Okra

Here is my Okra log:

My recipe will win next week.

the end.

Cook-off Challenge - Week 1 Recipes

On September 6, 2005, the first group of BLC chefs battled it out in the Zucchini Challenge. Entries were judged on taste, creativity, and prevalence of the featured local ingredient. By the time the last crumb was consumed, the ballots were tallied and the results were in. Recipes for all eight entries are listed below.

First Place
The Take-Out Queens (Clarice Leslie, Caren Benjamin, Scott LaLonde)

Zucchini Waffles with Strawberries, Praline, and Zucchini Topping
Makes: 10-12 waffles

Ingredients:

• 3 medium-sized farm fresh zucchini, peeled and rinsed
• 1 box of organic Belgian waffle mix
• 3 organic or farm fresh eggs
• 1 ½ cups vegetable oil
• 1 cup of water
• Organic vanilla
• 1 package of prepared, organic vanilla pudding
• Organic Cinnamon and nutmeg to taste
• Fresh, organic strawberries
• Organic Praline/Maple syrup
• 1 large tub of organic whipped topping
• Small container of organic, candied-praline pecans

Directions:

1. Dice zucchini and puree in food processor with 2 tablespoons of vanilla pudding, mix until creamy in texture (set aside 1/3 cup of pudding/zucchini mixture). Blend remaining zucchini and pudding mixture into large bowl with waffle mix, eggs, oil, water and ½ cup of vanilla pudding. Add cinnamon and nutmeg at own discretion. Best if refrigerated over night.
2. Mix the remainder of vanilla pudding with tub of organic whipped topping and 1/3 cup of pudding/zucchini mixture. Add vanilla for taste. This will be your whipped topping for the waffles.
3. Prepare waffles in waffle iron (usually 35-45 seconds per waffle depending upon set temperature).
4. Serve waffles warm with fresh strawberries, light drizzle of praline/maple syrup, whipped topping and crushed candied/praline pecans. Toppings can be substituted at own discretion.

Second Place
Joe’s Angels (Brooke Braun, Erin Turner, Joe Kelly)

Curried Zucchini Soup

Ingredients:

• 1 tablespoon vegetable oil
• 1 cup chopped yellow onions
• 1 teaspoon minced garlic
• 2 teaspoons curry powder
• ½ teaspoon salt
• Pinch cayenne
• 2 pounds zucchini, trimmed and chopped
• 3 ½ cups vegetable stock
• ½ cup heavy cream
• Chopped cilantro, garnish
• Fried pappadums, or toasted pita triangles, accompaniment

Directions:

1. In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
2. Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
3. Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
4. To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.
   

Third Place
The Bananas Foster (Brenda Foster, Namrata Sandhu, Deanna Troust)

Zucchiniritos

Ingredients:

• 4 10-inch tortillas (spinach or other flavor preferred)
• 2 teaspoons olive oil
• 1 ½ cups shredded zucchini (1 large or 2 small)
• 1 4 oz. can green chiles
• 1 ½ cup thinly sliced green onions
• 1 clove garlic, minced
• 1 cup cooked rice
• 1 cup shredded pepper jack cheese
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon chili powder
• ¾ cup lowfat sour cream
• 1 ½ cups shredded lettuce
• ½ cup fresh chopped cilantro

Directions:

1. Warm tortillas in oven or microwave.
2. While tortillas are warming, heat skillet coated with olive oil. Add garlic and onions and stir for 1 minute. Add shredded zucchini and chiles. Add salt, pepper and chili powder. Sauté for 2-3 minutes until tender. Add rice and cheese and cook for 1 minute, stirring constantly. Remove from heat. Add sour cream.
3. Lay tortilla flat. Layer with ¼ lettuce, ¼ cilantro, and ¼ rice mixture. Roll tightly, tucking in sides to form a burrito. Cut in half on the diagonal with serrated knife and serve.
   

