- Published on
We caught up recently with Katherine Zimmer, one of our favorite creative contributors located in Napa, California who wrote the story on Mindful Gift Giving and Dance with the Flame,
a story about James Stone and his wife Carol, owners of Stone & Glass. She shares how folks on the West Coast are managing and staying positive during this challenging time. We asked her to share her thoughts on mindful gift giving. Here is what she had to say.
Mindful gift giving is an intentional act of gratitude and caring that comes from the heart. When we focus our awareness on the people we are giving to, we’re filled with love and appreciation. Join us in the realm of thoughtful gifting and enjoy this beautiful issue for Nourish and Flourish that is filled with inspiringly unique items that can be delivered directly and safely, any time of the year, reflecting your generous spirit.
2020: Altered Reality and Creative Ways to Cope
"I think we can all agree that this year has been remarkable, devastating in some areas and bringing gifts in others. Our lives have been significantly altered, no doubt, mine included. I have always been a creative soul and have known that I need to express myself creatively and consistently to keep my sanity. When I don’t, I flounder and move toward mindless spaces that are closer to existing than thriving.
My artistic outlet is primarily photography with occasional spurts of writing. I also poured a lot of creativity into the corporate marketing jobs I’ve held for decades, but my life in the working world was transformed in March along with so many others.
Most of you have told yourselves that you don’t have a creative bone in your bodies. Luckily, this gift is not contained in our bones. Our expressive “bones” are in our senses: our hearts, eyes, ears, noses, stomachs, and touch–where we feel things.
One of the amazing gifts that 2020 has brought to me is watching so many people discover creative ways to cope with the chaos and their life-altering decisions, many of which we have no control over. After going down the rabbit holes of Netflix, Amazon, and Zoom, we came up for air, slowed down, and looked around. What we saw was inspiration! The idea of taking small steps toward change grabbed our attention.
Buy Local and Make a Difference!
Bringing appreciation to the personal artisan creations all around us is what this beautiful issue is all about. Seek out a maker’s market, small local art gallery, bakery, vintage shop, a garden store, or the neighbor’s seed exchange stand. Discover treasures that make you smile while thinking of the person you’re shopping for. Or simply thumb through our pages and go shopping online through the maker’s eCommerce stores and have that special gift delivered directly to your loved one’s front door. It’s that easy.
Read more in our current edition. Buy your copy today. Nourish and Flourish also makes a great gift!
We are so fortunate to have Katherine on the road connecting and sharing copies of Nourish and Flourish to many of her creative friends and clients in California. Happy trails!
Photos by Katherine Zimmer.
a story about James Stone and his wife Carol, owners of Stone & Glass. She shares how folks on the West Coast are managing and staying positive during this challenging time. We asked her to share her thoughts on mindful gift giving. Here is what she had to say.
Mindful gift giving is an intentional act of gratitude and caring that comes from the heart. When we focus our awareness on the people we are giving to, we’re filled with love and appreciation. Join us in the realm of thoughtful gifting and enjoy this beautiful issue for Nourish and Flourish that is filled with inspiringly unique items that can be delivered directly and safely, any time of the year, reflecting your generous spirit.
2020: Altered Reality and Creative Ways to Cope
"I think we can all agree that this year has been remarkable, devastating in some areas and bringing gifts in others. Our lives have been significantly altered, no doubt, mine included. I have always been a creative soul and have known that I need to express myself creatively and consistently to keep my sanity. When I don’t, I flounder and move toward mindless spaces that are closer to existing than thriving.
My artistic outlet is primarily photography with occasional spurts of writing. I also poured a lot of creativity into the corporate marketing jobs I’ve held for decades, but my life in the working world was transformed in March along with so many others.
Most of you have told yourselves that you don’t have a creative bone in your bodies. Luckily, this gift is not contained in our bones. Our expressive “bones” are in our senses: our hearts, eyes, ears, noses, stomachs, and touch–where we feel things.
