Hearty Vegetable Chowder

This hearty chowder is a meal unto itself.  It warms you from the inside out on a cool day.

Prep time:  15 minutes
Cook time:  30 minutes
Serves: 6-8

INGREDIENTS

6-8 cups vegetable or chicken stock
2 cups carrots, 1/4 inch slices
2 cups potatoes, 1/2 inch pieces

4 tablespoons olive oil

1 onion, 1/4 inch dice

2 cloves garlic, crushed

2 cups coarsely chopped kale

1 1/2 cups coarsely chopped escarole

1 1/2 cups coarsely chopped radicchio
Salt to taste
Pepper to taste

DIRECTIONS
Heat the stock in a stock pot over medium high heat.  When broth comes to a low boil, add the carrots and potatoes.  Reduce heat to medium and cook, stirring occasionally, until vegetables are tender enough to easily pierce with a fork.

While carrots are cooking, heat the oil in a large skillet or saute pan over medium low heat, and sauté the onion, garlic, kale, escarole, and radicchio for 10 minutes, stirring.  When greens are tender, remove from heat.

When carrots and potatoes are just tender, add the greens from the skillet to the stock pot.  Heat for a minute, the turn off the heat, and distribute chowder to serving bowls, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Minestra

I learned about this dish years ago from my friend and longtime barber Italo DeMasi of the landmark Bruno's Barber Shop in Natick.  His stories about Calabrian food invariably send me home with ideas, but it all started here.  More than just a recipe, Minestra is a manifestation of an approach to living.  That philosophy is waste nothing, and it speaks to my soul.  This version uses kale, but it could easily leverage collards, bok choi, or cabbage.  One of my favorite variations uses broccoli leaves - you know, the leaves that many people discard. 

This go-to dish shows up at least once a week at our dinner table.  It's hearty enough to serve as a main dish, although it pairs beautifully with something off the grill.  

Prep time:  10 minutes
Cook time:  15 minutes
Serves:  4 as a side dish

INGREDIENTS

3-4 tablespoons olive oil

1 bunch kale, stems separated and cut into 1/4" sections, leaves coarsely chopped
3 cloves garlic, crushed
1 can (15 ounces) cannellini beans, with liquid (or equivalent prepared dry beans)
Parmesan cheese

Salt
Pepper

DIRECTIONS
Heat the olive oil in a large saute pan or skillet over medium heat and cook the kale stems and garlic, stirring, for 4 minutes.  Add the kale leaves, cover, turn heat to medium-low, and cook for 5 minutes, stirring occasionally.  Add the cannellini beans with their liquid, and continue to cook until kale leaves and stems reach the degree of tenderness you like.

Serve sprinkled with shredded Parmesan, salt and pepper.

A version made with broccoli florets:

Kale & Carrot Chowder

Sometimes, this chunky stew is just what the doctor ordered.  This could easily be prepared all vegetarian.

Prep time:  15 minutes

Cook time:  20 minutes

Serves:            4-6

INGREDIENTS

½ pound ground sweet Italian sausage meat

6-7 cups chicken or vegetable broth

3 cups coarsely chopped kale, stems separated and ¼ inch diced

3 cups carrots, ½ inch dice

1 onion, 1/4 inch dice (about 2/3 cup)
2 tomatoes, ½ inch dice, or 1 can (14.5 ounces) diced tomatoes with juice

1 – 2 cups cooked brown or white rice

½ cup black beans, or your favorite
Salt
Pepper

DIRECTIONS

Heat a stock pot over medium heat and cook the sausage, stirring, for 5 minutes or until sausage is cooked.  Add the chicken stock and heat to a low boil.  Add the diced kale stems, carrots, and onion.  Cook for 5 minutes, then add the kale leaves and the tomatoes.  Cook until carrots are just tender, add the cooked rice and black beans, return to a simmer, and serve, seasoning to taste with salt and pepper.

Variations:  Omit the sausage.  Substitute other sturdy greens for the kale.


Photo and Recipe by Tod Dimmick
 

Kale Butternut Bisque

 











Creamy rich butternut soup with flecks of deep green. This is the perfect destination for leftover winter squash.

