Behind the Scenes with Chef Michael

By: Chef Michael Mormino

Howdy folks!

I’m Michael Mormino, Research and Development and Quality Assurance Chef for Good Measure Meals & Open Hand Atlanta. I’m a recent addition to our team of passionate foodies, and I feel like I’ve found a great place to call home. It’s refreshing to cook with a team that’s so committed to good health through good food – and we have some GREAT food coming up this Fall!

Our Fall menus launch October 15, and the new items on our culinary Research and Development roster are both delicious and functional foods for good health.

We’re topping this fall’s Moroccan Salmon with charmoula, a North African sauce that’s used as both a condiment and a quick marinade for seafood. The full flavor of salmon (which comes from naturally occurring, Omega-3 rich fish oils - yay YOU for eating your Omegas!) pairs well with sauces like charmoula. Its mix of lemon, shallots, and garlic, cumin, coriander seed, and smoky capsicums add both bite and balance to the palate.

Purple sticky rice, anyone? If you’re looking to up your antioxidants, look no further. I’m playing around with a purple sticky rice pudding, based on a popular homemade Thai dessert. I’ve paired this fun dessert with a gingered coconut cream. It’s great when served hot or cold! When heated, the coconut cream is easy to swirl into the hot, sweet rice – and if you prefer to eat it cold, it’s reminiscent of a purple rice parfait.

Our dietitians balance every meal, so the carbs of whole grain, purple sticky rice won’t knock you out while you absorb their incredibly dense anti-inflammatory antioxidant content.

On the home-front, we’re looking at new collard green recipes and pairing classics like turkey burgers with the rounded, homey flavors of caramelized onions.

Vegetarian sloppy joes made with French green lentils are in the mix, too, and we’re even toying around with lentil pastas to help lower the glycemic load in one of our favorite foods. There’s more to healthy pasta than just whole wheat these days!

We’re finalizing what new recipes make the cut. You’ll taste them - and others - starting October 15, along with additional Autumn and Winter favorites  like our awesome toasted barley dressing with cherries.

I’m so jazzed to be part of this team, y’all.

My personal journey to Good Measure Meals started when I made the commitment to myself to radically change my own nutrition. I’ll spare you the specifics, but I will say that through a more balanced, nutrient-dense diet, I was able to lose a pretty amazing amount of weight, run my first Peachtree Road Race, and kick some chronic health issues to the curb.

So know that I’m in this for the same reasons you are. Good food made by committed, caring people is what we do here, and I’m really proud to be a part of our team.

Cheers –

Chef Michael Mormino

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