Latest news with #StreetBeet
Yahoo
08-03-2025
- Health
- Yahoo
Nutritious couscous meets flavors of the Southwest in hearty 5-vegetable salad
Like many health-conscious cooks, we're always looking for ways to add tasty vegetables to our meals. Today's Southwest Couscous Bowl salad combines delicious flavors and attractive colors in an easy dish. This nutritious salad provides five hearty servings of vegetables per serving along with grains from couscous. Couscous originated about 2,000 years ago in northwest Africa, the area that includes Morocco, Libya, Algeria and Tunisia. Now it's enjoyed by people worldwide and found in the grocery store in the pasta aisle or with international foods. Made from durum wheat processed into semolina, couscous is easy to prepare and versatile. One of the key nutrients in couscous is selenium, a mineral and antioxidant that protects the thyroid gland. Selenium also supports hormone production, and it may lower the risk of cancer in the breast, lung, colon or prostate. Choose couscous made with whole wheat for more fiber, protein and other trace nutrients. This salad, a mosaic of appealing colors, includes spinach, tomatoes, corn, bell peppers and black beans. To maximize the flavors, we're using a dressing made with limes, cilantro, honey and garlic. This satisfying plant-based meal contains 14 grams of protein and 10 grams of fiber per serving. You can serve it for lunch or dinner, or prepare it in advance for the next day. You're sure to enjoy the explosion of flavors and nutrition in every bite. Bethany Thayer is a registered dietitian nutritionist with Henry Ford Health. For more recipes and health information, visit For questions about today's recipe, email HenryFordLiveWell@ More: Popular vegan, vegetarian pop-up Street Beet plans move to Bobcat Bonnie's Corktown space More: Detroit fan extraordinaire Andy Isaac leaves amazing legacy — and great Chicago Bears diss Serves: 4 / Prep time: 15 minutes / Total time: 45 minutes 1 teaspoon canola oil ½ cup diced onion 1 cup diced orange pepper 1 cup dried pearl couscous 1 ½ cups low-sodium vegetable broth Vegetable oil cooking spray 1 ½ cups fresh or frozen corn 4 cups lightly packed spinach 1 cup cherry tomatoes, cut in half 1 cup low-sodium black beans, rinsed and drained ¼ cup green onions, chopped ¼ cup minced cilantro Dressing: Juice from 2 limes (about ¼ cup) ¼ cup olive oil 1 garlic clove, minced 2 teaspoons honey 1 tablespoon minced cilantro ¼ teaspoon salt Place canola oil in a medium saucepan over high heat. Add onion and bell pepper and sauté until unions are translucent. Add vegetable broth and couscous. Bring to a boil, then reduce heat to low and simmer for 15 minutes, until couscous absorbs liquid. Set aside. Spray a medium sauté pan liberally with cooking spray and place over high heat. When hot, add corn and sear until brown, taking care not to let it burn. Set aside. To make dressing, combine lime juice, olive oil, garlic, honey, cilantro and salt in a medium-sized bowl and whisk until combined. To assemble, divide spinach, couscous, corn, tomatoes, black beans, green onion, and cilantro among four bowls. Drizzle each with dressing. From Henry Ford LiveWell. 496 calories (33% from fat), 19 grams fat (2.5 gram sat. fat), 71 grams carbohydrates, 14 grams protein, 254 mg sodium, 0 mg cholesterol, 111 mg calcium, 10 gram fiber. Food exchanges: 3 carbohydrate, 5 vegetable, 4 fat. This article originally appeared on Detroit Free Press: Couscous salad contains corn, beans, spinach, tomatoes and bell pepper
Yahoo
07-03-2025
- Business
- Yahoo
Popular vegan, vegetarian pop-up Street Beet plans move to Bobcat Bonnie's Corktown space
Popular vegan pop-up Street Beet announced plans that its operations will move into the former Bobcat Bonnie's Corktown location. Street Beet operates out of Third Street Bar in Midtown and is known for its plant-based riffs on items like burgers, beef hoagie-style and chicken sandwiches. On Friday, owner Meghan Shaw announced Street Beet would have a new, brick-and-mortar home in Corktown. Street Beet is taking up the space of the former Bobcat Bonnie's flagship location. More: Bobcat Bonnie's to close Corktown location immediately On Tuesday of this week, Bobcat Bonnie's owner Matt Buskard announced that the flagship location which opened 10 years ago on Michigan Avenue, would immediately close. Street Beet's move to Corktown outlined in a news release, means offering full-service dining, a walk-up window, and a bar program with a heavy emphasis on mocktails. There will also be an in-house bakery. Street Beet will open daily, serving breakfast, lunch, brunch, and dinner. Along with its full-service menu, Street Beet expects to offer game nights, DJs, and be a hub in the community. Shaw, owner, operator, and chef behind Street Beet, announced that its Corktown team includes general manager Eva Guillen and Mary 'Lou' Hammer as pastry and sous chef. A new coffee venture, Washed Up Coffee, is also joining the Street Beet space. A multi-roaster serving coffee from around the world, Washed Up Coffee is from coffee industry experts Emily Potter and Amelie Haakonsen, the current director of sales and education at Dessert Oasis Roasters. It was in 2018 that Street Beet got its start with a focus on providing its takes on affordable vegan food. More: Which metro Detroit restaurant has the best chicken wings? Submit your nominations now! Street Beet was a contender for the 2019 Comerica Hatch Detroit Contest. The winner of the annual contest receives $100,000 to help start or grow their brick-and-mortar business. In 2022, Street Beet owners announced they would discontinue operating out of Third Street Bar on Third and Forest Streets in Midtown Detroit. Street Beet began operating out of Third Street Bar again last September during Dally in the Alley and will continue until they complete the move to the Bobcat Bonnie's space. Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@ Follow @SusanMariecooks on Twitter. Subscribe to the Free Press. This article originally appeared on Detroit Free Press: Vegan, vegetarian Street Beet to move to Bobcat Bonnie's Corktown spot
