Monday, January 16, 2017

New Adventures Ahead- My First Brand Ambassadorship

Simple fries made spectacular with
rosemary olive oil and fresh rosemary.
Hey, it all started with a contest. A simple drawing. Comment under this picture and we will pick a winner. On Day 9, they chose me. My prize? A gourmet olive oil and seasoning blend with another to share with a friend. The company? Sinful Food, a company based in Utah that specializes in gourmet infused olive oils and a signature seasoning blend. Like I always do, upon receiving my prize I started playing in the kitchen, and sharing the results with company founder Chris Lee and Brand Ambassador Michaela Rosenthal. 

They took notice, and shortly after, Michaela and I began communicating about what it takes to become a brand ambassador and I began making lists of foods and brands I was partial to. At the same time, Chris was thanking me for sharing the dishes I'd made. Together they made me an offer I just could NOT resist- how would you like to come aboard as a junior brand ambassador and help represent the company? OF COURSE I WOULD!!!

Michaela's incredible short rib recipe
Guys, you have no idea how excited I am about this! Getting to work so closely with Michaela is going to be an education that cannot be valued. Michaela is a multi-time champion competitive cook, recipe developer, brand ambassador for several large national brands, and has appeared on Food Network. She has been to the World Food Championships and has a long list of accolades. Now I know what a young chef feels like getting to work with someone like Thomas Keller or Geoffrey Zakarian or Scott Conant! I feel that same way right now! 

Sinful Foccacia loaded with basil
Chris has so many great things planned for the company, including a line of coffees and gourmet chocolate. My brain has been in overload with ideas ever since being invited to join this fantastic team. I'm super excited for this opportunity, and I hope you will all join me in following this fantastic company on Facebook and on Instagram, supporting them by liking and commenting, and sampling their products. Michaela and I will give you lots of great recipe ideas!

Family Cookbook- Debbee's Ooey Gooey Chex Mix

Remember when cereal snack mix only came in one flavor? That savory salty Worcestershirey crunchy mix was a staple in my family for the holidays. I'd always pick out the wheat cereal squares, or the Cheerios, because yes, we sometimes broke the recipe rules and added Cheerios in there as well. They were so good, they always soaked up the seasoned buttery sauce and turned brown and super crunchy, and don't forget the pretzels. I always crunch off the salt first before munching the pretzel. Yum.....memories.

Sooooo gooey and yummy
Then sometime later came the delightful "Muddy Buddies" or "puppy chow"- chocolate and peanut butter coated cereal shaken with confectioners' sugar to coat. So decadent and chocolaty and oddly enough, fairly nutritious with the fortified cereal and protein packed peanut butter. Lots of variations came around with different nut butters and added goodies like candies and sprinkles. Lots of fun, lots of holiday themes.

Measuring out alllll that crunchy cereal
Fast forward to the Pinterest Era where recipes evolve and take on new versions, new ingredients and new names. Oddly enough there seems to be a trend on Pinterest to nickname recipes "crack." If it tastes good it must be crack? I'm not a fan of this trend but I'm a fan of many of the recipes, like this chewy and gooey cereal snack mix recipe my daughter Debbee shared during our family baking day this past Christmas. She found it on a couple Pinterest pins called Christmas Crack but since we don't like to name our food after street drugs, we don't call it that. It's ooey gooey because it really stays a bit gooey after it cools, and it's so buttery and delicious you can't stop eating it. Plan on making more than one batch because you will be addicted!

Oooey Gooey Chex Mix

6 cup corn Chex Cereal
6 cups Golden Grahams cereal
2 cups coconut
2 cups slivered almonds
1 cup light corn syrup
1 cup sugar
3/4 cup butter

Combine cereals, nuts and coconut in a large bowl.

In medium saucepan mix syrup, sugar and butter. Bring to a boil. Boil for two minutes. Allow to cool for two minutes. Pour over cereal mixture, stir to coat. Spread out on sheet pans to cool.

Store this mix in airtight containers or zip top bags. You can jazz it up a bit by drizzling the cooled mixture with melted chocolate too.

