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lemon pepper pasta - Freedom a la Cart meal kit recipe

Lemon Pepper Pasta with Vegetables (Vegan Optional)

In Your Meal Kit:

  • Local lemon pepper pasta
  • Artichokes
  • Sun dried tomatoes
  • Fresh spinach
  • Garlic
  • Parmesan
  • Chicken broth (vegetable broth for vegetarians)

From Your Pantry:

  • 2 Tablespoon of Oil
  • Salt and Pepper

Preparing Your Meal:

Bring 6 cups of water to a boil and add pasta. Let pasta cook for 3-5 minutes while stirring occasionally. Heat saute pan to medium heat. Add olive oil, artichokes, tomatoes, garlic, spinach and chicken broth and cook for 3-4 minutes. Next, strain pasta and add to saute pan and mix together. Top off with Parmesan cheese. Add salt and pepper to taste.

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Brats and german potatoes - Freedom a la cart meal kit recipe

Brats with Sauteed Peppers, Onions and German Potato Salad

In your Kit:

  • 4 Windy City Chicago Brats
  • 4 New England Buns
  • 1 Container of sliced onions, red peppers, green peppers
  • 1 Container of German potato salad

From your Pantry:

  • 3 Tablespoon of Oil

Preparing Your Meal:

Preheat oven 350*

In a large saute’ pan over medium heat add oil and brat’s, cook until the brats are golden brown on all sides, 4-5mins. Once the brats are brown, place on a cookie sheet, place in the oven and bake for approximately 8-10 mins. While the brats are cooking in the oven add the peppers and onions to the saute’ pan and cook till soft and tender. If the saute’ pan get to dry add 2 Tablespoons of water to the saute’ pan and finish cooking until soft. Place Brats in the bun and top with pepper mixture and serve with potato salad.

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Blue cheese burger - Freedom a la Cart Meal Kit Recipe

Blue Cheese Burgers with Fingerling Potatoes (Vegetarian Optional)

In Your Meal Kit:

  • 2 Beef Burgers (or 2 Veggie Burgers)
  • Mushrooms, sliced
  • Blue cheese
  • Fingerling potatoes
  • Brioche buns

From your pantry:

  • Olive oil Salt and pepper

Preparing Your Meal:

Preheat your oven to 350*

Fingerlings: Cut potatoes in 1/2 , place in a bowl and add 3 tablespoons of olive oil and salt & pepper. Toss the potatoes to coat with oil. Place on a baking sheet and roast for 30-40 minutes until the potatoes are golden brown and tender. Mushrooms: In a saute’ pan over medium heat add 2 tablespoons of olive oil, add mushrooms and cook till the mushrooms are soft and golden brown. Season with salt and pepper to taste. Grill: Preheat grill for the burgers, season the burgers with salt and pepper. Place on the grill and cook for 3-4 minutes per side. Stovetop: Saute’ pan, add a tablespoon of olive oil to the pan and season the burger with salt and pepper. Over low-medium heat add burger, cook for 3-4 minutes per side. To assemble, Place burger on brioche bun top with sauteed mushrooms and blue cheese. **Use the same instructions for the veggie burgers!**

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Big Changes Happening at Freedom!

 

Big Changes Happening at Freedom!

 

Over the last three years our Executive Chef, Jessica Levy has made an immense impact here at Freedom a la Cart. Chef Jess has brought so much passion, talent and leadership to our catering business and the organization as a whole.  She has led the catering team through a 56% increase in annual sales while creating various new, delicious and fresh menu items to share with our community. Next week, we say goodbye to Jess as our Executive Chef as she begins a new journey in her career, but will forever remain a part of our Freedom Family. We wish Jess the best of luck on all her future endeavors and will always be grateful for her hard work, passion and all of her cookie recipes!!

 

With that being said, meet Chef BJ Lieberman!

 

Starting September 16th, Chef BJ Lieberman will join Freedom a la Cart as the interim Executive Chef. Chef BJ, a graduate of the Culinary Institute of America, has previously served as Head Chef of nationally acclaimed, Michelin-Starred Rose’s Luxury and Sous Chef of Little Pearl restaurants in Washington D.C. He’s moving to Columbus to work on the opening of his own restaurant and we’re so thrilled to have him lead our catering team while we search for Freedom’s next Executive Chef. For the last two years, Chef BJ has also donated a private chef dinner experience for the live auction at Freedom a la Cart’s annual fundraising event, Eat Up! Columbus, raising more than $20K for the organization.

 

“Chef Jess has done an amazing job of taking our food and culinary experience to the next level for our customers. While a strong talent in the kitchen, she’s also been a beloved role model to the survivors in our program. We’re grateful to have had her leading our kitchen team and we wish her all the best,” said Paula Haines, Executive Director of Freedom a la Cart. “We’re excited to have Chef BJ temporarily join our team as we begin the search for finding our next Executive Chef.”

BEST OF LUCK JESS & WELCOME TO THE TEAM BJ!

 

Freedom a la Cart now accepting applications for the Executive Chef role. For more details on the Executive Chef position and to apply, please visit freedomalacart.org/careers

 

 

 

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Freedom Joins Social Enterprises to Test New Validated Social Impact Seal!

Freedom has been selected to join and test the new validated Social Impact Seal! So, what does that mean?

SocialVentures, the Better Business Bureau of Central Ohio, and Measurement Resources Company have joined forced to develop and launch a unique, innovative pilot program on behalf of the rapidly growing social enterprise sector, to validate the social impact they communicate to community stakeholders, consumers, and investors.

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