Fourth Place
Pastry Puff Girls (Silvana Ritacco, Rhea Jones, Kim Turner)

Zesty Zucchini Boats
Makes: 4 servings, 1 stuffed zucchini half each

Ingredients:

• 2 medium zucchinis, parboiled
• ¼ summer squash, parboiled (optional)
• ½ cup finely chopped mushrooms
• ¼ cup chopped onion
• ¼ cup chopped tomato
• 2 teaspoon olive oil
• 20 Unsalted tops saltine crackers, finely crushed divided
• ½ teaspoon dried oregano leaves
• ½ teaspoon minced garlic
• 2 tablespoon margarine or butter, melted
• Grated parmesan cheese (optional)

Directions:

1. To parboil zucchini, bring 2 quarts unsalted water to a boil in large saucepan. Add zucchini and squash and cook 4 to 5 minutes, or until fork-tender. Drain.
2. Preheat oven to 350° Fahrenheit. Cut zucchini in half lengthwise and scoop out centers leaving ¼” thick shells.
3. Chop zucchini pulp and mix with mushrooms, onion, tomato, and chopped squash. Heat oil in skillet on medium heat. Add vegetable mixture and cook and stir for 3 minutes, or until onions are crisp-tender. Remove from heat and stir in 1/3 cup of cracker crumbs, and add garlic and oregano. Spoon evenly into zucchini shells. Sprinkle with combined remaining cracker crumbs and margarine.
4. Bake 20-25 minutes, or until heated through.
   

Fifth Place
GRL Power (Maria Rodriguez, Ryan LaLonde, Richard Gilroy)

Triple Chocolate Zucchini Nut Cake

Cake Ingredients:

• 4 large eggs
• 1-1/2 cup canola oil
• 2 cups sugar
• 3 cups finely grated raw zucchini
• 3 cups flour + 1 tablespoon, divided
• 1½ teaspoon baking powder
• 1 teaspoon baking soda
• 1½ teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup chopped walnuts
• 2 squares (2 oz.) melted unsweetened chocolate
• ½ cup chocolate chips

Icing Ingredients:

• 8 oz. semi-sweet chocolate
• ¾ cup heavy cream
• ½ cup finely chopped walnuts

Directions:

1. Preheat oven to 350º.
2. To melt chocolate, place squares in microwave-safe bowl, and microwave on high for 30 seconds. Remove and stir. Repeat, until chocolate is barely melted. Set aside to cool.
3. In a large bowl, beat eggs at medium speed until creamy and light yellow. Add oil and sugar, and beat another minute. Add the zucchini, 3 c. flour, baking powder, baking soda, cinnamon, vanilla and melted chocolate. Beat on low speed for one minute or until combined. Toss nuts and chocolate chips with a tablespoon of flour to coat. Fold into batter. Pour into a greased and floured 12-cup bundt pan.
4. Bake for 1 hour and 40 minutes or until wooden skewer poked into center of cake comes out clean. Cool cake in pan on rack for 10 minutes. Invert onto serving plate and cool for at least two hours before icing.
5. Mix chocolate and cream in small saucepan over low heat. Whisk until combined, thickened and shiny.
6. Drizzle over cake while sauce is still warm. Immediately sprinkle walnuts onto icing.
   

Sixth Place
Seven Sensations (Tracy Packard-Ferrell, Phillip Raskin, Dario Tirado)

Chocolate Zucchini Cake
Makes: 10-12 servings

Cake Ingredients:

• 2 ½ cups regular all-purpose flour, unsifted
• ½ cup cocoa
• 2 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ¾ cup soft butter
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 teaspoons grated orange peel
• 2 cups coarsely shredded zucchini
• ½ cup milk
• 1 cup chopped walnuts or pecans

Glaze Ingredients:

• 2 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla

Directions:

1. Preheat the oven to 350°F.
2. Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside. With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
3. Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
4. Make glaze by mixing together powdered sugar, milk, and vanilla in a bowl and beating until smooth. Drizzle glaze over cake. Cut in thin slices to serve.
   

Seventh Place
The Hole in the Wall International Gourmet (Leah Holmes-Bonilla, Gerry DeLeon, Juanita Panlener)

Zucch Soup Recipe
Makes: 6 servings

Ingredients:

• 6 zucchini, sliced
• 1 onion, diced
• Oregano flakes, garlic, salt and pepper as desired
• ½ cup organic half and half (or one cup if you like a creamier soup)

1. Directions:
   Sautee zucchini, onion, garlic with salt and oregano flakes until semi-soft.
2. Blend all in blender or food processor with half and half until smooth.
3. Pour into pot with 2-3 cups of chicken or vegetable broth. Stir and cook for 20 minutes without covering. Add more oregano or salt as desired.
   

