Bay Area Bites' Guide to Healthy Winter Soups and Salads
Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food
Bay Area Bites Guide to 4 Favorite Spots for Springtime Salads in San Francisco
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Asparagus and Eggs Mimosa Salad
Roasted Eggplant Salad with Almonds, Feta, and Mint
Superfood Kale
Recipe: B is for Beet
Sponsored
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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"jeffcianci":{"type":"authors","id":"5580","meta":{"index":"authors_1591205172","id":"5580","found":true},"name":"Jeff Cianci","firstName":"Jeff","lastName":"Cianci","slug":"jeffcianci","email":"jcianci610@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_124258":{"type":"posts","id":"bayareabites_124258","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124258","score":null,"sort":[1515005885000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-healthy-winter-soups-and-salads","title":"Bay Area Bites' Guide to Healthy Winter Soups and Salads","publishDate":1515005885,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's the time of year when we want healthy comfort foods. We want to curl up inside with a warm soup or restart our diets with a fresh salad. But just because the weather's turned a little cold, doesn't mean you can't still find delicious vegetables to make fresh winter soups and salads from scratch.\u003c/p>\n\u003cp>We've collected some of our favorite healthy winter recipes from over the years for you to try. Here are three tasty salads and three soups, including a homemade chicken stock that could serve as the base for other soups. Fill up on these healthy and fresh meals.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\" target=\"_blank\" rel=\"noopener\">Kale Salad with Pomegranate, Tangerine and Avocado\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? But wait, this one combines earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine all highlighted by tangy Meyer lemon and salty Parmesan.\u003c/p>\n\u003cfigure id=\"attachment_124266\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-124266\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kale-salad1000.jpg\" alt=\"\" width=\"1000\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale Salad with Pomegranate,Tangerine and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\" target=\"_blank\" rel=\"noopener\">Shaved Winter Vegetable Salad\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With a citrusy dressing and a sprinkle of toasted nuts and salty cheese, this salad is a lovely addition to any winter table, either as a first course or even as a last course after the main meal and prior to dessert. It also makes a great lunch, especially when served alongside some chicken or topped with cheese or a poached egg.\u003c/p>\n\u003cfigure id=\"attachment_124267\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/root-salad-finish1000.jpg\">\u003cimg class=\"size-full wp-image-124267\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/root-salad-finish1000.jpg\" alt=\"\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/\" target=\"_blank\" rel=\"noopener\">Sauteed Winter Greens\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>There are a zillion different ways to sauté winter greens. Throw in your favorite add-ins and you'll have a completely different and tasty dish.\u003c/p>\n\u003cfigure id=\"attachment_124268\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/greens-final.jpg\">\u003cimg class=\"size-full wp-image-124268\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/greens-final.jpg\" alt=\"\" width=\"1000\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauteed Winter Greens \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\" target=\"_blank\" rel=\"noopener\">Creamy Roasted Butternut Squash Soup with Apples and Ginger\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>To make this a little more special than your everyday butternut squash soup, add a few tart apples, plenty of fresh ginger root, and a dash of cream. For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.\u003c/p>\n\u003cfigure id=\"attachment_124269\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal.jpg\">\u003cimg class=\"size-large wp-image-124269\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-1020x680.jpg\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Butternut Squash Soup with Apple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\" target=\"_blank\" rel=\"noopener\">Homemade Chicken Noodle Soup\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Serve up big steaming bowls of this soup just like it is, or accompany it with crusty sourdough, levain or multigrain bread or even some great multigrain or whole wheat crackers.\u003c/p>\n\u003cfigure id=\"attachment_124271\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chicken-soup3.jpg\">\u003cimg class=\"size-large wp-image-124271\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chicken-soup3-1020x680.jpg\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\" target=\"_blank\" rel=\"noopener\">Make Your Own Homemade Chicken Stock\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The key to any good soup is a great homemade chicken stock. And it really is simple to make.\u003c/p>\n\u003cfigure id=\"attachment_124270\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786.jpg\">\u003cimg class=\"size-large wp-image-124270\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-1020x679.jpg\" alt=\"\" width=\"640\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-520x346.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock starting to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Looking for healthy winter soups and salads? Try some of these Bay Area Bites favorites.","status":"publish","parent":0,"modified":1550268309,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":420},"headData":{"title":"Bay Area Bites' Guide to Healthy Winter Soups and Salads | KQED","description":"Looking for healthy winter soups and salads? Try some of these Bay Area Bites favorites.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"124258 https://ww2.kqed.org/bayareabites/?p=124258","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/03/bay-area-bites-guide-to-healthy-winter-soups-and-salads/","disqusTitle":"Bay Area Bites' Guide to Healthy Winter Soups and Salads","path":"/bayareabites/124258/bay-area-bites-guide-to-healthy-winter-soups-and-salads","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's the time of year when we want healthy comfort foods. We want to curl up inside with a warm soup or restart our diets with a fresh salad. But just because the weather's turned a little cold, doesn't mean you can't still find delicious vegetables to make fresh winter soups and salads from scratch.\u003c/p>\n\u003cp>We've collected some of our favorite healthy winter recipes from over the years for you to try. Here are three tasty salads and three soups, including a homemade chicken stock that could serve as the base for other soups. Fill up on these healthy and fresh meals.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\" target=\"_blank\" rel=\"noopener\">Kale Salad with Pomegranate, Tangerine and Avocado\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? But wait, this one combines earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine all highlighted by tangy Meyer lemon and salty Parmesan.\u003c/p>\n\u003cfigure id=\"attachment_124266\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-124266\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kale-salad1000.jpg\" alt=\"\" width=\"1000\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale Salad with Pomegranate,Tangerine and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\" target=\"_blank\" rel=\"noopener\">Shaved Winter Vegetable Salad\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With a citrusy dressing and a sprinkle of toasted nuts and salty cheese, this salad is a lovely addition to any winter table, either as a first course or even as a last course after the main meal and prior to dessert. It also makes a great lunch, especially when served alongside some chicken or topped with cheese or a poached egg.\u003c/p>\n\u003cfigure id=\"attachment_124267\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/root-salad-finish1000.jpg\">\u003cimg class=\"size-full wp-image-124267\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/root-salad-finish1000.jpg\" alt=\"\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/\" target=\"_blank\" rel=\"noopener\">Sauteed Winter Greens\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>There are a zillion different ways to sauté winter greens. Throw in your favorite add-ins and you'll have a completely different and tasty dish.\u003c/p>\n\u003cfigure id=\"attachment_124268\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/greens-final.jpg\">\u003cimg class=\"size-full wp-image-124268\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/greens-final.jpg\" alt=\"\" width=\"1000\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauteed Winter Greens \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\" target=\"_blank\" rel=\"noopener\">Creamy Roasted Butternut Squash Soup with Apples and Ginger\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>To make this a little more special than your everyday butternut squash soup, add a few tart apples, plenty of fresh ginger root, and a dash of cream. For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.\u003c/p>\n\u003cfigure id=\"attachment_124269\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal.jpg\">\u003cimg class=\"size-large wp-image-124269\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-1020x680.jpg\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Butternut Squash Soup with Apple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\" target=\"_blank\" rel=\"noopener\">Homemade Chicken Noodle Soup\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Serve up big steaming bowls of this soup just like it is, or accompany it with crusty sourdough, levain or multigrain bread or even some great multigrain or whole wheat crackers.\u003c/p>\n\u003cfigure id=\"attachment_124271\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chicken-soup3.jpg\">\u003cimg class=\"size-large wp-image-124271\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chicken-soup3-1020x680.jpg\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\" target=\"_blank\" rel=\"noopener\">Make Your Own Homemade Chicken Stock\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The key to any good soup is a great homemade chicken stock. And it really is simple to make.\u003c/p>\n\u003cfigure id=\"attachment_124270\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786.jpg\">\u003cimg class=\"size-large wp-image-124270\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-1020x679.jpg\" alt=\"\" width=\"640\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-520x346.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock starting to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124258/bay-area-bites-guide-to-healthy-winter-soups-and-salads","authors":["5014","5015"],"categories":["bayareabites_1245","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_15789","bayareabites_8462","bayareabites_12805","bayareabites_14738","bayareabites_8988","bayareabites_16249","bayareabites_16284"],"featImg":"bayareabites_124275","label":"bayareabites"},"bayareabites_115082":{"type":"posts","id":"bayareabites_115082","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115082","score":null,"sort":[1486509031000]},"guestAuthors":[],"slug":"guide-5-popular-restaurants-south-of-san-francisco-serving-health-conscious-food","title":"Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food","publishDate":1486509031,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>With the New Year, come New Year’s resolutions which more often than not are commitments to make healthier lifestyle choices. Unfortunately, going out to eat while trying to stick to your health-conscious resolutions can be a challenge. Thankfully, the Bay Area is home to numerous restaurants committed to serving a menu of health-conscious dishes prepared with satisfying and nutritious ingredients. Have no fear, food can both be healthy \u003cem>and\u003c/em> full of flavor! Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_115086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxShrimp.jpg\" alt=\"Lime basil shrimp with peanut sauce at Asian Box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lime basil shrimp with peanut sauce at Asian Box. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a fully customizable menu, \u003cstrong>Asian Box\u003c/strong> is a great option for healthy, made-to-order dishes that are inspired by Asian street food. Asian Box is committed to using all natural ingredients free of any additives, antibiotics, hormones, or pesticides. Additionally, all the sauces and marinades are prepared in-house from scratch. Customers can build a rice, salad or noodle bowl to their liking or pick from a selection of specialty boxes. If you’re a vegetarian or just looking for a meat-free option, the Garden Box is a delicious option with tofu and steamed vegetables over brown rice with a sweet and mild coconut curry sauce.\u003c/p>\n\u003cfigure id=\"attachment_115084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxGarden.jpg\" alt=\"The Garden Box at Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Garden Box at Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxInside.jpg\" alt=\"Inside Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">\u003cstrong>Asian Box\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/hQP4bH\" target=\"_blank\">map\u003c/a>]\u003cbr>\n42 Castro St.\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 584-3947\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AsianBoxEats/\" target=\"_blank\">Asian Box\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AsianBox\" target=\"_blank\">@AsianBox\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaBurger.jpg\" alt=\"The Calafia vegetable burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Calafia vegetable burger. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened by the former Executive Chef at Google, Charlie Ayers, \u003cstrong>Calafia Café\u003c/strong> has become a popular neighborhood eatery in Palo Alto. The restaurant has a large menu serving California cuisine and is committed to using organic, locally sourced ingredients. Calafia has an extensive vegetarian menu with entree salads and noodle bowls, as well as sandwiches and other vegetarian specialties. Equally tasty as a vegetarian dish or just a change of pace from the standard hamburger, Calafia’s vegetable burger is prepared with a hearty but wholesome blend of roasted beets, mushrooms, carrots, and lentils. Topped with melted cheddar, grilled onions, roasted mushrooms, and a chunky tomato jam, the hefty burger is filling and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_115088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaInside.jpg\" alt=\"Inside Calafia Café at Town & Country Shopping Center in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Calafia Café at Town & Country Shopping Center in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://calafiapaloalto.com/\" target=\"_blank\">\u003cstrong>Calafia Cafe\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #130 [\u003ca href=\"https://goo.gl/CkKb4t\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-9200\u003cbr>\nHours: Mon-Fri 8:30-10:30am 11am-9pm; Sat-Sun 9am-2:45pm 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CalafiaCafe/?fref=ts\" target=\"_blank\">Calafia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/calafiapaloalto\" target=\"_blank\">@calafiapaloalto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxCaliBowl.jpg\" alt=\"The Cali bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cali bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The newly opened \u003cstrong>Detox Kitchen & Juice Bar\u003c/strong> in Belmont is a perfect destination for anyone committed to healthier eating. The trendy eatery serves a dishes of wholesome and filling bowls prepared with fresh, unprocessed ingredients. For those who are following special diets such as Paleo or Whole 30, which eliminate grains, added sugar and other restrictions, Detox Kitchen offers a number of dishes which cater to those diets. The Cali bowl which features riced cauliflower topped with kale, carrots, radishes, cucumbers, tomatoes, and crunchy sunflower seeds, is an impressively filling and guilt-free option.\u003c/p>\n\u003cfigure id=\"attachment_115091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg\" alt=\"The spaghetti squash bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spaghetti squash bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxKitchenInside.jpg\" alt=\"Inside Detox Kitchen in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Detox Kitchen in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/detox-kitchen-and-juice-bar-belmont\" target=\"_blank\">\u003cstrong>Detox Kitchen & Juice Bar\u003c/strong>\u003c/a>\u003cbr>\n1200 El Camino Real [\u003ca href=\"https://goo.gl/BTMqDb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nPh: (650) 264-8211\u003cbr>\nHours: Mon-Fri 7am-5pm; Sat-Sun 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/detoxkitchen/\" target=\"_blank\">Detox Kitchen & Juice Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutDavy.jpg\" alt=\"The Davy salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Davy salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A healthy menu of large salads, soups, and sandwiches makes \u003cstrong>Sprout Cafe\u003c/strong> a popular lunch option in downtown Palo Alto. Health-conscious customers can build their salad as they chose with a large selection of ingredients such as quinoa and farro, roasted vegetables, and wholesome proteins such as herb crusted salmon and grilled chicken. A large menu of signature salads is also available with plenty of healthy options such as The Davy which features orange and miso-glazed salmon over a bed of arugula with sweet corn, shaved fennel, avocado, red onions, candied walnuts and white cheddar with a sesame ginger dressing.\u003c/p>\n\u003cfigure id=\"attachment_115092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutAutumn.jpg\" alt=\"The autumn salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The autumn salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutCafeInside.jpg\" alt=\"Inside Sprout Café in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sprout Café in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cafesprout.com/home\" target=\"_blank\">\u003cstrong>Sprout Cafe\u003c/strong>\u003c/a>\u003cbr>\n168 University Ave. [\u003ca href=\"https://goo.gl/PdVfH6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 323-7688\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sproutcafe/?fref=ts\" target=\"_blank\">Sprout Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sprout_cafe\" target=\"_blank\">@SproutCafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlChicken.jpg\" alt=\"A hot stone pot with chicken and vegetables at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hot stone pot with chicken and vegetables at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sunny Bowl\u003c/strong> serves a menu of Korean-style hot stone pots and colorful salads, making it a popular and healthy lunch option. The salads are wholesome and filling with a heaping mix of red and green cabbage, steamed rice, shredded carrots, cucumbers, grape tomatoes and kimchi. The salads can be topped with Korean-style rib eye or short ribs, chicken, shrimp, or Hawaiian poke. The signature dish at Sunny bowl is the sizzling hot stone rice bowls which are topped with spinach, carrots and bean sprouts. A fried egg and your choice of meat provide the protein sources.