We have a new grocery store in Roanoke, Virginia…Earth Fare! “Healthy Food For Everyone” Their food philosophy: “We pledge that our food is free of added hormones, antibiotics, artificial fats and trans-fats, high fructose corn syrup, artificial sweeteners and preservatives, bleached or bromated flour, artificial colors or flavors”.
Their prepared foods section is amazing…let’s take a tour…starting at the cheese case where I met Aaron who gave me a taste of the most delicious “Brie” cheese…
Jasper Hill Farm Harbison ~ soft and decadent brie-style cheese is wrapped with spruce for structure and flavor. Made in Greensboro, Vermont. Amazing buttery taste. https://www.jasperhillfarm.com/harbison
I served it on freshly baked baguette (sold at Earth Fare daily for 98 cents…mine was still warm when I purchased it…yum).
I paired this lovely cheese with Jansz Rosé, sparkling wine from Tasmania. The first wine I’ve tried from Tasmania. Delightful! I found this bubbly at Mr. Bill’s Wine Cellar in Roanoke, Virginia. http://mrbillswinecellar.com
Jansz Tasmania is a pioneer of deluxe sparkling wine in Australia. Jansz is made by the méthode champenoise. Pale salmon in color, with a fine bead, this wine has a rich floral bouquet of strawberries with a soft and creamy palate. $26 range.
Grilled Shrimp Quesadillas
Earth Fare Herb Shrimp Salad with red and yellow bell peppers and lots of seafood seasoning makes fabulous Grilled Shrimp Quesadillas. So easy to prepare…spray grill with vegetable spray. Top a taco size flour tortilla with shrimp salad and finely grated Monterrey Jack cheese. Top with another flour tortilla and grill until cheese is melted and tortilla is toasted. Flip once. Remove from grill and cut into triangles. Serve warm.
I love Earth Fare Fire Roasted Corn Salad. Fabulous addition to homemade Guacamole.
Late July Organic Sea Salt and Lime Tortilla Chips are my new favorite…crispy yet sturdy enough to hold up to chunky guacamole.
Another Earth Fare treat for Sunday Brunch…Pretzilla Smithfield Ham Swiss Cheese Bites. Cut a little bit of the bottom off of each pretzel bite so the bites will sit up straight, then cut the bites in half. Spread one half with whole grain mustard and the other half with Duke’s mayonnaise. Fill the pretzel bites with thinly sliced Smithfield ham and Swiss cheese. (I found that since the Smithfield ham is salty I did not need to top the pretzel bites with the salt that was included in the package.) Heat the pretzel bites in a 350 degree Fahrenheit oven until cheese is melted. Serve warm.
And to finish the weekend…
This vintage Millesime champagne has 70% Pinot Noir and 30% Chardonnay grape varieties from a unique, single harvest year. Well refined on the nose, with notes of gingerbread and croissants. A complex and very assertive mouth. A champagne to enjoy as an aperitif or set to accompany gourmet dishes.
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