Leek Pkhali (Georgian Vegetable Pâté) – Saveur

Bittersweet walnuts enrich this plant-based Baltic spread.
You could call Tekuna Gachechiladze the pkhali queen of Tbilisi for her mouthwatering, innovative takes on Georgia’s traditional vegetable-walnut spreads. Pkhali can be made with any cooked vegetable—traditional choices include beet, spinach, carrot, and green bean—but Gachechiladze eschews those for sweet, melty leeks, which she purées with walnuts, cilantro, and spices. Tahini and olives are unorthodox add-ins that today’s Georgians happily get behind.    
This recipe is adapted from a dish made by Tekuna Gachechiladze, chef of Café Littera and Khasheria in Tbilisi, Georgia.
Featured in: “The Walnut Whisperers of Georgia.”

Put away the piping bag: This Southern riff on the classic Hanukkah donut recipe is easier—and boozier—than the original.
A simple, juicy bird shines alongside this richly spiced walnut gravy.
Tender brisket in a spicy, walnutty braise.
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Healthy lunch courtesy of vegan dining | Lifestyles | washtimesherald.com – Washington Times Herald

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Updated: November 30, 2021 @ 10:57 am
Washington, Indiana
Try a vegan pita for lunch.

Try a vegan pita for lunch.
Veganism is marked by a choice to abstain from the use of animal products, including in one’s diet. It is different from vegetarianism because vegetarians may consume some animal products, namely eggs, milk and honey, while vegans will not.
There are many benefits to adopting a plant-based diet. Over the last several years, scientists have discovered veganism may be linked to a healthier heart, lower blood pressure, weight loss, and reduced risk of cancer. It also may help minimize risk of stroke. However there is still much research to be done.
Anyone looking for flavorful plant-based recipes can try this recipe for “Spinach and Mushroom Pita” from “The Mediterranean Diet Cookbook” (Rockridge Press) from the editors of Rockridge Press. This easy pita can make a healthful lunch full of freshness and flavor.
Serves 2
2 cups baby spinach leaves
1 small red onion, thinly sliced
1/2 cup button mushrooms, sliced
1/2 cup alfalfa sprouts
1 tomato, chopped
1/2 small cucumber
2 tablespoons olive oil
Juice of 1 lemon
Sea salt and freshly ground pepper, to taste
2 whole-grain pita pockets
Combine all the vegetables, olive oil and lemon juice in a bowl, and season with sea salt and freshly ground pepper to taste.
Toss the salad until well mixed.
Stuff the vegetable mixture into the pita pockets and serve immediately.
Note: Increase the potential health factor by selecting organic produce whenever available.

DONALD THOMBLESON — The funeral for Donald “Joe” Thombleson was held Saturday at Ed Lee Mortuary, North Chapel. Burial was in Bethany Cemetery.
Norma J. (Alberti) VanLue, 88, passed away while at the Ketcham Memorial Center in Odon, Nov. 25, 2021. She was born in Washington, Feb. 8, 1933, to Carl and Irma (Wuertz) Alberti. On August 11, 1951, Norma married Noble VanLue and together they provided a loving home for their large family …
Kathleen May, 87, passed away at her Washington residence on Nov. 23, 2021. She was born in Staten Island, New York, Dec. 27, 1933, to Joseph Emerson and Clara Catherine (Thompson) Boroughs. On March 8, 1956, she married Dudley May. He preceded her in death. Kathleen was a registered nurse w…

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80-seat Indonesian restaurant opens in Melbourne – Australian Hospitality Magazine

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The family team behind Yoi Indonesian eatery have opened their second venture Kata Kita in Melbourne’s CBD.
Lie Sanusi along with her sons Michael and Dion Sanusi are showcasing a variety of Indonesian cuisine from different regions.
The 80-seat restaurant delivers a menu with contemporary takes on traditional dishes covering classic Indonesian mains, seafood and dessert options.
Kata Kita is serving up Balinese favourite babi guling, a five-hour slow-roasted pork paired with lawar, a mixed vegetable salad with coconut and fried shallot.
Guests can also expect ikan bakar, whole grilled promfret fish in a turmeric marinade; kepiting saus Padang, crab cooked in hot and spicy sauce and salmon lodeh cooked in chilli and coconut stew with long beans.
Other highlights include small bites such as sate lilit with minced pork roll and lemon grass, glazed barbequed pork rib (babi bakar) and scallop gulai, grilled scallops in a rich, spicy sauce.
Dessert options see sweet potato balls served in creamy pandan coconut milk known as kolak biji ubi, ketan hitam a black sticky rice porridge and cendol bao, a modern spin-off on es cendol.
The bar centrepiece is the restaurant’s signature cocktail Uluwatu which sees Beefeater gin combined with Cointreau, pineapple juice and passionfruit pulp garnished with a smokey passionfruit bubble.
Kata Kita is open from Tuesday to Sunday for lunch and dinner.
The leading source of news and industry insights for Australia’s foodservice businesses.


