Thursday, August 21, 2014

O' Falafel in Salt Lake City (Sugar House), Utah

Favorite:





Basil Labaneh ($6.45): Yogurt reduced to soft cheese blended with basil and olive oil.


 Falafel: ($6.45)




Grilled Kifteh with Basmati Rice served with yogurt cucumber mint salsa ($11.95)




Baklavah and Home-made sahlab-based ice cream: Pistachio and Mango

*sigh* Mediterranean cuisine. I've been wanting to make a special trip to try O' Falafel for quite some time--years actually. I finally did it, and it was long, long overdue. The food is delicious and the owners are fun to have a chat with. I could eat here forever.
Let's go to O' Falafel in SLC? A forty minute drive you say? Done.

O' Falafel on Urbanspoon

Tuesday, July 30, 2013

Temporarily Out of Service

Pregnancy. Nausea. Aching body. Labor. Newborn. Baby. Three children. One of the three is like three-in-one. I'll be back one of these days.

Thursday, April 4, 2013

La Nay Ferme CSA in Provo, Utah


Favorite:

If you haven't heard, seen, or tasted yet, you will. This is where farm-to-table begins.
La Nay Ferme is a really great CSA (Community Supported Agriculture)
 located up on the east bench of Provo.

Last year was their first season, and I've procrastinated long enough.



A couple of weeks ago, on a beautiful Saturday morning, we headed up to La Nay Ferme for a tour.
Mark and I already knew we were going to sign-up to be members, but we were also excited to take our two kids on a tour so they could see where some of their food comes from.
Now, whenever we serve greens to our kids, they ask, "Is this from the farm?" and we say yes, and they eat it. Ha, our plan worked.



While we were there, they happened to be filming a video about their tours. Check us out! My son wants to be a farmer!

When you become a member of a local CSA it means you are purchasing a "share" of high-quality vegetables and fruits. Founder, Clinton Felsted, cares deeply about providing high-quality food to locals, and even local businesses. Currently, about six Utah County restaurants/companies use La Nay Ferme's produce; Communal, Pizzeria 712, Spark, Sundance Foundry Grill, Sundance Tree Room, Real Foods Market, and I'm sure more to come.


Without electricity, La Nay Ferme uses high tunnels, sometimes called hoophouses, made of metal and plastic to help extend the growing season. This helps the farm be able to plant in January ready for shares in March.


The view is incredible up here and I look forward to it each time I pick up my share.



The spinach! Their spinach is incredibly crisp, tender, and delicious.
This must be what spinach is supposed to feel and taste like (this goes for everything in the share). My 5-year-old and I snack on it all the way home.
I can never go back to the lifeless spinach from the grocery store...

My first week's bag included mixed greens, spinach, arugula, baby chard, and thyme.
This week's bag includes mixed greens, baby spinach, arugula, turnips, kale, endive, oregano, and sorrel. It's so fun to anticipate what we get each week!

We're incredibly lucky here in Utah Valley to have such a great CSA.
To become a member (highly recommended), you may buy one week, four weeks, or twelve weeks. Pick-up is Monday, Tuesday, Thursday, or Friday between 10am-6pm. Take a tour!

More info: Website
Stay Updated: Blog
Become a Member: Here
Schedule a Tour or Ask a Question: Here
Recipes & Meal Planning: Pinterest Page

P.S. - La Nay Ferme invites a local chef to teach a weekly cooking class using that week's items; free for members, $20 for the public. We attended a class which happened to feature the incredible Chef Sam Oteo from Tortilla Bar.
Inspiring and fun!



The chef featured in this video is the talented Lindsey Johnson from Cafe Johnsonia.

Saturday, March 23, 2013

Sneak Peak of Blue Pablano in Provo, Utah

Update 2: New location at 473 E 300 S Salt Lake City, UT. :( My heart is broken.

Update 1: Even though I haven't done an actual post about this place yet, Blue Pablano has become one of our major favorites. My update is that they are temporarily closed until they reopen at a newer location. 

More new food to add to the amazing food-scene happening in Provo. I'm waiting until after the official opening of Blue Pablano to do a review of their amazing food. 
Here's a sneak peak of their tacos. Drive on by, see if they're open, and enter; 
located in the old Center Street Deli location on Center Street.

Predicting this place will have a constant line out the door...

Friday, March 22, 2013

Winner: Old Towne Grill Dinner-for-Two

#101
AnnaleeMarch 21, 2013 at 1:33 AM
"Grilled Portobello and the grilled kale salad. Tasty veg dinner!"

Congrats!! Please email me with your full name and contact info.
janeyadelyn@gmail.com

Sunday, March 17, 2013

Giveaway: Old Towne Grill Dinner-for-Two

Giveaway:


A couple of Saturdays ago we decided to take our kids out for breakfast and bowling.
We chose Old Towne Grill for a visit. 


They are located in the Madison building on Center Street in Provo where you may have to show your I.D. to get in, but they have a great little family section tucked away in a cozy corner where you can feel nice and casual with your little ones.


I met the owners, Joshua & Adam, at a photo shoot for their website, and I just think they are a couple of fun and cool guys. They were happy to sponsor a giveaway to give you an opportunity to come try their great food.

Contest Closed
Prize: Dinner-for-Two (1 appetizer, 2 entrees, 1 dessert)

To Enter: Go to their website HERE. Browse through their menus and leave a comment about what you'd like to order. That's it!


Bonus Entries (leave a comment for each one):
Like Old Towne Grill on Facebook HERE
Like Utah Valley Foodie on Facebook HERE

Contest ends this Thursday, Mar. 21 at 11:59pm.

Good luck!!

Friday, March 15, 2013

Nicolitalia Pizzeria in Provo, Utah

Like:


Now, I know for most of you--and us--Nicolitalia's isn't exactly new on the block.


Breaded Ravioli (Small Order of 6): $3.99

Zaco: chicken, mozzarella cheese, lettuce, tomato, ranch

Melanzano dell'Orto: breaded eggplant, peppers, olives, margarita sauce
We've always liked Nicolitalia's. When we lived in Provo, this was our go-to for Boston-style, take-out pizza. The old owner, Nick, was this fun guy straight out of Boston with family recipes in hand, but he recently sold the business. I'm confident that the new owners care deeply about keeping everything the same and quite possibly the place has a new charm.

Cannoli's

"The cannolis, a favorite Italian dessert at Nicolitalia Pizzeria, are made with a homemade blend of ricotta cream wrapped in a pastry shell imported from the Boston area. Nick’s dough and pizza sauces are all homemade; Every tasty dish that is served to his customers is freshly made to order." --Nicolitalia's Pizzeria

Nicolitalia Pizzeria has a lot of options. Check out their menu here. I would like to try one of their pasta dishes or that Chocolate Chip Dessert Pizza.

Nicolitalia Pizzeria on Urbanspoon