Tag Archives: vegetables

Shepherd’s Pie

Saint Patrick’s Day is tomorrow! Besides good beer (Guinness anyone????), comforting Irish food is one of the best parts of this previously-religious and now fully-universal cultural holiday! Fish n’ Chips, Corned Beef and Cabbage, and most importantly: Shepherd’s Pie!

irish tonight.gif

Years ago, I used to author the now extinct blog “Confessions of Two College Foodies” with my dear friend Nicole. At that time, we developed a Shepherd’s Pie recipe that was out of this world, Celtic-god worthy divine. It has now become a St. Patrick’s Day staple among my friends and I.

While Confessions of Two College Foodies no longer exists, I used to guest write for the Los Alamitos-Seal Beach Patch and we posted the Shepherd’s Pie Recipe on their blog…which is still live! Meaning: you can get the recipe by clicking here!  And because I’m really nice, I took the recipe and reposted below so you can also get it here!

You have today and tomorrow to get the ingredients and make this for your St. Patty’s Day dinner! And it will probably last you well into the weekend. Enjoy it my friends!

Shepherd's Pie

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients:

  • For the Potatoes and Cheese layers:
  • 8 medium Yukon Gold Potatoes
  • ¼ cup milk
  • ¾ stick of butter
  • 1 tablespoon crushed garlic
  • Salt and pepper
  • 1 ½ cups grated aged white cheddar
  • 1 ½ cups grated smoked cheddar
  • For the Meat and Vegetable layer:
  • 1 large onion, chopped
  • 4 carrots, chopped
  • 5-6 ounces white mushrooms, chopped
  • 2 tablespoons crushed garlic
  • 1 ½ pounds ground beef
  • ¾ of a bottle Guinness beer (the ¼ cup remaining, is left for you 🙂
  • ¼ cup tomato paste
  • 1 lb bag frozen peas

Directions:

Preheat the oven to 375°F.

For the Potatoes: Bring a large pot of salted water to a boil. Quarter the potatoes and add to the pot. Cook until fork tender, about 20-25 minutes. Drain and return potatoes to the pot. Using an electric hand mixer or potato masher, begin creaming the potatoes. Add the milk and butter and combine together. Combine the grated cheeses in a bowl until well mixed. As you are blending, add 1 cup of the cheese. Keep blending until the potatoes are smooth and creamy. Salt and Pepper to taste. Set aside.

For the Meat: Heat 3 tablespoons of butter over medium-high heat. Add the onions, carrots, mushrooms, and garlic. Season with ½ teaspoon of each salt and pepper. Stirring often, cook until the carrots are tender, and the onions translucent about 5 minutes. Add the beef. Using a wooden spoon, break up the meat into small chunks, cook until browned, about 5 minutes. Pour in the Guinness and allow to evaporate into out, about 3 minutes. Stir in the tomato paste. Stir in the frozen peas and cook until warmed through, about 3 minutes. Season with additional pepper. Remove from the heat.

To assemble: Spray a 9×13 inch-baking dish with non-stick cooking spray, or you bake in individual gratins. Spread the meat and vegetable layer in an even layer at the bottom. Spread the potatoes in an even, flat layer over the top of the meat. Cover the potatoes with the remaining cheese mixture. Bake in the oven for 25-30 minutes, until the cheese begins to bubble and turn golden. Remove and allow to rest for 10 minutes. Cut into squares and serve.

The American Food System: Grocery Shopping in Europe vs. USA

There is a lot to be improved upon in America when it comes to food; the way we look at food, grow and raise food, treat food, value food, and much more. If I wanted to critique all of the many different facets that there are to food and what we could do better at (meaning what we do completely wrong), well then, I’d be writing a full on critical book. As much fun as that might be, since this is a blog, I will focus on one aspect at a time that I would like to commentate on. Today, I am writing about how we structure our food system in terms of selection and pricing of whole, natural foods versus junk foods.

