Tag Archives: fresh

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.

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Utilitarian Does Not Mean Boring

This is why those dishes I choose to share here and link to on my FB page lean toward the utilitarian and not the drool-inducing “gourmet” ones, gorgeously illustrated in all those columns/blogs/newsletters that I receive weekly from Splendid Table, Mark Bittman (NYT), etc. My cookbooks lean that way, too.

Of course, those recipes & photos make me sigh with desire. But, sorry, I am not going to run out to the store for artichokes, broccoli rabe, hazelnuts or creme fraiche. So if they call for such ‘fancy’ ingredients, I use them for inspiration instead of following them exactly. 

9764006-spices-and-herbs-in-small-glass-bowls-food-and-cuisine-additivesConsequently, my take on utilitarian has become more broad yet still economical through keeping many spices & herbs on hand and trying different recipes with basics like rice, barley and beans. Whether you’re eating vegan or Paleo, you’ve got to keep it interesting.

See Spice is the Variety of Life blogpost for 8 easy, different rice-based dishes.  Another example: at this week’s Paleo Basics class at Mazopiya Natural Foods Market, I demo’d Moroccan Chermoula paste, a “pesto” of fresh herbs, garlic, lemon, ground cumin & paprika. Then I gave the students samples of it with sauteed collards, with chicken AND as a creamy dressing thickened with avocado. One great condiment equals oodles of combos!

I also stock up on organic, frozen pre-cut veggies from Sno-Pac, a MN company, which I buy wholesale via my Buying Club. (You can do this, too — contact me to find out how.) Having these veggies on hand saves me much time and money, and besides, they’re organic. 

Several dishes in this Delivered Dish of the Week menu cycle is based on this Sno-Pac supply. In general, I hope the dishes described below give you some ideas about cooking basics in versatile ways!  Order here. More about DDoW service.

DDOW MENU FOR FEB 17 – MARCH 24

Feb 17 – 23

Barley Roast Carrot Pilaf  Vegan, soy-free, no added sugars. Contains gluten; you can order Brown Rice for GF option. Simple and hearty, with rosemary.

Super Green Split Pea Soup Vegan, gluten-, soy-free, no added sugars.  Another green soup, it will look like last week’s Kale Yam soup but features split pea & spinach and sports a “meaty” flavor courtesy of smoked paprika.

Feb 25 – Mar 1

Cooked Kasha

Cooked kasha, aka buckwheat groats.

Indian-style Kasha & Cabbage Vegan, gluten-, soy-free, no added sugars. Kasha is a common term for Buckwheat Groats, a gluten-free grain. It’s like an earthy brown rice. Here I flavor it heavily with Indian spices cumin, coriander & mustard seed, and add lightly braised shredded cabbage for sweetness and texture. It’s terrific with spicy roasted almonds. 

4-Jewel Dal w/ Spinach  Vegan, gluten-, soy-free, no added sugars.   A lovely recipe from cookbook queen Madhur Jaffrey that uses a variety of dal legumes including small brown lentils, split yellow lentils and split white pigeon peas. Each adds a slightly different texture.

Mar 3 – 9

Basic garbanzo & veg salad. This week's will have only or mostly cukes. (Photo by Brad Dahlgaard.)

Basic garbanzo & veg salad. This week’s will have only or mostly cukes. (Photo by Brad Dahlgaard.)

Turkish Tomato Wheat-berry Stew   Vegan, soy-free, no added sugars. Contains gluten; choose no wheat-berry for GF option.  Thickened with red lentil dal & eggplant and brightened with fresh mint & parsley. Very popular!

Garbanzo Cuke Salad  Vegan, gluten-, soy-free, no added sugars. A substantial marinated salad flavored with Middle Eastern zatar spice mix and lemon juice. (I got the zatar at Holy Land Deli grocery in NE Mpls, a mecca for interesting spices.)

