In The Sisters’ Kitchen By now you know that we love fresh food and we love to cook. We just can’t help ourselves and are always on the look out for exciting new products, cooking techniques or tricks to make our tasks a little easier.
We hope these ideas will help make your cooking go more smoothly and keep you exploring new flavors in the wonderful world of food. If you have a tip or recipe that you'd love to share please let us know. Email us at
with your ideas.
Start with careful preparation by brushing your cold grill with oil to prevent sticking. If you are going to marinate beef or chicken, using a one-gallon zip-lock plastic bag will cut your clean up time in half. Marinate 1 pound of meat or vegetables in 2 to 3 cups of marinade. Seal the bag or cover, be sure to remove as much air as possible. Place in refrigerator and turn occasionally.
Fill a plant mister with 7 parts water and 1 part vinegar; use to spray grill when flames flare up. Preheat gas grills at least 15 minutes; for charcoal grills, light at least 45 minutes before, and let burn to hot embers, coated with ash. Begin grilling when grill temperature stabilizes at 300 Fahrenheit.
For K-Bobs: grease flat, narrow metal skewers or soak bamboo skewers in water for 30 minutes. For small, delicate items such as fish, shrimp or asparagus use an oiled grill basket for easy turning. For long-cooking vegetables or fruits (such as potatoes, whole heads of garlic or apples) cut a large piece of heavy-duty aluminum foil, oil well, fill with sliced vegetables or fruit and seasonings, drizzle with oil, seal and place on hot grill. Use long-handled tools and tongs-not forks-to turn meat to avoid piercing and releasing juices.
We proudly offer Parma Sausage Products, locally owned since 1954. Five generations have been producing the finest fresh sausages, cooked sausages, and dry-cured sausages, Prosciutto, and Pancetta found in the area. Each authentic Italian meat is made from family recipes that have been passed on from one generation to the next, right here in the Strip District of Pittsburgh.
Rina Edwards still makes Prosciutto the old-fashioned way. She takes her time and use the extra care and a commitment to the highest quality standards taught by her father Luigi Spinabelli. Rina’s family is originally forming Ranzano, a region of Parma, Italy.
Rina uses only select fresh hams, and monitors the Prosciutto from the first salting to the end of the long aging process. By never speeding up the aging process the result is an authentic old word taste. You can find Parma Prosciutto and other fine Parma products right on our deli. We slice each order fresh and to your specification.
We are pleased to offer our All Natural Whole Turkeys to your family. McGinnis Sisters Turkeys are all natural and fed a diet of all natural corn and grain. Our turkeys are never frozen or injected with preservatives and chemical solutions.
Our turkeys range in size from 12 lbs to 28 lbs. We recommend about 1 lb to 1 ½ lbs of turkey per adult. We will have cooking instructions ready for you when you pick up your turkey. All birds have a pop up timers, but we recommend that you have a meat thermometer one hand to ensure that your turkey has reached 165 degrees.
McGinnis Sisters is pleased to offer our All Natural Bone-In Turkeys Breasts this holiday season.
Our all natural turkey breast range in size from 5lbs to 14lbs. These birds are fed a diet of all natural corn and are never frozen.
We will have cooking instructions ready for you when you pick up your turkey breast. All turkey breasts have a pop up timers in them, but we recommend that you have a meat thermometer one hand to ensure that your turkey has reached 165 degrees.
McGinnis Sisters is pleased to offer a limited supply of Plainville Farms Turkeys this holiday season. The Plainville Turkeys range in size from 10 lbs to 20 lbs and are fed an all vegetarian diet.
Plainville Farms turkeys are raised without antibiotics, hormones or growth stimulants. Plainville Turkeys are humanely raised and grown in and around Pennsylvania Amish Country, by experienced family farmers, who follow strict animal welfare standards. The turkeys are free-roaming in well-ventilated barns, which offer more room than those of factory-raised birds.
Let the McGinnis Sisters do the work this Thanksgiving! We are pleased to offer our Fully Cooked Turkey Dinner form Plainville Farms. This Thanksgiving feast serves 10 guests and includes a fully cooked all natural Plainville Turkey, Traditional Herb Stuffing, Cranberry Relish and Plainville Turkey Gravy. Ready to warm and serve for only $90.00. We will have a limited supply in each store to please reserve yours today in our Deli Department.
