Monday I have to look at warehouses until we find one of our own
Tuesday I have soccer and sometimes I have cooking class. We also load our Pilaf for deliveries
Wednesday I have piano class
Thursday I work on my blog
Friday I go to Buford Farmers Market
Saturday I help my parents at the farmers markets
Sunday I do whatever my parents need me to do, but really every day is a business day to me.

I am very happy that I got this opportunity to be in this great family business.

BE STRONG BE HEALTHY BE CONFIDENT –Danielle D’Angelo, Age 8

Thank you for reading my blog!!

Ingredients:
One Package of Garden Pilaf, cooked and prepared as listed on package
6-8 Cups of Broth
1/2 Onion, chopped
2 Carrots, chopped
1 Stack of Celery, chopped
2-3 Cloves of Garlic, chopped
1 tbs Olive Oil
3 Cups of Greens, chopped (Swiss Chard, Bok Choy, Spinach or any other of your favorite greens)

Directions:
In a large pot saute onion, carrots, celery and garlic in olive oil for two to three minutes. Add broth and bring to a boil. Add cooked Garden Pilaf and simmer for 15 minutes. Add greens near the end and simmer for additional five minutes. Serve warm

Here are some ideas of a healthy lunch for your kid:
1. Organic Peanut Butter and Emily G’s Triple Berry Jam makes a perfect PB & J.
2. Home made pizza with greens
3. Salad with a side of fruit

Like I say, “Be Strong, Be Healthy, Be Confident with Garlic Clove Foods” – Danielle D’Angelo

1. Eat lots of fruits and vegetables
2. Eat Garlic Clove Foods healthy, delicious Pilaf
3. Limit your meat

What I like about eating healthier is every one can do it, omnivores and herbivores.

written by
Danielle D’Angelo 8 years old – Be Strong, Be Healthy, Be Confident with Garlic Clove Foods

Ingredients:
2 tbs olive oil
1/4 onion, chopped
1 rib celery, diced
1 apple, peeled, cored and diced
1/2 tsp rubbed sage
1/8 tsp salt
1/8 tsp pepper
3 cups cornbread
2 cups Garden Pilaf, cooked and prepared per directions
4 tbs walnuts, chopped
3 tbs dried cranberries
1/2 tsp poultry seasoning
3/4 tsp sea salt
1.5 cups of vegetable broth

Directions:
Add first seven ingredients to a sauce pan and saute/cook for 10 to 15 minutes. Crumble cornbread into large bowl. Add Garden Pilaf, walnuts, cranberries, poultry seasoning and salt. Add the sauteed mix of seven ingredients and stir well. Add vegetable broth, adding more if a very moist dressing is desired. Olive oil casserole dish and add cornbread dressing. Cover and bake at 350 degree for 60 minutes, uncovering the last 20 minutes.

This is a really easy dish to “Vegan-ize”….just use a vegan cornbread as substitute. Happy Holidays and enjoy this wonderful Garden Pilaf Cornbread Dressing. From Our Family to Yours.

This is the season to be shopping for Thanksgiving dinner and gifts for the upcoming holidays. Our Tuscano Dipping Blend is a great party gift, and giving someone a gift basket of Whole Grain Pilaf says that you want that special someone to eat healthy, delicious and easy to cook food.

We hope you find all that you are looking for….and more!

Instructions:
In large bowl combine Tuscano Dipping Blend, pasta, tomatoes, red onion, fresh mozzarella, basil and olives. Add desired amount of olive oil and toss. Serve at room temperature or chill if desired.

Instructions:
Spicy Cajun Pilaf, cooked per instructions and cooled. In a large bowl filled with warm water soak 1 rice paper wrapper for approximately 20 seconds or until soft. Lay wrapper out on a paper towel to absorb excess water. Transfer wrapper to flat surface . About 1/3 from the bottom of the wrapper create a 3 inch long row of Spicy Cajun Pilaf, cilantro leaves, bell peppers, bean sprouts and avacado slice. Season to taste with salt and pepper if desired (optional). Carefully fold the bottom of the rice paper wrapping over the Pilaf and vegetables. Turn in the sides and continue rolling up from the bottom.

This is a really easy and fun recipe to make with the kids. Let them add the ingredients, or if they’re really into it let them roll the wrappers! If you don’t like bean sprouts, substitute with thinly sliced cucumbers for that sweet crunchiness…..

Enjoy!

For Dressing:
1/3 cup mayonnaise or sour cream
3/4 tsp of curry powder
Liquid reserved from artichoke hearts

Prepare dressing by combining mayonnaise, curry powder and drained artichoke hearts liquid.
Set aside.
In large bowl, add Garden Pilaf, chicken (optional), olives, artichoke hearts, celery, bell pepper and green onions. Mix.
Add dressing and toss to combine.
Chill for 30 minutes before serving.

Take this recipe to a dinner party, picnic or to lunch. It will be a huge hit with your friends and family.

In a large bowl, add cooled Garden Pilaf

Garden Pilaf with sundried tomatoes, artichoke hearts & feta

, sundried tomatoes, artichoke hearts and feta cheese. Combine, mix then drizzle with olive oil. Add garlic salt to taste (optional).

Enjoy at a picnic, tailgate or bring to work as lunch.

PAIRING: Pinot Noir

3/4 cup Garlic Clove Foods Grain Blend, found in the bulk bins at Whole Foods Market
1-1/2 cups water
2 plum tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
Spinach leaves
2 ripe avacados, halved, seeded, peeled and sliced
1/3 cup crumbled feta cheese

FIRST: In a small saucepan bring water to a boil. Add Garlic Clove Foods’
Quinoa & Bulgur Grain Blend. Reduce heat; cover and simmer for
18 minutes or until liquid is absorbed. Place grains in medium bowl.
NEXT: Add tomatoes, shredded spinach and onion to grains; stir to combine.
In a small bowl, whisk together lemon juice, olive oil and salt. Add to
Grains, toss to coat. FINISH: Place additional spinach leaves on four salad
plates. Arrange avacado slices atop spinach leaves. Divide Grain Blend mixture
evenly over avacado slices. Sprinkle each serving with some feta cheese.

Nutritional Facts Per Serving: 339 Cal, 22 g total fat, 31 g carbs,
8 g dietary fiber, 9 g protein