food color

The sprouts are so fresh you can catch a whiff from the street. They’ve got a bright yellow oven hood, but even the floor tiles are green. Tucked behind the Co-op and the CMC, Daily Green is a hidden gem in downtown Gainesville. The owner, John Arana, is committed to keeping all of the food fresh, using as many organic ingredients as possible.

Arana makes everything in-house, using no pre-packaged products. His pact is to strive to be green daily, reducing the waste stream on as many levels as possible. Daily Green composts in-house, collects food scraps to deliver to local farms’ livestock and uses washable and recyclable dishware.

The kitchen sends out cucumber slices that are carved into flower shapes, but Daily Green isn’t just a salad joint. Only 9 months old, the restaurant has established itself as a vegetarian and vegan hotspot, but it still accommodates the omnivores. They also feature an organic juice bar and serve raw, vegan desserts daily.

Chef and kitchen manager Eddie Cromer has worked hard to make sure you don’t walk into his restaurant and see the same things that you can find anywhere else. Hence, menu innovations like the Ridiculous Falafel Waffle and the option for a giant waffle cone to hold their signature broccoli slaw or egg salad. While egg salad might not be the sexiest sounding snack for a summer outing, give Daily Green’s recipe a chance to change your mind.

Ingredients:

  • 5 boiled, then diced eggs (with yolk)
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon salt
  • 2 tablespoons chives
  • 2 tablespoons diced onion
  • 1/4 cup apple
  • 1/4  cup pecans
  • 3 tablespoons plain yogurt
  • 1 teaspoon lemon juice

Directions:

  1. Mix all ingredients thoroughly.
  2. Use as sandwich filling.
  3. Store leftovers in the refrigerator in an air-tight container.

General Information:

436 SE Second St.
352-226-8288
www.dailygreendowntown.org

Monday – Saturday:

  • 9 a.m. – 11 a.m. (waffles, drinks and sweets)
  • 11 a.m. – 4 p.m. (full menu)

Sunday:

  • 9:30 a.m. – 11 a.m. (waffles, drinks and sweets)
  • 11 a.m. – 3 p.m. (full menu)

In-season fruits and veggies:
•     Vidalia onions
•     citrus
•     broccoli
•     Brussels sprouts
•     turnip
•     dandelion
•     sorrel
•     shiitake
•     sugar snap peas
•     strawberries
•     all sorts of tomatoes!
•     fennel
•     lettuce