There are so many exciting vegetable choices at the supermarket these days why not designate one day a week as a no meat meal. Amanda Cohen, chef of the much talked about NY restaurant ‘Dirt Candy’ introduces Sara to a fantastic new tool, called a spiralizer which Amanda uses to cut up zucchini for her Zucchini Pasta with Garlicky Yogurt Sauce. Then she prepares her spiked Kentucky Lemonade which is actually made in the oven! And Sara makes one of her favorite vegetarian dishes, Mu Shu Vegetables, which are served wrapped in homemade crepes.
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Amanda Cohen didn’t get into the food business to make vegetarian cuisine cool, polished, or otherwise culturally assertive; it just so happens she did that anyway. After graduating from New York’s Natural Gourmet Cookery School Chef’s Training Program, Cohen worked in some of the city’s most esteemed vegetarian (and veggie-forward) restaurants, including Angelica’s Kitchen, Bobby Flay’s Mesa Grill, Blanche’s Organic Café, Other Foods, Diner Bar, Teany, Pure Food and Wine, and Heirloom (which won Time Out New York’s Reader’s Choice Award for “Best Vegetarian Restaurant” under Cohen’s leadership).
After consulting for vegan restaurant Blossom and for Broadway East, Cohen decided she was ready to take the leap and open her own restaurant. Dirt Candy quickly emerged as a one-of-a-kind, a gem of a restaurant built on green philosophies that unapologetically treated vegetables as the main event.
The structure of the restaurant, meanwhile, backs up Cohen’s philosophies: all of the equipment is LEED-certified; Cohen used sustainable material to build everything, and her induction burner lets off less heat—a major savings and a plus in a restaurant that’s so small. Earning many deserved plaudits for her cooking, including a 2009 StarChefs.com Rising Stars Award, Cohen published the Dirt Candy cookbook in 2012, and recently inaugurated a food issues column, “Dispatches from Dirt Candy,” for Eater National.
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For more than half a century, Maple Leaf Farms has provided the luxurious taste of duck to culinary adventurers everywhere. From the farm to the table, producing safe, high-quality foods in a thoughtful and responsible manner has been at the forefront. Maple Leaf Farms has preserved the ideas it was founded upon: contribution to local communities, responsibility for the environment, respect for others and insistence on high quality. Today, this fourth generation, family-owned company leads the market with innovative, value-added duck products of superior quality. In short, Maple Leaf Farms provides products for your family that it’s happy to serve its own with the goal of transforming ordinary dishes into lasting memories with the versatile flavor of duck.
Food Provided by: Citarella Markets | Kitchen Equipment provided by: VIKING RANGE LLC | Boos Block Cutting Boards | Casabella | Chantal | Dream Farm | Le Creuset | OXO | Silpat | SwissMar |