Delicious Lunch Adventure at Thrive Sauce & Bowls

Now that I have a baby, it's a little hard to stick to my usual food exploration routine, but I'm doing my best to manage (eh hem!). Actually, the baby is a great excuse to get out, as she loves movement and exploring new places - who would've thunk it, she must take after me?

Even though my little excursion to the new Thrive Sauce & Bowls was sans baby Edie, it's definitely a place I'd like to return to again, especially since it seemed to be pretty family friendly.  My friend Annie and I greatly enjoyed our lunch there and I can confidently say we'll be back.

Atmosphere:
Given that Thrive started off as a food truck and now has a brick and mortar location is testament to its success and culinary greatness.  Their new restaurant has a fantastic location on NE Fremont Street and 46th Avenue - right in the center of that particular commercial hub.

Impressed by its cheery interior, the dining room is large and airy, boasting a beautiful hand painted mural that showcases a large carrot - no doubt connoting the fresh ingredients used in their dishes.  The rest of the ambiance mirrors that homemade vibe as well, with colorful chair cushions, little country knick knacks on the walls, fresh flowers on the tables and other lovely things.  I like how much room they have for both small and larger parties, with a few outdoor tables as well.

Food:
Even though there's a variety of items on the menu, Annie and I both had our eye on the prize and ordered bowls.  There were many flavors to choose from, and even a bowl of the day, which I ended up choosing. Overall, we were both happy and satiated at the end of our meal - so much so that I almost wasn't hungry for dinner that night. Well almost.

Cuban Bowl - As I mentioned above, this was the day's special and included a bevy of rich, flavorful ingredients.  The braised pork shoulder is what completely sold me along with fresh veggies such as red cabbage slaw, cilantro and a traditional mojo sauce.  Overall, it was very very good but I have to say it didn't taste very Cuban - instead it had more South Asian flavors.  The pork however, was really flavorful, not too fatty and totally submissive at the mere contact of the fork.

Japanese Bowl - Annie ordered the Japanese bowl, which she also got with a protein addition of pork belly.  Even though she was warned it would be pretty fatty, Annie didn't mind and committed to the indulgence.  I had a bite too and loved how beautifully it was cooked, with little crunchy bits on the outside and a soft, almost sweet inside.  The freshness of the veggies such as cucumber, seaweed and cilantro cut all that richness.

Service and Cost:

I like that Thrive is an order at the counter kind of place so it eliminates all the formalities associated with dining out.  We didn't wait too long for our order which was great and the staff was lovely and good about clearing our plates when we were finished.

Costs are on the moderate side and while a little high for lunch, their portions are generous and therefore still offer good value.  My bowl set me back about $13 with tip while Annie's was more like $10.

3 Mmmms

Thrive Sauce & Bowls - 4641 NE Fremont Street, Portland OR 97213
503.288.8365
thrivesauceandbowls.com

Two Great Veggie Dishes - Stuffed Avocado + Spicy Cauliflower

In the mood for something healthful and vegetarian, I recently cooked an all veggie dinner, composed of ideas I found on my Healthy Eating Pinterest board, which often gives me inspiration.  Being a total avocado freak, the above pictured stuffed avocado appealed to me right away, especially when I saw the easy mix of ingredients that went into the fool-proof recipe.  The cauliflower dish stood out in flavor too, but it takes longer to prepare, which lets you munch on the avocado ahead of time and save the spicy cauliflower for later.

Stuffed Avocado - Use a ripe (but not too soft) avocado and take out the pit.  You can then stuff it with other healthy ingredients such as freshly made pico de gallo, a few chunks of cheese, breadcrumbs and the like.  If you're not a vegetarian and you'd like to incorporate some meat, a modest helping of chicken sausage may be nice to throw into the mix as well.  Here's more details about the exact cooking method, as found on Pinterest.

Spicy Cauliflower - I love me some roasted cauliflower and was excited to prepare this one with a spicy method, using chili pepper and cayenne.  While the recipe for this is a bit liberal with the spices, I used them sparingly, and added my own elements too such as sunflower seeds for some crunch as well as a sweet red onion instead of garlic.  Take a look at the original recipe, courtesy of REMCooks blog. 

