Grilled spring onion salad and fresh vegetable quiche
In 2011, former art history instructor Maureen Joyce took a chance and opened the exclusively vegetarian MJ’s Café in Mid City, a spot with a loyal following that’s known for homemade soups, fresh salads and daily quiches. The menu includes plant-based options for vegans, seafood-centric dishes for pescatarians and items made with produce grown by regional farmers. MJ’s daily quiche, made with spinach, asparagus or other vegetables and a combination of Gruyère and cheddar cheeses, has long been one of its top sellers. Diners often pair a slice with one of several salads, like this grilled scallion salad made with ingredients from Baton Rouge-based Fullness Organic Farm and Inglewood Organic Farm in Alexandria. After six years in the business, Joyce says she’s noticed something about her clientele. “Most of them are not vegetarians,” she says. “They just like eating vegetarian because they know they’ll get a big dose of nutrients.” Scroll on the image below for more MJ’s featured dish.
—Maggie Heyn Richardson * Photography by Collin Richie