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Recipes with Whole Wheat Pasta

Corso reopens as Via del Corso; a new slice house for Piedmont

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Via del Corso, the revitalized version of the popular Italian Berkely spot Corso, opens on June 16. Photo credit: Via del Corso / Facebook

Berkeley’s beloved Corso is back as Via del Corso

When the 12-year-old Tuscan Trattoria Corso closed in November 2020, its diners were shocked and Nosh readers flooded our comments to mourn the loss. According to owners Roscoe Skipper and Wendy Brucker, the financial burden of the pandemic was too great and their only option was to close down Corso and sell its sister spot Rivoli. But next Wednesday the restaurant will reopen, with a new owner and a menu that focuses on central Italian dishes.

The revived Corso is called Via del Corso, headed by Berkeley-born Peter Chastain. A long-time industry veteran, he has been the chef / owner of Walnut Creek’s Prima Ristorante for the past 21 years, which he closed last July due to a combination of COVID-related pressures and a dispute with Primate’s landlord. He brings several former Prima employees with him to Via del Corso, including former chef Massimo Orlando and general manager Marco Penitenti.

Speaking to Nosh in March, Chastain said, “Apart from Prima, Corso was my favorite restaurant. I was born to Eunice and Shattuck, ”and he plans to revive many of his favorite dishes like the steak alla fiorentina and the popular pollo al burro. Guests should also expect new dishes from different Italian regions. “We don’t really want to say we are 100% Tuscan,” said Chastain, a decision that influenced the name of the new restaurant. “Via del Corso is a large boulevard in Rome where all the streets of the various regions flow”, and the restaurant’s menu will reflect this broad focus.

The opening menu of Via del Corso. Photo credit: Via del Corso / Instagram

The opening menu (which you can see above) also includes a tightly knit list of salads and starters like polipo (squid with black olives, capers, and potatoes), as well as a selection of vegetarian and meat sauce pastas. According to Chastain, all systems will open on June 16, just a day after most of the health care orders were suspended and restaurants resume back office at full capacity. For now, Chastain tells Nosh, all of the seating will be in his cozy dining room, but there are plans to build a parklet for outdoor dining, so be sure to be sure of that towards the end of June. To book a reservation, call 510-704-8004 “or just stop by,” he said. Via del Corso, 1788 Shattuck Ave. (near Delaware Street), Berkeley

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Check out the thin crust of the New York-style Pizzeria Violetta. Photo credit: Pizzeria Violetta / Facebook

A restaurant insider prepares to open a new slice shop in Oakland

Bay Area-born Jonathan Ruppert has spent the past 30 years in the hospitality industry, working everywhere from small cafes in Sacramento to large hotel restaurants on the east coast. “But after such a career,” he said to Nosh, “it was time to focus on my family,” which (perhaps nonsensical) meant opening my own restaurant.

So he started looking for a “pizza or small franchise” opportunity and found one at 4395 Piedmont Ave. Until last summer, this address was home to Slicer Pizza, a casual, thin-crust place popular with the likes of the former Nosh. Editor Sarah Han was popular. The room in the lively Oakland block is “perfect for the Pizzeria Violetta,” said Ruppert, his new restaurant focused on whole cakes and slices to take away and deliver.

The restaurant is named after his daughter Violet and will specialize in New York style pizza (“although I know we will have different water than in New York,” he said with a laugh). “There are enough people who make Chicago- and Detroit-style pizza,” said Ruppert, and began refining thin-crust recipes. The sauce is made with tomatoes from Yolo County, the pizza dough is made with organic California wheat ground in South Bay, and everything is topped with cheese from nearby areas like Sonoma and Mendocino. On request, pizzas can also be made gluten-free, said Ruppert, and there will also be vegan mozzarella.

Guests have two options for scratching their pizza itch: large, 18-inch cakes, or slices. (There will also be takeaway sandwiches and salads for the non-pie lovers). Ruppert, who works in Napa, uses his contacts in the wine industry to build a solid beer and wine list, with “lots of good wines but not over $ 30,” he said.

