Thursday October 01st 2015, 8:03 am
Filed under: Plum Kitchen
The next time you visit the Plum Market Kitchen be sure to look for new Featured Item signs highlighting our favorite flavors each month. We’re featuring entrées, signature sides, green salads, even sandwiches – some new, some seasonal, and all only available for a limited time!
This October enjoy vegetarian Falafel Sandwiches with huge flavor, Sweet Potato & Black Bean Enchiladas, German Style Potato Salad, Butternut Squash Slaw, Black Rice & Mandarin Salad (pictured), Wheatberry Tagine Salad, Grilled Sweet Potato & Cauliflower Salad, Autumn Squash & Kale Salad, and more. Available until the end of the month when we’ll roll out November’s Featured Menu in the Plum Kitchen.
We’re hooking you up with Back to School Tips, Recipes, and Tastefest Events!
Don’t miss our Back to School Tastefests coming up in Old Town and West Bloomfield! Check out these kid-friendly recipes, compliments of our Executive Chef, Randy Weed:
Baked Sweet Potato Tots
Makes 24 tots
1 lb sweet potatoes
1/4 cup Bobs brown rice flour
1 tsp kosher salt
2 eggs beaten
2 cups Panko bread Crumbs
Safflower oil in a spritzer, or pan release spray
Boil a large pot of water & preheat oven to 375.
Add the potatoes to the water and boil for 20 minutes.
Remove from the water and allow to cool.
Once cool enough to handle, peel the potatoes.
Shred the peeled potatoes with a box grater.
Add the grated sweet potatoes to a large bowl with the flour and salt. Combine well.
Roll and squish the potatoes into tot shapes.
Place tot in egg wash, then bread crumbs, shaking off excess, then
Place them on a greased baking sheet and into a 375° oven for 30 minutes.
Serve immediately, a good dipping sauce can be made with non- fat yogurt, pinch of cinnamon, pinch of ground coriander, teaspoon of honey, and a little fresh lime juice.
Organic Mango, Banana, & Strawberry “K-Bobs”
Makes 8 “k-Bobs”
2 ea. Organic Banana, peeled, cut into 1 inch sections
1 ea. Organic mango, ripe, peeled, pit removed, cut in to 1 inch cubes
16 Organic strawberries, washed, stem removed
8 each 5” bamboo skewers
2 Tbsp. clover Honey
1 Tbsp. fresh squeezed lemon juice (1/2 a lemon)
Include other fruit varieties as desired. Always make sure the fruit is washed before starting any preparation. Place all the cut fruit in a large bowl with honey and lemon juice. Lightly toss to get all the pieces of fruit coated. Build fruit on skewers and arrange on platter and serve immediately, drizzle juice over “k-bobs,” can be kept under refrigeration for a few hours.
Turkey Quinoa Meat balls with Citrus BBQ sauce
Makes 24 meat balls
1 lbs. Ground Turkey
1/2 cups. Cooked Quinoa
1 tbsp. Minced garlic
1 tbsp. Soy sauce
Pinch Dried Oregano
Pinch Dried Thyme
½ cup Bob’s brown rice flour
Mix together all ingredients until well combined. Refrigerate for one hour. Form mix into balls. (Trick: rub a little oil in your hands before forming balls to get a smooth sphere shape). If the mix is to loose, add a little more rice flour to stabilize. Place balls on parchment lined sheet pan and bake in 350 degree oven, turn them every few minutes, they will take about 15 minutes to cook.
2 cups of your favorite BBQ sauce (I prefer all natural–avoid high fructose corn syrup.)
2 tbsp. Orange Juice
1 tbsp. lime juice
1 tbsp toasted sesame seeds
Mix all the ingredients together and coat the hot meatballs, serve immediately.
Stop by our carving station on 3/17/13 in the Plum Kitchen and you’ll find the following selections to help you celebrate St. Patrick’s Day:
All Natural Niman Ranch Flank Steak | Crusted with Herbs, Garlic, and Mustard and served with Smithwick Beer and Candied Shallot Demi Glace $19.99/lb
Traditional Corned Beef & Cabbage | Slowly braised Sy Ginsberg Corned Beef, Cabbage, Potatoes, and Carrots $14.99/lb
Guiness & Lamb Stew | All Natural Leg of Colorado Lamb braised in Guinness Beer, Beef Stock, fresh Rosemary and Thyme, with Carrots, Onions, Celery, Red Skin Potatoes, and finished with Sour Cream and fresh ground Black Pepper $19.99/lb
Bangers | All Natural Pork Sausage with Caramelized Onion Gravy $6.99/lb
Vegetarian Shepherd’s Pie | Garden fresh vegetables tossed in Bechamel Sauce, topped with signature Mashed Potatoes and baked till golden brown $10.99/lb
Roasted Root Vegetables & Brussels Sprouts | Carrots, Parsnips, Potatoes, and Brussels Sprouts roasted with Herbs and Olive Oil $9.99/lb
Chomps | Smashed New Potatoes with Garlic, White Cheddar Cheese, Scallions, and Sour Cream $8.99/lb
Most of us are lucky enough to have someone in the family willing to fire up the grill and throw on ribs, steaks, veggies, or even fruit (grilled peaches anyone?) for a delicious backyard BBQ get-together. Friends and family gather to enjoy the familiar BBQ smell in the air that says, “Summer is here.”
