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The Fresh Food Store, 4344 Poco Mas Drive, Dallas, TX (2026)

01/24/2022

Ingredients
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French Toast:
Butter, for greasing
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup whipping (heavy) cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons vanilla extract
Topping:
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, for serving
1 cup fresh blueberries, for serving
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For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

07/17/2021

Ingredients
1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (8 inches), warmed

1 cup salsa
Optional toppings: Reduced-fat shredded cheddar cheese and reduced-fat sour cream
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Directions
In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes.
Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes.
Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

06/23/2021

Ingredients
For slaw:
¼ small cabbage, thinly sliced
1 carrot, shredded
½ red pepper, thinly sliced
⅛ cup chopped cilantro
1 lime
1 teaspoon olive oil
½ teaspoon cumin
½ teaspoon salt
For beans:
1 (15.5-ounce) can black beans
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
For wrap:
1 avocado, sliced ¼ inch thick
4 large tortillas
Instructions
Prepare slaw:
Combine cabbage, carrots, red pepper, and cilantro in a medium bowl. Toss lightly.
Cut lime in half. Slice one-half into four wedges. Set aside.
Juice the other lime half. Add the juice to the vegetables, along with the olive oil, cumin, and salt.
Mix slaw well. Set aside.
Prepare black beans:
Drain black beans lightly but do not rinse. Place them in a medium bowl.
Add cumin, chili powder, and salt to the black beans. Using a potato masher, mash the beans and spices together until the beans are about ¾ smashed.
Stir beans well. Taste and add additional salt, if necessary. Set aside.

06/13/2021

Ingredients

2 cups Mexican Style Quinoa cooked
1 cup black beans rinsed and drained
1 cup Mexican style cheese reduced-fat, grated
1/2 cup salsa
4 whole-grain wraps or tortillas 8 inches
Instructions

There are two methods to prepare our Quinoa & Bean Burrito Wrap recipe.
Method 1 (This is the Flauta method, crunchy and yummy!)
Preheat oven to 350 degrees. Add the first 4 ingredients to a mixing bowl, toss to combine. Evenly divide mixture along the edge of each tortilla. Roll snugly and cut each burrito in half. Lightly spray each side with non-stick cooking spray or brush with olive oil. Place seam side down on a parchment-lined cookie sheet or non-stick baking sheet. Don't allow wraps to touch so that they get crispy on all sides.
Bake approximately 16 to 20 minutes, or until wraps are lightly golden and crispy. Turn over after 10 minutes of cooking time. If desired, serve with either fat-free Greek yogurt or reduced-fat sour cream, and additional salsa. Serve immediately.
Method 2 (Burrito method)

Preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet, and warm 15 minutes while quinoa & beans are heating up. In the meantime, combine in a skillet the cooked quinoa, black beans, and salsa. Heat over medium-low heat until hot.
Evenly divide quinoa & bean mixture over the edge of each tortilla. Evenly distribute the cheese over the quinoa mixture. Snugly roll each tortilla then cut in half. If desired, serve with fat-free Greek yogurt or reduced-fat sour cream, and additional salsa.

Address

4344 Poco Mas Drive
Dallas, TX
75219

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