One of the amazing gifts that 2020 has brought to me is watching so many people discover creative ways to cope with the chaos and their life-altering decisions, many of which we have no control over. After going down the rabbit holes of Netflix, Amazon, and Zoom, we came up for air, slowed down, and looked around. What we saw was inspiration! The idea of taking small steps toward change grabbed our attention.
Buy Local and Make a Difference!
Bringing appreciation to the personal artisan creations all around us is what this beautiful issue is all about. Seek out a maker’s market, small local art gallery, bakery, vintage shop, a garden store, or the neighbor’s seed exchange stand. Discover treasures that make you smile while thinking of the person you’re shopping for. Or simply thumb through our pages and go shopping online through the maker’s eCommerce stores and have that special gift delivered directly to your loved one’s front door. It’s that easy.
Read more in our current edition. Buy your copy today. Nourish and Flourish also makes a great gift!
We are so fortunate to have Katherine on the road connecting and sharing copies of Nourish and Flourish to many of her creative friends and clients in California. Happy trails!
Photos by Katherine Zimmer.
About Katherine:
Katherine is the founder of Katherine Zimmer Connects, a creativity coaching and marketing company located in Napa Valley, California. She is a photographic artist, writer, and successful corporate marketing professional with decades of experience in tourism, nonprofit, and digital information industries. She has intertwined her training as a personal brand strategist and creativity coach throughout her marketing career to enhance the teams behind the brands. In the face of the pandemic, she has also had to refocus her career path to follow her dream of creativity coaching and helping people realize their inspired paths.
Her passion is connecting... people to people, people to their dreams, brands to businesses, and creative spirits to their talents.
Katherine is the founder of Katherine Zimmer Connects, a creativity coaching and marketing company located in Napa Valley, California. She is a photographic artist, writer, and successful corporate marketing professional with decades of experience in tourism, nonprofit, and digital information industries. She has intertwined her training as a personal brand strategist and creativity coach throughout her marketing career to enhance the teams behind the brands. In the face of the pandemic, she has also had to refocus her career path to follow her dream of creativity coaching and helping people realize their inspired paths.
Her passion is connecting... people to people, people to their dreams, brands to businesses, and creative spirits to their talents.
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“Ever since I was a little girl, chai was an integral part of my family’s daily ritual,” says Monica Sunny, Founder of The Chai Box. “Each morning, we fill our home with its warm and spicy aroma, connecting us to our roots, giving us a sense of calmness, and at the same time, energizing us to take on the day. Whether it is the first warm cup of chai we dream about having in the morning or sharing it with family and friends while catching up on life, it is our moment, and we indulge in it fully.”
“I have a passion for chai,” says Monica Sunny, creator and founder of The Chai Box. “Growing up in an Indian household, I started drinking chai at the age of two and blending teas at the age of twelve. For me, chai is more than just a drink. It is a part of my culture and heritage.”
“Our products are hand-crafted and hand-blended in small batches,” says Monica. “It is vital that the ingredients we use in our blends come from the local plantations and farmers that take pride in their work to ensure quality and natural cultivation of these spices."
All of Monica's blends are inspired by different regions in India. Chai is made many different ways throughout India, utilizing regional spices and enhancing local flavors. Her flavor infused blends give you the opportunity to get to know these beautiful places and enjoy the local flavors in your cup!
Shop early for the holidays and have your special gifts shipped direct to your loved ones home or office today! Click the logo below to shop online.
“I have a passion for chai,” says Monica Sunny, creator and founder of The Chai Box. “Growing up in an Indian household, I started drinking chai at the age of two and blending teas at the age of twelve. For me, chai is more than just a drink. It is a part of my culture and heritage.”
“Our products are hand-crafted and hand-blended in small batches,” says Monica. “It is vital that the ingredients we use in our blends come from the local plantations and farmers that take pride in their work to ensure quality and natural cultivation of these spices."
