Saturday Inspiration

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Local Ideas for Dad's Big Day

Ummmm Father's Day is on Sunday....yeah...THIS Sunday. Luckily for us, Boston has some awesome last-min gifts to offer, like Bully Boy White Whiskey (its clear...sorry...wrong photo above) which is available in most liquor stores, but is special because it is distilled right in Boston and is USDA certified organic. If your dad is more of a beer drinker, treat him to a locally brewed six pack of Plum Island Belgian White. It is the perfect summer beer...you should probably ask dad to share with you upon opening!

If your father is a foodie, a gift certificate to Karl's Sausage Kitchen in Peabody would be perfect! Their gourmet European market has everything you need for a summer BBQ. Plus, Karl's can deliver your gift certificate within 24 hours --- whew! Another idea, of course, is to cook for dad yourself. Try out this Whiskey Caramel Bacon Bark recipe. I know this one is 100% dad-approved because my dad is the one who sent me this recipe!

Finally, there is the old standby: Red Sox tickets. Our boys may not be doing so well this season, but there is really nothing like going to Fenway with your dad.

Happy Father's Day gals!
- Cameron

Green Smoothie Essentials for Beginners

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Yes, green juicing is all the rage. Green juices are healthy, delicious, and filling, making them the perfect snack or occasional meal replacement. Unfortunately, ordering from a cool juice bar like JUGOS or Cocobeet will likely cost you $10 a pop. So how can you get these nutritional benefits without coughing up $70 per week? DIY, duh! Even if you don't have a high end juicer, there are some simple recipes you can make with a traditional blender, or immersion blender, that will get you similar results. 

Since I use an immersion blender, I make smoothies instead of juices because the blender doesn't break down foods as thin as a juicer would. I also stick to easily blendable ingredients. For example, collard greens are easier to blend than kale. Here is one of my fav, protein-packed smoothie recipes:

1 fair trade banana

4-5 fresh organic strawberries

1/2 cup chopped collard greens (add more if you're a more experienced juicer, or if you want more veggies!)

1 generous tablespoon of organic Greek vanilla yogurt

1 teaspoon organic morninga powder

Add pineapple juice to taste (more if you are new to juicing because pineapple is good at masking veggie tastes, but look out, fruit juice contains a lot of sugar). 

Blend. Refrigerate. Enjoy.

- Cameron

Daily Read: The Chalkboard Mag

This week's daily read is one of my favorite healthy living and style resources. The Chalkboard Mag was founded by the team at Pressed Juicery, but Chalkboard has taken on a life of its own and doesn't seem like a promotional blog at all. Instead, the Chalkboard is a hub of information on fitness, interior design, nutrition, and beauty. One of my favorite columns on the site is "Toxic Timeout" which details the possible risks of chemicals we come into contact with via food or personal care products. It also doesn't hurt that the blog features an impeccable design and pin-worthy photography.

The diversity of their content gives many reasons to come back. I follow their RSS on my feedly reader so I can keep up to date on multiple topics. They have fabulous interviews and collaborations with artists, doctors, celebrities and more.

- Cameron

Cooking Light with Instacart, Part 3

For our last healthy and affordable installment with Instacart I am sharing my new favorite recipe for asparagus. Asparagus ribbons with goat cheese, tomatoes, and lemon dressing is an easy and affordable side dish that could pair well with any dish or stand on it's own for as a light salad. Note: the only hard part is shaving the asparagus into pretty ribbons!

This dish fits in perfectly with my 2014 resolution to cook more, eat cleaner and shop less at over-priced local markets or Whole Foods. I'm sure many of you are like me and agree it's easy to collect yummy new recipes with the help of blogs and Pinterest, but it's hard to set aside time to go out and grab all the ingredients from a super market.

That's why Instacart, the same-day delivery service, is a savior for anyone living in the city without a car. Just select your location, the super market you'd like your groceries to come from and shop away! Huge perks - they deliver alcohol and have just added Costco to their list of grocery stores! I literally can't wait to perfect a few more recipes and start planning my next dinner party with the help of Instacart! 

