dinner – Page 2 – Growth By the Season

Book Club and a Carrot, Red Lentil Soup

Written by Tricia on April 29, 2013. Posted in Community, Food, Friends & Family, Recipes.

I love books, and book clubs are a great place to gather for book lovers. Throughout my life I’ve always made time for reading and I truly enjoy fantastical and fiction-themed stories that take me away to another world. When a new friend suggested a Book Club with a gathering of like-minds and plenty of food and drinks, there was no way I could miss it. I couldn’t think of a better way to explore stories with engaging conversation. Plus, the opportunity to get to know new friends who clearly share my interests was an opportunity worth taking. We’ve since filled the cold months with warm fires, four great reads and plenty of conversation on and off the topics of the books themselves.

Spicy Butternut Squash and Black Bean Burritos

Written by Tricia on April 22, 2013. Posted in Food, Recipes.

I’m a BIG Burrito fan. Burritos are fresh, their easy to make and usually have a delicious kick of spicy flavor. Plus, whats better than portable food you can eat with your hands?!

Loaded Broccoli Salad and a Barbecue

Written by Tricia on April 15, 2013. Posted in Food, Recipes.

There’s nothing better than a free day from work (Sundays for me) when you’re productive, relaxed and the sun is shining. Here in Northern Michigan, it may be April but it certainly hasn’t looked like spring for some time. So when the sun peaks through the clouds I’ll make every excuse I can to get outside and soak it in.

Yesterday was exactly one of those days. By 6:00 PM I’d cleaned the house, gone out for a run, packed up the refrigerator with groceries, made a deliciously fresh salad and started up the grill for the first time this season. After the cold months of winter, its incredibly refreshing when the sun shines and the snow starts to melt; as I’m sure others may relate, the sun’s rays increase my productivity by at least 120%.

The salad I made was an extension of my productive day because I made enough to save and eat throughout the rest of the week. Lunch at the office is SO much better when it strays away from the ordinary turkey sandwich or $8+ lunch out. To me, homemade leftovers are the solution to the boring office eats.

Ingredients

3 large broccoli heads
5 radishes, cut in 3 and dice
2 tomatoes quartered and seeded than diced
1 apple peeled and diced
½ cup of red grapes, diced, drain the juice
1 cup green onions (5 green onions minus the white part) diced
1 cup medium carrot shredded
½ cup dried cranberries (optional, but highly recommended)

Dressing Ingredients:

3 Tbsp sunflower oil or olive oil
1 Tbsp mayo
1 Tbsp sour cream
½ tsp garlic salt
3 Tbsp lemon juice

The Pizza Crust Chronicles: Cauliflower Crust

Written by Tricia on March 8, 2013. Posted in Food, Recipes.

I love Pizza, I mean who doesn’t. Its certainly delicious, but its also diverse and I love that in any mood, I can usually find the right combination of toppings to satisfy my cravings (and lift my spirits!). A dear friend of my mom’s asked me recently to seek out a top-notch pizza crust recipe. Obviously, I was immediately excited and ready to take on the task. After searching through recipes and experimenting with the options however, I really couldn’t settle on ONE. And so, the ‘Pizza Crust Chronicles’ were born. From Yeast to No Yeast, Gluten-Free, Veggie, or Vegan I plan to organize this ode’ to the pizza pie as an easy reference for your next homemade ‘za.

First up, is The Cauliflower Crust. Unorthodox I know, but I’ve seen a rise in recipes touting the veggie and couldn’t help but experiment with it myself. Cauliflower is low in fat and low in carbohydrates but high in fiber which make it the perfect healthy alternative to your typical greasy pizza crust. Not only is it healthy, but truly easy to make. Bonus!

Cauliflower Pizza Crust:

Preheat Oven: 400 degrees

2 cups cauliflower, grated or food processed into rice size pieces

1 cup mozzarella cheese, grated

1 egg, beaten

1 garlic clove, minced

1 tsp. oregano

1. Coat a cookie sheet with a thin layer of olive oil.

2. Spread grated cauliflower across oil-glazed cookie sheet and bake in the oven for 15-20 minutes.

3. In a bowl, mix cauliflower, cheese, egg, garlic and oregano until well combined and dough-like in texture.

4. Spread mixture onto a parchment paper-covered pizza pan and create a circular crust. Bake for 25 minutes.

I topped my Cauliflower crust with Sweet potato mash, feta cheese, caramelized onion and collard greens. It was both savory and a little sweet, but all together delicious. I love reminding myself that this pizza is “healthy” and therefore eating 6 pieces is totally acceptable.

