Bad Habit Room and Saraveza | Portland, Oregon

When a weekend-only brunch spot is attached to a craft beer bar and bottle shop, you know you're in for a treat.

A slew of people recommended Saraveza Bottle Shop and Pasty Tavern to Z and I before we left for Portland, and it's clear to see why. This place has an impressive rotating draft collection, as well as bottles to-go, and on the Sunday we were there, Firestone Walker was in attendance to pour some rare brews. Before we dipped into the beer, however, we decided to have brunch at Saraveza's next door brunch spot (and event space), called the Bad Habit Room.

The Bad Habit Room offers brunch every weekend from 9 a.m. to 2 p.m., and Chef Matthew Simons mans the kitchen. The small restaurant - which features several family-style and smaller tables amidst exposed brick walls - features Saraveza meats, Red E Coffee (so good), and Sugar Pimp baked goods. For those who like to imbibe at brunch, they also had some great-looking cocktails on their menu.

Our brunch began with piping hot mugs of Red E Coffee, which we ended up buying a bag of before heading home. (Red E's located right behind the Bad Habit Room).

Since we were on vacation, we decided to treat ourselves to one two of Bad Habit's made-from-scratch Pop Tarts. (I didn't mark down any prices - sorry!).

These Pop Tarts were incredible. Filled with blackberry (or blueberry?) and raspberry filling, these tasted just like regular Pop Tarts - but without all of the scary ingredients. Let's just say I'm so glad Z convinced me to order two, versus share one!

For our entrees, we both went with the Breakfast Burrito. 

Stuffed with pinto beans, scrambled eggs, cheddar cheese, caramelized onions, avocado, and fresh pico de gallo, this made for one hearty breakfast. 

Our burritos came with a side of chipotle cream which was fabulous with the crispy, well-seasoned potatoes. The lemony arugula salad on the side was a welcome addition to the plate, and Bad Habit's hot sauce was a fabulous addition to our burritos.

After our delicious and indulgent brunch, we walked next door to Saraveza and had a glass (or two) of Firestone Walker's brews. We sat outside at one of Saraveza's few picnic tables and sipped under the sunshine. (That is, until it began to rain...something you get used to in Portland!).

What's your favorite brunch dish? Breakfast burritos are a favorite of mine, but I also love a good egg sandwich on a bagel. 

Portobello | Portland, Oregon

Hello! Z and I just returned from a fantastic trip to Portland, Oregon, complete with lots of craft beer and delicious food. We ended up renting bikes for the four days we were there (from Cycle Portland), and riding those ended up being a great way to get around the city. (They also helped to burn off all most of the calories we were consuming!).

I realized on our trip that Portland is one of the only cities (that I've been to, at least) where you can consume Cheez Whiz and beet tartare in the same day. The Beet Tartare ($9) we had at Portobello Vegan Trattoria...the Cheez Whiz I'll explain in a future post.

Portobello is an intimate, elegant-yet-casual restaurant that serves innovative vegan dishes (it actually reminded me a lot of True Bistro in Somerville). Z and I opted to sit at the small, cozy bar on this particular evening, and we just had to start our meal with the Beet Tartare. This vibrant dish consisted of diced, roasted beets with carrot aioli, fines herbes, and capers atop a cashew puree - all served with a ton of crusty bread to spread it on. 

The Beet Tartare was incredibly fresh and borderline rich thanks to the cashew cream. I loved the salty capers in each bite, too.

Portobello offers a variety of pizzas, burgers, pasta dishes, and salads, but I opted for the Beet Burger Royale ($14). I must have been on a beet kick that night.

The Beet Burger Royale is a homemade beet burger topped with cashew cheddar, caramelized onions, smoked portobello, carrot aioli, ketchup, lettuce, red onion, and tomato on a focaccia bun. The restaurant was out of cashew cream when we went, so I opted for the Vtopian Peppercorn Cashew Brie instead. This was a massive burger that was slightly hard to eat thanks to the beet patty's enormous size, but the flavors were still spot-on - and I [surprisingly] loved the vegan Brie cheese. (You honestly wouldn't be able to tell that it was vegan!). The accompanying fries were also well-seasoned and delightfully crispy. 

