We are excited to introduce Chef Kip Hardy as the newest addition to our arsenal of talented chefs! Kip is a registered dietitian and has been an avid G&G fan for years--she sure knows how to make a meal kit perfect! Read on to learn a little bit more about what goes into writing a G&G recipe from the perspective of a dietitian, and try her Porcini Bolognese that is currently on our menu!
1. What does it mean to be a registered dietitian, and how does this play into the way that you write recipes?
Registered dietitians are professional food and nutrition experts who have completed multiple layers of education and training established by the Academy of Nutrition & Dietetics. Dietitians works in a wide variety of settings from helping individuals establish and meet personal health goals to managing large food service operations in hospitals, school systems and universities to working with communities to fight hunger and food insecurity. When I write recipes I'm always thinking about balance, but not just in terms of nutrients, though that is often a consideration. I think about balance in terms of flavors, textures and colors as well. Does a dish have the right amount of acid or does it need a squeeze of citrus or splash of vinegar? I consider whether there is enough variety in texture or does it need a bit of crunch from some toasted nuts or a raw shredded vegetable? I find that if you balance the flavors and textures of a dish or meal that the nutrients often end up balanced as well.
2. You’ve been a G&G customer for years now - what made you want to be one of our contributing chefs?
I've been a huge fan of G&G for years and it is definitely the best meal kit that I've tried, I love that the ingredients are sourced locally and supporting local farmers and producers. I love that there is less packaging and waste than I've found in other kits. And most importantly, the recipes are fun and creative which is the way I like to cook at home - always trying new things and experimenting. I started using G&G to take the edge of off really busy weeks when I didn't have as much time to meal plan, shop and cook. A few months ago I made a career change and was looking for more creative opportunities as a dietitian when a colleague connected me with Emily. It was really perfect timing and I'm excited for the opportunity to play more in the kitchen and support a company I already love.
3. What’s your favorite tool in the kitchen?
I LOVE a well seasoned cast iron pan. They are great for browning AND for when you need something non-stick, they are affordable and they last forever. Not a day goes by that I don't use at least one of my three. My 9" gets the most use, but I also have a 12" and a huge 15" which is great if you are cooking for a crowd.
4. If you could give our home chefs one piece of advice when it comes to eating healthy, what would it be?
Keep cooking! The more you cook, the better you get and the more you cook the more you have control over what ingredients go into your food. The act of cooking, sitting down and sharing a meal is one of the healthiest lifestyle choices we can all make on a regular basis. It is good for your body, for your mind and for your community.