August 31-September 3

We're back! Our sincere apologies for our untimely closing last week. We missed you too! Enjoy this week's menu.

COLD HERB ROASTED PORK LOIN ON POTATO ROLLS crisp broccoli slaw, red onion

SPAGHETTI SQUASH AND ANGEL HAIR ZUCCHINI WITH WALNUT PESTO OVER BROWN RICE
(vegan, gluten-free)

GARDEN FRESH TOMATO SOUP basil, shallots, cream Served with a potato roll (vegetarian, soup is gluten-free)

Menu for August 17-20

Hey you! Time to get your grub on. Come see us this week for some tasty lunch. Cheers!



CRISPY FALAFEL ON FLATBREAD chickpea patties, broccoli slaw, cucumber-mint sauce (vegetarian, gluten free without the flatbread)

POTATO SALAD WITH GREEN BEANS AND SALSA VERDE fresh herbs, lemon, garlic (vegan, gluten free)

CHICKEN TORTILLA SOUP free-range chicken, tomatoes, jalapeno, lime, cilantro, topped with crispy tortilla strips (gluten free)

Menu for August 10-13

Hola! We're feeling Mexican this week...must be the heat. Black Beans, Corn, Chilies abound. Come on over for some great eats!
Tuesday-Friday, 11-2 in the Airstream at Rogers Natural Foods.

Ancho Chili-Citrus Chicken Tacos white corn tortillas, black bean-corn salsa, cilantro, sour cream sauce (gluten free)

Barley and Fresh Tomato Salad white bean, pine nuts, basil vinaigrette (vegan, gluten free)

Summer Corn Chowder new potato, leeks, carrot, served with a sweet potato biscuit (vegetarian, gluten free available)

New Menu! New Menu!

Hey you guys!!!

Here's what we're doing next week. COME ON DOWN!!!

GRILLED STEAK SANDWICH grilled onions, baby spinach, balsamic glaze, homemade mayo, served on herbed focaccia bread (available gluten-free)

MARINATED CHICKPEA SALAD carrot, red onion, baby spinach, carrot-ginger vinaigrette
(vegan, gluten-free)

SMOKEY SUMMER SQUASH SOUP yellow squash, cumin, cream, served with a buttermilk biscuit (available gluten-free)

TUESDAY-FRIDAY, 11-2 at the Airstream in Rogers!

Menu for July 27-30

Hey you! Below is this week's menu. Eat Well!!!

Sandwich with Cantaloupe, Brie and Prosciutto- served on ciabatta or gluten-free english muffin

Summer Vegetable Frittata Sandwich- free range eggs, fontina, yellow squash, zucchini, new potato -served on ciabatta or gluten-free english muffin (vegetarian)

Hummus with Feta, Black Olives, Olive Oil & Pine Nuts served with Homemade Pita Chips or Blue Corn Chips- (gluten-free with the corn chips, vegan without the cheese)

Cinnamon Rolls with Crunchy Sugar Glaze- turbinado sugar, butter (gluten-free available)

This Week's Menu...

Hello, all! Below is this week's menu. Come out and see us at the Airstream in Rogers in the parking lot of Rogers Natural Foods and Vitamins on 13th street, just north of Walnut.
11-2 Tuesday-Friday!!!

Week of July 20-23

Brown Rice Pilaf with Roasted Cauliflower & Prosciutto- hazelnuts, olive oil, carrot, vidalia onion, lemon, parsley (gluten-free, vegetarian/vegan available)

Heirloom Tomato Sandwich with Fresh Mozzarella and Basil- served on ciabatta roll or gluten-free english muffin (vegetarian)

Simple Green Salad with Lemon-Walnut Dressing and Corn Pudding Tart- (vegetarian)

Dark Chocolate Brownie with Cocoa Nibs and White Chocolate Drizzle- (gluten-free available)

This Week's Menu at our NEW STOREFRONT!!!

The Grateful Kitchen is OPEN FOR BUSINESS!!!

Here is the menu for the week of July 13-16.

