We are always fascinated by Mother Nature’s unique offerings and often sample and experiment with her seasonal crop. Walking through a farmers market is like walking through an art gallery, passing by an array of shapes, colors and textures. We recently stumbled upon a basket of whimsical, emerald green spirals. Fiddleheads, the name coined for their resemblance to the arm of a fiddle, are plucked when they first emerge from the soil. When prepared, the rustic yet beautiful fronds add a sophisticated visual appeal to any dish.

Intrigued by the shape and curious about the taste, we whipped up a springtime pasta dish featuring the compact spiral. The flavor is similar to asparagus or green beans with a consistency incomparable to any other vegetable. We opt to blanch and sautee the mild, nutty fiddleheads with olive oil, garlic, red pepper flakes and lemon and toss them with creamy, tart goat cheese and big spools of bucatini pasta. While the creamy bucatini intertwine perfectly with the fiddleheads, there is no denying that the foraged finds steal the show.

Creamy Sauteed Fiddleheads over Bucatini

2 c fiddleheads, rinsed
1 lb bucatini
2 T EVOO
2 cloves minced garlic
1 t red pepper flakes
1 t lemon zest
4 oz goat cheese
1 T unsalted butter
juice of half a lemon
1 ladle pasta water
salt and pepper throughout

In a large pot of boiling salted water over high heat, throw in the fiddleheads. Let them cook until al dente, about 3 to 5 minutes. With a slotted spoon, remove the fiddleheads from the water and pour them into a bowl of iced water to stop the cooking.

Empty and refill the large pot with salted water and bring to a boil over high heat. Add the bucatini and cook as directed.

While the bucatini is cooking, in a large skillet, heat the EVOO over medium heat. Add the garlic, red pepper flakes, fiddleheads, salt and pepper and sautee for 2-3 minutes. Add half of the goat cheese, a ladle of pasta water and lemon zest and let cook until the goat cheese has melted. Drain the al dente pasta and add it to the skillet. Toss with the remaining goat cheese, butter, lemon juice, salt and pepper. Serves 4.

This new drink from Tony Abou-Ganim, The Modern Mixologist takes one of our favorite cocktails, the mojito, and amps it up with one of our favorite cocktail add-ons: ginger. Why didn’t we think of that before?

 Memorial Day  Mojito

Ingredients:

1 1/2 oz Shellback Spiced rum
1 oz Freshly Squeezed Lime Juice
12-14 Fresh Mint Leaves
1 oz Ginger Syrup
4 slices of Mandarin or Clementine
2 oz Chilled Soda Water

Directions:

In a highball glass, lightly muddle lime juice, ginger syrup, sliced mandarin and mint leaves.

Add crushed ice and rum.

Stir until outside of glass begins to frost.

Top with chilled soda water.

Garnish with mint sprig.

Everyone’s favorite once-every-seventeen-years-emergence is getting set to terrorize the East Coast once again this spring, which means the foodie world is talking…what else–eating cicadas!

But just remember — we were grilling these bad boys up on ES way back in 2009!

- Cicada Recipes: Bugs Are Low-Carb, Gluten-Free Food [Nat Geo]

- Cicada update: Latest coverage map and a cicada taste test [Washington Post]

- Chef Puts Cicadas on Menu (Yes, That’s a Bug in Your Soup) [Yahoo! Shine]

With leisurely weekend brunches in mind we put together a breakfast hash recipe that features a favorite Greek pork and lamb sausage with a twist of orange and fennel, Loukaniko. We remember our yiayia showcasing this tangy, smokey sausage in many of her luncheon dishes. She would fry it up alongside a platter of feta, Kalamata olives and Greek bread for a mezze platter or add it to a pasta for a one-dish meal. If we were lucky, she often would slip us a piece from the sizzling skillet before the meal, and making sure we didn’t ruin our appetites.

We showcase the Loukaniko in a complex hash for weekend brunch company. For a burst of flavor and sweetness to balance the saltiness of the feta and Loukaniko, we add roasted sweet potatoes and roasted red peppers. We lay a perfectly fried egg on top that seeps into the plated medley.

Greek Hash with Loukaniko, Sweet Potatoes, Roasted Red Peppers and Feta Cheese

2 large sweet potatoes, cut into 1/2-inch chunks
2 T EVOO
1 t dried rosemary
6 oz. (3-4 whole) roasted red peppers, cut into 1/2-inch chunks
1 medium yellow onion, cut into 1/2-inch chunks
2 cloves garlic, minced
12 oz. Loukaniko sausage, casing removed and cut into 1/2-inch half rounds
salt and pepper throughout
1/2 c feta cheese
2 T butter
4 large eggs

Preheat oven to 400 degrees Fahrenheit. In a bowl, toss the sweet potatoes with 1 T EVOO, dried rosemary, salt and pepper and arrange on a lined baking sheet. Cook for 25-30 minutes until slightly browned and soft.

