May 14, 2014 was the grand opening for the Hyannis Whole Foods.
Cape Cod has waited a long long time for this day.
I was there for the opening, didn't get to stay long, but was able to snap a few photos.
I thought it would be a nightmare parking and getting in the store, but it was nothing of the sort.
Whole Foods really planned out traffic control with ample police and whole food employees directing traffic in and out of the parking lot--actually it was a breeze to go in and out.
Inside wasn't that bad either to move around, packed yes, but the aisles are nice and wide, plenty of room for people.
When you first walk in you see the lush produce aisles, to the back walk the huge seafood walls, the middle aisles are health & beauty, along with frozen foods--really nicely done. The other side of the store is the meats, sandwich & burrito bars, hot dog bar, pizza bar, WAFFLE BAR (yes you heard right), bakery along with gourmet bakery (the strawberry & pb mousses are to die for btw), then in the middle of all this we have the prepared foods section and ample hot & cold salad bars. I can't tell you, in a long enough post, how many sections, varieties and delicious tempting offerings they have in the prepared foods section--let's just say it's huge.
Everything (and I know I am missing some) from clean eating to exotic seafood, sandwiches, salads, soups, international foods, sweets, baked goods, breads, pies, seafood, etc...You need to see for yourself, and you need to grab a fresh Belgian waffle.
This Whole Foods, as with all Whole Foods, takes pride in sourcing it's meat, produce, dairy and other food items from local vendors in the northeast; natural and organic products mainly.
Local fishermen, produce farms, and even cape cod specialty food items will be featured in store.
On opening day, 5% of the profits will go to local cape cod charities.
What a great crew they have--they all worked so hard to get the opening done fast & right, and they did just that. If memory serves correctly, the construction started back in early fall/late summer of 2013--so they worked fast.
Welcome to cape cod whole foods, you are so welcome here!
front door opens to fresh glorious produce.
they've designed the store so you make a giant circle, ending over there in the back by the registers; good flow for heavy traffic.
a protein powder bar
hot dog, burrito bar
the sandwich bar, one of my fav's, I highly recommend the Nobska with extra pickled onions
all the sandwiches there are good--all!
hard to see but a row of prepared foods, hot & cold salad bars, pizza bar, bakery, etc...
a real smoothie bar complete with all kinds of protein drinks, fruit smoothies, veggie smoothies, etc..
hard to see the menus but everything there is fresh and natural--zero fillers.
of course I ended up here: the waffle bar. red velvet waffles, chocolate waffles, plain--all with ice cream and all the fixings. it's crazy and I love it!
you can order it in-store OR use the walk up window outside! fabulous!
made fresh to order, served hot with literally any topping you want.
FINALLY cape cod has decent sushi
the dangerous section
the very dangerous section (see the windows in the back? those are all the walk up windows)
I made away with healthy (rice paper avocado roll with spicy peanut, salmon & rice teriyaki bowl)
and just a little bit of heaven: fresh peanut butter mousse.
You have not lived until you try the pb mousse from whole foods (don't read the ingredients or calories).
Want to find out more about Whole Foods Hyannis?
Follow them on Facebook & Twitter.
I'll post more photos when it's less crowded; there is so much to see there. It's a 28,000 sq. ft. store.
Located on 990 Iyannough Rd. Hyannis, MA. (in the old Borders Books building, Iyannough Rd aka Route 132).
around the web:
how to dry herbs
buffalo chicken puff pastry waffles
mexican hot chocolate shortbread
four orange cake
chocolate chip yogurt cookies
an honest wedding invitation
this woman cooks everything in a coffee maker
hair cuticle facts
kefir ranch dressing
easy ways to protect your kidneys
red onion tarte tatin
chocolate cookie cups w/ strawberry buttercream
different types of kitchen whisks
yogi cookie cutters (LOVE!)
10 raw food staples to keep you healthy if you're on a budget
salted honey lavender caramels
why people self sabotage their happiness
mike mullins granted his wish: sing the national anthem for the Boston Red Sox
why writing is good for your health
4 foods that have surprising medicinal benefits
orange supremesicle cookies
old fashioned raisin pie
thai herb pork salad
nutella buttercream frosting
found after 500 years: the wreck of Columbus' Santa Maria
the dangerous impacts of social media & the rise of depression
strange food blog about either bad photos or bad meal combos (can't figure it out)
buttermilk-berry crumb cake
grain free & paleo pizza crust
butterscotch muffin pan cookies
curried chicken
BLT deviled eggs
5 tips to help you deal with toxic people
health risks of calcium supplements
poop apps for tracking your poop? (LOL)
doctors prescribe 'exercise' as best preventative drug
recipe tattoos (is this the new thing?)