Roast Turkey Sandwich on Ciabatta or gluten-free English Muffin- havarti, granny smith apple, arugula, lemon mayo

Caramelized Vegetables over Red Quinoa and Millet- carrot, brussels sprouts, red onion, dijon-cranberry glaze, pine nuts (gluten-free, vegan)

Caesar Snap Pea and Red Potato Salad- lemon, whole grain mustard, parmesan, mayo (gluten-free, vegetarian)

Cheesecake Shmears on Graham Crackers- toasted pecan, sea salt caramel (gluten-free available)

Come by in July for 10% off your order!!! We're here 11-2 Tuesday through Friday.

Be well. Eat well.

New Location in Rogers!

We are very excited to announce our new partnership with Rogers Natural Foods and Vitamins in Rogers, AR! Beginning Tuesday, July 6th, our commercial kitchen will be parked in the lot out front serving lunch and snacks! It's easy. Just stroll on up to the window to place your order. We'll fix it fresh and deliver it to you in the store for payment. New menus for the week to be posted Monday evenings. Please see the link for directions to the store! It's on 13th street, just north of Walnut. Come by and see me!!!

Our hours are Tuesday-Friday, 11-2 PM. Questions? Shoot me an email at jen@thegratefulkitchen.com.

The Skinny on Agave Syrup

Here we go.

Once again, we hear about a miracle product, we all go out and buy it, and the critics start weighing in.

THE SPIN:
"Agave nectar (sometimes called agave syrup) is most often produced from the Blue Agaves that thrive in the volcanic soils of Southern Mexico. Agaves are large, spikey plants that resemble cactus or yuccas in both form and habitat, but they are actually succulents similar to the familiar Aloe Vera.

To make the agave nectar, sap is extracted from the pina, filtered, and heated at a low temperature, which breaks down the carbohydrates into sugars. Lighter and darker varieties of agave nectar are made from the same plants. Because of the low temperatures used in processing many varieties (under 118°F) raw foods enthusiasts generally regard agave nectar as a raw food.

Agave makes a good substitute for sugar for a variety of reasons. Agave nectar is a real sugar, as opposed to an artificial or non-nutritive sweetener. It has properties similar to many sugars with one important exception: its glycemic index is significantly lower. This makes it a healthier alternative to many processed AND natural sweeteners, including:

* white granulated sugar
* brown sugar
* demerara or turbinado sugar
* maple sugar crystals
* dehydrated cane juice
* date sugar

Agave nectar's low glycemic index makes it suitable for some individuals on low-carb or slow-carb diets (the Atkins Diet, the South Beach Diet) and for a variety of weight loss/management programs. Granulated sugar has an average glycemic index in the high 60's, while agave generally scores under 30. Foods with a glycemic index lower than 55 are considered low glycemic foods. Foods lower on the scale are less likely to trigger the body's mechanisms for fat storage. While it's not a "free" food for indiscriminate consumption, many individuals on a diet or weight maintenance plan find that agave is a healthier substitute for sugar, and that moderate use of agave nectar can help them enjoy foods that otherwise might be off limits."

http://www.allaboutagave.com/substituting-agave-nectar-for-other-sugars.php

All this sounds great, right? Not so fast...check this out.


THE CRITIQUE:

http://online.wsj.com/article/SB10001424052748704335904574497622806733800.html

"Agave syrup is a manmade sweetener which has been through a complicated chemical refining process of enzymatic digestion that converts the starch and fiber into the unbound, manmade chemical fructose. While high fructose agave syrup won’t spike your blood glucose levels, the fructose in it may cause mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, high blood pressure, cardiovascular disease and obesity.

If you want something sweet, eat a piece of fruit, not a candy bar labeled as a “health food.” If you want to create something sweet, use sweeteners that are known to be safer. For uncooked dishes, unheated raw honey or dates work well. For cooked dishes or sweet drinks, a good organic maple syrup, or even freshly juiced apple juice or orange juice can provide delicious and relatively safe sweetness; dehydrated cane sugar juice or maple sugar may be used in moderation in cookies and desserts that contain nutritious ingredients and good fats such as butter, egg yolks and nuts."



