Kookoo 4 Kookoo

I've always been a frittata inamorata. Hey, that sounds like a great name for my new restaurant. Don't steal that while I shelf the idea. Anykoo, (I did that on purpose) it's no wonder that I have developed a weird fascination (obsession, if you wish) with KOOKOOS. You can say kuku. I say kookoo. I friggin' cannot stop saying KOOKOO. I feel like Dustin Hoffman in Rain Man. I got Jeopardy at Five O'Clock. Jeopardy at Five O'Clock. Ten minutes to Wapner. Ten minutes to Wapner. Kookoo. Kookoo. The same thing happened when Aaron told me that, in Hawaii, the word for appetizer is Pu Pu. Then, I couldn't stop saying Pu Pu. And... I had to have a Pu Pu Party and make a Hawaiian Pu Pu playlist to listen to while I was making grilled pineapple burgers and "Monkey Lunches". Um, did I totally get off the track?

A Persian favorite, kookoos are generally egg and vegetable dishes that are either made on the stovetop, not unlike a frittata, or even more simply baked in the oven. Eggs, combined with herbs or eggplant or green beans or zucchini would all be delicious. I want to make them all. A potato kookoo would be similar to a potato pancake or latke. If you combine potato, egg and onion (in any form or method) and then fry them in olive oil, how can you possibly go wrong, I ask?

The main difference between kookoos and frittatas, I find, is that the kookoos seem to be more dense and contain a much higher ratio of vegetables (or herbs) to eggs. For example, when I make a frittata in, let's say a 10 inch frying pan, I would most likely use 10 or 12 eggs. One kookoo (as shown in the photo) only requires 5 eggs! Now, the 5 eggs were joined with 6 cups of finely chopped herbs and leeks which formed a much thicker mixture. Another difference is that the kookoos are typically seasoned with a bit of turmeric along with salt and pepper. Turmeric is an earthy tasting, deep golden colored spice, from the ginger family, and is used as a basis of many Iranian dishes, along with onions. It's used in curries and very common in South Asian and Middle Eastern cuisine. It's a tad mustardy and is also used to give a lovely yellow color to all sorts of foods. I'm all over it right now. Note of caution: please do not irritate your friends by pronouncing it "TU-meric"; don't forget to pronounce the "R" . . . "TuRmeric", ok? My friend, Lynn, and I, will be so much happier.

This recipe has been adapted from a fabulous blog which is my new favorite go-to for Persian specialities, "Turmeric and Saffron". Many beautifully presented dishes and authentic recipes . . .

Kookoo Sabzi

(Herb Kuku)

2 cups flat leaf parsley, finely chopped
2 cups fresh cilantro, finely chopped
1 cup fresh dill, finely chopped
1 cup scallions, leeks or chives, finely chopped
5 extra large eggs
1/2 teaspoon turmeric
1 teaspoon kosher salt
1/2 teaspoon black pepper (I used finely ground)
2 tablespoons finely chopped walnuts (optional)
1 to 2 tablespoons flour
1 large tomato, cut into thin slices (optional)
4-5 tablespoons of olive oil

When I made this last night (for the first time), I used 2 bunches of flat leaf parsley, 2 bunches of fresh cilantro, one teentsy package of fresh dill and three large leeks (just the white parts). Rinse the herbs very well in cold water. If they have a lot of dirt, soak them in cold water, rinse and repeat. Spin them dry in your salad spinner, cut off the stems and toss the leafy parts into your food processor. I chopped all of the herbs first, emptied the processor and then chopped the leeks in the processor. All in all, I knew I needed about 6 cups of "green". I'm sure chives would have also been divine. The original recipe calls for barberries (zereshk) as an option but I didn't want to sub cranberries for barberries, so I did not. I did, however, opt for the addition of walnuts which I would definitely recommend because they added a nice bit of texture and flavor. One more thing, this recipe fits perfectly into a Corningware 10-inch quiche dish. I've had the French White (and the black) for a hundred years. Just the right vessel.


