Jeanne David, Founder and Head of Product Development of Outer Aisle Gourmet, shares company updates, recipes, and product reviews

Thursday, November 21, 2013

Spaghetti Pie – OAG STYLE

It's been a great few weeks for OAG! Orders are coming in, and we are so happy with our new kitchen. I wanted to share a weekly product testimonial, and one of my OAG recipes.

"I'm in the health and fitness business in New Orleans. One of my greatest challenges is recommending nutritional tasty foods to my clients. Outer Aisle Gourmet veggie products are a perfect healthy option for all my clients who love bread, pasta, rice and pizza. Leave it to a New Orleans girl to find a way to create nutritional veggies that are pleasing to the palate and healthy too!!! Look forward to our next visit!"
- Donna

Donna, we can't wait to offer New Orleans and the rest of America our products in your local grocery stores. Thank you for your support!

The recipe of the week is.... Spaghetti Pie - OAG STYLE

OAG pasta – 2 packs
1/3 c. grated parmesan cheese

2 eggs, well beaten
1 lb. ground turkey or beef
½ c. chopped onion
¼ c. chopped green pepper
1 – 80z. can diced tomatoes
1 – 6 oz. can tomato sauce
1 Tbsp. sugar (optional)
1 tsp. Oregano
½ tsp. garlic salt
½ c. mozzarella cheese – shredded
1 c. low fat cottage cheese
Preheat oven to 350 degrees.
Mix together raw pasta, egg and parmesan cheese and put in 9” pie plate sprayed with Pam.  Brown ground meat, onion, green bell peppers and then drain.  Stir in undrained tomatoes, tomato sauce and spices.  Let simmer 5 minutes.  Fill pie pan with cottage cheese and then put meat mixture on top and bake for 20 minutes.  Add mozzarella cheese
**Note:  the zucchini pasta produces liquid when cooked. Let the pie cool for a few minutes before cutting and then remove the first piece and soak up liquid with paper towel or spoon out.  Once the excess liquid is drained, it will be ready for cutting.  Enjoy!
This is so yummy, low carb and healthy!

Thursday, November 14, 2013


I would like to share a product testimonial:

"Outer Aisle veggie bread has earned a permanent place in our refrigerator for sandwich making and mini pizzas. When we eliminated bread from our diet we were at a loss for something on which to build our sandwiches; lettuce leaves simply did not hold it all together. How thrilled we were the time we made our first veggie bread sandwich and there was no going back after that. A natural progression has been to use veggie rice after its' creation and we particularly like it for our shrimp creole. Our family recipe for spaghetti is now excitingly used on the veggie pasta to our great delight and satisfaction. At a time in our lives when we have decided we had to lose weight these products have been a God send."
Glynne and Gillian C. - Montecito, CA

Thank you Glynne and Gillian for your kind words. I am so happy you are enjoying our products!

The recipe of the week is.... LASAGNA - OAG Style 

Lasagna Noodles:
 4 Outer Aisle pizza crusts cut into lasagna “noodle” strips
2-3 carrots, peeled and chopped (1 cup)
1 small onion, diced (1.5 cups)
1 rib celery, diced (1/2 cup)

3 cloves garlic, minced
1 tsp kosher salt
1 tsp dried basil

1 tsp dried oregano
1/8 tsp cinnamon (and barely 1/8 tsp… it’s a dusting of cinnamon!)
pinch of red chili flakes (less than 10 flakes)

12 oz ground Italian sausage (the good stuff!)
1 – 14.5oz can organic diced tomatoes
1 – 15oz can organic tomato sauce

1 cup organic chicken stock
Extra virgin olive oil
Optional: Fresh basil and a couple handfuls of baby spinach

Preheat the oven to 350 degrees (Fahrenheit).
Classic bolognese starts with mirepoix (carrot, onion and celery) and that’s what we’re going to do here. Heat a large or wide pan to medium or medium-high. This can be a dutch oven or even a large skillet. Drizzle in a couple tablespoons of extra virgin olive oil… enough to lightly coat the bottom of the pan.

While that comes to temp, peel and chop the carrots, dice the onion and the celery.  Add those to the hot pan and sprinkle with the kosher salt and other seasonings. It will look kinda strange if you’re not in the habit of building sauces in this order, but roll with it. This method gets the oils going and rehydrate the dried herbs before the tomatoes hit. Sauté for about 4-5 minutes, then add minced garlic and the sausage. Cook until the sausage has browned. The canned diced tomatoes, tomato sauce and chicken stock now joins the party. Stir and simmer for 15 minutes or so on medium-low heat. Cover if your sauce starts to dry out (or if it’s splattering everywhere and making a mess of your stove).

Depending on the size and shape of your lasagna pan and thus the size and shape of your cauli noodle, divide the 4 pizza crusts into lasagna noodle strips that will perfectly layer your lasagna. Remove the bolognese from the heat and grab your baking dish.

We are taking orders for next week pickups! If you are a Santa Barbara local, or passing through and would like to purchase our products, please email me

Thursday, November 7, 2013


Outer Aisle Gourmet's kitchen is officially in production! Our veggie bread, veggie pizza crust, veggie pasta, and veggie rice are now available for purchase in Santa Barbara while we continue to develop our retail packaging and accounts. This is a huge milestone for the company. 

We found the perfect kitchen in Santa Barbara to kick-start our cooking process while we work to land our products into retail stores nationwide. I am excited Santa Barbara will be the first to enjoy our products.  I will be sharing weekly recipes using OAG products that my friends and family have loved. This is a great opportunity to mix up your cooking in a delicious healthy way that the whole family will enjoy. 

If you are a Santa Barbara local, or passing through and would like to purchase our products, please email me to place your order!

This weeks recipe is:

Serves: 5-6


•4 cups veggie rice

•½ pound cooked shrimp 

•1 cup peas & carrots, frozen or fresh

•1 white onion, chopped

•2 cloves garlic, minced

•2 eggs

•3 tablespoons sesame oil

•¼ cup soy sauce


1. Heat sesame oil in a large skillet on medium heat.

2. Add onion, garlic, peas, and carrots. Stir fry until tender.

3. Add veggie rice and continue to stir fry for several minutes.
4. Crack eggs into pan and scramble, mixing throughout vegetables.
5. Add shrimp, and soy sauce to pan. Stir in soy sauce and remove from heat.