At The Wave, the art department has a long-standing tradition of ordering split pea soup for breakfast on Thursdays. And it must be from The Restaurant. Our former office was just across the street from the luncheonette, located in the shopping center at 8605 Rockaway Beach Blvd. Veteran graphic designer Janette Rappo would pick up the soups for everyone, taking the headcount the night before. But I never thought to partake. After all, pea soup for breakfast?
While we’re enjoying the new amenities on Beach 129th Street, the designers have been missing their warm pea soup breakfast. Then a few weeks ago Janette called out, “Who wants pea soup tomorrow?! We’re only 10 minutes away, we can still get it”. With all the renewed soup excitement, I decided to give it a shot.
So last Thursday I volunteered to pick it up before work. “5 large split pea soups please,” I said to the waitress at the counter. “This must be for The Wave.” She replied. I explained how everyone was going through “split pea withdrawal” since the move and the team is in desperate need of the coveted cup. I added, “And this will be my first time!”
While I was waiting for my order, I spoke with Nick Plevritis co-owner of The Restaurant. Along with his parents, Peter and Kathy Plevritis, they have owned the diner for almost 30 years now. Nick grew up in the restaurant industry, learning everything from watching his parents put in the hard work it takes to run a successful small business.
Nicholas Plevritis Kathy Plevritis and Waitress Sarah Gearin of The Restaurant
I asked Nick about the pea soup recipe, “It’s my father’s recipe. You’d have to ask him about the ingredients.” I got the feeling that it was a secret recipe so I didn’t want to push it! I did learn there’s no ham, it’s vegetarian. I also asked, “If the pea soup is so good, why only sell it on Thursday?” Nick explained each day of the week is a different soup and different customers have their own favorites. I was told the lentil soup is stellar and maybe the most popular is the cream of turkey soup served up on Saturdays.
Hot soups in hand, I drove up to Beach 129th Street. Everyone was excited about the steaming delivery.
I spooned my first mouthful and it all made sense. The split pea soup is absolutely delicious! It was hearty and full of flavor. It has just the right amount of salt. There must be onions, carrots, and celery in the mix. The soup is pureed for a professional creamy texture. It comes with a large portion of homemade croutons which seem to be deep-fried for an excellent crunch – a perfect complement to the smooth soup.
Mark Hogan, our cover designer and ad man extraordinaire saw me fumbling with a small spoon. He explained it’s better to just drink the soup straight from the cup. He was right. This technique is easier and you get a bigger gulp of flavor.
Stay warm with a hot cup of split pea soup from The Restaurant, or try their other tasty home-style eats. The Restaurant is located at 8605 Rockaway Beach Blvd, Far Rockaway. Call for pick-up or delivery – 718.634.5809. Find The Restaurants on Facebook here
Previously, The Wave wrote about The Restaurant and the Plevritis family for our Monday Motivation series, Check out the article here.
by Paula D.
on February 3, 2020 4:15 pm in Food / Recipes
Fresh spinach adds even more nutrition to this recipe.
We are in the thick of winter now and the soup is on. I’ve always enjoyed a steaming bowl of lentils, even before legumes became so trendy. To some these seeds are a new superfood but lentils are crazy old! I’m talking caveman old. The lentil plant has been around for five million years. Once domesticated, this crop became known as “the poor man’s food”, because they were cheap to harvest and available worldwide. Today a 16 oz bag is only $1.42. You can’t beat that price.
Additionally, lentils are packed with nutrients like plant protein, fiber, iron, calcium and they’re low in fat. More and more I’m hearing of people reducing their meat intake, whether it be for health or environmental reasons and the go-to replacement is legumes for the nutritional benefits I mentioned.
Any seed that grows in a pod is a legume. All of the following are considered as such: peas, beans, lentils, chickpeas, soy, sugar snaps, cranberries, alfalfa, peanuts and other nuts.
