Tuesday, August 31, 2010

Giveways & discounts!


Just a few more hours to enter this month's gift basket giveway! (just click the link) Enter now and come back again tomorrow to enter next month's drawing!

Last month's winners:
- Portland Store Winner: Bonnie from Newport, RI
- Camden Store Winner: Ellen from Southport, CT
- Portsmouth Store Winner: Kathy from Davison, MI
- North Conway Store Winner: Carol from Porter, ME
- South Windsor Store Winner: Barbara from Newington, CT
- Avon Store Winner: Ellie from Farmington, CT
- Rochester Store Winner: Robert from Wolfeboro, NH
- Cooking School Winner: Andrea from Rye, NH
- National Harbor Store Winner: Joe from Woodbridge, VA

Looking for other ways to save? Help us reach 5,000 fans on Facebook! Already a fan? Click "suggest to friends" to help us meet our goal. What is in it for you? We'll give all fans a coupon for $2 off one of our jams. In addition to the manufacturer’s coupon, we are going to offer 25% off as the special to our fans in celebration of hitting 5,000 fans on Facebook. It will be a 12-hour sale from noon to midnight on the day after we hit the threshold. Coupon code & details when we reach our goal!

*To receive your 25% discount on online and phone orders, please provide source code xxxxx at checkout. Offer cannot be combined with any other discounts or promotions. Offer valid for purchases made Xday, x/x/10 from noon through 11:59PM ET on in-stock merchandise. Offer excludes shipping charges, Gift Cards, Specialty Food Club, Cooking School Classes and wholesale orders. Not valid on prior purchases. Offer available online at stonewallkitchen.com, by calling 800.207.JAMS or in person at Stonewall Kitchen Company Stores only. Offer must be printed and surrendered at the time of purchase in our Company Stores, check your local store for their business hours.

Mark Your Calendars, it's time to SAVE!

At our Labor Day Weekend Warehouse Sale! Save an extra 25% on sale prices and imperfects. THURSDAY, September 2nd - MONDAY, September 6th

Only available in our warehouse stores in Rochester, NH, North Conway, NH, and Avon, CT.

Find your store here!

Wednesday, August 25, 2010

Monday, August 23, 2010

Garden Vegetable Lasagna Roll-ups for Meatless Monday


Garden Vegetable Lasagna Roll-ups
Serves: 6

Ingredients

* 2 small eggplants
* Olive oil
* 9 lasagna pasta noodles
* 15 ounces ricotta cheese
* 5 ounces frozen chopped spinach, cooked and drained well
* 2 cups grated mozzarella cheese
* ½ cup Parmesan cheese, fresh grated
* 2 eggs, slightly beaten
* Pinch of ground nutmeg
* Salt and pepper, to taste
* Stonewall Kitchen Garden Vegetable Pasta Sauce
* Fresh basil, chopped

Directions

1. Preheat oven to 400 degrees F. Grease a baking sheet. Thinly slice eggplant lengthwise. Brush each side with olive oil and season with salt and pepper. Spread out on baking sheet. Bake in preheated oven about 30 minutes, turning once half way through the cook time. Remove from oven and set aside. Reduce oven temperature to 350 degrees F.
2. Cook pasta according to package instructions, drain.
3. Make sure all moisture is squeezed out of the cooked spinach. In a medium size bowl combine the ricotta cheese, spinach, 1 ½ cups mozzarella cheese, ¼ cup Parmesan cheese, eggs, nutmeg, and salt and pepper. Mix thoroughly.
4. Lay pasta on a work surface. Evenly divide the ricotta mixture on each lasagna noodle. Spread mixture over entire length of the noodle. Place eggplant slices on top of the ricotta. Roll each noodle up. Spread some Stonewall Kitchen Garden Vegetable Sauce in the bottom of a greased 8X8-inch baking dish. Place lasagna rolls on top of sauce. Spread remaining sauce over pasta rolls. Bake in a 350 degree oven for 25 minutes. Top with remaining mozzarella and Parmesan cheese. Return to oven and bake 20 minutes until the cheese is melted, but not brown.
5. Serve garnished with chopped basil.

Thursday, August 19, 2010

Our North Conway, NH Company & Outlet Store


Headed to North Conway, NH? Did you know that we have a company/outlet store at Settlers' Green? Yep, we sure do! Look out for our tasty billboard on the drive up!

Monday, August 16, 2010

Spicy Gazpacho

Spicy Gazpacho makes a great meal for Meatless Monday. Tip: this can be made two days ahead and kept in the refrigerator until ready to serve. Serve with fresh baked bread and one of our dipping oils.