Although I didn't snap a photo, Z ended up ordering the Mushroom Cavatelli ($18) for his meal, which was comprised of housemade cavatelli, roasted leeks, mushrooms, fines herbes, and porcini truffle "butter." It was divine, and [almost] made me wish I had ordered a pasta dish.

All in all, we had a fabulous meal at Portobello, and I highly recommend checking them out if you find yourself in Portland. Although it's a vegan restaurant, there are a ton of creative and well-done dishes here that I think any omnivore would enjoy. (It also doesn't hurt that Portobello is right across the street from Apex, a fun craft beer bar with 50 beers on tap and tons of outdoor seating).

Have you ever been to an all-vegan restaurant before?

Chickpea, Mint, and Feta Burgers with Yogurt-Dill Sauce

Just checking in with a quick, tasty new burger recipe before Z and I jet off to Portland, Oregon for a few days!

The burgers and the yogurt-dill sauce in this recipe both use herbs we're growing right in our backyard. (Well, I accidentally planted "dill bouquet," but it still works). In addition to the dill, the burgers possess fresh, fragrant mint that helps complement the aromatic spices and the creamy feta. These burgers were quite a hit with Z, and I know they'll be a hit with your family, too!

Chickpea, Mint, and Feta Burgers with Yogurt-Dill Sauce

Yields: 4 burgers

Burgers:

-1 15-ounce can chickpeas, drained and rinsed

-1/2 small yellow onion, minced

-1/4 cup loosely packed fresh mint leaves

-1 clove garlic, minced

-1 teaspoon ground cumin

-1/2 teaspoon paprika

-Salt and black pepper, to taste

-1/8 cup yellow corn meal (or plain bread crumbs)

-3 tablespoons olive oil, divided

-1/4 cup crumbled feta

-4 burger buns

-Sliced cucumber (optional)

Yogurt-Dill Sauce:

-1 5.3-ounce container plain Greek yogurt (I used Chobani)

-1 tablespoon chopped fresh dill

-Squirt of lemon juice

-Salt and black pepper, to taste

Directions:

Burgers:

1.) Place the chickpeas, onion, mint, and garlic in a food processor that's fitted with a steel blade. Pulse until combined and texture is mostly smooth, but still slightly chunky. (If you don't have a food processor, just mash the chickpeas with a fork and just be sure the mint is chopped).

2.) Spoon the chickpea mixture into a medium bowl and add spices, corn meal, and 1 tablespoon olive oil. Stir until combined, then taste for seasoning and adjust as necessary. Add feta and carefully stir to combine.

3.) Heat remaining 2 tablespoons olive oil over medium heat. As oil is warming up, form the chickpea mixture into four equal-sized patties. Place patties in the pan and cook for about 5 minutes, or until golden brown. Carefully flip burgers and cook on the opposite side until golden brown, about 3-4 minutes. 

4.) Serve with generous slathers of yogurt-dill sauce and sliced cucumber.

Yogurt-Dill Sauce:

1.) In a small bowl, combine ingredients. Let chill in fridge for 30 minutes before serving.

[Print this recipe] 

I loved how the cooling mint and the creamy yogurt-dill sauce complemented the smoky cumin and paprika. These burgers really tasted like summer, and I loved how some of the ingredients came right from our own backyard!

If you have several cans of chickpeas on-hand, I also recommend trying my Chickpea Burgers with Vegan Cilantro Mayonnaise.

Have you ever been to Portland, Oregon before? Any suggestions for where we should go?

Almost Summer Corn Soup

One of my favorite things to do as a kid (in the summer) was sit on the back deck with my siblings and shuck fresh ears of corn. Having fresh corn was always a treat, and we usually ate cobs slathered in butter alongside fresh lobster (also slathered in butter) or burgers and dogs on the grill. Those are some of my favorite childhood memories, and every time I shuck a fresh ear of corn today, I'm brought back to those blissful summer days.