I have thought a lot about the way we select, place, and price our food here in the United States after visiting Europe in 2014 and again in 2015 and seeing how the Europeans do so. Now, my intention is not to sound pretentious or unpatriotic for glorifying Europe over the USA, but they really do food better overall.

Let’s talk about grocery shopping in the United States versus in Europe, namely France and Italy where I experimented with grocery shopping during my travels.

432

Here’s me buying local, organic fruit at a market in Verona, Italy.

Shopping for Produce in Europe – Fresh fruits and vegetables are displayed without stickers on their skins with digitated codes. Rather, they are left naked and pure, some of them still showing signs of the soil from which they were pulled. I know I don’t have to worry about GMO vegetation or certain heavy brands of pesticides on these fruits and vegetables because these practices and chemicals are not permitted in the European Union. The primary selection of these fruits and vegetables have come from local or semi-local farms from the country side; very little has been imported from outside of the country. Because of this, I can leave the produce market with enough fruits and vegetables for a week for only about 20 euro – and it’s mostly organic, local, and seasonal. Yay!

produce with stickers

Shopping for Produce in America – There is every type of fruit or vegetable imaginable available for the taking, regardless of season. Therefore, I must comb through the produce, reading the little labels stuck to the food that I will have to peel away later and wash the skin. Nope, that one is genetically modified. Nope, that one isn’t organic and is in the dirty dozen. Oh great, an organic apple, that’ll be $3 for 1. I make my selections, buying enough vegetation for the week ahead. I don’t buy everything organic; I’m an American peasant after all, but any fruit or veg that is part of the “Dirty Dozen” I have purchased organic. I get a week’s worth of produce for $40 to $60 depending. If I was in Europe, I could’ve saved $20-$40 and used that money towards savings for a condo! But I am in America trying to be healthy, so I will accept the penalty for my choices and continue being a peasant.

078.JPG

Fromagerie in Paris selling fresh, local cheeses.

Shopping for dairy in Europe – Firstly, cheese in Europe is unrivaled by anywhere else in the world. It is all so pure and so fresh or so artfully aged. It’s incredible. America doesn’t stand a chance. But this isn’t just about taste. I go to the local cheese shop to select my cheeses. I am allowed to sample as I shop so I can make a better selection (#winning). Reading the labels and talking to the cheese monger, I learn that there is really nothing to the cheese except milk and the other flavor fixings. The milk is pure and unaltered, no added hormones, chemicals or America’s favorite – sugar. It’s just milk from a cow; a cow roaming widely over green pastures. Also, the cheese has come from a nearby dairy farm, so it too is local. I am able to purchase a hulking wedge of both the creamiest brie and the tangiest bleu for a mere 5 euro. 2.50 euro for gourmet cheese?! How is this possible? I am going to eat all of it now and come back tomorrow for more, life can never be this good again.

american dairy

Shopping for dairy in America – My cheese selection is stressful. I have to really read into the labels to see where the cheese is coming from and if the milk it is made from was overly treated with chemicals and hormones. Also, finding cheese from a grass-fed, free roaming cow is an Olympic challenge. Oh yay, I found some great selections. That’s $5.75 for a medium sized wedge, that’s $7.25 for an average block. Well, there’s go $13. It’s okay I guess, cheese is worth it, but I know the truth; this cheese could never measure up to the cheese in Europe, and that would’ve costed me ¾ of what this cheese costs for a lot more. Oh well, I knew life would never be that good again, like I said. This is the life of an American peasant.

