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You Can Order All or Part of Your Thanksgiving Feast


The County Line’s smoked turkey breast is available for your party.

Whether you need help with dessert or the entire meal, you can find plenty of places in town that will help you out this Thanksgiving. Ordering early always helps.

Aldaco’s, 100 Hoefgen Ave., Sunset Station, (210) 222-0561; 20079 Stone Oak Parkway, (210) 494-0561 — Aldaco’s regular tres leches cake is available year-round. The seasonal flavor is Pumpkin Tres Leches, which is available for $39.95 for a 9-inch cake. Orders must be placed in advance and picked up by the Wednesday before Thanksgiving, all day at the Stone Oak location and by 3 p.m. at Sunset Station.

Big Bob’s Burgers, 447 W. Hildebrand, (210) 734-BOBS (2627) — Big Bob’s is smoking 15-pound turkeys this Thanksgiving season. The price is $39.95. Orders should be placed by Nov. 16 with the pickup running through closing time on Nov. 21.

Central Market, 4821 Broadway, (210) 368-8607 — Chef-prepared meals, sides and pies can be ordered for all your holiday needs. Or visit the website.

Chile Beach Jams at Saglimbeni Fine Wines, 638 W. Rhapsody, (210) 349-5149 — Order a handmade pumpkin spice roll from Chile Beach Jams. Place and pick up the orders at Saglimbeni Fine Wines. Call for prices.

CIA Bakery & Cafe, 312 Pearl Parkway, (210) 554-6464 — The CIA Bakery is offering pies this Thanksgiving in addition to its breads and other desserts. Pumpkin pies are $15.50 each and apple and pecan pies are $19.50. Orders must be received by Nov. 17. They can be placed in person at the café or by calling the number listed. Pies can be picked up on Tuesday, Nov. 20, and Wednesday, Nov. 21, during business hours, 7 a.m.-5 p.m.

The County Line, 10101 I-10 W., (210) 641-1998 — Treat yourself to any of a number of specials from the County Line. A boneless turkey breast generously rubbed with coarse black pepper and slow-smoked is sold for $16.19 a pound. The average weight is 4 pounds and feeds 10-12 people. Barbecue lovers can order an Emergency Kit priced at $11.99 a person. It comes with brisket, turkey, sausage, chicken, coleslaw, beans, potato salad, bread, barbecue sauce, plates and flatware, packed family style. No advance warning necessary, but you can call in your order and it will be waiting for you by the time you get to the restaurant.  Sides available in large portions include handmade bread, red skinned garlic mashed potatoes, mac ‘n cheese, salads and green beans. Fresh harvest cobbler (Granny Smith Green Apples, candied cranberries and walnuts) will be sold for $55; it serves 25-30 people. County Line’s Bread Pudding with Jack Daniel’s Bourbon sauce is $6.99 a serving; it’s enough for two people.

Pumpkin pie with a gluten-free crust can be ordered from the CIA Bakery.

Crumpets, 3920 Harry Wurzbach, (210) 821-5454 — You can order whole turkeys and hams to go with all the trimmings but without all the work. Desserts to go are also available.

Earl Abel’s, 1201 Austin Hwy., (210) 822-7333  — Orders for takeout, from turkey or ham dinners to pies, cakes and sides, should be made by Nov. 19. All pre-orders must be paid when the order is called in. Specials include a 23-pound oven-roasted turkey or a 6- to 8-pound honey-glazed ham for $160 and $145, respectively. The turkey package serves approximately 20 to 25. The family package includes 4 quarts of cornbread dressing, 1 quart of giblet gravy, 1 quart of cranberry relish, 25 yeast dinner rolls, and a free pumpkin pie and apple pie. A ½ turkey family package is priced at $100; a whole turkey  for $100; and a ½ turkey for $65. Sides such as green beans, candied yams, mashed potatoes, creamed corn, glazed carrots and many others can be purchased for $9.50 a quart; and our dinner rolls can be purchased for 35 cents each, minimum order of ½ dozen.

New Braunfels Smokehouse, 1090 N. Business I-35, New Braunfels, (830) 625-2416 — You can order everything from smoked turkeys to sides. Also check out the website.

Paloma Blanca, 5800 Broadway, (210) 822-6151 — Pumpkin tamales are available in your choice of pineapple or raisin for $10 a dozen. Tres leches cake lovers can get Paloma Blanca’s version, which is infused with pumpkin, topped with pecans, and covered in creamy milk (a whole cake costs $34.95). Thanksgiving orders require a 48-hour notice and need to be placed by phone or online (www.palomablanca.net) by Nov. 20, as the restaurant will be closed on Thanksgiving day.

