Tag Archives: lentils

Movin’ On Up to April Menus

Moving on from March, here’s the online order form for DDoW April 2015. Please go to the DDoW Order page, scroll down to the embedded form and fill out what you’d like. Here’s a quickie summary of what’s cookin’.

April 6 -10th
1) Organic Tempeh & Stir-fried Shredded Potatoes in Black Bean Sauce (v gf)
2) Sesame-seasoned Organic Brown Rice & Bok Choy (v gf)

April 13-17th
1) Organic White Bean & Kale Soup with Sage (v gf)
2) Organic Quinoa, Red Bell Pepper & Cuke Salad in Dill Dijon Vinaigrette (v gf)

April 20-24th
1) Caribbean Coconut Curry of Organic Lentils & Plantains (v gf)
2) Organic Millet & Spinach (organic) Pilaf (v gf)

Roast Beets & Cabbage Salad (my photo).

Roast Beets & Cabbage Salad (my photo).

April 27 -May 1st
1) Organic Chickpea & Barley w/ Kalamata Olives (v, not gf)
2) Roast Beet & Fresh Cabbage Salad in Horseradish Vinaigrette (v gf). An antioxidant powerhouse. Bam!

 

 

And, We’re Movin’ On Up

I am moving to a new house in St Paul !  Please note my new home & business address effective April 20th: 620 Desnoyer Ave, St Paul 55104. [One Dish at A Time’s base of operations remains at GIA Kitchen.]  Well, there are no sofas but I do have a fabulous new dining table and cool chairs. I have my priorities, you know.

Other “Moves”:

  • Just taught a community ed cooking class titled “Power Up with Beans & Greens”. The students and I made 5 dishes. They took home lots of practical tips, several recipes and food samples to share. One student wrote:

    “It was a great class. I’m already putting some of the principles to work and have been enjoying the dishes I brought home and doing interesting things with them. I combined the white beans and kale dish with chicken broth and cut-up chicken — it was delicious. “

  • I’m scheduling private cooking lessons with a new cooking coaching client to help her adjust to a vegan diet. More about my lessons.

  • I’m currently planning menus for catering gigs in May, including an engagement party, a graduation picnic and a volunteer dinner.

    I’m available for more catering this summer, so please kindly refer me to your social networks! 

 

 

 

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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.

 

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”. 

To Market, To Market

Fresh peppers, eggplant, tomatoes & zucchini ready for making Ratatouille (my photo).

Fresh peppers, eggplant, tomatoes & zucchini ready for making Ratatouille (my photo).

Finally, the Farmers Markets in the Twin Cities are chock-full and bursting!  Yay!  Enough for me to base Delivered Dish of the Week (DDoW) menus on nearly all locally grown produce. Everything looks gorgeous. Due to the late start, though, there aren’t enough weeks now left in summer to feature all the veg that is available, such as okra. Yeah, you’re making a face, but have you tried it crunchy and spicy, flash stir-fried with garam masala?!  

Anyway, here are the menus for the next 6 weeks of DDoW. To order, go to 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 below are included on the DDoW Menu Archive page in case you want to find them again. Or, search this blog for “DDoW”. 

DDOW MENUS FOR SEPTEMBER 2013

SEPT 2 – 7

Roast Beets & Cabbage Salad

Roast Beets & Cabbage Salad  (my photo).

Quinoa Kale Salad in Horseradish Vinaigrette (V, GF, soy-free, no added sugar)  Finely chopped kale and a crunchy market veg add color, substance and fiber to quinoa, and lemon and horseradish adds a kick.

Roast Beet & Cabbage Salad with Sesame Dressing (V, Paleo, GF, soy-free, no added sugar) Tender ruby cubes and crunchy green strips, this time bound by a tahini dressing. My favorite summertime cookbook, Mediterranean Fresh by Joyce Goldstein, matches beets with sesame dressing (among many others). I adore everything in this cookbook so I’m sure this combination will delight. 

SEPT 9 – 14

A bowl of whole kernel hominy (web pic).

A bowl of whole kernel hominy (web pic).

Spicy Chile Verde with Beans (V, GF, soy-free, no added sugar)  An opportunity to see why chef Crescent Dragonwagon in her book Bean for Bean insists there is no substitute for Santa Fe Green Chilies from New Mexico. With green bell peppers. 

Cuke, Corn & Hominy Salad in Cilantro Lime Vinaigrette (V, GF, soy-free, no added sugar) As well as being the basis of Posole stew, chewy hominy (rehydrated treated white corn kernels) is surprisingly nice in salads. I’ll use raw sweet corn for added crunch and because it’s frankly easier than par-boiling. The local sweet corn has been great this season.

SEPT 16 – 21

Zucchini Linguine with Raw Tomato Sauce

Zucchini Linguine with Raw Tomato Sauce (my photo).

Zucchini Linguine with Raw Tomato Sauce (V, Paleo, GF, soy-free, no added sugar)  Carb-free pasta! Fresh sage and oregano flavor the simple sauce. Super low-cal.

