Adrienne’s Pizzabar

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. :)

Eggplant Rollatini (eggplant, mozzarella, ricotta, marinara)
Funghi (mushroom) 12″ round pie
Adrienne’s Pizzabar

Lowlife

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! 

Borscht, Raw Cream, Trout Roe

Herring & Sardine, Pine Nuts, Chimichurri
  
Chicken Yakitori, Smoked Cabbage, Scallion
  
Neversink Apple Tart, Ginger Ice Cream, Dulce de Leche
 

Lowlife

Avant Garden

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. PeriodI will definitely be back soon! 

 

Roasted cauliflower, pine nuts, capers, raisins, concord grape sauce
  
Potato Cannelloni, pine nut ricotta, eggplant merguez, arugula pesto
  
Beet, mango, avocado, black sesame, tamari, lime, tobanjan
 

Avant Garden

Quinoa Vegetable Soup (Home Cookin’)

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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

Ingredients
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

Directions
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!

Quinoa Vegetable Soup (Home Cookin’)