GOURMET
VIBRANT VEGETABLES
FROM GARDEN TO PLATE , DISCOVER LOCAL RESTAURANTS THAT WORK HARD TO REMIND US THAT EATING THE RAINBOW IS GOOD FOR US .
BY DARICE SEBRING
In health-conscious Newport Beach , you ’ ll find that most local restaurants offer veggie-forward dishes . And now , these innovative plant-based creations are making their way to the center of the plate .
Local chefs are diving into the assortment of seasonal vegetables available by visiting local farms or farmers markets , collaborating and experimenting with their teams to create exciting new dishes while finding innovative ways to layer the flavors . Read on to explore the vibrant world of veggies and remember how good they are for your health .
The spice-roasted butternut squash taco is one of several vegetable-centric options at Sol Mexican Cocina .
A cauliflower steak topped with chimichurri sauce at Farmhouse at Roger ’ s Gardens
FARMHOUSE AT ROGER ’ S GARDENS
The cauliflower steak with chimichurri sauce at Farmhouse at Roger ’ s Gardens has become a fan favorite , as it has a divine flavor . The sweet cauliflower from Tamai Family Farms in Oxnard is thickly sliced , seasoned with salt and pepper , grilled , then roasted in the oven and served with a savory chimichurri sauce and topped with pine nuts . The sauce — made with garlic , shallots , jalapeno , sage , rosemary , thyme , red wine vinegar , salt and pepper — is colorful , fragrant and perfectly complements the vegetable . Adding sliced avocado on top can be a nice touch ; salmon , chicken , steak or shrimp can also be added . According to chef-owner Rich Mead , the dish was inspired by the eatery ’ s atmosphere . “ A restaurant is an experience where you create a community ,” he says . “ You can see how important it is for people to get together , have a meal and a conversation .” The cauliflower then evolved with collective ideas from the staff , as Mead took new ideas from his team into account while experimenting during the creative process . ( 949-640-1415 ; rogersgardens . com )
SOL MEXICAN COCINA
Whether it ’ s Tuesday or any other day of the week , everyone loves tacos — and a certain signature option at Sol Mexican Cocina is perfect for those looking to stick with veggies . The spice-roasted butternut squash taco is a wonderful introduction to fall , with a blend of paprika and cumin used to season the squash . The vegetable is then roasted and nestled into warm corn tortillas before being topped with black beans , avocado , cheese and crispy onions . The finishing touch ? A housemade roasted green chile salsa , which adds a smoky flavor to the dish . “ It ’ s a unique taco ,” says chef Christian Salazar . The eatery has a number of other vegetable-centric tacos as well , including poblano , mushroom and corn ; sweet potato and black bean ; and spicy popcorn cauliflower varieties . ( 949-675-9800 ; solcocina . com )
TOP : COURTESY OF FARMHOUSE AT ROGER ’ S GARDENS ; BOTTOM : COURTESY OF XPERIENCE RESTAURANT GROUP
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