Amber’s Picks for September

Fall is on its way, and Amber Dietrich, Artizone’s vice president of market operations, has some fabulous foodie suggestions for ushering in the new season. Here are Amber’s Top Picks for September:

organic muesliGrapevine Grains Hearty whole grains are great any time of year, but they’re especially comforting when there’s a new snap in the air. Grapevine Grains specializes in organic grain-based foods such as gourmet granolas and mueslis, soups and rice mixes. For a protein-packed lunch, try the Black Bean and Barley Soup mix, which is made from organic hulless purple barley, black beans and red beans. If you’re looking for a good side dish, try the Organic Forbidden Rice Mix, a delicious blend of black rice, Madagascar pink rice and saffron. And even the breakfast-phobic will be happy to dig into the Totally Raw Organic Muesli, which combines rolled barley, rolled oats, pumpkin seeds, sunflower seeds and wild blueberries.

Kuby’s Sausage House Oktoberfest kicks off this Saturday, and Kuby’s Sausage House has everything you need to get the party started. Kuby’s got its start in 1728, when Friedrich Kuby opened a meat market in Kaiserslautern, Germany. Today, his descendants continue the Old World tradition of crafting delicious, small-batch sausages using the finest ingredients available. They make more than 100 varieties, including traditional Bavarian favorites as well as Texas-inspired creations. The market also ages and processes its own meats. Beyond that, you’ll also find imported German candies, cookies and pantry items, as well as delicious fresh-based breads and strudels. Sehr gut!

HANK Dessert Bars Dessert lovers will rejoice in these decadently rich treats, which are made from all-natural ingredients, are gluten free and clock in at only 170 calories per serving. We’re talking truly guilt-free indulgences here. The bars are made in small batches to ensure the highest possible quality and freshness, and the flavors are sure to delight. The Mysteriously Dark, for instance, is made with dark Belgian chocolate, roasted almonds and just a hint of spicy ginger, plus gluten-free oats and ground flax seed. Not ready for summer to end? The limited-edition Sublime Key Lime is a reminder of that summer vacay with its Belgian white chocolate, roasted cashews and summery Florida Key limes.

occrOak Cliff Coffee Roasters Starbucks who? This Dallas-based micro-roastery offers not only great-tasting coffee, but also a product you can feel good about enjoying. The company buys beans directly from producers who employ fair work practices, then roasts them to perfection to craft its special blends, such as its signature Rosemont Crest Blend, a sweet and balanced coffee with chocolate and fruit notes.

HANK Dessert Bars Dessert lovers will rejoice in these decadently rich treats, which are made from all-natural ingredients, are gluten free and clock in at only 170 calories per serving. We’re talking truly guilt-free indulgences here. The bars are made in small batches to ensure the highest possible quality and freshness, and the flavors are sure to delight. The Mysteriously Dark, for instance, is made with dark Belgian chocolate, roasted almonds and just a hint of spicy ginger, plus gluten-free oats and ground flax seed. Not ready for summer to end? The limited-edition Sublime Key Lime is a reminder of that summer vacay with its Belgian white chocolate, roasted cashews and summery Florida Key limes.

So bring on the sweaters and scarves. We are more than ready for fall!

Posted in Bakery, Community, Company News, Dallas, Food Products, Grapevine Grains, Grocery, HANK Dessert Bars, How-to & Tips, Kuby's Sausage House, Meat & Seafood, Oak Cliff Coffee Roasters, Specialty Items | Tagged , , , , , , , , , , , , , | Leave a comment

Building a better breakfast with Factor 75

It is easy to go wrong with breakfast. Lots of people skip this crucial meal entirely and get the day off to a rocky nutritional start. Others make the opposite mistake and start the day off with less-than-idea choices like calorie laden breakfast sandwiches or 500 calorie coffee drinks.

The folks at Factor 75 get that it isn’t easy to fit a nutritionally balanced meal into your morning routine. Which is why they are happy to do all the work of conceptualized and creating breakfast for you. All you have to do is find the time to eat it.