Eighth Place
Fried Tomatoes (Brandi Dobbins, Eddie Araya, Ryan Parks)

Gemelli with Zucchini, Tomatoes, and Bacon

Ingredients:

• 12 bacon slices, cut crosswise into 1-inch pieces
• 1 large red onion, chopped (about 2 cups)
• 1 ½ cups dry white wine
• 12 ounces gemelli or rotini (about 3 cups)
• 3 slender zucchini, halved lengthwise and sliced crosswise into ½-inch-wide pieces
• 3 large plum tomatoes, seeded, coarsely chopped (about 1 ½ cups)
• 1/3 cup chopped fresh oregano
• 1 cup crumbled soft fresh goat cheese (about 4 ounces)

Directions:

1. Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add onion and sauté until soft, about 3 minutes. Add wine; boil until reduced by 1/3, about 3 minutes.
2. Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. Add zucchini and boil until pasta is tender but still firm to bite and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer. Drain.
3. Add pasta, zucchini, bacon, tomatoes, and oregano to onion in skillet. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Add cheese and toss until beginning to melt, about 2 minutes. Season to taste with salt and pepper and serve.
   

Best Dessert: Summer Fruit Pizza

1 package refrigerated sugar cookie dough
1 cup honey or vanilla yogurt
1 cup whipped topping
2 peaches
assorted seasonal berries

Preheat oven to 425.
Roll sugar cookie dough onto round pizza pan
(preferably a stone or non-stick pan).
Bake for 12-15 minutes
(until brown on edges and firm in middle).
Let cool.
Slice peaches thinly.
Wash and dry berries with paper towel
(slice thinly if strawberries).
Mix whipped topping and yogurt. Spread on cool cookie pizza.
Arrange berries and peaches on top of yogurt mixture.
Slice.
Chill and serve. ~Brenda

Rockin BBQ Chicken

Ingredients:1 lb. of boneless, skinless chicken breasts
1 lb. of boneless, skinless chicken thighs
1 jar of Rocklands BBQ Sauce (http://www.rocklands.com/), made locally of course. Available at Whole Foods & Rockland’s locations throughout the area.
1 fired-up crock pot

Directions:
Dump all in a crock pot, cook on low overnight. The chicken shreds itself in the slow-cooking process; you might need to separate it slightly with a fork. You can use pork or beef as well. ~Erin

Leah's Grains of Summer

Quinoa, 1 bag organic
In a pan sautee green local onions with fresh garlic, basil oregano and lemon basil,
add in washed quinoa, boil per bag instructions
Once it has cooled add, local fresh yellow cherry tomatoes, local fresh rose tomatoes and an extra yellow tomato,
for dressing blend, local fresh parsley, basil, two local fresh peaches, an extra clove of garlic, olive oil and salt and pepper to taste.
Add in a half log or one small container of local goat cheese,
Toast pine nuts and add as a garnish before serving.

And that is a totally made up recipe!

Creole Crab and Cream Cheese Dip by Richard

Here’s the recipe for the Creole Crab Dip. I made a couple of substitutions in a nod to buying local:
Instead of cream cheese, I used goat cheese (from the goat cheese booth at the Court House Farmers’ Market); it was the “European” style.

For the “toast points,” I bought the soft bread sticks at the Court House Farmers’ Market, sliced them, then toasted them in the oven (350 for 12-15 minutes).

The recipe called for creole mustard, which is hard to find, so I used Dijon mustard with a shake or two of creole seasoning; I also sprinkled some Creole seasoning across the finished dip — and the toast pieces.

Crab and Cream Cheese Dip
1 pound of crab meat, picked free of shell8 ounces of cream cheese1 teaspoon of hot sauce2 teaspoons of Worcestershire Sauce1 teaspoon of prepared horseradish2 tablespoons of Creole mustard1 bunch of green onions, thinly slicedKosher salt and freshly ground pepper to tasteToast pointsPlace half of the crabmeat in the bowl of a food processor. Add a third of the cream cheese and hot sauce, Worcestershire sauce, horseradish, mustard, two thirds of the green onions, salt and pepper. Puree for 15 seconds. Scrape the sides and bottom of the bowl with a rubber spatula, and add half the remaining cream cheese and puree until well blended. Stop and scrape the bowl again, add the remaining cream cheese and process until well mixed. Adjust the seasoning to your desired taste. Fold in the remaining onions and crabmeat and serve as a dip with the toast points.

