Pistachio Pesto Flatbread

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What it is: Pistachio Pesto Flatbread

Where is it: Garces Trading Company, Philadelphia, PA

Price: $10

What’s in it: Thin cracker-y flatbread with pistachio pesto and mozzarella, topped with arugula and (who would have guessed?) horseradish

Why you need it: you can choose between vegetarian pizza dough or dough made with duck fat. The vegetarian dough is perhaps too matzo-like but the toppings are what made this delicious. A hint of zing! from the horseradish sealed the deal.

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D&N Have Exact Change Sandwich

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What it is: D&N Have Exact Change Sandwich

Where is it: Hi Rise Bakery, Cambridge, MA

Price: $10

What’s in it: Avocado, Monterey Jack cheese, roasted tomatoes, arugula, smoked serrano mayo, on sourdough

Why you need it: this is heaven in sandwich form, though frankly any sandwich sounds good at this joint. The smoked serrano mayo is what brings this sandwich together, plus some unbelievable bread.

Mom’s Greek Salad

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This past month has been one of the most tumultuous months of my life, from a terrifyingly close call at the Boston Marathon to my graduation from *gasp* college. The vast number of uncertainties and changes in my life is daunting. One thing that will always be a constant in my life is this Greek Salad with Hardboiled Eggs and Homemade Croutons.

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Greek Salad with Hardboiled Eggs and Homemade Croutons

Salad

4 cups romaine or butter lettuce

1 bunch scallions, chopped

4 cherry tomatoes, chopped

3 button mushrooms, sliced

1/2 cup crumbled feta cheese

3 hardboiled eggs, sliced

Black pepper, to taste

Dressing

2 tbs fresh lemon juice

1.5 tbs neutral oil

Croutons

Stale bread, such as ciabatta or French baguette

Olive oil

Sea salt

Garlic powder

Preheat oven to 400 degrees. Slice and cut bread into cubes. Place in a large Ziploc bag and drizzle olive oil over the bread. Close bag and shake croutons. Place bread onto a baking sheet. Sprinkle with sea salt and garlic powder. Bake for 10 minutes, or until golden brown.

For Salad, place vegetables in large salad bowl. Spoon feta on top, and then add hardboiled eggs and croutons. Grind black pepper on top. 

In a small dish or salad dressing container, mix lemon juice and oil. Pour over salad.

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Poolville Country Store, NY

As mentioned many times before, going to school in upstate New York leaves much to be desired in terms of culinary experiences. On the one hand, I save a considerable amount of money. On the other hand, it’s easy to see how students can subsist on Ramen noodles.

However, I got a chance to visit the Poolville Country Store, a bed and breakfast that serves way more than just breakfast. As a birthday treat, my parents came to visit and took me to this quaint spot for lunch. They specialize in locally-sourced foods, and most of the menu items were vegetarian or pescetarian, both plusses in my book. (Although, it does make one wonder how you get fresh “local” seafood when you are hundreds of miles from the ocean.)

We were first served a few squares of blueberry crumb cake. Buttery, rich goodness.

Unsure of whether or not it was lunch time or breakfast time, I settled on savory tastes despite my two cups of coffee and this blueberry treat. We ordered polenta fries, smothered in gorgonzola cheese on a bed of mixed greens. Salty but so fabulous, this dish makes me want to experiment more with polenta. The shrimp and vegetable rolls were also fabulous, with a smattering of wasabi aioli that was flavorful. My only complaint was that the menu spelled “shrimp” incorrectly.My caesar salad was standard, though the (single) anchovy on top was appreciated. It’s unfortunate there weren’t more anchovies to really bring out the flavor. I had a large bowlful of lobster bisque which was delicious, though salty. Lastly, a taste of this crab cake made our meal complete. Moist, tasty rounds of crab served with lemon aioli were fantastic. All in all, a pleasant, filling, delicious experience…particularly for upstate New York.

 

Puerto Vallarta (and some unbelievable food)

ImageAs you may already know, I spent the past week in Puerto Vallarta, Mexico. The trip, my first to Mexico, exceeded my expectations. Of course, my boyfriend and I were constantly comparing the place to other trips we’ve been on to Nicaragua and Bali. Each and every place has a beauty of its own, both in terms of landscape, people, and food culture. Thus, it’s impossible to compare the trips. Once again, I ate my way through the vacation and boy was it worth it.ImageImage

The best meal we ate was at El Andariego. Steps from the city center, this restaurant certainly gives patrons both quantity and quality. The mural walls are funky, but the best part, other than the food, was the incredible service. Our server, Jesus, made us guacamole at the table. He also served us a free taste (or two) of Mexico’s famous tequila…

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I ordered the Fish Tacos, which were flavorful thanks to the addition of pineapple. Pickled onions, rice, a delicious sweet corn bread, beans, and avocado crème were served on the side. My stomach was in heaven.

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My boyfriend ordered the Chicken Fajitas, which in his words were “the best fajitas” he’s ever had.

Evidence of this claim are shown by the demolition he did to his meal:

After a week filled with deep-fried cheese enchiladas, mounds of tortilla chips, fruity drinks and lounging on the beach, I am thankful that I am training for a marathon…

Flour Bakery + Café, Boston

Hand me a tomato, mozzarella, basil sandwich and I will gladly eat it. Hand me a tomato, mozzarella, basil sandwich from Flour Bakery + Café and I’ll eat three more, that’s how good the sandwich is. Fresh arugula and roasted tomatoes made this sandwich different, and better, than any other tomato mozzarella sandwich I’ve ever eaten.