This week at THF we are featuring products that help empower women. Both Rumi Spice and Women's Beans Project empower women by offering employment. These brands have committed themselves to the belief that all women have the power to transform their lives through employment. You can purchase these products confident that you are making a direct impact on the life of a woman and her family she supports.
As always, thank you for shopping at your local health food store, we look forward to seeing you this week.
RUMI SPICE SAFFRON
Cultivated from the mountainous and enduring farmlands of Afghanistan, Rumi saffron brings its unique flavor profile to the forefront of elevated cuisine. The vibrant flavors of this superior Afghan spice create a dispersion of intensity throughout any dish, whether savory or sweet. Rumi saffron is prized by world-renowned chefs for its exquisite aroma and essence.
EMPOWERING WOMEN We partner directly with 94 local Afghan farms and employ more than 384 women with direct wages in Herat, Afghanistan to hand-harvest the delicate crimson stigmas of the flowers. Committed to empowering Afghan women and bolstering the country’s economy, Rumi also reinvests profits back into the agricultural and manufacturing infrastructure for farmers.
A simple, but timeless recipe. Quality RUMI saffron is an absolute must!
1 butternut squash (2 pounds) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 6 cups chicken stock 6 tablespoons (3/4 stick) unsalted butter 2 ounces pancetta, diced 1/2 cup minced shallots (2 large) 1 1/2 cups Arborio rice (10 ounces) 1/2 cup dry white wine (We buy ours at Discount Drinks!) 1 teaspoon saffron threads 1 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.