Going the vegetarian route with a new Libby’s dish.
By Judi Gallagher
I really loved Libby’s new vegetarian trio. Now, I am a true carnivore—definite descendant of the cavewoman. Bring on a 2-lb. Porterhouse steak, medium rare, and a big steak knife! But honestly, I really loved the trio, which had a Santa Fe black bean tarta with pico, a Sicilian grilled eggplant cake with balsamic garlic “candy,” and a classic truffled Portobello and goat cheese torte. In fact, don’t tell my meat-loving friends, but I’ll definitely be ordering it as my appetizer next time I’m at Libby’s.
Chef Fran Casciato’s rock shrimp fried rice.
My favorite is their new honey wasabi barbecued mahi. Not only is the fish tender and moist, the shrimp fried rice topped with tempura vegetable presentation served in a takeout Chinese container, is absolutely whimsical. Since we have yet to get a decent Chinese restaurant in our neck of the woods, Libby’s will actually pack this up to go. But if you like to cook, I was fortunate enough to get Chef Fran Casciato’s recipe for this new favorite.