Courtesy of Stir Market, L.A.’s new neighborhood food hall
PUBLISHED: NOVEMBER 14, 2014 | BY ROBIN HILMANTEL
Women’s Health Magazine online
It’s easy to have a love-hate relationship with Thanksgiving: You love the family time and all of the crave-worthy foods—but also hate the post-meal bloat. Luckily, there’s a pretty simple fix: loading up on nutritious (and not-too-heavy) veggie sides while enjoying your favorite indulgences in moderation.
Lots of chefs are stepping up their veggie game right now, and nowhere is that more apparent than at Stir Market, a new European-style food hall in Los Angeles. There’s a mix of specialty foods for purchase and restaurants with prepared foods—and Stir Market’s Sandwich and Salad station has the kind of food you’ll dream about at night. These three recipes, from executive chef Chris Barnett and chef-partner Jet Tila, are all served there. Bring them to Thanksgiving dinner to guarantee you’ll have at least one healthy option to load your plate with.
Roasted Beet and Lentil Salad with Ricotta Salata
1 cup lentils
3 fresh bay leaves
5 thyme sprigs
1/4 cup sherry vinegar
2 jumbo red beets (with beet tops)
Salt and pepper
1. Braise lentils in water, bay leaves, and thyme sprigs, and lightly season with sherry vinegar. Cook lentils until tender, but not starchy.
2. Steam beets until tender. Cool at room temperature, and peel. Dice beets into one-inch cubes. Wash beet tops, and trim stems. Coarsely chop tops. Toss beets, lentils, and tops together.
3. Season with olive oil and salt and pepper, then cover with ricotta salata.
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