Better Food for a Better Life
158 Adams Street, Newton, MA 02458
DINNER FOR TWO
Roast Tenderloin
Roasted Vegetables
Quinoa & Cranberry Pilaf with pepitas
Better Life Food Baked Goods
Roasted Vegetables
Sometimes we just need to keep things nice and simple. We love to roast fresh vegetables in a little Depot Spice and Olive Oil, that's it.
We roast them at a very high heat for a short time, allowing their natural sugars to caramelize and bring out the great flavors of the actual vegetables with a little help from Depot Spice.
Fresh Vegetables - zucchini, yellow squash, eggplant and sweet peppers for this one.
1 tsp Depot Spice (or to taste)
1 TBL Oil Olive (extra virgin preferred)
1. Preheat oven to 450 degrees.
2. Wash and prep vegetables as necessary. Slice vegetables into 1/2" discs, sweet pepper into 2" strips.
3. In a large bowl, keeping like vegetables together, work in batches to coat each type in Depot Spice and Olive Oil. When complete place on a sheet pan in a single layer.
4. Roast at 450 for 10-12 minutes or until vegetables begin to caramelize on top and turn a nice golden brown. Removed from the oven when desired color is achieved.
Serve with Tenderloin. Add Quinoa Pilaf to round out the plate. (see recipe on right)
Roast Tenderloin for Two
We like to season a prepared tenderloin with Depot Spice, give it a quick sear in a touch of oil on the stove top and then when ready roast it at high heat, then let it rest. Great on it's own with a side of roasted fresh vegetables. Let nature's harvest be your condiment. (see roasted vegetables below)
3lb Prepared Tenderloin of Beef - meaning all sliver skin removed by Butcher or yourself
2 tsp Depot Spice
2 tsp oil (canola)
1. Preheat oven to 425 degrees.
2. In a medium size sauté pan (Cast Iron preferred), heat oil on high until very hot.
3. While pan heats up coat beef with Depot Spice. When hot quickly sear all sides of beef. No more than 30 seconds per side. You want to give the meat a nice color without cooking it. Remove from heat and set aside on a small roasting or sheet pan until ready to put in oven.
4. Cook tenderloin at 425 for 15 minutes or until 135 degrees on an instant read thermometer or desire doneness. Keep in mind the beef will continue to cook even when removed from the oven.
When ready to eat slice against the grain and serve.
We have no secrets. We use Depot Spice to make tasty food. We use the freshest ingredients whenever possible to create savory meals that satisfy most palettes. Try to recreate some of our seasonal signature dishes. If they aren't spectacular, well, you know who to call.
Butternut Squash Risotto Cakes
Ingredients:
3 cups prepared Risotto rice
3 cups peeled raw butternut squash (looking to yield 2 cups prepared)
1/2 tsp Depot Spice
2 eggs
1/4 cup Parmesan cheese
Prep:
1. Peel and dice butternut squash
2. In a small stock pot cover squash with water, add 1 tsp Depot Spice and cook for 15 minutes or until tender
3. Drain squash and squeeze out excess water and let cool
4. Mix all ingredients together (2 cups prepared squash)
5. Using a #40 scoop (small ice cream scoop), form into patties or cakes
6. Grill cakes on oiled grill or pan for 3 minutes on each side or until golden brown.
Serve hot with your choice of sauce/topping or let cool and freeze
TO REHEAT:
1. Bake at 350 fahrenheit
2. Top with Parmesan cheese prior to serving
YIELD: 40 cakes
Kohlrabi Cole Slaw
Ingredients:
Dressing:
1 cup mayonnaise
3 tbsp white sugar
3 tbsp vinegar
1/4 tsp celery seed
1 tsp Dijon
Cole Slaw
1 large kohlrabi - shredded or julienned
1/2 head of white cabbage, shredded
2 carrots, shredded
2 tsp Depot Spice
Prep:
1. Mix all dressing ingredients together
2. Toss vegetables with Depot Spice
3. Mix sauce and veggies until fully incorporated
Mexican Street Corn
Ingredients:
6 large corn ears (3/4 cup yield per cob)
1 tbsp olive oil
1/2 cup mayonnaise
2 tbsp minced fresh cilantro
1 tbsp lime juice
1 clove fresh garlic, crushed
1/2 tsp chili powder
1/4 tsp Depot Spice
1oz (1/4 cup) queso fresco, crumbled
Prep:
1. Brush corn with oil and grill until well browned, but not dry
2. Mix all remaining ingredients into a sauce
3. Remove corn from cobs and set aside to cool
4. Mix corn and sauce together
5. Garnish with lime wedges
Sweet Potato Pancakes
Ingredients:
2 large sweet potatoes
1 medium white potato
3/4 cup of milk
2 eggs
3/4 cup flour
2 tbsp green onions, chopped
2 tsp salt
1 tsp Depot Spice
Prep:
1. Peel potatoes and cut into chunks
2. Place in large pot, cover with water and 2 tsp salt, boil until tender
3. Drain and mash potatoes
4. In mixer or by hand combine potatoes, flour, eggs, milk, Depot Spice nd green onion. Let rest in fridge for 15 minutes
5. Pre-heat griddle to medium heat
6. Using a #40 scoop (small ice cream scoop), scoop out mixture onto hot griddle and sauté for 3 to 5 minutes. Flip lightly, pressing down if necessary, and cook for additional 3 to 5 minutes or until golden brown
7. Serve hot or let cool before freezing
YIELD: 30 pancakes
Summer Zucchini Pancakes
Ingredients:
3 cups shredded zucchini
3/4 cup + 2tbsp milk
2 eggs
3/4 cup flour
1/4 cup green onions, chopped
2 tsp Depot Spice (1 tsp for zucchini prep, 1 for recipe)
Prep:
1. Shred zucchini, season with Depot Spice, let rest (5 to 10 minutes) and then squeeze out excess liquid
2. Mix flour, eggs, milk, Depot Spice and green onion. Let rest in fridge for 15 minutes
3. Pre-heat griddle to medium heat and spray with non-stick oil
4. Using a #40 scoop (small ice cream scoop), scoop out mixture onto hot griddle and sauté for 3 to 5 minutes. Flip lightly, pressing down if necessary, and cook for additional 3 to 5 minutes or until golden brown
7. Serve hot or let cool before freezing
YIELD: 80 pancakes
