Key West Feasting Adventures

The Key Largo Arby's was our first stop en route to our Key West vacation. Apparently, mustard and relish have been ousted by some villainous condiment coup and replaced with "Arby's" and "Horsey." WTF?

For the record, I'm well aware that I haven't posted anything for quite a long time. My only excuse is that it is summer in Portland, so it just hasn't been an interest of mine to sit in front of a computer for any reason. Sorry.

Anyway, I figure I'll get back on the wagon with some tales of my food adventures on my family's vacation to Key West. First, let's discuss conch fritters. There actually used to be an animal inside of those pink shells everyone has perched on their beach house mantles--a salt water snail, as a matter of fact. Sounds good, right? Sea snails. Yum. Key West is all about the conch fritter, so I went on a quest to find the best one. You really can't open a restaurant on Duval Street and not put conch fritters on your menu, even if you don't know how to make them correctly or care to learn, so most of them are generic and uninteresting. All fritter and virtually no conch to speak of. I mean, come on, if I wanted a hush puppy I would have asked for one. Jesus. Well, you'll be happy to know that I did all of the work for you so now you can bypass all the posers and go straight to this place:

It's appropriately named, the Conch Shop, and it is located at 308 Petronia Street in Key West, near the Hemingway House. As you can see by the hand-painted sign, this is the place for "best conch fritters." They are served the right way: in a paper bag, piping hot, and with a nice remoulade, which I much prefer to any sort of marinara or what have you. I enjoyed actual, visible pieces of conch in every heavenly little dough ball. This place is the real deal. Thank you, Conch Shop. Thank you.

Next, local fish. Go to the Eaton Street Seafood Market for this. The woman there is very pleasant and knowledgeable. When you ask what's fresh, she tries not to laugh at you, which is as it should be. Everything in the case is there because that's what they caught this morning. Love it. I chose a local snapper--a beautiful mild white fish that I thought would probably want to be turned into delicious fish tacos. I was right. I marinated the filets in sour orange, lemon, and lime juices, and fresh garlic. Just did a simple pan fry, let it rest a bit, then flaked it up into a saliva-inducing pile of piscine flesh. I served it with a fresh pineapple and key lime salsa (pineapple, white onion, jalapeño, salt, key lime juice, cilantro), some chopped purple cabbage for crunch, and a squeeze of fresh lime. Oh, and corn tortillas. MUST use corn tortillas for fish tacos. Hot sauce on the table and you're ready to feast.

A quick note about the sour orange: I had been researching Cuban cuisine a while ago, and I read that sour orange is used in many dishes for marinating, dressing salads, etc. As part of my research, I went on an informational outing to Pambiche's Hora del Amigo. Their food is great and it's one of my favorite fun dining establishments. Be sure to check it out. The vaca frita is intensely satisfying. Anyway, I asked the server where they get their sour oranges. She seemed to think I was insane and suggested that it may not be an actual fruit, because they just use orange, lemon and lime juices to create the sour orange vinaigrette. (She did this in a very pleasant way, don't get me wrong.) So, I felt like an ass. Sour oranges...ha...what was I thinking? Well, as I'm perusing the aisles of the Key West Winn Dixie, what do I see in the produce section? That's right, none other than the sour orange. My culinary Atlantis. Eureka! It does exist, and I am not a crazy idiot. Thank God.

And finally: the Story of the Traveling Lamb.
My dad is a special guy, to say the least. Always thinking. He scored some great deal on a leg of lamb back in Pennsylvania before the vacation, but didn't have anyone to cook it for right away, so he froze it. He then realized that it would be the perfect celebratory dish for our first family vacation in years, so he had better bring it to Key West. It's frozen solid, mind you, so he figured that the flight from PA to sunny Florida would be just enough time for it to thaw appropriately by dinnertime in the Keys. So, he packed it in its own suitcase and flew it to Florida. And eat it we did. He made a delicious pan gravy and served it with parsley potatoes, just like Nan used to make. Nice work, Dad.

All of these meals were enjoyed to the timeless beats of Michael Jackson, who passed away during our time in the Keys. Cheers to you, MJ.

*Everyone's diet should probably include more fish, due to the high protein, low fat content of most of the little swimmers. The snapper is no exception. It, like many other fish, is also a good source of omega-3 fatty acids, which help to prevent blood clots and improve the ratio of good cholesterol to bad cholesterol in the body.