\u003c/p>\n\u003cfigure id=\"attachment_115097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlPoke.jpg\" alt=\"A salad bowl topped with Hawaiian poke at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A salad bowl topped with Hawaiian poke at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnBowlInside.jpg\" alt=\"Inside Sunny Bowl in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sunny Bowl in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/sunny-bowl-mountain-view\" target=\"_blank\">\u003cstrong>Sunny Bowl\u003c/strong>\u003c/a>\u003cbr>\n1477 Plymouth St [\u003ca href=\"https://goo.gl/nsNb48\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 625-0361\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 12-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sunny-Bowl/105004329542666?fref=ts\" target=\"_blank\">Sunny Bowl\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating.","status":"publish","parent":0,"modified":1546456257,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":949},"headData":{"title":"Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food | KQED","description":"Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"115082 https://ww2.kqed.org/bayareabites/?p=115082","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/07/guide-5-popular-restaurants-south-of-san-francisco-serving-health-conscious-food/","disqusTitle":"Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/115082/guide-5-popular-restaurants-south-of-san-francisco-serving-health-conscious-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the New Year, come New Year’s resolutions which more often than not are commitments to make healthier lifestyle choices. Unfortunately, going out to eat while trying to stick to your health-conscious resolutions can be a challenge. Thankfully, the Bay Area is home to numerous restaurants committed to serving a menu of health-conscious dishes prepared with satisfying and nutritious ingredients. Have no fear, food can both be healthy \u003cem>and\u003c/em> full of flavor! Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_115086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxShrimp.jpg\" alt=\"Lime basil shrimp with peanut sauce at Asian Box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lime basil shrimp with peanut sauce at Asian Box. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a fully customizable menu, \u003cstrong>Asian Box\u003c/strong> is a great option for healthy, made-to-order dishes that are inspired by Asian street food. Asian Box is committed to using all natural ingredients free of any additives, antibiotics, hormones, or pesticides. Additionally, all the sauces and marinades are prepared in-house from scratch. Customers can build a rice, salad or noodle bowl to their liking or pick from a selection of specialty boxes. If you’re a vegetarian or just looking for a meat-free option, the Garden Box is a delicious option with tofu and steamed vegetables over brown rice with a sweet and mild coconut curry sauce.\u003c/p>\n\u003cfigure id=\"attachment_115084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxGarden.jpg\" alt=\"The Garden Box at Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Garden Box at Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxInside.jpg\" alt=\"Inside Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">\u003cstrong>Asian Box\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/hQP4bH\" target=\"_blank\">map\u003c/a>]\u003cbr>\n42 Castro St.\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 584-3947\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AsianBoxEats/\" target=\"_blank\">Asian Box\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AsianBox\" target=\"_blank\">@AsianBox\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaBurger.jpg\" alt=\"The Calafia vegetable burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Calafia vegetable burger. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened by the former Executive Chef at Google, Charlie Ayers, \u003cstrong>Calafia Café\u003c/strong> has become a popular neighborhood eatery in Palo Alto. The restaurant has a large menu serving California cuisine and is committed to using organic, locally sourced ingredients. Calafia has an extensive vegetarian menu with entree salads and noodle bowls, as well as sandwiches and other vegetarian specialties. Equally tasty as a vegetarian dish or just a change of pace from the standard hamburger, Calafia’s vegetable burger is prepared with a hearty but wholesome blend of roasted beets, mushrooms, carrots, and lentils. Topped with melted cheddar, grilled onions, roasted mushrooms, and a chunky tomato jam, the hefty burger is filling and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_115088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaInside.jpg\" alt=\"Inside Calafia Café at Town & Country Shopping Center in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Calafia Café at Town & Country Shopping Center in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://calafiapaloalto.com/\" target=\"_blank\">\u003cstrong>Calafia Cafe\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #130 [\u003ca href=\"https://goo.gl/CkKb4t\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-9200\u003cbr>\nHours: Mon-Fri 8:30-10:30am 11am-9pm; Sat-Sun 9am-2:45pm 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CalafiaCafe/?fref=ts\" target=\"_blank\">Calafia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/calafiapaloalto\" target=\"_blank\">@calafiapaloalto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxCaliBowl.jpg\" alt=\"The Cali bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cali bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The newly opened \u003cstrong>Detox Kitchen & Juice Bar\u003c/strong> in Belmont is a perfect destination for anyone committed to healthier eating. The trendy eatery serves a dishes of wholesome and filling bowls prepared with fresh, unprocessed ingredients. For those who are following special diets such as Paleo or Whole 30, which eliminate grains, added sugar and other restrictions, Detox Kitchen offers a number of dishes which cater to those diets. The Cali bowl which features riced cauliflower topped with kale, carrots, radishes, cucumbers, tomatoes, and crunchy sunflower seeds, is an impressively filling and guilt-free option.\u003c/p>\n\u003cfigure id=\"attachment_115091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg\" alt=\"The spaghetti squash bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spaghetti squash bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxKitchenInside.jpg\" alt=\"Inside Detox Kitchen in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Detox Kitchen in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/detox-kitchen-and-juice-bar-belmont\" target=\"_blank\">\u003cstrong>Detox Kitchen & Juice Bar\u003c/strong>\u003c/a>\u003cbr>\n1200 El Camino Real [\u003ca href=\"https://goo.gl/BTMqDb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nPh: (650) 264-8211\u003cbr>\nHours: Mon-Fri 7am-5pm; Sat-Sun 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/detoxkitchen/\" target=\"_blank\">Detox Kitchen & Juice Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutDavy.jpg\" alt=\"The Davy salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Davy salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A healthy menu of large salads, soups, and sandwiches makes \u003cstrong>Sprout Cafe\u003c/strong> a popular lunch option in downtown Palo Alto. Health-conscious customers can build their salad as they chose with a large selection of ingredients such as quinoa and farro, roasted vegetables, and wholesome proteins such as herb crusted salmon and grilled chicken. A large menu of signature salads is also available with plenty of healthy options such as The Davy which features orange and miso-glazed salmon over a bed of arugula with sweet corn, shaved fennel, avocado, red onions, candied walnuts and white cheddar with a sesame ginger dressing.\u003c/p>\n\u003cfigure id=\"attachment_115092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutAutumn.jpg\" alt=\"The autumn salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The autumn salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutCafeInside.jpg\" alt=\"Inside Sprout Café in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sprout Café in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cafesprout.com/home\" target=\"_blank\">\u003cstrong>Sprout Cafe\u003c/strong>\u003c/a>\u003cbr>\n168 University Ave. [\u003ca href=\"https://goo.gl/PdVfH6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 323-7688\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sproutcafe/?fref=ts\" target=\"_blank\">Sprout Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sprout_cafe\" target=\"_blank\">@SproutCafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlChicken.jpg\" alt=\"A hot stone pot with chicken and vegetables at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hot stone pot with chicken and vegetables at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sunny Bowl\u003c/strong> serves a menu of Korean-style hot stone pots and colorful salads, making it a popular and healthy lunch option. The salads are wholesome and filling with a heaping mix of red and green cabbage, steamed rice, shredded carrots, cucumbers, grape tomatoes and kimchi. The salads can be topped with Korean-style rib eye or short ribs, chicken, shrimp, or Hawaiian poke. The signature dish at Sunny bowl is the sizzling hot stone rice bowls which are topped with spinach, carrots and bean sprouts. A fried egg and your choice of meat provide the protein sources.\u003c/p>\n\u003cfigure id=\"attachment_115097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlPoke.jpg\" alt=\"A salad bowl topped with Hawaiian poke at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A salad bowl topped with Hawaiian poke at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnBowlInside.jpg\" alt=\"Inside Sunny Bowl in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sunny Bowl in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/sunny-bowl-mountain-view\" target=\"_blank\">\u003cstrong>Sunny Bowl\u003c/strong>\u003c/a>\u003cbr>\n1477 Plymouth St [\u003ca href=\"https://goo.gl/nsNb48\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 625-0361\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 12-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sunny-Bowl/105004329542666?fref=ts\" target=\"_blank\">Sunny Bowl\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115082/guide-5-popular-restaurants-south-of-san-francisco-serving-health-conscious-food","authors":["5580"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_13746","bayareabites_1245","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_91"],"tags":["bayareabites_310","bayareabites_494","bayareabites_8988"],"featImg":"bayareabites_115089","label":"source_bayareabites_115082"},"bayareabites_108623":{"type":"posts","id":"bayareabites_108623","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108623","score":null,"sort":[1462380349000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-4-favorite-spots-for-springtime-salads-in-san-francisco","title":"Bay Area Bites Guide to 4 Favorite Spots for Springtime Salads in San Francisco","publishDate":1462380349,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>As the weather gets warmer, we tend to put away the comfort foods and put down the cookies. It feels like time for a healthy start to spring -- plants are in bloom and fresh veggies abound. There's a reason we all want to pack up picnics this time of year. Here are a few places to load up on tasty and filling salads for you to eat outside under the sun.\u003c/p>\n\u003ch2>Blue Barn\u003c/h2>\n\u003cfigure id=\"attachment_108732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108732\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Bluebarn1-1.jpg\" alt=\"Blue Barn on Chestnut St.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn on Chestnut St. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Blue Barn now has three locations -- two in San Francisco and one in Marin -- but it started in 2007 on Chestnut Street, just like its neighbor, Pluto's, which is included in our list below. The Chestnut location is small, primarily for take-out, with just a handful of seats inside at a communal table and bar, and four small tables on the sidewalk outside. The small shop is packed with Marina residents on most evenings, but the lines move fairly quickly.\u003c/p>\n\u003cfigure id=\"attachment_108733\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108733\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/bluebarn2.jpg\" alt=\"Blue Barn was packed on a Tuesday evening\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn was packed on a Tuesday evening \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is run by Chef Sam Josi, Nate Valentine, and Stryker Scales, who are also the group behind the Tipsy Pig, Umami, and Mamacita. After the success of the Chestnut restaurant, they opened a similar to-go location in the Corte Madera Town Center in Marin in 2012, near where Stryker grew up. The third location, on Polk Street, is slightly larger and includes more room for customers to enjoy drinks while eating their salads and sandwiches.\u003c/p>\n\u003cp>All three locations source most of their ingredients from nearby farms, with much of it coming from Sonoma's \u003ca href=\"https://www.facebook.com/OakHillFarm1/\">Oak Hill Farm\u003c/a>.\u003c/p>\n\u003cp>While you can make your own U-Pick salads from the bar of ingredients behind the counter, the house items are guaranteed to be an excellent mix. We tried the Cobber, Blue Barn's version of the Cobb salad, which comes with romaine, roasted chicken, smoked bacon, boiled egg, avocado, cherry tomatoes, and garlic croutons. It was a creamy and filling, though not inexpensive, version of the classic salad, with an interesting flavor and bite — not at all bland, like Cobb salads can be.\u003c/p>\n\u003cfigure id=\"attachment_108734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108734\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/bluebarn3.jpg\" alt=\"Blue Barn's spring salad\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn's spring salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other classic salad we ordered was the Spring Salad -- mixed greens, arugula, roasted asparagus, beans, radish, almonds, quinoa, and parmesan reggiano. It has more flavor and was lighter than the Cobber, but not as hearty without the chicken and avocado.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can add chicken, steak, salmon, bacon, avocado, or other toppings to the prepared salads. A side of fries might make the whole thing less healthy, but no less delicious. There are also large hot sandwiches and four kinds of grilled cheese to go with your salad. Exact items vary seasonally, but the classics are generally available in some form.\u003c/p>\n\u003cp>Order ahead to have your meal ready to pick-up and then find a less crowded spot to sit outside and enjoy the food. There is a five item maximum for pick-up.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bluebarngourmet.com/\" target=\"_blank\">\u003cstrong>Blue Barn Gourmet\u003c/strong>\u003c/a>\u003cbr>\n2105 Chestnut St. [\u003ca href=\"https://goo.gl/Ya087e\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94123\u003cbr>\nPh: (415) 441-3232\u003cbr>\nHours: Mon-Thu, 11am-8:30pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlueBarnGourmet\" target=\"_blank\">Blue Barn Gourmet\u003c/a>\u003cbr>\nPrice: $$ (salads $12-16)\u003c/p>\n\u003ch3>Pluto's\u003c/h3>\n\u003cfigure id=\"attachment_108737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108737\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos.jpg\" alt=\"Pluto's in the Marina\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pluto's in the Marina \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just around the corner from its trendier neighbor, Blue Barn, Pluto's was once the Marina hotspot for yuppies looking for inexpensive, tasty salads. In 1995, co-founders Gerry Bugas and Louis Kimball opened this spot just off Chestnut Street as a place for healthy fast food.\u003c/p>\n\u003cp>The idea for quick, healthy, low-cost salads and sandwiches caught on with a vengeance. The duo, who met while both working in food service at the Stanford Court Hotel, soon followed the Marina location with one in Palo Alto and another in the Sunset. Today, there are nine locations, from San Luis Obispo to Chico. It’s no coincidence that the restaurant does particularly well near college campuses, where students are hard-pressed to find cheap and easy food they don’t have to make themselves. \u003c/p>\n\u003cfigure id=\"attachment_108738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108738\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos3.jpg\" alt=\"The salad bar at Pluto's\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at Pluto's \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since it opened, Pluto's -- full name Pluto's Fresh Food for a Hungry Universe -- has had a space and astronomy theme. The menu items all have planet or star-related names. The decor is astronomical and, compared to many of the high-end shops and restaurants in the Marina, can feel a bit outdated. But don't let the kitsch fool you. The salads are hearty, inexpensive, and good.\u003c/p>\n\u003cp>Work your way down the cafeteria-style bar, either creating your own salad from the toppings available or picking from the customized creations. There's also a carving station for meats and sandwiches (all in the $7-9 range), and sides like mac n' cheese or sweet potato fries. Desserts are also made in-house and appear quite intense. It can be a little confusing with all the options, but just point at what you want and it'll make its way to your plate.\u003c/p>\n\u003cp>I ordered the \"Mars Detox\" salad -- I told you the food all had astronomy-inspired names -- and added steak, which the servers behind the bar carved right in front of me. The Mars Detox comes with mixed greens, cabbage, and kale, topped with apples, avocado, pumpkin seeds, and shredded beets. While the meat was a bit tough, overall it was a excellent combination of flavors that all complimented each other surprisingly well.\u003c/p>\n\u003cfigure id=\"attachment_108740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos5.jpg\" alt=\"The Mars Detox salad with steak\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mars Detox salad with steak \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My husband ordered the \"Sky Falling\" salad, which comes with spinach, quinoa, carrots, green beans, cranberries, and roasted butternut squash. Often, I find, a salad needs something to center it, and in this case the butternut squash was the overwhelming core of the salad. It was a bit less tangy than the Mars Detox, but felt more homespun and rich. Either would make a full and filling meal.\u003c/p>\n\u003cfigure id=\"attachment_108739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos4.jpg\" alt=\"Pluto's Sky Falling salad\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pluto's Sky Falling salad \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it first opened, over 20 years ago, Pluto's had a line around the block. Now, it's far less crowded than Blue Barn or plenty of the other dinner options in the Marina. And, your first inclination might be to write it off. But don't. It was actually my husband's favorite.