The restaurant has only 18 seats inside. Even though indoor dining will be fully open at the premiere of Pizzeria Violetta, Ruppert expects most of the stores to be take-away. Guests can retrieve orders for delivery, and the restaurant will also appear on the usual app-based services.
If all goes well, Ruppert expects the opening of the Pizzeria Violetta on June 22nd. To keep track of the opening, follow his Instagram account for the latest news on thin crust. Pizzeria Violetta, 4395 Piedmont Ave. (near Pleasant Valley Avenue), Oakland

Head chef Diana Afroza in the kitchen of her South Asian restaurant Munch India. Photo credit: Munch India

The innovative South Asian location Munch India has reopened as a take-away comfort food restaurant

The last few years have been a time of great changes for Munch India founders Diana Afroza and Nick Ahmed: After six years as a food truck, the two opened a stationary shop in Berkeley with the aim of changing the perception of South Asian cuisine with a changing menu of dishes from the region. At the beginning of 2020, Munch switched to a fixed price model with an emphasis on upscale meals. And then the pandemic hit.

The COVID-19 crisis “forced us to completely shut down our operations for a year as we tried to keep ourselves and everyone around us as safe as possible,” the restaurant said via email. And although California will lift food restrictions on June 15, Munch owners still believe that “fine dining indoors may not be a viable option for some time given the circumstances of the pandemic.”

Instead, Munch will reopen as a take-out and delivery-only service on June 17th, with a menu featuring “the same creative regional Indian dishes as” [patrons] got to know and love ”as well as“ some home-style cooking with an Indian flair such as fish and chips, roast chicken and burgers ”. Orders must be placed online through the Munch order website and hours are limited to 3pm to 8pm Thursday through Sunday, with an order deadline of 7.30pm Munch India, 3015 Shattuck Ave. (at Emerson), Berkeley

A mixture of the bi-weekly pop-up Sand’witcher. Photo credit: East End

There’s a new sandwich pop-up in an Alameda standby

Jacob Alioto, the head chef at the neighborhood East End pizza and pasta restaurant, has a new sideline: sandwiches. Every second Wednesday he serves meaty offerings like a slowly roasted shoulder of lamb with fava beans (hmm, I sense a theme) on a French bread roll and other “classics, earlier house specialties, [and] he has not yet thought of some things. ”

He calls the pop-up Sand’witcher and said there will be a rotating menu in the days leading up to every bi-weekly event, which can be found on Instagram from East End. Pre-orders can be placed on the East End website or by calling the restaurant at 510-263-9630 daily. Repeat orders are also welcome. The next Sand’witcher pop-up will take place on June 23, from 11.30 a.m. to 2.00 p.m. Sand’witcher in the East End, 1650 Park St. (near Buena Vista Avenue), Alameda

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Recipes with Whole Wheat Pasta

This summer salad is perfect for a work packed lunch

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HHow do you cook corn on the cob?

There seem to be as many methods as there are cooks. Steam, cook, microwave? Do you grill, and if so, in the bowls or outside? (Or get in the mood and pull back the shells, add butter or an ice cube, wrap it up, and move on?)

You may prefer your corn raw, especially when it’s as fresh as possible.

I like to shake things up, and I’ve cooked (or not cooked) corn in all of the above ways, and lots more. But my go-to method is to microwave the corn in the (soaked) husk, which steams it slightly and the husk and silk slide off easily. It takes barely a second to remove these husks and cook the corn in a red-hot, dry pan, rolling it every few minutes. Some of the kernels will turn brown and charred, while the rest will turn a bright yellow, adding a touch of nuttiness and even a hint of smoke. You can butter them and serve them just like that, or you can cut the kernels off and really use them anywhere you want.

These kernels are at home on cereal bowls, tacos, and pasta dishes, but their highest and best use could only be in a salad.

Every year I audition several options for the location of my lamb’s lettuce recipe of the summer. A few years ago it was a Maggie Battista number that intelligently used shredded tortilla chips for texture. Last year it was Gaby Dalkin’s colorful combination of raw corn, watermelon radishes and snow peas.

This time the winner is from Molly Baz’s Cook This Book, and it depends on a base of cereal and quick pickled onions in a zesty dressing. Other elements: Queso fresco, chopped almonds, a generous amount of mint – and those corn kernels charred in the pan. The salad has several of my favorite summer qualities: it can be eaten at room temperature or cold, right after preparation or after a few days in the refrigerator. It’s quick and it’s adaptable.

Perhaps best of all, it is another way to enjoy this cute, golden star of the season.

Farro and charred lamb’s lettuce

This prep salad makes for fabulous summer lunches

(Laura Chase de Formigny / Washington Post)

total time: 40 minutes

Makes: 4 servings

This summer salad combines fried fresh corn with farro and pickled onions. Feel free to use any other grain instead of Farro; brown rice and barley would be an easy substitute. To get the most of your time, let the farro cook before you start preparing the other ingredients.

