Tag Archives: Vegetables
August 26, 2013 by Ashlee Clark Thompson
I’ve embraced the “if not now, when?” motto in 2013. But all this change calls for some things to stay the same. I guess that’s why I refuse to order something new from Addis Bar and Grill.
Maybe the sweet sting of curry I smell when I enter the restaurant puts me into a trance. Maybe the wealth of options makes me panic and I choose something familiar and safe. Or maybe I’ve just found one dish at one restaurant that makes me happy enough to never branch out.
Addis Grill is an Ethiopian and Mediterranean restaurant on Fourth Street about a half a block south of Main Street in downtown Louisville. If provoked, I could probably give exact latitude and longitude coordinates — my day job is within spitting distance to Addis. Yet, it took me more than a year to stop in and try this eatery that is tucked away in the shadows behind concrete pillars. I ignored Addis as I walked several times a week to the more bustling food corridors of downtown Louisville for lunch.
One day, I got sick of the usual line-up of sandwiches, salads, and Mexican-inspired fare that I usually turned to for lunch. A co-worker recommended Addis, a more international option than my usual standbys that was less than a five-minute walk from the office.
April 24, 2013 by Ashlee Clark Thompson
Local Louisville grocery stores are having their moment.
Insider Louisville profiled Sean Reynolds, an entrepreneur who plans to open Reynolds Grocery Store in Clifton next month. The store, which will be located at 1813 Frankfort Avenue, will be “closer to an indoor farmers’ market/Paul’s Fruit Market model than a full grocery.”
Reynolds will join a growing line-up of grocery stores that offer regional food at reasonable prices. Here are some of my favorites and what I turn to them for:
- The Root Cellar. This relatively new store has two locations in Old Louisville and Germantown, and is $1,000 away from creating a Root Mobile to deliver produce to food deserts in South and West Louisville. Great for seasonal produce, farm-raised meat, dairy and eggs.
- Paul’s Fruit Market. The Paul’s location around my way hits its peak between 5 and 6 p.m. That’s when office drones like me run in for last-minute ingredients to complete weeknight meals. Paul’s has a little bit of everything in its selection, from cheese and crackers to pasta and pesto. Great for fruit baskets, fresh orange juice, deli meat.
- Frank’s Meat & Produce. If your parents where raised in Louisville, ask them about Frank’s. More than likely, they made frequent stops to this grocery store on Preston Highway. I don’t know what’s better at Frank’s — the hot lunches that never break $10 or the butcher’s counter with its steady supply of fresh meat. Great for meat, lunches, hard-to-find snacks.
What is your favorite neighborhood grocery store in or around Louisville?
April 5, 2013 by Ashlee Clark Thompson
The owner of The Root Cellar has worked hard to bring farm-fresh, local food to Louisville, and now he wants to take his market to the streets.
Ron Smith, founder of The Root Cellar food markets, has started a Kickstarter campaign to raise $10,000 for the creation of The Root Mobile. Ron’s goal is “to transform an old bus into a mobile market bringing our farm fresh food to the people who have the least access to it.”
The Root Cellar is located in two brick-and-mortar locations — the original store at Third and Hill streets in Old Louisville and the corner of Kentucky and Swan streets in Germantown. So why put produce on wheels? Here are some of Ron’s objectives:
• increase the access to local foods in our community by taking The Root Mobile to neighborhoods called food deserts
• raise awareness for the need to change the paradigm of food delivery
• create a new business opportunity for The Root Cellar
• provide input into those areas of the South/West Ends of Louisville that would best support a permanent location for a third store
I regularly shopped at The Root Cellar when it first opened in 2011 and I lived right around the corner. Ron is not only one of the nicest people I’ve ever met, but he really cares about the community and the ability to access local food. I’m happy to see that he has taken on this project, and I happily pledged my support on Kickstarter.
As of Thursday night, The Root Mobile has raised $4,833 toward the big $10,000 goal. The project needs to raise the money by April 29 to be funded. If you’re interested in contributing to The Root Mobile, visit the Kickstarter page here.
January 24, 2013 by Ashlee Clark Thompson
Brace yourself for a surprising confession.
I ate ramen noodles for the first time two weeks ago.
It seems criminal that it took me nearly three decades to eat this budget-friendly dish. The only time I was close to ramen as a child was when my mom only fixed ramen for my dad, who slurped up the noodles with baked chicken legs. It seemed like a “grown-up food,” so I stuck with my spaghetti. Then I went to college, where the halls of my all-girls dorm were thick with the smell of spice, salt and chicken, the hallmarks of a bowl of ramen. The smell was so pervasive that it dissuaded me from ever bringing those noodles into my life, budget be damned.
As with most of my food awakenings, Rob is the one who opened my eyes to the possibilities behind the red and yellow square packages. He grew up eating ramen noodles because “they were cheap, they were good and they were easy to make.” A couple of weeks ago, he came in with a Kroger bag full of ramen packages. I’m pretty sure his eyes twinkled.
It was time to give these noodles a whirl. He expertly boiled water and dropped the brick of wavy noodles into the pot. After pouring away most of the water, he sprinkled a chicken flavor packet into the now-flaccid noodles while simultaneously tossing them with a fork to ensure even flavor distribution. It was like watching Iron Chef. And the secret ingredient is … RAMEN.
I steamed some leftover bok choy to accompany the ramen (you know, to make it healthy) and helped myself to a bowl. My mind was blown. The ramen was so salty and spicy that I’m pretty sure I met my sodium intake for the day. The bok choy added some crunch to this tender noodle dish. My mind raced with all the vegetable additions I could make in the future.
Days after my awakening, a six-pack of chicken-flavored ramen sits patiently in the cabinet. But I won’t let almost 30 years pass before I eat ramen again.
December 14, 2011 by Ashlee Clark Thompson
(Blogger’s note: For one week, Green BEAN Delivery is offering Ashlee Eats readers 50 percent off the price of a …
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July 25, 2011 by Ashlee Clark Thompson
“Our standard supermarket banana, a variety called Cavendish, may be at the brink of disaster.” That is definitely going to …
April 5, 2011 by Ashlee Clark Thompson
(Blogger’s note: No one guessed this location. Let’s try again this week.) I received a firm affirmation that Rob is …
March 28, 2011 by Ashlee Clark Thompson
(Blogger’s note: Buying a car is a witch. I’ve spent the past two weeks scouring the internet, visiting used car …
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February 21, 2011 by Ashlee Clark Thompson
A “B” letter grade is acceptable in most areas of life – except for restaurant health inspection ratings. In the food arena, …
January 17, 2011 by Ashlee Clark Thompson
(Blogger’s note: I am actively taking recommendations for future $10 Challenge sites. My fiancé, Rob, has been urging me for …