Factor 75 Founder/CEO Nick Wernimont explains, “We know that 75 percent of fitness results stem from what people eat. Factor 75 is based on the idea that nutrition and eating healthy shouldn’t be a hassle. Our meals are crafted to give performance-driven individuals an option for optimizing their lives by delivering more energy, time and a clearer perspective.” And it all starts with breakfast.

Factor 75 have seven different breakfast options. Choose from pancakes, frittatas, oatmeal and more. Each meal is designed to start your day off on the best nutritional foot.

The Factor Frittata: Power packed with diced sweet potatoes, roasted red peppers, caramelized onions, and spinach, this dish is dairy and gluten-free. Good source of calcium. Excellent source of protein, Vitamin A, Vitamin C and Iron.

The Factor Frittata

The Factor Frittata

Factor Oatmeal: Steel cut oats cooked in water and finished with brown butter. A nutty and delicious take on a breakfast classic. Kick up the flavor with a packet of coconut crystals or goji berries and cinnamon. We throw in a hard-boiled egg on the side to round out your meal. Excellent source of dietary fiber, protein, and Vitamin A.

Factor Oatmeal

Factor Oatmeal

Greek Yogurt with Thyme and Honey: Rich, creamy yogurt served alongside anti-oxidant granola. Serves 2.


Greek yogurt with honey and thyme

Greek yogurt with honey and thyme

The best part of all these options? You don’t have to take time form your busy morning to make these healthy breakfast options. Open your fridge. Enjoy. Move on with your day.

Check out all of the Factor 75 breakfast options available for delivery through here. 

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September Artisan of the Month: Kuby’s Sausage House

KubysWillkommen! It’s not too early to start thinking about Oktoberfest. Despite the name, the celebration of beer, bratwurst and all things Bavarian actually starts in September. Even if you’re not planning to don a dirndl, partaking in this culinary tradition is a rite of fall, and Artizone’s Artisan of the Month is sure to please.

Of all our artisans, Kuby’s Sausage House might have the deepest roots. In 1728, Friedrich Kuby opened a meat market in Kaiserslautern, Germany. Two centuries later, direct descendent Karl Kuby immigrated to the United States, bringing with him the Kuby sausage-making and meat-preparation know-how. In 1961, Kuby’s Sausage House opened in Dallas.

“Our forte is sausage making,” said Kuby’s son, Karl Kuby Jr.

And how. The shop makes more than 100 different kinds of sausage, ranging from traditional German sausages such as the popular Nuernberger Bratwurst, which Kuby describes as a delicate all-pork sausage, to oh-so-Texas varieties like the Jalapeno Cheddar Smoked Link.

In addition to making its own sausages, Kuby’s also ages and prepares all of its meats, ensuring freshness and high quality.

And the meats are only part of the story. After Karl Kuby Sr. opened his shop, customers started asking him about favorite German pantry staples, such as pickles, vinegars, sauces and potato dumpling and bread mixes, which he started importing. In addition to these, you’ll also find German cookies, chocolates and egg noodles. Kuby’s also stocks breads and strudels from a local bakery.

And for those days you’re pressed for time, Kuby’s has ready-to-eat meals that, while not necessarily German in origin, still look pretty good. Examples include chicken spaghetti casserole, creamed spinach, twice baked potatoes, chicken salad, smoked baby back ribs, whole smoked chicken and smoked pork chops.

This year, Oktoberfest kicks off on Sept. 20, and Kuby’s is the obvious place to stock up on things to essen und fressen.

“Anything you associate with Oktoberfest, we have it,” Kuby said.

Sehr gut!


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Celebrate National Pancake Day with artizone

Did you know that September 26 is National Pancake Day? Nothing makes for a great breakfast like pancakes, and we are proud to carry some of the most unique and delicious pancake mixes around.

Our special artisans love their pancakes and have shared with us how they are celebrating National Pancake Day. Plus some recipes for you to try at home!


