ABBY'S TABLE

Abby's Table Sauces, Dips and Dressings are 100% organic and free of gluten, dairy, soy, casein and refined sugar.  Handmade in Portland, Oregon, our products are refrigerated to maintain optimum nutritional integrity.  We are proud to announce that our delicious sauces are being sold in the following Portland retail locations:

PEOPLE'S CO-OP

3029 SE 21st Ave., Portland, OR 97202
(503) 674-2642

FOOD FRONT HILLSDALE

6344 SW Capitol Highway
Hillsdale Shopping Center, Portland, Oregon 97239
Tel: 503.546.6559

FOOD FRONT NORTHWEST

2375 NW Thurman St. , Portland, Oregon 97210
Tel: 503.222.5658

WHOLE FOODS

2825 East Burnside St., Portland, OR 97214
Phone: 503.232.6601

ALBERTA STREET CO-OP

1500 NE Alberta St., Portland, 97211

NEW SEASONS MARKET (coming soon)

Arbor Lodge
6400 N Interstate Ave.
Portland, OR 97217

Cedar Hills Crossing
3495 Cedar Hills Blvd.
Beaverton, OR 97005

Concordia
5320 NE 33rd Ave.
Portland, OR 97211

Happy Valley
15861 SE Happy Valley Town Cntr. Dr.
Happy Valley, OR 97086

Mountain Park
3 SW Monroe Parkway
Lake Oswego, OR 97035

Orenco Station
1453 NE 61st Ave.
Hillsboro, OR 97124

Raleigh Hills
7300 SW Beaverton-Hillsdale Hwy
Portland, OR 97225

Sellwood
1214 SE Tacoma St.
Portland, OR 97202

Seven Corners
1954 SE Division St.
Portland, OR 97202

EMAIL US - info@abbys-table.com to tell us at which stores YOU would like to see Abby's Table products! 

ONLINE SALES - info@abbys-table.com

"Turmeric Coconut" Simmer Sauce, Dip and Dressing

Did you know that turmeric has anti-inflammatory benefits for both body and mind?  Abby pays homage to this super-powered spice in her famous sauce that combines sultry, warming turmeric with the richness and health benefits of coconut.  Ingredients: Organic Coconut Milk, (Coconut, Water, Guar Gum), Organic Lime Juice, Sea Salt, Organic Turmeric, Organic Spices.

"Dream Date" Sweet Dip and Drizzle Sauce

No, you are not dreaming.  Yummy dates and nutrient-rich cashews are whipped together into creamy goodness, creating a naturally sweet dipping sauce that is free of dairy, soy, refined-sugar and gluten.  Commonly enjoyed straight off the spoon.  Go ahead, indulge.  Honest.  Ingredients: Organic Coconut Milk (Coconut, Water, Guar Gum), Organic Dates, Organic Agave Nectar, Organic Raw Cashew Butter, Organic Pure Vanilla Extract, Organic Lemon Juice, Water, Citric Acid, Sea Salt.

"Nude Pudding" Raw Dessert and Dollop Sauce

WOW! A knock-your-socks-off chocolate pudding whipped up without any dairy, soy, wheat, gluten or refined sugar.  Made with 100% raw ingredients, this pudding is purely and healthfully indulgent.  Throw out your inhibitions and grab a spoon.  Clothing optional.  Ingredients: Organic Avocado, Organic Coconut Water, Organic Grade B Maple Syrup, Organic Raw Coconut Butter, Raw Cacao Powder, Organic Raw Agave Syrup, Organic Pure Vanilla Extract, Sea Salt, Spices.

"Sweetly Sour" Sauce, Marinade Dip and Dressing

Pucker up, sweetie!  This delicious fresh sauce blends together Vitamin C-rich tamarind with organic cilantro, and the rich sweetness of maple syrup.  Great on salad, blended into rice, or on fish and vegetables.  100% nut free and slightly addictive!  Ingredients: Tamarind, Organic Raw Agave Syrup, Organic Maple Syrup, Fresh Organic Cilantro, Organic Extra Virgin Olive Oil, Sea Salt.