Tuesday, January 10, 2017

Roasted Meatballs and Polenta

I love going through piles of old photos. Seeing pics of the family over the years is hilarious. The fashions, the hairstyles, the eye glasses. So many laughs. Of all the pictures in the box, baby pictures have to be the best. I don't mean just the pretty posed Olan Mills photo package snaps, I mean the photos of my kids in their daily lives. Playing in the yard. Running on the beach. Sitting on someones lap. Opening presents on their birthday or Christmas. Digging in the sand and dirt. Fighting. Laughing. Crying.


Who doesn't love a pic of a little kiddo who hasn't quite mastered the art of self-feeding struggling with a spoon filled with something bright and colorful, guaranteed to stain everything it comes in contact with? Everyone has them. We take a ton of pics of our kids on their first birthday as they are digging into that first birthday cake, stuffing cake in their mouth, packing frosting up their nose and creating amazing new hairstyles with the sticky combination or cake, ice cream and frosting. So. Much. Fun. I have loads of those fun pics. One of my very favorites is a pic of my son Nick sitting on a neighbors lap manhandling a chicken wing drummette that's been grilled and is coated in sticking barbeque sauce. He was such a teeny tiny guy, the chicken drummy looks like a big chicken leg in his tiny hand.

Pupcake, aka Patryk, before and after spaghetti
Dig through your own photos. I'm willing to bet you have a pic or two or twelve of your own kids indulging in one of the favorite foods of young kids all over the country- spaghetti. You're experiencing mental time travel as we speak aren't you? Remember the first time you placed a bowl of carefully cut up spaghetti noodles and red sauce, cooled down to lukewarm, with or without a spoon, on your child's highchair tray for them to eat? Never mind the mess or the stains or the scrubbing you had to do afterwards to return the kitchen, the highchair and your child to their pre-dinner state, I'd be willing to bet my paycheck you grabbed a camera at least once and snapped a pic or two. I know I did!

My kiddos really loved spaghetti. They loved meat sauce and meat balls and even sauce with no meat at all. They loved to twirl the long noodles with a spoon and fork, and of course they would slurp up the long wiggly sauce-coated noodles with as much sloppy noise as possible and giggle insanely after. They loved spaghetti with the traditional marinara sauce and they also loved spaghetti when I made with a brown gravy instead. That was a big favorite around our house back then, and it still is with me today, even though the kiddos are long grown and on their own.

Meatloaf is one of my favorite comfort foods. I have such wonderful memories of my mom's meatloaf and the gooey sticky ketchup baked on top. It would get a little burned and caramelized on the edges, just so so insanely good. I often crave that comfort after a crummy day in the office but who has time to waste on something that needs to bake for an hour or more? Not most busy families. The answer is easy- meatballs! Meatballs go from raw burger to plate in a snap, just mix it up, roll into balls, bake and bam-done. No waiting for an hour or two for the meat to cook through, it's done in 30 minutes. All you have to worry about is getting your sauce together and how you want to serve them. We have shared meatball recipes here before. It's not that complicated really, any meatloaf recipe works just as well in meatball size. Sauce or not, make meatball subs, cut up and use for pizza topping or drizzle with barbeque sauce and serve as a football snack, meatballs are easy and awesome.

Tonight we are roasting the meatballs in the oven, like I always do. No more turning meatballs in a skillet for me- that's too messy and labor intensive. Roll and roast. Easy peasy. After roasting they will get a short simmer in a quick brown gravy made with beef broth and thickened. You can add mushrooms if you like, I didn't have any on hand so we went without. I made a pot of pasta for the Chef and a pot of polenta for myself. I love the combination of hearty polenta and sharp cheddar cheese and a rich brown gravy. I had plenty of leftovers too which was great for workday lunches.

Roasted Meatballs with Polenta

2 lbs ground beef
2 eggs
1/2 cup dry bread crumbs
2 cloves garlic, minced
1 small onion, minced
1 teaspoon Sinful Food Signature Seasoning, plus more
small handful parsley, chopped, plus more for serving
2 cups rich beef broth
cornstarch slurry for thickening
2 cups cold water
1/2 cup cornmeal
2 tbs butter
3/4 cup shredded sharp cheddar cheese

Set oven to 350 degrees. Line a large rimmed baking sheet with parchment paper and set aside.

Crumble the ground beef into a large bowl. Sprinkle the bread crumbs over and the seasoning. 

