Tag Archives: carrots

Delivered Dishes = Dinner, Done!

Want a little respite from planning and cooking meals?  Why not have fresh healthful home-made food delivered directly to your office or home?  Plus, it’s vegan and gluten-free! That’s my Delivered Dish of the Week service in a nutshell.

I’ve been churning out all sorts of tasty dishes this summer and am now able to get lovely fresh produce from local farmers. Yay!

All you need to do is order online right here for any weeks you wish.  Easy peasy.  If you’ve never ordered before, do please read full description of Delivered Dish of the Week service first.

Here are the menus for the month of August: 

AUG 4 – 10, 2014
White Bean Succotash: A classic summer combo of organic zucchini & corn, this time with creamy white beans instead of fresh lima beans, plus fresh sage for fun. Good hot or room-temp. Vegan, GF, no added sugars or soy.

Jambalaya: Short grain brown rice with the Cajun trifecta of celery, green peppers and onions and spices. I may even throw in some crunchy stir-fried okra. Tastes better when heated up. Vegan, GF, no added sugars or soy. 

AUG 11 – 16

Balsamic Green Beans (photo by Brad Dahlgaard)

Balsamic Green Beans (photo by Brad Dahlgaard)

Chickpea & Oat Berries Pilaf w/ Tomatoes, Olives & Mint: Based on a terrific recipe from Splendid Table. Clients love this chewy toothsome pilaf. This time I’m using Oat Berries instead of Barley — they’re basically interchangeable. Good hot or room-temp. Has gluten. Vegan, no added sugars or soy. 

 

Balsamic-marinated Green String Beans: One of my go-to salads, year round. Simple but so, so good. Vegan, GF,  Paleo, no added sugars or soy. 

AUG 18 – 24
Spicy Millet & Lentils w/ Harissa Sauce: Millet is an under-utilized whole grain that is high in protein. And, it’s gluten-free. Here I add protein-rich lentils and zing it up with home-made Harissa sauce. Pls note, millet dries out quickly, so add a bit of water when you reheat. Vegan, GF, no added sugars or soy. 

Big, dappled Spanish Tolosna beans (pic Purcellmountainfarm.com).

Big, dappled Spanish Tolosna beans (pic Purcellmountainfarm.com).

Heirloom Bean Salad: This will feature farmers’ market veggies, organic heirloom beans from local Encore Farm and a nice tart vinaigrette.  Vegan, GF, no added sugars or soy. 

 

 

 

 


AUG
 25 – 31 ( Pre- Labor Day)
Both these salads are perfect to serve at holiday BBQs & potlucks!

Hominy Salad (my pic)

Hominy Salad (my pic)

Hominy Salad in Lime Cilantro Pesto: Chewy hominy (dried corn) and crunchy seasonal veggies makes an interesting and filling side dish.  Vegan, GF, no added sugars or soy. 

"Aunty Oxidant" demos Firecracker Slaw.

“Aunty Oxidant” demos Firecracker Slaw.

Firecracker Slaw in Smoked Paprika Vinaigrette: My ever-popular fiber-rich slaw of crunchy shredded cabbage, kale, carrot and beet (yes, raw beets), spiked with a surprising vinaigrette. I often demo this at Farmers’ Market & other community events. It converts even beet-phobes! Vegan, GF, Paleo, no added sugars or soy. 

 

 

 

 

 

SEP 1 – 7
Zucchini “Linguine” in Raw Tomato Basil Sauce: Carb-less zucchini noodles can satisfy that pasta craving and have even fooled folks.  And there’s nothing like fresh tomatoes from the farm. Vegan, GF, Paleo, no added sugars or soy. Pls note, pureed raw tomatoes spoil faster due to its high sugar content, so this doesn’t last as long as my typical salads. Eat within 4-5 days.

Romesco Beans & Rice: Romesco is a classic and addictive Catalan pesto of pureed roast red peppers & garlic. However, I’m leaving out the traditional ground almonds to make a thinner sauce that will flavor this great vegan main dish. Vegan, GF, no added sugars or soy.

