DISHES WE LOVE By Jodie Eisenhardt + Erin Hicks SOMETIMES WE CAN’T STOP THINKING ABOUT A DISH, AND THEREFORE, WE MUST ENJOY IT ON A REGULAR BASIS. OF COURSE, WE’RE MOSTLY MOTIVATED BY SUPER-DELICIOUS OFFERINGS BY CHEFS WHO UTILIZE CLEAN INGREDIENTS. HERE’S WHAT WE CAN’T GET ENOUGH OF NOW. For more dishes, visit www.localhoustonmagazine.com. Photography courtesy of Juice Girl Photography by Shannon O'Hara Acai Bowl from Juice Girl We are frequent flyers here for fabulous juices, smoothies and now for one of our favorite desserts, created without refined sugar, by the way. Juice Girl Gretchen Todd uses acai and a proprietary blend of other berries/fruits for the base, then tops with a scrumptious mix of local Sinful Bakery vegan granola and hemp seeds, sliced bananas and strawberries drizzled with fantastic local Bee Wild Honey. This is luscious, organic living, folks. Photography by Shannon O'Hara 64 L O C A L | august 16 Colossal Lump Crab Salad from La Table This salad has all of the flavors and textures we crave – in one dish. A fantastic combination of jumbo lump crab, cilantro, radish, creamy avocado and crisp cucumber is gently dressed with a bright citrus dressing. With a tiny hit of spicy heat from jalapeno, this pretty much makes the perfect plate for summer. Greek Village Salad from Helen Greek Food & Wine Chef William Wright’s seasonal, lettuce-free Greek salad has developed a cult following – beautiful, ripe tomatoes showcased with imported Greek feta and wild, dried oregano for a deep, herbaceous punch. Chef’s technique is to create the dressing in the bowl with all of the other ingredients so that the tomatoes are completely coated in the dressing. This dish is the epitome of simple, vibrant flavors and good ingredients.