While potatoes are roasting, in a large saucepan over medium heat, cook the sausage until browned, 6-8 minutes. Transfer to a plate and set aside.

Heat 1 T EVOO in the same saucepan over medium heat. Add the onions and cook until golden and translucent, about 5 minutes. Add the roasted red peppers, minced garlic, salt and pepper and cook for 1 minute more. When potatoes are finished roasting, add them to the pan along with the reserved sausage. Cook until crispy, about 5 minutes. Add more EVOO if need be. Remove from heat and sprinkle feta cheese on top.

In another saucepan heat 1/2 T of butter over medium heat. Once the butter has melted and sizzles, crack an egg into the pan. Fry to desired doneness and repeat with the remaining eggs and butter.

Transfer the hash to individual dishes and serve a fried egg on top with salt and pepper to taste. Serves 4.

This is a fantastic breakfast served alongside some freshly toasted Greek bread and a glass of orange juice. If you have leftovers, feel free to add them to a salad for a late lunch or mix them with beaten eggs the next morning for an instant omelette!

Between Cinco de Mayo two weeks ago and an especially booze-soaked girls’ getaway last weekend, my body is pissed. I’ve been stuffing myself with melted cheese, guacamole, and tequila for two straight weeks now and I’m not feeling my finest, on the inside or outside.

SO! What does this mean? Back to basics. Making a conscious effort to cook at home, using healthy ingredients. I’m trying to cut back on the meat and carbs for the next couple weeks, so it’s up to me to make eating tons of fresh vegetables interesting. The other night I cooked Asian lettuce wraps for boyfriend Rob (an ultra-carnivore) and our roommate Dayna (a vegetarian) and… the impossible was achieved! Everyone loved this dinner. Probably because it’s flavorful and meaty, yet meat-free and light.

The secret is my new fave vegetable protein, made by Gardein. Normally I don’t like packaged frozen foods, but I’ll make an exception for quick, healthy options like Amy’s, Kashi and certain Trader Joe’s entrees… and now I can add Gardein to the list. Luckily, their meatless meats are made from all-natural vegetable proteins (soy, wheat, and pea proteins plus vegetables and complex grains) so I don’t feel guilty about splurging on a little frozen shortcut. Apparently nobody else in my house minds either!

Meatless Spicy Lettuce Wraps

Makes 4 main course servings

for wraps:
1 package Gardein Mandarin Orange Crispy Chick’n
1 package Gardein Szechuan Beefless Strips
1 large white or yellow onion, diced
1 red pepper, diced
1/3lb shiitake mushrooms, thinly sliced
fresh head of butter lettuce

for filling sauce:
3 tbsp soy sauce
2 tbsp jarred Huy Fong chili garlic sauce
1 tbsp rice vinegar
1/2 tbsp agave nectar
juice of 1/2 fresh lime

for topping:
cilantro, roughly chopped
cashews or peanuts, roughly chopped
lime slices
Sriracha

for dipping:
Sweet chili sauce

Cook the Gardein “meats” according to packaging (spoiler alert: it’s insanely simple, you just sauté them with a little bit of hot oil in a skillet for 3-4 minutes. I still love my meat, but honestly this is the most fool-proof protein cooking job ever). Set aside and throw your vegetables in the same skillet on medium-high heat. Add in all the sauce ingredients and cook together, stirring occasionally, for about 10-15 minutes. Add extra chili garlic sauce if you’re craving a little extra heat.

If you want chunky wraps, leave the Gardein as in and add back into the veg mixture, but if you’re like me and you want your wraps a bit more finely combined, chop the proteins into smaller pieces and mix back in. Your choice. Once everything’s mixed together, let it hang out in the skillet over low heat while you prep your choice of toppings. I love using the chili-lime cashews from the bulk section at Austin’s Central Market, but if you don’t live around here, Trader Joe’s has some similar nuts.

Make sure your butter lettuce is washed and dried, then load up your leaves with filling and top with your accompaniments of choice and serve with a side of delish Mae Ploy sweet chili dipping sauce. It’s just sweet enough to compliment the salty, garlicky filling and the hot spice of the Sriracha. These wraps are so satisfying, I originally made myself four but was totally full after three and had to attempt to force-feed the last one to Rob. (Who, by the way, said Gardein is “pretty good for a meat substitute, hard to tell the difference” which from a meat-lover like him is HIGH PRAISE, trust me.)

Nothing compliments the heat of summer like a glass of chilled white wine. Not only are the white wines of Bordeaux ideal for any seasonal summertime dish, they can also accompany the tranquil, warm weather that’s quickly approaching.

Now it’s easier than ever to pair your favorite summertime event with the perfect Bordeaux, thanks to the helpful Bordeaux Wine Selection tool. Select color & tasting notes, and your particular occasion for a perfect match.

