As the Owner & Executive Chef of Fresh from the Gardens, I would like to address our company’s policies and procedures in light of the Coronavirus (COVID-19).
Please know that we do not buy into any level of fear or hysteria tactics. However, we do think it’s important to address the concern around the Coronavirus, especially in relation to food, since we know food has a lot to do with your overall health and wellness.
Our company has always operated under the U.S. Food Handler regulations and will continue to do so. We take those regulations seriously and we want you to know that we will be adding extra precautions not only with our food, but how we operate our business and interact with the public as we complete our services.
- We will complete our services following the CDC guidelines and instructions.
- If we have something scheduled at your home or another venue, and you are feeling sick, ill or concerned about your health, please notify us. We would rather reschedule your event than possibly infect anyone else. Please note that if you’ve already paid your deposit, it is non-refundable but can go toward a future service or catering when you are ready for that. We will be happy to work with you to get this on the calendar for a future date, and there will be no rescheduling fees and/or penalties.
- In our kitchen, all fresh produce is thoroughly washed before preparing. Our meal delivery drivers travel with hand sanitizers and wash their hands in our kitchen before picking up your delivery. Our drivers also carry sanitizing wipes and clean their steering wheels and knobs on a regular basis.
- If you have something scheduled at your home for a personal chef service, and you are feeling sick, ill or concerned about your health, and you still want to continue with your service, give us a call, and we can discuss other options regarding your meal service.
- As we are out shopping for ingredients and other details for your event, we always carry hand sanitizer in our vehicles, and we will sanitize our hands before entering a grocery store and will sanitize our hands when we return back to the vehicle. Also, while we are out shopping we will follow the CDC guidelines and regulations while interacting with the public.
We look forward to continue serving you and want you to know that we are committed to staying informed and serving you safely.
We hope that our service can help provide some nourishment and comfort during a time where you might be spending more time at home and help you avoid the big crowds at restaurants and grocery stores.
We also recommend visiting these public health websites for regularly updated news and information on coronavirus:
- Dallas County Health and Human Services
- Texas Department of State Health Services
- Centers for Disease Control and Prevention
- World Health Organization
Please know that we are here to answer any of your questions and make sure you are comfortable with the service we are providing!
Chef Sandra Jones
- 1 medium to large butternut squash
- ¼ cup maple syrup
- 2 tablespoons fresh squeezed orange juice
- 1 tbsp extra virgin olive oil
- 2 tbsp Dijon or whole grain mustard
- 1 tbsp finely chopped fresh thyme
- 1 tbsp finely chopped marjoram
- Sprinkle of salt and pepper
Preheat your oven to 425°F
- Adjust the oven rack to the top third position.
Cut the butternut squash in half lengthwise and scoop out the seeds and pulp and discard.
Remove the tough outer skin as well as the thin whitish layer beneath it. Try using a vegetable peeler to complete this task. Once done, the orange flesh should be completely exposed.
On the roasting pan, place both squash halves cut side down.
Place in oven and bake for 20 minutes.
- While the squash is in the oven, combine the maple syrup, orange juice, olive oil, Dijon mustard, chopped herbs, salt and pepper in a small bowl and mix well with a small whisk until completely combined.
Remove from the oven and let the squash cool until you can safely handle it with your bare hands. This roughly takes about 5-10 minutes.
Move one squash half to a cutting board and place the handle of a wooden spoon (or other wooden utensil) on either side of the squash. The wooden tools will serve as guards to prevent the blade from going all the way as you slice through the squash.
Grab a sharp knife and carefully cut very thin slits in the squash, starting at the narrow end. DO NOT cut all the way through the squash. Return the sliced squash to the baking sheet and repeat with the second half.
Coat the squash halves with about 1/3 of the syrup mixture by brushing the mixture over the squash halves, paying special attention to getting the mixture down in between the slits.
Add 1/4 cup of water to the bottom of the pan and return to oven for 15 minutes.
While in the oven, constantly check on the squash to ensure that the syrup at the bottom of the pan doesn’t burn. Remember, if needed, you can always add a small amounts of water, a few tablespoons at a time. Make sure not to add too much water.
After 15 minutes, remove the squash from the oven and brush with more of the syrup mixture. Also, brush with some of the liquid at the bottom of the pan (pan juice) to boost this dish’s flavor and color.
Add another 1/4 cup water to bottom of the pan and return to the oven for another 15 minutes.
Remove the squash from the oven and brush with some of the pan juices.
If you would like to add the chopped pecans, now is the time. Add them to the remaining syrup glaze and stir to combine. Spoon the pecan syrup glaze mixture over the top of the squash, dividing it equally between both halves.
Add another 1/4 cup water to bottom of the roasting pan and return it to the oven for the last 5 minutes, or until the squash is golden and tender.
Remove from oven; spoon some of the pan juices over the squash, sprinkle with a little bit of fresh herbs and a pinch of salt.
Move your masterpiece carefully over to a serving plate and ENJOY.
This dish is sure to wow your family and friends so don’t be surprised when they are taking pictures and coming back for seconds ! This recipe was greatly inspired by The Healthy Foodie’s Honey Glazed Hasselback Butternut Squash.
- Olive Oil
- Spreadable Goat Cheese (Or Cream Cheese)
- Roasted Turkey
- Chef Sandra's Cranberry Orange Jam (Or another cranberry topping)
- Brush olive oil on both sides of the baguette.
- Toast it at 350 degrees for about 10 minutes.
- Then put spreadable goat cheese on the baguette. You can also use cream cheese.
- Next add some of your roasted Turkey.
- Top with Chef Sandra's cranberry orange jam or some other cranberry topping.
- Lastly, garnish the top.