Funemployment Feast: Arugula Pizza Blanca and Hood Strawberries with Stratiacella Cream

According to a recent article in the Wall Street Journal, Portland's unemployment rate has more than doubled in the past year, making it significantly higher than the national average. They even refer to P-town as a "drizzly city along the Willamette River." Wow, sounds appealing. So, what's the deal? Why are people inexplicably, uncontrollably drawn to this jobless, sunless doldrums? Why?!?

Because it's the best goddam city in the country, that's why! We're all feeling the pinch here, but one of the reasons that Portland rules is that you can still have a high time livin' the good life here as an unemployed, cafe-hopping, iPod-shuffling twenty-something. And so, this meal is a nod to those of us who won't be dining at Higgins this month, but still want to feel a little fancy...

Here is the complete ingredient list for tonight's dinner:

-pre-made pizza dough
-fresh mozzarella ovoline
-ricotta salata
-organic arugula
-truffle oil*
-sea salt
-Oregon Hood strawberries
-whipping cream
-sugar
-vanilla
-dark chocolate

That includes dinner AND dessert. Not bad.

I tried pizza dough from Pastaworks on Hawthorne for the first time, and like everything else that I've purchased there, it didn't disappoint. For a whopping $1.50, you can try it, too. I also picked up a fresh mozzarella ovoline for $2 and a beautiful little wedge of ricotta salata for $1.50. Oh, and I grabbed enough organic arugula to top the whole pizza. I think I spent about $6 all together.

Plus, it's incredibly easy. Roll out pizza dough and brush with truffle oil. Top with slices of fresh mozzarella and shaved ricotta salata. Sprinkle with sea salt. Bake at 450 F for about 9 minutes, or until the crust is bubbly and brown. Top with arugula right before serving. Et voilà.

Dessert is just as easy. Go to the corner of NE 60th and Halsey and grab a basket of local Hood strawberries from the dude with the stand for just $2. Then pop over to QFC for a half pint of whipping cream for about $1 and a bag of dark chocolate chips for about $3. Clean the berries and just let them sit there and do their thing. Oregon strawberries are amazing like that. They need no embellishment and are nothing like any other strawberry you've ever had. So, pour your whipping cream in a mixing bowl, add about a tbsp or less of sugar and a splash of vanilla, and whip it (good) until soft peaks form. Melt chocolate chips using a double boiler or the microwave. Scoop some of the strawberries into a bowl. Top with a dollop of your homemade whipped cream. Swirl a fork through the melted chocolate and drizzle it back and forth over the cream so it makes pretty streaks. Serve.

So, that was about $6 at Pastaworks, $2 at the strawberry stand, and $4 at QFC. I'm not going to use the sickeningly exhausted mass media hook terms like "recession-buster" or "stimulus package," but please note that that's a pretty damn fabulous meal for a very small price.

Consider this my ode to the unemployed masses of Portland. Only in Stumptown could you start your day sipping locally roasted coffee for a couple bucks while using free WiFi, have a free snack at the New Seasons sample table, catch up on your reading at the Central Library, stop and smell the roses in Ladd's Addition, slam a dollar Pabst tallboy at any number of happy hours, and still afford a gourmet meal like this one. Screw you, economy!

Serve this feast with the Dead's High Time and remember:

Nothing's for certain
It could always go wrong
Come in when it's raining
Go on out when it's gone
We could have us a high time
Living the good life
Well I know.

*Note: the truffle oil will be your one expensive purchase, but a little goes a LONG way so you'll have it forever. Plus, once you taste it, you'll agree that it is totally worth it. Trust me.

As for health, you'll be happy to know that strawberries' unique phenol content makes them a heart-protective fruit, an anti-cancer fruit, and an anti-inflammatory fruit, all rolled into one. Also, though arugula looks like a lettuce of sorts, it is actually a cruciferous vegetable (like broccoli), and is similarly rich in cancer-preventing phytonutrients.

P.S. I've been out of town, so my apologies for the lapse in updates. Vacation post coming soon!

I'm Pissed, Therefore I Cook

Let me explain. I was feeling like hell on a beautiful Friday night and I was pissed about it. Nothing sounded good and my tummy hurt like someone kept kicking me in it repeatedly, so I just laid in bed and watched Food TV until something clicked. And guess what it was? Milkshakes!