We ended up with a ton of leftover corn from the Union Square Farmers' Market several weekends ago, and I dreaded it going to waste. In an effort to make use of it all, I threw together this corn soup - complete with a homemade, silky corn stock.

This soup definitely had me reminiscing about my childhood days in the backyard. It also had me that much more excited for the summer ahead.

Head on over to Local in Season for the recipe!

We also have a winner of my BBQ sauce giveaway! The winner was chosen using Random.org.

And the winner is...

Theresa!

"I'm also gonna go with sweet chipotle bourbon, woot woot!"

Congrats, Theresa! Please email me within 48 hours to claim your prize.

BBQ Mushroom and Eggplant Quesadillas + a Giveaway!

Father's Day is fast approaching, and I tend to give my dad the same thing every year: a gift card to a local butcher shoppe and some marinades and spices. He loves cooking and grilling, so my annual Father's Day gift is always a winner.

So, when the folks at Chicken Soup for the Soul (remember those books??) reached out to me and asked if I wanted to try some of their new barbecue sauces - and give one of you a bottle in return - I happily said yes. Nothing tells dad you love him more than a bottle of delicious BBQ sauce, destined for his favorite meats and veggies.

Chicken Soup for the Soul carries four BBQ sauce flavors: Classic, Buffalo, Sweet Chipotle Bourbon, and Honey Mustard (all vegetarian-friendly). 

I used the Classic BBQ Sauce in this recipe for a smoky and sweet twist on the typical quesadilla. Chicken Soup's Classic sauce is packed with flavor, and I found myself consistently dipping my finger in the bottle for another taste. I used a generous amount in this recipe (the instructions on the bottle recommend using a heavy hand), and every bite - mixed with the spicy, melted cheddar cheese - was even more indulgent and delicious than the previous one.

BBQ Mushroom and Eggplant Quesadillas

Yields: 2 quesadillas

-2 tablespoons olive oil

-1/4 large yellow onion (or 1/2 small yellow onion), thinly sliced

-1 large portobello mushroom, cut into large chunks

-1 cup chopped cooked eggplant (we had cooked ours on the grill, but cook yours as you wish)

-Salt and black pepper, to taste

-2 heaping tablespoons Chicken Soup for the Soul Classic BBQ Sauce

-1/2 cup shredded habanero cheddar cheese (or plain cheddar will do)

-2 10-inch whole wheat tortillas

Directions:

1.) In a large saute pan, heat olive oil over medium heat. Add onions and cook until they begin to soften and turn translucent, about 5 minutes. Add mushrooms and cook until they begin to brown, about 4 minutes more.

2.) Add eggplant and season with salt and pepper. Add BBQ sauce, stir, and cook for about 2-3 minutes more, or until BBQ sauce is warmed through.

3.) Sprinkle 1/4 cup shredded cheese on each tortilla (I sprinkle some under and on top of toppings to help "glue" everything together). Pile half of the mushroom and eggplant filling on top of the cheese, and fold the other half of the tortilla over the filling. 

4.) Place a lightly greased frying pan over medium heat. Once hot, place quesadillas in the pan and cook on one side until golden brown. Carefully flip each quesadilla and cook on the opposite side until golden brown. Serve.

[Print this recipe]

I honestly didn't need any garnishes or condiments with my quesadilla (and I am most definitely a condiment girl). The Classic BBQ Sauce boasted such an incredible flavor, and mixed with the sweet onions and the "meaty" mushrooms and eggplant, it was a divine combination of flavors and textures all on its own.

The generous folks at Chicken Soup for the Soul have offered to give one bottle of their BBQ sauce away to one lucky EE reader! (Winner gets to pick the flavor of their choice). To enter, simply comment on this post about which flavor you'd like to try and why. For an extra entry, tweet: "I want to #win BBQ Sauce from @MichellePC & @ChickenSoupSoul! #summer #FathersDay". Just leave a second comment here with your tweet. I will randomly pick a winner on Tuesday, June 10th.

*Please note: This giveaway is open to U.S. residents only.

Oh, and if you're looking to buy a few bottles, the BBQ sauces are available at Stop & Shop.

