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Pumpkin Favorites Return
While it may not look or feel like it (and that's okay by those of us who felt summer took its sweet time to get here), Fall season is officially here, and the aroma of pumpkin spice has begun to fill the bakery. Our daily-baked pumpkin spice loaves are on the shelves, and our popular pumpkin spice cupcakes and pumpkin pies are available beginning Monday, 9/28.
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Share the Love
Thinking of some mid-term or Halloween treats for your college student?
We've got plenty of choices for you - chocolate chip, snickerdoodle, peanut butter and oatmeal craisin cookies, toffee pecan bars, banana and pumpkin loaves, a variety of convenient Libre Naturals granola bars and oatmeal cups, and our popular Tempe snack mix. Are they living off campus? We’ve got pasta and simple to use mixes, as well. Questions? Give us a call. We’ll be happy to help!
For your convenience, all of these products can be ordered online. Online ordering link.
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Squash, Zucchini & Tomato Casserole
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The farm stands are still open with fresh, locally grown tomatoes, yellow squash and zucchini. Put them together and you have this tasty and impressive looking dish for family or guests.
6 medium tomatoes
3 medium zucchini
3 medium yellow squash
2 cups Sweet Ali’s bread crumbs
1 cup of Gruyere or Swiss cheese (or another preference), shredded
¼ cup green onion, thinly sliced
¼ cup fresh parsley, chopped
1 tsp garlic salt
2 T olive oil
1 tsp salt, 1 tsp pepper
Thinly slice tomatoes, zucchini and yellow squash; toss gently in a large bowl with the olive oil, salt and pepper; set aside. In a medium bowl, combine bread crumbs, cheese, green onion, parsley and garlic salt. Spread ½ of the bread crumb mixture into the bottom of an oval 3 ½ - quart casserole dish which has been lightly greased. Arrange the sliced tomatoes, zucchini and yellow squash in a spiral pattern over the bread crumb mixture. Sprinkle remaining mixture over the top of the vegetables, and cover with foil.
Bake at 350 degrees for 30 minutes. Uncover the dish and bake another 30 minutes or until the vegetables are tender and bread crumbs are golden brown.
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Sweet Ali's offers a variety of freshly baked doughnuts on Friday and Saturday mornings! They go fast, so give us a call if you'd like us to hold some for you.
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In the Loop to discuss Alzheimer's Disease 10/1
This tragic disease affects an estimated 5.3 million Americans and is the 6th leading cause of death. Sadly, it touches many of your families, as well as the family at Sweet Ali's. On Thursday, October 1 at 7 pm, WYCC PBS Chicago Channel 20 In the Loop will discuss topics including the MIND prevention diet and the higher risk of Alzheimer's for women. One segment of this show includes an interview with Kim Cerveny from Sweet Ali's and the affect this disease plays in her daily life. Please tune in to watch this informative show.
Information about Alzheimer's Disease
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University of Chicago Celiac Education Day 10/17
The University of Chicago Celiac Disease Center will host its Annual Celiac Education Day and Free Blood Screening Event on Saturday, October 17.
Celiac Education Day Hours: 9 am to 1 pm
Free Blood Screening: 9 am to 1 pm (There is no charge to be screened, but pre-registration is MANDATORY!)
Q & A Panel: 10:30 am
Breakout Sessions: 11:30 am
Sweet Ali’s will be at the event – offering free samples of our delicious products.
Registration and Information
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Ali is Returning to Marcel's
Ali will be back at Marcel's Culinary Experience in Glen Ellyn on Wednesday, November 4 to host, "Being Well Gluten Free." Join her for an evening of new recipes, handy tips, tastings and open discussion.
Previous classes were sold out, so don't wait too long! For information on Marcel's and class registration, click here.
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