The Dish: March 2014

That one thing they should never take off the menu.

March 1, 2014

Issue 5: March/April 2014The Plate
Tasteful Kitchen - Black Bean Croquette with Rajas Nopales

The Tasteful Kitchen – Black Bean Croquette with Rajas Nopales

The Tasteful Kitchen

Black Bean Croquette with Rajas Nopales

This vegan dish is anything but dull: it’s served with slow cooked peppers, onions, cactus, organic roasted corn salsa, and avocado. Don’t miss the chili and cocoa roasted sweet potatoes, mushrooms, and greens sauté. $16
722 N. Stone Ave. TheTastefulKitchen.com


 

Blue Willow - Apple & Goat Cheese Salad

Blue Willow – Apple & Goat Cheese Salad

Blue Willow

Apple & Goat Cheese Salad

Blue Willow’s blackened salmon was a close contender, but for a lighter lunch that’ll hold you until dinner, try this a salad piled high with seasonal apples, goat cheese, and spiced pecans on organic mixed greens with apple cider vinaigrette. $10.50
2616 N. Campbell Ave. BlueWillowTucson.com


 

Lerua's Fine Mexican Foods - No. 15

Lerua’s Fine Mexican Foods – No. 15

Lerua’s Fine Mexican Foods

No. 15

Nothing says simple comfort like this classic combination. Calabazitas, green corn tamale, beans, and tortilla come together in delicious harmony. $10.95.
2005 E. Broadway Blvd. leruasfinemexicanfoods.com


 

Kingfisher - Grilled Marinated Sea Bass

Kingfisher – Grilled Marinated Sea Bass

Kingfisher

Grilled Marinated Sea Bass

Even after all these years, Kingfisher is still Tucson’s spot for seafood. This one is the stack of the town. The sea bass comes atop golden beet-sweet onion salad, fingerlings, and red Swiss chard, finished with lemon-basil aioli. $24.
2564 E. Grant Road KingfisherTucson.com


Tags: , , , ,




Previous Post

Digging Tradition

Next Post

From Garden to Green