• 28Aug

    3 Trucks were at the DC State fair today: DC Slices, Curbside Cupcake and the Sweet Flow Mobile (Sweet Green’s frozen yogurt). I didn’t get to Sweet Green’s truck, but I’ve tried their product at the storefront.

    I tried a slice ($4) and it needed more cheese (and to be served hotter)–it was alright for having come from a truck, but not great. The sauce was it’s strength. The person with me didn’t like the crust. I’d try it again. They were also out of everything but plain slices.

    I tried the lemon cupcake ($3) from Curbside and it was good…with the lemon cupcake and lemon frosting bringing different flavors and textures. Thumbs up.

    In other food truck news…The Red Hook Lobster Pound Truck will be at Chinatown Coffee this Thursday evening 9/2 for a happy hour from 630pm-830pm. That is…lobster rolls at 5th and H NW! Chinatown coffee will be offering $3 Lagunitas IPA and Dale’s Pale Ale. I’d love to see more events like this.

    Absinthe preparation at Chinatown Coffee

    BTW, Chinatown Coffee has several varieties of absinthe which they mix with water, sugar, and fire…it was like watching a ritual. 🙂 What’s a little toxin and psychoactive substance among friends? 🙂 BTW, I like anise…and I still didn’t like the absinthe I tried at Chinatown Coffee, but the variety I tried was herbal.  Next time Ill try the Swiss one.

    -JAY

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  • 16Dec

    Patricia McNamee of Sweet Green was nice enough to share this recipe. Thanks Patricia!

    -JAY

    ———————

    Sweetgreen Xmas SaladSweetgreen’s Holiday Quinoa Salad


    Red & White Quinoa with balsamic roasted sweet potatoes, roasted beets & kale, dried

    cranberries, toasted almonds & chives.


    Salad Ingredients:

    1 cup red quinoa (rinsed)

    1 cup white quinoa (rinsed)

    1 large sweet potato, diced small

    1 large red beet, diced into cubes

    1 bunch Kale- flat leaf

    2 tablespoons of dried cranberries

    ½ cup toasted almonds

    Squeeze of fresh lemon

    Extra Virgin Olive oil

    1 cup balsamic vinegar

    Freshly chopped parsley or basil

    Garlic Salt

    Pepper to taste

    ½ pound of baby arugula or baby spinach

    • Bring 4 cups of water to a boil. Add the rinsed quinoa.

    • Lower heat to a simmer and let cook until the water is absorbed (about 15 minutes). About 5 minutes before it is done.

    • Remove from the heat and fluff the quinoa with a fork. Allow Quinoa to cool in large separate bowl.

    • Coat sweet potatoes and beets with balsamic vinegar and roast in oven at 375 degrees for 45 minutes. Then add to quinoa mixture

    • De-stem the kale and cut into ribbons ½ inch thick. Add to warm quinoa mixture. The heat from the quinoa will wilt the quinoa.

    • Add cranberries, toasted almonds, parsely or basil. Give it a squeeze of fresh lemon, drizzle with a little olive oil and a splash of balsamic vinegar.

    • Add garlic salt and pepper.

    • You can either mix in a handful of baby arugula or spinach.

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