Every time I see an ad for the Food & Wine classic in Aspen (it’s in June!), I picture myself nibbling amuse-bouche, wine in hand, chatting with Tom Colicchio. I think after I’ve stuffed myself silly, I’ll head back to the Hotel Jerome for a little R&R. The hotel, which was originally built in 1889, re-opened in December of last year after extensive renovations and a redesign by Todd-Avery Lenahan.
Check in for around $350.
I’m always trying to think of healthy ways to spice up lunch, even more so now with summer, long hikes, and beach days around the corner. (You may remember this quick wrap or this healthy egg salad.) I decided to give chicken salad a facelift, inspired by one of my favorite arepa’s at a shop in Chicago. It’s a simple chicken salad recipe, perfect for spring’s fresh produce. Held together by greek yogurt with added creaminess from the avocado, wooing even the mayonaise lovers.
Spring Chicken Salad
1/2 c. potato, peeled and diced
1 1/2 c. (12 oz.) shredded cooked chicken
1/2 c. peas, thawed if frozen or blanched if fresh
1 large carrot, peeled and diced (about 1/2 cup)
1/2 c. plain greek yogurt
squeeze of honey
1 large avocado
1. Add potatoes to a small sauce pan and barely cover with water. Add sea salt. Cook on medium-high heat until just soft, about 4-5 minutes.
2. Meanwhile, mix together chicken, peas, carrots, and greek yogurt. Season with a squeeze of honey and sea salt, to taste.
3. Once potatoes are cooked, drain and run cold water over.
4. Carefully fold potatoes into the chicken salad. Taste and add more salt if necessary.
5. Serve on a wheat wrap, toasted bread, or a pita. Top with avocado and lettuce.
6. Store leftovers in an airtight container for up to a week, stirring well before serving.
I buy, hoard, and freeze as much rhubarb as possible this time of year. I think I’m making up for lost time not having it growing up. We took a quick trip to NYC this weekend for my husband’s birthday and had the most amazing brunch at Tipsy Parson. Of course, I ordered the Strawberry Rhubarb Belgian Waffles (with a hint of ginger in the compote). Still can’t get those flavors out of my head, which leaves me bookmarking more rhubarb recipes this morning—Strawberry Rhubarb Meringue Tarts by Completely Delicious and Browned Butter Crepes with Rhubarb compote from Kiran Tarun.
Summer drinks aren’t quite as fun when you’re pregnant. But I’ve decided not to let that get me down. Mocktails to the rescue! A homemade concentrate or simple syrup, a little sparkling water, and a squeeze of fresh lemon or lime and I’m back in the game. Pictured above: Cookie and Kate’s Ginger Beer. Recipe naturally alcohol free.
Pictured above: Baked Bree’s Rhubarb Cocktail turned mocktail. Make the rhubarb simple syrup. Add a little to your glass based on desired sweetness. Fill with sparking water and the juice of half a lime. Store the remaining simple syrup in your fridge for tomorrow night and the night after.
You may remember Tieghan from the Avocado Crema I posted a couple weeks ago. I’ve quickly fallen in love with many of the recipes on her site, Half Baked Harvest. Upon first glance, you’d think she was an old soul sharing recipes she’s been making for years and years. But quickly you’ll learn, she’s young, spunky, and a natural wizard in the kitchen (and behind the camera too). She cooks for her large family—brothers and sister and mom and dad—and thankfully shares the recipes with us. To say Tieghan is a complete gem, is an understatement. Did I mention she lives in my favorite state, Colorado?! I think I’ve found my new best friend.
What is your best memory in the kitchen (current or past)?
Oh man. This is hard to say because I have so many, but when my brothers and I were younger, long before I started doing any of the cooking and baking for my family, my mom would make chocolate chip cookies at least two or three times a week. She would rotate between chocolate chip cookies, oatmeal chocolate chip cookies, special K-bars and the occasional chocolate cake on birthdays. I think half of the dough would go into our mouths before the dessert ever made it into the oven. My very favorite memory though is at Christmas time. When my mom would make cookies she would listen to Christmas music. When It was just her and I she would play the Mariah Carrie Christmas album. Every time “All I want For Christmas” came on she’d pick me up, and we would dance around the kitchen together singing. It is definitely one of my favorite memories.
Whats the best thing about your kitchen?
The best thing about my kitchen is the light! I get amazing light even when it is cloudy and snowing like crazy (it never rains in the mountains, just snow). It is a beautiful kitchen to work in everyday because I have the mountains to look at while I do crazy things things with my food. Watching the sun rise every morning over the mountains (which is what I am doing right now) is the most jaw dropping, beautiful way to start the day. Especially when it is a Colorado blue sky morning. Honestly, there is nothing like it.
What is your favorite meal to prepare?
My favorites are definitely ones with lots of color, mostly because I love photographing them! I recently did a Jerk Chicken with Grilled Pineapple Salsa that’s so fun, oh and anything with avocados. I am a little obsessed lately. I really love the Grilled Buffalo Shrimp Sandwich with Spicy Avocado Ranch Dressing and Blue Cheese and the Grilled Tex-Mex Chicken and Quinoa Wraps I did recently. Obviously I like the grill, but I have the hardest time making decisions. If you read my blog I am sure you already know that!
What does your dream kitchen look like?
I am such a kitchen snob! I dream about this all the time. My four top things that I would love to have in my kitchen today would be first, a huge fridge (think the Pioneer Women’s ). Second would be a massive farm sink. Back in our house in Cleveland we had a humongous honed granite farm sink. It was so large that two little kids coud bathe in it. It also had not just a faucet, but a giant industrial sprayer. Boy do I wish we had that sink here. My third top item would be a gas stove top that is not on an island. Lastly, I would love tons of counter space! Basically I would love Ree Drummond’s (The Pioneer Women’s) Kitchen. Someday…….
What 3 guests would you like to have around your dinner table?
Well, I love having my family, but there is a total of nine of us (seven kids + mom and dad). So that rules all of them out. I guess I would go for a girls night. Definitely Jessica from How Sweet It Is, because honestly I idolize this girl and My mom and my little sister because, well, I love those two to death!