The Green Table Defines Freshness

I met Gina tonight at The Green Table, in Chelsea Market, which is a seasonally driven restaurant, sourcing its ingredients from local farms and of course the Greenmarket.  I've always walked by, wistfully noticing how busy and bustling it was, which always made me want to try it, but I never actually managed to go in until now.  It also helped that I scored a 30% off Blackboard Eats coupon, which made quite a difference in our check.

Atmosphere:
Located midway into the busy Chelsea Market concourse, The Green Table has been a staple here for quite some time.  And while a lot of the shops and restaurants have changed hands over the last couple of years, The Green Table has remained a strong staple at this amazing food marketplace.

The overall atmosphere fits in with its "green" philosophy in that it feels organic, natural and rustic.  The tables inside are made of deep dark natural wood, set simply with a single candle and some fresh wild flowers.  I like that it's a bit dark and atmospheric, and if you do happen to sit inside, you'll feel quite detached from the hustle and bustle of the market. 

On the contrary, Gina and I sat outside at the big communal table, that's very much in the center of all the Chelsea Market action, but we didn't mind in the least and it actually added to our experience.  Part of me expected the service to suffer since we weren't in the actual restaurant, but this wasn't the case at all.  We received just the right amount of attention from our waitress and the servers.

Food:
As its name suggests, the menu at The Green Table changes with each season, and they're currently going off their Early Summer dinner menu.  Gina and I marveled at the fresh and appetizing choices that contained tons of interesting veggie options and even some ethnic dishes too.  We took the sharing route, which is usually what we like to do, and it worked out well.

Deviled Farm Eggs - Being that we're both suckers for deviled eggs, we were excited to see that this plate boasted 4 varieties.  We split each one in half and I don't even know which I liked best, as there was the classic Southern, a wasabi, bacon-relish, and pimento cheese.  Each one was tasty and decadent, and even though this dish isn't typically light, the egg filling felt fluffy and didn't weigh you down.  I think a lot of it had to do with the quality of the eggs, which no doubt came from farmhouse free-range chickens.  

Chicken Liver Pate - Another chickeney thing, we devoured it with gusto, but even though we tried to make a major dent in it, there was just too much pate.  I loved that it came with plenty of crispy toast, that we layered with the liver, and then further with spicy/sweet dijon mustard and strawberry marmalade.  You wouldn't normally think of chicken liver going with something sweet, but it made perfect sense, and even felt a little dessert like.  Another interesting element in the dish were the two chunky slabs of (again sweet) shallot brittle that were stuck into the pate.  Yet again a combination I wouldnt've thought of before, but it worked really well. 

Vegetarian Farm Plate - This was absolutely our favorite plate of the night, as it was The Green Table's take on a classic Korean dish called Bibimbap.  We went with the veggie option, as we were eager to try the thing that Green Table does well, which is of course fresh veggies.  For those of you not very familiar with Bibimbap, it's a mixed rice, veggie and often a protein bowl.  Usually also served with an egg on top, it serves as a binder for all the other ingredients and gives it a nice, silky quality.

Green Table's version definitely delivered and then some, boasting beautifully arranged veggies such as zucchini, mushrooms, peas and fresh greens.  We had our signature egg on top, which we broke right away and also a spicy vinaigrette that tied all the flavors together and really made the dish shine.  The spiciness was invigorating but not overpowering, which was great.  Even though the bowl was totally full, we worked almost all the way through it, as this dish is an overall must for veggies and carnivores alike.

Service and Cost:
As I mentioned, the service didn't suffer at all, given our unique seating.  Our waitress was laid back but also observant and so were all the servers.  We always got our glasses of water refilled and everyone was cordial and all around lovely.

Costs are moderate, especially given the top notch quality of ingredients.  The coupon we had obviously made this a very sweet deal, setting us back only $19 each, including tax and tip.

3 Locally Grown Mmmms

The Green Table - Chelsea Market, 75 9th Avenue, New York NY 10011
212.741.6623
E/C/A Train to 14th Street
www.cleaverco.com

LIC Market’s New Seasonal Spring Items

Everyone loves spring, and all that comes along with it, including a fresh new harvest of fruits and veggies. It’s exciting to see that local nabe favorites such as LIC Market continues to incorporate freshness into their menu, and here I’d like to tell you about some of their new items for spring. I hope they intrigue your tastebuds!

Morels, English peas applewood-smoked bacon, mint, ricotta salata
Heirloom tomatoes, basil puree, tatsoi, breadcrumbs
Asparagus, grana padano, lemon zest
Soft Shell Crab BLT, avocado, baby arugula, tomato, Maryland crab

Yum! I hope you stop in soon to check these out, as well as their other goodies such as bullseye eggs, a frittata of the day (pictured above), slow roasted duck hash, slow roasted pork and much more. Let me know what you think.