On Nutrition: Thankful for simple things – Jefferson City News Tribune

“What everyday blessings have you experienced that are often easy to forget?” That question from my morning reading made me think.
I’ve become grateful for warm weather and gorgeous sunsets while horse camping in Arizona these past few weeks. And as we travel home to a colder climate, I’ve come to realize what life would be without some of the things I take for granted.
For example, we temporarily lost power in our camp trailer one morning. When the green light on our coffee pot finally came on, I was sooo thankful for that first hot cup of brew.
I’m also returning from this trip with renewed appreciation for one simple food item that perked up our meals with a nutritional boost — canned beans.
Yep, for the money, beans — black, pinto, red, white, whatever — are easily the most nutritious food around. In fact, because they are a good source of protein as well as dietary fiber and other nutrients, beans and lentils are the only food that qualifies both as a protein and a vegetable.
Just one serving of canned or cooked beans supplies half of one’s daily dietary fiber needs. And most of that is soluble fiber — the type that can lower cholesterol and keep blood sugar levels in check.
Beans also provide potassium (which helps control blood pressure) and numerous B-vitamins. One notable “B” is folate — a nutrient necessary to prevent certain birth defects in newborns.
I prefer to cook dried beans when I’m home, but canned beans are great for camping. (Guess the old cowboys knew what they were doing.) Canned varieties do have more sodium though, so simply drain off the liquid and rinse in cold water to get rid of about 40 percent of the sodium, food scientists say. Add a can of beans to cooked meat, poultry and/or vegetables and throw the concoction over salad greens. Add some grated cheese and voila! A complete meal!
On our way back to civilization last week, we stopped at my sister’s house in New Mexico to celebrate Thanksgiving. And oh, how thankful we were for a hot shower, a real bed and a lovingly cooked meal with my sis and her family.
This trip has also sealed my gratitude for this nation in which we reside. We can travel freely, explore the desert on our horses and sleep peacefully at night, thanks to the sacrifice of those who guard our security.
As the price of gas continues to skyrocket and we encounter other uncertainties of this present life, it’s interesting to realize our country’s first official day of thanks occurred during the dark days of the Civil War.
In 1863, President Abraham Lincoln proclaimed a day of thanksgiving to “solemnly, reverently and gratefully acknowledge as with one heart and one voice … the ever watchful providence of Almighty God.”
For that, I am especially thankful.
Barbara Intermill is a registered dietitian and certified diabetes educator affiliated with Community Hospital of the Monterey Peninsula. She is the author of “Quinn-Essential Nutrition” (Westbow Press, 2015). Email her at [email protected]
Copyright ©2019, News Tribune Publishing. All rights reserved. This document may not be reprinted without the express written permission of News Tribune Publishing.


Vinamilk Successfully Debuts Organic Milk at Shanghai's Global Food Trade Show – PRNewswire