#1 weight loss tips from the fitness pro's
touching WWE video of 9-year old with brain cancer get his wish (very sweet)
5/16/14
Cape Cod Whole Foods Market now open! + Friday Links
5/13/14
peanut butter morning cookies (GF)
Peanut butter cookies for breakfast?
YES!
Chock full of nuts, oats, and protein. Gluten free and 1-bowl easy!
But they taste good. They don't taste like those horrid GF cookies that are either too bland or too chewy.
These have texture, substance, are hearty and filling. So good!
So before you scroll down and read the ingredients, stay here!
Stay with me--there is toasted coconut in there. Before you say hmm or eww.
It's not ewww, its yum.
If you toast the coconut it will not only add a nice crunch to the cookie. You cannot taste the coconut in there because the peanut butter is overpowering and the sweetness of the coconut is baked out a little bit when toasted. Trust me on this cookie, so easy to whip up; one bowl easy and they go so well with hot coffee in the morning.
And I don't know the exact nutritional ingredients, but I'm willing to bet these are almost like a protein bar, maybe not as much protein, but far less sugar.
If you want to cut back on the sugar, just omit the molasses or keep the molasses and use half the brown sugar.
I made a couple batches, one had cinnamon chips and the other had raisins.
I liked them both, so I left in the recipe ingredients to use either, but I wouldn't go with both at the same time.
A hearty cookie that you can easily have for breakfast when you're strapped for time.
peanut butter morning cookies (GF)
recipe from vanillasugarblog.com
print recipe
2 cups chunky peanut butter (not an oily peanut butter choose a creamy one)
¾ cup dark brown sugar, NOT packed, but loose
2 eggs + 1 egg yolk
1 ts pure vanilla extract
1 TB molasses
½ ts baking soda
1 ts sea salt
1 ½ cups rolled oats (not instant)
1 cup toasted coconut
½ cup pecans or walnuts, chopped
½ cup raisins (or cinnamon chips, not both or neither)
cook notes:
I would not add in the raisins and the cinnamon chips in the same batch; use either one or none.
I made two batches, one with the chips and one with the cinnamon chips and they were both tasty. For a healthier cookie, omit the molasses and the cinnamon chips.
In a large mixing bowl, mix the peanut butter, the dark brown sugar, the eggs and egg yolk well. Then add in the vanilla extract, molasses, baking soda, salt, and mix again.
Next add in the rolled oats, toasted coconut, nuts and raisins and mix.
Cover with plastic wrap and let sit in fridge about an hour to firm up.
When ready to bake, preheat oven to 350 degrees.
Using a medium cookie scoop, scoop out dough onto parchment lined baking sheets about an inch apart. You can try using your hands to roll dough balls, but dough is very sticky.
Gently press down on the dough balls, do not flatten, just a small push down.
The cookies won’t spread much during baking, but they do rise up a bit.
Bake cookies for 13-16 minutes.
It’s hard to know when the cookies are done, they stay soft and puffy while baking (firm up after cooling )
I looked for almost-crisp, light golden brown edges.
After you remove from oven, let them sit on the cookie sheet for at least 15-20 minutes or longer if you can.
If you try and take them off the sheet right out of the oven they will break apart; very delicate after baking, so let them set up/firm up after baking.
They keep about 3-5 days at best?
Made about 21-25 cookies
5/9/14
friday links
Happy Friday!
As seen on the Massachusetts state highways starting today. I love it.
Saw these birds in west barnstable (what are they, not sure?).
I am in love with this tasty little snack mix by Bhuja.
A little treat for myself. I can't afford the bottles so I get the rollerballs, much cheaper.
I am in love with this scent. Found at Sephora.
Every spring I get so excited at the arrival of the giant blackberries from Driscoll Berries.
I just wish it wasn't such a short season. (found these beauties at Whole Foods).
Speaking of Whole Foods, Cape Cod is FINALLY getting their own Whole Foods.
They open next week 5/14/14. I am so excited. Follow them on Facebook!
I was lucky to get a quick sneaky peek of the inside of the new Whole Foods in Hyannis, MA.
Had no idea how big the store is. It kind has the same giant, open, free and easy shopping as the flagship store in Dedham, MA.
There is going to be a walk up waffle bar!
I very big seafood market in the back of the store (finally!).
Really nice outside sitting areas. A long row this way and another long row behind this photo.