Pappy G’s, 1210 Pat Booker Road, (210) 659-7799 — Get holiday pies (sweet potato, buttermilk, pecan or cream cheese) and large orders of sides, including cornbread dressing. Orders should be picked up by 6 p.m. Nov. 21.

Ordering side dishes, such as cranberries, can take some of the work load off.

Mike’s in the Village, 2355-3 Bulverde Road, Bulverde, (830) 438-2747 — Mike’s is taking orders for savory cheesecakes to be used as party appetizers or however you want to serve them. They come in three flavors: crawfish, portobello mushroom and green chili. Prices are $75 for an 8-inch cheesecake or $90 for an 11-inch.

Two Step Restaurant & Cantina, 9840 W. Loop 1604 N., (210) 688-2686 — Beginning on Monday, Nov. 21st, Two Step Restaurant & Cantina will take orders for apple, pecan, and pumpkin pies for $24.95 each. Pies will be available for pick-up as late as Wednesday, Nov. 21, until 10:00 p.m.

Whole Foods, 255 E. Basse Road, (210) 826-4676; 18403 Blanco Road, (210) 408-3110 — Pies, turkeys, side dishes, breads — all are available for special order.

Zedric’s: Fresh Gourmet to Go, 9873 I-10 W., (210) 541-0404 — Zedric’s is offering the follow meals to go throughout the holiday season, but they are available by advanced order only: Turkey Dinner for 6-8 with Oven-roasted Turkey Breast with Gravy, Chorizo Cornbread Dressing, Herb Mashed Potatoes, Green Beans Amandine and Orange Zest Cranberry Sauce, $139.99; Rack of Lamb Dinner for 6-8 with Oven-roasted Rack of Lamb with Au Jus, Chorizo Cornbread Dressing, Herb Mashed Potatoes, Green Beans Amandine and Orange Zest Cranberry Sauce, $209.99; and Mom’s Apple Crunch Pie, $15.99. Place your Thanksgiving order by Nov. 19 with pickup from 7 a.m.-8 p.m. on Nov. 21.

 

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Pumpkins Are Popping Up in All Shapes and Colors


Pumpkins, gourds and other squashes are filling markets.

White Ghost and Casper are among the pale varieties for sale.

It’s pumpkin season, and markets are filling up with a host of colors and varieties that extend beyond the classic orange.

There are red pumpkins with names like Cinderella and Lakota, while Blue Max, Blue Lakota, White Ghost and Casper all speak to their respective hues. Gourds in green, some with smooth and others with bumpy surfaces, add their own splash of color.

Giant and miniature pumpkins are often displayed side by side.

The traditional pumpkin used for jack-o-lanterns is not the best for cooking with, though many of the heirloom varieties are. If you want a pumpkin that’s are good for pies, stews or ravioli filling, just ask whoever is selling them for the best flavor.

Enjoy these beauties while they last, which can be a long time for the hard-skinned varieties. My Blue Max from last fall was good, as a decoration, until a few weeks ago.

These photos were taken at the new Whole Foods, 18403 Blanco Road.

Blue-gray pumpkins.

Gourds and other squashes add color and texture.

What color is your favorite?

 

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Whole Foods’ New Store Opens Tuesday


Workers put finishing touches on the wine and beer department at the new Whole Foods.

A Whole Foods employee unpacks onions in the produce section.

Whole Foods opens its second San Antonio store Tuesday, and it has plenty of features to entice shoppers. The market is in the Vineyard Shopping Center at 18403 Blanco Road, just north of Loop 1604.

Pizza to bake at home.

Fresh and frequently organic produce, just-harvested seafood, hormone-free meats and poultry, an excellent cheese section and a bustling wine department are all part of Whole Foods stores and are to be expected here. But there will be differences. Next to the produce section will be the bulk foods, including plenty of raw and heirloom items as well as machines that grind almonds, peanuts and more into nut butters.

The grocery section features numerous gluten-free, raw and vegan items, while the prepared foods section features rotisserie chickens that are both organic and conventionally raised, charcuterie, freshly made pizzas that you can bake at home, and a salad bar with organic items. There will also be stations featuring smoked meats, breakfast tacos, customized sandwiches, pizzas and calzones, sushi, hot soups, a hot bar, smoothies and manually prepared coffee drinks, and the grocery chain’s first flour tortilla maker.