LIC Market – 21-52 44th Drive, LIC NY 11101
718.361.0013
7 Train to 45th Rd/Courthouse Square
www.licmarket.com

Awesome BareBurger Lunch Special

Whenever there's buzz about BareBurger, I listen.  And judging by how Astorians reacted to our We Heart Astoria giveaway to this fantastic burger joint, I have a feeling you'll all be interested in what I'm about to tell you.  

I spotted a sweet lunch deal today on their Facebook page and wanted to spread the news pronto.  After all, who doesn't love a great deal on lunch, and especially with these quality meats!

BareBurger Lunch Special:
Enjoy an original BareBurger with your choice of meat (beef, veggie or turkey), fries and soda for $11.95

This deal has an almost $20 value, plus it's another good excuse to get together with friends and enjoy the  holidays.  Bon appetit everyone!

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

The 2nd Queens Swap is Here!

I'm so pleased to announce that our 2nd official Queens Swap, food swapping event is totally on.  Riding on the coat tails of the first successful event back in May, this second iteration of an urban food barter concept will raise the bar yet again. 

For starters, we have a new fabulous organizer, AJ from Handjobs for the Home blog, joining us.  We loved AJ's contributions so much from the last swap, and he's been such a part of our blogger family (both at the Fooditka and We Heart Astoria) that it felt only natural to extend the olive branch.  More than happy to accept, AJ has already made his mark on this program by suggesting a fantastic new venue and cooking up additional great ideas to make this swap even better than the last.

Here are all the pertinent deets of the swap, as well as the most important part - where to RSVP. 

2nd Queens Swap - Saturday, September 17th from 4:00 - 6:30 p.m.
Fresh Start Market - 29-13 23rd Avenue, Astoria

In the spirit of enjoying the great outdoors, the swap will take place in Fresh Start's lovely outdoor patio space and will be limited to 20 ambitious swappers.  So whether you've attended the last swap or are a newbie, I encourage you to take a look at our swapping tips page, which will help guide you.

If you'd like to swap with us this month, please RSVP here - there are only 9 spots left so don't wait, just go for it!

Spring Things at LIC Market

LIC Market, a very delish natural foods resto is rolling out some fun stuff in the month of May.  First off, they're staring Sunday brunch service, beginning this week in honor of Mother's Day.  How exciting!  There are plenty of yummies to choose from, and I especially love their Bullseye Eggs (pictured above) with eggs cooked into crusty 7-grain bread. Mmmm...

Something else they're doing is participating in the LIC Arts Open, an eight day festival that honors and celebrates the growing creative community in LIC.  Hours will be extended on the weekend of 5/21 to the following:

Saturday, May 21: 11:00am - 4:00pm, 5:30pm - 10:00pm
Sunday, May 22 : 11:00am - 4:00pm, 5:30pm - 8:00pm

Those who attend the LIC Arts Open will also enjoy a 10% discount at LIC Market. Pretty snazzy...I hope you enjoy.

LIC Market - 21-52 44th Drive, LIC NY 11101
718.361.0013
7 Train to 45th Road/Courthouse Square
http://www.licmarket.com/

Bee Organic Buzzes with Health and Goodness

Bee Organic - 4C Bond Street, Great Neck NY 10021
516.570.0915
www.bee-organic.com

Attending foodie events certainly has its benefits - not only because you get to taste some pretty amazing food in a very high-end, lovely atmosphere, but you also get to meet a lot of cool foodies. 

Last week's Pooja Mottl lunch allowed for just that, as I met a spunky, vibrant woman, Stephanie who also happens to be the consulting chef at an organic, health eatery called Bee Organic, in Great Neck, Long Island. 

Immediately drawn to Stephanie's strong and lively spirit, I was eager and willing to find out more about Bee, which I was already a bit familiar with.  Graciously inviting me for lunch one day, I accepted the invitation and headed over for what turned out to be a very filling and delicious experience. 

Atmosphere:
Located in Great Neck, Long Island, which is on the border of Little Neck, Queens, Bee Organic is conveniently positioned on Bond Street, just a few short steps from the train station.  Its exterior is blue and yellow and features a sweet honey bee, representing its clever title, which is a nice play on words.

The interior is bright, airy and generally very zen.  They use a lot of natural woods in their furnishings and the warm yellow and deep red wall color scheme works well to evoke feelings of comfort and relaxation.  I like that the seating is a bit non-traditional, consisting of various sized tables and even a bar in front for guests who are eating or drinking solo.  You'll find that this organically laid-out space evokes a friendly vibe and cross conversation between diners isn't uncommon.  During my visit, I met a handful of lovely people who were too happy to exchange a few pleasantries.  As a solo eater, I appreciated the interaction.

Food:
Just like its name suggests, everything at Bee Organic is...well organic.  I can't speak more highly about the gorgeous fresh vegetables used in everything and other high quality goods such as fair trade coffee and tea, raw non-dairy and gluten free products and more.  I indulged in a what I believe was a balanced, healthy lunch filled with lots of vegetables, fruits and protein.

