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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 www.themarket.com

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Harvill’s Produce Farmers’ Market

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Having been in the food industry most of my life, and working with local restaurants, Harvill’s has been the top local produce provider in the Orlando area as far back as I can remember. Located at 8775 S. Orange Ave. Orlando, Florida, they’ve just recently opened a retail market to the public. I visited it today and it’s awesome. I took a few pictures to give you a peek at what’s in store for you.

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If you live here locally, make Harvill’s produce farmers’ market-retail store a must stop, for all your fruit and vegetable needs. For more information visit their website at www.harvillsproduce.net.

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Everything Sides

 

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Sautéed Spinach With Garlic

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Roasted Organic Baby Carrots With Curry And Ginger

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Brown Sugar Glazed Roasted Sweet Potatoes

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Fennel And Tangelo Salad With A Citrus Vinaigrette

I have four side dishes here that are super easy to make and really delicious. Sautéed Spinach With Garlic, Roasted Organic Baby Carrots With Curry And Ginger, Brown Sugar Glazed Roasted Sweet Potatoes, Fennel And Tangelo Salad With A Citrus Vinaigrette.

Side dishes can really compliment whatever entrée you may be serving. They can also echo those flavors you add to your star ingredient. I wanted to talk about a few really delicious sides and are no trouble to put together, yet still have that WOW factor.

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Sautéed Spinach With Garlic

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Sautéed Spinach With Garlic

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Roasted Organic Baby Carrots With Curry And Ginger

 

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Roasted Organic Baby Carrots With Curry And Ginger

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Brown Sugar Glazed Roasted Sweet Potatoes

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On the left side is the brown sugar mixture for the sweet potatoes, and on the right side is my curry and ginger mixture for the organic baby carrots.

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Brown Sugar Glazed Roasted Sweet Potatoes

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Fennel And Tangelo Salad With A Citrus Vinaigrette

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Fennel and Tangelo Salad With A Citrus Vinaigrette

 

Equipment: 2 rimmed baking sheet pans, Chef’s knife, 3 small mixing bowls, whisk, mandolin, 12-inch sauté pan

Spinach:
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Yields: 2 servings

Ingredients For Sautéed Spinach With Garlic:
1 16-ounce bag of prewashed spinach
2 tablespoons of olive oil
3 cloves of garlic, minced
1 tablespoon of crushed red pepper flakes
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

Carrots:
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 2 to 4 servings

Ingredients For Roasted Organic Baby Carrots With Curry And Ginger:
1 bunch (1 pound) of baby organic carrots with leafy tops
1/4 cup of olive oil
1 tablespoon of mild curry powder
1 tablespoon of ground ginger
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley for garnish

Sweet Potatoes:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings

Ingredients For Brown Sugar Glazed Roasted Sweet Potatoes:
2 sweet potatoes, peeled and cut into thick wedges
1/4 cup of olive oil
2 tablespoons of light brown sugar
2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley for garnish

Fennel And Tangelo Salad:
Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 2 to 4 servings

Ingredients For Fennel And Tangelo Salad With A Citrus Vinaigrette:
2 fennel bulbs, sliced thin
1/2 a red onion sliced thin
2 tangelos, *supremed and reserve the juice (1/4 cup)
1 teaspoon of Agave nectar
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper
1/2 cup of *E.V.O.O
2 tablespoons of finely chopped Italian flat-leaf parsley for garnish

Directions For Sautéed Spinach With Garlic:
Start by mincing 3 garlic cloves. Next, add oil to a cold sauté pan. Add the minced garlic and crushed red pepper flakes to the pan. On medium heat, bring the oil up to temperature and sauté the garlic for 1 minute until fragrant. Add the spinach leaves, to the pan, in batches. As soon as all the leaves have wilted down, 3 to 5 minutes, season with the Kosher salt and fresh ground black pepper. Toss through one more time until all the leaves are coated then turn off the heat. My Sautéed Spinach With Garlic is so flavorful, you just may change your mind on how you feel about spinach. Transfer the Sautéed Spinach With Garlic to a large serving bowl. Serve hot.

Directions For Roasted Organic Baby Carrots With Curry And Ginger:
Preheat oven to 450-degrees F
Start by trimming the tops of the carrots leaving around 2 inches intact. In a small bowl, add the mild curry powder, ground ginger, Kosher salt, and fresh ground black pepper, whisk to combine.

Using two rimmed baking sheets pans, divide the carrots between the two pans. Drizzle the olive oil over all the carrots. Sprinkle the curry and ginger spice mixture over each of the carrots. Toss the carrots together allowing for the spices to coat the carrots really well. Place the pans in the center rack of the preheated oven. Roast for 20 minutes until fork tender. Transfer the Roasted Organic Baby Carrots With Curry And Ginger to a large serving platter. Sprinkle with chopped Italian flat-leaf parsley.  Serve hot.

Directions For Brown Sugar Glazed Sweet Potatoes:
Preheat oven to 450-degrees F.
Start by peeling two sweet potatoes. Slice in half and cut into large wedges. In a small bowl add brown sugar, Kosher salt, and fresh ground black pepper, whisk to combine.
Transfer the potato wedges to a rimmed baking sheet pan. Drizzle the sweet potato wedges with olive oil. Sprinkle the brown sugar mixture over all the potato wedges. Toss really well to coat, then spreading them out into one even layer.

Place into the center rack of a preheated oven, roast for 15 to 20 minutes. Halfway through turn the sweet potato wedges over to caramelize on the other side, roast until fork tender. Transfer the Brown Sugar Glazed Sweet Potatoes to a large serving platter. Sprinkle with chopped Italian flat-leaf parsley. Serve hot.

Directions For FennelAnd Tangelo Salad With A Citrus Vinaigrette:

Start by using a mandolin to shave the fennel and red onion. Arrange the shaved fennel and red onion on a large serving platter. *Supreme two tangelos and place the segments on top.

In a small mixing bowl with the reserved tangelo juice, add Kosher salt, Agave nectar, fresh ground black pepper, and the *E.V.O.O., whisk to combine. Spoon the citrus vinaigrette over the Fennel And Tangelo Salad. Garnish with freshly chopped Italian flat-leaf parsley. My Fennel And Tangelo Salad With A Citrus Vinaigrette is light and refreshing.

*Supreme is a technique that removes the membrane from the citrus fruit so it can be served in slices/segments.

*E.V.O.O. is Extra Virgin Olive Oil.

 

 

 

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