Spring Salad with Asparagus, Radish and Lemon Vinaigrette

This is one of my favorite times of the year. The time that the wild asparagus, French breakfast radishes and all my other spring favorites show up at the farmers’ markets. I usually buy up every bunch of asparagus and radishes I see and, of course, after a while I get a little burned out on sauteed asparagus and radish toast. So, necessity being the mother of invention, I came up with this salad and I loved it. I ate it three days in a row and didn’t get tired of it.

With the radish and the arugula, this salad’s got a lot of peppery taste going on. The asparagus and pine nuts balance it out, though and the lemon vinaigrette pulls it all together. Adding a little feta or crumbled goat cheese makes it even better. We ate this salad as a main course (with some Twin Forks Farm Expedition bread) and there was plenty left over for two more salads.

spring_salad_asparagus

Spring Salad with Asparagus, Radish and Lemon Vinaigrette
serves 4-6

1 bunch asparagus
½ cup pine nuts
2-3 French breakfast radishes
1 bag fresh arugula, cleaned

Lemon vinaigrette
¼ cup lemon juice
¼ cup olive oil
½ teaspoon dijon or spicy Chinese mustard
¼ teaspoon sea salt

Wash and pat dry the asparagus and remove woody ends. Cut into 2 inch pieces and roast at 400F for about 3-5 minutes until slightly tender. Toast pine nuts for 1-2 minutes in the same oven and watch carefully, ensuring that they don’t burn (cook until fragrant). Thinly slice the cleaned radishes and set aside.

To make the vinaigrette, put all ingredients in an airtight container and shake vigorously.

Combine arugula, asparagus, and radish slices into a bowl and toss with vinaigrette. Top with pine nuts. Add feta or goat cheese if desired.

Posted in Entrees, Salads | 1 Comment

Southwestern Quinoa & Black Bean Salad + Corazonas Tortilla Chips Product Review

Last summer, I made a really tasty quinoa salad with fresh tomatoes and cucumbers. I wanted that salad recently, but seein’ as how it’s not tomato and cucumber season, I opted for something a little heartier that used up some of my freezer and pantry items (frozen corn, canned black beans, Ro*Tel [diced tomatoes]…). I’m also currently struggling to reduce my wheat intake, so this hearty but gluten-free salad hits the spot and tastes great scooped up with a tortilla chip.

Southwestern_quinoa_and_bean_salad

Speaking of tortilla chips, the nice folks over at Corazonas sent me samples of their chips to try out. They have three flavors: Lightly Salted (plain), Hint of Lime, and Black Bean and Cheese. The deal is, they’re made with plant sterols that help lower blood cholesterol levels (LDL) by reducing the absorption of cholesterol. Even better, the chips are light and crisp and taste great. I will say that I preferred the Hint of Lime over the others for just straight eating (no salsa). And in the plain version, it was easier to discern that something was different about the chip than in the other flavors. As in, after a handful of chips, I could sort of feel a bit of oil in my mouth. But it wasn’t an issue and, frankly, it helped me control my portion better than I would have otherwise. I can knock out a bag of tortilla chips pretty quickly.

But don’t be alarmed; plant sterols exist naturally in plant-based food (fruits, vegetables, grains), but the plant sterol levels has been boosted in these chips in order to have enough to block the cholesterol absorption. Additionally, they don’t work like or have the same effect on your body as the fake fats that many of us remember from the late 90s. Plant sterols—even when you eat nearly an entire bag of these chips  in one sitting (trust me; I know)—do not cause, um, “intestinal distress.” Anyway, point being, these are great and tasty chips if you or a family member has issues with cholesterol. The Black Bean and Cheese flavor (pictured!) was very good with this quinoa salad.

Southwestern Quinoa and Black Bean Salad
serves: 6 – 8

1/2 tablespoon olive oil
1/4 cup chopped yellow onion
1 tsp minced garlic
1 cup rinsed quinoa
1-2/3 cups vegetable broth
1 cup frozen kernel corn
1 can black beans, rinsed and drained
1 can (10 ounces) Ro*Tel diced tomatoes, drained
optional: a splash of lime juice
Heat 1/2 tablespoon olive oil in a medium sauce pan over medium-low heat. Add garlic and onions and saute until soft and translucent, about 5 minutes.