Avocado Hummus Remix

Vacationing for the last two weeks has no doubt impacted my cooking repertoire, and has at the same time made me want to eat healthy again.  Wanting to make this interesting take on hummus by way of my Healthy Eating Pinterest board, I decided to make it last night along with my vegetarian dinner of grilled eggplant with peanut and lime sauce.

The method of making this hummus isn't much different than it sounds, adding an avocado at the last minute of preparation.  To add a little more creaminess and tang, I also substituted the tahini with a zesty Mexican sour cream, which worked well.  I'd imagine that Greek yogurt would work nicely too.  

A little hint about the avocado is that it must be ripe and a little softer than what you'd use for guacamole.  An overripe (slightly browning) avocado would be just the thing to use here.  Enjoy it with some chips or a soft pita wedge.

Avocado Hummus recipe by way of Cooking Classy blog.

Healthy Turkey & Zucchini Burgers Galore

Since last week was a little aggressive on the calories at SXSW, I thought to tone it down a bit by cooking up something healthy and wholesome.  Looking through my Healthy Eating Pinterest board, I picked out this awesome looking recipe for spicy turkey and zucchini burgers, reminding me of my mom's fasirky, which are essentially just that minus the spice and the zucchini.

If you fancy a good meatloaf, you'll love this dish, as it's essentially made in the same way - by mashing all the ingredients together and enjoying their individual uniqueness.  The zucchini really added something special and made each bite moist and vibrant.  The lemon zest, which went into this as well as the yogurt sauce injected a bit of freshness and zing - and eliminated the need for extra salt.  You can very well have this dish on its own or pair it with a nice, wholesome quinoa like we did.  Enjoy!

Spicy Turkey & Zucchini Burgers, recipe courtesy of Simply Recipes

Let's Eat Red Lentil Soup

It's cold again, which means we're craving warm comforting foods, making it the perfect time to eat soup.  I love making soups since they make great left overs and are good for freezing and saving for later.

This Turkish red lentil number came from my Savory Food Pinterest board, by way of One Girl in the Kitchen blog, which is an endearing food blog that's written in English and Italian.  This particular recipe happens to be in Italian so I got to practice my translations skills a bit - but you can also use Google translate :)

Dan and I loved this hearty, delicious soup that boasts a little bit of zing from the fresh ginger and a hint of spice from the paprika, cumin and curry powder.  Not much salt is needed, as a slice of fresh lime adds an injection of zest and freshness.  Hope you enjoy it on its own or with a big piece of crusty bread.

Turkish Red Lentil Soup, courtesy of One Girl in the Kitchen Blog.

New Gluten Free Quinoa Cakes

While I'm still dabbling in my Gluten Free diet (I've stopped it just in time for Valentine's Day), I wanted to share a fun and simple recipe I created for quinoa cakes.

Having leftover red quinoa from a side dish I made, as well as some leftover ground sausage with veggies, I decided to mix the two together, add some egg as binder and pan fry it up. The result was a deliciously golden quinoa patty (almost like a croquette) with a crispy outside and a warm, hearty inside.  Here's the simple recipe - feel free to substitute with or without the protein of your choice.

Fooditka's Quinoa Cakes (serves 2)

Ingredients:
Leftover red or white cooked quinoa (1 - 1 1/2 cups)
1 cup, ground chicken or turkey sausage (cook with veggies such as onions and pepper to create great aromatics)
1 egg
Olive oil
Salt and pepper to taste

Directions:
Mix all the ingredients together and pan fry in a non stick skillet for about 5 minutes/side.  Make sure to keep a close eye, as to not burn the your quinoa cakes.  Season lightly with salt and pepper to taste (as needed).  Serve cakes with a sweet or spicy sauce or chutney.  I enjoyed mine with a spicy BBQ sauce.

Happy gluten-free eating!

Homespun Foods Defines Local and Delicious

Over the holidays, Dan and I took advantage of our free schedule and took a day trip out to the Hudson Valley.  I've been meaning to explore the area a lot more, as it's no doubt known for amazing local food and beautiful scenery.  

Deciding to visit the quaint town of Beacon, know for its larger than life Dia:Beacon museum, we explored the town as well and indulged in a few good eats.  Homespun Foods, which is not only found as a little outpost at the museum, also has a flagship location on Main Street, which is where we stopped in for lunch.

