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Small Plates: Lyfe Kitchen and ‘Cooking Light Dinnertime Survival Guide’

DINING OUT

LYFE KITCHEN, 140 S. GREEN VALLEY PARKWAY, HENDERSON

Lyfe Kitchen — “Lyfe” stands for “love your food everyday” — opened last month, the 10th location from a company based in Irvine, Calif. The kitchen staff is led by Art Smith, the former personal chef of Oprah Winfrey, plus “Chopped” winner Jeremy Bringardner and vegan chef Tal Ronen. Its menu is designed for vegans, vegetarians and those following a gluten-free diet as well as omnivores. Food is from organic and local sources when possible and baked or grilled but never fried, and all dishes have fewer than 600 calories and 1,000 milligrams of sodium. Here’s a sample of the menu:

Breakfast: Spinach and avocado frittata, $6.99; breakfast burrito, $6.49; Art’s Oatmeal Start (steel-cut oats with dried cranberries, toasted almonds, Greek yogurt and pure maple syrup), $4.99; quinoa buttermilk pancakes, $4.99.

Starters: Edamame hummus and vegetables, $6.49; grilled artichokes with garlic aioli, $7.99; chunky guac ‘n chips, $6.49.

Soups and salads: Sweet corn chowder, $3.99; Farmer’s Market salad (arugula, frisee, blackberries, pickled onions, spiced pecans, goat cheese and balsamic vinaigrette), $8.99; antipasto salad, $8.99; kale Caesar, $7.49.

Flatbreads: Margherita, $8.49; barbecued chicken, $9.49; roasted mushroom and goat cheese, $9.99.

Sandwiches and burgers: Fish tacos, $9.99; grilled chicken and avocado, $8.99; Buffalo chicken wrap, $9.49; Pizzadillawich, $7.99; grass-fed burger, $8.79.

Entrees: Art’s Unfried Chicken or Chick’n (grilled chicken or Gardein chick’n, with roasted Brussels sprouts, butternut squash, dried cranberries and Dijon vinaigrette), $12.99; Italian sausage and mozzarella ravioli, $11.99; chicken, mushroom and spinach penne, $11.99; Thai curry bowl, $11.99; grass-fed steak and potatoes, $19.99.

Hours are 7 a.m. to 9 p.m. Mondays through Thursdays, 7 a.m. to 10 p.m. Fridays, 8 a.m. to 10 p.m. Saturdays and 8 a.m. to 8 p.m. Sundays. Call 702-558-0131 or visit www.lyfekitchen.com.

NEW BOOKS FOR COOKS

PORK TENDERLOIN WITH MUSHROOM SAUCE

1 1-pound pork tenderloin, trimmed

¾ teaspoon kosher salt (divided use)

½ teaspoon freshly ground black pepper

2 tablespoons olive oil (divided use)

1 8-ounce package button mushrooms, thinly sliced

3 garlic cloves, minced

2 tablespoons white wine vinegar

1 cup fat-free, lower-sodium chicken broth

¼ cup creme fraiche or sour cream

2 teaspoons Dijon mustard

3 tablespoons chopped fresh flat-leaf parsley (optional)

Place a small roasting pan in oven. Preheat oven to 425 degrees.

Sprinkle pork with ½ teaspoon salt and pepper. Add 1 tablespoon olive oil to preheated pan and swirl to coat. Add pork to pan. Bake for 20 minutes or until a thermometer registers 145 degrees, turning after 10 minutes. Remove pork from pan and let stand 10 minutes.

Place roasting pan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms; saute 4 minutes, stirring occasionally. Add garlic and saute 1 minute, stirring constantly. Stir in vinegar and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute, or until liquid almost evaporates, stirring occasionally. Stir in ¼ teaspoon salt and broth; bring to a boil. Cook until liquid is reduced to 1/3 cup, about seven minutes. Remove from heat; stir in creme fraiche and mustard. Cut pork crosswise into slices and serve with sauce. Garnish with parsley, if desired.

Serves 4.

Recipe from “Cooking Light Dinnertime Survival Guide” by Sally Kuzemchak (Oxmoor House; $24.95)

— Heidi Knapp Rinella

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