All of Monica's blends are inspired by different regions in India. Chai is made many different ways throughout India, utilizing regional spices and enhancing local flavors. Her flavor infused blends give you the opportunity to get to know these beautiful places and enjoy the local flavors in your cup!
Shop early for the holidays and have your special gifts shipped direct to your loved ones home or office today! Click the logo below to shop online.
- Published on
James Stone is a fearless man on a mission: to connect and share his creative spirit through his artistry in glassblowing.
James is trained in the classic Venetian blowing methods as well as hot sculpting solid material. Hot glass is magical to work with, and the color is mesmerizing. He loves to experience the “dance” over and over again every day. His favorite work is to create brightly colored organic shapes.
James and his wife Carol, (shown above) who is the COE, Chief of Everything (and Esther, their dog) are the owners of Stone & Glass and are a formidable positive force in their Escondido, California community. They have been instrumental in the creation of a collaborative arts organization to leverage the marketing and business development of Escondido’s arts, museums, and historic culture to a broader audience. All of this positive energy and momentum came to a screeching stop in early 2020. Since then, they have been rallying to offer a new line of collectible wine and rocks glasses through an online subscription membership. We are so proud to feature their story of hope and inspiration in this edition!
Top photo: "Autumn Light": With leaves and skies turning golden, winter drawing near, by golden fires light, autumn is finally here. It is the perfect time to settle down in your favorite comfy chair with some poetry, smell the rich fall air and enjoy your favorite beverage in your Collectors Club glass.
All the colors in this issue are derived from precious metals, such as gold, copper and titanium blended together and swirled to look like an autumn sunset.
These beautiful glasses are one-of-a-kind. Shop early to avoid the holiday shipping rush!
James is trained in the classic Venetian blowing methods as well as hot sculpting solid material. Hot glass is magical to work with, and the color is mesmerizing. He loves to experience the “dance” over and over again every day. His favorite work is to create brightly colored organic shapes.
James and his wife Carol, (shown above) who is the COE, Chief of Everything (and Esther, their dog) are the owners of Stone & Glass and are a formidable positive force in their Escondido, California community. They have been instrumental in the creation of a collaborative arts organization to leverage the marketing and business development of Escondido’s arts, museums, and historic culture to a broader audience. All of this positive energy and momentum came to a screeching stop in early 2020. Since then, they have been rallying to offer a new line of collectible wine and rocks glasses through an online subscription membership. We are so proud to feature their story of hope and inspiration in this edition!
Top photo: "Autumn Light": With leaves and skies turning golden, winter drawing near, by golden fires light, autumn is finally here. It is the perfect time to settle down in your favorite comfy chair with some poetry, smell the rich fall air and enjoy your favorite beverage in your Collectors Club glass.
All the colors in this issue are derived from precious metals, such as gold, copper and titanium blended together and swirled to look like an autumn sunset.
These beautiful glasses are one-of-a-kind. Shop early to avoid the holiday shipping rush!
- Published on
Dana Marie Burmeister is an artist, trained jeweler, and bookbinder with an exclusive line of jewelry, belt buckles, sketchbooks, journals, and other home and personal accessories. We spent some time with Dana, and here are some highlights from her story in the current edition:
"My business, Rara Avis, is a one-woman show and a conglomerate of my experience and my mind’s eye. “Rara Avis” means “rare bird” in Latin and is a descriptor for a rare or unusual person or thing. I hope that my work is well encompassed by this metaphor, and if it’s not yet, that will be a lifelong pursuit.
I derive tremendous inspiration from shapes I see in everyday life and hunt them down with intention. Cracks in dried mud, broken asphalt in parking lots, shattered dishes, beaten river rocks: all are of immense interest to me and bring an indescribable joy. I have thousands of pieces of found objects stored away in my art studio, along with an immense mineral, gem, and fossil collection dating back to my childhood.
