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Naturally Gourmet Grocery, 4713 Romines Mill Road, Dallas, TX (2026)

08/10/2022

Fruits and vegetables can be eaten fresh, cooked, frozen, canned, or dried, which gives you plenty of options when it comes to adding them to your meals. Here are some ideas on how you can incorporate a variety of fruits and vegetables in your diet. Cook vegetables to go with your dinner. The options to add vegetables to your dinner are endless. Try baking a sweet potato, steaming broccoli, or grilling asparagus. If you want a simpler option, try cutting up all your vegetables and roasting them all on the same sheet pan. Use frozen fruits and vegetables in a smoothie. This is a great way to get nutrients while enjoying a cold treat. Smoothies are also easy on the digestive system because of the consistency. You can also add yogurt or a nut butter if you dont like the taste of the fruit and veggies alone. Eat fresh or dried fruit as a snack. If you dont want to prepare fresh fruit nor have a way to keep it cold, try dried fruit. Dried fruit is easy to take with you anywhere and can be added to snacks such as yogurt or granola. Eat fresh vegetables with a dip. If you dont like snacking on vegetables alone, try eating them with a dip such as hummus, ranch, or tzatziki. Make sure that you check the nutritional facts of the dip to ensure its a healthy choice.

04/01/2022

Ingredients
olive oil
6-8 chicken drumsticks , (depending on the age and appetite of your children)
½ a red pepper
½ a yellow pepper
½ an orange pepper
1 lemon
200 ml fresh organic chicken stock , (see tip)
1 small bay leaf
1 small handful of fresh parsley

Method
Preheat the oven to 200°C/400°F/gas 6.
Heat a little oil in a frying pan over a medium to high heat and add the chicken drumsticks. Cook for a few minutes, just to allow the skin to take on a bit of colour.
Deseed and slice the peppers and cut the lemon into quarters.
If your frying pan is ovenproof, add the rest of the ingredients (apart from the parsley) to the pan. If not, just transfer the chicken drumsticks to a roasting tin and then add the rest of the ingredients (apart from the parsley).
Season with freshly ground black pepper to taste. Pop in the oven for 30 to 35 minutes to cook. The chicken skin should be golden and the flesh cooked through (check by cutting into a thick piece of the drumstick to see that the juices are clear), the stock will have reduced to make a nice sauce, with a subtle lemon taste. If you prefer a thicker sauce, you can reduce it a little further on the hob.
Remove the lemon quarters and bay leaf. Chop the parsley and sprinkle over before serving.

02/27/2022

Ingredients
4 higher-welfare poussins
1½ sticks cinnamon
2 teaspoons allspice
1 teaspoon ground nutmeg
1 teaspoon cayenne pepper
1 handful fresh thyme , leaves picked
4 limes , zest and juice of
olive oil
10 tablespoons fat-free natural yoghurt
1 handful fresh mint , finely chopped, baby leaves reserved
1 red chilli , deseeded and finely sliced

Method
For this recipe I’ve used poussins, which are a real joy. They’re really good fun to eat, as each person gets one bird – a ready-made portion! The meat is also lovely and sweet.
First of all you need to spatchcock the poussins. It’s best to ask your butcher to do this, but you can do it yourself if you need to.
Basically you’re removing a bit of carcass and flattening out the birds, almost like open books, so that they all touch the barbecue at the same time and cook evenly and more quickly.
Take your largest chopping knife and position it right inside each bird next to its backbone – the blade should be over the middle of the parson’s nose - I tend to use a rolling pin to then thump the back of the knife until it cuts all the way through the bird. Open out the bird on to a board, then press down on the breasts until you hear the breastbone crack.
With a sharp knife, slash the meat all over the thighs and legs to help them cook quicker and take on more flavour.
In a pestle and mortar, bash up your cinnamon sticks then add your spices, thyme leaves and the zest and the juice of 3 of your limes. Add a small lug of olive oil to get the flavour going and add 1 pinch of sea salt for each bird. Mix well. Rub this marinade onto your poussins. Pop them in sandwich bags and put them in the fridge to marinate for at least 1 hour. You can leave them in there overnight if you want to.
Remove your birds from the fridge 1 hour before cooking, but keep them out of the sun. When ready to cook, drop the poussins onto the hottest part of your barbie. Give them a couple of minutes on each side and make sure you move them any time that flames come up - you want them to be golden, not black! Once you’ve got a nice colour, move them to the cooler part of your barbie to finish cooking – they’ll need about 20 minutes. You can tell they’re cooked through when you can easily pull the thigh meat away from the bone.
Stir the juice and zest of your remaining lime and the finely chopped mint through the yoghurt. Serve the poussins with a good dollop of minty yoghurt, sprinkled with the chilli and baby mint leaves. Delicious.