Add the minced garlic, onion, chopped parsley and the egg. Mix everything together using your hands to make it easier. Roll into ping pong ball sized meatballs and place on parchment lined pan. Sprinkle with additional Signature Seasoning.

Bake at 350 degrees until completely cooked. This takes about 30 minutes. 

In a Dutch oven or braiser, heat the broth. Add enough cornstarch slurry to thicken to a thin gravy. Add the meatballs and simmer for about 15-20 minutes.

While meatballs are simmering, place the cold water in a medium saucepan. Whisk in the corn meal and a half teaspoon of Signature Seasoning. Cook over medium heat, stirring constantly, until thickened and cornmeal is cooked, usually about 15-20 minutes. Remove from heat. Stir in the butter and the cheese.

Serve the meatballs and gravy over the polenta. Sprinkle with additional chopped fresh parsley.

Disclosure of Material Connection: I received one or more of the products or services mentioned above for free as part of a random drawing. There was no requirement of using the products and then providing written promotion. This post is entirely of my own writing. Regardless, I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Saturday, January 7, 2017

Ozzy's Book Report **Language Warning**

It's time to go back to school, kids, with an old fashioned book report. This one, however, is going to Rockin' the Kitchen style- we're going to do a book report on a cookbook. Fun, right? What does this have to do with Ozzy? You'll see........

If you ever caught an episode of The Osbournes you know exactly what I mean with the language warning. Lots of F Bombs. Lots of bleep bleep bleeeeep bleep. I'm ok with that, as an adult I can appreciate the humor in a cookbook written with lots of expletives. It's funny. So please, be warned- lots of F Bombs coming. That being said, the cookbook What The FXXK Should I Make For Dinner by Zach Golden is a terrific collection of easy to prepare recipes that uses traditional and trendy ingredients. Lots of vegetables, seafood, great cuts of meat, roast chicken, something everyone needs to master, and kale. Yep, kale.

Let's start with that roast chicken. Of all the life skills a cook needs to master, roasting a chicken is one of them. Besides producing a tasty meal you also have leftovers and a roast carcass to utilize in other ways as well, like making stock, which is another essential cooking skill. WTFSIMFD walks you through roasting a chicken to juicy perfection really emphasizing the important of seasoning- "make it rain herbs on that bitch" and "season with a shitload of salt and pepper." Stuffing the cavity with a lemon is one of my favorite ways to get flavor into the bird and keep it juicy.

The Beet Salad with Chevre recipe gives a nod to my favorite television guilty pleasure in the directions, and is very accurate. Working with beets will turn your work surface into something that resembles a homicide scene. Zach's recipe uses beets you roast yourself (more learning for the new cook) and simple but fresh ingredients to create a salad that's earthy and delicious.

Seafood also plays a role in the cookbook with awesome recipes for clams, scallops and lobster. The Clams with Andouille Sausage will "open up like your drunk uncle at Thanksgiving." 

Looking for a pasta recipe for your foul mouth vegetarian friends? Ya, that's in there too. Linguine with Snap Peas, Ricotta and Mint sounds delicious and is not complicated at all. Great recipe for a new cook to try, and makes a great vegetarian entree or lunch dish. Like meat? Serve this as a side with some grilled seafood. 

Craving some pork? That's covered as well with a peachy pork loin recipe that roasts in the oven. Simple ingredients, simple directions. Delicious results.

Pork and fennel also appear in the cookbook- and that is one my favorite flavor combos. Pork pairs perfectly with the slight anise flavor of the fennel- try it, you'll love this unique vegetable.

Grilling halibut sound up your alley? 

Be sure to get your grill "as hot as balls." However hot balls may be.

My favorite of all southern foods is without a doubt Shrimp and Grits and Zach has a unique and DELICIOUS recipe in the book. Bacon, shallots, juicy shrimp and arugula make this an awesome dinner for chilly weeknights when I don't feel like going out for dinner, but I want something really really good, and don't mind getting cussed at while reading the directions.

Looking to impress a date with a home cooked meal? You can get "classy and easy as fuck" with the Steamed Lobster and Saffron Butter. You even get to cook live lobsters in this one, so prepare yourself. If you're like me and don't like to cook living creatures to death, just grab some lobster tails from the fish counter and make just the saffron butter. 

