Soba Noodles Beef Stir-Fry, Shiitake Mushrooms, Baby Bok Choy

This week I attended a Q&A with Justin Rosenberg, the CEO of Honeygrow. Honeygrow is a Philadelphia-based fast-casual restaurant chain that offers stir-fries and salads. Justin came up with his concept while he was vegan, and most of his diet consisted of stir-fries. He realized that he could build a business around that dish and that people would surely line up for delicious take-out food they’d feel good eating. In other words, Honeygrow resembles an Asian spin on Chipotle‘s “healthier” and local take on Mexican food. Their motto is that they’re “Honestly Grown Locally,” which reflects a search for the best ingredients possible. Yet, the stores aren’t organized in the same way, and the customizing rather happens on handy tablets that face the open kitchen.

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Zucchini “Tagliatelle”, Tomato Dressing and Pangrattato

I’ve been on a “veggie noodles” kind of roll lately (and loving it!). Every now and then, I find them to be a wonderful alternative to regular pasta. They’re much quicker to make, low on carbs, high on plenty of great vitamins, and overall delicious coupled with a homemade sauce.