about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    EmilyBMalone@gmail.com

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    1/2 Marathon - 1:57:39

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    A Look Back.



Farm Lunch Flashback.

Before I head into work today and start working on cooking my next staff lunch, I still need to show you the fun things I ended up serving on Friday!  I actually did some of the prep work on Thursday, since I had to make both lunch and dinner on Friday.

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Part of my purpose at the farm is try to educate the staff there about different types of healthy food – I want to get past the broccoli and potatoes mentality.  For lunch I decided to make a grain salad as our main dish, so I started with one of my favorites – bulgur. 

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I don’t eat a lot of bulgur at home anymore, because I try to stay as gluten-free as possible, but I knew the staff had never tried it before and it would be a good grain to start off with.  I soaked it in some boiling water until tender and cooked. 

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In the meantime, I trimmed and washed a pound of fresh green and yellow beans.

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Then I dropped them one handful at a time into a pot of boiling water for a quick blanch. 

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Cooked for five minutes and then strained them out with a skimmer, and ran them under cold water to stop the cooking. 

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On the menu was a three-bean salad, including fresh lima beans.  But since the lima beans weren’t fully grown yet, I used a pack of frozen beans left over from last year’s harvest.

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I boiled the beans for 20 minutes, until tender, and then drained and cooled them in a colander.  Aren’t lima beans so pretty?

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I mixed the beans and stored them overnight, since I was prepping for lunch the next day. 

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The farmhouse kitchen is such a warm and inviting place to cook!

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Once my bulgur was done, I got the rest of the salad mix-ins ready to go.  Chopped up a bunch of dried fruit – cranberries, cherries, and apples.

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And a few cups of chickpeas for protein…

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Mixed it all together and stored it overnight as well – I am so glad I was able to get prep work done the day before, because Friday was BUSY!

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When I got to work on Friday, I found out I would be cooking in the pool house.  Not a big deal, except that I had to take ALL of my prepped dishes and ingredients across the farm to a different kitchen.  Several trips later, I got everything to my new spot. 

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I got to work immediately on my salad – I didn’t want to start it early and have it wilt on me overnight.  I thinly sliced up about 10 small bulbs of fennel, and cut segments out of six big oranges. 

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I washed a giant bag of endive, and tossed it all together with an orange yogurt salad dressing.

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Deeeeelicious!

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With the salad finished, I put the finishing touches into the bulgur salad – chopped fresh HERBS!  I think having an unlimited supply of fresh herbs is my favorite thing about working at the farm

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The bulgur salad turned out AWESOME, and I think it was a great way to introduce new grains to the staff.  Lots of people went back for seconds and thirds, which I always take as a good sign.  :)

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Happy cook!  :)

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Next up, I finished the green bean salad.  Topped it with toasted almonds and shaved parmesan cheese, mmmmmm.

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This salad turned out SO good – I couldn’t stop sampling it while I was cooking. 

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Final fennel and orange salad, all dressed up on a pretty platter.  :)

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At this point I still had some time on my hands before my lunch guests arrived, and I also got word that there would be 12 people at lunch, about 4 more than I was expecting.  We have a major cucumber surplus on the farm right now, so I decided to throw together my delicious orange and raisin cucumber salad so that we would have a little more food for the group. 

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It was a HIT!  It was fun to see everyone enjoy one of my personal recipes so much. 

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I am making lunch AGAIN today, and I have NO menu planned – aaaahh!  Better get to work and figure out what I can have on the table by 12:15…

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26 Comments so far
Leave a comment

Melissa @ HerGreenLife     at 9:22 am

Wow, the farm staff are lucky to have you cooking for them! Did the meatless meal go over okay? I wouldn’t miss meat a bit with all of those beautiful, super-fresh dishes, but then again, I’m vegetarian ;) It’s great that you’re introducing so many new foods and ingredient combinations!

[Reply]

Emily @ The Front Burner Blog Reply:

My boss actually asked me to make the lunches vegetarian from now on, so that I can show the staff how to incorporate other sources of protein into their diets. I think they all liked it, since they went back for seconds!

[Reply]

Therese     at 9:42 am

Oh my GOD, everything looks SOOOO great!

I have to say that since you’ve started at the farm I have been even MORE inspired by your blog! The dishes you’ve been making are outrageous and make me want to cook all day long!

Thanks for all the inspiration! I’m dying to try my hand at some fennel salads soon!

[Reply]

Emily @ The Front Burner Blog Reply:

THANK you! I’ve had a lot of fun finally cooking MY type of food, and I think it’s showing in the dishes. :)

[Reply]

Heather     at 10:02 am

I love love love green beans – I have to have that recipe!! :)

[Reply]

Emily @ The Front Burner Blog Reply:

Here is the link to the recipe that I used, but I subbed out pecorino for parmesan (bc it’s what I had), and I added freshly chopped basil and mint…

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1634723

Enjoy!

[Reply]

Brittany (A Healthy Slice of Life)     at 10:15 am

Do you make up all your own recipes?? I’m so impressed! I look forward to trying some out.

[Reply]

Emily @ The Front Burner Blog Reply:

Some are made up, some are printed off of myrecipes.com. Usually they are a variation on something else I see, with my own substitutions and additions. But any recipe I provide on here as “my recipe” is a total creation of my own – I don’t believe in stealing. :)

[Reply]

Amber K     at 10:31 am

They are definitely lucky to get to try so many amazing dishes! They definitely look good.

[Reply]

Rachel @ FitFunandFabulous     at 11:28 am

OMG all of this looks so good! I have been so bored with my food lately, this post gave me some great new ideas!

[Reply]

Emily @ The Front Burner Blog Reply:

I have boring ruts too – it happens to all of us. Glad to help! :)

[Reply]

Sarena (The Non Dairy Queen)     at 11:31 am

I love being ahead of the game when it comes to meal time! I am really working on prepping better! Your salads look delicious! Have a great day and I am sure with stuff you have around the farm…you will come up with something fantastic for lunch!

[Reply]

Mandy     at 1:12 pm

Your recipes are so beautiful!!! Can you please explain the benefit of avoiding gluten??

Thanks so much in advance!

[Reply]

Mandy     at 1:15 pm

Duh! Nevermind! I saw you had a link after a posted my comment.

[Reply]

Emily @ The Front Burner Blog Reply:

Sounds like you found the reason. Just trying to keep my stomach in check. :)

[Reply]

Megan @ The Oatmeal Diary     at 1:55 pm

All of this looks amazing, especially the chickpea dish! I am in Charlotte too so feel free to cook for me anytime!! =P

[Reply]

Emily @ The Front Burner Blog Reply:

haha, come to a farm dinner! :)

[Reply]

Dorry     at 4:37 pm

The bulgar salad looks incredible! I’m a sucker for ANYTHING with dried fruit. :)

[Reply]

maria @ Chasing the Now     at 9:16 pm

Those salads look so tasty and creative! :)

[Reply]

Pure2raw twins     at 9:25 pm

All the food looks amazing!! People at the farm are so lucky to have you!

[Reply]

Emilyeatsclean     at 10:25 pm

You are sooo talented! Everything looks delic!

[Reply]

Emily @ The Front Burner Blog Reply:

thank you! :)

[Reply]

Jess     at 1:14 pm

Hi Emily,
Do you have a recipe for the bulgar salad? It looks delicious!

[Reply]

Jennie     at 1:33 pm

I also would love to make the bulgur salad, it looks amazing! Are you going to post the recipe?

[Reply]

Emily @ The Front Burner Blog Reply:

here is the link to the bulgur salad:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223194

Enjoy! :)

[Reply]

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