:

Coffee of the Month

Last month Casa Brasil brewed some delicious pour-over coffee on our porch with a visiting farmer from Brazil.  We were smitten with the results and thus decided to make that morning’s bean – Santa Ines – this month’s featured coffee.  Get it at a special low price just this month at in.gredients.  

Recipe of the Week

Erica’s “Bug Sauce”

In the buzz of last week’s in.sect launch event, Harman of World Ento turned to in.gredients for a simple teriyaki sauce to use in his cricket cooking demo. Erica, a veteran team member and the creative force behind our weekly salads (among other things), sprang into action and pulled together this impromptu “bug sauce.” To say the crowd was impressed and pleased with the results is an understatement.

Well, here’s the recipe, by popular demand!

This isn’t just for sautéing crickets – use it as a marinade or salad dressing, or wherever a recipe calls for a teriyaki-style sauce.  It’ll add a delightfully tangy sweet and sour flavor to just about anything.  

in.gredients

  • 1/4 cup apple cider vinegar
  • 1/4 cup tamari
  • 2 tsp ground giner
  • 1 tsp garlic powder
  • 1/4 tsp coriander
  • 1/2 tsp dried cilantro
  • 1/2 tsp ground black pepper
  • 1 tsp chili flakes
  • 2 tsp turbinado sugar
  • 1/2 cup sesame oil

Preparation

  1. Combine all the ingredients except the oil
  2. Drizzle the sesame oil into the mixture while whisking to emulsify.
  3. Enjoy! On crickets, a salad, chicken, or stir-fry!

Copyright © 2013 in.gredients All rights reserved.

Hours:
Monday thru Saturday 9 am – 10 pm
Sunday 10 am – 10 pm

Happy Hour(s):
Monday-Friday 4-7 pm

Contact Us:
2610 Manor Road, Austin TX 78722
512-275-6357

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Written by Josh Blaine

February 25, 2014 at 3:07 pm

Erica’s Bug Sauce

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Last night we were lucky enough to play host to a crowd of intelligent, motivated, and committed environmentalists with one thing in common: a dedication to the human consumption of bugs. Recently we published a blog post explaining why we are jumping into the world of entomophagy (pun intended). Last night’s inspired and informed guests, curious (and pleasantly surprised!) first-time bug-eaters, and general spirit of collaboration and optimism, affirmed our commitment to this growing movement.

In the buzz of last night’s event preparation, Harman from World Ento turned to in.gredients for a simple teriyaki sauce to use in his cricket cooking demo. Erica, a veteran team member and the creative force behind our weekly salads (among other things), sprang into action and pulled together this impromptu “bug sauce.” To say the crowd was impressed and pleased with the results is an understatement.

Well, here’s the recipe, by popular demand!

Erica’s “Bug Sauce”  IMG_20140218_192824_569

in.gredients

  • 1/4 cup apple cider vinegar
  • 1/4 cup tamari
  • 2 tsp ground giner
  • 1 tsp garlic powder
  • 1/4 tsp coriander
  • 1/2 tsp dried cilantro
  • 1/2 tsp ground black pepper
  • 1 tsp chili flakes
  • 2 tsp turbinado sugar
  • 1/2 cup sesame oil

 

Preparation

  1. Combine all the ingredients except the oil
  2. Drizzle the sesame oil into the mixture while whisking to emulsify.
  3. Enjoy! On crickets, a salad, chicken, or stir-fry!

Written by Josh Blaine

February 19, 2014 at 6:56 pm

Weekly Specials and Update :: February 18th – 25th

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Weekly Updates from in.gredients Neighborhood Grocer

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What a week it’s been!  We’d like to thank everyone who made our Valentine’s Day Singles Mixer and Game Night such a success.  We saw at least a few sparks flying across those tables.  A very special thanks to Tiny Pies, Lick Ice Cream, id Soda, and ChocoSutra for their generous and delicious contributions.  We’re thinking we might not be able to wait a whole year to do beer floats, games, or even a singles mixer again.  Keep your eyes out for all of the above in the near future! 

New Community Partner  - Accepting Applications!

It’s almost time to choose our next community partner!  That means now is a great time to nominate your favorite Austin non-profits.  Click the button below to start raising more money and awareness for your favorite ATX cause.    

Community Partner Application

Weekly Specials:

This gorgeous weather is giving us spring fever, which means we’re feeling generous.  Let’s do our growler fill special this week:  $2 off all growlers of beer!  That’s just 10 bucks on our craft brews and 13 on our premium.  Cheers!

