Behold, five recipes that prove salad can be so much more than just an appetizer. All of these power salads — loaded with filling fruits and veggies like avocado, spinach and sweet potato, plus protein-packed good stuff like chia seeds, quinoa, beans, and salmon — make for seriously satisfying main courses. Enjoy! Read more »
Victor Fellus, the owner of Mix and Victor’s Bar, is opening Ventuno, adjacent to those businesses, at the base of the Riverwest condominium at 21st and Chestnut.
According to Fellus, the restaurant is intended to open in about a month, with a menu focused on, “fun food, with 15 different homemade soups and a salad bar similar to saladworks.”
The restaurant will also serve grab-and-go style sandwiches and ice cream. Fellus said that he intends Ventuno to operate as a quick and easy lunch or dinner option for the neighborhood.
My list of reasons for loving fall is pretty much endless: It’s finally okay to bust out my Uggs (I’m using the term “okay” loosely); my drives back home to D.C. are made much less boring thanks to the beautiful changing leaves lining 95; I no longer have to worry about sweating my mascara off en route to the subway; and so on. But my number one favorite thing about fall is the food—squash, sweet potatoes, parsnips, pumpkin, apples, kale. It’s all so drool-worthy.
And if you, like us here at Be Well Philly, like to eat your way through the fall season, squeezing in all the autumn fruits and veggies you can, then we’ve got some suggestions for you: Here, 10 scrumptious fall soups and salads at restaurants around Philly. Jot these dishes down on your must-eat bucket list and get to grubbin’, people!
Salad for breakfast might sound like some cruel form of punishment that you totally don’t deserve—until you get a glimpse of these drool-worthy concoctions, that is. Who knew that getting your daily dose of morning veggies could be so Instagram-worthy?
And these breakfasts aren’t just a pretty plate: Chowing down on an egg-topped bed of kale (or spinach, or arugula) is an easy way to squeeze in your morning veggies without downing a green juice. Because green juice is great and all, but having it every single morning can get a bit old, am I right? But enough talk about salad for breakfast—let’s get to the recipes: Here, six salad-for-breakfast dishes that you’ll want to eat for lunch and dinner, too.
I know some of you might disagree with me, but I personally believe that red meat has its place in a healthy diet if you enjoy it and it makes you feel well; it provides nutrients such as B vitamins, zinc, and iron, not to mention a boatload of protein. If your budget allows, choose grass-fed, locally raised meat, as it’s better for the environment and your body.
This salad provides everything a good dinner should involve: variety in temperature, color, texture, and nutrients. A feast for your eyes as well as your mouth, it come together quickly for a perfect weeknight dinner.
Sweetgreen, the farm-to-table quick serve salad spot has been looking for a Center City location since it landed in University City in 2011. And now comes word that D.C. based chain has secured a lease at 924 Walnut Street in the former home of Bonte Coffee.
Sweetgreen [Official Site]
Saladworks has recently launched an Interactive Allergen Menu where customers can plug in what they’re allergic to and see what they can still eat at Saladworks.
So if you have a corn allergy or just want to see what your recently diagnosed celiac sufferer cannot eat, check it out the Allergen Menu in the navigation at saladworks.com.
Stir-fry and salad spot honeygrow will open tomorrow, Friday, June 8th at 11 a.m. Today, honeygrow will be offering free samples between 11:30 a.m. and 1:30 p.m. Honeygrow promises nutrient packed dishes in a high-tech fast-casual environment.
Brodo has opened on the now booming lunchtime strip of 18th Street (HipCityVedge, Crisp, Nom Nom Ramen). Brodo offers soups, salads and sandwiches and we were there for a soup and salad combination this afternoon.
We had the Harvest salad with romaine, diced chicken, crumbled blue cheese, glazed walnuts, craisins, red and green apple and a honey Dijon mustard dressing. The salad had excellent balance with plenty of each ingredient to last right to the last bite. We’re already plotting what else to try this week. We tested out the chicken noodle soup as well, finding it several notches above your normal lunchtime soup, it was truly a broth and not just hot water with some seasoning.