All in all, this is an awesome cookbook. The recipes were all deliciously crafted and modern. Lots of fresh ingredients and easy to find cuts of meat and seafood, it's a great book for new and experienced cooks, as long as they have a sense of humor and don't mind a few colorful words interspersed. Grab yourself a copy!

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Friday, January 6, 2017

Family Cookbook- Janelle's White Chicken Chili

Today we're going to work with some leftovers. Making over your leftovers into something really delicious and totally different is not all that difficult. All you need a well stocked pantry and some great recipes and you can recycle your leftovers into something so delicious, no one would guess it's leftovers! 

Sitting in my fridge right now is a good two-thirds of a roast chicken. In a household of two a roast chicken normally provides a couple meals for us, and if I make enough of the sides, like stuffing, I am perfectly happy with a repeat of the same meal. This time we enjoyed our chicken with roasted vegetables and a salad so I now have a lot of chicken and a world of ideas of what to do with it. A couple weeks ago my daughters and I had our family baking day, and my daughter in law Janelle had a big crockpot simmering away with her award winning white chicken chili. Yes, award winning! Earlier in the season our company hosted a chili cook off and Janelle took first place with her creamy cheesy chili. I love this stuff!

I sat up my workstation right at the kitchen table- my chicken to pick, vegetables to chop and cheese to cut up, cans to open and my crockpot. Because I had such a large chicken, I had easily 3 cups of cubed chicken meat to use. You can also sub cooked chicken breast or thighs. The cut up chicken went into the crockpot first, followed by the diced onion and bell pepper. Janelle uses a yellow bell pepper when she makes her chili. I used a red bell purely for economic reasons. I stopped at the store to grab the few items I did not already have and yellow bells were $4 each, with red bells at $1.50 each, so red bell pepper it is! Next I cut up the cheese. I didn't have a box shredder in the drawer and didn't want to drag out the food processor. I just cut up the cheese into tiny cubes. Janelle uses half pepper jack and half Monterrey Jack, but I used all pepper jack since we like things spicier. I had roasted and diced some fresh Hatch chilies when they were in season so I got those out of the freezer and used those. 

The other ingredients were the real surprises to me. Jarred Alfredo sauce? Sounds bizarre but the creamy texture is exactly perfect for this hearty soup. Sour cream and chicken broth also go in the pot and white beans. I used canellini beans because I love them so much. Cumin goes in to bring the chili flavor out to the forefront and cayenne pepper to taste- add sparingly at first as it will intensify. Finally, a couple cups of corn kernels, another item this Iowa girl always has in her freezer, and it's ready for a slow simmer in the crock pot to meld all the flavors into creamy perfection. I'm not so sure I can wait patiently for this chili to cook!!

Janelle's White Chicken Chili

3 cups cooked cubed chicken
1 jar alfredo sauce
1 cup sour cream
2 cups chicken broth
1 can diced green chilies
one medium onion, diced
one bell pepper diced
3 cloves garlic, minced
2 cups frozen corn kernels
3 cans canellini or other white beans, drained and rinsed
2 cups shredded pepper jack cheese 
1 tablespoon cumin
cayenne pepper to taste

Combine all ingredients in a large crockpot. Cover and cook on Low 4-5 hours. 

I made tortilla strips to serve with our chili. It's super easy to do and much more economical than purchasing ready made tortilla strips. They are great to have on had for soups, chili and salads too. Start with a package of fresh corn tortillas or make your own if you can. Brush the tortillas lightly with olive oil.

I used olive oil that had been muddled with a couple slices of jalapeno for a little extra heat. Stack the tortillas and cut into strips with a sharp knife. Spread out onto a parchment lined baking sheet and pop in a 400 degree oven. 

WATCH CAREFULLY! They crisp quickly and can burn in the blink of an eye. Allow to cool then store in an airtight container.

Serve the chili with the tortilla strips or any other garnish you like- sour cream, shredded cheese, chopped cilantro or a lime slice, or even a little bit of all of that!