So yeah, I made myself a strawberry milkshake with Tillamook Vanilla Bean Ice Cream and strawberries. And milk. And then, since I was still feeling pouty, I decided to go to my happy place and cook, Oregon-style.

I had morels from the market that I let dry out (which I deserve to be kicked in the stomach for), so I reconstituted them in some warm water, then sauteed them with butter and garlic. I also had asparagus from the market, and since mushrooms and asparagus are best friends, I figured I'd go with it. I sliced the asparagus and blanched it, boiled some whole wheat macaroni I found in the pantry, then added the morels, asparagus, and pasta to a large skillet. I added a squeeze of lemon juice and a splash of white wine, then tossed the whole thing with freshly grated Parm and black pepper. I also threw a Thai chile in there because I f-ing wanted to.

I even plated it before I realized that it wasn't enough. I mean, it was enough food, but it wasn't angry enough. It was way too sterile. If angry food isn't deep fried or sweat-through-your-eyes spicy, it better at least have some fat in it. So, I grabbed some half and half from the fridge and reduced it in the skillet with another splash of wine and some pepper. A little more grated Parm and then I retossed everything together. Much better.

(Alright, it took me two tries to make the psuedo-half-assed cream sauce. The first time I completely forgot how to cook and added everything at the wrong time and it broke. Stupid delicate cream.)

Oh, yeah, and I topped the pasta with some toasted filberts. (Those are hazelnuts, you know.) This is my ode-to-Oregon pasta. Local nuts, local veg, local 'shrooms. It's kind of like trail mix, but it's pasta. It's Oregon Trail Mix Pasta. Maybe that's what I should have called this post. No, I think being pissed was more of the theme.

It was kind of good, but honestly, I wasn't really even hungry. My tummy was still feeling kicked in and I was kind of full from the milkshake, which I had first, but I was just in the mood to cook. Because I was pissed. Hence the title.

I planned on hanging out with my milkshake and my angry pasta in the living room while watching a mind-numbing TNT movie, but nothing was on! What the hell? Then, I remembered that my friend gave me a new book to read, so I decided to light some nag and do that instead. It turned out to be a much better idea, so I owe him one.

Serve your Angry Oregon Trail Mix Pasta and milkshakes with anything by Beirut, which I am currently ODing on because it's so bloody good and I can't stop listening to it. I was turned onto this by the same friend who gave me the book, so I guess I owe him two.

*Health Note: calcium is a highly important mineral, especially for women, and studies show that most women only get about half the recommended daily intake. Dairy is an excellent source of calcium because it also contains lactose, which helps the body absorb calcium. Oh, and there is also evidence that calcium helps to reduce PMS. Now we're all happy. Bet you didn't think I could justify the milkshakes and creamy pasta. Ha. In your face.

Loaded Potatoes, Redeemed

The loaded potato is notoriously awful, health-wise. I mean, if you really didn't clog your arteries with all the butter and sour cream on a normal restaurant-style baked potato, go ahead and add bacon and cheese whiz to put you over the edge. Thanks a lot, T.G.I. Friday's.

Well, it's not the potato's fault that corporate America stuffed it with crap, so I decided to redeem it. There's a little nod to the 80s in this recipe, too, because it is also a twice-baked potato. But not the kind with the piped swirl on top. So, if you also think the loaded potato deserves another chance, do this:

Cube one smallish sweet potato or yam and steam* until tender. Meanwhile, bake up two stuffable-sized potatoes, along with a few whole garlic cloves. Scoop out the inside of the baked potato, keeping the skin intact, and mash in a bowl with the sweet potato, garlic cloves, a bit of grated Parm, and some S & P. When it tastes good, return the mixture to the potato skins. The rest is up to you, but stay away from bacon and tube cheese or you'll ruin everything. I topped mine with caramelized sweet onions and sauteed crimini mushrooms with fresh thyme from the garden, and a very light sprinkling of organic sharp cheddar (a little goes a long way). That goes back into the oven until it's all bubbly and brown. (There's the twice baked part.) And, as if all of that weren't enough, I finished it off with a dollop of fat free plain yogurt and some chives, also from the garden. The tang of the yogurt is a great compliment to the sweetness of the potato innards. The best part about this whole thing is that you can eat it sans-guilt and save yourself the braincells you'd otherwise lose during a meal at a greasy chain restaurant. Thank God it's not pasteurized processed cheese product.