Brenda's Best All Around Champion: Southwest Lasagne

1 lb. ground turkey
2 ears of corn, removed from cob
2 small tomatoes, diced
1 small red onion, diced
5 scallions
1 can black beans, drained
I small can green chiles
I small jar salsa (hot or mild to taste)
4-6 large tortillas (spinach or tomato work best)
2 cups shredded cheese (cheddar, jack or combination)
1 package taco seasoning
1 tablespoon chili powder
2 tsp cumin
1 tsp olive oil
salt and fresh ground pepper to taste

Set oven to 425.

Mince garlic and sauté with olive oil in deep pan. Add ground turkey, and season with half the chili powder and cumin, then add salt and pepper. Add onions and stir together until turkey is browned. Drain fat from pan. Cut corn from cob and add to pan with black beans, tomatoes and chiles. Stir in rest of chili powder, cumin and add packet of taco seasoning. Mix thoroughly and drain any accumulated liquid. Add jar of salsa and mix until heated through. Remove from heat.

Cut tortillas in half and arrange 4-5 halves in the bottom of a rectangular casserole dish. Spread ½ of the turkey mixture across the tortillas. Cover with 1/3 of the cheese. Add another layer of tortillas, meat and cheese. Top with tortillas and cheese. Bake in oven for 10-12 minutes to heat tortillas and melt cheese.

Remove from oven, and garnish with scallions. Serve.

Almost Guilt-Free Parfaits

Peaches
Blueberries
Whipping cream
Two - three dashes of vanilla.

To make cream: Beat whipping cream, adding dashes of vanilla, until mounds appear. Keep chilled until serving.

Layer fruit, cream, fruit cream.

Soooo complicated : )
-Juanita

Silver Medal Spicy Italian Sausage and Penne

(Serves 4)

8 oz. of Organic Penne Pasta (boiled in salt water till al dente)
1 lb of fresh, local Spicy Italian Sausage
2 cups of local and organic Ricotta cheese
1-2 fresh tomatoes
1/3 cup of black olives (optional)
2 tsp of Tobasco Pepper Sauce
Fresh Parsley

Cook pasta to desired consistency and remove casings from sausage and crumble while cooking. Puree tomato, black olive, and ricotta cheese, also stir in tobasco.
Combine Pasta, Sausage, Ricotta sauce, garnish with parsley.

Quick Curry Dip for Veggies

This dip is simple and spicy. Try with local zucchini and cucumbers.

1 part organic plain yogurt (local, if possible)
1 part mayonaisse (make your own from local eggs?)
curry powder to taste
black pepper to taste

Mix. Mix again. Store overnight for optimum infused flavor

Big name, big selection, big farms?

Finishing my day at 11:30, and living my life with spontaneity, I hit Giant Foods grocery store late the other night in search of the local produce they’ve been touting in their summer advertising. Called the "Roadside Stand," Giant Foods works with 40 local farmers in the DC Metro area to provide fresh, local produce at all of their area locations.

I purchased local cantaloupe, melon, peaches and nectarines, cucumber and cheese, all labeled from Landover, MD. When I returned home that night, and thought of the mass quantities of fruit, veggies, and Giant dairy products it would take to supply all of the stores in the area (101 within 20 miles of my house alone), I wondered just how great this local campaign is.

When I strive to buy local, I am making a personal commitment to support the farmers and small businesses that often suffer due to agri-business interests seeking quantity over quality. At first glance, I was proud of Giant Foods for supporting something that I felt so strongly about, but after glancing over the amount of produce they have available, I have to wonder, how much of Giant’s local is just a label?

I’d be interested to see pictures of the farms and dairies that are supplying giant. Are they traditional family farms, the same farmers that I see when I visit the farmers’ market on a Sunday morning, or do they replicate images of corporate farming, and despicable production practices that are taking over the American landscape? I wonder who I have to call to find out? ~Brandi

Brandi loves the Washington Green Grocer

Juggling two jobs makes hitting the farm stand, or even the grocery store, a real challenge. As a member of the BLC committee, and an advocate for all things sustainable, I was frustrated by the fact that —plain and simple—I had no time. No time for grocery shopping, for getting my rear end to the farmers’ market, or to hunt for local foods. My frustration got me thinking, and one morning during the first week of the challenge, I set out on a mission—scan the Internet for a way to buy local, buy organic, and not feel the pressure of finding a few hours in my schedule to fit this all in.

