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

Friday, December 20, 2013

Savory Rice Pancakes - OAG Style

With the coming of the New Year, I am thrilled that OAG products will be available to the nation in 2014. One of our company's New Year's resolutions is to help change the way Americans eat and think about food.  By getting OAG products on the selves, we are hoping to make that resolution a reality.  We have received a product testimonial from a health industry professional that understands our mission and supports our determination to make a difference in people's lives.

“I have been in the Health Industry for 36 years.  I have been a competitive body builder and personal trainer since 1985.  The last 10 years of my life, I have tried to eat a diet higher in vegetables and fiber and gluten free.  This product line makes it easy for anyone from the beginner trying to make a smart choice, to the health enthusiast that loves to eat quality food, and makes it easy in the process.  I am very excited to share this line of healthy products with my clients, friends, and family.”
Jeff H. – Santa Barbara, CA

Jeff, thank you for your support. You are proof that OAG can make a difference. Here's to a healthy 2014!

The recipe of the week: Savory Rice Pancakes - OAG Style

2/3 cup OAG rice
1 egg
1 tsp. milk
2 tsps. olive oil instead of butter
Salt, pepper, chives and dried onion flakes all the same
2 Tbsp. parmesan cheese (optional)

1. Whisk all ingredients together in mixing bowl.
2. Heat olive oil in a skillet over medium heat.  Using 1/3 cup measure, spoon pancake shaped scoops of rice mixture into hot skillet.  Cook until golden brown


Friday, December 13, 2013

Spanish Rice - OAG Style

My recipe of the week is great as a side dish, or as a meal on its own.

Spanish Rice - OAG Style


4 cups of OAG veggie-rice
1 tablespoon lard, butter, or coconut oil (lard is best for flavor)

1 cup red onion, small dice
1 teaspoon minced garlic
1 t coriander

½ t cumin

1 t oregano

1 t salt

1 cup fresh tomatoes, small dice

¼ cup fresh cilantro, chopped

1 tablespoon fresh lime juice

In a large skillet, over medium heat, sauté onions in lard with a pinch of salt for 8-10 minutes, or until very soft and translucent.
Add the dry spices, remaining salt, and garlic and stir to combine, stirring and cooking another minute. (Add a tablespoon of water if the spices get stuck)
Add veggie-rice and sauté another 8-10 minutes, or until the rice is soft.
Turn off heat and stir in tomatoes, lime juice and cilantro.

Wednesday, December 4, 2013

Pesto and Pine Nut Pasta – OAG Style

I had a wonderful Thanksgiving last week with my family. We have so much to be thankful for including the start of Outer Aisle Gourmet's success!

The OAG kitchen has been put to work this week with orders coming in! I would like to share a testimonial from a Santa Barbara local.

“Outer Aisle Gourmet.... one word... AMAZING!!! All of their products are simply amazing! I have four kids and they all LOVE the veggie pasta and we're having so much fun creating individualized specialty pizzas! It's healthy and it tastes great... I couldn't ask for more! Thank you Outer Aisle Gourmet!!!"
Theresa B. - Santa Barbara, CA

Theresa, I am so glad you are enjoying our products and that is fantastic that your kids are loving them as well!

The recipe of the week: Pesto and Pine Nut Pasta – OAG Style 

1 pack of Outer Aisle veggie pasta
Grilled or Sauteed chicken strips
2-3 Tbsp. pesto
1-2 Tbsp. pine nuts
1 clove garlic -  minced
Salt as desired
1-2 tsps. grated Parmesan cheese

Place pesto and garlic in sauté pan and warm.  Toss in raw veggie pasta and stir in the pesto sauce to coat pasta and heat for 2-3 minutes.  Add grilled chicken strips or pieces and stir together quickly,  Add pine nuts, stir and remove from heat.  Serve and top with grated parmesan cheese.

Bon Appetit!