Food is a big part of every Send It adventure.
After a big day in the mountains, something shifts around the dinner table. The gear comes off, the walls come down, the stories come out. People who met days ago feel like old friends. That’s not an accident. It’s the result of someone cooking every meal with care, intention, and a whole lot of love.
Meet Chef Steph. Below she shares a crowd favorite recipe and reflection on what cooking for Send It means to her. Fair warning: you’re going to want to make this one at home!
Spread the Send It Love – Try one of Chef Steph’s recipes at home
Tahini Roasted Cabbage With Pistachio And Date
This one is always a HUGE crowd favorite!
1 Head of green/white cabbage, core mostly removed, sliced into 1” wedges
1/4 – 1/2 cup tahini
2-3 tablespoons sesame oil
1/3+ cup chopped roasted pistachios
1/3+ cup chopped pitted dates
Salt & pepper to taste
Drizzle the cabbage wedges with sesame oil and sprinkle with salt & pepper. Using a preheated grill or large skillet on high heat, char the cabbage wedges on both sides until slightly blackened and then remove from heat and place in a baking dish, slightly overlapping. Drizzle with tahini, then cover the pan in aluminum foil and place in a preheated 400° oven. Roast for 20 minutes or until cabbage is fork tender. Remove foil and continue to roast for 5-10 minutes until edges are slightly browned.
Roughly chop the pistachios and dates, and sprinkle over the top. Serve and enjoy!
Meet Chef Steph
“The kitchen is the heart of the home. It’s a place of warmth and nourishment, and there’s a reason people naturally gather there during events. As an extension of that warmth, I prepare each meal for participants with care, intention, and love.
These trips mean long days—often 12+ hours in the kitchen—and they are truly the chef’s version of a marathon. And I love every minute of it. This is how I Send It.
The experience is incredibly meaningful and rewarding, and I am honored to be part of such a special organization. I treasure every connection I’ve made over the years and hope that everyone who has shared a meal with me could taste the love that went into it.”
— Chef Steph Minderhout