Shopping for meat in Europe – The meat is fresh, it has not been frozen. Here again, the meat has come from a nearby farm or ranch. Due to the normal European practices when it comes to meat, I know that the beef is from rolling pastures and was grass-fed, I know the chicken was free-range, I know that the fish was not fed coloring. The meat has not been sprayed down with chemicals and preservatives, it doesn’t need to be because they have taken good care of it and are selling it fresh after the catch or kill (sorry veggie friends). This is quality meat, this is the way meat is meant to be treated and eaten, this is somewhat sustainable. The meat – again being grass-fed/free range/wild caught/not treated etc. – costs maybe three quarters of what the same quality of meat would cost in the United States. Also, the Europeans don’t sell you huge cuts and chunks, servings are much smaller so that even though you are eating meat, you are eating less and really enjoying it.

meat america

Shopping for meat in America – There are lots of meat selections, and of those selections, a very small percent of it comes from good, healthy practices. If you want grass-fed, free- range, not color treated, you have few choices and they are expensive. That filet mignon that comes from the ranch in the center of California where the cows are standing in their own dung and have cancerous puss on their faces costs a reasonable amount, but why would I eat that? Gross. No, if I am going to have beef, it is going to be from a cow that was treated right in its life. Oh hot damn, that single filet mignon is $14; but damn it, I am going to buy meat that is quality because I support the meager amount of sustainable ranching we do in this country. At least the cost keeps me from eating too much red meat, right? But what about the fish? Yup, that salmon was fed pink dye through it’s feed – yummy! No thanks, I’ll go with the wild salmon. *Deep sigh* It’s $13.99 a pound and I’m feeding four people, so I need a pound; so now that’s another $14 after my $45 worth of semi-organic produce and my $13 of cheese, and we haven’t even gotten the most important item on the grocery list – wine; maybe I shouldn’t go to the movies tomorrow after all.

junk.jpg

What about the junk food – Oh yeah, let’s not forget that food group! Europe has junk food just like us, a lot of the same brands in fact, though some of their products are banned because they put additives in the foods that are not permitted in the EU, but America doesn’t seem to find anything wrong with them! The big difference, however, is that you have to really go out of your way to get it. The normal everyday markets don’t have it; they’re too busy selling real, whole foods at decent prices and supporting the local economy. If you want sugar laden bags of cookies and sodium rich chips, you’ve got to go to the convenience store, like a liquor store or gas station; you won’t find it at the markets. In America, the processed, sugar filled, chemically laden stuff is mixed in right next to the good foods, and it’s cheap, so it’s easy to gravitate towards all the junk and skip the good food choices because it is right there and it is cheaper than the $3 organic apple.

Also, Americans like stuff. If you’re spending too much money on healthy foods, you can’t buy as much superfluous stuff. So naturally, they make dinner a sodium and sugar frozen entrée and go shopping for poorly made clothing from China.

In conclusion – here’s the big difference between Europe and America when it comes to groceries: Europe makes healthy, nutritious eating accessible and America does not. Sure, America is the richest country in the world and we have access to everything, but because of the way we price the good food and then place it next to the bad food, and because of normal American saving and spending habits, shoppers make the in-nutritious and downright unhealthy choices.

Europeans can easily purchase fresh, organic fruits and vegetables, well cultured dairy, minimally processed grains and bread, and soundly raised and cared for meats without breaking the bank. In this way, even a struggling family can feed themselves whole meals. In America, if you want to make healthy choices, you are forced to pay a premium, as if you are doing something exclusive and risqué. Many Americans are unwilling and often unable to pay these premiums, so they make the unsound choices, and this leads them to being overweight, malnourished, and often sick, which ultimately feeds into the risen numbers of obesity, diabetes, and cancer that we are seeing in this country, which then all feeds into our wonderfully sound healthcare system (sarcasm). It’s a vicious cycle.

370.JPG

We simply must evolve our food system to be one that supports the selling and eating of whole foods. If we can find avenues to make fresh and often organic produce, minimally processed diary and grains, and well cared for meats (while also lessening meat consumption), then we will be supporting a healthier and happier society overall, which I think is what we all ultimately want. It is going to take a lot of work; work within ourselves for how we look at food and value it, and work for how we go about growing, cultivating, and selling it.

