This classic salad is one of our favorites to make. The colors are gorgeous, the flavors are, too, and the prep is easy. Here we've photographed it as an individual portion, however, it also works if served family style, on a large platter with the components of the salad grouped together. Place your dressing on the side for everyone to pour just enough for their taste.
Makes 4-6 servings
1 1/2-2 lbs salmon, sliced
1 head of red leaf, green leaf, romaine lettuce, mixed with arugula and/or baby kale, chopped (Note: We like to use a more rigid lettuce to hold the weight of the other ingredients)
1 lbs tri-color heirloom fingerling potatoes, sliced in half (Note: We love the shape and color of this variety, but any potato works fine)
6 hard-bolied eggs, sliced in half
1/2 pint cherry tomatoes, sliced in half
1/2 English cucumber, sliced
1/4 cup pickled red onions, sliced (Note: We pickled our onions with vinegar, sugar, and hot water)
1/8 cup capers, rinsed
1 lbs haricots verts, blanched, stems on
1/4 cup pitted olives
1. Assemble all ingredients, rather than tossing your ingredients. And drizzle the vinaigrette.
1 tbsp fresh dill
1 tbsp dijon mustard
1 tsp minced garlic
1 tbsp lemon zest
2 tbsp lemon juice
1/2 cup olive oil
salt and pepper to taste
1. Whisk all your ingredients together and coat each piece of salmon. Marinade for at least 30 minutes.
Note: Use the measurements in your blender
6 oz champagne vinegar (Note: No champagne vinegar? Use white wine or even rice wine)
18 oz olive oil
1 tbsp dijon mustard
salt and pepper to taste
1. Add all ingredients into a blender, with the blender on low, and with a slow and steady stream add olive oil
January 6 is National Shortbread Day! Perhaps it's an excuse to eat more cookies post Christmas festivities thus delaying the "I'm starting a diet" typical New Year's resolution.
I didn't know much about the cookie besides the cute Walker's plaid box they come in when they're purchased at the store. However, this year I decided to make them for some special someones as gifts. Let me be completely honest. I DO NOT BAKE. It's far too complicated and precise for me. However, besides my grandmother's caramel flan recipe, shortbread cookies are my go to because they are as easy 1. 2. 3.
1 part white sugar
2 parts butter
3 parts flour
1. Preheat oven to 325 degrees F.
2. Cream butter and white sugar together. Add flour until all ingredients are mixed through.
3. Transfer your mixture to a floured board and knead for 3-5 minutes.
4. Cut your dough into your desired shape with a cookie cutter or a knife. Place onto a buttered baking sheet.
5. Bake for 20-25 minutes.
Did you know: Shortbread was invented by Mary Queen of Scotts in the 16th Century. Back then caraway was used to flavor the cookies.
Pittsburgh’s first salad food truck comes to Station Square
Pittsburgh, PA — December 4, 2017 — The mobile salad food truck, Chop Shop Salad Shop, will be keeping warm this winter in the Freight Building at Station Square. A fast and fresh food option will finally be available for customers, and tenants for breakfast and lunch beginning December 7.
The idea of a pop up never popped up until Stephanie Krenz, Assistant Manager at Station Square and Forest Realty Trust approached Chop Shop Salad Shop with the idea. “We thought their healthy menu items would be a wonderful addition to our diverse food offerings on the property,” said Krenz.
Chop Shop Salad Shop has frequented the Mid-Week Munchies food truck round up event at Station Square this past summer. “We really have our customers to thank. They gave us the confidence to try this out. And we’re happy to provide a fast and fresh option to everyone at Station Square,” said Chop Shop general manager, Joshua Haugh.
Chop Shop Salad Shop will be debuting a winter menu with some signature chopped salads, but it will also feature—for the first time—salad flatbreads, and a breakfast menu that includes breakfast bowls, and fresh smoothies. They’ll also be serving Curly Tail Coffee, which donates a portion of their proceeds to pug rescue. Full menu: choppedsaladshop.com
“Station Square is excited to welcome the Chop Shop Salad Shop pop up. We think it will be well received by our office population, visitors and guests,” said Krenz
About Chop Shop Salad Shop
CHOP SHOP SALAD SHOP was created by Kimberley Ashlee Catering as a means to offer fulfilling and exceptional salads to the Pittsburgh food truck scene. The menu was developed to provide healthy yet satisfying meals utilizing wholesome ingredients, fresh greens, and house made dressings that you don't squeeze out of a pouch! Whether you are searching for an intriguing low-cal meal or a traditional salad with a twist, Chop Shop has several options to satisfy your cravings.
