• Organic raw hazelnuts, also known as filberts, that were sold in bulk in its stores in California, Colorado, Kansas, New Mexico, Oregon, Utah and Washington.
• Non-organic dry roasted hazelnuts (filberts) sold in bulk through its stores in California, Nevada, Oregon and Washington.
• Non-organic raw hazelnuts (filberts) sold in bulk through its stores in Oregon and Washington.

The above products have been recalled because they may be contaminated with salmonella, an organism that can cause serious and sometimes fatal infections, especially in young children, the elderly and those with weakened immune systems.

No illnesses have been reported, according to the company. If you do have any hazelnuts on hand make sure you return them. If you already baked or cooked with them toss the food. For more information, consumers can call 512-542-0656.

*Source

[image via Wikimedia Commons]

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Salmonella Whole Foods Product Recall

“At first we wondered if shoppers would just switch to paper but to our great surprise, people have been truly excited about using reusable bags,” said A.C. Gallo, Co-president and Chief Operating Officer for Whole Foods Market. “I think Whole Foods Market has also helped that along by offering various versions of stylish, affordable 99 cent bags that have become quite popular – our shoppers have been inspired to make a positive environmental change and have really incorporated the reusable bag mindset into their daily lives. Eliminating plastic bags was definitely the right move at the right time.”

Need additional bags? Earthbound Farms is currently giving a bag if you sign up for their newsletter.

(photo credit: Newscom)

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Reuseable Shopping Bag Use on the Rise

From the people at Whole Foods Market, a hearty twist to traditional roast chicken. Whole Foods is also offering a printable $5 off $25 purchase coupon on their Web site, good from now until October 23 (2008). It’s a rare opportunity to purchase organic foods at a discount.

Honey-Glazed Five Spice Chicken
Serves 4
Add a sweet and spicy Asian note to the holidays with this effortless chicken dish. The savory spice mixture seals in the natural juices and ensures superbly tender meat, and the honey butter glaze adds a delightful finishing touch.

Ingredients
1 tablespoon Chinese five-spice power
1 teaspoon salt
1 (3 1/2-pound) whole chicken
2 tablespoons butter, melted
2 tablespoons honey

Method
Preheat oven to 350°F.

Mix five spice powder and salt together and rub all over, including inside the cavity. Place chicken on a rack, breast side up, in a roasting pan. Pour 1 cup water in bottom of pan. Roast for 1 1/2 hours.

Meanwhile, stir butter and honey together in a small bowl to make a glaze and set aside. Remove chicken from the oven and increase oven temperature to 450°F. Brush half of the honey butter glaze all over the chicken, then return it to the oven and roast for 5 minutes more. Remove chicken, brush the remaining glaze over it, then return to the oven for about 5 minutes more, until chicken is crispy, well browned and an instant read thermometer registers 170° in the breast meat and 180° in the thigh meat.

Remove chicken from the oven and set aside to let rest for 15 minutes before carving.

^{(photo and recipe courtesy of Whole Foods Market)}

Post from: Blisstree

Honey-Glazed Five-Spice Chicken

Grilled Veggie Tostadas

3/4 cup olive oil, plus additional oil for brushing tortillas
2 teaspoons chili powder
4 cloves garlic, minced
1 teaspoon salt
2 large zucchini unpeeled, ends trimmed
2 large yellow squash unpeeled, ends trimmed
2 red bell peppers
1 large eggplant, unpeeled, ends trimmed
1 large onion, cut into thin rounds

Salsa
1 pound ripe tomatoes, seeded and diced
1/3 cup finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice (about 2 limes)
1 jalapeno pepper, seeded and minced, more or less to taste
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

6 whole wheat flour tortillas, 6-inch-diameter
3 ripe avocados
lime wedges for garnish (1 lime)

Prepare the vegetables: cut the zucchini and yellow squash lengthwise into 1/4-inch thick slices. Seed, derib and cut the green bell pepper into 1-inch wide strips. Cut the eggplant into 1/4-inch thick rounds. Cut the avocados in half lengthwise, peel and remove the pit removed, slice thinly.

Preheat the grill to 375°F, a medium-hot grill. Mix the olive oil, garlic, chili powder and salt in a large shallow bowl. Add the zucchini, yellow squash, bell pepper, eggplant and onion to the bowl. Using your hands, rub the seasonings into the vegetables. Grill the vegetables in batches until lightly charred, about 4 minutes per side, or until the vegetables are tender.

Combine the tomato, onion, cilantro, lime juice, jalapeño, salt and pepper in a nonmetallic bowl, and toss to combine. Taste and correct the seasonings. Serve immediately, or cover and refrigerate for up to two days. Toss before serving.

Lightly brush both sides of the tortillas with olive oil. Grill the tortilla until lightly charred on both sides, about 3 minutes total. Place 1 tortilla on each plate. Distribute the vegetables equally over the tortillas, top with salsa, sliced avocado and lime wedge. Serves six.

Nutrition Info
Per Serving (623g-wt.): 580 calories (400 from fat), 44g total fat, 6g saturated fat, 13g dietary fiber, 10g protein, 51g carbohydrate, 0mg cholesterol, 690mg sodium

^{(photo courtesy of Whole Foods Market)}

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Meatless Meals: Grilled Veggie Tostadas

I thought that I’d met most of the fruits of the world, even the more exotic ones. However, until last week, I’d not made the aquaintance of the açaí berry from the tropical marshlands of South and Central America. This little round, purple berry is a powerhouse. Lauded as a super fruit, it’s loaded with antioxidants (one study claims it to have 10 times the antioxidant properties as blueberries or cranberries) and includes 19 amino acids, the “building blocks” of protein.

Açaí isn’t as difficult to find as you might think. Like that new word you just learned and now see in every other sentence, you’ll see açaí frequently once you’re familiar with it. Stores, such as Whole Foods Market, carry it dried and frozen. You’ll also see it as an ingredient in everything from yogurt to tea to skincare. Keep an eye out for this “miracle” fruit.

^{(photo © Breno Peck/cc license)}

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What is Acai?