What’s For Dinner?
Warm Spinach Sesame Salad - from Repast
(First star is lowest, fourth star is highest)
Dinner Dare with Joe Truex and Mihoko Obunai of Repast
It was a romance that blossomed in the kitchen -- and is still cooking. Chefs Joe Truex and Mihoko Obunai, owners of Repast in Midtown, first met on the line of a catering kitchen in New York. They married, moved to Atlanta and on Feb. 14, 2006, they opened their own restaurant.
For a Valentine’s meal, the couple picked two of their favorite dishes and paired them with a simple spinach salad. Both Obunai’s tuna and Truex’s traditional crab cake will be on the restaurant’s menu on Valentine’s Day. But first, they took a few moments to share a romantic meal you can prepare at home in about 30 minutes. See links below for the accompanying dishes.
-- H.M. Cauley, for the Journal-Constitution
For more recipes from celebrity chefs, go to www.eveningedge.com/dinnerdare
Hands on time: 5 minutes Total time: 10 minutes Serves: 4
10 ounces baby spinach
2 red peppers, julienned
6 ounces button mushrooms, sliced
1/4 cup sliced almonds
2 garlic cloves, thinly sliced
1 shallot, sliced
1 tablespoon cider vinegar
2 teaspoons honey
2 tablespoons ground sesame seeds
Toss in vinegar and honey. Sprinkle with sesame seeds.
Per serving, using 1 tablespoon olive oil for sauteing: 166 calories (percent of calories from fat, 53), 6 grams protein, 15 grams carbohydrates, 5 grams fiber, 11 grams fat (1 gram saturated), no cholesterol, 61 milligrams sodium.