Doing this, I blindly stumbled across the Washington Green Grocer which, I must say, is the MOST UNDERRATED food delivery service in America.

The skinny:

Once a week, once every two weeks, once a month—hey, even once a year—you e-mail the green grocer (a link is provided on their home page) to schedule deliveries at your convenience. The “Sign Me Up” page asks you all the information (do you want an organic box, small or large, a mixed box, small or large, anything extra like cheese, milk or fresh pasta?) that will ensure your delivery is the best fit for your eating habits and cooking needs. All of the produce is local when in season, and organic upon request.

How it went:

FABULOUS! I’ve never been so happy with produce, or so thrilled at the convenience of having a literal farmer’s market delivered to my doorstep. The produce came—2 portabella mushrooms, a half dozen red bliss potatoes, 4 ears of corn, celery, mixed greens, 4 plum tomatoes, 4 peaches, 4 plums, 2 garlic bulbs, 2 pounds of green beans, and other stuff I’ve since eaten and forgotten—all for $28.

Can’t beat convenience and freshness, all on your doorstep when you get home from a busy day at work.

Ritacco's Ratatouille

This dish premiered at the August 18 VC staff meeting. Two thumbs up!

Tomatoes [6 small]
eggplant [5 large]
zucchini [8]
green bell pepper [2 large]
red bell pepper [2 large]
red onion [1 large]
garlic [6 cloves]
Herbes de Provence (basilic, thyme, parsley) olive oil salt, pepper

65 minutes cooking.
Peel and drain the tomatoes. * (don't mind the seeds)
Chop the onion and garlic. Clean the bell pepper, cut into small strips.
In a large cooking pot with thick bottom, put in olive oil, onions and chopped garlic.
Add in the bell pepper. Cook for 20 minutes, stirring frequently.
Add the peeled tomatoes and herbs de Provence.
Stir well and cook for another 15 minutes. [35']
Cut the eggplant into rondelles. Cut the un-peeled zucchini into rondelles.
Add the eggplant and zucchini to the pot. Cook for about 30 minutes. [65']
* Peeling tomatoes: cut out the stem cores; drop the whole tomatoes into boiling water for 2 minutes. Remove into a collander.
Make an X cut in the top, then peel off the skin.

Restaurants with Local Flavor

Washington DC 15 ria202-742-0015 www.15ria.com 1515 Rhode Island Ave 15 ria -- a 72-seat restaurant and 50-seat bar in the heart of the nation's capital showcases fresh, natural food at unpretentious prices, and offers simpler, more satisfying dishes, providing guests with honest cuisine that they will embrace. The restaurant's focus is on fresh, local and regional product prepared in a straightforward and accessible fashion with generous portions. The value at 15 ria, is a main emphasis, as well as American comfort foods. 15 ria serves contemporary adaptations of comforting classics, offering braised and grilled entrees with a Southern flair and creative side dishes, all at moderate prices. One of the most popular dishes -- the molasses braised short ribs, were in such demand that Food and Beverage Director, Bradley Moore, decided to make it a constant menu item, rather than just a Tuesday special. Other local and regional produce fixed fresh daily is the white asparagus, fiddleheads and spring peas. Side items with Southern flair feature creamy mac and cheese, mashed potatoes and blue cheese buttermilk onion rings. 15 ria is not just about great food, however. Its atmosphere is chic yet understated and the bar lends itself as a popular after work and late night hangout for Washington, D.C.’s professional set. The draw is not only the value priced contemporary and classic cocktails, but 15 ria has one of the city's best selections of Bourbon as well. \Bourbon is back,\ Moore proclaimed. \15 ria will offer a wide whiskey selection that will appeal to aficionados and novices alike.1789202-965-