Sweet Potato, Feta Cheese and Collard Green Pizza:

1 sweet potato, medium-sized

2 cups collard greens, chopped

1 cup chopped onion

1 tbsp lemon juice

2 tbs feta cheese, crumbled

2 garlic cloves, minced or smashed and chopped

pinch of salt

1. Bake sweet potato in oven at 400 degrees for 1 hour, or until well done.

2. Heat 1 tbs. of olive oil in frying pan and saute onion until tender

3. Add collard greens and lemon juice into pan and saute until wilted, about 5 minutes. Set aside.

4. Remove sweet potato from skin and mix in a bowl with salt.

5. Spread sweet potato mash onto pizza crust and top with garlic.

6. Sprinkle feta cheese and greens on top of potato layer.

7. Bake in oven at 350 degrees for about 10-15 minutes.

8. Let cool for 5 minutes. Slice, serve and enjoy.

I’ll be posting periodically in the ‘Pizza Crust Chronicles’ as I come across delicious crusts and experiment with new recipes . I hope you’ll stay tuned and feel free to share any “must-try” crusted creations you can’t live without.

Hail to the ‘za, in every top and crusted form

love,

tricia

Farm Fête 2013: Suttons Bay, MI

Written by Tricia on March 4, 2013. Posted in Community, Events, Food.

I’ve been a part of the Farm Fête Gala Committee for the past few months; planning, organizing and collecting auction items to raise money for the Great Lakes Children’s Museum in Traverse City. The fundraising event is held annually with a different theme to each Gala and this year, the local farm-to-table emphasis caught my eye. I was able to connect with the Museum and meet a new group of passionate individuals who support and make this incredible facility possible, all for the children of our community.

The day of the event, as everything came together, I was able to support the Museum in my own way by offering to be the Gala’s roaming photographer and capture the night, the setting, and the incredible people who made it all possible.

There were numerous silent auction packages, each carefully selected by the Gala planning committee and donated by generous members of the community. By numerous, I mean at least 5 long banquet tables piled high with anything from books and dresses for toddlers, to CSA shares, composting services and SUP paddle board rentals.

After mingling, with delicious Black Star Farms wines and hors d’oeuvres like fresh radishes stuffed with herbed cream cheese, the sold out gala of about 140 people made their way to the dinning room for dinner and live auctions. Guests were able to continue and monitor their must-have silent auction items in the other room, but as soon as dinner was served very few people chose to leave their seat.

The evening’s menu was developed by Chefs Jonathan Dayton and Stephanie Wiitala with local and seasonal produce in mind. The chefs gather greens from farmers in the area like Nic Welty, owner of 9 bean rows, whose produce storage facilities are housed right onsite at Black Star Farms. The Inn, which regularly serves an incredible morning breakfast, can also pick farm fresh eggs from the Black Star Farms’ chickens just outside in the barns.

As a gal who regularly eats with my eyes before taking my first bite I snapped a picture of the delectable fare served throughout the course of the evening, so “dig in” as you scroll thru!

Roasted beet and pear salad, candied marcona almonds, goat cheese, spring greens, verjus vinaigrette

Vegetarian entrée: Grilled potato and Autumn vegetable napolean , tomato confit, parsley oil

Coffee and red wine braised beef short ribs, fromage blanc baked polenta, wilted arugula, crisp leeks

Warm Apple Pie tart, Vanilla Bean whippecrème, Riesling caramel and spun sugar

As the courses kept coming, Executive Director, John Noonan and Board President, Ellen Fred stepped up to the podium to address the Gala attendees. Ellen began the live bidding for the night by raising funds for the +Plus Membership that I spoke of in my previous post. Bidding began with the announcement that a $3,000 match was pledged by many of the generous former board members of the museum before the Gala began that night. As I mentioned before, the +Plus Membership ranked high in importance for me that night and I, along with many others, was incredibly awestruck and encouraged when nearly $4,000 was raised immediately for the Membership Program in addition to the match of $3,000. Ultimately, over $6,900 was raised for Museum scholarships to those of our community in need.