My take? While the spin is most definitely designed to get us to buy agave, the critics have hedged their arguments using "studies" and not revealing their methods or means of a control group, so their critique, at this point, is opinion and not fact any more than the spin is fact. ANY sweetener, man-manipulated or not, should be used in moderation. As a lower-glycemic alternative, I will continue to use agave nectar in addition to other natural sweeteners in concert with each other to achieve certain results. And lets face it-it's not the first time something has been marketed as "healthy" when it may not be as good for us as it seems. I do feel it is a better choice than corn syrup, as rejecting corn syrup could influence the way our government subsidizes food production and farming practices. Maybe they'll start encouraging us to grow actual food again! So I guess the moral of the story is take it all with a grain of salt, do your research, make up your own mind, and carry on. :)

Happy Eating!

The Mission of The Grateful Kitchen

Greetings and Salutations!

The first year of business has indeed been an adventure. At this point in our journey, we have decided to eliminate the weekly menu of hot dishes available for delivery. The purpose was to provide personal chef-type services to many clients at once utilizing a bulk expense model in efforts to keep costs down. Unfortunately, we are unable to continue this model. So it's time to get back to basics, redefine the mission, and forge new ways to serve our clients and our community. Read on for more information about our new goals and services in keeping with our ideals and why we started this whole thing to begin with...

THE MYTHS EXPOSED...

1. Just because a store carries organic and natural groceries does not mean they are a charity. They are a business. The markup in areas that are less populated than major coastal areas is unconscionable. This makes it nearly impossible for many who are interested in better health to buy quality groceries within their means.

2. Big Pharma is NOT on your side. They are a business, and a reactionary one at best. Instead of endorsing the idea of prevention, they charge outrageous prices to treat and/or simply mask symptoms.

3. Eating right is "elitist" or only for rich, self-righteous liberals; far too often, those of us who believe in eating right are seen as snobs, wagging our fingers in judgment at others. We shudder at the thought of $3.00/dozen free-range eggs while we pay $1.00 for a can of soda. Why? We've been carefully taught. Truth be told, the critics are often right. It's very easy to be self-righteous and say "here's what you SHOULD be doing." Instead, how about we show others what they CAN do instead of pointing out what they can't? I will always love my chili-cheese fries. I'm no saint. I don't expect that of anyone. I just like to know what I'm eating....

4. We simply don't have time. Eating used to be a fine art, a cornerstone of community and a way to bring us together. We've lost that.

THE MISSION

To serve those with dietary restrictions and/or concerns about our food supply and distribution within the United States and the NWA area.

To educate others about how our food is produced and how proper nutrition/food selection can naturally treat physical/mental issues, both diagnosed and undiagnosed.

To de-mistify the stigma associated with healthy eating by making it accessible, affordable, and necessary not only for health, but for community.

HOW DO WE DO IT?

We start with this here blog:

Every Friday will be a discussion. Current news topics (like our amazing First Lady's fight against childhood obesity); suggestions on how to inspire your kid's palate; easy ways to get better foods in your life; ideas on container gardening (for you urban folk); how to connect with and buy directly from farmers; what's in your food that you don't know about (you'll be shocked, believe me!); and so on. Regardless of where you lie on the foodie/chef spectrum, we'll have lots to talk about and share.

Cooking Classes:

You design your own class! (with a little help from me...) Some ideas include:
Revamping old favorites to fit your lifestyle, diet or budget
Broadening your horizons (learn techniques on gluten-free, raw foods, preserving the harvest, "slow" carbs vs. "low" carbs, and so on. You could also simply want to learn and prepare a four-course menu for your sweetie. It's up to you! The more the merrier! Really. Get your friends involved in the same session and cut the price by HUGE amounts. Oh, and it's a great idea for a party! Crostini and wine, anyone?

Consultations and Meal Planning Services:

Are you new to gluten-free? Just found out your child is a diabetic? I can help you get started. Allergies and other inflammations of the body are on the rise at a staggering rate. I'll help make it easier by creating meal plans, rotation diets, recipes, and even shopping lists to fit within your household budget. The best part? Those of you eligible for the Medicaid waiver can get this service (and maybe others) PAID FOR!!!

Catering Services:

I've been doing catering for years and I really really love it. Whether it's a birthday party, an elegant cocktail reception, or a several course meal for your guests, you can be sure that quality and professional are a guarantee.

