Wednesday, February 5, 2014

Sunday Brunch

It's a sunny sunday in NYC with a cool winter breeze... What to do? Well, brunch of course!
I ventured out to the Lower East Side this weekend and had brunch at DBGB Kitchen and Bar. DBGB is Chef Daniel Boulud's hip downtown restaurant where American tavern meets French brasserie. DBGB is located in the hip Bowery area and it has a fabulous take on the modern industrial design. This style is explicitly seen in the floor to ceiling shelves that display the dry goods (bread, butter, etc), tableware, and tools of the restaurant. The brunch was nothing shorter than delicious! A must try for a Friday or Saturday night out as they have a really cool bar area as well.

Smoked Salmon Omelette, French Toast, Steak & Eggs, and Herbed Chèvre Omelette
Steak & Eggs

From my plate to yours, 
Maria                                 


Tuesday, February 4, 2014

From Farm to Plate

Healthy meals can be under 20 minutes. It is not impossible to whip up a healthy and quick meal.
One of my go-to healthy meals is fish filet with greens. Here is the recipe!
Recipe: (serves 1) 
Ingredients:
  • 1 fish filed 
  • Salt & Pepper 
  • Olive oil
  • Cherry tomatoes
  • 4 cups of Kale 
Directions: 
- Heat your non-stick pan over medium heat and at the mean time season both sides of your fish filet with salt & pepper. When pan is heated add the fish and cook the fish on each side for about 4 minutes
- Heat 2 Tbsps of olive oil in a medium saucepan over medium heat, add 1 cup of water or broth, add 4 cups of Kale, and toss to combine. Cover and cook for 5 minutes while adding more broth or water as needed to keep kale from sticking to the pan. Remove the lid and continue cooking and stirring until all the liquid has evaporated. Season with salt & pepper. 
- Wash the cherry tomatoes
- Add the fish over the steamed kale and decorate with some cherry tomatoes 
- Enjoy, healthy can sure taste yummy people! 


Steamed Kale & Fish

From my plate to yours, 
Maria