Newsletter for September 2017
Back to School; Back to the Dinner Table!
The kids are back in school and back in activities and they are going to want dinner- EVERY NIGHT! That's the time to connect and regroup - it doesn't have to be hard- it just takes a bit of planning! I find the most success when I batch cook. I take about 2 hours on a Sunday and I make 2 to 3 main dishes and 3 to 4 side dishes and we eat from those meals during the busy week. Another strategy is to make a big batch of a staple and make a few meals from that. Items like chicken, shredded beef, and beans/legumes are a perfect base for endless options! And in the spirit of truth- when I DON'T plan we eat frozen pizza and sandwiches! PLEASE never confuse my ideas with "perfection"! Enjoy the Cook Once, Eat Twice Recipes below and gather around the table! I hope you and your children and grandchildren thrive this school year!
Eat Well and Be Well,

Street Tacos with Chimichurri Sauce
1 pound of shredded beef (rump or sirloin tip roasts work well), heated
1 bunch parsley, minus stems
4 oz fresh spinach
2 cloves garlic
1/4 red onion chopped a bit
juice of one lime and one lemon
sea salt and pepper to taste
about 1/4C extra virgin olive oil
mini flour or corn tortillas
avocado, lime, cilantro, jalapeno for garnish
Place parsley, spinach, garlic, red onion, citrus juice and salt and pepper in food processor. Pulse and scrape sides a few times. With processor running, add olive oil until a thick sauce consistency is reached. Assemble tacos and top with chimichurri sauce and garnish with desired toppings.

Asian Beef Bowls
1 pound of shredded beef (rump or sirloin tip roasts work well)
For sauce:
3/4C low sodium soy sauce
1/3C rice vinegar
1/4C brown sugar
2 cloves garlic, minced
1-2t grated ginger
chili flakes or sriracha to taste
For bowls:
1 small head cabbage, shredded
4 carrots, sliced in ribbons with veggie peeler
1 red bell pepper, 1 yellow bell pepper, sliced into strips
1-2T olive oil
Add olive oil to large pan and heat. Add cabbage and sprinkle with salt and pepper and cook about 5 minutes, then add peppers and cook 1-2 minutes, then add carrot and cook another minute longer. Add a bit more salt and pepper, if desired. Place in bowls.
To prepare sauce- combine soy, vinegar, and brown sugar in sauce pan and whisk together. Add garlic, ginger, and chili flakes or sriracha and heat over medium heat for 8-10 minutes. Pour over beef and toss to combine. Serve over sauteed veggies. Garnish with lime, cilantro, and green onion.
Cooking Classes through December are scheduled now!
Cooking Classes are a great way to spend an evening and sharpen your culinary skills! Classes are available each week.

I am thrilled to announce the Cooking 101 Workshop- it's designed for adults who feel lost in the kitchen. It is an intensive all day class teaching basic techniques, how to build a pantry, how to plan meals and safely prep food. There will be extensive opportunities for hands on cooking with instruction along with printed recipes and resource materials. Each student also receives a one on one follow up hour with me to ensure you are applying your new skills! Details at the link below.

The first two weeks in December are blocked for private classes in the kitchen. Spots are still available. Call me to get details and to book your evening for friends, family, or co-workers! 920.445.1489
KIDchen Classes are available!
Classes are available for children 8 years or older. Private events for birthday parties, home schoolers, and scouts are available. Contact me for details. 920.445.1489
Upcoming Event at 416!
Cook Book Swap!
Tuesday September 12 from 9a-11a:
Let's get back to the dinner table! Bring your old cookbooks and swap them for "new" ones! Don't have any old ones- come anyway and grab a few! Enjoy samples from 416! Pick up the new fall menu! The freezer will be stocked with delicious meals for dinner! The Coffee Bar with be here with fantastic drinks for you to purchase. And be sure to pop next door and check out Jenstar- pick up the fall class schedule and shop lululemon!
What's Cooking in the Kitchen?
I am cooking away at 416! That crisp air has me making lasagna (meat, spinach, and cheese) and lots of soup! Vegan Varieties include roasted squash-pear, sweet potato-apple, and carrot-ginger. Turkey and bean chili is perfect for game day! Check out a new addition- meat sauce- just add your favorite pasta or zoodles. As always- the sticks are waiting for you!
Bridgett Lowery | 416 | 920.445.1489 | |