I’m in love with turnips and I didn’t know that until this week! I’ve never cooked with them before, because for some reason, I assumed that they were bitter like radishes. Au contraire! It’s mellow in flavor and actually quite delicious raw. For this recipe, I cook it like I would a potato in a gratin. However, the resulting dish has far fewer carbs but packs just as much taste! Enjoy!
My best friend took me out to Angelica Kitchen in NYC’s East Village tonight.
The place has a small, scrunched interior that somehow maintains a sense of ease and calm despite how busy it is. The food is clean, simple and straight-forward. For vegans and health-enthusiasts, it’s a sigh of relief. Â For the foodie who craves intelligent flavor and creativity, Angelica Kitchen won’t impress. In any case, sometimes all I want is a simple, healthy meal, and I’ve only heard about Angelica Kitchen, so it was nice to experience it for the first time.
Creamy Carrot and Black Sesame dressing. Perhaps my favorite tastes of the night.
I ordered the combo platter–Marinated Hiziki & Arame Salad, Garlic Lemon Marinated Kale, Assorted Seasonal Pickled Vegetables and Kimchee.
My friend also got a combo platter as well, but she chose a combination of Norimaki, Turnips, Kale Salad and a Simple Salad.
Easy.
I brought dessert–my favorite raw chocolate bar in the world–Fine & Raw. We shared it in silence.
Other recent NYC photos that inspire me:
xoxox