Salad - As soon as I spotted the fresh greens in the kitchen (including kale, collard greens, sprouts, celery, etc), I got really excited.  I knew this wasn't going to be some sad, wilted salad and I prepared myself for a hefty helping of super foods.  The salad contained everything I just mentioned and more including orange segments, slivered almonds, fresh dill and a simple olive oil and black pepper vinaigrette.  I liked that the greens were cut into bite sized pieces, which made it pleasant and easy to eat. 

Veggie Burger -  Next came the veggie burger, which was my favorite part of the meal.  Substantial in size and flavor--boasting some nice spice--this burger absolutely held its own.  Instead of the puny, gray patties that try to pass for a burger, this one was colorful, vibrant and really filling.  The fact that it came on a gorgeous Orwasher's whole wheat bun also made this more of a meal rather then just one component.

Potato Cake with Collards &  Roasted Cabbage - In honor of St. Paddy's day, I really wanted to try this dish, especially because it incorporated an ingredient which I love - cabbage.  A lot of people don't eat this vegetable on a normal basis, but in the Eastern European culture, cabbage is a staple.  Bee Organic's version was excellent - a large piece of white cabbage that was sauteed and lightly seasoned with salt and pepper.  The best part of it was the texture, as it was soft enough to bring out its sweetness but still toothsome enough to preserve its freshness. 

The potato cake, which was also on the plate was a yummy side (in actuality, I think the cabbage was the side but I viewed it as the primary component), with a soft interior that rested on a bed of braised collard greens, which were far from bitter.  The potato cake was further dressed with mushrooms and a thick gravy that further brought life to a simple potato dish.

Yogurt Parfait - A great way to end this wholesome meal, the yogurt parfait was a simple, delicious dessert alternative.  Made up of a simple vanilla yogurt, good quality granola and fresh fruit such as juicy strawberries and blackberries, it was a nice way to bring some sweetness to your palate without eating too rich cakes, cookies or creamy desserts.

Service and Cost:
Since the staff at Bee Organic is pretty lean, you'll get personal attention from its owner, Elena as well as from Chef Stephanie.  If you ask, you'll get the inside scoop about their hand-picked products as well as the natural and organic philosophies of each carefully thought out dish.  Since this attention is so evident, I observed that Bee Organic enjoys a lot of visits from loyal customers, who the staff knows by name.

Prices are moderate and considering the quality and the organic nature of the food, I think they're quite fair.

Juices - $2.50 - $6.50
Salads - $7.50 - $9
Tartines - $6.95 - $9.50
Soups - $5.95
Eggs - $3 - $5.95
Dessert - $2 - $5.95

3 Mmmms

Join Astoria's Tamara Reynolds for a Dinner in the Field

Image by forkingfantastic.com

Tamara Reynolds, our very own Sunday Night Dinner hostess extraordinaire and co-author of the Forking Fantastic! cookbook is hosting a Dinner in the Field at the Queens County Farm Museum.  If you haven't experienced this talented lady's cooking, I strongly suggest that you check this event out.  A great time for the kiddies and adults alike, Tamara will prepare a delicious meal, using fresh veggies picked from the farm that very morning.

You'll not only be able to indulge in some fantastic local goods, but you'll also be eating au naturale, as in, in the field.  The kids will feel like adults and get their very own table in addition to enjoying a hayride, animal feeding and a farm craft to take home. Sounds like a farmin' blast! Below you'll find the pertinent details:

Dinner in the Field with Tamara Reynolds

When: Tuesday, July 20th, 6:00 p.m. - 8:30 p.m.
Where: Queens County Farm Museum - 73-50 Little Neck Parkway, Floral Park, NY 11004
Contact: Amy Fischetti-Boncardo, 718-347-3276, amy@queensfarm.org
Cost: $20-$70
Buy Tickets: here

Menu: Hibiscus Cooler Farm Salad with Radishes, Carrots, Cucumber Dill Dressing ****** Beans with Herbed Vinaigrette Eggplant and Lentils with Pomegranate Molasses and Garlic Yogurt Summer Squash Gratin Salt Boiled Potatoes Cold Fried Chicken with Minted Buttermilk Dressing on the Side (for dipping!) ****** Summer Berry Upside Down Cake with Minted Whipped Cream Kids Menu: Farm Salad Salt Boiled Potatoes Beans with Herbs and Butter Cold Fried Chicken ****** Summer Berry Upside Down Cake with Minted Whipped Cream

Vesta and the Brooklyn Grange Join Forces

Image by The Brooklyn Grange

Vesta, one of the Astorian restaurants I love is teaming up with a new rooftop farm in LIC called the Brooklyn Grange to offer a new CSA (Community Supported Agriculture) in the neighborhood.  Headed by a local group of farmers and entrepreneurs, the Brooklyn Grange is an acre long rooftop farm located at 37-18 Northern Blvd in Long Island City, producing locally-grown produce that's distributed to local businesses and individuals.

