We’ve started getting dandelion greens in our weekly, organic fruit / vegetable delivery! Last night we made it into a salad, with scallions, avocado, lemon juice, olive oil and dill (and today I added some sunflower seeds which were nice). Does anyone have any other dandelion greens recipes?? Those bunches are enormous!
Checked out the new Midtown Mexican cart today! $2.50 for tasty tasty tacos means I am a happy camper. Can’t wait to try more (well at least as much as my dairy limited tummy can handle!)
Hmm maybe I should start wedding dieting soon…
Add this to the long list of reasons that we already love Sierra Nevada beer: apparently it’s one of the more sustainably produced beers around. Closed loop systems! Solar power! Supporting local farmers! And it’s so tasty too…if only it didn’t have to trek all the way from California in order for me to enjoy it.
“Beer…the cause of, and solution to, all of life’s problems.”
- Homer Simpson [vote for Homer]
Whit and Mikey gave me a great cookbook for Christmas. It’s from a British “healthy” fast food restaurant, Leon. (I think “fast food” is used more in the Pret a Manger version of the phrase, than the Macdonalds sense.)
The Leon cookbook has awesome recipes, which are an expanded version of what they sell in their stores (it also came with stickers!) I tried out my first Leon recipe tonight: harira. Evidently this is a Moroccan soup often used to break a Ramadan fast. Unfortunately I was missing a couple key ingredients, but I did a little improvising and I think it turned out pretty well. I have gotten into the habit of making a big soup on Sunday nights, and then eating it all week for lunch. I think it’s healthier and definitely cheaper than $8 soup from Hale and Hearty (although maybe not as tasty as Crisp falafel…)
I was admittedly skeptical about Crisp when it first opened. Mainly because it was plastered with all kinds of pompous signs touting itself while under construction. But Midtown Lunch has come to embrace it, so we thought we would give it a try. All I can say is: Good call.
Turns out, Crisp IS better than what I think. Crisp is definitely more expensive than you’d want falafel to be (the cheapest, most basic one is $5.75). So we opted for the more expensive Taj falafel salad bowl, which is quasi Indian-inspired. Our logic was that obviously fancy falafel is what they do right. The Taj falafel was also Crisp’s offering to the ML sandwich challenge.
I could not be happier with my lunch. Falafel are well spiced, and (yes) crispy. They’re baked, not fried – but don’t hold that against them. They have tons of flavor, and manage to still be slightly oily and crunchy. The Indian inspiration for the falafel we ate worked really well – it’s lime and spicy and great. On top of a lettuce salad bed was mango chutney, lime chili pickles, cherry tomatoes (covered with black sesame seeds), and curry sauce. Yum.
And the pita…it’s the best I’ve ever had. It’s super thick, baked there, and light and fluffy. Heavenly.
Oh – AND they use compostable packaging and forks!
Yes, that’s a good lunch!
