Good Earth

Tonight, I went to the Good Earth restaurant in Edina, MN. At first glance, this restaurant looks relaxed and light, but one look at the menu shows you that this food is nothing to laugh at. With all natural burgers, cage free chicken, spicy curries, "power up" shakes, grilled fish, vegetarian pizzas, and fresh squeezed juices, it's safe to say that the Good Earth satisfies every craving with healthy, natural ingredients. 

Good Earth doesn't take breaks in the mornings, either. Healthy ways to start your day are ready every morning with hot cakes, smoothies, omelets, granola, and even breakfast quesadillas. The Good Earth restaurant scores top marks as healthy, affordable, and just all around tasty.

"Planet" (Vegetarian) Burger is pictured

above.  $8.95

www.goodearthmn.com

Raspberry Pinwheels

For the Christmas season this year, my mom decided to make a batch of cookies every few days and freeze what we could not eat. She started at the beginning of December and before we knew it, we had about 12 dozen cookies that we, the kids of the family, had the obligation of eating! Throughout my mom's ambitious winter project, we found numerous tasty cookie recipes that are a treat all year round. One of my favorites is these Raspberry Pinwheels.

1.5 sticks butter, room temperature

1 8-oz bar of cream cheese, room temperature

1/2 cup white sugar

1/2 tsp vanilla

2 cups flour

1/2 cup seedless raspberry jam

1 large beaten egg

2 tbsp turbinado, or coarse sugar

In a medium bowl, beat the butter, cream, cheese and sugar until fluffy. Then mix in the vanilla. Gradually add the flour and mix until just incorporated. Turn the dough onto a floured work surface and gently knead it two or three times, just to bring everything together. Form the dough into two 1-inch thick squares, wrap in plastic wrap or aluminum foil, and refrigerate for at least one hour. On a lightly floured piece of parchment paper, roll one of the dough squared into a 9x12 inch rectangle, shaping it with a knife if necessary. Spread half the jam over the dough. Cut the dough crosswise into thirds, making 3 9x4 inch rectangles. Roll into logs, starting from the long side of each rectangle. Wrap in wax paper and refrigerate until firm, at least 30 minutes. Repeat with the rest of the dough. After 3o minutes, take the dough out of the fridge and slice into 1 inch pieces. Space the pieces about 1.5 inches apart on a parchment paper or aluminum foil lined baking sheet. Brush each piece with the egg and sprinkle with the coarse sugar. Bake until golden and firm, about 20-25 minutes.

Buon appetito!

Recipe from Real Simple Magazine.

Sesame Soba Noodles

I recently hosted a lunch party with a few good family friends from around town, one of which is a renowned Indian Chef of many, many years. The experience was intimidating, but extremely rewarding. For my guests, I served salad with avocados, an Italian chicken dish, various deserts, and this recipe for Sesame Soba Noodles, which, to my surprise, was everyone's favorite. The weeks leading up to this meal, I racked my brain for a satisfying and nutritious vegetarian entree to serve. After paging through numerous cookbooks, I finally found this Sesame Soba Noodle recipe in one of my favorite magazines the day before the lunch party.

8 oz soba noodles

1 cup frozen shelled edamame

1 1/2 cup shredded carrots

1 1/2 cup sliced scallion or green onions

1/2 cup chopped fresh mint

1 large orange

2 Tbsp miso

3 tbsp sesame oil

2 tbsp soy sauce

1/2 tsp crushed red-pepper flakes

Fill a medium-sized saucepan about 2/3 of the way with water and bring to a boil over high heat. Reduce heat to medium and add noodles and edamame. Stirring occasionally, cook for 6 minutes; then, strain into a colander and rinse with cold water. Mix the noodles and edamame in a bowl with the carrots, scallion, and mint. In a small bowl, zest the orange, then juice it until about 3 Tbsp. of juice comes out. Add the miso, sesame oil, soy sauce, and crushed red-pepper flakes. Whisk this mixture together until it is completely incorporated. Pour the dressing over the noodles and edamame and mix together until everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for about 30 minutes, or until it is time to serve.

Bon Appetit!

Recipe from Women's Health Magazine

Tonight is Opening Night!

Welcome to Dramatic Eating

Dramatic Eating is a new food blog committed to bold flavors and presentable dishes that take center stage of dining.

For quick, packable lunches for all day rehearsals, luxurious meals for five star diners, or even everyday treats for a 3 p.m energy surge, Dramatic Eating is the place to be.

The recipes are my own creations, the creations of others, or my twist on their ideas. No matter the dish, these recipes are delicious and sure to be show stoppers.

Here you will also find tidbits about restaurants that steal the spotlight from all around the Twin Cities, their locations, and their dishes that wow crowds.

Whatever the style, whatever the time, whatever the place, whatever the dish- never miss the opportunity to create drama in dining.