Monthly Archives: September 2012

56th Annual Greek Food Festival of Dallas

Sara’s Market Bakery is excited for the upcoming Greek Food Festival this weekend. The festival will be serving Sara’s famous pita bread all weekend long! Come out this Friday, Saturday, Sunday (or all three days!) to experience a whirlwind of food … Continue reading

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Fall, Food and Fun: 10 Tips For The Coming Months

Fall 2012 officially starts this Saturday. We, at Sara’s Market and  Bakery, could not be more ready for the can’t-come-soon-enough cool weather, pumpkin-flavored everything and warm, toasty foods. Here’s a list of our favorite culinary ways to enjoy the fall … Continue reading

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Sara’s Features Healthy Halal and Much More

From increasing interest in farmers’ markets and organically grown produce to demanding to see the nutritional breakdown of our favorite fast foods, there is a revolution in America to not only eat better–but to know where our food comes from. At Sara’s Market and … Continue reading

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Cook Your Garlic Until It’s Black

A drizzle of homemade garlic oil can boost almost any dish. Hot 10 pick Luce chef John Willis taught us to saute the cloves until they turn black (yes, black) for maximum infusion. Using a 3:1 ratio of vegetable oil … Continue reading

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Helen Kopp’s Simple Tomato Sauce

Roma tomatoes and heirloom varieties that have more meat to juice are good for making sauces. Kopp recommends following this recipe if you are going to simmer a sauce for 30 minutes to an hour. “Once you’ve made this tomato … Continue reading

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Pan-Charred Fresh Chickpeas

1. Pick over the chickpeas, discarding any damaged, wilted, or yellowed pods. 2. Heat a cast iron skillet or over heavy frying pan or sauté pan over high heat. Let it get hot. Very hot. 3. Add chickpeas, as many … Continue reading

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MEDITERRANEAN CHICKPEA SALAD WITH LEMON-HERB DRESSING

2 c. cooked chickpeas 1 recipe Lemon-Herb dressing for marinade 1 med. green pepper, cut in strips 1/4 c. chopped sweet onion 2 med. sized ripe tomatoes, cut in thin wedges, or 12 cherry tomatoes, halved 2 tbsp. chopped parsley … Continue reading

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