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Cider Glazed Salmon

Serves 8

Ingredients

8 salmon fillets
1 c tamari
1 c apple cider
4 t sesame oil
4 t bourbon, plus additional c for soaking planks
2 t brown sugar
splash+ tabasco
1 t black pepper
1 t minced garlic
½ t tumeric

Procedure

1. Purée all glaze ingredients
2. Pour over salmon, marinate for 4 hours
3. Soak cedar planks in 1 gal water & 1 c bourbon
4. Lightly spray planks with pan spray, top with salmon
5. Heat gas grill to med high
6. Put planks with salmon on grill
7. Cook with grill top down, 15-20 mins, or until nicely browned

Originally featured in “Savor the Seasons” – January 2017

Just Figure a Way

In the spirit of ‘let no crisis go to waste,’  MG has regrouped, rallied, scrapped, and scraped to try our best to take care of our circle. This has meant sacrifice for all and extreme sacrifice for many. This pandemic doesn’t define us, but how we’ve met the challenge does. And as we enter this typically special time of year, we have an atypical sentiment in our hearts and on our minds. How grateful we are for our capacity to—no matter what—love food, people, and serving others. With a nod to core value #6, build fun, flexible teams……..MG’s own Emily Dickenson, Sara Thompson, gives us this.

‘Tis December 2020, the world turned on its head,
Time for a jingle about how we’ve stayed fed?
Despite all the upset, we have cause to rejoice,
Our clients still need us – their #1 choice.
“Please help us through this” we heard them say
“Can you still feed us – just figure a way?”
So we put our heads down and went straight to the task
What will it look like? So glad you asked…
We can give you a bag to take food away
or rearrange tables if you’d like to stay
We’ll get in a truck and bring food to your door,
We’ll pour you a drink, and wait there is more
We’ll put food in a box or a bowl or a dome,
We’ll serve your whole meal, just like at home
We’ll make you a cookie and wrap it up tight
in case you require a snack late at night
A reception or meeting – hey, that will be great
We’ll give you a party – all on one plate!
We’ll give you an app to order your meal,
When your food arrives – how happy you’ll feel!
We’ll learn some new lingo – RTS, PPE
Social distance, contract tracing, and Dr. Fauci
We’ll redo our kitchens with 6’ in between
And sanitize things like you’ve never seen
We’ll text out a form to be sure we’re ok
Have you coughed, wheezed, or gasped – temperature normal today?
You will not believe all the things we’ll go through
To be sure you are getting the safest of food.
For 35 years we’ve served menus with wow
We’re not going to let a virus stop us now!
In our core value tees, with a vaccine in sight,
Safe Holidays to all and to all a good night!

Just Figure a Way

In the spirit of ‘let no crisis go to waste,’  MG has regrouped, rallied, scrapped, and scraped to try our best to take care of our circle. This has meant sacrifice for all and extreme sacrifice for many. This pandemic doesn’t define us, but how we’ve met the challenge does. And as we enter this typically special time of year, we have an atypical sentiment in our hearts and on our minds. How grateful we are for our capacity to—no matter what—love food, people, and serving others. With a nod to core value #6, build fun, flexible teams……..MG’s own Emily Dickenson, Sara Thompson, gives us this.

‘Tis December 2020, the world turned on its head,

Time for a jingle about how we’ve stayed fed?

Despite all the upset, we have cause to rejoice,

Our clients still need us – their #1 choice.

“Please help us through this” we heard them say

“Can you still feed us – just figure a way?”

So we put our heads down and went straight to the task

What will it look like? So glad you asked…

We can give you a bag to take food away

or rearrange tables if you’d like to stay

We’ll get in a truck and bring food to your door,

We’ll pour you a drink, and wait there is more

We’ll put food in a box or a bowl or a dome,

We’ll serve your whole meal, just like at home

We’ll make you a cookie and wrap it up tight

in case you require a snack late at night

A reception or meeting – hey, that will be great

We’ll give you a party – all on one plate!

We’ll give you an app to order your meal,

When your food arrives – how happy you’ll feel!

We’ll learn some new lingo – RTS, PPE

Social distance, contract tracing, and Dr. Fauci

We’ll redo our kitchens with 6’ in between

And sanitize things like you’ve never seen

We’ll text out a form to be sure we’re ok

Have you coughed, wheezed, or gasped – temperature normal today?

You will not believe all the things we’ll go through

To be sure you are getting the safest of food.

For 35 years we’ve served menus with wow

We’re not going to let a virus stop us now!

In our core value tees, with a vaccine in sight,

Safe Holidays to all and to all a good night!

