Spike is readily available at Whole Foods, most natural food stores (like my favorite here in Colorado, Natural Grocers), and even your major grocery store. It makes the most delicious tasting vinaigrettes that are super quick to make. I haven’t purchased a store-bought salad dressing for well over 10 years because of Spike. Spike is delicious in salad dressings, soups, or on some cooked veggies. It’s quite the blend but really lives up to its slogan of “gourmet magic”. If you’ve never heard of Spike run out to your local grocery store and get some now! Spike is a spice blend that includes pretty much every spice imaginable: salt, soy, onion, nutritional yeast, garlic, dill, kelp, horseradish, mustard flour, orange and lemon peel, celery, bell peppers, parsley, celery root, white pepper, turmeric, rosehips, summer savory, mushroom, coriander, fenugreek, basil, cayenne pepper, spinach powder, cloves, cumin, ginger, marjoram, oregano, thyme, tarragon, cinnamon, safflower, paprika, tomato, and rosemary. Hey, so what’s this Spike seasoning stuff? I only wish it came in bulk size to feed the whole family! ![]() I especially love how their pasta holds up when leftover, it keeps more of an al dente texture and doesn’t get mushy. Plus since it’s made from chickpeas it has more protein and more fiber than regular pasta. Banza pasta makes a great rotini pasta that works wonderfully in this recipe. If you want to make this recipe even more nutritious, or you’re looking for a gluten-free option try using chickpea pasta. This vegan summer pasta salad is great served immediately but it is equally delicious as leftovers. Loaded with veggies and a simple homemade vinaigrette dressing this plant-based summer pasta salad makes a great quick weeknight meal or bring it along to your next BBQ. This recipe reminds me of it, but it is much more delicious and nutritious, I can promise you that. Do you remember it? The box of pasta with the dehydrated olives and pimentos and powder dressing, yuck! Well, times have changed and our bodies deserve better. Bird in the Hand’s salads, each of which come with the option of added protein, include a spinach summer salad, a kale “horiatiki” salad, and a classic Caesar.Ī selection of house-made happy desserts carrot cake, chocolate peanut butter and red velvet.Ĭollab’s exclusive partnership with Whole Foods Market is part of the store’s Friends of Whole Foods Market program, an initiative to bring shoppers innovative, in-store experiences with community chefs, culinary and lifestyle brands.As a child, I used to love Suddenly Salad. The “in the hand” menu showcases such flavor combinations as the bird in the hand rotisserie chicken sandwich with choice of sauce, and the juicy beef and cheddar with caramelized onion. Guests also will have a variety of familiar side options, including pretzel mac-n-cheese, pee wee potato dippers with avocado aioli, maple-roasted bacon Brussels, and garden mashed potatoes.īird in the Hand will also feature a number healthy and hearty sandwiches and salads. Even vegetarians will find a signature option, with a fire-roasted cauliflower. Collab will also manage dining service and restaurant operation.īird in the Hand’s fresh American cuisine is themed around rotisserie proteins, such as the classic lemon rosemary bird twenty spice bird and black truffle prime rib, each prepared in house daily with a unique combination of herbs and spices. ![]() Collab culinary team chef Malcolm Williams will oversee Bird in the Hand’s culinary team to ensure consistent execution of its menu. Its delicious, accessible and designed to be great both in-stores and delivered.”īornia said Collab Hospitality, the restaurant group behind Hai House and TYCA in Palm Beach, developed Bird in the Hand specifically with the Whole Foods Market customer in mind. ![]() “While the ideas and flavors are timeless, the interpretation is modern and fresh. “Collab Hospitality is excited to be bringing this new Fast-Fine dining concept to the community,” said Collab Hospitality CEO Manuel Bornia. Serving a menu conceptualized by the Collab team, Bird in the Hand will be a fast-fine dining experience created in collaboration with the progressive market’s community culinary program. South Florida-based restaurant group Collab Hospitality has announced its new American rotisserie eatery, Bird in the Hand, will launch inside of Whole Foods Market in West Palm Beach on April 23.
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