ORDER ONLINE RIGHT HERE!  I’ll confirm you as a new client and send delivery info. I also send out weekly confirmations of orders.

September menus will be posted in a couple weeks. Look for Gazpacho, Thai Farmers’ Market Chowder and Roasted Ratatouille, among other harvest-based goodies.

Orange is the New….

Fight off the flu with veggies & fruit.

Fight off the flu with veggies & fruit

Spring colds & flu have been rampant lately (fell victim myself), so be sure to pump yourself full of antioxidants in whatever way you can. I’m fighting back with blueberry & super green powder smoothies, lots of spinach & kale and juicy oranges.

The next 7 weeks of DDoW Menus features, in fact, lots of orange-colored dishes to herald spring and boost our Vitamin A levels, ranging from Ethiopian Millet & Sweet Potatoes to Butternut Squash Soup. And green too, of course.

Orange ya glad I said orange?

Without further ado, here’s the menu cycle. To order any of those weeks’ dishes, go to the Order Form on the Order page. Learn more about DDoW.

DDOW MENU FOR MARCH 24 – MAY 12

Mar 24 – 29 – PALEO WEEK

A 'spiralizer' makes awesome noodles out of veg & fruit!

A ‘spiralizer’ makes awesome noodles out of veg & fruit!

Carrot Coconut Soup  Vegan, gluten-, soy-free, no added sugars, Paleo. Thai flavors such as lemongrass & ginger make this basic combo interesting. I was inspired by a pumpkin soup recipe in a Martha Stewart’s Everyday Living mini-mag. 

Veggie Noodle Salad in Ginger Peanut Dressing  Vegan, gluten-free, no added sugars, Paleo; contains GF tamari and peanuts. Lovely crunchy No-Carb salad with ‘noodles’ made of carrots, zucchini and daikon, plus bean sprouts, in everybody’s favorite dressing.

Mar 31 – Apr 5

"Appetite for Reduction" by Isa Moskowitz.

“Appetite for Reduction” by Isa Moskowitz.

Scarlet Barley. Vegan, soy-free, no added sugars; contains gluten. A brilliantly hued beets & barley dish from Moskowitz’ Appetite for Reduction vegan cookbook. Factoid: beets have 6 times the iron of carrots. Women, eat your beets!

Black Bean Veg Salad. Vegan, gluten-free, soy-free, no added sugars. Spiked with citrus & crunchy veg to complement the earthy barley dish.

Apr 7 – 13

Ethiopian Millet & Sweet Potatoes.  Vegan, gluten-free, soy-free, no added sugars.   Another dish adapted from Appetite for Reduction cookbook. This millet pilaf has an interestingly spiced tomato sauce, reminiscent of an Indian curry but not quite. Sweet potatoes add sweetness and moisture. Not spicy hot. [Millet dries out fast, so sprinkle some water on it before you reheat.]

Green Beans & Lentil Cassoulet.  Vegan, gluten-free, soy-free, no added sugars.   A lightly braised combo in a light broth with a bit of ginger that won’t overwhelm the Millet dish.

Apr 14 – 20

Garbanzo Piccata w/ Spinach (my photo).

Garbanzo Piccata w/ Spinach (my photo).

Garbanzo & Mushroom Piccata.  Vegan, soy-free, no added sugars. Also from the Appetite for Reduction cookbook. Guess it’s Moskowitz Month!  I was very happy with this dish last year — substantial yet not heavy, in a light wine sauce brightened with lemon, capers & parsley. This time I’m adding mushrooms.

Green Rice.  Vegan, gluten-free, soy-free, no added sugars. Eco-farmed brown rice mixed with chopped organic spinach & green peppers.

