Spinach, Cherries and Smoked Almond Salad with Honey Lime Vinaigrette + Dole Get Up and Grow Tour

There is nothing better than a fresh, flavorful and nutrition packed salad on a warm almost summer day. I take that back, this fresh and flavorful salad can actually be enjoyed year round. Just use dried cherries instead of fresh if out of season. Oh and add a bit of crunch on top of the salad, now you have hit salad nirvana.  This nirvana is achieved when you have the freshest of ingredients on hand in your kitchen.

I have the distinct privilege of being one of eleven food bloggers around the country to be bestowed the honor of being an official ambassadorfor Dole Fresh Fruits and Vegetables for 2015.  Dole had provided me compensation for my time. As always, all opinions expressed in this post are mine.

I am proud to announce the Dole has executed a terrific campaign for 2015 called – “Get Up and Grow”.  The folks at Dole have a mission to help everyone become a happier and healthier YOU.  With any goal, when you write it down and tell other people, you are more likely to achieve that goal.  Dole has provided a pledge that you can find here and you can participate in their rewards program and even wine a trip to the Four Seasons Hotel Westlake Village. Click here for official rules.

Dole is touring 45 Cities in the United States and Canadato demonstrate that a plant based diet can be easy, fun and quite attractive.  Click here to see when they are coming to a city near you.  Knowing the folks at Dole, each of the stops along the tour will be packed with great recipes, tasty treats, fun and tips for a healthier lifestyle.  With each of us making New Years resolutions, this is a way to kick start mid year if you fell off the wagon.  If you have been great all year, they will provide new ideas, recipes and tips to enhance what you are already doing.

So how well do you know your fruits and vegetables?  These fun facts are courtesy of the Dole Nutrition Institute and Jenn LaVerdera, MS, RD, nutrition and health communications Manager for the Dole Food Company:

• Bananas top the charts worldwide.  The iconic yellow fruit is not only North America’s most popular produce, it is also one of the most-purchased single items in the supermarket – not only in the U.S.and Canada but around the world
• Strong to the finish … Cuz I eats me spinach!  Spinach may be one of the healthiest foods on earth, supporting six body systems: heart, eyes, brain, skin, bones and immunity. Popeye’s favorite food may even help maintain mental sharpness and reduce risk of certain cancers, according to preliminary research.
• Eat greens to feed your brain! Folate-packed foods like asparagus and salad greens has been linked to lower risk of cognitive decline and dementia in women.
• Celery can fight breast cancer?  Not only is celery a dieter’s dream at 15 calories per serving – the stalky vegetable contains apigenin, a compound that may prove an ally in the crusade against breast cancer. Scientists from the University of Missouri demonstrated that apigenin delayed onset of tumors by 38%.  
• Strawberries promote heart health. In a study from the University of Toronto, patients at risk for heart disease saw a 13% drop in bad LDL cholesterol after adding three cups of strawberries to their diets. Strawberries also support brain function and are high in vitamin C, fiber and manganese – all for only 45 calories each!
• Grapefruit, a (not-so-hidden) weight-loss secret.  The old “grapefruit diet” has finally been proven by science. Researchers at the Scripps Clinic found that people who ate half a grapefruit with every meal for 12 weeks lost an average of 3.6 pounds, while those who drank grapefruit juice three times a day lose 3.3 pounds. Many subjects lost more than 10 pounds in the study!

Spinach, Cherries and Smoked Almond Salad with Honey Lime Vinaigrette

• 1 (6oz) Bag Dole Baby Spinach
• ½ Cup Cherries, pitted and cut in half
• 2/3 Cup Smoked Almonds
• ½ Cup Crumbled Blue Cheese

Empty the bag of spinach into a large bowl and drizzle the desired amount of vinaigrette over the spinach and toss.  Adorn the top with the cut cherries, almonds and blue cheese.  Serve immediately and enjoy.

Honey Lime Vinaigrette

• ¼ Cup Olive Oil
• 3 Tablespoon Fresh Lime Juice
• 1 teaspoon Dijon Mustard
• 1 Tablespoon Honey
• Pinch of salt and pepper

Add all of the ingredients to a mason jar and shake well.  Keep refrigerated until ready to use.

Smoked Almonds

• 2/3 Cup Almonds
• 2 teaspoon Butter
• 1 Tablespoon Sugar
• 1/2 teaspoon Hickory Smoked Salt

In a medium pan, add the butter and melt over medium heat then add the sugar and stir until combined.  Add the almonds and coat well.  Next add the hickory smoked salt and stir.  Cook for 3 to 4 minutes over medium heat until they become sticky.  Remove from the heat and pour onto a plate to cool.  Break apart if needed.

