First Weekly Food Co-Op

As I mentioned a couple of posts ago, a few of my coworkers and I decided to start a weekly lunch co-op in our office.  We were able to round up a decent number of people, and we started last week.  Being as excited as I was, I agreed to cook first.  Though I was nervous about what to make and whether I would have enough food, our first weekly lunch co-op turned out to be a huge success!  The food was delicious, and our first lunch together got everyone excited for the whole co-op project.

For the first co-op, I decided to make a kale and brown rice salad, with peanut sauce on the side, and grilled rosemary chicken.

If you should ever find yourself having to cook for a bunch of vegetarians and just one or two carnivores, this is the meal you should serve.  It's a flip-flop of a traditional meal: instead of a meat, it's a veggie main course, and instead of a veggie, it's a meat side.

Now none of my coworkers are vegetarians, but I think all have an appreciation for healthful, local food.  Especially if it's tasty.  And as everyone ate their lunch at our communal table on Tuesday, it seemed to me that no one missed the traditional meaty main course.

This kale salad was a big hit - simple, fresh, and slightly sweet.  It really is just the thing for a summer picnic, the perfect side for a rooftop grilling party.  It's great warm, or cold and straight out of the fridge.  It doesn't involve much cooking, so your (tiny) apartment won't get too hot while you're making it.  The peanut sauce makes it addicting - I couldn't stop eating it.  Good thing it's a salad!

Keep in mind that all of these recipes make enough for about 8 people.

Kale and Brown Rice Salad

2 cups raw brown rice, cooked
2 bunches kale, washed thoroughly, dried, and trimmed
3 large tomatoes, diced
3 cloves garlic, minced
a large handful of fresh basil leaves, roughly torn or chopped
1/2 cup raisins
olive oil
salt and pepper

Cut or tear kale into pieces.  Heat a large skillet over medium high heat.  When hot, add olive oil and garlic.  When garlic is fragrant, add kale and saute until just tender and bright green, about 5 minutes.  You'll probably have to do that in batches.  Season with salt and pepper.

In a large bowl, combine rice, kale, tomatoes, basil, and raisins.  Toss with a bit of olive oil and season with salt and pepper.  Serve with peanut sauce (recipe below) on the side.

Grilled Rosemary Chicken
I used a grill pan on my stove in my apartment, but if you have access to a real live grill, use that!


6 boneless, skinless chicken breasts
3 tablespoons fresh rosemary, finely chopped
salt and pepper

Heat a grill pan over high heat.  Meanwhile, season chicken breasts with salt, pepper, and rosemary, and let rest while the grill pan heats.  When the pan just begins to smoke, add chicken breasts, a few at a time without crowding the pan.  Cook chicken for about 7 minutes without moving, then flip over to cook the other side.  Cook for about 4 minutes more, until chicken is completely cooked through.  Remove chicken and set aside.  When chicken is cool enough to handle, cut diagonally and on a bias into thick slices and serve.

Peanut Sauce


1/2 cup peanut butter
1/2 cup very hot water (I usually use boiling water that I'm using to cook pasta or vegetables)
3 tablespoons tamari or soy sauce
3 tablespoons sesame oil

Combine all ingredients in a large bowl or measuring cup.  Taste for seasoning, adding more peanut butter or tamari if necessary.