A Surprise Bone-Minded Restaurant Meal You Can Easily Recreate at Home
At Pisticci’s Italian Restaurant in New York City near the 125th Street 1 Train where I went because of locals’ and the wider world’s rave reviews, I found a bone health
haven. Not that it was the chef’s intention to feed my bones, but he did exactly that with his fresh fig stuffed with seasoned fresh goat’s cheese, black olives, hearts of palm, mango and strawberries over arugula with a tangy hint-of-honey vinaigrette salad.
Here it is. I’ve recreated it many times at home with these provisos: I always use bone health vinegar and substitute unsulphured blackstrap molasses for the hint of honey in the dressing.
*Organic Wherever Possible
- arugula, fresh if possible, packaged baby or not but ice-water washed and dried well in a salad spinner or on paper towel
- fresh figs, three, stuffed with soft fresh (raw where possible though it’s rare) goat’s cheese that has been mixed with the barest hint of honey and very slightly seasoned with black pepper
- black olives
- never the waxy canned ones; if you can’t get fresh, leave them out
- ripe succulent mango, two slices
- note: when you cut the mango, save the juices that run off and add to the dressing
- hearts of palm, one or two hearty chunks strawberries, two-four, quartered
So figs for calcium and attendant minerals, goat’s cheese for calcium and enzymes, olives for heart-healthy oil, hearts of palm for probiotics and the fruits for their vitamins, minerals and cancer-protective properties.
For my main, by the way, I chose fresh wild salmon. It arrived with spinach sautéed in garlic and olive oil and whole roasted organic tomatoes. No words needed here. It was a delicious addition to a bone minded whole body healthy menu.
I had planned to have cheesecake for dessert on the theory that it would be light and scrumptious and a good addition to my bone-minded ideas about eating out, but Instead I ordered it to go. I’m sure you know why