Atmosphere:
Kitschy and eclectic, Homespun Foods presents a fun, casual setting for local diners during breakfast and lunch hours.  It's not unlikely that you'll bump into the same folks you just noticed at the museum, as the two institutions have a nice partnership.  

The place itself is set up as a cafe and a little general store rolled into one.  Not only can you casually place your order, take a seat at their vintage, mismatched tables and chairs, but you can also just drop in, pick up some local eggs, dairy, and specialty desserts.  Dan and I appreciated this spontaneous quality of Homespun, instead of having to wait around to be served. Both kids and adults are welcome, as the menu helps accommodate a younger clientele as well.

Food:
Mostly made up of soups, salads and sandwiches, the menu is no doubt simple, but filled with high quality ingredients such as locally sourced dairy and vegetables.  You can taste the freshness in each bite!

Harvest Salad - Only available in the fall and winter, this beautiful salad combines a medley of seasonal ingredients such as roasted squash, beets, apples, pumpkin seeds, dried cranberries, chevre cheese and a pomegranate dressing.  The whole thing was vibrant and beautiful and tasted spectacular, especially the tangy cheese, which helped cut the sweetness of the squash and the cranberries.  As you can see, the portion was gargantuan, but everything was so tasty that I nearly polished the whole thing off.

Sopressatta, Salami, and Provolone Sandwich - Dan was more in the mood for something carbie and went for one of their colossal sandwiches, this one being Italian themed.  It looked absolutely gorgeous, with a rustic, crusty exterior and a warm melty interior, which was laced with the smoky cured meat.  I had a few bites and absolutely fell in love with that wholesome bread.

Beer - How can we enjoy this amazing meal without a proper beverage to wash it down with?  Personally, I went for Keegan Ales Mothers Milk stout, which was rich and frothy with hints of oatmeal and chocolate.  A perfect winter elixir, I must say.

Service and Cost:
We found the folks at Homespun Foods to be just as relaxed as its atmosphere, and overall, they were pleasant deal with.  Coming out of the big city, we found this quintessential small town vibe welcome and refreshing.

All this local goodness comes at a premium price no doubt, as our lunch set us back about $36, which includes my salad, Dan's sandwich and two beers. 

Thanks for a fun trip, Beacon - we'll certainly be back in the spring!

3 Mmmms

Homespun Foods - 232 Main Street, Beacon NY 12508
845.831.5096
Metro North Train to Beacon
homespunfoods.com

The Post Thanksgiving Eating Guide

Now that Thanksgiving is over and the indulgent feast is behind us, it's time to detox a little with some healthy dishes.  Sure, you may be thinking that the holiday season is just upon us and there will be so many other opportunities to indulge, but why not give your tummy a break with a few of these nourishing foods:

Healthy Stuffed Peppers - I love this recipe because it uses homemade, non-processed tomato sauce and can be a very versatile dish. You can make it veggie friendly or with lean meat too - I prefer the latter and like to use some lean ground turkey into the stuffing.  

My Healthy Bolognese - If you don't want to give up on hearty foods, I highly recommend this healthy take on Bolognese sauce, which uses fresh ingredients such as mushrooms, tomatoes, basil, and some chicken sausage in place of pork.  

Turkey Chili - If you've got some turkey leftovers (or have ground turkey on-hand), this is a nice dish to make. It keeps well in the fridge for a few days or you can freeze it and save it for a busy weeknight dinner.

Turkey Sliders and Salad - This recipe brings me back in time, as Dan used to create these little sliders a lot, especially during football season.  They're filling and tasty and are always a big hit whether for a small casual dinner or larger parties.

Shiitake Mushroom Soup - There's nothing like a delicious hot soup in the winter.  This one is especially earthy, with plenty of shiitake and baby bella mushrooms and I supplement the cream with a healthier alternative.  It's really nice to cozy up with a heaping bowl of this and watch your favorite holiday movie.  

Spicy Tomato Soup a la Farmgirl Gourmet

I gotta admit, I've been a bit lazy in terms of cooking this week, so I decided to change that by making a comforting soup that should last us through the week.  As I've been having luck with getting great inspiration through my Pinterest boards, I once again turned to them - specifically my Healthy Eating board.  