Sprinkle some paprika on top to complete the 80s charm.

We had some leftover guac in the fridge that was also a great topper.

Serve with the Wood Brothers' latest album, Loaded.

*Steaming is one of most nutritious ways to prepare food because it allows the vegetable to retain all those great vitamins and minerals you are counting on ingesting that can otherwise be lost during cooking. Also, the yogurt and sweet potato in this recipe not only make it taste really good, but also add a list of health benefits too long to write out without boring you, so just click on the links to learn more.

Kentucky Derby Trifecta: Hot Browns, Mint Juleps, and My Old Kentucky Home

If you're not from Kentucky and/or don't give a damn about horse racing, the first Saturday in May probably means nothing to you. However, for Kentuckians, this day marks a time-honored event more sacred than holy communion, more celebrated than Christmas, and more anticipated than your 21st birthday:

Derby.

This is a special time of year when Louisvillians set aside their differences and come together in a collective consciousness of gut-splitting, joyful debauchery that can only be achieved via the delicate balance of horse race handicapping, gaudy hats, and bourbon-induced headaches. As I've mentioned before, I'm from Louisville, and so am one of the blessed ones who knows the true level of exorbitant bliss spewing from all corners of the city during Derby. And I get to scoff at the rest of the quiet, unknowing world for missing out. Sad for you.

This can actually be seen in billboard form around Louisville during Derby season.

Anyway, onto gastronomy. Derby Day is one of the only times, like ever, I wish I was somewhere other than Portland, so I (obviously) start to seep nostalgia from my pores when it comes around and I force my friends to choke down as much bourbon as possible and eat my Kentucky food. When I start to wax philosophic about the sacrosanctity of true Kentucky cuisine, the obvious thing that comes to mind is the Hot Brown. If you don't know what I'm talking about, the Hot Brown is a dish created by the chef at the famous Brown Hotel in Louisville back in the 1920s. It's called an open-faced turkey sandwich, but most Hot Browns you come across in Louisville are more of a bubbly, cheesy explosion than anything resembling a sandwich. The true origin and recipe can be found on the Brown Hotel's website. The other thing about the Hot Brown is that, save for the Brown Hotel's original recipe, everyone has their own version of it. So, being from Louisville, I say that a true Kentucky Hot Brown is the one you decide to make yourself after having sampled them in at least 5 different Louisville eateries. Oh, and it has to have criss-crossed bacon strips on top.

OK, so that's a little bit lax. To be a Hot Brown, you must have bread, turkey, Mornay sauce, bacon, and a broiler. Then you can get creative. My recipe was a combination of the Brown, another legendary Louisville hot spot called Lynn's Paradise Cafe, and my own personal Kentucky elitism. Lynn's is known for it's exorbitant portions and over-the-top, well, everything, so of course they make a good, gut-busting Hot Brown.

Here's my recipe:
-thick slices of sourdough bread
-sliced roast turkey (or deli turkey, if that's all you can get)
-sharp cheddar Mornay sauce (recipe below)
-peppered bacon strips
-grated Parm
-sliced tomatoes

Sharp Cheddar Mornay Sauce:
A Mornay sauce is essentially a classic béchamel with melted cheese in it. So, make a roux of equal parts flour and butter, then add 3 cups of 2% milk and stir to thicken. To that, add a large handful of grated sharp white cheddar cheese and a smaller handful of grated Parm. (I can't remember the exact measurements of the cheese, so just keep tasting it.) Season with S&P, a pinch of nutmeg, and cayenne pepper to taste.

Assembly:
Place slices of bread on a baking sheet or in a baking dish, top with a hefty portion of turkey, then completely smother it with Mornay sauce. Place a few tomato slices in the dish/pan as well. Top "sandwich" with some more grated Parm and place under a broiler until the sauce is slightly browned and bubbling over with gooey, oily extravagance. Remove from broiler and top with crossed slices of crisp bacon, sprinkle with more Parm and chopped parsley, and serve with tomatoes on the side.

This is a knife-and-fork sangwich, y'all.

Now, drinks! You can't experience Derby without a mint julep, so I'm here to tell you how to make it the right way.

