When the mercury tops 100, it?s no time for Grandma Gussie?s famous fried chicken. Instead, we turn to salads. Specifically, kale salads. The vegetable of the moment is nutrient rich and bursting with health benefits ? it?s cabbage?s cooler cousin and broccoli?s brother from another mother.
Here?s where you?ll find us eating it.
1. HG Sply Co. Kale, baby spinach, protein-packed quinoa, roasted grapes, almonds, cherry tomatoes, balsamic honey dressing (pictured above). This is what happens when Paleo peeps get their hands on kale.
2. Real.Raw.Bar at Bodybar. Organic kale, cranberries, and pepitas tossed in spicy cilantro/avocado goodness. A post-Pilates pick-me-up.
3. Nazca Kitchen. Baby kale, romaine, roasted red peppers, carrots, feta, avocado, pepitas, onions, jack cheese, and cumin and mustard seed dressing. Supercharged when topped with roasted chicken.
4. Innergy Fitness at Crescent Court. Dinosaur kale, mixed berries, almonds, apple cider vinaigrette. Good after a workout or if you just find yourself in Uptown hungry for greens on the go.
5. The Gem. Dinosaur kale, green apples, and pistachios ? with a nuanced dressing of Dijon, apple cider vinegar, agave, oil, sea salt, and lemon juice. We like to lick the bowl.

6. Garden Cafe. Wilted kale, okra, avocado, red onion, crushed red and black pepper, pecans, and a dash of salt to finish (pictured above). The first two ingredients are picked from the garden out back.
7. Cook Hall. Kale, a crispy Parmesan-crusted poached egg, anchovy crumbs, and Thai chili. We?re calling this the new Caesar.
8. Central 214. Dinosaur kale, watermelon radish, ricotta salata, and raw artichoke. Pair with one of Amber West?s summer sippers.
9. Be Raw Food & Juice. Kale marinated in olive oil and lemon juice, hemp seeds, tomatoes, olives, avocado, and sun-dried tomatoes. Where else are you going to get hemp?
10. Woodshed Smokehouse. Three types of kale, celery greens, guanciale (an unsmoked Italian bacon), smoked pumpkin seeds, and shaved manchego. Leave it to Love ? chef Tim Love, that is ? to properly meat up the vegetarian?s delight.
Photos: Courtesy of HG Sply Co.; Mark Wootton / Courtesy of Garden Cafe
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