I received the Classic and Buffalo BBQ Sauces in return for hosting this giveaway, but all opinions are my own. 

This giveaway is now closed. 

Penguin Pizza in Boston

Venturing into the Fenway/Kenmore area - or, Boston in general - for pizza isn't something I would normally do, especially on a weeknight. We're spoiled here in Somerville - we have every kind of cuisine we could ever want within a short walking (or biking) distance. So why would I take several T lines to eat pizza in Boston? Let's just say our friends spoke very highly of Penguin Pizza, so we agreed to meet them there for dinner last week.

And thank gosh we did. Penguin Pizza makes some damn good pies. (Their menu also boasts a variety of other options, including appetizers, sandwiches, and pasta dishes, but the real winner here is the pizza).

The first pie we tried was The Pimento ($11.99 for a medium 14"), topped with roasted red peppers, red onions, sun-dried tomatoes, broccoli, and goat cheese.

The second pie we ordered came highly recommended from our friends: the Roasted Eggplant Pizza ($12.99 for a medium), piled high with roasted eggplant, dollops of creamy ricotta cheese, and fresh basil, all drizzled with a balsamic vinegar glaze. 

(Sorry for the photos - I forgot my camera and used my iPhone! #badblogger).

I loved the thinner, crispy crust Penguin Pizza makes. Even though the toppings and cheese were plentiful on each pie, the crust still held up to the weight of the toppings. The smoky eggplant with the rich ricotta and the sweet balsamic vinegar glaze was a divine combination in the Roasted Eggplant Pizza, but I think the Pimento was my favorite. I adored the varying textures (especially the crunch from the broccoli), and how can you not like goat cheese on pizza? It's fantastic.

At Penguin Pizza, all vegetarian pies are marked as such with a "V," and gluten-free and whole wheat crusts are also available for each pie.

In addition to great pizza, Penguin also has a decent draft and bottled beer list, as well as wine.

Needless to say, it was worth venturing into Boston for this meal.

Do you normally venture out of your neighborhood for dinner, or do you stay closer to home?

Mexican Pasta Salad

Most of the time, I make pesto (or infused simple syrups) with leftover herbs. Those are definitely my two go-to uses for everything from leftover basil to rosemary to parsley. But last week, when I was faced with a bunch of leftover cilantro, I wanted to try something a little different. So I turned the leftovers into a refreshing dressing that got mixed into this vibrant and flavorful pasta salad.

Mexican Pasta Salad

Yields: 8 servings

For Salad:

-1 pound farfalle pasta (or pasta of your choice)

-1 pint grape tomatoes, halved

-1 cup frozen or fresh sweet corn kernels

-1/4 cup diced red onion

-1 tablespoon diced pickled jalapenos

-Salt and black pepper, to taste

For Dressing:

-1/4 cup finely chopped cilantro

-Juice of 1 1/2 limes

-1/2 teaspoon ground cumin

-1 teaspoon chili powder

-3 tablespoons olive oil

-Pinch of granulated sugar

-Salt and black pepper

Directions:

1.) Bring a large pot of salted water to a boil; add pasta and cook according to package directions. Drain and set aside.

2.) In a medium-sized bowl, rapidly whisk together the ingredients for the dressing. Dunk in a piece of the cooked pasta and taste; adjust seasoning as/if needed. Set dressing aside.

3.) In a large bowl, mix pasta with tomatoes, corn, red onion, and jalapenos. Add dressing and toss until pasta and vegetables are coated nicely (but are not overdressed). (The amount of dressing you make should be perfect for 1 pound of pasta). Taste and add salt and pepper as needed.

This pasta salad can be refrigerated for up to 24 hours before serving.

[Print this recipe]

The bright, flavorful salad dressing mixed with the plump, juicy tomatoes, spicy red onion, and sweet corn was a divine combination - especially when served with veggie sausages and burgers (for the omnivores, obviously) cooked on the grill. I loved how the farfalle pasta's nooks and crannies soaked in all of the dressing, but really any pasta would do well here. 

Bonus: This pasta salad is also vegan!

What's your favorite side dish to bring to a cookout?