Prep time: 15 Minutes
Cook time: 18 Minutes
Serves: 4 (6-8 as an appetizer or side dish)

INGREDIENTS
1 bunch kale
3 tablespoons olive oil
1 onion, chopped
1/2 cup water
1 1/2 cups cooked butternut
2-3 cups chicken or turkey stock
1/2 teaspoon ground cumin
1/2 teaspoon ground cayenne
Salt and freshly-ground pepper to taste

DIRECTIONS
Wash the kale and strip the leaves off the stems. Dice the stems, and coarsely chop the leaves (keep them separate). Heat the oil in a large stock pot over medium heat, add the onion and the kale stems, and cook, stirring, for 10 minutes or until stems are soft. Add the leaves and the water, cover, and cook for another 10 minutes, stirring occasionally, or until greens are soft. Add a little more water if necessary

Add the cooked squash, 2 cups stock, cumin, cayenne, salt & pepper. Process with an immersion blender, adding more stock if necessary to achieve a thick, creamy consistency. Bring to a simmer and serve.

A dollop of sour cream on top is a nice touch, along with the obligatory crusty bread.

Photo and Recipe by Tod Dimmick

Sautéed Kale with Scallions and Fava Beans

This first cousin of minestra serves up creamy rich fava beans and flavorful scallions nestled in hearty kale.  Yum.

Prep time:  10 minutes
Cook time:  15 minutes
Serves:  4 as a side dish

INGREDIENTS

Olive oil

1 bunch kale, stems separated and cut into 1/4" sections, leaves coarsely chopped

1 bunch scallions, white and light green parts cut into 1/4" sections (save dark green tops for another use)

3 cloves garlic, crushed

1 to 1 1/2 cups prepared fava beans*

Parmesan cheese

Salt
Pepper

DIRECTIONS
Heat the olive oil in a large saute pan or skillet over medium heat and cook the kale stems and garlic, stirring, for 4 minutes.  Add the scallions and kale leaves, cover, turn heat to medium-low, and cook for 5 minutes, stirring occasionally.  Add the fava beans, and continue to cook until kale leaves and stems reach the degree of tenderness you like.

Serve sprinkled with shredded Parmesan, salt and pepper.

Variation:  Add chick peas just for the fun of it (photo below)

*To prepare fresh fava beans in the amount called for in this recipe, start with about two pounds of fava bean pods.  Remove the beans, and cook them for two minutes in salted boiling water.  Drain in a colander, and then place beans in a bowl of ice water.  Drain, and then carefully slip the outer covering off each bean (discard outer covering).  Place beans in a bowl, and they are ready to use.

Variation - substitute other prepared dry beans for the favas.

Photos and Recipe by Tod Dimmick

Vegetable Stew with Greens and Carrots

On the day I made this hearty soup, the high temperature was 4 degrees.  This hearty bowl of goodness proved equal to the task.

Prep time:  15 minutes
Cook time:  30 minutes
Serves:  6-8

INGREDIENTS
1 1/2 cups brassica greens, coarsely chopped (kale, young broccoli leaves, cabbage, etc)
8 cups chicken or vegetable stock
2 cups tomato sauce
4 carrots shredded with a mandolin, yielding about 2 cups.
1 cup uncooked pasta, your favorite
1/2 cup whole wheat cous cous, dry
2 packed cups fresh baby spinach leaves
3 tablespoons sliced almonds for garnish (optional)

DIRECTIONS
Saute greens and set aside.

Heat stock and tomato sauce to a simmer.  Add the carrots and simmer 5 minutes.  Add the pasta, and simmer 7 minutes or until beginning to soften.  Add cous cous and cook another 3 inutes, stirring.  Add the spinach, stir and cook for a minute, or until pasta and cous cous are done.

Serve with garlic toasts.

Photo and Recipe by Tod Dimmick

Kale & Caramelized Onion Egg Sandwich

Every egg sandwich should be a candidate for The Perfect Egg Sandwich.  It's a quest, sort of like for the holy grail, except better, because this grail is found again and again. 

