Friday, November 26, 2010

Cheesy Broccoli, Corn, and Carrots

We tried in vain to come up with a less cheesy name. This dish uses almost every color of the rainbow! Which means it's loaded with a variety of nutrients, right? It's just missing red, violet, and blue. Maybe we should've added tomatoes, eggplant, and...uh...blueberries? Or maybe those blue moon marshmallows from Lucky Charms...mmm, marshmallows and veggies.

Cheesy Broccoli, Corn, and Carrots
1 cup broccoli, broken into smaller florets
1 Tbsp basil-infused olive oil
salt and pepper, to taste
1/4 cup corn
1/4 cup shredded carrots
2 Tbsp shredded cheddar cheese
2 Tbsp sour cream
2 Tbsp guacamole

1. Toss broccoli with basil-infused olive oil and sprinkle with salt and pepper.
2. Add corn, carrots, and cheese. Microwave for 2 minutes, or until veggies are just cooked.
3. Add a dollop each of sour cream and guacamole.

Tuesday, November 16, 2010

Lydia's Gourmet Hummus Dip

Thanks to Lydia Joukowsky for sending us this delicious recipe! I couldn't get pretzels or pita but if you're a fan of cucumbers then you'll love the combo of crunchy fresh veggie-ness with nutty creamy hummus-ness in this awesome appetizer. Super easy to put together, and that tablespoon of olive oil really does wonders to kick it up a notch.

Lydia's Gourmet Hummus Dip

1 cup(ish) of hummus
1 tablespoon of olive oil

1. Put hummus on to plate and flatten into a 1 inch puck using back of fork.
2. Stick the fork into the center of the puck and spin to cut a hole in the puck.
3. Pour olive oil into the hole; overflow of oil is good. For dippers: pretzels, carrots, pita, or any kind of bread is delicious!! Enjoy!

Sunday, November 14, 2010

Baked Chicken and Garden Greens

Why are they called garden greens? Do they grow in your garden? Maybe someone just made it up because mesclun mix didn't sound appetizing enough. Anyhow, these leaves are pretty delicious especially when tossed with cranberries and pumpkin seeds, and a chicken leg! You can add a simple vinegar and oil dressing if you like; if not, it's delicious as is.

Baked Chicken and Garden Greens
1 bed of garden greens
pumpkin seeds
chicken leg
vinegar and oil (optional)

1. Put everything on one plate. Drizzle with vinegar and oil, if desired.

Friday, November 12, 2010

Berry Patch Coffee Cake

A fun way to dress up your coffee cake and pretend it's spring in the middle of this lovely fall weather.

Berry Patch Coffee Cake
1 slice of coffee cake
plain yogurt
shredded coconut
blueberry jam
raspberry jam

1. Garnish the coffee cake with yogurt, coconut, blueberry jam, and cranberries.
2. Dot the plate with raspberry jam.

Tuesday, November 9, 2010

Honey Glazed Pork with Scallion Mashed Potatoes and Sesame Green Beans

An "Asian" twist on roast pork and potatoes, using sesame, scallions, and honey as flavor accents.

Don't forget that this Thursday is the AAHM Ratty Dinner special!

Check out the AAHM Food Fact of the Day on your left as you enter the Ratty!

Honey Glazed Pork with Scallion Mashed Potatoes and Sesame Green Beans
sesame green beans
1 baked potato
2 Tbsp scallions
2 Tbsp sour cream
1 tsp sesame oil
1 slice of roast pork
drizzle of honey

1. Prepare the mashed potatoes: Cut a baked potato in half and scoop out the insides into a bowl. Use a fork to mash potatoes with scallions, sour cream, and sesame oil.
2. Arrange green beans on plate. Press the mashed potatoes into a small cup, and invert onto beans. Place sliced roast pork on top of mashed potatoes and drizzle with honey. Enjoy!

Monday, November 8, 2010

"Oyako" Chicken & Egg Sandwich

"Oyako" means parent and child in Japanese - if you've seen "oyako donburi" in Japanese restaurants, you'll know what I'm talking about (a rice dish topped with chicken and egg - bonus points if you can figure out which is the "parent" and which is the "child")

"Oya-ko" Chicken & Egg Sandwich
1 slice of whole grain 7 Stars bread
1 leg piece of spicy herb-baked chicken
mixed salad greens
1 egg over light
cranberries for garnish

Take the meat off of the chicken leg and arrange on bread. Top with salad greens, fried egg, and cranberries. Enjoy!

Sunday, November 7, 2010

Cracker Appetizer

Sometimes it's fun to play with your food. Does anyone eat appetizers in the Ratty? No? Oh c'mon, why else would the Ratty so thoughtfully provide us with ham, crackers, sliced cucumbers, farm fresh apples, three kinds of peanut butter, and grape tomatoes in festive colors?

Cracker Appetizer
2 wheat crackers
peanut butter
grape tomatoes, halved

1. Cut out a wedge of apple and spread peanut butter on a cracker. Top the peanut butter cracker with the apple.
2. Cut a cucumber into a flower shape and put it on top of a cracker with ham.
3. Garnish the plate with grape tomato halves.