Use our easy timetables below to determine how long to cook your McGinnis Sisters Fresh All Natural Turkey. We recomend that you cook an Unstuffed Turkey for about 20 minutes per pound. A Stuffed Turkey should be cooked for about 25 minutes per pound.
These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing. Turkeys should be cooked until your instant read thermometer reads 165F.
- Unstuffed 8 to 12 pounds - 2¾ to 3 hours
- Unstuffed 12 to 14 pounds - 3 to 3¾ hours
- Unstuffed 14 to 18 pounds - 3¾ to 4¼ hours
- Unstuffed 18 to 20 pounds - 4¼ to 4½ hours
- Unstuffed 20 to 24 pounds - 4½ to 5 hours
- Stuffed 8 to 12 pounds - 3 to 3½ hours
- Stuffed 12 to 14 pounds - 3½ to 4 hours
- Stuffed 14 to 18 pounds - 4 to 4¼ hours
- Stuffed 18 to 20 pounds - 4¼ to 4¾ hours
- Stuffed 20 to 24 pounds - 4¾ to 5¼ hours
Leftovers should be stored as soon as possible in the refrigerator or freezer. Prepared foods left at room temperature for 2 hours or longer are not safe to eat and should be discarded.
Turkey leftovers may be refrigerated 3 to 4 days or frozen up to 4-6 months. Stuffing and gravy should be eaten within 2 days, or frozen up to 2-3 months for gravy or 1 month for stuffing. Be sure to re-heat all of your left overs to 165F before eating.
McGinnis Sisters Aged American Angus Whole Beef Tenderloin - The prized center section of the whole, trimmed tenderloin with the sirloin and tip ends removed. This center-cut section is of a single cut of beef that is perfect when you use Bonnie's No Fail recipe! Plan on about 1/2 lbs per guest.
Not sure how long to cook those pork chops or how to grill that New York Strip to medium? Use our easy temperature guide to ensure your food is cooked safely.
First, make sure you have an instant read thermometer on hand. Many are even pre-programmed with the temperatures for each type of protein.
Rare 120 to 125°F. Center is bright red, pinkish toward the exterior portion
Medium Rare 130 to 135°F. Center is very pink, slightly brown toward the exterior portion
Medium 140 to 145°F. Center is light pink, outer portion is brown
Medium Well 150 to 155°F. Very little pink if any.
Well Done 160°F. Uniformly brown throughout.
Ground Beef should always reach 165°F.
Fish - 145 °F
Pork - 160 °F
Chicken Breasts - 165 °F
Whole Poultry - 165 °F
Egg Dishes - 160 °F
How do you build a better burger? Start with the very best ingredients. We have been making our own grinds since our store opened in 1946. Our father Elwood had very strict standards about the grinds and we have been following his recipe ever since. Unlike most stores, we do not receive large shipments of tubes containing meat that has already been ground. We use Elwood's original recipe to make our Special Ground Meat, Ground Meat made with Chuck, Sirloin, Round and our Beef Pork and Veal Blend. We make our Ground Beef from whole cuts of beef. This old fashioned method allows us to continue our commitment to quality and freshness.
For juicy burgers start with our Beef, Pork and Veal Blend (90% lean). If you are striving to eat more healthfully this year try using Ground Sirloin (98% lean) or Ground Chuck (92% lean). Check out our recipes section of our web site for a variety of burgers that you can easily make at home.
Short on time? Then let us help! We make all of our burgers in house from scratch. Each burger starts with our freshly ground beef and is made by our Team Members, not made at some factory miles away. No matter your taste we have the burger for you. We rotate our recipes each week so you never get bored but if there is a flavor you love, just call our meat department and we will be happy to make a special order for you.
All Natural Beef Burgers - All of our Beef Burgers start with our freshly ground beef, ground in our stores several times a day. Each is made from our all natural, hormone and antibiotic free American Angus. Our flavors include:
- Classic American Burger
- Black & Blue Burger - Freshly cracked black pepper and crumbled blue cheese
- Greek Feta Burger
- Bacon Cheddar Burger - Made with our own slab bacon
- Montreal Steak Burger
- Sweet Onion Burger
- Monterey Jack Cheese Burger
- American Mesquite Burger
- Chili Cheese Burger
- Cajun Blue Burger
All Natural Chicken and Turkey Burgers - Our Chicken and Turkey Burgers start with our Pennsylvania all natural chicken. Our chicken and turkey is hormone and antibiotic free and Turkey Burgers are made from turkey breasts.