At the end of the night, after a series of incredible Live Auction packages were auctioned off and the numerous silent auction items were given to the highest bidder, the Gala raised over $35,000 for the Great Lakes Children’s Museum!

The event was fantastic; both successful in raising funds for the Museum and in gathering passionate, generous members of the community around the table to share a delicious farm fresh meal. I spent the night savoring the flavors of the feast made by the talented staff at Black Star Farms and roaming around with my camera in hand snapping photos of the smiling faces all around me. You can check out the selection of photos from the night here, and for those who attended the event you may notice some familiar faces pictured in the upcoming issue of Bay LIFE North Magazine.

Cheese!

love,

tricia

Suttons Bay on Dwellable

Carrot and Roasted Garlic Hummus

Written by Tricia on February 27, 2013. Posted in Community, Food, Friends & Family, Recipes.

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If you’ve been to a Northern Michigan Farmers Market lately, you’re likely to see fewer greens. There will be plenty of baked goods, jelly & jams, meats & cheeses, but greens are harder to come by in February. Even with advancements in farming infrastructure like hoophouses and greenhouses, the beautiful and at times frustrating reality about growing food from the earth is that mother nature makes the rules.

At the farmers market I attend every Saturday, the majority of fresh produce you’ll find this time of year is carrots. You’ll see me walking through the market selecting my goods from the stalls and chomping on these fresh, local deliciously sweet carrots. Other than the raw form, carrots can be made into incredible soups, heart-warming roasted side dishes and salads. Recently however, I was curious to find a recipe that used carrots in a way I’d never used them before. As soon as I saw the color of this rich & flavorful carrot hummus I knew I had to try it, so I brought it along with me to a friends house last night for dinner.

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Let me just say, I LOVE having friends that enjoy cooking and food as much as I do. Last night, was an incredible feast with three women I really enjoy spending time with. Our objective was simply to gather together around food and so we did, lots of food I might add. The carrot hummus turned out smashingly with cucumber slices and pita bread for dipping. My main dish on the other hand, a concoction of beet gnocchi with lemon pesto, while equally delicious was far less ‘picture perfect.’ It was my first time making both dishes and while putting them together I realized I had created a theme unknowingly of colorful and hearty root vegetables in an uncommon form. Perhaps its because of this long cold winter, stirring up a desire for change and the color that arrives with spring.

Our collection of small plate dishes for the night included:

The ‘Life-Changing Loaf of Bread’ from Sarah B at My New Roots! (pictured above)

Beet Gnocchi with Lemon Pesto

Jeweled Rice Salad with Red Grapes, Scallions & Pecans

Guacamole with Sweet Potato Chips

Butternut Squash & Roasted Apple Quinoa

Homemade “Fig Newtons”

Carrot & Roasted Garlic Hummus with sliced cucumber and pita

Citrus Salad

Raw Cocoa Walnut Bars

The dishes paired together incredibly and though I packed my plate full of the colorful food, there was nothing but a gleaming white plate left when I had finished.

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Carrot and Roasted Garlic Hummus

Makes 1 cup of hummus

Prep time: 25 minutes

Preheat: 400 degrees

Ingredients:

1 cup roughly chopped carrots
6 cloves garlic
5 tbsp extra virgin olive oil, divided
3/4 cup cooked garbanzo beans
1/2 tsp sea salt
1/4 tsp paprika
1 tbls lemon juice

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Directions:

Line baking sheet with foil or parchment, then place chopped carrots in a bowl and coat in 1 tbsp of olive oil. Spread them in one layer on the lined baking sheet and place in the oven.

Wrap the cloves of garlic in foil and place in the oven as well.

Roast for 20-25 minutes or until carrots are tender with a fork. Remove from the oven, unwrap garlic and let cool.

In your food processor combine all ingredients including extra salt or lemon juice to your taste.

