Turkey Foldit with Micro Greens

By Rob Carroll on July 24, 2017 in

Kyle Cherek knows a thing or two about food, and this time he’s keeping it small and simple. He visits Big City Greens in Wisconsin to get the scoop on what it takes to grow micro greens, tiny seedlings of bigger plants that pack tons of flavor and nutrition into each little sprout.

With all the tiny complexity that micro greens offer, his favorite way to eat them is making a flatbread sandwich using a Flatout Foldit, some sliced roasted turkey, and a dollop of mayo. He makes it look so easy, because it is!

Thanks, Kyle! Always great to see you eat such fabulous food!

Steak, Mushroom, & Blue Cheese Foldit

By Rob Carroll on July 21, 2017 in

This flatbread sandwich takes a page out of a steakhouse’s playbook, with juicy sautéed mushrooms, melty blue cheese, and steak, steak, and more steak. I ask you: what’s not to love about that? Oh, don’t forget a little leaf of bitter radicchio, just to add some crunch and offset the richness of everything else.

Since I’ve been growing radicchio in my garden this year, every time I’d visit, I couldn’t help but notice the plants just weren’t turning that deep shade of ruby red I’ve always loved. Instead, the meaty leaves were a very intentional pale green, even though they felt and tasted like radicchio.

I called up my best friend Michele, who was generous enough to share the seeds with me this spring. As it happened, the seeds she planted never came up in her garden, so that wasn’t much help in solving the mystery. Then she sent me a picture of the seed packet she had ordered. It turns out that this particular variety of radicchio was a little known type, Castelfranco, an heirloom plant, known for its…pale green leaves. (The ruby red variety you commonly see is called “Chioggia,” in case anyone wonders.)

Now that we knew what was growing, I decided to pick as much as I could before the lettuce bolted, or went to seed. What a meaty, thick leaf! And bitter, too, just like other kinds of radicchio I’ve tried.

We had so much, I had to add some to our impromptu dinner last night, made from leftovers from the weekend: a flatbread sandwich piled high with all the decadent flavors my better half loves. Don’t get me wrong, I love a stinky blue cheese as much as he does, and Cambazola melts so wonderfully that it’s a shoe-in for this steak recipe.

Run-of-the-mill button mushrooms can be sautéed in water or broth and added to salads, wraps, pizzas, all through the week, so those giant boxes you see at the store needn’t be intimidating. Just cook ’em up and save them for the week.

Sometimes, there’s nothing more satisfying than a sandwich, and a whole grain Foldit makes quite a nice sandwich indeed, turning leftovers into a gourmet meal in almost no time at all. We use a grill, grill pan, or a panini press to grill our sammies, depending on our mood, the time we have, or if it’s raining out. Nothing will get in the way of our flatbread sandwich hunger.

-Amy at Flatout

Shrimp BLT

By Rob Carroll on May 22, 2017 in

A BLT is sort of like mac and cheese, in that it’s beauty lies in it’s utter simplicity. But when something is so delicious, it’s often tempting to try to improve upon the classic. For example, adding spicy wilted greens, or even lobster, to mac and cheese makes it pretty fantastic. Or adding avocado to a BLT, or sneaking a rich, runny egg in between the bread slices is totally wonderful. No one has ever said ‘no’ to any of these fabulous elaborations.

Enter flatbread. When I was blessed with a couple extra shrimp leftover from last night’s rice bowl, I jumped at the chance to add them to a flatbread BLT for lunch today, especially since that meant that my better half and I wouldn’t have to spar for the last couple shrimp! Two shrimp do not make a meal, people, not by a long shot. It would only be a matter of time before I’d walk into the kitchen to find him popping them into his mouth with abandon, so I had to think fast. By adding them to a brand new meal, we could share them, which is completely fair and more than generous of me, if I do say so myself….leftover shrimp don’t last long around here.

The things we do for love. Shrimp love, that is! Every bit a BLT, this flatbread sammie is even better with a tender, juicy shrimp nestled in with the other ingredients. Just grab some flatbread, find your juiciest tomato, smokiest bacon, crispiest lettuce, and favorite mayonnaise. Then add some shrimp: large or small, it doesn’t matter! If you have shrimp for one, but need a meal for two, you can make this indulgent take on an already delicious and classic sandwich.

-Amy at Flatout

Sichuan Burger

By Rob Carroll on May 18, 2017 in

There’s few things more satisfying than the hamburger, can I get an amen? I like ’em any which way, unlike hot dogs, which I only like one way. The true way. But a hamburger can go all over the place, in my opinion.

Anyways, a few months ago, I needed sichuan peppercorns for a recipe for twice cooked pork I wanted to try out at home, so I ordered a little bag online. Also known as Chinese coriander, these aren’t peppercorns, but the husks of the bud on a prickly ash shrub. Sichuan peppercorns make your tongue tingle, and your mouth may even get a little numb after eating them for awhile. If this sounds alarming to you, don’t worry, it goes away quickly. Some theories are that the numbing sensation counteracts the spicy chilis that usually go hand in hand when making Sichuan cuisine. By themselves, they’re not spicy, just really fragrant and, coincidentally, a brilliant addition to a grilled hamburger.

You see, the little bag wasn’t so small, when it arrived in the mail, and a girl can only make twice cooked pork so many times. Here I was with a bunch of peppercorns, so I started adding them to things I’d cook. This flatbread burger is by far the most successful use for them.

My better half is a tremendously talented griller, as I’ve mentioned before, and he was more than happy to act the guinea pig for this experiment. It was his idea to add the grilled scallions, which get smoky and mild when cooked on the coals. They were perfect tucked up inside flatbread.