Again, this is just one of the many critiques I and many others have for the American food system. Again, I wish not to sound unpatriotic (though I often feel that way). Keep in mind, however, that we are a country of free thinkers who are encouraged to critique in order to help us to become an even stronger and better nation; and that is probably something I will do until I die. Namaste.

Vegan Cauliflower, Mushroom, and Red Bean Chili

As an avid supporter of Meatless Monday and the concept that we can eat less meat and also go about the cultivation of the meat that we do eat in a more sustainable way, I am constantly looking to try new and exciting vegetarian and vegan dishes. I love eating at vegan restaurants and seeing what they’ve come up with and I myself really enjoy making vegan and vegetarian dishes; in fact, some of my most popular recipes are vegan like Johnny’s Tomato Soup.  I do, however, often get stuck in a rut when it comes to cooking vegan for myself. I usually rely on another cook’s book or blog to tell me what to do. One day, however, I decided to be adventurous and experiment in the kitchen using ingredients that I love and crossed my fingers that a great vegan dish would be born from all of it. Lo and behold this chili happened!

What I love about this chili is that it is incredibly hearty in texture, flavor, and feel when in all reality; it is an extremely light and nutritious veggie packed dish. Chunks of Portobello mushrooms mimic chunks of beef that you might find in one chili. Finely chopped cauliflower emulates ground meat that you might find in another chili. Other veggies and spices give the stew a rich and warming flavor profile. The result is a chili that is thick and filling while also bringing the nutrition without any animal products.

I loved this chili so much; I made it two weeks in a row and knew that I had to share it with you! I hope you enjoy this new vegan friendly dish from yours truly. Buon Appetito!

Vegan Cauliflower, Mushroom, and Red Bean Chili

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 large carrot, chopped
  • 1 large celery stalk, chopped
  • ½ a green bell pepper, chopped
  • 1 tablespoon crushed garlic
  • 1 large Portobello mushroom, big diced
  • 3 cups cauliflower, chopped into tiny pieces
  • 1 tablespoon fresh sage, chopped
  • 1 ½ tablespoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 pinch red pepper flakes
  • 1 can of red kidney beans, drained and rinsed
  • ½ can diced tomatoes with juice
  • 3-4 cups vegetable stock
  • Salt and Pepper

Directions:

Heat the olive in a large pot over medium-high heat. Add the onions, carrot, celery, and bell pepper with a pinch of salt and pepper. Cook until tender, about 4 minutes. Add the mushrooms, cook until tender, another 3 minutes. Add the garlic, cook 1 minute. Add the cauliflower and sage, sprinkle with additional salt and pepper, and stir to combine. Add the chili powder, paprika, cumin, and red pepper flakes. Coat the veggies in the spices and cook for 2 minutes. Add the beans, tomatoes, and vegetable stock. Season with salt and pepper. Bring to a boil. Reduce heat to low, cover, and allow to simmer for 30-40 minutes. Serve and enjoy!

 

Quick Health Tips

As we continue forward into the New Year, there is an extreme emphasis on health and fitness with many, many people resolving to pursue better health and fitness for themselves in 2016. Now, if you have read my latest post MODERATION-BALANCE-LIFESTYLE, you will know that I believe in finding a kind way to get one’s self into a greater state of wellness with a more healthful lifestyle that one can sustain over a long period of time. If you hadn’t read that post, please do.

I am, however, fully aware that many of you would like quick health tips to adopt into your life to obtain a better shape and hopefully build a healthier lifestyle overall. And so, I am happy to share some of those with you here. Many of these will be tips that you have heard before, but I repeat them here because in my experience, they work. I will keep them short and sweet so that they are easy to remember and refer to.

Continue reading

True Food Kitchen Newport Beach

Last month, I revisited one of my favorite restaurants in Orange County: True Food Kitchen. Located at Fashion Island in Newport Beach, CA, True Food Kitchen is one of twenty restaurants spread out across the country. As the name suggests, True Food Kitchen emphasizes quality food that is healthful and nutritious as well as seasonal, sustainable, innovative, and delicious.