Find a recipe at the information center.

You won’t find anything like Bar Blanco in other local groceries. It features six Texas beers and six wines on tap, and you can enjoy a glass while you shop or wait for your food order to be ready. You can also get a growler of your favorite to take home. From 1 to 2 p.m. Saturdays and Sundays, growlers are half off.

In the center of the store is an information center that will help you if you are just stumped about how to prepare a food you’d like to try or if you need help in making meals suited to specific diets, such as diabetic-friendly or gluten-free dishes. You just print out a recipe and then shop for the all of the ingredients, so you can fix it at home.

The Whole Foods growler.

Plus, the folks in the seafood and meat departments will prepare what you want to go.

Don’t have the time to do your shopping? The store’s concierge department will do your shopping for you. Just call in your list, concierge Katie Coyle says, and your items will be packaged and ready to go when you arrive after work or whenever you need them. You can also develop an on-going relationship with the shoppers, so they know the types of food that you prefer and can even let you know of new items or specials. There is an extra charge involved, but how much is your convenience worth?

Finish off with a treat or two from the artisan cookie bar, which is certain to be popular over the approaching holiday season.

The bulk foods are next to produce.

Can’t find anything or don’t understand how to use something? Just ask, says Glen Ebner, the store’s manager. The staff will be glad to get you answers.

The store’s regular hours will be 8 a.m. to 10 p.m. daily with the coffee bar, smoothies and breakfast tacos available after 7 a.m. The opening day ceremony will be at 7:30 a.m. Tuesday. For more information, call (210) 408-3110.

Tiffany Cunningham prepares Parmigiano-Reggiano.

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Beer and Food Pairings Popping Up Around the City


ED’S NOTE:The date of the Sustenio dinner has been changed to Oct. 18.

Oktoberfest is in the air. So naturally there are several events happening in the coming weeks that offer savory reminders of how wonderful food and beer pairings can be.

Brewniverse at Central Market

Central Market, 4821 Broadway, is focusing on beer every day through Sept. 25, offering tastings in the wine and beer department as well as classes adding the food element to beer appreciation.

One class, set for 6:30 p.m. Sept. 21, will focus on craft-brewed beers paired with American artisanal cheeses. “You’ll be amazed by the delicious results,” the class description promises. The cost is $45. Call (210) 368-8617.

Beer and Bacon Pairing Dinner at Whole Foods

The culinary team at Whole Foods Market at the Alamo Quarry, 255 E. Basse Road, is planning a five-course dinner pairing beer and bacon. It’s set for 7 p.m. Oct. 3.

Specialty beers from around the world will be paired with the pork favorite. The cost is $30 a person. Prepaid reservations required. Call (210) 826-4676.

Pork and  Jester King Beer at Sustenio

Sustenio at the Eilan Hotel, 17101 La Cantera Parkway, is pairing South Texas Heritage Pork and Jester King beers in a three-course dinner, from snout to tail, that’s set for 6:30 p.m. Oct. 18.

The pig for this dinner will have been fed a special avocado diet for two weeks prior to the dinner, according to South Texas Heritage Pork, a highly sought-after pork purveyor in the region.

Jester King Craft Brewery is an authentic farmhouse brewery committed to making artisan ales. “Like the small, farmhouse breweries that inspired us, we seek to embrace nature and local terroir in our brewing, giving our beers a true sense of place,” says the brewery, which is located south of Austin. “We draw water from our well at the brewery to make our beer and at times call upon naturally occurring yeast from the Texas Hill Country to shape our unique flavors. We use as many organic ingredients as possible with the majority of our beer being USDA Certified Organic. We do not rush beer to market, but instead allow it to mature naturally – often in oak barrels – prior to re-fermentation in the bottle, cask, or keg.”

The dinner begins with a meet and greet featuring folks from South Texas Heritage Pork and Jester King.

The cost is $75 a person. Call (210) 598-2950 for reservations.

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Griffin to Go: Rachael Ray Knows How to Throw a Party


Jimmy Cliff performs at Stubbs BBQ while host Rachael Ray (right) and the crowd look on.

Rachael Ray likes to party — and the food celebrity certainly can throw a good party or two.

Rachael Ray and her husband, John Cusimano, listen to Jimmy Cliff.

Her get-togethers in Austin during South by Southwest, or SXSW, are the best. Plus, she gets a slew of sponsors, so people can mix and mingle with plenty of music, food and spirits to make them feel right at home.

