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City Weekly account executive Lia Pretorius is happy to share a squash recipe. She says, “I eat in a lot, so I don’t have a fabulous around-town tidbit to share, but here’s a recent quick concoction from my kitchen that went into the ‘keepers’ file. First, cut a butternut squash into quarters. Then, steam and then remove skin from the squash. Next, puree the squash in a blender or food processor. In a sauce pan over medium heat, sauté some minced shallots in olive oil for a couple of minutes. Add the pureed squash and thin to the consistency of a sauce with chicken or veggie stock (you can also substitute half of the stock with skim milk or cream). Add 2 teaspoons tahini to sauce. Toss with cooked whole grain pasta, a green veggie and/or cooked chicken. Season the squash mixture with salt and white pepper, to taste. Garnish with sesame seeds. Yum!”
Who says energy bars have to taste crappy? Not dining editor Ted Scheffler. He writes: “Probar (TheProbar.com) makes energy/sport bars that are unique, wholesome and most important: delicious. The ingredients for Probars come from responsible growers, are made from organic, all-natural ingredients and come in tantalizing flavors like cocoa pistachio, Old School PB&J, Nutty Banana Boom, Cherry Pretzel, Sesame Goji and Koka Moka, to name just a few. Probar’s new line of Fruition fruit-based snack bars are low in fat and calories, a marriage of oats, chia seeds, cashews and fruit in four flavors: strawberry, blueberry, peach and cran-raspberry. If you’re tired of munching on energy bars that taste like the box they came in, I highly recommend trying a Probar.”