This piece originally posted in March 2014 for the online company Relished. A rebranding has recently taken place and Relished is now known as Home Chef. Relished links have been updated to take users to the correct Home Chef links. Enjoy!

Today is a first for Grocery Gal. A company contacted me to try out their food. Really? Free food? Bring it on! The catch was they wanted me to honestly write about it. I’m fine about being honest. And I thought too bad for them, because this sounds like a concept so NOT Grocery Gal. Why not? It sounded fancy and way too expensive. Well it was fancy, and to my shock and absolutely amazing value. What was it? It’s a new Chicago company called Relished.

I was familiar with the delivery concept with Door-to-Door Organics. The twist here was it’s three complete meals for you to cook at home, with everything (minus salt, pepper, oil and your cookware) in one box. It’s sounded great for my busy schedule. And it sounded expensive.

Grocery Gal Relished Food Delivery

A box of goodness from Relished Foods

A box was delivered by Fed Ex on a Wednesday. It was like Christmas! I opened a well insulated box filled with lots of veggies, two packages of shrimp and two mahi mahi fillets.

Grocery Gal Chicago Relished Food Delivery

All this delivered for under $60!

You can customize meals for your dietary needs, so I requested the pescatarian option. Recipe cards on thick card stock were well designed (a big plus in my book) with lots of step by step photos for those new to cooking, and the components for three meals, individually bagged. Wine or beer pairing suggestions are also included. I had some stash from Vin Chicago, so we were covered in the wine department. The Grocery Gal cooking show was about to begin!

Grocery Gal Relished Food Delivery Recipe Card

All the how-to’s including drink pairings

Since the mahi-mahi was still frozen, I chose to cook a shrimp dish the first night. The package was for a 2 person meal, but we had three of us at home, so we got a little creative… which just meant adding extra shrimp and veggies. We chose the creamy fresh pesto pasta recipe with fresh peas and roasted peppers. All I had to do was slice the red peppers and prosciutto; the rest of the prep work is done for you. The meat eaters enjoyed crispy prosciutto with the shrimp.

Grocery Gal Relished Food Delivery

Prosciutto Wrapped Chicken became Shrimp with Crispy Prosciutto

Grocery Gal Relished Food Delivery

Looks as good as their photos!

Grocery Gal Relished Food Delivery

The tiny shrimp and yellow squash were added to make it a meal for three

The end result was delicious! The portions were big; while I extended the meal with extra shrimp, yellow squash and pasta, there was still enough leftovers to take for lunch the next day. What I really enjoyed about it was it was something I’d never think of cooking myself. I thought it would’ve been about a zillion calories, but according to the calorie chart on the recipe card, each serving was under 500 calories. I don’t know if I believe that, but I won’t question it now. Day one was pretty impressive.

Grocery Gal Relished Food Delivery

More prosciutto for me!

Day two’s meal was supposed to be steak with roasted vegetable hash, but we used Mahi Mahi which was delivered to us instead. The rainbow carrots and shallots were already peeled; a great time saver. I only used 1/2 of the cauliflower and squash; I saved the rest for another meal. The recipe said the vegetables only needed 20 minutes in the oven, and I knew that was way to short for the acorn squash to be done.

Grocery Gal Relished Food Delivery

Roasted vegetables and Mahi Mahi – even though I”m showing shrimp here

I roasted them in the oven for almost an hour – I like my roasted veggies charred – and added some extra brussels sprouts I had to the mix. End result was a much fuller flavor.

Grocery Gal Relished Food Delivery

I like my veggies charred!

Grocery Gal Relished Food Delivery

Thursday night’s end result featuring a great wine from Vin Chicago

Friday came and went and we didn’t cook our third meal, which was a spinach salad with shrimp. I ended up cooking it on Saturday for lunch. My only complaint was on Saturday my cherry tomatoes had gone bad, which was really surprising. Being Grocery Gal, though, all was not lost; I had tomatoes in the house. It was one minor mishap on an otherwise great experience.

