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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

The Market, First Floor Of The Twitter Building, San Francisco

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In the financial district, downtown San Francisco, you’ll find this gourmet grocery store. This is really convenient if you work or live in the heart of the city. It’s located on the first floor of the Twitter building.

My daughter Melissa explains how it’s all laid out. In the center, there’s the grocery. The store offers all gourmet items that aren’t readily available in your traditional market. There are a wide variety of wines available as well.

Attached to the grocery store are food and drink bars. You can sit down and have a bite to eat and maybe then do some shopping. On the outer rim of the store are food stalls, similar to a food court, and a market cafe. They still have the original mailboxes from when the building was a department store. Here’s a peek into The Market!

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For more information visit http://www.themarket.com

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Burrata And Peaches

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This dish is what I call “small bites” or Tapas. Burrata And Peaches compliment each other so well it blows my mind.

The one special ingredient I’m using in this dish is Goji berries. Now, these berries can be found at Whole Food Markets, where they offer unique and organic nuts and berries. I store Goji berries in my refrigerator for longer shelf life. The Goji berry is packed with antioxidants and a great addition to any salad. You could, of course, substitute fresh blueberries, dried cranberries, even a few pistachios, whatever you like.

The stars of this “small bite” dish are the Burrata And Peaches. I’m using frozen peaches today because fresh peaches aren’t in season. Frozen fruit and berries are packed at the peak of freshness and are delicious.

Burrata And Peaches

Prep Time: 5 minutes
Inactive Prep Time: Overnight
Yields: 1 serving (for more, multiply the ingredients by the number of servings)
Equipment: large mixing bowl, Microplane, small serving plates

Ingredients For One Serving:
1 package frozen peaches, thawed

7 peach wedges per plate
1/4 cup of baby arugula leaves, per plate
1 tablespoon of Goji berries (fresh blueberries or dried cranberries), per plate
1 tablespoon chopped Pistachios (optional) per plate
1 teaspoon of minced Fresno chili  (optional) per plate
1/2 teaspoon of lemon zest, per plate
a spritz of fresh lemon juice (1 wedge of lemon juice) per plate
1 tablespoon of honey, per plate
1 8-ounce (2 4-ounce balls) container of Burrata cheese, 6 tablespoons per plate
Kosher salt to taste, per plate
Black pepper to taste, per plate

Directions:
The night before, fill a bowl with your frozen peaches. Let them thaw overnight in the refrigerator. Drain the peaches into a bowl the next day.

Place 5 to 7 peach wedges, on a small serving plate, in a star-like formation. Next, add tablespoons of Burrata cheese over the top of the peaches. Add grated lemon zest, letting the zest flakes fall where they may. Gently drop the berries all over the dish so they fall nestling themselves throughout the peaches and Burrata. Then add the delicate baby arugula leaves. Finally, sprinkle with Kosher salt,  fresh ground black pepper, and a drizzle of honey. When you’re ready to serve, squeeze a wedge of lemon juice over the top.

Light and delicious, my Burrata And Peaches “small bite” is another example of how using really good ingredients makes all the difference in the world.

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Melissa In LA, California

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While Melissa was in LA, she stopped in at a few hot spots, One was Sage a plant-based bistro. Their style of food is Gourmet, Raw, Vegan, and Organic. Here’s a peek into this restaurant.

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This is their vegan tuna sandwich.

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The tuna is made from jackfruit, pretty interesting.

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This is their sage avocado bruschetta and fried artichoke hearts.

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Wow!, those dishes look so good, even for a meat eater like myself, I would definitely love to try each one of those. For dinner, they all decided on French cuisine. Republique Restaurant in LA. This place is Amazing!!  Here is a look at this restaurant.

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Here is a look at their menu.

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This dish is the roasted broccoli and cauliflower salad at Republique.

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Their Charcuterie Room is displayed for customers to see.

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Growing up, my father did a lot of traveling for his job and had the opportunity to dine at some of the best restaurants all over the United States. I’m so happy that my daughter is able to do the same thing today.

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