Cape peeps and anyone else interested in coming to the grand opening (from Whole Foods Hyannis):
Like Whole Foods Hyannis on Facebook for upcoming events, deals, specials, etc...
As seen at Marion's Pie Shop in Chatham, MA
Absolutely loving the weather here on cape cod.
No snow, no blizzards, no nor'easters, no torrential rainfalls....just heavenly.
Feels good to be outside again.
around the web:
easy ways to get protein
mom's diet mirrors child's food allergies?
a better lipstick (would love to try this)
what happens when you pee in the pool?
18 reasons chefs are better at life
citrus drop cookies
copycat krispy kreme donuts
9 weird things running does to your body
coconut crusted ganache pie
from GRIT farm: live baby chick cam (so cute!)
rice bun burgers
foods to balance your hormones
rhubarb-cream cheese hand pies
does an apple a day really keep the doctor away?
bacon smores in burrito form
6 reasons you NEED more sleep!
black bottom oatmeal pie
what mel brooks eats for breakfast
creamsicle chiffon pie
dangers of microwave popcorn
cold chocolate snacking cake
sallie mae under fire for death-induced defaults
baked boston cream donuts
mediterranean udon salad
omega-3 deficiency predicts faster brain decline
iced coffee popsicles
chocolate-cardamon muffin cakes
sweet cream vanilla coffee cake
indian style coleslaw
chewy dark chocolate chip cookies (Paleo!)
DIY natural insect repellent spray
chocolate milk & cookies ice cream
Top Chef is coming to Boston!
how to avoid GMO's when dining out
hair care super line?
got gas? it could mean you've got healthy gut microbes
Adam Walker swimming the oceans gets a little help from the dolphins
happiness & laughter are natural immune boosters
5 easy ways to make yourself highly attractive (it's not what you think)
clean eating: coconut cream pie
tangerine-coriander sorbet
handy baking conversions chart
Have a wonderful weekend!
5/5/14
nutella pound cake
Do you watch CreateTV on PBS?
Cooks Country show is on there (where this recipe comes from).
That is the show that is like America's Test Kitchen but just has a different name.
Wait is there another show just like ATK? Wasn't there three of them?
There is Cooks Country, America's Test Kitchen from Cook's Illustrated and....?
CreateTV recently added Martha's Cooking School. I get so envious of Martha' kitchen on there; she has every pot and pan imaginable; an All Clad lovers dream to say the least!
Whatever happened to GlobeTrekker? Do they still make new episodes? I loved that show.
Watching it truly made me want to drop everything, check out of life, and just travel.
This pound cake recipe is from America's Test Kitchen. To me, it really is the best pound cake recipe I've ever come across. The use of cake flour in the pound cake truly lends itself to a nice softer pound cake, not as hard and dense.
Of course it's great on its own, but I had a craving, a yearning to put a little nutella in there as well as some crunch. Keep this recipe handy for the summer, as this pound cake (plain) is fabulous with marinated strawberries or blueberries, and freshly whipped cream.
In the recipe they say to place cake in cold oven, I didn't do this, just plum forgot, and it came out fine.
A little puffy and uneven on the top, but with poundcake in a bundt pan you never see the top since it's inverted.
I added a nice layer of nutella to the middle along with some pecans. You can skip the nuts if you want to, but I used them to help keep the nutella from sinking.
At this point, I know it would induce a sugar coma, but I was tempted to get a spoon and dig in.
Even if you don't want to use the nutella, save the pound cake base recipe for future uses, it's a really good recipe. The cake flour makes all the difference in texture-taste wise.
nutella pound cake
pound cake base from Cook's Country
print recipe
3 cups cake flour
1/2 ts baking powder
1 ts salt
1 cup whole milk
2 ts pure vanilla extract
20 TB (2 1/2 sticks) unsalted butter, softened
2 1/2 cups sugar
6 large eggs
nutella filling:
about ½ cup nutella
couple handfuls of chopped pecans (or walnuts)
glaze:
½ cup powdered sugar
1 TB +/- whole milk or buttermilk
Adjust oven rack to lower-middle position. Grease and flour 16-cup tube pan. Combine flour, baking powder, and salt in bowl. Whisk milk and vanilla in measuring cup.
With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined.
Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture. Mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.
Pour half the batter into prepared pan and smooth top.
Sprinkle on a handful or two or chopped pecans, then using two spoons, place a layer of nutella around the entire middle. Make sure not to let nutella go to the edges as it will leak onto the outside.
(I placed this in a preheated oven, 325 degrees and baked it for about 60-75 minutes. They say to place in cold oven, then heat to 325 degrees; I forgot this step.)
