‘MG Blog’

Radish, Cucumber & Peach Salad

June14_Slider

Serves 6

2  ripe peaches, diced to ½”

1  english cucumber,thinly sliced or julienne

8  radishes, quartered or thinly sliced

coarse sea salt

1T  grated lime zest

2T  fresh lime juice

2T  olive oil

1T  honey

 

1. Arrange peach, cucumber & radishes on platter

2. Season with sea salt

3. Whisk together lime zest & juice, oil & honey

4. Drizzle dressing over salad

 

Foodie Revolution

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Coming at us from every direction are varying philosophies, policies, and opinions about what’s “wrong” with what we eat and how much.  From recent articles suggesting food should be regulated like cigarettes to current disease in our animal food sources (beef and pork) to controversial documentaries about our industry as a whole, there is no debating the fact that we (people who love and serve food) are in the hot seat.
On May 16 a handful of MG school locations participated in the Food Revolution event created by Jamie Oliver to introduce kids to cooking and real foods – something we see as our mission every day.
From the front door to the back door we promise our customers real foods (embrace fresh, local, scratch – always!). The best way for us to add positive energy to this growing global concern is to do our thing…and make sure everyone knows what that is.

High Five!

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You probably don’t need an article to tell you that people who work…are more invested in what they do…when they have positive relationships with their coworkers and supervisors.

 

After all, loving people and serving others is at the core of our core.

 

But, Five Things Great Managers Do Every Day, is excellent. 

 

The very first of the five:  be straightforward.

 

Trust is the gatekeeper to connection. A great manager doesn’t sugarcoat bad news, evade the facts, or attempt to spin. She respects her employees enough to give them the truth, even if it’s not the most palatable thing to hear on a Monday morning. Great managers inspire their team by being authentic, direct, and honest.

 

Read on!

Roasted Beet, Caviar Lentil, Orange & Chevre Salad

May14-Slider

Serves 8

1c     black caviar lentils

1lb    local beets (heirloom if available)

 

Dressing

1/3c  fresh orange juice

2T     orange zest

1/4c  shallots, minced

2T     cider vinegar

1T     honey

1/2t   s&p

1c      olive oil

1       orange

6oz    goat cheese

2c      baby salad greens

 

1. Wrap beets in foil, roast at 325°F, 1 hr

2. Peel beets while warm, dice to ½”, chill

3. Cook lentils in 4 c salted water until tender. Drain & chill

 

Dressing

1. Combine 1st six ingredients, slowly whisk in oil

2. Peel, section & dice orange

3. Toss chilled lentils, beets & orange sections with ⅔ of dressing

4. Assemble greens; top with lentils, orange sections, beets & crumbled goat cheese

5. Drizzle with remaining dressing

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