may '08

Chef Mina Najmabadi’s Mediterranean menu is always as lovely to behold as it is to devour.  Her special attention to presenting fresh and eclectic recipes with flair, make each plate a piece of art - and the dishes on deck this spring are no exception.  Mina promises to please the palate of almost any finicky foodie with fresh new twists on traditional salads and surprising ingredients making debuts in old favorites. 

There will be new desserts when berry season begins, such as fruit tarts and mini pies.  Details on the new spring menu are a strict secret, but we convinced her to share just one…

BLUE TANGERINE

MINA’S CAESAR SALAD
This salad is one of the most popular items currently on the menu at Blue Tangerine – probably because it is tasty, hearty and colorful.  Mina uses romaine lettuce, sectioned tangerines, dried cranberries, toasted walnuts, croutons, freshly shaved parmesan, and her very own homemade caesar dressing.

Since Mina “eyeballs” quantities for almost all of her dishes. She challenges you to do the same if you want to replicate this savory dressing:

Something sweet, you say?  Pop over to Pudding on the Rice for vital veggies, fruits, grains and nuts masquerading as dessert!  New flavors make a smashing debut for spring – they are all so satisfyingly superb, you’ll find any reason to eat dessert first!  Our current favorites are the “14 Karat Cake,” “Living in the Pistachio,” and “Agave Suave” which is made from agave nectar, one of nature’s most delicious low-cal sweeteners. 

PUDDING ON THE RICE

Not in the mood for rice?  We won’t be offended, because you can opt for a made-to-order crepe with tasty toppings like nutella, banana and lemon curd to name a few.  Whatever you choose, you can’t go wrong.  Trust us, we’re not pudding you on…

VILLAGE EVENTS • HAPPENINGS IN-STORE • FASHION TRENDS • HOME STYLES • FOOD NEWS • GIFTS FOR MOM