Much of my jewelry is designed after a mobile. I love the energy of the independence yet interdependence of each shape that hangs from the shared form. The pieces in my jewelry follow this same dynamic, as they are each independently set, so the wearer is free to adjust them into a variety of orientations. The pieces essentially “shape-shift” and are a dynamic, moving, changing object."
~ Dana Marie Burmeister, artist
Learn more about Dana and her beautiful work in our current edition. Purchase your copy today!
"My business, Rara Avis, is a one-woman show and a conglomerate of my experience and my mind’s eye. “Rara Avis” means “rare bird” in Latin and is a descriptor for a rare or unusual person or thing. I hope that my work is well encompassed by this metaphor, and if it’s not yet, that will be a lifelong pursuit.
I derive tremendous inspiration from shapes I see in everyday life and hunt them down with intention. Cracks in dried mud, broken asphalt in parking lots, shattered dishes, beaten river rocks: all are of immense interest to me and bring an indescribable joy. I have thousands of pieces of found objects stored away in my art studio, along with an immense mineral, gem, and fossil collection dating back to my childhood.
Much of my jewelry is designed after a mobile. I love the energy of the independence yet interdependence of each shape that hangs from the shared form. The pieces in my jewelry follow this same dynamic, as they are each independently set, so the wearer is free to adjust them into a variety of orientations. The pieces essentially “shape-shift” and are a dynamic, moving, changing object."
~ Dana Marie Burmeister, artist
Learn more about Dana and her beautiful work in our current edition. Purchase your copy today!
- Published on
todayWhen you are looking to kick up the flavor look no further than Piedmont Provisions! Owner Heather Russell handcrafts small batch preserves, herbal vinegar infusions, old-fashioned drinking vinegars (shrubs), bitters, pickles, relishes and all things fermented. She began to preserve when she grew an abundance of produce in her own garden. “I started with pickles, then salsa, and I basically worked my way through the Ball canning book and taught myself,” says Heather. “I spent most of the summers in south Georgia helping my mother garden and preserve. We come from a long line of farmers and homesteaders, so this kind of food preservation takes me back to my roots.”
She also sources locally grown food as well as some from her own garden in order to supply her eager customers—but all of it is prepared in small batches to continue the tradition of quality and freshness. “Everything I make is by hand in small batches, which allows me to create interesting flavor combinations that you’ll never see in a retail store, like the pear kimchi that I made from the summer harvest. The food we create is a true artisanal craft; it takes a lot of time and effort. It’s not an incredibly profitable business, but it helps build local food security. Any time you support local farmers and food artisans, you help rebuild our local food network. People now, more than ever, want to know where their food comes from.”
Read all about Heather and try some of the recipes that we created especially with her products and the Big Green Egg!
Shop online today @ Piedmont Provisions. Order early for the holidays and have product shipped direct to your home or office!
Order your copy today!
She also sources locally grown food as well as some from her own garden in order to supply her eager customers—but all of it is prepared in small batches to continue the tradition of quality and freshness. “Everything I make is by hand in small batches, which allows me to create interesting flavor combinations that you’ll never see in a retail store, like the pear kimchi that I made from the summer harvest. The food we create is a true artisanal craft; it takes a lot of time and effort. It’s not an incredibly profitable business, but it helps build local food security. Any time you support local farmers and food artisans, you help rebuild our local food network. People now, more than ever, want to know where their food comes from.”
Read all about Heather and try some of the recipes that we created especially with her products and the Big Green Egg!
Shop online today @ Piedmont Provisions. Order early for the holidays and have product shipped direct to your home or office!
Order your copy today!
- Published on
November 15: Sunday Supper Take-Home Feast
& Virtual Auction
Supper ticket sales closes today
Sunday, November 8!
Bring the flavors of fall right to your door! Support Peachtree Road Farmers Market while enjoying seasonal fare from exceptional Atlanta chefs, prepared with goods from PRFM's own farmers and food producers. At the same time, you help further PRFM's mission to extend small-scale agriculture and support the local businesses that make up a sustainable and robust food system for our community.
