[PFM] Sunday, September 22

Paleo Fit Meals, 09/22/13

ON THE MENU:

* Coconut Curry Chicken w/ Mixed Vegetables

* Grass-fed Paleo Sloppy Joe w/ Mixed Vegetables

* Poblano Turkey Burger w/ Oven Roasted Sweet Potato & Broccoli

* Angus Shredded Beef over Butternut Squash
* Grilled Chicken over our Gluten-free Rainbow Kale Salad

Our initially proposed menu got slightly tweaked last night, when after roasting up a few heads of cauliflower, I decided to whip up a cold cauliflower salad staff meal with red onions, scallions, and lime. When Anna and Sol tasted it, they came back and requested I make another twenty-odd servings of it to go alongside the Shredded Beef! It may begin appearing as a regular menu item soon, or as a side dish served at one of the gyms we deliver to (much like the brussel sprout salad I made for them last month). Anna spent the evening baking dozens of her Paleo Cookies (which debuted at Bonne Sante Health Foods in Hyde Park this past Saturday!) while testing out some new combinations, while Jose, who comes to us from the kitchen of Anna's last job at The Witt Hotel, simultaneously cooked the Sloppy Joe and Turkey Burgers in our two large tilt skillets while the rest of the team helped him prep for the Coconut Chicken. Eduardo, who moonlights with us while not pursuing his Computer Science degree at UIC, did a great job as always on the sweet potatoes, and Jack - Anna's brother - has searing and prepping the Shredded Beef down to a science at this point. After cleanup, we were out the door about 8:30, a full hour and a half before our time at the Incubator Kitchen at Washburne Culinary Institute ran out.