Bulgogi Banh Mi and Juices at Fruit Farm in Little Tokyo

An unassuming cafe called Fruit Farm had popped up inside of Little Tokyo's Galleria mall, serving fresh juices, smoothies, sandwiches, and salads. What to know is that one of the owners is Korean so you can get fun sandwich mash ups like this bulgogi banh mi ($6.75 gets you the two pieces shown below and you can get half filled with something else!)

What I actually like even better was the spicy pork banh mi that I got in my other half of the sandwich.

The bulgogi tends on the sweeter side and I think the light spiciness of the pork works better with the banh mi accompaniments, but both were good and interesting.

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Casual and Healthy Lunch at Twist Eatery

Twist Eatery recently opened in La Brea, serving breakfast, lunch and baked goods along with coffee.

The lunch menu is mostly healthy (although they do have a burger if you're so inclined).

I got the Salmon Bowl, with lentil, quinoa salad tossed in a pomegranate, vinaigrette served with moroccan spiced salmon and a citrus salsa ($14)

The salmon was nicely cooked, still moist, and the sauce and dressing were flavorful yet still light. I really liked this for a healthy yet still filling lunch.

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Endive, Avocado, and Bacon Salad with Chipotle Ranch Dressing

Time for another one of the many challenges I participate in... the Eating the Alphabet Recipe Challenge, hosted by the lovely Brenda at Meal Planning Magic!

This month the letters were E or F, and remember you have to choose a vegetable, fruit, bean or grain. I chose endive because I had never eaten it before.

 






















Did you know there are different kinds of endive? I didn't, until I got to the store and saw just plain endive, which looked like lettuce kinda, and Belgian endive, which looked like tiny little white corn on the cob husks, and are hollow when peeled off the head. I went with the endive lettuce. When I got home I saw that the original recipe called for California endive. Good God, could endive be anymore confusing?  :)

Oh well, it was still delicious. I mean, how can you go wrong with all those ingredients in a salad? Avocado, bacon, homemade dressing with chipotles! And I added some diced onions, just because. And let's be honest here, the endive was just there to soak up all that dressing. What, isn't that the purpose of lettuce in a salad? :) I kid, I kid. Kinda.

Endive, Avocado, and Bacon Salad with Chipotle Ranch Dressing
adapted from All Day I Dream About Food

*Yields: 2 small side salads

Dressing:

• 1/4 cup milk
• 2 tablespoons mayo
• 2 tablespoons Greek yogurt
• 2 tablespoons fresh lime juice
• 2 gloves garlic, minced
• 1 chipotle pepper in adobo, minced
• 1/4 teaspoon adobo sauce
• 3/4 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Salad:

• 1 head of endive lettuce, chopped
• 1 avocado, chopped
• 1/2 a roma tomato, diced
• 2 slices bacon, cooked and crumbled
• 1-2 tablespoons red onion, chopped
• 1-2 tablespoons shredded cheddar cheese

For the dressing, combine all ingredients in a sealable glass jar and shake vigorously.

For the salad, divide chopped endive lettuce among two salad plates. Sprinkle with avocado, tomatoes, bacon, onion, and cheese. Drizzle with dressing. Remaining dressing can be stored in fridge.
  

Printable Recipe

























Be sure to check out my past Eating the Alphabet Recipe Challenge entries. You're bound to find some keepers.

   
Linking up here.  


Peace, and bacon grease!

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Thai Pickled Carrot Salad - for Root Veggies Week!

We are celebrating the humble root vegetable this week at cooking club. They are inexpensive and store well, a definite kitchen workhorse. I don't know about you, but come the end of the week, root veggies are about all I have left produce-wise.

But that's just fine, because there's plenty you can do with root veggies. My favourite is cutting them into bite-sized pieces and roasting them until they turn into root-veggie candy, ready to side a nice grilled steak or chop. Root veggies like carrots and beets are also good raw, in salad form. Like this Thai Pickled Carrot Salad. Make it a few hours ahead of time for the flavours to sink into the carrots, then serve with an Asian-style meal. Or pile it on a sandwich, bahn-mi style. Just like carrots themselves, this recipe is simple and versatile.

