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Naturally Gourmet Grocery, 2205 Wilson Avenue, 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!

03/31/2022

Ingredients
100 g stale ciabatta
80 g mortadella
4 cloves of garlic , peeled
½ a bunch of fresh flat-leaf parsley , leaves picked
400 g quality beef mince
400 g higher-welfare pork mince
2 large free-range eggs
30 g Parmesan cheese , freshly grated
sea salt
freshly ground black pepper
olive oil
1 onion , peeled
½ a fresh red chilli , deseeded
1 x 450 g jar of roasted red peppers , in brine
50 ml white wine
2 x 400 g tins of plum tomatoes
balsamic vinegar
150 g smoked mozzarella
12 soft bread rolls

Method
Preheat the oven to 220ºC/425ºF/gas 7. Cut away and discard the ciabatta crusts, tear into chunks and place in a bowl. Cover with cold water and leave to soak. Meanwhile, finely slice the mortadella, 2 garlic cloves and the parsley leaves, then place into a large bowl with the mince, eggs and grated Parmesan. Squeeze the water out of the bread and add to the bowl.
With wet hands, scrunch and mix everything together, season well with salt and pepper, then divide and roll into 12 equal-sized balls. Place in a roasting tray (about 25cm x 30cm), drizzle over a little olive oil and place in the fridge for about 10 minutes to firm up.
Meanwhile, finely chop the remaining garlic cloves, the onion and chilli. Drain and finely chop the peppers, reserving the brine. Place the meatballs into the hot oven for 15 to 20 minutes, or until golden, shaking the tray from time to time to stop them from sticking, then place directly over a low heat on the hob. Add the wine, allow it to boil and bubble away, then stir in the onion, garlic and chilli and cook for a few minutes, or until turning golden. Stir in the pepper and brine, and the plum tomatoes, breaking them up with the back of a spoon, then season and add a splash of balsamic vinegar.
Return the tray to the hot oven for 20 to 30 minutes, or until the meatballs are cooked through (if the meatballs start to golden too quickly, cover the tray loosely with tin foil). Cut the mozzarella into 12 slices, then carefully place on top of each meatball and return to the oven for a further minute, or until melted.
Open out the bread rolls, fill each with a cheesy meatball, spoon over the tomato sauce, then add a drizzle of balsamic vinegar. Push down on the sandwich to squidge it shut, then tuck in.

02/26/2022

Ingredients
1 red onion
2 cloves of garlic
2 fresh green chillies
1 big bunch of fresh coriander , (60g)
75 g paneer cheese
200 g butternut squash
4 cm piece of ginger
100 g plain flour
1 lime
2 teaspoons rogan josh curry paste
olive oil
75 g natural yoghurt
1 baby gem lettuce
4 soft burger buns
2 uncooked poppadoms
mango chutney

Method
Peel and very finely slice the onion and garlic, deseed and finely slice the chillies, finely chop the coriander stalks, reserving the leaves, then place in a bowl. Coarsely grate in the paneer and squash (deseed if needed), then peel and finely grate in the ginger. Sprinkle in the flour and a pinch of sea salt and black pepper, then squeeze over the lime juice. Add the curry paste and 50ml of water, then mix.
Drizzle 2 tablespoons of oil into a large non-stick frying pan over a medium-low heat, then roughly divide the mixture into 4 portions and place in the pan, flattening them out into rough rounds, about the width of the buns (don’t worry about wispy edges, it’ll mean bonus crunch later!). Fry for 16 minutes, or until golden and cooked through, turning every few minutes. Meanwhile, pound most of the coriander leaves to a paste in a pestle and mortar, muddle in the yoghurt, then season to taste. Finely shred the lettuce, halve the burger buns (warm first, if you like), and puff up the dry poppadoms in the microwave for 30 seconds each.
Divide the coriander yoghurt between the bases and inside bun-lids, then break up the poppadoms and sprinkle over. Place a crispy bhaji burger on top of each bun-base, add a dollop of mango chutney, a few coriander leaves and the lettuce, then pop the tops on and press down lightly.
Serve with a cold beer and extra fresh chilli if you love a bit of heat (like me!).

