Tag Archives: kamut

More April Menus

Here are the menus for next 2 weeks’ Delivered Dish of the Week.
April 15 – 21

1) Gingery Lentil & Carrot Stew. Vegan and gluten-free. A vegetarian staple, to which I will add “ajwain”, an interesting Indian spice that smells like thyme. See previous blog posting “Trying New Spices”.
2) Cumin-scented Kasha Pilaf with Cabbage & Spiced Walnuts.  Vegan and gluten-free. Kasha aka Buckwheat Groats, the whole grain of buckwheat, is NOT related to wheat. It’s an earthy nutty grain with a texture similar to soft brown rice. I discovered it is excellent in a highly spiced Indian-style pilaf with cayenne-dusted walnuts. One particular client who has gluten and other intolerance loves this dish and orders 3 quarts at a time! 

1) Kamut & Veggie Salad in Orange Mint Vinaigrette. Vegan; does contain small amount of gluten. Kamut, like spelt, is an ancient, un-hybridized grain related to wheat. Like spelt, it contains less gluten than wheat. Kamut is wonderfully chewy and therefore terrific in salads. 
2) Simple White Bean Soup with Tarragon. Vegan and Gluten-free. A soupy stew or a thick soup, take your pick. Either way, it will be very comforting, and flavored with the classic mire poix of slow-simmered carrots, celery & onions. I’ll add garnish bags of arugula!  It will thicken as it sits, so you may want to add a little water when you reheat. 

Coming Soon: Garbanzo Bean & Kale Salad in Tahini Dressing; Split Pea Spinach & Fennel Soup; Chicken & Parsnips; something spicy for Cinco de Mayo.  See all past menus on Dish Archive page!

Photo shoot last night

My multi-talented artist friend Brad Dahlgaard came over last night to photograph a meal I prepared. Soon, you will see these mouthwatering images on this site (say, to replace that template “misty fall river” scene up there.)

As examples of the kinds of whole foods salads that I specialize in, I made:

Cold Buckwheat Noodle Salad and Kamut Salad  [Check out the gorgeous photos!]

    I also prepared small Raw Greens wraps, Korean BBQ style. This is a great way to enjoy the greens while we got ’em.

    Last Sun the kids and I made easy green roll-ups with bits of bread only. Last nite I grilled thin beef slices, chicken breast and firm tofu marinated/basted with Korean bulgolgi sauce (sweet & salty, like teriyaki). We wrapped these in a variety of raw leaves including beet leaves, young collard leaves, lettuce, baby mustard greens. Sliced cukes, scallions, garlic and dabs of Korean red pepper paste (like tomato paste) went inside too.

    Result is addictive!  Intense flavors cooled off by crunchy green vegetables.

    You can make green wraps with any well-flavored filling. Falafel, hummus, beans, fajitas, etc. The great thing is that the wraps are quite small and you put only a small chunk of meat or tofu inside, so you end up eating more raw veggies than you would otherwise!   Plus they’re fun to make.