Thai Pickled Carrot Salad
adapted from Madhur Jaffrey's World Vegetarian

3 large carrots, thinly julienned

2 Tbsp vegetable oil
3 shallots, minced
6 cloves garlic, minced
2 dried chilies, minced
3 Tbsp rice vinegar
2 tsp sugar
1¼ tsp kosher salt

1 Tbsp toasted sesame seeds

Place the julienned carrots in a large bowl. 
In a shallow pan, heat up the oil on medium. Add in shallots and garlic and chilies and sauté until softened and colouring.
Take the pan off the heat and let cool somewhat.
Add in the vinegar, sugar and salt. Whisk well.
Pour dressing on top of carrots, toss to coat.
Chill until ready to serve.
Top with toasted sesame seeds.

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Easy Peasy Ham Salad for the End of Summer

Did you know that tomorrow is September? I know, right? What the heck happened?

To a Canadian like me it is a mixed blessing. I can certainly say I have participated more in this summer than I generally do, and for that I am happy. And autumn is my favourite season, I love the crunchy leaves and the slight chill in the air. But autumn invariably leads to winter in Canada, we've yet to avoid it entirely.

I'm grateful for these last few days in which Mother Nature has turned the heat back up. A little reminder to enjoy summer while it lasts.

And since summer food is easy food, and nothing is easier than this ham salad - it seemed the perfect dish for the last day of August.

Lanie Bayless likens it to an Italian sub without the bun and I have to agree. Tangy and crunchy and delicious. Perfect for the end of a long sun-filled day.

And speaking of the end, we are coming to our last month of cooking with Rick Bayless over at I♥CC. It has been wonderful and all too short, but it is always exciting to see who we will be spending the next six months with. Looks like Madhur Jaffrey has won the vote by a landslide - so come October we will be spicing things up Indian style. I can't wait!

Ham Salad
adapted from Rick Bayless, Rick and Lanie's Excellent Kitchen Adventures
for I♥CC Out of Mexico

3 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1 Tbsp Dijon mustard
¼ tsp ground black pepper
Kosher salt

½ lb cooked ham, ¼ inch thick, cut into batons
½ sweet onion, sliced
1 red bell pepper, raw or roasted, cut into about 1½ inch strips
Half 3-inch long dill pickle, chopped
Small handful chopped parsley for garnish
Baby greens, for serving

In a salad bowl, combine all dressing ingredients well. Add in ham, onion, pickle, and red pepper. Toss well and pile up on a platter lined with baby greens. Serve.

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Soleto: Solid Italian and Housemade Limoncello in Downtown LA

The South Park district in downtown Los Angeles is getting more and more exciting with two new restaurant openings. One of them is Soleto, an upscale Italian restaurant from the IDG Restaurant Group which took over the old Zucca space. Soleto is run by Executive Chef Sascha Lyon who is also in charge of the kitchen at Delphine.

I say it's upscale, but Soleto has a pretty great happy hour (M-F, 3-7pm), especially where the food is concerned. There were quite a few items that were all really cheap and good! The portion sizes are quite good as well. Here are some of the happy hour items we tried:

Shrimp Oreganato ($5)

This whole pot of shrimp for $5? You can come here for an early dinner during happy hour and have a feast!

This Sauteed Calamari with Anaheim chili and tomatoes is also only $5!

Much more interesting and better than the typical fried calamari.

I also recommend the Charred Cauliflower, Grana Padano, parsley ($3)

Grana Padano is a hard Italian cheese, similar in texture to parmesan cheese but milder. You'll see this cheese in many of Soleto's dishes.

For drinks, there are sangria and "cello spritzer" (one of their housemade limoncellos/orange-cellos with soda) for $3.

OK, so that's happy hour. Now, on to dinner.

You won't really find duplicates from the happy hour menu here. The popular appetizers include Grilled Oyster Mushrooms, grana padano, white truffle lemon vinaigrette ($12)

These earthy mushrooms were made even better with the sprinkling of grana padano cheese. I can definitely eat these all day.

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DineLA 2011: Lunch at Napa Valley Grille

The first summer DineLA Restaurant Week started earlier this week, so I thought I'd do a quick post on one of my Dine LA visits from last year. I had lunch at Napa Valley Grille last Fall, and the $22 per person for three courses was a great deal! (The format this year unfortunately does not have dessert for lunch. It is $20 for two courses. Not sure why, I want my desserts!)