Dinner with family and friends or Potlucks of any kind are some of my favorite gatherings. I love having small ‘tastes’ of everything dish and I often find myself experimenting with recipes in these occasions, enjoying the immediate honest feedback from the people closest to me. The dishes I made last night really made me realize how much I’m looking forward to warmer weather and all that comes with spring. The change is in the air and March is just around the corner!

What are some of your favorite, colorful springtime dishes?

love,

tricia

The Great Lakes Children’s Museum: Traverse City, MI

Written by Tricia on February 18, 2013. Posted in Community, Events.

Children are explorers, they’re creators, dreamers and learners. In a place like the Great Lakes Children’s Museum these qualities are not only encouraged but strongly developed. From InterActive StoryTime to Food Art & Tie Dye, The Museum creates fun activities with the opportunity for children to build skills adaptable to their lives today and the future ahead of them.

The Great Lakes Children’s Museum annual fundraiser Farm Fête, will be held this upcoming Saturday, February 23rd. In order to make the event accesible to more couples and guests the price was reduced this year to $50 for a complete farm-to-table dinner and access to a group of incredible live & silent auction items benefitting the Museum.

The farm-to-table dinner will take place at the beautiful Inn at Black Star Farms in Suttons Bay, celebrating our grand agricultural region while honoring the Museum as a special place here in Traverse City that is devoted to our community’s future, the children.

As a part of the Gala planning committee I’ll be attending Farm Fête this year and I’m thrilled to be involved in an event that is not only for a great cause but celebrates the local food and agriculture of our region. The menu, an ode to the incredible offerings in Northwest Michigan even at the heart of winter, will consist of the following courses:

The Menu

Focaccia with whipped butter

Roasted beet and pear salad, candied marcona almonds, goat cheese, spring greens, verjus vinaigrette

Coffee and red wine braised beef short ribs, fromage blanc baked polenta, wilted arugula, crisp leeks

Vegetarian entrée: Grilled potato and Autumn vegetable napolean , tomato confit, parsley oil

Warm Apple Pie tart, Vanilla Bean whippecrème, Riesling caramel and spun sugar

Each course paired with Black Star Farms wine

My involvement with the event has allowed me to help in the development of this local food celebration as well as gain insight into programs the Children’s Museum offers the community that the public might not be fully aware of. One specifically, that truly interests me the most is the +Plus Program. The program “assists children, families and educators for whom admission costs pose a significant obstacle to attending the museum.” In addition to raising funds for the general operations of the Museum, the Farm Fête event will strive to raise money for the +Plus Program, ultimately providing more museum scholarships to those of our community in need.

I’m looking forward to a successful event on Saturday and I encourage those of you who are interested in attending to register for the Farm Fête event here, tickets are still available but we’re filling up quickly!

You can make a donation to the +Plus Program even if you’re unable to attend the event by calling the Museum at 231-932-4526

Ride among the ‘Waves of Wonder’

love,

tricia

Traverse City on Dwellable

Homemade Chicken Noodle Soup

Written by Tricia on February 15, 2013. Posted in Food, Recipes.

There is nothing that heals a cold, chills, or the winter blues better than homemade chicken noodle soup. The first time I tasted a cup of homemade chicken noodle, I couldn’t believe I’d ever eaten it out of a can. However, I also assumed that my boyfriend’s mother has slaved over the stove for days to prepare something so delicious. The secret?… Homemade chicken noodle soup is both supremely delicious AND easy.

ingredients:

8 cups Chicken broth

Bite-sized, cooked Chicken (breasts or shredded rotisserie)

Uncooked Egg Noodles (any noodle works, these are just traditional)

2 Medium Carrots, diced

Diced Mushrooms

Chopped Medium Onion

3 cloves Garlic

2-3 tsp Salt, additional to taste

Pepper

2 tsp Thyme

2 tsp Rosemary

Chopped Swiss Chard (any green, spinach, kale)- optional

The measurements here are lacking, because the contents of this soup are up to you. If you like a soup with lots of broth then don’t use as many veggies. If you prefer a hearty, thick soup then amp up the number of vegetables you include. Its all up to you!

directions:

First, throw a tab of butter or a drizzle of olive oil in the bottom of your soup pot, saute garlic on low-medium heat (don’t let it burn) and then add chopped onion and cook until tender. Next, Add in the diced carrots and mushrooms and season with a little salt and pepper.