The Process

Beat the eggs with a whisk in a large bowl. Add all of the rest of the ingredients, except for the tomatoes and olive oil. Gently mix well. Add one tablespoon of oil. Mix. Pour the rest of the oil into an ovenproof baking dish. Pour in the egg/herb mixture and smooth evenly. Lightly cover with foil and bake in a preheated 350 degree oven on the middle rack. After 20 minutes, remove the foil, top with the tomato slices (if using) and sprinkle with kosher salt & freshly ground black pepper. If you're not using tomatoes, simply remove the foil. Bake for an additional 20-25 minutes until set and barely brown around the edges. Let rest for 5 or 10 minutes. Cut into wedges and serve warm or cold with yogurt and warm bread.

KPK Notes: I decided to top the kookoo with tomatoes as Azita does in her recipe for Kookoo Bademjan (eggplant kuku). I loved the flavor and color of the tomatoes on top. I served the Kookoo Sabzi with a simple salad of artisan greens, some roasted eggplant and a homemade yogurt sauce that was a combination of plain, Greek style nonfat yogurt, some fresh herbs (the same ones used in the kookoo), some finely chopped sweet onion, kosher salt, pepper, a dash of freshly ground cumin and a shot of white balsamic vinegar. It was a delicious vegetarian meal. I liked it well enough to have a cold wedge of the kookoo for breakfast with a bit of the yogurt sauce. Really healthy, my friends!

KookooPassionKitchen

Love, Katie

Knee Deep in Cookies, Birds, Glitter & Frou Frou

To anyone who's enjoying KPK cookies (visually or otherwise), please feel free to stop by and throw out the dead mums that are still on my front porch. Much love and holiday cheer to all! : ) LOL,

Long Love & Short Bread, Katie

Happy Holidays 2012

I'll get back to you sometime soon : )

Piri Piri Query

Piri Piri Vegetable Bean Soup with Brown Basmati Rice

I am now in love with Piri Piri. I made this killer pot of soup last night with a Piri Piri blend that was given to me by my friend, Joann who purchased the precious farrago of flavor from the Dual Specialty Store, a spice shop in New York City. Keep in mind that she was in NYC several MONTHS ago and FINALLY brought me my spices after much textual harassment like  . . . " . . . bring me my  #%*$&#!  ALEPPO PEPPER NOW!!!!! . . . " I guess you had to be there. Joann's been toting these awesome spices and forgetting to give them to me for awhile. I told her that I was miffed because I had to sub paprika for aleppo pepper in a recent request for authentic Middle Eastern style lamb kebabs . Joann brought me three interesting blends. Honestly, I'm not usually into spice blends, but I'm SOLD on this mouthwatering Piri Piri concoction.  My other aromatic gifts include a trio of Aleppo/Halaby/Marash (which are all peppers, by the way) ~ a Syrian blend ~ AND a bag of golden wonder which brings pure joy to my accessory olfactory system (i.e., makes my schnozz as happy as a pig in doodoo), the Vadouvan Spice Blend. This blend includes cardamom, cumin, clove, fenugreek, nutmeg, mustard, turmeric, curry leaf and red pepper flakes. I cannot wait to try these blends!

Back to the Piri Piri blend. First of all, piri piri (or peri peri) is pepper pepper in Swahili. You can read up on the origins back to Portugal and so on, but basically, it's the delicious African Bird's Eye Chili (pepper). This particular blend exudes the amazing flavors of South Africa . . . paprika, black pepper, ginger, garlic, onion, cinnamon, cumin, coriander, turmeric, sesame, oregano, cardamom, nutmeg and mace. I KID YOU NOT, I added this blend to a pot of soup and I was instantly hooked! It was love at first waft, not to mention first slurp. I was making a pot of what my brother Lou calls "Got-To-Go" Soup, meaning, everything's got to go (like whatever's in the fridge and whatever else that's in the pantry or on the shelf that needs to be consumed while it's still fresh). I had a hankering for a great bowl of soup yesterday.

