Dig Inn

Branching out of New York, Dig Inn is a new counter service restaurant in Back Bay serving seasonally, fresh foods. You build off of a base of grains or lettuce or you can go straight for the topping (which is what I always do!) The flavor combinations are fantastic and each time I go in there is something new to try. My favorite is the brussel sprouts, sweet potato, garlic kale, topped with avocado. And you cant skip the homemade sauces like the garlic aioli or saracha.

Right behind the counter you have an open view into the kitchen where the food is being simultaneous cooked. Many times I’ve had to wait an extra minute because my food was coming straight from the grill. I love how fresh everything tastes and their use of seasonal foods.

This was one of their specials during the winter – a broth bowl that I filled with farro, garlic kale and tomatoes

Take advantage of their lattes/brunch menu or wine selection for getting together with friends!

Visit diginn.com for more info

Slow Cooker Apple Crisp

Ingredients

• 3 apples, sliced
• 2 Tbsp apple cider vinegar
• 1 Tbsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp clove
• 1/2 tsp ginger
• 2 Tbsp coconut oil
• 1/2 cup almond meal
• 1/2 cup shredded coconut
• (optional) honey to taste

Directions

1. Add the apples and apple cider vinegar to a small crock pot and heat to High
2. Let cook for about 2-4 hours until the apples become tender
3. Combine the rest of the ingredients in a small bowl
4. Turn the crock pot to Low and pour the crumble on top of the apples, spreading it out evenly
5. Continue to cook for another hour or so
6. Maybe even serve with some coconut ice cream!

Mint Chocolate Avocado Mousse

Ingredients

• 1 avocado
• 1/4 cup coconut milk
• 1/4 cup cocao powder
• 1 Tbsp honey
• 3 leaves of fresh mint
• 1/4 tsp vanilla
• pinch of salt

Directions

1. Add all ingredients to a Nutribullet cup or small blender and mix until creamy
2. Put in fridge for 30 minutes to let thicken or serve right away

Balsamic Avocado Sweet Potato Toast

Ingredients

• 1 sweet potato
• 2 Tbsp coconut oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• 1 tsp sea salt
• 2 egg yolks
• 1 avocado
• 2 slices from an heirloom tomato
• 2 tsp balsamic vinegar
• sea salt for topping
• (optional) pepitas -pumpkin seeds- for topping

Directions

1. Preheat the oven to 375F
2. Grate the sweet potato into fine slices
3. Place the grated sweet potato in a cheesecloth and strain out the excess liquid
4. Put into a large mixing bowl with the coconut oil, seasonings and egg yolks
5. Mix thoroughly
6. Separate the mixture in half, and create two pancake like patties on a baking sheet
7. Bake for about 20-30 minutes. Depending on how much water they have left in them will vary the baking time. Flip after 20 minutes, or when then tops start to really brown
8. While that’s cooking, scoop out the avocado from the flesh and remove the seed, mashing in a small bowl until creamy
9. When the patties are done put on a plate and add as much avocado as you want, topping it with a tomato slice.

Pesto Fiddleheads

Ingredients

• 2 tsp coconut oil
• 2 handfuls fiddleheads
• 3 spoonfuls  of Broccoli Stalk Pesto

Directions

1. Preheat the oven to 375F
2. In a mixing bowl stir together the coconut oil and fiddleheads
3. Transfer to a baking sheet and cook for about 30 minutes or until they start to brown
4. Heat a skillet over medium heat and add the fiddleheads when done
5. Add the pesto and cook until heated
6. Transfer to a plate a serve

Balsamic Mustard Salmon

Ingredients

• 4oz salmon
• 1 Tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp turmeric powder
• 2 teaspoons Dijon mustard
• sea salt and pepper to taste
• garlic, minced for topping

Directions

1. Preheat oven to 400F
2. Besides the salmon, mix all ingredients in a bowl
3. In a skillet over medium heat bring the mixture to a simmer and cook for about 4 minutes, letting it thicken
4. Add the salmon skin side down to a baking sheet and brush the 3/4 of the glaze liberally over the top
5. Bake for about 5 minutes, then add the rest of the glaze and continue baking for 5-10 more minutes
6. Remove from the oven, top with the optional garlic and serve

Fried Egg and Veggie Skillet

Ingredients

• 1 cup cabbage
• 1 cup mixed greens
• 1/2 cup  peas
• 1 tsp ghee or coconut oil
• 2 egg yolks
• 2 Tbsp bone broth
• Dijon mustard
• salt pepper to taste
• (optional) sauerkraut for topping

Directions

1. Add the cabbage, mixed green and peas to a steamer pot and steam until the greens are wilted and tender, about 10-15 minutes
2. Add the greens to a skillet over medium heat and roast with the fat
3. Add the two egg yolks and let them bake for about 10 minutes untouched
4. Then add the bone broth mixing everything around
5. Remove from heat and add salt and pepper to taste, and drizzle Dijon mustard over the top
6. I like to serve mine with a bit of sauerkraut for flavor, but that’s up to you!

Mushroom Cream Sauce

Ingredients

• 1 tsp ghee
• 1/4 cup onions
• 1 cup mushrooms
• 1/2 cup bone broth, or broth of choice
• 4 Tbsp coconut milk
• 1 tsp garlic, minced
• salt and pepper to taste

Directions

1. Heat a skillet over medium heat, melting the ghee
2. Add the onions and mushrooms and saute for about 10 – 15 minutes
3. When the onions start to brown, add the broth and coconut milk. Stir until evenly distributed. Cook until it starts to bubble
4. Remove from heat and add the garlic, salt and pepper
5. Add the mixture to a Nutribullet cup or small blender and blend until smooth
6. You can serve this over vegetables, use as a gravy or base for a soup

Mediterranean Salad

Ingredients

• handful of spinach
• 3 artichoke hearts, chopped
• 8 kalmata olives, sliced
• 1/2 cup riced cauliflower
• 1/4 cup parsley, chopped
• 1/3 cup sauerkraut
• salt and pepper to taste

Optional Ginger Tahini Dressing, or substitute with olive oil and Djon mustard

Directions

1. Add all ingredients in a large mixing bowl and stir until well combined

Ginger Tahini Sauce

Ingredients

• 1/2 cup full fat coconut milk
• 1/4 cup tahini paste
• 4 tablespoons apple cider vinegar
• 1 tablespoon toasted sesame oil
• Juice of 1/2 lemon
• 1/4 cup minced fresh ginger (optional pickled version adds a little more flavor)
• 1 clove garlic
• 1/4 teaspoon Himalayan salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes

Directions

1. Add all ingredients to a Nutribullet cup or small blender.
2. Serve right away for a waterier consistency. Or store in the fridge for at least 4 hours for a thinker texture.