Grocery Gal Relished Food Delivery Meal

Day three – Spinach and Shrimp Salad

Once I was done cooking the final meal and formed my opinion, I looked into the cost of having a subscription to Relished. I was convinced three substantial meals for two people being delivered to your home in incredible packaging with high quality printed materials was easily $100 a week. Perfect for my well-to-do friends with demanding jobs, downtown homes and no cars, but not for budget-conscious Grocery Gal. I think i literally gasped when I logged on to RelishedFoods.com and saw the price: $9.95 per person/per meal. Three dinners delivered to me for $59.70. The packaging alone seemed to be $20 – how do they do it?

You can have their food delivered to you up to five days a week, and they offer four and six person servings for those with larger families.  Today I just logged on to their site for a delivery for two weeks from now, and there’s 5 options for me to choose from. It’s great, because my husband doesn’t like beets, so I swapped that out for a rainbow chard salad.

Another thing that’s great is they deliver outside of Chicagoland: anywhere east of the Colorado River, except Florida and Maine. Seeing that, I signed up for a delivery to my sister in rural Michigan. Hope I didn’t ruin the surprise, Tanya! There’s no hidden fees I can see, and you can cancel at anytime. I won’t do Relished every week, but I can see myself doing a delivery every other month. You can see their weekly menu online.

HomeChef.com. Also on Facebook.


I’ve been rather busy lately, which doesn’t give me much time to devote to my Grocery Gal fans. However, a package arrived yesterday and I just had to share it! I’ve gotten my first Food Dehydrator! I remember hearing about food dehydrators as a kid, but never thought of getting one… until I realized you can make your own beef jerky with it! Finally, I can be prepared for the zombie apocalypse! What really is great about the Nesco dehydrator is that it’s programmable. I’m hoping I can prepare everything either before I go to bed or to work in the morning.

Grocery Gal Nesco Food Dehydrator American Harvest Made in USA

Now I can prepare for the zombie apocalypse

The inspiration to make my own jerky came after I had visited Paulina Meat Market for the first time in a few years. Yes, comin’ soon to GG. Paulina Meat Market makes their own beef jerky, and it’s just super yummy. This will be new cooking territory for me, but I will share my experience (and my recipe, if it’s good) in the near future. Stay tuned! Have you made your own jerky? Any suggestions on flavors are welcome!

Grocery Gal shops at Paulina Meat Market in Chicago's Lakeview neighborhood

Paulina Market’s beef jerky sliced to order – super tender and not tough


I’m not going to go into detail here, but I know we’re all sick of snow. I dream about being on a beach feeling the sun’s rays on my skin and sipping a fruity cocktail. Then the alarm goes off and I’m off to another day of work. If I’m still dreaming of the beach on my way home from work, I’ll stop at Rio Valley Market to get the ingredients to make a feel-better fish taco dinner.

Grocery Gal Rio Valley Market

Rio Valley Market on Mannheim at Grand

I think the first time I went into Rio Grande I stopped in my tracks as soon as I walked in. Why? My favorite summertime beer, Tecate, was a mere $14.99 a case. OK, Pacifico is my favorite, but on a budget it’s Tecate. Somehow over the past few years Tecate has gotten into bargain basement pricing, and that’s fine by me. I’ve yet to see it cheaper anywhere else. They even carry Tecate Light – but, seriously, don’t waste your time.

So many choices, but the best deal is 24 Tecates for $14.99

So many choices, but the best deal is 24 Tecates for $14.99

In a perfect world, fish tacos are grilled over real hardwood charcoal on my Weber grill. When it’s 1 degree outside, I’ll have to settle for fish tacos from the kitchen. Rio Valley is by no means a fish market. They are a traditional, independent Latin-influenced market, nothing fancy and value priced. Think full butcher section with an offshoot of fish staples. They carry different types of fish – tilapia, basa, swai and catfish. I’m usually in a rush, so I grab some prepackaged fish for around $5 a package.