Ingredients
* 1/4 cup red onion, coarse chopped
* 1/2 red bell pepper, cored and seeded, coarse chopped
* 1/2 cup seedless cucumber, coarse chopped
* 1/4 cup celery, coarse chopped
* 1 14.5-ounce canned diced tomatoes, drained a little
* 1-tablespoon extra virgin olive oil
* 1 tablespoon red wine vinegar
* 1-teaspoon salt
* Pepper to taste
* ½ cup Stonewall Kitchen Spicy Tomato Salsa
* 1-tablespoon cilantro, chopped
* Sour cream and or guacamole for garnish

Directions

1. Place the red onion, red bell pepper, cucumber and celery in a food processor fitted with a metal blade. Pulse processor until the vegetables are finely chopped (depending how chunky you want your gazpacho).
2. Add the canned tomatoes, olive oil, red wine vinegar, salt, pepper and Stonewall Kitchen Spicy Tomato Salsa. Pulse until uniformly blended.
3. Transfer to a serving bowl and stir in cilantro. Serve chilled garnished with sour cream and or guacamole for a refreshing cold soup.

Serves: 4-6

Wednesday, August 11, 2010

Julia Child Week

At the Stonewall Kitchen Cooking School, we're celebrating the legacy of Julia Child with a full week of classes dedicated to cooking scrumptious French food. We held our first Julia Child week last year, and it was so immensely popular we've decided to do it again. And based on this year - all of the classes sold out - we'll probably do it again next year. It's a lot of fun and a lot of work. To prepare the meals for each class, it takes pretty much every single one of the pans the Cooking School has. The School also goes through twice as much butter during Julia Child week (about 288 lbs!) compared to what they use in an average week.
Here's a sample menu from one of the classes:

Smoked salmon, fennel, and goat cheese crostini


Fish souffle baked on a platter with sabayon


Poached chicken breast around asparagus with wine sauce, sauteed potatoes, browned brussels sprouts with cheese

Tarte aux fraises (fresh strawberry tart)


Julia Child was born on August 15th in 1912. Over the course of her 91 year life, Julia would revolutionize cooking in America, introducing French cuisine to the American home cook, inspiring countless chefs, and looming large as a television personality. If you'd like to learn more about Julia Child visit her page on biography.com for more information.

To see more photos from the class visit our Cooking School's Facebook Page.

Monday, August 9, 2010

Mediterranean Orzo Salad

It's "Meatless Monday!" Mediterranean orzo salad is a delicious and healthy meatless supper, perfect for a summer evening.


Mediterranean Orzo Salad
Serves:
6-10

Ingredients
  • Salt
  • 1 pound orzo pasta
  • ¼ cup Stonewall Kitchen Extra Virgin Olive Oil
  • 1/3 cup plus 1 Tbsp red wine vinegar
  • 2 Tbsp grated lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 2 cups chopped Kalamata olives
  • 2 pints grape tomatoes, halved lengthwise, or 1 large yellow or red tomato, cubed.
  • 1 cup finely chopped red onion
  • ½ cup drained capers
  • ½ cup lightly packed chopped fresh parsley leaves
  • Freshly ground black pepper
Directions
  1. Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook until al dente, about 9 minutes, stirring occasionally.
  2. Use a fine mesh strainer to drain the pasta well. Transfer pasta to large mixing bowl.
  3. While pasta is still hot, add the olive oil, vinegar, lemon zest and lemon juice and stir to combine. Let pasta cool for about 5 minutes, stirring occasionally.
  4. Add olives, tomatoes, red onion, capers and parsley and stir to combine. Season with salt and pepper to taste.
  5. Serve warm, at room temperature or cold.

Friday, August 6, 2010

BlogHer2010

As a rule I would never write a blog about blogging or a conference. However, BlogHer is a unique case. At this conference there is a lot going on and to take in...and it seemed appropriate to update our blog tell you that I'm here! Are any of you, our readers, here too? If so drop us a line, I'd love to say hello! The best way to find me will be twitter - @StonewalKitchen

I'm looking forward to meeting all of these fabulous bloggers and learning a lot! I'll share some conference notes, so look for an update. Happy Friday!

Wednesday, August 4, 2010

Tuesday, August 3, 2010

Chicken Wonton Cups


Are you having a good tasty Tuesday? Here's a recipe for our blog friends!

Chicken Wonton Cups

* 24 wonton squares
* Vegetable oil
* 1/2 cup mayonnaise
* 2 Tbsp cilantro, chopped
* 3 Tsp fresh lime juice
* 2 T Stonewall Kitchen Fresh Mango Chutney
* 1 Tsp curry powder
* 8 oz. chicken breasts, cooked and coarsely chopped

Directions

1. Preheat oven to 325 degrees F.
2. Place wonton squares on work surface, brush lightly with oil on both sides. Press each into mini muffin cup.
3. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead)
4. Whisk mayonnaise, cilantro, limejuice, chutney, and curry in medium bowl to blend. Stir in chicken. Season with salt and pepper.
5. Spoon salad into wonton cups and serve.

Serves: 2 dozen

Looking for more recipes? Find them on our website