From The Kitchen: January Menu
Our new January menu is out and the "Chef of the Month" is Kimberly Mayone, a freelance food writer who lives in Maine. She is the co-author of The Everyday Low Carb Slow Cooker Cookbook. The "Chef of the Month" recipe is a satisfying, hearty and tasty Middle Eastern Chicken Stew for the crockpot. Also for the crockpot this month we have a delicious Southwestern Pot Roast, a Slow Cooked Chicken With Figs (yumm!), as well as a Pinto And Lima Bean Soup (also available with chicken) that can just as easily be made on the stove.
The Chicken With Salsa Verde is ready to go in the oven, and the tasty Spanish Swordfish as well as the Red Wine Penne - with sausage from Long Family Farms in Eaton Colorado, or tempeh - and the Cincinnati Chili - available with ground beef or tofu - are easily prepared in a pan on the stove.
New vegetarian dishes this month also include the Sweet potatoes And Chickpeas. Yumm! Place your order by Tuesday to pick up or get your meals delivered on Thursday.
From The Kitchen: What's In Our Pantry? So many times our customers ask what we have in our home pantry to cook with in general or to spice up our meals. We took a quick look around, and here are a few of our staples at home: - crushed red pepper flakes (used to spice things up a bit)
- sea salt (has mineral content lacking in refined salt)
- lentils (red and green, mung beans - they are relatively quick cooking and don't need to be soaked)
- canned beans (cannelini, chickpeas, kidney, black, pinto... we love beans and rice!)
- canned tomatos (for soups, beans, sauces, curries)
- canned coconut milk
- rice (cook a bunch and freeze it. Break off a portion as needed)
- powdered vegetable broth (it's cheaper, lasts longer, and is just as tasty)
- tamari (soy sauce - for curries, soups, stirfrys)
- blond & brown Balsamic vinegar (use it on nearly anything - beans, greens, meats)
- extra virgin olive oil (for salads and sauteing over low and medium heat)
- safflower oil for high heat cooking
- lemons (for extra tang when squeezing over beans, veggies, meats, and fish)
- onions
- garlic
- eggs
- agave nectar
- frozen vegetables (green beans, edamame, peas, spinach)
What's in your pantry? |
What's New For 2009
First, thank you again for participating in our Survey. It is very important for us to hear and incorporate your feedback as we develop and grow.
While almost nobody said we should be open on Mondays and Saturdays, ironically, the Saturday and Monday requests were split right down the middle. As a result we will be open on Mondays (10 -6:30) AND Saturdays (10-2) starting this week.
Based on popular demand (thanks for pushing us on this, Neshama!), you can now sign up to receive our blog via email. We typically list what's fresh Wednesday - Saturday, but we are also trying to make our updates more personal and write about our views on food and ingredients, being "green", and about what's happening at The Organic Dish.
Did You Know?
We had a fundraiser for There with Care on December 4th. We raised ~ $400 in cash money and over $800 in meal donations! Thank you to all who participated! Despite some lousy weather it was a fun event - take a look at this short video.
Why Didn’t We Think Of That?
Our customer Alison recently suggested that our monthly menu might be easier to read if it was sorted by category (i.e. vegetarian, chicken, beef, fish). We think this is a great idea and we'll have it implemented later this week.
Is there something you’d like to see? Send it to us via email (or use the contact form on our website). Please don’t forget to tell us your name.
Last Words
If you like our food, please tell your friends, colleagues and neighbors (forward this newsletter).
If there’s something you don’t like, or something you think we can do better, please tell us.
Thank you,
Beckie & Toby Hemmerling.
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