This Week in Food Blogs: Eat Your Veggies at Coltivare

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Hank On Food: Hank fills us in on an overlooked pizza and wine restaurant in Sugar Land, Coal Vines & Wine Bistro. His server was not only knowledgeable about the wine offerings, but also the craft beer selections. After munching on fried zucchini chips and sipping on Row Eleven Vinas 3 wine, Hank ordered the Italian sausage pizza topped with Mozzarella, Parmesan, Italian sausage seasoned with fennel, sweet red peppers and roasted green peppers.

Eater National: Kale has grown in popularity over the past few years, and Olive Garden is just now adding the dark, leafy green to its menu. Eater National explains that the chain is adding kale along with other "hip" ingredients as an effort to attract younger diners. Soon you'll be able to order smaller plates of fried risotto balls and dishes featuring kale, capers and even pistachio-crusted truffles.

New Adventures in a (New)ish City: Before Kim left Houston to visit New York City, she dined at Coltivare for dinner then headed to Saint Arnold Brewery for the Saint Arnold Zesting Party. While she doesn't normally eat a vegetarian meal at restaurants, she and her friend feasted on multiple dishes featuring seasonal vegetables. They first enjoyed a plate of cauliflower with pine nuts and raisins, followed by the hot buttered baby beets, which ended up being her favorite dish. Then, they split the Yukon potato and oyster mushroom pizza with taleggio, rosemary and garlic.

Texas Monthly: Dallas chef Dean Fearing recently released the first Texas food Bible cookbook, titled "The Texas Food Bible: From Legendary Dishes to New Classics," featuring recipes from his restaurant, Fearing's, and Mansion on Turtle Creek Hotel where he worked for 20 years. This Texas Monthly post shares his recipe for barbecued bacon-wrapped quail with jalapeno ranch dressing.

The Pancake Princess: Erika has brought back Pancake Fridays and is kicking off its relaunch with a grapefruit dutch baby. The recipe was intended for Mother's Day, but you can make it whenever you want. She uses a six-inch oven-proof skillet to make this light and airy souffle-like pancake with caramelized grapefruit; if you're not a fan of the tart and tangy fruit, just substitute something else for it, such as cherries, strawberries or mangoes, as Erika suggests.

David Lebovitz: Currently, David Lebovitz is traveling around the country on his book tour for his new book, "My Paris Kitchen." Lebovitz is also the author of an ice cream book, "The Perfect Scoop," and while in San Francisco he decided to visit The Ice Cream Bar which serves classic soda fountain drinks, an array of ice cream flavors and special frozen concoctions specifically for those 21 years and older.

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