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Deborah Lee

Green Almond Pantry, Chef/Owner Cagla Onal-Urel, Mediterranean Market and Restaurant at 1314 1/2 Ninth St., NW in Shaw (Open Tuesday - Saturday)

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With the second half of May 21, 2020 Green Almond Pantry's amazing dinner of Branzino w/ Salsa Verde, I composed a delicious lunch salad with The Chef's Garden Best of the Day Mixed Greens, Spinach, Lettuce, Asparagus, Summer Squash, Microgreens and Herbs + finished w/ Organic Lemon Juice and Zest located on The Chef's Garden thread.

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Saturday pickup of Chef Choice To-Go bag from Green Almond Pantry:

  • Photo 1:  Fava w/ Fresh Herbs; Stuffed Pepper (Arborio Rice, Sweet Onion, Cinnamon, Allspice, Cloves, Salt & Pepper, EVOO, Currants, Pine Nuts); Confit Eggplant w/ Marinated Peppers; and Braised Artichoke

  • Photo 2:  Black Eye Pea Salad; Roasted Rainbow Carrots; Braised Cranberry Bean; and Farro & Asparagus Salad

  • Photo 3:  Leeks & Rice (I like to enjoy with a tin of Matiz Wild Sardines as a meal.  For a splurge, Ortiz Ventresca.)

  • Photo 4:  On the Green Almond Pantry Lunch Menu (before COVID-19), Cagla would plate five Market Salads of her choice for her “Little, Little in the Middle” and serve with her house-made bread.  For dinner, I plated a little of all 10 salads here in the style of “Little Little in the Middle.”  Hummus is plated below the Roasted Rainbow Carrots.  Small bag of house-made crackers is also included in the Chef Choice To-Go, but not in photos.  

  • Note:  I highly recommend you bring the amount of salads you want to eat to room temperature instead of reheating.  That is how I became accustomed to taking the time to plate my food and actually enjoy it now.

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From May 23, 2020 Saturday Chef Choice To-Go pickup, beautiful braised Artichoke with Fava Bean included as one of the 10 Market Salads.  This is my favorite variation of braised Artichoke by Cagla.  It is best enjoyed at room temperature.

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