By: National Restaurant Association
Meals in Mason jars are out, avocado toast hangs on and veggie-centric meals are in, according to our annual "What's Hot" report. Expect to see more locally produced and sourced ingredients, including house-made condiments, farm-branded items and locally distilled spirits. Global flavors will dominate kids' meals, condiments, breakfast and everything in between in 2018.
The report, based on survey responses from 700 American Culinary Federation chefs, identifies food, cuisine, beverages and culinary themes expected to be hot trends on restaurant menus in the year ahead. Participating chefs rated 161 items in 13 categories as hot trends, perennial favorites or yesterday's news.
"Local, vegetable-forward and ethnic-inspired menu items will reign supreme on menus in the upcoming year. Guests are implementing these trends in their own lifestyles and want to see them reflected in the food they eat at restaurants. In response, chefs are creating more items in-house and turning to global flavors to infuse their menus."
-Hudson Riehle, senior vice president, research,
National Restaurant Association
Posted On Baetrice.org
Salads are bounteous, fresh, colourful, crisp veggies and fruits blended together that are refreshing and unpretentious. You cannot ignore the fact that salads increase the consumption of fresh vegetables and fruits as well. Here are some amazing benefits of eating salads:
Boosts and sharpens your eyesight: Unbelievable but true – certain salads rich in carrots, peppers, or any leafy produce that is intensely green can actually help sharpen your eyesight. This is because they contain large amounts vitamin A, carotenoids, lutein, and zeaxanthin. These are nutrients and phyto-chemicals that help both in light and dark eye adaptation and damage from high-energy light. All those engaged at staring at their computer monitors, all virtual gamers and Avid TV viewers will benefit if they increase the intake of Vit A rich veggies & fruits and protect their eyes.
Insoluble fiber: Fiber from the skin and seeds of vegetables that cannot be digested by us provides bulk during the digestive process and prevents digestive problems such as constipation, diverticulitis, ulcerative colitis etc.
Increased Immune system: Increased intake of colourful vegetables rich in anti-oxidants helps build and boot the immune system regularly.
Protects you from diseases: High fiber not only reduces cardiac problems, Diabetes Mellitus, it also is protective against cancer, helps in reflux, ulcer etc.]
Lower your food cravings: Eating a salad regularly slowly helps reduce cravings for many other fatty foods. Additionally eating a small salad before a meal will help prevent over-eating and promote weight loss .This is especially true when you add proteins like chicken , eggs nuts etc as they take a longer time for digestion.
It strengthens your muscles: Most salad vegetables especially spinach and other salad greens (lettuce, arugula, bok choy etc) have a compound called `nitrates’. This helps in production of proteins especially in the muscles making them stronger and more efficient. Looks like our age old classic Popeye had it right all along. Most vegetables also provide potassium which is required for better muscle health.
Jiffy and easy meals: Salads need no major culinary expertise. Instead, it is easy and quick to prepare especially when you have no time but want to eat healthy. Just assemble whatever you can lay your hands on add some flavorful herbs and seasoning and Viola your meal is ready.
Soluble fiber slows the rate of absorption of sugar into the blood-stream & reduces the collection of bad cholesterol in the blood, the 2 main maladies of DIABETES and CARDIAC PROBLEM in today’s world.
Aids good sleep: Lack of sleep due to stress is yet another major challenge today in this hard paced life. Greens especially Lettuce contains a sleep inducing substance called ‘lectucarium’ a compound which has been used to treat cases of insomnia.
Helps in weight management: Salads help in initializing weight loss and enable better weight management. It makes a person slimmer but toned as it gives all the nutrients required for you minus the extra calories.
This shower was planned by the bride-to-be's aunt who lives in Upstate New York, so we were thrilled to take care of everything from the food, to the rentals, as well as the decor from afar. We were able to achieve the bride-to-be's vision along with the flavors that her aunt had in mind. We kept the menu light and pretty with proteins such as ahi tuna, and local goat cheese from Goat Rodeo Farms. We finished the occasion with assorted macarons in colors which complimented the decor.
