Lunch on the Go - Cilantro Lime Sardine Salad and Avocado

This is one of my favorite quick lunches that I throw together especially if I have a lot of cilantro that is getting close to turning. I obviously didn't put it together as beautifully as Anjali does, but smearing some avocado on an Ak Mak cracker and topping it with the salad makes for an excellent bite and an easy meal with great crunch that can be eaten anywhere. I found it several months ago on the Kitchn blog and it's become a solid go-to. The author's blog Eat Your Greens is also a great place for healthy veg heavy lunch and dinner dishes.

Washington Post asks, "Is organic better for your health?"

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Today's Washington Post includes an article posing the question Is organic better for your health? A look at milk, meat, eggs, produce and fish. The first couple of lines place two of the most compelling reasons to buy organic to the side: whether organic agriculture is better for the environment and whether organic livestock live better lives. I found it hard to keep reading with a pin in those major issues, especially considering that impacts on the environment have a direct link on our health.

The article goes on to compare organic and conventional by category starting with milk. I was impressed they mentioned the higher levels of IGF-I in non-organic milk and its links to cancer. It also addresses the presence of the bovine growth hormone rBGH, but concludes simply the FDA has deemed it safe. This is the same FDA that allows a host of products to be sold in the United States for consumption that are banned in most of the rest of the world. Their seal of approval gives me confidence that I won't be noticeably ill or dead within a day of consumption, but that's about it.

In its comparison of produce, the conclusion is that pesticides are more frequently present on the conventionally grown, but those levels do not have a universally agreed upon level risk. My question is, if there is some evidence that it may be a risk, shouldn't we avoid it until it's proven safe? Why is the responsibility of the scientific community to prove something is dangerous before we ban it from the food supply?

The Post's bottom line on meat is that risks are limited to bacteria and that the difference is that conventionally raised meat is more likely to contain antibiotic resistant bacteria, but organic meat is more likely to contain non-resistant bacteria. It even goes as far as to say, "There doesn’t seem to be much difference, health-wise, between organic or conventional meats." It fails to mention that conventionally raised beef is often so rife with E.coli that it has to be treated with ammonia before it can be served to humans. The conclusion on eggs is almost identical although with meat, milk, and eggs it concedes that there are slightly higher levels of omega-3 fatty acids they deem negligible. There is no mention of the contribution that all of the antibiotics used on farm animals is making to drug-resistant bacteria and the huge danger this poses to our society.

We rely on the media and journalists to hold organizations such as the FDA accountable and investigate potential corruption. Where are the hard-hitting questions to this agency that has been rife with conflicts of interest? Not a single mention of the many high-ranking officials of the FDA ties to monsanto and other leaders of agribusiness. The first two lines leaving aside the impacts corporate farming has on the environment was insulting enough, but if the focus is on health, at least give us the full story on who is supposed to be looking out for ours. I'm disappointed in my local paper today.

Lunch on the Go - Taco Salad with a twist

Let's face it. Lunch salads packed in tupperware can get real boring, real fast. Yes the idea of eating a variety of raw vegetables at lunch every day is a health conscious ideal, but we've got to keep it interesting. If you're like me, that craving for crunch will lead me straight to something I'll regret in the potato chip aisle if I can't really enjoy my lunch. A great option to keep salads really creative and interesting is to add a sweet taste with some kind of fruit. There are standard favorites like a roquefort salad that has grapes or pears with dark greens, walnuts, and cheese, but this concept can be applied to all different styles of salads. When I was in Mexico City, I discovered the amazing treat that is diced pineapple sprinkled on tacos. It's usually paired with a lot of cilantro and onions and the sweetness pairs beautifully with the fat of a rich meat. This same concept can be applied to a basic taco salad for a sweet and spicy kick that will keep your palette interested and satisfied.

Pineapple Taco Salad
For 2 large lunch time salads:
4 cups salad greens of your choice
1/2 lime
1/4 cup black beans, rinsed
1 medium avocado, diced
8 cherry tomatoes, sliced
1/4 orange/red/yellow pepper, diced
1/4 green pepper, diced
1/4 cup cilantro
2 tablespoons onion, diced
1/4 cup pineapple, diced (canned works fine!)
1 tablespoon greek yogurt or sour cream (optional)

Wash greens with 1 tablespoon of apple cider vinegar and water. Combine all ingredients in a large salad bowl and toss. Split into two travel containers. Slice 1/2 into 2 quarter size wedges and place one in each container. Add optional greek yogurt if desired (I find it's best to mix this in right before eating). Squeeze 1/4 lime over the whole salad before you enjoy.
Add a handful of tortilla chips if you aren't counting the calories and want more crunch!

