Umami Boost For Spring Salads With Anchovy And Miso
A spring salad guide highlights anchovy paste and miso paste as two versatile umami boosters. The author notes anchovy paste speeds adding depth to dishes, while miso brings sweet salty savory and nutty notes, expanding flavors beyond seasonal produce.
Miso Lime Asian Salad with Chicken
A honey and miso dressing blends lime and garlic with anchovy paste to top a crunchy salad. Chicken breast pieces are floured and pan fried, then baked warm and plated over butter crunch lettuce carrots cucumbers avocado and edamame with dressing served on the side.
Red's Alehouse bets vegan with Corridor Veg Week
North Liberty restaurant Red's Alehouse launches an all vegan menu for Corridor Veg Week from Friday to April 29. Chef Mike Osler, with a decade of vegan cooking, features beet burgers and chicken substitute flatbreads. Eight local eateries including Greyhound Cafe and New Pioneer Food Co op join the week highlighting vegan dining options.
MENTIONED IN THIS ARTICLE
Red’s
North Liberty
Mike Osler
Red
Osler
Thais Carnall
Cedar Rapids
Red’s Alehouse
Greyhound Cafe
Lion Bridge Brewing Company
New Pioneer Food Co-op
Oasis
Quarter Barrel
Sauce Bar & Bistro
Trumpet Blossom Cafe
Vegan lentil loaf with ketchup glaze recipe notes
A home chef shares a flexible vegan lentil loaf approach with ketchup glaze. Emphasizes texture moisture binding and flavor balance with optional mix ins like sweet potato nuts chia raisins and grated vegetables. Encourages experimentation and variety for a comforting meatless dish.
MENTIONED IN THIS ARTICLE
Mike
Lentil Loaf Recipe with Veggie Mix and Glaze
Vegan lentil loaf combines brown lentils walnuts and oats with onion carrot celery and apple. Flax egg binds the mixture. bake in loaf pan with a tomato glaze and serve with potatoes and roasted vegetables.
MENTIONED IN THIS ARTICLE
Granny Smith
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Heather Younker
Alison Gowans
the Gazette
Adam Wesley