Baby Kale and Shaved Brussels Sprout Salad with Creamy Meyer Lemon Vinaigrette + Dole Ambassador Spotlight

Did you know that May is National Salad Month?  If you are like me, then you are simply elated.  I probably eat salad 5 times per week and sometime twice a day – for lunch and dinner.  I love a salad with the freshest vegetables, a bit of crunch, grilled chicken and packed with flavor.  It is like love in a bowl – you get all of the right nutrition all in one convenient handy vessel.

I am an official ambassador for Dole Fresh Fruits and Vegetables.  Dole provided me with compensation for my time.  As always, all opinions expressed in this post are mine.

Shakespeare talked about “salad days”, he reflected to a time of youthful freshness like the days of May, when spring is at its peak.  Even though the nutritious value and fresh flavors of salads are relished year round, May has been awarded the honor of being National Salad Month and serves as a tasty reminder to eat more greens.  Americans love their salad with an all time high consumption rate of 73% of U.S.households serving salad regularly. 

Just like fashion, salads have their trendy moments.  From what I gather on the salad runway, anything with Kale is still red hot. Whether it is a kale Caesar, massaged kale or kale with oranges and marcona almonds – I believe Kale will be a classic dish on your table for years to come.  We can jump back to ancient times and round up the popular grains of the time – what’s old is new again.  Included in that popular resurgence is farro, chia seeds, quinoa, teff and kamut.  Lastly, I have seen many restaurants put their spin on the Italian chopped salad.  Whether it includes salami, cheese or avocado – the chop is going to be on menus for the foreseeable future.

I was thrilled when Dole reached out to me and asked if I would like to be an official Dole Ambassador for 2015.  It did not take me long to click the reply button and say yes.  Dole is one of those well respected brands that has a rich history and was founded in Hawaiiin 1851.  They are the world’s largest producer and marketer of high-quality fresh fruits and vegetables.  Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. 

As part of being an ambassador for Dole, they are featuring thier chosen bloggers in a “spotlight” chat on their Facebook Fan Page.  I am excited that I am being featured on Wednesday, May 13^th at 5pmPST/8pm EST and you simply just click HERE.  To kick off my spotlight, I created a salad recipe especially for Dole.  It highlights Doles Baby Kale and shaved Brussels Sprouts along with a handmade Creamy Lemon Vinaigrette. 

Baby Kale and Shaved Brussels Sprout Salad with Creamy Meyer Lemon Vinaigrette

Serves 4

Salad

4 Cups Shaved Brussels Sprouts

4 Cups Dole Power Up Baby Kale

1 Cup Marcona Almonds, Rough Chop

½ Cup Pomegranate Seeds

Add all of the ingredients to a large bowl and toss with ½ cup of the Creamy Meyer Lemon Vinaigrette.  Add more dressing if desired.

Creamy Meyer Lemon Vinaigrette

1/3 Cup Meyer Lemon Juice

4 t. Lemon Zest

3 Cloves Garlic, minced

2 t. DijonMustard

2 t. Honey

¼ t. Salt

¼ t. Pepper

½ Cup Olive Oil

1/3 Cup Sour Cream

Add all of the above ingredients to a pint mason jar.  Adhere tightly the lid and shake for 2 minutes until well combined.  Chill for 30 minutes in the refrigerator to let the flavor meld together.

Port Plumped Cranberry, Baby Kale & Shaved Brussels Sprout Salad with Maple Vinaigrette + DOLE's Healthy Salads and Sides

Time whirls by.  It seems as though we were just putting away our Christmas decorations and yet in just a few days, we will be putting them back up again.  Hubby and I absolutely love this time of year and do our best to make the most of it.  As my hubby always says, the official start to the holiday season is his birthday which is October 9^th.  Although it seems a bit early for the official holiday season, it makes him smile from ear to ear, so in our house that is the “official” start to the holiday season.

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Halloween comes and goes like a blink of the eye, and then there is Thanksgiving.  This is a special holiday in that it is a time to gather with family and friends to reflect on what we are thankful for and spend time with loved ones.  I am thankful each day for my hubby, family, friends, health, career and waking up each day knowing that can hopefully make a difference in someone’s life with doing a kind deed, sharing a fun recipe, making someone smile, assisting with their career or just a general act of kindness.

My mother always taught us growing up that it is easier to be positive than negative – she was absolutely right.  I choose to live my life with the philosophy that the glass is always full, not even just half full.  I am not a Pollyanna, but I do think if we were all a bit kinder to one another, our world would be a better place.

