February 15, 2016

Photo @LannyGoLightly


Food issues have not yet made it into the current campaigns for presidency with any gusto, but this doesn’t mean that food and policy are strangers. Articles and conversations on #foodpolicy have made quite a stir on the new Foodstand 2.0 app this week—yes that’s right, our updated app is live!

We’ve been asking our Behind The Platers “If you could ask the future president to consider a food issue that needs to be addressed, what would it be?” We’ve gotten a range of responses from Jill de Jong suggesting regulating food additives, to Simran Sethi discussing the Trans-Pacific Partnership. And since today is Presidents Day, we put the same question to you, the constituency! Share your #foodpolicy articles, thoughts and questions on the Foodstand app, and take a food stand!




For the salad:
2 Portobello mushrooms, brushed clean
1/2 large carrot, julienned
1 bunch kale, remove the tough ribs
2 blood oranges (or ordinary oranges), segmented
For the mushroom marinade:
50 ml tamari (or regular soy sauce)
50 ml mirin
juice of 1/2 lemon
1 tbsp. freshly grated ginger
For the carrot, miso ginger dressing (makes scant 1 cup):
1/2 large carrot, grated
1 scant tbsp. freshly grated ginger
1 heaped tbsp. white miso
1 tbsp. rice vinegar
juice of 1/2 lime
juice of 1 blood orange (or ordinary orange)
1 tbsp. sesame oil
3 tbsp. olive oil /vegetable oil


Marinate the mushrooms with the tamari marinade for at least 30 minutes, turning every now and then. Set aside.

Prepare the dressing by combining all ingredients—it will be thicker than usual salad dressing. Have a taste, and adjust the seasoning until you achieve a slightly spicy and sour taste. Set aside.

Grill the mushrooms for about 16-20 minutes, Turn once, halfway through. Once cooked, slice the mushrooms and then add the slices back to the sauce in the baking dish. Set aside while you assemble the salad.

When the mushrooms are on the grill, massage the kale leaves with olive oil until soft, and tear them into smaller pieces as you go. Then add the carrot dressing and continue to massage the leaves for another minute. Divide the dressed kale between two plates, and arrange the sliced mushrooms, orange, and julienned carrot on the bed of kale. Spoon over more dressing and serve immediately.

Serves 2




5 cloves garlic
1 yellow onion
3 large bunches lacinato kale
1 15 ounce can great northern beans, rinsed and drained
extra virgin olive oil
sea salt
freshly ground black pepper
16 ounces brown rice penne
grated Pecorino Romano, for garnish


Mince the garlic and set it aside. Peel and quarter your onion, and slice thinly. Add a big splash of olive oil (about 1/4 cup) to a deep sauté pan over medium heat. Add the onion, and cook until beginning to soften.

Meanwhile, rinse your kale, remove the ribs, and slice crosswise into thin ribbons. Set aside.

Push the onion to the edges of your pan, and add a splash of olive oil and the garlic to the center. Cook for a minute or so, until the garlic is fragrant but not brown. Stir the onions and garlic together.

Add the kale ribbons. Turn the heat down slightly. Season with a good pinch of salt and freshly ground black pepper. Then add 1/2 cup water and cook the kale, stirring periodically, until softened. If the pan becomes too dry, add another splash of water and stir—the water will evaporate.

Meanwhile, set a pot of salted water to boil. Add your penne and a splash of olive oil to the water and cook according to package directions (10-13 minutes for brown rice pasta). When you add your pasta to the water, add your beans to the kale mixture and stir.

Drain your penne and add the noodles to the kale mixture. Stir to combine, and season with additional salt and pepper if needed. Serve with grated Pecorino cheese and a drizzle of olive oil.

Serves 4-6

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