Grocery Gal Rio Valley Market

No time to wait in the deli? Grab your fish to go. Don’t worry, every day is “today’s special” — doesn’t mean it’s about to go bad.

What goes with fish tacos? Well, mango salsa, of course! All the staples I need are here: fresh, ready to eat mangoes (not too ripe and not too hard), cilantro, jalapeño, red pepper, limes and avocado. The week I was there avocados were 4 for $1!. There’s also red cabbage for shredding and adding the perfect crunch to your taco.

Grocery Gal Rio Valley Market

Who don’t love avocados?

I’m also a sucker for Crema – Mexican Style sour cream. I think it’s because it has a slightly salty taste to it; it’s replaced traditional sour cream in my house. Yes, it has a few more calories, but with so much flavor, you can use it sparingly. Lots of choices at Rio Valley and usually at least one brand is on sale.

Grocery Gal Rio Valley Market

So many Crema choices, so little time…

That’s it. My cart is filled with fresh tortillas (the corn ones are often still warm, they must get daily deliveries), fish, produce and a case of Tecate. I quickly check out, get in the Grocery Getter and head home to put a little sunshine in my family’s dinner that night. Why not stop in and grab what you need to make some for yourself? I’ve included my recipe for mango salsa along with my husband’s killer aioli recipe.  You can most likely feed a family of three for $15, which includes a few Tecates for the adults!
Mango Salsa

  • 1 Mango peeled and chopped
  • 1/2 red onion finely chopped
  • 1/2 red/orange/yellow pepper, chopped
  • 1/2 avocado, chopped (but not mashed)
  • 1 small jalapeño, seeds removed & chopped
  • 2 T chopped cilantro
  • Juice of 2 limes

Mix all the items together and taste. Feel free to add more/less of any ingredient, based on spice needs. Sometimes I add a 1/4 peeled/seeded cucumber.

Aioli for Fish Tacos

  • 1/4 cup mayonnaise (I prefer it with olive oil)
  • Juice of 1 lime
  • 1-2 cloves garlic, pressed
  • dash of Lawry’s seasoned salt
  • 1-2 T Mexican-style hot sauce

Press the cloves of garlic with a garlic press. Mix everything together. This is a perfect “base layer” for your tacos. It gets so addicting, I’ve found myself using it as a dip!

Rio Valley Market. 2745 Mannheim Rd, Franklin Park, Illinois 60131. 847-451-8440. www.RioValleyMarket.com


It’s been snowing a lot in Chicago lately. A little too much, if you’d ask me. Take 18 hours of snowfall and then throw in some below zero temperatures, then you’ve got Chicago 2014. While hundreds of people were stocking up at the major grocery stores the last two days, I’ve been staying in, keeping warm, and thinking about what to cook. My shelves are stocked with the stuff you need to make it through these types of days.

Grocery Gal came to fruition because I love food, entertaining and a good deal; but that really just boils down to loving to cook. Besides relaxing me, it’s a way I express gratitude to those I love. While I should be cleaning my office, folding laundry, or starting to prepare my taxes, I instead I look in the fridge to see what I can make for a nice Sunday brunch. Since there’s always eggs in the house (thank you Amish Farmers), I decided to take a twist on our normal Sunday egg taco breakfast and whip up a frittatta. I had some frozen spinach, feta cheese and orange peppers. Every good cook always has onions, garlic and potatoes on hand, so I sliced those up, sauteed with some organic Greek olive oil (thank you Fresh Farms) and assembled a little frittatta. Seven eggs and 25 minutes in the oven later, breakfast was ready to go for my family!

Grocery Gal Frittata

Grocery Gal Sunday Frittata: Feta cheese, spinach, orange pepper, onion and eggs with a sliced potato base

While that was baking, I started what I set out to cook that morning: Bean Soup with Smoked Meat. Perfect stick to your bones type of meal for a cold day like today. There should be a fancier name for this, but I don’t have one. It’s a staple at my house, and others, too. Why others? Because my husband is a vegetarian and I have no clue how to make a small pot of soup. That helped bring about Soup Fairy™. Instead of me eating the same soup over and over again, I share it with friends. They bring me back their empty jars, and I refill them. It’s win win. And it makes me the Soup Fairy™.