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HO CHI MINH CITY, Vietnam, Nov. 29, 2021 /PRNewswire/ — Vietnam Dairy Products Joint Stock Company (Vinamilk) successfully debuted its organic milk product at the 2021 FHC Global Food Trade Show in Shanghai. The product received overwhelming interests with numerous orders on the first day of the event.
This organic fresh milk product not only meets the organic standard in China but has also fulfilled EU Organic standard, providing a high-quality choice for the Chinese market. At the same time, Vinamilk also unveiled its skimmed and pasteurized fresh milk at the Shanghai show. These new products mark the brand’s first export of fresh milk, including organic milk to China.
"The demand for organic dairy products has been gaining a lot of attention in many Asia countries, including China recently. Chinese consumers are more health conscious and constantly looking for new product choices that are not only made from the best ingredients but also have added value. Therefore, we believe the Vinamilk organic milk range is the high-quality nutrition source that will fulfill consumers’ need," said Vo Trung Hieu, Director of International Business at Vinamilk.
Vinamilk’s fresh milk product line will be available on both online and offline channels of the Jingdong in Shanghai. E-commerce channels for these products will also be made available soon.
"Consumers here are willing to spend more on products that are nutritious and healthy. Therefore, we expect the China and European Union certified organic milk products produced by Vinamilk, with its delicious and natural taste, to be well-received by consumers," said Ms. Lucy Lu, senior representative of Vinamilk’s business partner in China.   
Vinamilk commits to the quality of its organic line
The largest Vietnam dairy producer officially launched its brand in China in 2019 with several products that have become favorites among local consumers such as yogurt, plant-based milk, and condensed milk.
Vinamilk decided to expand its portfolio after noting an increase in demand for organic products with the Chinese organic milk market value reaching US$ 1,158 million in 2020. In providing organic milk products, the dairy producer has ensured they comply strictly with both China and EU Organic standards.  
"To provide additional reassurance and transparency of our products to consumers, each product includes an "Organic" seal and a unique serial number for traceability and quality management, in line with the strict Chinese standards," added Vo.
Apart from China, global consumers are also becoming more health-conscious. Currently exporting to 56 countries regions, Vinamilk is taking steps to cater to consumers’ changing demands. The company is exporting a wide range of new developed healthy products such as organic milk and fresh milk containing bird’s nest to Singapore, condensed coconut milk to Japan and plant-based milk to South Korea.
To ensure a steady production, Vinamilk has continuously expanded its operations and facilities. This includes inaugurating the first EU-certified organic dairy farm in Vietnam in 2017, to supply the highest-quality raw material for organic milk products. The raw milk supply will also be supplemented by Vinamilk’s organic dairy farm complex in Laos, which will begin operation in early 2022. With the long-term investment for organic farms, this organic dairy product line will be one of Vinamilk’s main focuses in both domestic & export markets.
About Vinamilk
Established in 1976, Vinamilk is the leading nutrition company in Vietnam and recently ranked the 36th in the Plimsoll’s 2021 Top 50 global dairy producers by sales revenue. It currently has 16 factories and 13 farms in Vietnam and abroad. In 2021, Vinamilk is ASEAN’s sole representative in Top 10 world’s most valuable dairy brands and Top 3 the most potential dairy brands with a brand value of US$ 2.4 billion according to the 2021 Brand Finance report.
Ms. Pham Hong Hanh
[email protected]
International Business:

Mr. Vo Trung Hieu
[email protected]
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Creating recipes with David Tanis in Los Angeles – Hastings Tribune

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Updated: November 30, 2021 @ 10:47 am