Saturday, November 6, 2010

Spinach Mushroom Bacon Salad - Olivia's Organics Recipe Contest

Do you know about Olivia's Organics salad greens? They are sold at Eastside Marketplace and Whole Foods, and are delicious! Olivia's Organics is hosting a recipe contest, so in the spirit of creative healthy eating, consider submitting your favorite recipe! Details below.

Spinach Mushroom Bacon Salad
baby spinach
bacon, broken up
broccoli, broken into smaller pieces
hard-boiled egg, peeled and roughly chopped
chopped tomatoes
chopped roasted red bell peppers

1. Microwave mushrooms, bacon, and broccoli for 100 seconds or until mushrooms and broccoli are just cooked through. (Tip: Turn a plate upside down to cover everything and prevent it from drying out in the microwave. Careful when removing it! Steam hurts.)
2. Toss everything together.


Olivia’s Organics Healthier Holiday Recipe Contest

This Is Not Your Grandmother’s Holiday Casserole!

CHELSEA, MA (Oct, 2010) – The ingredients for happy holidays begin with family, friends and, of course, delicious food! This holiday season Olivia’s Organics is inviting home chefs to get creative and share their new healthy holiday recipes, competing for 52 weeks worth of Olivia’s Organics salads. The prize, valued at approximately $200.00 is a great way to kick off the New Year!

Olivia’s Organics is ravenous for recipes that offer flavorful and healthy alternatives to traditional heavy holiday meals, from golden roasted turkey with lighter fixings, to putting a nutritious twist on grandma’s holiday casserole. In order to be considered, recipes must incorporate at least one of Olivia’s Organics fresh greens. The complete line of Olivia’s Organics Salads featuring: 50/50 blend, Baby Arugula, Asian Salad, Herb Salad, Baby or Crispy Romaine, Baby Spinach, Spring Mix, Sweet Baby Lettuce Blend and Italian Crunch.

Olivia’s Organics salads are cultivated exclusively on certified organic farms in the U.S. and conveniently available at grocery stores and supermarkets across the Northeast. Selecting Olivia’s salads help not only your body but also the environment. Olivia’s Organics gives back a portion of all proceeds to the Olivia's Organics Charitable Foundation, benefiting children in the communities where products are sold.

How to Enter:

Start by going to the Olivia’s Organics Facebook page and join the community – say hi, learn about our organic greens, think about new delicious and nutritious dishes to serve as part of your own holiday spread and create a Healthier Holiday Recipe. All recipes must be original and of course include our salad greens.

Judges will choose one first place contest winner who will be awarded the grand prize of 52 weeks’ worth of Olivia’s Organics salads, and two runners up who will each receive $50 in Olivia’s Organics salad coupons. Everyone who enters will receive a coupon good for a free sample of Olivia's Organics salad greens. For more information about the Olivia’s Organics Summer Harvest Recipe contest, visit us on Facebook.


The deadline for submissions is December 20, 2010. The winner will be notified by January 6, 2011. All decisions are final.

About Olivia’s Organics

For more than 70 years Olivia’s family has been bringing the freshest, best quality, all-natural tender leaf lettuce, spinach and celery hearts to consumers in the Northeast. In 2006 the Olivia’s Organics brand was born as a way to provide the finest certified organic tender leaf salads possible to consumers. Olivia’s Organics farmers, handpicked by the family, cultivate their fields using only earth friendly, organic methods. The salad varieties are locally packaged in Chelsea, Massachusetts following the highest standards for freshness and food safety, with 100 percent traceability. Its packaging is reusable, contains no BPA and is made from recyclable materials. As committed as Olivia’s Organics is to quality produce, the company is equally committed to investing in the lives of our children. As such, a portion of all profits support the Olivia’s Organics Charitable Foundation, benefiting community-based children's charities where products are sold. To learn more about Olivia’s Organics and its foundation please visit:

Monday, November 1, 2010

Vegetarian Egg Rolls with Josh's Sauce

Did you know that November is Asian/Asian American History Month? Celebrate with Asian food at the Ratty!

In case you haven't heard, the AAHM special dinner will be held next Thursday (11/11) from 4:00 - 7:30 at the Ratty. The menu will feature dishes from East, Southeast, and South Asian Cuisine, including Mango Lassi and Green Tea Ice Cream for dessert - don't miss it!

Credit goes to our dear friend Josh for inventing this sauce - the secret ingredient? Ketchup! Although the version I tried at lunch today didn't have honey in it, Josh recommends adding a little bit of sweetness to balance out the tangy/salty flavor of the sauce - try it with honey and you likely will not be disappointed.

Vegetarian Egg Rolls with Josh's Sauce

vegetarian egg roll(s)
steamed broccoli (optional)
Josh's sauce:
2 Tbsp ketchup
1.5 Tbsp soy sauce
1 Tbsp peanut butter
1 Tbsp olive oil
1 tsp worcestershire sauce
1 tsp sesame oil
1 tsp honey (optional)

Mix the sauce ingredients together until smooth. Slice egg roll in half and serve with sauce and broccoli on the side.