Grocery List: Dig Inn’s Adam Eskin Keeps It Clean

We’re sort of obsessed with all of the foods from one of New York’s food Meccas – Dig Inn. (So much so, that we recently enlisted the help of the seasonal market to host our FEED Supper) The restaurant is literally the perfect healthy solution to every single meal – so who better to grocery shop with than its CEO and founder Adam Eskin? No one, that’s who. Turns out Eskin (not surprisingly) is a clean eater, buys mostly organic, and has a penchant for Vintage Raspberry Seltzer…

Roasted Beets, Goat Cheese, and Toasted Walnuts

– 1 bunch red beets, trimmed

– 2 TBSP Extra Virgin Olive Oil

– 1 TBSP Red Wine Vinegar

– Salt

– Pepper

– 4 oz. goat cheese, crumbled

– 1/2 cup toasted walnut halves

Preheat oven to 375 degrees Fahrenheit.

In a baking dish combine beets, olive oil, and vinegar. Season with salt and pepper. Cover with aluminum foil and bake for 40 minutes, until tender when pierced with a fork. When cool to touch, peel beets and cut into quarters.

Toss with juices from pan and place on plate. Sprinkle with goat cheese and toasted walnuts.

Roasted Crispy Chickpeas

– 1 can Garbanzo Beans

– 1 TBSP Extra Virgin Olive Oil

– 2 TBSP Fresh Parsley, finely minced

– Salt

– Pepper

Preheat oven to 400 degrees Fahrenheit.

Toss garbanzo beans with olive oil, parsley, salt, and pepper. Make sure all are evenly coated. Line a baking sheet with aluminum foil. Place seasoned garbanzo beans on baking sheet in a single layer. Roast for 35 minutes.

Arugula and Quinoa Salad with Fuji Apples, Cranberries, and Toasted Cashews

– 1 cup quinoa

– 2 TBSP Extra Virgin Olive Oil

– 2 TBSP Apple Cider Vinegar

– 1 TBSP Lemon Juice

– 1 TBSP Fresh Parsley, chopped

– 1/4 cup Cashews

– 1/4 cup Dried Cranberries

– 2 small Fuji Apples, thinly sliced

– 2 cups Arugula

Preheat oven to 350 degrees Fahrenheit. Place cashews on a baking sheet in a single layer. Toast until golden brown. Keep an eye on the nuts so that they do not burn. Remove when golden and roughly chop.

Bring 1 cup quinoa and 2 cups cold water to a boil. Reduce heat to a simmer, cover. Cook for 15 minutes or until done. Cool quinoa.

Once cooled toss with olive oil, apple cider vinegar, lemon juice, salt, and pepper. Fold in parsley, cashews, cranberries and apples. Serve on a bed of arugula.

Baked Lemon Chicken with Sautéed Spinach

– 4 boneless, skinless chicken breast

– 1 lemon, thinly sliced

– 1 bag spinach

– Extra Virgin Olive Oil

– Salt

– Pepper

Preheat oven to 375 degrees Fahrenheit.

Line a baking sheet with aluminum foil. Place chicken breast on the foil and drizzle with olive oil. Season with salt and pepper. Place lemon slices on top of the chicken breast. Drizzle with more olive oil. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking until chicken is done and juices run clean.

In a large sauté pan, heat 1 TBSP olive oil. Add spinach. Stir as spinach begins to cook and wilt. Season with salt and pepper.

*Photographed by Alli Shepherd.

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