Tag Archives: Delivered Dish of the Week

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

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. 






How to Order Delivered Dish of the Week

Important announcements for DDoW! 

1) THERE IS ONLY ONE WAY TO ORDER ONLINE NOW. The form now will permanently reside here on this website at https://onedish.wordpress.com/dish-of-the-week-club/order/Please note this is a new sub-page under DDoW (part of a new drop-down menu design).

Screen Shot of DDoW online ordering form

Screen Shot of DDoW online ordering form

The shortlink is http://wp.me/PzsP0-kS. You can even bookmark this page! 

Please do not use any old direct links to forms that I sent out previously. These are either disabled or only for Jan menus.

2) The ordering deadline has been moved to SATURDAYS prior to delivery. Submit your order anytime before Sat 10pm and I will send an email confirmation by Sunday.

This week’s deadline has passed. Dishes for next week (Feb 26th):

Mexican posole soup is is usually served with fresh crunchy veg garnish -- like a salad on top of hot soup!

Mexican posole soup is is usually served with fresh crunchy veg garnish — like a salad on top of hot soup!

Mexican Posole Soup, a medium-spicy tomato & pepper-based soup with hominy (whole dried corn kernels), cabbage and cilantro. Terrific and life-giving on cold winter days. Vegan, gluten-free, soy-free.

Roast Butternut Squash & Mayo Coba Beans, a mild, sweet, soft-textured dish. You can find bags of large yellow Maya Coba dried beans in the Hispanic foods aisle of grocery stores. Canned are not available. Native to Latin America and also known as Yellow Canary BeansVegan, gluten-free, soy-free.

Have some lime wedges on hand for these two dishes, and add a dark green veg to round out a hearty winter meal.

4) MARCH MENUS are coming later this week and will feature fava beans and garbanzo beans!

Finally, thanks to all for your patience as I figure out how to properly use Google Forms for online ordering. Recent mix-ups have been resolved. Again, please do not use any old links.

Hearts & Stomachs

As they say, the way to a person’s heart is thru the stomach.  Forget flowers. Nothing says “I love you” like fragrant, beautiful nutritious food!  [Besides, flowers are overpriced at this time of the year — wait til summer Farmers’ Markets for the best bouquets in town.]

Order freshly made vegan food delivered to your door, online at this website! Boom.

Spice is the Variety of Life

Herbs & spices for sale in Provencal, France. (Copyright (c) 123RF Stock Photos)

And herbs, too. Basing my weekly offerings on our northern seasonal harvest means, yes, repeatedly using the same seasonal veg  presented in as wide a variety as I can manage. See my blog’s Menu Archive of weekly Delivered Dish of the Week for a list of dishes cooked over past 2 yrs and those dishes coming up. I try hard to keep it interesting and not repeat within 3-4 months.

2 dishes x 10 weeks =30.  Thirty. Different. Vegetarian. Utilitarian. Dishes. And not one pasta among them. (I don’t do pasta or couscous.)


1) By relying on many different spices & herbs versus using many ingredients, which is expensive. I include condiments in this spice category.

2) By relying on the 40-some kinds of whole grains and beans that I have ready access to here.

(Thank you large chain, co-op and ethnic grocery stores in our fair Twin Cities!)

After all, what’s the difference between Cajun dirty rice, Mexican arrozo, Spanish paella, Chinese fried rice, Indian biryani or pulao, Middle Eastern rice pilafs, and Southeast Asian nasi goreng? The spices. Otherwise, they’re all technically the same: gluten-free, dairy-free rice dishes.

So, along with dried herbs & spices, I stock my pantry/refrigerator with interesting, intense condiments from around the world. In particular, sauces, pastes and spice mixes that I can’t or don’t want to make the effort to replicate. These make it very easy to add much variety to your repertoire. (Think curry powder and meat rubs). I don’t use them on top of finished dish, like ketchup atop a plain hotdog. I use them to flavor sauces & marinades for grains, beans, vegetables and meats. More like cooking the hotdog in ketchup & relish.