If you’re looking for some side dishes to bring to your BBQ table, we’ll have the following combinations on our Signature Salad Bar this weekend:
Classic Potato Salad
Creamy Cole Slaw with a touch of caraway
Mesa Grilled potato Salad
Chick Pea & Arugula Salad
Mexican cucumber Salad
Whole Wheat Pasta chicken Caesar Salad
If you aren’t prepared to fire up the grill and are craving sweet, BBQ goodness we can still help! The Plum Kitchen will be serving the following items on the Carving Station by noon on Saturday, Sunday, and Monday:
All Natural Baby Back Ribs with housemade BBQ sauce, Sweet Chili Glaze, or savory Dry-Rubbed. $16.99/lb
All Natural Niman Ranch BBQ Beef Brisket $15.99lb
Gulf shrimp & grilled Andouille Sausage Mac & Cheese $10.99/lb
All Natural Fried Chicken $8.99/lb
Mouth watering yet? We look forward to helping you celebrate the start of summer with good food!
Let Mom know how much she means to you and treat her to a delicious meal at home. Just stop by the Plum Kitchen’s Carving Station and pick up a few of savory dishes for the family to enjoy. Don’t forget a bottle of wine or champagne to celebrate all the Mom’s in your life this weekend.
All Natural Niman Ranch Herbs Marinated Grilled Flank Steak with Balsamic Shallot Demi & Arugula Pesto $19.99/lb
Ancho Chili Rubbed All Natural Niman Ranch Roasted Pork Rack with sautéed Apples & Nectarine Salsa. $14.99/lb (A2 & BLM Only)
All Natural Niman Ranch Applewood Smoked Beef Brisket with Sweet Onion Marmalade. $15.99/lb (WB only)
The Plum Kitchen will have a delicious Cinco de Mayo spread available for you to celebrate this holiday the best way we know how–with food! Selections will be available at the carving station on May, 5th 2012:
All Natural Bell & Evans Ancho Chili Rubbed Grilled Chicken breast roasted tomato sofrito sauce. $13.99 lbs.
All Natural Niman Ranch Pulled Pork Carnita with bell peppers, sweet onions, & crispy tortilla strips $14.99 lbs.
All Natural Niman Ranch Ancho Chili rubbed Roast rack of Pork with sautéed apples $14.99 lbs. (BLM & A2 only).
All Natural Spicy Chorizo Meatballs stuffed with Queso fresca $ 9.99 lbs.
All Natural Chicken Taquitos $10.99 lbs.
All Natural Niman Ranch Smoked Beef brisket with Mole Sauce $15.99 lbs. (WB Only)
For this recipe you will need (4) 8oz. portions of Salmon with the skin removed. Keep these under refrigeration until the time of use.
For the Honey Lime Glaze:
(Prepare ahead of time, and chill before use)
2T Garlic, minced
½ Cup Lime Juice
1 Cup Honey
1 Chipotle in Adobo Sauce
1T Olive Oil
In a medium hot sauté pan, heat the oil. Add the minced Garlic and cook until tender. Do not allow to brown. Add the Lime Juice and reduce by 1/2. Add Honey and bring to a simmer. Smash the Chipotle with a knife and float it in the simmering glaze for 5 minutes. Remove from heat and allow to chill.
For the Quinoa & Black Bean Salad:
(Prepare ahead of time, and chill before use)
3 Cups, Quinoa, cooked, chilled
½Cup, Black Beans, canned, rinsed
½ Cup, Sweet Corn Kernels, fresh or frozen
¼ Cup, Roasted Red Pepper, small dice
¼ Cup, Carrot, small dice
¼ Cup, Cucumber, seeded, small dice
¼ Cup, Tomato, seeded, small dice
¼ Cup, Garlic Expressions Vinaigrette
2T Parsley, Chopped
½t Kosher Salt
½ t Black Pepper, ground
Method: Prepare all ingredients and gently fold them together in a mixing bowl. Will last up to 5 days in the refrigerator.
Executing the Honey Lime Glazed Salmon:
1. Pre-heat oven to 375 degrees.
2. Pre-heat sauté pan over medium heat
3. Gather the Salmon, 2T Extra Virgin Olive Oil, Kosher Salt & Pepper, and honey lime glaze.
In an oven safe, non stick pan, over medium heat, heat the olive oil until it shimmers.
Liberally season the salmon and when the oil is hot, place into the sauté pan presentation side down first.
Cook the salmon for 1-2 minutes until it is golden brown and flip over. At this point you will brush about 1T of Honey Lime Glaze on it and place it into the oven. It will take approximately 10 minutes to cook. At least twice during the cooking, you’ll want to brush a bit more glaze on it. Once the salmon is done (about 140 degrees) apply one final touch of glaze on it.
Spoon about 6oz of Quinoa & Black Bean Salad on to a plate. Place Salmon, offset, on top. Garnish with Lime. Enjoy.