True Food Kitchen is one of those restaurants that at once makes you feel healthier just for being present in the building while also getting you excited for a truly fantastic meal. The space is open, warm and inviting. A color scheme of bright green, soft yellow and honey woods help to convey the focus on fresh and healthy. The open dining room with high ceilings is set up to feel all at once collaborative and communal while also spacious enough for diners to enjoy conversations privately with their friends and family. Large wood islands stacked with vibrant produce and ingredients divide the diners from the visible kitchen, allowing guests a chance to see the ingredients they will be eating, the preparation of said ingredients and the chefs that make all of the magic happen. I can’t speak for the other True Food Kitchen locations, but the Newport Beach location also offers two different private dining rooms which can be rented out for private parties and events as well as a very nice, semi-private outdoor space complete with heating lamps and fire pits. The restaurant also boasts a beautiful full bar in one half of the dining room, making it easy to grab a drink while waiting for your table or to simply stop in for a cocktail and an appetizer. It’s all very casual and comfortable, but also classy and fun, and it possesses a very clean, organic feel. At any rate, I feel right at home here!

PLEASE EXCUSE THE PICTURE QUALITY – FORGOT CAMERA THAT NIGHT AND USED IPHONE!

Now, let’s get to the part you’re all waiting for: the food! One of the best parts of True Food Kitchen and its concept is that it offers a seasonal menu. So the menu options change several times throughout the year and highlight the foods that are in season and at their very peak for freshness and flavor. Remember my article on seasonal eating, its importance and why we should practice more of it? Well, True Food Kitchen has the same beliefs as I do and they help to make it easier for diners too.

I took my mom with me to True Food Kitchen for dinner before our annual Fashion Island Christmas Shopping date. We were there in mid-December so the menu being offered was the “Volume One: Winter” menu. Fall and Winter foods are my favorite: the root vegetables and hearty greens, the earthy herbs, and the warming braises and stews; so this menu was right up my alley!

True Food Kitchen Roasted Seasonal Vegetable Board

Roasted Seasonal Vegetable Board

For our first course, along with our wine of course, we split the Roasted Seasonal Vegetable Board. A literal board of roasted winter vegetables like sweet potatoes, carrots, parsnips, cauliflower, beets, mushrooms, and Brussels Sprouts, served with two different dipping sauces: an avocado green goddess dip and a pimento cashew cheese spread. To be completely honest, I could’ve eaten this entire board by myself and called it my dinner. These winter vegetables, which again are my favorite, appeared to be dressed with little more than olive oil, salt, and pepper, but were roasted to absolute tender perfection which intensifies the natural flavors of the vegetables. The dips were fantastic compliments to punch up the produce just a bit more. The pimento cashew cheese spread added a nice heat, but the avocado green goddess dip was just phenomenal as it added a nice sweet richness because, avocado. Vegan and Gluten-Free, this is a dish anyone could eat with a very happy heart.

True Food Kitchen Braised Bison Short Rib

Braised Bison Short Rib – Split Plate

Next, we decided to split the Braised Bison Short Rib. When it’s Winter and cold outside, I love a good, hearty, braised dish that fills me and warms me from the inside out. This was the dish for exactly that on a rainy and unusually cold Newport Beach night at Christmas time. A large bison short rib braised slowly with lots of flavorful cooking liquids (I think there was red wine in there) to the point where the meat was so tender it shredded at the slightest touch of your fork and dissolved in your mouth, served with a creamy and savory cauliflower mash and earthy sautéed Swiss chard that acted as the perfect light sides to the meat. This entrée was masterfully done. Honestly, I like bison, but it does sometimes taste a bit gamey and plainer than say a beef short rib; but you could not tell at all with this bison. The dish packed tons of rich and developed flavors that hit all the marks of a good braised meat dish. A generous portion, mom and I were glad we split; and the best part – they split the dish for us ahead of time so we didn’t have to fuss with it at the table! That is a great point about True Food Kitchen, they cater to all needs; these guys are more than happy to split your dish, omit an ingredient, substitute, add, whatever you want! Even the pickiest and neediest of eaters can find or create something here.