You'll now have the opportunity to sign up for a 15-week seasonal produce share for $280 - that's less than $20 a week worth of locally grown, organic produce.  You can sign up anytime between now and July 16th. Check out all the other important deets below:

Share Duration: July 17th - October
Pick-Up: Every Saturday from 11:00 a.m. - 3:00 p.m.
Pick-Up Location: Vesta - 21-02 30th Avenue, Astoria.  718.545.5550
Contact: brooklyngrangefarm@gmail.com - Specify that you are signing up for the Brooklyn Grange CSA in Astoria
Payment: By cash or check only
The Share: You will get a 7-10 lb bag of vegetables, per week.  The bag will consist of mixed vegetables, including seasonal goodies.

I have to say, this offer sounds quite tempting, especially since there's a waiting list on the currently established Astoria and LIC CSAs. 

Contact the Brooklyn Grange or Vesta for any questions. Happy vegging!

New Organic Market Coming to Astoria

I was so excited to see that a new organic market called Nature's Best will be opening soon in the Ditmars area.  The brand spankin' new awning is up, as you can see, but it still very much looks like a work in progress.  When it does open, it'll be nice to have a specialty organic market in this side of town.  I hope it offers the same (or better) variety as the 30th Avenue Sai Organics.  I love that place, but boy are the prices steep!

Being the curious cat that I am, I called them but still no answer.  If you know the scoop, shoot over a comment and I'll continue to keep a close eye on it.

Nature's Best Organic Market - 31-28 Ditmars Blvd, Astoria NY 11105
718.777.1909

N/W Train to Ditmars Blvd (last stop)

BareBurger - Bodaciously Bad-Ass Brunch

BareBurger - 33-21 31st Avenue, Astoria NY 11106
718.777.7011

N/W Train to Broadway
www.bareburger.com

Oh my! I had the most delectable brunch last weekend at BareBurger. Before my brunch experience here, I've heard many effusive recommendations from friends, but I was a tad skeptical. "BareBurger for brunch?" I thought.  But after my superior meal, not only was I convinced about its greatness, now I must spread the good word to you all. 

Organic Omelettes - As you probably know, the name BareBurger refers to organic and au naturale ingredients that are used by this restaurant.  And just like the fresh, organic ingredients used in the burgers, the quality of the brunch is no different.  My friend Crystal and I both ordered organic omelettes with slightly different fixins.  I went for the salty, indulgent one with Danish blue cheese and applewood bacon and she got the more earthy, Swiss and mushroom omelette.

Wow!  This wasn't simply an omelette, it was a whole meal, coupled with a fresh fruit salad with delicious raspberry vinaigrette and a generous helping of crispy sweet potato fries.  We were amazed at how hefty the plate appeared.

The omelette itself was awesome.  I loved the salty, melted blue cheese that was oozing from the middle and the crispy and plentiful pieces of bacon.  I loved that these two ingredients were interspersed throughout the omelet generously and not just in the middle or to one side.  Oh and let me not forget the thin caramelized onions that were also in this baby - they were sweet and delicious, almost like candy.

While I didn't try Crystal's omelette, she told me how much she enjoyed it and that everything was served in just the right proportion.

Service and Cost:
Since BareBurger is sort of modeled on a classic burger shack, the service is very quick and efficient.  You're seated immediately and served coffee within five minutes.  Our omelettes came out about 10 minutes after ordering, which was incredible.  But in spite of this efficiency, we didn't feel rushed to leave and enjoyed our conversation even after we finished eating.

Prices are moderate and a bit on the steep side, but considering that everything is organic, it's understandable.  We paid a total of $17 each for an omelette and coffee (including tax and tip).

3 Very Satisfied Mmmms 

Spaghetti Squash is as Good as Spaghetti

Margot's post last week about spaghetti squash inspired me to make my own. I switched it up a bit, seasoning it not only with salt and pepper but also dried thyme and fresh parmigiano cheese. Then, I topped it with fresh cherry tomatoes and spicy chicken sausage. I really wanted to elevate the spice in this dish, as the spaghetti squash is bland on its own--once I kicked it up a notch, the flavors just sang. While the squash takes a long time to cook, it's worth the wait. Overall, this recipe is really freakin easy and really healthy too - try it!

Spaghetti Squash with Chicken Sausage and Tomatoes

Ingredients (serves 2)
1 medium spaghetti squash
1 clove of garlic, minced
2 tbs of butter or olive oil
Pinch of dried thyme
2 tbs of fresh parmigiano cheese, grated (reserve some more for topping the dish if you want)
1/3 cup of cherry tomatoes, halved (and seeded if you prefer)
2 pieces of organic chicken sausage (I used jalapeno and cheddar)

Directions
Cook spaghetti squash according to Margot's recipe. Add dried thyme and parmigiano cheese at the end. Cook chicken sausage on a grill pan or grill until you get nice char marks. Cut sausage in half, then cut again into fourths and then chop into smallish pieces (about a half an inch wide).