02/26/2022

Ingredients
600 g minced chuck steak , (16% fat)
English mustard
4 brioche burger buns
40 g Red Leicester cheese
PULLED OXTAIL
1 kg oxtail , trimmed, cut into rounds (ask your butcher)
2 red onions
olive oil
40 g plain flour
Worcestershire sauce
1.5 litres quality organic chicken stock
½ a bunch of fresh flat-leaf parsley , (15g)
BURGER SAUCE
2 gherkins
1 ripe tomato
1 little gem lettuce
100 g natural yoghurt

Method
Preheat the oven to 180°C/350°F/gas 4.
Season the oxtail with sea salt and a generous pinch of black pepper, then brown all over in a casserole pan on a medium heat for 10 minutes, turning occasionally while you peel and slice the onions.
Remove the oxtail to a plate, add 1 tablespoon of oil and the onions to the pan, and cook for 5 minutes, stirring regularly.
Return the oxtail to the pan, stir in the flour to coat, then add 4 tablespoons of Worcestershire sauce and the stock. Bring to the boil, then cover and place in the oven for 3 hours to 3 hours 30 minutes, or until the meat is super tender.
Strain the gravy into a separate pan and put aside, then tip the meat and onions back into the pan.
Once cool enough to handle, carefully pick through the meat, discarding the bones and any wobbly bits, then gently mix back with the onions and a splash each of gravy and Worcestershire sauce, being careful not to break up the meat too much. Pick, roughly chop and stir through the parsley leaves (reserving the stalks).
For the burger sauce, finely chop the gherkins, tomato, little gem and reserved parsley stalks, then transfer to a bowl, stir in the yoghurt and season to perfection.
Shape the minced meat into four equal-sized patties, being quite rough so they’re not too compact, then season the outsides with salt and pepper.
I like to cook two burgers at a time to achieve perfection, so get two pans on the go – a large non-stick pan on a high heat for the burgers and another on a medium heat for the buns.
Place two patties in the large pan, pressing them down slightly with a fish slice, then cook for 8 minutes in total, turning every minute and brushing with a little English mustard after the first turn. Put the gravy and oxtail pans on a low heat to warm through.
When the burgers are almost cooked, halve and toast two burger buns in the second frying pan. Finely slice the cheese and place on top of each burger, add a splash of water to the pan, then cover with a lid or a metal bowl and cook for a further 30 seconds, or until the cheese has melted.
To assemble the burgers, spoon a quarter of the burger sauce on to each toasted bun base, sit a burger on top, spoon over 1 tablespoon of the pulled oxtail (save the rest for another day) and place the bun lid on top. Serve the gravy in a bowl on the side for dunking. Repeat with the remaining two burgers.

02/04/2022

Ingredients
800 g higher-welfare minced chuck steak
olive oil
1 large red onion
1 splash of white wine vinegar
2 large gherkins
4 sesame-topped brioche burger buns
4-8 rashers of higher-welfare smoked streaky bacon
4 teaspoons American mustard
Tabasco Chipotle sauce
4 thin slices of Red Leicester cheese
4 teaspoons tomato ketchup
BURGER SAUCE
¼ of an iceberg lettuce
2 heaped tablespoons free-range mayo
1 heaped tablespoon tomato ketchup
1 teaspoon Tabasco Chipotle sauce
1 teaspoon Worcestershire sauce
1 teaspoon brandy , or bourbon (optional)

Method
For the best burger, go to your butcher and ask them to mince 800g of chuck steak for you – this cut has a really good balance of fat and flavoursome meat.
Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns. Place on an oiled plate and chill in the fridge.
Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.
I like to only cook 2 burgers at a time to achieve perfection, so get two pans on the go – a large non-stick pan on a high heat for your burgers and another on a medium heat for the bacon.
Pat the burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a fish slice, then put half the bacon into the other pan.
After 1 minute, flip the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco. After another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and a second dash of Tabasco on the other side.
Cook for one more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese – 30 seconds should do it.
At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden.
Repeat with the remaining two burgers.
To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions and gherkins. Rub the bun top with a teaspoon of ketchup, then gently press together.
As the burger rests, juices will soak into the bun, so serve right away, which is great, or for an extra filthy experience, wrap each one in greaseproof paper, then give it a minute to go gorgeous and sloppy.