- Buffalo Chicken Burger
- Classic Gourmet Turkey Burger
- Turkey Artichoke Burger
- Turkey Bacon Burger - Made with our own slab bacon
We also make sausage burgers from our Father Elwood's original recipe sausage. Look for our Hot Sausage and Sweet Italian Sausage burgers.
Grill your burgers and temp to at least 155F on an instant read thermometer for beef and 165F for poultry. Server with our freshly baked hamburger buns and one of Mother Rosella's homemade salads!
Pennsylvania apple season is almost here! Typically between twelve and seventeen varieties of apples are grown in Pennsylvania. We have been working with a few Pennsylvania orchards to source the very best local apples.
These orchards uses the Integrated Pest Management approach suggested by Penn State University to support sustainable farming. This method combines orchard monitoring, horticultural controls and judicious use of pesticides to produce the very best apples. This method has enjoyed success by using hand applied pheromone dispensers to disrupt mating of certain insects, eliminating the need for most sprays.
Our favorite apple is the Honeycrip which is known for being sweet, crunchy and juicy.
You may be surprised to learn that McGinnis Sisters was the first retail supporter of the Pennsylvania Association for Sustainable Agriculture (PASA) and their Buy Fresh Buy Local campaign. McGinnis Sisters signed on early to help promote the benefits of supporting local farms and local producers. We worked with PASA to help the organization better understand customer needs and questions surrounding local products. Since then the movement has received a lot of attention as families and individuals learn what makes a Pennsylvania strawberry or the home grown corn so special.
We know that getting kids to eat healthy is hard, especially when it is easy to grab french fries or chicken nuggets in the drive thru.Next time you need a healthy snack try these fun ideas that both you and your child can feel good about.
GRAPES: Freeze them for a mouth-popping treat.This is also a great Halloween party snack called Frozen Eyeballs.
MONKEY TREATS: Cut a banana in half length-wise. Spread with peanut butter and a few mini-chocolate chips.
PEANUTBUTTER APPLES: Cut in wedges. Spread with thin coating of peanut butter.
BAKED APPLES: Core apple. Fill with brown sugar and raisins. Put in bowl. Sprinkle with cinnamon. Add small amount of apple juice or water. Cover with microwave safe lid. Microwave until soft.
ORANGE WHEELS: Peel. Cut across the orange to get “wheels.” Arrange on plate. Sprinkle with grated coconut.
FRUIT KABOBS: Alternate bite-sized fruit on toothpick or skewer. Strawberries, grapes and melon are good choices. Can include chunks of cheese.
FRUIT SALAD : Mix your choice of fresh or canned fruit together. Top with vanilla or fruit-flavored yogurt and a sprinkle of nuts or coconut.
FRUIT SMOOTHIE: Blend low-fat milk or yogurt with frozen fruit.
VEGGIE BAGELS: Grate or chop carrots, broccoli and cauliflower. Spread bagel half with garden cream cheese or ranch dressing. Layer generously with veggies. Add sprinkle of grated cheese.
RAW VEGETABLES: Keep raw vegetables in water in the refrigerator along with light vegetable dip or ranch dressing. Have available for all to snack on while preparing supper.
ANTS ON A LOG: Fill celery with peanut butter or soft cheese spread and top with raisins.
CARROT AND PINEAPPLE SALAD: Drain 1 can crushed pineapple. Add 3 cups of grated carrots and ½ cup raisins. Stir in 1 cup vanilla yogurt and a few dashes of cinnamon. Top with grated coconut.
Honeycrisp apples are here! Originally developed in Minnesota, Honeycrisp apples were created by crossing the Macoun and Honeygold apple varieties. Honeycrisp apples grow very well in Pennsylvania and we are so happy to have these sweet juicy apples in our home state. Honeycrisp apples are great for baking, go well in salads and make a great healthy snack. If you are trying to get your child to eat more healthfully, try packing a honeycrisp in their lunch. Apple season doesn’t last long, so don’t miss it!