Derby Mint Julep:
-Early Times Kentucky bourbon (the official bourbon of the Kentucky Derby)
-mint-infused simple syrup
-crushed ice
-tall, thin glasses
-fresh mint sprigs

Make your simple syrup (boil 1.5-2 parts sugar to 1 part water until sugar dissolves), then add mint leaves and allow to cool for at least an hour or overnight. Fill your glass with crushed ice, pretty much to the top. Cubed will not do. Pour in about a shot of bourbon, top with mint syrup, and throw in some mint leaves. Now...this part is important...vigorously stir and rile up the entire cocktail until the outside of the glass gets icy from the condensation. Add a nice, big mint sprig and serve immediately. This is exactly how they're served at the Derby, so you know it's the right way.

Now you can have a kick ass Derby party and your friends will think you're authentic. And if you want to be like a real Louisvillian, try to be pretty drunk by the actual running of the Derby so you can stand in your living room and sing "My Old Kentucky Home" without feeling self-conscious. Other things you can say/yell to appear authentic:

-I think I left my hat at the Oaks.
-My exacta box was off by one damn horse!
-Did we make out at O'Shea's last night?
-Man, now Derby is so far away...
-Go baby go!!!!!

Complete the trifecta with Jerry Garcia Band's "Run for the Roses."

P.S. I apologize that there are no real Ameliorated health properties to these recipes, but I might remind you that the endorphins released during times of pleasure contribute to mental and physical well-being, and so, it's important to let loose every now and then. So go and ahead and do it up for Derby. For your health.

Instant Gratification Pizza with Pesto, Local Spring Onions, and Speck

I'm still on the food processor kick, so I decided to try an instant pizza dough recipe from that How-To DVD I spent an hour watching. (Go ahead, laugh it up.) The DVD really was informative because it was mostly recipe demonstrations and Hubert Keller was the star. Not only is he a well-respected chef, but he also has a fun accent which makes an hour of recipe TV even more enjoyable. He made a pizza dough in the FP that he literally took straight out of the bowl, rolled out, topped, and baked. No rising whatsoever. So, since it was already like 6:30 and we had an open bottle of wine, I decided that this was the time for instant gratification. Here's the recipe:

-1 package active dry yeast
-1 tsp sugar
-2/3 cup warm water
-1 2/3 cups AP flour
-1 tsp salt
-2 tsp oil (or just "some," as I did it)
-dusting of cornmeal for pan

Stir yeast and sugar into warm water and let stand until foamy, about 10 minutes. (Note: mine didn't really foam. I think my yeast might be dead. If yours foams, you may have a less crispy crust.) Put flour and salt into food processor bowl and turn on. Add yeast mixture to bowl and process until dough pulls away from sides. Add oil and process just until dough forms a ball. Roll out dough on floured surface, dust cornmeal on bottom and press to stick, then transfer to a 14" pizza pan. Tha's it!

Of course, the perfect pizza really starts with the perfect dough, which tends to be achieved through a much more committed, slow process called retarding. According to Ken, of the highly acclaimed Ken's Artisan Pizza, retarding is the key to a complex and orgasmic product. Take a glimpse of his genius in the informative essays found here. And if you haven't yet been to Ken's, yes, it is worth the wait and yes, it is that good. The hot Calabrian chiles are like spicy crack.

So, Ken likes it long and slow. While I can't disagree, I didn't have the patience for such things tonight, hence the quickie with Hubert. I certainly didn't expect a pizzagasm over this, but for what it was, it was good. If you're into thin and crispy crust, you'll love this. The flavor is actually quite good and for a light, crisp 'za in a hurry, you really can't beat this technique. I busted it out in, like, 5 minutes. No joke.

I topped it with basil-almond pesto (see recipe below), local spring onions, a combination of mozzarella and Vella Dry Jack cheeses, and speck. It baked for about 15-18 minutes at about 425 F. Keep an eye on it and turn it if necessary to ensure an even browning of the crust and toppings. I finished it with some good olive oil and sea salt. Enjoy this baby with Ray LaMontagne's latest, Gossip in the Grain because if you're having a pizza quickie, you're probably feeling mellow, but maybe longing for the slightest bit of romance.


Basil-Almond Pesto:

Add this to FP bowl:
-large handful of fresh basil leaves
-1 large (or 2 small) garlic cloves
-small handful of raw almonds*
-good pinch of salt

Turn processor on and stream in olive oil until you get the consistency of a spreadable paste. Add about 1/4 cup of freshly grated Parmigiano, mix in and season with more salt if necessary (to taste).

