Meal prep like a pro: join us for weekly live stream classes with chef julie
Hey hey, #DellaFam.
How are you holding up these days?
I'm pretty sure we're all experiencing some similar ups and downs right about now. Some days are good, some can be a bit challenging. And some days are you just feeling like "WOAHHHHHH! What the heck is happening!?"
It's truly a whirlwind of emotions. It's truly a whole new normal.
As we launch into Mental Health Awareness Month, we hope that you're taking care of your health and wellness on all levels, possibly exploring new hobbies, taking time for yourself, and finding magical moments of joy, whether planned or unexpected.
Gratitude + Silver Linings
It's become evident that despite the challenges and hardships we face during this time, there are some major silver linings here, too.
What are you most grateful for right now?
What are your silver linings?
We are very grateful for access to good food, our health, and the ability to continue to offer healthy bowls of happy across Miami-Dade. In fact, we've even opened additional locations. We have this, and so much more, to appreciate.
One silver lining we've discovered is that although we can't be physically present for our #dellafam, or connecting in person right now... we're able to connect in really awesome new ways, and grow our community like we've never done before.
You might have tuned in to one of Della's weekly Instagram Live Lunches, which are happening usually on Wednesdays. Interested? Keep a look out on our @dellabowls Instagram stories.
We're building community near and far, in cities and states across the country.
We're sharing healthy bowls of happy in ways that go far beyond delivering actual bowls in local areas.
"Mi casa es su casa"
One new way that we're connecting with our community is through weekly online live stream classes via the ChefsFeed platform.
Chef Julie teaches how to make della bowls-style bowls with a meal-prep angle, featuring different recipes each week.
When you register for the class, you receive a link to the YouTube live stream. You can request an ingredient list ahead of time so you can cook right along with Julie.
She cooks with you in her kitchen.
You cook in your own home kitchen.
Everyone enjoys a delicious bowl at the end!
Some recipes come straight off the della bowls menu. Others are off-the cuff renditions that Julie dreams up. Some are features from our upcoming cookbook.
Cook alone or with your family. It's a great opportunity to take a break, learn new skills, and have some fun in your home kitchen.
Pictured above, Jennifer cooks with her kiddos in their home kitchen in New York, right along with Chef Julie on the screen. They're making the Green Bowl. Harper told her mom afterward that it was the best recipe she's ever made. (She's eight years old! Ha!)
The idea for these classes is that you can pop in once and learn how to make a great bowl, or you can join us multiple times during the series to learn all sorts of recipes to mix-and-match. No two classes are the same.
Join us in multiple classes to learn how to make many different types of bowls. You'll be meal prepping like a pro in no time.
But wait! There's more.
Each week's class not only offers a new set of recipes, but also a wealth of information about setting up your kitchen for success and selecting the right ingredients to make delicious healthy bowls of happy.
Through this platform, we're also able to raise funds and awareness for causes, to introduce local farms and organizations to our community, and to collaborate with partners and producers.
Since we've started on April 8TH, in only four classes, we have raised $225 for the Miami Restaurant Employee Relief Fund, $100 for Feeding South Florida, and $75 for World Central Kitchen.
We're so grateful to be able to also help others in need through this experience.
The Caribbean Bowl + The Education Fund
We look forward to all our classes, but especially the upcoming May 13th class. We're fundraising in support of The Education Fund and their impactful initiatives through this time.
The organization, which usually focuses on implementing and managing edible school garden programs, is working to distribute thousands of supply-filled backpacks to students across Miami-Dade, and hundreds of bags of fresh harvested produce weekly to families in need.
Please join us in raising awareness and funds, while enjoying a fun cooking class and a delicious meal to follow.
What we've covered so far
Starting April 8th, we've cooked weekly with friend and fans, building bowls and learning mix-and-match meal prep skills.
So far, we have offered classes featuring:
- The Forbidden Bowl- coconut forbidden rice + seasoned tempeh + roasted sweet potatoes + sesame broccoli + mixed greens + gold sauce + raw roots + toasted almonds
- The Green Bowl- tricolor quinoa + marinated lentils + sesame zucchini + marinated kale + avocado + green sauce + toasted almonds
- The "Earth Day" Bowl, featuring locally sourced produce from Teena's Pride, in collaboration with Miami Chefs Academy. See recipes below!
- The "Market Basket" Bowl, featuring Swank Specialty Produce View the class here.
Up and Coming Classes
We seriously can't wait for you to join us soon! And please, share this with your friends and family, near and far. Thank you!
May 13th at 5pm EDT- The "Caribbean Bowl" in collaboration with The Education Fund
We're showcasing some interesting Caribbean varieties grown in the organization's edible food forests in addition to the regular ingredients we use in the bowl. Purchase your tickets here, and don't forget to donate!
May 21st at 1pm EDT - Celebrate the upcoming launch of our digital cookbook with us in this class.
We'll showcase several recipes from the new book and build a delicious mix-and-match bowl. Purchase your ticket here.
So now you want to cook...
