Thank you everyone that has read and followed my blog in its infancy stage! I am pleased to announce that you can view my blog directly on Zov’s website at www.zovs.com.
Please visit the website for the dates and times of my cooking classes (some are complimentary!), latest happenings at all of Zov’s locations, and my recipes as well.
Looking forward to hearing from you soon!
Bon Appetit!
In our kids’ daily schedule of school, sports, and other extracurricular activities, parents just don’t have the time to get creative and think about what we are going to serve to our kids that is healthy and tasty. Maybe it’s just easier to hand over the chicken fingers, day in and day out, to steer clear of the meltdown your child might have if you don’t serve his or her favorite meal!
Here are some tips to help kids with healthy eating habits that have worked with my son and daughter, and now my grandkids, too!
Make Them Try Something New
– My son and daughter-in-law have a rule in their house that their kids have to take two bites of new items that they have never tried, if they don’t like it they don’t have to eat it. By introducing them to different foods, you will make them less picky, better eaters, and better humans!
Cut Down On Sugared Drinks
– We tend to forget to watch the drinks that we give kids. Cut down on the soft drinks and juices, and give them water when they are thirsty. As juices go, choose brands that don’t have added sugar and aren’t made from concentrate.
Show Them Where Food Comes From
– Take your kids shopping with you and talk to them about the vegetables, fruits, fish and meats. Then bring them home and cook with your kids, so they’ll appreciate what’s on their plate. My grandkids love to pick their own veggies from my garden before Sunday dinner.
Most importantly…
Lead By Example
– Kids are like sponges, they will absorb everything parents do and say. Once we improve our own eating habits, our kids’ habits will improve as well.
And if denying them Chicken Fingers will lead to a family revolt, here’s an easy and tasty recipe for Zov’s Oven-Baked Chicken Fingers that I made for my grandkids.
Did your kids enjoy the recipe? I would love to know!
Happy Cooking!
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“MAKE AN EGGPLANT PROUD” RECIPE CONTEST – APRIL 1st THROUGH APRIL 28th
What is your favorite eggplant recipe? I would love to know!
For my readers who are eggplant fans, here’s a chance to show me your eggplant ingenuity.
Here’s how…
1. Please submit your recipe to me between April 1st and April 28th.
2. Email it to me at customercare@zovs.com, and type into the subject line: RECIPE CONTEST.
3. Paste your recipe in the body of the email.
4. Be sure to include your name and telephone number.
Finalists will be invited to a luncheon to be held on Tuesday, May 12th at 11:30 a.m.
**To be considered, you must be able to attend the luncheon
Along with a panel of judges, I will evaluate the finalists and if your recipe truly epitomizes the essence of the eggplant, you will receive:
1. $100 gift card to use at any of Zov’s locations
2. Personalized plaque
3. Have our eggplant dish is featured as the “Special of the Day” in our restaurant in Tustin
4. Bragging rights!
Become a fan on Facebook and make sure to post on the wall that you have submitted your recipe!
Good Luck and Happy Cooking!
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Lately, I have been besieged with questions about, of all things, the lowly eggplant. Guests at the bistro confess to me that they rarely prepare eggplant at home.
Why do we shy away from using it? Is it hard to make? Is it ugly? Deep, rich purple, slick and glossy, to me the eggplant is as appealing to look at as it is to savor in fact the plant was first cultivated in the United States as an ornamental plant, with its star-shaped flower as its most desirable feature.
More and more of us cooks are inventing fun and creative ways to use this wonderful vegetable. I think we are all ready for an exciting rediscovery of the scrumptious and hearty purple wonder.
From the nightshade family of vegetables, the eggplant originated in India and Pakistan, spread throughout Asia, the Middle East and Europe, where it is also known as Aubergine, Melanzana, and Bandinjan.
Very low in fat, it’s packed with fiber (leave the skin on), as well as vitamin C and K, foliate, thiamine, and niacin. With inherent minerals like magnesium and potassium, you have a very nutritious veggie.
Its sponge-like texture is ideal for soaking in any seasoning or marinade, yielding fabulous possibilities for cooking and entertaining. Its heavy, solid texture can make for a perfect balance with other lighter vegetables, advancing it to entrée status with the right preparation.
When they’re cooked properly, eggplants can be the best of vegetables, but when they’re not cooked properly, they’re really bad, tasting bitter and mushy.
Whether it is the larger Western eggplant or its thinner Asian cousin, buy smooth, firm eggplants with no blemishes or wrinkles. Avoid extra large ones as they can be watery and lack taste.