Asparagus Ribbons with Goat Cheese, Tomatoes and Lemon Dressing from Cooking Light

I N G R E D I E N T S

1 pound large asparagus spears, trimmed

1 1/2 cups cherry tomatoes, halved

2 tablespoons finely chopped fresh chives

2 tablespoons fresh lemon juice

2 teaspoons extra virgin olive oil

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Dijon mustard

1/4 teaspoon sugar 

1/4 teaspoon salt

1/2 cup (2 ounces) crumbled goat cheese

R E C I P E S

Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Reserve asparagus tips for another use. Combine asparagus and tomatoes in a medium bowl.

Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk. Drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese.

P R O M O   C O D E   A L E R T!

Wanna try out this recipe for yourself? Enjoy $10 off your first order of groceries with Instacart by using the code JUGS10 at checkout!

- Suzanne

PS - They also give you re-usable bags with every order! Pierre not included. 

Instacart Delivers Easy Recipe Ingredients

Last week, we told you about the awesome new app, Instacart. It is similar to Stop & Shop's Peapod program, except that Instacart has no minimum order amount and delivery is cheaper. Plus, Instacart lets you choose which market your foot comes from - Whole Foods or Shaws. The interface is user-friendly, and the shoppers are super nice. Since I live on a fifth floor walk-up, cheap grocery delivery is nothing short of a miracle! 

Needless to say, I am obsessed with Instacart. It makes ordering take-out much less appealing because you can get healthy groceries to your door at an affordable price. So what healthy & affordable meal did I whip up with my first batch of Instacart groceries? Spinach Artichoke Egg Salad. This is probably the easiest recipe of all time ladies, so you're welcome! 

Ingredients:

• 4 Organic, Cage-Free Eggs
• Whole Foods Spinach Artichoke Dip
• Organic Mayonnaise
• Organic Mustard
• Organic Parmesan Cheese
• Organic Paprika

Directions:

1. Put all four eggs into a small pot of water. Make sure the water covers the eggs and put on high heat. Bring to a boil and let simmer for 1 minute. 
2. Remove from heat and rinse boiled eggs in cold water.
3. Remove shells and cut eggs into small pieces. Place in medium mixing bowl.
4. Mix in 1/2 of the container of spinach artichoke dip. Stir.
5. Add 1 tablespoon mayo and 1 teaspoon mustard. Stir well.
6. Garnish with Parmesan and paprika to taste. 
7. Refrigerate for 1+ hours.
8. Enjoy! Serving suggestion: the salad is great in a pita! 

Wanna try out this recipe for yourself (or any other recipe for that matter)? Enjoy $10 off your first order of groceries with Instacart by using the code JUGS10 at checkout!

 Voila!

And, bonus, Instacart doesn't have to be just for food either - They can get ya anything that Shaws or Whole Foods carry in their stores - like these cute succulents!

- Cameron

Healthy Cooking and Easy Delivery via Instacart

Picture this, you're in your pajamas, your doorbell rings, and in your foyer is a delivery person with groceries you ordered a short one-to-two hours earlier (in a reusable shopping bag, no less).  You're not dreaming, this is made possible by a JUGs-approved service, Instacart.  It started in San Fransisco, quickly moved to Chicago and has grown at an incredible rate.  Needless to say, we're thrilled it is now in the 'hub!  Don't you wish you did this yesterday during your snow day?!  Well, we all tried this last week, and the process SO easy, we had to share with you!

1. Create an account on Instacart's website (or mobile app) and choose a grocery provider (Whole Foods (!)/Shaws)
2. "Search" for an item or browse isles through their user-friendly interface
3. Watch your cart fill on the right-hand side (you can even edit quantity/weight of items!)
4. Enter coupon code (see below) at bottom
5. Check out and choose delivery time

The Instacart team even gives you updates before they're at your door, so it is best to stay by your phone in case your delivery buddy has a question for you.  My list wasn't too specialized, but I was glad that they called me to confirm something before leaving the store.  

Now, what did I do with all of these ingredients, you ask?  My co-authors and I decided on a theme for our meals to be "healthy and affordable," two of our major goals when shopping and when we (attempt to) cook.  I made a few adjustments on a recipe I found via pinterest and after setting off the smoke detector 3x (hey, I followed the recipe closely!  Tip: only cook the 'sprouts at 350 F!), I was done!  I had honestly never had Brussels sprouts until a few weeks prior, and wanted to try cooking them myself.  The sprouts were great crispy, but I did shed a layer before adding it to the pasta.

