As we open 2023, we will see a return to home entertainment and the ushering in of another generation of hosts and hostesses inviting friends and family to their homes for fun and fellowship. Be ready! Your dining room table is going to get some serious wear!
When was the last time you sat down at a table for a six course meal? My recollection is that the traditional six-course menu follows the following sequence; hors d’oeuvre, soup, appetizer, salad, main course, and dessert. Thereby making soup, salad, and dessert, the 2nd, 4th, and 6th course.
When considering such a feast, you might want to create a health conscious 2-4-6. You will win over your guests with this approach and impress them with your thoughtfulness. They will love the time and have a fond memory of your dinner table.
Welcome to Table Culinary Solutions. Think of it as the multi-family Private Chef as a service. Founder, Olivia Tipton dubs it as "food on a mission." On her blog, she describes it as "a dynamic, multifaceted tool that can bring people together in community and better the world around us. So come join us as we break bread. It all begins at the table. "
When we discussed the Mercer Island City Lifestyle editorial about dining, Olivia and I tossed recipe ideas around. I was really curious about her Rosemary & Buttermilk Brined Chicken with Silky Mashed Potatoes, and Sweet & Sour Brussel Sprouts. Yum! Her Broccoli Cheddar Soup (Vegan), Mom's White Chili with Quinoa, and Lime Frosted Oat Bars with Coconut (Vegan) also looked incredible. After reviewing my requests, Olivia kindly replied, "The only one I might recommend changing is the buttermilk chicken with sides. The potatoes are cooked in half & half which I think people might not consider very light. I’d recommend my cranberry arugula salad with quinoa."
Thank you Olivia, for steering my right into the 2-4-6 concept and anova all, these health focused and thoughtful contributions!
Cranberry Arugula Salad with Quinoa
Gluten Free | Vegetarian
Serves: 4 as a meal, serves 6 - 8 as a side
3 ounces baby arugula
4 persian cucumbers, sliced into ½ in coins
1 ¼ cups cooked quinoa, cooled (recipe below)
½ cup walnuts, crushed
1 can chickpeas, drained
⅓ cup dried cranberries
½ cup or about 4 ounces crumbled feta
1 lemon, juiced
Honey
Olive oil
Salt
Pepper
Combine all ingredients in a bowl. Drizzle with honey and olive oil to your taste. Season with salt and pepper, toss well and serve.
Steamed Quinoa
Makes about 1 ¼ cups
½ cup quinoa, rinsed
¾ cup water
Pinch of salt
Add water, quinoa, and salt to a pot with a lid. Bring to a simmer over medium high heat. Once simmering, turn the heat down to low, cover, and let cook for 18 minutes. Turn off heat and let sit on the warm stove for another 15 minutes before fluffing and serving.
Broccoli "Cheddar" Soup (Vegan)
Vegan | Gluten Free | Dairy Free | Vegetarian
Makes 6-8 servings
2 medium heads of broccoli
4 tablespoons unsalted vegan butter
1 whole yellow onion, roughly chopped
3 stalks celery, roughly chopped
1 large clove garlic, roughly chopped
1 bay leaf
1 cup very dry hard cider
1/2 cup red lentils, rinsed
1 tablespoon Better than Bouillon vegetable base
4 cups (1 quart) oat milk
8 oz shredded vegan cheddar cheese
Salt
To prepare the broccoli, remove the stems and roughly chop. Set in a bowl. Cut the remaining crowns into bite size pieces and set in a separate bowl.
In a large pot, add the butter, onions, celery, garlic, and broccoli stems. Season with salt and sauté over medium high until soft. About 10 minutes. Add the bay leaf and hard cider, simmer until the liquid is reduced by half.
Add the lentils, vegetable base, and oat milk. Reduce the heat to low, cover, and simmer for 10 - 15 minutes, stirring occasionally, until the lentils are soft and opaque.
Remove the bay leaf, add the cheese, and use an immersion blender to puree the soup until smooth. Add the chopped broccoli crowns and continue cooking for another 5 - 6 minutes until the broccoli is bright green and just tender. Adjust the seasoning and serve.
If the consistency is too thick, you can always add more oat milk or water until desired consistency is reached.
Mom's White Chili with Quinoa
Gluten Free
Makes about 3 quarts
2 chicken breast, diced
1 quart of chicken stock
1 onion, diced
5 cloves garlic, roughly chopped
2 - 4 oz cans green chilies
1 cup white quinoa, rinsed
2 bay leaves
1 ½ teaspoons cumin
1 - 14 oz can cannellini beans, drained and rinsed
¼ cup fresh lime juice (about 2 limes)
1 - 12 oz bag frozen corn
Olive oil
Salt & pepper
Serve with
Shredded cheddar cheese
Sour cream
Quartered limes
Blue corn tortilla chips
Add olive oil to a heavy bottom pot along with onion and garlic. Season and saute over medium high heat until the onion becomes soft and translucent but hasn’t taken on any color. Add the chicken, season, and continue to cook until it becomes pale in color and there is no visible pink.
Add the cumin, bay leaf, green chilies, chicken stock, and quinoa. Bring to a simmer and cook until the quinoa puffs and the tail starts to unfold, about 15 minutes. The chili will thicken, that is ok.
Finish by adding the cannellini beans, lime juice, and corn. Continue cooking another 3-5 minutes to warm the corn. Adjust seasoning and serve with shredded cheese, sour cream, lime juice, and corn chips.
Lime Frosted Oat Bars with Coconut (Vegan)
Vegan | Dairy Free
Make 1 - 8x8 Pan, 16 squares
Oat Blondie Base
½ cup (113 g) unsalted vegan butter
¾ cup (120g) light brown sugar
⅔ cup (165g) unsweetened applesauce
1 tablespoon (7g) ground flax seeds
1 cup (134g) all purpose flour
⅔ cup (68g) oat flour
½ teaspoon baking powder
1 teaspoon salt
½ cup (24g) unsweetened shredded coconut
¼ cup (32g) rolled oats
½ cup (90g) Enjoy Life vegan white chocolate chips
Lime Frosting
1 stick (113g) unsalted vegan butter, at room temperature
2 cups + 2 tablespoons powdered sugar
Zest and juice of 1 lime
Preheat the oven to 350F and line an 8x8 baking dish with parchment paper.
In a microwave proof bowl, add the butter and sugar and melt in 30 second increments, stirring at each interval, until the sugar is melted and the mixture is smooth. Add in the applesauce and flax meal. Mix well and set aside to let cool.
Meanwhile, combine the flours, salt, baking powder, oats, coconut, and chocolate chips. Add the dry blend into the cooled wet mixture, mix until well combined.
Pour into the baking dish and spread into an even layer. Bake for 25 - 30 minutes until the edges are golden brown and a toothpick comes out clean. Let cool completely.
Whisk together all of the frosting ingredients until smooth. Spread over the cooled oat base, cut into squares and serve. Store refrigerated in an airtight container.