SOLID SUP­PER

JUST IN TIME FOR EARTH MONTH, JUGO FRESH’S MATTHEW SHER­MAN TAKES ON DIN­NER SER­VICE AT PAR­A­DIGM TCHEN.

Ocean Drive - - The Source -

Can’t get enough of Par­a­digm Kitchen’s feel-good and sim­ply and sus­tain­ably ir­re­sistible chow? Yo­gis and health-con­scious om­ni­vores, re­joice: The 85 per­cent plant-based eatery is dish­ing out din­ner, too. On the menu: quinoa and buckwheat turmeric por­ridge bowl with ground lamb, shi­itake mushrooms, blis­tered eggs, scal­lions, and cilantro. Also try Bali co­conut quinoa seared lo­cal fish with gin­ger miso roasted veg­eta­bles and warm mar­ket greens. Plus, dairy-free pou­tine (air-fried sweet pota­toes, av­o­cado, cashew gravy, and “cheese” pars­ley). 1843 Bay Road, Mi­ami Beach, 786-453-2488

Par­a­digm Kitchen’s gluten-free, ve­gan banana bread Stoner’s De­light.

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