"Nude Ranch" Dip and Dressing

Our “Nude Ranch” dip and dressing is created from 100% raw ingredients, making it completely uninhibited in every delicious way.  Now everyone previously deprived of a good creamy and shamelessly delicious ranch dip can rejoice.  In the nude, if you’d like.  Ingredients: Organic Raw Cashew Butter, Water, Organic Olive Oil, Organic Apple Cider Vinegar, Organic Agave Nectar, Organic Chives, Sea Salt, Organic Spices.

"Nutty For Ginger" Dip, Dressing and Sauté Sauce

NUTTY FOR GINGER

We are.  And very soon, you may be Nutty for Ginger, too. Dip vegetables right into the jar, or pair this satay sauce with spring rolls, chicken, vegetables or rice noodles.  100% soy free Asian sauce!  Made with the deliciously pure ingredients, because you deserve it.

Ingredients: Organic Coconut Water, Organic Raw Almond Butter, Organic Agave Nectar, Organic Lime Juice, Organic Raw Ginger, Water, Organic Sesame Oil, Organic Apple Cider Vinegar, Organic Garlic, Sea Salt, Cayenne Pepper.

Abby's Table™ Recipes

You can find our sauces in 6 retail stores in the Portland area, and we will be selling online in the very near future...so for those of you who have purchased our delectable little containers of yum, here are some recipes that include our sauces, dips and dressings - and don't forget to let us know if you come up with something yourself!

Nutty for Ginger™ Shrimp Stir Fry

Total Prep time: 5 minutes

Ingredients:

1 t. sesame oil

1/2 lb shrimp, peeled and deveined

1 leaf of cabbage, sliced thinly

2 scallions, sliced on the bias

1/4 – 1/2 t. sea salt

pinch of pepper

1/2 cup Abby's Table™ Nutty for Ginger™ Satay Sauce

1. Rinse shrimp under cold water and pat dry with a towel.  Set aside.  Prep vegetables and have ingredients ready by the stove.
2. Heat the sesame oil over medium high heat.  Once hot, add the shrimp and shake the pan, about 30 seconds.
3. Add the chopped vegetables, salt and pepper, and toss with tongs until evenly divided.
4. Add the Nutty for Ginger™Sauce and toss to coat.  Cook shrimp 1-2 minutes more or until pink and cooked through.  Test one to be sure and remove from pan.  Place shrimp stir fry directly onto salad or cooked rice for a complete meal.

Nutty for Ginger™ Salad Dressing

Total Prep Time: 5 minutes

Ingredients:

1 T. lime juice or rice vinegar

1/4 cup Nutty for Ginger™Sauce

1/4 t. sea salt

pinch of pepper

1 scallion

1 cucumber, chopped

1/2 head romaine lettuce, cleaned and dried

(Option: add in more colorful, seasonal veggies!)

1. Toss all ingredients together in a bowl with tongs and enjoy!

Cornmeal Crusted Wild Cod with Nude Ranch™

Serves 4

Ingredients:

1/2 cup Nude Ranch

1/2 cup water

1/4 t. sea salt (plus more to taste)

1/2 cup Bob’s Red Mill Gluten Free Flour

1/2 cup cornmeal/polenta

1 1/2 lb. wild cod

1/4 cup coconut oil

Preheat oven to 350 degrees.

1. Mix Ranch, water and salt together in a bowl until smooth.
2. Mix flour and cornmeal in a second bowl, and place next to Ranch mixture.
3. Rinse the cod and pat dry.  Sprinkle with sea salt and (optional) pepper.
4. Have a plate ready for the breaded fish before you begin.  Cut the fish into 4 inch pieces (2/person).  Dip one piece into the Ranch mixture and then place in cornmeal/flour bowl.  Toss until well coated with breading.  Lift piece out of the bowl and shake slightly to remove any excess.  Place onto plate and repeat with each piece of cod.
5. Heat the coconut oil in an oven safe skillet* over medium heat.  Once hot, add fish to the pan, cooking for 2-3 minutes on the first side until golden brown.  Flip fish with a metal spatula and cook on second side for 2 minutes.   Using an oven mitt, grab the skillet and place it in the oven for 3 minutes more to finish cooking.  Remove from the oven with an oven mitt.  Serve immediately with extra Nude Ranch for dipping!