Turkish Cooking Class

I was recently lucky enough to travel to Istanbul, Turkey where the Mediterranean diet is a given and fresh ingredients are abundant. For the very reasonable price of 60 euros, I spent an afternoon (4 hours) preparing and then enjoying a four course Turkish meal. Our instructor was Mehmet, the charming, culinary school trained manager of the Sarnic Boutique Hotel. The group of 6 (3 Americans, 1 French, 1 Ukranian, 1 Brit) were given our recipes, went over them briefly and then were handed onions to chop. Mehmet did an fab job of modeling how to slice and dice each vegetable and explained in detail each step in the process and why it must be done that way.
We started the first course of lentil soup, by simply placing all of the lentils in a pot to boil along with a half of both an onion and lemon and left them alone.
Then we moved onto the stuffed egg plant dish. We began by dicing some onions and garlic to be used as a filling after the eggplant had been fried. Mehmet sautéed them together with some diced tomatoes that we first peeled into a rose garnish (an easy party-trick to impress your friends!), salt and sugar.
We then prepared the filling for our stuffed grape leaves: (yum!) ground beef or lamb, rice, tomato paste, mint, parsley, salt, pepper, olive oil, and a diced onion. We got our hands dirty working it all together and grabbed the grape leaves to stuff. Facing vine side up with the stem removed before we placed a little of the filling in a mini cigar shape at the base of the leaf, folded up both sides to create a smooth flat edge, and then rolled it up into that lovely little stuffed grape leaf shape. I suggest repeating that process while sitting at a kitchen table and gossiping like a grandmother like my friend Nicole and I did the weekend I got home.

Once we had our pile of stuffed grape leaves we placed some zucchini and squash at the bottom of a large pot (Mehmet explained this can be any veg, just something to block the direct heat from hitting the grape leaves.) On top of the random veg assortment goes a layer of flat grape leaves and then we started laying each stuffed grape leaf into the pot packing them in together as tight as possible to prevent them from unrolling while cooking. We put a layer of sliced lemon on top of that, pour a cup of water, tablespoon of olive oil and lemon juice mixture over the top so they stay moist, cover with a plate, toss a lid on top and turn up the heat. Once it was boiling hard, turned it to low-medium and let them stew for 45 minutes.

While those were stewing we peeled four sections of skin off of our long narrow eggplants, removed the bottom and all but the inner core of the stem. We removed one of the skinless sections for stuffing and then tossed them in a pot of oil for a 1 minute fry. That was followed by a hot pepper that got a 10 second swim in the oil and then set aside. We stuffed the eggplants with the delicious tomato onion mixture (after the liquid was drained) and then put the hot pepper on top before popping them in the oven for 20 minutes.
In a flash too fast to remember the details of, Mehmet added more water to the lentils and some chili pepper, salt, and sumac to turn them into soup. I was too focused on slicing my delicious perfect figs (yes I ate more than I prepared) open to stuff them with a walnut. Mehmet poured equal parts water and sugar into a flat saucepan with some bay leaves and lemon juice to turn into a simple syrup while we prepped our figs. He poured the now syrupy mixture over the figs and popped them in the oven for 15 minutes. We then went to the table and enjoyed the magnificent fruits of our labor. As they say in Turkish, Affiyet Olsun (Bon Appetit)!

My Two Cents: Bibiana

Disclaimer: I'm writing this post while still in the semi-vegetative food coma after my meal.