Add quinoa and continue cooking, stirring constantly, for 3-4 minutes. Add vegetable broth and turn the heat up to high to bring to a boil. Cover the pan tightly with a lid, turn the heat down to low and simmer for about 20 minutes, until liquid is absorbed. Transfer cooked quinoa to a medium/large bowl and set aside.

Spread corn out onto a baking sheet and cook at 400F for about 15-20 minutes (until roasted).

Combine the corn, beans, and Ro*Tel in the bowl of quinoa and stir to mix well. Add a splash or two of lime juice. Serve room temperature or chilled (and with chips!).

Posted in Entrees, Recipes, Side Dishes | 4 Comments

The Juiciest of Nashville Juice News

juicecollageHey—juice. It’s a thing. How do I know it’s a thing? I get, on average, about 3-4 emails a week promoting books about juicing, the advantages of juice, and juice products. And not just any juice; the kind of juice that requires special equipment and can actually serve as a meal replacement. Just last week, there were three separate posts on the Bites blog about juice shops. And one of our local foodbloggers writes primarily about juice (and related topics, plus some restaurant reviews) at The Nashville Juice.

So yeah, all of a sudden, juice joints are popping up all over the place. And, frankly, I’m really glad. A lot of these places are just like coffee shops, but serve juice and related products instead. I don’t drink coffee, so I appreciate the option of having a place to hang out with friends or have meetings where I can actually purchase something I want to drink rather than a $3 cup of tea. So, here are the juice options that I know of:

Juice Nashville
Juice Nashville is kind of the grandaddy of the Nashville juicerias, though it doesn’t yet have a brick and mortar location. They’re working on that, though, with plans to open in June in The Gulch. But what’s unique about Juice is that they offer comprehensive cleanse plans and delivery of their products. So if you need to detox, you can order one- or three-day cleanses with just the right combination of nutrients you need. Or you can order any of the (currently) 13 different juices separately. These juices are good, y’all. I mean, I don’t even like beets, but the “Whoa.” was truly delicious. The ginger helps a lot.Though I will say that if you spill any, it will look like a dang crime scene. And the “Carrot.” was great, too. Nothing but carrot, but good, sweet carrots.

Until they get their shop opened up, you can order online or buy selected bottles on Saturdays at the West End Farmers Market.

The Juice Bar
I wrote about The Juice Bar for Bites already and I am so excited that these guys are here. But I have to say it’s less for the juice and more for the food (salad, spring rolls, and daily specials). Before I heard about them opening The Juice Bar, I already knew of Veggieland, thanks to The Traveling Vegetarian. My real hope is that they expand into a bona fide restaurant. There’s as much room here for good quality, healthy food as there is for juice bars. As in, a lot of room. In the meantime, they’re focusing on juices and smoothies (often using organic and local produce; choose from the menu or blend your own) and gluten-free food and snacks that keep in line with a healthy diet and lifestyle.

The Juice Bar
128 Pewitt Drive, Brentwood

The Urban Juicer
I haven’t been to Urban Juicer yet, but those I know who have been really liked it. They got their start with juice bars set up in the YMCA locations in Bellevue and Green Hills and recently opened a standalone location on 8th Avenue South.  In addition to juices, they serve “frushies,” smoothies, snacks, and a couple of salads and wrap sandwiches, many of which are vegetarian or can be prepared vegetarian. The menu on their site also includes nutrition facts, which is a big bonus for people counting calories.

The Urban Juicer
2206 8th Ave S

Whole Foods
Both Nashville-area locations (Green Hills and Franklin/McEwen) have juice bars, which I believe use mostly or all organic ingredients. I haven’t had any of these juices, but Vui Hunt (of the aforementioned The Juice Bar) previously manned the blender at the Whole Foods in Franklin and it’s what prompted her to feel like the market was “ripe” (sorry; couldn’t resist) for a juice bar just a bit further north in Brentwood.

The Turnip Truck
The Turnip Truck location in the Gulch has a juice and smoothie bar and like The Juice Bar and Whole Foods, they use organic and local produce as often as possible (seasonality and cost are the two major factors preventing all concoctions from being 100% organic). They’ve got a list of really delicious-sounding specialty blends, but I believe you can get blend-your-own as well.

The Turnip Truck
321 12th Avenue South

Alright. As far as I know, that’s a comprehensive list of juicerias and juicers (aside from Smoothie King and Orange Julius) here in town. Though this list is only current as of today. As a friend mentioned, juice is the cupcake (ha!).

Posted in News, Restaurant Reviews | 9 Comments