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Showing posts from July 21, 2017

The Art of the Salad with Chef Joshua McFadden, Author of Six Seasons

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When you think of Italian food, chances are hearty classics like meatballs, osso buco and pastas with a slow-cooked ragus first jump to mind. So you might be surprised that those aren’t necessarily the most crave-worthy dishes on Chef Joshua McFadden’s Roman-inspired menu at Ava Gene’s , his much-touted restaurant in Portland, Oregon: the veggies are.   We call them salads by default, but there really should be a different word for McFadden’s layered and complex vegetable dishes, often made with grains, nuts, cheese, and sweet-and-savory combinations of vegetables and fruits.   Luckily the “vegetable whisperer” is now sharing the recipes for 200-some of these dishes in Six Seasons: A New Way with Vegetables . Peak-season produce is the star of each and every dish, including Cucumbers, Celery, Apricots and Pistachios, and Raw “Couscous” Cauliflower with Almonds, Dried Cherries and Sumac. Or Celery Salad with Dates, Almonds and Parmigiano — McFadden’s take on childhood favorite “Ant

“We Have to Do This!” (Meet Our First Primal Kitchen Restaurant Owners)

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It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here . I’ll continue to publish these each Friday as long as they keep coming in. Thank you for reading! Folks, today is the big day. The first Primal Kitchen Restaurant franchise opened its doors this morning and served up the first Grok-style breakfasts to happy customers. I’m thrilled for Tara and Tom Olson, our South Bend, Indiana, franchise owners and grateful for all their amazing work to get things off the ground.  Friday is Success Story day, and I couldn’t think of a more perfect story to share than Tara’s. Enjoy, everyone!  Back in 2008, I started doing CrossFit and based on their philosophy of how one should eat, it lead me to the internet to find all I could on the subject. One of the blogs I came across was Mark’s Daily Apple. I sub

Three Bears Oatmeal Porridge

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Remember  my three bears !? They used to be such characters on the blog. I think Mazen replaced them! I am pretty sure my mom has two of them at her house. I should check. What I bad bear mother I have been! Today I am actually talking about the famous three bears. You know, the ones Goldilocks disturbs?! My mom , the librarian, loves to send Mazen new books. This pop-up version of Goldilocks has been a big hit. Mazey and I were reading it the other night and he commented: “Mommy what is porridge?” I explained that it was like oatmeal but without all the chunky oats. His response after studying the pictures: “So it’s like oatmeal soup?” You got it, Mazen! I told him I would make him porridge for breakfast. So the next morning I got up early to make us bowls of porridge. I used my typical whipped banana oatmeal method but added all milk instead of just half so it would be extra creamy, along with a pinch of cinnamon. I also broke out the immersion blender to smooth out th