Disclosure of Material Connection: I received one or more of the products or services mentioned above for free as part of a random drawing. There was no requirement of using the products and then providing written promotion. This post is entirely of my own writing. Regardless, I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Tuesday, January 3, 2017

Frosted Cranberry Cookies

My Chef is always teasing my about cookies. He will break out into his goofy rendition of the Cookie Monster classic- "C Is For Cookie, Cookie Starts With C"........ or even his version of the Barbra Streisand tune "You Don't Bake Me Cookies Anymore"when he feels he has been neglected and no cookies have been baked in a while. Poor guy. This year he got what he wanted- several delicious cookies we made on our family baking day. My oldest daughter Debbee brought this recipe to the baking party. Tender buttery cookies with a hint of cranberry tartness from the jellied cranberry sauce, a chewy texture that I love, topped with a light icing and sprinkled with sparkling chopped craisins.

Debbee is busy making treats on family baking day
Cookie making is an easy skill to master. Using a mixture is key- you get the light and fluffy texture of the butter and sugar creamed together. Eggs and vanilla go in next and the dry ingredients are gradually added in to make a tender dough. This dough is rolled into balls and flattened slightly with the bottom of a glass for uniform shape and size and even baking. Cool on a rack before drizzling with icing and sprinkling with the chopped sugared berries. They are gorgeous! Be sure to make plenty- even a double batch- if you're sharing. They disappear fast.

Frosted Cranberry Cookies

2 1/4 cups flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, room temp
3/4 cup sugar
1/3 cup jellied cranberry sauce
1 large egg
1 tsp vanilla
1/2 cup craisins, chopped
2 tb sugar
1 cup powdered sugar
1 tb milk
1 tsp vanilla

Preheat oven to 375. Line baking sheet with parchment and set aside.

In medium bowl whisk together flour, baking powder, and salt. Set aside.

Using a mixer, beat the butter and sugar til light and fluffy.Add cranberry sauce, egg and vanilla. Mix in the dry ingredients 1/2 cup at a time until all combined. Drop by tablespoon onto prepared baking sheet or roll into small balls. Flatten slightly. Bake for 10 minutes. Cookies do not brown. Cool 5 minutes then remove from pan.

In a small bowl toss cranberries with sugar. Set aside. Combine icing ingredients in another bowl. Frost cooled cookies with icing and top with cranberries.

These delicious cookies are perfect on a holiday cookie tray or just to fill te cookie jar at home for your family. I loved the sugared craisins on top. They added an unexpected sweet and chewy pop. We made these cookies on our family baking day and they were a huge hit. In our house, these guys got gobbled up right away. Since craisins and canned jellied cranberry sauce are available year round I'll be baking these guys again and again for The Chef.

Friday, December 30, 2016

Cast Iron Cooking- Roast Chicken with Herbs and Mushrooms with Sinful Food

Let's talk food trends for a few minutes, shall we? We have all seen some of the current ones and that's not where I'm going right now. Instead, I'm seeing a big trend in returning to some of the great basics. Classic dishes. Familiar preparations. Flavors that bring great memories. Chicken seems to be one of those trends that are super hot right now and especially roast chicken. I love roast chicken. Seriously love it. I could eat roast chicken and roast chicken leftovers pretty much daily and not complain. The leftovers are so incredibly versatile and the roast chicken itself is such a luscious comfort food and with so many herbs, spices and other flavors to enhance it, the boring roast chicken of years ago is long gone.

What does this mean? It means that you guys are going to see a few lovely roast chickens in the coming weeks. You see, I have been reading about chicken a lot. Watching cooking videos and demonstrations to try and figure out some new flavor combinations. Experimenting with different cooking vessels and different temperatures, to baste or not to baste, stuffed and unstuffed. Talking with other cooks and chefs and learning as much as I can about the humble little chicken.

Tonight's chicken was inspired by a cooking video, shared by Bon Appetit Magazine. I have added some of my own touches to customize the recipe but kept the basic bones of the recipe the same- roasting the chicken in cast iron on a bed of fresh mushrooms. The mushrooms roast underneath the bird and absorb all those amazing chicken juices, turning all rich and brown and crusty in places unlike any other mushroom and chicken recipe I have seen. The pearl onions just melt into caramelized heaven. Because the mushrooms take on all that delicious flavor you don't even need to worry about gravy- just toss together a fresh salad and serve with those flavorful mushrooms.

