Menu Archive

Here’s a living archive of Delivered Dishes of the Week, listed from the present to the beginning of 2011. This page will now be the DDoW Calendar of Record with descriptions of each dish, main ingredients, serving suggestions, musings, etc. [Note, I do post full descriptions on the blog home page, but/and, you have to browse the posts.]

As you will see, I seldom exactly repeat a dish within 3-4 months. Any repeats within that time-frame are the popular ones. I hope you find it fun and inspiring to browse this archive!

Note: V = vegan, GF = gluten-free. “Paleo” refers to a type of diet that recommends limiting grains, beans and sugars.
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OCT 7 – 12

Roast Ratatouille with Beans  (V, GF, soy-free, no added sugar)  My all-time favorite late summer/ early autumn dish. Remember the animated movie, where the mean food critic finds his humanity and compassion after eating Ratatouille the rat chef’s ratatouille? It’s delicious cold or hot, by itself or mixed with grain pilaf, on pasta, in omelets, whatever. Freezes very well.

Polenta with Chopped Greens  (GF, soy-free, no added sugar; vegan option available)  Polenta is basically a creamy corn pudding flavored with butter and parmesan/romano cheese. It’s the only DDoW dish I make with dairy; you can request a dairy-free version, too. Fairly bland, polenta is a perfect foil for any dish with sauce. I’m swirling in finely chopped sauteed leafy greens. Best hot or warmed. Polenta also freezes just fine!

Farmers Market Chowder with Coconut Milk & Lemongrass (my photo).

Farmers Market Chowder with Coconut Milk & Lemongrass (my photo).

SEPT 30 – OCT 4

Thai Coconut Farmers Market Soup (V, Paleo, GF, soy-free, no added sugar)  Like a vegetable chowder but with Thai flavors and coconut milk. Simmering it with corn cobs add extra sweetness. Expect some chopped collards or kale.

Black Beluga Lentil Salad in Sesame Ginger Dressing  (V, GF, no added sugar; will contain a little soy)  These beautiful organic lentils were another fun special-order from Purcell Mountain Farms (Idaho). I’m hoping they don’t lose their jet black color when cooked.

SEPT 23 – 28

Garbanzo Bean & Veg Za’atar Salad  (V, GF, soy-free, no added sugar)  Za’atar, a spice mixture popular throughout the Middle East, comprises ground dried thyme, oregano, marjoram, toasted sesame seeds and salt, and also often ground sumac, which has a lemony tang. You might encounter it sprinkled on hummus at restaurants. Confession: I bought a large bag at Holy Land Deli on Central Ave, a local mecca of affordable spices. Run, don’t walk.

Rice Romesco  (V, GF, soy-free, no added sugar; contains almonds)  Romesco sauce is a classic Catalonian simmered sauce of mostly red bell peppers mixed with ground nuts. The carrier here is organic brown rice. You can eat this dish cold or hot. By this week, inexpensive pecks of peppers should be all over the Farmers Markets (a peck is approx 8 dry quarts, with 4 pecks to a bushel). Take advantage of the harvest bounty and make a couple quarts at home to slather on everything (can freeze).

Raw Zucchini "Linguine" w/ fresh marinara sauce

Raw Zucchini “Linguine” w/ fresh marinara sauce

SEPT 16 – 21

Zucchini Linguine with Raw Tomato Sauce (V, Paleo, GF, soy-free, no added sugar)  Carb-free pasta! Fresh sage and oregano flavor the simple sauce. Super low-cal.

Heirloom Bean & Veg Cassoulet with Rosemary  (V, GF, soy-free, no added sugar)  A lightly braised stew of market veg and giant heirloom scarlet runner beans (and regular red beans). Good with crusty bread, a glass of wine and thou; or all by itself. Cool beans!

SEPT 9 – 14

Spicy Chile Verde with Beans (V, GF, soy-free, no added sugar)  An opportunity to see why chef Crescent Dragonwagon in her book Bean for Bean insists there is no substitute for Santa Fe Green Chilies from New Mexico. With green bell peppers.

Cuke, Corn & Hominy Salad in Cilantro Lime Vinaigrette (V, GF, soy-free, no added sugar) As well as being the basis of Posole stew, chewy hominy (rehydrated treated white corn kernels) is surprisingly nice in salads. I’ll use raw sweet corn for added crunch and because it’s frankly easier than par-boiling. The local sweet corn has been great this season.

SEPT 2 – 7

Roast Beets & Cabbage Salad (my photo).

Quinoa Kale Salad in Horseradish Vinaigrette (V, GF, soy-free, no added sugar)  Finely chopped kale and a crunchy market veg add color, substance and fiber to quinoa, and lemon and horseradish adds a kick.

Roast Beet & Cabbage Salad with Sesame Dressing (V, Paleo, GF, soy-free, no added sugar) Tender ruby cubes and crunchy green strips, this time bound by a tahini dressing. My favorite summertime cookbook, Mediterranean Fresh by Joyce Goldstein, matches beets with sesame dressing (among many others). I adore everything in this cookbook so I’m sure this combination will delight. 

July 2013 Menus

Sesame Barley & Veg Salad (vegan, sf, no added sugars; contains gluten).

Minted Daikon & Edamame Salad (vegan, gf, no added sugars; contains soy).

Red White & Blue Posole with slaw on top (my photo).

Red White & Blue Posole with slaw on top (my photo).

Red White & Blue Posole Stew (vegan, gf, sf, no added sugars).

Firecracker Slaw with Cilantro Lime Vinaigrette (vegan, paleo, gf, sf, no added sugars).

Chermoula Potato Salad (vegan, gf, sf, no added sugars).

Heirloom Bean & Veggie Salad (vegan, gf, sf, no added sugars).

Mellow, sweet Roast Carrots & Parsnips with Rosemary (my photo).

Mellow, sweet Roast Carrots & Parsnips with Rosemary (my photo).

Roast Parsnips & Carrots with Rosemary  (vegan, paleo, gf, sf, no added sugars).

Spring Veg & Quinoa Soup with Fennel Pistou  (vegan, gf, sf, no added sugars).

June 3 – 7, 2013

Ethiopian Millet Pilaf w/ Sweet Potato 
(vegan, gf, sf, no added sugars).
A slightly spicy fluffy pilaf with roast sweet pots. Millet is a high-protein grain staple of Africa, with a nutty flavor and texture of couscous. It dries out quickly so add some broth /water when you reheat.