Top spaghetti squash with cherry tomatoes (however many you like) and grilled chicken sausage (again, to your liking). Grate some fresh parmigiano on top if you love cheese.

Thanks for a great idea Margot!

Salud - Organic Latin Eats Worth the Adventure

Salud - 1308 Avenue H, Midwood Brooklyn 11213
347.295.1191
Q Train to Avenue H
www.saludnyc.com

Meg and I went on quite the excursion to Midwood, Brooklyn this week. Although it was a hike, it was so worth it because we ate at a delicious, organic Latin juice bar & eatery called Salud. If you're looking for adventure or if you live in the area, I wouldn't miss it.

Atmosphere:
Bright, uplifting and cheery come to mind when thinking about Salud. I simply loved its colorful decor, which clearly says life, adventure and healthy living. There's plenty of lush greenery around in the form of potted plants, giving off a slightly tropical feel. The seating is eclectic with a couple of small tables up front, a long bench in back and even a juice bar with high stools in the middle.

My favorite element of Salud was the beautiful Latin music and local art on display. It all feels very personal and we found out that it is--the owners mentioned that some of the artwork comes from their family collection from Mexico. It was a mix of modern/abstract and traditional paintings - just lovely.

Food and Drink:
Salud specializes in healthy, organic food with a Latin twist. I was very impressed with their homemade products, such as the legendary Mexican hot chocolate, which they also outsource to specialty food stores.

Sweet Potato and Kale Soup - Meg and I started with this soup, which was a special of the day. With the sudden drop in the temperature outside, it was a nice way to warm up. The broth was thick and slightly sweet, with a nice hint of cinnamon. If you're intimidated by kale, don't be - it was interlaced so seamlessly and subtly in the soup, that it was really pleasant. Plus, it's a super vegetable, packed with 19 vitamins and minerals - what could be better for you?

Chicken Torta - This gorgeous sandwich came highly recommended by Salud. The thin, slightly toasted ciabatta roll was packed with flavorful and fresh ingredients such as avocados, tomatoes, quesillo (Mexican cheese), beans and the piece-de-resistance, lightly breaded chicken. Both Meg and I loved how thin and delicate the chicken was - even though it was fried, it wasn't greasy or heavy. The avocado and beans rounded out the dish and gave it that wonderful Latin flavor- it was like a burrito but in sandwich form. I'd love to replicate it at home and think I just might. By the way, this sandwich was pretty huge and was a perfect item to split with another person.

Drinks - Meg ordered a You are Berry Nice smoothie and I got the Mexican hot chocolate. I was stunned by the sheer size of the smoothie - it was 20 oz! 20 oz of heaven that is, with fresh strawberries, raspberries, blueberries, blackberries, banana and oat milk. Again, plenty of vitamins and minerals to fulfill your quota for the week. The drink tasted fresh and tangy but not overly sweet, which was a good thing.

My Mexican hot chocolate was out of this world! It's impressive that it's truly homemade, ground with spices and a couple of secret family ingredients. I loved how frothy it was on top and once I took a gulp, I began to relax. The taste was rich and smooth and slightly spicy from the cinnamon - however, it didn't have the adverse effect that rich whole-fat milk usually has on me. The oat milk was a nice touch and a great alternative for people who can't tolerate dairy.

Service and Cost:
I already mentioned the incredibly personal vibe here and that extends to the service. The staff, who are also Salud's owners are friendly, low-key and super knowledgeable about food. I very much enjoyed speaking with Mayra, who was our server that night - listening to her stories about family and traditions made me feel so good about this place. These people really enjoy what they do, putting love into every crevice of this establishment, and it shows.

Costs could not be more wallet friendly - nothing on the menu exceeds $6.95. Here's the run-down:

Soups - $3.95
Sandwiches and Wraps - $2.95-$6.95
Organic coffee and hot chocolate - $1.50-$2.25
Juices and Smoothies- $2.95-$5.95

3 Mmmms

Rooftop to Tabletop Dinner at Vesta

Vesta - 21-02 30th Avenue, Astoria NY 11102
718.545.5550
N/W Train to 30th Avenue
www.vestavino.com

Vesta, a clear favorite neighborhood gem of mine has gained many new converts over the past year. It's easy to see why, with their infectious warmth and hospitality, a cozy setting that lets you relax and the focal point - delectable, locally-sourced, organic food.