So, I started with a little bit of olive oil in the bottom of my favorite soup pot. I added sliced shallots (about 4 large) that I had from the farmer's market. They were beautiful. I added one medium, roughly chopped sweet onion, a large sliced carrot, a few bay leaves and about a quarter of a head of purple (red) cabbage, thinly sliced. After letting everything cook with a bit of kosher salt, pepper and cayenne, I added one large can of whole tomatoes, with their juice, crushed by hand, one 48 ounce box of Swanson 100% fat free chicken broth, one 32 ounce box of Swanson Organic Vegetable broth, a few new yellow potatoes, cut into large cubes (unpeeled) and about a heaping 1/2 cup of brown Basmati rice. Remember, this soup was all about what I had on hand. I love cooking "off the shelf".  I also added about 1/2 can of water (to rinse out the tomato can). This is when I decided to go for it with the Piri Piri blend. On one hand, I was worried about "ruining" a whole pot of soup with an unknown outcome. On the other hand, I was ready to try something new. So, I added about a heaping teaspoon of the delectable mix. It smelled fabulous and the broth tasted fabulous, like immediately! I let the soup come to a boil and let it continue to boil (or high simmer) until the rice and potatoes were tender. This actually took 20-30 minutes, I think, for the rice to really cook. During this time, I tasted the soup several times because I LOVED the flavor. I adjusted the salt and added more cayenne pepper and black pepper. It tasted so delicious, I added about another heaping teaspoon of the Piri Piri blend. The last thing I added was one can of rinsed and drained cannelini beans and one can of rinsed and drained black beans. I usually add canned beans to soups last since they are already cooked. They just need to heat through. Once the rice was tender, the soup had thickened nicely from the rice and potatoes and the beans made the soup even more filling and healthy. I CANNOT wait to experiment further with these incredibly fragrant and flavorful spices. I want to make another pot of soup now but I may try something else like Piri Piri Grilled Chicken or something. I know this will be an addiction. OK. Don't tell anyone but I actually ate like 4 bowls of soup. They were small. Not. It was impossible to stop. That happens.

So, here's the moral of the story. Try something new today or this weekend when you have a chance to cook from scratch. Changing up your spices can transport you to a different country with a shake. You can go to the Far East, the Mediterranean, the Middle East, India, South America, or in this case, South Africa, in a pinch! (or a teaspoon) : ) --------- xo

Heat up your life - and your soup,

Love,

Katie

This just in: After I published this post, I was back in KPK concocting another simmering pot of exotica using the Vadouvan spice blend, fresh spinach, multi-colored organic quinoa and chick peas. OMG I can't wait to tell you about it . . . when I get back from Pondicherry. PEACE!

Salad Sublimity

 Marinated Haricots Verts and Roasted Tomato Caprese

I know what you're probably thinking. Is "sublimity" a word? Ha! YES. Don't you like the title "Salad Sublimity" much better than "Sublime Salads"? Anyhoo, let's discuss Salad Creativity. Salad Inventiveness. Salad Happiness. Salad Satisfaction. Salad-Outside-The-Box, Salad Love, if you will. What constitutes a salad? The ubercoolness of salads is that it DOESN'T MATTER ! ! ! They're so non-committal. So free-wheelin'. So all-over-the-board. When you go home tonight and you KNOW you need to be eating something GREEN, please think of something other than iceberg lettuce and an under-ripe, mealy pink tomato with some bottled dressing that has too many ingredients . . . like xanthan gum, for example. I know that stuff's in a lot of things from salad dressings to medicines to friggin' drilling mud to concrete (really!) and I understand that it's a USDA approved food additive, but, if you want viscosity, use your dang whisk! Nuff Sed. OK. Gettin' back down off that high horse.

