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Dining In — Recipe of the Week: Restaurants stay in business with limited menus

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Dinner is being served by local restaurants even if you can’t go in and sit down.

From the Deck in New Hope located next to the temporarily closed Bucks County Playhouse, to Dilly’s at Centre Bridge to the restaurants at Quakertown Farmers Market to the upscale Durham Springs in Kintnersville, restaurants are taking orders for meals to go.

Some restaurants have opted to close until the current health crisis passes, but others are staying in business while complying with all of the governor’s rules. That means curbside pickup or regular takeout, often from restaurants you never would have thought of as specializing in food to go.

Hours are being limited, such as at Caleb’s American Kitchen in Lahaska, where curbside service is noon-7 p.m. Wednesday through Sunday. Check online or call your favorite restaurant if you want to know if they are open for takeout. Some menus are limited but takeout can be a nice change from cooking at home.

Meanwhile, farm markets remain open on both sides of the Delaware River. The Stockton Farmers Market in Stockton, N.J., is open daily with vendors wearing gloves and masks, while the Farm Café there is open for takeout.

Manoff Market Gardens in Solebury is open, selling fruit, jams, sweet and savory pies, falafel and cider. None Such Farms in Buckingham is open with fruits, vegetables, groceries and prepared foods.

When cooking at home we can choose dishes that contain immune-system boosting ingredients such as ginger, garlic, curry, spinach, kale and citrus fruits. This recipe from theharvestkitchen.com contains plenty of healthy vegetables, plus chicken for vitamin B6. It comes together in just 30 minutes.

Healthy Chicken Soup

3 tablespoons extra-virgin olive oil

1 small onion, diced

2 carrots, peeled and chopped

2 celery ribs, sliced

1 3-inch piece of fresh ginger, peeled and sliced into slivers

2 garlic cloves, minced

1 ½ teaspoons curry

4 cups chicken stock

2 cups water

1 pound cooked chicken, shredded

scallions for garnish

fresh cilantro for garnish

1. Heat the olive oil in a large pot.

2. Add the onion, carrots, celery and ginger and cook for 6 to 7 minutes or until the onion is soft and translucent, stirring occasionally.

3. Toss in the garlic, and cook for an additional 1 to 2 minutes, until the garlic is fragrant, stirring occasionally.

4. Add the curry powder, chicken stock, and chicken and stir to combine.

5. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover with a lid, and let the simmer for about 20 minutes.

6. Garnish with scallions and cilantro.


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