Versatile Polenta Makes Appetizers Easy

Ancient Harvest is the first company to bring quinoa to the U.S. over 35 years ago. Ancient Harvest offers a delicious Organic Polenta that makes for great summer appetizers, dinners, and more.

Their delicious, convenient, organic and Non-GMO Project verified Polenta is the perfect complement to any meal. It’s pre-cooked, ready-to-heat and be devoured by you and your family.

Traditional Polenta

If you love polenta, but don’t love the time it takes to cook, our organic, our non-GMO ready-made Traditional Italian Polenta is right up your alley. 

Microwave it, sauté it, fry it, bake it, broil it or grill it. But no matter what, we know you’ll enjoy this traditional Italian favorite.

Sun Dried Tomato Garlic Polenta

Life tastes good with Ancient Harvest ready-to- heat and eat, non-GMO, organic Sun Dried Tomato & Garlic Polenta. Want some of this flavor explosion? Do it!

 

Basil Garlic Polenta

Basil and garlic come together like never before in AH’s Organic, Non- GMO Basil Garlic Polenta. Crafted from premium ingredients, this chef-inspired polenta brings the taste of Italy to your kitchen.

Get creative! Polenta can be used as an appetizer, side dish, or main entree. 

Game Night Snacks

Need some new munchies- whip these up and enjoy!

Flax-Hemp Blend Mozzarella Sticks courtesy of Carrington Farms

Ingredients

• Mozzarella sticks
• Carrington Farms flax-hemp blend
• (We recommend 1 tablespoon of flax-hemp blend per 2 string cheese)
• Garlic powder
• Black pepper
• Salt (optional)
• 1 egg white, beaten

Directions

1. Beat egg white and set aside.
2. Mix flax-hemp blend with garlic powder, black pepper and salt (optional; as much as you like).
3. Prepare a parchment-lined baking sheet and set aside.
4. Dip mozzarella sticks in egg white, roll in flax-hemp mixture making sure to coat well, and place on baking sheet. Repeat until finished with mozzarella sticks.
5. Place baking sheet in freezer for about 15 minutes. Meanwhile, preheat oven at 350 degrees.
6. Take out mozzarella sticks and repeat the process (that's right- double dipping and coating!)
7. Bake for about 7-10 minutes or until cheese sticks are ooey-gooey and slightly golden brown. Enjoy with a side of marinara sauce.

Halftime Hummus courtesy of GAEA

Ingredients

• 1 cup chickpeas
• 3 tablespoons sesame paste
• 3 tablespoons GAEA FRESH EVOO
• 1 bay leaf
• Garlic
• 1 lemon
• Salt
• Cumin
• 2 tablespoons pine nuts
• 2 cloves fresh marjoram

Directions 

1. Soak the chickpeas for 6 hours and boil with the bay leaf until they become soft, then remove from the water. 
2. While the chickpeas boil, cover the garlic with aluminum foil and grill it for 20 minutes at 180^ο C. 
3. Cut the garlic in half and press each clove. 
4. Using a blender, mix the hot chickpeas, the garlic, the sesame paste, the olive oil and the lemon juice. If needed, dilute the mixture with some warm water. 
5. Add the cumin and a tablespoon of pine nuts. At this point give it a taste to see if it needs more salt or lemon in order to please your needs. 
6. Serve the hummus with GAEA FRESH Extra Virgin Olive Oil, marjoram and roasted pine nuts.

Fresh Tomato Salsa courtesy of T-Fal

Ingredients 

• ¼ Small white onion, cut into 1-inch chunks
• 1 Small jalapeno pepper, quartered and seeded
• 1 Small garlic clove
• 4 Small plum tomatoes, quartered and seeded
• ¼ Cup loosely packed fresh cilantro leaves
• ¼ Teaspoon salt

Directions 

1. Using a paring knife, cut onion into 1-inch pieces and place into bottom of T-Fal Manual Chopper along with jalapeno pepper and garlic clove. 
2. Process until medium chopped. 
3. Add tomatoes, cilantro and salt chopping until coarsely chopped or desired texture. 
4. Serve with tortilla chips.

Just One More Week of Melting Pot's Restaurant Week!

The Melting Pot is debuting a new menu for their Restaurant Week and you have just one more week to get there and enjoy creamy garlicky cheese fondue, fresh crisp salads, spicy and flavorful seafood and meats, and warm, melty chocolate fondue for dessert! 

Four courses for $35 a person- that’s amazing for such a delicious meal.

Steve and I began with drinks in our special reserved booth, and I get my signature drink, the Strawberry Blonde. 

We elected to try the special Restaurant Week menu, starting with the pesto walnut Swiss cheese fondue- with Fontina, Raclette, Gruyère and Parmesan cheeses. 

This was excellent- the walnuts were just enough to give a nutty crunch, and the pesto added smooth undertones that complemented the Swiss cheese. 

Cheesy fondue

We dunked in with rye, sourdough, and Pumpernickel breads, pretzel bread, apples, and veggies.

The second course, a fresh arugula salad with sliced pears, Gorgonzola cheese, honey-roasted almonds and dried cranberries tossed with the Melting Pot’s homemade champagne vinaigrette.

The Wayne entree

The third course offered three delightful selections to choose from: 

The Wayne- jalapeno filet mignon, pacific white shrimp, herb coated chicken breast, and chicken-n-cabbage pot stickers;

The King of Prussia- cold water lobster tail, filet mignon, and Siracha lime shrimp;

The Audubon- herb coated chicken breast, pacific white shrimp, Atlantic salmon & sesame wasabi-coated Ahi tuna.

Steve enjoyed the Wayne while I enjoyed the King of Prussia entrees in the coq au vin cooking style.

For dessert- oh dessert!- we got the German chocolate fondue milk chocolate topped with pecans and drizzled with caramel.

Sunday Brunch on January 29 tops off Restaurant Week with a minted fruit plate, cheesy eggs and fondue, plus French Toast Chocolate fondue. (Brunch is always the last Sunday of every month.)

And don’t miss the special Valentine’s Day Fondue Dinner- Prix Fixe 4 Courses. Tuesday, February 14^th, from 4:00pm- 11:00pm.

Special thanks to the amazing King of Prussia Melting Pot team for creating a wonderful experience for us as always!

610-265-7195

150 Allendale Rd Ste 2100
King of Prussia, Pennsylvania