WALNUT CREEK -- Get ready to "hail kale" in a salad and chow down on some crispy cauliflower when the first East Bay Veggie Grill opens in Walnut Creek Wednesday.

The rapidly growing fast-casual restaurant that is completely vegetarian will open its newest location at 11 a.m. in downtown Walnut Creek at 1320 Locust St., former home of the Nail Shop and post office.

The restaurant boasts of its "innovative ways" that is celebrates the vegetable, but don't be surprised to find "chickin'" on the menu, which is not of the meat variety but instead vegetarian- and vegan-friendly.

To celebrate the grand opening of its newest location -- the fourth in Northern California -- Veggie Grill will give away $50 gift cards on opening day to the first 50 guests in line at its Walnut Creek restaurant.

For more information go to veggiegrill.com

Contact Elisabeth Nardi at 925-952-2617. Follow her on Twitter.com/enardi10

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Walnut Creek: Trendy vegetarian restaurant to open downtown

Love a simple one-dish dinner solution? Hash is always a great option, especially when it comes to repurposing leftovers. Simply combine potatoes with the meat of your choice and flavor as desired. It's one-pan comfort food.

Autumn vegetable hash: This vegetarian dish combines parsnips, sweet potato, turnips, Brussels sprouts and more for a colorful hash rich with flavor. The recipe also includes mushrooms, which may not be suitable for individuals particularly sensitive to gluten; the mushrooms can be omitted if desired.

Curried pork and apple hash: Cubed pork loin is tossed with tart apple bits, potatoes, onion and bacon. A little curry powder adds a layer of richness, balancing the sweetness of the apple.

Smoked salmon hash: Combine cold-smoked salmon with butter-crisped Yukon Gold potatoes, red onion, capers, fresh herbs and hints of horseradish and mustard, and serve alongside tangy creme fraiche. Here's the recipe:

SMOKED SALMON HASH

Total time: 50 minutes | Serves 6

5 tablespoons unsalted butter, divided 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes 1 red onion, minced 3/4 pound cold-smoked salmon, flaked into 1/2-inch chunks 1/2 cup heavy cream 1 tablespoon prepared horseradish 1 teaspoon coarse-grain mustard 1 garlic clove, finely chopped 1 tablespoon finely chopped fresh dill Salt and pepper 1/4 cup capers, drained 1/4 cup creme fraiche Lemon juice, to taste 2 tablespoons chopped chives

1. Heat 4 tablespoons butter in a large cast-iron skillet over medium-high heat. Add potatoes to skillet and cook for 8 minutes, stirring only once or twice, until browned and beginning to crisp.

2. Add the remaining tablespoon butter to the skillet along with the onions. Cook the onions, stirring occasionally, until they have softened, about 10 minutes. Add the salmon, cream, horseradish, mustard, garlic and dill to the skillet, as well as salt and pepper to taste. Stir gently to combine.

3. Continue cooking the mixture over medium-high heat for another 10 minutes, turning the hash in parts every few minutes and loosening any crusty bits, until potatoes are well browned. Stir in the capers.

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Easy dinner recipes: One-dish ideas for Gluten-Free Wednesday

Nova Scotia's department of agriculture is apologizing after one of its food specialists told a mother she could not breastfeed and handle food at a farmer's market.

Dartmouth resident Tanessa Holt started her organic food business Food Noise last fall, CBC News reported.

Half of her business comes from farmer's markets in Dartmouth, Halifax and Beaver Bank, she told the network, though she plans to open a permanent location on Portland Street in Dartmouth soon.

She brought her seven-and-a-half month old son Terek to market with her so she could breastfeed him.

But the provincial government put a stop to that Monday, telling Holt that she could not breastfeed at a booth without someone else present to serve food.

A food specialist with the province told her in an email that breastfeeding at a farmer's market booth creates issues around food safety, Metro News reported.

"I would not allow you to breastfeed and then serve customers throughout the day," the email said. "The food safety concern is contamination of food through possible throw up and or feces coming from the baby."

It went on to say that Holt would be allowed to breastfeed as long as someone else handled food.

Holt said on Facebook that the cost of hiring someone for a small business is "prohibitive."

"My husband is more than happy to sit at the market, but it's just not really a good situation," Holt told The Huffington Post Canada in a phone call Tuesday. "If I decide to go to a market, I have to nurse my son and then if for some reason we have to leave, then I'm leaving someone who is not me who does not know my food to sell my products, and I just don't think that's fair."

Link:
Tanessa Holt Barred From Breastfeeding, Serving Food At Farmer's Markets