1789 www.1789restaurant.com Restaurant, located in the Georgetown section of DC, features American cuisine in a menu that changes daily based on what is in season and locally fresh. The restaurant is high end, all items served a la carte and ranging in price from appetizers at $6 to entrees up to $38. For menu suggestions please visit their web site listed above.Restaurant Hours: Mon - Thurs 6:00 - 10:00, Fri 6:00 -11:00, Sat 5:30 - 11:00 Sun 5:30 - 10:00 American Sea Grill 202-484-1000480 L'Enfant Plaza, SWSimple yet creative, American Sea Grill offers first class American cuisine with an emphasis on local ingredients & the freshest seafood. Located in the Loews L'Enfant Plaza Hotel.The American Sea Grill, located within the Loews L'Enfant Plaza hotel, has a menu that provides nourishment for both early birds and night owls. Expect a professional and attentive waitstaff serving plates that manage to avoid the hotel ho-hum. Breakfast dishes come laden with fresh fruit and baked goods. Lunch can be as exotic as yellowfin tuna tartare or as tempting as a southern Caesar salad sporting sliced batter-fried chicken and golden cornbread. The ever-popular club sandwich is a meal and a half with its overflowing plate of colorful potato chips. While seafood items appear all day, they are most prominently featured in the evening and include crab cakes, grilled swordfish and roasted salmon.

Andale 202-783-3133401 7th Street, NW One of Washington's 100 Very Best Restaurants, Chef Alison Swope combines fresh local ingredients with traditional Mexican preparations creating a distinctive dining experience. Andale translates into "hurry, let's go," and indeed, the menu propels you toward a whole new appreciation of fine Mexican cuisine. In a colorful dining room buzzing with many dialects, attentive waiters swiftly serve aguas frescas, unusual and refreshing cold drinks such as the one made from hibiscus flowers. Open your palate with appetizers the chef affectionately calls "little whims," like the miniature red snapper seviche tostadas or the gulf shrimp empanada, a savory pastry. The eatery captures the essence of Yucatan food's Cuban and Caribbean influences by offering dishes with intensely flavored salsas and aromatic herbs and spices. Lunches include reasonably priced salads and house-baked sandwich rolls oozing with fillings such as pork carnitas, cheese, grilled chicken or vegetables. At dinner you'll be tempted by contemporary versions of carne asada, roasted poblano chiles, chicken mole and skirt steak marinated with chilies. Mariachi bands set the tone some evenings as they stroll through the restaurant. Enjoy the music as you contemplate the menu, 35 brands of premium tequila and a variety of margaritas.

Asia Nora 202-797-4860 www.noras.com2 213 M Street, NW Asia Nora features simple, healthful dishes native to Asia with a unique interpretation of fusion cuisine, only using the best seasonal organic ingredients, most of which are grown locally. Asia Nora's chef prepares all seasonal organic ingredients with concern for health and balance, focusing on healthful dining in an upscale gourmet restaurant. For menu selections or interesting links to organic and local food sites, please visit the web site listed above.Restaurant Hours: Mon - Thurs 5:30 - 10:00, Fri and Sat 5:30 - 10:30 The Bread Line202-822-89001751 Pennsylvania Avenue, NWbetween 17th & 18th StreetsFarragut West Metro Restaurant Hours: Mon - Fri 7am-7pm From empanadas and focaccia to Chinese pork buns and French toast, the Bread Line is a United Nations of bread products. Expect local, organic and often upscale ingredients: the ham and cheese sandwich, for example, is prosciutto and mascarpone with fig jam.

City Lights of China 202-265-66881731 Connecticut Avenue, NW www.citylightsofchina.com City Lights of China is an award winning Chinese-American restaurant located just outside of Dupont Circle. The restaurant offers dine in or take out options, and delivers to a limited area for minimum orders of $15. City Lights has been named "The Very Best Bargain Restaurant" by Washingtonian Magazine and "The Best Chinese Food" by the Washington Post's reader's choice awards. All menu items are moderately priced and range from authentic home style Chinese to gourmet Szechwan and Hunan specialties. City Lights supports locally suppliers and much of the ingredients used in the restaurant come from the Florida Market. Suggested Menu Items featuring local ingredients: Sliced Beef with Broccoli $12.95 Chicken Fried Rice $8.95 Restaurant Hours: Mon - Fri 11:30 - 11:00, Sat 12:00 - 11:00, Sun 12:00 - 10:30

Donna's2033 M Street, NW

Chipotle Locations in DC, VA and MD www.chipotle.com Chipotle, a national fast food chain that strives to provide customers with fresh, wholesome burritos and Mexican food, only serves "food with integrity." Located throughout the country, each restaurant works to serve food that is healthy, fresh and safe to eat. Working towards revolutionizing how America grows, gathers, serves and eats food, the chain has the ability to greatly influence its suppliers based on its size, changing for the better how people eat. By supporting smaller farms who focus on quality instead of quantity while practicing humane and healthy slaughtering practice, Chipotle rewards these farmers for their efforts. Although many of their suppliers are from free range ranches nation wide, chicken is supplied to Chipotle from a local chicken farm.Recommended Menu Item featuring local items: Burrito/Fajita Burrito/Burrito Bol/Tacos with Chicken $4.5 - $5.5