The recipe I'll tell you about comes from a fabulous blog called Farmgirl Gourmet, which I follow on Pinterest, and it's all about wholesome, responsibly grown food.  This particular recipe also happens to be gluten free, so to all my gluten free friends, this one's for you.

Although, I followed Farmgirl's recipe almost to a t, there's a few things in there that I switched around, such as substituting fat free Greek yogurt for the cream cheese that she recommends.  I also omitted the sour cream and added some fresh basil and a little bit of parmesan cheese instead.  Both worked beautifully, and so did the little drizzle of truffle oil that I put on top.  The smokiness from the chipotle peppers and the adobo is divine and nicely clears your sinuses.  

The soup is enjoyed with a warm piece of pita bread.  Happy fall, Astoria!
Chipotle Creamy Tomato Soup recipe, courtesy of Farmgirl Gourmet blog

Dan's Homemade Falafel

It was a very happy day in our household today, as Dan experimented with making falafel.  I had the idea of creating our own falafel balls, ever since we had the yummy ones last week at Crave Astoria, but Dan really took the initiative to create them.

Overall, he did a fantastic job (as you can see here), producing a lovely brown exterior on the balls and the interior was soft, creamy and rich.  I liked how light they were, as Dan didn't use tahini that sometimes gives this dish a certain heaviness.  Loving the way that he put all of it together, he layered the falafel on top of fresh arugula and then further topped it with hummus.  Toasting a few pieces of pita, we had fun creating our own little falafel sandwiches, and I loved how nourishing and filling they were.  The whole process took about a half hour, from preparation to cooking, and Dan used the below easy recipe from about.com.

Easy Falafel recipe, courtesy of about.com

What's your personal spin on making falafel?  

Earthbound Farms – Lunching with my Favorite Salad

Another big highlight for me during our stay in Carmel a few weeks ago was visiting Earthbound Farms, a familiar place to me only by name, as I buy their salad greens each week. I got excited when I saw their farm, while on our way to Carmel Valley Ranch, where we were staying.

I made Dan promise me that we can stop in for lunch the next day, so I can make myself a farm fresh salad.

Atmosphere:
To say that the atmosphere at Earthbound Farms is magical is an understatement. Situated in Carmel Valley, the farm is surrounded by nature’s finest beauty, including colorful rolling hills, tall redwood trees and just spectacular countryside.

The property is large, but not overwhelming, consisting of the actual farm land, a general store and café, as well as an outdoor sitting area, and a few smaller gardens that cater specifically to visitors.

Staying true to its rustic vibe, the café is very casual and the salad bar is self serve, which I like. Featuring all of their different salad greens including arugula, fresh spinach, a spring mix, kale and other varieties, it’s all there for you to make a colorful, healthy lunch creation. Of course they have other fixins too such as a tasty roast beet salad, dilly beans, tomatoes, mushrooms, a quinoa salad and other yummy things.  It was fun to see everything decked with the Earthbound Organic logo, as it also educated me about other products they carry such as all sorts of fruits and veggies (not just salad), as well as pre-packaged goodies such as granola, cookies, nuts, and other natural snacks.

Salad and More!
As I already hinted above, I chose to make a farm fresh salad at Earthbound's little cafe, which was a lot richer and vibrant than the salads I make at home.  Consisting of their signature spring mix greens, I also added other things such as roasted beets with onions, a crunchy bulgur salad, edamame beans, tofu, a mixed bean salad and tied it all together with balsamic dressing.  Taking the salad outside and eating it in the open fresh air, it tasted wonderful and nourishing.  It was satisfying to respect the earth from which this food came by eating it right on Earthbound's premises.

Dan ended up getting a grilled cheese sandwich at the cafe, which was also hearty and delicious.  We appreciated the normal portions, especially while on vacation when it's so easy to overindulge.

As you can see from the above picture, we couldn't resist a little portion of garlicky dilly beans, which we took with us and ate during a BBQ we had during our stay in Big Sur.  More on that soon...

Costs:
Since the cafe was super informal and really just a grab and go kind of place, it was fairly inexpensive, setting us back about $20 for our food and drinks.