Go on: The farro and corn can be cooked (separately) and refrigerated for up to 1 week before combining with the dressing and other ingredients.

warehouse: The salad can be refrigerated in an airtight container for up to 5 days.

ingredients

225g Farro (can replace barley, wheat berries, brown rice or your favorite whole grain)

80ml sherry vinegar or red wine vinegar, plus more to taste

80ml cup of extra virgin olive oil

1 tbsp honey or agave nectar

½ teaspoon of fine sea salt or table salt, plus more to taste

½ small red onion, thinly sliced

4 large ears of fresh corn, peeled

115g Queso Fresco or Feta, drained and crumbled

70g roasted almonds, chopped

15g lightly wrapped fresh mint or basil leaves, torn into small pieces

Freshly ground black pepper

method

1. Bring a medium saucepan of salted water to a boil. Add the farro and cook until it is through and al dente but not mushy, 20 to 35 minutes.

2. In the meantime, pickle the onion: mix the vinegar, oil, honey and salt in a large bowl. Add the onion and toss to combine, lightly squeeze to dip if necessary.

3. As soon as the Farro is al dente, drain into a fine-mesh sieve and rinse with cold water to cool. Put the drained farro with the pickled onions in the bowl and mix.

4. To char the corn, heat a large, dry cast iron pan over medium heat for a few minutes. Add the corn and cook every few minutes until charred in spots and light yellow, 11 to 13 minutes. Transfer the corn to a cutting board to cool. Cut the corn crosswise in half with an ear of wheat at a time, then place each half on the board with the cut side down and cut the kernels off the cob with a sharp knife. Repeat with the remaining corn.

5. To make the salad add the queso fresco, almonds, mint and charred corn and mix. Season with plenty of black pepper, season to taste and add more salt or vinegar if necessary. Serve at room temperature or cover and refrigerate to cool and eat cold.

Nutritional value per serving | Calories: 691; Total fat: 37g; saturated fat: 7g; Cholesterol: 20 mg; Sodium: 525 mg; Carbohydrates: 74g; Dietary fiber: 8g; Sugar: 13g; Protein: 19g.

Recipe based on “Cook This Book” by Molly Baz (Clarkson Potter, 2021).

© The Washington Post

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Recipes with Whole Wheat Pasta

Hailey Bieber Tells 36 Million Fans She “Has Never Felt Better” After Ditching Meat

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Hailey Bieber is actively removing animal products from her diet, the model told her 36 million fans in a recent Instagram story. “In the last two and a half months I have completely eliminated meat (except fish) from my daily food and stuck to vegetarian / vegan dishes,” Bieber posted next to a photo of a gluten-free (and probably vegan) lemon poppy seed cake and latte.

The model, who is married to pop star Justin Bieber, said she noticed significant health benefits after removing some animal products from her diet. “I’ve never felt better,” said Bieber. “[I] feel so clear and energetic. Only for sharing for anyone thinking about leaving out meat. “

Hailey Bieber’s vegan trip

The 24-year-old model first became interested in plant-based foods after trying burgers, tater tots, and milkshakes from the Los Angeles area’s vegan mainstay Monty’s Good Burger – a favorite among vegan celebs like Joaquin Phoenix and Rooney Mara. After trying the bounty at Monty’s Good Burger, Bieber headed over to her Instagram Stories to rave about the experience. “So I’m neither a vegan nor a vegetarian. I’m half Brazilian, so trust me, I love a good pichana (a piece of beef), “wrote Bieber in 2019.” But I’ll say in the last week or so I’ve tried some of the most incredible vegan foods I’ve ever tried have. I’ve ever had and I want to keep researching plant-based. Send me all your suggestions. ”

In July 2020, Bieber’s interest in the plant-based lifestyle took a turn, thanks in part to the Netflix documentary The Game Changers, a film sponsored by Jackie Chan, Arnold Schwarzenegger, James Cameron, and many others that highlights top athletes who thrive on a plant. based diet and the performance benefits of not using animal products.

VegNews.HaileyBieber2

Before she saw the hit film, Bieber reached out to her then 28 million Instagram followers for advice on how to be vegan. “I’m trying to switch to a mostly plant-based diet to watch The Game Changers,” Bieber wrote on an Instagram story. “When you have suggestions for other things to see [and] read, send it to me. “

It looks like crowdsourcing vegan advice helped get Bieber where she is today, and with the new documentary Seaspiracy exposing the horrors of the global fishing industry, Bieber may be inspired to try all animal products, including fish to leave out for good.