Speaking of a better place, do you have your Thanksgiving Day menu all planned?  Like many folks, we have our traditional dishes we serve on Thanksgiving but are you the type of person that may mix it up year after year.  I certainly am.  Don’t hear me wrong, my Mom makes some extremely tasty dishes that have graced our table for years and it would not quite be the same if they were not there.  However, I do like to bring a new dish or two over to their house each year.

The folks at DOLE reached out to me to ask me if I could create a healthy Thanksgiving recipe using Dole Salads.  I am a huge fan of Dole Salads and have partnered with them on many occasions. For some reason my recipe came to me within minutes of reading the emailed request.  I am fanatical about baby Kale and Brussels sprouts, both of which are products distributed by Dole and I can personally attest to the outstanding quality that Dole has.

Something I have been doing with my holiday salads for years is plumping up dried cranberries in a bit of Port.  The flavor is enhanced and the sense of extra umami is added to the dish. Another key to a tasty salad is to have some crunch, sweet and savory components and lots of texture.  I believe this salad gives you all of that and even more.  It is the epitome of the fall season all on one platter.  I hope that each of you have a blissful, relaxing and tasty Thanksgiving with your family and friends!

Port Plumped Cranberry, Baby Kale & Shaved BrusselsSprout Salad with Maple Vinaigrette

Serves 4

1 Cup Dried Cranberries

½ Cup Port

2 Cups Shaved Brussels Sprouts

2 Cups Tuscan Kale (tightly packed)

2 Cups DOLE Baby Kale (tightly packed)

2 Persimmons, Diced (2 cups)

½ Cup Pumpkin Seeds

1/3 Cup Pomegranate Seeds

To prepare the port plumped cranberries, add the port and dried cranberries to a small sauce pan.  Heat on high until it begins to boil, and then reduce to low heat until almost all of the liquid has disappeared.  Remove from the heat and let cool.

In a large bowl, add the port plumped cranberries, shaved Brussels sprouts, Tuscan and baby kale and toss with the maple vinaigrette.  Next add in most of the persimmon, pumpkins seeds and pomegranate seeds.  Reserve a bit of the persimmon, pumpkin seeds and pomegranate seeds to adorn the top of the salad.

Maple Vinaigrette

½ Cup Olive Oil

1 ½ teaspoon DijonMustard

1 Tablespoon Maple Syrup

2 Tablespoon White Balsamic Vinegar or ChampagneVinegar

Dash of salt and pepper

Add all ingredients to a jar fitted with a lid.  Shake vigorously until all combined.  Let sit for at least 30 minutes to develop flavors.

For more healthy recipes, try Dole’ holiday salads and side dishes:

Roast Turkey Salad with Cranberry Vinaigrette

Make next-day magic with holiday leftovers.  Roast turkey and Brussels sprouts are tossed with grilled Poblano peppers for an infusion of flavor and heat.  Dress with cranberry vinaigrette, and garnish with walnuts and pumpkins seeds.

Vegetable and Kale Au Gratin

Here's a savory dish that will warm your holiday table.  Our version of the classic au gratin adds DOLE Power Up Greens Baby Kale for a contemporary twist.  With layers of butternut squash, sweet potato, carrots, parsnips and Brussels sprouts, each bit bursts with fall flavors. Best when served right from the oven.

Caramelized Pear, Roasted Tomato and Lentil Salad

This fresh fall salad combines the natural sweetness of caramelized pear and roasted tomato, with earthy lentils and tender butter lettuce.  Finished with lemon zest, olive oil and balsamic vinegar, this elegant salad lends a lighter side to holiday meals.

Butternut Squash with Eggplant-Pomegranate Sauce

This salad is a celebration of fall vegetables.  Roasting the butternut squash and eggplant reveals ambrosial flavors that are enhanced by fresh, leafy romaine and tangy pomegranate.  Serve this as a hearty side or a vegetarian main.

Disclosure:  This post was sponsored by DOLE Salads and compensation was given to me.  All opinions are, as always, are my own.  Sponsored posts such as these help behind the scenes at Authentic Suburban Gourmet.  Thank you for visiting and making my blog part of your day.

Baby Heirloom Tomato and Bread Salad

Last weekend at the farmer’s market I found indigo rose tomatoes.  I was instantly taken by the brilliance of the red with a dark purple hue that was magical to view.  I went to my monthly Restaurant Club lunch with my friends and enjoyed Haven.  Their biscuits with honey butter were to die for.  After our delicious lunch we gravitated to the farmer’s market that happens each Sunday at Jack London Square.  One of the farmers I visited has a vast array of baby tomatoes from yellow to green to the traditional heirloom baby tomatoes but the indigo rose really caught my eye.

