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Cooking With Pumpkins

Halloween is right around the corner and pumpkin season is in full swing. Aside from store-bought pumpkin pies and Pumpkin Spice lattes, cooking with pumpkin can be quite delicious.

Pumpkins are part of the squash family and their beautiful orange flesh is a tell-tale sign that they are rich in beta carotene.  Beta carotene has powerful antioxidant functions and is a precursor to vitamin A, which is important for eye health. Pumpkins are also high in potassium, which is great for the heart and helps to lower blood pressure.

If you’re throwing a Halloween party, try incorporating pumpkins in your recipes. You can repurpose your jack-o-lanterns (if they haven’t been out too long) or pick up a fresh one. Being part of the squash family, it cooks much like a squash. Simply cut it into halves or quarters and remove the seeds (you can save these to roast for later).  Pop it in the oven until it is fork-tender and then let it cool. Peel off the skin, puree, and voila! Use it for classic pumpkin recipes or modify some of your favorite dishes.

With the weather cooling down, you may want to try this Coconut Curry Pumpkin Soup recipe via The flavors of coconut, curry, and pumpkin complement each other well and are sure to warm you up. What’s even better is that prep is simple and it can be whipped up in less than 30 minutes.

What are your favorite pumpkin recipes? Share with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

Don’t forget, when you dine with us on Monday, October 31, 2016, you get a FREE Pistachio cookie! Click here for more details.

From your friends at The Brick Your Neighborhood Deli, please enjoy a safe & happy Halloween weekend. See you on Monday!

Tips For Perfecting Your Fall Soups

Nothing sounds better than a big bowl of warm soup on a chilly day. Fall vegetable soups offer bold, soothing flavors and vibrant colors appease your appetite, without weighing you down.

If hearty and delicious soups aren’t already your go-to comfort food, these tips for fall vegetable soups may change your mind.

  • Now is a time to highlight the bold vegetables with strong flavors. Pass on the avocados, sweet peas, asparagus and fresh tomatoes and opt for things like carrots, acorn, butternut squash, sweet potatoes, parsnips, beets and mushrooms.
  • If you’re going to cook a fall soup, start with the classic base flavor of onions, scallions, leeks, and garlic. Soften these ingredients with butter, ghee, canola oil, olive oil, or bacon fat. Sautee them over low heat, and when they are just about tender, add stock and simmer until they are tender. Then puree the soup to make it smooth and silky.
  • Time to add more flavor and flair. Add dairy in the form of coconut milk, heavy cream, sour cream, half-and-half, or simply whole milk to intensify the texture. Or, instead, you can use curry powder, orange juice, or maple syrup to enhance the flavor, depending on your preference.
  • When it comes to transforming your soups, there are no strict rules. A plain potato soup can be modified with leeks, mushrooms, or bacon. A tomato-ginger-mint soup can morph into a tropical carrot-ginger soup b adding coconut milk. You can even take the classic French Onion Soup and create an Italian Onion Soup – melt provolone and mozzarella over Italian-herb croutons and add hot beef broth over it.
  • Long-simmered broths are the best. Be sure to avoid strong flavored scraps (ex. cilantro stems, turnip peels), intense colors (ex. beet peels), and old or rotting vegetables. Choose lower sodium stock if you’re going the store-bought route, as you can add more salt or flavoring as you cook.
  • When it comes to herbs, you can cook them in or add them later. However, sturdier herbs (ex. thyme, rosemary, bay leaves) fare better if cooked in, and herbs like cilantro, chives or parsley are best stirred in at the end.
  • Soup topping are not limited to croutons. With the right toppings, you can add beautiful textures and flavors to create a well-rounded meal. Things like grated Parmesan cheese, chopped nuts, chow mein noodles or crushed tortilla chips are great topping choices. Generally, anything that fits into your soup spoon can be used as a topping. On the other hand, sour or fresh cream, a swirl of herb oil, browned butter, or even a balsamic vinegar glaze can take your soup to another level.

Keep these tips and tricks in mind when you decide to cook a fall soup. Classic fall vegetables for soups include sweet potatoes, carrots, and squashes (butternut, acorn).

Do you have your own tips or your favorite recipe that you would like to share? Connect with us on Facebook, Google+, Twitter, Instagram, Vine, LinkedIn, and Pinterest.

Visit the Brick Market & Deli – Your Neighborhood Deli on the corner of E Arrow Highway and Garey Ave in Pomona. We are open weekdays 10:30am-7:30pm and Saturdays 10:30am-4:30pm. Online ordering is available or you may call 909-596-5225 to order ahead.

Best Soups In The Inland Empire

Have you checked out IEShineOn’s Inland Empire Soup Restaurants Guide yet? If you have, you may have spotted a familiar name listed under Pomona.

It’s true. We recently had the honor of being a part of the IEShineOn’s Inland Empire’s Best Soup Restaurants Guide. This guide only featured select restaurants from cities like Claremont, Montclair, and Pomona. As a trusted and beloved online resource in Southern California and the Inland Empire, getting recognition from IEShineOn was extremely flattering.

Our Soup of the Day varies, but one thing remains true – we make it in house from scratch, using the freshest ingredients available to us. We use our own traditional recipes and it’s always made with love. Call ahead to find out our Soup of the Day.

Thanks again to IEShineOn for including us and thank YOU for spreading the word about us. We wouldn’t be where we are today without the support of our amazing customers and friends.