 

*If you do not have an oven safe skillet or you are unsure if your skillet is safe in the oven, simply preheat your oven with a baking sheet inside.  Simple transfer the cod from the skillet to your heated baking sheet for the last few minutes of cooking.

Health-Supportive Crunchy "Coleslaw" with Nude Ranch™

Serves 4-6

Ingredients:

1/2 head red kale, finely chopped

1/2 head cabbage, thinly sliced or grated (savoy, green or red)

2 stalks celery, small diced

1/4 cup red wine vinegar or apple cider vinegar

1/4 – 1/2 teaspoon sea salt (according to taste)

pinch of pepper

1/3 cup Nude Ranch

1 T. agave nectar

1. Toss all ingredients together in a bowl and allow the salad to marinate for 30 minutes before enjoying.  Great for several days in the fridge – this salad gets better over time!

Roasted Broccoli with Nude Ranch™

Serves 4 as a side dish

Ingredients:

4 cups broccoli, cut into small florets

2 teaspoons extra virgin olive oil

1/2 teaspoon sea salt

2 heaping T. Nude Ranch™ Dressing

1. Preheat the oven to 350 degrees.  Toss broccoli, olive oil and salt in a bowl with tongs until evenly coated.
2. Place seasoned broccoli onto a baking sheet and roast for 7-10 minutes or until just browned.  Return broccoli to the same bowl and add in the Nude Ranch, tossing to coat evenly.  Keep warm in the oven until ready to eat!  Yum!

Roasted New Potatoes with Turmeric Coconut Dressing

Serves 4 as a side dish.

Ingredients:

4 cups new potatoes, cut into 8 or more pieces each

1/2 teaspoon sea salt

1/4 cup Turmeric Coconut Sauce (+2 T. more added after roasting)

Preheat the oven to 350 degrees.

1. Toss cut and cleaned potatoes with sea salt and 1/4 cup Turmeric Coconut Sauce.  Place on a baking sheet and roast for 15 minutes or until potatoes are fork tender. 
2. Return potatoes to the same bowl and add 2 Tablespoons more Turmeric Coconut Sauce.  Toss and serve!

Variations: Try with sweet potatoes, rutabaga or parsnips.  Even sunchokes/Jerusalem artichokes are great in this recipe!  

Turmeric Coconut Squash Soup

Serves 6

Ingredients:

1 t. coconut oil

2 yellow onions, medium diced

5 cloves garlic, finely chopped

3 inch piece of ginger, peeled and finely chopped

1/2 t. sea salt

5 cups Kabocha squash, peeled and chopped roughly

1 13.5 oz can coconut milk

1 jar Turmeric Coconut Sauce

1 cup water or broth

1/2 – 1 t. lime juice/Umeboshi vinegar/lemon juice

1. In a medium size pot, heat the coconut oil over medium heat until hot.  Add the onions, garlic and ginger and sea salt, stirring to coat with the oil.  Cook for 2-3 minutes or until onions are translucent.
2. Add in remaining ingredients and stir once.  Bring to a boil and turn down heat to low.  Simmer for 15 minutes or until squash is fork tender.
3. Blend soup until smooth and taste for seasonings. 

Variations: Add 1/4 teaspoon cayenne for a kick or 2 T. agave or raw honey for added sweetness.

All recipes Copyright Abby's Table LLC, 2010.

Ginger Molasses Cupcakes - adapted from Gluten Free Girl and the Chef

You mastered the pumpkin pie for Thanksgiving, you wowed everyone with lavishly decorated sugar cookies for the office party, and you've just about stretched that tin of homemade caramels until Christmas.  Maybe it's just me, but I'm still in full-force holiday mode, and I need another sweet, indulgent yet gluten-free treat to create before I tuck away all the cookie cutters until next November.  Sigh.

