You know it’s coming – the starch, carbs and sweets that render us thankful and often comatose every November. If you like to paddle through Thanksgiving in a gravy boat, you know what I”m talking about.
One delectable way to prepare for the big meal will help you gain some ground in the battle of the bulge as well a comfort and health.
Gird for the bird with extra roughage this week, starting with a crisp, locally grown salad, with or without trimmings. Enjoy a few suggestions for green goodness at of our locally owned, operated restaurants.
‘Tis the seasonal salad that draws a crowd at Cafe Lou Lou – a spring mix of greens, golden raisins, green apples, bleu cheese crumbles and pepitos (shelled pumpkin seeds), with a….wait for it…molasses vinaigrette. Yes! Locations in St. Matthews and the Highlands.
To Market, to Market to buy a fresh salad! Bistro 310 is one of the fresh destinations for a bowl of green. And red…and yellow! Their popular 310 Salad is Romaine lettuce, red onion, pear tomato, Kenny’s farmhouse cheddar and Colby cheese; house made croutons with creamy cracked peppercorn buttermilk dressing
Honoring the folks who gave their all for modern civilization, dig into a Greek Salad at North End Cafe – Romain and mixed greens, feta cheese, nicoise olives, tomatoes, roasted red peppers, red onion, and sherry vinaigrette. A Caesar Salad rules with Romaine lettuce, crouton crumbles and fresh shaved parmesan. Add grilled salmon, tofu or chicken. Clifton’s North End family is expanding! They will be traveling west with a second location opening in the Highlands by December.
Give thanks for all the Kentuckiana farms, the growers and producers who bring us the fruits (and beyond), of their labor.