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After bringing these home and rinsing them off, I pondered for a few minutes what inventive dish I would make with these.  I looked over on the other side of my kitchen and half a baguette remained from Friday Night Bites.  All of a sudden the vision of a panzanella salad brushed past my eyes.  I wanted to simplify it and highlight the star of the salad – these stunning farmers’ market tomatoes.

Hubby and I enjoyed this salad with a chilled glass of Vermentino and were in heaven.  The tang from the mustard in the dressing to the crunch of the handmade croutons to the beautiful farmers market tomatoes, this was a heavenly salad.  A must make again soon before the tomatoes are not longer full of flavor.  I must admit that living in Northern California we are spoiled by the abundance of terrific produce and I never take it for granted. 

 Baby Heirloom Tomato and Bread Salad

4 Cups – Croutons (used a baguette)

1/3 Cup Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Seasoned Salt

4 Cups, Baby Tomatoes, cut in half

½ Cup Basil leaves, torn

Pre-heat oven to 350 degrees.  In a large bowl add the one cubes of baguette and drizzle the olive oil and toss really well.  Sprinkle with garlic powder and seasoned salt.  Toss really well. Spread onto a baking sheet and cook for 12 to 14 minutes.  Remove and let cool.

To assemble salad, add the croutons and tomatoes to a large bowl.  Add the dressing and toss really well. Sprinkle the torn basil leaves on top and serve.

Dressing

½ Cup Olive Oil

¼ Cup Champagne Vinegar

1 Tablespoon DijonMustard

½ teaspoon Garlic Powder

¼ teaspoon Salt

½ teaspoon Pepper

Add all ingredients to a jar with a lid and shake well.  Let sit for 30 minutes.

Kale Avocado Salad with Smoked Paprika Vinaigrette | Secret Recipe Club

Lately it is feeling a lot like summer in the Bay Area.  Quite frankly it suits me just fine.  Last weekend hubby and I dusted off the patio cushions and set the backyard in motion for the season.  This meant the furniture was hosed off, the patio was wiped clean of leaves and other debris along with making sure the outdoor BBQ was ready to get a workout all summer long.  One of the most relaxing activities I enjoy is coming home from a long day at work and enjoying a glass of wine outside with my hubby.  The sound of the water dropping into the fountain and the warm summer air just sets the scene for perfection.

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Summer also means an abundance of salads will be made in my kitchen.  With the farmers markets gearing up for peak season, the profusion of choices is great.  This weekend I picked up a couple bunches of Tuscan kale, fresh fennel, cherry tomatoes, red onions and multi colored carrots.  I knew exactly what I was going to do with all of these delightful and fresh vegetables – it was time for a terrific salad.  I gained my inspiration for this salad from my Secret Recipe Club match – Brittany at We Heart Vegan.

Brittanyearned her degree in Food and Nutrition and is passionate about a plant based diet. She became inspired about this lifestyle when she took a class at the university titled “Chronic Diseases” and was quickly educated what animal products do to our bodies.  She thought why not try it and change her eating habits to hopefully prevent any diseases that might be caused by the way she ate.  Although I am not a vegetarian or vegan, I can appreciate people’s choice to live that lifestyle and see the benefits.  I have found myself over the last few years not eating as much meat and not missing it - although, truth be told, I do enjoy a petit filet from Ruth Chris on my birthday each year.

After browsing through her blog, it became quite clear I needed to make her Kale Avocado Salad.  I am a kale fanatic and try to eat it at least once a week.  With my goodies from the farmer’s market in toe, I thought I would kick up her version with a few more veggies added to the mix and altered the dressing to suit my taste buds.  I also had the opportunity to utilize my mandolin and cut the veggies in an uber thin fashion.  To add a bit of crunch I tossed on some pepitas seeds.  Thank you Brittanyfor the inspiration and recipe!

Kale Avocado Salad with Smoked Paprika Vinaigrette

Salad

8 Cups Tuscan Kale, torn and loosely packed

1 Large Avocado, shell removed and diced

3 Radishes

2 Large Carrots, one orange and one purple

½ Fennel Bulb

½ Large Red Onion

¾ Cup Cherry Tomatoes cut in half

2/3 Cup Pepitas Seeds

In a large bowl add the torn kale.  Use a mandolin to slice the radishes, carrots, red onion and fennel.  Add to the bowl.  Then add the cherry tomato halves and diced avocado.  Add the dressing and toss gently.  Let sit for 10 minutes and then garnish with the pepitas seeds and serve.

Smoked Paprika Vinaigrette

7 Tablespoons Olive Oil

5 Tablespoons Fresh Lemon Juice

½ teaspoon Smoked Paprika

½ teaspoon Garlic Powder

¼ teaspoon Salt

8 Grinds Fresh Ground Pepper

1 Tablespoon Honey

½ teaspoon DijonMustard

Add all of the above ingredients to a mason jar and shake really well.  Let sit 15 minutes to let the flavors develop.