Abby adapted a recipe from the incredibly talented duo over at Gluten-Free Girl and the Chef for a dinner at the kitchen last week and the crowd went wild.  Speaking of chefs we adore, Abby keeps her secret coconut frosting recipe close to her spatula, but she recommends topping these decadent delights with this Coconut Cream Frosting recipe from Elana's Pantry.  Enjoy, everyone - we're in the home stretch. Happy New Year! - Kristy Fammartino

Ginger Molasses Cupcakes

Yields 12 medium cupcakes or 48 mini cupcakes

2 1/2 tablespoons fresh ginger, peeled and finely chopped

1 tablespoon agave nectar

2 cups Bob's Red Mill AP Gluten-free Flour

1 tsp baking sooda

3/4 tsp salt

2 tsp ground ginger

1 tsp cinnamon

1/2 tsp cracked black pepper

3/4 cup coconut oil, softened

1 cup date sugar, packed

1/2 cup agave nectar

12 oz organic applesauce, unsweetened

1/2 cup molasses

1/2 cup coconut milk

3/4 of a banana (about 1 cup broken into pieces)

Preheat the oven to 350 degrees.  Grease you cupcake tins with coconut oil and dust them lightly with the gluten free AP flour.

Mince the ginger finely and mix with 1 T agave nectar.  Stir and set aside.

Combine the dry ingredients.  Sift the flour into a medium sized bowl and add in the baking soda, salt, and spices.  Whisk well and set aside.

Put the softened coconut oil and date sugar into the mixing bowl of a Kitchen Aid mixer.  Stir on medium until they are well-combined and fluffy, about 3 minutes.  This step can also be done by hand.  Add the applesauce in three increments to the coconut oil and date sugar mixture so as to allow the moisture to incorporate into the batter.  Pour in the molasses and the agave and continue mixing on medium.  Add in the sweetened ginger.

Reduce the speed of your standing to low and add in 1/3 of the dry ingredients. Beat until combined and then add in the coconut milk. Add another 1/3 of the dry ingredients. Beat until combined and then drop in small bits of the banana by hand, as the mixer continues to run.  Add in the final 1/3 of the dry ingredients and as soon as the ingredients are all added and just combined, turn off the mixer.

Spoon the batter into the cupcake tins, filling them about 3/4 of the way full. Bake for about 20 minutes (10 minutes for mini cupcakes), or until a knife inserted in the middle of the cupcake comes out clean. Cool the cupcakes for 10 minutes, and then let them tumble out of the tins, or carefully twist the tops to release the cupcakes from the tins. Allow them to cool to room temperature before frosting them.

Frost the cupcakes with your favorite vanilla frosting recipe.  I have a very secret coconut frosting recipe that I covet like a buried treasure, but here is one from Elana’s Pantry that you can try out! - Chef Abby

Coconut Cream Frosting from Elana's Pantry

1 cup coconut milk
1 cup agave nectar
Pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
11/4-cup coconut oil

1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes.
2. In a small bowl, combine arrowroot and water to form a smooth paste.
3. Pour arrowroot mixture into saucepan.
4. Mix contents of saucepan with a hand blender and bring to a boil, briefly.
5. Remove pot from heat and very gradually blend in coconut oil.
6. Place pot in freezer for 20-30 30-40 minutes, until frosting solidifies and turns white.
7. Remove from freezer and blend again, until fluffy.
8. Spread over cake or cupcakes.

The Good Fats : Breaking the Myth

Cashews have been a staple of my diet for years for the obvious reasons - they are a convenient, satisfyingly crunchy treat with rich, buttery flavor.  Did I mention they come directly from a tree (can I ask for a more perfect, natural and unadulterated snack for my family?)

Well.  Many Americans are so scared of the letters "F-A-T" on a nutrition label that they actually avoid nourishing their bodies with the good stuff in an effort to stay "thin" and healthy.  What they are missing (besides the delightful spoons of goodness I indulge in every day) is that cashews contain primarily unsaturated fatty acids, 75% of which is oleic acid, the same heart-healthy monounsaturated fat found in olive oil.  Oleic acid found in cashews promotes good cardiovascular health by reducing high triglyceride levels which are associated with increased risk for heart disease.  (Adapted from organiccashewnuts.com).

An excerpt from "The Skinny of Fats" by Mary Enig, PhD and Sally Fallon:

The much-maligned saturated fats - which Americans are trying to avoid - are not the cause of our modern diseases. In fact, they play many important roles in the body chemistry:

• Saturated fatty acids constitute at least 50% of the cell membranes. They are what gives our cells necessary stiffness and integrity.
  