This past week, she had her usual greenhouse party on the city’s east side, and with it, came plenty of chances to enjoy fine weather on top of the treats she had in store.

At the bar, Patrón tequila was pouring a new bittersweet chocolate liquor, Patrón XO Café Dark Cocoa, for those who enjoy drinking cocoa, but with a touch of alcohol instead of milk. Another delicious variation was the coffee-flavored tequila, Patrón XO Café, mixed with San Pellegrino Aranciata, a bitter orange soda; slightly shaken with ice, it was coolly refreshing, like an Italian coffee drink but with extra oomph.

Patrón also offered paletas in a variety of flavors, including a Spiced Orange with perhaps a little too much clove in it, but the frosty nature of the treat made it most welcome on a hot afternoon.

At the back of the house the food truck Mmmpanada pulled up to offer a variety of dough-encrusted treats that ranged from the meaty (prosciutto with asparagus, green chile chicken) to the vegetarian (spinach and mushroom, spicy black bean). The peach cobbler-stuffed treats disappeared quickly, as did the Argentinian, a pocket filled with ground beef, egg, olive and potato. The blueberry was also just right.

Jimmy Cliff in red shirt, yellow shoes and purple socks.

So was the music Ray offered, including the Cringe, featuring her husband, John Cusimano, and the Click Clack Boom. Ray was on hand, talking with guests, posing for photos and rocking out to her husband’s band.

Hey, why throw a party if you can’t enjoy it, right?

Saturday was a big day for her, as she also threw her annual bash at Stubbs BBQ on Red River. This was my favorite event of the few I attended, and it was largely because reggae legend Jimmy Cliff was performing. Ray sat just off the edge of the stage with her husband while Cliff sang a few of his great tunes and even Johnny Nash’s “I Can See Clearly Now.”

Thousands filled the area out back of the barbecue joint, where two stages were used for the lengthy list of musical acts. Some of the food included miniature corn dogs, brisket sliders, shredded chicken sliders, tacos and vegetarian refrieds. Blue Moon, Honest Tea, Deep Eddy Vodka and Bacardi were among those who provided the drinks.

The Doritos stage stands 56 feet tall.

From there, my friend and I headed south on Red River to the Doritos party, which was built around a 56-foot stage area shaped to look like an inflatable concession machine, pomoting Doritos’ new flavors: Smoky Enchilada, which had a little too much cumin for my tastes, and Smoky Chipotle BBQ, which I found too sweet and my friend found too spicy. The live music was great, however, and Snoop Dogg was among of the featured acts one evening (just not on the night we were there).

Whole Foods got into the act with an earth-friendly area along Red River that let you use solar power to recharge your cell phones and other fun gadgets. Meanwhile, back on the rooftop of the main supermarket on Lamar Street, another musical showcase could be found, yet another place where food and music joined for a lively party. And that’s what makes SXSW so much fun to return to each year.

 

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¡Viva la Vegetable! The Cooking Show at Jump-Start is July 2


It’s a celebration of veggies on The Cooking Show, with Karimi y Comrades here on July 2. And, the audience gets to eat, too!

Described as “a globally flavored recipe that packs some punch lines,” The Cooking Show will be happening at  The Sterling Houston Theater at Jump-Start in the Blue Star Arts Complex, at the corner of South Alamo and Probandt streets.

You’ll get recipes as you enjoy special guest Jesse Borrego. The Cooking Show is hosted by nationally known Iranian-Guatemalan cook, Mero Cocinero Karimi.

In addition to this live and interactive entertainment, the whole audience gets to come to the table. The meal is sponsored by Whole Foods, Central Market and Green Vegetarian Cuisine.

Jump-Start also is hosting a First Friday Preview Test Kitchen, brought to you by the Diabetes of Democracy Project, July 1 beginning at 8 p.m.  Donations are encouraged.

The show begins at 8 p.m. Tickets are $50 and $25. To purchase tickets for The Cooking Show, call 210- 227-5867 or visit Jump Start for more information.

 

 

 

 

 

 


 

 

 

 

 

 

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Farmers & Ranchers Market Coming to the Quarry


A new Farmers & Ranchers Market is set to open in the Quarry Market parking lot, 255 E. Basse Road, on May 1.

The emphasis will be on fresh, locally grown, humanely raised and artisanally produced food, according to Heather Hunter, one of the two directors behind the enterprise. It will run from 8 a.m. to noon each Sunday, rain or shine.