Curried Cream of Celery Soup (recipe & photo from vegetariantimes.com)

Curried Cream of Celery Soup (recipe & photo from vegetariantimes.com)

Curried Cream of Celery Soup w/ Coconut Milk (vegan, gf, sf, paleo, no added sugars).
From Vegetariantimes.com. ‘Traditional’ cream of celery doesn’t do much for me, especially the cream part but, this sounds yummy and spring-ish. I’m imagining a mild comforting puree.

May 27 – June 1

Chickpea Piccata (vegan, gf, sf, no added sugars).
From Moskowitz’ Appetite for Reduction cookbook, as is the accompanying Polenta dish. Piccata refers to an Italian lemon & caper sauce that is traditionally served with chicken or veal. She recommends serving this with mashed “caulipots” or a grain — I’m going with polenta.

Polenta with Broccoli (vegetarian, gf, sf, no added sugars; contains dairy & corn).
I make this creamy corn-grits dish with butter & parmesan cheese as traditional but, you can choose a no-dairy option with olive oil & herbs instead. Chopped broccoli adds texture, plus protein & calcium. I hardly ever offer broccoli as most people eat it ad nauseum but, what the heck.

May 20-25

Ripe, medium ripe and green plaintains (web photo). Called the pasta of the Caribbean.

Ripe, medium ripe and green plaintains (web photo). Called the pasta of the Caribbean.

Caribbean Curried Black-eyed Peas with Steamed Plaintains (vegan, gf, sf, no added sugars).
From Isa Chandra Moskowitz’ “Appetite For Reduction”, her latest vegan cookbook. It calls for coconut milk but I’m going to sub almond milk, mainly b/c later in the month I’m doing a coconut celery soup. I have long wanted to do plaintains but didn’t want to fry them — Moskowitz says steaming brings out the sweetness just fine. Note that plaintains are a non-grain complex carb that is low in sugar.

Sauteed Collards with Grapefruit Chutney (vegan, gf, sf, paleo).
I ordered a lot of organic grapefruit for some reason, so that’s what will brighten & sweeten the greens instead of the raisins I usually use. There may or may not be stevia in it, depending on how sweet the grapefruit is.

May 13 – 18

Beautiful Beet Soup (my photo)

Beautiful Beet Soup (my photo)

Gingery Beet Soup  (vegan, gf, sf, paleo, no added sugars).
A good in-between season dish that you can eat hot OR cold! Beets, parsnips & cabbage are wintery but leeks are springy. From “Love Soup” by Anna Thomas; more delectable springy soups from this fab book coming in June.

Dilled Quinoa, Carrot & Fennel Salad (vegan, gf, sf, no added sugars).
Just what it says, plus onions, fresh dill & cilantro white wine vinaigrette.

May 6 – 11
IMG_0951Potato & Cauliflower Salad w/ Harissa dressing  
P, V, GF, SF
Harissa is an intense, addictive paste of peppers. I’ll try to make it mild-medium. Recipe from “Mediterranean Fresh” by Joyce Goldstein, to which I’ll add celery. See ‘Decisions Decisions” post for more about this ‘bible’ cookbook.

Black Bean Soup  V, GF, SF
A simple and comforting thick hearty soup.

April 29 – May 4
Deconstructed California Roll Salad   VGF, SF
I’m pretending it’s summer. This is exactly what you think: layers of sushi rice, pickled ginger, crunchy cukes, creamy avocado and nori strips. You supply the wasabi.

Super Slaw in Sesame Dressing  P, VGF, SF
Lots of crunchy cabbage, kale, carrots, radish, possibly apples. If I can think of a complementary protein source, I’ll add it.

April 22 – 27
Tart Pan-Roasted Chickpeas with Black Olives & Barley  V, SF   (Barley is optional for GF)
New fave!  Even kids like it. 
Recipe from Lynne Rossetto Kasper, Splendid Table. She says serve this with a salad of arugula, oranges & red onion. Yes ma’am!

Carrot Radish Salad in Citrus Cinnamon Vinaigrette

Carrot Radish Salad in Citrus Cinnamon Vinaigrette

Carrot, Radish & Arugula Salad in Moroccan Orange Vinaigrette   P, VGF, SF   Daikon, the white strips in the photo at right, is a mild Asian white radish (resembling a giant carrot) now found in many Twin Cities grocery stores and at Farmers’ Markets in summer. It’s very mild, not peppery at all. A kid-friendly source of fiber.


April 15 – 20, 2013
Creamy Lentil & Mushroom Soup  GF, V, contains tofu
I
 might sneak some kale in there, you know I can’t help myself.

Greek-Style Green Beans & Rice
  P, V, GF, SF
Green beans cooked down in a garlic-tomato confit with rice. Smushy but very nice. Adapted from Crescent Dragonwagon’s “Bean for Bean: A Cookbook”. Love her name.

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2012 MENUS

Thai Coconut Veggie Chowder

Dec 17-23, 2012

1) Thai Coconut Veggie Chowder (gluten-free, soy-free, vegan). Coconut milk adds the creamy to veggie and potato soup.

2) Blanched Carrot Kale & Quinoa Salad in Orange Ginger Vinaigrette (gluten-free, soy-free, vegan). Huge hit this summer.

Dec 10-16
1) Tangy Turkish Wheat Berry Soup. (gluten-free, soy-free, vegan). Tomato-based soup with chickpeas, eggplant, lemon and fresh mint.

2) Sauteed Cabbage & Collards with Fennel Seed (gluten-free, soy-free, vegan). A lovely mild side dish.

Dec 3 – 9
1) Green Tamale Casserole 
(gluten-free, soy-free, vegan). Tamale re-imagined as a loaf filled with beans & greens in tomatillo sauce. Back by popular demand! Reheat with queso blanco garnish, or not.

2) Picadillo Rice with TVP (gluten-free, vegan). Sweet & savory pilaf with Mexican-flavored TVP, raisins and olives. TVP is a soy product.

NOV 26 – Dec 1 2012  DETOX WEEK

1) Green Kale & Yam Soup (gluten-free, soy-free, vegan). Pureed thick soup of yam, kale/spinach and caramelized onions, scented with sage. From Love Soup book.

 2) Curried Barley Salad (soy-free, vegan; contains gluten).  A satisfying, chewy salad with crunchy veg and dried cranberries in a curry vinaigrette.