Looks easy, right?!  WELL, because YOU are a loyal JUGs reader, Instacart is kind enough to offer our readers $10 off your first order with them!  Just enter coupon code JUGS10 at checkout or click here to activate the code. 

Here's a close up, and I know my family members are in shock at the finished product (and with only one attempt)!

You can even order wine (*adds to new cart*) and it's looking like the service will expand to offer Costco products.  A true savior for city gals like ourselves!  Stay tuned for Cameron and Suzanne's posts in the coming weeks!  

Thanks again, Instacart!

- Meredith

Most photos courtesy of Instacart, meal and screenshot taken by JUGs.

Wine and Cheese Pairings

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One of the staples to our monthly JUGs book club meetings would be the pairing of wine and cheese.  It's tough to go wrong with these items when entertaining and not be tempted to simply grab a 5-10 "buck chuck" and a block of reliable cheddar, but in trying to widen one's palate, I've been looking for a guide of how these items can complement each other even more than personal taste.

I came across an interactive online tool that I like best, Cheese Cupid, whose name could not be more fitting!  As you'd expect, you choose either a wine or cheese and the tool does the rest for you:

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I especially like the pairing recommendations with other snacks... whenever I go to The Salty Pig, I rely on the server's suggestions, but this tool has educated me on what I should request next time.  Now you're just left with the tough decision of which to contribute to your next book club meeting!

- Meredith

JUGs in the Kitchen: Caramelized Onion Dip

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A close friend of ours recently made Real Simple's caramelized onion dip recipe for Book Club. Let me just tell you, it got devoured fast. It is safe to say, this recipe is JUGs approved.

Serves 8
Hands-On Time: 40m
Total Time: 1hr 00m

Ingredients:
2  tablespoons  unsalted butter
2  medium onions, thinly sliced
kosher salt and black pepper
1  8-ounce bar cream cheese, at room temperature
1  cup  sour cream
2  tablespoons  chopped fresh chives** These will give the dip a stronger, more onion-y flavor. Sometimes I like to add them, and other times I prefer a milder taste!
thick-cut potato and vegetable chips, for serving

Directions:
1. Melt the butter in a large skillet over medium-low heat. Add the onions and ½ teaspoon salt and cook, stirring occasionally, until deep golden brown, 30 to 35 minutes. (I usually bring the heat to medium-high to get the onions to a dark, caramel color once they've softened.)
2. In a medium bowl, mix together the onions, cream cheese, sour cream, chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve with the chips.

Tip: The dip can be made up to 2 days in advance; refrigerate covered.

- Cameron

How to throw a Green 4th of July BBQ

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No one does the Fourth of July quite like Boston. After all, Massachusetts invented America. So, it is only fitting that us Boston gals throw the best 4th of July BBQ's - which of course means being environmentally responsible. 

First, it can be tricky to use traditional glassware at outdoor parties, but disposable party supplies aren't very sustainable. Luckily, Susty Party provides a happy medium - one-time-use supplies sourced responsibly - like these wicked cute paper straws (we used them at our Stella & Dot trunk show, and they were a big hit).  

Secondly, you'll want to make sure to provide plenty of vegetarian meal options (like this delicious-looking summer salad). And if you're going to grill meat, consider local grass fed options. Want to bring something other than an average potato salad? check our list of unexpected Fourth of July recipes. 

Third, what is a BBQ with out a nice cold beer?! My eco-beer suggestion is Peak Organic Summer Session Ale. Not only is it USDA label organic, it is also delish (Gal tested and approved). 

Finally, you'll want to clearly label recycling receptacles. Bonus points if you offer a composting option for food waste!

Have a wonderful holiday!

- Cameron

Menu Ideas

This 4th of July bring the unexpected. We all know you can do no wrong with the staple items (hamburger, hot dogs, guac, american flag Bud Lights), but also know that three other people will probably bring the same thing. 

