Blog Archives

New Product!: So Delicious Holiday Nog

11/28/2017

So Delicious Coconut based Holiday Nog is now available at The Whole Wheatery!
Enjoy this Dairy-Free Seasonal beverage by the fireplace, on the go or under a warm blanket!
Stop by our store to pick up some today!

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Christmas tURKEYS nOW aVAILABLE FOR rESERVATION!

11/27/2017

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Stop by The Whole Wheatery to reserve your Christmas Turkey NOW!
Supply is limited, so get yours soon before we run out!
CALL:
(661) 945-0773

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Pan Roasted Brussels Sprouts with Cranberries

11/21/2017

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gluten-free; serves 6

1 ½ pounds Brussels sprouts, trimmed and cut in half
4 slices of uncured bacon, chopped
1 large shallot, peeled and diced
2 Tablespoons unsalted butter
¼ cup Bragg apple cider vinegar
¼ cup dried cranberries
Sea salt and black pepper to taste

Instructions:

Cook bacon in a skillet over medium heat until crisp. Remove bacon and set aside.
In batches, cook Brussels sprouts until tender in bacon drippings, making sure edges are seared. Set aside with bacon.
Melt butter and sauté shallots until tender then add back bacon and Brussels sprouts.
Add vinegar and cranberries. Heat through and season to taste with salt and pepper.

2017_holiday_pan_roasted_brussels_sprouts_with_cranberries.pdf
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New Product: Broguiere's Eggnog

11/21/2017

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The distinguished and delicious Broguiere's Eggnog is now available at The Whole Wheatery! Stop by and grab a bottle to enjoy hot, cold or spiked!

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Fall Greens with Apple Cider Vinaigrette

11/20/2017

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vegan, gluten-free; serves 6

4 ounces mixed greens (baby kale, baby arugula, spinach, mesclun blend, etc.)
2 endives or 1 small head of radicchio, cored and torn into bite size pieces
1 large Gala apple, cored and sliced
¾ cup walnuts
¼ cup raw pumpkin seeds
1 Tablespoon sesame seeds
4 Tablespoons Napa Valley Naturals olive oil
2 Tablespoons maple syrup
1 Tablespoon Bragg apple cider vinegar
1 Tablespoon Dijon mustard

Instructions:

Whisk together olive oil, maple syrup, vinegar, and mustard together until emulsified.
Place walnuts and pumpkin seeds on a baking sheet and toast for 5 minutes at 350° F. Allow to cool.
Layer greens, endive, and apple slices on a serving plate.
Drizzle with dressing and sprinkle with nuts and seeds.

2017_holiday_fall_greens_with_apple_cider_vinaigrette.pdf
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Olive & Feta Cheese Ball

11/20/2017

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vegetarian, gluten-free; serves 6

16 ounces Organic Valley cream cheese, softened
4 ounces crumbled feta cheese
8 Alive and Well Olives, pitted and minced
1 green onion, thinly sliced
1 teaspoon garlic, minced
¼ cup toasted walnuts, chopped
¼ cup dried cranberries, chopped

Instructions:

In a medium size mixing bowl, combine cream cheese, feta, olives, green onion, and garlic.
Shape mixture into two balls and chill for about an hour.
Mix walnuts and cranberries on a baking sheet or large plate. Roll chilled cheese balls in walnut mixture until well coated. Serve with crackers.

2017_holiday_olive_and_feta_cheeseball.pdf
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Thanksgiving Shopping Checklist

11/20/2017

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Make sure your Thanksgiving is perfect with our Shopping Checklist!