Roast Beet & Lentil Salad in Balsamic Vinaigrette (photo by Alicea Rose Photography). Vegan & Gluten-free.

NOV 19-24 2012 THANKSGIVING WEEK

1) Elegant Roast Beet & Lentil Salad in Balsamic Vinaigrette (gluten-free, soy-free, vegan). A popular favorite that will wow guests, and a good protein source for vegetarians.

2) Quinoa Mushroom Pilaf (gluten-free, vegan). Another potluck hit, deepened with miso. If you wish, you can order a soy-free version.

NOV 12-17, 2012

1) Jamaican Jerk Millet & Beans gluten-free, soy-free, vegan; medium spicy) Redolent with spices and bell peppers.

2) Salade Nicoise with Dijon Vinaigrette (gluten-free, soy-free, vegan) A classic marinated potato & green bean salad. Feel free to add the traditional tuna or eggs.

Nov 5 – 11: Vegan Mexican Posole, a hearty tomato & pepper soup w/ beans and hominy.  Crunchy Lime-Cilantro Cabbage Slaw.

Oct 29 -Nov 4:  Samosa Pie. Channa Chaat Salad (Garbanzo Bean).

Oct 22 -28:  Parsnip Celery Soup. Broccoli Rabe w Mushrooms.

Oct 15 -21:  Roast Beet Lentil Salad in Balsamic Vinaigrette. Moroccan Cauliflower Brown Rice. 

Oct 8 -14:   Spicy Collards. Indian-style Kasha Pilaf w/ cabbage & spiced nuts.   

Blanched Carrot & Kale Salad in Orange Ginger Vinaigrette. Vegan, gluten-free, soy-free.

Oct 1-7:  Butternut Thai Coconut Curry with Garbanzo Beans. Minted Radish Salad.

Sept 23- 30: Blanched Kale & Carrot Salad in Orange Ginger Vinaigrette. Chipotle Black Beans. 