When the James Beard semi-finalists came out recently, I was pleased to see Bibiana's Nicholas Stefanelli on the list. This is largely due to the fact it's one of the few restaurants in our fare District to have a James Beard recognized chef. It was extremely easy to get a reservation and tonight was the night. Four fellow aspiring foodies and I arrived to impeccable service and a welcoming atmosphere. Our server was both incredibly helpful and superlatively gracious. She suggested the fried artichoke hearts which are not to be missed, people. Light and crispy with a surprisingly delicate flavor and not even a hint of greasiness. We paired that with a classic burrata served with beets and olive oil, a ricotta spread coated with chives and sweet almond oil, along with a simple arrugula with pickled fruit and vegetable salad. They were all delightful, but the fried artichokes really stand out. I ordered what was described as both the signature and most popular entree of squid ink spaghetti with lump crab and it was to die for. As soon as it was set down in front of me the crab and general sea food goodness wafted to my nostrils and I knew I was in for a treat. The pasta itself almost bordered on salty, but paired with the crab, garlic, and touch of heat from spices came together beautifully. The real surprise was the quality of the desserts! The menu offered an impressive selection, and 3 out of our 4 choices were absolute winners. I had the berry semifreddo with a meringue and compote that was elegantly presented and lacked any heavy overtones. Each bite was fluffy and chilled to just the right temperature and I must confess I ate every bite. My friends who had the salted caramel and vanilla gelato and the study on chocolate and hazelnut were also impressed. I mean how could a study on chocolate and hazelnut go wrong? I think myf friend Lucy described it best as a fresher and more complex version of nutella. Combine all that with a delicious Italian red suggested by the sommelier as the right choice for the beautiful spring day we had and color me content!

Get thee to Bibiana! It is well worth the trip.

Details: www.bibianadc.com | 1100 New York Ave. NW | 202-216-9550 | Metro: Metro Center

De la Casa Cuisine - Stuffed Portabellos

I am a huge fan of the greek spot over at 11th and U. There is nothing like savory gyro meat dripping with feta sauce and fresh chopped tomatoes and onions stuffed in a homemade pita. On a particularly chilly winter day I was craving the greek spot like nobody's business, but wanted something, shall we say, less calorically intensive.

So I got brainstorming on how to get the savory delight of that gyro meat out of a vegetable...the obvious choice is the vegetarian's best friend: a portabello. It's substantial and savory and seamlessly takes the place of hearty meat in several classic dishes. Why not stuff it with classic greek inspired flavors and hope for the best?

Ingredients:

4 large portobello mushroom caps

8 tablespoons balsamic vinegar

2.5 tablespoons olive oil

2 cups spinach (frozen is ok!)

1 red bell pepper

1 cup feta cheese

salt and pepper to taste

Pre-heat oven to 500 degrees (no that's not a typo, you're going to roast that bell pepper and it needs to be hot!). In a large bowl, combine 2 tablespoons olive oil and 4 tablespoons of balsamic vinegar in a bowl large enough for all 4 portabellos. Set aside.

Coat the pepper in remaining olive oil and place on the bottom side of a roasting pan. My friend, Bill, taught me this trick and it really gets the best roasted flavor on all sides. Place in the 500 degree oven and set a timer for 5 minutes. You will need to flip the pepper every 5 minutes on to get all four sides roasted evenly. After the pepper has roasted, set it somewhere cool to rest and lower the oven temperature to 375. Don't worry if the pepper caves in, you're just going to pull it apart in a few minutes anyway.

Remove the Portobellos from their marinade and grab your spinach (if it's frozen you'll need to defrost it before stuffing it into the mushrooms). Sprinkle a pinch of salt and pepper into each cap before stuffing it with spinach, then add another dash to the top of each.

Peel the skin off of the roasted bell pepper. This is definitely the least fun task, but it's so clutch because that skin is BITTER. Once it's all gone, slice the pepper into thin slivers no longer than the diameter of each mushroom cap. Nestle them into their new bed of spinach and then heap on a generous portion of feta on each cap. Toss them in the oven and set a timer for 25 minutes. Once the timer goes off the feta should be nice and tender, but not gooey.

If the portobellos survived your prep ok, they should come out of the pan in tact and make for a downright presentable dish! Buen provecho!

In hindsight, a homemade tatziki would really take this bad boy over the top. So if anyone has a good recipe, please pass it along!

701's 50th Anniversary Deal!

A three course prix-fixed lunch for $20 at one of the city's top restaurants. How can that be? Well 701 is celebrating the big 50 by offering this amazing deal through the month of January.

They're also offering a special $10 dessert of lemon poppyseed birthday cake with saffron citrus salad and Marsala ice-cream.

They had me at Marsala ice-cream!

Details: 701 Pennsylvania Ave. NW

Nearest Metro: Literally right outside the Archives Navy Memorial Penn Quarter

202-393-0701

www.701restaurant.com