Director of Food and Nutrition Services for Concordia Village
By Concordia Connection Staff Writer
For over 16 years, Carla Mendres has nourished the lucky folks at Concordia Village. In that time, she has learned a thing or two about keeping things fresh.
Carla oversees a team of over 100 staff who prepare enough meals to feed 330 people daily, including two dinner options that almost always offer fresh vegetables and herbs. The convenience of having these fresh produce just a few steps away, through the kitchen’s back door, where two lush gardens are available, is unparalleled. This efficiency allows the staff to focus on their tasks, knowing that the ingredients they need are always at hand.
The gardens, a recent addition, were born out of the pandemic. “When the pandemic started, I was here constantly,” Carla recalls. As the chair of the COVID committee, she needed a stress relief. The Environment Services Director responded by having the landscapers build an organic garden out back, and the next year, a second one. This initiative not only served its purpose but also ignited a new passion in Carla, providing a sanctuary amidst the chaos.
The gardens quickly became a sanctuary for Carla, providing a much-needed break from the hectic pace. “When things became hectic or stressful, I would go back and tend the garden. It became a passion, and now we always have many fresh vegetables.”
The gardens produce enough to last the year, making preservation essential. One of the ways Carla preserves vegetables is by making delicious salsas and gazpachos. She starts by harvesting ripe tomatoes, peppers, and onions from the garden, then chops them up and mixes them with fresh herbs and a dash of olive oil. She also claims that the best way to preserve summer herbs is to freeze them in ice cube trays and olive oil, “You pop them into your freezer, and then you can pop them into your sauté pan, or into your soup, or stew, or whatever. This keeps air out.”
The success of Carla’s menu planning is evidenced by the high satisfaction rate among Concordia Village residents. “If they don’t like the food, they are very vocal about it. They are not afraid to voice their dislikes,” Carla notes. However, the fact that such complaints are rare is a testament to the quality and freshness of the meals she provides, leaving the residents satisfied and content.
Carla’s Recipes to try at home
Grilled Coconut Kale
Kale is a nutritional powerhouse and tastes delicious lightly charred on the grill. The coconut milk marinade becomes the perfect dressing for this warm salad.
1 large bunch fresh kale, washed
1 can coconut milk
Juice from 2 limes
1 tsp. honey
1 tsp, sea salt
1 tsp. cayenne
2 tsp. smoked paprika
Mix the dressing ingredients and ask the kale. Marinate in the fridge for a few hours. Grill on medium heat for about a minute on each side until it chars slightly.
Remove to cutting board and remove the leaves from the stems. Chop and serve!
Creamy Chicken and Sriracha Spring Rolls
I was at a marina in the Bahamas at some point in life and had these unique spring rolls that I really enjoyed. This is my really easy version of them.
1 package large spring roll wrappers
2 cups cold rotisserie chicken, cut into small pieces
½ bunch green onions
½ bag shredded coleslaw cabbage
1 tbsp. Kikkoman soy sauce
1 tsp. sesame oil
2 packages cream cheese, room temp
2 heaping tbsp. sriracha sauce
Mix the coleslaw, green onions, soy and sesame oil. Let sit on the counter for an hour.
Beat the cream cheese with sriracha. Add the coleslaw mix and the chicken and mix well.
Put a spoonful of filling on each wrapper and roll, securing the edges with some cornstarch mixed in water.
Fry until golden brown. Alternatively, brush with oil and air fry for about 10 minutes.
Makes roughly 36 rolls.
Savoury Grilled Onion Cake
This is a fun recipe because it looks really interesting and gets guests talking! It’s also delicious, obviously!
1 package 10 inch flour tortillas
4 cups red onion, finely diced
¾ cup shredded parmesan cheese
2tbsp. roasted garlic
2 tbsp. sugar
½ cup mayo
3 tbsp. butter
1 tsp. chili flakes
3 tbsp. cilantro, chopped
Sautee the onion in butter until soft. Add garlic and sugar and sautee for another minute or two.
Remove from heat and add parm, mayo, chili flakes and cilantro and mix well.
Lay down a large piece of plastic wrap and lay down a tortilla on top. Spread tortilla with the mixture and continue layering until the package of tortillas is gone. Wrap well and put in the fridge overnight. When ready to grill, cut into 12 wedges and grill on low, turning so each side gets warmed through. Serve with lime wedges if you wish.