Sept 17-22:  Ratatouille with Beans. Greek Salad with Feta (cheese optional).

~~~~ HIATUS ~~~~

May 6 – 11 
1) Garbanzo Bean, Cuke & Kale Salad in Tahini Dressing. Vegan and Gluten-free.
2) Quinoa tba.

April 29 – May 5 (Cinco de Mayo)
1) Picadillo w/TVP & Rice (featuring Olives & Raisins). Vegan and Gluten-free. A vegan take on Picadillo, the terrific Mexican dish of ground beef w/ olives & raisins, which combines savory and sweet. Lots of cumin & coriander but no heat. Stuff it in lettuce wraps, burritos, bell peppers.

2) Butternut Squash Soup w/ Mayo Coba Beans. Vegan and Gluten-free. Very comforting. Mayo Coba are also called Yellow Canary Beans.

3) Adobe Chicken Stew. Gluten-free. Organic chicken $17/qt, conventional $14/qt.
 

April 22 – 28

1) Kamut & Veggie Salad in Orange Mint Vinaigrette. Vegan; does contain small amount of gluten. Kamut, like spelt, is an ancient, un-hybridized grain related to wheat. Like spelt, it contains less gluten than wheat. Kamut is wonderfully chewy and therefore terrific in salads.

2) Simple White Bean Soup with Tarragon. Vegan and Gluten-free. A soupy stew or a thick soup, take your pick. Either way, it will be very comforting, and flavored with the classic mire poix of slow-simmered carrots, celery & onions. I’ll add garnish bags of arugula!  It will thicken as it sits, so you may want to add a little water when you reheat. 

April 15 – 21 

1) Cumin-scented Kasha Pilaf with Spiced Walnuts.  Vegan and Gluten-free. A flavorful Indian-style pilaf using earthy nutty Kasha (Buckwheat groats), sauteed shredded cabbage, and spiced nuts (bit of cayenne). One client who eats gluten-free adores this dish and has me make her 3 quarts at a time to freeze. What’s Kasha?

2) Gingery Lentils & Carrots w/ AjwainVegan and Gluten-free. See April 8th post about Ajwain, a Middle Eastern / Indian spice that tastes like thyme.

April 8 – 14 

1) Spring Succotash.  Vegan and Gluten-free. Alright, since it’s pretending to be summer, I’ll give in and make a summery dish: the classic combo of lima beans & corn, with addition of fresh dill. I will use something other than the traditional zucchini b/c it’s too expensive until August’s abundance. Will taste light and clean but will satisfy; and you can eat it hot or room-temp.

2) Brown Rice & Cauliflower Zahlouk w/ Moroccan Charmoula. Vegan and Gluten-free. Zahlouk means chopped salad, and charmoula is a signature Moroccan sauce of cumin, sweet paprika, black pepper, parsley and cilantro.  Need I say more? Will include black olives. Adapted from a recipe in my new favorite bible, “Mediterranean Fresh” by Joyce Goldstein (many thanks to BFF for this gift!). Go buy this inspiring, gorgeous cookbook.

April 1 – 7 : VACATION — NO DDOW

Posole soup with plenty of crunchy garnishes is a hearty Meal in a Bowl (photo from a website).

Mar 25 – 31   : One Bowl Meal

1) Hearty Mexican Posole w/ Hominy & Beans.  Vegan and Gluten-free. Posole is a terrific pepper-based soup with hominy (corn) to which I’m adding beans for protein. Medium spicy. Absolutely life-giving on a wet day. Usually I use the canned hominy but I’m going to try starting with dried hominy, which you can buy at Latino groceries. More about Posole & Hominy in 2010 blogpost.

2) Cabbage, Radish & Arugula Slaw w/ Lime Cilantro VinaigretteVegan and Gluten-free. This salad is the traditional ‘garnish’ for posole. I encourage you to use at least half a cup, not just a little sprinkle, firstly because the contrast of textures is marvelous and secondly because it becomes an easy one-bowl meal. It will remind you of the combination of fresh bean sprouts & Thai basil that you heap on top of Vietnamese pho noodle soup. The addition of arugula I picked up from a recent meal at Chef Rick Bayless’ cheap & cheerful Xoco diner in Chicago. I would eat there everyday if I could.

3) Posole with Pork. Gluten-free, dairy-free. In this version, hominy takes a back seat for you low-carbers. Pls specify conventionally raised ($14/quart) or free-range pork ($18/quart). Limited quantities available.

Mar 18 – 24 : Clean & Green

1) Kale & Yam Soup. Vegan and Gluten-free. Another green soup, and, count ’em, 2 Super Foods in a bowl. Flavored with sage & caramelized onions, this is from the “Love Soup” cookbook. The author recommends Japanese yams which are particularly sweet & fragrant. Purple on the outside, cream-colored on inside, you can find these at Asian groceries.

2) Chipotle Black Bean Salad. Vegan and Gluten-free. With red bell peppers, celery and a smoky, slightly spicy vinaigrette, just like the one for Firecracker Slaw.

Mar 11 – 17:  Eatin’ O’ the Green

1)  Parsnip, Celery & Parsley Soup. Vegan & Gluten-free. A pretty green soup for St Patrick’s Day. Low-fat and high-fiber too. Serve with horseradish-dressed slaw.

2) Barley, Lentil & Mushroom Pilaf. Vegan; contains gluten. This dish epitomizes “umami”, the Japanese word for savoriness. All the ingredients are earthy and together make a satisfying homey dish with great chewy texture. Besides plain, try it with a fried egg on top, or as stuffing for cabbage rolls and baked squash.

3) PALEO: Beef Pot Roast. Gluten-free. With carrots, thyme and garlic. Pls specify conventionally raised ($14/quart) or free-range ($18/quart). I have only 3 small roasts from Anderson Farms, which will go fast, so do order in advance.
Mar 4 – 10 : Elegant & Comforting Polenta
1) Polenta w/ Artichokes & Spinach. Gluten-free. Contains cheese & butter unless you request vegan version made with olive oil.People adore my velvety polenta!  It’s dead easy but takes an hour of simmering and stirring every 10 min. Scoop out and microwave, or flip out this little casserole, slice, then heat.

2) Multi-Bean Veg Salad. Vegan & Gluten-free. With crunchy veg and a tart vinaigrette.


Feb 26 – Mar 3
1) Jamaican Jerk Stew. Vegan & Gluten-free. Tempeh, bell peppers & veg.  Spicy !  Quite a few clients who didn’t think they liked tempeh enjoyed this dish. With tempeh, it’s all about the sauce. But I also use fabulous locally made artisan tempeh which is a cut above packaged.

2) Green Rice & Beans. Vegan & Gluten-free. Jambalaya-like. Chopped turnip /collard greens turns the whole thing green.
Feb 19 – 25
1) Super Green Split Pea Soup. Vegan & Gluten-free. With chopped greens. Delicious & comforting fiber-fest.
2) Quinoa, Roast Celeriac & Green Bean Pilaf w/ Dill. Vegan & Gluten-free.

Add shredded raw beets to any slaw for a pop of color and sweetness.

Feb 12-18

1) Sun-dried Tomato & White Bean Cassoulet. Vegan & Gluten-free.With chard, broccoli and sage.
2) Carrot & Beet Slaw in Mint Vinaigrette. Super dose of Vit A and iron. You may be surprised that kids like this sweet fuschia-colored salad. Vegan & Gluten-free.

Feb 5 – 11
1) Garbanzo Thai Coconut Curry. Vegan; Masaman curry paste contains gluten so pls notify far in advance if you want a gluten-free green curry instead. With greens and some squash, this is a very comforting one-pot meal w/ rice. Mild spice.

2) Laab TVP Salad. Vegan, gluten-free; contains soy. Same as the Laab Noodle Salad served this summer but without noodles. Just lots of crunchy raw veg like cabbage & radishes layered with marinated TVP in a bright, Thai, lime-juicedressing. Will have a bit of Thai-pepper kick.

Jan 29 – Feb 4
1) Curried Barley Salad with Cranberries & Coconut. Vegan; contains gluten. A very popular catering dish that gets better as it sits. Chewy satisfying barley is wonderful in grain salads, especially with chopped crunchy veggies. Not spicy.

2) Mulligatawny Lentil Soup. Vegan, gluten-free. A slight twist on the classic Anglo-Indian curried soup that has apples, lots of veg and fresh parsley. Both of this week’s dishes have ‘curry’ spices — guess what I’m craving — but I will make them different enough. Add sliced almonds or almond butter for a fancy touch.

Jan 22 – 28
1) Mafe Stew with Sweet Potatoes, Kale and Red BeansVegan, gluten-free; contains peanuts. Mafe is a delicious West African dish made with tomato sauce & peanut butter (called ground nuts). Sounds funny but the nut butter adds richness and balances the acidity of tomatoes, as do the sweet potatoes. It just tastes like a creamy tomato sauce. Kids love it. Addictive and extremely comforting.

2) Mafe w/ Chicken, Sweet Potatoes and Kale. Gluten-free. This dish fits the Paleo diet profile, substituting chicken for beans.

3) Millet with Caramelized Onions & Carrots. Vegan, gluten-free. Millet is dry and bland all by itself, so I like to make it with soft moist veggies. It will continue to dry out in the refrigerator, so sprinkle a little water each time you reheat. A very mild dish that kids might like.
Jan 15 – 21
1) Green Tamale Casserole. Vegan, gluten-free. You asked and you shall receive! The most popular dish of Fall 2011 is back. Presented in a foil loaf pan, this layers beans & chopped kale stewed in a tomatillo sauce with steamed corn tamale dough made from Bob’s Red Mill organic masa flour. Kid-friendly. Add a little cheese on top when reheating if you wish. Keeps and freezes well.

2) Colorful Cabbage Slaw in Cilantro Lime Vinaigrette. Vegan, gluten-free. A crunchy, satisfying raw salad that is perfect with tamales, soup, meats, beans and especially in tacos & burritos. Eat a cup or more a day to keep the doctor away. You can also mix it with plain rice or quinoa for a piquant pilaf, or, throw it in ramen/pho or tom yung gang soup.

~~~~~~~~~~~~ 2012 ~~~~~~~~~~~~~~

DEC 18 – 24
1) Sesame Roast Eggplant and Red Rice.
Vegan & gluten-free. Silky eggplant marinated in sesame dressing, layered with red rice. Eat room temp or hot.
2) Green Bean Salad w/ Fermented Black Soy Bean Dressing.
Vegan & gluten-free. Pungent garlicky goodness! I first had this revelation at Vancouver’s famous Granville Island food market many years ago. Totally addictive.
3) 5-Spice Beef Stew with Chinese Radish & Carrots. Paleo & gluten-free. The classic Chinese stew and a
nother Yue favorite.