The natural pancake mixes at huegah are simple and delicious!

“We will be using Facebook and Twitter to share information like recipes, folklore and fun facts about this breakfast staple leading up to National Pancake Day on September 26,” said Owner and Chef Paul Hitalenko.

Hitalenko eats pancakes as often as possible. His favorite topping for pancakes? “How can you go wrong with quality maple syrup? If you amp up the maple with a little whiskey, and a nice salty butter, you have pretty much created perfection,” he said.

When you purchase mixes from huegah, you are getting convenience, value and quality. And huegah pancakes mix up simply with just water.

“We would love to see artizone customers share with huegah all the great creations they have come up with using our mixes,” said Hitalenko. “We would also love to hear what next variety/flavor of pancake they would like to see.”

This month, try this delicious recipe from huegah:

Chocolate and Pistachio Pancakes with Toasted Coconut Syrup:


For the Pancakes:

For the Syrup:

  • 8 oz coconut milk
  • 8 oz sweetened condensed milk
  • 1 cup coconut flakes


  1. Start by giving the pistachios a couple of quick pulses in the food processor or a quick chop on a cutting board. Set aside
  2. Preheat a small saucepan on medium heat. Add coconut flakes. Shake pan lightly to get an even golden color on the coconut. Once this is achieved, add the 2 milks to the pan and simmer about 10 minutes. Transfer entire mixture to blender or food processor. Blend until smooth. Set aside.
  3. Prepare 1 package huegah All Natural Chocolate Pancake Mix according to the directions. Stir in the pistachios into better. Be careful not to over mix.

Make up your batch of pancakes and drizzle with coconut syrup.

Anthem Organics:

Anthem Organics’ pancakes mixes are unique because they are the only commercially available mixes made with organic einkorn.

“This month, I think it’s only fitting to eat as many pancakes as possible but since I already do that I think I’ll try some exotic recipes with uncommon toppings,” said owner Paul Markiewicz. “I don’t know what those will be just yet but I’m sure I’ll get some great ideas from the internet. I’ll definitely have some potato pancakes as well.”

His favorite pancake toppings are chocolate maple syrup and bananas.

“Einkhorn is the purest and most ancient form of wheat. It’s special because it’s the only form of wheat the has never been hybridized so it has the least amount of gluten, more protein and more antioxidants than any other form of wheat available today,” said Markiewicz. “I also use the finest organic and non-GMO ingredients. For example, the vanilla in the Cinnamon/Vanilla mix is an organic wild Madagascar vanilla – one of the best in the wold.”

Markiewicz’s favorite recipe that you should try this month is simple.

“I make the Chocolate/Hazelnut Mix according to the instructions and for the topping I heat up some maple syrup and put some cocoa powder in it until it melts so you get a chocolate maple syrup that is just awesome! You can never have enough chocolate in my opinion,” he said.

Zemas Madhouse Foods:

Last but not least, artisan Zemas Madhouse Foods loves National Pancake Month.

“Zemas pancakes stand out front the rest due to the texture, taste and nutrition.  By using only ancient whole grains versus rice flour, Zemas texture is hearty and fluffy, not grainy,” said Jill Motew, owner of Zemas Madhouse Foods.

She eats pancakes 2-3 times a week and her favorite toppings are pure maple syrup, almond butter and coconut cream with fresh berries!

Motew will be celebrating National Pancake Month in style, as Zemas will be sharing two new pancake recipes, Whoopie Pie Pancakes using the Cocoa Teff Pancake mix and Carrot Cake Pancakes using the Sweet Potato Pancake mix.

You will want to make Zemas Whoopie Pie Pancakes all month long!

Whoopie Pie Pancakes


  • Zemas Gluten-Free Cocoa Teff Pancake & Waffle Mix
  • ½ c. Mini-Chocolate Chips (diary-free or regular)
  • 1 ½ c. milk of choice (almond, rice, coconut, dairy)
  • 3 T. oil of choice (grapeseed, coconut, olive oil)
  • ¼ c. pure maple syrup
  • 1 t. vanilla extract
  • 1 egg (egg substitute*)


1. Heat griddle over medium head and spray with non-stick spray. In a mixing bowl combine all liquid ingredients. Whisk in Zemas mix. Once combined, fold in the chocolate chips.

