New York, a Recap // Last weekend I was the free bird, galavanting my way through New York City; I’ve chatted about this before, but prior to moving (back) to DC, Andrew and I spent a little over a year living and thriving in the heart of Chelsea. It was incredible to be back, to be home in the familiar, the non-stop. Having been out of the city for months and months, everything felt so alive, bustling, eager and renewed. We never stopped walking, caffeinating, people watching, nibbling- acts I desperately try to emulate in my DC life that just seem so unauthentic in this atmosphere. Not to say that DC doesn’t have coffeehouses and a fair collection of the eccentric, or that the absence of around-the-clock stimulation equates unhappiness or utter boredom- it’s just different. The immense New York energy was jostling.
That all being said, I was only in New York for eight hours. Eight hours to make every moment count.
It’s funny (cue: unreal) when everything you eat is ‘stand-out’-when you have so many options and all of them are divine. Over the course of eight hours I went everywhere and ate everything. Regardless of if you’re in New York City, or have a weekend free to explore the unfamiliar, sometimes eight hours of non-stop makes the world seem brighter, fresh. Next time you’re in NY, take me with you and order:
- Black Seed Bagel– poppy seed bagel with avocado, cucumber, tomato & lettuce
- Jack’s Wife Freda– Greek salad with cucumber, tomato, salt cured olives, pickled red onion
- Two Hands– avocado toast with olive oil, lemon juice & red pepper flakes
- One Lucky Duck– spicy sesame salad OR Thai lettuce wraps + mean greens
- Juice Press– raw falafel salad OR marinated kale salad with herby tahini dressing + body fit
- Taim Falafel– green falafel sandwich with hummus, Israeli salad, picked cabbage & tahini sauce
Each of these options are ‘Big City’ musts, from the location buildouts to the meticulously curated ingredients in each plate (cup, bowl, pita pocket).Today, I’m beyond excited to share a new recipe inspired by some of these favorites, my raw Mediterranean Salad with Summer Sauce Dressing. This nourishing and refreshingly vegan, briny, and vinegary summertime salad is an ode to New York. I’m constantly in awe of how such a cement based, tangibly gray city is so consciously and vibrantly green. biggest love, xx
Quick Pickled Red Onion [makes 8 servings]
1 medium red onion, sliced very thin into rounds
¼ cup apple cider vinegar
1 tablespoon coconut sugar
1 teaspoon sea salt
In a medium tupperware or jar with a tight sealing lid, combine onion, vinegar, sugar and salt until well combined. Tightly seal, refrigerate, and allow to sit for at least 1 hour.
Enjoy at leisure for up to 1 week.
Nutritional Information [per serving= ¼ cup]
8 Calories, 3g Carbohydrates, 0g Fat, 0g Protein, 0g Fiber, 2g Sugar
Summer Sauce [makes 8 servings]
½ cup tahini
⅓ cup fresh parsley
⅓ cup fresh mint
⅓ cup fresh basil
juice of 2 lemons
½ teaspoon sea salt
½ cup extra virgin olive oil
Using a food processor fitted with an S blade, blend tahini, herbs, scallions, lemon juice, and sea salt until well combined. With the motor continuing to run, slowly (slowly!) pour in olive oil until the dressing begins to come together and emulsify. Remove dressing from processor and store in jar or tupperware with tight fitting lid for up to a week, enjoy!
Nutritional Information [per serving= 2 tablespoons]
225 Calories, 5g Carbohydrates, 23g Fat, 3.1g Protein, 1g Fiber, 0g Sugar
Mediterranean Salad with Summer Sauce Dressing [makes 1 salad]
Note: This recipe can be multiplied to feed as many hungry salad eaters as you chose; simply double, triple, quadruple (etc.) ingredients as necessary.
2 cups raw kale, stems removed and finely chopped
1 tablespoon sea salt
1 cup room temperature water
¼ cup fresh mint, roughly chopped
¼ cucumber, diced
2 plum or Campari tomatoes, diced
2 tablespoons (about 10) pitted & salt-cured black olives
¼ cup picked red onion (see above for recipe)
¼ ripe avocado, diced
2 tablespoons Summer Sauce (see above for recipe)
In a large bowl, combine kale, sea salt, and water. Using your fingers, gently massage salt into kale until kale starts to feel less tough (about 5 minutes). Transfer kale to strainer and thoroughly rinse to remove salt. Dry kale.
Place all salad ingredients, including now massaged kale, in a medium bowl. Toss to thoroughly combine, enjoy!
Nutritional Information [per entire salad]
440 Calores, 33g Carbohydrates, 33.5g Fat, 10g Protein, 8g Fiber, 5g Sugar