Blog | Abby's Table | Offers delicious, inventive recipes that your body loves. 100% free of gluten, dairy, casein, refined sugars and wheat.

The Healthy Kitchen Membership project has been a long time coming. For over 6 years, I’ve committed my time and loving energy into creating delicious recipes that please any palate while being friendly to allergies of all kinds. And while I love the act of cooking, my mission is to empower people to create vibrant health in their everyday life.

It’s a joy to me to now have a service that is accessible to people everywhere, teaching them how to cook they way we do in their own homes. Some of the favorite things I share are recipes I make in a flash at home, while also sharing “fancy” seeming recipes that are actually a cinch to make!

In short, I love the new Healthy Kitchen membership because it is a vehicle to help people become more aware of how food impacts their health and happiness. I am offering tips, recipes, and suggestions for how to truly feed your body, and in turn I am starting to see subtle changes in the lives of those who “subscribe”.

Let me be a resource to you! When your health is in alignment, you feel happy, fulfilled and more receptive to your surroundings. You feel ready to participate in your life, and thus are participating in building a healthy food culture in your community. So, take the plunge! Get inspired! Share bountiful food with loved ones! And, most importantly, be happy being yourself, whatever your dietary needs are.

Wondering how it works? Here is my quick tutorial to what you will experience as a member:

1. Open your weekly email notifying you that this week’s recipe is up on the member page! Log in to view the recipe, and print out the handy dandy weekly shop list and recipe.

2. Check your pantry. We have a pantry list to save you money and time – we even let you know exactly how much of the ingredients you need, so that you don’t have to purchase what you already have!

3. Shop for the recipe. We include a detailed list of what you need for the recipe, along with some bonus produce and ingredients to make more meals out of the one featured recipe.

4. Follow the suggested weekly plan. It’s easy! Start with Day 1 and move along to Day 4 for the full spread. If you just want to make the featured recipe, simply purchase the ingredients just for that recipe, and admire a job well done!

Fun tips to make your membership extra special:

Visualize: watch the monthly video, and print out the recipe to try for yourself!
Feed your Brain: tune into our audio chats! Get educated with health information relevant to the month’s topic.
Ask for help: Utilize the “Ask Abby” feature for questions, ideas, and to share your story with me!

Ready to give it a go?

Subscribe here. Your annual membership begins on the date you subscribe!

With Love, Abby

Valentine’s Day Dinner for Two!

05 Feb 2012

Love Like an Italian. With Food!

This Valentine’s Day, we have you covered. Order a sumptuous dinner for two with delectable treats, and share it in the comfort of your home, with the one you love.

We’ve carefully designed a menu with three entree options: Red Hot (lamb), White Heat (crab) and Mellow Love (mushrooms). Enjoy a healthy dose of aphrodisiac foods and just the right amount of culinary intrigue to create a spark!

Choose a main course and an assortment of treats! Order cut off time: Sunday February 12th at 6pm.

We’ll have your order ready for pick up at the kitchen: Tuesday February 14th, between 3pm-6pm.

To order: Simply email or call 503-828-7662 today through Sunday February 12th!

Abby’s Table: Valentine’s Day Dinner for Two
All menus are 100% gluten, dairy, soy and corn free.

$25/person ($50/menu for two)

Honeyed Figs Stuffed with Almonds
Served with a Warm Arugula Salad, Citronette Dressing

Choice of Entree:

Braised Oregon Lamb Shank with a Spiced Wine Sauce
Dungeness Crab Cakes with a Red Pepper Coulis
Hazelnut Stuffed Portobellos with a Wild Mushroom Sauce

Served with:
Asparagus Spears with Black Pepper and Lemon

Creamy Risotto with White Truffle Oil and Roasted Garlic

“Nude” Pudding Chocolate Fondue*
with Poached Pears, Strawberries and Ginger Cookies

*Our fondue contains our delicious Nude Pudding, which is avocado and raw chocolate based (avocado is a known aphrodisiac!).

