Flamenco Escabeche

Parts:

1. Seared Salmon or Charred Cauliflower

Heat in the oven at 400 degrees for 10 minutes or microwave for 3 – 4 min.

In the Middle Ages, the escabeche dish in Spain was known as "the father of hospitality." Originally it was brought to Spain by the Muslim Moors as they conquered Spain, and later the fish alternative was popularized by Spaniards during Lent. Our recipe prepares salmon and seasonal vegetables in a tart vinegar marinade, creating a light meal that is rich in protein and probiotics. Patatas bravas, a traditional Spanish way of preparing potatoes, is a spicy accompaniment to our escabeche dish.

Ingredients: 6 oz Salmon from Cutler Cove, Maine, Asparagus, Gold Bar Squash, Baby Carrot, Sweet Pepper, Shallot, Champagne Vinegar, Olive Oil, Maldon Salt, Thyme, Bay Leaf, Pink Peppercorn (Veg alternative: Charred Cauliflower Steak) Patatas Bravas: Baby Yukon Gold Potato, Red Wine Vinegar, Garlic Powder, Smoked Paprika, Red Chili Flakes, Fresh Thyme, Kosher Salt

Princess of Addis Ababa

Parts included:

1.  Ethiopian Teff-Grain Salad
2. Farmer's Cheese (*depending on dietary preference)
3. Lemon Vinaigrette

Season with your preferred amount of the vinaigrette and farmer’s cheese.

The ancient cuisine of Ethiopia deserves more recognition in the Western world for its health benefits and flavor profiles. The notable ingredient here is teff, a native Ethiopian super grain which rivals quinoa in its protein, calcium, and iron content. Served alongside traditional ingredients like kale, squash, and farmer's cheese, we call this dish the Princess of Addis Ababa for its regal nutritional value.

Ingredients: Teff Grain, Roasted Squash, Cherry Tomato, Kale, Collard, Shallot, Olive Oil, Salt, Pepper, Parsley, Dill, Cilantro, Mint, Garlic, Lemon Zest, Lemon Juice, Agave, Tomato, Kale, Sunflower Seeds, Tahini, Farmers Cheese,  Fresh Lemon Juice, Olive Oil, Dijon Mustard, Parsley 

Wednesday Lunch

The Kingston

Parts included:

1. Jamaican Jerk Chicken or Yam
2. Sweet Plantain

Place meal in a 400 degree preheated oven for 10 minutes or microwave for 4 – 5 minutes. Transfer the plantains to an oven safe dish or microwave them for 3 – 4 minutes.

Born from a unification of African and Taíno culinary techniques,"jerk" traditionally refers to spicy, slow-smoked meat that has been seasoned with a marinade including, but not limited to, Scotch bonnet peppers, allspice, garlic, and vinegar. We rub local free-range chicken breast in a proprietary jerk sauce of molasses, for sweetness; traditional Scotch bonnet peppers, for capsaicin-rich heat; and cinnamon, ginger, and the classic allspice, for antioxidant and antibacterial compounds. The meal is complete with turmeric-seasoned braised cabbage, coconut rice, callaloo-style collard greens, and sweet plantains sauteed in olive oil.

Ingredients: Local Free Range Organic Chicken Breast (Yellow Bell Farm- Red Hook, NY), Molasses, Agave, Scotch Bonnet Pepper, Onion, Garlic, Ginger, Scallion, Allspice, Cinnamon, Salt, Cabbage, Baby Carrot, Tricolor Bell pepper, Turmeric, Collard greens, Tomato, Vegetable Broth, Brown Rice, Kidney Beans, Coconut Milk, Bay Leaf, Thyme, Ripe Yellow Plantain, Olive Oil

Mali Mafe & Black Eyed Peas

Parts Included: 

1. Vegetable Stew,

2. Black-Eyed Pea Salad

3. Millet Couscous

Pour the stew and couscous into a medium pot and simmer for 3 – 4 minutes, stirring occasionally or place both containers in the microwave and heat for 2 – 3 minutes. Enjoy with the black eyed peas.

Originally made with groundnuts, mafé is a traditional West African stew that was developed in Mali and spread to Senegal and Gambia during the colonial period. Laroot’s version fuses immunosupportive spices and herbs with French tomato, carrot, and cabbage. Its nutty creaminess derives from sunflower-seed butter—nonallergenic, and high in protein and omega-3s—instead of peanut. An herbaceous side of black-eyed peas seasoned with bay leaf, parsley, chive, cilantro, and shallot boosts the meal’s protein, vitamin, and antioxidant content.

Ingredients: (Stew) fresh tomato, vegetable stock, onion, ginger, garlic, thyme, cabbage, carrot, rutabaga, sunflower seed butter chili flake, paprika, ground black pepper, kosher salt, parsley, (Millet Couscous) vegetable stock, salt, Senegalese spice garnish: roasted okra: palm fruit oil, kosher salt (Black Eyed Pea Salad) Black eyed peas, vegetable stock, salt, thyme, bay leaf Tomato, shallot, parsley, chives, scallion, cilantro, jalapeño, lemon juice, olive oil, salt

Shopska Marousolata

Parts Included: 

1. Shopska Marousolata with Chicken or Salmon

2. Lemon Vinaigrette

3. Spiced Feta (depending on dietary preference)

Preparation: Allow the dressing to become room temperature, shake well and then pour your preferred amount over the salad, top with feta and enjoy.

Laroot’s version of the Balkan shopska salad has been delicately tweaked to include an optimal balance of local herbs, which add piquancy and flavor without the addition of spices. Tangy feta cheese and the optional roasted chicken, meanwhile, up the lean-protein content. We recommend that this salad be consumed during the day, to allow for proper digestion of the raw ingredients. (Fun fact: the shopska salad was voted Best European Salad by the European Parliament in 2016!)

Ingredients: romaine, dill, parsley, scallion, lemon juice, kosher salt, roasted chicken (lemon juice, thyme, rosemary, salt, pepper, olive oil) lemon vinaigrette: (lemon juice, olive oil, salt, pepper), spiced feta: (feta cheese, aleppo)