Apr 21 – 27  PALEO WEEK

Butternut Squash Soup w/ Red Chile & Mint (Splendidtable.com)

Butternut Squash Soup w/ Red Chile & Mint (Splendidtable.com)

Butternut Squash Soup w/ Red Chile & Mint. Vegan, gluten-free, soy-free, no added sugars, Paleo. Got this lovely and interesting recipe from the Splendid Table newsletter with which to use up my stock of Sno-Pac frozen organic squash. 

Cabbage & Carrot Slaw in Grapefruit Ginger Vinaigrette Vegan, gluten-free, soy-free, no added sugars, Paleo. A light, crunchy & refreshing complement to the silken soup and, packed with vitamins and fiber.

Apr 28 – May 3 

Sweet Red Pepper Soup – Paleo.  Vegan, gluten-free, soy-free, no added sugars, Paleo. This popped up in my inbox from Vegetarian Times newsletter. More orange & red!  And only 120 cal per serving. It’s meant to be garnished with a swirl of basil cream, but I’ll do a basil pistou instead. You can add some basil pesto, cream or yoghurt yourself.

Wheat Berry & Veg Salad. Vegan, soy-free, no added sugars; contains gluten. A toothsome marinated salad featuring chewy wheat berries, crunchy veg and some dried cranberries.

May 5 – 11  

Chicken Mafe Stew w/ Spinach. Sub beans for meat.

Chicken Mafe Stew w/ Spinach. Sub beans for meat.

Black-eyed Peas & Green Beans in Mafe Sauce. Vegan, gluten-free, soy-free, no added sugars; contains peanut butter. A traditional West African stew in a tomato-based sauce that is mild and comforting. Mafe sauce has been repeatedly approved by kids, so if your kids can get over the beans & veg, they’ll like it.  Not spicy.

Millet & Greens. Vegan, gluten-free, soy-free, no added sugars. Millet is a staple of Africa and therefore the perfect complement to Mafe Stew. And, it’s very high in protein. If you’ve never cooked millet, try it! It comes out like a nutty-tasting couscous. 

May 12 – 18

Potato, Leek & Minted Pea Soup – Paleo. Vegan, gluten-free, soy-free, no added sugars, Paleo. Here’s a nice comfort soup with a twist — a nod to spring in anticipation of the beginning of our harvest season. Unfortunately, it won’t have locally grown peas and mint b/c it will be too early. 

White Beans w/ Carrots, Kale & Sage. Vegan, gluten-free, soy-free, no added sugars.  A simple mixture w/ orange & green veg, aromatically seasoned with sage.

May 19 – 25  VACATION 

To order any dish, submit the easy form on the Order page. 

Classy Kale

Right now I’m teaching classes which highlight fresh kale in ‘classy’ ways.

Here are photos from a free cooking class I led at Baker Community Center in Westside St Paul on Feb 1st. With the help of young volunteers, I threw together 2 easy healthful salads: Kale Salad in Avocado Dressing and Asian Veggie “Pasta” in Ginger Peanut Dressing. 

I made a Kale salad with Tahini dressing at a class last Friday and am reprising the Kale Avocado Salad in another one this Tues at Mazopiya Natural Foods Market in Prior Lake. I’ll report on that session later this week.

The fresh kale leaves are vigorously massaged with chunks of avocado and a little balsamic vinaigrette, then left to marinate a bit. Think Swedish massage. Really work it like stiff clay. Treating the greens this way wilts them down, reduces the bitterness and permeates sauce into every leaf. Besides, the more compacted the greens, the more you end up eating. You can use prepared guacamole, too. But, either way, be prepared to get your hands all goopy!

At Baker, I also showed folks how to use a Spiralizer gizmo, with which you can crank (literally) out long noodles’, “corkscrews” and thin slices from many veggies & fruits!  We made zucchini & carrot noodles for a carb-less salad, Asian style. The texture of the zucchini is like a slightly crunchy noodle. When I programmed a Zucchini “Linguine” in fresh tomato salsa for Delivered Dish of the Week (DDoW), several clients thought they were eating real pasta.

