restaurant: broders' cucina

“I sometimes think that I am a terrible nutritionist,” I said to the taster as we were waiting for our Italian take-out goodies. “I just love food TOO much.”

And I’m not talking salads and veggies. (Which I do also adore) I’m talking penne with spinach and gorgonzola sauce. Roasted eggplant with goat cheese, caramelized onions & sweet red pepper pizza. Garlic & Herb Mascarpone.  

But you know what? I’m ok with it. Is it the healthiest food? No. It is delicious. And sometimes, that’s what matters most.

So there you have it. Take-out from Broders’ in South Minneapolis, I’ll be visiting you more often.

Spinach & Feta Chicken Sausages with Garbanzo Beans

If this is what pork & beans are like in Greece, I think I’ve found my new favorite! I obviously love the flavors of Greece and this encompasses all of them. I also like this meal because it is full of protein and fiber – two of my favorite components for a satisfying meal. Served alongside a green salad and some garlic bread, dinner was quickly, and deliciously, served.

Recipe: Spinach & Feta Chicken Sausage with Garbanzo Beans – serves 4

  • 1 Tbsp olive oil
  • 1/2 yellow onion, thinly sliced
  • 1 package chicken sausage (I used Bilinski’s Organic Spinach & Feta Chicken Sausages)
  • 1 – 15 oz can garbanzo beans, rinsed and drained
  • 2/3 cup roasted red peppers, thinly sliced
  • 1/2 cup feta cheese
  • 2 cups fresh spinach (I accidently used mine in my lunch that day)
  • spices: red pepper flakes, garlic salt

Heat olive oil in large pan. Add onion and sausages. When lightly browned add garbanzo beans, red peppers and spinach. When heated through and spinach has wilted, toss with feta cheese, spices and serve! (Thanks to the Taster for serving this to me!)

avocado-cumin yogurt dip

An odd conodrum for January: an avocado nearing its demise and leftover cilantro from dal with curried tarka.  First thoughts were a salad but after spotting some greek yogurt in the fridge I was reminded of a dip my friend Mary Beth made years ago. So a dip was made, no food was wasted and I had a taste of warm weather in the middle of winter. Life is good.
Avocado-Cumin Yogurt Dip
  • 1 avocado, mashed
  • 1 cup greek yogurt
  • 1 cup cilantro, roughly chopped
  • 1 Tbsp cumin
  • 1 tsp salt
  • dash of hot sauce

Combine all ingredients. Let sit for at least 30 minutes. Serve with tortilla chips. (Does not keep very well so eat up!)

Things are looking better…

…for school lunches. Between my work at Camp Endeavor and my passion for real, whole foods, I have always hoped that the quality of our school lunches would improve.


And two women in California are making this happen. Kristin Richmond and Kristen Tobey started Revolution Foods, which began as a graduate school project and has turned into a school meal program that serves more than 40,000 lunches daily. There are fruits and vegetables at every meal, no artificial ingredients, no trans fats or HFCS and the milk and meat is hormone and antibiotic free. Whenever it is possible, organic and locally sourced ingredients are used.

An example of a meal? All-natural honey-glazed chicken with roasted potatoes and garlic braised collard greens.

Sounds good to me! I don’t think we give kids enough credit. They are willing to eat and try more foods than we think! But I think this program is definitely a step in the right direction. Read the full New York Times article here.

What do you think of school lunches?