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.plutosfreshfood.com/\" target=\"_blank\">Pluto's\u003c/a>\u003cbr>\n\u003c/strong>3258 Scott St. [\u003ca href=\"https://goo.gl/TZbjMo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94123\u003cbr>\nPh: (415) 775-8867\u003cbr>\nHours: Mon-Fri, 11am-10pm; Sat-Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Plutos-Fresh-Food-116296548416089/\" target=\"_blank\">Pluto's Fresh Food\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PlutosFreshFood\" target=\"_blank\">@PlutosFreshFood\u003c/a>\u003cbr>\nPrice range: $ (salads $7-9)\u003c/p>\n\u003ch3>Cafe du Soleil\u003c/h3>\n\u003cfigure id=\"attachment_108701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil2.jpg\" rel=\"attachment wp-att-108701\">\u003cimg class=\"size-full wp-image-108701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil2.jpg\" alt=\"Cafe du Soleil is a small cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe du Soleil is a small cafe \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked in a small storefront in SoMa, Cafe du Soleil is a surprisingly good quality French cafe masquerading as a to-go lunch spot for nearby office workers. (It is also unrelated to the Cafe du Soleil on Fillmore.)\u003c/p>\n\u003cp>There are just three small tables crammed inside, and another two outside on the sidewalk, but don't be fooled by appearances. Run by a husband-wife duo, this is an authentic French cafe. When I visited, the table of men arguing in French as they drank their coffee would have been at home in Paris.\u003c/p>\n\u003cfigure id=\"attachment_108700\" class=\"wp-caption aligncenter\" style=\"max-width: 3264px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil.jpg\" rel=\"attachment wp-att-108700\">\u003cimg class=\"size-full wp-image-108700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil.jpg\" alt=\"Cafe du Soleil is small\" width=\"3264\" height=\"2448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil.jpg 3264w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-960x720.jpg 960w\" sizes=\"(max-width: 3264px) 100vw, 3264px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe du Soleil is small \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What the place has going for it isn't necessarily ambiance, but top-quality food at very affordable prices. There are small breakfast items -- fruit with Greek yogurt, ham and cheese croissants, or Nutella and strawberries on fresh baguettes (which sort of counts as a well-rounded breakfast).The Semifreddis bread is delivered each morning. But the real thing people come for is the salad and sandwiches at lunch.\u003c/p>\n\u003cp>I ordered the small Maison salad, which is fancy French for \"house salad.\" The large is slightly more money, but the small is plenty big enough for a lunch. Even though the Maison is a simple house salad, it's surprisingly nuanced and flavorful, with blue cheese, avocado, cucumbers, tomatoes, red peppers, and a hard-boiled egg. It was whipped up fresh by the owner as soon as I ordered it.\u003c/p>\n\u003cfigure id=\"attachment_108702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil3.jpg\" rel=\"attachment wp-att-108702\">\u003cimg class=\"size-full wp-image-108702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil3.jpg\" alt=\"The Maison salad in the setting sunlight\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Maison salad in the setting sunlight \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also tried one of the cafe's classics, the chicken and orzo. The chicken and orzo salad and the nicoise salad are the most popular at Cafe du Soleil. That may explain why they were out of orzo when I ordered late in the afternoon, but the owner, who just goes by Michael, said he'd substitute in some avocado instead, and it came together rather well.\u003c/p>\n\u003cfigure id=\"attachment_108703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil4.jpg\" rel=\"attachment wp-att-108703\">\u003cimg class=\"size-full wp-image-108703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil4.jpg\" alt=\"Chicken and orzo salad\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken and orzo salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chicken and orzo salad is made with spinach and romaine hearts, cherry tomatoes, basil pesto, and a substantial heaping of Parmigiano-Reggiano. It was the combination of the pesto and cheese that gave it a particularly tasty flavor and made it my favorite of the two salads, though any of the offerings would likely make an excellent lunch option during the week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafedusoleilsoma.com/\" target=\"_blank\">Cafe du Soleil\u003c/a>\u003cbr>\n\u003c/strong>345 3rd St. [\u003ca href=\"https://goo.gl/xJozgf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 699-6154\u003cbr>\nHours: Mon-Fri, 9am-4:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafedusoleilsoma\" target=\"_blank\">Cafe du Soleil\u003c/a>\u003cbr>\nPrice range: $ (small salads, $6-9; large $10-15)\u003c/p>\n\u003ch3>Little Gem\u003c/h3>\n\u003cfigure id=\"attachment_108696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem.jpg\" rel=\"attachment wp-att-108696\">\u003cimg class=\"size-full wp-image-108696\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem.jpg\" alt=\"Little Gem is in Hayes Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Little Gem is in Hayes Valley \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the other end of the spectrum from Cafe du Soleil, Little Gem, in Hayes Valley, is basically a modern hipster foodie's dream. The glass-walled cafe, on the corner of Grove and Gough, is quiet and fairly large, with plenty of people working on laptops at the wood tables -- all of which were made out of a single tree from Marin. There's also outdoor seating on the medium-sized patio in front of the restaurant.\u003c/p>\n\u003cp>Right now, the cafe serves lunch on weekdays until 5 p.m. and then switches over to dinner. On weekends, they also serve breakfast from 9 to 11:30 a.m. While the salads, sandwiches, and bowls are well worth a visit, plenty of people just come in for a coffee, from \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture Coffee\u003c/a>, and a pastry.\u003c/p>\n\u003cfigure id=\"attachment_108698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem3.jpg\" rel=\"attachment wp-att-108698\">\u003cimg class=\"size-full wp-image-108698\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem3.jpg\" alt=\"Little Gem's counter and kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Little Gem's counter and kitchen \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Little Gem, founded by three friends, one of whom is chef Dave Cruz of Nobu and Bouchon fame, is not the kind of place that has a massive menu. There are a few select items, but those items are high-quality. The restaurant sources locally (as possible), with the meat and salmon coming from Marin Sun Farms, Five Dot Ranch, and Ora King Salmon.\u003c/p>\n\u003cp>With only three salads on the menu, I tried the butter lettuce and red quinoa salad and decided to mix it with a rice bowl, instead of a second salad.\u003c/p>\n\u003cp>The butter lettuce was sweet and flavorful, and it was nicely set off by the sprinkling of quinoa, toasted almonds, and sliced beets. My main concern was there simply wasn't very much of it. You could eat the whole thing for a light snack. It's more meant to be slowly enjoyed and appreciated, than wolfed down.\u003c/p>\n\u003cfigure id=\"attachment_108697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem2.jpg\" rel=\"attachment wp-att-108697\">\u003cimg class=\"size-full wp-image-108697\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem2.jpg\" alt=\"The butter lettuce and red quinoa salad\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The butter lettuce and red quinoa salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I paired that salad, though, with the curried cauliflower and sweet potato rice bowl, which sounded like it'd go exceptionally well with some slow-roasted pork added on top. You can add steak, salmon, pulled chicken, or a hen egg to any of the bowls or salads, or just have them on the side.\u003c/p>\n\u003cfigure id=\"attachment_108699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem4.jpg\" rel=\"attachment wp-att-108699\">\u003cimg class=\"size-full wp-image-108699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem4.jpg\" alt=\"Curried cauliflower rice bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curried cauliflower rice bowl \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bowl was a heartier meal, with the cauliflower and sweet potatoes making a nice tasty base that was complimented by the pork. All together it made for an excellent lunch overall, but that's not exactly an inexpensive option. This is the kind of place where you get what you pay for.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.littlegem.restaurant/\" target=\"_blank\">\u003cstrong>Little Gem\u003cbr>\n\u003c/strong>\u003c/a>400 Grove St. [\u003ca href=\"https://goo.gl/oVzFw8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 914-0501\u003cbr>\nHours: Tues-Fri, 11am-9pm; Sat-Sun, 9am-9pm (opening on Mondays starting in May)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/littlegem.restaurant\" target=\"_blank\">Little Gem\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/_LittleGem\" target=\"_blank\">@_LittleGem\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/littlegem.restaurant/\" target=\"_blank\">littlegem.restaurant\u003c/a>\u003cbr>\nPrice range: $$ (salads $10-15)\u003c/p>\n\n","blocks":[],"excerpt":"Spring feels like salad season. Here are a few tasty places to get your greens in San Francisco.","status":"publish","parent":0,"modified":1462552581,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":2052},"headData":{"title":"Bay Area Bites Guide to 4 Favorite Spots for Springtime Salads in San Francisco | KQED","description":"Spring feels like salad season. Here are a few tasty places to get your greens in San Francisco.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"108623 http://ww2.kqed.org/bayareabites/?p=108623","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/04/bay-area-bites-guide-to-4-favorite-spots-for-springtime-salads-in-san-francisco/","disqusTitle":"Bay Area Bites Guide to 4 Favorite Spots for Springtime Salads in San Francisco","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/108623/bay-area-bites-guide-to-4-favorite-spots-for-springtime-salads-in-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As the weather gets warmer, we tend to put away the comfort foods and put down the cookies. It feels like time for a healthy start to spring -- plants are in bloom and fresh veggies abound. There's a reason we all want to pack up picnics this time of year. Here are a few places to load up on tasty and filling salads for you to eat outside under the sun.\u003c/p>\n\u003ch2>Blue Barn\u003c/h2>\n\u003cfigure id=\"attachment_108732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108732\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Bluebarn1-1.jpg\" alt=\"Blue Barn on Chestnut St.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn on Chestnut St. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Blue Barn now has three locations -- two in San Francisco and one in Marin -- but it started in 2007 on Chestnut Street, just like its neighbor, Pluto's, which is included in our list below. The Chestnut location is small, primarily for take-out, with just a handful of seats inside at a communal table and bar, and four small tables on the sidewalk outside. The small shop is packed with Marina residents on most evenings, but the lines move fairly quickly.\u003c/p>\n\u003cfigure id=\"attachment_108733\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108733\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/bluebarn2.jpg\" alt=\"Blue Barn was packed on a Tuesday evening\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn was packed on a Tuesday evening \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is run by Chef Sam Josi, Nate Valentine, and Stryker Scales, who are also the group behind the Tipsy Pig, Umami, and Mamacita. After the success of the Chestnut restaurant, they opened a similar to-go location in the Corte Madera Town Center in Marin in 2012, near where Stryker grew up. The third location, on Polk Street, is slightly larger and includes more room for customers to enjoy drinks while eating their salads and sandwiches.\u003c/p>\n\u003cp>All three locations source most of their ingredients from nearby farms, with much of it coming from Sonoma's \u003ca href=\"https://www.facebook.com/OakHillFarm1/\">Oak Hill Farm\u003c/a>.\u003c/p>\n\u003cp>While you can make your own U-Pick salads from the bar of ingredients behind the counter, the house items are guaranteed to be an excellent mix. We tried the Cobber, Blue Barn's version of the Cobb salad, which comes with romaine, roasted chicken, smoked bacon, boiled egg, avocado, cherry tomatoes, and garlic croutons. It was a creamy and filling, though not inexpensive, version of the classic salad, with an interesting flavor and bite — not at all bland, like Cobb salads can be.\u003c/p>\n\u003cfigure id=\"attachment_108734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108734\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/bluebarn3.jpg\" alt=\"Blue Barn's spring salad\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn's spring salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other classic salad we ordered was the Spring Salad -- mixed greens, arugula, roasted asparagus, beans, radish, almonds, quinoa, and parmesan reggiano. It has more flavor and was lighter than the Cobber, but not as hearty without the chicken and avocado.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can add chicken, steak, salmon, bacon, avocado, or other toppings to the prepared salads. A side of fries might make the whole thing less healthy, but no less delicious. There are also large hot sandwiches and four kinds of grilled cheese to go with your salad. Exact items vary seasonally, but the classics are generally available in some form.\u003c/p>\n\u003cp>Order ahead to have your meal ready to pick-up and then find a less crowded spot to sit outside and enjoy the food. There is a five item maximum for pick-up.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bluebarngourmet.com/\" target=\"_blank\">\u003cstrong>Blue Barn Gourmet\u003c/strong>\u003c/a>\u003cbr>\n2105 Chestnut St. [\u003ca href=\"https://goo.gl/Ya087e\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94123\u003cbr>\nPh: (415) 441-3232\u003cbr>\nHours: Mon-Thu, 11am-8:30pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlueBarnGourmet\" target=\"_blank\">Blue Barn Gourmet\u003c/a>\u003cbr>\nPrice: $$ (salads $12-16)\u003c/p>\n\u003ch3>Pluto's\u003c/h3>\n\u003cfigure id=\"attachment_108737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108737\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos.jpg\" alt=\"Pluto's in the Marina\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pluto's in the Marina \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just around the corner from its trendier neighbor, Blue Barn, Pluto's was once the Marina hotspot for yuppies looking for inexpensive, tasty salads. In 1995, co-founders Gerry Bugas and Louis Kimball opened this spot just off Chestnut Street as a place for healthy fast food.\u003c/p>\n\u003cp>The idea for quick, healthy, low-cost salads and sandwiches caught on with a vengeance. The duo, who met while both working in food service at the Stanford Court Hotel, soon followed the Marina location with one in Palo Alto and another in the Sunset. Today, there are nine locations, from San Luis Obispo to Chico. It’s no coincidence that the restaurant does particularly well near college campuses, where students are hard-pressed to find cheap and easy food they don’t have to make themselves. \u003c/p>\n\u003cfigure id=\"attachment_108738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108738\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos3.jpg\" alt=\"The salad bar at Pluto's\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at Pluto's \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since it opened, Pluto's -- full name Pluto's Fresh Food for a Hungry Universe -- has had a space and astronomy theme. The menu items all have planet or star-related names. The decor is astronomical and, compared to many of the high-end shops and restaurants in the Marina, can feel a bit outdated. But don't let the kitsch fool you. The salads are hearty, inexpensive, and good.\u003c/p>\n\u003cp>Work your way down the cafeteria-style bar, either creating your own salad from the toppings available or picking from the customized creations. There's also a carving station for meats and sandwiches (all in the $7-9 range), and sides like mac n' cheese or sweet potato fries. Desserts are also made in-house and appear quite intense. It can be a little confusing with all the options, but just point at what you want and it'll make its way to your plate.\u003c/p>\n\u003cp>I ordered the \"Mars Detox\" salad -- I told you the food all had astronomy-inspired names -- and added steak, which the servers behind the bar carved right in front of me. The Mars Detox comes with mixed greens, cabbage, and kale, topped with apples, avocado, pumpkin seeds, and shredded beets. While the meat was a bit tough, overall it was a excellent combination of flavors that all complimented each other surprisingly well.\u003c/p>\n\u003cfigure id=\"attachment_108740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos5.jpg\" alt=\"The Mars Detox salad with steak\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mars Detox salad with steak \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My husband ordered the \"Sky Falling\" salad, which comes with spinach, quinoa, carrots, green beans, cranberries, and roasted butternut squash. Often, I find, a salad needs something to center it, and in this case the butternut squash was the overwhelming core of the salad. It was a bit less tangy than the Mars Detox, but felt more homespun and rich. Either would make a full and filling meal.\u003c/p>\n\u003cfigure id=\"attachment_108739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos4.jpg\" alt=\"Pluto's Sky Falling salad\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pluto's Sky Falling salad \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it first opened, over 20 years ago, Pluto's had a line around the block. Now, it's far less crowded than Blue Barn or plenty of the other dinner options in the Marina. And, your first inclination might be to write it off. But don't. It was actually my husband's favorite.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.plutosfreshfood.com/\" target=\"_blank\">Pluto's\u003c/a>\u003cbr>\n\u003c/strong>3258 Scott St. [\u003ca href=\"https://goo.gl/TZbjMo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94123\u003cbr>\nPh: (415) 775-8867\u003cbr>\nHours: Mon-Fri, 11am-10pm; Sat-Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Plutos-Fresh-Food-116296548416089/\" target=\"_blank\">Pluto's Fresh Food\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PlutosFreshFood\" target=\"_blank\">@PlutosFreshFood\u003c/a>\u003cbr>\nPrice range: $ (salads $7-9)\u003c/p>\n\u003ch3>Cafe du Soleil\u003c/h3>\n\u003cfigure id=\"attachment_108701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil2.jpg\" rel=\"attachment wp-att-108701\">\u003cimg class=\"size-full wp-image-108701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil2.jpg\" alt=\"Cafe du Soleil is a small cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe du Soleil is a small cafe \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked in a small storefront in SoMa, Cafe du Soleil is a surprisingly good quality French cafe masquerading as a to-go lunch spot for nearby office workers. (It is also unrelated to the Cafe du Soleil on Fillmore.)