Supper tickets are available through November 8th. Pick up your meal on November 15th from 2pm-4pm, at The Cathedral of St. Philip. Pick up will be contactless drive-up service.
Sunday Supper includes: (Vegetarian options available)
Appetizer: Charcuterie by Spotted Trotter
Soup: Souper Jenny
Salad: Dolores Svensson of Simply Fresh Market
Entrée: Collard stuffed pork loin with preserved tomatoes by Chef Thomas McKeown - Hyatt Regency Atlanta
Vegetarian entrée: Seasonal veggie plate by Chef Linton Hopkins
Two Sides: Anna Bell's Mac & veggie side by Chef Linton Hopkins
Bread & Butter: Flora & Flour biscuits & Banner Butter
Dessert: The Little Tart Bakeshop
Prepared by local chefs with market produce.
Vegetarian option available.
BID, BUY, DONATE!
Bidding on the virtual auction is now LIVE and closes November 15th at 9pm.
You can bid, buy or donate even if you do not purchase a Sunday Supper ticket.
Together we can make a difference!
& Virtual Auction
Supper ticket sales closes today
Sunday, November 8!
Bring the flavors of fall right to your door! Support Peachtree Road Farmers Market while enjoying seasonal fare from exceptional Atlanta chefs, prepared with goods from PRFM's own farmers and food producers. At the same time, you help further PRFM's mission to extend small-scale agriculture and support the local businesses that make up a sustainable and robust food system for our community.
Supper tickets are available through November 8th. Pick up your meal on November 15th from 2pm-4pm, at The Cathedral of St. Philip. Pick up will be contactless drive-up service.
Sunday Supper includes: (Vegetarian options available)
Appetizer: Charcuterie by Spotted Trotter
Soup: Souper Jenny
Salad: Dolores Svensson of Simply Fresh Market
Entrée: Collard stuffed pork loin with preserved tomatoes by Chef Thomas McKeown - Hyatt Regency Atlanta
Vegetarian entrée: Seasonal veggie plate by Chef Linton Hopkins
Two Sides: Anna Bell's Mac & veggie side by Chef Linton Hopkins
Bread & Butter: Flora & Flour biscuits & Banner Butter
Dessert: The Little Tart Bakeshop
Prepared by local chefs with market produce.
Vegetarian option available.
BID, BUY, DONATE!
Bidding on the virtual auction is now LIVE and closes November 15th at 9pm.
You can bid, buy or donate even if you do not purchase a Sunday Supper ticket.
Together we can make a difference!
- Published on
“I have always had a fascination and belief in the healing, nurturing power of the world around us,” says Jenn Tice, founder of Indigo Bath & Body. I grew up in the lush farmland of Northwestern Pennsylvania as a little girl eagerly following my grandmother around in the herb garden. She taught me so many things about the herbal lore and their applications, so many of which were the basis of our common apothecary drugs used in everyday life. Blending modern chemistry with the historic apothecary uses was the root in which Indigo was based.”
The company was officially launched over a decade ago in metro Atlanta, where Jenn started offering her bath and body products in local farmer’s markets. Since then, the company has grown well beyond, and her products are now sold in retail stores across the country. “We have evolved into a business that focuses on what is good for you and what is also good for the world around us. We love partnering with our local farmer and artisan community to source a local ingredient in over 95% of our products. From the honey from our local beekeeper in the North Georgia Mountains to the goat milk from our farmer in Conley, Georgia, we want to make products that grow with our community.”
We believe in modern skincare with pure herbal roots. Watch us evolve!
Learn more about Indigo Bath & Body in our current edition. Order your copy today!
The company was officially launched over a decade ago in metro Atlanta, where Jenn started offering her bath and body products in local farmer’s markets. Since then, the company has grown well beyond, and her products are now sold in retail stores across the country. “We have evolved into a business that focuses on what is good for you and what is also good for the world around us. We love partnering with our local farmer and artisan community to source a local ingredient in over 95% of our products. From the honey from our local beekeeper in the North Georgia Mountains to the goat milk from our farmer in Conley, Georgia, we want to make products that grow with our community.”
