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Dale Gray

@thedaleyplate

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Easy meals, global flavor! Author: South of Somewhere • Featured @people @southernlivingmag
South Africa ✈️ Mississippi
[email protected]

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Steak dinner last night inspired by the flavors of Korean BBQ. Rare ribeye with kimchi, scallions, steamed bok choy, and short-grain white rice seasoned with mirin and rice vinegar. Dipped everything in a mix of sesame oil and salt, my favorite dipping sauce at KBBQ. Last slide is leftovers for lunch today.

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Snack lunch of crispy chickpeas baked in the air fryer, fresh mozz, apple, lemon-stuffed olives, cuke. Did tons of chores and productive house things today and Chicago is finally having perfect autumn weather.

Brain still weird from work and recovering from the busiest year of my gd life but I feel better than I have in a while. Am reading a lot of poems right now and sleeping a lot. Leave for a VERY exciting monthlong adventure in 16 days. 🐧

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This is 12!

Twelve years ago, this milestone felt so distant.

We couldn’t have predicted the vibrant campaigns, packed festivals, inspiring partnerships, impactful conferences, the remarkable talent in the kitchens and spaces we’ve had the privilege to shape. But we did know one thing: we were going to build lasting food memories.

Thank you for being part of our journey. Happy anniversary to us!

❤️ Maame & Nina

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Very rare ribeye with a creamy mushroom and shallot sauce over lentils, sautéed zucchini, tiny tomato from our community garden. Reduced the mushrooms in a little vinho verde, want to get more color on ‘em next time. Weak for a good cream sauce 🍄‍🟫🥩🥒

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A rice bowl is always popular with the boys and the Ground Beef Bulgogi Bowls from @thedaleyplate South of Somewhere are definitely a family favorite! Imagine the taste of bulgogi but made easier and cheaper with ground beef and mushrooms. I grated the mushrooms this time and Jack didn't even notice 🤣 Added an egg for the hungry teens, pickled cucumbers, carrots, kimchi and green onions for everyone. Posting for #forgottenrecipescookbookclub hosted by @piastromexicankitchen

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When we lived on the farm, every fall I would crank up my dehydrator and make tomato ‘chips.’ It all started one September when I found myself with an over abundance of cherry and pear tomatoes. So I thought I’d try something new, then figure out what to do with the chips later on. It was one of the simplest things I’ve ever done in the kitchen: just a matter of halving the tomatoes lengthwise, lightly salting them, laying them on the dehydrator trays, setting the temp to 135 degrees, and letting them dehydrate for 10-12 hours. The results were phenomenal.

Actually, the chips are one of those culinary game changers I sometimes write about. For starters, the chips are a great little snack, and they’re always a hit at cocktail time. I love to chop them and add them to bread dough for a little tang and a nice little chew. They make a nice garnish for soups and salads, and add a beautiful bite to sauces.

And if you don’t have a dehydrator, you can dehydrate the chips in your oven at 200 degrees for 5-6 hours. Hope you’ll try this one for yourself.If you do, make plenty of them to have on hand in your pantry for weeks or months to come. Just seal them in airtight containers and wait for the “Wows” when you serve them to your friends. #tomatochips #dehydratedtomatoes #driedtomatoes #tomatoesofinstagram

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Breakfast for dinner 🥓🥔🍄‍🟫 Eggs over easy, @bennettfarmsmichigan bacon, enoki shrooms, and @traderjoes frozen hash browns on my sunniest plate 🌼 from @xeniataler. Heat wave tryna MURDER me but otherwise I’m good.

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It may not feel like fall yet, but we’re ready for all the cozy recipes! 😍🍂

We love these Apple Pie Almond Croissants from @thedaleyplate! Featuring our Apple Pie Spice; a perfect union of cinnamon, star anise, nutmeg, allspice, ginger, and cloves to deliver that iconic apple pie flavor. 🍎

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@bennettfarmsmichigan hickory-smoked bacon and @gormanfarmfreshproduce heirloom tomato and frilly lettuce made for the perfect BLT 🥓🥬🍅 I am behind on sharing meals but it’s good for me to be off this app 🪩

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Simple romaine salad with tons of parsley, stems included, lentils, and cubed paneer given the crispy tofu treatment (dredged in seasoned cornstarch, fried in avocado oil), dressed w evoo and turmeric vinegar.

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Ideal August dinner last night: chicken chorizo with brown rice, sautéed curly kale, and a peach tomato hatch chile salsa that I threw together. Chicken chorizo by @bennettfarmsmichigan, such a delicious product.

August is the greatest test of my will as always (cried twice yesterday) but I am doing my best. The lake helps, my SNRI helps, @larrybeans helps.

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Meals have always been intertwined with family for Dale. She comes from a long and diverse line of ancestors, many of whom were enslaved and transported to South Africa from places like Indonesia and Malaysia, as well as the area’s first European settlers, the Dutch. “A lot of my ancestors were actually cooks in wealthy landowners’ kitchens, and so cooking has remained an important part of our history,” she said.

Read the story by Jordan LaHaye Fontenot at countryroadsmag.com

Follow Dale Gray on Instagram @thedaleyplate, visit her blog at thedaleyplate.com, and order South of Somewhere at simonandschuster.com.

Images reproduced courtesy of Simon & Schuster

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