Set the Table 2017 | Week 52

Cheers to taking the lid off and savoring into 2018.

Sitting and slowing down at the family table is always good idea.
Not one that I invented.
But a ritual I decided to nurture & create more often.
Lighting candles.
Unfolding napkins.
Savoring, feeling the food in my mouth.
Closing my eyes when I chew.
Loving and laughing with those I sit with.
Lingering longer.
Yes. Let's do more of that.

Say farewell to 2017 with a list of my year's favorite set the table recipes.

Red, White and Blue Cheese Christmas Eve Eggs
Grandma Millie's Kolaczki
Crockpot Cherry Chipotle Chicken
Creamy Garlic and Thyme Mushrooms by Deliciously Ella
Turkey and Mushroom Risotto
A Grateful Butternut and Brussels Salad
Spiced Mango and Orange Chutney
Simple Potato Soup
Tempeh Tacos with Raw Cashew Cheese by Sarah Britton
Fruit and Vege Salsa
Apple and Soffritto Puffs
"Vancity" Avocado Toast
5 Ingredient Breakfast Cookies
Summer Mac n Cheese - Herbed Orzo with Feta and Figs By Eddie McNamara
A Plum Pear and Pistachio Tart
Creamy and Pineapple Coconut Smoothie by Kimberly Snyder
Sizzling Seared Scallops by Jamie Oliver
Secret Ingredient Frozen Hot Chocolate by Sarah Britton
Mixed Noodle and Kelp Noodle Salad by Kimberly Snyder
A Jamaica to Chicago Jerk Sauce
Mom's Refrigerator Pickles
French Toast Waffles
I Lime You Very Much Frittata
A Taco Turkey Burger
A Party Time Tuna Salad
Sriracha Egg n Vege Salad
Porked Out Waffles
Rainbow Lasagna
An Easy Pasta n Crab Salad
Chimichurri
Chef Alek's Simple Asparagus Salad
Lemon and Herbes de Provence Summer Grilling Seasoning
Veggie Snack Platter by Thrive
Make Your Own Pesto
Tommy's Sweet Potato Gnocci
Avocado, Egg and Strawberries on French Toast
Taco-Pi
A Real Shamrock Shake
A Sunny Side UP Super Food Salad
Vegan Cheese Sauce 
No Bake Chocolate Chip Fastballs
Blueberry Protein Bars 
Salmon Fish Fingers by Jamie Oliver
Get Stuck in Nachos by Jamie Oliver
White Bean and Tomato Soup by Jamie Oliver

Begin again. 

Set the Table 2018 starts on January 14th with Pure Barre Kildeer.
It all starts at hOMe plate.

To the Mullies we go... 

xoxoL

ps

My Top 11 #SettheTable2017 Topics:

1. Study: Eating Food with Fewer Pesticides Boosts Women's Chances to Conceive.
2. Will the Gut-Brain Connection Revolutionize Wellness?
3. Come to the table - Join Slow Food USA!
4. Stay on TOP of the Global Food Revolution Newsfeed.
5. Robyn O'Brien: Why Our Food Is Making Us Sick.
6. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
7. Buy Antibiotic Free and Know the Source of Your Family's Meat.
8. The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides = Antibiotics harmful to our gut microbiome + mycobiome.
9. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
10. Why, When and How to Eat Wheat.
11. Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).

Chef's Tasting Table Day 10 & 11 // A Celery Root Salad + Watermelon Radishes + A Very Berry Smoothie + Guava

Thank you Jennifer and Jeff Miller of Prairie Wind Family Farms for providing some of the gorgeous local and organic produce to our students! It's inspirational to watch the students try your watermelon radish, celariac, celery and spinach in the lunchroom. It's hard enough to inspire my kids at home and it's a thrill to experience first hand how much this impacts their willingness to try new tastes in and out of school.

Alice Waters of the Edible Schoolyard asked the Slow Food Community recently to reimagine the lunchroom as a school subject. YES!! The Chef's Tasting Table is definitely our kind of fun food education!

I could not do this without the support of Eric Rogers (Director of Finance) & Sue Kruckman (School Nurse and Wellness Committee Member). Thank you so much for being a part of our Chef's Tasting Table team - I am having the time of my food education life with you all!

Dan is the produce manager at Jewel-Osco on Midlothian and he is absolutely incredible to work with. I've learned so much from him about the seasonal availability of produce and he has really helped to broaden my knowledge of interesting and exotic produce to introduce to the kids and staff.

