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This Week In Food Blogs: You Can Make Pâté From Lentils

Eater Houston: Coltivare, the new Heights restaurant from Morgan Weber and Ryan Pera of Revival Market, now has a cocktail menu after receiving its liquor license. Eater Houston's Darla Guillen shares the new menu and explains that it "weighs heavily on Italian apertivos and digestivos." Sip on a Nardini Crusta made with Grappa Nardini, maraschino, lemon and Boker's Bitters; or a Lilly Langtry, made with Beefeater, hibiscus, lemon and Prosecco.

CultureMap Houston: Eric Sandler explains that cauliflower is the new Brussels sprout, and shares where you can get several cauliflower-centric dishes in Houston. Roost has a cauliflower steak that chef and owner Kevin Naderi roasts in a cast iron skillet and tops with Beluga lentils, peppers, onions, tomatoes and jalapenos. Osteria Mazzantini also has a unique cauliflower dish, the sformato, which is a baked cauliflower flan served with cauliflower crema, pickled apricots, watercress and a cheese crisp.

Hannah's Gluten Free Adventure: I recently stumbled upon this Houston-based gluten-free blog, where blogger Hannah Cooper writes about the various gluten-free offerings in Houston. This past weekend she visited the Haute Wheels Food Truck Festival with her father. While not every truck offered foods made without gluten, she was able to find a few scrumptious treats, such as the fish tacos with corn tortillas from Nom Mi Street, and vanilla gluten-free cake balls from Angie's Cake.

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H-Town Chow Down: Hello Taco recently opened in The Woodlands, and the folks of H-Town Chow Down visited the new family-owned taqueria. Each taco is made-to-order with the ingredients you choose; there aren't any pre-made taco options. They absolutely loved their pork and sliced fajita meat tacos with chopped onions and cilantro, and a lemon slice on the side. It looks as if a lot of people enjoy these tacos, too; there was a line of hungry customers stretching out the door.

Hank On Food: We got a glimpse of warm weather this past weekend, and Hank decided to check out Inside Scoop Frozen Custard and Yogurt in Sugar Land. Inside Scoop serves both frozen yogurt and frozen custard; the froyo is self-serve, but the custard is not. However, you can top both with a variety of toppings such as sprinkles, Reese's Peanut Butter Cups, fruit and cookie dough. Hank and his children enjoyed the creamy froyo and dense custard.

The Pancake Princess: Did you know you can make pate without meat? Well, Erika made a vegan lentil pate from an unlikely combination of ingredients, but she promises it is insanely good. She combines olive oil, diced onions, garlic cloves, green lentils, a bay leaf, water, dried tarragon and thyme, white miso paste, almond butter, champagne wine vinegar and pepper in a blender to create this vegan lentil pate. Erika says you should use it as a spread on a sandwich, like her baked tofu banh mi on a toasted pretzel roll.

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