The Doughnut Plant is not your traditional bakery with a glazed option, a boring jelly option, and that safe chocolate glaze they throw in there for the snooty crowd. No, here is where your decision making skills come into effect. Do you like puffy yeast doughnuts which include a vanilla bean glaze and a creme bruleè doughnut or do you prefer the smaller cake doughnut which includes the popular tres leches and for the extreme chocolate lover the blackout. Nothing is traditional in the shop and that’s the appeal.  The Doughnut Plant uses high quality all natural ingredients, no eggs, and have no trans fats–these doughnuts are possibly the best doughnut you may ever eat. Due to the every changing menu and the seasonality of products, every day is different in this sweet world; the deliciousness for the day may include strawberry one day, peach another, and pumpkin another.

As you can imagine, things at The Doughnut Plant sell out quickly everyday at both their Lower East Side and Chelsea locations, however, you can purchase their tasty treats in other specialty stores like Dean & Deluca, Citrella, and Zabars.

Doughnut Recommendations :

~Carrot Cake  doughnut

~Yeast Vanilla Glaze

~Cake Blueberry

~Customer Favorite Tres Leches

~Seasonal Fruit of the day

THE DOUGHNUT PLANT

379 Grand Street

New York, NY 10002

212. 505. 3700

Don’t get me wrong, there is a time for high end cuisine and the hospitality that comes with it–but then are those times when you just need deliciousness with no pretense.  For those occasions, there are a  new breed of young chefs in the culinary world that bring comfort to your table and your palate; nothing fancy, just distinguished food that makes you feel good–and The Meatball Shop does it oh, so well!

With 3 locations throughout New York City, The Meatball Shop brings fuss free simplicity in a circular form. The attraction to this restaurant is a mix between creative fun, a fresh sourced food supply (Heritage Pork and Creekstone Beef), and probably the fact that no reservations are needed.

The menu is broken into sections, with the focal point on well, the meatball of course, which is the center of the meal. Choose from beef, spicy pork, chicken, vegetable, or the special ball of the day and then build your meal by checking off what your want on your menu with a marker! Yes, you can actually write on your menu!

Daily specials are also available for the entire menu and I always find myself ordering the daily special market salad. If you have room for dessert, design your own ice cream sandwich, choosing your fresh baked cookie and ice cream or float with your marker on their dessert menu.

The food, the setting, the people are all things that make The Meatball Shop a relaxed and fun place to dine in. It’s a nice escape from stuffy reservation only restaurants and the $200 price tag that comes along with them.

Menu Recommendations:

~Any of the daily specials

~Chicken meatballs

~Freshly Milled Polenta

~Daily Market Salad

~Spaghetti

Serves 4 Servings
Prep Time: 10 minutes
Cook Time 20 minutes

Ingredients

4 large boneless, skinless chicken breast halves (about 6 ounces each)
2 large eggs
2 cups panko (Japanese breadcrumbs)
4 tablespoons chopped fresh parsley, divided
2 teaspoons chopped fresh oregano
1 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup olive oil
5 lemons
1/2 pound mixed greens
3 baby carrots, blanched and sliced lengthwise
1 cucumber, seeded and diced into 1/2 inch cubes
1/2 bunch of asparagus, tough ends removed, blanched and cut into 1-inch pieces
1 cup cherry tomatoes, cut in half

Directions

Between two sheets of plastic wrap, lightly pound the breasts to an even 1/2-inch thick thickness with a meat mallet, a heavy pan, or the side of a cleaver.

Line up two wide shallow dishes; in the first whisk the eggs to blend. In the second, mix the panko, 2 tablespoons parsley, oregano, salt, and pepper.

Dip one chicken breast into the eggs, turning to coat evenly, then dredge it in the breadcrumb mixture, pressing to make sure the crumbs adhere evenly. Gently shake off any excess breadcrumbs. Set on a plate and repeat with the other breasts. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set. Discard any leftover egg and breadcrumbs.

Heat oven to 225 degrees F. Heat 1/2 cup of olive oil in a heavy-bottomed large nonstick skillet over medium heat. When the oil is very hot, but not smoking, carefully place two of the breasts in the pan and cook until cooked through and golden brown in color, about 5 minutes per side. Transfer to a baking sheet or oven-safe plate. Repeat with the other two breasts. Place in the warm oven while assembling the salad.

Whisk together the zest and juice of two lemons, the remaining 1/4 cup olive oil, and parsley until combined. In a medium bowl, toss the mixed greens, carrots, cucumbers, and asparagus; toss with the lemon-olive oil mixture and season with salt and freshly ground black pepper to taste.

To serve, place one breasts on a plate and sprinkle with the juice of half of a lemon, per breast. Top with the vegetable salad and serve immediately.

Serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

3 tablespoons olive oil
1 tablespoons chopped garlic
1 zucchini, cut into 1/2-inch dice
1 cup sliced crimini mushrooms
1 cup drained oil-packed sun-dried tomatoes, coarsely chopped
2 cups fresh spinach, coarsely chopped
Salt and freshly ground black pepper
8 large eggs
1/4 chopped fresh flat-leaf parsley
1 tablespoon unsalted butter
4 ounces soft goat cheese
1/4 pound baby arugula, washed and dried, optional

Directions

Heat the olive oil in an medium nonstick skillet over medium heat. Add the garlic and sauté until the garlic is fragrant, about 30 seconds. Add the zucchini, mushrooms, tomatoes, spinach, and a pinch of salt and pepper. Cook, stirring often, until the vegetables are tender, about 4 minutes. Transfer to a small bowl.

Whisk the eggs in a medium bowl. Add the cooked vegetables, parsley, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.

Position an oven rack 6-inches from the broiler and heat the broiler on high. Wipe out the skillet and heat the butter over medium-low heat. Pour in the egg mixture and cook until the bottom is light golden. Slide a silicone spatula under the bottom to keep it from sticking. Dot the top of the frittata with the goat cheese and slide the skillet under the broiler. Cook until the eggs are set, the cheese has melted, and the top is golden-brown, about 3 minutes more. Slide onto a platter and allow to cool for 5 minutes. Cut into wedges and serve topped with arugula, if using.

Therese is always professing her love of chicken pho–so much so, that I begged her to create a recipe that could be recreated simply on a weekday for dinner. This is her take on the traditional Vietnamese soup.

Serves 4
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

8 ounce rice noodles
1 1/2 cups snow peas, ends trimmed
1 cup shredded carrots
1 red bell pepper, cored, seeded and cut into thin strips
1 large knob of ginger (1-inch thick), peeled and sliced
3 star anise
3 whole cloves
2 cups chicken broth
1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips
Zest and juice of 2 limes
1/2 cup chopped fresh green onions
2 tablespoons chopped fresh cilantro
4 sprigs basil
Lime wedges, for serving

Directions

Bring a medium pot of well-salted water to a boil and cook the noodles , stirring, until just tender, about 3 minutes. Place the snow peas, carrots, and peppers in a colander; drain the noodles in the colander over the vegetables and run under cold water to cool slightly. Divide the noodles and vegetables between 4 bowls and set aside.

Using a piece of cheesecloth, tie together the ginger, star anise, and cloves. Add the sachet to a medium pot along with the chicken stock and bring the mixture to a boil over medium-high heat. Once the broth has come to a boil, reduce heat to low simmer and continue to cook for 5 minutes. Add the chicken to the broth and cook for an additional 5 minutes. Stir in the lime zest and juice.

Remove the sachet from the broth and ladle the broth over the noodles and garnish with the scallions, cilantro, and a sprig of basil per bowl. Serve with the lime wedges for squeezing.

What to Eat This Week {Sunday}: Orange-glazed Salmon with Fennel and Olive Salad
What to Eat This Week {Monday}: Linguine with Shrimp in Basil Cream Sauce
What to Eat This Week {Tuesday}: Curry-spiced Chicken Wings with Mango and Arugula Salad
What to Eat This Week {Wednesday}: Steak Tacos with Black Bean Hummus

Serves 4
Prep Time: 25 minutes
Cook Time: 10 minutes

Ingredients

1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
Zest and juice of 1 small orange
Zest and juice of 1 lime
3 tablespoons olive oil
1 1/2 pounds skirt steak, about 1-inch thick
12 small (6-inch) flour or corn tortillas

Black Bean Hummus
1 (12 ounce) can black beans, drained and rinsed
1/4 cup roughly chopped cilantro leaves
4 tablespoons olive oil
Salt and ground black pepper

Tomato Corn Relish
3 tablespoons olive oil
1 bunch green onions
2 ears corn, husked
Salt and ground black pepper
1 pint cherry tomatoes, quartered
Zest and juice of 2 limes

Directions

Prepare a grill or grill pan to medium-high heat.

Using a measuring cup or small bowl, combine the chili powder, salt, pepper, citrus juice and zest, and olive oil; blend well. Prick the steak all over with a fork and place in a resealable plastic bag. Pour the chili and citrus marinade over the steak, seal and rub into the steak. Let the meat sit for 15 minutes at room temperature.

Meanwhile, brush green onions and corn with 1 tablespoons of olive oil and season with 1/2 teaspoons salt and 1/4 teaspoon black pepper. Grill the onions and corn, turning occasionally, until slightly charred, about 2 minutes for green onions and 7 minutes for corn. Working over a bowl, cut corn from cob directly into the bowl. Coarsely chop the green onions and add to the corn. Stir in the tomatoes, cilantro, lime juice and zest, and remaining 2 tablespoons olive oil. Taste and adjust seasonings with salt and pepper. Transfer to a non-reactive bowl, cover with plastic wrap and refrigerate until ready to assemble tacos.