Select your Delectables:
$3/each – Kumamoto Bay Oysters (OR)

$25/bottle – Prosecco (Adami, Italian bubbles)

$25/bottle – Pinot Noir (J. Christopher Two Worlds, OR)

$30 – 1 dozen locally grown roses* by Botanica Floral Design

$15 – 6 locally grown roses* by Botanica Floral Design

$6/pint – 50 Licks Lemon-Sorbet (vegan)

$6/pint - 50 Licks Vanilla Ice Cream (contains dairy)

$2/each – Raw Chocolate Truffles with Sea Salt

*Most of the roses sold in grocery stores and florists here in the US are grown in Columbia and Ecuador and have been heavily sprayed with pesticides and fungicides. Here at Botanica Floral Design, we only sell local and/or sustainably grown roses. Please note: Our locally grown roses are smaller than the roses grown in Central America but come with a much smaller environmental footprint, are more fragrant and longer lasting.

Buon appetito!

Love,
Chef Abby

*Featured Image Photo by C. Lang Photography

Order Information:
email or call 503-828-7662 today through February 12th!

03 Feb 2012

Chinese Five Element Theory: In Practice for Winter!

by blog contributor, Suzanne Chi (Portland, OR)

In preparation for the upcoming Chinese Five Phase Dinner, Abby asked me to share some of the concepts and ideas behind Chinese dietary therapy. I hope that this helps you to savor the thoughtful planning Abby has put into the menu, and also provides some ideas to take into your own kitchen.

The Chinese believe that the body is a reflection of the natural world, and that the key to health is moving in synchronicity with the seasons. Each of the five seasons – spring, summer, late summer, fall, and winter – have different energies and actions both in nature and in the body. When we observe nature we see constant change and movement, both in the weather and seasons, and health is the ability to adapt to those changes.

Since winter is the theme of this upcoming dinner, let’s use it as an example. Winter is a time when the natural world contracts — the sun is low, leaves decompose, and animals hibernate. In Chinese medicine, our energy is thought to similarly contract in the Winter, concentrating internally. One can think of this as storing energy into an ‘internal seed’ in Winter, readying oneself to re-emerge as Spring approaches.

So, how does this relate to food? In terms of diet, it is the flavor and thermal nature of foods that give them therapeutic properties and can be used to help align the body with the seasons.

The five flavors of sour, bitter, sweet, spicy, and salty each relate to a season. They are meant to be balanced and used together to promote healthy organ function. In the Winter, salty and spicy flavors are used to promote health. Salty flavor is thought to act to direct energy downwards, mimicking the contracting nature of Winter. But too much salt is not healthy in Chinese medicine; we can balance out this strong draining action with pungent or spicy flavors, which tend to bring energy to the surface of the body. This is why we tend to sweat when eating a spicy meal!

The temperature of food, or qi, falls into one of four categories. We think of a food as being either cold, cooling, warming, or hot natured, ranging in intensity. This concept is a little easier to understand. Take watermelon as an example, its cold nature is what allows us to feel refreshed when eating it on a hot summer day. Likewise, a warm beef stew cooked with red wine helps us endure those frosty winter days. On this spectrum, there are certain foods which are neutral in qi, such as rice and oats, that have neither a strong cooling or warming affect on the body.

Chinese dietary therapy isn’t just about the foods themselves. That is the beauty of cooking – depending on how we prepare a dish, or combine foods together, we are able to adjust the flavors and natures of the foods we eat. Generally speaking, longer cooking-time tends to make a food more warming, while raw foods are seen as more cool in nature. Naturally, people tend to eat more slow-roasted, or stewed foods in the winter, and more salads in the summer. That said, you can make a salad less ‘cold’ by either adding ‘warm’ foods to the salad (e.g. onion, nuts), make a dressing out of fennel and ginger (also ‘warm’ ingredients), or gently wilting the greens.

I hope that gives you a brief introduction to Chinese dietary therapy. Food can help us move in accordance with nature, and food can be medicine. If you have questions about a specific health concern, please consult a licensed practitioner.

To register for the 5 Phase Dinner on February 11th at 7pm, click here.

