Monthly Archives: January 2014

Supergreens Salad With Creamy Avocado & Tahini Dressing

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The bright,super fresh flavors of this green salad will put an end to your winter blues in no time. Crunchy romaine, cool cucumber, creamy avocado, and bright mint and red onion join forces on your plate to wake up your taste buds and give your body a boost of vitamins, fiber, and antioxidants. The tangy tahini dressing, loaded with zesty lemon juice and garlic, also tastes delicious poured over warm roasted vegetables, fish, or as a refreshing dip for a crudités platter at your next get-together.

For the recipe, visit MindBodyGreen. 

Provencal Scallops with Dijon Lentil, Kale, & Tomato Salad

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French food gets a bad reputation for its heavy, rich, and decadent meals. But aside from all the butter, cheese, and chocolate, traditional French food often utilizes seasonal produce, local seafood, and simple, pared down preparations that allow these quality ingredients to shine. This simply prepared meal lacks in neither flavor nor nutritional benefits, and comes together start to finish in about 30 minutes. It’s the perfect meal to cook for company on a weeknight when lack of time requires a quick yet elegant meal. Scallops provide a high quality source of protein, and lentils add another boost of protein, and an ample amount fiber. The lemony, sharp Dijon dressing brightens up the kale and tomatoes, making the lentil salad equally as good with the scallops as it is on its own the next day for lunch.

For the recipe, visit Geo-Blue’s Travel Well Worldwide.

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Lemony Moroccan Lentil Soup with Minted Yogurt

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In Morocco, families take great time and effort to prepare their own versions of the lentil soup called Harira. Especially enjoyed during Ramadan, Harira typically breaks the fast in the evening, though it can be enjoyed anytime during the year. Recipes vary greatly, with some including starchy broken pasta or rice. This version eliminates the extra starch, but still delivers the filling, satisfying, hearty taste of the original. Lentils and chickpeas provide a satiating source of vegetarian protein, while pureeing the soup disguises a variety of antioxidant and fiber rich vegetables. Spices give the soup a warming quality, and the addition of fresh lemon juice at the end adds a fresh brightness to the dish. Yogurt and mint, while optional, make the soup feel special and look festive enough to serve to company. Don’t let the long ingredient list deter you; the preparation for this soup is simple, and it comes together in under 45 minutes.

For the recipe, visit Geo Blue’s Healthy Travel Blog.

Orange & Olive Caterers & Chef’s Table

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Jersey City is now home to Orange & Olive Caterers & Chef’s Table. Founded by childhood friends Sam Fertik and Aaron Nemani, Orange and Olive seeks to bring an elevated, seasonal, and gourmet dining experience to its patrons. They structured their restaurant like a theater or broadway performance. You make your reservation and pay the flat fee in advance, allowing you to enjoy your meal and leave without any muss or fuss at the end. You can book your ten course tasting menu for yourself and up to twelve other guests, or rent out the place for a private dining experience for twenty, or a cocktail party for sixty. Tastings start at 6pm or 8:30, and last approximately 2 and a half hours.

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At $110 per tasting per person (plus a 20% service charge), Orange and Olive isn’t a for the budget conscious. But if you consider the tasting menu as both your meal and your entertainment for the night, the price tag isn’t quite as hard to fathom. The large wooden slab tasting table, which the staff at Orange and Olive built themselves, sits right in front of the open kitchen ranges, allowing for a full view of the kitchen orchestration.

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The chefs, inspired in part by Thomas Keller’s mastery at famed NYC restaurant Per Se, incorporate molecular gastronomy into their techniques. At their opening party, we tasted sous vide Berkshire pork wrapped in bacon that was meltingly tender, short rib pho with kaffir lime, yuzu scallop ceviche, roasted maple carrots with goat cheese and pink peppercorns, and unique shooter glasses filled with freshly foamed ice cream floats.

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Though they don’t have a liquor license yet, Orange and Olive  has a build in bar that crafts creative and seasonal mocktails, which can easily be spiked with a BYO beverage of your choice. Olive and Orange seeks to incorporate only the best local and seasonal produce, with ingredients sourced carefully from a curated selection of purveyors. I took a peek into their walk in fridge and freezer, and I found no ingredients to the contrary. The space, hand lined with rustic wooden panels, feel warm and intimate. A few racks line the walls up front, offering select condiments and ingredients for sale. Though the neighborhood isn’t the most lovely, once you park and step off the street, you’re immediately enveloped in warm candlelight.

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Orange and Olive offers bespoke catering services, and they’ll help provide a venue or meet you wherever your event takes place, all up and down the east coast. They seek to take the mediocrity out of catering. You won’t find any lukewarm plates slopped with sauce over powdery potato purée here. They also offer cooking and mixology classes right in their first class kitchen. Orange and Olive is open daily for two evening seatings, and by request for parties and events.

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Orange & Olive Caterers & Chef’s Table

For more photos and the full review, visit Devil Gourmet.

Healthy International Recipe: Kenyan Vegetarian Coconut Curry with Coconut Rice

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Kenyan food expresses the confluence of cultures present in the country, largely stemming from centuries of imperialism and trade. Traditional Kenyan foods are usually filling and inexpensive to make, incorporating high-energy ingredients for a sustaining and satiating meal. This vegetarian coconut curry highlights the British and Indian influence in Kenya, and utilizing vegetables as the main ingredient allows for a lighter and healthier dish. Chickpeas provide quality vegetarian protein, and the onions, garlic, ginger, and spices help to bolster your immune system. Low-fat coconut milk provides the same creamy flavor as the regular version, without all the added fat and calories. You can always serve some traditional beef or goat alongside this curry to appease any carnivores at the table.

For the recipe, visit GeoBlue’s Healthy Travel Blog.