Celebrate our 2nd Anniversary! April 14 2017
Wow! I cannot believe that two years ago today I hit the button that made the Julie’s Beet Website Live! That’s right, today marks our second anniversary. I’m not sure I knew exactly what I was getting into 2 years ago but it has been an amazing adventure. The best part has been getting to share my knowledge of food and our amazing artisans with all of you.
In honor of our second anniversary we are having a Two is Always Better than One Sale. This is true of shoes, socks, glasses of wine and the products from our marketplace. We’ve featured products from artisans who joined the collection in our second year. Just add any of their products to your cart between now and April 30 and we’ll automatically add a second product from the same artisan to your shipment at no extra charge. That gives you two times the opportunity to taste and experiment with these amazing items. The artisans included in the sale are Artion Greek Foods, Cacao Prieto, Due Cellucci Tomato Sauces, EssieSpice, Paul + Pippa, Rick’s Picks and Tiny But Mighty Popcorn. You can shop the entire sale here. Visit our Facebook page during the sale to learn more about each of these artisan.
Who knows what the next 365 days will bring but I know I cannot find out. What will the new food trends be? What new artisans will be find to add to the marketplace? I hope you’ll stick with me for the journey ahead.
Pickles on my Mind June 24 2016
If you follow our Instagram account(@juliesbeet) you know I’ve got pickles on my mind this week for some reason. I was super excited to see a recipe for pickle brined chicken and just had to try it! I used two different pickle juices (Rick’s Picks Hotties and Ricks Pick’s K.O. Pickles) to see if there was any difference in flavor. The good news is the chicken tastes great with both brines but not a lot of difference between the two brines. You can find the recipe below.
The Fancy Food Show comes to New York this weekend. I’m excited to see some of our current artisans, like Rick’s Picks, there and also have a look around to find some new and interesting products for the marketplace. Please comment with any suggestions of products you’d like to see on the site.
Rick’s Picks Pickle Brined Chicken
Makes 6 servings
6 chicken breast halves
2 cups brine from Rick’s Picks jarred pickles
Salt and Pepper to taste
-In a large resealable plastic bag, combine the chicken breasts, pickle brine and a generous pinch of black pepper. Seal the bag, pressing out any air, and refrigerate overnight.
-Preheat oven to 350° F. Pat the chicken breasts dry.
-Heat 1 tablespoon olive oil in an ovenproof skillet. Place chicken breasts skin side down into the pan. Cook over high heat until golden, about 6 minutes. Turn and cook for about 2 more minutes. Transfer the skillet to the oven for an additional 25 minutes or until the chicken is cooked through. Let rest 10 minutes before serving.