Lentils come in an assortment of colors, all containing generally the same amount of protein. Brown and green ones are better for soups or for veggie burgers. Red and yellows are often split. They cook faster and are great for puree or Indian dal. Black lentils are less common and work well as toppers in salads.
I put an Italian twist on my lentil soup by adding a healthy amount of pecorino romano. If you omit the cheese, it becomes a vegan recipe. Either way this recipe is flavorful and hearty, packed with protein. I do have an Indian style version I make with red lentils that I’ll share with you before winter’s end. For now, give this easy brown lentil soup a try, it won’t disappoint!
Vegetarian Lentil Soup
(6 servings)
1 – 16 oz bag of Iberia brown lentils (find these in the international aisle in the supermarket)
1 large red onion
5 cloves garlic
1 bushel of fresh spinach
3 carrots
¼ cup Colavita olive oil
¼ cup pecorino romano
Salt / pepper / red pepper flakes to taste
12 cups water
Directions: Dice onions, garlic and carrots by hand or for a smoother texture, in the food processor. Heat the oil in a large soup pot and simmer the above ingredients on low until the onions are translucent. Fill the pot with water (about 12 cups.) Put the heat to high and add in the lentils, spices and cheese. Bring to a boil and then lower the heat to medium-low. Cook for 30 minutes until the lentils are soft. Chop the spinach and add it to the soup. Cook for 5 minutes. I add the spinach last so it doesn’t boil down to nothing. It will also retain more vitamins if its cook for less time. When serving, top with extra romano cheese.
For the day to day, follow me on Instagram – @theglorifiedtomato
by Paula D.
on January 22, 2020 9:43 am in Gardening
I really start to miss gardening in January. The holiday distraction is over; I’m indoors more than half the day; and I realize there are three long, cold months before the start of the gardening season begins in April.
This will not stand! So for my birthday last week, my husband took me to Hicks Nursery (100 Jericho Turnpike, Westbury, NY 11590) to check out the sales on their large selection of indoor plants, which are timed to coincide with the mid-winter horticultural doldrums.
I’ve been visiting the Long Island plant mecca for as long as I can remember. We’d see Otto The Ghost and pick pumpkins in October. During Christmas time, my family would visit to admire their decoration displays and get hot chocolate. And in the spring, I’d tag along with my father, as he bought plants and veggies for his garden.
Another reason I’ve been wanting to plant shop and expand on my indoor collection is a new obsession of mine – this Youtube channel, “Plant One On Me”, hosted by Summer Rayne Oakes Ugh! Yes, that is her real name. According to Summer’s nicely designed website, homesteadbrooklyn.com, she graduated from Cornell University cum laude with degrees in Environmental Science and Entomology. Oh and she’s also an environmental activist, writer, entrepreneur, eco-model, and she’s four years younger than me. What might annoy me the most though, is she’s verified on twitter. Little known fact: I’m a very jealous person.
Having said that, I can’t deny that her Youtube series is amazing. The 3-5 minute videos focus solely on one houseplant at a time. The short clips are rich with information and it’s put forth in an easy-to-understand way. And she does seem… nice. Other videos are special houseplant tours, or visits to excotic nurseries. Another that caught my attention was a video about “expectations of houseplants”. It explained to examine your living space before going to the garden store and buying plants. Make sure you buy plants that are suitable for your light conditions and overall environment. Another great tip she shares, if you travel a lot, consider cactus and/or succulents.
As I headed to Hicks planning on spending a lot of money, I had Summer’s plant shopping tips in the back of my mind. I was overwhelmed with 8 rows of all different species and cultivars to choose from. Matt was patient with me as I went down the isles (twice), reading the plant description and inspecting for imperfections and pests. It was difficult to choose, but I picked up six new plants – asparagus fern (Asparagus aethiopicus), a gorgeous hanging Brazil philodendron (Philodendron hederaceum), the very trendy money plant (Pilea peperomioides), a unique silver stone (Calocephalus brownii), a variegated triostar prayer plant (Triostar sanguinea) and last but not least, a delicate glauca (Pilea glauca).
