By Lynn Sears:
When Sherlock Zone, our intrepid food detective, was assigned an investigation at a Mediterranean restaurant, he was delighted. He had just devoured Dr. Sears’ latest book, “The Mediterranean Zone,” and was anxious to give dieters a few clues on eating a good Mediterranean meal.
So off he went to Zoës Kitchen, where “Mediterranean cooking is a celebration in foods and ingredients that make you feel as good as they taste.”
The first menu selections that had our Sherlock scratching his venerable head were chicken salad, tuna salad and egg salad sandwiches, which certainly weren’t Greek to him.
There was also a lot of hummus featured, which at least is Zone-favorable.
Even the salads had problems. Quinoa and orzo were featured. The chicken salad and tossed Greek contained pasta. The Greek salad was served over potato salad! Yikes!
Left to eat were the chicken salad and fruit plate and Greek salad and hummus plate. Both come with pita bread, so ditch that, Sherlock exclaimed.
There are some entrees that are in the Zone: Chicken kabobs with grilled peppers, onions, tomato and Greek side salad; shrimp or salmon kabobs with zucchini, hummus and Greek side salad; veggie kabobs with zucchini, peppers, onions, tomato, white beans and Greek side salad (say no to the potatoes and find a protein source); and protein-power plate, chicken, caramelized onions and slaw. Also, no pita bread and no potato salad.
A very good choice is the grilled chicken dinner with braised white beans and roasted fresh vegetables.
Zone-favorable sides include braised white beans, seasonal fresh fruit, roasted vegetables, and marinated slaw.
Olive oil is used for most of the meals.
Sherlock promises to find a more compliant Mediterranean restaurant down the road to share with Zoners. One can, however, stay in the Zone at Zoës if careful choices are made.