I had never tasted fresh guava before, or red cactus fruit... or dragon fruit... or kiwanu melon... I'm learning so much too!

Ms Curtis is our amazing lunch lady at Diamond Lake School and I'm just thrilled we piloted the Chef's Tasting Table with her this month. It was a huge hit and we'll be back in the Spring! Thank you for having us for the day!

Big love and thank you's to Kelsey and Wayne for volunteering their time with me in the lunchroom!! 

Here are the recipes and I hope you are inspired to try them at home or for your very own school food education tasting day!

Prairie Wind Family Farm:

Lemon Caper Celery Root Salad - This is Jennifer and Jeff Miller's go-to winter salad. With a nice, refreshing flavor, it pairs well with savory meats or serves as a fresh lunch salad.

1 lemon, juiced

1 head celery root, peeled

Salt and pepper

2 tablespoons flavored oil (we like walnut, garlic or tarragon)

1/4 cup olive oil

2 teaspoons honey

1 tablespoon red wine vinegar

1/3 cup juicy capers, rinsed (or Chef Lindsey subbed in diced dill pickles!)

Generous handful Italian parsley, chopped

Peel the celery root and shred it. Stop halfway through and sprinkle with a tablespoon of the lemon juice to keep the root from turning brown. Shred the other half and toss with another tablespoon of lemon juice. Salt and pepper liberally and toss.

Whisk the remaining lemon juice with the walnut oil, olive oil, sugar, and vinegar. Taste and adjust. Toss with the celery root, capers, and chopped parsley. Serves 4.

(Lunchroom tasting recipe per lunch period - approx 90-100 servings per recipe)

6 lemons, juiced

6 head celery root, peeled

Salt and pepper

12 tablespoons flavored oil (we like walnut, garlic or tarragon)

1 1/2 cup olive oil

12 teaspoons honey

6 tablespoon red wine vinegar

2 cup juicy capers, rinsed

5 Generous handful Italian parsley, chopped

Have a Very Berry Holiday Smoothie

2 c water

2.5 cups fresh spinach

3 c frozen mixed berries

1 avocado (flesh)

1 ripe banana

½ lemon’s juice

Combine all ingredients in a high speed blender (I use a Vitamix) until smooth. Optional: Add organic powdered stevia or liquid if banana is not ripe enough.

See you in January for our first Chef's Tasting Table of 2018!

It all starts at hOMe Plate!

To the Mullies we go...

xoxoL

Set the Table 2017 | Week 51

Red, White and Blue Cheese Christmas Eve Eggs

Homemade Blue Cheese dressing (inspired by my friend Doniella!):
1 cup organic full fat greek yogurt
1 cup mixed gorgonzola & blue cheese chunks
1 Tbsp raw honey
2 Tbsp white balsamic vinegar
Sea salt and pepper to taste

Two pasture raised, organic eggs
1 Tbsp heavy cream
1 Tbsp water
Sea salt and pepper
splash of extra virgin olive oil or small pat of grass fed, organic butter

Halved cherry tomatoes
Sliced cucumbers
Sliced scallions
Chopped cilantro
Sea salt & pepper

Mix up blue cheese sauce ingredients in a bowl. (You'll have leftovers to save for your next creation!) Whip up eggs, cream, water and salt and pepper in a bowl. Pour into a heated/oiled pan to make scrambled eggs. Meanwhile, chop up your organic vege.  Scatter cherry tomatoes on a plate. Pour the freshly scrambled eggs on top. Layer on cucumbers, scallions, cilantro and top with a generous dollop of blue cheese dressing.

Use your blue cheese sauce for another dish like this one from last night: Roasted sweet potato rounds, buffalo pulled chicken, blue cheese dressing, cucumbers, scallions and cilantro.

***************************

• Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. I sign off every post with a handy reference list of my favorite foodie articles. 
• #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad). C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin! 
• New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
• My go to's for meal planning inspiration: 1. Jamie's Ultimate Recipes App + 5 Ingredients - Quick & Easy Food 2. Sarah Britton's My New Roots Blog + Recipe App 3. Rachael Ray's Week in a Day Cookbook 4. Kimberly Snyder 5. The Pollan Family Table  6. Toss your Own Salad 7. Deliciously Ella

Week 51's Game Plan:

I'm officially on meal planning vacation! One more recipe posts to go for 2017 and I'll be back at it with Pure Barre Kildeer in 2018 with some fresh "change ups":) WHOOP WHOOOP!

Wrap it UP with last week's family table action:

The kids were like, "Mom, this salad is out of control."
And they still ate it.
hee heeeeeeeee green meanies.