February 11th Menu below:

Water Focus Menu
As always, menu is 100% gluten, dairy and soy free.

FIRST
Warm Endive and Watercress Salad with Wild Salmon and a Fennel-Arame Sauté

SECOND
Crispy Quinoa Cake Served with a Green Bean, Lentil and Roasted Hazelnut Salad
Served with a Lemon-Clove Vinaigrette

MAIN
Warming Spiced Lamb Stew with Turnip and Butternut Squash
Served with a Sweet Rice and Roasted Garlic Risotto

Vegan: Warming Spiced Wild Mushroom Stew with Turnip and Butternut Squash
Served with a Sweet Rice and Risotto

DESSERT
Toasted Black Sesame Seed Cookies
Served with Herbal Masala

A Visit to Gale Meadow Farms!

24 Jan 2012

Added by Contributor, Daniel Miller (Creative Director of the Open Kitchen)

Gales Meadow Farm is a charming 9 acre farm out in Forest Grove. We rolled up in a vintage car and walked up to the well-used deck off the front door. Anne Berblinger greeted us, we chatted about the unlooked for break from the day’s showers, and then she took us on a tour of the farm.

Rene’ and Anne purchased the land in 1999 and started to cultivate the soil with loving attention. Gales Meadow farm grows 300 varieties, many of them are vegetable starts that they sell at farmers markets. Rene’ and Anne enjoy finding pepper seeds from far off lands, planting and growing them out in the Forest Grove to see whether they enjoy the unique NW weather conditions. They had had a success growing the gypsy pepper, but Monsanto bought the seed stock and the Berblingers stopped growing that varietal.

The Berblingers put great pride in the integrity of their seeds. They only purchase seeds from companies that have the Safe Seed Pledge: certified not to be genetically modified. Many of those seeds are European sourced seeds.

Along with the seed exploration, the Berblingers are always focused on making their farm more intimately in tune with local nature. They are slowly transferring to a living mulch (i.e. clover), have a thriving bee colony, and have started raising ducks and will hopefully be able to sell duck eggs in the spring.

Gales Meadow Farm sells produce at the Hillsboro farmers market, the Hollywood farmers market, and the Cannon Beach farmers market. Abby’s Table, Nostrana and the Open Kitchen all receive beautiful produce from this picturesque little farm.

08 Dec 2011

Holiday Meal Planning: Appetizers! by Carolyn K

Weekly Meal Plan: Planning Your Holiday Festivities with Easy Appetizers

There are plenty of reasons to love the holidays–the cool breeze, crunchy leaves, pumpkin pie–but the best part of the season is spending time with close friends and family. Instead of opting for the same old holiday meal in your typical, weekly meal plan, why not throw a little party instead? Here are some ideas for holiday appetizers that everyone will enjoy.

Hummus Dip

Dips are approachable, delicious, and perfect for the New Year’s Eve or holiday party. Hummus is extremely easy to make and chock-full of protein and fiber. All you have to do is blend up some garbanzo beans and add a touch of olive oil, salt, garlic, tahini, and lemon juice. Experiment with your dip. Add sun dried tomatoes or make an herbed hummus with parsley, chives, cilantro and dill. 100% gluten free party dip!

Bruschetta

Bruschetta is another easy-to-prepare appetizer that can appeal to vegans, vegetarians, and carnivores alike. Buy a baguette at your local gluten free bakery, then broil slices (each dabbed with a touch of olive oil) until each side is golden. Rub the side that will be face-up with a head of garlic. Then, add your ingredients! Try spreading a thin layer of avocado on the top of your piece of gluten free bread, then add scallions and celery. You can also try a more traditional gluten free bruschetta, like diced cherry tomatoes with balsamic vinegar, olive oil, red pepper flakes, salt, and pepper.

Martini

Of course, if you’re entertaining, you’ll need a nice cocktail to kick off the night. After keeping it light with hummus and gluten free bruschetta, indulge your sweet-tooth with a pumpkin spice martini. There are pumpkin flavored liqueurs out there, which could help you achieve that true, pumpkin flavor, but there are alternatives if you can’t get your hands on this commodity. Combine a vanilla flavored vodka, pumpkin puree (if you can’t find pumpkin liqueur), Bailey’s Irish Cream (or vanilla vegan creamer if you have vegan guests). Add a touch of cinnamon, ground ginger, and nutmeg for that extra kick.