We believe in modern skincare with pure herbal roots. Watch us evolve!
Learn more about Indigo Bath & Body in our current edition. Order your copy today!
- Published on
"Dardimans was born from my parents’ desire to bring Armenian delicacies to the American market. It all started over a Sunday morning conversation with my parents and grandparents.
The whole family decided to re-create dried goods like they used to make in Armenia. It started with a simple recipe from my great grandmother’s cookbook, which my mom has kept as one of her treasures. One attempt turned into many, and through the process we realized the incredible possibilities of these recipes and especially drying methods. One of them was dehydrating, and as a tester we tried to dehydrate our oranges from the backyard. We couldn’t believe they tasted as good as they looked.
One of the very first descriptions was it looked like “stained glass,” and it really does. It is stunning, and you are mesmerized by every trace of the composition, especially when you hold it up to the sun. These first-ever oranges dried from our very own tree were the initial spark to the rest of the collection. We tried almost every fruit to think of and landed on the 14 best varieties in this medium."
~ Above: Annie Babayan holds a Bachelor’s in political science from University of California Santa Barbara and completed two years of part-time law school until she decided to take a leave to join her father full time with Dardimans as the chief executive officer.
Read all about Annie and her family in this edition!mOrder your copy today!
The whole family decided to re-create dried goods like they used to make in Armenia. It started with a simple recipe from my great grandmother’s cookbook, which my mom has kept as one of her treasures. One attempt turned into many, and through the process we realized the incredible possibilities of these recipes and especially drying methods. One of them was dehydrating, and as a tester we tried to dehydrate our oranges from the backyard. We couldn’t believe they tasted as good as they looked.
One of the very first descriptions was it looked like “stained glass,” and it really does. It is stunning, and you are mesmerized by every trace of the composition, especially when you hold it up to the sun. These first-ever oranges dried from our very own tree were the initial spark to the rest of the collection. We tried almost every fruit to think of and landed on the 14 best varieties in this medium."
~ Above: Annie Babayan holds a Bachelor’s in political science from University of California Santa Barbara and completed two years of part-time law school until she decided to take a leave to join her father full time with Dardimans as the chief executive officer.
Read all about Annie and her family in this edition!mOrder your copy today!
- Published on
Bunches & Bunches Ltd. is a brand of gourmet goods and treats started by two chefs, Tamalpais "Pai" Star Roth-McCormick and Mark Slawson. The couple met in culinary school in San Francisco, worked in successful restaurants and ran their own catering company in Jackson, WY, before bringing Bunches & Bunches to Portland. Tamalpais (Pai) is passionate about sharing her sweet treats, while Mark is putting his stamp on the savory side - a line of sauces that have garnered national love and recognition from the Good Food Awards, Time Out NY, Food & Wine Magazine, Sunset Magazine, Wall Street Journal, Portland Monthly and Nourish and Flourish.
All of Bunches & Bunches products are made in small batches from scratch using the finest quality 100% natural ingredients. The company gets it’s name for the most important ingredient in each product, bunches and bunches of love. Stock your pantry with Bunches & Bunches sauces and cookies for any and every occasion.
Weather you are in the mood for a rich Red Mole, the dark smoky flavor of the Smoked Mole or the bright fresh zip of the Green Mole. This Trifecta will transport your palate to the heart of real Mexico any time you are inspired. See simple recipes using the sauces at Bunches and Bunches and @eatmoretreats.
Read the entire feature in the Holiday edition and learn more about mindful gift giving. Click button below to order your copy today!
All of Bunches & Bunches products are made in small batches from scratch using the finest quality 100% natural ingredients. The company gets it’s name for the most important ingredient in each product, bunches and bunches of love. Stock your pantry with Bunches & Bunches sauces and cookies for any and every occasion.