I’ll elaborate on these lovely plants in the upcoming weeks. In the meantime, if you’re a plant person, I’ll swallow my pride and suggest you check out Summer Rayne Oakes youtube channel here.
I bought this shell over two months ago at a thrift shop with the intention of turning it into planter. The asparagus fern is the perfect fit.
The delicate, organic, small vines of the glauca are ideal for an indoor hanging basket display, in a room with filtered light.
My plan for this week was to write about a tasty, healthy chickpea salad recipe, but two notable experiences happened last Sunday at St. Francis De Sales (129-16 Rockaway Beach Blvd, Belle Harbor) as my church-hopping journey continues. So here’s both!
I almost didn’t make it to Saint Francis last week. I got the time wrong. I had the thought, “Well, I tried.” but I did end up back in the car 45 minutes later. And I’m glad I did because I was reminded by a flyer in the back of the church about their Holy Happy Hour fundraiser, this Saturday January 11th at the Bell Harbor Yacht Club (533 Beach 126th St, Belle Harbor). “Come thirsty, leave spiritually fulfilled!” Fr. Bill and Fr. Jim will be guest bartenders and all tips are donated to St. Francis Parish. I feel this was a sign from God, I have to go!
Focused on happy hour, my mind wandered in Mass, “What do you wear to an event like this? Nothing too tight, or low-cut, no leopard print… Keep it simple fashion-wise.” Then, the next obvious question, “I wonder if I can get the priests to bless my wine?!” I feel like they’ve got years of experience at it, no? Different context, but all the same.
As I was meditating on this important question, a small child a few pews up from me came into view. He was wearing some kind of Power Rangers outfit. He was adorable! “Does he wear his costume to church every week,” I questioned. Or was it one of these situations – Mom: CHANGE FOR CHURCH NOW!”, Son: “NOOOOO!!!!” A total meltdown occurs and his frustrated mother brings him to church, costume and all! I had posted a blurry picture of him on Instagram and I was corrected, he was in fact Buzz Lightyear. When did Toy Story come out? In the 90s? I feel so out of touch.
Other observations of Mass at St. Francis: there were so many tall Irish congregants. I must remember to sit closer to the front next time. The acoustics are great and the music sounded lovely. Our Digital Editor here at The Wave, Allison Kase, commented on my Instagram post, mentioning that their folk choir at 5:30pm on Sunday is not to be missed. Matt used to play this Mass with Don Renda, whom he says is the greatest church singer of all time*. He’s been called “the holy Johnny Cash” by locals.
Finally my mind came into focus and I paid attention to the rest of the Mass, thank God.
After church I made my go-to chickpea salad. It’s quick and easy. It’s healthy and hearty too. Sometimes I switch up the recipe based on the vegetables I have in the fridge but primary it’s the same base.
Paula’s Chickpea Salad with Avocado
Ingredients:
(Serves two hungry people)
1 – 8 oz can of chickpeas, drained
1 avocado (sometimes instead of avocado I use feta cheese, both options are delicious)
1 – 2 red peppers
¼ cup chopped carrots
¼ cup romano cheese (omit if you’re using feta)
2 tablespoons shaved red onion
Salt / Pepper / Garlic Powder / Oregano to taste
Colavita olive oil
Red Vinegar
Directions: Shave the onions thinly. Dice the peppers and carrots. Often I’ll buy pre-chopped carrots, it’s a time-saver. Add those ingredients into a large bowl with the chickpeas. Mix in the spices and romano cheese. Add the oil and vinegar liberally. Let the mixture sit for a half hour before serving. Then add in the Avocado. For best freshness, If you’re making this in advance, wait to include the avocado until right before you serve.
* Here’s a recording Don Renda and The Forms (Matt Walsh and Alex Tween) did around 2001, including Don’s original Christmas song “Child Of Peace” : https://soundcloud.com/oceanus-nyc/holy-is-his-name
For more musings visit theglorifiedtomato.com and follow Paula on instagram for the day to day – @theglorifiedtomato