This gadget is a boon to anybody who wants to get more veggies into their diet — that’s everybody — and especially useful if you are trying out a Paleo, vegan or raw diet. It just makes it more fun. You could do apples and pear noodles like my nephew & niece; or try root veg curly fries and root veg chips. It’s inexpensive and available on Amazon.com.

 

Inspiration & Perspiration

I’ve been so remiss about blogging!  I have about 10 backlogged topics I could easily expound upon– and hope to one day– such as

  • stories of teaching the Arboretum Cooking Camps to the nicest bunch of 8 – 12 year olds;
  • cooking for a family with Alkaline diet needs;
  • how the government shutdown affected nutrition of low-income women & children;
  • all the catering I’ve been doing, from board retreats to a large wedding dinner;
  • new cookbooks I just picked up, like “Viva Vegan”; etc.

But that is for another day. Today I’m announcing the next 6 week-cycle of Delivered Dish of the Week (DDoW), which takes us up through Thanksgiving.

Bonanza haul from Farmers' Market, Sept (my pic).

Bonanza haul from Farmers’ Market, Sept (my pic).

I find inspiration everywhere, from my own archive of dishes and cookbooks to newsletters and restaurants.

I’m always inspired by the Farmers Markets these days. I also like to peruse the aisles of grocery stores and see what catches my eye. If I like the name of a bottled salad dressing or a sauce, I take a picture of the ingredient list and try to incorporate its flavors into something.

I also look to organic food sources such as Azure Standard (Oregon), boutique producers like Purcell Mountain Farm (Idaho) and Sno Pac Foods (from southern MN). Purcell offers heirloom beans, so I tried some last cycle. This week I was able to order cases of frozen organic ‘sweet beans’ (fresh shelled edamame) from Sno Pac, so these will be featured in December.

Perspiration is what transpires between the photo above and the photos of dishes below. I don’t always love the process but often, I find chopping and stirring rather satisfying.  I let my hands take over, while my mind listens to MPR podcasts and wanders. And, I love the results.

DDOW OCT 21 – NOV 28

OCT 21 – 26

1) Pureed Celery Parsnip Parsley Soup. V, GF, Paleo, soy-free & no added sugars. Exactly what it says, with a bit of potato added to counter the sweetness of the parsnips. Fresh parsley and lemon juice brighten it up. Very mild and comforting.

2) Barley Mushroom Lentil Pilaf. V, soy-free & no added sugars; contains gluten. A very earthy, autumnal and toothsome dish. Wonderfully chewy, in contrast to the pureed soup.

OCT 28 – NOV 1

Beautiful Beet Soup (my photo)

Beautiful Beet Soup (my photo)1) Zombie Blood Soup, aka Gingery Beet & Cabbage Borscht. V, GF, Paleo, soy-free & no added sugars.  Several clients love this and always order extra. And, if a delicious nourishing soup doesn’t do it for you, throw in some hard-boiled eggs for floating eyeballs and scare the kids.

1) Zombie Blood Soup, aka Gingery Beet & Cabbage Borscht. V, GF, Paleo, soy-free & no added sugars.  Several clients love this and always order extra. And, if a delicious nourishing soup doesn’t do it for you, throw in some hard-boiled eggs for floating eyeballs and scare the kids.

2) Rat Hot Dish, aka, Polenta Ratatouille Casserole. GF,  soy-free & no added sugars.  Reprise of ratatouille layered with smooth polenta in a loaf or pie pan, with the addition of white beans. Polenta will have butter and parmesan/romano cheese unless you indicate the no-dairy version. Probably really good with Fritos on top.

NOV 4 – 8

Diff kinds of red beans: (clockwise from top) kidney, Spanish Tolosna, Giant Scarlet Runner Beans (my pic).

Diff kinds of red beans: (clockwise from top) kidney, Giant Scarlet Runner Beans and  Spanish Tolosna (my pic).

