Dietary News

Chad Myers, Chef

Culinary Manager

 

 

Hello Everyone!!

I hope that we can get away from this cold and dreary weather and get some sunny bright and warm days.  I’m looking forward to fresh Morels, Asparagus, and Watercress!!  I have received the Spring and Summer menus!  They will roll out towards the end of the month.  I have really tried to make it a little more flexible in the wording so that we can create more variety.  I have also used some of my personal recipes, mostly adaptations from my culinary hero, my mother.  One of my goals is to find spots on the menu where I don’t have to make the same thing more than once throughout the many rotations of our 5-week cycle.  Please don’t hesitate to tell me if you are in the mood for something.  I would be more than happy to satisfy your cravings to the best of my abilities.  That is what I am here for.  I have guidelines, but the goal at the end of the day here is to just make tasty foods, put smiles on your faces, and fill your bellies.

I have some food activities planned for every Friday in April including root beer floats, ants on a log, soft pretzels with cheese, and milk shakes.  So, don’t be surprised to see me and Joy at your door on Friday afternoons asking if you want some yum yums!!

I hope you all are well, I promise I will keep putting my best foot forward to make today better than yesterday.

I’m not sure why, but I love making sauces.  I love to dip my food into dips or put the sauces on things.  Here are a couple of sauces I love to use.  The curry mayo is great on sweet potato fries and the cilantro lime sauce is awesome on tacos.

Curry Mayo

INGREDIENTS

  • 1.5 c mayo
  • .5 c sour cream
  • .5 T garlic herb seasoning
  • .5 T cumin
  • .5 T curry powder
  • dash cayenne
  • 6 shakes tabasco
  • 2.5 T honey
  • 2 T yellow mustard

INSTRUCTIONS

  • Combine ingredients.

Cilantro Lime Sauce

INGREDIENTS

  • 4 oz cilantro
  • 1 ea chipotles
  • 2.5 tsp adobo sauce from chipotles
  • 1 ea lime juice and zest
  • 1 ea garlic clove
  • Cumin to taste
  • Chili powder to taste
  • 1 quart mayo
  • Salt and pepper to taste

INSTRUCTIONS

  1. Puree dry ingredients with a little buttermilk until not chunky.
  2. Add mayo and blend.
  3. Add more buttermilk until right consistency achieved.