Equinox 202-331-8118 818 Connecticut Avenue, NW, between H & I Streets Farragut West Metro. www.equinoxrestaurant.com Restaurant Hours: 11:30 am - 2 pm, 5:30 - 10 pm Mon -Thur; 11:30 am - 2 pm, 5:30 - 10:30 pm Fri; 5:30 -10:30 pm Sat; 5:30 - 9 pm Sun. Dining at Equinox is a regional and seasonal experience. Chef Todd Gray has remained true to his roots of the mid Atlantic region by showcasing local products with a firm grip on traditional culinary technique, yet distinguishes his cuisine by respecting the flavor of the modern palate. This cumulates in imaginative yet perfectly comprehensible balanced cuisine. The decor is simple and unfussy. The colors are muted earth tones. There are many different rooms to experience within the restaurant from the atrium to the private wine room.

Firefly www.hotelmadera/maddini.com Firefly, a chic and sophisticated restaurant featuring contemporary American cuisine, features a blend of international flavors and local produce. The stylish restaurant centers around the "firefly tree" that supplies light and a conversation for your dining experience. Menu items are moderately priced: appetizers are $6 - $9, lunch items are $10 - $17 and dinner items are $12 - $23. All produce for Firefly is ordered through Tuscora Organic Co-Op and delivered daily. The menu changes monthly due to availability of local produce. Suggested Menu Items featuring local ingredients: Yellow Tomato Soup $6.5 Fresh Field Greens $6.5 Mushroom Fricassee $23.5Restaurant Hours: Mon - Thurs 11:30 - 2:30, 5:30 - 10:00 Fri 11:30 - 2:30, 5:30 - 11:00 Sat 10:00 - 2:30, 5:30 - 11:00 Sun 10:00- 2:30, 5:30 - 10:00

High Noon Restaurant1200 19th Street, NWHigh Noon Cafe202-833-326 www.highnoonalways.com High noon focuses on lunch and catering soups, salads and sandwiches, all made with the freshest ingredients. Moderately priced and accessible, it is a great alternative to the average burger and fries at lunch. Dedicated to supporting local suppliers, ingredients for each new menu item are sought after in local markets before looking else where. Currently, High Noon works with Eco and Bowie Farms for produce and fresh herbs, varying suppliers seasonally based on availability.(for more DC locations or menu items, please visit the web site listed above) Suggested Menu Items featuring local ingredients: Greek Salad (cucumbers) $6.39 Chicken Pomodoro (tomatoes) $5.45Restaurant Hours: Mon - Fri 8:00 - 3:00 Iron Gate Inn202-737-13701734 N Street, NWThe Iron Gate Inn is located conveniently downtown and supports local farms in Virginia. It purchases some of its chicken from Fleming Farm in Woodstock, VA and a majority of its produce, when in season, from Hedsell Family Farm, also located in VA. Please call the restaurant for hours and menu specials as they do not have a website. Sugessted Menu Items featuring local ingredients: Roasted Farm Chicken Any dish with produce when in season

Chez Francois 703-759-3800 332 Springvale RdGreat Falls, VA 22066 One of Washington's most adored places to dine sits tucked away in the hills of Great Falls, Va. A favorite of locals year after year, the unpretentious French restaurant seems completely unaffected by its countless awards. The outside is quaint and romantically lit with small, white lights. Step inside and you'll immediately be set at ease by the cozy provincial interior. The cuisine is traditionally Alsatian and changes with the seasons. Chef Jacques Haeringer (the son of owner and original chef, Francois) uses mostly local ingredients to ensure freshness, but also incorporates European delicacies that are flown in daily. For example, you might find fresh Dover sole and Alsatian sausage juxtaposed with Virginia ham and Shenandoah rainbow trout on a menu that seems to have a bit of everything. The staff is attentive but not intrusive, knowledgeable but not overbearing; they endure proposals and birthdays nightly but never seem too jaded to make yours special. Perhaps the best indicator of the restaurant's popularity among Washington's well-heeled diners: Reservations must be made exactly four weeks in advance