1) Creamy Kidney Bean, Carrot & Collard Mafe Stew. V, GF, soy-free & no added sugars; contains peanut butter. Option of almond butter if you have peanut sensitivities. West African Mafe is one of my top 10 comfort foods. It becomes more than the sum of its simple parts ( tomato sauce, peanut butter, some spices) and morphs into a rich creamy sauce. Excellent with any ingredients– in this case, hearty veg. Serve over a grain or with crusty bread.

2) Millet & Sweet Potato Pilaf. V, GF, soy-free & no added sugars. Fluffy millet with roast sweet pots and caramelized onions. A staple in Africa, millet is a high-protein gluten-free grain. People ask me why mine is fluffy while theirs comes out gloppy. I use the same amount of water as with brown rice, no more, and, after taking it off the heat, I let it steam in the pot. However, millet tends to dry out quickly, so when you reheat this dish, you must sprinkle a bit of water on top beforehand.

NOV 11 – 15

Firecracker Slaw  (my pic).

Firecracker Slaw (my pic).

1) Pureed Pumpkin & White Bean SoupV, GF, soy-free & no added sugars.  Ordered a case of organic pumpkin puree for this fiber-licious thick soup. White beans add protein, mire poix adds depth, and a little lime juice & cayenne adds kick. For a treat, add a dollop of sour cream that has been mixed with lime juice.  Perfect with a tart salad…like a slaw.

2) Firecracker Slaw in Smoked Paprika Vinaigrette.  V, GF, Paleo, soy-free & no added sugars. My standby all-star dish for demonstrations and holidays. Its bright colors, lively tang and considerable crunch will wake you up. Eat all you want, it’s zero points.

NOV 18 – 22

1) Caribbean Butter Bean Stew w/ Steamed Plantains. V, GF, soy-free & no added sugars. This was a big hit when I first served it in May. A light coconut sauce binds it all together. And hey, plantains are good carbs! From the terrific, must-buy “Appetite for Reduction” by Isa Chandra Moskowitz.

2) Jamaican Jerk Quinoa Pilaf w/ Corn.  V, GF, soy-free & no added sugars.  Instead of the stew being spicy, this time it’s the grain. Just for fun. If you want to cool it down, add yogurt.

NOV 25 – 29 THANKSGIVING WEEK
Bring these dishes to a holiday meal and be prepared for profuse compliments!

Braised Collards, Bell Peppers & Raisins (my photo).

Braised Collards, Bell Peppers & Raisins (my photo).

1) Braised Collards w/ Red Bell Peppers & Raisins.  V, GF, Paleo, soy-free & no added sugars.  Another holiday favorite! There are many nice variations of this dish– Soul Food has one with orange juice — but my friend Carol is the source for this particular knock-out, for which I am forever thankful.

2) Roasted Tempeh & Potatoes in Chermoula SauceV, GF, no added sugars; contains soy. Savory Moroccan Chermoula herb paste does wonders for meats, beans, roots and grains. Here, it perfectly enhances nutty soy tempeh. This was a hearty vegan entree I served at a fall wedding.

Note: Please be aware that this week’s dishes will be priced slightly higher than usual.  Processing fresh collards take forever and organic tempeh is pricier than beans.

TO ORDER:  fill out & submit the online Order Form on this blog. You can order a bunch of dishes in advance or return to the form once a week, as you wish. Deadlines are Saturdays for deliveries the following week. See general info on Delivered Dish of the Week service.

PS: The Online Form lists the week, the name of each dish and its ingredients. These fuller Dish descriptions above are archived on the DDoW Menu Archive page in case you want to find them again. Or, search this blog for “DDoW”. 

Old & New World foods for June & July

Oh, the wonders of the internet!  I’ve ordered some speciality food items online to play with. From the New World, native blue corn hominy and New Mexico Green Chile powder. From the Old World, heirloom dried beans, most of which originated in Europe, Asia and Africa.

Big, dappled Spanish Tolosna beans (pic from Purcellmountainfarm.com).

Big, dappled Spanish Tolosna beans (pic from Purcellmountainfarm.com).

