This week, a new Sprouts Farmers Market grocery store opened across the street from my apartment. To say I was excited about the grand opening is an understatement!
I quickly found out this store is serious about their produce. It was all so pretty and fresh. Adios HyVee!
The best part of the store is their bulk section. They have hundreds of bins and barrels packed with different fresh roasted coffee beans, rice, nuts, granola, dried fruit, baking essentials, spices, and a variety of sweet and savory treats.
Buying in bulk is nice because you can fill that little plastic bag with as little or as much as you like. And even better I will no longer have big bags of quinoa, rice or nuts just sitting in my pantry waiting to be eaten and feeling like I have to find a recipe that includes them.
My first two bulk purchases were red tart cherries and walnut halves. I bought ¼ of a pound of each for under $3.00. Needless to say, I will now be a frequent flyer in the bulk section!
For dinner tonight, Stephen made garlic pork chops in the cast iron skillet and I made a side dish using the cherries and walnuts. See the recipe below :)
3 sweet potatoes
6 cups organic green kale
¼ lb walnuts
¼ lb red tart cherries
½ cup plain goat cheese
1/2 cup quinoa
1 cup chicken broth
Preheat oven to 425 degrees F. Peel sweet potatoes and cut into cubes. Put cubes in large zip lock bag add 2-3 tablespoons of EVOO, salt, pepper and shake. Transfer to baking sheet and bake for 20 minutes.
Measure out ½ cup quinoa, rinse and add to 1 cup of boiling chicken broth. Cook according to directions on package. Typically requires simmering on low for 15-20 minutes after boil.
Next, you will need to cut, wash, and sauté your kale. First chop of stem. Then separate the leaves into sections and cut both sides of the stem. When you are done cutting the kale add to a strainer or salad spinner to wash. You want to wash after you cut so the leaves are damp when you sauté. Add 1 tablespoon of EVOO, salt, pepper to sauté pan and stir kale for about 5 minutes or until leaves reach a very deep green.
When the sweet potatoes, quinoa and kale are done cooking let cool before adding in cherries, nuts and goat cheese. Best part about this dish is that it is delicious as a cold leftover too! Score!