24pc Round Glass Food Storage with Navy lids
With an unprecedented level of investments in the past few years, startup companies dedicated to food preparation and delivery are pushing the limits and encouraging new eating habits. No industry is immune to innovation, not even those with a long tradition and strong psychological roots. The food industry is the best example - while most people acquire a taste for certain foods at an early age, it is perfectly possible for some types of products to go out of fashion when better alternatives come along. Recent developments in this sector prove that new recipes can become popular quickly and that bold ideas can succeed, no matter how radical they seem at first. Of course, financial resources can help. US 5.7 billion in venture capital, providing them with the necessary firepower to challenge the established manufacturers. With the traditional food industry mostly focused on strong, meat-based meals, new companies are naturally gravitating towards healthy food where they don’t have to compete directly against McDonald's and similar junk-food giants.
I have been craving salads dressed with olive oil and lemon juice and since I didn't have any lettuce, I perused my vegetable drawer and found it woefully depleted as I am not going to the farmer's market until tomorrow. But, I always have carrots so I decided to make a Moroccan style carrot salad that is also quite popular in Israel. Usually Moroccan carrot salads are made with cooked carrots, but for some reason, I only like them raw. Actually I love them raw and they are my most frequent take aboard food when I travel. It may be that my liver needs more Vitamin A that the carrots provide and with the olive oil and lemon juice dressing (which cleanse the liver), my liver was going to be very happy! This is really a simple salad that takes only minutes to prepare. The only thing hard about it is letting it marinate long enough for the flavors to develop. As I didn't have any parsley and cilantro or salad greens of any kind, the picture looks a little plain to me. It is amazing how much that little touch of green brightens up this salad. It can also be served in a bed of lettuce, but you may want to make more dressing. This salad can also easily be doubled and it is simply delicious. I especially like it as a side dish to grilled meat. Try it and your liver will thank you!
Recently Daniel and I traveled to New Orleans for a wedding (hubs was a groomsman). Doesn't he look handsome in his tux? My parents watched the boys, which of course they all loved. Who wouldn't enjoy being spoiled by Nana and Pop-E? Daniel and I were excited to walk around the French Quarter (I love all things French) but most of all we were excited to try all the yummy food. I of course need to post about it now. Thursday night we had the wonderful pleasure of eating at the Chop House. Our very sweet friends, and Daniel's clients, set up the reservations for us and, gulp, treated us. It was THE BEST I've ever had! My filet literally melted in my mouth. For our appetizer we enjoyed a seafood platter that included garlic shrimp, lobster, lump crabmeat and crab bisque (four different items, not all together). I could eat the bisque for days on end, every meal. It was that good. I always like a ceasar salad so we split one of those as well. For dinner we opted for the filet mignon and split it because I was already getting full.