When you’re a finalist for the James Beard Best Chef: Southeast award three years straight, you must be doing something right. Chef Steven Satterfield’s simple but elevated farmstead cuisine guides Miller Union’s offerings. A perennial favorite, the boiled peanut and field pea salad, graces the menu for a limited time during the early days of Georgia’s peanut harvest in September and October. It's also uniquely made with green peanut oil, a gourmet finishing oil similar to extra virgin olive oil made from freshly harvested peanuts,
Let’s face it. It’s easy for lunchtime to take a backseat in our busy lives. But chances are, the more nutritious it is, the better you will feel in the afternoon. And packing your own lunch (or your kid’s lunch) doesn’t have to be boring or expensive to be healthy and delicious.
We’ve heard it since we were kids: Eat your veggies.
But they are classically the food on the dinner plate that is least exciting, and for some, eating vegetables has felt more like an obligation than a pleasure.
Now, veggies are where it’s at. In fact, chefs throughout the country are making them the priority instead of the afterthought.
Drop the bone broth-infused quinoa kale chips. Peanuts are here to help you try some of the latest food trends without going overboard. At the Winter Fancy Food Show, one of the largest gatherings for the specialty food market, there were a few trends that peanut lovers will definitely appreciate.
The peanut has deep roots in South America. In fact, the ancient ancestors of the modern-day peanut were recently traced back to the areas of Bolivia and Peru. Peanuts have been a familiar part of the diets of people living in these areas for centuries, from traditional complex mole sauces to empanadas filled with peanuts and potatoes. The love of peanuts continues today and you can see it on grocery store shelves too.
At a farm about two hours outside Atlanta, Clay Oliver cranks out hundreds of gallons of cold-pressed green peanut oil each year. The oil from Oliver Farm in Pitts, GA is becoming quite popular as an alternative for olive oil, especially with southern chefs.
Smoothie bowls, grain bowls and acai bowls are just a few of the trends emerging as wholesome meals for breakfast. A bowl can contain a mixture of grains, fruits, vegetables, and nuts, such as peanuts. We’re sharing some of our favorite breakfast bowl recipes that incorporate peanuts and peanut butter.
Salted, roasted…sour? In-shell peanuts may soon be available in new flavor options. While flavoring peanut kernels adds to their craveability, Hampton Farms hopes adding flavor to in-shells will have the same effect. A dose of flavor may be the key to getting younger consumers to consider in-shell peanuts beyond the ballpark.
Chef Elizabeth Falkner is a tour de force in the culinary world. Not only is she a talented chef, she’s also a fitness fanatic and active with many causes to support women, health awareness and more. We gained some insights about what inspires her, her favorite ways to use peanuts and peanut butter in the kitchen and what she has planned for future.
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