Events:

Send us a message if you’d like to plan an event here – we’re a great spot to host your next happy hour, meeting, or birthday celebration.  

Little Herds Pre-Party and World Ento Product Launch
Tuesday, February 18th, 6:30pm
Tonight’s our big in.sect launch party!  We’ll have Hops and Grain Zoe on tap  (w/ $2 of every pint sold going to Little Herds) and lots of free samples.  Curious why we’re so excited about eating (and selling) crickets? Read our full blog post here and come tonight to see (and taste) for yourself.  Or, get tickets for the main event here.

Geeks Who Drink Trivia

Thursday, February 20th at 7pm

Geeks Who Drink Trivia is back!  Come compete with your friends and neighbors for some coveted prizes (including $25 store credit!).  This is a free and open event but please note that the content is not intended for children.   

Casa Brasil Demo and Tasting
Fri, February 21st, 10:30am-2:30pm
A few weeks back, Casa Brasil came out to our hood to show us how to brew the perfect cup of coffee.  Let’s just say they know what they’re doing and you won’t be disappointed with the results.  Besides, who doesn’t love a free cup of coffee on a Friday?  

Illuminate Austin – Donate!
Saturday, February 22nd, After Dark
We’ve pulled together an IlluminateATX team to walk and raise money for our non-profit partner, SafePlace.  Support the few of us who will be walking this weekend by donating here

Wine and Cheese Tasting
Tuesday, February 25th, 6:30pm
We’re just a week away from our (now highly anticipated) Wine and Cheese event.  Experience four delicious, expert pairings of Antonelli’s Cheese, La Villa Ranch sausage, and Pedernales Cellars wine.  Find updates and details on our Facebook event page here

Promotions and News:

Coffee of the Month

Last month Casa Brasil brewed some delicious pour-over coffee on our porch with a visiting farmer from Brazil.  We were smitten with the results and thus decided to make that morning’s bean – Santa Ines – this month’s featured coffee.  Get it at a special low price just this month at in.gredients.  

Recipe of the Week

Raw Asian Slaw

We can’t get over how incredible last week’s Go Texan, Go Local Culinary Workshop was.  Andi Jo of Traveling Recipes left all of us with so many wonderful cooking tips and recipes that we just can’t help but feature another one of her recipes this week.  

This Asian slaw is the perfect fit for the season’s abundance of cabbage and kale.  Enjoy it as a side salad, main salad, or turn it into an entree by adding brown rice and tofu like a stir-fry.  Happy, healthy eating!  

Adapted from Traveling Recipes

Ingredients (Dressing):

  • 3-4 lemons, juiced and zested
  • 4 Tbs apple cider vinegar
  • 4 Tbs Triple Threat Mustard
  • 3 Tbs onion powder
  • 3 Tbs garlic powder
  • 1 Tbs TX Wildflower honey
  • 1 Tbs ginger powder
  • 1 Tbs red pepper flakes
  • 1 Tsp tarragon
  • 1/3 cup water

Ingredients (Slaw):

  • Green or red cabbage, shredded
  • Curly green cabbage, shredded
  • Yellow onion, shaved
  • Chopped cilantro
  • 1 cup sunflower seeds
  • 1/2 cup sesame seeds

Procedure: 

  1. Prep all veggies.  
  2. Make dressing by combining all dressing ingredients in a bowl and whisk together with hands until fully blended.  
  3. Place shredded cabbage and kale in a large bowl and add dressing.  MASSAGE with “attitude” for 1-2 minutes, coating all veggies.  This soften the fiber and makes it more palatable.  
  4. Toss the salad with the onions, cilantro and seeds.
  5. Place slaw on serving platter and garnish with cilantro.  Be creative!

Copyright © 2013 in.gredients All rights reserved.

Hours:
Monday thru Saturday 9 am – 10 pm
Sunday 10 am – 10 pm

Happy Hour(s):
Monday-Friday 4-7 pm

Contact Us:
2610 Manor Road, Austin TX 78722
512-275-6357

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Written by Josh Blaine

February 18, 2014 at 1:32 pm

Weekly Specials and Update :: February 12th – February 18th

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Weekly Updates from in.gredients Neighborhood Grocer

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Meet the crew from our third “Go Texan, Go Local Culinary Workshop” with Traveling Recipes.  What an inspiring evening we shared on Sunday at the Sustainable Food Center kitchen, where we cooked up six delectable plant-based dishes focusing on seasonal and local ingredients. It’s what building a better local food system is all about.  Find one of the recipes – Beet this Quinoa – featured below.  

