more we’re talking about
Everyday heroes
December 20, 2012
Leslie Phillips, President & COO
Where do you find wisdom? Do you like it when people tell you things you can count on? Does passion make a difference?
In reading this article, we learn another avenue for …
Learn, practice, improve
December 18, 2012
Leslie Phillips, President & COO
Do you have any direct reports now? Have you ever? Would you like to be in a role where you do?
These 25 tips (yes, 25) were written for those new to leading. B…
Thoughts on “The rise of the new food culture”
December 12, 2012
Denise Simmons, Corporate Chef
I wish I were better able to express myself in writing. I sit in front of the computer to pen my ‘In
the Kitchen’ blog every two weeks and my mind goes blank. I do have ideas about what…
Baking and gluten free flour
December 10, 2012
Sherri Meyer, MG Registered Dietitian,
I am a frequent baker and when we run out of homemade goods (cookies & bread being our standard) it becomes a small crisis in the Meyer house. This household is definitely not wheat ave…
‘Tis the season to overindulge
November 28, 2012
Sherri Meyer, MG Registered Dietitian,
With the introduction of Thanksgiving we officially kicked off the season of indulgence. My weakness has always been dessert and this Thanksgiving proved no different with multiple pies to …
A new twist for an old tradition
November 26, 2012
Denise Simmons, Corporate Chef
I’ve written before about my family’s food traditions…they’ve been around longer than I have, and offer great comfort during the holidays.
One of the best traditions this time of year is the cran…
From our Kitchen to Yours
November recipe: Curried Pumpkin Mousse
Curried Pumpkin Mousse
Makes 3 cups
1/4c – minced shallot
2T – unsalted butter
2 1/2t – curry powder
2t – chopped fresh thyme
2c – canned solid-pack pumpkin
8oz – local goat cheese, softened
3 – heads belgian endive
1/2c – walnuts or pepetitas, lightly…
Pumpkin hermits recipe
October 3, 2012
Sherri Meyer, MG Registered Dietitian,
Ahh, fall is upon us & I couldn’t be happier to welcome my favorite season. While I enjoyed all of the fresh summer produce, my taste buds are now ready for crisp apples, fresh sautéed…
October recipe: Sweet Potato Ham Biscuits
Sweet Potato Ham Biscuits
Makes 18 biscuits
2c – cooked sweet potatoes
2 1/4c – biscuit mix
1/4lb – brown sugar
2-3T – water
3T – softened butter
1lb – shaved virginia ham or turkey
3T – or more fig jam or fig confit
Preheat oven to 350°
Mash potato…
September recipe: “Adult” Pimento Cheese
"Adult" Pimento Cheese
Makes 3 cups
1 – large clove garlic, crushed 2oz diced pimientos
2c – coarsely grated sharp white cheddar
1c – coarsely grated sharp yellow cheddar
1/3c – good mayo
sea salt, black pepper, cayenne pepper
Combine garli…
Gazpacho – Cool soup for a hot day
July 11, 2012
Sherri Meyer, MG Registered Dietitian,
The past few weeks have not provided much inspiration for a food blog given the major power outage and 100-degree heat that followed. Though I wished for power, my mind was far from thoughts of…
August recipe: Zucchini Carpaccio
Zucchini Carpaccio
Serves 8
4 small zucchini (about 1 lb total)
2T extra virgin olive oil
2t fresh lemon juice
1/4t fine sea salt
1/8t black pepper
1/4c pine nuts
6oz parmigiano-reggiano, grated or shaved
1/3c loosely packed fresh mint leaves
crostini
…
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