True Food Kitchen Flourless Chocolate Cake

Flourless Chocolate Cake

You cannot go to such a restaurant and not have dessert, right? Right. A Gluten-Free Flourless Chocolate Cake was our choice this night – we are chocoholics. This decadent and moist cake is made of nothing more than cocoa, eggs, and almond butter, baked till warm and gooey and topped with a touch caramel and sweet vanilla bean ice cream. Dear Lord, Dear God. This dessert was simply perfection; it had all the things I love in a dessert and with very little guilt. Couldn’t have been happier! You simply must get dessert when you come here, they are all great and innovative, ideal with a cup of fair-trade coffee or tea that True Food Kitchen also offers.

All in all, our experience was yet again wonderful. A warm and healthy atmosphere with delicious seasonal foods that are both nutritious while also pleasing to the tongue and stomach. I adore True Food Kitchen and am a regular guest there; it really has something for everyone. Omnivores and carnivores, vegetarians and vegans, gluten-frees and special needs, the folks at True Food have something for you, and if they don’t, they will make something for you. It’s affordable for a nice-ish dinner out; great for a catch up meal with friends, a casual date, a quick cocktail and appetizer, or even a celebration. I would recommend True Food Kitchen to anyone! Here’s to hoping there is one by you!

You can learn more about True Food Kitchen here.

Moderation – Balance – Lifestyle

Ciao friends and a very Happy New Year to you! And with it being the New Year, I know that there is a definite focus and even craze around New Year’s Resolutions; specifically health and fitness based resolutions. It seems to be the same story every year. On the one hand, it’s great; it’s wonderful that folks can look at the beginning of a New Year as a time of renewal and a time to make changes. On the other hand, however, I find that New Year’s resolutions, especially those around health and fitness, lead people to be unkind to themselves in the pursuit of their goals and more often than not end up abandoning the journey towards those goals a month or two into the year. I mean not to sound arrogant, but because I do appear to live my life, eat well, and remain in good shape, every year around Christmas and New Year’s my friends and family, my colleagues, my students, and even complete strangers ask me for advice about how to become fitter, healthier, and remain that way. So today, I am going to talk a little bit about how I have found success and offer you some tips into how you may as well!

Continue reading

Mendocino Farms Sandwich Market Costa Mesa

On Wednesday December 2nd (aka Britney Spears’ Birthday, praise!) my colleagues and I went for our weekly “Lunch Bunch” outing to Mendocino Farms Sandwich Market in Costa Mesa, CA. When this restaurant was proposed as our lunch spot for the day, I really had no idea what it was. It was then pitched to me as a fast casual concept with an emphasis on local, seasonal, quality ingredient sandwiches and salads that are equally as healthy as they are tasty; “Sounds like my kind of place!” I said and with that we were off.

Mendocino Farms does two things – sandwiches and salads, that’s it! Sure, it’s only two categories, but what they do, they do WELL. Mendocino Farms sources the ingredients for their sandwiches and salads from local farmers, ranchers, and bakers who exercise best practices; the produce is fresh and often organic, the meat is free-range and vegetarian/grass-fed, and the bread is made with the best grains and baked fresh daily. And let’s not forget that the sandwiches and salads that are offered boast fantastic flavors and combinations.

