Denise Breyley, Whole Foods Market’s Local Forager, has the enviable job of traveling the region to visit farmers, ranchers, fishermen and interesting small businesses to find new products to introduce to Whole Foods Market shoppers. Here are some of Denise’s top picks to share with friends and family this season.
- For the perfect cheese platter or a great gift for the cheese lover in your life, Mt. Townsend Creamery in Port Townsend, Washington as an exclusive Holiday Cheer Cheese at Whole Foods Market. The cheese is actually washed with fermented apple cider from Finnriver Farm and Cidery, imparting rich grassy flavors and apple notes to the cheese.
- Firefly Kitchens in Seattle was recently announced as a finalist for a Good Foods Award, making it the third year in a row they’ve either won or been a finalist. This is a great gift to introduce people to something unique and delicious and give them something they don’t expect. Our local forager’s pick for this year is their Ruby Red Kraut.
Whole Foods has an excellent selection of food, goods, and recipes. Just check out the Whole foods website and you’ll find fantastic entertaining ideas for your New Years Eve party. I LOVE this recipe for Hot Crab and Artichoke Dip. Even if you use imitation crab meat it’s fantastic.
Hot Crab and Artichoke Dip Recipe
- 1 (8 ounces) container lump crabmeat
- 1 (14 ounces) can artichoke hearts in water, drained and coarsely chopped
- 1/2 cup diced red bell pepper
- 1 (8 ounces) package Neufchâtel cheese
- 1/2 cup light mayonnaise
- 4 tablespoons chopped fresh chives, divided
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon sea salt
Preheat oven to 375°F. In a large bowl, break up crabmeat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. Stir in artichokes and bell pepper and set aside.
Place Neufchâtel, mayonnaise, 3 tablespoons chives, lemon juice, Worcestershire and salt in the bowl of a food processor and pulse until just combined. Transfer to bowl with crab mixture and gently stir to combine. Spread into a 1-quart shallow baking dish. Bake until mixture is bubbling, about 30 minutes. Sprinkle with remaining 1 tablespoon chives and serve.
Note: The dip can be assembled up to 1 day ahead and refrigerated until ready to bake. If doing this, let sit at room temperature 15 minutes before putting in the oven, and increase baking time by about 5 minutes.
Recipe and photo courtesy of Whole Foods.