\u003c/p>\n\u003cp>There are just three small tables crammed inside, and another two outside on the sidewalk, but don't be fooled by appearances. Run by a husband-wife duo, this is an authentic French cafe. When I visited, the table of men arguing in French as they drank their coffee would have been at home in Paris.\u003c/p>\n\u003cfigure id=\"attachment_108700\" class=\"wp-caption aligncenter\" style=\"max-width: 3264px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil.jpg\" rel=\"attachment wp-att-108700\">\u003cimg class=\"size-full wp-image-108700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil.jpg\" alt=\"Cafe du Soleil is small\" width=\"3264\" height=\"2448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil.jpg 3264w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-960x720.jpg 960w\" sizes=\"(max-width: 3264px) 100vw, 3264px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe du Soleil is small \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What the place has going for it isn't necessarily ambiance, but top-quality food at very affordable prices. There are small breakfast items -- fruit with Greek yogurt, ham and cheese croissants, or Nutella and strawberries on fresh baguettes (which sort of counts as a well-rounded breakfast).The Semifreddis bread is delivered each morning. But the real thing people come for is the salad and sandwiches at lunch.\u003c/p>\n\u003cp>I ordered the small Maison salad, which is fancy French for \"house salad.\" The large is slightly more money, but the small is plenty big enough for a lunch. Even though the Maison is a simple house salad, it's surprisingly nuanced and flavorful, with blue cheese, avocado, cucumbers, tomatoes, red peppers, and a hard-boiled egg. It was whipped up fresh by the owner as soon as I ordered it.\u003c/p>\n\u003cfigure id=\"attachment_108702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil3.jpg\" rel=\"attachment wp-att-108702\">\u003cimg class=\"size-full wp-image-108702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil3.jpg\" alt=\"The Maison salad in the setting sunlight\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Maison salad in the setting sunlight \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also tried one of the cafe's classics, the chicken and orzo. The chicken and orzo salad and the nicoise salad are the most popular at Cafe du Soleil. That may explain why they were out of orzo when I ordered late in the afternoon, but the owner, who just goes by Michael, said he'd substitute in some avocado instead, and it came together rather well.\u003c/p>\n\u003cfigure id=\"attachment_108703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil4.jpg\" rel=\"attachment wp-att-108703\">\u003cimg class=\"size-full wp-image-108703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil4.jpg\" alt=\"Chicken and orzo salad\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken and orzo salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chicken and orzo salad is made with spinach and romaine hearts, cherry tomatoes, basil pesto, and a substantial heaping of Parmigiano-Reggiano. It was the combination of the pesto and cheese that gave it a particularly tasty flavor and made it my favorite of the two salads, though any of the offerings would likely make an excellent lunch option during the week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafedusoleilsoma.com/\" target=\"_blank\">Cafe du Soleil\u003c/a>\u003cbr>\n\u003c/strong>345 3rd St. [\u003ca href=\"https://goo.gl/xJozgf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 699-6154\u003cbr>\nHours: Mon-Fri, 9am-4:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafedusoleilsoma\" target=\"_blank\">Cafe du Soleil\u003c/a>\u003cbr>\nPrice range: $ (small salads, $6-9; large $10-15)\u003c/p>\n\u003ch3>Little Gem\u003c/h3>\n\u003cfigure id=\"attachment_108696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem.jpg\" rel=\"attachment wp-att-108696\">\u003cimg class=\"size-full wp-image-108696\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem.jpg\" alt=\"Little Gem is in Hayes Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Little Gem is in Hayes Valley \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the other end of the spectrum from Cafe du Soleil, Little Gem, in Hayes Valley, is basically a modern hipster foodie's dream. The glass-walled cafe, on the corner of Grove and Gough, is quiet and fairly large, with plenty of people working on laptops at the wood tables -- all of which were made out of a single tree from Marin. There's also outdoor seating on the medium-sized patio in front of the restaurant.\u003c/p>\n\u003cp>Right now, the cafe serves lunch on weekdays until 5 p.m. and then switches over to dinner. On weekends, they also serve breakfast from 9 to 11:30 a.m. While the salads, sandwiches, and bowls are well worth a visit, plenty of people just come in for a coffee, from \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture Coffee\u003c/a>, and a pastry.\u003c/p>\n\u003cfigure id=\"attachment_108698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem3.jpg\" rel=\"attachment wp-att-108698\">\u003cimg class=\"size-full wp-image-108698\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem3.jpg\" alt=\"Little Gem's counter and kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Little Gem's counter and kitchen \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Little Gem, founded by three friends, one of whom is chef Dave Cruz of Nobu and Bouchon fame, is not the kind of place that has a massive menu. There are a few select items, but those items are high-quality. The restaurant sources locally (as possible), with the meat and salmon coming from Marin Sun Farms, Five Dot Ranch, and Ora King Salmon.\u003c/p>\n\u003cp>With only three salads on the menu, I tried the butter lettuce and red quinoa salad and decided to mix it with a rice bowl, instead of a second salad.\u003c/p>\n\u003cp>The butter lettuce was sweet and flavorful, and it was nicely set off by the sprinkling of quinoa, toasted almonds, and sliced beets. My main concern was there simply wasn't very much of it. You could eat the whole thing for a light snack. It's more meant to be slowly enjoyed and appreciated, than wolfed down.\u003c/p>\n\u003cfigure id=\"attachment_108697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem2.jpg\" rel=\"attachment wp-att-108697\">\u003cimg class=\"size-full wp-image-108697\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem2.jpg\" alt=\"The butter lettuce and red quinoa salad\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The butter lettuce and red quinoa salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I paired that salad, though, with the curried cauliflower and sweet potato rice bowl, which sounded like it'd go exceptionally well with some slow-roasted pork added on top. You can add steak, salmon, pulled chicken, or a hen egg to any of the bowls or salads, or just have them on the side.\u003c/p>\n\u003cfigure id=\"attachment_108699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem4.jpg\" rel=\"attachment wp-att-108699\">\u003cimg class=\"size-full wp-image-108699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem4.jpg\" alt=\"Curried cauliflower rice bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curried cauliflower rice bowl \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bowl was a heartier meal, with the cauliflower and sweet potatoes making a nice tasty base that was complimented by the pork. All together it made for an excellent lunch overall, but that's not exactly an inexpensive option. This is the kind of place where you get what you pay for.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.littlegem.restaurant/\" target=\"_blank\">\u003cstrong>Little Gem\u003cbr>\n\u003c/strong>\u003c/a>400 Grove St. [\u003ca href=\"https://goo.gl/oVzFw8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 914-0501\u003cbr>\nHours: Tues-Fri, 11am-9pm; Sat-Sun, 9am-9pm (opening on Mondays starting in May)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/littlegem.restaurant\" target=\"_blank\">Little Gem\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/_LittleGem\" target=\"_blank\">@_LittleGem\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/littlegem.restaurant/\" target=\"_blank\">littlegem.restaurant\u003c/a>\u003cbr>\nPrice range: $$ (salads $10-15)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108623/bay-area-bites-guide-to-4-favorite-spots-for-springtime-salads-in-san-francisco","authors":["1459"],"categories":["bayareabites_13746","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_15443","bayareabites_15442","bayareabites_15441","bayareabites_15444","bayareabites_8988"],"featImg":"bayareabites_109079","label":"source_bayareabites_108623"},"bayareabites_108704":{"type":"posts","id":"bayareabites_108704","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108704","score":null,"sort":[1461196212000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-the-best-food-for-takeout-in-berkeley-and-oakland","title":"Bay Area Bites Guide to the Best Food for Takeout in Berkeley and Oakland","publishDate":1461196212,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I grew up in the South, a place where the weather typically matches the seasons on the calendar, so every year around the beginning of April, I get into full spring mode. I clean, I garden, I start wearing more shorts and dresses. But at my home in Berkeley, the weather can’t always keep up. It’ll be delightfully warm one weekend, and then cold and windy the next.\u003c/p>\n\u003cp>However, I do my best to push forward with my natural instincts and embrace what little, strange spring we have before summer’s weird and frustrating fog sets in. The truly best way to celebrate spring, for those of us who spend all of our time thinking about food, that is, is to try to eat as many meals outside as possible. And sure, I like preparing a picnic at home in my kitchen from time to time, but it is often easier to grab food to go, especially when the weather can change from dreary to sunny at the drop of a hat.\u003c/p>\n\u003cp>Luckily for us, Berkeley and Oakland have what can seem like endless choices for takeaway food. I sampled some of the best spots for picnic fare — from sandwiches to sushi — in both cities. Here’s where you should stop in on your next sunny day off.\u003c/p>\n\u003ch2>Best Breakfast: Zella’s Soulful Kitchen, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_.jpg\" alt=\"A breakfast sandwich with bacon from Zella’s Soulful Kitchen.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-108724\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A breakfast sandwich with bacon from Zella’s Soulful Kitchen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re planning on heading out on an early morning adventure, especially if said adventure is being taken via Bart, you’ll want to head in to Zella’s Soulful Kitchen for provisions. The tiny kitchen sits in the back of the Mandela Foods Cooperative across the street from the West Oakland Bart, and it serves some of the best breakfast sandwiches and prepared soul food around.\u003c/p>\n\u003cp>First, pick up said breakfast sandwich. The hero, as it should be, is the sandwich’s biscuit foundation. Crumbly, slightly sweet, and super buttery, it is a perfect base for fluffy scrambled eggs and gooey cheese. You can leave your sandwich as is, or add bacon or chicken sausage for a rich protein oomph. That bacon, by the way, is served ultra crisp, a welcome textural contrast to the rest of the sandwich. Make sure to ask whoever is working to heat up the sandwich for you before you dig in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before paying, be sure to add a few items from the prepared foods refrigerator. Zella’s fried chicken is delicious at room temperature — spicy and tender, with an undercurrent of buttermilk-y tang. The macaroni and cheese, which is sold in large, satisfying slabs, tastes like it is at least half cheese — so not a bad thing. Like the chicken, it also tastes great at room temperature. You can add a salad or two if you’re feeling virtuous, or go in the entirely opposite direction and add a grilled short rib and cheese sandwich to your order. You’ll definitely not regret it.\u003c/p>\n\u003cfigure id=\"attachment_108725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/zellas-fried-chicken-1_.jpg\" alt=\"Fried chicken and macaroni and cheese from Zella’s.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken and macaroni and cheese from Zella’s. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zellassoulfulkitchen.com\">\u003cstrong>Zella’s Soulful Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/5wJjqO\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-1151\u003cbr>\nHours: Monday and Wednesday 7:00am-7:00pm; Tuesday and Thursday 7:00am-4:00pm; Saturday 9:00am-2:00pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\">Zella’s Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\">@Zellaskitchen\u003c/a>\u003c/p>\n\u003ch2>Best Sandwiches: Pal’s Takeaway, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pals-lao-sandwich-2_.jpg\" alt=\"Aunt Malai’s deep-fried Lao sausage sandwich from Pal’s Takeaway.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108717\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aunt Malai’s deep-fried Lao sausage sandwich from Pal’s Takeaway. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was a major win for Oakland when Jeff Mason decided to move his sandwich shop into the kitchen at the new Firebrand Bakery in Uptown. Mason has been making crazy-sounding-yet-still-balanced sandwiches for seven years now, and his skill shows. You really can’t go wrong with anything on his menu, but my personal preference is for Aunt Malai’s deep-fried Lao sausage.\u003c/p>\n\u003cp>The spicy, crazy-juicy sausage has a punchy undercurrent of lemongrass and coriander, just salty enough, with a snappy casing fresh from the deep fryer. Cilantro-cucumber relish and arugula provide cooling, fresh contrast, and the house mayo holds everything together. Mason understands the need for a proper ratio of bread to filling; in the sausage sandwich, the torpedo roll comes scooped out in the center all the better to cradle the tasty filling. Vegetarian items aren’t a high priority, but Mason does make a mean veggie sandwich, and the salads and soups are likewise on point. It’s a quick walk to Lake Merritt if you care to enjoy your spoils on a picnic blanket.\u003c/p>\n\u003cfigure id=\"attachment_108718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pals-sign-horizontal_.jpg\" alt=\"Pal’s Takeaway is located in the Firebrand Artisan Bread bakery in Uptown Oakland’s Hive development.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pal’s Takeaway is located in the Firebrand Artisan Bread bakery in Uptown Oakland’s Hive development. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://palstakeaway.com\">\u003cstrong>Pal’s Takeaway\u003c/strong>\u003c/a>\u003cbr>\n2343 Broadway (inside Firebrand Artisan Breads) [\u003ca href=\"https://goo.gl/E3AcXr\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 203-4911\u003cbr>\nHours: Mon-Sun 11:00am-3:00pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/palstakeaway\">@palstakeaway\u003c/a>\u003cbr>\nPrice Range: $$ (entrees between $10 and $15)\u003c/p>\n\u003ch2>Best Sushi: Kirala 2, Berkeley\u003c/h2>\n\u003cfigure id=\"attachment_108712\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_.jpg\" alt=\"The Yummy Sushi Combo from Kirala 2.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yummy Sushi Combo from Kirala 2. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s get this out of the way first — most takeout sushi is kinda sketchy. I will never go near anything with raw fish that’s been sitting in a semi-cold cooler at a grocery store for, well, who knows how long. Yes, I may pick up veggie rolls or California rolls in a pinch, but between the soggy nori and the gummy rice, they’re rarely good. Kirala’s takeout joint, Kirala 2, located up Shattuck from its mothership in South Berkeley, is another story entirely.\u003c/p>\n\u003cp>Walk up to the storefront in North Berkeley’s Epicurious Garden and you’ll see at least two sushi chefs slicing ahi and assembling the colorful boxes of fish in the refrigerated case. Choose from the Yummy Sushi Combo (five nigiri and one spicy tuna roll) or Deluxe Sushi Combo (eight nigiri and one spicy tuna roll) for the closest approximation to a sit-down meal. (There are also two roll combos — one veggie and one with fish — available for easy pick-up, and you can order rolls and nigiri a la carte.) The sushi itself tastes very fresh, with more-than-serviceable rice. The tuna roll is on the mushy side, but has a pleasant heat and, again, fresh flavor. Add an extra container of ginger if you’d like a little more oomph.\u003c/p>\n\u003cp>Kirala 2 also offers a free sale item for every purchase over $10 (all of the prepared sushi qualifies). Stay away from the day-old sushi, and go for the pork gyoza, which you can zap in their on-site microwave. (There’s even a sign on top with heating directions.) Non-sushi eaters can also opt for a donburi bowl, bento box, or noodle soup. Take your sushi out to one of the two parklets on the block to people-watch while you eat.\u003c/p>\n\u003cfigure id=\"attachment_108711\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/kirala-gyoza-1_.jpg\" alt=\"Pork gyoza come free with an order of at least $10 at Kirala 2.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108711\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork gyoza come free with an order of at least $10 at Kirala 2. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kiralatakeout.com\">\u003cstrong>Kirala 2\u003c/strong>\u003c/a>\u003cbr>\n1511 Shattuck Ave., Ste. D [\u003ca href=\"https://goo.gl/2X2hD0\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 649-1384\u003cbr>\nHours: Mon-Sun 11:00am-8:00pm\u003cbr>\nPrice Range: $$ (entrees between $10 and $15)\u003c/p>\n\u003ch2>Best Burrito: La Mission, Berkeley\u003c/h2>\n\u003cfigure id=\"attachment_108713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/la-mission-burrito-3_.jpg\" alt=\"A chile Colorado burrito with pork and black beans from La Mission.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-108713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-1440x1004.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-960x670.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chile Colorado burrito with pork and black beans from La Mission. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of places to grab a burrito to-go in the East Bay, but there are really none better than La Mission, on Berkeley’s University Avenue. La Mission doesn’t have the cheapest burritos around — you’ll likely drop at least $7 on one — but they’re absolutely worth the price.\u003c/p>\n\u003cp>La Mission excels at braised meats, which it offers in a few forms in its burritos. Chile Colorado (available with pork or chicken) is my favorite. The chiles in the red sauce are held in balance with an undercurrent of sweetness and zippy vinegar. Rich shredded pork is the best match for the bold sauce, which is rarely contained by its tortilla wrapper. If you prefer chicken, stick with the chile verde sauce. It’s on the milder side, with bright grassy notes and tomatillo tang. La Mission’s beans and rice are also winners; always perfectly cooked and seasoned, they manage not to detract from the star protein. The restaurant’s patio is a fine place to dine al fresco, or bring your burrito (and lots of extra napkins) across University to Strawberry Creek Park.\u003c/p>\n\u003cfigure id=\"attachment_108714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/la-mission-exterior-vertical_.jpg\" alt=\"La Mission is located in a former Taco Bell on Berkeley’s University Avenue.