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What’s In That? Nook: A Paleo Influenced Diner

Nook chefs source chicken from Kentucky-based Marksbury Farm Foods that is fed with non-GMO grains. They season the breasts with Nook’s own North African–inspired spice blend, then cook them sous vide for an hour until they are perfectly juicy and let them cool for 24 hours, then give them a quick grill before serving. Unsweetened coconut cream gets mixed with Nook’s “angry sauce,” a mélange of turmeric, basil, fresh chilies, and onions. Locally sourced micro cilantro adds a burst of color and an aromatic freshness that takes this dish around the globe, from North Africa to Southeast Asia. The kitchen staff grates heads of cauliflower and sautés the resulting “rice” with shallots, garlic, and olive oil for an earthy, low-carb side that’s as satisfying as the real thing. Antioxidant-rich pomegranate seeds lend a burst of natural sweetness and an earthy crunch to this decidedly hearty but wholesome dish.

Nook: A Paleo Influenced Diner
15 E. Maryland St., 317-759-3554

A graduate of IU’s Master of Fine Arts program in creative writing, Terry Kirts hails from a town in Illinois so small it didn’t have a restaurant until he was in the 8th grade. Since 2000, he’s more than made up for the dearth of eateries in his childhood, logging hundreds of meals as the dining critic for WHERE Indianapolis, Indianapolis Woman, and NUVO before joining Indianapolis Monthly as a contributing editor in 2007. A senior lecturer in creative writing at IUPUI, Terry has published his poetry and creative nonfiction in a number of literary journals and anthologies, including Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, and he’s the author of the poetry collection To the Refrigerator Gods, published by Seven Kitchens Press in 2011.
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