To avoid this fiasco I propose introducing the following change ups to your BBQ menu:

Pulled Pork Sandwiches

I have recently discovered that pulled pork sliders are so incredibly easy to make. Also every guy and gal loves them. 

Jalapeño Corn Salad

If you don't have time to prep the pork with all your daytime beach activities I urge you to at least try the corn salad, it is also so so so easy and delicious! I don't want to be a competitive cook, but last year it was the first dish to run out, hehe. 

Blackberry Mojito Spritzer

I actually haven't tried this yet but how could anyone go wrong with the words mojito and spritzer in the same sentence?

What's on your BBQ menu this year? 

- Suzanne

Happy Saturday

H A P P Y   S A T U R D A Y ! 

Today we're partying. Here are some of the pics that inspired our party decor:

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Not able to make it to our Stella & Dot trunk show? Shop online here and snag some great last minute gifts for Mom!

Planning a party of your own? Check out more of our party decor ideas on our Pinterest.

JUGs in the Kitchen: Brown Buttered Brussels Sprouts

This is one of the easiest and most delicious recipes of all time (well, as far as vegetables are concerned). It is the perfect side dish for just about any meal. The brown sugar really mellows the bitterness of the brussels sprouts, so even people that claim to hate brussels sprouts are bound to be pleasantly surprised.

Prep time: 10 mins; cook time: 20 mins

Ingredients:

- package of fresh brussels sprouts

- 2 tablespoons butter

-2 tablespoons brown sugar

First, preheat the oven to 350. Then, clean and half the brussels sprouts into manageable bite sized pieces and put into a small greased cooking dish.

Next, cut the 2 tablespoons of butter into 5-10 small chunks and place on top of brussels sprouts. Sprinkle the brown sugar on top.

cook for 25 minutes. Before turning off the oven, test the brussels sprouts with a fork to ensure they are tender. Let sit for 5-10 minutes, and serve!

- Cameron

JUGs in the Kitchen: Brown Sugar-Glazed Salmon

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Those of us that like to cook end up collecting a lot of recipes. From cookbooks to pinterest, we all have a lot on our "recipes to try" list. So, what happens if you need to cook something for company but don't know if any recipes in your collection are any good? Duh, you ask your friends! My friend Steph found this brown sugar-glazed salmon recipe in Real Simple, tried it, and has passed on a raving endorsement! I can't wait to try it. Full disclosure: I've never cooked fish before, so this should be interesting!

Serves 8
Time: 25 min

Ingredients

-2  cups  long-grain white rice
-2   tablespoons  plus 1 teaspoon olive oil
-1 1/2  pounds  green beans, trimmed
-2  shallots, thinly sliced
-4  cloves garlic, thinly sliced
-kosher salt and black pepper
-1/2  cup  light brown sugar
-2  teaspoons  balsamic vinegar
-8  6-ounce pieces skinless salmon fillet
-lemon wedges, for serving

Directions

-Cook the rice according to the package directions.

-Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the green beans, shallots, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until the beans are crisp-tender, 2 to 4 minutes. Add ½ cup water, cover, and cook until the beans are tender and the water has evaporated, 3 to 4 minutes more.

-Heat broiler. In a small bowl, mix together the brown sugar, vinegar, the remaining teaspoon of oil, and ½ teaspoon salt (the mixture will be very thick).

-Place the salmon on a foil-lined broilerproof large rimmed baking sheet and broil for 5 minutes. Spoon the brown sugar mixture over the salmon, return to oven, and broil, basting twice with the liquid in the pan, until the salmon is opaque throughout, 2 to 4 minutes more.

-Reserve half the salmon, green beans, and rice for tomorrow’s dinner. Serve the remaining salmon, rice, and green beans with the lemon wedges.

-Reheat and serve: Reheat the salmon and green beans in a covered baking dish at 350° F for 10 to 12 minutes. Microwave the rice in a microwave-safe bowl covered with a damp paper towel on high for 1 to 2 minutes.

