Well Dined

14Aug/130

Gnocchi with Summer Squash, Corn, and Goat Cheese

Well Dined | Gnocchi with Summer Squash, Corn, and Goat Cheese

I find it hard to come up with dinner ideas in the summer, I don't know if anyone else has this problem.  All I want to do is snack on fruit, salads, or fresh tomatoes with cheese.  And I definitely don't want to hang out in the kitchen for too long.  But this?  I would seriously make this every week if my husband would let me.  This is the BEST summer dish ever.  Gnocchi, summer squash, and fresh sweet corn sauteed in butter and topped with goat cheese, basil, chives, and a splash of lemon juice - perfection.  Plus (other than boiling the water), it takes less than 10 minutes to put together!

Well Dined | Gnocchi with Summer Squash, Corn, and Goat Cheese

Just look at it, you know you want it.  Warm and filling, but not heavy, with bright pops of veg and fresh herbs, it's the goat cheese that sends it over the edge into awesome territory.  If you crumble the cheese on top and don't stir it in, then you get a little bit of melted creaminess but also bits of cold that really compliment the gnocchi.  Also, I used goat butter - cuz I'm FANCY... and it's delicious.

Well Dined | Gnocchi with Summer Squash, Corn, and Goat Cheese

I served it as a side dish with salmon, but it would go well with chicken and it's perfect on it's own, as well.  Swing by your local farmer's market, snag some fresh produce, and let's get cooking!

4May/121

Vegan Restaurant Challenge – Pt 3

For anyone who has read Pt 1 or Pt 2, you will know that my Vegan friend challenged me to try the top 25 Vegan-friendly restaurants in the area.  This time we decided to two different spots in the same trip.  Cafe Green (an all vegan restaurant) and Agora (a Greek spot with a number of vegetarian options and a few vegan ones) are right next door to each other near Dupont Circle.

The menu at Cafe Green is a little eccentric - part Asian, part Southern comfort food; all Vegan, with a large portion of Raw food.  I ordered the macaroni and cheese platter based on good reviews, and the fact that I love mac-n-cheese.  The macaroni is made from quinoa (which is a super grain) and the sauce had almost a bit of curry flavor too it.  Great texture, great flavor - this is a winner.  The platter came with a side of lemony kale that was alright and some spiced, candied yams that were AWESOME.  I also added on a piece of cornbread that had good flavor but was super dry and crumbly.

20Apr/120

Bourbon Steak (top 100 – 2010, 2011, 2012)

We had been meaning to try out Michael Mina's signature restaurant, Bourbon Steak, for quite a while, and when we finally did we were not disappointed - except by the steak.

We started out in the lounge, where we perused their massive and innovative cocktail list.  I had the 1919, with aperol, grapefruit bitters, prosecco, and a sugar cube - a perfect aperitif.  There were many more drinks on the list that I would love to try as well; we might have to come back for an evening at the bar.