Perfect Selfie ornament love!

I wanna wish you and your beautiful family tables a Merry Christmas from the bottom of my heart! 

It all starts at hOMe plate.

To the Mullies we go... 

xoxoL

ps

My Top 11 #SettheTable2017 Topics:

1. Study: Eating Food with Fewer Pesticides Boosts Women's Chances to Conceive.
2. Will the Gut-Brain Connection Revolutionize Wellness?
3. Come to the table - Join Slow Food USA!
4. Stay on TOP of the Global Food Revolution Newsfeed.
5. Robyn O'Brien: Why Our Food Is Making Us Sick.
6. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
7. Buy Antibiotic Free and Know the Source of Your Family's Meat.
8. The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides = Antibiotics harmful to our gut microbiome + mycobiome.
9. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
10. Why, When and How to Eat Wheat.
11. Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).

Set the Table 2017 | Week 50

Let it Snow + Let’s make my Grandmother Millie’s Kolaczki 🎄🎄

2 cups flour (I used organic spelt flour or you can also use your favorite gluten free blend)

1 cup soft butter (or vegan butter)

8 oz cream cheese (or vegan cream cheese)

1/4 tsp salt 

Cream butter and cream cheese together in a stand mixer. Add flour. Form into a ball, wrap in plastic wrap and refrigerate over night. Divide into four parts. (1/4 part makes over two dozen cookies. So you will have at least 100 cookies with this recipe). Using a light dusting of flour, roll out dough into a thin layer. If using gluten free flour, use plastic wrap as it will stick and be less elastic than regular flour. Press out circles with a small glass. Continue to form leftover dough scraps into a ball and roll out until none is left. Place 1/4 tsp of jam in center of each circle. Bake at 350 degrees for 10 min or 325 degrees convection for 8 minutes. Once cooled, sift powdered sugar over the kolaczki cookies like a lovely Christmas snow ❄️ ❄️❄️ ❄️

Xoxo My grandma Millie + Me

ps Click here for my fun Instagram/Flipagram Video! My Dad also shared some sweet food memories of his Mom making these in a live Instastory taken today. We sure miss you here on the Diamond Grandma and Grandpa Prezell!!

***************************

• Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. I sign off every post with a handy reference list of my favorite foodie articles. 
• #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad). C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin! 
• New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
• My go to's for meal planning inspiration: 1. Jamie's Ultimate Recipes App + 5 Ingredients - Quick & Easy Food 2. Sarah Britton's My New Roots Blog + Recipe App 3. Rachael Ray's Week in a Day Cookbook 4. Kimberly Snyder 5. The Pollan Family Table  6. Toss your Own Salad 7. Deliciously Ella

Week 50's Game Plan:

I'm officially on meal planning vacation! Two more recipe posts to go for 2017 and I'll be back at it with Pure Barre Kildeer in 2018 with some fresh "change ups":) WHOOP WHOOOP!

Wrap it UP with last week's family table action:

Happy 13th Birthday Mac! 

It all starts at home plate.

To the Mullies we go... 

xoxoL

ps

My Top 11 #SettheTable2017 Topics:

1. Study: Eating Food with Fewer Pesticides Boosts Women's Chances to Conceive.
2. Will the Gut-Brain Connection Revolutionize Wellness?
3. Come to the table - Join Slow Food USA!
4. Stay on TOP of the Global Food Revolution Newsfeed.
5. Robyn O'Brien: Why Our Food Is Making Us Sick.
6. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
7. Buy Antibiotic Free and Know the Source of Your Family's Meat.
8. The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides = Antibiotics harmful to our gut microbiome + mycobiome.
9. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
10. Why, When and How to Eat Wheat.
11. Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).

Set the Table 2017 | Week 49

It's time for a 2-for-one deal.

Night 1

Crockpot Cherry Chipotle Chicken

5-8 Organic chicken thighs and/or breasts

1 cup stock (vege or chicken. I used Better than Boullion Organic Chicken Base)

1 jar Holcomb Hollow Cherry Chipotle Jam

1 bunch fresh sage (stems and leaves intact)

sea salt and pepper

Place all ingredients into a crock pot and cook on low for 6 hours or on high for 4 hours. Reserve juices and refrigerate. 

