Customize your order on

August 5, 2013 § Leave a comment

Hello everyone! Good Eggs is up and running, and the easiest thing to do is signup and order through them. It is a great company, and i’m excited about ordering myself! I will still always list the menu here as well (this one is in effect for another two weeks). I particularly like the lemony collards-they are incredibly healthy and just really tasty. I don’t cook them for very long (less than five minutes), so they retain their nutrients. Enjoy!

1. Tofu, kale, carrot, potato stir-fry with buttered brown rice.

2. Steak and green bean stir-fry with mashed sweet potatoes.

3. Advieh (Persian) chicken with quinoa and shiitake mushrooms.

4. Biriyani Masala chicken with lemon summer squash and Jasmine rice.

5. Pan-fried tilapia in mild curry with lemony collards and buttered rice noodles with fresh savory and thyme.



Mid Summer Menu

July 16, 2013 § Leave a comment

The Union Square farmer’s market is truly beautiful this time of the year. Increasingly I see novel and intriguing offerings like sorrel, with its dainty carnelian stems and strong lemony taste. Also in season are cranberry beans, with their crimson brindled waxy casings. They contrast beautifully when seen sitting next to a bin of miniature sized deep periwinkle hued eggplants (which resemble giant lady slipper flowers), making it easy to see how they received their whimsical moniker “Fairy Tale” eggplants. Then there are the fava beans, which are triple packed in their own natural casings. The big waxy bean pod, once split open reveals a pillowy interior where each bean is nestled. Once plucked from their shell and boiled for 30 seconds, they are split open again, revealing the prize, a slightly smaller, more tender bean. It’s a times-taking process extracting a meal from these ingredients, but an enjoyable one. Sorrel must be triple washed. Each leaf must be de-stemmed of its woody red stalk. It takes a entire billowy basketball sized plant to make about three tablespoons of sauté, but worth it considering the major health benefits. Sorrel is high in free-radical scavenging antioxidants, it is detoxifying, a cancer preventative and antibacterial. Another interesting addition to this cycle are sweet potato leaves, which are extremely high in vitamins A and K, and also raise immune function. They are bought in a bundle, are lush dark green in color, and are similar in appearance to giant maple leaves. Many of these new additions are so nutrient dense that it only takes a small amount to reap a benefit, and being as these are new tastes for many children, it makes sense that serving sizes are not overwhelming.

1. Pan fried curry cod with fava beans in pasture butter and sauteed fresh sorrel

2. Strip steak with sweet potato leaves and spicy navy beans

3. Tandoori Chicken thighs and sauteed baby eggplants with EVOO and garlic

4. Pasta shapes with camembert and cranberry beans (to be eaten like edamame)

5. Fried tofu with sesame seeds and coriander, with wild rice, shitake, pecan and craison pilaf


Newest Summer Menu

June 24, 2013 § Leave a comment

The latest menu is a really super healthy one! No cheese for those adverse to dairy, and only a spot of wheat, in the mustard panko on the baked cod fillet. The summer soup is nothing but veggies, fresh herbs, white beans and raw Icelandic dulse. Dulse is a red seaweed rich in vitamins, minerals and protein. Dulse has a very high iodine content, and eating it improves gut flora (one must consume seaweed regularly to reap this benefit). The red lentils are flavored with garlic and kombu (another popular type of seaweed), which has similar health benefits to the dulse. It would be great if you can work a little seaweed into your family’s regular diet! Amaranth is a new addition to the KO repertoire of dishes. It has more protein than any other gluten-free grain (although it is technically from another plant species). Amaranth also has more calcium, magnesium, iron and fiber than other gluten-free grains. The chaat masala seasoning on the chicken, is a unique combination of tangy, tart, sweet and slightly spicy. It is a street food favorite in India. One word of caution-there is a bit of heat to the cauliflower gobi- please let me know if it is too much. Thanks!

1. Well done Grass-fed ribeye with heirloom baby potatoes, rosemary and olive oil

Steam baked heirloom baby carrots with orange zest and garlic

2. Mustard panko crusted cod

Braised savoy cabbage with free-range Bacon

3. Spring soup: Cannelli beans, spinach, parsley, cilantro, raw Icelandic dulse, broccoli, tomatoes, carrots, celery, onions, garlic and heirloom potatoes

Amaranth porridge with a touch of cultured butter and Celtic sea salt

4. Chaat Masala Chicken-Very flavorful chicken thighs in bite size pieces with fresh cilantro and garlic

Cauliflower gobi-Firm cauliflower sauteed in the classic slightly spicy gobi spices, with fresh cilantro

5. Red lentils with kombu (seaweed)  and garlic-very healthy and satisfying source of protein

Rubbed collard salad with candied shallots and fresh raw grated coconut-unique and majorly healthy. Collards have special cancer fighting properties, especially raw-develope a taste for them early!

The Importance of Honey Bees

May 31, 2013 § Leave a comment

My mum is a hobby beekeeper in Door County Wisconsin.  As one of her children I am lucky to be annually gifted several amber jars of delicious, slightly crystalized honey. I love honey, and it is my preferred sweetener for just about everything. I love honey in my coffee with cream, and on chicken and in salad dressing, and on fruit. Raw unprocessed honey is anti-fungal, anti-bacteriall and anti-viral. It contains antioxidants as well. Bee propolis and bee pollen are substances created by bees which possess medicinal properties, and are used to cure many ailments from endometriosis to skin disorders.

