Finally, I have brought Uli’s Famous sausages on board and added them to our line-up of local products. Uli Lengenberg is a true craftsman. His sausages are made fresh every day, in small batches, right here in Seattle. I visited his shop in the Pike Place Market last week and introduced myself. Meetings like this always make me nervous…I’m not sure why. Maybe it’s because I feel vulnerable around folks who have mastered their crafts. Perhaps it is because I feel like such a small fish in a very big pond sometimes and fear that no one will take me seriously. I dunno; but nevertheless, the man at the counter immediately made me feel welcome. He was extremely nice, answered all my questions, applauded our business concept, and sent me home with some amazing samples to play with! I later emailed Uli’s to ask a few more questions and Uli himself called me to provide the answers.
We are debuting my first pick this week, the Fresh Linguica, a rich pork sausage made with red wine and spices. I have been waiting for the perfect moment to introduce beets on our seasonal menu, and this is it. The sausages are served with a beautiful blend of sautéed julienne beets, purple cabbage, fresh sliced apples, onions, and garlic, all seasoned with a hint of fennel. The vegetables remain crisp and light, and they match the richness of the sausage perfectly.
In the coming weeks, you will see Uli’s sausages again. We have several dishes lined up like the Fresh Apple Chicken Sausages with Gingered Brussels Sprouts & Chickpeas and our version of the classic Moroccan Merguez Ragout with Poached Eggs. Feel free to tell us what you’d like to see on the menu too!
So welcome aboard Uli’s, and thanks for the hospitality. For more information, visit their website and show them some love.

I am very excited about the debut of our 2 new quiches this week. A quiche is comfort food at its best, but who has time to make it at home? Now everyone does! We have teamed up with West Seattle’s own Alki Pie Company for the perfect, homemade, single-serving pie crust. Each crust is hand-formed and ready to fill with our blend of organic eggs, cream, garlic, and fresh sautéed ingredients. We offer 2 options, both classics, on our current menu: First up is our Bacon & Mushroom Quiche, baked with sliced mushrooms, hickory smoked bacon, shallots, and Tillamook cheddar cheese. Second is our meatless option, the Broccoli & Mushroom Quiche, with chopped broccoli, shallots, mushrooms, and cheddar. Both dishes come with a re-vamped Waldorf Salad. We’ve tossed the traditional salad of fresh grapes, apples, toasted walnuts, and celery with our own creamy Lemon and Basil Dressing and organic mixed greens.
The best part of all of this (well, besides the extremely high cuteness factor of miniature pies)? The entire meal goes from the box to the table in about 25 minutes! And it’s all done in 3 easy steps. That’s right…a truly homemade quiche in 25 minutes. And with our double and family size kits, each person gets his or her very own personal quiche to customize and enjoy. See if that doesn’t score points at the dinner table.

Here we are, nearing the end of another short Seattle summer. I must say, this has been one of the best in a long time. Not only because of the abundance of sunny days…though I have hardly had time to truly stop and enjoy them…but also because this has been Dinosaur Takeout’s first summer. We are approaching our first birthday, and the evolution of our concept so far has been amazing. We have experienced so much more personal contact with you, our customers, than we thought we would. You have truly helped shape our business so far, and thanks to your honesty and feedback, my job is becoming easier. I am becoming more in tune with what you like and want to see on our menus. The preparation process is becoming more streamlined thanks to your ideas and tips. Granted, we have a long to-do list still; but as we tackle one project at a time, Dinosaur Takeout becomes more and more fabulous. Our goal is to make cooking dinner fun, exciting, and fast, regardless of your kitchen experience or know-how. If you’ve ever dreamed of having your own personal prep chef, then check us out if you haven’t yet…we are here for you.
We hope the rest of your summer days are the best yet. Keep an eye on us as we begin to introduce new flavors for fall. It’s all coming soon.

