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New Age Grocery, 1460 Sussex Court, Dallas, TX (2026)

08/08/2022

Snacking on fruit makes you strong As part of an overall healthy diet, fruit can really help make your bones and muscles stronger. A 2011 Florida State University study found that eating dried plums, in particular, can help prevent osteoporosis. Other fruits for healthy bones include avocados, cranberries, and tomatoes. Youll also want to snack on fruits rich in magnesium, as the mineral helps your body absorb calcium. These include bananas, most berries (black, blue and strawberries), figs, grapefruit, and even watermelon. As far as muscles go, a 2020 study done by the University of East Anglia found that vitamin C can help you retain muscle mass. I dont think I have to remind you that fruits are just loaded with C!

04/01/2022

Ingredients
75 g couscous
1 small courgette
1 handful of asparagus
1 fresh red chilli
2 ripe tomatoes
a few sprigs of fresh coriander
1 x 120 g salmon fillet , skin on, scaled, pin-boned, from sustainable sources
extra virgin olive oil
½ a lemon
1 tablespoon fat-free natural yoghurt

Method
Pop the couscous into a bowl, just cover with boiling water, put a plate on top and leave for 10 minutes to do its thing.
Slice the courgette into batons, snap the woody ends from the asparagus and deseed and finely chop the chilli.
Roughly chop the tomatoes, then pick and roughly chop the coriander leaves, discarding the stalks.
Slice the salmon into finger-sized strips, drizzle with olive oil, then season with pepper and a small pinch of sea salt.
Heat a small non-stick frying pan over a medium heat, add the salmon, then scatter over the courgette and chilli. Cook for 2 minutes, turning the salmon halfway.
Stir the tomatoes, lemon juice, 1 tablespoon of oil and the chopped coriander into the couscous, then season to taste with salt and black pepper.
Carefully remove the salmon strips to a plate, then add the couscous to the veg left in the pan. Toss and mix together, then place the salmon strips on top of the couscous. Cover with a lid or some tin foil and place back on a high heat for 1 final minute, or until the fish is beautifully cooked.
To serve, slide everything onto a plate, spoon over the yoghurt, then tuck in.

02/27/2022

Ingredients
½ a pineapple
1 cantaloupe melon
2 kiwis
a handful of strawberries
a handful of seedless grapes
2 limes
½ a bunch of fresh mint , (15g)

Method
Preheat your barbecue or griddle pan. Place 6 wooden skewers into a large roasting tray of cold water to soak (this will stop them from burning).
Peel and core the pineapple, peel and deseed the melon, then chop them both into 3cm chunks. Peel and quarter the kiwis and trim the tops off the strawberries.
Carefully thread the fruit onto the skewers. (Use the grapes to secure any wobbly pieces of fruit as they sit nice and tightly to the skewer.)
Carefully transfer them to the barbecue or griddle pan and cook for 2 or 3 minutes on each side, then slide the fruit off the skewers into a bowl or onto a platter.
Squeeze over the lime juice, tear over the mint leaves, toss it all together and serve!

02/27/2022

Ingredients
20 g dried fruit, such as cranberries, blueberries or apricots
250 g good-quality mincemeat
2 clementines
plain flour , for dusting
½ a 250 g block of puff pastry
1 free-range egg
30 g nuts, such as almonds or pistachios
icing sugar , for dusting

Method
Preheat the oven to 200°C/400ºF/gas 6. Line a large baking tray with baking paper. Roughly chop the dried fruit and place in a large mixing bowl with the mincemeat. Add the zest of the clementines and mix well.
Dust a clean work surface with flour and roll out the puff pastry into a rectangle about 20cm x 40cm and the thickness of a pound coin. Thinly spread the mincemeat over the pastry, then roll up into a tight roll, starting with the longer edge closest to you. Beat the egg in a small bowl and brush the top edge to seal.
Using a sharp knife, slice the roll into 18 pinwheels about 1cm thick. Now, to make the Christmas tree: Starting at the top, place one pinwheel at the top edge of the baking tray, then place two beneath, then three beneath that, adding another pinwheel to each row, until you have three pinwheels left. Use these final pinwheels to make the trunk.
Brush the pinwheels with a little beaten egg, then roughly chop the nuts and sprinkle over the top. Bake for 20 minutes, until golden brown. Leave to cool, then dust with a little icing sugar before serving.

02/05/2022

Ingredients
1.4 kg lamb shoulder , bone out
2 cloves of garlic
3 lemons
1 heaped tablespoon dried oregano , ideally the flowering kind
100 g feta cheese
150 g natural yoghurt
½ teaspoon smoked paprika
CHIPS
1.6 kg Maris Piper potatoes
1 teaspoon dried oregano , ideally the flowering kind
olive oil
FLATBREADS (MAKES 8)
350 g self-raising flour , plus extra for dusting
350 g natural yoghurt
SUNSHINE SALAD
1 red onion
1 large ripe tomato
1 cucumber
½ a white cabbage , (400g)
1 tablespoon white wine vinegar
extra virgin olive oil