*Raw almonds are in the "superfood" hall of fame for their long list of health benefits. The raw almond has been credited with everything from cancer prevention to weight loss to improved complexion. Traditional basil pestos are made with pignolis, but I use raw almonds because the result is just as good, but packed with more healthy bonus points.

My Veggie Burger, the Hero

Behold...
...the coveted and ethereal 11-cup Pro Custom Cuisinart Food Processor! This sacred machine finally graces my kitchen, after a lifetime of sacrifice, devotion, and meticulous dicing. The Chopper, the Shredder, and the Dough Mixer in one. Terra pax and so forth. Amen.

Right, so I got a new food processor. Yeah!!! I'm finally a real cook! My last one was a cheap mess, but it did die an honorable death in battle. (Jesse and I had it pinned down from either side, both trying to force the lid off after it's last bout with biscuit dough. The dough survived, but the bowl cracked all Liberty Bell-style.) I scored this new FP for a ridiculous deal and have been prancing around it proudly for days now.
My favorite accessory is the How-To DVD. Yes, I watched it. No, I'm not always that big of a loser.

OK, enough babbling and gawking...what am I gonna make with this thing? Something that requires a hell of a lot of fine chopping is the key so I can a) save time and b) try out every attachment and scoff at my lowly knives in the corner. The answer: veggie burgers!

If you just lost interest, I urge you to keep reading. The veggie burger has gotten one of the worst bum raps in gastronomy. I think this mostly comes from people who eat veggie burgers because they really want a hamburger and they're trying to sneakily disguise it. That usually doesn't work out because, well, it is difficult to replace a cow with a carrot, know what I mean? But, if you treat the veggie burger as its own entity -- just a delicious (and nutritious) sandwich -- it's really quite good. Here is my version:

The key is flavor. This may sound obvious, but vegetarian fare has also gotten all wrapped up in the bad zone due to its common lack of flavor. I seriously urge you to try this bundle of joy and tell me it has any relation to cardboard. Try it!

La Receta:
Using your new 11-cup Pro Custom Cuisinart Food Processor (herein after, "the FP"), chop:

-one medium sweet onion
-one large clove of garlic
-one red bell pepper (seeds and ribs removed)
-0ne serrano chile (seeds and ribs removed unless you like it HOT)
-a heaping handful of crimini mushrooms

Smile adoringly at how easy that was. Saute in a large skillet with olive oil. Now, using the shred attachment of the FP, shred:

-one medium carrot
-one medium parsnip

Smile again. Add to saute pan. Now switch to the slice attachment of the FP, and finely slice:

-one smallish bunch of Italian kale*

Add to saute pan. Laugh at how long that would have taken you without the FP. (If you are using a knife for this...I'm sorry for you.)

The mixture in the pan should start to come together sort of like, well, ground beef! To that, add about a tbsp of chili powder, a tsp each of cumin, salt, and cocoa powder, some turns of fresh black pepper, and a handful of dried cherries. (I actually used dried cranberries this time because that's what I had on hand. Still good.) Last, add about 3/4 can of black beans and mash some of them. Incorporate the whole mixture and taste it. If it's good enough to eat alone, it's done. If not, season to your tastes. Form into burger-like shapes and lightly sear each side in olive oil. I topped these with some incredible aged Manchego (thanks, Scott!), sliced semi-firm avocado, crunchy frisée, and some Jufran's Hot Banana Sauce. This sandwich has a decidedly Latino flare, which makes it even more heroic in my book. The addition of cocoa powder was inspired by Oaxacan mole, Manchego is a Spanish cheese, and avocados are very common in Cuban cuisine. Oh, and the banana sauce is Philippino, but it feels like the same family. My intention was to make sweet potato fries or tostones with this, but it was getting pretty late so we had chocolate chip cookies from the dough in the fridge instead.

Enjoy this health and flavor powerhouse with your old Jimmy Cliff mix. Not only will you be the hero of your veggie-averse friends, but you'll be helping them see clearly now, and for years to come. If Cool Runnings is on TV...bonus.

*Various studies have been done on eye health and diet. Kale is apparently the best thing you can eat to maintain healthy vision. Jesse has eye issues, so we eat kale regularly and it is surprisingly versatile and delicious. This sandwich is also packed with other antioxidant-rich ingredients, like carrots, avocado, and garlic, that contribute to strong eye cells and tissues.