I Maureen. Why did you decide to dedicate a whole book to food you can travel with? I think it just came from, I felt like there was a need for better food on the go. Sometimes you have an option for a great place but not always. Sometimes you're just stuck with fast food, most of us have gotten to the point where we when eat better, fresh vegetables all the time I felt like there was a need to find a way to get those fresh things in your bag and take them to work. Express the most popular traveling food is the good old say much? What new ideas to have I love a good sandwich. I think the way I mix it up is because I am such a fan of vegetables, I have a lot of vegetable sandwiches, where I might roast squash and make a North African [Indiscernible] which is this lovely almonds and spices and have goat cheese and roasted squash with this [Indiscernible] and you don't miss any meet. Your great roasted beet sandwich, I have [Indiscernible] pumice and great vegetables. I think that's a way to mix it up and even with your more basic sandwiches I make a roast chicken sandwich and I do a relish that's got [Indiscernible] and kumquats in it. Just different ways to add new flavors to our old-fashioned favorites. This book is described as fashion for those effectual for. What does that mean? Consent on your plate is sexual. People say are you a vegetarian? I say everything, but I am in way because I like vegetables. I we can all incorporate more fresh vegetables into her diet we feel better, and it's better for us. And they're so good. Back though she has some incredible salad in this book. But you have some ideas on how to pack them cartels about that? I've lots of little tricks up my sleeve. When things in your be seeing a lot, I packed the salad in a jar, and what's ingenious about that is you can put your dressing in the bottom of the drawer then you can put ingredients, like apples and the chicken celery, that are only going to benefit from marinating in the dressing and then later with some cooked grains and vegetables and then you have your lettuce that's delicate can sit at the very top and make a nice bed for cheese and nuts, so your cheese stays nice, doesn't get slimy, you're not state crunchy and it's all packed in the jar and the network you can dump the jar into a bowl. Remember to get inspiration for your dishes? I'm inspired by so much. A lot of it has to do with what's growing in the garden, with available at the farmers market, what's available at Chino Farms cause or vegetables are amazing. And then also wanted to have the opportunity to go out to eat, they make delicious things that I like to incorporate, maybe some of those in innovative ideas, maybe flavors from different cultural cuisines, like to bring all those things to the table as well. I just feel like there's so many opportunities for inspiration. What really caught my attention for your pie charts. Tell us about them. I think the pie jar, I've discovered what a lovely and easy way it is. You don't have to worry about whether or not you can handle making a perfect crust. I have a lemon meringue pie jar where I make lavender crumbles and I even use a whole-wheat flour in a delicious. People who don't late cold rain to be converted. You just make a little tumble and layer with a lovely lemon curd may even fresh boomerang cookies and with cream and then put a strawberry Cleon on the top delicious. And then there's banal fee. I don't know if you're familiar with but not be but it's banana and coffee it's buttery pecans, graham crackers crumbs, and this banana caramel, Kevin. Quickly Jeannie, what's the biggest mistake people make in making food to go? Just not packaging it correctly. We've all had these mishaps where you end up with your lunch in the bottom of your briefcase. You don't want that. That the mistake. And you have to be careful about food safety, so I outline all sorts of things with food safety belt we can make ahead, you know I mix anything that might give you a tummy eight. You just have to be really careful about that. There are so many great solutions. Besides recipes you do have tips on packaging in the book. Lots of tips on great packaging. I've been speaking with food writer Jeaanne Kelley, or book of recipes is called the portable feast creative meals for work and play. She will be at the Chino farm and Delmar on Sunday serving small bites inspired by the portable feast. It was a pleasure. Thank you. Please come and see us. It will be a great event. Thank you.
Food writer and stylist Jeanne Kelley returns to the Good Earth/Great Chefs series, bringing healthy food to the table—or to-go—with her new cookbook, "The Portable Feast: Creative Meals for Work and Play."
Kelley is an edible garden expert who is committed to serving seasonal and cost-effective food. "The Portable Feast" shares her recipes for smoothies, salads, vegetable-forward soups, sandwiches, and more.
Kelley said the book is inspired by her desire to balance sustainable living with nutritious food that people can easily prepare and take wherever they want to go.
She will be at Chino Farm in Rancho Santa Fe on May 1 for the Japanese holiday, Children’s Day. She will be serving small bites inspired by “The Portable Feast,” from 10:30-12:30 p.m.
Here's a sneak peek from "The Portable Feast":
Roasted Spiced Carrots with Quinoa, Green Ribbons and Turmeric Vinaigrette
Roasted carrots go down like candy in this fresh and colorful take on the quinoa salad. I love this with a dollop of plain yogurt for an extra protein boost. — Jeanne Kelley
4 servings
• 1 cup water
• 1/4 teaspoon sea salt
• 1/2 cup quinoa
• 2 pounds carrots, preferably purple, peeled
• 4 tablespoons extra virgin olive oil, divided, plus more for brushing
• 1/2 teaspoon cumin seed
• 1/2 teaspoon fennel seed
• 1/4 teaspoon crushed red pepper
• 1 small shallot, finely chopped, about 1/4 cup
• 2 tablespoons fresh lemon juice
• 1 garlic clove, pressed
• 1 teaspoon turmeric
• 1 small bunch mustard greens or kale, center ribs removed and cut into thin ribbons, about 2 cups lightly packed
Bring the water and the salt to a simmer in a heavy small saucepan over medium heat. Add the quinoa and simmer until holes appear on the surface of the grain, about 15 minutes. Cover and continue to cook until all the liquid is absorbed and the quinoa is tender, about 5 minutes longer. Transfer the quinoa to a large bowl and fluff with a fork. Cool completely. (Quinoa can be prepared up to 4 days ahead; cover and refrigerate.)
Preheat oven to 425F. Using a sharp knife, cut the carrots in half lengthwise. Cut the carrots into quarters if large. Brush a heavy large baking pan with olive oil. Toss the carrots with 2 tablespoons olive oil on the prepared baking pan and spread out evenly. Sprinkle the carrots with the cumin, fennel and red pepper. Sprinkle lightly with salt. Roast the carrots until tender and brown on the edges, stirring and rotating the position in the oven once, about 18 minutes. Add the carrots and spices on the pan to the quinoa. Stir the shallot, lemon juice, garlic, turmeric and salt to blend in a small bowl. Whisk in the remaining 2 tablespoons olive oil for dressing. Add the dressing and the kale to the salad and toss well.
Can be prepared 1 day ahead. Cover and refrigerate.