It is this philosophy of local, organic and sustainable food that was the focus of Monday's Rooftop to Tabletop dinner. Why rooftop? Well because Vesta gets their produce from an innovative local producer called Rooftop Farms, based in Greenpoint, Brooklyn. Besides it being super cool and good for the environment and for our community, their products are fresh and absolutely delicious. Just take a gander at the yummy dinner they produced:

Stuffed Squash Blossoms - I adore squash blossoms and was looking forward to having them again. Vesta's version was scrumptious, coated in a thick, crispy crust, stuffed with hearty
goat's cheese. I loved the contrast in textures and dipping one of these beauties into the crushed tomato & toasted garlic chutney made it even better. One suggestion given to me by a fellow dining companion, Arthur Schwartz (yes, the Arthur Schwartz aka The Food Maven and author of Jewish Home Cooking), was to bring out the flavor in the blossoms more by maybe making the crust thinner.

Baby Beet Salad - Beets are one of my favorite vegetables, to the point where I'm a bit obsessed with them. I had a beet salad for lunch earlier that day but seeing this vegetable at the dinner table, made me very happy. I loved the contrast in colors - there were red and yellow beets, which had a hint of sweetness. Dressed with buttery pistachios, it was a great way to start the meal. The "salad" part consisted of slightly bitter mustard greens, bringing the senses to attention.

Roasted Duck Breast - Usually picky about my duck meat (it could be fatty and gamey), this was anything but. Glazed with a hot pepper agrodolce, it brought both sweetness and tartness to the tastebuds. I loved the way it was cooked - medium-rare and the cut was nice and lean.

Braised Veal Cheeks and Crispy Sweetbreads - A new dish for me on both counts, I was eager to try it. The veal was so tender that it fell apart in perfect little sections. I liked alternating my bites between the meat and the thickly coated, crunchy sweetbreads, which were just slightly chewy and moist inside.

Veggie Sides - The veal and sweetbreads were coupled with fresh, seasonal vegetables including earthy green and purple kale, interlaced with heirloom cherry tomatoes. I loved the combination, as the tomatoes provided a burst of sweetness - a good contrast with the bitter kale.

Another side was the charred green, yellow and even purple string beans, seasoned with lemons and almonds. I've never seen this amount of color on beans and was fascinated. They were not only crunchy and flavorful, they were light enough to make you reach for seconds.

My favorite side was the roasted eggplant, topped with Ouray cheese and basil. Although the dish was simple, the eggplant was roasted to perfection with a slightly crispy outside and a soft, chewy inside. The cheese was a great pairing, with its buttery, tangy bite - it made an ordinary vegetable feel more substantial.

Ricotta Gelato - Because I've tasted Vesta's fluffy-as-clouds ricotta cheese, I knew that the gelato would be a winner. The consistency was perfect - soft enough to divide easily with a spoon. It was creamy yet not overly rich that you needed to chase it with a beverage. There was a tomato puree on the side that really made it sing - it was sweet, a bit acidy, and when combined with the gentle ricotta gelato, it produced a refreshing finish to the meal.

Bundt Cakes - We each received individually wrapped bundt cakes, courtesy of Bundt A Bakery, as favors. I liked the concept of the bundt, a throwback to old fashioned, comfort baking. Taking a bite out of Arthur's, I loved its airy dough, which was flavored by fragrant spices - cinnamon, cloves and honey too!

The dinner was a big success from many perspectives - Vesta got to show off their wonderful, farm supplier, we had the chance to sample and learn about new foods and most of all, everyone just had a good ol' time. To put it in layman terms, if you haven't been to Vesta yet, you're missing out!

Foodista's Arugula Pesto Pasta

Dan and I have been making a conscious effort to eat healthier when not eating out. We're trying to avoid processed sauces with unnecessary salt, and that's why I decided to make this light and earthy arugula pesto as a base for my pasta dish. It was a big hit and I was able to salvage half of it for extra use, later in the week. I put it on sandwiches, pita bread and chips. Next time, I might make even more and freeze it--it's super easy and is packed with lots of vitamins.

Foodista's Arugula Pesto Pasta (Serves 3)

Ingredients:
1/2 lb of thick noodle pasta (can be whole wheat but it doesn't have to be)
3 cups of fresh arugula, packed (preferably organic)
2 cloves of garlic, peeled and halved
2 tbs of freshly shaved parmigiano cheese
1 handful of nuts (can be walnuts, pine nuts or almonds - I used almonds)
2 tbs of olive oil (this can be eye-balled and depends on your taste)
Salt and pepper to taste
1 cup of yellow and red cherry tomatoes, cut in half
1/4 cup of pitted kalamata olives, cut in half

Directions:
To make pesto place arugula, garlic, nuts, salt and pepper into a food processor and pulse 3-4 times. Slowly add olive oil and keep pulsing until you get a consistency that you're happy with (I like it to be slightly chunky and not completely pureed). Take out of food processor and add grated parmigiano cheese. Taste it and add salt and pepper if necessary. Pesto will be slightly bitter, which is OK.

Cook pasta according to directions on the box - do not drain but take out with a slotted spoon and place in pasta bowl. Add arugula pesto, tomatoes and olives. Toss to spread sauce evenly over pasta, taste and season with salt and pepper if necessary. Sprinkle with more fresh parmigiano cheese if you'd like. Enjoy!