The importance of bees goes way beyond their delicious and health providing products.  Worker bees pollinate 80 percent of our flowering crops which constitute 1/3 of everything we eat. Foods such as blueberries, apples, peppers, aubergines, broccoli, strawberries,  asparagus, nuts, and cucumbers require bee pollination. It is for this reason, that US bee disappearance has caused major alarm. Bee disappearance has been attributed to Colony Collapse Disorder. The main culprit is thought to be modern agricultural practices. Insecticides and pesticides kill bees, and and are thought to disrupt chemical signaling in bee brains, causing them to cease normal life sustaining activities. If bees continue to disappear, it will severely impact the world’s food supply. To give an example of the far reaching implications, think of the beef and dairy industries. Both rely on alfalfa, a bee pollinated crop.

What Can I do to help?

There are three easy things everyone can do to help.

1. Dont use chemical fertilizer and pesticides on your lawn. Bees get much of their nutrition from dandelions and clover, so let these wild beauties populate anywhere they may spring up!

2. Eat and buy organic foods. This will help a lot. Big corporations use tons of chemicals in non-organic farming, which kills the bees and disrupts chemical signaling.

3. Buy and eat local honey. If honey is valued, it will encourage more people to keep bees. Also buy and use beeswax candles which purify the air.

Early Summer Menu

May 27, 2013 § Leave a comment

I wanted to let everyone know that very soon you will be able to customize your order when you order through the site Good Eggs. My blog will still list the new menu, and arrange dishes into meals, but now the customer can also create her own meals based off of available choices. For existing and new customers, you can also utilize a code that you will enter on the Good Eggs website, which will specify your desire to order one of everything for a set price. I’d love to hear your feed back!
  • Green curry shrimp with Thai rice- Fresh shrimp, asparagus and snow peas in a mild coconut milk curry with lots of fresh lemongrass, cilantro, green onion and lime. Thai rice is tossed with cultured butter and Celtic sea salt. 100% organic
  • Local grey sole (red miso glaze), with fried scallion Thai rice- Sole fillet is delicately steamed. Thai rice is tossed about with super healthy virgin cold pressed coconut oil, and fresh local scallions, garlic and thyme. 100% organic.
  • Cavatelli with baby peas, free-range local bacon and mint, and parmesan alongside rosemary sun chokes- Sun chokes are peeled, sliced and sauteed in extra virgin olive oil and fresh local rosemary. 100% organic.
  • Chinese chicken with red quinoa and creamed leeks- Local organic chicken thighs in bite sized pieces sauteed with asian spices, sesame seeds, and organic sesame oil. Red quinoa is steamed and tossed in cultured butter and Celtic sea salt. Organic local leeks are sauteed with fresh thyme, cream and Celtic sea salt. 100% organic.
  • Local grey sole with herbs and whipped Japanese turnips- Sole fillet is steamed with Mediterranean herbs and olive oil. Local Japanese turnips are whipped with organic cream, Celtic sea salt and black pepper. This is probably my favorite dish on this menu!
Organic local Leeks with thyme

Organic local Leeks with thyme

Late Spring Menu

May 9, 2013 § Leave a comment

This menu is all about celebrating local spring goodness- especially exciting foliage like fiddle head ferns and stinging nettles! Komi Organics has always utilized local produce and meats, but we are now proud to be going all local, whenever possible! This means exploring new territory by using local grains like emmer, which is low in gluten, and 17%-19% protein. I look forward to hearing how you guys like the new menu!

  • Chicken (Arcadian farms) Tikka Masala, with buttered barley and a radish, green onion and chive salad.
  • Local steamed fish TBA (Blue Moon Fish) with a Mediterranean emmer salad.
  • Sauteed shrimp with avocado, micro greens and Marie Rose sauce.
  • Local fish TBA (Blue Moon Fish) with new potatoes and fiddlehead nettle soup.
  • Fresh pasta with cherry tomatoes and parmesan, with dressed asparagus shoots.

Mid Spring Menu

April 19, 2013 § Leave a comment

This month is a mish mash- lots of different influences from Italian to Indian to Thai to all American. It is also the season of leeks and ramps, which I love, and are represented in several dishes. Please let me know how you guys like everything!

  • Linguini tossed in cashew pesto with broccoli, potatoes and two-year aged raw milk Parmigiano Reggiano. It might seem funny to add the potatoes, but i’ve been told this is the authentic Italian method!
  • Fresh mandarin orange segments tossed in rasberries, raw honey and lemon.
  • Chicken breast, potatoes and peas in a fresh cilantro laden coconut milk curry.
  • Buttered jasmine rice.
  • Omega-3 egg salad with red onion and celery with fresh sour dough from *SCRATCH*
  • Jicama flowers in lime juice, EVOO, cayenne and paprika.
  • Farmed white trout in Thai ginger dressing.
  • Buttered couscous with edamame and carrots.
  • Agave sweetened teriyaki chicken thighs.
  • Buttered and blanched baby spinach.
  • Ruby Crescent fingerling potatoes w/ lemon and fresh mint.