I used to go to Napa Valley Grille a lot when I worked in Westwood, but since then I haven't gone as much. The lunch was a pleasant reminder of Napa Valley Grille's good food and generous portions!

Chopped Kale Salad, toasted almonds, golden raisin, lemon parmesan vinaigrette

Very fresh and light! I don't like salads with too much dressing, but this one had a nice light dressing and a lot of the flavors came from the almonds and raisins.

Tahitian Squash Soup, pomegranate syrup, pistachio pesto

The entrees:
Marinated Ahi Tuna Salad, heirloom cherry tomatoes, dry cured olives, anchovy vinaigrette, country croutons

This lighter option still had plenty of tuna to fill you up for the rest of the day.
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Chipotle Chicken Salad with Avocado, Potato, and Baby Spinach - Served in a Tortilla Bowl!

How are you doing in this heat?

Yeah, I thought so. The pups feel the same way. I have to almost push them out the door and they race back in as soon as they are done, then flop on the floor as if that two minutes in the backyard (which, with this humidity, resembles the tropical enclosures at the zoo) was the marathon of a life-time. Who can blame them?

In this heat I either like to BBQ or make a salad. Or, if you BBQ the night before, you can make a salad out of the leftover chicken. Or a rotisserie chicken. Or even leftover roast chicken if you are that crazy. I am.

And, if you are feeling creative, you can serve your salad in a tortilla bowl. Check out Ricardo Cuisine to see how to make tortilla bowls for your salads!

Chipotle Chicken Salad with Avocado, Potato, and Baby Spinach
adapted from Mexican Everyday, Rick Bayless
for I♥CC Summer Salads

1 Yukon Gold potato, sliced ¼ inch thick and steamed until fork-tender, cooled
3 tbsp cider vinegar
3 Tbsp extra virgin olive oil, plus more for drizzling
1 tsp Mexican oregano
1 tsp kosher salt
1 canned chipotle pepper, minced
¼ sweet onion, chopped
1 large, cooked chicken breast, coarsely shredded
2 cups baby spinach
2 ripe avocados, sliced
4 tortilla bowls - optional

Toss potato, cider vinegar, olive oil, oregano, kosher salt, chipotle pepper, and sweet onion in a large bowl. When combined, add the rest of the salad ingredients, tossing gently. Serve in tortilla bowls or regular bowls.
Serves 4

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Grilled Chicken Salad with Rustic Guacamole, Baby Greens, and Queso Añejo

We are turning on the grill this week at cooking club and what better way to beat the heat than with a Mexi-style twist on the chicken caesar? Okay, maybe the heat blew away with that last gale-force storm but deliciously grilled chicken on salad is always good - whether you have to wear long pants or not.

You start by making a mouth-watering garlicky dressing that does triple duty - part goes onto the chicken, part goes into the guac, and the last bit is salad dressing! I love anything that makes life that easy. And delicious.

I halved my chicken horizontally so it would cook quicker on the grill - you never know when that hurricane is coming back. Jedi is watching out the window right now, just in case. You might not have to, but it's a good thing to keep in mind when you are in a hurry, or just like lots of char-per-chicken. I do!

Grilled Chicken Salad with Rustic Guacamole, Baby Greens and Queso Añejo
(Ensalada de Pollo a la Parilla con Guacamole Rustico, Lechuga Orejona y Queso Añejo)
Slightly adapted from Hollywood Bowl Picnic - recipe by Rick Bayless
Serves 4

Rick’s Note - Here’s an offering to entice folks out of the “grilled chicken Caesar” rut. True, it starts with grilled chicken, but chicken that’s redolent of roasted garlic, green chile, cilantro and lime, chicken that dances the cumbia with guacamole, crisp romaine and nutty aged cheese. The flavors are so captivating that you can even get away without firing up the grill—this is a perfect place to put the grill pan to work.