Local 16 Local 16 may sound like it's a restaurant for union workers, but the name really refers to its location near 16th Street on the U Street corridor, its reliance on locally-grown produce, and a desire to serve the local populace. This is a dinner-only destination for grown-ups. With its lovely deep red walls and original tin ceilings, it is several notches above its scrappy neighbors and blissfully below the radar screen of the bridge and tunnel crowd. The menu is far from stuffy, preferring to prove that your everyday choices are better when grilled. For starters there is the grilled fennel and grilled squid. The chicken entree is grilled and served with heirloom tomatoes, and the steak is... grilled. The fried oyster po' boy and coleslaw might seem out of place for dinner, but don't hesitate to order them or the salmon with a caramelized glaze and haricot verts. Around 11PM, as diners begin to file out, Local 16's two indoor bars and terrace bar (weather permitting) give way to DJs and a lively, mixed crowd of preps, flirts, hipsters, and those who just want a pint. At ground level, Local 16 is split between the hip bar/lounge and the cozy dining room, which means that it isn't too long before the rooms fill with happy chatter. Wander upstairs where there is a delightful outdoor terrace complete with a full bar.

Marvelous Marketwww.marvelousmarket.com

Mimi's American Bistro 202-464-6464 www.mimisdc.com Mimi's American Bistro serves more than just fine dining; it also serves fine entertainment. The restaurant features American cuisine including fresh Angus beef, fish and produce in an atmosphere focused on entertainment. The servers sing and dance, offering a cabaret style dinner. Mimi's gets all of its produce and eggs from Tuscora Organic Co-Op (www.toc.coop), shipping products mainly from the PA area, but also from WV, VA, and MD. For more information on menu items and shows, please see the restaurant website.Suggested Menu Items featuring local ingredients: Heirloom Tomatoes $9 (Brunch), Mixed Organic Field Greens $5 (Lunch), Seafood Pasta - $21(Dinner) (only the produce is local)Restaurant Hours: Mon - Thurs 11:30 - 11:00, Fri and Sat 11:30 - 12:00 Midnight Sun 11:00 - 12:00 Midnight

Nora 202-462-51432132 Florida Avenue, NW www.noras.com Nora, founded in April of 1999, became America's first certified organic restaurant. 95% or more of all menu items at the restaurant have been produced by certified organic growers and farmers, sharing in Nora's commitment to sustainable agriculture. Nora always offers seasonal, fresh organic food, most of which is purchased locally and prepared in a healthy, balanced way. For menu selections or interesting links to organic and local food sites, please visit the web site listed above. Restaurant Hours: Mon - Thurs 5:30 - 10:00, Fri and Sat 5:30 - 10:30

Sushi Taro 202-462-89991503 17th Street, NW www.sushitaro.com Sushi Taro, family owned and operated for 14 years, offers an exceptional experience in fine Japanese dining. The bright and lively restaurant offers a variety of seating options. The atmosphere includes table dining or traditional Japanese-style straw mats. The restaurant boasts the longest sushi bar in DC and offers approximately 30 different varieties of fish and shell fish, as well as vegetarian sushi. The menu also includes a broad range of cooked dishes including tempura and seafood. Sushi Taro receives all of its produce from Suzuki Farms in Maryland.Suggested Menu Item featuring local ingredients: Vegetable Tempura $6.95Restaurant Hours: Mon - Thurs 11:30 - 2:00, 5:30 - 10:00 - Fri 11:30 - 2:00, 5:30 - 10:30 and Sat 5:30 - 10:30, Sun CLOSED

Vidalia 202-659-1990 1990 M Street, NW www.bistrobis.com/vidalia Owner, Chef Jeffrey Buben describes Vidalia's cuisine as regional American cuisine with a subtle southern influence. Entrees are created to be both visually stimulating and delicious, a combination of textures and tastes on a menu which changes frequently. The menu accommodates the many seasonal ingredients available from the Maryland, the Chesapeake and Virginia farmlands. Many of the restaurant's ingredients do come from local suppliers, and for menu recommendations please see the website above. Dinner entrees range in price from $22 - $30.Restaurant Hours: Mon - Thurs 11:30 - 2:30, 5:30 - 10:00 Fri 11:30 - 2:30, 5:30 - 10:30 Sat 5:30 - 10:30 Sun 5:30