  
• They play a vital role in the health of our bones. For calcium to be effectively incorporated into the skeletal structure, at least 50% of the dietary fats should be saturated.
  
  
• (Fats) lower Lp(a), a substance in the blood that indicates proneness to heart disease. They protect the liver from alcohol and other toxins, such as Tylenol.
  
  
• They enhance the immune system.
  
  
• They are needed for the proper utilization of essential fatty acids.
  Elongated omega-3 fatty acids are better retained in the tissues when the diet is rich in saturated fats.
  
  
• Saturated 18-carbon stearic acid and 16-carbon palmitic acid are the preferred foods for the heart, which is why the fat around the heart muscle is highly saturated. The heart draws on this reserve of fat in times of stress.
  
  
• Short- and medium-chain saturated fatty acids have important antimicrobial properties. They protect us against harmful microorganisms in the digestive tract.

Coconut, which is found in both our Nude Pudding (Raw Chocolate Pudding) and Turmeric Coconut Sauce, has so many health supportive properties I can't even list them all here, but I'll highlight a few that may convince those of us who have shied away from it due to its "high fat content."  Not only does coconut provide a nutritional source of quick energy, it improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.  It improves insulin secretion and utilization of blood glucose, it relieves stress on the pancreas and enzyme systems of the body, it improves calcium and magnesium absorption and supports the development of strong bones and teeth, it helps protect against osteoporosis, it reduces inflammation, it is lower in calories than most other fats, it supports thyroid function, and most importantly, it does not deplete the body's antioxidant reserves like other oils.  Need I say more? (If you'd like to see the source of this list in addition to the bounty of other nutritious benefits of eating coconut, click here).

With this, I say, indulge in our sweet, savory and rich sauces and dips knowing that they are chock-full of goodness for your bodies and your immunity - but, as with all things that are too good to be "true," moderation is key.  (This is why we have people like Chef Abby in the world, as people like me would most definitely consume a whole jar of Nude Pudding in one sitting if it weren't for my constant friendly reminders from the holy goddess of good fats.)

Here's to eating the food your body loves. 

- Kristy Fammartino, Abby's Table, 2009

Celery Root Fritters - Holiday Entertaining

Enjoy these fritters with a dipping sauce and a refreshing cucumber chutney on the side.  I like to place the fritters on a baking sheet and keep warm in a 400 degree oven for 10-15 minutes so they get really crispy before I serve them!  Addictive and versatile as an appetizer for parties, as a side dish at home or as a quick fried snack when you really just need to eat something fried.  - Chef Abby

Yield: 20 fritters (serves 4-6)

Ingredients:
1 large or 2 medium size celery root (about 1 lb.)
1/2 cup potato flour (or brown rice flour)
2/3 cup extra virgin olive oil
1/2 teaspoon sea salt, plus 1/4 t. more, to taste

2 cups coconut oil
Skillet and Tongs

Directions:
1.  Peel the celery root with a knife, following the shape of the knobby root.  Grate manually, or use the matchstick blade on a food processor, if available to you.  You should end up with 4 1/2 - 5 cups grated celery root.

2.  Add sea salt to the olive oil, stirring to dissolve.  Add the salted oil and flour to grated celery root and mix well with hands.  Batter should be wet enough for you to form little balls easily.

3. Form little haystacks, using roughly 2 tablespoons of batter for each fritter.  (Yield is around 20).  Once stacks are made, place them on a cutting board or a plate and place near the stovetop where you will be frying.

4.  Heat 1/3  - 1/2 cup coconut oil to start, over medium high heat. Oil should evenly and generously coat the bottom of the pan.  Once oil is hot, place several fritters in the pan and do not touch until you notice the bottom edges of the fritters turning brown, about 2 minutes (the first batch will take slightly longer).  Flip with tongs, pressing down to flatten the haystack slightly.  Cook until second side is well browned.  Remove from hot oil and place on a baking sheet or a plate with a paper towel to soak some oil.  Keep adding oil as needed to keep a thin layer of oil on the bottom of the pan - you may need to add more oil 2-3 times during the process.  Serve immediately.