The Mollie Stone's Blog
Endive (pronounced “on-deev”) is a member of the chicory family, which includes radicchio, escarole, frisee and curly endive. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness – great served raw or cooked.
So Special…It’s Grown Twice
Endive is one of the most difficult vegetables in the world to grow, requiring a two-step growing process before it is ready to be enjoyed. The first growth takes about 150 days in the field, where the chicory grows ..read more
The flavor of these last-to-harvest cherries may be out-of-this-world, but these delicious cherries aren’t grown too far away from Mollie Stone’s. Available now, “moon cherries” come from Stemilt Growers in Wenatchee, WA. They are grown at fourth generation cherry grower Kyle Mathison’s Amigos Orchards, which is located 3,000 to 3,500 feet above sea level – literally a half mile closer to the moon.
Keep reading to learn more about these sweet Moon Cherries!
A little savory spice, a little sweet…and totally delicious!
Our August Sub of the Month is the Buffalo Flyer, made with flavorful sliced Buffalo Chicken, savory cheddar cheese, sweet honey mustard and a layer thinly sliced green bell peppers for crunch.
Try the Buffalo Flyer at Mollie Stone’s Deli this month, or read more to get the recipe so you can make it at home anytime!
Plumcots and pluots are both hybrids of a plum and an apricot, and are relative newcomers to the summer stone fruit club. Plumcots, a 50-50 cross between plums and apricots, were developed by horticulturist Luther Burbank. The name “pluot” was trademarked by plant geneticist Floyd Zaiger, who originated the hybrid fruit (75% plum and 25% apricot) about 20 years ago.
Keep reading for more info & recipe ideas!
Beets are wonderful in salads, but have you ever tried tucking them into a sandwich, folding them into a casserole, or pureeing them into your dessert?
Keep reading to get recipes for Beets & Melted Brie on Toast, a creamy pasta bake and chili (and beet) spiked brownies.
Here’s one to bookmark for a quick, refreshing salad: Moroccan Beets & Herb Salad with Yogurt Dressing. This recipe is made with ready-to-eat Love Beets dipped in a mild vinegar, which are tossed with tender spinach, flavorful fresh herbs and a creamy, spiced yogurt dressing to tie it all together.
The best part? It comes together in 10 minutes. Keep reading for the easy recipe!
Love Beets is a line of unique, cooked fresh baby beets that started out of the United Kingdom in 2010 and recently became available in the United States on the West Coast. A premium beet, they are the perfect “ready-to-serve” salad topper, side dish or healthy snack.
Love Beets are newly available in our produce section. Why does everyone at Mollie Stone’s adore Love Beets? Let us count the ways:
No need to plan ahead: Sure, you can roast beets at home. ..read moreLooking for a fun dessert for your 4th of July celebration? Our Stars & Stripes Cake is both patriotic and delicious, and kids love to help prepare it.
The base is any 9” x 13” cake, which means that you can use a mix or whip up your favorite family recipe. We’re planning to make a yellow cake this year, but vanilla, chocolate or any other would be equally delicious because the frosting is a simple, slightly-sweetened whipped cream.
Topped with carefully ..read more
We’re turning up the heat this summer with July’s featured sub, the Kickin’ Chicken Sub. Each ingredient has a great spice to it:
Chipotle Chicken Breast, infused with the deep, rich smokiness of chipotle peppers and layered with habanero chili powder. 3 Pepper Colby Jack, which combines jalapeno, chipotle and habanero peppers. Honey Mustard, with a touch of horseradish added to freshly ground mustard seeds and golden honey.It sounds intense, but not to worry – we cool things down with fresh tomato slices ..read more
Join us at Mollie Stone’s Burlingame on Thursday, June 20, 2013, to meet Chef Sharone Hakman of Master Chef fame!
Sharone Hakman as always been the guy behind the grill, and now he’s the man behind the sauce. His goal? To redefine BBQ and elevate it with real body, developed flavor and sophistication.
In 2010, Sharone earned a spot on the FOX Network’s MasterChef – a reality cooking show which sought to find America’s most promising amateur chef – and stole the ..read more