The real highlight of this dish has to be the wonderful garlic olive oil and Signature Seasoning from Sinful Food. I discovered Sinful Foods by way of a Christmas drawing online when I was picked as a winner. Sinful Food is the company founded by Chris Lee, a nutritional industry professional with over 22 years in the business, with an emphasis on blending ingredients. His business acumen and passion for healthy and delicious foods make his a true powerhouse. Chris tells me he spent lots of time with his mother in the kitchen, watching and soaking up everything she did and often helping prepare meals. His grandmother also was a very important influence in his interest in the culinary world, treating him to meals in upscale restaurants, introducing him to chefs and taking him on tours of some of the best restaurants. At a time when many young guys are interested in comic books and sports books, Chris chose a cookbook from the school book fair and headed home to launch his lifelong love of cooking. 

It's only natural that this love of cooking would lead to a desire to create exceptional ingredients and seasonings. Seasonings for meats were the first experiments and a seasoning mixture for salmon became his first success and because of it's versatility became the company's Signature Seasoning. It's delicious on all kinds of meats, fish, poultry and vegetables. Chris is expanding the business to include gourmet flavored olive oils, and gourmet chocolates and eventually coffees. Online ordering will be available soon as well. I know I am super excited to try the many different olive oils. The garlic is exceptional!

I used the garlic oil to toss the mushrooms and onions before roasting, as well as seasoning the bird and vegetables and used the oil in making the homemade rustic croutons. Talk about flavor! The garlic oil tastes like freshly minced garlic and is so light, just like you'd expect from a high end olive oil. I used the Signature Seasoning on the outside of the bird, tossed with the veggies, and sprinkled over the croutons. It's not simply a "seasoned salt", it's so much more. It highlighted the flavor of the fresh herbs and gave the croutons a great savory taste. These products are fantastic and highly recommended.

I used a mix of cremini and while mushrooms.
I had hope oysters or trumpets would be
available but they were not. Almost any
mushroom would work in this recipe.
Roast Chicken with Herbs and Mushrooms

1 3-4 lb roasting chicken
1 lemon
1 head garlic
small handful fresh thyme/parsley/chives (whatever you have on hand)
1/4 cup butter
2 teaspoons minced fresh thyme
pinch of rubbed dried sage or ground sage
Sinful Foods Signature Seasoning
1 pound assorted fresh mushrooms
1 10oz package pearl onions, peeled
Sinful Foods garlic olive oil

Heat the oven to 325 degrees. Grab a large cast iron skillet and set aside. You will be roasting the bird and mushrooms right in the skillet.

Set the chicken on work surface. Cut the lemon in quarters, stuff two quarters inside the bird and reserve the other two. Cut the head of garlic in half crosswise. Reserve one half for another use. Cut the other half again in half and stuff in bird along with the fresh herbs.

In a small bowl combine the softened butter with the fresh thyme and sage. Rub all over the chicken surface. Season with Sinful Foods Signature Seasoning.

Clean and trim the mushrooms. Cut any large mushrooms into halves or quarters. Pile into cast iron skillet, drizzle with Sinful Foods garlic olive oil and season with Signature Seasoning. Place the chicken on top of the mushrooms, squeeze the reserved lemon quarters over all. Place in hot oven and roast for 2 1/2 hours. Remove from oven and let rest, tented with foil, for 30 minutes. While resting, toss together a quick salad with greens and herbs and a Dijon vinaigrette.

The croutons with the garlic oil and Signature Seasoning were
so delicious I ate all the leftovers for a snack!
Carve chicken and serve with mushrooms and onions and salad with croutons made from crusty bread.

If you cannot find pearl onions you can cut a couple large
yellow onions into wedges but I promise you, the pearl onions
make the difference. The melt into sweet bulbs of flavor
that burst in your mouth. Totally worth the trouble.
This chicken and those mushrooms are so flavorful and filling you will not miss having a starch on the side. For real, grab some zippy salad greens- baby lettuces and peppery arugula, maybe some bright radicchio, and a quick to mix Dijon vinaigrette and that's seriously all you need to have a lovely and impressive dinner that's great for everyday or entertaining.

Disclosure of Material Connection: I received one or more of the products or services mentioned above for free as part of a random drawing. There was no requirement of using the products and then providing written promotion. This post is entirely of my own writing. Regardless, I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."