New Community Partner  - Accepting Applications!

It’s almost time to choose our next community partner!  That means now is a great time to nominate your favorite Austin non-profits.  Click the button below to start raising more money and awareness for your favorite ATX cause.    

Community Partner Application

Weekly Specials:

This week it’s all about romance (of course).  From adorable handmade brooches and beautiful pressed cards, to the rich and decadent Kiskadee drinking chocolate, we’ve got plenty of tasteful gifts for everyone.

Little Low Valentine’s Cards: $3.50 ea (Save $1.00)

Dear Today Wooden Brooches : $13.00 ea (Save $3.00)

Sir Richards Condoms: 10% off all packs

 

Kiskadee Drinking Chocolate: $8.99/lb (Save $1.00/lb)

 

Great Bean Chocolate Bars : $5.95 ea (Save $1.00)

Events:

Last night’s Wine and Cheese Event was postponed due to weather (if we had a nickel for every time that’s been said this month).  See below for the new date.  

Send us a message if you’d like to plan an event here – we’re a great spot to host your next happy hour, meeting, or birthday celebration.  

Geeks Who Drink Trivia

Thursday, February 13th at 7pm

After a long hiatus (made longer by last week’s weather delay), Geeks Who Drink Trivia returns to Manor Road!  Come compete with your neighbors for some coveted prizes.  This is a free and open event but please note that the content is not intended for children.   

Valentine’s Day Singles Mixer and Game Night
Friday, February 14th at 6:30pm
We had so much fun last year, we had to do it again. With Tiny Pies, Lick Ice Cream, ChocoSutra, and id Soda all represented, you’ll be too happy not to fall in love – we promise.  

Wine and Cheese Tasting
Tuesday, February 25th, 6:30pm
Once again rescheduled due to weather, we’re determined to bring you delicious pairings of Antonelli’s Cheese, La Villa Ranch sausage, and Pedernales Cellars wine.  These pairings will blow your palates away – believe us.  Updates and details here

Little Herds Pre-Party and World Ento Product Launch
Tuesday, February 18th, 6:30pm
When it comes to old ideas resurfacing to solve new problems – i.e. removing unnecessary food packaging – you know we’re in.  And that’s why we’re getting into another new, old idea: eating insects.  Read our full blog post here, attend our launch party next week, or get tickets for the main event here.

Promotions and News:

Partner Spotlight: SafePlace

We believe in supporting our community.  That’s why we donate 5 cents for every container you bring to in.gredients to reuse.  Our current partner is SafePlace, a non-profit dedicated to ending domestic abuse and violence.  Practice zero waste with us and support our community partner!

Recipe of the Week

Beet this Quinoa

We’re still giddy from the energy and excitement of our recent Go Texan, Go Local Culinary Workshop.  Fifteen of us from the community came together to share six inspired recipes from the creative wellspring that is Andi Jo at Traveling Recipes.  This one was one of our favorites.   Enjoy!

Adapted from Traveling Recipes

Ingredients:

  • 2 beets-quartered, boiled & blended
  • ½ c apple cider vinegar
  • 4 cups quinoa, rinsed
  • 7 ¾ cups water
  • 4 garlic cloves, minced
  • 1 apple, diced
  • 1 large onion, diced
  • 3 carrots, diced
  • 1 sprig rosemary, de-stemmed & chopped
  • 1 ½ cups pecans
  • 1 tbs Outer Spice Spicy Blend
  • Pinch salt and cracked pepper

Procedure: 

  1. Rinse quinoa and place in pot with OuterSpice and water. Bring to boil, cover, reduce to simmer and cook for 11~13 minutes.
  2. Place beets in small pot, cover with HOT water and boil until tender (10-15). Remove and drain. Place in blender with 3 tbs of water and blend. Set aside.
  3. While cooking, prep all veggies and the apple.  Place onions in a hot pan and caramelize. (To caramelize, heat pan on high, add onions and allow to brown while stirring. Once all are browned, add a splash of water, stir and repeat for 4 minutes.) Add carrots & garlic after 4 minutes and continue to cook for 5 more minutes. Turn off heat.
  4. When quinoa is ready add sauteed veggies, beet mix, vinegar, pecans and remaining ingredients. Mix thoroughly until all is PINK! Season to taste.
  5. Place in serving bowl and make art! Be creative!!
 