WELCOME COCKTAIL: “LADY’S SLIPPER”
Rose Syrup, Prosecco
BUTTERNUT SQUASH TART
Roasted Butternut Squash with Herb Chèvre Cheese in Savory Herb Tart
Fresh Tuna in Sesame and Yuzu Aioli in Baked Wanton
SMOKED TROUT WITH AVOCADO
Topped with Crème Fraîche, and Tomato on English Cucumber
FRESH MUSHROOM RAVIOLI
With light Cream Sauce topped with micro greens served on a small plate
With Tamarind and Almond Dukka on Couscous served on a small plate
SAGE CRUSTED PORK TENDERLOIN
With Fennel Parsnip Puree and a Blackberry-Pinot Reduction served on a
CITRUS MARINADED CHARRED FLANK STEAK
With Arugula, Roasted Golden and Purple Beets and choice of
Chimichurri Ranch Dressing or Blood Orange Vinaigrette
HAND-MADE ASSORTED MACARONS
Lemon, Pistachio, Rose, Vanilla Basil
DARK CHOCOLATE MOUSSE CUPS
With Hand-Whipped Cream
Our client wanted something special for her husband's big 4-0. As a couple who appreciates food and wine our client came to us with her vision, "He likes meat. And pasta. We want to be a little bold but still be approachable to our friends." So, we came up with a tapas (small plates) and a wine paired party for their friends to keep things social.
Locally Smoked and Cured Beef and Pork, House Pickled
Vegetables, House Made Olive Tapenade, Selection of Two Cheeses from Emerald Valley Artisans
Mixed Greens, Quinoa, Arugula Beet Salad
With Pickled Onions and House Made Blood Orange Vinaigrette
Fresh Linguine Pasta
With Spring Vegetables in Light Cream Sauce
Grilled Shrimp with Garlic, Fresh Herbs, and Bell Peppers on French Bread
Beef Carpaccio Chimichurri
With Shaved Manchego, Lemon, and Olive Oil
With Almond Dukka and Tamarind Glaze
Originally posted on npr
The Agriculture Department established research centers in 2014 to translate climate science into real-world ideas to help farmers and ranchers adapt to a hotter climate. But a tone of skepticism about climate change from the Trump administration has some farmers worried that this research they rely on may now be in jeopardy.
The livelihoods of farmers and ranchers are intimately tied to weather and the environment. But they may not be able to depend on research conducted by the government to help them adapt to climate change if the Trump administration follows through on campaign promises to shift federal resources away from studying the climate.
Farmers stand to lose a lot if worst-case climate projections come to pass. They are likely to face extreme swings in temperature and precipitation. Pests and crop diseases will show up more frequently. Heat stress could stunt meat and dairy production by the nation's cattle herds, costing farmers billions of dollars in lost revenue and forcing food prices to rise.
Given the scope of the problem, the search for novel ways to adapt to a changing climate is driving agricultural research. The new administration in Washington, D.C., however, is attempting to change not just the direction of climate research, but also the tone and rhetoric around the issue.
For more than a decade, the federal government has taken on a large role in directing and funding climate change research, spending more than $11.6 billion on climate research in 2014 — an increase from just $2.4 billion in spending in 1993, according to the U.S. Government Accountability Office. Former President Barack Obama made climate change adaptation and preparation a signature issue, rolling climate goals into policies across the government.
A high-profile Obama-era initiative specifically focused on the food system came in the form of U.S. Department of Agriculture research centers known as "climate hubs." The hubs are meant to better coordinate USDA research and outreach. After their creation in 2014, researchers set about translating scientific jargon into real-world advice for farmers, ranchers and foresters on how best to survive more erratic weather and a hotter climate.
The Agriculture Department established nine hubs across the U.S., and put one devoted to Caribbean adaptation in Puerto Rico.
In Fort Collins, Colo., the Northern Plains Climate Hub operates out of a squat, beige building, hidden behind a row of greenhouses. The center's director, agricultural economist Dannele Peck, says her team is doing the work necessary to keep America's farmers and ranchers productive as climate change upends their operations. And unlike other industries that could suffer losses in a hotter climate, Peck says farmers are already primed to start having conversations and changing certain practices now.
Originally posted on Food Newsfeed
Think the Super Bowl is big? Imagine catering the parties that precede and follow the largest sporting event in America. That’s the task handed to Celeste Fierro, the senior vice president and co-founder of The ONE Group, parent company to STK, a growing, global chain of 11 steakhouses.
In the four days STK’s catering arm will be out in force in Houston, they expect to serve over 50,000 people, plate over 1,100 pounds of ribeye, 720 pounds of potatoes, and 900 pounds of pork—to start.
This is the fourth year STK, which has a reputation for being a comfortable haven for athletes and celebrities (they once catered a dinner party for Mariah Carey), has been called on to feed stadiums full of people during the nation’s premier sporting event.
“Listen, as soon it’s over you start planning for the next one,” Fierro says. “What city is it in? Where are we going and what are we going to do? Even before we know what we’re getting involved in, we will have already done the research of what city it’s in, what we need to do, what staffing companies we’re going to need to be using, and other behind-the-scenes work.”