Prep time:  5 minutes
Cook time: 8 minutes
Yield:  one sandwich

INGREDIENTS
olive oil
A few thick slices of onion
A handful (say, 1 1/2 cups) coarsely chopped kale
one large fresh egg
one slice sharp cheddar cheese (optional)
two thick slices whole wheat bread
salt
pepper

DIRECTIONS
Saute the onion in olive oil over medium low heat for 5 minutes, turning once.  Remove to a plate, then saute the kale for 3-4 minutes or until bright green and just softening.  Remove to that plate.  Put your toast in the toaster while you fry your egg over easy (fry for approximately 4 minutes, turning when white is mostly set).  Top with cheese when you flip that egg, if you like cheese on your sandwich.  Cook for another minute, then assemble your sandwich, drizzling olive oil from the skillet over the toast.

Season with salt and pepper.

Devour, washing it down with strong black coffee.


Photo and Recipe by Tod Dimmick

“A box without hinges, key, or lid,
Yet golden treasure inside is hid.” 

-J.R.R. Tolkein, from The Hobbit

Baked Eggs with Potatoes, Mushrooms & Kale

Prep time:  15 minutes
Cook time:  25 minutes
Serves 4

An utterly satisfying, rustic combination of fresh ingredients.  We devoured this for dinner, although it would be great any time of day.

INGREDIENTS
About 4 tablespoons olive oil

1 onion sliced 1/4" thick

1 teaspoon pimenton, hot smoked paprika (optional)

1 1/2 cups mushrooms sliced 1/4" thick

4 cups kale, coarsely chopped

2 large potatoes sliced 1/4" thick (about 2 - 2 1/2 cups)

4 eggs
Salt and pepper

Freshly shredded Parmesan cheese

DIRECTIONS
Preheat your oven to 300.  Heat 3 tablespoons oil in a large cast iron (or oven proof) skillet over medium heat. Add the onions and sprinkle with the paprika if using.  Cook for 4 minutes, stirring occasionally, then add the mushrooms and the kale and cover.  Cook for 3 minutes, remove the cover and stir, and recover for another minute or two or until the kale is beginning to wilt.  Remove mixture to a bowl or plate with a slotted spoon, leaving any remaining oil in the skillet.  If necessary add a little more oil for the potatoes.  Cook the potatoes in the skillet in a single layer for 8 minutes, turning once, until browned on both sides and tender when pierced with a fork.

Spread the onion, mushroom and kale mixture over the potatoes in the skillet.  Crack the eggs evenly spaced over the vegetable mixture.  Slide the skillet in the oven and bake for 8-12 minutes or until the yolks are just set.

Bring the skillet out and serve with a spatula, seasoning to taste with salt, pepper and Parmesan cheese. 

Photo and Recipe by Tod Dimmick

Stoplight Saute - Red, Yellow, & Greens

 












Sweet tender crisp vegetable flavors.  Yum.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

INGREDIENTS
3 tablespoons olive oil
2 cloves garlic, crushed, or a couple of chopped garlic scapes
1 bunch fresh kale, rinsed and coarsely chopped, stems separated from leaves
2 red bell peppers, seeded and coarsely chopped
2-3 ears of cooked corn, kernels sliced off
Shredded Parmesan
Salt and pepper to taste

DIRECTIONS
Heat the olive oil in a large saute pan or skillet over medium-low heat and saute the garlic and kale stems, stirring, for about 5 minutes or until the garlic begins to turn light brown. Add the kale leaves and the red pepper, turn heat to medium low, cover and cook, stirring, for another 10 minutes, stirring occasionally, or until the leaves and stems are tender. Add the corn and heat, stirring, for another minute.

Distribute to serving plates, top with parmesan cheese, and season to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Braised Kale with Garlic Scapes & Onion

This gentle treatment yields sweet, tender kale.

Prep time:  5 minutes
Cook time:  15-20 minutes
Serves:  4, depending on your passion for delicious kale

INGREDIENTS
3 tablespoons olive oil
6 garlic scapes (or 2-3 cloves garlic, crushed)
1 small onion
1 bunch kale, stems minced and separated from the leaves, leaves coarsely chopped
1 1/2 cups chicken stock or water
Shredded Parmesan
salt to taste

DIRECTIONS
Heat the oil in a large saucepan, over medium heat, and saute the garlic, onion and minced kale stems for 5 minutes, stirring occasionally.  Add chopped kale leaves and stock, stir, and reduce heat to medium low.  Cover and cook for 10 minutes, stirring once or twice, or until greens and stems are tender.