Method
Preheat the oven to 200ºC/400ºF/gas 6.
Score a criss-cross pattern into any fat on the lamb, then cut into 2cm-thick slices.
Peel the garlic and finely grate over the lamb with the zest of 1 lemon, then squeeze over its juice. Sprinkle over the oregano and season with a big pinch of sea salt and black pepper. Rub all over the meat, then cover and marinate in the fridge for 30 minutes.
For the chips, scrub the potatoes and slice into 1.5cm-thick chips, then parboil in a pan of boiling salted water for 6 to 8 minutes. Drain in a colander, leave to steam dry for 2 minutes, then lightly shake the colander to chuff up the chip edges.
Divide between two baking trays, then season from a height with salt, pepper and the dried oregano. Drizzle each tray with 2 tablespoons of olive oil and toss to coat. Roast in a single layer for 35 to 40 minutes, or until golden and crisp, turning halfway.
To make the flatbreads, mix the flour, yoghurt and a pinch of salt together into a dough. Knead on a clean flour-dusted surface for 1 minute to bring it all together, then roll into 8 balls. Cover with a damp cloth.
Thread the lamb on to a long, sturdy metal skewer to make one epic kebab (or split between two, if you prefer).
Preheat a large griddle or barbecue to high, then cook the lamb for 15 minutes, or until dark and gnarly all over, turning regularly. Transfer to a large baking tray and roast in the oven for 5 minutes, or until just cooked through but still slightly blushing.
For the salad, peel and coarsely grate the red onion with the tomato, cucumber and cabbage. Drizzle over the vinegar and 2 tablespoons of extra virgin olive oil, season to perfection, then toss together.
Roll the flatbreads out on a clean flour-dusted surface into ½cm-thick rounds. Reduce the heat under the griddle to medium and – in batches – cook the flatbreads for 1 minute each side, or until charred.
To serve, shave the meat off the kebab, drizzling over any resting juices (see tip below). On a plate, drizzle the feta with a little extra virgin olive oil. Put the yoghurt into a bowl and sprinkle over the paprika. Cut the remaining lemons into wedges.
Serve it all in the middle of the table and let your guests get stuck in!

02/05/2022

Ingredients
1 x 2 kg butterflied leg of lamb , or hogget, bone out (ask your butcher to do this)
olive oil
1-2 fresh mixed-colour chillies
GUNPOWDER SPICE PASTE (PODI)
2 dried red chillies
2 teaspoons ground turmeric
2 teaspoons fenugreek seeds
2 teaspoons coriander seeds
2 teaspoons cayenne pepper
2 cloves of garlic
2 tablespoons red wine vinegar
1 tablespoons vegetable oil
MINT DRESSING
1 bunch of fresh mint , (30g)
1 lime
150 g natural yoghurt
PINEAPPLE SALSA
1 small ripe pineapple
1 red onion
1 lime
1 bunch of fresh coriander , (30g)
extra virgin olive oil
COCONUT RICE
3 teaspoons mustard seeds
2 mugs of basmati rice , (600g)
2 fresh mixed-colour chillies
3 tablespoons creamed coconut

Method
Start by making the gunpowder spice paste – blitz the dried chillies, spices and a good pinch of sea salt and black pepper in a spice grinder or blender until you have a powder. Peel and add the garlic, pour in the vinegar and vegetable oil, then blitz to a paste.
Trim the excess fat from the lamb, then lightly slash the flesh all over with a sharp knife. Rub the spice paste all over, really getting into all the nooks and crannies, then marinate in the fridge for at least 2 hours, preferably overnight.
When you’re ready to cook, preheat the oven to 200ºC/400ºF/gas 6 and a griddle pan to high (or you can use the barbecue for added smokiness).
Sear the lamb for 20 minutes on the griddle, turning regularly to build up a gnarly crust, then place in a roasting tray. Drizzle with olive oil and pop into the oven for a further 20 minutes – these timings are for blushing pink, but feel free to adjust to your liking. Remove to a board to rest.
Meanwhile, make the accompaniments. For the dressing, pick most of the mint leaves into a pestle and mortar, add a pinch of salt and bash to a paste. Muddle in the lime juice and yoghurt, then season to taste with black pepper.
For the salsa, peel the pineapple and onion, then cut into wedges (removing the pineapple core). Blacken in a dry frying pan on a high heat, remove to a board, chop into rough 2cm chunks and scrape into a bowl.
Squeeze over the lime juice, then finely chop and add the coriander stalks (reserving the leaves). Drizzle over 2 tablespoons of extra virgin olive oil, and season to perfection.
For the coconut rice, place a 24cm non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil and the mustard seeds. Pour in 2 mugs of rice and 3 mugs of boiling water and season with a pinch of salt. Halve the chillies lengthways and add to the pan with the creamed coconut.
Bring to the boil, give it a stir, then cover and cook for 10 minutes on a low heat, followed by 5 minutes on a high heat – you’re aiming for a crispy bottom. Once cooked, carefully turn out, just like a sandcastle.
Finely slice the remaining chilli(es), then scatter over the lamb with the reserved coriander and mint leaves. Take everything to the table, slice up the lamb and let everyone get stuck in. Delicious served with a seasonal sala

01/20/2022

Ingredients
4 thick pieces of cod fillet , about 120g each, from sustainable sources
8 thin slices of higher-welfare pancetta
2 lemons
500 g potatoes
300 g frozen garden peas
½ a fresh red chilli , (optional)
1 small k**b of butter
1 splash of milk
½ a bunch of fresh mint , (15g)
60 g rocket
extra virgin olive oil

Method
Preheat your oven to 200°C/400°F/gas 6.
Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
Deseed and finely dice the red chilli, if using.
Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the sid

New Age Grocery

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