Heirloom Bean & Veg Cassoulet with Rosemary  (V, GF, soy-free, no added sugar)  A lightly braised stew of market veg and giant heirloom scarlet runner beans (and regular red beans). Good with crusty bread, a glass of wine and thou; or all by itself. Cool beans!

SEPT 23 – 28

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

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

Garbanzo Bean & Veg Za’atar Salad  (V, GF, soy-free, no added sugar)  Za’atar, a spice mixture popular throughout the Middle East, comprises ground dried thyme, oregano, marjoram, toasted sesame seeds and salt, and also often ground sumac, which has a lemony tang. You might encounter it sprinkled on hummus at restaurants. Confession: I bought a large bag at Holy Land Deli on Central Ave, a local mecca of affordable spices. Run, don’t walk.

Rice Romesco  (V, GF, soy-free, no added sugar; contains almonds)  Romesco sauce is a classic Catalonian simmered sauce of mostly red bell peppers mixed with ground nuts. The carrier here is organic brown rice. You can eat this dish cold or hot. By this week, inexpensive pecks of peppers should be all over the Farmers Markets (a peck is approx 8 dry quarts, with 4 pecks to a bushel). Take advantage of the harvest bounty and make a couple quarts at home to slather on everything (can freeze). 

SEPT 29 – OCT 4

Thai Coconut Veggie Chowder -- simple & quick.

Thai Coconut Veggie Chowder — comforting, simple & quick (my photo).

Thai Coconut Farmers Market Soup (V, Paleo, GF, soy-free, no added sugar)  Like a vegetable chowder but with Thai flavors and coconut milk. Simmering it with corn cobs add extra sweetness. Expect some chopped collards or kale.

Black Beluga Lentil Salad in Sesame Ginger Dressing  (V, GF, no added sugar; will contain a little soy)  These beautiful organic lentils were another fun special-order from Purcell Mountain Farms (Idaho). I’m hoping they don’t lose their jet black color when cooked.

OCT 7 – 12

Roast Ratatouille with Beans  (V, GF, soy-free, no added sugar)  My all-time favorite late summer/ early autumn dish. Remember the animated movie, where the mean food critic finds his humanity and compassion after eating Ratatouille the rat chef’s ratatouille? It’s delicious cold or hot, by itself or mixed with grain pilaf, on pasta, in omelets, whatever. Freezes very well.

Polenta with Chopped Greens  (GF, soy-free, no added sugar; vegan option available)  Polenta is basically a creamy corn pudding flavored with butter and parmesan/romano cheese. It’s the only DDoW dish I make with dairy; you can request a dairy-free version, too. Fairly bland, polenta is a perfect foil for any dish with sauce. I’m swirling in finely chopped sauteed leafy greens. Best hot or warmed. Polenta also freezes just fine! 

Note: V = vegan, GF = gluten-free. Paleo refers to a type of diet that recommends no carbs and no sugars.

GO TO ONLINE ORDER FORM NOW

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.

Cooking Classes at Valley Natural Foods Co-op

I’m teaching 2 classes on easy vegetarian meals at Valley Natural Foods Co-op in Burnsville in the next 5 weeks. 

Both are hands-on. This means bring your own knife and be prepared to get busy! You’ll take home samples of each dish we make. All dishes are vegan (dairy-free), gluten-free, soy-free, with no added sugars and no processed carbs. Just veggies, legumes and lots of flavor! 

CLASS #1: This Thursday, Feb 21, 2013, 6:30-8:30pm: Beets and Lentils. $26-30.

We’ll make 4 different dishes using the same ingredients. All are easy to make, full of nutrition and keep for a week+.  Roast Ratatouille Provencal; Beet Carrot Slaw; Roast Beet & Lentil Salad; Eggplant & Lentil Saute.

Roast Beet & Lentil Salad in Balsamic Vinaigrette (photo by Alicea Rose Photography). Vegan & Gluten-free.

Roast Beet & Lentil Salad in Balsamic Vinaigrette (photo by Alicea Rose Photography). Vegan & Gluten-free.

CLASS #2: Thursday, Mar 21, 2013, 6:30-8:30pm: Beans & Greens. $26-30. 
Basic White Bean & Greens Cassoulet; Beans & Greens Bruschetta; Braised Kale or Collards with Red Peppers & Raisins; Sauteed Garlicky Turnip Greens with cherry tomatoes OR Wilted Kale Salad w/ Tahini Dressing.  All these are beloved staples of my Delivered Dish of the Week and Catering menu.

This price is a STEAL for 2 hours of instruction and $15 worth of food to take home!  Sign up here!  Send your spouse, your “I’m a vegetarian now” high-schooler, your colleague who’s embarked on a no-dairy or no-sugar diet…. Tell your peeps in the southern burbs! 

PS: if you want to make Beans & Greens on your own, see my Recipes for a couple variations.