Tag Archives: Recipes

Mollie’s Pumpkin Patch: 7 Ways to Spice Up Your Pumpkin Game

Calling all pumpkins! Calling all pumpkins!

Pumpkins are synonymous with the Autumn season. There are a number of ways to enjoy them. They can be used as fashionable seasonal décor or as an ingredient for a yummy Fall recipe. The possibilities are almost endless!

Mollie Stone’s carries a wide variety of pumpkins to satisfy every Fall lover this season:

White Mini Pumpkin
Parachute Pumpkin
Baby Pumpkin
Lil’ Tiger Stripe Pumpkin
White Martian Fingers Gourd
Speckled Mini Pumpkin
Mini Pumpkin
Cosmic Star Pumpkin
Fairytale Pumpkin
Swan Gourd
Mini Turban Squash
Angel Wings Gourd
Ghost Eye Pumpkin
White Fairy Tale Pumpkin
Long Island Cheese Pumpkin

And here are just some of the many ways you can spice up our pumpkins from our patch:

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The History, Beer & Food of Oktoberfest

This festive celebration was established in October 1810 by Prince Ludwig of Bavaria in celebration of his marriage. Over 200 years later, year after year, the celebration is held at the same location. “Wisen” (the local term for the celebration) is a Bavarian event that has become a celebration of life not only for the Bavarians and all Germans but also worldwide, with some form of Oktoberfest event in breweries and cities around the globe.

Oktoberfest now lasts 16 days, beginning in mid-September and ending on the 1st Sunday in October. Major Munich breweries sponsor the event and up to 6 million attendees pack into mega beer halls and consume over 5 million liters of beer every year.

Keep reading to learn more about the characteristics of Oktoberfest beers and the foods that are traditionally served. Continue reading

Recipe: Mia’s Traditional Spaghetti Bolognese

Mia’s Kitchen is a collection of quirky, gourmet-loving foodies who are passionate about creating high quality products that people love. The company, headed by Mia of the Sebastiani family, makes incredible pasta sauces and olive oils that will make your kitchen smell amazing.

We asked Mia to share one of her favorite family recipes: Traditional Spaghetti Bolognese. It has all the deep complexities of her Nonni’s long-simmered bolognese, and uses a jar of Mia’s Kitchen Bistro Marinara for an extra rich flavor. Pair this hearty pasta dish with a full bodied red wine such as Leese-Fitch Cabernet Sauvignon.

Get Mia’s recipe after the jump! Continue reading

Tips for Boiling Eggs

While the options for coloring and decorating eggs are endless, you always need to start with the same canvas: a hardboiled egg.

Here are a few tips to make sure your eggs come out perfect each time, whether you’re getting ready to decorate them for Easter or just have a craving for some egg salad:

  • Use room temperature eggs (out of refrigeration for 1 hour).
  • Use eggs that are a week old.
  • Using a non-reactive pot prevents yolks from turning color.
  • Boiling an egg starting in hot water or cold water? Epicurious says start in hot water!
  • Fill a pot with enough water to cover at least an inch over top a single layer of eggs.
  • Bring the pot of water to a boil, place an egg straight from the fridge into the boiling pot of water and immediately turn it down to a simmer.
  • Timing is everything: Leave undisturbed for 4-14 minutes depending on how runny or firm you like the yolk and the size of the eggs. 4 minutes being really soft with a runny yolk and 14 minutes being completely hard boiled with a crumbly dry yolk. Remove the egg and immediately shock them in ice water to stop the cooking process. You may need to experiment a little to find the right timing for your favorite.
  • Dry off boiled eggs with paper towels for a dry, clean surface.

Use a wax pen or crayons to draw or write on the eggs before coloring if desired. Now you are ready to color your eggs with your favorite kit or natural dyes!

Five Easy Juice and Smoothie Recipes for January.

We believe in starting the year healthy, which means we’re challenging you to get your greens in! We’ve teamed up with our friends at Earthbound Farms and Jazz Apples to bring you five easy juice and smoothie recipes for January.

*For juices: we recommend juicing the individual items and then combining the juice afterwards according to the recipe. This is how you’ll achieve the perfect ratios for a great tasting drink!

For smoothies: add ingredients to a blender. Secure the blender lid and hold it to prevent leaks. Blend until smooth. Serve immediately.JuicingJanuary1. Energizing Apple Celery Kale
4oz  – Apple
3oz  – Celery
1 1/2 oz – Kale or Power Greens Mix
1/2 oz – Lemon

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Green Juice with BroccoGreens


With these cold mornings, most of us just want to wake up to a hot cup of coffee, but we also have to remember to stay healthy. With the stress and calories that come with the Holidays, the best way to start your morning is with an energizing green juice. We’ve recently started experimenting with BroccoBabe BroccoGreens (chopped broccoli leaves) in juice recipes and immediately fell in love. You can basically switch any juice recipes that call for leafy greens, such as kale, with BroccoGreens.

Note* This recipe was created with a masticating slow juicer. If you have a centrifugal juicer please refer to your manufacturer’s instructions. You may need to add more fruits and veggies with a centrifugal juicer to yield as much juice.

Makes 1 serving (about 8-10 oz)

1-2 cup BroccoGreens
2 peeled medium oranges (sweet)
2 sticks of celery

Feed the BroccoGreens first, then the oranges and then finally the celery. Give your juice a good stir and enjoy.

Learn more about BroccoBabe’s nutritional value here. Questions? Contact: socialmedia@molliestones.com

Your Complete Guide to Vegan Thanksgiving

How does one have a fully vegan yet traditional Thanksgiving? Easily! With some minor substitutions, you can make almost any traditional holiday dish vegan. Even if you’re not vegan, cooking vegan is a great way for home-cooks to challenge themselves to explore different ingredients. Here’s a round-up of our favorite vegan Thanksgiving recipes along with some vegan cooking tips & tricks:

First thing’s first, what do you serve as a main instead of a turkey?

Orange-Glazed Tofurky Roast

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