   

    An InLinkz Link-up

   

Asian Chicken Salad with Spicy Peanut Dressing

Let me just exclaim to the world – I love a great salad.  Boy that felt good.  With so many choices and variations of salad, it is sometimes a bit overwhelming to choose. Today is your lucky day.  The amazing folks at Dole Salads have now made our busy lives just a touch easier with the introduction of their Chopped Salad Kits and Salad Blends. These salad kits come with a theme and you simply add your favorite ingredients to make your own unique customized salad. The possibilities are boundless and only limited by your imagination and creativity.  I can only imagine the amount of creativity out there. Smile.

Back in May I was honored with an invitation to attend Dole’sSalad Summit and quickly learned how Dole differentiates itself from other brands in the market place.  After reflecting on the summit, the way Dole distinguishes itself from their competitors was quite clear.  First, they partner with local farmers around the county to bring the freshest produce to their production facilities so you have the best of the best that the market can offer.  In fact, within fours hours of picking lettuce, it is in the sealed salad bag. Second, they have produced an innovative package and process that keeps the salad fresher longer without adding harmful preservatives.  Lastly, each employee of Dole has such a high regard for quality along with ensuring they are consistently exceeding their consumers expectations along with building brand loyalty.

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When I received a note in my inbox from the folks at Dole asking me if I would like to try their New Chopped Salad Kits and Salad Blends, there was no hesitation on my part.  A few days later, a large box arrived at my office with 15 bags of salad.  You heard me right, 15 bags.  The expiration date was a good week and half away, but I also knew I could not possible devour that many bags of salad.  I wanted to get as many “taste testers” as possible and spread the word in such a way that others could experience the suburb quality of these salads.  Beyond, Hubby and I, there were a few others who would report back on their taste experiences.

The taste testers were excited to share their feedback and not surprising, glowing remarks.  Hubby loved the crunch and his favorite was the Chopped Bacon & Blue Salad Kit.  I added some grilled chicken to the top and instantly had a low carb dinner after a busy day at work.  One of my managers absolutely adored theChipotle & Cheddar Salad Kit.  She shared that she was amazed how it stayed fresh in the bag and she served it at a dinner party for her friends. All of the dinner guests raved with a resounding – delish. Another person in the office had the Chopped BBQ Ranch Salad Kit and could not believe how tasty the dressing was and that crunch factor.  Are you seeing a theme?  If you like crunchy, this is the salad for you.

Our very first salad was the Summer Garden Blend which I added a homemade Blue Cheese Dressing along with some grilled chicken and a few sprinkles of crumbled blue cheese on top.  It was incredibly delicious. One of our dear friends was over for dinner that evening and simply loved it.  The last flavor was the Asian Blend.  I wanted to kick this one up quite a bit and feature in this post for all of you.  It did not come with dressing or accoutrements, so this was the perfect canvass to create a masterpiece.

One of my all time favorite salads is the classic Chinese Chicken Salad.  There are a number of variations on this classic and I am excited to share my spin with all of you.  I utilized the wonderful Chinese Five Spiceas the ingredient to elevate the chicken and crunchy wontons to adorn the top of the salad.  The wontons have a Chinese Five Spice Salt that I made and seasoned them right out of the hot oil after frying.  The dressing is a spicy peanut dressing that I created and simply rounds out the Asian flavors along with making one heck of a tasty salad.  A BIG THANK YOU to the folks at Dole for sending me these divine salad kits! 

Asian Chicken Salad with Spicy Peanut Dressing

Serves 2 large or 4 small sized portions

Salad

1 (12 oz) Bag Dole Asian Blend Salad Mix

½ Cup Asian Pea Pods, trimmed and cut in half on the diagonal

4 Scallion, sliced thin

¼ Cup Cilantro, tightly packed then rough chopped

½ Large Red Bell Pepper, julienne cut

6 Radishes, trimmed and sliced thin

Chicken

2 Chicken Breasts cut in half lengthwise

3 Tablespoons Vegetable Oil

2 teaspoons Chinese Five Spice

2 teaspoons Rice Wine Vinegar

In a medium bowl, add oil, vinegar and Chinese Five Spice and stir.  Place chicken breast in bowl and completely coat with the marinade.  Let sit for at least 15 minutes.  Grill outdoors or indoors until fully cooked.  Let rest for 5 minutes to have the juices absorb back into the chicken.  Slice into thin slices.

