MangiaMore: KALE caesar salad

RER 7.19.16

Another week, another obligatory meal preparation. It may seem like I did not fulfill my weekly duty last week, but I did (although there is no photo evidence to prove it); I made easy peasy tacos. This week was another low-key dinner. There was far less prep than the zucchini lasagna, less financial responsibility than shrimp tacos, and far less salsa than regular tacos. Instead, there was far more… kale.

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RER 7.19.16

For some reason, some strange reason, I was really yearning for a kale Caesar salad. Vegetables are not really my thing. I like them, but I do not long for them on the regular, like I would a cheeseburger, pizza, or a good old chocolate chip cookie. I eat salad, but mostly because I have to, and it is easy to pack up and carry to school (when there is school…). But I am going to go ahead and say, salad is not my ideal lunch, by far. But sometimes the desire for dark leafy greens arises, and you must give in, even if it seems counterintuitive.

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RER 7.19.16

So I did and forced this vegetal meal on my family. There are endless kale Caesar salad recipes out there in the great wide world of the internet, but I instantly gravitated towards one on Gimme Some Oven.  This kale Caesar salad recipe included equal parts kale and romaine (though, in reality, this did not happen; there was much more kale involved) and a homemade Caesar dressing with a secret ingredient…

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RER 7.19.16

Lime! Lime instead of the traditional lemon. And non-fat plain Greek yogurt, for all of the creaminess without the calories and fat of mayonnaise. And, anchovies (typical, but something I have never worked with before). Get this— went to the store and no anchovy paste. So I got some canned anchovies and put them in my baby food processor with my too big Parmesan and my too big garlic, made a paste and mixed up them ingredients. Perfecto!

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RER 7.19.16

Mixing mounds of greens in my almost too small salad bowl did not make nearly as much mess as putting it all together. But the stray kale leaves, soaked spinner, Parmesan strands, and slew of dirty dishes were so worth it. The Caesar dressing was unlike anything I have had before. It was missing that gloopy, heavy texture that weighs down the salad; instead, the dressing was light and softened the earthiness of the dark kale and brightened the flat crisp romaine. The lime in the dressing really made a difference, transforming the salad from a warming winter food, to a fresh side (or main, or whatever) for smoldering summer. It was addictive, with just enough chew and crunchy croutons.

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Plus, the leftovers will make for a great (no sarcasm) salad lunch.

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7.19.16

RER 7.19.16

a focus on FRESH: EXKi opens in the Flatiron District

RER 6.18.14

Perfect for a filling breakfast, quick lunch or low-maintenance dinner, EXKi [eck-skee] offers fresh prepared food full of flavor and nutrition. Beginning in Belgium, the chain of over 75 fast-casual eateries across Europe has stretched to the States with the opening of its first New York City location this week.

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Like the high-quality and convenient foods served and prepared daily on-premises, the space is inviting and clear— high ceilings, visible kitchen, streamlined dining nook and homey second floor with harvest table, cushioned chairs and wooden wall feature.

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EXKi, founded in 2001 by three food-obsessed friends, is like nature’s kitchen through its use of local, natural and seasonal ingredients, mainly vegetables. As Consulting Chef, Galen Zamarra of Mas (Farmhouse) and Mas (La Grillade), says that the mission is to “focus on inserting flavor with vegetables.” He has worked closely with Executive Chef Steven Mettle to adapt the EXKi experience and culture for the States by tailoring exquisite recipes to suit the American palette while maintaining the eatery’s values of authenticity, respect and transparency.

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RER 6.18.14

The veggie-centric menu involves restaurant quality, convenient, flavorful and healthy options, bringing balance to any meal of the day. Breakfast welcomes spinach, zucchini and goat cheese croissants and egg wraps packed with fresh vegetables.

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RER 6.18.14

Lunch can be a chilled trio salad like the Rejuvenated or the With Passion, inventive combinations balanced with natural ingredients. Plump wraps and sandwiches keeping with the fresh approach are also choices. The Waterfront starring succulent shrimp with sweet and warm curry, has a heat cooled by cucumber and bib lettuce, while the Classic Revised bursting with chicken, a creamy Caesar emulsion, and organic mesclun, inserts new life in a favorite.

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EXKi’s fresh eats are not limited to cold goods; the eatery also presents satisfying hot items. Savory tarts include La Menton thick with Arborio rice, mushrooms and salty bacon, and La Toulon brimming with tangy goat cheese and acidic tomato. Available for dinner, steamy cocottes with cod and fennel or shrimp, cauliflower and jasmine rice make for filling comfort foods.

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EXKi also shakes up raw blends, cool and refreshing mixes, like the On The Beach drink fruity with pineapple, coconut milk and mint, and the Passion Tea tangy with strawberry, mint and green tea.

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There is no shortage of sweet bites with flaky pastry like pain au chocolat, fresh fruits, or Belgian style old fashion tarts. Sharp rhubarb is topped with sugary streusel, just sweet enough apples are heightened with a delicate crust, and dense chocolate is made deeper, bringing each tart alive.

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RER 6.18.14

Even in a fast-casual atmosphere, EXKi produces elegance through simplicity and satiation through balance, creating healthy, delicious and sustainable meals for the fast paced city.

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6.25.14 

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EXKi

257 Park Ave S,

New York, NY 10010
ph 929.236.3954

a DELICIOUS distraction: Marco & Pepe

RER 4.19.14

They hold hands as they enter through the small door, nearly running over the hipster hostess. Marco & Pepe is made up of uneven church pews, assorted seating, and a thin bar with a row of chatting patrons. The bright yellow of the awning peeks through the large front window. But they end up at a table by the side door— she on a wobbly pew, and he in a dark stiff chair. A skinny menu with specialty cocktails is left between them, listing drinks recalling summertime and vacation. The blue food menu is round but not very full with a range of starters, sandwiches, entrees and portions.

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Their drinks come, pretty and festive, topped off with citrus and straws. Both the Dillinger and the Caribbean Cooler are tangy, fruity and fresh, just strong enough to loosen their tongues and let out giggles.

They want to keep it light—meant to be a snack, a simple outing, a delicious distraction. So just a kale salad and a lobster roll to share. It felt like a first date with a history of forever.

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The kale salad is raw and fresh, with sweet yellow corn, round green peas, buttery avocado, and chunks of Manchego. It came alive with the tart sherry vinaigrette. Moments of fancy lettuce and fresh mint pervade each bite, transforming the earthy flavor profile.  

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Stringy, hot and salty french fries covered most of the circular wooden slab the lobster roll is served on. At the very corner is the lobster roll, overflowing with succulent lobster pieces dressed in flavored mayo and sprinkled with scallions. It’s fresh, meaty, and reminiscent of the warmth that has yet to come. Even the lightly toasted potato bread roll sticks to the roofs of their mouths and enhances the sweetness of the luxurious lobster.

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The dessert menu tickles all kinds of fancies with an array of treats. The two decide to indulge in the sweet and savory lemon rosemary cheesecake, topped with a dark round of blackberry sorbet. The cheesecake is smooth and creamy, dotted with the aromatic herb, an innovative twist on the classic. Sweet and tangy, the sorbet brings out a floral note in the rosemary, resulting in utter awe and gastronomical delight.

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 They laugh over the fading daylight and the growing yellow orange glow of candlelight, while enjoying the enhanced comfort food. Marco & Pepe combines what they know and what they would like to know, a world of complex flavors with straightforward concepts and ingredients.

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4.19.14

RER 4.19.14