Mar 10 – 16

Veg & Bean Mole Stew  Vegan, gluten-, soy-free, no added sugars.  Organic red bell peppers & beans dominate this rich concoction. I discovered online a passable, much simplified recipe for mol-eh sauce based on raisins, cacao and tomato paste. I first made it with the kids at the Arboretum Cooking Camps last summer and they liked it.

Quinoa Corn Salad in Lime Cilantro Vinaigrette Vegan, gluten-, soy-free, no added sugars. A light refreshing complement to the hearty mole stew, with organic quinoa and organic sweet corn.

Mar 17 – 23  PALEO WEEK

You can quickly make zucchini 'noodles' with a spiralizer. It's a great pasta substitute.

You can quickly make zucchini ‘noodles’ with a spiralizer. It’s a great pasta substitute.

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

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

Mar 24 – 30

Ruby Barley Vegan, soy-free, no added sugars; contains gluten. A brilliantly hued beets & barley dish from Moskowitz’ Appetite for Reduction vegan cookbook.

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

 

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.

 

Summer Cooking Camps & Classes!

Yet more opportunities for me to brandish knives in public! (As if I need any excuse).

Thumbs up for beet green roll-ups with vegan ranch dressing!  (photo Brad Dahlgaard)

Thumbs up for beet green roll-ups with vegan ranch dressing! (photo Brad Dahlgaard)

Firstly, I’ve been hired as the instructor for this summer’s Children’s Cooking Camps at the MN Landscape Arboretum. The sessions are on Fridays from June 12 – Aug 23. Morning sessions for 2nd – 4th graders and afternoon sessions for 5th – 8th graders.  You can sign up for just one, or up to all six Fridays.

Each week features a different topic from Veggie Fritters and Garden Surprise to Pudding and Chocolate. Kids will make 2-3 dishes each day and take a bit home to share with you. We will harvest herbs & veg from the big Children’s Garden outside the Learning Center. And, I will be including vegan & gluten-free dishes in the mix. Hawaiian coconut cream pudding, anybody?

See Arboretum Day Camp list; click on an age group for descriptions and schedules .

 

Show and tell with samples of whole grains (me on the right). (Photo Brad Dahlgaard).

Show and tell with samples of whole grains. (Photo Brad Dahlgaard).

Secondly, I am teaching 2 classes at Valley Natural Foods Co-op in Burnsville: “Gung Ho for Grains” on Wed Jul 31 6pm – 8.30pm, and “Summery Bean Salads” on Wed Aug 21 6pm – 8.30pm.  These hands-on classes are FREE to co-op members and $5 for non-members. What a deal! (Seriously, the usual fee is $35+).

These sessions are all about taking advantage of the bulk grains & beans on offer at the co-op. They’re good for our bodies and for our pocketbooks. You’ll get to sample several kinds of each, and make 4 different dishes, plus recipes and samples to take home.

 

 

My show 'n tell box. How many can you identify?

My show ‘n tell box. How many can you identify? Which row has the gluten-free grains?

Here’s part of the description blurb:  Discover the versatility of whole grains and the ease of incorporating them into many different dishes. From breakfast puddings to chopped salads and interesting pilafs, making whole grains a part of your diet is healthy and easy.

Register Online for Classes at Valley Natural Foods Co-op.  More about Education at Valley Natural Foods Co-op.   FYI, I’ll be teaching another class in late Sept, too.

 

Finally, I do teach private customized classes in people’s homes, for adults and children. So if you can’t sign up for one of these camps or classes, consider hosting one for yourself and 3 friends. You get to hang out together while learning a TON about cooking in 3-4 hrs. Or, organize a special play date for your kids, and sit back and relax with iced tea while we snip, chop and stir.

Contact me at onedishatatime@me.com to find out about my availability for private lessons!

 

 

 

 

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….

Spring Cleaning

I’m inordinately excited to announce that I have just begun to give all my kitchen scraps to Lost Boys Acre, a small one-acre organic veg & poultry farm in New Brighton!!  On Thu I gave a very large trash bag full of DDoW leek, beet, cabbage and carrot bits plus some old millet.