If you're travelling to this lovely part of California, I highly recommend stopping at this charming, natural place.  I'll never look at my ordinary salad the same way again.

3 Mmmms

Earthbound Farms - 7250 Carmel Valley Road, Carmel CA 93923
831.625.6219
www.ebfarm.com

Going Farm to Table this Weekend at the Union Square Greenmarket

Because local food culture is so big here, and because I truly believe in it, I wanted to share news of a fun food demo I'll be helping with this weekend at the Union Square Greenmarket.  

Teaming up with friend and cookbook author, Tracey Medeiros, I'll be at the Greenmarket this Saturday from 11:00 a.m. - 1:00 p.m to help Tracey promote her new Vermont Farm to Table Cookbook.  You may remember me mentioning the book before, which uses recipes sourced with delicious, locally grown ingredients - also featuring the hard working farmers, foragers and artisans who help put those ingredients on your table.

At the demo, Tracey and I will be working on some beautiful fresh salad dressed with Amee Lemon Lavender dressing.  It's a light, refreshing dish for summer, and I hope you have a chance to stop by and say hello.  I'll be doing a little video segment with Tracey and as always, look forward to chatting with my readers and friends.  There will be some fun Fooditka swag for you to grab as well.  Hope to see you there.

Saturday, July 13th from 11:00 a.m. - 1 p.m.
Union Square Greenmarket - 17th Street between Union Square West and Park Avenue South

It was a Healthy 4th of July with Quinoa Salad

With all the 4th of July indulgences that are usually a part of the food spread, I wanted to make sure that I also eat something healthy and nourishing.  On a mission to find something apropos, I decided to dip into my Healthy Eats Pinterest board, and luckily it didn't take me long to find something good.

The quinoa salad you see here is what I was taken with.  I loved all its colors and the healthy ingredients, including tons of veggies, some crunchy cashews and a beautiful peanuty dressing.  I loved how refreshing it was and how rich in texture.  The veggies are great because they make the salad more robust and filling.  You can consider adding some delicious grilled chicken or shrimp to it as well, but it really is very good just on its own.

I brought some over to my aunt Ida's BBQ today and it was a hit - only a tiny bit left, which was a good sign.  Hope you enjoy making (and eating it).  A big thanks to Ambitious Kitchen blog for the recipe and the inspiration.  Here's the official recipe as seen on Ambitious Kitchen.  P.S. - this dish is totally vegan and gluten free.

Banana-Almond (or pistachio) Smoothies

As I mentioned last week, I was happy to get my hands on Tracey Medeiros' new cookbook called The Vermont Farm to Table Cookbook.  It's full of deliciously natural and wholesome foods that are friendly for a home cook, and I'm having a lot of fun trying her recipes.  It's in my nature to change things up of course, as creativity takes me, but here is my rendition of Tracey's Banana and Marcona Almond Smoothies.

Inspired by The Bluebird Tavern in Burlington, VT, this smoothie has been incorporated into their brunch menu.  It's lovely to enjoy when sitting down and relaxing or even if you're on the go.  This dish travels well.

Banana-Almond (or pistachio) Smoothie

Ingredients (serves 2)
2 large ripe bananas, peeled and sliced
1 cup of plain Greek-style yogurt
1/4 cup of plain kefir (I omitted this)
1/4 cup of Marcona almonds, toasted and chopped
1 tsp grated orange zest plus 1 tbsp of juice
1 tbsp of pure Vermont maple syrup
2 tbsp of crushed ice
3 tbsp of whipped cream (I omitted this)
Chinese five-spice powder (I omitted this)

Directions:
Place all ingredients except the whipped cream and Chinese five-spice powder (if using) and blend until smooth.  Top with more almonds or pistachios, as I did, and/or with the whipped cream and Chinese five-spice powder.  

For more delicious recipes from Tracey's book, you can buy a copy here.

Deliciously Healthy Stuffed Tomatoes

Last night, I got inspired to make something healthy for dinner, while browsing through Tracey Medeiros' new cookbook, The Vermont Farm Table.  Also the author of Dishing Up Vermont, I respect Tracey's taste and choice of great quality ingredients.  Although I don't always follow the recipe to a T, just like here, looking through the pages of this cookbook was inspirational.