“Cuban” Pork Pot Roast (green olives, sweet peppers, carrots). Incredible sauce.

DEC 11 – 17
1) Cuban Black Bean Stew.
Vegan & gluten-free. A savory stick-to-your-ribs meal, fragrant with cumin.
2) Smoky Rice w/ Peppers. Vegan & gluten-free. Basically fried rice w/ smoked paprika, celery and bell peppers — verging on Jambalaya.
3) Cuban
Pork Pot Roast w/ Veg. Paleo & gluten-free. Berkshire pasture-fed piggies from Anderson Farms in Wisconsin! 


DEC 4 – 10

1) Black-eyed Peas & Turnip Greens. Vegan & gluten-free. Both of these ‘southern’ staples are woefully neglected up in these here parts, despite being
faster-cooking and higher in vitamins than their more popular cousins. Even Lutherans like the modesty of the mild, nutty black-eyed pea. But CBL alert here, cuz turnip greens and garlic will add a punch. If you’ve a mind, getcha some cornbread & good butter (or polenta if you’re GF).

2) Kamut & Carrot Salad in Citrus Vinaigrette. Vegan, contains gluten. Kamut is an ancient not-yet-hybridized grain related to wheat and wonderfully chewy like wheatberry. With crunchy carrots & radishes, this salad will be a total texture contrast to the Peas & Greens. PALEO OPTION: veggies only.

3) Dad’s Oxtail Soup. Paleo & gluten-free. Life-nourishing good ol’ beef soup with cabbage, tomatoes, carrots & onions. Returning home from sledding to a warm house filled with its enticing aroma is a cherished Proustian memory. And it’s how I learned to love cabbage.

Nov 28 – Dec 3 : DETOX WEEK  (note all dishes comply with Paleo)
1) Kale & Yam Soup. Vegan and Gluten-free. Super Foods in a bowl. A pureed soup flavored with sage from the “Love Soup” cookbook.
2) Firecracker Cabbage & Beet Slaw with Chipotle Vinaigrette. Vegan and Gluten-free. More fiber and antioxidants in a nice crunchy package, with a little bit of heat.
3) Paleo dish: Coq au Vin (Chicken Stew).
Gluten-Free. A classic comfort food that is easier to make than you think, so you should.

Red Bell Peppers & raisins sweeten sauteed fresh collards or kale, and make a beautiful dish.

Nov  21 – 27  THANKSGIVING
1) Sauteed Collards w/ Cranberries & Red Peppers. Vegan and gluten-free. Nothing like traditional southern collards which are cooked (usually with ham or bacon) til very soft, this very lightly braised dish preserves the firm texture, deep green color and nutrients of this Super Food vegetable from the immune-boosting cabbage family. Pretty red Craisins and bell peppers add the perfect sweet piquant flavor to contrast and complement. A big big hit at the Auction Dinner on Nov 12th!  See photos from Nov posts.

2) Quinoa & Lentil Pilaf with Lemon & Mint. Vegan and Gluten-free. A nice light side dish that pleases vegetarians at your table as well as being a gluten-free, more nutritious alternative to heavy bread-based stuffing. And, you don’t have to warm it up.

Nov 14  – 20 ( No Deliveries)

Nov  7 – 13

1) Pumpkin & White Bean Soup. Vegan and gluten-free. You knew pumpkin was coming. Cumin & coriander will dominate seasoning of this pureed soup. Sprinkle with roast pepitas. I don’t usually puree soups, but I got a new immersion blender!  :^) Btw, this is a very low-fat high fiber dish.

2)
Spicy Cactus & Rice Salad w/ Lime & Cilantro Dressing. Vegan and gluten-free. Spicy pickled nopalitos come in jars or cans in the Hispanic aisle. Think pickled peppers. Celery & purple cabbage will add crunch.

OCT 30 – Nov 6


1) Sauteed Cabbage & Edamame w/ Fennel Seed & Cranberries. Vegan and gluten-free.Yummy side dish that is  both pretty to look at and easy to make. Kids should like this mild, sweet & sour dish.

2) Barley Pilaf w/ Leeks, Mushrooms and Thyme. Vegan; contains gluten.  When it’s autumn I think “Barley”. Another comfort food.

                                                                                                      OCT 22 – 28

Succulent roast beets and sweet potatoes. Try them w/ a simple squeeze of lime juice or orange juice.

1) Roast Beets & Parsnips in Orange-Balsamic Vinaigrette. Vegan and gluten-free. Rutabagas too if they’re at market. Did you know that beets have 6 times more iron than carrots?

2) Super Green Split Pea Soup. Vegan and gluten-free. Chopped kale & collards add mega vitamins to this comfort soup, while smoked paprika adds a meaty flavor. This thickens as it sits. Add a little water when you heat it up.

OCT 15 – 21
1) Green Tamale Pie w/ Tomatillo Sauce and Beans. Vegan and gluten-free.  OK, it’s not really a pie so much as a casserole. This typically has cheese but I’m skipping that and adding collards to the beans.
2) Posole Soup. Vegan and gluten-free. A hearty, spicy tomato & peppers-based soup with hominy (corn). Life-giving on a cold day! Serve with a crunchy cabbage salad.See my Nov 2010 blog post about hominy & posole.

Red Beet with (clockwise) turnip greens, radishes, kale and napa cabbage (photo Brad Dahlgaard)

OCT 8 – 14

1) Gingery Lentil & Carrot Stew. Vegan & gluten-free. Simple and comforting, this dish highlights flavorful market carrots. Collard greens will add more texture and nutrition. (That’s two super foods, if you’re counting.) This stew is very easy to make and to freeze. Lentils are quick to cook (15 min) and so versatile.

2)  Millet with Curried Apples, Squash & Caramelized Onions. Vegan and gluten-free. I am adapting a couscous recipe from 101cookbooks.com blog by Heidi Swanson, author of “Super Natural Every Day” and “Super Natural Cooking”.Heidi says curried apples + couscous is a super fast dish to make. But, as you know, I don’t offer couscous (pasta product) and was looking for a millet recipe. The lentil stew and this millet will be lovely together, as well as fine on their own.

OCT 2 – 7

1) Tangy Turkish Wheatberry & Chickpea SoupVegan; contains gluten. A very hearty, textured, tomato-based soup with eggplant and lots of lemon & mint. You can add fresh or frozen chopped greens (spinach, collards, etc) too. A good one-dish meal that freezes well.

