advt

Cause to Celebrate: ‘Healthful’ Restaurants are a Huge Trend in 2017

Soho's Miss Paradis shares a recipe for zucchini tagliatelle with kale and basil pesto

By Tatiana Boncompagni

 

Eating healthy while eating out used to be difficult. Massive portions, over-salted meals, sauces laden with saturated fats and hidden sugars—restaurants used to only care about making their food taste and look good. That’s no longer the case, thanks in part to a society more focused on wellbeing and a vegetable-forward (but not necessarily vegan or vegetarian) approach to cooking that’s been adopted by respected industry leaders and celebrated by the media.

 

The result is the opening of more health-minded concepts like Miss Paradis, a Philippe Starck-designed casual eatery in Soho from famed French restauranteur Claude Louzon and his daughter Julie Louzon. Opened last month, the buzzed-about culinary destination features dishes like roasted eggplant with tahini dressing; charred rainbow carrots and steamed atlantic cod papillotte. There are also richer offerings (like fish and chips and profiteroles) that reflect a very French attitude toward wellness that includes wine, pleasure and balance.

 

Executive Chef Adir Cohen shared  his recipe for zucchini noodles, which is adapted below for Tone & Style and blends the bright, nutty flavors of kale pesto with the sweetness of cherry tomatoes and zucchini.

 

 

Zucchini Tagliatelle, Kale and Basil Pesto, Parmigiano-Reggiano, Roasted Tomatoes

 

INGREDIENTS

2 medium zucchini
1/4 cup extra virgin olive, divided
2 cups kale, divided
1 bunch basil, divided
2 cloves garlic
1/4 cup toasted pine nuts
1/4 cup grated Parmiggiano Reggiano
1/4 cup lemon juice
1/2 cup cherry tomatoes

Screen Shot 2017-01-15 at 11.33.33 AMDIRECTIONS

Using a Japanese mandoline, cut the zucchini so that it looks like tagliatelle pasta (or use a spiralizer.) In a pan over medium-high heat, add 1 tbsp olive oil. Cook zucchini noodles and season to taste with salt and pepper. Set aside. Prepare kale and basil pesto: In a blender, blend kale, basil, garlic, pine nuts, cheese, 3 tbsp extra virgin olive oil, salt and pepper. Add fresh lemon juice, cherry tomatoes and pesto to zucchini. Mix and heat over medium-high heat.  To finish add chili flakes, more cheese and a drizzle of olive oil, if desired.

Make the most of this relationship.

THE FEED