02/27/2022

Ingredients
1 tablespoon allspice berries
1 tablespoon black peppercorns
1 tablespoon dried chilli flakes
½ tablespoon muscovado sugar
2 tablespoons runny honey
a few sprigs fresh flat-leaf parsley
a few sprigs fresh coriander
2 scotch bonnet chillies
1 clove garlic
3 cm piece fresh ginger , peeled
2 spring onions , trimmed and finely sliced
olive oil
4 higher-welfare chicken thighs , skin on
4 higher-welfare chicken drumsticks , skin on
beer , for drizzling, optional
olive oil
1 lime
FOR THE FLATBREADS
250 g self-raising flour , plus extra for dusting
250 g yoghurt
½ teaspoon baking powder
1 jalapeno chilli , finely sliced

Method
Pound the allspice berries, peppercorns and chilli flakes in a pestle and mortar until fine, then mix in the sugar and honey. Finely chop the herbs, chillies, garlic and ginger, add to the spice mixture and bash it all up some more. Add the green parts of the spring onions and a good drizzle of oil and mix well. Pour the marinade over the chicken and massage it in – wear rubber gloves if you want as those chillies are hot! Leave to marinate in the fridge for at least 1 to 2 hours, but preferably overnight.
Place the chicken, skin-side down, on the barbecue over a medium heat and cook for 40 to 50 minutes, turning often, or until the chicken is golden and cooked through. It’s nice to add a handful of allspice berries to the coals for some extra flavour in the smoke or to drizzle over a little beer near the end of cooking for extra stickiness. You could also cook them in the oven at 200°C/400°F/gas 6 for 25 to 30 minutes, turning occasionally, then finish them off on the barbecue for 5 minutes to get all lovely and charred.
Meanwhile, make the flatbreads. In a bowl, mix together the flour, yoghurt, baking powder and a good pinch of salt. When it starts coming together, flour your hands and knead the dough on a lightly floured surface. Divide the dough into 4 pieces and roll out into circles about 2mm thick. Scatter over the jalapeno and a pinch of salt and press in. Quickly scrub off any burnt jerk rub from half your barbecue bars, then use kitchen paper to rub the bars with olive oil. Add the flatbreads and cook for 2 to 3 minutes, turning once, until golden on both sides. When the chicken is ready, squeeze over a little lime juice, then take off the grill ready to tuck in.

02/05/2022

Ingredients
½ a bunch of fresh flat-leaf parsley
4 free-range chicken legs or 8 thighs , skin on, bone in
1 lemon
2 fresh red chillies
natural yoghurt
PIRI PIRI MARINADE
3cm piece of ginger
4 cloves of garlic
60 ml olive oil
½ tablespoon paprika
½ tablespoon dried chilli
1 lemon

Method
For the marinade, peel and chop the ginger, then peel and crush the garlic. Add to a bowl with the oil, paprika, dried chilli and lemon zest and juice, and mix well.
Pick the parsley leaves and set aside. Finely chop the stalks and add to the bowl. Season and mix well.
Add the chicken, massage the marinade into it and leave, covered, for at least 2 hours, or preferably overnight.
When you're ready to cook, preheat the oven to 190ºC/375ºF/gas 5 and fire up your barbecue or get a griddle pan heating up on the hob.
Wipe most of the marinade from the chicken (reserving it for basting, later) and place the chicken on the barbecue or griddle, skin-side down, until you have crispy, golden skin.
Halve the lemon and place on the barbecue along with the chillies. Char lightly, then transfer to a board. Chop the chillies with most of the parsley leaves and set aside.
Transfer the chicken to a roasting tray, cover with tin foil and pop in the oven for 35 to 40 minutes, or until the chicken is cooked through.
Remove from the oven about 15 minutes before the end, baste with the remaining marinade and any tray juices and place back in the oven, uncovered, to let it get nice and gnarly.
Remove the cooked chicken from the oven, dress it with the juice from the charred lemon, sprinkle over the charred chillies and serve with yoghurt and parsley.

02/05/2022

Ingredients
4 free-range chicken legs
1 bunch of fresh coriander
2 sticks of lemongrass
3 cloves of garlic
5 cm piece of ginger
2 limes
1 fresh green chilli
sunflower oil

Method
Slash the chicken legs all over with a knife.
Pick the coriander leaves and put them to one side, then add the stalks to a food processor with the lemongrass.
Peel the garlic and ginger, then finely grate into the processor with the lime zest.
Squeeze in the lime juice, trim and add the chilli (deseed if you like), then drizzle in 2 tablespoons of oil, and whiz to a paste.
Rub the paste into the slashes on the chicken, place in a roasting tray, cover, and leave to marinate in the fridge for at least 2 hours, preferably overnight.
When you’re ready, light the barbecue and prepare a hot side and a cooler side.
Place the roasting tray on the edge of the barbie so the chicken starts to cook gently without colouring too much.
When the legs are about half cooked, transfer them directly onto the bars of the barbecue and grill until golden and cooked through, turning regularly – use your instincts, moving the chicken to the cooler side, if needed.
Sprinkle the coriander leaves over, then serve (with a stack of napkins!).

01/20/2022

Ingredients
2 x 120 g free-range skinless chicken breasts
2 limes
4 cloves of garlic
2 heaped tablespoons peanut butter
1-2 fresh red chillies

Method
Turn the grill on to medium-high.
Score the chicken breasts in a criss-cross fashion, rub with 1 tablespoon of olive oil, a pinch of sea salt and black pepper and the finely grated zest of 1 lime.
Place criss-cross side down in a cold 26cm non-stick ovenproof frying pan and put it on a medium-high heat, while you peel and finely grate the garlic into a bowl.
Squeeze in the juice from 1½ limes, stir in the peanut butter and loosen with enough water to give you a spoonable consistency.
Finely slice the chilli, then mix (as much as you dare!) through the sauce, taste and season to perfection.
Flip the chicken over, spoon over the sauce, then transfer to the grill, roughly 10cm from the heat, for 5 minutes, or until gnarly and cooked through.
Finely grate over the remaining lime zest, then drizzle with 1 teaspoon of extra virgin olive oil. Serve with lime wedges, for squeezing over.

Naturally Gourmet Grocery

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