The restaurant itself is both airy and earthy – very bright and welcoming. The kitchen is open for guests to see the culinary team in action. The décor has a definite artisan-feel with a big splash of health-emphasis. When you enter, you are greeted by the very friendly and helpful staff. They check to see if you have visited before, and if you haven’t, they give you an overview of the menu and their offerings. I really enjoy restaurants that have team members that speak with you about their offerings as it somehow makes you feel more connected to the food. In addition to explaining the menu, they also emphasize that they are very flexible when it comes to dietary preferences; gluten-free breads are available to substitute for other breads, they are more than happy to hold the cheese if you avoid dairy, and in general help you to order a meal that suites your tastes and needs.

A fast-casual restaurant, you order at the counter and then pick out your own table and wait for the food to be brought to you. What is really awesome, is that before you order, they are happy to offer you samples of the side salads and soups that they have available to add onto your meal so that way you can get a better feel for what you are ordering! Once you are seated, the food is brought to you on a small baking sheet and you are ready to enjoy lunch! Now, let’s get to what my colleagues and I had.

Mendocino Farms 6

The Blue Plate Special with Half Farm Club and the Healthiest Salad Ever

I ordered the Blue Plate Special -a ½ a sandwich with a side salad or cup of soup – with the Farm Club and the Healthiest Salad Ever. The Farm Club is masterfully comprised of local farm, free-range turkey breast, smashed avocado (always a yes), prime Applewood bacon, herb aioli, tomatoes, greens, pickled red onions and “Mom’s seeded whole wheat bread”. The bread was incredibly hearty and comforting while also remaining light, the vegetables fresh and full of their natural flavors, the avocado perfectly green, the bacon superbly crispy, and the turkey fantastically fresh and clean tasting. There was just the right amount of everything on this sandwich. The Healthiest Salad Ever included thinly sliced raw beets, ginger, carrots, and kale, black rice, golden raises, toasted hazelnuts, and chopped orange segments. It was sweet and refreshing, a perfect pairing with my sandwich. I was rather satisfied!

Mendocino 8

Korubuta Pork Belly Banh Mi

Some of my colleagues were a bit more adventures than I was on this trip. A few of them tried the Korubuta Pork Belly Banh Mi; a play on a traditional Vietnamese sandwich, caramelized Korubuta Pork belly, a housemade pickled daikon (no idea what that is) and carrots, cilantro, cucumbers,  jalapenos, and chili on a panini ciabatta. Apparently, this sandwich was spicy and hearty all at once. A definitely good choice for meat lovers and Asian food lovers alike!

Mendocino Farms 5

Peruvian Steak Sandwich

The Peruvian Steak sandwich was another big hit! Spicy aji Amarillo marinated steak with Oaxacan cheese, herb aioli, red onions, tomatoes, and shredded romaine on a panini-pressed torta bun. Though I didn’t try, I was told that the steak was decadent and the premium ingredients all worked together to create a sandwich that was rich, perfectly spicy, and superbly satisfying!

Mendocino Farms Falafel

Enlightened Falafel Wrap

The Vegan Enlightened Falafel Wrap was one of the biggest winners of the day. This would probably be the one I would order the next time I return, and trust me; there will be a next time. This veggie friendly wrap is constructed from Mendocino’s housemade falafel-spiced V7 patty, Mendo’s classic hummus, a vegan tzatziki, grape tomatoes, shredded romaine, julienned cucumbers, pickled red onions wrapped in a panini pressed whole wheat tortilla. This was so fresh and zesty as well as fulfilling. It’s encouraging to see a restaurant have such great options for our vegan friends!

We also sampled sides of the various side salads. In addition my Healthiest Salad Ever, we tried the Curried Couscous and the Sriracha Potato Salad; both were surprisingly delicious! Could’ve eaten giant tubs of both! Keep in mind, some of Mendocino’s menu is seasonal and so some items may vary from time to time, but that’s part of the foodie fun!

In summary, our visit to Mendocino Farms was beyond satisfactory. It was so wonderful to find a fast-casual restaurant with a healthy vibe, foodie flare, and ethical practices. I will definitely be returning in the future for more tasty sandwiches!

For more information, visit Mendocino Farms’ website here: http://mendocinofarms.com/