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Written by Josh Blaine

February 12, 2014 at 12:53 pm

Featured Recipe :: Apple, Carrot, Sweet Potato and Ginger Soup

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We’re advocates of eating seasonally, but when this warm weather lingers as it has recently, it’s easy to forget just what season we’re in!   Despite Mother Nature’s recent mixed signals, the veggies and fruits available to us right now are still in the ‘cold weather’ category.  These include stored “seasonal” crops – grown within the season and stored for another few months thereafter like apples and sweet potatoes, which will only be available  for a bit longer before we’ll have to wait for next fall’s crop - and the cold weather root vegetables like carrots that can endure multiple plantings through the colder months.

It’s nice to get a taste of spring with temps in the mid 70s in January, but it’ll be another few weeks (or even months) before the warm-weather crops catch up.  In the meantime, it’s another delicious twist on the winter veggie soup!

Adapted from My Bakers Dozen:

Serves 4

  • 3 Tbsp. olive oil
  • 1 small yellow onion, sliced
  • 1 clove garlic, minced
  • 1/2 tsp of  ginger powder
  • 3 small apples, peeled and sliced
  • 3 cups sliced, peeled carrots (about 1 1/2 pounds)
  • 1 medium sweet potato, peeled and sliced
  • 4 cups vegetable broth
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • salt and pepper to taste

Directions  

Heat olive oil in a large pot over medium heat.  Add onion, dash of saltand cook until softened and translucent, about minutes.  Add ginger powder and garlic and cook for one minute, until fragrant.  Add apples, sweet potato and carrots and cook for 3 minutes more.

Turn flame to medium-high and add in broth.  Bring to a boil.  Reduce flame to low and simmer, uncovered,  until apples, sweet potato, and carrots are softened, about 30 minutes.  Remove from heat and let rest for 10 minutes.

Blend the soup in batches in a blender (or with an immersion blender if you have one).  Be sure not to fill the blender more than halfway full or hot soup will explode everywhere.  Also, when blending hot liquids in a blender, leave the blender lid slightly ajar to let some of the steam escape.

Once all the soup is blended, return to the pot.  You can add more vegetable broth if you prefer a thinner consistency.  Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste.

Serve with a dollop of sour cream and another dash of nutmeg to taste for a creamy, sweet & spicy treat.

Written by Josh Blaine

January 20, 2014 at 5:12 pm

Posted in Daily Recipes

Featured Recipe :: Apple Dutch Babies

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Weekends are for sleeping in, making breakfast and taking your time. There is something magical about slowing down and enjoying breakfast instead of the usual run out the door while cramming an english muffin in your face.

We couldn’t help but click on the link for a dutch baby recipe. If you are unfamiliar with dutch babies, imagine a giant pancake with a fluffy, souffle like texture. Imagine it the size of a cast iron skillet, topped with stewed apples and real maple syrup. Are you hungry yet? Us too.

Happy cooking!

Apple Dutch Babies

From: KinFolk

  • 3 Tbsp unsalted butter, room temperature
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup flour
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 honeycrisp apple
  • 2 Tbsp butter
  • 1 tsp cinnamon
  • 1/4 cup sugar
  • Juice of 1 lemon
  • 1 cup heavy cream

Preheat oven to 425 degrees F. In a medium cast-iron pan or pyrex dish, melt butter while the oven preheats. Remove when bubbling. Set aside. Whisk together eggs, milk, flour, salt and vanilla until foamy. Pour batter into warm hot skillet/dish with melted butter, bake until the pancake puffs and lightly browns along the edges (18 to 22 minutes).

While the dutch baby bakes, prepare the fruit topping. Cut the apples into thin slices. Melt the butter in a saute pan. Stir in sugar until it just begins to dissolve. Add apples, cinnamon and lemon juice. Stir together over medium head until just softened (8-10 minutes). Remove from heat.

Whip cream in a stand mixer. Spoon onto the Dutch baby, ladle, then top with apples. Enjoy hot.

photo

 

Written by cscdavis

November 15, 2013 at 5:48 pm

Posted in Daily Recipes

Featured Recipe :: Curried Pumpkin & Butternut Squash Soup

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Soup weather has arrived! True, the forecast has it back to 81 by the end of the week, but right now we are enjoying (well, some of us) this cold, crisp winter-like day. Not only does it feel like winter, we have a lot of local veggies that taste like winter. Chard, kale, spinach, butternut squash, pumpkins and sweet potatoes (just to name a few.)