Baked Mashed Potatoes & Yams with Parmesan, Rosemary & Garlic

Serves 6

Ingredients

6 cloves garlic, unpeeled
4 T olive oil (divided)
1½ lbs russet potatoes, peeled, cut 2″ diced
1½ lbs yams, peeled, cut 2″ diced
½ c+ milk
2 T butter
1 t+ minced fresh rosemary (or ¼ t dried)
¾  c fresh grated parmesan (divided)
1 c sour cream

Procedure

1. Roast garlic cloves in ramekin with 3 T olive oil, 25 mins in 350°F oven.
2. Cool & peel garlic, Reserve garlic cloves & garlic oil.
3. Boil all potatoes in large pot of salted water, 25 mins.
4. Drain & return potatoes to same pot.
5. Add milk, butter, rosemary, roasted garlic & reserved garlic oil to potatoes. Mash until smooth & fluffy.
6. Mix in ½ c parmesan cheese, sour cream, s&p.
7. Spoon into oiled casserole dish, sprinkle with remaining ¼ c parmesan & drizzle with 1 T olive oil.
8. Bake uncovered until golden, approx 45 mins

Note: can be made ahead & refrigerated, remove from fridge an hr before cooking

Baked Mashed Potatoes & Yams with Parmesan, Rosemary & Garlic

Serves 6

Ingredients

6 cloves garlic, unpeeled
4 T olive oil (divided)
1½ lbs russet potatoes, peeled, cut 2″ diced
1½ lbs yams, peeled, cut 2″ diced
½ c+ milk
2 T butter
1 t+ minced fresh rosemary (or ¼ t dried)
¾  c fresh grated parmesan (divided)
1 c sour cream

Procedure

1. Roast garlic cloves in ramekin with 3 T olive oil, 25 mins in 350°F oven.
2. Cool & peel garlic, Reserve garlic cloves & garlic oil.
3. Boil all potatoes in large pot of salted water, 25 mins.
4. Drain & return potatoes to same pot.
5. Add milk, butter, rosemary, roasted garlic & reserved garlic oil to potatoes. Mash until smooth & fluffy.
6. Mix in ½ c parmesan cheese, sour cream, s&p.
7. Spoon into oiled casserole dish, sprinkle with remaining ¼ c parmesan & drizzle with 1 T olive oil.
8. Bake uncovered until golden, approx 45 mins

Note: can be made ahead & refrigerated, remove from fridge an hr before cooking

Oyster & Corn Stew

Serves 6

Ingredients

1 ½ c white corn kernels (fresh or frozen)
1 stalk celery (with leaves), large dice
½ onion, large dice
1 bay leaf
6 T butter (divided)
2 pints oysters with juice
3 c half & half
2 T fresh parsley, chopped
s&p
Note: Serve with oyster crackers & tabasco

Procedure

1. Sauté celery, onion & corn in 3 T of butter in saucepan.
2. Add half & half, s&p & bay leaf, simmer on low heat 30 mins.
3. Strain. Set aside veggies & discard bay leaf.
4. Add liquid back in pot, keep warm on low heat.
5. Purée cooked veggies in blender, add some reserved liquid if needed.
6. Stir puréed veggie mixture into reserve liquid, heat on med-low (can prepare base ahead & refrigerate).
7. Right before serving heat remaining 3 T butter in skillet, add oysters & cook until edges curl.
8. Garnish with chopped parsley, then pass the oyster crackers & tabasco!

Oyster & Corn Stew

Serves 6

Ingredients

1 ½ c white corn kernels (fresh or frozen)
1 stalk celery (with leaves), large dice
½ onion, large dice
1 bay leaf
6 T butter (divided)
2 pints oysters with juice
3 c half & half
2 T fresh parsley, chopped
s&p
Note: Serve with oyster crackers & tabasco

Procedure

1. Sauté celery, onion & corn in 3 T of butter in saucepan.
2. Add half & half, s&p & bay leaf, simmer on low heat 30 mins.
3. Strain. Set aside veggies & discard bay leaf.
4. Add liquid back in pot, keep warm on low heat.
5. Purée cooked veggies in blender, add some reserved liquid if needed.
6. Stir puréed veggie mixture into reserve liquid, heat on med-low (can prepare base ahead & refrigerate).
7. Right before serving heat remaining 3 T butter in skillet, add oysters & cook until edges curl.
8. Garnish with chopped parsley, then pass the oyster crackers & tabasco!

FTD – Day 5 – Probiotics

Probiotics are good bacteria that help maintain a healthy balance in your body! They support cell function, create vitamins & help your body digest. Find them in these foods:

  • Yogurt
  • Fermented Foods – pickles, kefir & kimchi
  • Some Cheeses – gouda, mozzarella, cheddar & cottage cheese

 

Source: Cleveland ClinicHealthline

    FTD – Day 5 – Probiotics

    Probiotics are good bacteria that help maintain a healthy balance in your body! They support cell function, create vitamins & help your body digest. Find them in these foods:

    • Yogurt
    • Fermented Foods – pickles, kefir & kimchi
    • Some Cheeses – gouda, mozzarella, cheddar & cottage cheese

     

    Source: Cleveland ClinicHealthline

      FTD – Day 4 – Folic Acid

      Folic acid is your friend! Fatigue, insomnia, cognitive impairment can happen if you don’t get enough. Be sure to include at least one if not all three of the below foods daily!

      • Leafy Greensspinach, romaine, mustard greens & broccoli
      • Whole Grains
      • Root Vegetables – onions & beets

       

      Source: Psychology TodayImprove Memory

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