As a good first-generation European American, I reuse glass jars and cook with smoked meat. There are many different types out there (glass jars and smoked meat); my main protein in soups is smoked ribs. You can find smoked ribs at almost any good European deli, and a half a slab is a good amount for 1 pot of soup. My favorite smoked ribs comes from Bende, a Hungarian distributor out in Vernon Hills that has the best smoked meat selection in the midwest. Grocery Gal will be visiting Bende in the near future, but in the meantime, if you see Bende products at your local grocery, try the smoked ribs for soup, or the smoked tenderloin as a snack. Delis often have their own smoke ribs, like at  Montrose Deli and Amish Farmers, so find a slab and give this recipe a try.

Grocery Gal Bende Smoked Ribs

These are the types of gifts Grocery Gal gets from her dad. Bende smoked ribs!

My dad brought me a slab of ribs from Bende as my Christmas gift. Yes, we’re that serious about our smoked meats. It was time to break out my Christmas gift, and have me share it with you.

Bean Soup with Smoked Meat

  1. 1-2 lbs dried beans (I prefer navy beans or other small beans)
  2. 1-2 T olive oil
  3. 1 large onion, finely chopped
  4. 2-3 ribs celery, finely chopped
  5. 2-3 carrots, finely chopped
  6. 1 bay leaf
  7. 3 bullion cubes (I prefer Winiary Vegetable Buillion or 3 T Vegeta Natur)
  8. 1/2-1 slab smoked ribs, rinsed and cut into smaller pieces (2-3 ribs per piece)
  9. Fresh ground pepper

Prepare beans per bag instructions. Be sure to drain the soaking water and rinse off before adding to soup. That helps eliminate getting gas from the beans!

In a large stock pot, heat the olive oil, and saute the onion, celery and carrots until clear, about 5 minutes.

Grocery Gal Bean Soup with Smoked Meat

There’s no exact amount, but just put in a lot of onions, carrots and celery. Add some garlic, too.

Grocery Gal Bean Soup with Smoked Meat

Today’s soup has Navy and Pink beans

Grocery Gal Bean Soup with Smoked Meat

Vegeta Natur is great because it has no MSG. Use 2-3 tablespoons. Winiary has MSG, but it has a great celery root and cabbage flavor to it.

Add the beans and mix together. Add the bay leaf and bullion, stir it in to have it mix with the vegetables for a bit. Add enough water to the soup to that it covers the bean by an additional 1 inch or so. Add the ribs. Grind some pepper into the soup. You won’t need any salt, because the ribs that. Slowly cook the soup for 1-2 hours, until the beans are soft and the rib meat easily tears from the bone.

Grocery Gal Bean Soup with Smoked Meat

Rinse the slab off before slicing. Slice in to 2-3 rib chunks. Don’t forget to remove the string!

Grocery Gal Bean Soup with Smoked Meat

It might not look pretty now, but be patient

Remove the ribs from the soup and set aside to cool. Get a hand blender and zap the soup for 15-30 seconds. This will chop up the beans and vegetables, making the soup thicker. If you like thicker soups, blend it longer, if not, blend it less.

Grocery Gal Bean Soup with Smoked Meat

Use a hand blender to thicken the soup

Grocery Gal Bean Soup with Hand Pulled Smoked Meat

After the ribs have cooled, separate the meat by hand from the bones/fat and add to the soup.

Once the meat has cooled off, separate the meat from the bones and the fat. Do this by hand. There’s something about naturally torn meat that takes a million times better than sliced. I don’t know what it is, but trust me. Add it to the soup, remove the bay leaf, and enjoy. If it’s too much, pour into glass jars and freeze for yourself and your friends. Maybe you can be a Soup Fairy™, too

Stay warm!