Distribute to serving plates, seasoning to taste with salt, and sprinkling with shredded Parmesan.


Photo and recipe by Tod Dimmick

Roasted Kale

 











As a rule, roasting and greens don't usually appear in the same recipe. Most greens, under the barrage of intense dry heat, would simply disintegrate. But enter a sturdy, delectably chewy winter green like kale, and roasting has met its match.

Prep Time: 10 min
Cook Time: 15 minutes
Serves: 4 as a vegetable side dish

INGREDIENTS
3 TB Extra-virgin olive oil (or a little more if necessary)
1 clove garlic, crushed
1 bunch kale, leaves stripped from the stems and chopped, stems reserved for another use
1 tsp fresh rosemary, minced (or 1/2 tsp dried)
Salt
Freshly ground black pepper

DIRECTIONS
Preheat the oven to 400F.

Mix the olive oil and garlic in a cup.

Place the chopped kale in a large bowl, and pour in the garlicky olive oil. Stir to coat, and scrape leaves into a large baking dish. Sprinkle with rosemary, salt and pepper. Put the baking dish in the oven and cook, stirring occasionally, for 15 minutes or until leaves are tender and edges just beginning to crisp.

Serve, maybe topping with shredded Parmesan.

Photo and recipe by Tod Dimmick

Scrambled Egg & Braised Kale Sliders

Cook's Law #1:  Always make a little extra (such as braised kale)
Cook's Law #2:  Use those leftovers to enable magic the next day.

Prep time (not counting Kale prep):  5 minutes
Cook time:  10 minutes
Serves:  4+

INGREDIENTS
5-6 eggs
1/2 cup milk or water
1/3 cup shredded cheddar cheese (or your favorite)
2 tablespoons olive oil
1 cup braised kale, drained
Slider rolls (I use Trader Joe's 100% whole wheat dinner rolls, sliced)
salt and pepper to taste

DIRECTIONS
In a large bowl, whisk the eggs, then whisk in the milk and the cheese.  Drop the slider rolls in the toaster.  Heat the olive oil in a large skillet over medium heat, and heat the kale, stirring, for 2 minutes to heat it.  Turn heat to medium low and pour the egg mixture over the hot kale.  Cook, stirring slowly and constantly, for 2-4 minutes or until the eggs are cooked to the consistency you like.  Turn off heat.

Distribute slider rolls to plates,  carefully load with egg/kale mixture, and serve, seasoning to taste with salt and pepper.


Photo and recipe by Tod Dimmick

Kale and rice

This hearty vegetarian entree will warm you on a cool night.

Prep time:  10 minutes
Cook time:  15 minutes
Serves:  4

INGREDIENTS
4 tablespoons olive oil

1 bunch kale, leaves coarsely chopped, stems cut into 1/4 inch dice
1 onion, 1/4 inch dice (about 2/3 cup)
3 cloves garlic, crushed

1/2 cup corn kernels

2-3 cups cooked whole grain rice

One ripe tomato, 1/2 inch dice, or one can (13 ounces) diced tomatoes.

DIRECTIONS
Heat the oil in a large skillet or saute pan over medium heat.  Add the kale stems and cook, stirring for 4 minutes.  Stir in the garlic and onion, then top with the kale leaves.  Cover and cook for 4 minutes.  Uncover and cook, stirring occasionally, for another 4 minutes.  Stir in the corn, cook for a minute.  Then stir in the rice and the tomato.  Heat for another minute or two and then serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Sauteed Kale with Pine Nuts & Raisins

Photo:
Tod Dimmick










Buttery pine nuts, sweet dried fruit, and rich sauteed kale strike up a three-way flavor tango in this quick recipe. Let's dance...