My brother Wayne and I grew up in West Tennessee. We have always been barbeque fans, but when it comes to the art of barbequing itself, he leaves me in the dust. He has since moved to Texas among the masters, and he continues to hone his craft. So when I went looking for a signature barbeque sauce for Dinosaur Takeout, I naturally called on my brother. He emailed me a few different recipes (basically different versions of the same one) and after a few test runs, I found the one that made me happy. The list of ingredients is long, but each one adds a new, subtle characteristic. Kentucky bourbon, minced sweet onions, smoky chipotle peppers, honey…they all combine beautifully for a sweet, tangy, sticky sauce with moderate heat.

We are debuting our new barbeque sauce as a glaze for our Caramelized Onion Meatloaf made with Painted Hills natural ground beef and fresh tofu from Thanh Son Tofu in Seattle. It’s definitely not your conventional meatloaf, and the word “tofu” certainly earns odd reactions from some, but the result is quite fabulous. It is packed with protein but lower in fat than most, and the tofu absorbs the flavors like a sponge and delivers them beautifully while adding a nice, soft texture. The barbeque glaze is…well, icing on the cake.

Also, we’re offering 8 and 16 oz. containers of Wayne’s BBQ Sauce now for those that might want something different and delicious for your 4th of July celebration! Supplies will be limited, so drop me a line to reserve yours or click here to place an order.

Happy summer to all of you, and as always, thanks for your support.

I am a salt snob. I admit it. I have not picked up a shaker of table salt in years. I don’t even allow it in my house. Of course I used to believe that salt is salt…and the “fancy” ones were simply a gimmick. But oh how wrong I was. My first switch was from table salt to plain old “sea salt”. I felt better about using it, but honestly, I couldn’t taste much difference when it came down to it. Then, a friend of mine forced me to try fleur de sel, the “flower of salt”. I probably rolled my eyes, but what I really remember was the incredible taste…the slight crunch…the revelation. Had I been a fool all those years? Yes, I had…and there was no looking back.
Fleur de sel is only one of many different salts that I have sampled and enjoyed, but it is my favorite. Salt is kind of like Tequila to me. One isn’t necessarily better than the rest; it’s simply a matter of taste. They are different, and they each have notable characteristics.
I won’t bore you with too much salt talk, but I will break it down for you based on what I have learned…
Kosher Salt is a necessary kitchen staple. That’s the one in the box that people usually use to rim margarita glasses. This is the one you should use when cooking. If a recipe calls for salt, use kosher salt. However, my advice is to reduce the amount called for and finish the dish later with a nice finishing salt.
Sea Salt varies from source to source. It is also acceptable for cooking, but reduce the amount because I find that it tends to impart a very salty flavor. It works as a finishing salt, and is quite inexpensive, but treat yourself and go for the good stuff!
Fleur de Sel, and other fancy salts out there have one purpose for me (though I have rimmed my margarita glass with it…and it was amazing)…and that is for finishing a great meal. You will be amazed at how much flavor a small pinch of it can coax out of your meal. Sometimes, it miraculously pulls all of the flavors together. It is quite pricey, but do your research. You can sometimes find a pound or so for around $12 bucks online. That’s a bargain!
Oh, and throw away the table salt. Now. It is bitter, offensive, and useless. Or better yet, run a nice hot bath, add a few drops of lavender oil, and dump a few tablespoons of it in the water for a nice relaxing spa day.

I don’t use much salt in the meals from Dinosaur Takeout. It is one of the things that I like to give the customer control over. I have actually received positive feedback from several folks for this reason who are monitoring their sodium intake. The meals are actually designed to benefit from a slight sprinkling of your favorite finishing salt. Of course I don’t specify in the instructions which salt you should use because the choice is ultimately yours. But if you wanna take a chance…if you wanna see what the fuss is all about…hit me up. I will gladly include a sample of fleur de sel in your next order! Just drop me a line. I’m always willing to help.