Crispy Chinese Five Spice Wontons

12 to 14 Wonton Skins

1 Tablespoon Salt

1 teaspoon Chinese Five Spice

Vegetable Oil

Add about a cup of vegetable oil to a medium frying pan.  Heat on medium or until it reaches about 330 degrees.  Slice the wontons into ½ inch strips.  Add the Chinese five spice and salt to a small bowl and stir.   Cook the wontons in small batches.  I would recommend testing the oil by frying a wonton strip.  Adjust the temperature up or down to prevent burning.  Remove the cooked wontons and add to a large plate lined with paper towel to absorb the excess oil.  Sprinkle the wontons with the seasoned salt while hot.  Repeat until all wontons are cooked.

Spicy Peanut Dressing

½ Cup Peanut Butter, Creamy Style

1 Tablespoon Honey

2 Garlic Cloves, minced

3 Tablespoons Soy Sauce

¼ Cup + 1 Tablespoon Rice Wine Vinegar

2 teaspoon Sriracha

2 Tablespoon Sesame Oil

¼ Cup + 1 Tablespoon Vegetable Oil

Add all of the ingredients to a food processor and blend until smooth.  Taste and adjust seasonings to your palate.  Keep refrigerated in an airtight container until ready to use.

Assembly

Use a large bowl and add all of the salad ingredients then add dressing.  Start with about ½ cup and add to your desired taste.  Transfer to a large bowl or individual bowls.  Top with chicken and garish with the crispy wontons.  Enjoy!

Fig, Beet and Watermelon Salad with Caramelized Shallot Dressing

A trip this weekend to the farmers market proved to be fruitful once again.  If you remember, I made a Farmer’sMarket Salad with Honey Lime Dressing about a week ago.  It was simply divine and this week I have another delightful summer salad to share.  Okay, if you know me or have been follow Authentic Suburban Gourmet for sometime, you know I have a slight obsession with figs.  I never really had them as a kid, except for the good ole fig Newton.  My affinity with these perfect little gems spans from my making my Balsamic Fig Jam to strategically placing on a Proscuitto and Fig Pizza.  The vivid colors of this salad scream fresh and tasty. 

A great salad can be a masterpiece, perhaps even your own Mona Lisa of sorts.  The possibilities are endless.  Often when I head to the farmers market I will browse the vendors to observe the seasonal offerings.  The simple clue is when 2 or 3 vendors are carrying the same items, and then you wrap back around and choose the vendor with the freshest produce.  Summer time is particularly bountiful with heirloom tomatoes, berries of all sorts, stone fruit galore, colorful peppers and sweet corn.

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I do have my favorite vendors but always open to exploring new ones.  It is great to ask questions about where they have their farm, the history and if they have any specialties. Often they will share tips on how to prepare and/or simple recipes that you can try at home.  I enjoy learning and asking questions, that is how you become an expert and continue to expand your repertoire.

As I mentioned earlier, I have a fondness for figs.  Oh and beets too. Big smile. Hubby and I enjoy a roasted beet salad.  Thought I would mix it up a bit and throw in the figs and watermelon.  With the earthy beets and sweet figs and watermelon, it needed something smoky yet sweet and tangy to balance all of the flavors.  Thus my caramelized shallot dressing came into being.  The gorgonzola cheese simply added that extra punch to round out the delicious flavors.  Hope you enjoy it as much as we did!

Fig, Beet and Watermelon Salad with Caramelized Shallot Dressing

4 Medium Red Beets

4 Medium Golden Beets

Olive Oil

2 Cups Watermelon, one inch cubes with seeds removed

10 Figs, cut off stem and slice in half lengthwise

2/3 Cup Gorgonzola Cheese, crumbled

Heat oven to 350 degrees. Trim the ends slightly on each beet.  Lay on a cookie sheet with a one inch edge.  Drizzle with olive oil and rub over each beet.  Cook in oven until beets are tender.  You can check with a sharp knife and if it enters easily, the beet is done cooking.  Allow about 45 to 60 minutes.  Remove from oven and let cool.  Once cool, remove the skin with a sharp knife and cut into one inch cubes.  Set aside.

To assemble, add the beets, watermelon and figs to a large bowl.  Add the dressing and toss gently.  Sprinkle with gorgonzola cheese on top.  Season with additional salt and pepper if needed. 

Caramelized Shallot Dressing

2 large Shallots, peeled and sliced thin

Olive oil for sauté

¼ Cup Olive oil

2 Tablespoon White Balsamic Vinegar

¼ teaspoon Salt

8 grinds Pepper

In a medium skillet add the olive oil and shallots.  Cook on medium heat until caramelized for about 5 to 7 minutes.  Watch carefully so they do not burn.  Let cool.  Add all the ingredients to a jar with a tight fitting lid, then shake for a minutes.

