With spring on the horizon, the edible landscape for lovers of fresh, local and seasonal food is about to start flourishing. And farm-to-counter favorite Dig Inn is at the ready with a new early spring menu sourced largely from area farms.
As big fans of the affordable lunch spot, Edible got a sneak tasting preview of their March menu last week, and we heartily recommend you check it out. With their eleventh Manhattan location soon opening in the Flatiron district, added to the others positioned from Wall Street to Columbia, that shouldn’t be hard to do.
You can look forward to local roasted beets with oranges, grilled organic tofu with ginger, charred broccoli with roasted garlic, and that’s just the vegan options. All ingredients are conscientiously sourced to be as local, seasonal and free range as possible while remaining in the $10 range for a protein and two sides on a bed of grains or salad. Those with diets from vegan to gluten-free to omnivore can expect to leave well-nourished, well-sated and in good conscience that they’re supporting a more equitable food system.
To whet your appetite, Dig Inn has shared their spinach and local apple recipe for Edible readers. Do try this at home and check out their website to see the full menus for each of their locations.
Spinach and New York Apple Salad
Serves 4
Ingredients
Citrus and walnut dressing:
1 tablespoon tahini
2 tablespoons extra-virgin olive oil
¼ cup warm water
2 dates, pitted and chopped
¼ cup walnuts, chopped
1 teaspoon agave
1 lemon, juiced
1 tablespoon tamari sauce
5 grindings black pepper from the mill
¼ teaspoon sea salt
Salad:
2 local New York apples such as Crispin or Gala
12 to 16 ounces baby spinach
salt and freshly ground black pepper to taste
1. First, make the dressing. Combine all ingredients in a blender and process for 2 minutes. The mixture should have a creamy consistency. If not blend for 2 minutes longer.
2. Chop apples into ½-inch cubes and discard core.
3. In a bowl combine spinach, dressing and apple cubes. Gently toss ingredients and serve.
Chef’s Note: Depending on the season and availability, feel free to substitute ripe strawberries, peaches, mangoes or grapes instead of apples in the salad.