2)  Cuke & Daikon Salad with Orange-Tahini Dressing. Vegan & gluten-free. If there are still local zucchini available then this will feature it, otherwise, it will consist of radishes, daikon or kohlrabi. Based on a Julia Child grated zucchini salad with lemon-tahini dressing; however, I won’t grate it because it will get soggy.

SEP 26 – OCT 1
1) 
Thai Farmers’ Market Chowder. Vegan & gluten-free. A take on a milk-based chowder, but with coconut milk and lemongrass since I’m feeling the need to reach out to Asia after all these Mediterranean flavors (as much as I love them).

A colorful summer luncheon: (clockwise fr left top) Laab Noodle Salad, Watermelon Feta Salad in Radicchio leaf; marinated kabobs; cabbage slaw.

2)  “Laab” Thai Noodle Salad with TVP. Vegan; contains gluten. OK, I’m breaking down and using spaghetti* for once, b/c spaghetti doesn’t get smushy over time like rice noodles in sauce or dressing. “Laab” is the name for a delicious Thai meat & lettuce wrap dish. I made this for a luncheon earlier in summer and really liked it. Thai seasoning, rice vinegar & lime juice is the base for vinaigrette; shredded cabbage, carrots and other market veg adds crunch and bulk.

*to date, in 2 years of DDoW I have chosen not to use ‘processed wheat’ products like pasta & couscous. I figure you eat enough of that anyway.

SEP 19 – 25
1) Vegan Moussaka with TVP.  Vegan & gluten-free. The classic comfort food casserole w/ mashed potatoes, eggplant and a creamy sauce made with tofu. Very popular dish last winter.

Romesco Beans ‘n Rice

2) Romesco Red Beans and Rice. Vegan & gluten-free. Romesco is an easy sauce and a great way to use the abundant red bell peppers at the market. People also eat romesco as a dip. This will be a nice texture contrast to the soft moussaka, and a little spicy.

SEP 12 – 18 
1) Zucchini, Green Bean & Lima Bean Cassoulet w/ Basil. Vegan & gluten-free. “Cassoulet” means a lightly braised stew in which ingredients are somewhat firm, as opposed to a long-simmered stew. It’s a great way to savor the taste of fresh garden veggies. If you’ve got leftover chicken or pork, shred/dice that and add in when you heat it up. Or, if you’re grilling, make it the ‘bed’ on which you serve a juicy chop or fish fillet. Pair with a pilaf like couscous, rice, kasha, etc, or with crusty bread & butter. Take a picture cuz it’s gonna be pretty.
2) Cabbage Salad with Roast Beets & Creamy Borscht Dressing. Vegan & gluten-free. Another photo-worthy dish. Ruby cubes, pink dressing, light green & dark green salad. Of course I’m including the beet greens too — not only do they taste great but they also have more nutrients than the beets themselves. I will pack the beets on the bottom of your containers so they don’t stain the entire salad. This recipe is from always-fabulous Vegetarian Times mag (May/June issue).

AUG 29 – SEP 4
1)  Channa Chaat (Garbanzo Bean Salad). Vegan & gluten-free. A hearty entree salad with Indian-style seasoning and cukes, tomatoes, kohlrabi and jalapenos from the farmers’ market, lime juice and a little kick.
garbanzos w/ veggies in vinaigrette

Garbanzo beans aka chickpeas are called “channa” in India (photo by Brad Dahlgaard)

2) Kasha Pilaf w/ Cumin, Cabbage & Celery. Vegan & gluten-free. Flavorful Indian-style pilaf that I’ve improved upon since making it repeatedly for a client with extensive food allergies. You can eat this room-temp or hot. Kasha is the common name for whole grain Buckwheat Groats. Buckwheat – a misnomer — is not related to wheat at all. See blogpost about Buckwheat.

AUG 22 – 28
1) Ratatouille with Beans. Vegan & Gluten-free. A late summer staple, the classic Provencal stew of zucchini, tomatoes & eggplant, flavored with basil and made heartier with red beans. Great by itself, with grains or pasta, on pizza, in quiche /frittata or scrambled eggs.
2) Cauliflower & Green Beans with Roquefort Vinaigrette. Mostly Gluten-free. (I will check this Roquefort to see if it’s completely gluten-free. Pls let me know if you want 100% GF.) Farm-fresh cauliflower is so much tastier than store-bought, I discovered only last year. It may be a little early for local cauliflower. Hopefully the farmers markets will  have an abundant supply next week.
AUG 15 – 21
1) Roasted Rosemary & Fennel-flavored Tempeh w/ Patty Pan Squash & Cherry Tomato. Vegan & Gluten-free. Eat room temp or hot. Featuring locally made artisan tempeh! See blog post about Tempeh.
2) Cannellini Salad with Orange, Almond & Green Olive Pesto. Vegan & Gluten-free. Will include market vegetables. Cannellini are white kidney beans and considered to have a very creamy texture. They’re more expensive than other white beans, although I have seen inexpensive cans at Trader Joe’s. I get dried legumes from organic wholesaler Azure Foods in Oregon.

Fresh okra is abundant right now — stir-fry them in hot pan w/ lots of spices.

AUG 8 – 14

1) Rice & Millet Jambalaya with TVP and Sauteed Okra. Vegan & Gluten-free. A little spicy, very satisfying. Stir-fried okra is crunchy, not soft or goopy. Great for breakfast with a fried egg.
2) Succotash w/ Dill. Vegan & Gluten-free. Classic combo of sauteed corn, zucchini and lima beans. A dear favorite, mild, sweet and very homey. Ask the kids to try it.
AUG 1 – 7
1) “White Gazpacho” Hominy Salad in Lime Cilantro VinaigretteVegan & Gluten-free. With cukes, avocado, other farmers’ market veg. Very interesting combo of textures, overall refreshing yet hearty. See blog post about Hominy.2) Black Bean Salad with Carrots & Kohlrabi in Cinnamon Cumin Vinaigrette. Vegan & Gluten-free. 

July 25 – July 31
1) Jamaican Jerk Potato Salad. Vegan & gluten-free. Perfect kicky treatment for neutral potatoes, with local radishes, other veg I find at market and (non-local) bell peppers and celery.
2) Lentil Salad with Balsamic Vinaigrette. Vegan & gluten-free. A reliable & tasty standard, with market veggies like carrots, cukes and kohlrabi.