\" width=\"1920\" height=\"2465\" class=\"size-full wp-image-108714\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-400x514.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-800x1027.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-768x986.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-1440x1849.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-1180x1515.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-960x1233.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Mission is located in a former Taco Bell on Berkeley’s University Avenue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-mission-berkeley\">\u003cstrong>La Mission\u003c/strong>\u003c/a>\u003cbr>\n1255 University Ave. [\u003ca href=\"https://goo.gl/4NFeG7\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 845-5898\u003cbr>\nHours: Mon-Sat 8:00am-midnight; Sunday 8:00am-11:00pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Best Salad Bar: Liba Falafel, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/liba-falafel-salad-1_.jpg\" alt=\"A falafel salad from Liba Falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel salad from Liba Falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, Liba specializes in falafel. And yes, they’re pretty decent. But the real reason to visit the colorful restaurant is for the salad bar. It’s a far cry from those 1990s all-you-eat style salad bars filled with miniature corn and crappy three bean salad. It is limited in scope, and is all the better for it. Liba’s salad bar is designed to serve as both a toppings station for falafel sandwiches and as a build-your-own bowl of greens and good stuff.\u003c/p>\n\u003cp>Build your base with a healthy scoop of baby lettuces. Add scoops of as many of the toppings, dips, and marinated vegetables as you can fit in the compostable container. You really shouldn’t miss the smoked baba ganoush if it’s available, or the carrot salad, or the fried pickled onions. A generous sprinkle of salty feta cheese is never a bad choice, and neither is the chimichurri or the zhug hot sauce. Three falafel balls are enough for moderately hungry appetites, especially if you add a side of pita chips. Like Pal’s, Liba is just a hop, skip, and a jump from Lake Merritt; you could also consider a longer walk down Broadway to the Embarcadero for sailboat watching.\u003c/p>\n\u003cfigure id=\"attachment_108716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/liba-sign_.jpg\" alt=\"The brick-and-mortar location of Liba Falafel is only open for lunch, Monday through Friday. Check the restaurant’s Twitter for its food truck schedule.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brick-and-mortar location of Liba Falafel is only open for lunch, Monday through Friday. Check the restaurant’s Twitter for its food truck schedule. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://libafalafel.com\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/kBRY36\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri 11:00am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees less than $10)\u003c/p>\n\u003ch2>Best Hot Foods Bar: Piedmont Grocery, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_.jpg\" alt=\"Vegetable lasagna, green beans almondine, roasted root vegetables, and jerk chicken from Piedmont Grocery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108722\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable lasagna, green beans almondine, roasted root vegetables, and jerk chicken from Piedmont Grocery. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just about every grocery store boasts a salad and hot foods bar, and most are good in a pinch. But few offer as wide a range of cuisines as at Piedmont Grocery. The independent grocery store on Piedmont Avenue has been open for over 100 years, and has continued to evolve with the neighborhood.\u003c/p>\n\u003cp>The takeout bar is the best place to shop for meal that needs to accommodate a range in tastes. There are standard items — a cold salad bar, olives, pickles, five rotating soups — and a wide variety of cooked vegetables like green beans almondine (well-seasoned if a little mushy) and roasted root vegetables (like the beans, well-seasoned but slightly overcooked). More surprising is the emphasis on various international cuisines; Piedmont Grocery’s bar includes several different Indian dishes like saag paneer and samosas, plus enchiladas con mole and a taco bar. I also sampled the jerk chicken, which was mild in spice but full-flavored, and the lasagna loaded down with seasonal vegetables. Bring a box of goodies up the hill to the Mountain View Cemetary for a killer view with your meal.\u003c/p>\n\u003cfigure id=\"attachment_108723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/piedmont-grocery-sign_.jpg\" alt=\"Piedmont Grocery has been on the Avenue for over 100 years.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108723\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piedmont Grocery has been on the Avenue for over 100 years. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com\">\u003cstrong>Piedmont Grocery\u003c/strong>\u003c/a>\u003cbr>\n4038 Piedmont Ave. [\u003ca href=\"https://goo.gl/LcaOSy\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-8181\u003cbr>\nHours: Mon-Sat 9:00am-8:00pm; Sunday 9:00am-7:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiedmontGrocery\">Piedmont Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piedmontgrocery\">@PiedmontGrocery\u003c/a>\u003cbr>\nPrice Range: $$ ($9.99/pound)\u003c/p>\n\u003ch2>Best Gourmet Picnic: The Pasta Shop, Berkeley and Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pasta-shop-picnic-2_.jpg\" alt=\"From top left, moving clockwise: Semifreddi’s baguette, cornichon, mixed olives, Twenty-four Blackbirds chocolate, Olympia Provisions sopressata, Montgomery’s Farmhouse cheddar, and Jasper Hill Harbison, all from The Pasta Shop.\" width=\"1920\" height=\"1579\" class=\"size-full wp-image-108720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-400x329.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-800x658.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-768x632.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-1440x1184.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-1180x970.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-960x790.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">From top left, moving clockwise: Semifreddi’s baguette, cornichon, mixed olives, Twenty-four Blackbirds chocolate, Olympia Provisions sopressata, Montgomery’s Farmhouse cheddar, and Jasper Hill Harbison, all from The Pasta Shop. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a higher-end takeout meal, venture to one of the two Pasta Shop locations and grab an assortment of cheese and charcuterie. The market-style grocery store offers some of the best selection of specialty foods in the East Bay, so you’d be hard-pressed to pick up something that \u003cem>isn’t\u003c/em> delicious.\u003c/p>\n\u003cp>The Pasta Shop’s cheese counter is compact, but full of great options, both local and far-flung. All of the cheesemongers are friendly and happy to chat dairy while serving up samples. For the best deal (and variety), check out the sale bin — it has small chunks of several cheese at a decent discount. On a recent visit, I picked up a wedge of Montgomery’s Farmhouse aged cheddar from the UK and half a round of Jasper Hill’s Harbison, a bloomy, soft-ripened cow’s milk cheese from Vermont. To pair with the cheese, you can choose to wait in the always long line for sliced charcuterie, or do what I do and pick up an Olympia Provisions sopressata sausage. It doesn’t need refrigeration (perfect for a picnic basket), and packs an extraordinary amount of funky porky spice into a small sausage. On the side, add some mixed marinated olives, cornichons, and a baguette or two from Acme or Semifreddi’s. A miniature bar of chocolate is also not a bad addition. Bring your spoils up the hill to Lake Temescal and enjoy in a shady spot away from the kids’ swimming area.\u003c/p>\n\u003cfigure id=\"attachment_108719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pasta-shop-outside-2_.jpg\" alt=\"The Pasta Shop in Rockridge Market Hall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pasta Shop in Rockridge Market Hall. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop\">\u003cstrong>The Pasta Shop Rockridge\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave. [\u003ca href=\"https://goo.gl/EM9dWq\">map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 250-6005\u003cbr>\nHours: Mon-Fri 9:00am-8:00pm; Saturday 9:00am-7:00pm; Sunday 10:00am-7:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop/fourth-street-pasta-shop\">\u003cstrong>The Pasta Shop Fourth Street\u003c/strong>\u003c/a>\u003cbr>\n1786 Fourth St. [\u003ca href=\"https://goo.gl/RFlCOq\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 250-6004\u003cbr>\nHours: Mon-Fri 10:00am-6:30pm; Saturday and Sunday 9:00am-6:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n","blocks":[],"excerpt":"Wondering about the best places to grab food to-go when you're headed out on a springtime adventure? Here's our guide for the best takeaway joints in Berkeley and Oakland.","status":"publish","parent":0,"modified":1461341659,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":2440},"headData":{"title":"Bay Area Bites Guide to the Best Food for Takeout in Berkeley and Oakland | KQED","description":"Wondering about the best places to grab food to-go when you're headed out on a springtime adventure? Here's our guide for the best takeaway joints in Berkeley and Oakland.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"108704 http://ww2.kqed.org/bayareabites/?p=108704","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/20/bay-area-bites-guide-to-the-best-food-for-takeout-in-berkeley-and-oakland/","disqusTitle":"Bay Area Bites Guide to the Best Food for Takeout in Berkeley and Oakland","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/108704/bay-area-bites-guide-to-the-best-food-for-takeout-in-berkeley-and-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I grew up in the South, a place where the weather typically matches the seasons on the calendar, so every year around the beginning of April, I get into full spring mode. I clean, I garden, I start wearing more shorts and dresses. But at my home in Berkeley, the weather can’t always keep up. It’ll be delightfully warm one weekend, and then cold and windy the next.\u003c/p>\n\u003cp>However, I do my best to push forward with my natural instincts and embrace what little, strange spring we have before summer’s weird and frustrating fog sets in. The truly best way to celebrate spring, for those of us who spend all of our time thinking about food, that is, is to try to eat as many meals outside as possible. And sure, I like preparing a picnic at home in my kitchen from time to time, but it is often easier to grab food to go, especially when the weather can change from dreary to sunny at the drop of a hat.\u003c/p>\n\u003cp>Luckily for us, Berkeley and Oakland have what can seem like endless choices for takeaway food. I sampled some of the best spots for picnic fare — from sandwiches to sushi — in both cities. Here’s where you should stop in on your next sunny day off.\u003c/p>\n\u003ch2>Best Breakfast: Zella’s Soulful Kitchen, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_.jpg\" alt=\"A breakfast sandwich with bacon from Zella’s Soulful Kitchen.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-108724\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A breakfast sandwich with bacon from Zella’s Soulful Kitchen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re planning on heading out on an early morning adventure, especially if said adventure is being taken via Bart, you’ll want to head in to Zella’s Soulful Kitchen for provisions. The tiny kitchen sits in the back of the Mandela Foods Cooperative across the street from the West Oakland Bart, and it serves some of the best breakfast sandwiches and prepared soul food around.\u003c/p>\n\u003cp>First, pick up said breakfast sandwich. The hero, as it should be, is the sandwich’s biscuit foundation. Crumbly, slightly sweet, and super buttery, it is a perfect base for fluffy scrambled eggs and gooey cheese. You can leave your sandwich as is, or add bacon or chicken sausage for a rich protein oomph. That bacon, by the way, is served ultra crisp, a welcome textural contrast to the rest of the sandwich. Make sure to ask whoever is working to heat up the sandwich for you before you dig in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before paying, be sure to add a few items from the prepared foods refrigerator. Zella’s fried chicken is delicious at room temperature — spicy and tender, with an undercurrent of buttermilk-y tang. The macaroni and cheese, which is sold in large, satisfying slabs, tastes like it is at least half cheese — so not a bad thing. Like the chicken, it also tastes great at room temperature. You can add a salad or two if you’re feeling virtuous, or go in the entirely opposite direction and add a grilled short rib and cheese sandwich to your order. You’ll definitely not regret it.\u003c/p>\n\u003cfigure id=\"attachment_108725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/zellas-fried-chicken-1_.jpg\" alt=\"Fried chicken and macaroni and cheese from Zella’s.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken and macaroni and cheese from Zella’s. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zellassoulfulkitchen.com\">\u003cstrong>Zella’s Soulful Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/5wJjqO\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-1151\u003cbr>\nHours: Monday and Wednesday 7:00am-7:00pm; Tuesday and Thursday 7:00am-4:00pm; Saturday 9:00am-2:00pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\">Zella’s Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\">@Zellaskitchen\u003c/a>\u003c/p>\n\u003ch2>Best Sandwiches: Pal’s Takeaway, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pals-lao-sandwich-2_.jpg\" alt=\"Aunt Malai’s deep-fried Lao sausage sandwich from Pal’s Takeaway.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108717\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aunt Malai’s deep-fried Lao sausage sandwich from Pal’s Takeaway. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was a major win for Oakland when Jeff Mason decided to move his sandwich shop into the kitchen at the new Firebrand Bakery in Uptown. Mason has been making crazy-sounding-yet-still-balanced sandwiches for seven years now, and his skill shows. You really can’t go wrong with anything on his menu, but my personal preference is for Aunt Malai’s deep-fried Lao sausage.\u003c/p>\n\u003cp>The spicy, crazy-juicy sausage has a punchy undercurrent of lemongrass and coriander, just salty enough, with a snappy casing fresh from the deep fryer. Cilantro-cucumber relish and arugula provide cooling, fresh contrast, and the house mayo holds everything together. Mason understands the need for a proper ratio of bread to filling; in the sausage sandwich, the torpedo roll comes scooped out in the center all the better to cradle the tasty filling. Vegetarian items aren’t a high priority, but Mason does make a mean veggie sandwich, and the salads and soups are likewise on point. It’s a quick walk to Lake Merritt if you care to enjoy your spoils on a picnic blanket.\u003c/p>\n\u003cfigure id=\"attachment_108718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pals-sign-horizontal_.jpg\" alt=\"Pal’s Takeaway is located in the Firebrand Artisan Bread bakery in Uptown Oakland’s Hive development.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pal’s Takeaway is located in the Firebrand Artisan Bread bakery in Uptown Oakland’s Hive development. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://palstakeaway.com\">\u003cstrong>Pal’s Takeaway\u003c/strong>\u003c/a>\u003cbr>\n2343 Broadway (inside Firebrand Artisan Breads) [\u003ca href=\"https://goo.gl/E3AcXr\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 203-4911\u003cbr>\nHours: Mon-Sun 11:00am-3:00pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/palstakeaway\">@palstakeaway\u003c/a>\u003cbr>\nPrice Range: $$ (entrees between $10 and $15)\u003c/p>\n\u003ch2>Best Sushi: Kirala 2, Berkeley\u003c/h2>\n\u003cfigure id=\"attachment_108712\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_.jpg\" alt=\"The Yummy Sushi Combo from Kirala 2.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yummy Sushi Combo from Kirala 2. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s get this out of the way first — most takeout sushi is kinda sketchy. I will never go near anything with raw fish that’s been sitting in a semi-cold cooler at a grocery store for, well, who knows how long. Yes, I may pick up veggie rolls or California rolls in a pinch, but between the soggy nori and the gummy rice, they’re rarely good. Kirala’s takeout joint, Kirala 2, located up Shattuck from its mothership in South Berkeley, is another story entirely.\u003c/p>\n\u003cp>Walk up to the storefront in North Berkeley’s Epicurious Garden and you’ll see at least two sushi chefs slicing ahi and assembling the colorful boxes of fish in the refrigerated case. Choose from the Yummy Sushi Combo (five nigiri and one spicy tuna roll) or Deluxe Sushi Combo (eight nigiri and one spicy tuna roll) for the closest approximation to a sit-down meal. (There are also two roll combos — one veggie and one with fish — available for easy pick-up, and you can order rolls and nigiri a la carte.) The sushi itself tastes very fresh, with more-than-serviceable rice. The tuna roll is on the mushy side, but has a pleasant heat and, again, fresh flavor. Add an extra container of ginger if you’d like a little more oomph.\u003c/p>\n\u003cp>Kirala 2 also offers a free sale item for every purchase over $10 (all of the prepared sushi qualifies). Stay away from the day-old sushi, and go for the pork gyoza, which you can zap in their on-site microwave. (There’s even a sign on top with heating directions.) Non-sushi eaters can also opt for a donburi bowl, bento box, or noodle soup. Take your sushi out to one of the two parklets on the block to people-watch while you eat.\u003c/p>\n\u003cfigure id=\"attachment_108711\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/kirala-gyoza-1_.jpg\" alt=\"Pork gyoza come free with an order of at least $10 at Kirala 2.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108711\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork gyoza come free with an order of at least $10 at Kirala 2. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kiralatakeout.com\">\u003cstrong>Kirala 2\u003c/strong>\u003c/a>\u003cbr>\n1511 Shattuck Ave., Ste. D [\u003ca href=\"https://goo.gl/2X2hD0\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 649-1384\u003cbr>\nHours: Mon-Sun 11:00am-8:00pm\u003cbr>\nPrice Range: $$ (entrees between $10 and $15)\u003c/p>\n\u003ch2>Best Burrito: La Mission, Berkeley\u003c/h2>\n\u003cfigure id=\"attachment_108713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/la-mission-burrito-3_.jpg\" alt=\"A chile Colorado burrito with pork and black beans from La Mission.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-108713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-1440x1004.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-960x670.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chile Colorado burrito with pork and black beans from La Mission. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of places to grab a burrito to-go in the East Bay, but there are really none better than La Mission, on Berkeley’s University Avenue. La Mission doesn’t have the cheapest burritos around — you’ll likely drop at least $7 on one — but they’re absolutely worth the price.