Want to try your hand at some of the recipes we've showcased so far? Here's the lowdown from the Earth Day bowl-making & meal prep class. Thanks to Teena's Pride for inspiring us with your beautiful produce for this one!
This bowl featured: quinoa, roasted spaghetti squash, grilled eggplant steaks, marinated heirloom tomatoes with sautéed corn and spring onions, garden greens and kale in a simple lemon vinaigrette, roasted red pepper-almond puree (red sauce), and crispy garbanzos.
Here are the recipes.Spaghetti Squash
- 1 large spaghetti squash
- olive oil
- Heat the oven to 400.
- Cut squash in half lengthwise. Scoop out the seeds.
- Drizzle the insides lightly with olive oil and sprinkle with salt and pepper.
- Place squash flat side down on the baking sheet.
- Then, poke a few holes in the skin of the squash with a fork.
- Put the squash in the oven.
- Roast the squash for 30-40 minutes. It should be browning on the skin and easy to pierce with a fork. Time may vary depending on your oven and the size of the squash.
- Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
- 2 baby heirloom eggplants or 1 large eggplant, partially peeled
- Bragg seasoning mix (optional)
- olive oil
- salt & pepper
- Heat the grill, or the oven at 400 degrees.
- Slice the partially peeled eggplant steaks into about 1/2” slices. Toss with a generous pinch of salt and let sit for about 5 minutes. Drain out any liquid.
- Add olive oil and balsamic, and sprinkle with Bragg seasoning, if desired. Allow to marinate for about 10-15 minutes.
- If roasting in the oven, lay out slices on a baking sheet and cook for about 10-15 minutes.
- If cooking on the grill, lay out slices on the grate and cook for a few minutes on each side.
- Remove and let rest.
- 2-3 large heirloom tomatoes and/or 1 pint heirloom cherry tomatoes. (This salad uses a mix of different colors and sizes of tomatoes. The particular variety is not a perfect science- its just a mix of colors & shapes)
- 1/4 white “spring” onion, or regular white onion, julienned super fine
- 2 ears of corn, kernels removed
- basil, mint, and/or cilantro- about a half cup total, leaves mostly, washed and lightly chopped
- olive oil
- balsamic vinegar or sherry vinegar
- salt & pepper
- Heat 1/2 tablespoon olive oil in a skillet. Add corn kernels and a small pinch of salt. Sautee on medium for about 3-5 minutes. Remove from heat.
- Cut the tomatoes. The large ones can be cut into chunks or slices. The cherry tomatoes can be cut in halves, always through the stem, or left whole. (I prefer cutting them, though it is an extra step).
- Julienne the quarter white onion very, very thin.
- Combine the tomatoes, corn, onion, and herbs. Drizzle with olive oil and sherry or balsamic vinegar, a pinch of sea salt and ground pepper.
- Mix well.
Garden Greens in a Simple Lemon Vinaigrette
- 4 cups mixed garden greens (or kale, or a mix of both), washed and cut
- 2 lemons, juiced (about 2-3 tablespoons)
- 2-3 tablespoons of olive oil
- 1 teaspoon dijon or whole grain mustard
- 1 teaspoon honey or maple syrup
- salt & fresh ground pepper
- granulated garlic (optional)
- Mix well in a bowl, using a whisk: lemon juice, olive oil, mustard, honey, salt and pepper. Add granulated garlic, if desired.
- Add the greens to the bowl and mix well. If using heartier greens like kale, use your (clean) hands to massage the dressing into the leaves.
- 1 ½ red peppers, seeds cut out, and cut into about 8 pieces
- 1 tomato, cut in half
- ½ red onion, cut into about 4 pieces
- 3 garlic cloves, smashed
- ¼ cup almonds, sliced or slivered
- ⅛ cup olive oil
- ¼ teaspoon each sea salt and ground pepper (or to taste)
- ½ tablespoon sherry vinegar or apple cider vinegar (optional)
- ½ teaspoon smoked paprika (optional)
- Preheat the oven to 400 degrees.
- Place red pepper, tomato, onion, and garlic on a baking sheet and toss with olive oil, salt, and pepper. Roast vegetables in the oven until browning well, about 20 minutes.
- Remove whatever pepper skin is easy to remove, but don’t worry too much about it if it’s not. Discard any skin you remove.
- Dump everything from the roasting pan into a blender. Add the almonds. Puree.
- Season to taste. If desired, add vinegar and paprika.
- 2 cups chickpeas, cooked (fine to use canned chickpeas)
- 1 tablespoon olive oil
- juice from 1 lime
- 1 tablespoon tamari (you can use 1 tsp salt if tamari is not available)
- ½ teaspoon each of your favorite spices: smoked paprika, cumin, curry powder, chili powder - mix and match as you like.
- Preheat oven to 375 degrees
- Line a baking sheet with parchment paper.
- Use a towel to pat the chickpeas dry so that there is no excess moisture.
- Place the chickpeas in a bowl and toss with oil, lime, tamari, and spices.
- Pour the chickpeas onto baking sheet in one, flat layer.
- Bake for 35 minutes, stirring occasionally, until chickpeas are crunchy.
Put it all together!
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