STK’s off-site catering division, STK OUT, became a full-time operation in 2013. Since then, the company has developed a strategy that makes the improbable task of delivering a restaurant-quality experience off-site a reality.
How? Fierro and STK treat each catering event like the entire world is watching. In this example that just happens to be the case.
STK is feeding VIPs at On Location Experiences’ Super Bowl party on game day, and serving as the official food purveyor for VIP attendees of the DirecTV and Pepsi three-day concert series leading up to the contest between New England and Atlanta.
And with just 11 restaurants, it’s not as though STK can dip into a particularly deep well for support. Instead, it’s all about planning, preparation, and effort, Fierro says.
“Typically, I think a lot of people come, they do their job, and they leave,” Fierro says. “ But we’re here building relationships. Half of the clients who eat at our restaurants are at these events. We have to deliver that quality and consistent experience. It’s extremely important to us.”
It all starts with staffing. STK hired more than 800 local Houston employees to cover the event. They work exclusively with STK and don’t service other vendors. The group also flew in more than 40 STK staffers from across the U.S. That includes 10 executive chefs, servers, and marketing personnel, among other positions.
Fierro says the key isn’t to focus on sheer numbers. Yes, STK needs a small army to get this done, but they need to be well equipped if they’re going to pass as anything other than rent-for-hire employees.
Fierro has been in touch with the local staffing agency for seven months, vetting and making sure they were the right fit. Then, she divided the massive group into sections. For every 25 people or so, there’s a manager and perhaps two STK employees, whether that’s a server or a chef. Weeks ahead of the event, STK also heads down and trains the temporary hires.
“It’s contagious when they see my staff delivering that quality,” Fierro says. “Then they want to deliver that. People take pride in their work. Any city, this is their job and they want to do a good job. You just have to prep them. You have to communicate well. You have to prepare them well. And you have to have people there to show them how we do it.”
It’s the reason STK is able to deliver nearly 900 pounds of risotto, something you normally don’t see at an off-premise event. “Prepping is all about consistency,” Fierro adds.
There’s no question the stakes are high as well. Obviously, from a revenue standpoint, STK wants to be invited back for future Super Bowls and leave an impression on enough guests to garner additional high-profile business. Performing well on this stage also directs attention to the brand’s brick-and-mortar units.
“It’s great for us because it’s not only brand awareness but a lot of our customers come from all over the world come here to see the Super Bowl,” Fierro says. “And we’re all over the world, too.”
For people who are familiar with STK, to see the company shine under the spotlight is no surprise. The steakhouse pays as much attention to the experience as it does the menu.
“It’s not just about a great steak. It’s about the ambiance,” Fierro says. “The music in the background. Comfortable seating. We’re busy. You can meet people. There’s a lot that goes into that. I think that same vibe and that same experience that we’re delivering in our restaurant we’re delivering in our catering.”
“I think a big part of the reason we’re being hired for these events now is because we are bringing an elevated experience,” she continues. “We’re bringing a high-end restaurant that already has branding and already has value in to cater your event. It’s so important for us to deliver that. I think that’s why we’re doing well and why we’re in such a high demand.”
Originally posted on Food & Wine
Inventors are getting extra creative in their efforts to fight food waste. At the recent Seeds and Chips Global Food Innovation Summit, where Barack Obama gave a speech on the future of sustainable food, innovators came with their best ideas on how to reduce waste and to give the massive amount of food that does end up in the garbage a second life.
Italian biotechnology start-up Green Code dreamed up the Demetra tool, which extends the shelf life of produce. Demetra uses a mixture of plant extracts to delaying the ripening process, which means we could soon see bananas that don't brown on our supermarket shelves.
Meanwhile, New York-based food tech startup RISE repurposes barley, a by-product of beer production, to make flour for pizza, cookies, and bread.
There’s also a tool for chefs, called Winnow: It’s a “smart scale” that calculates just how much food restaurants are wasting, and it should be able to save chefs as much as eight percent on food costs by helping them better understand how much to buy in the first place.
Earlier this year, researchers reported that the UK wastes £13 billion of food per year. In the U.S. we waste about $165 million worth of food annually, even though 1 in 7 American use food banks.
On top of that, a third of produce is never even eaten because it spoils en route to the grocery store, or it’s simply thrown out by picky consumers. All that food ends up in landfills, where it rots, releasing greenhouse gases that speed up the already dangerous pace of climate change.
Clearly, more people and companies are catching on to what is becoming a big problem for our planet and our wallets. Indeed, we probably have a future to look forward to in which the food we eat everyday might will be made from the food we once wasted.