The Land of Plenty: Zabar’s

Food-wise, America truly feels like the Land of Plenty, especially at a place like Zabar’s.

Located in NYC, on the Upper West Side, Zabars is a foodie’s heaven.

Floor to ceiling, the walls are stocked with fruits, vegetables, crackers, tea, olives, prepared salads, chocolate, cheese! How is a shopper supposed to choose?

I’m indecisive to begin with, so faced with all this to choose from, I’ll admit it took me almost an hour just to buy breakfast food!

Ultimately, I settled for the classic lox on jewish rye, with a couple of homemade rugelach on the side.

With two types of fresh rugelach available, chocolate and cinnamon raison, I was inclined not to futz around. Chocolate was the obvious choice. Fortunately, my father threw a couple cinnamon ones into our order. Boy, was I surprised. With  these flakey, fruity little numbers in hand, the chocolate paled by comparison. Who knew?

Bagels are good, but jewish rye is something else. Soft, with a crust that’s just chewy enough, slightly sour, with caraway seeds all over the place, this bread is to die for.

Delicious when freshly sliced, this bread is just as tasty the next day: toasted and topped with nova lox and goat cheese, my favorite alternative to the classic cream cheese. There is no better breakfast.

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Breakfast of Champions

This week, I had the immense pleasure of spending a couple days at my future alma mater: Yale College. As far as I know, universities are not famed for their cuisine. Yale, however, did have one standout breakfast option: fresh waffles, soaked with school spirit in addition to maple syrup.

 

Varsity Breakfast

I have been on the debate team for the past three years. Last Friday was the varsity debate tournament. My last debate. As per tradition, the varsity nine skipped school in the morning for a pre-debate potluck breakfast. We had everything from deviled eggs to decadent nutella cake. With tomato-goat cheese and spinach-feta quiche, gobs of fruit, cinnamon roll pancakes and cream cheese frosting, and homemade croissants to boot, I think it’s safe to say no one went hungry. It was a great way to start an even better day, seeing as we won the tournament for the first time in my three years as a varsity debater. We seniors went out with a bang!

Quinoa Granola

Quinoa is basically a miracle food. It’s super healthy, not to mention delicious in every way, shape, and form. I’d tried a plethora of different savory concoctions, but this was my first foray into the realm of the sweet. Quinoa granola does not disappoint. Its texture is crunchier than the oaty variety, its flavor nuttier. Delish!

Recipe:

Adapted from Donna Hay’s Fresh and Light

You’ll need…

• 1 1/2 cups white quinoa
• 1 1/2 rolled oats
• 1/2 cup sunflower seeds
• 1/2 tsp cinnamon
• 1/4 cup maple syrup
• 2 tbs vegetable oil
• and last but not least, a splash of vanilla

1. Preheat the oven to 180ºC (350ºF).

2. Throw all the ingredients into a big bowl and mix well.

3. Spread out on to two baking sheets lined with oven paper.

4. Bake until golden. (Donna says 15 minutes, but it took mine at least 25 minutes. I’d start with 15 minutes and then check it periodically for color.)

5. Allow the granola to cool before transferring.

Topped with thick yogurt and apricot jam, it was to die for!