Weather you are in the mood for a rich Red Mole, the dark smoky flavor of the Smoked Mole or the bright fresh zip of the Green Mole. This Trifecta will transport your palate to the heart of real Mexico any time you are inspired. See simple recipes using the sauces at Bunches and Bunches and @eatmoretreats.
Read the entire feature in the Holiday edition and learn more about mindful gift giving. Click button below to order your copy today!
- Published on
This issue has been exceptionally fun to create and produce because many of the recipes we researched, developed, prepared, cooked, and enjoyed eating! Some feature traditional cooking methods; however, the cover shot features a feast that was cooked entirely on the Big Green Egg! This feast was a personal challenge as I wanted to shop, prep, cook, and photograph the cover of this issue, and then eat the meal all in one Sunday afternoon. Mission accomplished!
If you grow your own herbs and use items out of your frig and pantry, (like butter, salt, pepper, lemons, etc.) you can create this meal for under $30.00 easily. That works out to $7.50 per person without beverages! A great holiday feast that is easy to prepare for any homecook.
The smoky herb flavor of the chicken, with the garlic, oranges, apples, and tartness of the cranberries was a perfect combination. The roasted sweet potatoes added just enough punch with the rice to elevate this meal to another level: true three-dimensional flavors. My husband Dan, Maggie Mae, and Sadie Sae, my two sister black labs, agree this is an awesome meal worth repeating!
Stay Calm and EGG on!
I consider the Big Green Egg team part of my family. I have worked with them for more than a decade creating Big Green Egg Lifestyle, a special interest publication distributed internationally. I have really enjoyed experimenting with many new recipes over the last year, and I certainly had plenty of time considering the challenges we have all faced! I considered this a gift to continue to expand my culinary horizons and shoot some great food to share with you.
I am proud to have Big Green Egg as one of our founding “patron of the arts” partners who support Nourish and Flourish, the food community at large and local businesses.
Cheers!
Nancy Suttles | Publisher
Creative Director
Nancy’s Big Green Egg Roasted Chicken Holiday Feast
* You can also cook this is in a traditional oven
Ingredients
1 whole roaster chicken – giblets removed
Fresh herbs of your choice – chopped
4-5 sprigs fresh rosemary
Lemon pepper
Salt and pepper to taste
2 whole oranges sliced
1 lemon sliced
3 tablespoons butter
Olive oil
2-3 whole cloves of garlic
1 bag small fresh apples
½ cup fresh or frozen cranberries
------------------
5-6 small sweet potatoes
1 package tri-colored wild rice
½ cup pecans
1 whole pomegranate
Method
Pre-Heat EGG or oven to 350°F. Place chicken in a cast iron plancha, skillet or roasting pan. Stuff cavity of chicken with sliced orange and lemon. Truss chicken with kitchen twine. Tie the chicken snug so that the wings and legs stay close to the body. This makes the chicken more compact which helps it cook evenly.
Rub chicken with olive oil and season generously inside and out with fresh herbs, salt and pepper.
Prepare the garlic: Peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected. Trim about ¼ inch off the top of the head of garlic to expose the tops of the garlic cloves. Drizzle olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Salt and pepper to taste. Rub apples with olive oil and place the apples and garlic around the chicken. Fill in with orange slices and squeeze some fresh lemon over entire dish.
Wash sweet potatoes and rub with olive oil, put in roasting pan and place on the EGG or in the oven. Cook for around 45 minutes until soft. Remove from heat.
Place chicken in EGG or oven for 30 minutes and baste the chicken with the juices in the bottom of the pan every 15 minutes. Total cook time is around 1 ½ hours or until the internal temperature reaches 165°F/74°C. Remove from heat, baste again with pan juices and let rest.
