Make: Roasted Kale Salad with Dried Cherries and Toasted Nuts

Photo by Becca Boyd

Photo by Becca Boyd

Goat cheese and I, we’re new friends. I’ve learned that, with some repetition and an open mind, taste preference can change; I’ve been working on this particular change, little by little.

This salad was my gateway-to-goat cheese recipe. I’ve made it so many times this fall and winter that our relationship is really heating up. By roasting the kale just a bit (not till it turns into chips, mind you), the bitterness is cut and the natural sweetness comes out. In fact, now that I think about it, this has become my new favorite way to eat the bitter green.

Dried cherries and toasted nuts create the savory crunch and sweet chew that can change a tasty dish into a perfect one. Bonus: This recipe is 100 percent New Year’s resolution approved.  Read more »

10 Unexpected Ways You’re Sabotaging Your Salads

When my funds are running low (or I’m feeling really lazy) and I need to stuff my face with something healthy, a simple salad with a little dressing is my go-to. It’s a relatively cheap meal, easy to make, and can be pretty tasty, too. Salad has never done me wrong, or so I thought (insert dramatic music here).

Salad has been getting a bad rap lately, with folks saying the green stuff and what goes on top of it isn’t nearly as nutritious as we think it is. Not to mention that restaurant chains will slap some lettuce on anything and call it a salad (Chili’s Quesadilla Explosion Salad, I’m looking at you). So what is a poor salad eater to do? This poor salad eater decided to talk to Juliet Burgh, Nutrition Director at Unite Fitness Studio, to find out what exactly I might be doing to make my salads so unhealthy.  Read more »

The Checkup: The Argument for Skipping Salads

Shutterstock

Shutterstock

• If your go-to salad is a bowl packed with nutrient-loaded greens like kale along with tofu, legumes and the like, this probably doesn’t apply to you. But for everyone else, picture your favorite salad without the lettuce. Now, does it still look nutritious? Oftentimes, the answer is no. And that’s just one piece of the pie in this food writer’s argument for skipping salads. [Washington Post]
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Make: Grilled Pear and Chicken Salad With Blue Cheese 

Photo by Becca Boyd

Photo by Becca Boyd

I’ve had many burgers, I’ve had many beers, and there’s still half a bag of kettle-cooked potato chips plaguing me in my pantry. Two people today told me they were ready for summer to end so they could get “back to routine,” and though my vote is for never-ending summer, I agree that my diet needs to get back on track — and quickly.

Salads and soups are my go-tos when I need to lighten up. And I know, grilled chicken and baby spinach are totally standard but with the simple additions of sweet pears and perfectly tangy blue cheese, this salad becomes a weeknight meal that literally brings a grin to my face all through dinner. This would work equally well for lunch as it does for dinner, or for company or for a simple party of two. And it’s the perfect meal to clean up your diet though it tastes like you’re still enjoying a summertime splurge.

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Ventuno Opens at 21st and Chestnut

ventuno-riverwest

Ventuno, the new Victor Fellus restaurant (Victors Bar and Mix Pizza) has just opened at 21st and Chestnut. As promised, the menu features quick salad, soup, and sandwich options, with nothing above $9. Perhaps even more important is that you can finish off your meal with a scoop of ice cream ($3.50) from Penn State Creamery.

In addition to some standard salad choices (think Greek Salad, Chicken Caesar, Cobb Salad), the menu boasts a spinach salad with pumpkin seeds, cherry tomatoes, chickpeas, dried cranberries and avocado in a curry vinaigrette, as well as a roasted beet salad with goat cheese, avocado and walnuts in a balsamic vinaigrette. If none of those options strike your fancy, though, you can design your own salad with four toppings for $6.50 (additional toppings are $0.50 each).

The menu offers 13 soup options (French onion, turkey chili and butternut squash bisque to name a few), and seven sandwiches, any of which can pressed into a panini.

Ventuno is open for lunch and dinner.

Ventuno Opening at 21st and Chestnut

ventuno-riverwestVictor 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.

10 Fall Soups and Salads at Philly Eateries That Will Knock Your Socks Off

SUPPER

Smoked Sweet Potato Soup at Supper | Photo via Facebook

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!

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