veggie grill

veggie grill
Originally uploaded by bluepupae.

#25 on my 101 in 1001 list (53/143)
i'm pretty skeptical of gimmicky food places at the mall that tend to be more style than substance, but the food here is pretty good, and a much needed healthy reprieve from a week of sausage tasting, bbq, and fried seafood.

whoever says healthy food doesn't taste good should try veggie grill's portobello burger. it definitely rivals the one at native foods, but is not so hardcore (vegan). the combination of flavors from the smokey grilled portobello mushroom, sweet caramelized onions, flavorful pesto and spicy chipotle ranch makes for one delicious burger. you don't need any meat or extra fat.

i substituted a mixed green salad for the coleslaw that comes with. it's a nice mixture of baby lettuces, chopped tomatoes. some quinoa to help with regularity, corn and wispy curls of carrots. the citrus vinaigrette didn't have much citrus flavor, but it was a tasty vinaigrette.

the bf got the stack, which consists of their "steak", tomato, onion rings. i thought the onion rings added some interesting texture, but the steak was kind of bland. it had a meat texture, but little flavor. the portobello burger was definitely better tasting. the sweet potato fries are quite good and actually taste like pure sweet potatoes.

they give you three options of iced tea, including a regular and two fruity ones. i had two glasses of the strawberry lemonade, it was so good. tasted like it was made from real fruit and not high fructose corn syrup. you could see the little strawberry seeds floating in there.

my only complaint was that it is a little pricey after all the substitutions. it would be nice if the burgers came with fries, because i am not into coleslaw. native foods' burger comes with fries. still, i hope there will be a veggie grill close to home because it's tastier than most of the chain dining establishments out there.

fresh from the farmer's market

fresh from the farmer's market
Originally uploaded by bluepupae.

some of the best dinners are simple. wanting to make something "quick," i roasted golden beets and asparagus i had picked up from the farmer's market that morning. arugula & tomatoes were also fresh from the farm and perfect with creamy avocados, some shaved parmesano reggiano and a champagne vinaigrette. israeli couscous is easy. boil veggie broth, add couscous, butter, salt & pepper and simmer for 10 min.

first signs of spring salad

first signs of spring salad
Originally uploaded by bluepupae.

we had sugar snap peas and lots of lettuce in our produce box as well as lots of leftover roasted beets, so naturally, i made a colorful salad with a lemon vinaigrette and shallots

creamy lettuce & potato soup

creamy lettuce & potato soup
Originally uploaded by bluepupae.

our csa must grow quite a bit of lettuce. we usually get one, sometimes two heads (green leaf & iceberg) in our produce box. you would think it being somewhat of a staple food, we'd have no problem using it up, but i get tired of making boring salads with lettuce. i had some wilty lettuce so made soup out of it the other night. our last box had some russet potatoes and celery, so i threw those in there as well. here's the recipe.

8 cups lettuce, chopped
1 yellow onion, chopped
2 ribs of celery, chopped
2 medium potatoes, chopped
4 cloves of garlic, minced
1 tbs butter
5 cups of vegetable broth
1/3 cup heavy cream
1/3 cup dry white wine
1 tsp thyme
2 tbs flour
1/3 cup chopped green onions (optional)
1/3 cup chopped parsley (optional)
salt & pepper to taste
olive oil

sautee onions in 2 tbs olive oil in a dutch oven or stock pan for about 8 mins, until translucent. add celery, potatoes, garlic, thyme, 1 tbs salt and butter and cook for 5 mins. add flour and whisk until incorporated and cook for 1 min. add wine and cook down for 3 min.

add vegetable broth and bring almost to a boil and add lettuce. when soup returns to bubbling, lower heat, cover and simmer for 15 min.

after lettuce has cooked down, using an immersion blender, puree the soup in the stock or pour into a bowl and little by little puree soup in blender before returning to pot. add heavy cream (or milk if you are fat conscious), green onions & parsley, reserving some of the herbs for a garnish. heat for another minute or so until cream is incorporated. add salt & cracked pepper to taste

cauliflower curry soup

cauliflower curry soup
Originally uploaded by bluepupae.

here's a great way to use up cauliflower in one fell swoop, and it tastes good and is healthy for you too!

1 head cauliflower, chopped into pieces
1 onion, chopped
3 cloves garlic, diced
1 - 2 stalks celery, chopped
3 cups vegetable broth (use more if you like it less chunky)
1 tbsp butter
2 tbsp olive oil
1 tbsp yellow curry powder
1/4 tsp turmeric
1/4 tsp chili powder
1/4 tsp cumin
1 tsp brown sugar (optional if you like a little more sweetness)
salt to taste

1. Saute onion in butter and olive oil for eight minutes, or until onions begin to caramelize, browning slightly. Add celery and cook for a few more minutes.

2. Add spices and 1 tbsp salt and stir. Then add diced cauliflower and garlic and stir for a few minutes.

3. Pour in broth, cover, and reduce heat. Simmer for about 25 minutes or until cauliflower is soft.

4. Using an immersion blender, coarsely blend the soup in the pot. If you don't have an immersion blender, you can use a regular blender or food processor and blend a little at a time before returning to the pot. Season with salt and pepper to taste.

5. Serve with chopped cilantro.