JULY 11 -17

1) Black-eyed Peas & Barley Salad w/ Mint Vinaigrette.  Vegan (barley has gluten). Black-eyed peas and barley are both really great in salads, which many people don’t know. And, they’re extremely nutritious, even more than some other kinds of beans and grains. Recipe from “Reverse Diabetes” book.

2) Green Beans & Quinoa with Dill.  Vegan & Gluten-free.  Fresh dill is the epitome of summer! This won’t have vinegar so I’m not calling it a ‘salad’ but, certainly you can eat it room temp if you wish.

JULY 4 – 10 

 1) Potato & Vegetable Fricassee with Oregano. Vegan & Gluten-free “Fricassee” means a stew w/ a creamy gravy but I will use mashed potato to thicken it instead. Stew may have baby turnips too unless I decide they’re good enough to eat by themselves.

1) Beans and Brown Rice Pilaf.  Vegan & Gluten-free. With onions and garlic of course. You can eat this room temp or hot. A good complete protein meal by itself.

JUNE 27 – JULY 3
1) Firecracker Slaw.  Vegan & Gluten-free. Raw carrots, apples, beets and cabbage in a chipotle vinaigrette. Amazing sweet & spicy flavor combo and very pretty!
 2) Fireworks Wheat Berry Salad.  Vegan; GF option of red rice is avail with advance orders. Sensing a theme? Chewy red wheat berries with crunchy diced celery, radish & red peppers in a tarragon vinaigrette. A great complement to traditional BBQ fare, and it doesn’t wilt or spoil in the sun.
JUNE 20 – 26

Soba sesame noodles are a delicious, no-mayo pasta salad (photo by Brad Dahlgaard)

1)  Soba Noodle Salad with Ginger Peanut Dressing. Vegan; soba noodles contain wheat gluten; GF noodle option avail; soy-free option also available w/ notice. Soba (buckwheat noodles), shredded carrots, cabbage and pickley cukes in the classic dressing. Let me know if you like it spicy! More about buckwheat in a previous blog post.


2)  Edamame & Shitake Salad. Vegan & Gluten-free. Reprise of a dish from January that people liked. Sauteed shitake mushrooms, greens and edamame in light sesame oil. It’s a typical Chinese “salad’ which can be eaten room temp or hot. (Chinese cuisine does not serve raw vegetables, for hygiene reasons.) Some greens will be fresh pea shoots which I’m getting from a St Paul organic community garden! and the rest will be spinach.
 JUNE 13 – 19

1) Chipotle Rum & Molasses Baked Beans. Vegan & Gluten-free. A big favorite. Tastes meaty but has none!
2) Southwest Rice & Cactus Salad. Vegan & Gluten-free. Rice, pickled cactus, veggies and a lime cilantro vinaigrette.  Pickled cactus strips called Nopales comes in jars and is found in the Hispanic food aisle. The cactus has the texture of cooked string beans and a mild taste but it always comes in a spicy pickle brine. Rinse it first if you don’t like it so spicy.  

JUNE 6 – 12

1) Greek Garbanzo Bean Salad.  Gluten-free. Vegan option w/o feta. With feta, kalamata olives, green peppers, etc. Another great potluck contribution, hint hint.

2) Polenta with Artichokes & Spinach. Gluten-free; with cheese & butter or Earth Balance (soy) for vegans. I’ll layer it, like a strata. “Polenta strata” sounds fancy. I think I’ll put this in a little loaf tin so you can flip it out for slicing.

MAY 30 -JUNE 5

Diced veggies with chewy, ancient Kamut grain. Photo by Brad Dahlgaard.

1) Navy Bean, Leek & Zucchini Stew. Vegan; veggie broth powder does contain small amount of gluten. A gluten-free batch will be available — pls notify in advance. As with above dishes, I’m trying to move into seasonal flavors despite having very few local vegetables yet (except for rhubarb). If enough fresh peas at markets, I will try to include.

2) Kamut Salad in Orange Cumin Vinaigrette. Vegan; contains small amt of gluten. Incl carrots and other crunchy veg. Kamut is an unhybridized, ancient relative of wheat. It’s low in gluten so if you’re mildly sensitive but not truly intolerant, you can have this. These whole grains look like large brown wild rice and are very chewy, which is why they make such great salads. I discovered you cannot overcook these even if you mistakenly leave it in hot water overnight. Nice to know.

MAY 23 – 29 MEMORIAL DAY WEEKEND

 1)  French Lentil Salad w/ Fresh Dill Vinaigrette. Vegan, gluten-free. Tiny dark green ”Puy” lentils are very dense and therefore hold shape & texture when cooked. Reportedly more nutritious than other kinds of lentils. Will include radishes & walnuts.

2) Potato Salad with Creamy Vegan Horseradish Dressing. Vegan, gluten-free; contains soy.With chopped celery, red onion and pickles. Dressing will be mild-ish. A nice, not-too-exotic twist on a favorite comfort food to jazz up BBQs.

May 16 – 22

1) Posole Stew. Vegan & gluten-free. A popular Mexican tomato- & pepper-based soup with hominy and cabbage (traditionally with pork). Among my top 5 favorite meals. Garnish with sliced radishes, shredded cabbage & limes on the side.

2) Mayocoba Bean, Roasted Butternut Squash & Sweet Potato Salad with Lime Cilantro DressingVegan & gluten-free. You see Mayacoba beans in every Hispanic food aisle, but not anywhere else. Also called frijoles peruanos, canary beans, or yellow beans, they have a thin skin and creamy interior. 

May 9 – 15

1) Deconstructed “California Roll” Salad. Vegan & gluten-free. Layers of sushi rice, crunchy marinated cukes, radish, carrot, avocado, pickled ginger strips and nori seaweed sprinkles.

2) Super Green Split Pea Soup (with Spinach, Carrots). Vegan & gluten-free. It gets thicker as it sits, so add water when you reheat it.

MAY 2 -8

1) Jamaican Jerk Potato & Carrot Stew. Vegan & gluten-free. Medium Spicy. People gave this thumbs up last Nov. Jerk seasoning is all about allspice, thyme and pepper.  You can use less fiery chili peppers (or very little) — it won’t be ‘authentic’ but, you’ll still get the essential character of this unique spice melange.

2) Millet & Beans. Vegan & gluten-free. Good with stew or on its own. Millet has more protein than rice, which supplanted millet as the staple grain in ancient China. Millet resists drought and rice requires not only rain but much more labor, so I don’t know why they gave it up. Add a side of dark greens and you get 3 super-foods in one meal.