Romesco Beans ‘n Rice. Romesco is a nut and red pepper-based sauce from Catalan, Spain. (my photo). 

Jamaican Jerk-spiced Millet & Beans  (my photo).

Case in point, I have jerk seasoning mix. Therefore, a dish this week is Jamaican Jerk Beans & Rice.  Counting those examples above, that’s 8 different, cheap rice dishes I can whip together with stuff in my pantry. That’s not even including meals with plain rice, which I do actually make now and then for Chinese/Japanese/Korean entrees.

Then, substitute different whole grains or noodles for rice. Add different kinds of beans and various vegetables — we’re still talking about just the one dish, not even the whole meal. We’re still talking cheap ingredients. We’re not even yet factoring in meats! Now, DO THE MATH. 

You know you know this. I’m just reminding you.  And, since you may be free to use dairy, meat & seafood, you can make an even greater variety  than DDoW offers!


This week, make a trip to a co-op and get tiny bags of spices and herbs from the bulk aisle. This is much cheaper than buying bottles especially if you just want to test-drive a new one. Next, pick up 3 bottles of  sauces/pastes. Besides your local big box, Trader Joe’s and Asian grocery shops are good places for inexpensive and interesting condiments and sauces. Pastes are concentrated and therefore are a better value.

Swad brand Mint Chutney, a tangy mildly spicy Indian condiment. Try this in a sandwich or mix into plain pasta!

In my pantry: 

  • bottled Dijon and grainy mustards
  • tahini and peanut butter (yes, nut butters are a condiment)
  • orange marmalade (also a condiment)
  • bottled lemon and lime juice (must-haves)
  • black molasses (great in marinades, sauces)
  • mixed peppercorns
  • mushroom, veggie, beef & chicken bouillon
  • herb pastes /pestos (see recipe for Cilantro pistou)
  • miso paste
  • pureed ginger paste
  • tomato paste
  • Korean red pepper paste  (sweeter than you’d think)
  • Moroccan Chermoula paste (see recipe)
  • Mint or cilantro chutney sauce

    ground Indian curry and garam masala mixes

    Chinese Black bean sauce

    Chinese hoisin sauce

    • teriyaki sauce
  • Cajun spice mix
  • Jamaican Jerk spice mix (bottled sauce also)Chinese black bean sauce
  • Thai curry pastes (Mae-ploy brand is good-value and has more varieties, while Thai Kitchen brand’s 2 kinds are gluten-free.)
  • mango chutney (a jam, really)
  • Indian mint and cilantro ‘chutneys’ (those tangy green sauces served with samosas)
  • peanut sauce (the one served with Vietnamese egg & spring rolls)
  • sweet chilli sauce (ditto)
  • Tabasco (red & green)
  • Sriracha “Rooster” hot sauce
  • Plus basics to make sauce or soup like veggie broth, chicken broth and coconut milk.

Now, GO FORTH and Multiply … your meals.

“I have my mother who is an Irish-Italian, and my father who is African, so I have the taste buds of an Italian and the spice of an African.” ~ musician Alicia Keys (explains why I like her)

Praise & Gratitude: New Testimonials

I am lucky to have wonderful clients who appreciate my passion for healthful food. I get a huge kick from kids trying a vegetable for the first time and smiles from those sampling salads at my outdoor demos to praise from people like Trisha, below. THANK YOU.

See more testimonials on my new Testimonial page!

 I have the privilege of eating Tracy’s food just about every week at work and it’s something I really look forward to! It’s really exciting to see how Tracy can turn food that is good for me into such delicious, nutritious treats! The food not only tastes good, but Tracy’s energy and excitement for people around her to have access to healthy, affordable food has inspired me to be more thoughtful about my food choices as well.

Tracy’s variety in what she prepares is tremendous. She also is very accommodating with people’s dietary requests. I would recommend Tracy to people looking for a caterer for an event as well as people who are looking for fun, tasty, nutritious food options from a local chef.  The Twin Cities area is lucky to have someone like Tracy around!

~~ Trisha S., April 2012