What I also like is that Tracey does her due diligence to shine a spotlight on the local Vermont farms and the people who run them.  I like learning and seeing the people who make these magical ingredients, that soon after become key components to hearty, healthy and comforting meals.  The tomato recipe I used as inspiration was created in honor of the fabulous heirloom tomatoes grown at Your Farm in Fairlee, VT.  And from the looks of those ripe babies, Kevin and Laura Channell, who own this farm should be very proud.  Here's my own rendition.

Fooditka's Deliciously Healthy Stuffed Tomatoes - Inspired by Summer Stuffed Heirloom Tomatoes from The Vermont Farm Table cookbook

Ingredients (serves 2)
2 large tomatoes, cut in half and scooped out
2 garlic cloves, minced
1 small red onion, chopped
1 cup of baby bella mushrooms, sliced
2 tbs grated parmesan cheese
1/2 lb of chicken sausage, casings removed
Olive oil
Salt & pepper

Directions:
Preheat oven to 375 degrees.

Sautee the onions and garlic in olive oil for about 3-4 minutes, until softened.  Add mushrooms and chicken sausage and cook for another 5-6 minutes, until the meat is done.  Add salt and pepper.

Add above mixture into the scooped out tomatoes and sprinkle with parmesan cheese.  Place on an aluminum lined baking sheet and bake for about 20 minutes until the tops are golden brown.

Enjoy with a side salad, quinoa, cous-cous or just on their own. 

Strawberry, Avocado, Spinach Salad - A Wistful Summer Dish

I'm calling this my wistful summer salad because I really can't wait for the warmer season to come.  Although we've been getting little whispers of spring here and there, I'm ready for the real thing.

Strawberries and avocado make me think of my favorite season, and I was inspired to create my take on this beautiful salad that I originally saw on Pinterest by way of Farmgirl Gourmet.  She in turn got it from Lauren's Latest blog who found the recipe on Two Peas & Their Pod blog.  And so the story goes...

While I didn't use kale as my base, since I already had it this week, I replaced it with fresh baby spinach and also added tomatoes, which go so well with avocado.  Switching up the dressing from Lauren's creamy poppyseed to a mixture of tzatziki and vinegar, also worked out really well.  And in case you're wondering, those delicious, well done pieces of cured meat are Spanish chorizo that I got from Despana Foods.  It was a tasty way to go and provided good wishful thinking to welcome summer.  Well almost...

Strawberry Avocado salad recipe as seen on Lauren's Latest blog

3 Delicious Spring Treats

Image by Brooklyn Bagel

Now that it officially feels like spring, and boy did we need it, everyone is up and about, roaming the nabe.  I love seeing everyone looking all chipper and happy, and it goes without saying that we're now in the mood for refreshing, cold treats.  In honor of spring, I wanted to give you just that - three delicious, cool treats you can enjoy on a warm sunny day.

Cold brewed iced coffee - With so many places to get a flavorful cup of iced coffee, there are a few that stand out to me, including Brooklyn Bagel, Avenue Cafe and The Queens Kickshaw of course.  Take one to go while walking to the subway or enjoy one while sitting down at a sidewalk cafe (Avenue Cafe would be great for that!).  

Gelato or ice cream - If you're looking for a cool, delicious little something, there's nothing like homemade gelato in the nabe.  My personal favorite is the pistachio from La Guli, followed by the hazelnut from Martha's or my new personal favorite, the We Heart Astoria Baklava ice cream from Malu in LIC.  

Healthy smoothie - There's nothing like a refreshing, healthy juice or smoothie to get your day started right, and there are a few places in Astoria you can get one.  Your Healthy Kitchen on 30th Avenue and 44th street will make virtually any juice you like.  Meg, Mackenzi and I tried an amazing concoction with beets, spinach, ginger, carrots and other delicious ingredients, which made this drink really satisfying.  Other good smoothie options include Pita Pan and Create Astoria.

A Non-Traditional Chicken Parm

With the big blizzard coming our way tomorrow, we'll no doubt be inside, keeping warm and cozy.  And it's a perfect opportunity to cook up something hearty and delicious, such as this different take on chicken parm.  I made this a few weeks ago when I had a huge amount of leftover zucchini, and decided to add it to this simple chicken dish.  It worked out well and provided something earthier but still low carb.  Coupling it with a simple arugula salad with slivers of grapefruit, it filled up our bellies but still left us feeling light and energized.

