Kickoff 2024 Dining at Tender Greens
One of my favorite Tender Greens new seasonal menu items is the Blue Zone Bowl. For those who don’t know what the Blue Zone is, the Blue Zones is a guide to inspire people live better, longer. Movement, diet and community are very important to the success of living a quality live over 100 years old.
Blue Zones founder, researcher, writer and explorer Dan Buettner, identified five blue zones in the world with the healthiest, longest-living populations. Those living in Okinawa, Japan; Sardinia, Italy; Nicoya, Costa Rica; Ikaria, Greece; and Loma Linda, California had the largest thriving aging populations. Movement, food and nutrition and community are all factors in these communities.
Tender Greens Blue Zone Bowl is slow-cooked black lentils with fennel & dried pears, roasted rainbow cauliflower, and purple potatoes, arugula salad with pecorino cheese, and smoked paprika lebni.
Another healthy bowl includes The California Bowl made with roasted butternut squash, salsa, brown rice, cabbage slaw, queso fresco, pepitas, and lime.
Committed to using sustainably sourced ingredients, Tender Greens offers an array of nourishing meals. From hearty soups and vibrant salads, such as the Harvest Chicken Salad, it’s made with roasted delicata squash, bosc pears, sliced grapes, pepitas, Laura Chenel goat cheese, caramelized onions, baby lettuces, and golden balsamic vinaigrette.
For heartier fare their new Short Rib Dinner includes braised beef short rib with mashed potatoes topped with a red wine shallot sauce. It’s served with citrus gremolata and grilled broccolini. There is also a Seasonal Vegetables dish that includes rainbow carrots, cauliflower, mushrooms, and delicata squash.
For pasta lovers the Bolognese Pasta is made with fusilli pasta and slow-cooked pork bolognese topped with grated pecorino cheese. It’s served with grilled and thick Larder Bakery sourdough bread.
Each Tender Greens kitchen is led by a talented chef who sources ingredients from local markets and continuously pushes the boundaries of creativity and flavor. “Our new menu items celebrate the flavors that make each season unique,” said Oliver Plust, Corporate Executive Chef at One Table Restaurant Brands. “We believe the best ingredients make the most flavorful dishes, and this is what drives us to constantly innovate and create memorable culinary experiences for our guests.”
Be sure to order one or more of the desserts as a sweet treat, especially the chocolate chip
cookie, olive oil cake and apple cobbler.
Founded on the West Coast in 2006 by two chefs and a foodie who set out to change the way people eat for the better, the Los Angeles-based brand now operates over 27 locations and while remaining true to its roots.
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