Farmer’s Market Salad with Honey Lime Vinaigrette

Strolling through my local farmer’s market early on a Saturday morning is incredibly relaxing.  I try to enter without preconceived ideas of what to purchase or planned recipes.  I have every intention of letting my mind be open to what bounty is available while exploring each vendor’s booth.  I must admit, I have a few favorites.  With the seasons consistently changing, the selection is embryonic and thus my repertoire evolves.

With my global friendly bag in hand, my mission begins.  A few baskets of small orange sweet tomatoes and ripe red tomatoes make their way into my basket from one of my favorite vendors, which happen to have prime real estate at the entrance of the market.  I guess that could be looked at two ways – people pick up right away or choose to stroll the rest of the market and then have a full bag.  I am the first scenario.

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The peppers during the mid to late summer season come in a variety of colors including red, orange, yellow, purple and green.  I picked one of each since I could not resist.  One of my absolute favorite items to find at the farmer’s market is fava beans.  They take a bit of tender loving care to prepare, but well worth every minute of preparation.  The peaches are at the peak of perfection now – so sweet and such a robust true peach flavor in each bite. 

With a full bag of various farmer market delights it was time to head home and unpack my treasures.  I had picked up the latest Food & Wine magazine which featured a perfect salad on the front cover. I altered the recipe a bit to fit our taste. I just happened to pick up many of the ingredients at the farmer’s market with a few missing that could be purchased from Trader Joe’s.  Hubby and I are trying to eat lighter during the weekdays and this salad was a perfect week night dinner.

Lately we have a new television obsession – Devious Maids.  Are you watching it?  If so, what do you think? 

Farmer’s Market Salad with Honey Lime Vinaigrette

Salad

1 Cup Fava Bean (shelled and blanched)

1 ½ Cup White Corn (2 ears)

2 Peaches cut into thin wedges

1 Avocado, pit removed and cut into small dices +1 teaspoon of lemon juice to prevent browning

1 large Orange Bell Pepper, finely julienned

1 Cup Orange Cherry Tomatoes cut in half

1 Cup Red Cherry Tomatoes cut in half

½ Cup Cilantro, coarsely chopped

Honey Lime Vinaigrette

¼ Cup Olive Oil

¼ Cup Lime Juice

Zest of one lime

1 Tablespoon Honey

1 Jalapeno, seeded and minced

2 Scallions, thinly sliced

¼ teaspoon salt

8 grinds of pepper

Add all of the above ingredients together into a bowl and mix well.  Let sit for one hour, then taste and adjust seasonings.

To serve, add all of the salad ingredients to a large bowl and add the dressing, then lightly toss.  Serve on a large platter.

Shaved Brussels Sprouts Salad with Avocado Vinaigrette + Weekly Inspirations

We just spent a marvelous week in the windy city.  I believe I am now at 28 states with 22 more to go to complete my bucket list of visiting all 50.  Chicagois an amazing city filled with great restaurants, a drop dead gorgeous skyline, friendly people, history and culture.  It was an inspirational vacation on many levels and will share some of the highlights for my weekly inspirations.

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Shaved Brussels Sprouts Salad with Avocado Vinaigrette 

Salad

4 Cups Shredded BrusselsSprouts (About 16 sprouts)

1/3 Cup Toasted Pinenuts

½ Cup Parmesan Cheese, shredded

Use a mandolin or very sharp knife to slice the Brusselssuper thin.  Add to a large bowl along with pinenuts and parmesan cheese.

Croutons

1 Cup Croutons – use a baguette and cut into ½ cubes

1 Tablespoon Olive oil

½ teaspoon Garlic powder

Add all ingredients to a bowl and toss well until all is coated.  Spread over a cookie sheet and bake for 10 minutes at 350 degrees.  Lightly sprinkle with salt right after removing from the oven and let cool.

Avocado Vinaigrette

1 Ripe avocado

4 Tablespoon Olive Oil

½ teaspoon salt

1 Tablespoon fresh lemon juice

1 large garlic clove, finely minced

3 Peppadew peppers, finely chopped

1 Tablespoon peppadew juice

8 to 10 Grinds fresh pepper

Add all ingredients except peppadew peppers, to a food processor and pulse until creamy. Place into a bowl and mix in the peppadew peppers.  Taste and adjust seasonings to your desired levels.

Assembly

Add the vinaigrette to the bowl of shaved Brussels sprouts and toss well.  Serve individual portions and sprinkle croutons on top for a finishing touch.  Inspired from RPM Italian in Chicago!