\u003c/p>\n\u003cp>La Mission excels at braised meats, which it offers in a few forms in its burritos. Chile Colorado (available with pork or chicken) is my favorite. The chiles in the red sauce are held in balance with an undercurrent of sweetness and zippy vinegar. Rich shredded pork is the best match for the bold sauce, which is rarely contained by its tortilla wrapper. If you prefer chicken, stick with the chile verde sauce. It’s on the milder side, with bright grassy notes and tomatillo tang. La Mission’s beans and rice are also winners; always perfectly cooked and seasoned, they manage not to detract from the star protein. The restaurant’s patio is a fine place to dine al fresco, or bring your burrito (and lots of extra napkins) across University to Strawberry Creek Park.\u003c/p>\n\u003cfigure id=\"attachment_108714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/la-mission-exterior-vertical_.jpg\" alt=\"La Mission is located in a former Taco Bell on Berkeley’s University Avenue.\" width=\"1920\" height=\"2465\" class=\"size-full wp-image-108714\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-400x514.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-800x1027.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-768x986.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-1440x1849.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-1180x1515.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-960x1233.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Mission is located in a former Taco Bell on Berkeley’s University Avenue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-mission-berkeley\">\u003cstrong>La Mission\u003c/strong>\u003c/a>\u003cbr>\n1255 University Ave. [\u003ca href=\"https://goo.gl/4NFeG7\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 845-5898\u003cbr>\nHours: Mon-Sat 8:00am-midnight; Sunday 8:00am-11:00pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Best Salad Bar: Liba Falafel, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/liba-falafel-salad-1_.jpg\" alt=\"A falafel salad from Liba Falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel salad from Liba Falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, Liba specializes in falafel. And yes, they’re pretty decent. But the real reason to visit the colorful restaurant is for the salad bar. It’s a far cry from those 1990s all-you-eat style salad bars filled with miniature corn and crappy three bean salad. It is limited in scope, and is all the better for it. Liba’s salad bar is designed to serve as both a toppings station for falafel sandwiches and as a build-your-own bowl of greens and good stuff.\u003c/p>\n\u003cp>Build your base with a healthy scoop of baby lettuces. Add scoops of as many of the toppings, dips, and marinated vegetables as you can fit in the compostable container. You really shouldn’t miss the smoked baba ganoush if it’s available, or the carrot salad, or the fried pickled onions. A generous sprinkle of salty feta cheese is never a bad choice, and neither is the chimichurri or the zhug hot sauce. Three falafel balls are enough for moderately hungry appetites, especially if you add a side of pita chips. Like Pal’s, Liba is just a hop, skip, and a jump from Lake Merritt; you could also consider a longer walk down Broadway to the Embarcadero for sailboat watching.\u003c/p>\n\u003cfigure id=\"attachment_108716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/liba-sign_.jpg\" alt=\"The brick-and-mortar location of Liba Falafel is only open for lunch, Monday through Friday. Check the restaurant’s Twitter for its food truck schedule.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brick-and-mortar location of Liba Falafel is only open for lunch, Monday through Friday. Check the restaurant’s Twitter for its food truck schedule. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://libafalafel.com\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/kBRY36\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri 11:00am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees less than $10)\u003c/p>\n\u003ch2>Best Hot Foods Bar: Piedmont Grocery, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_.jpg\" alt=\"Vegetable lasagna, green beans almondine, roasted root vegetables, and jerk chicken from Piedmont Grocery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108722\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable lasagna, green beans almondine, roasted root vegetables, and jerk chicken from Piedmont Grocery. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just about every grocery store boasts a salad and hot foods bar, and most are good in a pinch. But few offer as wide a range of cuisines as at Piedmont Grocery. The independent grocery store on Piedmont Avenue has been open for over 100 years, and has continued to evolve with the neighborhood.\u003c/p>\n\u003cp>The takeout bar is the best place to shop for meal that needs to accommodate a range in tastes. There are standard items — a cold salad bar, olives, pickles, five rotating soups — and a wide variety of cooked vegetables like green beans almondine (well-seasoned if a little mushy) and roasted root vegetables (like the beans, well-seasoned but slightly overcooked). More surprising is the emphasis on various international cuisines; Piedmont Grocery’s bar includes several different Indian dishes like saag paneer and samosas, plus enchiladas con mole and a taco bar. I also sampled the jerk chicken, which was mild in spice but full-flavored, and the lasagna loaded down with seasonal vegetables. Bring a box of goodies up the hill to the Mountain View Cemetary for a killer view with your meal.\u003c/p>\n\u003cfigure id=\"attachment_108723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/piedmont-grocery-sign_.jpg\" alt=\"Piedmont Grocery has been on the Avenue for over 100 years.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108723\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piedmont Grocery has been on the Avenue for over 100 years. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com\">\u003cstrong>Piedmont Grocery\u003c/strong>\u003c/a>\u003cbr>\n4038 Piedmont Ave. [\u003ca href=\"https://goo.gl/LcaOSy\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-8181\u003cbr>\nHours: Mon-Sat 9:00am-8:00pm; Sunday 9:00am-7:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiedmontGrocery\">Piedmont Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piedmontgrocery\">@PiedmontGrocery\u003c/a>\u003cbr>\nPrice Range: $$ ($9.99/pound)\u003c/p>\n\u003ch2>Best Gourmet Picnic: The Pasta Shop, Berkeley and Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pasta-shop-picnic-2_.jpg\" alt=\"From top left, moving clockwise: Semifreddi’s baguette, cornichon, mixed olives, Twenty-four Blackbirds chocolate, Olympia Provisions sopressata, Montgomery’s Farmhouse cheddar, and Jasper Hill Harbison, all from The Pasta Shop.\" width=\"1920\" height=\"1579\" class=\"size-full wp-image-108720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-400x329.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-800x658.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-768x632.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-1440x1184.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-1180x970.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-960x790.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">From top left, moving clockwise: Semifreddi’s baguette, cornichon, mixed olives, Twenty-four Blackbirds chocolate, Olympia Provisions sopressata, Montgomery’s Farmhouse cheddar, and Jasper Hill Harbison, all from The Pasta Shop. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a higher-end takeout meal, venture to one of the two Pasta Shop locations and grab an assortment of cheese and charcuterie. The market-style grocery store offers some of the best selection of specialty foods in the East Bay, so you’d be hard-pressed to pick up something that \u003cem>isn’t\u003c/em> delicious.\u003c/p>\n\u003cp>The Pasta Shop’s cheese counter is compact, but full of great options, both local and far-flung. All of the cheesemongers are friendly and happy to chat dairy while serving up samples. For the best deal (and variety), check out the sale bin — it has small chunks of several cheese at a decent discount. On a recent visit, I picked up a wedge of Montgomery’s Farmhouse aged cheddar from the UK and half a round of Jasper Hill’s Harbison, a bloomy, soft-ripened cow’s milk cheese from Vermont. To pair with the cheese, you can choose to wait in the always long line for sliced charcuterie, or do what I do and pick up an Olympia Provisions sopressata sausage. It doesn’t need refrigeration (perfect for a picnic basket), and packs an extraordinary amount of funky porky spice into a small sausage. On the side, add some mixed marinated olives, cornichons, and a baguette or two from Acme or Semifreddi’s. A miniature bar of chocolate is also not a bad addition. Bring your spoils up the hill to Lake Temescal and enjoy in a shady spot away from the kids’ swimming area.\u003c/p>\n\u003cfigure id=\"attachment_108719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pasta-shop-outside-2_.jpg\" alt=\"The Pasta Shop in Rockridge Market Hall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pasta Shop in Rockridge Market Hall. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop\">\u003cstrong>The Pasta Shop Rockridge\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave. [\u003ca href=\"https://goo.gl/EM9dWq\">map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 250-6005\u003cbr>\nHours: Mon-Fri 9:00am-8:00pm; Saturday 9:00am-7:00pm; Sunday 10:00am-7:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop/fourth-street-pasta-shop\">\u003cstrong>The Pasta Shop Fourth Street\u003c/strong>\u003c/a>\u003cbr>\n1786 Fourth St. [\u003ca href=\"https://goo.gl/RFlCOq\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 250-6004\u003cbr>\nHours: Mon-Fri 10:00am-6:30pm; Saturday and Sunday 9:00am-6:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108704/bay-area-bites-guide-to-the-best-food-for-takeout-in-berkeley-and-oakland","authors":["5485"],"categories":["bayareabites_13746","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_385","bayareabites_8988","bayareabites_1180","bayareabites_336","bayareabites_15423","bayareabites_15422"],"featImg":"bayareabites_108721","label":"source_bayareabites_108704"},"bayareabites_59637":{"type":"posts","id":"bayareabites_59637","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59637","score":null,"sort":[1365458914000]},"guestAuthors":[],"slug":"asparagus-and-eggs-mimosa-salad","title":"Asparagus and Eggs Mimosa Salad","publishDate":1365458914,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/2013-03-31-asparagus-salad-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/2013-03-31-asparagus-salad-6.jpg\" alt=\"asparagus salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-59639\">\u003c/a>\u003c/p>\n\u003cp>It’s official, spring has sprung and the markets are exploding with asparagus right now. You can’t walk two feet without getting assaulted with these vibrant green spears.\u003c/p>\n\u003cp>I’ve fallen in love with this cold preparation for asparagus salad. It’s perfect for a big brunch or dinner party because you can easily prep it in advance, plus the presentation of the dish with the mimosa of hard-boiled eggs is dramatic. \u003c/p>\n\u003cp>Have you heard of eggs mimosa before? No, this is not some bizarre brunch cocktail with an egg in it. This kind of mimosa is simply finely chopped hard-boiled eggs, often used as a garnish. The preparation gets its name from the yellow blossoms of the \u003ca href=\"http://www.yellowmimosa.com/wp-content/uploads/2010/02/yellow_mimosa.jpg\">mimosa flower\u003c/a>. Spring blooms for a spring meal! \u003c/p>\n\u003cp>Pro tip for prepping your asparagus this season: peel the bottom half of the stalks with a vegetable peeler to remove the tough outer skin. You will end up with a nice tender stalk that’s a gorgeous jade green color.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The beauty of this dish is in its simplicity too. The asparagus gets a quick blanch before getting tossed in a bright citrus dressing, and topped with the mimosa. Scale it up or down as you need to. Easy enough for a weeknight, pretty enough company. Add a slice of EVOO-crisped bread and some creamy burrata, and that could be fully satisfying meal in itself. What I love most about this dish though is that it really lets the fresh sweetness of the asparagus shine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/2013-03-31-asparagus-salad-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/2013-03-31-asparagus-salad-10.jpg\" alt=\"asparagus salad platter\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-59640\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Asparagus Salad with Eggs Mimosa\u003c/strong>\u003cbr>\n\u003cem>Perfect for showcasing sweet spring asparagus, this salad is topped with a beautiful garnish of eggs mimosa (fancy French for chopped up hard-boiled eggs).\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 eggs\u003cbr>\n2 pounds asparagus\u003cbr>\nZest and juice of 1 lemon\u003cbr>\n2 tablespoons minced shallot\u003cbr>\n1 tablespoon white wine vinegar\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring to a boil a pot of salted water large enough to fit your asparagus. Prepare a bowl of ice water.\u003c/li>\n\u003cli>Hard-boil your eggs -- place the eggs in a small saucepan covered with about an inch of cold water, bring to a boil, boil for a minute, turn off the heat, cover and let sit for 12 minutes. Transfer the eggs to ice water until cool enough to handle.\u003c/li>\n\u003cli>Meanwhile, trim the tough ends off the bottom of the asparagus spears. With a vegetable peeler, peel the bottom half of the stalks to remove the tough outer skin.\u003c/li>\n\u003cli>Blanch the asparagus in salted water just until tender (about 3-5 minutes). Drain and shock in ice water to stop the cooking. Roll the asparagus on a sheet pan lined with a towel to dry.\u003c/li>\n\u003cli>Peel the hard-boiled eggs and separate the whites from the yolks. Mince each finely.\u003c/li>\n\u003cli>Whisk together the lemon zest, juice, shallot, white wine vinegar, and extra virgin olive oil. Season to taste with salt and pepper.\u003c/li>\n\u003cli>Gently toss together the asparagus and dressing until evenly coated. Arrange the asparagus on a platter, sprinkle eggs mimosa on top and enjoy!\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Perfect for showcasing sweet spring asparagus, this salad is tossed in a lemony vinaigrette and topped with a beautiful garnish of eggs mimosa.","status":"publish","parent":0,"modified":1550267683,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":537},"headData":{"title":"Asparagus and Eggs Mimosa Salad | KQED","description":"Perfect for showcasing sweet spring asparagus, this salad is tossed in a lemony vinaigrette and topped with a beautiful garnish of eggs mimosa.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"59637 http://blogs.kqed.org/bayareabites/?p=59637","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/08/asparagus-and-eggs-mimosa-salad/","disqusTitle":"Asparagus and Eggs Mimosa Salad","path":"/bayareabites/59637/asparagus-and-eggs-mimosa-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/2013-03-31-asparagus-salad-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/2013-03-31-asparagus-salad-6.jpg\" alt=\"asparagus salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-59639\">\u003c/a>\u003c/p>\n\u003cp>It’s official, spring has sprung and the markets are exploding with asparagus right now. You can’t walk two feet without getting assaulted with these vibrant green spears.\u003c/p>\n\u003cp>I’ve fallen in love with this cold preparation for asparagus salad. It’s perfect for a big brunch or dinner party because you can easily prep it in advance, plus the presentation of the dish with the mimosa of hard-boiled eggs is dramatic. \u003c/p>\n\u003cp>Have you heard of eggs mimosa before? No, this is not some bizarre brunch cocktail with an egg in it. This kind of mimosa is simply finely chopped hard-boiled eggs, often used as a garnish. The preparation gets its name from the yellow blossoms of the \u003ca href=\"http://www.yellowmimosa.com/wp-content/uploads/2010/02/yellow_mimosa.jpg\">mimosa flower\u003c/a>. Spring blooms for a spring meal! \u003c/p>\n\u003cp>Pro tip for prepping your asparagus this season: peel the bottom half of the stalks with a vegetable peeler to remove the tough outer skin. You will end up with a nice tender stalk that’s a gorgeous jade green color.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The beauty of this dish is in its simplicity too. The asparagus gets a quick blanch before getting tossed in a bright citrus dressing, and topped with the mimosa. Scale it up or down as you need to. Easy enough for a weeknight, pretty enough company. Add a slice of EVOO-crisped bread and some creamy burrata, and that could be fully satisfying meal in itself. What I love most about this dish though is that it really lets the fresh sweetness of the asparagus shine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/2013-03-31-asparagus-salad-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/2013-03-31-asparagus-salad-10.jpg\" alt=\"asparagus salad platter\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-59640\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Asparagus Salad with Eggs Mimosa\u003c/strong>\u003cbr>\n\u003cem>Perfect for showcasing sweet spring asparagus, this salad is topped with a beautiful garnish of eggs mimosa (fancy French for chopped up hard-boiled eggs).\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 eggs\u003cbr>\n2 pounds asparagus\u003cbr>\nZest and juice of 1 lemon\u003cbr>\n2 tablespoons minced shallot\u003cbr>\n1 tablespoon white wine vinegar\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring to a boil a pot of salted water large enough to fit your asparagus. Prepare a bowl of ice water.\u003c/li>\n\u003cli>Hard-boil your eggs -- place the eggs in a small saucepan covered with about an inch of cold water, bring to a boil, boil for a minute, turn off the heat, cover and let sit for 12 minutes. Transfer the eggs to ice water until cool enough to handle.\u003c/li>\n\u003cli>Meanwhile, trim the tough ends off the bottom of the asparagus spears. With a vegetable peeler, peel the bottom half of the stalks to remove the tough outer skin.\u003c/li>\n\u003cli>Blanch the asparagus in salted water just until tender (about 3-5 minutes). Drain and shock in ice water to stop the cooking. Roll the asparagus on a sheet pan lined with a towel to dry.\u003c/li>\n\u003cli>Peel the hard-boiled eggs and separate the whites from the yolks. Mince each finely.\u003c/li>\n\u003cli>Whisk together the lemon zest, juice, shallot, white wine vinegar, and extra virgin olive oil. Season to taste with salt and pepper.\u003c/li>\n\u003cli>Gently toss together the asparagus and dressing until evenly coated. Arrange the asparagus on a platter, sprinkle eggs mimosa on top and enjoy!\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59637/asparagus-and-eggs-mimosa-salad","authors":["5037"],"categories":["bayareabites_12","bayareabites_1873"],"tags":["bayareabites_828","bayareabites_33","bayareabites_8988","bayareabites_8986"],"featImg":"bayareabites_59648","label":"bayareabites"},"bayareabites_57537":{"type":"posts","id":"bayareabites_57537","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57537","score":null,"sort":[1362157158000]},"guestAuthors":[],"slug":"roasted-eggplant-salad-with-almonds-feta-and-mint","title":"Roasted Eggplant Salad with Almonds, Feta, and Mint","publishDate":1362157158,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-7.jpg\" alt=\"Roasted Eggplant Salad with Almonds, Feta, and Mint\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57544\">\u003c/a>\u003c/p>\n\u003cp>Eggplant is one of my favorite foods. It is almost decadent with its creamy texture, and so versatile because it loves soaking in the flavors of seasonings or sauces like a thirsty sponge. Eggplant is like the guy everyone gets along with — super easy going and plays well with others.