Warm Gnocchi & Broccoli Salad with Spinach and Tomato

Roasted Turkey Breast Salad
with lots of vegetables and
homemade ranch dressing

Be creative tonight. Think about all of the things that you might have on hand to lead you up the path to "Salad Sublimity". Peas in the freezer. Cannelini beans in the pantry. Interesting cheese in the fridge. Onions in the bin. Maybe a few potatoes somewhere. Eggs? Carrots? Mushrooms? Celery? Apples? Pears? Beets? Nuts? Berries? Herbs? Cabbage? Lettuce? You get the picture. If poached chicken with mayo is a salad, and apple chunks with strawberries is a salad, if tuna, onions and mayo are a salad, if "macaroni" and Miracle Whip is a salad, if apples, peanuts and Cool Whip are a salad, etc., ANYTHING can be a salad! You are the creator! The architect! The Salad Queen or King! Think about the flavors you love. Consider combining cooked vegetables with raw vegetables. Cooked protein (like chicken or fish or eggs) with raw vegetables and/or cooked vegetables. Think about textures. Crispy. Crunchy. Velvety smooth. Hard. Soft. Chewy. Think about sweet, savory, tart, salty. Hot. Cold. Room temperature.

Roasted Beets and Pink Grapefruit Salad

After being forever influenced by the book "Fit For Life"about 20 years ago, I am always thinking about the proper combining of foods, according to Harvey & Marilyn Diamond. They're vegetarians, right? Among a lot of other stuff, they advocate something like a diet that consists of 70% high water content foods. To me, that's raw fruits and vegetables. They also explained their theory about the importance of not eating starches and proteins in the same meal, having to do with slowing your digestion and zapping your energy and so on. I'm just going by my memory and my personal interpretation of the book. Wow, talk about the condensed version. What I walked away with was this "forget traditional sandwiches" idea and goodbye to meat and bread at the same meal. Say no to meat and potatoes (at the same time). Then, my choice was always like . . . do I want to eat meat or bread with my salad????? Of course, bread always won and still wins. I love bread. I gave it up for Lent once. That won't happen again.

Traditional Greek Salad with "Pop's" Homegrown Oregano

Now, think of the amazing salad options! After reading that book, one of my absolute favorite salads became the KPK (B4 KPK) Fried Potato Salad. OMG. I haven't made it in awhile. Imagine your favorite greens. Romaine is what I was into at that time, I believe. Slices of sweet onion. Sliced potatoes, fried in olive oil and sprinkled with kosher salt, crushed red pepper flakes and freshly ground black pepper. Pile the hot crusty potatoes onto the greens and onions. Top with homemade ranch or blue cheese dressing. More freshly ground black pepper. Ridiculously good. I know what you're thinkin' again! Don't judge. We all know that the dressing is fattening, but if it's homemade, it's definitely better for you than the mass-produced, processed, gummier stuff. You can make a killer dressing with fat free Greek yogurt, buttermilk (which is LOW FAT, my friends), lots of fresh herbs, a bit of white balsamic vinegar, kosher salt and some freshly ground black pepper. Obviously, if you add some sour cream and some mayonnaise, it will be even more fantabulous, just more fattening! My KPK logic is that if you're eating a huge pile of GREEN, you can get away with the stuff that's NOT GREEN! I know it's wrong, but too bad, too sad. If you have leftover baked potatoes, make this salad by slicing them and frying them in olive oil. Mmmmmm. Oh, bummer. I have no pictures of the Fried Potato Salad. Guess I'll have to make one and resist it long enough to snap a few good shots.

Cherry Tomato and Onion Salad with Polpette di Zucchini

Lately, I'm on a kick with steaming vegetables like carrots, green beans and new potatoes separately, dressing them and then piling them  on platters with raw vegetables like red cabbage, fresh spinach, avocado slices, tomatoes and more. The KEY is that you dress each vegetable separately so that everything is delicious and flavorful on its own. Whether it's simply oil and vinegar or lemon juice & herbs, dress them first. When you pile everything separately rather than mixing it all together, your salad will have much more eye appeal and make a striking and naturally beautiful presentation. No need for a curly parsley garnish here, that's for sure!

Isn't nature magnificent? 

COLOR YOUR DIET. EAT A GREAT SALAD EVERY DAY. 

 A KPK Signature "VIBRANT" Salad

LOVE, KATIE

Wow, that was a long post, Katie, haha ~ lqtm. Seriously, I have way too much more to write here about salads. It's another passion problem . . . but, it's 2:12 am (hey, 2/12, that's my birthday) and it's time (way past time) to hit the K P Pillow. Night foodies  : ) ~ Colorful dreams . . . . .