RPM Italian

RPM Italian was recommended by several individuals and is co-owned by Bill and Giuliana Rancic.  He won the first season of The Apprentice and she is a news host on E! News.  They met, fell in love, married and now are restaurateurs. It is stylish, glamorous, sophisticated and has a particular energetic vibe.  The cocktails are a spin on the classics and the food is certainly delicious.  First glance, the menu looks simple but the dishes are flavorful, inventive and well executed.  We particularly loved the Shaved Brussels Sprouts Salad with Avocado – so much that I came home and created my version of this tasty salad.  If in Chicago, put RPM on your list!

Grace

The word “consistency” was written on the white board in the kitchen.  We were lucky enough to have the table right in front of the open kitchen.  Chef Duffy runs an expert operation at Grace – hence the namesake – everything is done with Grace.  From the canapés that arrive in synchronicity to the 8 courses that proceed after to the perfectly paired wines to the after meal "one on one" kitchen tour - this restaurant is on its way to perfection.  Whether you choose the “flora” or “fauna” tasting menu, the price is the same and worth every dollar you spend.  Someday sooner than later I predict, this will be a multiple Michelin Star restaurant and almost impossible to secure a reservation. This restaurant is not one to be missed!

Longman & Eagle

If you are into a hip restaurant, then don’t miss eating at Longman & Eagle located in the newly cool Logan Square neighborhood outside of downtown Chicago.   Oh, if you love whiskey they have 150 to choose from along with other interesting libations.  The food is imaginative, tasty, extremely appetizing and aesthetically pleasing to the eye.  A bit off the beaten path if you are staying in downtown Chicagobut completely worth the cab ride there to have a great meal. We had Mr. Toads Wild Ride cab driver and certainly needed a drink when we walked through the door. Thank goodness the selections were bountiful. By the way, don’t miss ordering the Warm Cheese Gourgeres with Gruyere Mornay Sauce that oozes onto your plate.  Simply out of this world delicious.

 Trump International Hotel and Tower Chicago

The Donald certainly knows how to build, execute and provide the “wow factor” to his customers.  From the moment you walk into the lobby and inhale the beautiful scents emanating from the multiple burning candles to the warm hand towels offered while checking in that sit a top a marble tray with a fresh orchid to the high level of service provided by the person who delivers your bags to your room, we knew we were in for an opulent stay at the Trump Hotel in Chicago.  I even had Bill Rancic walk right by me while we were checking in - kept thinking he looked familiar.  Not much of a "star searcher" but it was fun to see him - he is certainly tall.  

We had a 700 square foot suite on the 25^th floor (actual photo of our room) that overlooked the city and down to Navy Pier.  The room had a full kitchen with sub-zero fridge, nespresso machine and even china.  Oh the bathroom had a television built into the mirror and you had a pillow menu to choose the perfect pillow to be delivered to your room.  Donald – what haven’t you thought about?  The Terrace at Trump on the 16^th floor was a frequent jaunt for an afternoon cocktail that also provided an outstanding view, cool tunes and great people watching.  Highly recommend you book your next vacation at a Trump Hotel – worth every dollar.

The Hancock Tower

The Hancock Tower is a must see iconic building at night.  You fly up in an elevator to the 95^thfloor to the Signature Room for a drink or two.  I recommend the Pear Martini.  You are treated to a view that is simply priceless and amazing to look at while you sip on your libation.

 Ralph Lauren Restaurant & Bar

If you are a Ralph Lauren fan, this is the store for you. We found out that this is the largest store in Americaand even includes a restaurant.  Within the restaurant is a small intimate bar that is encased in rich wood and the wall behind the bar is stacked full of any libation your heart desires.  We enjoyed an afternoon cocktail.  Who gets to normally do that during the week?  Not us, we are usually working.  What a special treat!

 Architectural Boat Tour

This is a tremendous way to capture the beauty of the Chicagoarchitecture while strolling down the river and getting a guided tour of the history of Chicago.  Eventually the boat makes its way to the expansive lake and your view of the city becomes even grander and you can really comprehend the size and scope of this amazing city.  Loved every moment!

Chicago Skyline

Chicago is known for its buildings and skyline.  You must savor it from the street level, a boat, the top of a skyscraper or from the small window in the airplane as you descend into Midway or O’Hare.  Quite impressive and inspirational.

 Michigan Avenue

Not quite 5^th Avenuein New York but I would garner that Chicago's Magnificent Mile is a close second.  You have Bloomingdales, Nordstrom, Neiman Marcus, Burberry and almost any other designer you love can be found here.  I was in awe of the planter boxes that had the most beautiful flowers and greenery in each one.  They were so lush and eye catching and reminded me of what you might see strolling the streets of London.  What a fun day of shopping we had!