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4 as a side dish

2-3 TB olive oil
1 garlic clove, crushed
one bunch kale, cleaned, stems separated and diced, leaves coarsely chopped
1/4 cup raisins
3 TB pine nuts
Salt and pepper to taste
Shredded Parmesan (optional)

Heat the olive oil in a large skillet or saute pan over medium heat and cook the garlic for 1 minute, stirring. Add the kale stems and cook for 6-8 minutes, or until stems are beginning to brown, stirring occasionally. Add the kale leaves, turn heat to medium low, cover and cook for 5 minutes, stirring. Add 1/4 cup water, cover, and cook for another 10 minutes or until leaves have begun to turn tender, stirring occasionally. If skillet runs a little dry while cooking, add another tablespoon or two of water. Stir in raisins and pine nuts and serve, seasoning to taste with salt, pepper, and Parmesan.

Served up by Tod Dimmick

Hearty Greens & Barley Soup

Photo and Recipe by Tod Dimmick
















Like hearty greens? This is the soup for you. This big batch is one of my tricks for preparing large amounts of summer produce to freeze for the winter. Problem is that it's so tasty I eat much of it before it gets near the freezer.

Prep time: 20 minues
Cook time: 60 minutes
Serves:

3 TB olive oil
1 large onion, chopped
2 bunch hearty greens, such as kale or other brassica greens, washed, with stems separated and chopped into 1/2" pieces and leaves coarsely chopped.
4-5 carrots, scrubbed, peeled if necessary, and chopped into 1/4" segments
a handful fresh sage leaves, chopped
a 6" branch fresh oregano, leaves stripped & chopped, woody part discarded or reused elsewhere
4-5 3" spears fresh thyme, leaves stripped, woody part discarded or reused elsewhere
2 6" fresh rosemary spears, leaves stripped & chopped, woody part discarded or reused elsewhere
2 large cloves garlic, crushed
12-15 cups chicken stock or vegetable stock (vary the amount depending on how thick you like your soup)
1 cup uncooked barley
5-6 cups tomato sauce (or even -shh- a jar of your favorite pasta sauce)
salt and pepper to taste
shredded Parmesan cheese for garnish

Heat the olive oil in a stock pot over medium heat and cook the onion, kale stem sections, herbs, carrots, and garlic, stirring, for 10 minutes. Add the chicken stock, increase heat to medium high, and bring to a low boil. Add the barley and chopped greens, turn the heat to low and simmer, stirring occasionally, for 45 minutes or until greens are tender and barley is cooked. Stir in the tomato sauce, and return to a simmer. Add more stock or water if necessary to reach the consistency you like.

Season to taste with salt and pepper. Serve with parmesan and a glass of dry rose' wine. If it's winter when you enjoy this soup, a few spoonfuls will bring you right back to summer. Life is good.

Variation: add chopped cooked chicken, pork, or sausage.

Pumpkin-Kale Soup

Photo:
Tod Dimmick










This soup inspires superlatives, starting with hearty, rich, smoky, and creamy. It makes good use of late season leftovers - cooked pumpkin and cooked kale

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
3 TB olive oil
1 medium onion, chopped
1 clove garlic, crushed
1 tsp Italian seasoning
1 bunch kale, washed.
4-6 cups chicken or vegetable stock
1 - 1 1/2 cups pumpkin puree (Oven baked has best flavor)
Salt and pepper to taste
Shredded Parmesan

Separate the kale stems from the leaves, and coarsely chop both. Heat the olive oil in a stock pot over medium heat and cook the kale stems, onion, garlic, and Italian seasoning for 10 minutes, stirring. Add the kale leaves and cook for another 7-10 minutes, stirring, or until the greens are wilted and the stems are tender. Add the stock, pumpkin puree, and puree with an immersion blender (or blend in batches in a blender). Heat to a simmer, season to taste with salt and pepper, and serve.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Cream of Kale Soup

Photo:
Tod Dimmick










You can prepare the kale and the potatoes just for this recipe, but I admit that this is my way of making something fun out of leftovers when I have these goodies lurking in the fridge already. Don't tell anyone. Some of my friends use this soup approach to encourage kids to eat their kale!