Brussels sprouts, members of the cabbage family, are in season this winter. Americans tend to shy away from this great veggie because we don't know how to select, store and prepare healthy Brussels sprouts. Look for small, firm sprouts with compact, bright green heads. Choose sprouts of similar size for even cooking and roasting.
When preparing your Brussels sprouts for storage remove any loose leaves and seal the unwashed Brussels sprouts in an airtight plastic bag and place them in the refrigerator. Try to use your sprouts as quickly as possible, since their flavor will start to become strong after three or four days. When ready to use wash each Brussels sprout and pat dry, removing any loose leaves. Trim the stem ends and cut in half for easy cooking. Brussels sprouts should be cooked only until tender but still slightly crisp. Their color should remain intense; olive colored sprouts are a sign of overcooked. To check doneness, pierce the stem end with a fork, it should penetrate easily. Check our Recipes
page for easy preparation tips!
Brussels sprouts also a good source of: Vitamins A and C.
Butternut squash is in season right now and make a great addition to lunch and dinner. Look for a squash that has no cracks or soft spots and is heavy for its size. Butternut squash will keep for months in a cool, dry place, so pick out ones you like and store until ready to use.
If making a recipe that calls for mashed squash, the easiest way to prepare it is to cut the squash in half vertically, and remove the seeds and fibers with a spoon. Place the halves, cut sides down, in a 13 x 9-inch baking dish. Add water to a depth of 1 inch, and bake at 375 degrees for about 30 minutes or until tender-when you can pierce the squash easily with a small knife. Let the squash cool, then scoop the pulp out with a spoon, and mash the pulp with a potato masher.
Other Tips and Tricks: One pound uncooked butternut squash will yield about 1 cup mashed. When the recipe calls for chopped, peeled squash (uncooked) Cut the squash in half and remove its seeds and fibers with a spoon.Peel the squash with a vegetable peeler, cut it in cubes, and proceed with your recipe.
Root vegetable are often over looked but they taste great and are good for you! Parsnips might look like a creamed colored carrot but starchy parsnips can easy stand in for potatoes.
Look for small to medium-sized parsnips with beige skin. You'll find them year-round, but peak season is from fall to spring. Like other root vegetables, parsnips store well. Wrap unwashed parsnips in a paper towel, place in a plastic zip-top bag, and store in the vegetable crisper drawer of the refrigerator for up to two weeks.
To Use: Wash the exterior, and peel. Cut off the top and bottom, and slice or julienne, depending on the recipe's directions. Then steam, roast, or sauté for a hearty side dish. Add parsnips during the last 30 minutes of cooking when preparing stews and soups to keep them appealingly tasty. Search our Recipes section for more great ways to use parsnips.
Foley' Fresh Unsoaked Sea Scallops are a year round staple at McGinnis Sisters. Our sea scallops are from the Georges Bank off of the coast of Nova Scotia and have never been soaked in a brine or solution. Our Foley scallops are sugar sweet, naturally, with a firm texture unlike processed scallops which tend to be jelly-like and have a chemical aftertaste.
Many customers ask us the difference between our scallops and others they have seen marked as dry. Unfortunately “dry” scallops are soaked up to 8% of their body weight in brine or other solution. McGinnis Sisters sea scallops have never been soaked in brine or treated with chemicals. This natural treatment allows our scallops to maintain their sweet ocean taste. Our Foley scallops will caramelize perfectly for a stunning plate presentation
Many people assume that all farm raised Atlantic salmon are the same quality and flavor. Foley's has "gone to school" on Atlantic salmon to provide the very highest quality, firmest textured, freshest and most flavorful Atlantic salmon produced anywhere.
Several major factors differentiate one farmed raised Atlantic salmon from another including gene pool, farming practices, harvest and travel time. Attention to detail at each step along the way, from the hatchery to the final shipping determines the overall quality and flavor of the salmon that we offer our customers.
In addition, Foley salmon farms test their salmon regularly at the parts per trillion levels for PCB's which is significantly higher than current government standards. Foley stands behind the healthfulness and quality of each fish.
Foley Fish also partners with farms who raise their fish with good husbandry. For example, all of our Foley Farmed Salmon is fed an all natural feed. Further, they cover their pens with polar twine tops to prevent fish escape. They feature underwater cameras to monitor feed and stop adding feed once the fish stop eating. They also allow pens to lay fallow and rotate pens as a farmer would his fields.