If you have easy access to Sichuan peppercorns, (thank you internet!) by all means, try this flatbread recipe. Add a few more crushed up on top of the burger if you’re loving the taste!

By the way, this recipe works just as well with lamb….try it this weekend for the burger lover in your life!

-Amy at Flatout

Egg Benedict Sandwich

By Rob Carroll on May 18, 2017 in

Love brunch? How about bottomless mimosas, eggs exactly the way you like them, and staying in your pajamas? If you nodded your head to all of these, then I dare you to try something totally novel and unique this weekend…stay home! Don’t get me wrong! It’s nice to be served at a restaurant. But waiting in lines, ugh. And waking up, getting dressed, and leaving the house, just like every other day of the week, ugh. And paying good money for eggs that never come out quite right, double ugh.

Breakfast at home can be so wonderful, especially if you love brunch. The coffee is fresh and hot. You get to choose the music. You can linger over the last mimosa without getting a stinkeye from anyone waiting to eat, and BEST OF ALL you get to wear anything you want. Oh, and it’s way more economical, too. (Let’s be real; there’s nothing worse than a huge bill after a so-so brunch.) So crank up the Miles Davis and do brunch at the hottest place in town…yours!

If you have a pot and a pan, some eggs and some ham, you are mere moments away from brunch bliss. All you have to do is stock up on cava and orange juice, find your favorite Foldit flatbread, and whip up this breakfast sammie that’s inspired by an old school brunch staple, eggs Benedict.

The flatbread works well in this recipe when you get it nice and crispy in the pan. Foldits are fab when you crave something with bread but at times a bun is a bit too much…bun. These little beauties take whatever you can fill them with and taste great to boot. You won’t even miss the English muffin, promise.

And you make a better short order chef than most others out there, when it comes to cooking eggs. It’s easy to cook them up just the way everyone pleases, for all your runny yolk fans to your hard boiled egg lovers.

I hope you’re up to the challenge. Maybe in a couple weeks you’ll start a new flatbread brunch tradition: staying home on the weekends!

-Amy at Flatout

Spring Lamb Burger

By Rob Carroll on April 21, 2017 in

If you like hamburgers, then I bet you’ll love lamb burgers! Ground lamb is so flavorful, and spring really is the perfect time to enjoy it, wrapped up in a Foldit flatbread fresh off the grill.

I had a partial jar of artichokes sitting around from a double batch of spinach artichoke dip with flatbread chips, as well as some ground lamb in the freezer from the CSA I belong to, so when dinner was looming, it wasn’t hard to know what to do. Artichokes lend a nice acidity to this flatbread burger recipe, which complements the richness of the burger and feta cheese.

I love buying my meat from a CSA, which is an acronym for Community Supported Agriculture. Farmers get money from individuals early in the growing season, when they’re likely to most need it, and then get shares of the harvest later on throughout the year. In this case, we get a half a lamb in various cuts, from chops to ground meat, that we can use for our meals. Most CSA programs are a win-win for so many reasons!

I’m planting a vegetable garden in a city garden plot this year, and in addition to that, we’re trying to get more meat and dairy from farmers and small, local growers. In the city, this takes a bit of planning, but once you start digging around, it’s pretty amazing to find out who else around you is growing things. Even the university close to us has beehives on the roof of one of their buildings, in an effort to support the bees. Our neighbors across the street have three bee hives as well, and harvest honey on a regular basis, so all we have to do is bring over an empty jar when we run short. If we lived in a more rural area, this might be pretty typical, but in the city we feel super lucky to have local honey.

Anyways, whether or not you are brave enough to buy a whole lamb for all its edible parts, ground lamb is still a delicious buy no matter where you get it. Hopefully you love artichokes (and feta) as much as I do and you’ll make this classic combination this week!

-Amy at Flatout

Almond Mango Foldit

By Rob Carroll on May 5, 2016 in

Three years ago, I moved back to my hometown to be closer to family, and I have to tell you, it’s been a tough adjustment. The city I moved from was slower paced and more affordable, and even though it’s sort of thrilling living in a much bigger city, it can get, well, a little overwhelming when you have to change your car registration over, or guard your parking spot after a snowstorm, or drive for at least thirty minutes to get anywhere. SIgh.

One of the great things about where I live, though, is that I can find almost any kind of exotic food or produce right down the block. Dried chorizo? No problemo! White anchovies? Quicker than you can say “fish!” And all these ingredients within walking distance makes my life more fun, for sure. This ups my flatbread game quite a bit.

In fact, one of the weirdest phenomenons come springtime is the city fruit truck vendors that park on the busy streets and sell bushels and boxes of fresh fruit out of their trucks on the sidewalk. They always have pretty great prices (I get to know my favorites) and they usually first appear in their traditional spots when the first daffodils bloom. They sell mangoes, watermelons, berries, bananas, plums, and pineapples as long as they can until the fall, then poof! They disappear for the winter.

Mangoes are the best from these vendors. I choose the Atalufo mangoes, the golden oblong ones (also known as champagne mangoes) that are pure heaven to eat. If the mango is really good, I have been known to eat the skin, too. This flatbread recipe is a little snack I whip up when the mangoes are in their peak, and plentiful. Don’t blame me if you become addicted to this tropical flatbread Foldit made with a spoonful of almond butter and a wedge or two of mango, some coconut, cinnamon, and lime. It’s easy, beautiful, healthy, and most of all, delicious.

Amy at Flatout

Suggested Products Archives: Foldit® Everything

Turkey Foldit with Micro Greens

Steak, Mushroom, & Blue Cheese Foldit

Shrimp BLT

Sichuan Burger

Egg Benedict Sandwich

Spring Lamb Burger

Almond Mango Foldit

Our Brands

Our Vision