Celebrities on the verge of vegan

Bieber is among a group of celebrities who have actively reduced their consumption of animal products and are so close to being entirely herbal. Katy Perry and her husband Orlando Bloom are both almost there. “I’m 95 percent ready to be 100 percent vegan,” Perry – an Impossible Burger superfan – told her 109 million Twitter followers in January, adding that her dog, Nugget, has also been on a plant-based diet for the past four months .

VegNews.KatyPerry

For his part, Bloom revealed that he eats meat because he has a thing for cows. “I’m 90 percent plant-based, so maybe I only eat a really good piece of red meat once a month,” Bloom said during an interview with the Sunday Times in March. “Sometimes I look at a cow and think: ‘This is the most beautiful thing there is.'”

And the Kardashian / Jenner clan is also part of the almost vegan club. Kim Kardashian West has been experimenting with plant-based diets since 2019, and this year the 40-year-old reality star and business mogul committed to giving up animal products entirely. In doing so, she also convinced her sisters to eat a plant-based diet. In May, Kourtney Kardashian announced in a post on her blog Poosh Your Wellness, along with a vegan food diary, that she was “95 percent vegan”. Kourtney Kardashian is currently dating Blink-182 drummer and longtime vegan. Travis Barker. If all goes well, Barker could bring Kourtney Kardashian 100 percent.

Love the vegetable lifestyle as much as we do?
Get the best vegan recipes, To travel, Celebrity interviews, Product selection, and so much more in every issue of VegNews magazine. Find out why VegNews is the worldwide one # 1 plant magazine by subscribing today!

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Recipes with Whole Wheat Pasta

Hometown Focus Recipes | Hometown Focus

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In line with our Health Edition this week, I was looking for recipes that offer the possibility of a healthier choice. The recipes are also designed to be made for just two people, although simple math should guide the chef on how to make a recipe for more. These are all from the cookbook Diabetes & heart-healthy meals for two

As I’ve lamented in the past, I’ve always enjoyed cooking for a crowd, but these opportunities are rare. It would be okay to prep just two, but I always like leftovers, so I would most likely at least double these recipes to have something left over for a lunch or second dinner the next day.

199795

These are also lighter eating options as we continue with our hot weather and no rain. Not to mention, they’re good for you!

Chopped salad with Italian dressing

dressing

• 2 TBSP. Apple juice concentrate
• 2 TEA SPOONS. Apple Cider Vinegar
• 1 teaspoon. fresh lemon juice
• 1 teaspoon. Olive oil (extra virgin preferred)
• 1/4 tsp. dried oregano, crumbled
• 1/4 tsp. Salt-
• 1/8 tsp. Garlic powder
• 1/8 tsp. paprika
• 1/8 tsp. dry mustard
• 1/8 tsp. pepper

salad

• 2c. green leafy lettuce, torn into bite-sized pieces
Pieces
• 1/4 c. chopped broccoli florets
• 1/4 c. chopped cauliflower florets
• 2 TBSP. chopped carrot
• 2 TBSP. chopped radishes
• 2 TBSP. chopped cucumber
• 2 medium-sized cherry tomatoes, halved

Mix the dressing ingredients in a small bowl. Put the salad in flat salad bowls. Spread the remaining ingredients on the salad. Pour the dressing over it

Salad. (Yield: For 2 people; 1/2 cup of lettuce and 2 tablespoons of dressing per serving)

Salad with cucumber and blue cheese

• 1/2 large cucumber, peeled and diced
• 2 TBSP. finely chopped red onion
• 2 TBSP. chopped fresh parsley
• 1 TBSP. Apple Cider Vinegar
• 2 TEA SPOONS. sugar
• 2 TBSP. crumbled low fat blue cheese
• 1 medium tomato, cut into four slices

In a small bowl, stir together the cucumber, onion, parsley, vinegar and sugar. Stir in blue cheese. Let stand for 5 minutes to allow the flavors to mix. Place 2 tomato slices on each plate. Pour the cucumber mixture over it. (Yield: 2 servings; 1/2 cup per serving)

Ginger tuna patties

• 2 large egg whites
• 2 TBSP. thinly sliced ​​spring onions
• 2 TEA SPOONS. finely chopped peeled ginger root
• 1 teaspoon. Soy sauce (lowest sodium)
available)
• 1/2 tsp. toasted sesame oil
• Cayenne pepper
• 9 ounces. low-sodium light tuna in
Water, drained and cut into small up
medium pieces
• 1 teaspoon rapeseed or corn oil

In a medium bowl, whisk together egg whites, spring onions, ginger root, soy sauce, sesame oil, and cayenne pepper. Add the tuna and stir gently.

