E4E Blog
Hello, friends!
Everyone here is grateful for the improved weather, as we look into a much different spring than all of us are accustomed to having. Now that spring has finally, finally arrived, how do you plan to maintain some of your warmer weather rituals in light of our new world? How do we celebrate one of Minnesota’s most joyous seasons when we are separated from friends and family?
Some thoughts from our team at Eat for Equity:
“Sometime in the next few weeks, once the nights warm up a bit and we’re reasonably sure that we won’t have a rogue snowstorm, I will be digging my pots out of storage and filling them with my favorite herbs (Thai basil, tarragon, cilantro). Getting plants into the soil, even in pots, means spring to me.” -Mary Jo
“Planting my garden, playing in the greenhouse, outside naps, moon celebrations, outside naps.” -Annie
“As always, I am looking forward to cooking lighter, and to the first few local produce and garden items arriving. I’m thinking about salads, light pastas, and maybe some grilling. While I’m saddened that large gatherings cannot be had with my extended circle of friends and family, a glass of wine on the deck while imagining better days in the future is a welcome respite.” -Mecca
We’re including some recipes to inspire your own cooking from home. We look forward to cooking for you again next week, and please feel free to send your feedback to [email protected]
Cooking directions for this week:
Co Kitchen Macaroni and Cheese / Thaw in refrigerator overnight. Bake at 350 for about 40 minutes until brown on the top, bubbly at the edges and warm throughout
Vegetarian Lasagna / Thaw in refrigerator overnight. Bake at 350 for about 40 minutes until brown on the top, bubbly at the edges and warm throughout
BBQ Chicken / Reheat on stovetop or in the oven at 350 degrees for about 20-30 minutes
BBQ Tempeh / Reheat in the oven at 350 for about 10-15 minutes
Vegan GF Frittata with Seasonal Vegetables / Reheat in oven at 350 for 10 - 15 minutes
Risotto Cakes served with Tomato Curry Sauce / Heat cakes in the oven at 350 degrees for about 20 minutes until hot. Heat tomato sauce in a sauce pot on the stovetop
Roasted and Smashed Beets with House Green Sauce / Heat in the oven at 350 for 20 minutes until hot throughout. Serve with green sauce
Other Sides and Soups / Reheat in a saucepan on the stovetop until hot
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Find our offerings for the week at eat-for-equity-catering.square.site
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Hello, friends! Everyone here is grateful for the improved weather, as we look into a much different spring than all of us are accustomed to having. Now that spring has finally, finally arrived, how do you plan to maintain some of your warmer weather rituals in light of our new world? How do we celebrate one of Minnesota’s […]
Hello, Friends! This week, as I was eating Mac ‘n’ Cheese made by my colleague and friend Mecca, I thought, “If I have this Mac ‘n’ Cheese in my life, I can get through this. I can do this.” Quite honestly, I think that literal cheese and emotional cheese are how we can get through […]
As it has been across the globe, the past three weeks have been a whirlwind at Eat for Equity and Eat for Equity Catering. In addition to the world news around Covid 19, Eat for Equity had a pre-scheduled kitchen move on April 1, which would settle us into our expanded culinary project, Co Kitchen. […]
INGREDIENTS / serves 10-12 6 egg yolks or 4 eggs 1 cup sugar 1 1/4 cup mascarpone cheese 1 3/4 cup heavy whipping cream 2 – 7 oz. packages Italian Lady Fingers 1 cup cold espresso or strong coffee 1/2 cup coffee flavored Liquer 1 oz. cocoa DIRECTIONS Combine egg yolks and sugar in the […]
INGREDIENTS / makes 20 servings 1/4 onion, diced 4 cloves garlic, minced 1/2 tsp coriander 1/2 tsp oregano, Mexican 1/2 tsp cumin 1/4 cup hatch or New Mexico chiles, soaked in hot water and pureed [Mecca’s special blend] 1/2 Tbs honey 1 Tbs red wine vinegar 2 # ground beef 1 cup cornmeal 1 bag corn […]
INGREDIENTS 1 Tbsp grated ginger (add more to taste) 1 minced shallot (depends on strength, but maybe 2 Tbsp) 2 Tbsp dijon mustard 1/3 cup white wine vinegar (sub whatever kind of vinegar you want, start small and add to taste) 1/2 cup extra virgin olive oil (again feel free to sub out for avocado […]
serves 12, makes 1 flan INGREDIENTS 1 cup sugar 1 – 14 oz. can evaporated milk 1 – 12 oz. can sweetened condensed milk 1 pkg. – 8 oz. cream cheese 6 eggs, room temperature 1 tsp vanilla DIRECTIONS Make sure all your ingredients are room temperature. This means your eggs and cream cheese, too. […]
Ingredients (serves 8) 4 cups [about 1.5 lbs.] chopped fresh nopales, with spines removed 6 cloves garlic, thinly sliced 1 large red onion, thinly sliced 1/3 cup fresh lime juice [opt: apple cider vinegar] 1/8 tsp red chile flakes 1 tsp salt 2 fresh tomato, diced 1/2 cup cilantro, chopped 1/2 cup queso fresco, crumbled […]
We’d wanted to have a butter-making dance session at Wild Springs ever since hearing about this interactive art and aerobics exercise called Feel the Churn. People-powered local food, set to dance music? Count us in. You can do this in your own kitchen by turning up your favorite jam and shaking it to the beat. Ingredients […]
Eat for Equity is a nonprofit, and by the end of the year, will be separating our growing catering program into a benefit corporation owned wholly by the nonprofit. The nonprofit will be be the sole shareholder of the benefit corporation [b-corp], a specific benefit corporation called Eat for Equity Catering, SBC. Why go this route? Eat for Equity began catering […]