Unlike other companies who merely join associations, Foley Fish actively participates in fishery management with a representative on both the National Marine Fisheries Northeast Groundfish Advisory Panel and the Highly Migratory Species Panel. Foley's direct involvement in fishery management allows us to steer our customers to well managed, sustainable species. McGinnis Sisters is the exclusive retail provider of Foley Fish in Pittsburgh.
Let the Sisters do the work for you. We have a variety of sides to feed a crowd or a small gathering. Pre-orders strongly encouraged. Availability varies per location. Please call our store and speak with a Deli Team Member regarding the selection at your neighborhood store.
The perfect holiday meal always begins with the very best ingredients from a partner you can trust. McGinnis Sisters has the finest quality specialty meat items to make your holiday celebration great tasting and stress free! No matter the centerpiece of your holiday meal, we will help you create a truly unforgettable holiday meal. Online ordering
is now available and creating the perfect holiday meal is easier than ever.
Everyone loves shrimp at parties and McGinnis Sisters makes it easy with our shrimp trays. We offer both Jumbo and Extra Large size shrimp and shrimp trays that serve 10-15 guests or 20-25 guests. Complete with lemons and our own cocktail sauce, McGinnis Sisters shrimp trays are great tasting and easy. Your guests will surely be impressed!
- Jumbo Size Shrimp, Serves 10-15 - $59.95
- Jumbo Size Shrimp, Serves 20-25 - $79.95
- Extra Large Size Shrimp, Serves 10-15 - $54.95
- Extra Large Size Shrimp, Serves 20-25 - $69.95
Need more or less shrimp for your party or meeting. No problem we can custom make a shrimp tray to meet your needs.
Pre-order at any location:
Adams Twp/Cranberry Area - 724-779-1212
Brentwood/South Hills Area - 412-882-6400
Monroeville/East Area - 412-858-7000
If you're responsible for the main attraction on your Thanksgiving table, you know how important it is to start with the right bird. McGinnis Sisters turkeys are raised the old fashioned way on a vegetarian diet of corn and grains. Unlike the chain store birds, artificial oils, injected fats and sodium based solutions never touch our turkeys. Online ordering is now available.
Our Cheese Shoppe is very excited about Beemster cheese. We have five different types of Beemster, which come from the quiet canal lined pastures of North Holland. This remarkable landscape, located 20 feet below sea level, was reclaimed from the sea in the year 1612. In search of better pastures, Dutch farmers moved north and found a lagoon stretching out to the sea. Using dykes and 106 windmills, this area referred to in Dutch as a Polder, was drained and soon became inhabited by lucky dairy cows.
The lush pastures are filled with minerals and it is against the law to use any chemicals or pesticides. Can you imagine how rich the milk is, one taste of Beemster cheese and you will. Beemster Classic is aged 18 months and is a 'Royal cheese'. To achieve this honor and be served at Court, a cheese must be made for 100 years with no mistakes.
Cheese is an investment in good taste and proper storage helps preserve the purity of its flavor. Plastic wrap, foil and other non porous materials suffocate and kill cheese, altering its flavor and accelerating spoilage.
Formaticum's two-ply Cheese Paper simulates the cave envireonment where cheese is traditionally aged. It allows the cheese to breathe while maintaining optimal humidity. Formaticum Cheese Paper is a small investment to keep your cheese fresher longer.
Here's how: Remove store wrap and put cheese in Formaticum Paper, placing the wrapped cheese in high humidity bin or a sealed container in your fridge. Use the enclosed adhesive labels to identify your cheese and ensure a proper wrap. Package contains 15 sheets of 11-14 cheese paper, enough to wrap 30 medium pieces of cheese for only $6.99. Now you can feel secure about your cheese investment and keep it optimally fresh so that each bite tastes as great as the day it was cut.
For a festive cheese selection at your holiday party, try Wensleydale with Cranberries. A real Yorkshire Wensleydale infused with Ocean Spray Cranberries! Made from only the finest quality milk and all natural ingredients, this cheese is mild and slightly sweet, with a hint of honey on the finish a sure holiday favorite.
Use our fool proof method and think of your cheese plate as a clock.