Side Dishes:
Cook rice according to the package and put in serving bowl. Toss pecans with a bit of olive oil, salt and pepper. Place pecans in a small oven safe dish and roast for about 5 minutes until golden brown. Cut pomegranate in half. Place the half in the center of your palm. Use your other hand to squeeze around the surface of the fruit. Using the back of a spoon, tap the back of the fruit to loosen the seeds.
Slice sweet potatoes, add a pat of butter, sprinkle with nutmeg and drizzle with honey. Slice chicken and serve with whole baked apples, a few cloves of roasted garlic, and side dishes.
Enjoy!
If you grow your own herbs and use items out of your frig and pantry, (like butter, salt, pepper, lemons, etc.) you can create this meal for under $30.00 easily. That works out to $7.50 per person without beverages! A great holiday feast that is easy to prepare for any homecook.
The smoky herb flavor of the chicken, with the garlic, oranges, apples, and tartness of the cranberries was a perfect combination. The roasted sweet potatoes added just enough punch with the rice to elevate this meal to another level: true three-dimensional flavors. My husband Dan, Maggie Mae, and Sadie Sae, my two sister black labs, agree this is an awesome meal worth repeating!
Stay Calm and EGG on!
I consider the Big Green Egg team part of my family. I have worked with them for more than a decade creating Big Green Egg Lifestyle, a special interest publication distributed internationally. I have really enjoyed experimenting with many new recipes over the last year, and I certainly had plenty of time considering the challenges we have all faced! I considered this a gift to continue to expand my culinary horizons and shoot some great food to share with you.
I am proud to have Big Green Egg as one of our founding “patron of the arts” partners who support Nourish and Flourish, the food community at large and local businesses.
Cheers!
Nancy Suttles | Publisher
Creative Director
Nancy’s Big Green Egg Roasted Chicken Holiday Feast
* You can also cook this is in a traditional oven
Ingredients
1 whole roaster chicken – giblets removed
Fresh herbs of your choice – chopped
4-5 sprigs fresh rosemary
Lemon pepper
Salt and pepper to taste
2 whole oranges sliced
1 lemon sliced
3 tablespoons butter
Olive oil
2-3 whole cloves of garlic
1 bag small fresh apples
½ cup fresh or frozen cranberries
------------------
5-6 small sweet potatoes
1 package tri-colored wild rice
½ cup pecans
1 whole pomegranate
Method
Pre-Heat EGG or oven to 350°F. Place chicken in a cast iron plancha, skillet or roasting pan. Stuff cavity of chicken with sliced orange and lemon. Truss chicken with kitchen twine. Tie the chicken snug so that the wings and legs stay close to the body. This makes the chicken more compact which helps it cook evenly.
Rub chicken with olive oil and season generously inside and out with fresh herbs, salt and pepper.
Prepare the garlic: Peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected. Trim about ¼ inch off the top of the head of garlic to expose the tops of the garlic cloves. Drizzle olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Salt and pepper to taste. Rub apples with olive oil and place the apples and garlic around the chicken. Fill in with orange slices and squeeze some fresh lemon over entire dish.
Wash sweet potatoes and rub with olive oil, put in roasting pan and place on the EGG or in the oven. Cook for around 45 minutes until soft. Remove from heat.
Place chicken in EGG or oven for 30 minutes and baste the chicken with the juices in the bottom of the pan every 15 minutes. Total cook time is around 1 ½ hours or until the internal temperature reaches 165°F/74°C. Remove from heat, baste again with pan juices and let rest.
Side Dishes:
Cook rice according to the package and put in serving bowl. Toss pecans with a bit of olive oil, salt and pepper. Place pecans in a small oven safe dish and roast for about 5 minutes until golden brown. Cut pomegranate in half. Place the half in the center of your palm. Use your other hand to squeeze around the surface of the fruit. Using the back of a spoon, tap the back of the fruit to loosen the seeds.
Slice sweet potatoes, add a pat of butter, sprinkle with nutmeg and drizzle with honey. Slice chicken and serve with whole baked apples, a few cloves of roasted garlic, and side dishes.
Enjoy!