Making KPK Te de Canela

Making KPK Te de Canela for a crowd.  Grab your biggest pot. I use a 16 quart Farberware. One of my faves. Fill it almost to the top with cold water. Toss in a huge bunch (a few handfuls) of fresh basil, about 2 1/2 cups of sugar (I use organic) and 20-25 Mexican cinnamon sticks. Canela! You can find Canela in most grocery stores in the aisle with the bags of dried peppers and other spices; this is usually in the ethnic aisle or the Hispanic aisle of aromatics! Inexpensive, large cinnamon sticks that don't even smell like cinnamon when you rip open the bag (?) I was shocked because there was no aroma wafting under my nose like you would expect when you open a bag of "ordinary" cinnamon. It actually smelled kind of like dill. I was like, huh? Then I was like WT? JK. I think the canela is much more mild and mellow for tea. Slightly citrusy even.The flavor AND the AROMA blossom after boiling the sticks in water and then steeping. I love this tea. I especially love it with a nice big squirt of fresh lime. We serve this at the market with a fresh squeeze and then we throw in the scrunched lime wedge along with a fresh basil leaf. The lime adds a nice fresh and tart twang to the sweeter, heavier flavor of cinnamon. So, back to what you need to do. Stir the pot (I happen to know some pot-stirrers). Bring to a boil. Reduce to a low boil/high simmer for about 20 minutes or until the cinnamon sticks unroll and the tea becomes a nice dark amber color. All of the basil will be wilted. Let cool, strain and reheat later or strain into a cup right away, add lime (or lemon) if you wish (and/or honey would be great if it's not too sweet). Enjoy. For me, one delicious cup delivered not only a lovely treat, but a full-blown mock-hormonal hot flash. Hey, I don't make this _ _ _ _ up. Have a fab day today and once it gets a bit colder out there, indulge in some Te de Canela. We promise our customers at the market that it will be sure to warm their cockles. I know. I overuse that word.

Notes: If you don't like sugar. Go without. I like it. : ) - or use less . . .

Also: I have made this tea with fresh mint, but I like the basil betta! P.S. This was inspired by a phone call from Franki telling me that he was having a cup of wonderful tea that one of the cooks threw together at Fio's while working in the kitchen. I tried it with ordinary cinnamon and I think I made it a bit too strong. After a speedy Google-fied hot cinnamon tea research blast, I found my way to the Mexican Canela at the grocery store. And she lived happily ever after.

Oh, also, I have done much cinnamon research in the past after being intrigued by a Fine Cooking article which had me taste-testing and baking with Chinese vs. Indonesian vs. Viet Namese Cassia Cinnamons. Too much to talk about here. Let's just say it turned me into kind of a Cinnamon snob-freak for a moment of time. Someday, I can bake you a batch of Espresso & Chocolate Mini Chip Cookies with Chinese Cassia Cinnamon (I think I like long names). They rock. Really, they do.

OK. I'm done.

Cinnamon Love to All, um, I meant . . .
Canela Amor to All, (don't hate me cuz I'm bilingual)

Katie

In The Soup Loop

Making Peruvian Vegetable Soup

I LOVE SOUP SEASON. Get geared up for making flavorful, healthful and beautiful soups for lunch, for dinner, or a cozy late night "snack". There are so many great soups out there and still so many I've yet to discover. If you stock a few staples (what? not those staples, silly), you can make soup in a snap anytime. It's so easy and it's so delicious! Today, I'm going to share an easy and wonderful soup recipe that's quick, versatile and sure to satisfy. This Spinach and Rice Soup is going to quickly become one of your favorite dishes. Promise. Before the recipe though, I'd like to share with you a few tips to help you cook "off the shelf". Everyone will think you're a soup afficianado and you'll earn tons of respect from your friends who simply aren't "In The Soup Loop". As you know, I just want to make you look good. So, I just spent a bunch of time thinking of all of the things that are important to have on hand..... stuff that I have in KPK at all times. While I was typing away on the keyboard, I had a flashback that told me that I wrote about this in the past. BINGO! Here's the link to my "Soup Scoop" article which contains a great list of items to stock up on so that you're ready to make a fab pot of soup when the urge strikes! That link also features a ridiculously SIMPLE and DELICIOUS recipe for another all-time favorite soup . . . Potato & Arugula. You'll love it. When you're finished reading there, simply click on the "back" button and come back to finish reading THIS article!