I’m particularly excited to try patterned  beans that hold their color & shape when cooked, and that apparently have distinctive flavors.  Hefty bags of dark fat Scarlet Runner, purple-brown-white Appaloosa, dappled Spanish Tolosna and inky Black Beluga Lentils are in transport this very minute. We’ll see how they cook up! 

California’s Rancho Gordo restaurant & celeb chef is the leading US gourmet heirloom bean proselytizer. Its retail site has very useful detailed descriptions of each bean’s taste. North Bay Trading Co in Wisconsin — yay, a local regional source! — sells organic beans, dried fruit & veg in bulk as does Purcell Mountain Farms in Idaho, which also carries lots of other products.

So here are the DDoW dishes for the next few weeks. It’s your turn to shop online — order DDoW right here. 

[GUIDE:   V= vegan, GF= gluten-free, and P = paleo. 99% dishes have no soy or added sugar.]

June 17 – 21

Roast Parsnip Carrots w/ Rosemary ready to be delivered to DDoW clients (my pic).

Roast Parsnip Carrots w/ Rosemary ready to be delivered to DDoW clients (my pic).

1) Roast Parsnips & Carrots w/ Rosemary (V, GF, P).  Enjoy hot, warm, or cold. Great for breakfast (why not?), on salad greens, mixed with a grain, topped with a fried/poached egg. Extend by adding to a soup or stuffing into burritos & quesadillas.
2) Quinoa & Spring Veg Soup w/ Fennel Pistou (V, GF, P).  A light lemony soup made with whatever’s avail at the Farmers Market such as peas, asparagus, spinach. Pistou is herb garlic paste.

June 24 – 28

An heirloom bean ordered from Purcell Mountain Farms.com  (their pic).

Appaloosa heirloom bean from Purcell Mountain Farms.com (their pic).

1) Heirloom Bean Salad (V, GF). Mottled Appaloosa and other colorful legumes plus purple cabbage in a Dijon Tarragon vinaigrette.
2)  Chermoula Potato Salad (V, GF). My favorite Moroccan paste transforms bland potatoes. It’s not hot-spicy but has such an in-your-face intensity you can’t call it mild, either.  See recipe (scroll down a few recipes).


July 1 – 5  INDEPENDENCE DAY HOLIDAY

Imagine blue hominy & white beans swimming in a deep red stew!  (photo from web.)

Imagine blue hominy & white beans swimming in a deep red stew! (photo from web.)

1) Red White & Blue Posole (V, GF).  Medium-spicy pepper & tomato-based stew with blue corn hominy and white beans! 

2) Firecracker Slaw w/ Cilantro Lime Vinaigrette (V, GF, P).  Same as my regular Firecracker Slaw except w/ a different vinaigrette. Lots of shredded crunchy veg & apples makes the perfect picnic side. No dairy means it can sit out for hours, and, it’s low-fat.


July 8 – 12

1) Sesame Barley & Veg Salad (V, contains gluten.)Barley is wonderfully chewy and nutty. Sesame dressing may contain a little peanut butter, too.
2) Minted Daikon & Edamame Salad (V, GF, P, contains soy).  Fresh mint, garlic and rice vinegar make a terrific vinaigrette for refrigerator pickles and green salads. Maybe Kohlrabi if it’s avail.

July 15 – 19

Arroz con gandules, a Puerto Rican staple.

Arroz con gandules, a Puerto Rican staple (pic from Wikipedia).

1) Arroz Con Gandules (V, GF). Puerto Rican national dish of rice & beans punched up by capers & olives. I may substitute another legume for the traditional pigeon peas.
2) Market Surprise.  Green Beans? Cukes? Cold Cucumber Soup? With this late onset of summer, it’s hard to tell what will be at market.

Coming Next: Chile Verdura featuring authentic New Mexico Green Chile, Black Beluga Lentil & Beet Salad, another funky heirloom bean dish, Turkish Tomato Wheatberry Soup….