- Cameron

JUGs in the Kitchen: Stuffed Night Potluck

The perfect way to do a fun dinner on a budget is to throw a potluck with your friends. It gives everyone a chance to try out a new recipe, without the pressure of hosting a full-on dinner party. Plus, not all us gals have enough space to host a real dinner party (I mean, seriously, North End and Beacon Hill apartments don’t often have enough room for a dining table that seats 4, not to mention one for 8 or 10!) So potlucks are perfect for setting up a buffet and letting guests wander and eat in a more parlor-esque setting.

Hosting a potluck sounds kind of drab, but there are a million ways to add flare to this age-old dinner tradition. For example, my friends and I recently held a “stuffed” themed potluck, and we all had to cook to the theme:

First course: sausage & cheese stuffed olives, goat cheese, almond, and walnut stuffed dates, stuffed mushrooms, and goat cheese & fig stuffed croissants.

Main course: stuffed peppers (vegetarian and meat varieties), stuffed shells, stuffed chicken breasts

Dessert: whoopie pies and lobster tails (both, obviously, stuffed.)

There was also plenty of wine, and a champagne toast for two gals that recently got engaged.

Needless to say, at the end of the meal, I was stuffed. It was a fabulous night and I’m already brainstorming ideas for the next potluck. Any suggestions?

- Cameron

JUGs in the Kitchen: Buffalo Cauliflower Bites

The good news: two months until Memorial Day Weekend (aka summer kickoff). The bad news: two months until bikini season begins. I'm trying to get in shape this year - for real. I've been doing yoga almost every day, but my diet of buffalo wings and mac'n'cheese isn't going to cut it much longer. Luckily I found an awesome low-cal recipe that satisfies that buffalo wing craving: buffalo cauliflower bites (try it before you judge!) The recipe is from SkinnyTaste.com, and I am looking forward to trying more recipes from the site because this one is a winner in my book!


Ingredients:
1 cup water
1 cup all purpose flour
2 tsp garlic powder
22 oz (6 1/2 cups) cauliflower florets
3/4 cup Franks Hot Sauce
1 tbsp melted unsalted butter

Directions:

1) Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.

2) Combine the water, flour, and garlic powder in a bowl and stir until well combined.

3) Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.

4) While the cauliflower is baking, combine the hot sauce and butter in a small bowl.

5) Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes. Serve with skinny blue cheese dressing if desired and celery sticks.


Servings: 6 • Size: about 1 cup cauliflower • Old Points: 2 pts • Points+: 3 pts
Calories: 119.4 • Fat: 2 g • Protein: 4 g • Carb: 21.4 g • Fiber: 3 g • Sugar: 0.2 g
Sodium: 1172 mg

- Cameron

JUGs in the Kitchen: Stuffed Mushrooms Recipe

A few months ago, my friend Steph introduced me to the most delicious stuffed mushrooms I have ever experienced. Unlike most recipes for stuffed mushrooms, these are both vegetarian and gluten free, making them the perfect appetizer for any party. I'm happy to share Steph's famous recipe with you below...Enjoy!

Prep time: 25 minutes
Cook time: 20 minutes
Servings: 24

Ingredients:

24 whole fresh mushrooms (on the smaller side)

1 T olive oil

1 T minced garlic

1 (8 oz) package cream cheese, softened

1/4 c grated Parmesan cheese

1/4 t ground black pepper

1/4 t onion powder

1/4 t ground cayenne pepper (a little more if you like it spicier) 

2 green onions, chopped

3 T chopped parsley 

Directions:

1) Preheat oven to 350 degrees. Spray baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems and chop extremely fine, discarding tough end of stems. Arrange mushroom caps* on the baking sheet (*I slice a little off the bottom of each cap so they sit flat on the sheet).

2) Heat oil in a large skillet over medium heat. Add garlic and chopped mushrooms to skillet and fry until any moisture has disappeared, taking care not to burn garlic. Set aside in a mixing bowl to cool for a few minutes. 

3) Stir in cream cheese, Parmesan cheese, black pepper, onion powder, cayenne pepper, green onions and parsley into the mushroom/garlic mixture. Mixture should be very thick. You can then use a little spoon and fill each mushroom cap, OR fill a zip-lock bag, cut a corner off, and pipe the filling in each (SO much easier).  

4) Bake for 20 minutes in your preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

- Cameron