Personal Chef Services:

Beginning with a free consultation, we find out how to best suit your needs. All kinds of packages are available at all ranges in price. Most personal chefs will charge for every grocery item, regardless of how much is used for you. I instead charge a pantry fee, which is a low percent of items I regularly stock. I mean, come on, are you really supposed to pay for that entire 5 lb. bag of flour? Really? You DO NOT have to be rich to afford a personal chef service. And, again, if you get your friends involved the costs can be even more affordable.

WHAT WE DO:
Work with farmers and local providers to ensure the highest quality of goods and services.
Commit to sustainable and fair trade practices.
Work, when possible and appropriate, with organic foods.
Vote with our business dollars every time we purchase a product.
Answer any and all questions we can. If we don't know, we'll find out.

WHAT WE DON'T DO:
Artificial preservatives or additives
Genetically modified foods
High-fructose corn syrup and any ingredient we can't pronounce
Windows

We hope to see you around the kitchen.
Till then, happy eating to you and yours.

Jen Kiple Mattson
The Grateful Kitchen

New Menu for the Week

Hope you are all safe and warm! Please order by Sunday at midnight.
All best,
Jen

TUESDAY, FEBRUARY 9TH

Pumpkin Coconut Bisque served with Sweet Potato Biscuits $9.95
(low-fat, vegetarian, can be made gluten-free)

Creamy Mushroom and Leek Tart with a Whole-Wheat Pastry Crust $10.95
(low-fat, can be made with a gluten-free crust)

Butternut Squash Risotto with Sauteed Chicken Breast $11.95
(low-fat, gluten-free)

SIDE ITEMS ($4.95)

Roasted Broccoli and Cauliflower
(low-fat, low-carb, gluten-free)

Green Beans with Hazelnuts and Lemon
(low-fat, low-carb, gluten-free)


FRIDAY, FEBRUARY 12TH

***SPECIAL VALENTINE'S DAY TREATS! Order one of the following full desserts with your regular order and get the entire dessert for only $12.00!!!

Chocolate Torte (gluten-free)
Sinful Cheesecake with Raspberry Topping (can be made with a gluten-free crust)
Red Velvet Cake with White Chocolate-Cream Cheese Frosting
Italian Cream Cake with Coconut and Toasted Pecans

Creamy Tomato Bisque with Mozzarella Crostini $9.95
(low-fat, low-carb, can be gluten-free with bread sub.)

Meatloaf Stuffed with Prosciutto and Spinach $12.95
(low-carb, gluten-free)

Chicken Salad with Pine Nuts served with Homemade White Rolls $10.95
(can be made gluten-free with a bread sub.)

SIDE ITEMS $4.95

Roasted Red Potatoes with Roasemay
(low-fat, gluten-free)

Buttery Acorn Squash Puree with Cinnamon
(low-fat, low-carb, gluten-free)

New Menu

Here we go! Lots of health problems this week in the household so sorry for the late posting. Please take until Monday at midnight to order your food for delivery next week.



TUESDAY, JANUARY, 26TH

Broiled Salmon with Red Miso Glaze $13.95
(low-fat, low-carb, gluten-free)

Mulit-Grain Pasta with Hazelnuts, Green Beans and Parmesan $10.95
(low-fat, gluten-free with a pasta sub, vegetarian)

Chicken Corn Chowder with Buttermilk Biscuits $10.95
(gluten-free with bread sub)


SIDE ITEMS ($4.95)

Butternut and Barley Pilaf
(low-fat, can be made gluten free by sub. brown rice)

Broccoli with Marsala Cranberries and Pine Nuts
(low-fat, low-carb, gluten-free)


FRIDAY, JANUARY, 29TH

Turkey Cutlets with Blueberry Pan Sauce $12.95
(low-fat, low-carb, gluten-free)

Paprika Shrimp and Green Bean Saute served over Buttered Quinoa $13.95
(low-fat, gluten-free)

Whole-Wheat Pasta with Chicken, Mushrooms and Ricotta $12.95
(low-fat, gluten-free with a pasta sub)


SIDE ITEMS ($4.95)

Acorn Squash with Parsley, Sage and Walnut Pesto
(low-fat, low-carb, gluten-free)

Roasted Root Vegetable Medley with Herbs d'Provence
(low-fat, gluten-free)

New Menu

Here is next week's menu. Please order by Sunday at midnight. All entrees are big enough to share!