In a large non-stick pan, heat the oil over medium heat while swirling to coat the bottom. Divide the tuna mixture in half, making sure each has an equal amount of liquid so that the egg whites hold each patty together. Put one of the halves in a 1/2 cup measuring cup. Turn over on the pan and flatten the mound slightly. Repeat with the remaining mixture. Cook for 4 minutes on one side. Flip gently and cook for 3 to 4 minutes, or until firm. (Yield: 2 servings; 1 patty per serving)

Grilled Tuscan Chicken

• 2 TBSP. fresh lemon juice
• 1 TBSP. white balsamic vinegar or white

Wine vinegar
• 1 medium clove of garlic, chopped
• 1/4 tsp. dried oregano, crumbled
• 1/4 tsp. dried sage
• 1/8 tsp. Pepper (coarsely ground)
prefers)
• 2 boneless and skinless chicken breasts
Halves (about 4 ounces each), all visible
Discarded fat, chopped to 1/2 inch
thickness
• Cooking spray

In a medium-sized non-metallic bowl, stir together the lemon juice, vinegar, garlic, oregano, sage, and pepper. Add the chicken and turn it over to the coat. Cover and chill for 30 minutes, turning once. Transfer the chicken to a plate and discard the marinade.

In the meantime, spray the grill grate lightly with cooking spray. Preheat the grill on medium level. Grill the chicken for 4 to 5 minutes on each side or until it is no longer pink in the center. (Yield: Makes 2 servings; 3 ounces of chicken per serving)

Cajun chicken pasta

• 1-1 / 2 ounce. uncooked wholemeal penne
• 1 teaspoon rapeseed or corn oil
• 8 ounces. Boneless chicken breast, skinless,
all visible fat discarded, but bite-sized
Pieces
• 1/2 small onion, diced
• 1/2 small red pepper, chopped
• 1/2 small green bell pepper, chopped
• 2 ounces. Baby portobello mushrooms, sliced
• 2 medium-sized garlic cloves, chopped
• 2 TBSP. fat-free sour cream
• 2 TBSP. light tub cream cheese
• 2 TBSP. non-fat milk
• 1/2 tsp. salt-free, extra spicy
mixture
• 2 TBSP. grated or grated reduced fat
Parmesan cheese

Prepare the pasta according to the package instructions, omitting the salt and oil. Drain well in a colander.

In the meantime, in a medium-sized non-stick pan, heat the oil over medium heat and swirl to coat the bottom. Cook the chicken for 4 to 5 minutes, or until it is golden brown on the outside and no longer pink on the inside, stirring frequently. Transfer to a plate and set aside.

Mix the onion, bell pepper, mushrooms and garlic in the same pan. Simmer over medium heat for about 3 minutes or until tender, stirring frequently. Stir in chicken and pasta.

Whisk the remaining ingredients except for the parmesan. Pour into the pan and stir to heat it. Sprinkle with parmesan cheese. (Yield: Makes 2 servings; 1-1 / 2 cups per serving)

French toast with orange and strawberry sauce

• 1c. Egg substitute
• 1/2 tsp. Vanilla extract
• 4 slices of light wholemeal bread
• 1 teaspoon rapeseed or corn oil
• 1/4 tsp. grated orange peel
• 1/3 c. fresh orange juice
• 1 TBSP. sugar
• 1/2 tsp. Cornstarch
• 1c. whole medium-sized strawberries,
quartered
• 1 (6 oz.) Container of non-fat vanilla yogurt

Whisk egg substitute and vanilla in a shallow bowl. Dip each slice of bread in the mixture and brush on both sides. Allow excess material to drain off. Set aside on a plate.

In a large non-stick pan, heat the oil over medium heat while swirling to coat the bottom. Bake the bread for 4 minutes on each side or until golden brown.

In the meantime, mix the orange peel, orange juice, sugar and cornstarch in a small saucepan and stir until the cornstarch has dissolved. Bring to a boil over medium heat. Cook for 1 minute, stirring frequently. Take off the heat. Allow to cool slightly.

Just before serving, stir the strawberries into the orange sauce until coated. Spoon over the bread. Top up with the yogurt. (Yield: For 2 people; 2 slices of toast, 1/2 cup plus 2 tablespoons of sauce and 1/4 cup of yogurt per serving)

Do you have recipes to share? We’d love to hear from you. Email your recipes to kirstenr@htfnews.us. Please enter your name, place of residence and a telephone number. For those who do not have internet access, you can get your prescriptions at Hometown Focus, 401 6th Ave. Send N., Suite 1111, Virginia, MN, 55792.

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