APRIL 25 – MAY 1

1) Roast Beet & Lentil Salad in Balsamic Vinaigrette. Vegan & gluten-free. Extremely popular and visually stunning dish. Converts people who’ve had childhood beet traumas. I’m not making this up, they told me so! Best at room temp. And beets are a super-food, with more overall nutrients than carrots. Really.

2) Sauteed Quinoa, Green Beans & Corn with Tarragon. Vegan & gluten-free. Fresh tarragon smells like summer. Eat this hot or cold. Treat yourself and add a little butter when microwaving. Mmmmm.

APRIL 18 – 24  EARTH DAY & EASTER 

1) Mashed Coconut Sweet Potatoes. Vegan & gluten-free. Coconut milk + sweet pots = heaven. Great side dish for holiday and everyday that everybody will like. Excellent breakfast too. Lots of Vit A & complex carbs.
2) Green Rice. Vegan & gluten-free. Another pretty side dish, colored by greens (minced) and red aduki beans. I suppose timid folks and some kids might be a bit wary, given the color, but this will be fairly mild in flavor. I think it will go well with ham and obviously it’s a good entree for vegetarians.

APR 11 – 17

1) Thai Curry-flavored Stuffed Red Peppers. Vegan; contains soy and tiny amounts of gluten in curry paste. I will make a small separate batch for strict gluten-free eaters — please let me know in advance.Filled w/ sauteed TVP & mushrooms. Mildly spicy. A lovely entree for parties (Hint Hint).

2) Kasha Pilaf with Sauteed Cabbage, Onions & Nuts. Vegan & gluten-free. Despite its name, Buckwheat is not a cereal nor a grass, and therefore gluten-free. Buckwheat groats (the whole grain with hull intact) were brought to America by Russian and Polish immigrants who called it “kasha“. Kasha has a nutty earthy flavor; you cook it up just like rice. Extensive info on Wikipedia.

APR 4 – 10

1)  Curried Barley Salad with Snap Peas, Cranberries & Coconut. Vegan. Many clients’ favorite and mine too. Chewy and crunchy textures, satisfying and low-fat.
2) Roast Cauliflower & Celeriac with Ginger Carrot Sauce. Vegan & gluten-free. This sauce, like the soup, is easy, lovely and dresses up everything. Celeriac is the pale ‘warty’ bulb of celery, has a mild flavor and is particularly nice roasted or pureed.

MAR 28 – APR 3

1)  White Bean Cassoulet with Broccoli & Sun-dried Tomato. Vegan, gluten-free. Cassoulets are quickly braised brothy stews that you spoon over a whole grain like barley, brown rice or couscous or eat with crusty bread.  You could also serve with a compact pasta, like macaroni, orecchiete, orzo. You often see this robust Mediterranean combo (without beans) on restaurant menus.
2)  Ensaladilla. Vegan, gluten-free. Also called Russian Salad, this combines cooked potatoes, carrots and green beans with pickles and capers in garlic mayonnaise. I’m going to use a vinaigrette instead of mayo.

Lemony Quinoa w/ Zucchini & Raisins, Italian Black Bean Salad w/ Green Olives & Almonds

MAR 21 – 27

1) Black Bean Salad with Green Olive & Almonds in Citrus Vinaigrette. Vegan, gluten-free. Crunchy veg and black beans will stand up to this mouthwatering relish found in “America’s Test Kitchen” mag.

2)  Lemony Quinoa with Zucchini & Raisins.

Vegan & gluten-free. A more delicately flavored dish to eat hot or room temp.

 

MAR 14 – 20

1)  Indonesian Tempeh with Green Beans, Cauliflower and Peanut Sauce. Vegan, gluten-free; featuring locally made artisan tempeh.
2) Minty Cabbage & Rice Noodle Salad. Vegan, gluten-free.

 

MAR 7 – 13 (MARDI GRAS)
1) Beans & Rice Etouffee.

Vegan & gluten-free. “Etouffee” refers to the Louisiana holy trinity of bell pepper, celery & onion.
2) Garlicky Turnip Greens & Grits. Gluten-free (has some parmesan & butter).

FEB 28 – MAR 6

1) Let’s Pretend Its Summer Succotash.Vegan & gluten-free.
2) Roasted Sweet Potato & Rutabaga Hash. Vegan & gluten-free.

FEB  21 – 27

1) Tangy Turkish Wheatberry & Chickpea Soup. Vegan; contains gluten. Tomato-based, with eggplant and lots of lemon & mint.

2) Cardamom-flavored Rice & Lentils.Vegan & gluten-free.

FEB 14 – 20
1) Chipotle Molasses Baked Beans.Vegan & gluten-free. Tastes ‘meaty’ but it’s not!
2) Sweet & Sour Cabbage. Vegan & gluten-free. Flavored with fennel seed and cranberries.

FEB 8 – 13
1) Barley Mushroom Risotto with miso and celery. Vegan; contains gluten.
2) French (Puy) Lentils & Walnut Salad.
Vegan & gluten-free.
Jan 31 – Feb 7  (Super Bowl)
1) Veracruz Potato Salad.

Vegan & gluten-free. South of the border flavors and mayo-free.

2) Butternut Tortilla Soup. Vegan & gluten-free. The Trifecta of North American nutrition: squash, corn and beans.

Jan 24 – 30
1) West African Mafe Stew. Vegan & gluten-free. A popular, tomato-based stew with kidney beans, peanuts and collard greens.
2) Roast Cauliflower & Millet Pilaf
Jan 17 – 23
1) Quinoa & String Bean Salad with Pear & Horseradish. Vegan & gluten-free.
2) Simple Dill White Bean Soup. Vegan & gluten-free.

Jan 10 – 16
1) Eggplant Moussaka. Vegan & gluten-free.
2) Garbanzo Bean & Green Olive Marinated Salad. Vegan & gluten-free.

Jan 3 – 9
1) Purple Asian “Yam” in Thai Green Curry. Vegan & gluten-free.
2) Sauteed Spinach, Shitake & Edamame. Vegan & gluten-free.

Dec 26 – Jan 2 (Detox Week)
1) Black-eyed Peas & Veggie Salad in Balsamic Vinaigrette. Vegan & gluten-free.
2) Braised Collards with Cranberries.Vegan & gluten-free.
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