This amazing recipe is courtesy of Brooke Cordray of cosmohippiechef.com
Brooke is a talented, inspiring chef and holistic nutrition educator and passionate supporter of local, seasonal and fresh food. She's also an exceptional woman and we're lucky enough to call her our friend.
Thanks Brooke for sharing your delicious creations with us!
Local bread of choice- Crumb Brothers, Eva's or Great Harvest
Fresh Local Eggs- we eat Clifford Farm Eggs, find her at the farmers market
Sunbridge Sunflower Sprouts- local (Whole Foods or Good Earth), or find sprouts at the farmers market
Fresh spring greens- farmers market
Amour Spreads Heirloom Tomato Jam- farmers market
Urban Pioneer Foods Cilantro Pumpkin Seed Pesto- farmers market
Favorite Mustard- we used Dijon, there is a great mustard guy at the summer market called Wicked Wilson's Mustard
Favorite Mayo- I used homemade Lemon Garlic Aioli, (1 garlic clove, 1/2 tsp. real salt- make a paste. In a bowl add 1 local egg yolk, 1 tsp. Dijon, lemon zest and the garlic/salt paste. Next drizzle in 1/2 c. olive oil one drop at a time until it starts to thicken, continue with the rest of the oil until gone, squeeze in some fresh lemon juice to taste. Store in a glass jar with a tight-fitting lid and place in the fridge until ready to use.)
For the eggs- I use mason jar lids (I got this idea from my friend Christy who owns Mamachari Kombucha- a local kombucha brewer, find her brew at the farmers market and local retailers around town), I butter them with ghee and place them in a frying pan that has been heated over medium heat. Crack the eggs in the middle of the rings and season with salt and pepper. Wait until the whites have began to set and then quickly flip them for just a minute to seal off the yolk. Remove the eggs and the rings and let cool before you release the egg from the ring. I make a couple batches (maybe 6) of eggs at a time and store them in the fridge for easy sandwich making.
For the sandwich- Lightly toast your bread, spread your condiments of choice on each side of the toasted bread. I spread the aioli and pesto on one side and the mustard and tomato jam on the other side. Next add avocado slices to one side of the bread, next add sprouts, one egg and a healthy handful of spring greens. Place the other slice of bread on the sandwich, press down just a bit and then slice in half. EAT!
It's official, we've fallen in love...
with our chocolate bars! Rumor has it that you have too.
While it is true that we only make each of our bars seasonally (Valentine's, Mother's Day/Easter time and for the winter holidays) something fabulous has happened, we've been invited back to participate at the Chocolate & Cheese Festival! In celebration of this special event and chocolate in general, we thought it would be fun to have all three bars made and available at once!
So, here we go, we are preparing all three bars for your pleasure. Each bar will continue to be made with Solstice Chocolate's 70% Madagascar Sambriano and will include that heavenly organic butter cream ganache made with one of our preserves. You will have the choice of Raspberry Rose, Italian Plum or Tangelo OR why choose? You deserve them all!
They will be available for purchase through our online store as long as supplies last and in person at the Chocolate & Cheese Festival on March 28th and March 29th from 10a - 5p at the Natural History Museum of Utah.
And since jam pairs so beautifully with cheese and chocolate, we will have all of our available jams and marmalades with us for you to taste and take home with you as well!
This really is a fantastic event. There are many amazing local artisan chocolate and cheese producers participating, and all of us up in the magic of the Natural History Museum of Utah. You really don't want to miss it.
Looking forward to seeing you there!