Download & Print our FREE Thanksgiving Shopping Checklist, with an additional list of corresponding products within The Whole Wheatery. The product list includes brand names of items that suit your needs, in addition to Vegan & Gluten-Free options.

thanksgiving_checklist_final.pdf
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Holiday Cranberry-Apple Struesel Pie

11/15/2017

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vegetarian; serves 6-8

5 large Granny Smith apples
⅔ cup Wholesome! sugar
1 medium orange, zested and juiced
4 teaspoons cornstarch
1 ½ Tablespoons lemon juice
1 cup frozen whole cranberries
1 Wholly Wholesome frozen pie shell, thawed

Streusel Topping:

⅔ cup Bob's Red Mill all-purpose flour
¼ cup Wholesome! sugar
6 Tablespoons unsalted butter, cold

Instructions:

Preheat oven to 350° F.
Peel, core and chop apples into ½ inch pieces then place in a saucepan with sugar, orange zest, orange juice, starch, and lemon juice.
Heat apples over medium heat and cook until almost tender. Add cranberries.
Continue to cook until apples are soft. Spread mixture on a baking sheet to cool completely.
Meanwhile, in a bowl, combine flour and sugar for the streusel. Using a pastry blender, cut in the butter until fine crumbs form. Keep chilled until ready to bake pie.
Fill thawed pie shell with cooled filling, then crumble on streusel.
Place on a cookie sheet and bake for 40 minutes, or until fruit is bubbling and streusel is golden.

2017_holiday_cranberry-apple_struesel_pie.pdf
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Sports Team Tiki Totems

11/15/2017

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Sports Team Tiki Totems are Now Available at The Whole Wheatery!

Tailgate your favorite sport teams with these unique Tiki Totems! We have a wide variety of Football, Baseball and Hockey teams available in stock. These totems are a great addition to display in your living room, man-cave, or other area that needs a supplementary boost of team spirit! The size of these totems average around 15.5" x 3.5" x 2.75", and serve as a great household mascot.

Stop by, view our selection and pick one up for yourself or a loved one!

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Turkey Brine & Herbed Stuffing

11/13/2017

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Prepare your Holiday Turkey with a flavorful Brine and Herbed Stuffing!

Turkey Brine

gluten-free; makes about 1 gallon

1 gallon water
2 pounds yellow onions, julienned
¾ cup sea salt
½ cup Wholesome! brown sugar
1 bulb garlic, peeled and halved
4 Frontier bay leaves
1 teaspoon black peppercorns

Instructions:

Combine all ingredients in a large pot and bring to a simmer.
Remove from heat and allow mixture to cool.
Place fresh or thawed turkey in a large container and submerge in brine. Use more brine as needed and allow to rest overnight in a refrigerator.
Remove and pat turkey dry; discard brine.

Roasting Time at 325° F

Unstuffed
8-12 pounds 2 ¾ - 3 hours
12-14 pounds 3 - 3 ¾ hours
14-18 pounds 3 ¾ - 4 ¼ hours
18-24 pounds 4 ¼ - 5 hours

Stuffed
8-12 pounds 3 - 3 ½ hours
12-14 pounds 3 ½ - 4 hours
14-18 pounds 4 - 4 ¼ hours
18-24 pounds 4 ¼ - 5 ¼ hours

Roasting times are estimates; ensure safety by cooking to a minimum internal temperature of 165° F.

Herbed Stuffing

vegetarian/vegan options; serves 6-8

4 ounces Organic Valley butter, unsalted
1 medium yellow onion, diced
4-5 ribs of celery, chopped
2 large garlic cloves
1 teaspoon dried thyme
1 teaspoon rubbed sage
¾ teaspoon sea salt
½ teaspoon ground black pepper
2 cups Pacific chicken broth
12 ounces day old bread, cubed (about 7 cups)
1 large egg, beaten

Instructions:

Preheat oven to 350° F.
Melt butter over medium heat. Sauté onion and celery until tender. Add garlic, thyme, sage, salt, and pepper to the pan and cook another minute. Pour in stock and bring to a gentle simmer.
Place bread cubes in a large bowl and pour in stock mixture. Fold until liquid absorbs into the bread, adding additional stock if needed. Adjust seasoning to taste.
Add in beaten egg and place mixture in a buttered 9 x 13 oven safe pan.
Bake uncovered for 25 minutes or until top is golden and crisp.

Options:

Vegetarian: substitute vegetarian broth.
Vegan: substitute vegan butter and broth, omit egg.
Add 4 bacon strips, chopped and cooked with onion mixture (in step 2).

2017_holiday_stuffing_and_brine.pdf
File Size:	2841 kb
File Type:	pdf

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