The market will set up in the lot next to Whole Foods, which welcomes the new venture. “Whole Foods Market is committed to supporting local producers, not only by selling regional products in our stores, but also by supporting local farmers markets where they sell their unique artisanal products,” said Chris Romano, produce coordinator and local forager for Whole Foods Market Southwest region.

The lineup of vendors will be selling local and organic fruits and vegetables, grass-fed beef, pastured chickens and their eggs, honey, pasta, all-natural tamales, cheeses, mustards and other spreads and sauces, Hunter’s Cowgirl Granola, gluten-free foods, herbs and plants and more.

In addition to the products for sale, the market will offer lectures and seminars on topics such as where food comes from and how to plant a garden. Cooking demonstrations, live music and other special events are also planned.

Hunter’s partner in the venture is F. David Lent. The two are also establishing a board of advisers to assist in program development.

For more information, call 210-865-5900 or e-mail quarryfarmersmarket@gmail.com.

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Order Tamales, Cheesecake, Pecan Pie and More for Your Christmas Meals


Order an entire meal or just some complementary dishes. Options range from a full spread with beef tenderloin to cheesecakes in a variety of flavors.

Give the gift of a Flying Pig cheesecake

Flying Pig Cheesecakes

Flying Pig has expanded its product line and added cookies, as well as some great new cheesecake flavors.

Some of the new cheesecakes from the San Antonio bakery are White Chocolate Truffle, rich, creamy white chocolate with an overlay of orange liqueur; Fireside Dream, bright cranberries, a subtle hint of orange and the elegant smoothness of white chocolate; Dia de los Muertos, Mexican dark chocolate, cinnamon, and smokey chipotle; Heavenly Harvest, with pumpkin, honey, and perfect spices; the Lodge, a flavor to make you think of mulled apple cider and the scent of juniper as you sit on the porch of a mountain lodge.

The new cookies come in some of the cheesecake flavors, but also flavors all their own. Ask for Mango Tango, Fire Island, Dia de los Muertos, The Lodge, Fireside Dream, German Chocolate, Turtlelly Awesome, and Tranquility, as well as Molasses and Peanut Butter flavors.

All cheesecake orders can be made with low-fat cream cheese upon request. Call 210-844-8458 or e-mail flyingpigbaking@yahoo.com for more information and delivery costs.

Mike's in the Village offers plenty of options to meet your holiday needs.

Mike’s offers everything from appetizers to desserts

Need a ready-to-serve appetizer or five? Or maybe two or three different desserts?

Mike’s in the Village, 2355-3 Bulverde Road, Bulverde, offers an array of pre-cooked options that can be catered to suit your needs.

For appetizers, consider spinach- and cornbread-stuffed mushrooms, chicken and Gouda phyllo triangles, apricot- and walnut-stuffed double crème brie en croute, crudité and vegetable platters with asparagus and roasted peppers or one of the signature crawfish cheesecakes.

White chocolate bread pudding with cinnamon rum sauce, warm cherry clafouti pudding, warm Bananas Foster over vanilla bean ice cream and  caramelized apple flan are among the dessert choices.

Call 830-438-2747 or click here.

Holiday tamales at Paloma Blanca

Paloma Blanca Mexican Cuisine, 5800 Broadway, is now taking orders for holiday tamales.

They come in four flavors: chicken verde, pork, poblano corn and black bean. Each is $8 per dozen.

Tres Leches cake is also available. It comes in your choice of vanilla, chocolate, piña colada and strawberry.

Call 210-822-6151 or visit www.palomablanca.net.

Cookies, pies and buche de Noël at Marioli

At Marioli, 18730 Tuscany Stone, chef Mariana Oliver has created an expansive holiday dessert repertoire.

The international array of cookies, sweet breads, pies, brownies and puddings is designed to appeal to any taste, no matter the country of origin.

Garibaldi pastries, for example, are a mainstay at the Stone Oak eatery.

“These are traditional sweet breads of Mexico and are often served with café de leche,” she says. “This is something that you find all over Mexico City and the rest of the country.” The shape of the dessert resembles the hat worn by the Italian freedom fighter Giuseppe Garibaldi who was dubbed the “hero of two worlds” in recognition of his military exploits in South America and Europe.

There are also Mariposa cookies, slathered with apricot or raspberry jelly between two shortbread layers that have been drizzled with chocolate as well as brownie triangles encrusted with peppermint crunches.

