Alexandria, Capital Chefs, Food and Drink, The Features

Capital Chefs: Tony Chittum of Vermilion (Part 2)

Photo courtesy of bonappetitfoodie
Brussels Sprouts Salad at Vermilion
courtesy of bonappetitfoodie

Move over, quinoa. Sayonara, root vegetables of winter. This bright salad recipe from chef Tony Chittum combines the sweet flavors of apples and dates, with the savory notes from blue cheese, farro, walnuts and brussels sprouts. It’s a simple and straight forward recipe, but elegant and filling. Click through for the full recipe.

Continue reading

Farm Fresh

Farm Fresh: Mixt Greens

Mixt Greens Salad

Here’s another feature where WeLoveDC authors Donna (greenie) and Katie (foodie) have paired up to tell you about local restaurants that take on the challenge of being green. Donna will explain the logic behind the environmentally friendly trends, and Katie will tell you if the food tastes any good. It’s a rough life, but someone has to do it, right?

Katie: When I first heard about Mixt Greens opening in DC I was already bored. We have Chop’t, we have Sweetgreen, what in the heck are we going to do with another lunch-only salad place? But someone who eats as much as I do can always use a good salad. So when I was invited to try it out, I went hesitantly, and without much expectation. And I must say, I’m a convert. Continue reading

The Daily Feed, We Green DC

Truly Local Eating: A Homegrown Salad

Yard Salad

Talk about a homegrown recipe. Local blogger Mary K. of Herban Lifestyle shows you how to make a beautiful salad with a few cultivated herbs, and greens that may be growing wild in your back yard this very minute, such as garlic mustard, dandelion leaves and violets. (Just make sure they are chemical free.)

Who needs a lawn mower? Check out her recipe!

Thrifty District

Thrifty District: Salad Bar Shopping

Photo courtesy of Me

IMG_0374
courtesy of Me

When the Murky Coffee Kerfuffle erupted last year one of the funniest comments I saw was over on Metafilter and wasn’t so much about the conflict as it was terminology. The writer took issue with the term “ghetto latte,” where a customer buys a cheaper espresso-only drink and dumps in the no-charge milk at the condiment bar.  “‘Latte arbitrage’ is a much better description, since if their pricing was consistent this type of operation would not be profitable.” You’ve got to be a little bit of a finance geek to be amused by this use of the word arbitrage, but I’ve spent enough time listening to Marketplace to be tickled by the statement.

The salad bar at your local grocery is another place where you can practice some consumer arbitrage, though there’s also advantage to be had in not buying things that spoil before you use them all. There’s also some things there that are pure and simple sucker items which you shouldn’t be buying in any quantity if you own a can opener. Continue reading

Food and Drink, The Daily Feed

New Chop’t Rewards!

Photo courtesy of
‘Chop’t’
courtesy of ‘SWP Moblog’

When I worked close by, I used to eat Chop’t once a week or so. I banged through my “Frequent Chop’r” card with reckless abandon, and reaped free salad right and left. I was also subsequently disgusted myself that I so easily spent $100 on salad in a month. But that is neither here nor there. I recently got word that the free “Frequent Chop’r” card rewards just got EVEN BETTER and now I’m jealous.

Users used to get the 10th salad or sandwich free, and now cardholders can reap more rewards. 1) a free fountain soda with the purchase of their third salad or salad sandwich; 2) a free dessert with a purchase of their sixth; and 3) their tenth salad or salad sandwich is FREE (this is a $10 maximum value).

You can snag your “Frequent Chop’r” card at the cash register at the Chop’t near you.I’ll be over here, salad-less and jealous of your yummy free Chop’t brownie.