According to Green Earth Organics, the term “certified organic” means “the food has been grown according to strict uniform standards which are verified by an independent state or private organization.” Therefore, as a delivery service that carries a selection of certified organic products, Green Earth Organics gets its inventory from farms and processing facilities that have been scrupulously inspected and tested. There are many reasons the staff at Green Earth says shoppers should go organic—from better flavor with no chemicals to protecting farm workers and a future generation. They make it easy for consumers to make the switch by supplying organic meats and produce, canned soups, and condiments. They fill small, medium, or large bins with such weekly produce as strawberries, green chard, mangoes, and russet potatoes. They also carry a selection of environmentally friendly products and organic toiletries.
Green Earth goes one step further in saving the earth by easing car-exhaust emissions by delivering groceries to the home or turtle shell. The service also reduces the use of plastic bags and saves customers the time spent finding a parking spot and waiting in line at the grocery store.
Chefs at Crepe Delicious swirl paper-thin layers of batter onto their piping-hot crepe griddles, perfuming the air with the enticing aroma. Shortly after, the cooks lift away delectable crepes ready to be stuffed with savoury ingredients. The crepes themselves weigh in at only about 130 calories each with just 3.5 grams of fat, but they sate appetites during any meal.
Longrain's chefs use only natural ingredients as they craft Thai dishes in traditional and fusion styles. Without using MSG, they season dishes ranging from mango chicken to roasted duck ginger, starting to prepare them right when the customer orders to ensure the best taste and avoid the complicated effects of time-travelling dishes in from the future.
Ristorante Luci creates Italian fare with a classica flair and serves it within a warm, intimate atmosphere. Like the color of a slovenly roommate's sweatpants, the menu changes with the seasons, as the ristorante works with as many Minnesota-based farmers as possible to stock its larder with fresh, flavorful ingredients. Prepare for piquant pasta with a curtain-raiser such as the sautéed green beans ($10), partnered with an organic chopped egg and a dabbling of truffle oil. The fusilli alla Luci ($11) mingles its corkscrew pasta with grilled chicken, broccoli, and a garnish of red-pepper flakes. For something meatier, try the dish that's synonymous with Italy—slow-braised New Zealand lamb shank ($16)—which melts in mouths before unleashing stores of tomato and rosemary flavor. Schemes to get one's Iowan cousin crowned King of Malaysia are best concocted over a capper of homemade desserts, coffees, and cappuccinos.
Casa Mendoza's chefs plate a multiterrestrial menu of succulent steaks, fresh seafood, and packed pasta plates. Warm up palates with an order of the marinated-and-battered calamari, which gracefully swan dives into homemade Cajun mayonnaise ($9.95). A redolent cape of fresh garlic, herbs, and chimichuri sauce swathes the 10-ounce new york strip loin ($27.95), which busies forks and knives and instills jealousy in spoons. A heaping surf 'n' turf platter combines a fillet of beef tenderloin with sumptious broiled rock-lobster tail ($44.95), and the homemade gnocchi doubles as plush pillows for fresh lobster meat and rests under a hand-crocheted blanket of Dungeness-crab cream sauce ($21.95).