Once you’ve selected the best bottle for your occasion, the ideal way to enjoy a glass of white Bordeaux is serving it chilled; between a temperature of 9°C to 12°C (48°F to 53°F). Also, take note of the year of your white Bordeaux wine, the younger the wine, the colder the bottle.

With your chilled white Bordeaux wine in glass, all that’s left to do is sit back, relax, and soak up summer.

Search Bordeaux’s white wine selection at http://www.bordeaux.com/us/wines/selection/taste/6-2-8

1. The Pretty Dog

First up, Olympic Provisions takes your basic hot dog structure and makes it, well, beautiful. Their hand-linked Applewood and hickory smoked footlong pork frankfurter comes with artful drizzles of ketchup, dijon, onions, and house-made relish.

2. The Everything Dog

Fine dining Mexican restaurant Xico offers their own take on an Arizona favorite: the Sonoran hot dog: Grilled Nathan’s All Beef Frank, bacon, salsa verde, eye-of-the-goat beans, cotija, crema, and pico de gallo.

3. The Chili Cheese Dog

Portland Penny Diner, the new restaurant from James Beard Award winning chef Vitaly Paley offers up the Stanimal, which saves the exciting stuff for inside the wiener.  A footlong hot dog is packed with oozing cheese and green chile, topped with sauerkraut and grilled onions.

4. The Reuben Dog

Kenny and Zuke’s, home of our favorite ever pastrami, adapts our favorite ever sandwich to the HD: reuben dog with pastrami, kraut and Swiss. AND they also serve a breakfast dog with grilled Sabrett, eggs, bacon and cheddar. Amen.

5. The Hamburger Dog

Finally, In The Bent Brick’s recent menu revamp, Chef Scott Dolich introduced several dishes featuring their line of house-made sausages including The Hamburger Dog: ground meat and cheese in a sausage casing topped with hot sauce and relish.

• “They need to hire more waitstaff.”
• “This restaurant needs to run more happy hour specials.”
• “Twelve dollars for an organic burger? That’s ridiculous.”
• “Why aren’t there more attractive waitresses?”
• “A thirty minute wait. This place sucks!” (although lines are usually an indicator of restaurant quality).
• “You know what would be sweet? If there were HD screens on the table so we could watch football while we’re eating.”

The restaurant industry is one of those things where everyone has an opinion. Just because you eat out a lot doesn’t make you qualified to run a restaurant. If you spend your whole day on a computer you’re not going to suddenly call Hewlett Packard and start offering suggestions on how to make their screens better or how to improve their track pads. Why do we feel the need to offer advice to waitresses and complain incessantly when we’re unsatisfied with our restaurant experience? Opening a restaurant isn’t as easy as people think. Here are some reasons why close to 60% of restaurants close within three years of opening.

You Need Money, A Lot of It

With the advent of online restaurant supplies stores it’s easier than it ever has been to order equipment online. There’s no doubt that technology has played a huge role in making it easier to get what you need for your business. But don’t let the ease of online ordering trick you into thinking it’s as easy as browsing Ebay/Craigslist for used equipment and then “poof” you can start cooking. You need serious cash to start your own restaurant. Unless you have a trust find to kick around you’ll need investors. To get these investors you need a business plan. To put together a business plan you need to know about running a business. See the pattern here? Having passion for food and restaurants simply isn’t enough to survive in what is arguably the most cutthroat industry in the United States.

Where to Get Investors?

As cliched as it sounds, “it’s all about who you know”. Of course you have to have passion but associating with people who can put money behind it is paramount to the success of your restaurant. A great first step is to create a list of family and friends who’ve had experience in the industry, preferably one who’s had a management role. Your cousin Stevie who washed dishes at Olive Garden isn’t the best resource when you’re starting out. You need to convince the right people that you have what it takes to run your own restaurant. Join a local business organization like the Kiwanas Club or Chamber of Commerce. These people will steer you in the right direction.

Expect to Work All The Time

The image of the fat cat restaurant owner sitting back smoking cigars while cabana boys bring him margaritas is a myth. The restaurant owner is often stressed, overworked, and dealing with fifty things at once. Expect to put in 60-70 hours per week and prepare to work weekends and holidays (when restaurants are the busiest). Expect your “personal life” to take a hit. Good luck keeping together a healthy relationship when you’re worrying about how to replace your suddenly-sick general manager on a big game day. With so many balls juggling in the air it’s no surprise many people refer to the restaurant business as a “young man’s game”. While this may seem like a dichotomy because, “who’s going to give a twenty eight year old the thousands of dollars it takes to start a restaurant?” – it serves to illustrate the special kind of driven person it takes to make a restaurant a success a success.

