Celebrating with Intention

Posted by Olivia on Thursday, June 6th, 2013

Celebrating with Intention

When we heard about the tornados in Oklahoma we felt like any true food lover would – we wished we could shower them in comfort food. We decided promoting barbecues and pool side snacks would have to wait – we needed to raise money for Oklahoma this Memorial Day. But the trouble with trying to donate to a cause is knowing exactly where your money is going. So I personally took charge and did the research so we could be absolutely certain your money was going straight into the mouths of tornado victims… so to speak.

I started with one of those handy charity finder websites where you can see the percent of revenue going directly to programs – which looked great! But, we didn’t want to have our donations lost in the 4 million dollar per year revenue shuffle! I decided more of a grass roots approach would be better and looked up local food banks and soup kitchens in Moore, Oklahoma. I started making some calls and TWO out of FIVE of the phone lines were down!

Then I discovered the Regional Food Bank of Oklahoma, this was the one, I could feel it. Their job is to keep all the local food banks supplied and when I called the ONE woman in the organization who handles donations, I asked to make sure our money was going exactly where we wanted it and she laughed, tornado relief was their only project at the moment.

After our overwhelming outpour of support over Memorial Day Weekend where we promised to donate $5 of every purchase $50 or more to the Regional Food Bank in Oklahoma, we were able to raise $1,500. The total was matched and we sent a total of $3,000 to the food banks. I made sure we wrote “tornado relief” in the note on the check, saw it with my own eyes, and sent it off.

Thanks to all of you who made this gift possible! We had a great response, and I know we have the best customers in the universe! Thank you all!!


On a side note, I developed this wonderful side dish recipe for Father’s Day… it takes Pesto to a new level, a fabulous new level!!: Cilantro, ginger, garlic, lime, TOASTED almonds, AND! Jalapeno Olive Oil – YUM! I tossed this into a slaw of cabbage, carrots, roasted corn, cherry tomatoes, and scallions.

This is one of those awesome recipes where I just see a ton of room for experimentation. The pesto could be used on its own, the salad itself has room for chicken or shrimp, or you could even use this as a fish taco topper. We just ate it along sliders and sweet potato fries but the options are endless.

Roasted Corn Slaw with Cilantro Jalapeno Pesto:


For the pesto

2 cups cilantro, packed

6 cloves garlic

1 inch ginger

Juice of 1 lime (or two, it’s up to you)

¼ cup almonds, chopped, toasted

6 tablespoons Jalapeno Olive Oil

salt and pepper to taste

Cilantro Jalapeno Pesto

Cilantro Jalapeno Pesto


4 cups cabbage

2 cup shredded carrots

5 scallions, chopped

2 cups cherry tomatoes, halved

2 medium ears of corn

1 lime, halved

White Balsamic Vinegar to taste

salt and pepper to taste



For the pesto

Combine all ingredients in a food processor and blend until you reach desired consistency. Add salt and pepper to taste, as well as extra olive oil if it’s too dry. Really, you should adjust any of the ingredients to suit your taste buds!

For the slaw

Prepare the corn: preheat oven to 375. Rub corn with lime wedges and sprinkle with salt and pepper. Wrap in aluminum foil and roast for about 30 minutes.

Combine all other ingredients in a bowl. Cut corn off of the cob with a knife and add to the slaw. We added about half of the pesto to this amount of slaw, but adjust for your taste. Drizzle a touch more Jalapeno Olive Oil as well as a some White Balsamic Vinegar and toss until fully coated in pesto.

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