Also for the season is the buche de Noël, or yule log, served at Christmas in France and Belgium. Miniature pecan pies, flan, cupcakes filled with tres leches and drizzled with sweet cream, and more are available.

Marioli is open 10:30 a.m.-10 p.m. Monday-Wednesday, 10:30 a.m.-11 p.m. Thursday-Satruday and noon-8 p.m. Sunday. Call 210-496-1111 or visit www.marioli2go.com.

More options

  • Aldaco’s Mexican Cuisine, 20079 Stone Oak Parkway, 210-494-0561 — People can place orders for Blanca Aldaco’s tres leches cake, available in various flavors. These cakes serve up to 20 slices.
  • Bill Miller Bar-B-Q, various locations — Click here to order online. A 10- to 12-pound turkey with gravy and dressing costs $38.99, while an 18- to 20-pound turkey with gravy and dressing costs $59.99. Honey-glazed spiral cut ham costs $5.19 a pound. Party packs, pies and extras are also available.
  • Central Market, 4821 Broadway, 210-368-8600 — Place orders by 2 p.m. Nov. 23. Order a traditional Thanksgiving dinner that serves 6-8 for $129.99. The lavender-white hickory smoked turkey dinner for 6-8 costs $139.99. A turkey breast dinner for 4-6 costs $99.99. The glazed white hickory-smoked ham dinner for 6-8 costs $99.99. The herb-roasted rib-eye dinner for 6-8 costs $159.99. The herb-crusted beef tenderloin dinner for 6-8 costs $169.99. The vegetarian hazelnut-fig roast en croûte for 2 costs $39.99. A package of holiday side dishes for 6-8 costs $49.99.
  • The County Line Barbecue, 10101 I-10 W., 210-641-1998 — Boneless, smoked, pepper-rubbed turkey breast is available for $12.99 a pound. The breasts are generally 4 pounds and feed 10-12 people. The emergency kit of barbecue and sides is available for $11.99 a person. Ship barbecue via AirRibs by visiting www.airribs.com or by calling 800-AIR-RIBS (800-247-7427).
  • Ruth’s Chris Steak House, 1170 E. Commerce St., 210 227-8847; and 7720 Jones Maltsberger Road, 210-821-5051 – San Antonians can order the following side dishes, which serve 10-12, throughout the holidays: sweet potato casserole, green beans and roasted garlic, creamed spinach and corn pudding. Desserts for 8-10 people include pecan pie and bread pudding with whiskey sauce. Desserts for 10-12 include a whole cheesecake or a whole Chocolate Sin Cake. Orders must be picked up 24 hours in advance.
  • Whole Foods, 255 E. Basse Road, 210-826-4676 — Order your holiday meal online by clicking here.  The herb-crusted prime rib roast is priced at $42.49-$254.94. A pre-roasted whole organic turkey is $109.99. Other dishes include chipotle-glazed pork loin for $17.99, chocolate pecan pie or pecan pie for $12.99 and brie with fig spread and almonds, $11.99.

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Whole Foods Turns 30


Whole Foods is celebrating the 30th anniversary of the opening of its first store in Austin.

So, it will have a birthday party at its San Antonio location in the Quarry, 255 E. Basse Road, this Saturday. The festivities run from 11 a.m. to 3 p.m.

At 11 a.m., children will be able to decorate chefs’ hats, which they can wear to the bakery to receive a free treat.

At noon, there will be a cake-cutting ceremony, followed by an ’80s costume contest among the store’s team members.

For more information, contact the store at 210-826-4676.

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Southern-style Power Slaw


Dark greens and red cabbage create a vibrant slaw. Cajun spices provide a little kick for this perfect complement to grilled foods.

Southern-Style Power Slaw

Cajun Dressing:
1 cup mayonnaise
1/8 cup Dijon mustard
3 tablespoons sugar
3 tablespoons cider vinegar
1 1/2 teaspoons Cajun spices
1 teaspoon salt

Salad:
6 cups thinly sliced green cabbage
4 cups thinly sliced red cabbage
4 large collard green leaves, thinly sliced
6 scallions, thinly sliced

[amazon-product]0609806440[/amazon-product]Combine all of the dressing ingredients in a bowl large enough to hold the entire salad.  Mix well with a wire whisk until combined.

Mix all of the salad ingredients together in the bowl with the dressing and mix until well combined.

Put the salad in the refrigerator for about 1 hour prior to serving.  The slaw can be made one day ahead.

Makes 8 servings.

Source: Adapted from “The Whole Foods Market Cookbook”

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