Fooditka's Non-Traditional Chicken Parm (serves 2)

Ingredients:
2 large zucchini (green or yellow), cut into large circles, 1/4 inch thick
2-3 medium tomatoes, sliced into circles
2-3 pieces of chicken cutlets
Pre-made marinara sauce
1 cup, shredded mozzarella cheese
Salt and pepper to taste
2 large handfuls of arugula
1 large grapefruit, cut into segments
Olive oil or vinegar

Directions:
Preheat oven to 375 degrees.

Season chicken with salt and pepper and then grill on an oiled grill pan until cooked through (4-5 minutes on each side).  In the meantime, prepare a square casserole dish and layer it with tomato sauce, zucchini, and then the grilled chicken.  Top with a little bit of cheese and then continue layering with the zucchini and the chicken.  Top with cheese and sliced tomatoes.  Bake for about 30 minutes or until the top is golden brown.  If you need to turn up the heat in the oven, don't be afraid to do so.

Make salad by topping the arugula with the grapefruit wedges and then season with olive oil, vinegar and a bit of salt and pepper.

Enjoy with a nice, big glass of vino.

Have you tried BareBurger's Salads?

Image by BareBurger

It's interesting to see that the New Year's cleanse and healthy eating is very much prevalent in local restaurant menus - even BareBurger is jumping on that bandwagon with their salads.  While they've had them on the menu for a little while, they've added some new interesting options, now boasting 9 different varieties.  I'm highlighting some of the ones that I find particularly interesting - the Cranberry Blue is pictured above and includes some of my favorite ingredients of spinach, blue cheese, toasted almonds in a lemon ginger infused balsamic.  Here are some others (also note that all salads can come with a burger patty on top if you so desire).

Mexican - Bare greens, hass avocado, pepperjack, radishes, grape tomatoes, fire roasted red peppers, raw red onions, pickled mangoes, cilantro lime dressing, tri-colored tortilla chips...$6.95 - $12.95

Pickled Beet & Goat Cheese - Baby arugula, pickled beets, panko crusted fried goat cheese, toasted walnuts, organic olive oil, Vermont maple infused balsamic...$6.95 - $12.95

Asian - Broccoli slaw, watercress, pickled mangos, dried edamame, carrots, cucumber, Thai peanut sesame ginger dressing...$6.25 - $11.45

Poached Pear - Baby arugula, poached port wine pears, crumbled goat cheese, toasted almonds, organic olive oil, cinnamon pear infused balsamic...$12.95

BareBurger (Ditmars) - 23-01 31st Street, Astoria NY 11105
 718.204.7167
N/Q Train to Ditmars Blvd (last stop)

BareBurger (31st Avenue) - 33-21 31st Avenue, Astoria NY 11106
 718.777.7011
N/Q Train to Broadway
www.bareburger.com

A Nourishing "Food Lover's Cleanse" Dinner

After all the holiday indulging, I was seriously craving some healthy eats, and was on a mission to cook a really wholesome, nutritious dinner.  Flipping through my new issue of Bon Appetit, I noticed a section titled "Food Lovers Cleanse," which I've heard about from my friend, Meg who did the whole thing for the past two years.  Not sure if I have the diligence and discipline to do all that, but I've started with one recipe, and I have to say it was mighty delicious.

Cod fish, the main part of this meal was a milky, flaky fish that I seasoned with a home rub of paprika, cayenne pepper and sea salt.  I pressed the sea salt deep into the fish, so it wouldn't slip out and so it'd flavor it well.  There were two tasty sides that went along with the fish including a deeply flavored lemon Swiss chard, which was really amazing (not bitter at all), and a pistachio quinoa that tasted earthy and really fulfilling.  We felt great (and pretty full) after this meal, which was nicely enjoyed with a homemade hot toddy.  Hope you like it too!

Cod with Swiss Chard, Olives and Lemon, as seen in the pages of Bon Appetit
Red Quinoa with Pistachios, as seen in the pages of Bon Appetit