Mitchell Anderson, the owner, founder and chef of Midtown healthy-eating staple MetroFresh puts some of his customers’ favorite recipes into reach with his first cookbook, Food & Thought. In addition to fabulous eats, Mitchell shares stories about his family and his career journey from Julliard to Hollywood to Atlanta, where he trained with his best friend and mentor Jenny Levison of Souper Jenny. Grab your copy at the restaurant or order online.
Here’s an excerpt from the Food & Thought chapter on salads:
“Many items on the MetroFresh menu make frequent appearances because our regular customers love them so much. Veggie ‘Trail Mix” is one of these items. It’s a salad that simply tastes like “health.” There’s not much mystery here; it’s pretty straightforward. It’s just crunchy goodness. I created this salad many years ago when we first opened, and I called it Trail Mix because it reminded me of my Aunt Ginny’s bag of trail mix she’d take on hikes. So there you go …” – Mitchell Anderson, Food & Thought
Veggie Trail Mix Recipe
1 bunch broccoli finely chopped, stems removed
1 head cauliflower, finely chopped
4-5 diced carrots, lightly chopped in food processor
1 cup dried cranberries
Optional: Add walnuts, pecans, toasted pumpkin seeds, bleu cheese crumbles
For the Dressing:
½ cup seedy Dijon mustard
½ cup honey
½ cup fresh orange juice
1 cup olive oil/canola oil blend
Kosher salt to taste
Finely chop cauliflower and broccoli with sharp knife. Chop carrots lightly in food processor. Toss in a bowl with cranberries and dressing. Serve immediately or refrigerate. Will keep well for up to two days.