Place the mildest cheese in the Noon position. Try Brie, Havarti, or Erin Gold. Next at Three o'clock stir things up a bit with Parrano or Champagne Cheddar. At Six o'clock start rockin' the platter with a two year old Black Diamond or Tillamook Cheddar, Manchego or Fontiago. Nine o'clock bring your platter full circle with Beemster Classic, award winning Sartori Gold or invite Old Brugge and see what happens.
Now the fun begins, fill in the gaps with honeyed nuts, fresh dates, dried fruit and fresh from the oven breads. Plan to purchase about 2oz of cheese per person.
So what exactly is Crème Fraîche? After you milk the cows, set the fresh cream aside. Let the natural lactic bacteria take over — creating a thick, smooth, tart result known as crème fraîche.
When Bob Reese and Allison co-founded Vermont Butter & Cheese Company in 1984, their first product was Vermont Chèvre, the company’s signature goats’ milk cheese. Vermont Crème Fraîche, their first cows’ milk creation — and another perfect combination of modern technology and time-honored European methods — followed close on its heels.
A staple of French cuisine, Crème Fraîche is exquisitely rich, with the cultured, nutty flavor and creamy texture. Crème Fraîche will add a richness to sauces, stews, and soups. Mix with fresh ripe berries for a refreshing summer inspired dessert. Or try this velvety Crème Fraîche and Chive Mashed Potatoes
dish, a great compliment to any meal.
Brie cheese is a wonderful soft-ripened cow's milk cheese that is off-white or light grey in color. This creamy cheese is covered by a semi-soft white edible rind.
Fresh Brie should have a slightly acidic odor and a buttery, salty flavor. Double and triple cream Brie's are the most popular amount the imported Fresh Brie cheeses. In order for a cheese to be called triple cream the butterfat content must be at least 75%. Double cream cheese only needs to have a butterfat content of 60%. In general triple cream cheeses are going to be smoother, richer, and more complex with a texture closer to butter (which is 100% butterfat) than a double cream cheese. It is almost always worth the splurge for a triple cream Brie but when hosting a party, a double cream Brie will help your dollars stretch without sacrificing flavor.
Store Brie cheese in the refrigerator in the vegetable or high humidity drawer. When selecting Brie, always check the expiration date on the package to ensure the product won’t spoil within a few days. When you get home re-wrap your Brie tightly in wax paper and then in foil. We also suggest using the cheese papers sold in our cheese dept as they are created specifically to increase the life of your cheese. The cheese papers simulate a cheese cave right in your own refrigerator.
Brie is excellent served on its own with a variety of nuts, fresh and dried fruits, preserves, chutneys, crackers and breads. The rind of the cheese, although slightly bitter, is also edible. Brie can also be wrapped in puff pastry and baked for Brie en croute. Brie is also great in fondue, sauces, paté, on baked potatoes and in soups and sandwiches.
McGinnis Sisters proudly offers Brunton Dairy products. Brunton Dairy is a family farm located in Independence Township, Beaver County, Pennsylvania. Seven generations work together to provide great tasting milk and what most people agree is the best tasting chocolate milk anywhere! All the Brunton Dairy milk is bottled in half gallon glass bottles right on the farm. Brunton does not use supplemental hormones and are committed to providing a wholesome product for the community.
Milk is packed with nutrients such as calcium, protein, potassium, vitamin D, vitamin B-12, riboflavin, phosphorus, niacin, and vitamin A. These are critical to good health and the prevention of chronic disease. 3 - 8oz. glasses can supply most adults with the daily requirement for calcium, which supports strong bones and teeth.
Milk needs to be stored at a temperature of 38 to 40 degrees. Your refrigerator may "feel cold", but proper temperature is important. Remember to protect milk from sunlight. Ultraviolet rays will alter the taste.
Bob’s Red Mill offers a wide variety of whole grain products including whole grain flower, hot cereal and baking mixes to make incorporating whole grains into your diet easier. Bob’s Red Mill is the nation’s leader in stone milling and offers the widest diversity of whole grains found anywhere.
For those suffering from Celiac disease Bob’s Red Mill has become a leader in producing high quality Gluten Free products. McGinnis Sisters is a leader among those offering Gluten Free products. In 2001 we started carrying Gluten Free essential and hosting classes and informational sessions. Bob's Red Mill Natural Foods creates several of our favorite Gluten Free products including brownie and bread mixes.
