Who doesn’t love a good sandwich? I’ve been craving them like woah lately, so it seemed like the perfect time to write about Jeff’s Table. This unassuming spot churns out delicious sammies in a repurposed liquor store in the Highland Park neighborhood of LA. It’s essentially a modern micro deli- think elevated deli sandwiches with fun and unique twists on classics. On this particular occasion I went for a seasonal cauliflower sandwich for myself, and I got a banh mi for the hubby, which is always a fave of his. This vegetarian sandwich included spice-roasted cauliflower and charred scallion with a housemade hoisin glaze, fermented jalapeño ginger puree with preserved lemon, fresh goat cheese, shaved fennel, and wild arugula on a fresh sammie roll. Plus, you can make it vegan by subbing goat cheese for avocado if that’s your jam. The banh mi was filled with house-smoked pork shoulder ham, pickled carrots and daikon, cucumbers, herbs, shaved jalapeño, aioli, and the star of the show- a house fermented chili garlic hot sauce! Both were super flavorful and delish. The menu changes seasonally, so make sure to stop in or look online to check out the latest offerings. I can’t wait to go back soon- yum!
sutra
Although I’m not vegan myself, I’m always down for a tasty plant-based meal. I think everyone could eat more plants in their lives, and I make it a point to eat plenty! I’ve been a fan of Matthew Kenney restaurants for a while- the vegan pizza at Double Zero is super delish!- and was excited to try out one of his latest NYC openings, Sutra. I love the “modern yet mindful” approach to cuisine here, and was truly blown away by the variety of flavors in each dish. The creative menu focuses on elevated, refined, plant-based food, and sits atop the rooftop of the Alo Yoga store in NYC’s Flatiron district. It’s a beautiful urban oasis, and the perfect getaway from the hustle and bustle of Manhattan.
I got the pleasure of enjoying a solo three course lunch one afternoon, and really savored each and every bite. I started with a frothy and earthy turmeric latte, followed by the spicy carrot roll as my appetizer. The carrot pate and the jalapeno cream cheese nestled in nori wraps was so unique and tasty. For my entree, I went with the beet poke bowl, which featured avocado, wakame, macadamia nuts, edamame and cauliflower rice, and was both refreshing and satisfying. Never one to skip dessert, I had to try the deconstructed banana & coconut cream pie for dessert. Oh my glory- this was to die for. I was quite full by this point, but I just couldn’t help but going back to finish the entire plate. And how gorgeous was the presentation too?! If you’re in NYC, I definitely recommend stopping by for a nourishing, vibrant, and delicious meal.
zucchini lasagna
Before zucchini season was over, I just had to share a dish I’ve been making that’s both comforting and healthy. Zucchini lasagna has been pretty popular lately, and the idea is that you use thin slices of zucchini as opposed to pasta noodles. We have nothing against good ol’ pasta in this house- it’s very likely my husband’s favorite thing to cook- but I also love sneaking in extra veggies to our diets whenever I get the chance ;) This lasagna is still packed with homemade or store bought tomato sauce, lots of tasty cheeses, and fresh basil, so it’s super flavorful and delish! One important tip- make sure to salt your zucchini strips and let them set about 15 minutes to draw out moisture. Blot them dry before layering them into your dish as this will ensure you don’t end up with a soggy lasagna mess, but rather nicely cooked zucchini “noodles”! Enjoy!
Zucchini Lasagna:
4 large zucchini, sliced thin lengthwise
1 pound ground beef or pork (omit for vegetarian option)
1 yellow onion, diced
2 cloves garlic, minced
2 28 oz cans San Marzano tomatoes (alternatively use store-bought pasta sauce)
1 6oz can tomato paste
1 tsp dried oregano
1/2 cup red wine, optional
15 oz ricotta cheese, whole milk or part skim
1 large egg
2 cups grated mozzarella cheese
1-2 bunches fresh basil, chopped (leave some whole leaves for garnish)
Make your tomato/meat sauce- this can be done ahead of time, to allow it to simmer and develop flavor). Add the ground beef to a large pan over medium high heat, and season with salt & pepper. Brown the meat until no longer pink, and then remove it from the pan. Add a bit of olive oil to the pan if needed, and saute the onion for a few minutes. Then add garlic and cook for a few more minutes, making sure to season with salt & pepper at each step along the way. Add the stewed tomatoes, breaking them up a bit, along with the tomato paste, dried oregano and red wine (if using), and bring your sauce to a simmer. Return the ground beef to the sauce, and reduce the heat to low, allowing it to cook for a couple of hours if possible. Be sure to not let it reduce too much!