TUESDAY, JANUARY 19TH

Pork Roast with Ginger Fig-Compote $12.95
(low-fat, low-carb, gluten-free)

Coconut-Crusted Tofu with Peach Salsa over Brown Rice $11.95
(vegan, gluten-free)

Butternut Squash Risotto $11.95
(low-fat, gluten-free)

SIDE ITEMS ($4.95)

Pan-Roasted Fingerling Potates with Bacon
(gluten-free)

Green Bean and Hazelnut Salad
(low-fat, low-carb, vegetarian, gluten-free)


FRIDAY, JANUARY 22ND

Stir-Fried Beef and Green Beans with Peanut Sauce over Brown Rice $12.95
(low-fat, gluten-free)

Shrimp and Bacon over Parmesan Polenta $13.95
(gluten-free)

Whole Wheat Penne with Parmesan and Root Vegetables $10.95
(low-fat, low-carb, gluten-free, vegetarian-can be made with gf pasta)


SIDE ITEMS

Balsamic and Parmesan Roasted Cauliflower
(low-fat, low-carb, gluten-free, vegetarian

Chilled Snap Peas with Creamy Tarragon Dressing
(low-fat, low-carb, gluten-free, vegetarian)

New Menu

Hello all! If for some reason the roads are impassable either next Tues. or Fri. I will email ans let you know. We can hopefully re-schedule the following day. Minimum order is $20.00 with a $5.00 delivery charge. Please order by midnight on this coming Sunday. Keep safe and stay warm! Jen


TUESDAY, JANUARY 12TH

Penne Pasta with Brussels Sprouts and Pine Nuts $10.95
(low-fat, can be made gluten-free, vegetarian)

Parmesan-Crusted Chicken Breasts over Sauteed Spinach $11.95
(low-carb, gluten-free)

Beef Tenderloin with Hollandaise Sauce $13.95


SIDE ITEMS ($4.95)

Mashed Potatoes with Butter, Cream, and Sauteed Leeks
(gluten-free)

Roasted Winter Squash Medley (Butternut, Acorn, for example)
(low-fat, low-carb, gluten-free)


FRIDAY, JANUARY 15TH

Baked Potato Soup with Sweet Potato Biscuits $9.95
(gluten-free by request)

Beef and Butternut Squash Stew $12.95
(low-fat, low-carb, gluten-free)

Turkey Meatballs with Homemade Marinara over Whole-Wheat or Quinoa (gluten-free) Spaghetti $12.95
(low-fat, low-carb, choose the Quinoa pasta for gluten-free)

SIDE ITEMS ($4.95)

Red Potato and Autumn Vegetable Hash
(low-fat, gluten-free)

Green Beans with Toasted Almonds and Lemon Zest
(low-fat, low-carb, gluten-free)

New Menu for the Week!

Hope you're recovering safely from the holiday season! Here is next week's menu. Due to the late posting and the holidays, please order by Monday at midnight. Thanks and stay warm! Jen

TUESDAY, JANUARY 4TH

Pork Tenderloin with Dijon-Marsla Sauce $12.95
(low-fat, low-carb, gluten-free)

African Curried Coconut Soup with Crushed Peanuts (served with Banana-Corn Fritters) $9.95 (low-fat, low-carb, gluten-free)

Chicken Parmigiana with Zucchini "Noodles" $11.95
(low-fat, low-carb, gluten free)

SIDE ITEMS ($4.95)

Acorn Squash Half stuffed with Pecans, Wild Rice and Dried Cranberries
(low-fat, gluten-free)

Roasted Brussels Sprouts with Lemon and Dijon
(low-fat, low-carb, gluten-free)


FRIDAY, JANUARY 7TH

Turkey Mini Meatloafs (3) $10.95
(low-fat, low-carb, gluten-free

Baked Risotto Primavera (with Asparagus and Sugar Snap Peas) $10.95
(low-fat, gluten-free)

Rosemary and Cheese Stuffed Skirt Steak Braised in Red Wine $12.95
(low-carb, gluten-free)

SIDE ITEMS ($4.95)

Black Beans and Tomato Quinoa
(low-fat, gluten-free)

Cauliflower with Gruyere Cheese Sauce
(low-carb, gluten-free)