Be sure to check for the Gluten Free symbol on all certified gluten free products. This symbol informs those following a gluten free diet that the product is produced in a dedicated facility free from wheat and other gluten-containing grains or derivatives.
The Stonewall Kitchen dream began 21 years ago with a few jams displayed on a three foot card table at a farmers market in Maine. Since then this dynamic company has been driven by a passion for food and a knack for creativity.
We visited Jonathan King and James Scoot in Maine for a full tour of the Stonewall Kitchen facilities. We were among the lucky few who have ever gotten a rare behind the scenes look into their word of jellies, jams, sauces and mixes. We spent time in the company stores, the factory, and the test kitchen to get an up-close look at this award winning line. After dinner at their home we could not agree more that life with Stonewall Kitchen is always delicious.
Even though we have more options and choices for healthy living, heart disease is still the number one cause of death in the United States. A recent study by the Preventive Cardiovascular Nurses Association found that less than one-third of Americans follow a heart-healthy diet and that 70% of those interviewed felt they are setting a bad example for their children.
It is important to eat a varied and balanced diet full of healthy foods. Most habits formed during childhood and our habits don't change much as we age. Research shows that educating children about healthy habits will help them be successful later in life.
Here are some heart healthy tips that can benefit your family:
- High Fat diets are not good, but don't pass up healthy fats. Nuts, seeds, fish and olive oils are an important source of monounsaturated and polyunsaturated fats. Fish like salmon, tuna, sardines and cod contain high levels of Omega-3 fats, which are known to reduce triglycerides in the blood.
- Walnuts, flax seeds, flaxseed oil and almonds in their correct portions also contain heart healthy fats, which can help reduce LDL cholesterol. Flax seeds do not keep long so buy a small amount and try to use each day. Grind flax seeds and sprinkle on cereal or yogurt.
- Eat more fruits and vegetables, especially dark leafy greens.
- Be mindful of added sodium and sugars. Be sure to read labels so that afternoon snack does not add sodium and sugar into your diet.
- Tomatoes, onions and cranberries are great choices because they contain antioxidants and other bioactive compounds associated with a healthy heart.
- Add more Seafood to your diet each week.
- Try to have one Meat Free or Animal Free day each week.
- Avoid saturated fats and trans fats that can be found in some plant products including palm oil, coconut oil and cocoa butter.
For more heart-healthy information visit the American Heart Association at www.Americanheart.org
By following a few simple tips you can transform healthy food choices into even greater nutritional superstars.
- Steam or blanch fresh vegetables instead of boiling them to prevent leaching out water-soluble nutrients like vitamins B and C.
- Fresh is always best, but when you are pressed for time frozen vegetables to the trick.
- Peels on fruits and vegetables are rich in fiber, vitamins and minerals and are a natural barrier against nutrient loss. Whenever possible, keep the peel on.
- Make snacking healthy with dried fruits. Some dried fruits such as raisins, prunes, apricots and cranberries contain even more disease-preventing antioxidants than their fresh fruit counterparts
- Your body needs fat to absorb fat soluble vitamins A, D, E and K. Low fat cheese, nuts, seeds or avocado, or a little olive oil are healthy fats to choose.
- If you crush garlic cloves 10 minutes before using them, you will activate and preserve garlic’s heart protective compounds.
- When tomatoes, apples or lemons are cooked in iron cookware, you can add energy-boosting iron to these acidic foods. You can also increase the iron you absorb from plant-based foods by eating them with vitamin C rich foods such as orange juice, strawberries and sweet peppers.
- Cut fruit into large pieces and cook as soon as possible to decrease exposure to nutrient-leaching oxygen and light. Season your food with herbs and spices instead of salt to lower your sodium intake.
- Cancer-causing compounds form when fatty meat is cooked at high temperatures, such as grilling over an open flame. Healthier options include oven roasting, stewing, poaching and boiling. If you do grill meat, remove visible fat, cut away charred or burned areas or marinate to form a protective barrier.
- Drink lots of water. Your body needs at least eight glasses a day, and if you exercise vigorously, you may need more. To remind yourself, carry a water bottle along and keep it handy throughout the day.