Pour in the Chicken Broth on top of the veggies. *Note: The carrots and mushrooms do not need to be tender, they will cook in the broth and soak up that delicious flavor!

Add in rosemary, thyme, salt and pepper and then bring soup to a boil. Once boiling bring heat back down to low and simmer for 20 minutes.

If the chicken is cooked already then after the 20 minutes are up you can toss in the chicken and the “uncooked” noodles. If chicken is not cooked, just saute diced chicken breast in a pan with olive oil, salt and pepper.

Simmer soup for another 15-20 minutes until noodles are tender. Throw in greens at the last minute and let them soak in the flavor for another 3-5 minutes. Then serve!

It’s February and if you’re like me, winter blues can be a bit overwhelming this time of year. The excitement of that first snowfall back in December is lost in February compared with the intense desire for sunshine and warmer temperatures. Just remember, Homemade Chicken Noodle is soup for the soul. Make a pot of this soup, smile and soak in its warmth and soon.. the sunshine will find you.

love,

tricia

Red Lentil and Sweet Potato Stew

Written by Tricia on January 18, 2013. Posted in Food, Recipes.

Soups and Stews are my comfort food. They warm up both body and soul when the weather outside is dreary and they fill the house with incredible wafting aromas while they simmer on the stove. This stew was a must-try recipe I picked up from Sarah at My New Roots. Sarah is a holistic nutritionist and chef-extraordinaire that I absolutely admire and whom I receive inspiration from regularly. If you haven’t checked out her blog and your a lover of fresh seasonal whole food recipes, its about time you received an introduction.

Sarah was recently asked by Whole Living to develop a menu for healthy living in the new year. The Menu is built as a detox, to start the new year off fresh, and this stew is featured among the first week of recipes. Though I haven’t jumped on any strict detox train, I certainly expect to be enjoying quite a few of these recipes on their own in the coming weeks.

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The color in this dish is incredible and I’m a firm believer in eating with my eyes. Not only does it taste delicious and bring you warmth physically, but the colors themselves instil a sense of warming comfort as well.

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ingredients:

2 Tbsp coconut or extra-virgin olive oil
1 tsp ground cumin
1 tsp ground turmeric
1 Tbsp curry powder
1 diced large onion
Coarse salt and freshly ground black pepper
4 minced cloves garlic
2 Tbsp minced fresh ginger
2 peeled and diced sweet potatoes
1 diced (stemmed, seeded) red bell pepper
1 1/2 cups rinsed red lentils
6 cups cleansing broth (substitute vegetable broth if need be)
Chopped fresh cilantro

directions:

Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
Add lentils and Cleansing Broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.

This stew will be a new staple in my recipe box and I am so excited to have found it. The savory spices paired with sweet potato and red pepper are an instant well-balanced, delicious meal. And what’s even better about soups is you’ll often have leftovers for lunch!

Do you have a favorite soup or stew this season? …Tell me ALL the details…

Fill your day with color and warmth

love,

tricia

HoliDazed

Written by Tricia on January 9, 2013. Posted in Community, Friends & Family.

I’m feeling this feeling I’m sure a lot of you are feeling. I like to call it HoliDazed. Symptoms are said to consist of bloated innertube-like belly regions in addition to a sick addiction to and at the same time disgust for homemade cookies and fudge. You could probably sleep for a few days straight if given the chance and your likely wondering whether your liver could even handle another glass of red wine. Perhaps your considering at this very moment to drink a few gallons of water because your body seems to be soaking it up like a sponge. One things for sure, I am without a doubt, 100% HoliDazed. Whats the cure you ask? Feed your eyes with these delicious meals and sweets I shared in fabulous company over the past few weeks, eat a fresh and tasty salad with a refreshing glass of water and get back into a routine of movement. Whether it be stepping outside for a brisk walk, signing up for a weekly yoga class, or using the gym membership you’ve neglected for the past two weeks. Its a new year, the Holidays have come and gone and your own HoliDaze should wear off shortly.