Try this when you have 15 minutes!

Spinach & Rice Soup

Spinach & Rice Soup
I added just one carrot and one potato to the recipe here

1 10-ounce bag of fresh spinach (I love DeJong's Spinach for use in soups because it doesn't wimp out, plus they grow it right in our backyard - what a bonus!)
3 tablespoons of olive oil (enough to coat the bottom of your pot)
1 medium onion, chopped
2 garlic cloves, chopped finely, minced, grated or crushed (how's that for options?)
1 small fresh red chile, seeded and minced (or some red pepper flakes ~ no prob)
heaping 1/2 cup of risotto rice (either Arborio, Carnaroli or Vialone Nano )
1 1/2 quarts of either vegetable broth or chicken broth (your choice ~ see how easy this is : ) ~ a 48 oz. box of Swanson 100% fat free chicken broth is perfect
S & P (aka kosher salt and freshly ground black pepper)
Freshly grated Pecorino Romano for serving, if you have it on hand . . . if not,  it's still great  : )

OK - Let's keep this as simple as possible. Prep first. Wash and dry the spinach unless it's already washed. Peel and chop the onion. Peel and finely chop or mince the garlic. Prep the chile, if using. OK. That's done. Now, heat the oil over medium heat in a nice pot. Add the onion, garlic and chile. Cook for about 5 minutes until tender. Stir in the rice and coat well with the onions, garlic and oil. Pour in the stock. Bring to a boil. Lower the heat and simmer for about 10 minutes, uncovered. While the soup is simmering, coarsely chop the spinach if it's the hearty, thicker spinach (I just cut it quickly into ribbons by piling it up and running the knife through it a few times. If you're using tender baby spinach - there's no need for chopping). The rice should be nearly done now. Add the spinach and cook about 5 more minutes until tender. Check for seasoning. This means add salt & pepper to please your palate. Now, I challenge you to eat the whole pot. I bet I could. Serve with grated cheese if you like. Or not.  Also, a few notes, you can use HALF the amount of spinach if you want, you could add a grated or finely chopped carrot if you like, you can add a cubed potato, if you like........ Make it your OWN. It's just a great, simple, soup and you can monkey with it, cool?

Below is a shot of a bowl of Chick Pea, Potato & Spinach Soup that was our first soup of the fall season at the Frankfort Country Market (just a few days ago on October 7th). A spicy and delicious vegetarian soup that is now an official member of the KPK soup repertoire. Freshly ground coriander and cumin add amazing aroma and flavor while cream and tahini add thick and glossy richness. I found the recipe in a book entitled "The Soup Bible" which Mark gifted to me over 10 years ago; I came across it while in search of a recipe for a classic Indian soup, Mulligatawny. Right! The one made famous by the Soup Nazi on Seinfeld. Click here for a few laughs.

Chick Pea, Potato & Spinach Soup... with Indian spices 

The photo at the beginning of this post was taken while prepping for a  Peruvian Vegetable Soup which was inspired by my dear friend, Uma, who described it to me after enjoying it in many restaurants on a recent trip to Peru. Her enthusiastic description of this aromatic and healthy soup prompted me to try it out and I was so pleased that I did. Extremely healthy quinoa, a variety of vegetables like green beans, onion, squash and zucchini, flavored with freshly grated ginger, cumin and hot chile pepper. Served with fresh cilantro, some diced onion and a squeeze of fresh lemon or lime. Fabulous. I'll have to make it again, keep track of the ingredients and post it here on the KPK blog for you. First, I'll need to get Uma's thumbs-up blessing on the flavor and authenticity.