Mexican Risotto - Take 2 (Even Healthier)

I was tickled with excitement when Penina, a friend of a friend who also blogs about food, in a more healthy-lifestyle sense made my Mexican Risotto. She amended the recipe to her tastes, using brown rice instead of white and adding black beans. She's a vegetarian and even though she ended up using turkey sausage (her boyfriend is a carnivore) she cooked the sausage and the beans in a slow cooker to give the beans more flavor--clever idea!

Here is her version, which appeals to a veggie's palate. If you'd like to get other ideas about food, cooking, nutrition and healthy living, check out her great site: Feed Your Roots.

Ingredients:
1 cup of brown rice, cooked
2 husks of organic corn, boiled, cooled and then separated from the husks with a knife (if you are short on time, canned corn will work too)
1/4 cup of onions, chopped
1 clove of garlic, minced
3 pieces of organic turkey or chicken sausage, grilled and sliced into 1/2″ pieces (I recommend cajun-flavored)
2 tbs of fresh cilantro, chopped
1/2 cup black beans, cooked
1 tbs of olive oil
Salt and pepper to taste
Fresh lime juice to taste (I used the juice of 1/2 lime)

Directions:
Water sautee onions and garlic about 7-10 minutes or until golden brown and aromatic. Add to cooked rice and stir gently. Add the corn, sausage, beans, cilantro and lime juice to the rice mixture and season with salt and pepper. Adjust seasoning according to your liking. Spoon some guacamole on top and you’re all set!

Here's my original recipe for the risotto and the guacamole just for reference. Enjoy!

BareBurger - Take 2 is Still a Hit

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

Last week was my second time at BareBurger and although the first time was more exciting, I still enjoyed trying a new burger flavor--my desire to try them all still very much a mission I'd like to complete. My friend Crystal, who's a veggie, joined me and found the offering conducive to her tastes. Here are the new dishes we tried:

Lamb Bareburger - I was in the mood for lamb and cooling yogurt sauce so I chose this Greek-style burger. In addition to the meat and the yogurt sauce, it contained lettuce, tomato and caramelized onions. I loved the onions but thought there were too many of them--they were thinly sliced and unfortunately got stuck in my teeth (sorry tmi). If ordering this burger, I'd ask for less onions (or no onions) next time. The meat however was excellent and super flavorful--it was cooked to medium consistency, but next time I think I'd like to get medium rare to make it more juicy. The yogurt sauce was super refreshing, giving this burger a summery touch.

Avocado California Burger - Crystal enjoyed this burger for which she chose a vegetarian patty. Judging from her nearly empty plate, I'd say she liked it very much, devouring the avocado, mixed greens, tomato and raw red onion. Avocado, one of my all-time favorite vegetables piqued my interest and I think that I'll be getting this burger next time--with a turkey patty however.

Service and Cost:
Once again, the service hit it out of the park. Our waitress was friendly and attentive, checking on us periodically before and after we received our food. She was meticulous without being overbearing and I appreciated that. I felt the same way the last time I was here and overall, it gave me a good impression of BareBurger, making me want to return yet another time.

Costs are moderate and for two burgers, a basket of onion rings and one soft drink, we paid $21 each including tax and tip. Given that everything is fresh and organic puts these costs into further perspective.

3 Mmmms

Grilled Scallops with Nectarines - Tastes as Pretty as it Looks

The plate that you see above is my greatest culinary accomplishment to date - I was really happy with the way that it looked and tasted. The recipe came from Bon Appetit and despite many steps, it was fairly easy to execute.

What I loved most about this dish is that it's healthy and summery - mixing fruit with veggies, containing a smoky taste from the grill. The lime dressing that was used on everything was nice and citrusy with a hint of spice from the cayenne pepper (the recipe calls for piment d'Espelette or chili powder but I substituted with cayenne pepper, which was perfect). I'd also recommend using regular coarse Kosher salt instead of the fleur de sel sea salt, which the recipe requests.

One of the best ingredients in here was the fresh corn--I loved that I didn't have to cook it at all, just taking the kernels off the husk with a knife. The result was crunchy, fresh and so sweet. Overall, this is a lovely summer dish that doesn't involve a lot of cooking. Enjoy the recipe.

BareBurger - An Au Naturale Experience

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

I finally went to BareBurger last week and in spite of all the hype, it lived up to expectations--and even surpassed them. Both Dan and I agreed that we'll revisit it to try their many varieties of burgers. Yum!

Atmosphere:
As described by guest reviewer Aaron, BareBurger has a funky vibe that's casual yet a step up from a traditional fast food joint. The space feels open with a garage door window that boasts casual counter-style seating underneath. There's other seating too such as comfy booths, long communal tables and small-ish 2-seater tables. The music is cheery and uplifting and the staff is young, hip and approachable. I absolutely loved the light fixtures, made up of objects such as spoons and cups--it's all very inventive and super cool.

