Menu for the week of July 18th. Orders must be placed by 5pm on Sunday July 17th for delivery or pickup Wednesday July 20th.
**please note, we are 'closed' the week of 7/25 for summer vacation!
Hello and Happy Friday to all of you lovely Meal Clubbers.
We have an abundance of new folks here this week thanks to a very kind plug we were given on the all-powerful DG Moms facebook page (said in a hushed, reverent tone). Thank you to the extremely kind and supportive friends who are sharing our information and thanks to all of you for signing up to receive our menus! We are bursting with gratitude and excitement. In the wake of there being so many new names on our mailing list- this seems like a good week to (re) introduce ourselves:
Hello- We’re the Blumes!
I’m Rachel: menu planner, ‘rebel’ chef (more on that later) and typically the person who’ll be delivering food to your doorstep. I was born and raised in the very DG neighborhood I now reside in and feeding people is just about my favorite thing in the whole wide world. I’ve been lucky enough to be raised by a few generations of truly exceptional home cooks and I’ve worked as a private chef and caterer since 2013. I’m quite passionate about long term health and wellness (we all wanna live forever, right?) and always hoping to inspire others to be as well. When I’m not Rebel Chef-ing I can typically be found bopping around town with my partners in crime aka our lovely twin daughters, trying to figure out how to be a successful home gardener or cooking yet more food in our home kitchen.
My husband Alec is the sous-chef extraordinaire with an incredibly keen and ever helpful palate. Often referred to as a ‘jack of all trades’ or ‘renaissance man’ there are very few rocks he has left unturned as far as skills and interests go. A (very talented) craft brewer by trade he has also spent many years orbiting the world of food, artisanal cheese, wine, spirits and just about everything delicious. When he isn’t hard at work keeping our professional motor humming you can likely find him playing music, fishing, golfing, playing chess or supporting me through my many experiments in the kitchen and garden.
We met (a long time ago in a land far, far away) working at everyone’s favorite island themed grocery store. We quickly realized that our goals for the future were pretty lockstep. So- why not just fall in love, team right up and help each other get there? We’ve spent the last ten years or so honing our passions and skill sets, raising our wonderful daughters and throwing, hosting and working more parties than we can count. We have recently arrived here, with Rebel Chef & the neighborhood Meal Club.
Why ‘Rebel Chef’? What started as wordplay (my initials being REB) has grown to symbolize our school of thought for cooking, eating, health and wellness. The modern world of food is not without an oasis here and there but MUCH of it is geared towards speed, not one’s total physical (and mental) wellbeing. We would like to bridge a gap for those in need of a fast option who don’t want to sacrifice quality for speed and share our vision of community supported products over big-box offerings.
With that being said thanks SO much for reading and please take a gander at our menu for next week!
HERBED CHICKEN THIGHS OVER ROASTED CHERRY TOMATOES & WHITE BEANS
I absolutely love this recipe. Borrowed from Real Simple Cookbook- it's a foolproof way to get lots of flavor with minimal fuss. Ingredients are readily available and the recipe is easy to multiply for a crowd. I have given this one out over the years more times than I can remember when friends have reached out in need of a simple, healthy, crowd pleasing meal idea for at home get-togethers. Recipe for you reference below.
Delicious, tender boneless chicken thighs are marinated lightly in olive oil, greek herbs and lemon then seared and roasted over a bed of plump, juicy cherry tomatoes, creamy, fiber-filled white beans and fresh garden herbs.
$13 for an adult serving (2 thighs + ~1 cup bean/tomato mixture)
$6 for the kiddos (1 thigh + ~1/2 cup bean/tomato mixture)
AJ says: 'Summertime is the perfect time to pull out the Aperol Spritz. This lively Italian invention is nothing short of excellent for any patio hangout and pairs perfectly with the lighter flavors associated with Mediterranean cuisine. Simply pack your chosen glass with ice, squeeze a little orange juice in (add a wedge for garnish) and top with ~3oz each of Aperol and dry Prosecco. The beauty of this drink is topping up to your own personal taste, don’t be shy!'
MEDITERRANEAN TOMATO & CUCUMBER SALAD WITH PITA CHIPS
A pretty and satisfying burst of health and flavor all in one bowl! Diced cucumbers, halved cherry tomatoes, house made pretty pink pickled onions, kalamata olives and feta cheese. Served with our homemade red wine vinaigrette and a side of pita chips for you to smash into your salad (because we all still like to play with our food) for a fun and delicious crunch!
$11 for a side salad size (pictured)
$16 for entree size
AJ says: 'Natural wines are seeing a real surge in popularity, and with good reason. The main factor here is organic grapes that are fermented without the addition of chemical or physical process aids for taste or clarity and the result is typically a much more naturally acidic and juicy product, perfect for crispy and refreshing summer salads. Cellar 406 often has bottles that fit this bill. Go for any red, or simply grab your favorite Pinot Noir and chill lightly before serving!'
VEGAN SPINACH, LENTIL & LEMON SOUP
This one is perfect as an accompaniment to your meal or even more perfect to stash in your fridge for a quick and satisfying infusion of health on a busy work day!
Fiber filled lentils, onions, spinach and a splash of lemon for a little brightness. This soup is slightly creamy, ultra filling and packed with flavor and nutrition!
$7 for a 16 oz bowl
$13 for a quart
AJ says: 'Same as above, but with less text this time. The theme of the week is tart and refreshing pairings- If you can find a natural white wine it may be well worth the effort, but barring that the citrusy, stone-fruity punch of French Sauvignon Blanc will do nicely with this soup.'
HEALTHY SEED CROUTONS!
Available in our add-on section, $5 for a mini tub. Crunch these all natural, all-seed cracker sheets up onto any salad for added texture and healthy fats or eat them on their own as a chip/cracker alternative.
Delivery Date Menu
July 27 Closed for Summer Vacation!
Aug 3 Red Beans & Rice
RC Corn Bread Muffins
Aug 10 Closed for Family Reunion
Aug 17 Sausage & Shrimp Pasta Salad
The Kale Salad
Aug 24 Back to School Special!
Thanks so much & Happy Eating!
Greek Chicken Thighs with Roasted White Beans & Cherry Tomatoes
Splash of lemon juice
1 tablespoon mixed greek flavor herbs (parsley, oregano, thyme work well together)
Salt and pepper to taste
8 boneless skinless chicken thighs, trimmed of any unpleasantness
2 cans northern white beans (or any white bean) drained and rinsed
1 pint grape tomatoes pierced with the tip of a knife
Several sprigs of fresh herbs (we like thyme, oregano or a mix)
2-3 garlic cloves, smashed
Preheat oven to 425
First, mix the mixed dried herbs together with salt, pepper, olive oil and a splash of lemon juice, pour over the chicken thighs and massage well into the meat. Allow to rest about 20-30 minutes if possible.
Add the drained white beans, pierced grape tomatoes, sprigs of fresh herbs and smashed garlic cloves to a shallow roasting pan. Drizzle with olive oil, add salt and pepper and mix well with clean hands. Put it into the oven for about 15 minutes while you start the next step.
Heat a large cast iron skillet (or grill) over medium high heat. Once heated, sear chicken thighs for a few minutes on each side to get a nice golden brown crust starting to form.
Remove the bean and tomato mix from the oven and layer the seared chicken thighs on top. Return to the oven and continue to cook until the tomatoes are jammy and the chicken is cooked through. About 15-20 minutes. Serve with fresh parsley and a squeeze of lemon.
The bean and tomato mix can easily be prepared a day in advance or in the morning to save time later. You can also marinate the chicken up to a day in advance but do not add the lemon juice until the last 20 minutes before cooking!