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4

3 TB olive oil
2 cloves garlic, crushed, or a couple of chopped garlic scapes
1 bunch fresh kale, rinsed and coarsely chopped, stems separated from leaves
4 cups chicken stock
2-3 leftover boiled potatoes
1/2 tsp ground thyme
Salt and pepper
Sour cream to garnish (optional)

Heat the olive oil in a large saute pan or skillet over medium heat and saute the garlic and kale stems, stirring, for about 5 minutes or until the garlic begins to turn light brown. Add the kale leaves, turn heat to medium low, cover and cook, stirring, for another 10 minutes, stirring occasionally, or until the leaves and stems are tender. The leaves will release water that will help cook the kale, but if necessary add a little more water to prevent leaves from sticking to the bottom of the pan.

While the kale is cooking, process the potatoes, the thyme, and the stock in a food processor equipped with a cutting blade.

When the kale is tender, process with the potatoes and stock. Add more stock if necessary. You might need to do this in batches depending on the size of your processor, to avoid painting the kitchen walls with kale-colored paint.

Pour soup into a saucepan for reheating, and distribute to serving plates, seasoning to taste with salt and pepper, and topping with sour cream.

Vegetarian alternative: use vegetable stock instead of chicken stock. This recipe will also work with other greens.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Freezing for Winter

It probably sounds insane to be thinking about winter at the height of summer, but this is the part of the growing season where we sometimes get too much of a good thing. This is a huge opportunity to start storing up fresh greens for winter. The method is simple: bring a big pot of water to boil and blanch your greens for a minute. Drain in a colander, rinse quickly under cold water to stop them from cooking further, and store in labeled freezer bags.

In February, pull one of those big bags out of the freezer and voila, greens from Powisset to use as a starting point for all kinds of recipes, from sauteed vegetable dishes to the perfect addition to soups. There's hope after all...

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Kale and Olives

Photo:
Tod Dimmick










My barber calls this kind of dish "peasant food". Be sure to give the stems a bit longer in the saute pan.

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4

3 TB olive oil
2 cloves garlic, crushed, or a couple of chopped garlic scapes
1 bunch fresh kale, rinsed and coarsely chopped, stems separated from leaves
1 3.8 oz can (about 1/2 cup) sliced black olives
Shredded Parmesan
Salt and pepper to taste

Heat the olive oil in a large saute pan or skillet over medium heat and saute the garlic and kale stems, stirring, for about 5 minutes or until the garlic begins to turn light brown. Add the kale leaves, turn heat to medium low, cover and cook, stirring, for another 10 minutes, stirring occasionally, or until the leaves and stems are tender. The leaves will release water that will help cook the kale, but if necessary add a little more water to prevent leaves from sticking to the bottom of the pan.

Distribute to serving plates, top with olives and parmesan cheese, and season to taste with salt and pepper.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Fresh Kale & Chicken Soup

Photo:
Tod Dimmick

Powisset Farm serves up a gorgeous bunch of kale. That's where we'll start. What next? Hm, let's look in the fridge... What's this? Leftover chicken, leftover whole wheat shells? Add a few more choice ingredients, and can you say "Dinner"!

Prep time (assuming the component parts are already done): 10 minutes
Cook time: 15 minutes
Serves: 4-6

3 TB olive oil
2 cloves garlic, crushed
1 bunch kale, washed, stems separated from leaves: stems chopped into 1/2 inch pieces, leaves coarsely torn into pieces
6-8 cups chicken or vegetable stock
1 tsp Italian seasoning
Dash hot sauce
1/4 tsp ground black pepper
1 lb grilled chicken, cut into 1/2 inch chunks
2-3 cups cooked whole wheat pasta
Salt to taste
Parmesan cheese

Heat the olive oil in the bottom of a large stock pot over medium heat and cook the garlic, stirring, for 1-2 minutes or until garlic lightly tans. Add the kale stems and cook, stirring, for 5 minutes. Add the stock and heat to a gentle boil. Reduce heat to low, add the kale leaves, Italian seasoning, hot sauce, and black pepper, and cook for 5 minutes or until the leaves are tender. Add the chicken and pasta and heat for 2-3 minutes to desired temperature. Add salt to taste, and distribute to serving bowls, topping with Parmesan cheese.

Serve with crusty bread and a dry red wine, and life is good.

Submitted by Tod Dimmick,
AKA "The Foodie" at 1000radishes