more we’re talking about
Your first job?
Most people think my story and career in food services started with Rie in college. Part of that is true. My adult career started with her when I was a waitress in college - if you count yourself as an adult when you are in college. But really, my first experience...
Spark your team’s creativity
Many of you are like us...about to close another fiscal year. This always means reflection....what went well, what didn't. For those things that didn't go so well...we are determined to avoid or conquer them, right? Unless you work alone, literally --- (self-employed...
Healthy eating
For many the the name alone conjures up thoughts of deprivation and images of boring salads and overcooked, tasteless vegetables. I recently came upon this fantastic article about healthy eating “seasonal, fresh, whole food” which basically sums up how I feel about...
More than a farm tour
If you are interested in knowing a lot more about your food and where it comes from, then you will want to take a trip to Poly Face Farms. Their website states that Polyface, Inc. is a family owned, multi-generational, pasture-based, beyond organic, local-market farm...
Real words to real life
As Rie and I finish up our spring account visits, I've reflected on our messages: the importance of WIGs (wildly important goals); measuring results; communication; life-long learning; and outwardly expressing sincere appreciation. Starting at the end first, Sara...
What makes the difference between a good cook & a great one?
What makes the difference between a good cook & a great one? In my opinion, it’s layering of flavors. You can make a decent beef stew by putting raw beef, water, vegetables & spices into a crock pot & letting it cook all day. The meat will be tender, there...
From our Kitchen to Yours
Mexican Chopped Salad
July 1, 2017
Grilled Peach, Brie, Basil Flatbread
Serves 4 1 prepared pizza crust or oval flatbread 2 T olive oil 2-3 peaches, peel on, sliced ⅓" ¼-½ Ib brie cheese, rind removed, sliced ¼ c basil leaves, torn s&p cooking spray 1. Pre-heat grill to medium 2. Drizzle peach slices with...
Cucumber, Blueberry, Arugula Salad
Serves 6 ¼ t sea salt ¼ t lemon zest ½ t lemon juice 2 T white balsamic vinegar ¼ c olive oil 1 english cucumber, peeled, cut lengthwise, seeded, sliced 1 c blueberries, rinsed 3 c arugula, coarsely chopped ½ c fresh mint, chopped ½ c feta cheese crumbles Dressing 1....
Asparagus & Mushroom Tarts
Serves 8 2 sheets frozen puff pastry, thaw ¼ c unsalted butter 12 oz shiitake mushrooms, stemmed, cut strips 1 t sea salt, divided ½ t ground black pepper, divided 1 Ib slender asparagus spears, trimmed, cut 1” diagonal pieces 1½ t chopped fresh...
BBQ Chicken Pizza
1 T olive oil ¾ c red onion, thinly sliced 2 boneless chicken breast halves ½ c homemade or commercial Korean bbq sauce 2 c smoked Gouda cheese, shredded 1/3 c fresh cilantro, chopped 1 16 oz. fully baked thin pizza 1. Heat oil in large sauté pan over medium high...
Kale Butternut Chopped Salad
Serves 8 1 butternut squash, peel, cut ó” 2 T olive oil Salt & pepper 10 c tuscan kale, chopped ½ c dried cranberries, coarsely chopped ½ c pumpkin seeds, toasted ½ c feta cheese, small crumbles ¾ c vinaigrette (balsamic or champagne) 1. Preheat...
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