The recession wasn’t good to Roxanne Minor, so she gave up efforts to find traditional work and started a small business that passes goodness across kitchen tables.
The 10-year Maple Grove resident went back to school to become a legal administrative assistant in 2005, but no jobs in that field were available during the economic slog. Instead, the 41-year-old set out on another midlife career change. This time, she was going to do what she really wanted to do – cook.
With chicken enchiladas, garlic mash potatoes and other delights, Roxanne’s Personal Chef Service has been bringing healthy, made-from-scratch meals to the homes of on-the-go families for about a year. Her client list is small, but she insists there is a market. “It takes a lot to make healthy food, and a lot of people need to eat better,” Minor says. “They need home-cooked meals, and I’m trying to bring that back to families.”
Minor brought her acclaimed cornbread muffins and a mix of other hors ‘doeuvres to Antoinette Kelly’s housewarming party in Rosemount in May. “My family and friends have tasted her cooking in the past and have loved her flavor,” Kelly says of Minor’s sometimes southern seasonings. “She is incredibly creative in her presentation, and her food is very appealing to the palate.”
Family and food are tantamount in Roxanne’s heritage. Her grandmother ran a restaurant in Chicago; her mother had her in the kitchen cutting vegetables at age 6; her father taught her how to make stir-fry and stuffed bell peppers. When her family moved to a farm in Arkansas, they would prepare the beef, pork and eggs produced right there. “The only thing that came in the box was cornbread mix,” Minor says of her childhood culinary supplies. “Everything else was from scratch – still is to this day.”
Starting the business from scratch has been slow, but Kelly believes in her. “I know she has the mind of an entrepreneur and will figure out her business,” Kelly says.
Minor might not have formal culinary training (although she’s a certified food manager from the MN Department of Health), but she practices what she promotes with routine home-cooked meals for her husband and five children. Her middle child, 11-year-old Erin, has expressed aspirations of becoming a pastry chef someday, which would keep alive the family traditions.
Minor also wants to set a good example for her children in an era of unhealthy eating leading to record levels of obesity. As part of First Lady Michelle Obama’s Chef Moves to School program, Minor adopted Weaver Lake Elementary School in an effort to help provide healthy lunches to students. They plan on working on a healthier menu soon.
“The best nutrition starts at home, and Michelle Obama is trying to expand on what a lot of people are trying to do at home,” Minor says. “I wanted to help be a leader with that and be involved in a way [my children] can see.”
Roxanne’s Salsa Recipe Revealed
Roasted Corn Salsa is one of Minor’s favorite recipes. She calls it “simple, but very delicious!” You might have scooped it up when she served it at the Maple Grove Farmers Market.
Here’s how it’s done:
Ingredients:
4 cups of corn kernels
1 diced red bell pepper
1 4-oz. can of chopped green chilies
¼ cup of chopped red onion
2 Tbsp. of lime juice
2 Tbsp. of chopped fresh cilantro
1 tsp. of dried oregano
½ tsp. salt
½ tsp. ground cumin
¼ tsp. freshly ground pepper
Instructions:
Heat a dry cast-iron skillet over medium heat until hot. Add corn and bell pepper, and stir until browned. It could take 12 to 15 minutes. Transfer into a large bowl, and mix in remaining ingredients. Let stand for 30 minutes before serving, or cover and cool in refrigerator overnight. Bring to room temperature before serving. You can also serve it cold.