Here are a couple of my favorite recipes that can take the mystery out of working with eggplants. I pair their unusual texture with spices and seasonings to create flavorful dishes that complement and enhance the eggplant’s wonderful taste.
For light and flavorful appetizer, Grilled Eggplant & Avocado Salsa,
and Moussaka, a hearty and robust entree that will satisfy any appetite!
I’ve become such a big fan of the lowly eggplant; I have included it as part of my ideal “Last Meal.” I hope you become a fan, too!
For my readers who are already eggplant fans, here’s a chance to show me your eggplant ingenuity!
“MAKE AN EGGPLANT PROUD” RECIPE CONTEST:
What is your favorite eggplant recipe? I would love to know! Please submit your recipe to me between April 1st and April 14th. I will test it and if I find that yours truly epitomizes the essence of the eggplant, your dish will be featured as the “Special of the Day” in our restaurant in Tustin, and you will personally receive a $100 gift card to use at any of Zov’s locations.
To submit your recipe, email me with the subject line: RECIPE CONTEST.
Paste your recipe in the body of the email and be sure to include your name and telephone number. Become a fan on Facebook and make sure to post on the wall that you have submitted your recipe!
Happy Cooking!
As the hazy, gray, sky starts to part and tiny green buds begin to push out from the cold empty trees, spring arrives. For me, springtime brings a variety of new life to earth, and food is high on the list; light flavors, colors, and the return of longer days. Each season of the year has special moments that help me develop a new menu. Although the variety might not be as high as it is in the summer and fall, there is still a good number of selections that are sweetest (and most tasteful) in the spring. If you’re one of those people who pride themselves on buying food that’s in season, this list is for you! Asparagus, strawberries, peas, beets, rhubarb, spring lamb and the first halibut of the season.
Entertaining family and friends has never been so easy. Traditions come and go but the celebration of spring and Easter remains in my Armenian culture. Love of food was something I grew up with, and have always accepted as one of the most important things in life – I discovered the joys of a good table at an early age from my mother who would set up an elaborate table on Easter day.
Armenian Easter is a festival of faith and feasting, commencing worldwide starting with holy mass on Easter morning. The celebration continues after church on Easter day, with family and friends getting together to share an elaborate Easter meal that can last all day. Cracking open boiled eggs, with shells dyed red from onion skins signifying renewal and luck, grandkids and youngsters immersed in the Easter-Egg Hunt, and breaking off pieces of sweet and feathery Choregs, traditionally decorated Easter egg breads.
My mom would start cooking the elaborate meal all day Saturday, preparing our favorite things. Succulent leg of lamb, accompanied with potatoes roasted with rosemary and garlic, braised eggplant, stuffed artichokes, and bountiful salads with crisp lettuces, sweet beets and fresh herbs.
Spring and Easter recipes are all about fresh seasonal flavors. Carefree Easter and brunch menus offer something for everyone. Supermarkets everywhere should be loaded with seasonal bargains. Stick with a simple menu. This Easter, my menu will be:
Rosemary Crusted Rack of Lamb,
with Asparagus and Wild Mushroom Sautee,
Roasted Fingerling Potatoes with Fresh Garlic & Herbs,
and a simply delicate Roasted Beet Salad with Baby Spinach and Fennel
These recipes have components that can be prepared ahead on Saturday, so there’s no last-minute scrambling before family and friends arrive. For our friends who celebrate Passover, these recipes are wonderful as well.
For dessert, do what I do. I usually pick up a lemon cheesecake box cake and decorated cookies & cupcakes for the kids from our bakery, and voila! You’re all set to go for an amazing, delicious, memorable Easter with your loved ones. This menu will allow you to be part of the celebration, instead of slaving behind the kitchen stove, like we all have done so many times before.
Have a wonderful celebration! Let me know if you used these recipes, how they turned out, and what your Passover or Easter table cannot do without.
Happy Cooking from my family to yours!
Register for Zov’s fun cooking classes & happenings at the Bistro
At last!! I am caving into the world of social media! I am so excited and at the same time, cannot believe that I have finally “mastered” this new crazy wonderful world of instant communication! I hope that you find my posts educational, fun, personal, and useful! I have so much to share with you. I want this blog to be interactive, and I would love to hear from you too! Let’s share favorite recipes, cooking tips, travel experiences, and any fun food facts.
Happy Cooking and Stay Tuned!
Zov
Welcome to Zov’s Bistro’s Official Blog!
Thanks for being a Zov’s fan! Like Zov herself, you truly love great food, friends and family! What is the dish at Zov’s that you are the biggest fan of?
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