What's For Lunch? Sal's Ristorante Italiano

Well, travel season is in full swing at least for me. People are sneaking off early to take in a quick weekend mini-trip or is that just me?? Either way, when you take a mini-trip, it is extremely important choose between letting the wind carry you along and having everything "masterplanned" out. Most of the time, I have most of my trip planned out in order to get as much done in a short period of time as possible. Other times I'll plan half of the trip and leave some time for exploration.  This weekend was a football travel week and we were road warriors Saturday and Sunday. Ahhh, but Sunday, we found a true treasure tucked in Williamsburg, Virginia.  My son wanted pizza. I asked him if he wanted some "chain" pizza or some authentic Italian style pizza? He decided he wanted something authentic, so I typed in "pizza restaurant" into Google Maps. I scrolled through the long list, yet settled on the first (closest) spot.

Sal's Ristorante Italiano

835 Capital Landing Road

Williamsburg, Virginia 23185-4324

Easy to find and in a great touristy neighborhood, we pulled into Sal's Ristorante Italiano. Fresh fried mozzarella and pizza (pepperoni and sausage) were our choices! And boy, were we happy. The food was delicious. The menu was full of my favorites, so I'll have to go back and sample some other great dishes like Chicken Marsala and Mussels Marinara. The atmosphere was quaint and pleasant. Our server was efficient and kind. No complaints...just praise for a lovely restaurant. The owner was full of personality and we enjoyed the conversation! We felt like part of the family! Anyway, when you're in Williamsburg, Sal's is a must! Oh, and check out the website for a coupon! I wish I had known, but I will be back soon! Yum!

What's for Lunch? CODA Urban Bistro

I've seriously neglected my blog for the past couple of weeks, but it's for good reason. I have a lot of great things to share in the near future.  Over the holidays, I'll have way more time to provide intriguing content, but for now, there will be a bit of silence.

With that said, I'm writing a quick note about how awesome my lunch was today. A crab cake sandwich, with passion fruit tartar sauce and a yummy field greens salad was the perfect way to chow down today at CODA Urban Bistro, a new restaurant in Downtown Richmond (located next to the National). The environment was very pleasant and had a rustic feel. The waitstaff was quite knowledgeable about the menu and gave great recommendations. The speed of service was adequate and my water glass never went below half full.

CODA Urban Bistro 700 E. Broad Street RVA 23219  804.643.CODA

Everyone in my party of 5, enjoyed their meals and desired to go back soon. It seems as if we are a little late in finding out just how delicious CODA's food is because I noticed state dignitaries dining there as we walked out. Check CODA out, if you're ever looking for a refreshing take on some classics like pulled pork sandwich and meaty crab cakes (not too "bready").  Plus, they have other very interesting fare that will tantalize those taste buds. I'll be going back there soon because I must try the Fish Tacos for lunch and the Thai Curry Duck with quinoa for dinner!

"What Are You Going To Do With Those?!" *Collard Greens Edition*

I find it intriguing when I'm checking out at the grocery store and the cashier asks questions about my purchases.  I've had cashiers who held up their line to read the package while inquiring about calories or ingredients. I've had people wrinkle up their faces at my choice of vegetable or meat. But, it seems to me that every time I purchase collard greens, I get the same question: "Whatcha gonna do with those?"

I was born and raised in Virginia. I thought it was common knowledge what to do with "greens."  Getting questioned about how to prepare collards made me think that there may have been a generational lapse in cooking instruction being that I am in my 30s (even though I've known what to do with greens since I was little), but I even have had older cashiers ask the same question. Some have gone on to say that they've "always wondered what people did with 'em."  Why do they choose me as the person to ask?  Maybe it's because I absolutely LOVE shopping at Kroger and when I'm checking out, I'm jovial in anticipation of how much my bill will go down once my card is swiped.  The thrill is like no other, but I digress....Let's cook!

I have decided to share my recipe for my Not-So-Southern Collard Greens. Truly southern collards or any greens for that matter include some form of pork (i.e. ham hock, fat back) for seasoning. Others, like my mom, opt for a healthier, yet still high in sodium and added fat option smoked turkey wing.  I'm the party-pooper who desires to stay as far away from high blood pressure as possible, so I don't use any meat for flavoring and my greens are a hit!

You will need:
3 bundles (about 3 lbs) of fresh collard greens (They are 99 cents per lb right now at Kroger. Check here!)
2 cups water
3 Tbsp Smart Balance Original Buttery Spread (or Smart Balance Buttery Spread with EVOO)
1 Tbsp Lawry's Season Salt (25% Less Sodium if you'd like to cut back)
1 Tbsp Granulated Splenda
2 Tsp cracked pepper (or freshly ground)
2 Tsp iodinized salt (or Sea Salt or Kosher Salt)
2 Tsp red pepper flakes

Cleaning your greens are essential. There is nothing worse that gritty greens! So fill up your sink half way with cool water and sprinkle a little (a couple of table spoons) salt. This saline solution will help remove any of the leftover grit/sand/dirt left on the greens. If you get your greens from a farmer's market, you will need to wash your greens 2-3 times changing sinks and water each time.  Kroger, with their thundering sound effects, wash their produce several times an hour so the greens are pretty clean when you get home. Once you have our greens in the sink, fill the sink to the top of the greens with more water rinsing the individual leaves as you divide the bundles.  Next, you'll need to cut the main stem out of the leaf.

Place your largest pot on the stove on high heat. Add all of your ingredients except the greens and bring to a ferocious boil. Lower to medium heat and add greens as you finish cutting them into squares.  Fold the de-stemmed leaf in half and then fold again two more times. Cut the folded leaf to make collard squares and then toss them into the hot pot. They do not need to be perfect squares!  Cover your greens once you have added all of them to the pot. After about 5 minutes, stir and gauge the amount of water you have in your pot. If you can see the water, there is too much!  Too much water will wash the wonderful taste out of your greens. You should have about 2 inches of water in your pot. Stir and monitor water every 15 minutes until done.

I cook my greens for about an hour. I still like my greens to have texture or as I call it "a little chew" to them. If you'd like to ramp up the cooking time, you can cook on high heat, but make sure you're watching your water level and keeping the cover on the pot.

My lunch today! Notice the steam fogging up the camera lens.

So keep this recipe handy since the holidays are rapidly approaching. You'll be able to impress your friends and family this Thanksgiving with your awesome greens! I may just print this recipe out and hand it to a cashier the next time he or she asks "what are you going to do with those?"