Food:
The best part about the food is that it's all organic and fresh. You could certainly taste the difference in the meat and the dairy products especially. Despite heavy combinations (blue cheese and bacon), the food felt light in your stomach and didn't fill you up as much as processed food would.

Swiss Turkey Bacon Burger - This was Dan's choice and he took BareBurger's recommendation and ordered it with bison meat. It looked gorgeous and the bun was fluffy but I didn't like the gamey taste of the bison. I'm probably just not used to it because Dan loved it, saying that it was one of the best bison burgers he's ever had.

Big Blue Bacon Mushroom Onion Burger - I selected this incredibly rich-sounding burger because it contained some of my favorite ingredients--caramelized onions, chunky blue cheese, applewood smoked bacon and peppercorn sauce. The flavor of all these ingredients combined was amazing and I certainly tasted the difference in the organic, grass fed beef. It had a stronger, earthier flavor that made it more appetizing and easier to digest. I also loved the 7 grain bun that enveloped this beauty--again, something new and healthy. The only aspect that I didn't love was the blue cheese, as I thought it wasn't melted enough or strong enough in flavor--I'd go without it next time.

Onion Rings - These were hands-down amongst the best onion rings I've ever had. As Aaron pointed out, they were extremely generous with the portion, but unlike in Aaron's case, we had no trouble finishing them. Can we say slobs?! I loved the batter the most, as it was super crispy and not greasy. The variety of dipping sauces was amazing and I loved alternating between all three options - steak sauce (my favorite), curry ketchup and BareBurger's special sauce.

Banana-Strawberry Milkshake - We needed to wash this yumminess down with something sweet--the banana-strawberry flavor was on special and it sounded nice and refreshing. There were these delicious chunks of banana and sweet strawberry preserves in it, not to mention the milky, super thick ice-cream. One problem was that the straws weren't wide enough to comfortably drink the thick shake--I'd recommend switching to something that'd make your sipping experience easier.

Service and Cost:
Our waitress was cheery and patient, especially when I suffered from major indecisiveness. She gave us her opinion about the different meats that were unfamiliar to us, helping to make our decision easier. She was accessible and responsive to any wishes or questions we had.

Eating at BareBurger won't hurt your wallet, yet it's more expensive than a traditional burger joint. However, this is because everything is organic and in my opinion, a good investment. Burgers range between $8.95-$11.95, sides will set you back between $4.95-$9.95 and milkshakes are in the $5.95 neighborhood. Our dinner, which included two burgers, onion rings and a shake cost $39.50 without tip.

3 Mmmms

Organic, Fresh, Delicious Dinner

I've been talking about buying organic, local and fresh ingredients lately, so I decided to highlight a dinner that I made last week, which stressed these concepts. The meal was a simple one, consisting of grilled chicken, cous-cous and a cucumber-corn salad made from veggies that I bought at the farmer's market. Anyone can recreate this--and feel good about eating it. It's the definition of guilt free eating and I highly recommend it.

Cilantro-Lime Grilled Chicken - I like the citrus in this grilled chicken dish, as it adds a hint of summer flava. I marinated it for about a half hour but you can certainly increase the time to intensify the flavors.

Ingredients (serves 2)
1 lb of organic chicken breasts, skinless and boneless
Olive oil
The juice of 1 lime
Handful of fresh cilantro, chopped
Salt and pepper to taste

Directions:
Drizzle olive oil over chicken breasts and spread with a pastry brush to fully incorporate. Season with salt and pepper on both sides.

In a small bowl, combine a small glug of olive oil, lime juice and chopped cilantro. Place seasoned chicken breasts into the mixture and let marinate for a half hour or longer if desired.

Place on hot grill pan (or outdoor grill) and cook chicken for 5 minutes on each side or until cooked through.

Cucumber-Corn Salad - I bought fresh cucumbers and corn at the Union Square Greenmarket last week. The cucumber was small and crunchy, with a hint of lemon, and the corn had tiny kernels that were super sweet. It doesn't get much better, except that the two together made the perfect organic marriage.

Ingredients (serves 2)
3 small organic cucumbers, chopped into 1/2" pieces. You can leave the skin on if you prefer (I did)
2 corn, husked
Small shallot, chopped
A handful of fresh cilantro, chopped
Olive oil
The juice of 1 lime
Salt and pepper to taste

Directions:
Brush corn with olive oil, chopped cilantro, salt and pepper and wrap in aluminum foil. Place on a grill pan or on an outdoor grill until slightly browned (about 25 minutes). Let cool for 10 minutes and then separate the kernels from the cob using a knife.

Mix all ingredients together in a bowl and adjust seasoning and citrus based on your preference.

Cous-Cous with Raisins - This is my customary cous-cous pairing, which includes cooking organic cous-cous according to the directions on the box and adding a generous handful of golden raisins. It adds a sweetness that balances out the savory quality of this summery meal. Enjoy!