This year, instead of overwhelming your palate with heavy honey-based hams and pecan pie, keep it light and simple with scrumptious appetizers, enjoyed with good company. Happy holidays!

Carolyn K

A Day of Gratitude

24 Nov 2011

Today, I am thankful for my family, my friends, my wonderful customers, and one of these turkeys, which is currently in my oven. In September, a couple of my awesome employees and I went to visit the Inspiration Plantation, a farm in Ridgfield, Washington. There we played with the farm dogs and billy goats, chased Charlie the chicken, and stood in awe of the presence of these beautiful heritage turkeys. I ordered a few for Thanksgiving, and as mentioned, one of these guys is in my oven as I type!

Now is a time to reflect on how what we can each be thankful for, which is unique to each of us. My sister Kristy is currently thankful for the frosted gingerbread cake I brought home from last night’s dinner; my niece Enza is currently thankful for the ice dancing on television (such a treat!) and my littlest niece Vera is thankful that her cousin Theo is learning to play nice and not palm her head like a basketball.

Enjoy the ones you spend this day with, and the special, warm moments that this day brings along with all the food. Yay to a gluten free Thanksgiving!

Cheers,

Abby

Thanksgiving Solutions: Order from us!

15 Nov 2011

It’s time for one of the classic family style dinners, shared by families across the country. Since family style is our speciality, let us help you! It may be that you have most all the parts taken care of between you and your relatives, but in case you are yearning for something and don’t have the time, or just want something delicious and easy, take a look at our Thanksgiving menu and place an order today through Sunday, November 20th (order minimum is only $40 total).

If you are searching for a gluten free, dairy free and soy free solution for your Thanksgiving table, we have you covered! Order anything, from pies to cranberry sauce, stuffing and gravy.

Here’s the bonus: during our Thanksgiving pick up times on Tuesday the 21st and Wednesday the 22nd, Hip Chicks Do Wine will be hosting a FREE wine tasting! Come sip some wine with us, and purchase bottles that perfectly match your holiday menu.

If you have questions regarding your Thanksgiving order, please email us at orders@abbys-table.com or call (503) 828-7662. Thank you!

Wellness Dinner Series! Beginning November 12th

01 Nov 2011

On November 12th The Open Kitchen will be hosting the first dinner in our Wellness Dinner Series at Abby’s Table here in Portland, Oregon!

Dr. Shannon Weeks (Naturopathic Physician) and Dr. Alexis Shields (Naturopathic Physician) have collaborated with the Open Kitchen to highlight local ingredients that aid in the prevention of colds and influenza. We have taken their recommended ingredients and created a fine dining menu that is guaranteed to taste delicious, and will help you stay healthy during the winter months. I am pleased to say that I will be the chef for each of these Wellness Dinners!

About the Series: Wellness dinners are a collaboration of health professionals and culinary professionals to delve into the relationship between the foods we eat and our health. A question and answer period will follow the dinner.

November 12^th Wellness Dinner
100% Gluten and Dairy Free

FIRST
Chicken Consomme with Ginger and Scallions

SECOND
Black Rice Stir Fry with Chantrelle Mushrooms
And Turmeric Toasted Pumpkin Seeds

MAIN
Cinnamon Braised Beef or Black Beans
On a Bed of Wilted Autumn Greens with Balsamic-Date Viniagrette And with Crispy Fried Sweet Potato Cakes

DESSERT
Warm Pumpkin Casserole with a Honey-Coconut “Cream”

If you are Vegan or Vegetarian, we definitely have options for you, please contact: Daniel@theopenkitchenpdx.com ahead of time.

Dinner starts at 7 PM on Saturday November 12 at Abby’s Table. Tickets are $45 per person. Reserve Now!

Halloween Hangover Cures

31 Oct 2011