We whipped up a curried pumpkin and butternut squash soup with coconut cream, and we think y’all will like what you taste. Stop by the store and get yourself a bowl. Or, if you’re feeling adventurous, pick up the ingredients and make some for yourself at home!

Curried Pumpkin & Butternut Squash Soup with Coconut Cream

From: in.gredients (team member Quinn, to be exact)

  • 1 can of organic pumpkin
  • 1 medium/large butternut squash
  • 3 cloves garlic
  • 1 medium onion
  • 2 Tbsp vegetable broth powder or onion soup mix
  • 3 cups water
  • 2 Tbsp coconut oil
  • 1 tsp sea salt (more or less to taste)
  • 1/4 tsp pepper
  • 1 Tbsp curry powder (more or less to taste)
  • Coconut milk and pumpkin seeds to garnish (optional)

Halve, peel and de-seed pumpkin and butternut squash. Cut into 1″ cubes and set aside. Chop onion and cook over medium-low heat in a large, heavy bottomed soup pot with coconut oil and garlic. Cook until onions are softened, being careful not to burn the garlic.

Add curry (start with 1/2 Tbsp and add more as it cooks.) Cook for an additional minute. Add pumpkin, squash, vegetable powder, 6 cups hot water, salt & pepper. Bring to a boil. Reduce heat and simmer over medium/low heat until squash is easily pierced with a fork.

Use the immersion blender to puree. Adjust salt and curry after blending. Serve hot with a swirl of coconut milk and a sprinkling of pumpkin seeds.

soup

Written by cscdavis

November 13, 2013 at 5:00 pm

Posted in Daily Recipes

Daily Recipe :: Gluten Free Pumpkin Scones

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Everybody loves a freshly baked scone.  And if you’re one of the many who can’t have gluten, perhaps you’ve glumly waved goodbye to homemade scones on your path to gluten-free. Luckily,  Bona Dea is here for us. This Austin based women owned gluten-free flour company is committed to using the highest quality gluten-free whole grains and superior production techniques. They are on a mission to maximize the food options available with gluten intolerances when baking at home.

We want everyone to enjoy these, so we’ve put the ingredients on sale: Bona Dea All Purpose Flour, Pie Pumpkins, Pumpkin Spice and Canned Pumpkin.

Now back to scones.

It’s ALMOST felt like fall these last few days (mid 70s counts at chilly to Texans, right?) and we have some beautiful local pie pumpkins. With Thanksgiving right around the corner, we look for any excuse to use pumpkin in any form. Soups, breads, curry, etc. You name it, we want to put pumpkin in it. If you don’t have the time to roast and make your own pumpkin pie puree, we also have organic canned pumpkin which is a great stand in if you are short on time.

Whip up a batch of these, make a cup of earl grey tea and watch the clouds roll in. Happy eating!

Gluten Free Pumpkin Scones

From: The Baking Beauties

in.gredients

  • 1 3/4 cups Bona Dea Gluten-Free All Purpose Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup granulated sugar
  • 1 1/2 tsp pumpkin pie spice
  • 6 tablespoons unsalted cold butter, cut into chunks
  • 1/2 cup pumpkin puree
  • 2 Tbsp milk or cream
  • 1 large egg
  • Egg white or milk to brush the tops of the scones (optional)
  • 1 Tbsp coarse sugar to sprinkle on top (optional)

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with GF flour. Set aside. In the bowl of a food processor, place all of the dry ingredients. Run the processor until the dry ingredients are well blended.

Add the cold butter, and pulse until butter is cut into pieces, about the size of a pea. Add the pumpkin puree, milk and egg. Run food processor just until dough comes together in a ball. Turn the dough out onto the baking sheet. Dust your hands with brown rice flour, and quickly form the dough into a 10-inch circle, approximately 3/4″ thick.

With a sharp knife, cut the dough into 8 wedges. Carefully move the wedges apart, leaving at least 1″ between them so that they will not touch when baking. Brush the tops of the scones with milk or egg white, and sprinkle with sugar. Bake for 14-16 minutes, or until golden brown.

Remove from oven and allow to sit for 5 minutes before transferring to a cooling rack. Enjoy!

pumpkinscones4

 

Written by cscdavis

November 5, 2013 at 5:53 pm

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