Ingredients

    1/2 cup olive oil, plus a little more for the onion
    4 garlic cloves, peeled and halved
    Fresh 1 large jalapeño), stemmed and halved
    1/2 cup fresh lime juice
    3/4 cup (loosely packed) roughly chopped cilantro
    1/4 teaspoon ground black pepper
    Kosher salt
    4 medium (about 1-1/4 pounds total) boneless, skinless chicken breast halves
    1 medium white onion, cut into 1/2-inch slices
    2 ripe avocados
    2 medium romaine hearts, sliced crosswise at 1/2-inch thick ribbons (you’ll need about 8 cups) (I used baby greens)
    About 1/3 cup grated Mexican queso añejo or other garnishing cheese like Romano or Parmesan

 Procedure

    Heat the oil in a small skillet over medium heat. Add the garlic and chiles and cook, stirring frequently, until the garlic is soft and lightly browned, usually 1 to 2 minutes. Pour oil, garlic and chiles into a blender or food processor. Add the lime juice, cilantro, black pepper and 1 scant teaspoon salt. Process until smooth.

    Place the chicken breasts in a bowl and pour one-third of the garlic dressing over them, spreading it evenly over all sides.

    Heat a grill pan or gas grill over medium to medium-high heat (or start a charcoal fire and let it burn until the coals are medium hot and covered with white ash).
    Lightly brush or spray the onion slices with oil; sprinkle with salt. Lay the chicken and onion on to the grill pan or grill. Cook until the chicken is just cooked through and the onion is well browned, 3 to 4 minutes on each side. Chop the onion into small pieces and scoop into a bowl.

    Pit the avocados and scoop the flesh in with the onion. Add another one-third of the garlic dressing, then coarsely mash everything together with an old-fashioned potato masher, large fork or back of spoon. Taste and season with salt, usually about 1/2 teaspoon.

    Scoop the sliced romaine into a large bowl. Drizzle on the remaining garlic dressing and toss to combine. Divide between 4 dinner plates. Scoop a portion of the guacamole into the center of each plate. Cut each breast into strips and arrange over the guacamole. Sprinkle each plate with queso añejo (or Parmesan) and you’re ready to serve.

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Flagship Mendocino Farms in West Hollywood Opens May 31

Mendocino Farms, the beloved sandwich shop, is getting ready to open their flagship location on 3rd and Fairfax, just across the street from The Original Farmer's Market.

This fifth location is their swankiest (being the flagship and all) with a kid's corner, communal table, outdoor seating, and a lit-up "EAT HAPPY" sign above the kitchen.

They're also trying to have beers that are more interesting than the ones at the Marina del Rey location and will be selling those that have been selling well at Blue Cow Kitchen.

We tried small portions of various sandwiches during the press preview, from the classic to the seasonal sandwiches. All the sandwiches are served on breads specially developed for them by Dolce Forno (Celestino Drago's bakery).

Here are some highlights of what we tried
Spanish chicken: shaved, roasted chicken breast, housemade Manchego pimento cheese, romesco, paprika vinegar, house marinated red peppers, roasted tomatoes, Scarborough Farm's arugula on ciabatta

Summer Cubano: slow braised carnitas, prime honey ham, Mendocino mustard, housemade dill pickles, Cuban mojo sauce, drispy plantains on Dolce Forno's soft roll

They have finally "perfected" their cubano sandwich using the new mojo sauce developed at Blue Cow Kitchen, and topping it with fried plantains

Try also the "Not so fried"chicken sandwich: roasted chicken breast in Mendo's krispies with herb aioli, mustard pickled slaw, tomatoes, pickled red onions on toasted ciabatta with chipotle BBQ Sauce.

Some new salads are also coming out for the summer, full of healthy grains like this Fregola Salad.

Starting May 31, you don't have to drive to Marina del Rey or downtown for their popular pork belly banh mi anymore.

Mendocino Farms
175 S Fairfax Ave
 Los Angeles, CA 90036
(323) 934-4261
www.mendocinofarms.com

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Jerk Chicken Salad with Tropical Fruit Dressing from The Kitchen Diva’s Diabetic Cookbook

The Kitchen Diva’s Diabetic Cookbook
125 Healthy Delicious Recipes for Diabetics 

and Those Who Dine with Them
by Angela Medearis Shelf
Paperback, 272 pages

There's no question that diabetes and related conditions are commonplace now in North America. Most people have a friend or family member with diabetes, many have several.

So. Does this mean that the people suffering with diabetes are sentenced to a bland plate from now on?

Not at all!

The Kitchen Diva shows you how to stock a healthy pantry, shop smart, and cook fun and exciting dishes that are suitable for a diabetic lifestyle. These are dishes that everyone will want to eat, delicious and fun for the whole family. After all, we could all eat healthier and eating together is best of all.