Not a “People Person”? Leave That Mindset Behind You

Starting a restaurant isn’t like starting a consultancy. You’re dealing with physical products and many people in many different roles with real emotions and agendas. Your skin has to be thicker than a rhinoceros’. Among the people you’ll have to be dealing with: waitstaff, vendors, accountants, landlords, and most important of all, customers. The amount of patience required to deal with angry customers cannot be underestimated. Even if you think you run the tightest ship around there will always be someone ready to complain about seemingly mundane details. You can’t please everyone and you have to take even the most negative customer interactions as learning experiences. It’s a pure people business and your marketing plan and way you conduct your restaurant will be gauged by people. Customers drive the profit and the success of your restaurant will ultimately be judged the amount of people sitting down to eat.

Competition

“No Way? There are other people with the same awesome restaurant idea that I have?”. Yeah, there is. A lot of them. Unless you’re opening up a turnkey franchise like Taco Bell then you’re going to have a lot of research ahead of you. What is your competition doing? How are they marketing themselves? What are they doing wrong? While many seasoned entrepreneurs will tell you to “work harder” than your competition this simply isn’t enough anymore.

Get Digital

The competition-monitoring tools that exist online these days are absolutely essential. Chance are, any worthy competition will be using their website, social media, online coupons, and other digital channels effectively. Set up a “Google Alert(s)” for your competition. Explore how they’re being talked about in social channels and on the web. Mark down both positive and negative interactions and try to understand why they’re being mentioned in that manner. The hallmark of a successful, modern restaurant business is their ability to interact and respond to their customers. Social networks like FaceBook and Twitter are great ways to keep your ears to the “customer complaint” track.

Keep Your Head Up

Opening a restaurant business is tough. There’s no way around that. Only the best will succeed. In order to be one of the few long-term success stories you have to work “smart” on top of working hard. Utilize what modern technology has to offer. Streamlining your processes will ensure an efficient and cost-effective approach to operating your restaurant. Ask yourself, “do I really need this?” or “what options can I explore to make this task easier on me and my employees?”. Keeping an open mind and positive attitude throughout the process will ease your stress and give you a realistic attitude.

While most people have put away their painted eggs and finished off their remaining chocolate rabbits and jelly beans, we just celebrated Greek Easter earlier this month. To prepare ourselves for our excessive feta consumption, we whipped up a light feta dip for some friends.

Htipiti is a spread combining the salty cheese with roasted red peppers and spices, kind of like a Greek Romesco Sauce. We love to serve the orangey red blend as a dip with our absolute favorite chips, Food Should Taste Good Multigrain Tortilla Chips or as a spread atop a lamb burger or flatbread. The blend of Mediterranean flavors in every bite triggers our taste buds for the meal ahead.

Roasted Red Pepper and Feta Dip (Htipiti)

8 oz feta cheese, roughly crumbled
1 whole roasted red pepper, roughly chopped
1 t lemon zest
1 T lemon juice
2 T EVOO
1 t cumin
1 t dried oregano
1 t chopped fresh chives
1 clove garlic
1 t cracked black pepper

In a food processor, add all the ingredients and pulse until fully blended and smooth.

If the mixture is too thick add more EVOO.

Plate and serve with pita chips and/or sliced vegetables, we love Food Should Taste Good Multigrain Tortilla Chips. Serves 6-8.

On a stroll through the Flatiron District in New York while catching up with our friend, Taryn, she suggested making a pit stop at Birch Coffee to checkout a cute barrista and the rich roasted coffee. While chatting at the counter, our eyes caught sight of a delectable treat, a peanut butter and jelly brown rice crispy bar and we knew we had to sample one. We pulled and nibbled at the delectable square while walking over to Chelsea Market and were already thinking of ways to recreate the bar on our own. You really can’t beat a blend of salty, buttery nuts with sweet, syrupy preserved fruit. Here’s our take on it.

Peanut Butter and Jelly Crispy Brown Rice Bars

1/2 stick unsalted butter
10 oz marshmallows
1 c peanut butter
1 t vanilla extract
6 c brown puffed rice cereal
1/2 c raspberry preserves (We love Bonne Maman’s)
1 t Didi Davis’ Vanilla Salt (or your favorite finishing/sea salt)

In a deep saucepan over medium heat, add the butter. Once melted stir in the marshmallows and stir with a wooden spoon until melted. Add the peanut butter and vanilla, remove from heat, and stir to combine. Stir in the puffed brown rice cereal and make sure all pieces are evenly coated.

Spoon half of the mixture into a greased 9×9-inch pan and press down with parchment to create an even, flat base. Pour the jam on top and spread an even layer across. Spoon the other half of the peanut butter and crispy rice mixture on top of the jam and push down with the parchment until evenly flat. Place in the refrigerator to cool completely, about 35 minutes. Cut into pieces and serve. Makes 18-20 bars, depending on how large you would like them.