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-3.jpg\" alt=\"eggplant\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57540\">\u003c/a>\u003c/p>\n\u003cp>This attribute is especially valuable in a recipe like this, where some seriously vibrant flavors are at work. Thank you, \u003ca href=\"http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756\">The Kitchn\u003c/a>, you never let me down. I made some adjustments, swapping in ribbons of mint for parsley, and feta in place of goat cheese, but the rest the preparation was spot on. The dish is a bit tangy, a bit smoky, creamy, fresh, mouthwatering. Healthy and light, yet comforting and indulgent at the same time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-4.jpg\" alt=\"marinade\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-57541\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The eggplant is tossed in a marinade of olive oil, cider vinegar, honey, smoked paprika, cumin, and garlic, and then roasted until all that goodness is baked in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-5.jpg\" alt=\"Eggplant in marinade and garlic\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57542\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-6.jpg\" alt=\"Eggplant Salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57543\">\u003c/a>\u003c/p>\n\u003cp>After the eggplant is done roasting, it’s dressed in lemon juice and soy sauce, and finished off with a handful of almonds, feta, scallions, and mint. And that’s it! The result is incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-1.jpg\" alt=\"fresh mint\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57538\">\u003c/a>\u003c/p>\n\u003cp>I’ve been eating it as a salad with big handfuls of baby spinach thrown in, as a side with steak, made into a wrap with a bit of grilled chicken, even in the morning with a few eggs over easy. I’m a little obsessed…and pretty sure you’ll also find yourself coming back to this dish again and again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-2.jpg\" alt=\"Eggplant Salad Ingredients\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57539\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Roasted Eggplant Salad with Almonds, Feta, and Mint\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Eggplant is tossed in a flavor-packed marinade, roasted until golden and creamy, and then dressed in lemon, soy sauce, almonds, feta, mint, and scallions. You’ll be coming back to this again and again -- as a side, on its own, in a wrap, served with eggs…it’s a good every which way! (Adapted from \u003ca href=\"http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756\">The Kitchn\u003c/a>.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 large Japanese eggplants, about 2 pounds\u003cbr>\n1/3 cup olive oil\u003cbr>\n2 tablespoons cider vinegar\u003cbr>\n1 tablespoon honey\u003cbr>\n1 teaspoon smoked paprika\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n4 large garlic cloves, roughly chopped\u003cbr>\nJuice and zest of 1 lemon\u003cbr>\n1 tablespoon soy sauce\u003cbr>\n1 cup mint leaves, roughly chopped\u003cbr>\n1/2 cup toasted almond slivers\u003cbr>\n2 ounces crumbled feta cheese\u003cbr>\n1/4 cup finely chopped scallions\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400°F.\u003c/li>\n\u003cli>Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while you make the marinade.\u003c/li>\n\u003cli>Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Toss the cubed eggplant in the marinade. Stir in the garlic.\u003c/li>\n\u003cli>Spread the eggplant onto a parchment paper-lined baking sheet and roast for 40 minutes, or until very tender and slightly browned. (Stir after 20 minutes and check it at 30 minutes to make sure it is not burning.) Remove from the oven and cool slightly.\u003c/li>\n\u003cli>Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the mint, almonds, and most of the cheese, reserving a little for garnishing.\u003c/li>\n\u003cli>Transfer to a serving bowl and sprinkle the reserved feta and scallions on top.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Eggplant is tossed in a flavor-packed marinade, roasted until golden and creamy, and then dressed in lemon, soy sauce, almonds, feta, mint, and scallions. You’ll be coming back to this again and again — as a side, on its own, in a wrap, served with eggs…it’s a good every which way! ","status":"publish","parent":0,"modified":1567627240,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":565},"headData":{"title":"Roasted Eggplant Salad with Almonds, Feta, and Mint | KQED","description":"Eggplant is tossed in a flavor-packed marinade, roasted until golden and creamy, and then dressed in lemon, soy sauce, almonds, feta, mint, and scallions. You’ll be coming back to this again and again — as a side, on its own, in a wrap, served with eggs…it’s a good every which way! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"57537 http://blogs.kqed.org/bayareabites/?p=57537","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/01/roasted-eggplant-salad-with-almonds-feta-and-mint/","disqusTitle":"Roasted Eggplant Salad with Almonds, Feta, and Mint","path":"/bayareabites/57537/roasted-eggplant-salad-with-almonds-feta-and-mint","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-7.jpg\" alt=\"Roasted Eggplant Salad with Almonds, Feta, and Mint\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57544\">\u003c/a>\u003c/p>\n\u003cp>Eggplant is one of my favorite foods. It is almost decadent with its creamy texture, and so versatile because it loves soaking in the flavors of seasonings or sauces like a thirsty sponge. Eggplant is like the guy everyone gets along with — super easy going and plays well with others.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-3.jpg\" alt=\"eggplant\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57540\">\u003c/a>\u003c/p>\n\u003cp>This attribute is especially valuable in a recipe like this, where some seriously vibrant flavors are at work. Thank you, \u003ca href=\"http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756\">The Kitchn\u003c/a>, you never let me down. I made some adjustments, swapping in ribbons of mint for parsley, and feta in place of goat cheese, but the rest the preparation was spot on. The dish is a bit tangy, a bit smoky, creamy, fresh, mouthwatering. Healthy and light, yet comforting and indulgent at the same time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-4.jpg\" alt=\"marinade\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-57541\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The eggplant is tossed in a marinade of olive oil, cider vinegar, honey, smoked paprika, cumin, and garlic, and then roasted until all that goodness is baked in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-5.jpg\" alt=\"Eggplant in marinade and garlic\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57542\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-6.jpg\" alt=\"Eggplant Salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57543\">\u003c/a>\u003c/p>\n\u003cp>After the eggplant is done roasting, it’s dressed in lemon juice and soy sauce, and finished off with a handful of almonds, feta, scallions, and mint. And that’s it! The result is incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-1.jpg\" alt=\"fresh mint\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57538\">\u003c/a>\u003c/p>\n\u003cp>I’ve been eating it as a salad with big handfuls of baby spinach thrown in, as a side with steak, made into a wrap with a bit of grilled chicken, even in the morning with a few eggs over easy. I’m a little obsessed…and pretty sure you’ll also find yourself coming back to this dish again and again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-2.jpg\" alt=\"Eggplant Salad Ingredients\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57539\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Roasted Eggplant Salad with Almonds, Feta, and Mint\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Eggplant is tossed in a flavor-packed marinade, roasted until golden and creamy, and then dressed in lemon, soy sauce, almonds, feta, mint, and scallions. You’ll be coming back to this again and again -- as a side, on its own, in a wrap, served with eggs…it’s a good every which way! (Adapted from \u003ca href=\"http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756\">The Kitchn\u003c/a>.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 large Japanese eggplants, about 2 pounds\u003cbr>\n1/3 cup olive oil\u003cbr>\n2 tablespoons cider vinegar\u003cbr>\n1 tablespoon honey\u003cbr>\n1 teaspoon smoked paprika\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n4 large garlic cloves, roughly chopped\u003cbr>\nJuice and zest of 1 lemon\u003cbr>\n1 tablespoon soy sauce\u003cbr>\n1 cup mint leaves, roughly chopped\u003cbr>\n1/2 cup toasted almond slivers\u003cbr>\n2 ounces crumbled feta cheese\u003cbr>\n1/4 cup finely chopped scallions\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400°F.\u003c/li>\n\u003cli>Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while you make the marinade.\u003c/li>\n\u003cli>Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Toss the cubed eggplant in the marinade. Stir in the garlic.\u003c/li>\n\u003cli>Spread the eggplant onto a parchment paper-lined baking sheet and roast for 40 minutes, or until very tender and slightly browned. (Stir after 20 minutes and check it at 30 minutes to make sure it is not burning.) Remove from the oven and cool slightly.\u003c/li>\n\u003cli>Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the mint, almonds, and most of the cheese, reserving a little for garnishing.\u003c/li>\n\u003cli>Transfer to a serving bowl and sprinkle the reserved feta and scallions on top.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57537/roasted-eggplant-salad-with-almonds-feta-and-mint","authors":["5037"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2292","bayareabites_16285","bayareabites_8988"],"featImg":"bayareabites_57641","label":"bayareabites"},"bayareabites_23423":{"type":"posts","id":"bayareabites_23423","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23423","score":null,"sort":[1297877902000]},"guestAuthors":[],"slug":"superfood-kale","title":"Superfood Kale","publishDate":1297877902,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-13.jpg\" alt=\"Tuscan Kale Caesar Salad\" title=\"Tuscan Kale Caesar Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23430\">\u003c/a>\u003cbr>\n\u003cem>Tuscan Kale Caesar Salad\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.peertrainer.com/DFcaloriecounterB.aspx?id=2666\">Kale\u003c/a> is insanely good for you. It's packed with Vitamins A & C, and is also rich in beta carotene, potassium, calcium, and phytonutrients that are believed to help fight cancer and repair cells. Kale is like the Hulk of cruciferous vegetables, bulging with nutrients and antioxidant properties. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-7.jpg\" alt=\"Kale nutritional info\" title=\"Kale nutritional info\" width=\"500\" height=\"105\" class=\"alignnone size-full wp-image-23427\">\u003c/a>\u003cbr>\n\u003cem>Serving Size 1 cup, chopped (67 g). Percent Daily Values are based on a 2,000 calorie diet. (Source: \u003ca href=\"http://www.peertrainer.com/DFcaloriecounterB.aspx?id=2666\">Peer Trainer\u003c/a>)\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>But with all healthy foods, comes the question of taste. It may be a superfood uber-veggie, but if it doesn't taste good, I'm not gonna eat it. (I'm a grown up so I'm allowed to say that). Kale newbies may be dubious, but with the right preparation and wise selection of the type of kale to best fit the dish, this healthy, versatile veggie will become a staple in your diet before you know it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-montage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-montage-1.jpg\" alt=\"curly Scots kale and Tuscan kale\" title=\"curly Scots kale and Tuscan kale\" width=\"500\" height=\"236\" class=\"alignnone size-full wp-image-23429\">\u003c/a>\u003cbr>\n\u003cem>Left: Scots kale; Right: Tuscan kale (Photo credit: Tuscan kale by Greg Henry, SippitySup)\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I most often see two different types of kale at the market. \u003cstrong>Curly Scots kale\u003c/strong> and \u003cstrong>Tuscan kale\u003c/strong> (also called cavolo nero, black cabbage, lacinato, or dinosaur kale). Curly kale has a hearty texture and a brassy minerality to it. This type of kale lends itself well to wintry \u003ca href=\"http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153\">soups\u003c/a>, stews, even pasta dishes. Either way, it's best cooked to soften the bite a bit. For raw preparations, like salads, or a simple sauté, I much prefer Tuscan kale. I tried making a version of Caesar Salad using both varieties and found that the curly kale was tough to eat raw (like eating raw broccoli), while the Tuscan kale's texture was much more amenable and still held up well under dressing.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-caesar-salad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-caesar-salad-1.jpg\" alt=\"Tuscan Kale Caesar Salad\" title=\"Tuscan Kale Caesar Salad\" width=\"500\" height=\"355\" class=\"alignnone size-full wp-image-23428\">\u003c/a>\u003cbr>\n\u003cem>Tuscan Kale Caesar Salad\u003c/em>\u003c/p>\n\u003cp>Lately I've been obsessed with this \u003cstrong>Tuscan Kale Caesar Salad\u003c/strong>. Adapted from Melissa Clark's recipe from \u003cem>In the Kitchen with a Good Appetite\u003c/em>, I replace pecorino with parmigiano, and add salty, briny anchovies to create a Caesar dressing. I'm a big proponent of chopping my salads, and this one is no exception. Here, I chiffonade big leafy bunches of kale into a pile of ribbons before tossing them in my thick, creamy dressing. Greg from \u003ca href=\"http://www.sippitysup.com/market-matters-tuscan-kale-raw-slaw\">SippitySup\u003c/a> makes a very similar riff on this recipe too. \u003c/p>\n\u003cp>Kale isn't limited to raw preparations, although there is a lot you can do with it on the \u003ca href=\"http://www.saveur.com/article/Recipes/Kale-and-Avocado-Salad\">salad\u003c/a>-front. The versatility of this superfood is astounding. You can stir it into mashed potatoes, blend it into a pasta sauce, make oven-baked \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">chips\u003c/a> out of it, you can even pulverize said baked chips and sprinkle it over \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">popcorn\u003c/a>! Here are some of my favorite kale inspirations: \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-1.jpg\" alt=\"Kale with raisins and pine nuts\" title=\"Kale with raisins and pine nuts\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-23424\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Marc Matsumoto, No Recipes)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://norecipes.com/blog/2011/01/26/kale-recipe/\">Sauteed Kale with Raisins & Pine Nuts\u003c/a>, for a sweet, nutty, side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-5.jpg\" alt=\"Kale and Olive Oil Mashed Potatoes\" title=\"Kale and Olive Oil Mashed Potatoes\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-23426\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Heidi Swanson, 101 Cookbooks) \u003c/em>\u003c/p>\n\u003cp>Our super green makes even mashed potatoes seem virtuous in this \u003ca href=\"http://www.101cookbooks.com/archives/001566.html\">Kale and Olive Oil Mashed Potatoes\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-2.jpg\" alt=\"Winter Pasta with kale sauce\" title=\"Winter Pasta with kale sauce\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23425\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Heidi Swanson, 101 Cookbooks) \u003c/em>\u003c/p>\n\u003cp>This recipe for \u003ca href=\"http://www.101cookbooks.com/archives/winter-pasta-recipe.html\">Winter Pasta\u003c/a> turns pureed kale into a sauce. This pasta dish would be great hot or cold.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-14.jpg\" alt=\"Kale Chips\" title=\"Kale Chips\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-23431\">\u003c/a>\u003cbr>\n\u003cem>Kale Chips\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">Kale Chips\u003c/a> make a great crispy snack. Experiment with different seasonings for variety (Old Bay, parmesan, cayenne, vinegar). In fact, the dressing from the \u003cstrong>Kale Caesar Salad\u003c/strong> gave my kale chips good cheesy, salty flavor. Just toss the kale in the dressing before baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-4.jpg\" alt=\"Kale-Sprinkled Popcorn\" title=\"Kale-Sprinkled Popcorn\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23438\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Deb Perelman, Smitten Kitchen)\u003c/em>\u003c/p>\n\u003cp>And finally, my favorite way of getting in veggies. No one will suspect healthy vitamins hiding out in a big bowl of \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">Kale-Dusted Popcorn\u003c/a>.\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Kale Caesar Salad\u003c/strong>\u003cbr>\nFresh, cruciferous ribbons of green coated in salty, garlicky, lemony dressing. This raw Tuscan Kale salad is astonishingly addictive.\u003cbr>\n\u003cem>Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with a Good Appetite.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch Tuscan kale (also called cavolo nero, black cabbage, lacinato, or dinosaur kale)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the dressing\u003c/em>:\u003c/strong> (Makes 1 cup)\u003cbr>\n2-oz flat fillets of anchovies packed in olive oil\u003cbr>\n1 garlic clove\u003cbr>\n½ teaspoon kosher salt\u003cbr>\n½ cup grated parmigiano cheese\u003cbr>\n½ cup extra-virgin olive oil\u003cbr>\nJuice & zest of 1 lemon\u003cbr>\nFreshly ground black pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse the kale thoroughly and shake dry. Trim the bottom few inches of the kale stems and discard. Roll the leaves up lengthwise and chiffonade them so that you get thin ribbons. Place in a large bowl.\u003c/li>\n\u003cli>Using a food processor or blender, combine all the ingredients for the dressing except the olive oil. Blend until everything is combined. While the food processor/blender is running, slowly drizzle in the olive oil. \u003c/li>\n\u003cli>Toss the kale with as much dressing as you'd like (this recipe makes more than enough – I like to keep extra in the fridge). Let sit for at least 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: This salad is great for parties because it gets better as the leaves absorb the dressing. Unlike more delicate greens, the kale stands up well and won't get all wilty on you.\u003cbr>\n\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Inspired ways to work this insanely nutritious vegetable into your diet...like this Tuscan Kale Caesar Salad.","status":"publish","parent":0,"modified":1546456386,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":847},"headData":{"title":"Superfood Kale | KQED","description":"Inspired ways to work this insanely nutritious vegetable into your diet...like this Tuscan Kale Caesar Salad.