Our menu this week features a Pork Chili Verde made with all-natural pork loin from Carlton Farms. I chose Carlton Farms (located in Oregon) to source our pork products because I wanted to offer a local, quality product that stood above your average grocery store pork. After trying it out, I am loving it. It’s consistently fresh and incredibly tasty, and after listening to much positive feedback on our Pork Loin & Sweet Potatoes, I think I made the right choice. We also got excellent reviews for our Whiskey Glazed Pork Chops (see photo above) from our subscribers. So, I’d like to welcome Carlton Farms into our line-up! I look forward to experimenting and developing new and interesting pork dishes in the near future (can you say “Lime & Chili Pulled Pork Pizzas”?). For more info on Carlton Farms, visit their website. Feel free to drop them a line and tell them we said “Hey!”.

Every time I make a batch of curry paste, the kitchen smells of Indian spices for days. And that’s fine with me. I love Indian food, and I worked long and hard to develop a curry sauce that could be cooked quickly, yet retain the depth of one that has been simmered for a long time. The solution was a slow-roasted paste. Ours is made with freshly ground whole spices and chilies, and roasted over low heat until golden brown and fragrant. The paste is then combined with diced tomatoes, fresh ginger, and garlic to create a raw sauce that is cooked down and ready to serve in less than 20 minutes. Of course the flavor improves over time, so leftovers are even better.
Our latest curry is made with paneer cheese & green peas, with some stir-fried onions to add crunch and texture. It’s served over basmati rice, laced with a bit of toasted coconut. It’s a perfect Spring dish and comes with our sweet tomato & ginger chutney on the side. Your kitchen will smell heavenly as it simmers.

Check out our latest weekly menu for this dish and others. And thanks for the continued support.

I recently returned from a 2-week tour of Zambia and South Africa, a trip that I have been planning for many months. Everything about it was amazing. I experienced so many things in such a short time, and it truly was a once in a lifetime moment. I had no expectations concerning food, but I certainly was excited to try something new. Aside from a basic knowledge of Ethiopian food, African Cuisine is quite foreign to me; I had never really researched or tried much of it. But that is about to change! While there, I was fortunate enough to sample several local dishes, both with and without meats, and I ate like a king (see what I did there? clever reference, no?).
I have always been a fan of the hearty, aromatic one-pot meal. The addition of layer after layer of ingredients and spices, all simmered with chunks of vegetables, meats or fish, until the whole thing becomes one big pot of bliss is what makes me happy. In South Africa, I experienced a lot of this, and I have returned with new inspiration and lessons learned. I will be experimenting more with unusual spice blends and interesting food combinations in the coming weeks to create a more unique dining experience for my customers. Dinosaur Takeout is based on simplicity…simple ingredients, basic technique, and easy access…all combined and presented in an impressive package.

That said, let me mention 2 new dishes available this week…
First up is our Pork & Sweet Potatoes with Cherry-Glazed Onions, featuring lean chunks of all-natural Oregon pork loin from Carlton Farms and sliced sweet potatoes, both combined in a light citrus marinade, then sautéed with our amazing cherry & balsamic glazed onions. Your meal comes complete with a crunchy broccoli & carrot salad tossed with almonds, raisins and a sweet yogurt dressing. The onions alone shall become a staple at Dinosaur; you will see them used in many dishes to come.

Second is our Tagine with Roasted Vegetables & Spices. Here is a delicious meatless version of the Moroccan classic. To amplify the flavor of the vegetables (and shorten cooking time), they are oven-roasted with whole spices while the sauce simmers slowly on the stovetop. Ras el Hanout, a popular North African blend of spices, lends a touch of heat and an abundance of depth to this lowfat stew, filled with protein-packed chickpeas, topped with yogurt and almonds, and paired with herbed couscous. Oh, and leftovers are even better after a night in the fridge, so take that into consideration.

One more note for the lazier folks out there…our subscription service is a popular and low-maintenance way to enjoy quick, delicious meals every week without the hassle of ordering and paying. Simply prepay for a set number of weekly meals, set your delivery day, and we will do the rest. Each subscriber has unique wants and needs, and we are here to provide. Meat, vegetables, fish, or a combination of all three, what you want is what you get. And if you want, I’ll make all of the menu choices for you too, based on your preferences, and each week you will get a box full of surprises! It’s easy…and you will spend the money on food anyway, right? And the best part?? No more depressing trips to the grocery store after work…bliss.