Preheat oven to 400 F. Slice your zucchini into thin slices lengthwise using a knife or mandolin, and lay them out on a paper towel. Sprinkle with salt and allow to sit for approximately 15 minutes to draw out the moisture. Blot them dry to absorb any excess moisture. Mix the ricotta cheese with an egg in a bowl. Start assembling your lasagna: ladle sauce in the bottom of the pan, add zucchini slices to cover it, spread ricotta & egg mixture evenly on top, sprinkle with fresh basil, and then top with shredded mozzarella. Repeat this process with all remaining ingredients (you may have extra meat sauce to freeze or use elsewhere!), reserving some fresh basil for garnish. Place the lasagna in the oven and cook for 40-45 minutes, broiling for a couple of minutes at the end to get a nice golden, bubbly top. Garnish with whole basil leave, pour yourself a glass of wine, and serve!
christopher's kitchen
Immediately before the pandemic hit, I got to travel to Jupiter, Florida for my best friend’s wedding. The weekend was truly memorable for so many reasons- from the beautiful venue to the delicious food to the gorgeous bride- and I’m happy to say the trip ended on a tasty note as well! On our way back to the airport, a group of us stopped by Christopher’s Kitchen in Palm Beach for a healthy, vegan meal. After a night of drinking (and perhaps more than one piece of cake), it felt good to flood my body with so many healthy ingredients. The pad thai and thai wrap were fresh and flavorful- I really loved the almond sauce for a unique take on the more typical peanut. But the sushi really stole the show- avocado, kale, almond ginger paté, cucumber, mango, red pepper, collard green, sprouts, all topped with almond crunchies!? Yum!
Of course we couldn’t pass on dessert, so we got a little sampling of their homemade chocolates and cookies to finish the meal on a sweet note. I love all the vibrant colors in these photos- such a great depiction of all the vitamins, minerals and nutrients you get from eating fresh, plant-based food. Christopher’s Kitchen was the last restaurant I dined at before the pandemic caused us all to stay home. I feel lucky that it was such a tasty, yet healthy experience, and I look forward to returning, hopefully sooner than later!
wax paper co.
I always say it’s hard to beat fresh, homemade bread. But throw some sandwich fixins between two slices of said delicious bread, and you’ve got yourself a pretty dang satisfying, yet simple meal if I do say so myself! I discovered Wax Paper Co. soon after moving to our neighborhood, and boy am I glad that I did. This tiny spot right along the LA River churns out some mean sammies, and the Bub & Grandma’s bread they use only helps take them to another level of deliciousness. There’s something for everyone here (although less so for my gluten sensitive friends…)- from a unique take on a banh mi with roasted, shredded pork, miso aioli & pickled carrot & daikon, to a scrumptious vegan option with shaved & marinated seasonal veggies & a pecan pesto, I’m sure you’ll find something up your alley. My personal fave is a roasted turkey on focaccia with jalapeño cilantro radish slaw & hominy. The bread is so perfectly chewy and fluffy- yum! I can’t forget to mention one of the best parts about Wax Paper Co. - the names of their sandwiches! Each one is named after an NPR personality, from Ira Glass to Larry Mantle to Terry Gross! Love the creativity there ;) And just when I thought it couldn’t get any better, they recently started serving classic, old fashioned soft serve ice cream as well. All the more reason to return soon. But just a heads up, you better go early, because they sell out almost daily. Consider yourself warned!
trilogy sanctuary
On a recent day trip down to San Diego with the fam, we got to spend time with one of my best friends and eat some tasty vegan food in the process. I’d heard great things about Trilogy Sanctuary, a cute vegan cafe and yoga studio in La Jolla, so was pumped to check it out. We sat outside on the rooftop deck, overlooking Trilogy’s setup for Aerial Yoga (which looks both super intimidating yet relaxing at the same time), and enjoyed fresh, healthy, yet satisfying meal. The menu is huge- I already want/need to go back to try out more things- but once I finally narrowed it down, I decided on the raw coconut wrap filled with tasty things like roasted butternut squash, avocado and tahini drizzles, along with a green smoothie full of apple, avocado, cucumber parsley, fennel, ginger, and lime! Zingy and delicious! My hubby, an avid meat-eater, ordered the Beet Burger with fries, and chowed down. I think he just wishes it were bigger, as per usual… My bestie went the cauliflower route, and I have to say her buffalo cauliflower wings and cauliflower crust pizza were super impressive and flavorful as well! I definitely need to come back soon for a dessert sampling: the raw carrot cake, jumbo peanut butter cup, and warm fudgy brownie with date caramel are all calling my name! And who knows, maybe I’ll even try Aerial Yoga?!