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Tastes of the Season

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Suburban Square’s new Sweetgreen.Eat Your Sweetgreens

There have been a number of restaurant openings around the Main Line lately that are worth getting excited about. One to note is Suburban Square’s Sweetgreen. If you’re trying to consume a little bit less as the holidays approach, add this eatery to your list. The philosophy of the D.C.-based chain is simple: “Keep it real. Care about your impact. Share your gifts.” From its soups and salads to healthy sides and frozen yogurt, simplicity and freshness are what Sweetgreen is all about. Every ingredient is local and organic, and the packaging is environmentally friendly and even compostable. 68 Coulter Ave., Ardmore, sweetgreen.com.
 

Icing on the Cake

The cupcake craze swept through Philly like wildfire last year, and it seemed as though everyone who had access to an oven was jumping on the bandwagon. But the Main Line’s Cupcakes Gourmet was around well before the obsession took hold. That’s why I was glad when I noticed a convenient outpost of the favorite Malvern and Wayne sweetshop in the Ardmore Farmers Market, across from the Saxbys Coffee counter.

Don’t get too excited, though. The farmers’ market location will only last through the holidays. But you still have plenty of time to order your holiday treats. The cupcakes are made from scratch with the highest-quality natural ingredients (much of them organic) and no artificial flavors or preservatives.

For the holidays, try the cupcakes on special for $24 per dozen: red velvet mini cupcakes with cream cheese buttercream frosting or the super-chocolaty triple-chocolate cupcakes (Belgian dark chocolate cake with milk chocolate buttercream dipped in dark chocolate ganache). If you’re more of a traditionalist, choose from more than a dozen cupcakes in the Classic Line, such as the new cinnamon bun or carrot cake flavors. There’s always the scrumptious regular or mini cupcakes from the Ganache Line to order, too. And what host or hostess wouldn’t love a tray of white chocolate almond or dark chocolate orange cupcakes?

We only wish the new location was permanent!

Anderson and Coulter avenues, Ardmore; (610) 896-7560, cupcakesgourmet.com.
 

Seasonal Side Dish

Chef Michael Falcone of Pottstown’s Funky Lil’ Kitchen (funkylilkitchen.com) is no stranger to the farmers’ market. As someone who revolves his nightly menu around what’s fresh and in-season, Falcone knows how to make the best out of what he’s got.

The same goes for his home cooking. Below, Falcone shares a side dish that’s simple and delicious, one that takes hardly any preparation. It’s perfect with a roasted chicken or a pot roast, and would make a great accompaniment on a holiday table. Enjoy!

Braised Honey-Butter-Glazed Carrots
Serves 4

• 8 carrots peeled and quartered
• 1 cup of water
• 1/2 stick of butter, cut into 6 slices
• 1/4 cup of honey
• Salt and pepper to taste

1. Pre-heat oven to 300 degrees.
2. Lay peeled carrots in a single layer on a 9-by-9-inch baking pan.
3. Evenly distribute the water and butter slices over the carrots, then drizzle with the honey. Season with salt and pepper.
4. Cover with foil and braise for 2.5 hours, until tender.