LOS ANGELES — David Tanis has an armchair approach to talking about cooking that allows you to feel as though your best friend were slicing vegetables and chopping herbs right next to you.
Recently, he did just that with me, first at the Hollywood Farmers Market to shop for produce and then back at The Times’ new test kitchen, where he created three dishes with what he found at the market, each emblematic of his simple, reverent style of cooking.
“This salad has a nice combination of sweet and bitter, my favorite flavor pairing. The proportions of the salad are whatever you want them to be, so if you like more or less of one fruit or lettuce, do that. You can also use any kind of citrus here; whatever you have on hand. If you don’t have lettuce, the fruit is a great salad in and of itself with a few mint leaves added. It would be great with some slivered fennel too.”
Peel 3 ripe Fuyu persimmons, then cut them in half. Cut each half lengthwise into ¼-inch-thick slices. Add them to a large bowl, then cut open 2 medium pomegranates and pick out the arils, letting them fall over the persimmons. Season the fruit with salt and pepper, then squeeze over the juice of 1 large Meyer lemon. Drizzle over a few tablespoons of olive oil, then use your hands to toss everything together until the fruit is well-dressed. Pick apart the leaves of 1 head of Treviso or radicchio and the tender inner leaves of 1 head of Castelfranco lettuce and add them to the bowl. Gently drag the leaves through the juices of the fruit and vinaigrette. Taste for more seasoning and serve.
“It’s nice to make salads out of things you normally wouldn’t, like this one that’s mostly radishes. If I was going to make this without greens, I’d just spoon over some crème fraîche. Thinly sliced black radishes with crème fraîche and salt are so tasty. Think of a salad that way: some kind of seasoned and dressed plant matter. This is great on its own or served with a piece of roast chicken.”
Peel and thinly slice 2 medium radishes, such as watermelon or other sweet varieties, then add them to a large bowl. Season the slices with salt and pepper, then drizzle with a few tablespoons of olive oil. Using a vegetable peeler, remove the zest from 1 large lime in strips, then very finely mince the zest. (Alternatively, use a microplane to finely grate the zest from the lime.) Scatter the lime zest evenly over the radishes. Cut the lime in half and squeeze its juice over the slices too. Toss the radishes to evenly coat with the dressing. Add the trimmed leaves from 1 bunch of mature arugula and toss them with the radishes and dressing until well-coated. Use a vegetable peeler to remove large shavings from a wedge of Parmesan and let them fall over the top of the salad until evenly covered before serving.
“The counterplay between the meaty king oyster mushrooms and the thin, crunchy wood ear mushrooms makes it an exciting dish. A simple persillade, traditionally a mix of minced parsley and garlic, is made here with cilantro and livens up the hearty mushrooms. Serve this on its own as a vegetarian main dish or as a side to pork chops or roast beef or game.”
Trim any tough or dried bottoms from 6 large king oyster mushrooms, then use a paring knife or a vegetable peeler to remove the bottom inch of outer skin from the stems, if you like. Cut the king oyster mushrooms lengthwise into ¼-inch-thick slices.
If using a grill, brush the oyster mushroom slices with olive oil. If using a skillet, heat a thin film of olive oil in the bottom of a large skillet over medium-high heat. Add the slices to the skillet (or to a hot grill), season with salt and pepper and cook, flipping halfway, until deep golden brown all over, 2 to 4 minutes. Transfer the slices to a serving plate and remove the skillet from the heat.
While the mushrooms cook, make the persillade. Rip off 2 to 3 sprigs’ worth of cilantro leaves and soft stems from a bunch and place on a cutting board. Place 2 peeled garlic cloves on the cilantro and mince the two together.
Return the skillet to medium heat and add a couple more tablespoons of olive oil. Add 1 cup fresh wood ear mushrooms, season with salt and sprinkle over the persillade. Cook, tossing often, just until the mushrooms are hot and the garlic is no longer raw, 30 to 60 seconds. Scatter the wood ear mushrooms over the oyster mushroom slices, then top with more fresh cilantro leaves to serve.
©2021 Los Angeles Times. Visit latimes.com. Distributed by Tribune Content Agency, LLC.
Copyright 2021 Tribune Content Agency.

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Lawsuit: 5 Trader Joe's meals contain high lead levels – INSIDER

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Some Trader Joe’s products may come with dangerous levels of lead, according to a lawsuit filed in Los Angeles on Wednesday.
The lawsuit alleges that five popular foods from the grocery chain each contain enough lead per serving to affect reproductive health and development if consumed daily, based on results from an independent lab.
One serving of Trader Joe’s Super Spinach Salad had 25.30 µg (micrograms) of lead, which is more than double the Food and Drug Association’s reference level for maximum daily lead consumption.
The frozen Palak Paneer also exceeded the FDA’s recommended limit of 12 µg of lead per day for adults, with 16.20 µg in a single serving. Other dishes, like the Riced Cauliflower Stir Fry and the Organic Pesto Tortellini, came in just under the FDA limit.
The FDA calculates maximum daily lead limits based on how much lead a person would need to consume every day to reach a blood lead level of 5.0 µg/dL. For kids, it takes less lead to reach that level, so they’re capped at a maximum of 3 µg per day.
However, state governments have different standards for lead exposure. California’s Proposition 65 established a maximum allowable lead level of 0.5 µg per day based on the risk of reproductive toxicity associated with lead levels exceeding that limit.
Even the Centers for Disease Control and Prevention recently lowered its reference for “concerning” blood lead levels in children from 5.0 to 3.5 µg/dL.
Lead can build up in the human body over years, so even a small amount could have harmful, long-term effects on health. Lead poisoning can affect fertility and cause some neurological symptoms in adults. However, the heavy metal is most well known for its potential to stall children’s brain development.
The final Trader Joe’s product tested — frozen Vegetable Spring Rolls — had 4.40 µg of lead per serving, which is too much for a child by any metric. Experts have previously told Insider that there’s no safe level of lead for children.
Trader Joe’s did not immediately respond to Insider’s request for comment.