Four Weeks of Flavors

Finally!  Delivered Dish of the Week Menus April 15 – May 10
Go straight to Order Form

Thai Green Beans (photo by Brad Dahlgaard)

Marinated Green Beans Salad (photo by Brad Dahlgaard)

April 15 – 20
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 in a garlic-tomato confit with rice. Adapted from Crescent Dragonwagon’s “Bean for Bean: A Cookbook”. Who doesn’t want a name like that?

Carrot Radish Salad in Citrus Cinnamon Vinaigrette

Carrot Radish Salad in Moroccan Orange Vinaigrette

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

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 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.

May 6 – 11
Potato & 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

Order here.

NEXT WEEK’S HIGHLIGHTS

  • I’ll be serving up apps, talking about what goes best with grilled foods and brandishing knives at an FGI designers networking event being hosted by the award-winning landscaping design firm Phillips Garden in Mpls. We’re pretending it’s summer, too. 
  • Come find AUNTY OXIDANT at the Brooklyn Center EarthFest on Sat April 20th! I’ll be demoing and handing out SuperFood Slaw. Brandishing knives, of course. 1pm – 4pm at Brooklyn Center High School, https://www.facebook.com/BrooklynCenterEarthFest
  • If you attend Urban Arts Academy’s silent auction gala or We Can Grow Earth Day fundraiser at Hazel’s Northeast, you might see a gift certificate from One Dish up for bids!  You could go home with a private cooking lesson for 4 !  Better yet, get your friend to bid on it and then invite you.

Get A March on Spring

Ok, I’ve finally decided March’s menus for Delivered Dish of the Week!  You can order online — for all 5 weeks, if you wish.

And, I’m bringing back meat options, which will be offered every 3-4 weeks. March 11th is Paleo Week b/c all dishes are Paleo-friendly!  [The “Paleo” diet trend emphasizes animal protein, nuts & seeds, tubers and green veggies, while discouraging grains and sugars, and, to a lesser degree, beans.]

MARCH 4 – 10
1) Curried Oat Groat/Barley Salad with Veg & Craisins (vegan, soy-free, contains gluten)
2) Lentils & Collard Greens in Smoky Paprika Sauce (vegan, gluten-free, soy-free)

Pureed Parsnip Parsley Soup

Pureed Parsnip Parsley Soup

MARCH 11- 17  PALEO WEEK
1) Green Parsnip Celery Soup (vegan, gluten-free, soy-free)
2)  Cabbage & Roast Beet Salad in Pink Horseradish Dressing (vegan, gluten-free, contains tofu in dressing but you can indicate a no-soy option)
3) Corned Beef w/ Sauteed Green Peppers (gluten-free, soy-free)

 

MARCH 18 – 24

1) Fava Bean Zahlouk w/ Chermoula Sauce (vegan, gluten-free, soy-free)

2) Cajun Rice w/ Spicy TVP (vegan, gluten-free, the TVP is soy but is optional)

March 25 – 31
1) Thai Coconut Curry w/ Squash & Chickpeas (vegan, gluten-free, soy-free)
2) Kale Salad in Avocado Lime Dressing (vegan, gluten-free, soy-free, paleo-friendly)

Chicken Mafe Stew with sweet potatoes and spinach (photo Nicky Patnaude).

Chicken Mafe Stew with sweet potatoes and spinach (photo Nicky Patnaude).

April 1 – 7
1) West African Mafe Stew w/ red beans and organic green beans (vegan, gluten-free, soy-free; contains peanut butter)
2) Quinoa & Carrot Salad in Citrus Ginger Vinaigrette (vegan, gluten-free, soy-free)
3) PALEO OPTION:  Mafe Stew w/ Chicken, sweet potato and green beans (gluten-free, soy-free; contains peanut butter)

April  8 – 14
1) Spicy Potato Salad w/ Harissa Dressing (vegan, gluten-free, soy-free, paleo-friendly)
2) TBA

 

If you’re curious about how I determine these menus, see last post. For a list of past DDoW menus, see the Menu Archive.