Place cake in cold oven. Adjust oven temperature to 325 degrees and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65 to 80 minutes.
Cool cake in pan for 20 minutes, then finish cooling on a wire rack.
Cool completely, about 2 hours.
If you want a glaze: just mix about ½ cup of powdered sugar with 1 TB of whole milk or buttermilk; whisk until smooth, and pour over bundt.
4/27/14
lemon tart
I love lime and lemon custard tarts that have that right amount of 'twang'.
The kind of twang that hits your tongue on the first bite, then gets smoothed over with the creamy sugary custard. Such a clean, light taste.
A rich, deep tasting custard made with heavy cream, butter, egg yolks, and then a nice hefty dose of lemon juice & zest--to me, is possibly the best way to cleanse the palate after a meal.
The perfect lemon tart is light in taste but rich texture; one only needs a small slice to be satisfied.
Sure custard tarts are a bit of work, and by work I mean, pre-baking the crust (worth it) and zesting 4-5 lemons (even more worth it).
That's it really, not much else hard work to do when you look at it.
And what makes tart baking even easier is having a good, sturdy tart pan with removable bottom.
Make sure to invest in a removable bottom tart pan, they come in handy when you've done all that prep work and really want the last step of removing from pan to happen--effortlessly.
Tart pans can also be used to my infamous ginger crunch bars. Remember those?
I also made a lemon crunch version too!
This lemon custard tart recipe I got from the book: Say It With Cake by Edd Kimber.
Truly fabulous. This recipe calls for a hint of almond meal in the crust, no zest or lemon in the crust either, which is good; we don't need to overpower the whole tart with lemon, just the custard.
I can't recommend this cookbook enough.
I don't have any pie weights and I don't have a 9-inch tart pan, so this recipe was quite adaptable.
I used a square 8 or 9-inch tart pan with removable bottom.
You could try this in a pie plate, but make sure you grease it up well.
I would love to try this with key limes and meyer lemons.
But meyer lemons here on cape cod are hard to find, and if you find one prepare to shell out
$2.00 for one!
And then there was one....these bars will not last long.
similar recipes:
ginger crunch bars
lemon crunch bars
mini peach cheesecake tarts
Lemon Tart
From Say It With Cake
print recipe
crust
1 cup +2 TB flour
2/3 cup almond flour
¼ cup confectioner’s sugar
hefty pinch of salt
5 TB unsalted butter, diced & kept cold (I would use 6 TB)
1 egg yolk, cold
1 TB ice water
½ ts vanilla bean paste
filling
Finely grated zest of 4 lemons
2/3 cup super fine sugar (if you don’t have it, just use regular sugar)
½ cup real lemon juice (not bottled)
4 eggs
2/3 cup heavy cream
my cook notes:
I would use an extra tablespoon of butter for the crust dough, but that’s me.
I do not have pie weights and therefore skipped that step, and pre-baking the pie crust came out fine. Pay close attention to whisking the uncooked pastry cream; you don’t want to over-whisk and have too much air in the custard. These bars, as with any custard based tarts do not keep long--a day at most then the bottom gets soggy.
For the crust, place the flour, almond flour, confectioner’s sugar and salt into the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Mix the egg yolk, water and vanilla bean paste together and add to the food processor. Pulse until the dough just starts to come together. Tip out onto a non-floured work surface and gently knead until the dough comes together into a uniform mass. Press into a flat disc, wrap in plastic wrap, and refrigerate for an hour.
Lightly grease a 9-inch fluted tart tin (preferably with a removable base) and preheat the oven to 400 degrees.
Roll out the pastry and place in the prepared tart tin. Refrigerate for 15 minutes until the pastry has firmed up again.
Line the tart shell with parchment and fill with a layer of baking beans or rice.
Bake for 20 minutes then remove the parchment and baking beans and bake for a further 5-10 minutes or until the pastry has started to turn golden. Allow the pastry case to cool whilst you make the filling. Reduce the oven temperature to 325 degrees.
Place the zest, lemon juice, sugar and eggs into a medium bowl and gently whisk together until smooth. Pour in the cream and again gently whisk to combine. You don’t want to incorporate air so be careful to whisk nice and gently.
Pour the filling into the part baked tart shell and bake for 30 minutes or until the filling has just set. Allow tart to completely cool before serving. (I let it cool for 20 minutes, then 10 minutes in fridge).
Tip from Edd:
If you worry about a tart with a soggy bottom, allow the part baked tart shell to cool completely, then brush with an egg yolk and allow to set.
This creates a seal to prevent moisture from the filling making the pastry soggy.