Old wilting scraps are ok too, said Lost Boys’ Kristie Kellis. In fact, there’s pretty much nothing that these descendants of dinosaurs won’t eat — yes, they do love chicken, and moldy cheese, apparently, too. What little they won’t eat goes into compost for the veg farm.

So, I am going to clean out the cupboards and frig at home with the happy knowledge that all that old past-due stuff will go to good use. The chickpea flour I got 3? 4? yrs ago and never used. The 2 yr-old chocolate chips. The mystery pilaf in the back of the frig. Maybe even the stale old spices?   And, of course, odds & ends in the cooler at GIA Kitchen, like sprouted fava beans and really old soup.

Here’s a pic of my happy “customers”. The more green matter they eat, the richer and more orange the egg yolks. Which I will see for myself, b/c I’ll get eggs in barter. Mmmmmm. 

Jake the turkey and girls at Lost Boys Acre farm (photo by Lost Boys Acre).

Jake the turkey and girls at Lost Boys Acre farm (photo by Lost Boys Acre).

 

 

 

 

 

 

 

Beautiful Beet Soup (my photo)

Beautiful Beet Soup (my photo)

 

 

 

 

 

 

 

 

On the very same day, I had a small catering job for a training session by MN Interfaith Power & Light, a local group working for climate justice. I gave them 10 quarts each of Gingery Beet Soup and Quinoa Fennel Carrot Salad in Dill Vinaigrette (the dishes of the week) plus gluten-free crackers and 2 bags of organic apples (which I get at wholesale cost). They provided bread & butter and beverages. Voila! A healthful, light and flavorsome meal for 20 at a reasonable price ($10/each). Vegan, paleo & GF, too.

I heard these environmentalists enjoyed my dinner. I know will be very pleased to hear about my relationship with Lost Boys Acre!

I am getting more such calls to deliver meals to board retreats, workshops, staff trainings, etc. People cannot brainstorm and strategize productively — nor study, nor work — if they’re hungry and tired. I’m on a board of directors, I should know. God forbid you ask me to review financial spreadsheets at 6.30pm, after a full work day.  Cheese-laden pizza? That’s just bread for dinner. That’s not dinner!

Adding napa cabbage last to simmering beets and leeks. I subbed potatoes for parsnips. (my photo).

Adding napa cabbage last to simmering beets and leeks. I subbed potatoes for parsnips. (my photo).

Speaking of spring cleaning, this Gingery Beet Soup, like all beet soups, will really ‘clean’ you out. In the good sense!  Plus, it is an extremely “clean” soup, as it contained a very small amount of olive oil and a very large amount of vegetables. The recipe is from one of my new cookbooks, “Love Soup” by Anna Thomas. It’s very easy to make, keeps well and, you can eat hot or cold. I enjoyed it both ways this past week. Cold soup was very refreshing on an 80F day.

 

 

New Spring Menus

It’s supposed to hit 80s again next Tue and then cool down a bit the following week. So I’ve programmed light cool dishes and then more substantial ones.

But, who really knows these days, with this wacky ‘spring’. All I know is that I want some greens. In fact, I’ve been regularly buying bags of organic “Power Greens” which comprise baby kale, beet greens and spinach. Excellent to pair as a salad with DDoW, or throw in a soup/stew/pilaf reprise, or even in egg scramble. And, the Farmers’ Markets will soon offer all kinds of lovely crisp salad greens!

May 13 – 18

Beet Soup

Beet Soup

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 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 27 – June 1

Chickpea Piccata (vegan, gf, sf, no added sugars).
From Moskowitz, 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.

June 3 – 7

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

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

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 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.

 Order any of these dishes at https://onedish.wordpress.com/dish-of-the-week-club/order/.  I didn’t design any Memorial Day dishes but, I may offer an extra chopped salad for potluck BBQs if there’s enough interest. Pls email me at onedishatatime@me.com and let me know.