One of the healthiest fads to hit the restaurant scene of late, slow food is a new focus on sustainable, organic and local eating.
Slow foods are healthy and delicious. They are not only good for the environment, but are easy on the wallet as well.
And, with great movements come great minds. It is a new generation of eco-friendly chefs that make eating healthy the same as eating well. If you can’t make it to the kitchens of these great chefs, here are a few slow food gems shared with us by the country’s best.
Caramelized winter squash salad:
David Tallent, the chef and owner of Restaurant Tallent, in Bloomington, Ind., shares this recipe. With a mix of winter squashes, cranberries, and herbs like rosemary and thyme, this dish is a perfect seasonal food for big holiday meals, such as Thanksgiving and Christmas. Read more: Caramelized winter squash salad recipe
Zazu's strawberry rhubarb crostata with rose geranium gelato:
Duskie Estes, the chef at Zazu, Santa Rosa, Calif., says it all about his slow food pick: “At Zazu, we grow our own strawberries and rose geranium. There is nothing better than a strawberry picked from the patch and eaten right then! If someone cannot get the rose geranium, they could make a ginger gelato substituting raw, sliced ginger in the recipe. Also delicious!” Read more: Strawberry rhubarb crostrata with rose geranium gelato recipe
At his restaurant, The Angry Trout Café in Grand Marais, Minn., George Wilkes says his recipe comes with a rich history: “Though the exact recipe has changed over time, the idea of deep-fried gobs of fish-flavored dough was given to me by Mark Brown, who makes something like this when he goes on camping trips in the nearby Boundary Waters Canoe Area Wilderness — the variations on this recipe are endless. The important thing is to use a good piece of fish.” Read more: Fish fritters recipe
This dish, shared by chef Kathy Cary of Lilly’s in Louisville, Ky., has it all: bacon, herbs, cheese, and a savory cream sauce to complement the tender chicken breasts. Fresh, organic meats and cheeses are easy to find and are rarely seasonal. This slow food dish delicacy can therefore be enjoyed year round. Read more: Chicken renaudiere recipe.
Green garlic soup with fried garlic scapes:
Cookshop's Marc Meyer knows his wines. In this recipe, Meyer pairs local New York garlic with locally produced Riesling from upstate. The finished product is a smooth, savory soup that will leave everyone licking their bowls. Read more: Green garlic soup with fried garlic scapes
Spring vegetable pappardelle:
If you are thinking about using frozen greens for this dish, fuggedaboutit. Shared here by Hugo Matheson of The Kitchen in Boulder, Colo., this recipe is a fusion of English peas, fava beans, and asparagus, but can really be enjoyed with any seasonal green vegetables, such as broccoli. The dried chili and fresh garlic add a little kick to the earthy blend, making it a healthy and delicious dish. Read more: Spring vegetable pappardelle recipe
Rhubarb and prune compote:
Tony Maws of Craigie Street Bistro in Cambridge, Mass., says, “Here is a delicious springtime recipe (when rhubarb is in season), which makes a lovely accompaniment to boar, pork and duck. The compote is best when prepared a day in advance, although it does not need to be.” Sweet and fresh, this recipe is a yummy spread for meats, breads, or even on its own. Read more: Rhubarb and prune compote recipe
Have your own slow food recipes that you'd like to share? Leave a note in the comments below.
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