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Black History Month – Zephyr Wright

Zephyr Wright:

  • Zephyr Wright began her culinary career in 1940 to help pay her tuition at Wiley College located in Texas where she received her degree in Home Economics. Once hired by the Johnson Family, she became a personal advisor to Lady Bird & LBJ on all civil rights & equality topics.
  • Wright and her husband’s accounts of racial injustice were said to be a key factor in President Johnson’s signing and adoption of the Civil Rights Act of 1964. So much so, that LBJ gifted her the pen used, saying, “You deserve this more than anybody else.”
  • When asked to accompany (then) Senator LBJ back to Texas:

I’m not going to do it…I’m not allowed to go to the bathroom…we can’t go into restaurants…Not until there’s change.”

— Zephyr Wright

Source: New York Times

    Kale & Butternut Chopped Salad

    Serves 8

    Ingredients

    1 butternut squash, peel, cut ½”
    2 T olive oil
    s&p
    10 c tuscan kale, chopped
    ½ dried cranberries, coarsely chopped
    ½ c pumpkin seeds, toasted
    ½ c feta cheese, small crumbles
    ¾ c vinaigrette (balsamic or champagne)

    Procedure

    1. Preheat oven to 400 °F
    2. Toss squash, olive oil, s&p. Roast 20 mins, cool
    3. Mix kale with 2 T vinaigrette, marinate for 20 mins
    4. Toss chopped kale, squash, cranberries, pumpkin seeds, more vinaigrette

    Originally featured in “Flat & Green” – February 2015

    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

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