Taste Tested: Organixx

1520 Blake Street, Denver

7 days a week, 8 a.m. - 3 p.m.

www.organixxrestaurant.com

I’ll admit I was a bit intimidated to try Organixx for the first time. For some people, the name would be a put off; for me, it was an invitation to take part in a culinary challenge of all things fresh – and my expectations were high. It’s bold to boast that you’re sustainable, reusable, local, fair trade and energy efficient, among other things because the experience is expected to be noticeably different from that of your soup-salad-sandwich colleagues. I’m no stranger to the modern-day fast food chain that has you ordering at a counter and that offers some fresher, healthier options than those handing you a paper bag through a car window. But Organixx could pose a threat to my loyal support.

The menu demonstrated Organixx’s diversity of flavors and textures, philosophies and options. There is truly something for everyone. I ordered the lunch combo which, for $8.95, came with a colorful creation of soup, salad and side. I chose the soup of the day – chicken and potato – and was eager to dip my spoon into a steaming bowl of light, but spicy tomato broth with tender white-meat chicken and perfectly firm potatoes. It was the ideal complement to my spicy Asian salad – a bed of dark green spinach topped with a fresh mix of julienned veggies and a sweet dressing with a kick. For my choice of protein I opted for tofu which, surprisingly, was the star of this salad. Strips of firm-on-the-inside and crispy-on-the-outside tofu seasoned generously with savory spices perfectly offset the cold, crisp veggies. And as the perfect palate cleanser to move between these two flavor frequencies, I chose the house-made slaw for my side. Unlike the typical soggy and slimy coleslaw you get on a plate to add some color to an otherwise beige meal, this slaw didn’t spoil the meal. And I can’t forget about my beverage – water. Rather than getting “flavored” water from a plastic tube shared by a soda dispenser, Organixx offers fresh cucumber water in a glass that can be washed and reused.

And speaking of reused, almost all of the furniture and décor in this lofty joint is reclaimed. This could lead to the kind of eclectic that’s not at all charming; instead, it came together as a simply modern space styled for any casual or business breakfast or lunch (oh yeah, did I mention they serve breakfast?).

Mod Mac ‘n’ Cheese

I consider my friend Natalie to be an expert when it comes to mac ‘n’ cheese. She knows what it takes to pull together a creamy blend of pasta and cheese that makes your mouth water before it ever hits the table (and it doesn’t involve fluorescent orange powdered cheese). While she generally prefers the long-established elbow macaroni and cheddar, she recently described to me a twist on the traditional that she ordered at a restaurant and loved. So, I thought I’d attempt to recreate it based on her description. This dish could be full of fat and calories; but there are a couple of easy ways to reduce the saturated fat with low-fat milk and increase the nutritional value with veggies. All mac ‘n’ cheese dishes start with the same base, but feel free to fool around with different cheeses and veggies to reflect your preferences.

12 oz whole wheat rotini or large shell pasta
2 T flour
2 T butter
2 C milk (1% for a lower-fat version)
1 C shredded gruyere cheese
1 C shredded mild white cheddar cheese
1 t herbes de provence (use rosemary & thyme if you don't have this blend)
1 t salt
¼ t pepper
1 C frozen peas
¾ C chopped fresh tomato
3 T toasted slivered almonds

Bring water to a boil in a large sauce pan; add salt and pasta and cook until al dente. While pasta is cooking, add flour and butter to a large, heavy-bottom sauce pan and cook over medium-high heat. Stir constantly for 3 to 5 minutes, or until the mixture just begins to sizzle. Reduce heat to medium and slowly whisk in the milk. Whisk constantly 3 to 5 minutes, or until sauce thickens. Reduce heat to medium-low and gradually stir in the cheese until melted. Stir in herbs, salt, pepper and peas; allow peas to heat through. Add tomato and cooked pasta right from the water. Stir in the almonds and serve immediately.