To prepare the black bean hummus, pulse the black beans and cilantro in a food processor until coarsely ground. With the processor running, stream in the olive oil and blend until smooth, scraping the sides of the bowl if necessary. Taste and season with salt and pepper if necessary.

Grill steak until seared on both sides but still slightly pink in the center, about 4 to 6 minutes per side. Transfer steak to a platter, cover with foil, and let rest for 5 minutes. Meanwhile, warm tortillas by placing them at the edge of the grill pan for about 1 minute.

To serve, place the steak on a cutting board and thinly slice across the grain with a sharp knife. Serve immediately with warm tortillas, black bean hummus, tomato corn relish, avocado slices, cilantro, and any other taco condiments you prefer.

What to Eat This Week {Sunday}: Orange-glazed Salmon with Fennel and Olive Salad
What to Eat This Week {Monday}: Linguine with Shrimp in Basil Cream Sauce
What to Eat This Week {Tuesday}: Curry-spiced Chicken Wings with Mango and Arugula Salad

For this recipe, we used the mango preserves for the mango dressing. The flavor of the mango is so bright–it stands up well against the arugula and the strong flavors of curry as a dip for the chicken wings.

Serves 4
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

2 1/2 pounds (about 16) chicken wings, tips removed and cut and half at the joint

Curry-spice Marinade
6 tablespoons mild curry powder
2 tablespoons turmeric
1 tablespoon paprika
1/4 cup honey
Zest and juice of 2 limes
1 tablespoon salt
1 1/2 teaspoons ground black pepper
3 tablespoons chopped cilantro
1 cup olive oil

1/2 pound baby arugula, rinsed well and dried
1 small red onion, thinly sliced
1 large mango, peeled and diced

Mango Dressing
4 ounces (8 tablespoons) mango preserves
Juice of 2 limes
1 tablespoon chopped cilantro
1 cup olive oil

Directions

Preheat oven to 425 degrees F. Line two baking sheets with parchment paper or aluminum foil and set aside.

In a large bowl, combine the ingredients for the curry-spice marinade, stirring well to incorporate. Add the chicken wings to the bowl and toss to coat evenly; cover with plastic wrap and marinate at room temperature for 10 minutes.

Meanwhile, place all the ingredients for the mango dressing, except for the olive oil, in a blender and blend until the mixture is smooth. With the blender still running, slowly stream in the olive oil until emulsified. Place in the refrigerator until ready to serve.

Spread the chicken wings in a single layer onto the prepared baking sheets. Bake, tossing once, until it is thoroughly cooked and the skin is crispy, about 25 to 30 minutes.

In a medium bowl, combine the arugula, diced mango, and onions; toss with 1/2 of the mango dressing and transfer to a salad bowl to serve. Serve the remaining dressing alongside the chicken as a dip.

For Mango Mango Preserves purchasing information, please visit amangoparty.com or contact them directly at 1.800.313.5613 option 0.

What to Eat This Week {Sunday}: Orange-glazed Salmon with Fennel and Olive Salad
What to Eat This Week {Monday}: Linguine with Shrimp in Basil Cream Sauce

Serves 4
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

1 (16 ounce) package linguine or other long-shaped pasta
Salt
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon chopped fresh thyme leaves
1 pound medium (25-30 count) shrimp, peeled and deveined
1 cup drained oil-packed sun-dried tomatoes, coarsely chopped
1 cup heavy cream
1 cup frozen peas
3 tablespoons chopped flat-leaf parsley
3 tablespoons roughly chopped basil leaves
Freshly ground black pepper
Directions

Bring a large pot of well-salted water to a boil. Cook the linguine according to the package directions for al dente.

Meanwhile, heat the olive oil in a large straight-sided sauté pan over medium heat. Sauté the garlic and thyme until the garlic is fragrant, about 1 minute. Add the shrimp and sun-dried tomatoes to the pan and continue to cook, stirring often, until the shrimp are pink and curled, about 4 minutes. Add the heavy cream and simmer until the cream begins to thicken slightly, about 1 minute.

When the pasta is almost ready, add the frozen peas to the pot and stir until the peas are thawed, about 30 seconds. Drain the pasta and peas in a colander and then return to the now-empty pasta pot. Stir in the shrimp mixture, pasta, and basil. Season with additional salt and black pepper to your taste and transfer to a pasta bowl to serve.

What to Eat This Week {Sunday}: Orange-glazed Salmon with Fennel and Olive Salad