Meatless Monday: Vegetable Lasagna

As we pay greater attention to where our food comes from, our health and the health of what we’re consuming, even the most carnivorous eaters are taking a break from meat – at least occasionally. Of course, it can be challenging to follow Meatless Monday, the international campaign to eat vegetarian on Mondays. So we’ve turned to chefs for a little inspiration. Today, Mollie Katzen dishes up Vegetable Lasagna from her cookbook The Heart of the Plate.

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Vegetable Lasagna

  • 6–7 tbsp olive oil
  • 3 lb butternut squash (1 medium)
  • 3 tbsp balsamic vinegar
  • 1 lb red onions (about 2 medium), cut into ¼‐inch thick slices or rings
  • ¾ tsp salt
  • ½ lb ruby chard, leaves removed from stems and chopped
  • Nonstick cooking spray (optional)
  • 8 2¼‐inch wide lasagna noodles
  • 1 lb ricotta (preferably whole‐milk)
  • 1 (packed) cup grated or chopped mozzarella
  • 2 tsp minced or crushed garlic Black pepper
  • ⅓ cup grated or shredded Parmesan, plus more for topping Keep reading…

The Ten: Best Breakfast Sandwiches to Start Your Day

Photo courtesy of Red Apron

Photo courtesy of Red Apron

So many choices, so little time. The Ten is your guide to the best of the best that D.C. has to offer.

Whether you’re on the move, sitting at your desk or pausing for a moment to enjoy a moment of calm before the madness truly begins, nothing beats a breakfast sandwich. To help you start off your day in the most enjoyable way, we’ve rounded up our favorite handheld brekkie bites. Keep reading…

Bottoms Up: Spice

Sometimes life calls for a cocktail — and here at CityEats, we’re especially fond of celebrating Thirsty Thursdays. While you can’t go wrong with a simple vodka and soda, there are times when you want to really shake things up. We turn to area restaurants and bars for inspiration. This week, mix up a Spice from Blue Duck Tavern in Washington, DC.

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Spice

Ingredients

  • 2 oz Malbec
  • 1 oz Amero Averna
  • 1 ½ oz hot water
  • Splash orange Juice
  • Splash cognac
  • Orange peel  with cinnamon, clove, star anise

Directions

  1. In a snifter glass, add the Malbec, Amero Averna, orange juice and cognac.
  2. Top with hot water and garnish.

CityDrinks: On the Port Side

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Port is the latest drink to migrate from after-dinner to highball glasses.

The fortified wine from Portugal is produced in several different styles with varying strengths, including white (very popular in cocktails) entry-level ruby, bolder tawny, late bottled vintage (often referred to as LBV) and more sophisticated vintage bottlings.

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The Braganza at Fat Rice in Chicago.

Suzanne McGrath, owner of Arlington, VA, wine store and restaurant the Curious Grape, is crazy about today’s ports and laments that more people aren’t drinking the wine. While good tawnies can be pricey, they will keep for months and many options come in half bottles to help keep prices down.

“The 2011′s that just came out are unbelievable,” McGrath said. “They are the best, most fun young ports I’ve ever had, and delicious right out of the bottle.”

McGrath notes that tawny is best with salty things like nuts, prosciutto and blue cheese, while white port highlights caramel and milk chocolate and ruby is best with savory options such as duck breast or beef tenderloin. Keep reading…

Meatless Monday: Three Grain Salad

As we pay greater attention to where our food comes from, our health and the health of what we’re consuming, even the most carnivorous eaters are taking a break from meat – at least occasionally. Of course, it can be challenging to follow Meatless Monday, the international campaign to eat vegetarian on Mondays. So we’ve turned to chefs for a little inspiration. Today, Metropole, the restaurant housed in the 21c Museum Hotel Cincinnati, dishes up a Three Grain Salad.

Three Grain Salad

Three Grain Salad

Ingredients

  • 2 cups bulgur wheat, cooked
  • 2 cups quinoa, cooked
  • 2 cups wheatberries or farro, cooked
  • 1 cup halved cherry tomatoes
  • 1 cup shredded baby bok choy
  • 1 medium sized red onion
  • ½ cup chopped flat leaf parsley
  • ½ cup crumbled feta cheese
  • ½ cup brunoise of pickled carrot(optional)
  • 3 tbsp red wine vinegar
  • ½ cup,  plus 2 tbsp extra virgin olive oil
  • Kosher Salt and Freshly Ground Black Pepper to taste Keep reading…