Recipes from lunches at the Park Slope Food Coop, 2/9-2/26

Menus, Recipes and Tips

I have been happily preparing boxed lunches for all 90 or so grocery workers at the food coop during the Covid-19 stay-at-home order and onward as we slowly re-open.

In all my years cheffing, I have rarely had the opportunity to cook for a more grateful, kind, complementary and supportive crew of eaters.  

Below are lists of my menus by date; exact recipes when I actually use them; and some cooking recommendations and tips when I don’t have recipes.  Email me if you have questions or comments.

MENU BY DATE (RECIPES AND NOTES FOLLOW WHEN MENU ITEM IS ITALICIZED)

February 9th, 2021

Spaghetti with Pesto, Green beans and Potatoes

Tomato Garlic Confit

Arugula Salad with Pickled Daikon, Carrot and Cauliflower

February 24th, 2021

Sweet Potato Lime Leaf Curry Soup with Roasted Yellow Squash Garnish (V, GF) — Sweet potato, lime leaf, coconut milk, spices, ginger,

Cornmeal Chive Scones— Vegan and Dairy versions

February 26th, 2021

Roasted Chicken Thigh or Griddled Marinated Tofu with Rice and Roasted Potatoes

Mole Sauce (V, GF) — Blackened chilis, tomatoes, roasted garlic, vegetable stock, pumpkin seeds, peanuts, prunes, cumin, cloves, allspice, cocoa powder, carrots, celery, onions

Sauteed Kale, Broccoli Rabe

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