02/04/2022

Ingredients
CUCUMBER PICKLES
2 cucumbers
400 g (14oz) red onions
PICKLING LIQUID
350 ml (1½ cups) water
1 star anise
2.5 cm (1in) ginger , sliced lengthways into 3 or 4 pieces
125 g (4½oz) white sugar
75 ml (⅓ cup) white rice vinegar
1½ teaspoon salt
SIMPLE CHILLI SAUCE
60 g (2¼oz) dried chilli (red pepper) flakes
2 tablespoons dark brown sugar
½ a teaspoon salt
420 ml (1¾ cups) water
SATAY SPICE PASTE
1 lemongrass stalk , roughly chopped
600 g (1lb 5oz) onion , roughly chopped
5 garlic cloves
1 teaspoon ground coriander
1 teaspoon chilli powder
1 teaspoon ground turmeric
½ a teaspoon fennel seeds
½ a teaspoon ground cumin
1 tablespoon salt
100 g (3½oz) dark brown sugar
PEANUT SAUCE
180 g (6¼oz) lightly salted peanuts, dry-toasted
75 g (2½oz) Satay Spice Paste
200 ml (scant 1 cup) coconut milk
60 g (2¼oz) dark brown sugar
2½ tablespoons tamarind paste
¼ teaspoon chilli powder
150 ml (scant ⅔ cup) water
½ a teaspoon salt , (or less), to taste
CHICKEN SATAY PATTIES
500 g (1lb 2oz) boneless skinless chicken thigh , minced in a food processor
75 g (2½oz) Satay Spice Paste , (see method)
1 free-range egg , beaten
LENTIL SATAY PATTIES
250 g (9oz) moong daal lentils , soaked overnight and drained
⅛ teaspoon salt
⅛ teaspoon cornflour (cornstarch)
75 g (2½oz) Satay Spice Paste , (see method)
oil , for frying
4 good-quality burger buns , we used to use brioche at the stall (to serve)
Peanut Sauce , (see method), to serve

Method
CUCUMBER PICKLES
Bring the pickling liquid ingredients to the boil, then turn off the heat. Remove the ginger and star anise from the liquid.

Cut the cucumbers in half straight through the middle, and then halve again lengthways. Use a spoon to deseed them and finely slice so that you end up with crescent moon shapes, ideally no thicker than 5mm (¼in).

Cut the red onion into eighths, then slice them so that you also end up with crescent moon shapes, ideally no thicker than 5mm (¼in) in width.

Mix the cucumber and red onion thoroughly in a large bowl before decanting into a storage container.

Pour pickling liquid over the prepared vegetables and leave at least overnight before draining thoroughly.

SIMPLE CHILLI SAUCE
Add all the ingredients to a medium saucepan and bring to the boil. Switch off the heat and leave for 1 hour.

Bring to the boil again and simmer over a medium heat for 15 minutes. Turn off the heat and use a hand blender to blend into a sauce.

SATAY SPICE PASTE
Blend all the ingredients into a fine purée consistency. If using a smaller food processor or handheld stick blender, you will have to work in batches, combining the batches once they’re ready. Always mix lemongrass with some onion to provide easier fodder for the blender’s blades (blitzing lemongrass by itself can be very hard work and you will be left with undesirable hard, fibrous strands).

PEANUT SAUCE
Grind the peanuts using the pulse function of a food processor until you get a rough, sandy texture. Add the ground peanuts, along with the rest of the sauce ingredients, to a medium-sized saucepan. Set over a medium heat and bring to the boil, stirring frequently to prevent the sauce at the bottom of the pan from burning. Reduce the heat to low and simmer for 5 minutes until the sauce thickens.

CHICKEN SATAY PATTIES
Using a gloved hand, mix the chicken mince thoroughly with the satay spice paste and egg in a large container. Leave to marinate in the fridge for at least 4 hours or overnight.

Place a large frying pan over a medium–high heat, adding just enough oil to coat the bottom of the pan. Using a large ice-cream scoop, scoop out two balls of the chicken mix into the pan and flatten into patties using a flat spatula. Pan-fry the patties on both sides for around 8 minutes in total, flipping every couple of minutes.

01/18/2022

Ingredients
1 red onion
2 teaspoons cider vinegar
600 g mixed leftover roast veg, including potatoes, swede, parsnips, carrots, sprouts
280 g higher-welfare cooked ham
2 tablespoons unsalted butter
1 tablespoon olive oil
4 English muffins or rolls
1 handful of lettuce leaves, such as baby cos, frisée
ketchup , optional

Method
Peel and slice the onion, then place in a small bowl. Cover with the vinegar and set aside.
Mash all the veg well with a potato masher, then shred add the ham and season generously. Mix together well, then shape into 4 burgers and chill in the fridge to firm up, until ready to use.
Heat the butter and oil in a large frying pan over a medium heat and cook the burgers, in batches if needed, for 3 to 5 minutes each side or until crisping up and turning golden brown.
To serve, slice the muffins or burger rolls in half and fill with the bubble and squeak hamburgers, pickled red onion, lettuce and ketchup, if desired.

Naturally Gourmet Grocery

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