Night 2

Organic Cheese and Spinach Ravioli in a Cherry Chipotle broth

Organic Cheese and Spinach Ravioli

Leftover Cherry Chipolte broth

1 heaping tablespoon of Marscapone cheese

Parmesan cheese

In a medium saucepan, heat up leftover broth to a simmer. Add marscapone cheese and slowly mix into broth until dissolved. Cook ravioli to package instructions. Place 4-5 ravioli's in a shallow bowl and pour 3-4 ladle fulls of broth over the pasta. Top with freshly grated parmesan cheese.

So good.
Mac, Chris and I LOVED this dish. Abbie and Tommy were not fans of the ravioli texture (it was their first crack at it!).

***************************

• Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. I sign off every post with a handy reference list of my favorite foodie articles. 
• #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad). C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin! 
• New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
• My go to's for meal planning inspiration: 1. Jamie's Ultimate Recipes App + 5 Ingredients - Quick & Easy Food 2. Sarah Britton's My New Roots Blog + Recipe App 3. Rachael Ray's Week in a Day Cookbook 4. Kimberly Snyder 5. The Pollan Family Table  6. Toss your Own Salad 7. Deliciously Ella

Week 49's Game Plan:

• Taco Tuesday
• Mac's 13th Birthday 
• Italian night
• Breakfast for dinner

Wrap it UP with last week's family table action:

A close up of my cherry chipotle home plate. This chicken was so moist and flavorful, it fell apart with my fork touched it!

Tonight = Breakfast for dinner. 

Just call me waffles.


Set the Table.
It all starts at home plate.

To the Mullies we go... 

xoxoL

ps

My Top 11 #SettheTable2017 Topics:

1. Study: Eating Food with Fewer Pesticides Boosts Women's Chances to Conceive.
2. Will the Gut-Brain Connection Revolutionize Wellness?
3. Come to the table - Join Slow Food USA!
4. Stay on TOP of the Global Food Revolution Newsfeed.
5. Robyn O'Brien: Why Our Food Is Making Us Sick.
6. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
7. Buy Antibiotic Free and Know the Source of Your Family's Meat.
8. The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides = Antibiotics harmful to our gut microbiome + mycobiome.
9. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
10. Why, When and How to Eat Wheat.
11. Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).

Set the Table 2017 | Week 48

Have you ever eaten sautéed mushrooms on toast!? It's wonderful. I enjoyed this lovely plateful on Saturday at The Kitchen for a very special 17 year anniversary lunch with my very "stuer" husband Chris (Thanks for the new handsomely rugged Dutch term Terri!).

Introducing Deliciously Ella today! I found this lovely mushroom toast recipe to inspire your home plate:

Creamy Garlic Thyme Mushrooms.

And here is the other Deliciously Ella recipe I'll be making this week for my family table. I still have some butternut squash from the Fall harvest so I may slice and roast those up instead - We'll see where the week takes me:) Taco Tuesday here we come!

Loaded Mexican Style Stuffed Sweet Potato Skins with Garlicky chipotle Black Beans + Guac.

***************************

• Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. I sign off every post with a handy reference list of my favorite foodie articles. 
• #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad). C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin! 
• New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
• My go to's for meal planning inspiration: 1. Jamie's Ultimate Recipes App + 5 Ingredients - Quick & Easy Food 2. Sarah Britton's My New Roots Blog + Recipe App 3. Rachael Ray's Week in a Day Cookbook 4. Kimberly Snyder 5. The Pollan Family Table  6. Toss your Own Salad 7. Deliciously Ella

Week 48's Game Plan:

• Meatless Monday or Taco Tuesday? Loaded Mexican Style Stuffed Sweet Potatoes
• Jumbo Salmon Fish Fingers

Wrap it UP with last week's family table action:

We finished our day long Chicago Anniversary date at Blackbird. Here is what I had to say about our fantastic evening on my Instagram. No need to re-say it again!

A perfect ballin finish to our anniversary. Let's keep scoring together babe.

Set the Table.
It all starts at home plate.

To the Mullies we go... 

xoxoL

ps

My Top 11 #SettheTable2017 Topics:

1. Study: Eating Food with Fewer Pesticides Boosts Women's Chances to Conceive.
2. Will the Gut-Brain Connection Revolutionize Wellness?
3. Come to the table - Join Slow Food USA!
4. Stay on TOP of the Global Food Revolution Newsfeed.
5. Robyn O'Brien: Why Our Food Is Making Us Sick.
6. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
7. Buy Antibiotic Free and Know the Source of Your Family's Meat.
8. The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides = Antibiotics harmful to our gut microbiome + mycobiome.
9. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
10. Why, When and How to Eat Wheat.
11. Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).