Starting a pot of  Chanterelle & Barley Soup

Eat some soup and warm YOUR cockles,

Love,

Katie

I'll be posting more great and easy soup recipes as I make them, photograph them and eat them all!

KPK At The Market, Sunday, September 30th

SPECIALS FOR SUNDAY, SEPTEMBER 30TH AT THE MARKET

GRILLED EGGPLANT with SHEEP'S MILK FETA & FRESH BASIL 

BACK BY POPULAR DEMAND!

PECAN SHORTBREAD COOKIES plus our KPK "Chia Flowers" and the KPK "5G" will all be available for sale this Sunday, September 30, 2012 from 10:00 am - 2:00 pm

at the FRANKFORT COUNTRY MARKET in historic downtown Frankort, IL

KPK Special for August 26, 2012

How about a fried organic egg and a slice of a red, juicy summer tomato with a little freshly made basil mayonnaise on top of some grilled and crusty, garlic-rubbed ciabatta?    YES! Just like sittin' in the kitchen. Stop by for a taste of summer in the kitchen.

KATIE'S PASSION KITCHEN

 "KPK At The Market Bruschetta Bar"

 serving from 10:00 am until 2:00 pm, tomorrow,

 Sunday, August 26th

 at the Frankfort Country Market.

 Be our guest for a KPK favorite and a little love. 

KPK At The Market Avocado & Garden Tomato Bruschetta

Juicy, ripe garden tomatoes and creamy avocado slices are tossed together with freshly squeezed lemon juice, olive oil, sheep's milk feta cheese, thinly sliced red onion and fresh basil. This is kind of like a deconstructed, international guacamole served on a chunk of crusty, olive-oiled, garlic-rubbed, grilled ciabatta bread. It's definitely a favorite in KPK. Come out to the Frankfort Farmer's Market for a big juicy bite.

Also on sale this weekend are the soon-to-be-famous KPK 5G Cookies ! ! ! These svelte, crispy cookies are made with WHOLE grains like wheat, oats, rye, barley, triticale and even flaxseed! The original 5G includes dried tart and chewy cherries. Two new cookies this week are the KPK 5G with Pistachios & Cherries PLUS the KPK 5G with Chinese Cassia Cinnamon, toasted Pecans & Chocolate. Try them all and bump up your fiber while you enjoy some satisfying grindage. LOL. We love these cookies. : )

Our popular Chia Flowers will be available this weekend also, in limited quantity. Hurry there!

Come out and see us at the Frankfort Country Market, every Sunday from 10:00 am til' 2:00 pm. We love to feed you : )

Keepin' it Fresh & Keepin' it Fun ~

KPK At The Market

Love, Katie

The Frankfort Country Market is held every Sunday thru October from 10:00 am - 2:00 pm, rain or shine. Located in historic downtown Frankfort, Illinois, just southwest of the intersection of Rte. 30 and Rte. 45 (La Grange Road).

KPK Special for August 5, 2012

CLASSIC CAPRESE Bruschetta!

Juicy ripe tomatoes, beautiful whole basil leaves, fresh, creamy mozzarella. What the heck else can you ask for? Oh, a little hot Capicola, you say? We've got the "hot-cop" for anyone who's interested. We are serving these summertime flavors on our crusty, olive-oiled, garlic-rubbed, grilled ciabatta bread tomorrow, Sunday, August 5th at the Frankfort Country Market. 

Savor the flavors of summer with KPK At The Market.

Also, I'd like to say Happy Birthday to my niece, Stephanie, aka "Sleepy Boo". Thanks for sacrificing sleep and late Saturday nights for your Auntie K!  Love you Boo.

Come out to Frankfort for some delicious summer juiciness : ) & say Happy Birthday to Steffi! 10:00 am - 2:00 pm in historic downtown Frankfort..... We are at the far end of the "new lot" . .  aka the VIP lot.

Summer Love,

Katie

P.S. Big hugs to WAYNE for saving the day. Great tomatoes!!!