Enjoying a late lunch at Adrienne’s Pizzabar on Stone Street. Their Eggplant Rollatini is the BEST! Lightly fried slices of eggplant filled with ricotta and smothered in melted mozzarella and marinara sauce — Can you think of anything warmer and cozier than that?! The pizzas are awesome, too.
Baked Roast Pork Buns from Mei Li Wah are insanely amazing!!! The soft, bread-like glazed buns are pure perfection, and are generously stuffed with savory, fatty roast pork. The bun to filling ratio is spot on!
Celebrating the holidays with family and friends while feasting on a delicious tiramisu cake from Veniero’s, an incredible Italian bakery that opened in 1894. Merry Christmas!
Feasting on a gigantic Brontosaurus bone-in beef short rib from Mighty Quinn’s — one of my favorite short ribs around! I cut it into sections to show off the luscious, marbleized, melt-in-your-mouth goodness inside. Truly a slice of meat heaven!
I walked into Luke’s Lobster today expecting to order a lobster roll. To my surprise and delight, I found out that they are offering a limited time item: LOBSTER GRILLED CHEESE! Two of my favorite things combined into one scrumptious sandwich. I’m going to be eating as many of these puppies as I can before they come off the menu!
BEST LUNCH EVER: a classic Cubano with roast pork, ham, swiss, pickles and mustard from Sophie’s. I am obsessed with this sandwich because it’s just so delicious! And I always add extra cheese — I love it when it’s oozing out and super melty. Happy Friday!
Psyched to check out Lowlife, a casual fine dining restaurant on the Lower East Side by Chef Alex Leonard (former Chef de Cuisine at Blanca). It just opened about a month ago and I’ve already heard so many good things. We got lucky and scored a spot at the chef’s counter, which gave us front row seats to all of the kitchen action. We watched the chefs create each dish from start to finish — so much fun! I absolutely loved every single dish that I ordered, especially the borscht — a simple, elegantly refined version of the traditional Ukrainian beetroot soup. In addition to the food being fantastic, the service was exceptional. Looking forward to seeing how the menu changes with the each upcoming season!
A dear friend and I enjoyed a beautiful and absolutely delicious meal at Avant Garden, a cozy new vegan restaurant in the East Village. We sampled three dishes, one cold and two hot, which were all incredibly flavorful and satisfying! I loved the beet, mango & avocado cold dish so much that I ordered a second one for dessert 😉. Chef Andrew D’Ambrosi doesn’t just make good vegan food, he makes good food. Period. I will definitely be back soon!
The Ozersky sandwich at Parm: House roast beef, fresh mozzarella, pepperoncini, and mayo on a sesame seed hero. Such a delicious tribute to food writer Josh Ozersky.
So happy to share my Quinoa Vegetable Soup recipe as part of the #LIFHolidayHealthCampaign! This dish can be prepared with the Lucky Iron Fish for a simple and nutritious iron-rich meal.
Iron is essential for a healthy and productive life. Many of us do not stop and think about just how important it is – it affects one’s energy levels, immune system, brain and muscle development, and so much more! Around the world, there are countless children and families who do not have access to iron-rich ingredients like meat, seafood, or dark leafy greens. The Lucky Iron Fish is a convenient, easy and inexpensive way to ensure a sufficient amount of iron in one’s daily diet. All you do is place the fish in a pot of boiling liquid for ten minutes and remove. It works best when a few drops of lemon or other citrus juice are added. To find out more about the Lucky Iron Fish, please visit their website here: Lucky Iron Fish.
Wishing you a happy and healthy holiday season!
Quinoa Vegetable Soup
1/2 cup uncooked quinoa
1 head of green cabbage (cut into quarters or eights, depending on size of cabbage)
1 bunch of bok choy (chopped into two inch pieces)
1 yellow onion, cut into eighths
1 can plum tomatoes (rinsed, de-seeded and chopped)
3 gloves garlic (chopped)
4 cups vegetable broth
3 cups water
A few squirts of fish sauce (to taste)
A few drops of lemon juice (about a quarter of a lemon)
Kosher salt and black pepper
Total cook time: Approximately 60 minutes
1. Add the water, vegetable broth, and lemon juice to a large pot.
2. Add the Lucky Iron Fish and bring to a boil for 10 minutes.
3. Take out the Lucky Iron Fish.
4. Add the onions and garlic to the soup. Cook at medium heat for about 10 – 15 minutes until softened.
5. Add as much cabbage and bok choy as will fit in the pot (you will most likely have leftovers). Add more water if needed. Cook at medium heat for another 15 – 20 minutes until the cabbage and bok choy are softened.
6. Add the tomatoes and a few squirts of fish sauce. Mix well and taste the soup. Add more if desired.
7. Add the quinoa and simmer on low heat for 20 min or until quinoa is fully cooked.
8. Season with salt and pepper as desired. (You may not need salt, as the fish sauce has a good amount of sodium. You can also eliminate the fish sauce to make this dish vegetarian/vegan.)
9. Enjoy your iron-enriched vegetable soup!