What about those busy weeknights when you would rather get drive-through than cook? The Kitchen Diva has you covered. Homemade "fast food" that you can whip up on a weekend and freeze for busy nights.

Type-A, type-B, gestational diabetes or pre-diabetes - the recipes are suitable for any and all people who want to control their diet and live a healthy lifestyle while still eating exciting and delicious food.
Each recipe comes with a full nutritional breakdown, so you can track your input if needed.

Chapters Include:

Flavor Infusions: Dips, Dressings, Sauces, and Spice Mixes

Jump-Start Your Day: Breakfast

Midmorning Snacks and Afternoon Energizers

Let's Do Lunch

Delectable Dinners

Sensational Side Dishes

Sweet Finishes and Nighttime Nibbles

So, let's get healthy! Try out this Jerk Chicken Salad with Tropical Fruit Dressing and see how delicious healthy eating can be.

The Kitchen Diva’s Diabetic Cookbook

Jerk Chicken Salad with Tropical Fruit Dressing
 — From The Kitchen Diva’s Diabetic Cookbook Andrews McMeel Publishing

Makes 4 servings

Marinade:
1/4 cup no-sugar-added apple cider vinegar
3 tablespoons stevia granulated sweetener or agave syrup
2 to 3 tablespoons habanero hot sauce (or your preference)
2 teaspoons ground allspice
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
2 green onions, including green parts, chopped

4 (4-ounce) boneless, skinless chicken breasts
Olive oil cooking spray
1 (3- to 6-ounce) bag prewashed mixed salad greens
1 1/2 cups chopped or shredded radicchio
8 figs, quartered, or 12 green or purple seedless grapes, halved
1 cup fresh or canned pineapple chunks in natural juices
4 tablespoons Tropical Fruit Dressing (recipe below)
Pomegranate seeds, for garnish

To make the marinade, mix together all the ingredients in a small bowl until well blended.

Spray the chicken with the olive oil cooking spray. Place the chicken in a resealable plastic bag. Pour the jerk seasoning marinade over the chicken and press and shake the bag until all the pieces are thoroughly coated. Press out any air, seal the bag, and place it in a baking pan to prevent leaks. Refrigerate for at least 8 hours or up to 24 hours.

Remove the chicken from the refrigerator. Discard the marinade and allow the chicken to come to room temperature, about 30 minutes. Spray a large skillet with the olive oil cooking spray and turn the heat to medium-high. Cook the chicken for about 6 minutes, on each side, or until browned and no longer pink. Remove the chicken from the skillet, and let it rest for 6 to 7 minutes. Thinly slice each chicken breast.
Toss together the greens, radicchio, figs or grapes, and pineapple. Divide the salad among 4 plates. Arrange the warm chicken slices on top of each salad. Drizzle each with 1 tablespoon of the tropical fruit dressing. Sprinkle with pomegranate seeds, if desired.

SERVING SIZE: 1 salad
EXCHANGE LIST VALUES: 2 fruit, 3 lean meat
CARBOHYDRATE CHOICES: 2
CALORIES FROM FAT: 38
SATURATED FAT: 2 g
CHOLESTEROL: 63 mg
TOTAL CARBOHYDRATE: 32 g
TOTAL SUGARS: 23 g
CALORIES: 258
TOTAL FAT: 4 g
FIBER: 5 g
PROTEIN: 25 g
SODIUM: 241 mg

Tropical Fruit Dressing

Makes 3/4 cup

1/4 cup nonfat Greek yogurt
1/4 cup fresh squeezed pomegranate juice
1 tablespoon coconut oil or olive oil
2 teaspoon stevia granulated sweetener or agave syrup
1/2 teaspoon grated orange or lime zest
1/4 cup fresh orange juice or lime juice

In a small bowl, mix together all of the ingredients until blended. Store in an airtight container in the refrigerator for up to 7 days.

SERVING SIZE: 1 tablespoon
EXCHANGE LIST VALUES: 0
CARBOHYDRATE CHOICES: 0
TOTAL FAT: 1 g
CHOLESTEROL: 0 mg
TOTAL CARBOHYDRATE: 2 g
TOTAL SUGARS: 1 g
CALORIES: 18
CALORIES FROM FAT: 10
SATURATED FAT: 1 g
SODIUM: 2 mg
FIBER: 0 g
PROTEIN: 0 g

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