I’ve been working on and editing text for our “About Us” page. I thought originally that this would be the easy part…you know, a simple bio with the typical who, what, where, when, how…”Jeff is a native of Backwoods, Tennessee and the father of 2 cats, and he loves cooking, etc.” But everything I wrote just seemed boring and unnecessary. Rather than the typical bio info, I want people to understand the experience that comes with Dinosaur Takeout. So I chose to tell the story of how the business was born and exactly how it fit into my life originally. The concept isn’t simply about the food, it’s about adopting something that is tasty, affordable, and convenient that ends up providing the consumer with an enjoyable cooking experience, a nice meal, and above all else, time…the ultimate luxury. Don’t get me wrong, I love the whole process of preparing a meal, from the planning to the execution of it all, but not all the time. Some nights when I get home, I just want dinner to be there…in the fridge…and ready in 20 minutes.
Dinosaur Takeout was created to provide a new approach to dinner with two things in mind:
1. I want to provide the easiest, most enjoyable cooking experience possible for my customers without sacrificing quality or freshness. Whether they are for convenience, lazy weekends, out of town guests, dinner parties, or filling the cooler to take to your cabin in the woods, the completely prepped meal kits provide just that.
2. I want to provide a pleasant and personal cooking experience for my customers, one which reflects my tastes and preferences, but also one that evolves into something unique as a result of your feedback, suggestions, and requests. The key to providing a product that you love is providing a product that you need. That is my goal. I’m excited to see where we go.

So, hopefully my ramblings here, and on the “about us” page (coming soon), will explain a little bit about me and why I created Dinosaur Takeout in the first place. It’s truly a labor of love. As far as the mugshot goes, I tried to dress up and pose in a chef’s hat, surrounded by vegetables, but it just wasn’t me. So I decided to let it go and just pick something colorful.
All the best to you and yours. Jeff.

I used to work at Manca’s Restaurant in Madison Park many years ago. Theirs was a family-owned and operated restaurant, and was an institution in Seattle history and culture. Manca’s was probably my favorite restaurant experience. I loved the food, my coworkers, the guests, and the family treated me like one of their own. I had just moved to Seattle from Gleason,Tennessee and didn’t know too much about food, except the fact that I loved it. I learned so much about ingredients, cooking methods and presentation while there, and many of my recipes today have been inspired by my experience with them. Manca’s served a Basil Vinaigrette dressing that blew me away. I wanted it on everything! It was sweet, garlicky goodness I tell you. So when developing recipes for Dinosaur Takeout, I decided to create a dressing that captured the essence of that dressing as a sort of tribute to the Mancas and my time with them. Our Pesto Vinaigrette was the result, a sweet blend of basil, parmesan cheese, garlic and spices, and it too makes my taste buds very happy. I’ve gotten lots of positive feedback on it from customers, and several have asked if it is available in bottles! That makes me feel good…and hopefully I can say “yes it is” one day soon.
And while I’m on the topic, I’d like to introduce my new Wild Mushroom Vinaigrette, made with dried Porcini and Shiitake mushrooms. I’ve been working on this one for awhile. I love mushrooms. In fact, I actually have to make an effort not to include mushrooms in every single dish I create because I know that everyone out there does not share my feelings. However, whether you love em or hate em, this dressing is wonderful. After several attempts, I finally got the balance of sweet and savory correct to suit my taste and compliment the intense flavor of the mushrooms. You can now find it included in several of our meal kits.
As always, thanks for your support. I hope you are enjoying the Dinosaur Takeout experience as much as I am, and if you haven’t tried us out yet, hit me up. I’ll hook you up with something delicious and maybe you will see how we can truly become an enjoyable and convenient part of your daily cooking routine. All the best to you.