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"23423 http://blogs.kqed.org/bayareabites/?p=23423","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/","disqusTitle":"Superfood Kale","path":"/bayareabites/23423/superfood-kale","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-13.jpg\" alt=\"Tuscan Kale Caesar Salad\" title=\"Tuscan Kale Caesar Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23430\">\u003c/a>\u003cbr>\n\u003cem>Tuscan Kale Caesar Salad\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.peertrainer.com/DFcaloriecounterB.aspx?id=2666\">Kale\u003c/a> is insanely good for you. It's packed with Vitamins A & C, and is also rich in beta carotene, potassium, calcium, and phytonutrients that are believed to help fight cancer and repair cells. Kale is like the Hulk of cruciferous vegetables, bulging with nutrients and antioxidant properties. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-7.jpg\" alt=\"Kale nutritional info\" title=\"Kale nutritional info\" width=\"500\" height=\"105\" class=\"alignnone size-full wp-image-23427\">\u003c/a>\u003cbr>\n\u003cem>Serving Size 1 cup, chopped (67 g). Percent Daily Values are based on a 2,000 calorie diet. (Source: \u003ca href=\"http://www.peertrainer.com/DFcaloriecounterB.aspx?id=2666\">Peer Trainer\u003c/a>)\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>But with all healthy foods, comes the question of taste. It may be a superfood uber-veggie, but if it doesn't taste good, I'm not gonna eat it. (I'm a grown up so I'm allowed to say that). Kale newbies may be dubious, but with the right preparation and wise selection of the type of kale to best fit the dish, this healthy, versatile veggie will become a staple in your diet before you know it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-montage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-montage-1.jpg\" alt=\"curly Scots kale and Tuscan kale\" title=\"curly Scots kale and Tuscan kale\" width=\"500\" height=\"236\" class=\"alignnone size-full wp-image-23429\">\u003c/a>\u003cbr>\n\u003cem>Left: Scots kale; Right: Tuscan kale (Photo credit: Tuscan kale by Greg Henry, SippitySup)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I most often see two different types of kale at the market. \u003cstrong>Curly Scots kale\u003c/strong> and \u003cstrong>Tuscan kale\u003c/strong> (also called cavolo nero, black cabbage, lacinato, or dinosaur kale). Curly kale has a hearty texture and a brassy minerality to it. This type of kale lends itself well to wintry \u003ca href=\"http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153\">soups\u003c/a>, stews, even pasta dishes. Either way, it's best cooked to soften the bite a bit. For raw preparations, like salads, or a simple sauté, I much prefer Tuscan kale. I tried making a version of Caesar Salad using both varieties and found that the curly kale was tough to eat raw (like eating raw broccoli), while the Tuscan kale's texture was much more amenable and still held up well under dressing.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-caesar-salad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-caesar-salad-1.jpg\" alt=\"Tuscan Kale Caesar Salad\" title=\"Tuscan Kale Caesar Salad\" width=\"500\" height=\"355\" class=\"alignnone size-full wp-image-23428\">\u003c/a>\u003cbr>\n\u003cem>Tuscan Kale Caesar Salad\u003c/em>\u003c/p>\n\u003cp>Lately I've been obsessed with this \u003cstrong>Tuscan Kale Caesar Salad\u003c/strong>. Adapted from Melissa Clark's recipe from \u003cem>In the Kitchen with a Good Appetite\u003c/em>, I replace pecorino with parmigiano, and add salty, briny anchovies to create a Caesar dressing. I'm a big proponent of chopping my salads, and this one is no exception. Here, I chiffonade big leafy bunches of kale into a pile of ribbons before tossing them in my thick, creamy dressing. Greg from \u003ca href=\"http://www.sippitysup.com/market-matters-tuscan-kale-raw-slaw\">SippitySup\u003c/a> makes a very similar riff on this recipe too. \u003c/p>\n\u003cp>Kale isn't limited to raw preparations, although there is a lot you can do with it on the \u003ca href=\"http://www.saveur.com/article/Recipes/Kale-and-Avocado-Salad\">salad\u003c/a>-front. The versatility of this superfood is astounding. You can stir it into mashed potatoes, blend it into a pasta sauce, make oven-baked \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">chips\u003c/a> out of it, you can even pulverize said baked chips and sprinkle it over \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">popcorn\u003c/a>! Here are some of my favorite kale inspirations: \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-1.jpg\" alt=\"Kale with raisins and pine nuts\" title=\"Kale with raisins and pine nuts\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-23424\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Marc Matsumoto, No Recipes)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://norecipes.com/blog/2011/01/26/kale-recipe/\">Sauteed Kale with Raisins & Pine Nuts\u003c/a>, for a sweet, nutty, side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-5.jpg\" alt=\"Kale and Olive Oil Mashed Potatoes\" title=\"Kale and Olive Oil Mashed Potatoes\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-23426\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Heidi Swanson, 101 Cookbooks) \u003c/em>\u003c/p>\n\u003cp>Our super green makes even mashed potatoes seem virtuous in this \u003ca href=\"http://www.101cookbooks.com/archives/001566.html\">Kale and Olive Oil Mashed Potatoes\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-2.jpg\" alt=\"Winter Pasta with kale sauce\" title=\"Winter Pasta with kale sauce\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23425\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Heidi Swanson, 101 Cookbooks) \u003c/em>\u003c/p>\n\u003cp>This recipe for \u003ca href=\"http://www.101cookbooks.com/archives/winter-pasta-recipe.html\">Winter Pasta\u003c/a> turns pureed kale into a sauce. This pasta dish would be great hot or cold.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-14.jpg\" alt=\"Kale Chips\" title=\"Kale Chips\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-23431\">\u003c/a>\u003cbr>\n\u003cem>Kale Chips\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">Kale Chips\u003c/a> make a great crispy snack. Experiment with different seasonings for variety (Old Bay, parmesan, cayenne, vinegar). In fact, the dressing from the \u003cstrong>Kale Caesar Salad\u003c/strong> gave my kale chips good cheesy, salty flavor. Just toss the kale in the dressing before baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-4.jpg\" alt=\"Kale-Sprinkled Popcorn\" title=\"Kale-Sprinkled Popcorn\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23438\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Deb Perelman, Smitten Kitchen)\u003c/em>\u003c/p>\n\u003cp>And finally, my favorite way of getting in veggies. No one will suspect healthy vitamins hiding out in a big bowl of \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">Kale-Dusted Popcorn\u003c/a>.\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Kale Caesar Salad\u003c/strong>\u003cbr>\nFresh, cruciferous ribbons of green coated in salty, garlicky, lemony dressing. This raw Tuscan Kale salad is astonishingly addictive.\u003cbr>\n\u003cem>Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with a Good Appetite.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch Tuscan kale (also called cavolo nero, black cabbage, lacinato, or dinosaur kale)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the dressing\u003c/em>:\u003c/strong> (Makes 1 cup)\u003cbr>\n2-oz flat fillets of anchovies packed in olive oil\u003cbr>\n1 garlic clove\u003cbr>\n½ teaspoon kosher salt\u003cbr>\n½ cup grated parmigiano cheese\u003cbr>\n½ cup extra-virgin olive oil\u003cbr>\nJuice & zest of 1 lemon\u003cbr>\nFreshly ground black pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse the kale thoroughly and shake dry. Trim the bottom few inches of the kale stems and discard. Roll the leaves up lengthwise and chiffonade them so that you get thin ribbons. Place in a large bowl.\u003c/li>\n\u003cli>Using a food processor or blender, combine all the ingredients for the dressing except the olive oil. Blend until everything is combined. While the food processor/blender is running, slowly drizzle in the olive oil. \u003c/li>\n\u003cli>Toss the kale with as much dressing as you'd like (this recipe makes more than enough – I like to keep extra in the fridge). Let sit for at least 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: This salad is great for parties because it gets better as the leaves absorb the dressing. Unlike more delicate greens, the kale stands up well and won't get all wilty on you.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23423/superfood-kale","authors":["5037"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_16053","bayareabites_310","bayareabites_3050","bayareabites_8988"],"label":"bayareabites"},"bayareabites_2659":{"type":"posts","id":"bayareabites_2659","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2659","score":null,"sort":[1237738327000]},"guestAuthors":[],"slug":"recipe-b-is-for-beet","title":"Recipe: B is for Beet","publishDate":1237738327,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beets450.jpg\" alt=\"beets and pomegranate molasses\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-2660\">\u003c/p>\n\u003cp>So, the Obamas are planting that \u003ca href=\"http://www.eattheview.org/videos\">organic edible garden\u003c/a> on the grounds of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/20/a-white-house-garden/\">White House\u003c/a> after all. It looks like a lovely melting-pot of flavors and cultures, too, with tomatillos and Thai basil, chiles and cilantro, chard and arugula. \u003c/p>\n\u003cp>But where's the beet? First George Bush dissed broccoli; now Barack has put the kibosh on beets. Frankly, beets don't need any help in that direction. Many otherwise rational, veg-loving folks still recoil from these little magenta orbs as if from a snake, San Francisco's endless parade of beet-and-goat-cheese salads notwithstanding. \u003c/p>\n\u003cp>Now, I used to be that way, standing shoulder-to-shoulder in solidarity with my fellow beet-haters. But I had good reason. \u003c/p>\n\u003cp>My mother, to her credit, never tortured us with canned beets. We went to a local New Jersey farmstand and brought home perfectly nice fresh beets, but they only ever got cooked one way: boiled, then covered in a slippery, cornstarch-thickened sweet-and-sour glop of vinegar, sugar, and cloves. These she called \u003ca href=\"http://www.thriftyfun.com/tf989533.tip.html\">Harvard beets\u003c/a>. They must have been something her own mother had cooked for her, 1950s home food for a 1970s woman who otherwise made stir-fries and homemade granola. And I \u003ci>loathed\u003c/i> them, and blamed the beets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, moving to San Francisco revealed that an Ivy League pedigree wasn't the only way to go. Beets that were roasted instead of boiled had a lush, jelly-like texture and a slight but alluring smokiness. When I discovered pomegranate molasses--a tart, intensely fruity syrup used throughout the Middle East and Central Asia, made made from the boiled-down juice of sour pomegranates--I knew I'd found my beets' soul mate.\u003c/p>\n\u003cp>Beets now star in two of my Jewish-holiday menus: as part of a thick, wintery borscht served alongside the Chanukah latkes, and in this blood-orange salad, always served for the Passover Seder in springtime It's not that there's a particular affinity between beets and Jews; it's just that, with a lot of guests on hand, I can count on more conversions. \u003c/p>\n\u003cp>This salad has flipped--for good!--many a self-avowed beet hater. Right now is a great time to try it, since both late-season blood oranges and early-season beets are available. Why blood oranges? Well, the beets are going to stain everything magenta anyway, so why not start with something that already matches? Also, there's a fruity-berry quality to blood oranges that matches the tart, almost winey flavor of the pomegranate molasses. \u003c/p>\n\u003cp>I've made this for my mother, and she likes it, well enough. But not as much as she still loves her Harvard beets.\u003c/p>\n\u003cp>\u003cstrong>Ruby Beet Salad\u003c/strong>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">The Astrology Cookbook: A Cosmic Guide to Feasts of Love\u003c/a>, by Stephanie Rosenbaum.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch beets (3 or 4 beets), unpeeled, stalks & leaves removed\u003cbr>\n2 oranges, preferably blood oranges\u003cbr>\n2 tbsp pomegranate molasses\u003cstrong>*\u003c/strong>, or to taste\u003cbr>\n1/4 cup olive oil\u003cbr>\nsalt and freshly ground pepper\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong> You can find pomegranate molasses at \u003ca href=\"http://www.haigsdelicacies.com/\">Haig's Delicacies\u003c/a> in San Francisco or at Indus Foods (1920 San Pablo Ave., Berkeley) in the East Bay.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat oven to 350°F. Rinse beets and place them, still wet, on a square of aluminum foil. Fold the foil around them to make a nice little package. Pop in the oven and roast until you can slip a knife easily through both beets. If there's any resistance, let them roast some more; the more tender, the better. Remove beets from oven and let cool in packet. When beets are cool enough to handle, slip off skins. Cut into wedges and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Grate the rind off one of the oranges, tossing the grated rind with the beets. Cut the now-bald orange in half and squeeze the juice over the beets and rind. Drizzle on pomegranate molasses, olive oil, and salt and pepper to taste. Toss and taste for seasoning. Cover and refrigerate for at least 1 hour. Just before serving, peel and slice remaining orange and add to salad. \u003c/p>\n\n","blocks":[],"excerpt":"So, the Obamas are planting that \u003ca href=\"http://www.eattheview.org/videos\">organic edible garden\u003c/a> on the grounds of the White House after all. It looks like a lovely melting-pot of flavors and cultures, too, with tomatillos and Thai basil, chiles and cilantro, chard and arugula. \r\n\r\nBut where's the beet? ","status":"publish","parent":0,"modified":1567627738,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":688},"headData":{"title":"Recipe: B is for Beet | KQED","description":"So, the Obamas are planting that organic edible garden on the grounds of the White House after all. It looks like a lovely melting-pot of flavors and cultures, too, with tomatillos and Thai basil, chiles and cilantro, chard and arugula. \r\n\r\nBut where's the beet? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"2659 http://blogs.kqed.org/bayareabites/?p=2659","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/","disqusTitle":"Recipe: B is for Beet","path":"/bayareabites/2659/recipe-b-is-for-beet","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beets450.jpg\" alt=\"beets and pomegranate molasses\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-2660\">\u003c/p>\n\u003cp>So, the Obamas are planting that \u003ca href=\"http://www.eattheview.org/videos\">organic edible garden\u003c/a> on the grounds of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/20/a-white-house-garden/\">White House\u003c/a> after all. It looks like a lovely melting-pot of flavors and cultures, too, with tomatillos and Thai basil, chiles and cilantro, chard and arugula. \u003c/p>\n\u003cp>But where's the beet? First George Bush dissed broccoli; now Barack has put the kibosh on beets. Frankly, beets don't need any help in that direction. Many otherwise rational, veg-loving folks still recoil from these little magenta orbs as if from a snake, San Francisco's endless parade of beet-and-goat-cheese salads notwithstanding. \u003c/p>\n\u003cp>Now, I used to be that way, standing shoulder-to-shoulder in solidarity with my fellow beet-haters. But I had good reason. \u003c/p>\n\u003cp>My mother, to her credit, never tortured us with canned beets. We went to a local New Jersey farmstand and brought home perfectly nice fresh beets, but they only ever got cooked one way: boiled, then covered in a slippery, cornstarch-thickened sweet-and-sour glop of vinegar, sugar, and cloves. These she called \u003ca href=\"http://www.thriftyfun.com/tf989533.tip.html\">Harvard beets\u003c/a>. They must have been something her own mother had cooked for her, 1950s home food for a 1970s woman who otherwise made stir-fries and homemade granola. And I \u003ci>loathed\u003c/i> them, and blamed the beets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, moving to San Francisco revealed that an Ivy League pedigree wasn't the only way to go. Beets that were roasted instead of boiled had a lush, jelly-like texture and a slight but alluring smokiness. When I discovered pomegranate molasses--a tart, intensely fruity syrup used throughout the Middle East and Central Asia, made made from the boiled-down juice of sour pomegranates--I knew I'd found my beets' soul mate.\u003c/p>\n\u003cp>Beets now star in two of my Jewish-holiday menus: as part of a thick, wintery borscht served alongside the Chanukah latkes, and in this blood-orange salad, always served for the Passover Seder in springtime It's not that there's a particular affinity between beets and Jews; it's just that, with a lot of guests on hand, I can count on more conversions. \u003c/p>\n\u003cp>This salad has flipped--for good!--many a self-avowed beet hater. Right now is a great time to try it, since both late-season blood oranges and early-season beets are available. Why blood oranges? Well, the beets are going to stain everything magenta anyway, so why not start with something that already matches? Also, there's a fruity-berry quality to blood oranges that matches the tart, almost winey flavor of the pomegranate molasses. \u003c/p>\n\u003cp>I've made this for my mother, and she likes it, well enough. But not as much as she still loves her Harvard beets.\u003c/p>\n\u003cp>\u003cstrong>Ruby Beet Salad\u003c/strong>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">The Astrology Cookbook: A Cosmic Guide to Feasts of Love\u003c/a>, by Stephanie Rosenbaum.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch beets (3 or 4 beets), unpeeled, stalks & leaves removed\u003cbr>\n2 oranges, preferably blood oranges\u003cbr>\n2 tbsp pomegranate molasses\u003cstrong>*\u003c/strong>, or to taste\u003cbr>\n1/4 cup olive oil\u003cbr>\nsalt and freshly ground pepper\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong> You can find pomegranate molasses at \u003ca href=\"http://www.haigsdelicacies.com/\">Haig's Delicacies\u003c/a> in San Francisco or at Indus Foods (1920 San Pablo Ave., Berkeley) in the East Bay.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat oven to 350°F. Rinse beets and place them, still wet, on a square of aluminum foil. Fold the foil around them to make a nice little package. Pop in the oven and roast until you can slip a knife easily through both beets. If there's any resistance, let them roast some more; the more tender, the better. Remove beets from oven and let cool in packet. When beets are cool enough to handle, slip off skins. Cut into wedges and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Grate the rind off one of the oranges, tossing the grated rind with the beets. Cut the now-bald orange in half and squeeze the juice over the beets and rind. Drizzle on pomegranate molasses, olive oil, and salt and pepper to taste. Toss and taste for seasoning. Cover and refrigerate for at least 1 hour. Just before serving, peel and slice remaining orange and add to salad. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2659/recipe-b-is-for-beet","authors":["5038"],"categories":["bayareabites_12"],"tags":["bayareabites_1958","bayareabites_16285","bayareabites_8988","bayareabites_8986","bayareabites_3682","bayareabites_16284"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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