2. Ladle ¼ c of batter onto the hot griddle. Cooke 2-3 minutes or until you see bubbles forming, then flip and cook another 2-3 minutes. Remove pancakes from the griddle.

3. Create a whoopie pie by placing one pancake on a plate and topping with some of the Zemas whoopie pie filling (recipe below) and placing a second pancake on top. Dust with powdered sugar and serve.

Dairy-Free Whoopee Pie Filling

  • 2 cans coconut cream, refrigerated overnight
  • 6 T pure maple syrup
  • 2 t vanilla extract

Scoop the solid coconut out of the can, leaving the liquid behind, into a mixing bowl fitted with a whip attachment. Whip on high speed until light and fluffy. Add in the maple syrup and vanilla and mix until combined.

*Zemas favorite egg replacer is mixing ¼ c. water with 1 T. of chia seeds.  Stir and allow to gel (approx 5 minutes)

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Make Your Food Last

refrigeratorWe know how good it feels to get a big Artizone box full of fresh, healthy groceries. And we know how disappointing it feels when those groceries go bad before you’ve had a chance to enjoy them. Eating well is an investment, and we’ve got some tips to help you protect that investment.

Wrangling the refrigerator A clean, well-organized refrigerator does wonders for food preservation. First, make sure your fridge is set to 40 degrees or lower to keep bacteria from growing and spreading. Next, take the time to declutter, as crowded spots lead to scattered pockets of warm and cool air, which contributes to spoilage. Keep older foods at the front of the fridge so you eat them first, and store leftovers in clear glass containers so it’s easy to see what you have and how much you have of it.

Bring the flavor Flavor-wise, fresh herbs beat their dried counterparts every single time. Keep ‘em at their best by storing them correctly. Delicate herbs, such as basil, cilantro, parsley and chives, should be covered in plastic, secured at the stem with a rubber band and stowed in the fridge. Oilier herbs such as rosemary and thyme can be tied together and hung in the open air (which looks nice, too).

Hey, sweet stuff Is there anything sadder than opening a container of strawberries or blueberries and discovering a white sweater of mold and disgusting soft spots? Prevent this by mixing one part white or apple cider vinegar and 10 parts water in a large bowl. Swirl the berries in the mixture, drain, rinse and store in the fridge.

God save the cheese You know that thick dry spot your cheese gets after you’ve opened it? Totally unnecessary. Just add a dab of butter to the cut side to keep it from drying out. Another tip: Wrap cheese in wax paper before storing it in a plastic bag to prolong freshness.

Hot and cold Some foods do better in the fridge. Others would prefer not to go there. Foods to keep cool include: apples, beans, berries, broccoli, cabbage, carrots, cauliflower, celery, cherries, corn, cucumber, eggplant, ginger, grapes, jalapenos, leafy greens, mushrooms and zucchini. Foods to keep at room temp include: avocados, apricots, bananas, citrus, garlic, kiwi, melons, nectarines, onions, pears, peaches, plums, pineapples and potatoes. For more tips, check out the FDA’s food-storage dos.

Cut it out Sliced fruits, veggies and cheese spoil faster than whole items, so leave them alone until you’re ready to eat them unless you’re planning to freeze them right away. An interesting alternative to this idea: Prep and cook vegetables as soon as you get them home so they’re a snap to use when the week gets crazy. For example, they’ll only need to be warmed to room temp and dressed for a salad, or you can add them to a stir fry or toss them in an omelet. Eliminate the work now and you’re more likely to use them later.

Ice bucket challenge If your salad greens are looking wilty and sad, give them a good soak in a bath of ice water. The water will travel via osmosis back into the lettuce, resulting in a fresh, crisp texture.


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