Tag Archives: ginger

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. 

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.

 

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….

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.