Plymouth’s GreenDish Kitchen Finds Nutritious Niche in Delivery Market | Plymouth / Medicine Lake






(SUN PHOTO BY KRISTEN MILLER)

Dave Rapley and JD Fratzke have joined forces to deliver healthy, quick meals through GreenDish, located at 12755 Highway 55, Suite 165, Plymouth.


A ghost cooking startup offering sustainable, healthy and ready-to-eat meals with flavors from around the world has opened in Plymouth.

GreenDish was designed by Dave Rapley, a local businessman and software engineer in the midst of the pandemic, when he and his family realized there weren’t many healthy options for take out and delivery, especially in the suburbs.

“We both want to eat healthy. We try to eat healthy, but neither of us like to cook, ”Rapley said of him and his wife Sue.

He also took into account the limited nutritional options for millennials, especially for his son, Michael, who at age 14 eliminated dairy and gluten from his diet after suffering from gastro reflux. -esophageal and developed lesions on his esophagus.

“We tried it on all kinds of drugs, which wasn’t really helping the situation much,” Rapley said.

His doctor recommended that the only way to cure him was with irreversible surgery.

“And so that was an option that my wife, Sue, wouldn’t accept that there was no other alternative,” he said. “So she took a different path.”

She talked to people, prayed and investigated nutrition, which ultimately led her to a new career as a nutritionist and health coach.

Immediately they eliminated wheat and dairy from their son’s diet and within six months he was cured, without medication, Rapley said. In addition, he no longer needed an operation.

“It was all done through nutrition and (the doctors) couldn’t believe it,” he said.

Fast forward 10 years, Rapley wanted to “focus” on millennials to understand what their needs are now that they are the largest population.

“It’s pretty scary how much they eat out and the food they eat,” he said, noting that they are not taught to cook either. “I saw it through my own kids, especially through Michael, who had a really hard time getting food that he could order and eat, so he ended up having to cook a lot more than he needed to. wanted as a millennial. “

Rapley developed a business model of using sustainably sourced ingredients and cooking methods, while incorporating international flavors, which would arrive hot and ready to eat.

“Making sure we come up with something healthy (and) sustainable for your body, yet delicious, that’s where JD comes in,” he said.






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Chef JD Fratzke shows off his quartered potatoes baked in the oven and made without frying.


JD Fratzke has been a part of the Twin Cities hotel community for 30 years, operating the Strip Club Meat & Fish in St. Paul with a partnership that served exclusively grass-fed beef.

Before that, he worked at a restaurant focused on the farm-to-table sustainability movement, said Fratzke.

“Hospitality is about feeding people,” Fratzke said. “It’s about giving them the best of you, whether it’s your serving style or the food you prepare for them and the ingredients you use. “

This is one of the things they really focused on when writing the GreenDish menu and deciding “what kind of flavor profiles we wanted and where those ingredients were going to be sourced,” he said. he declares.

Almost all the ingredients are organic and many come from local farms practicing regenerative agriculture and are non-GMO.

Local sourcing was also important, which is why they source free range turkeys from Ferndale Farms of Cannon Falls and certified organic produce from St. Croix Valley Produce of Wisconsin.






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(PHOTO SUBMITTED)

GreenDish uses a fleet of environmentally friendly hybrid vehicles for delivery.


“It’s not only a really delicious menu that uses flavors that many people across the globe have eaten for thousands of years, but it’s also a menu that you can feel pretty secure in the sense that it’s good for you, ”Fratzke said.

Customers can see for themselves that every ingredient and nutritional information is available for every item on the menu.

Items are also gluten-free, and all four menu items containing dairy can be changed to be dairy-free.

They offer what they describe as home-style comfort foods, like turkey meatloaf served with mashed potatoes and Brussels sprouts; Asian flavors, such as Kung Pao chicken; Italian dishes like pesto pasta or meatball marinade, as well as Latin American dishes like chicken enchiladas.

“I love to take ingredients from Minnesota and make them taste like they do elsewhere on the planet,” said Fratzke, describing his love for the flavors of South Asia, especially India.

“And so, to use all of those robust flavors, then dig a little deeper and realize that 80% of the kitchens in these same places that I love don’t use dairy and very rarely use wheat,” and are ultimately healthier, he said.

Understanding the reality of food prices, especially organic, it was important to reduce operating costs, so that more money could be spent on the quality of the food.

One way is to use a Rational oven, using a combination of humidity and high heat convection, which is also programmable to cook a variety of dishes simultaneously.

In addition to cooking foods quickly, the oven allows them to eliminate the need for frying. It also allows them to use a fraction of the staff that would typically be needed in other kitchens.

GreenDish delivers within 5 miles of its Plymouth Kitchen with a fleet of eco-friendly hybrid vehicles from 4 p.m. to 8:30 p.m. They are also in the process of providing catering service to the local business community and family reunions.

Meals range from $ 8 to $ 13 and can be ordered online only to be delivered or picked up at its location, 12755 Highway 55, Suite 165, Plymouth.

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