Recipes

Featured Recipe from Executive Chefs Chris Spagnola and Mary Libsch of Emilio’s Sunflower Bistro
30 S. LaGrange Rd.
LaGrange, IL 60525
(708) 588-9890
www.sunflowerbistro.com

Baby Spinach Salad

Serves 2-4
(as-seen on their menu)

Ingredients

• 2 Tablespoons fresh thyme, chopped
• 2 Tablespoons fresh dill, chopped
• 2 Tablespoons fresh Italian Flat Leaf Parsley, chopped
• 2 Tablespoons fresh rosemary, chopped
• 6 oz fresh soft goat cheese
• 1 Tablespoon heavy cream
• 3 Cups spinach, fresh and washed
• ½ C fresh tomatoes, chopped
• ¼ C sunflower seeds, shelled and toasted
• Favorite oil and vinegar salad dressing

Method

1. Mix goat cheese with cream until smooth.
2. Roll the cheese mixture into logs.
3. Combine all the herbs together on a flat, clean surface.
4. Roll the logs through the fresh herbs, coating the sides thoroughly.
5. Assemble the salads by placing the spinach on a chilled plate, sprinkle with tomatoes, and then dress with your favorite vinaigrette.
6. Top with sunflower seeds.
7. Cut the logs into “pennies” about ½” thick and place around the salad. ENJOY!

Chef Greg Christian from Go-Go Organics and Greg Christian Catering presents the well-loved:

Honey Grape Chicken Salad Sandwich

Serves four

Ingredients

• 3 T celery, chopped
• 1 cooked chicken breast, cubed (approx. 10oz)
• ½ C grapes, sliced in half
• 2 T walnuts, chopped
• 1/3 C honey
• 3 T mayonnaise
• 1/3 C mustard, Dijon
• 1 tsp pepper
• 4 whole wheat dinner rolls

Procedure

1. Combine with walnuts honey, mayo, Dijon, and pepper.
2. Add in celery.
3. Toss grapes and chicken with honey dressing.
4. Sandwich salad between rolls.
5. Enjoy!

www.gogoorganics.com

From the Bleeding Heart Bakery, Pastry Chef Michelle Garcia presents:

Carmelized Peaches and Brandied Mascarpone Cream

Serves two

Ingredients

• 2 peaches, large, sliced in half and pitted
• ½ C brown sugar
• 1 T vanilla extract
• 1 vanilla bean, split
• ¼ C mascarpone cheese
• ¼ C heavy cream
• ½ C brandy
• 4 T butter, unsalted
• 2 C vanilla bean ice cream

Directions

1. Whip cream and mascarpone together until “whipped topping” consistency. Place in cooler.
2. Brown butter in hot sauté pan. Place peaches in butter, add sugar, and turn heat to med/low.
3. Cut vanilla bean pod in half, length-wise. Scrape out beans and add both beans and pod to peaches on stove.
4. Once the flesh on peaches caramelizes, add brandy quickly and stir.
5. Remove peaches.
6. Stir remaining pan juices to emulsify.
7. Build dessert in two glass dishes: Peach, face up, then one scoop of ice cream that’s topped with mascarpone cream; next drizzle with brandy sauce and finally, garnish with vanilla pod placed across.

Bleeding Heart Bakery
2018 W. Chicago Ave.
Chicago, IL 60647
Phone: 773-278-3638
Fax: 773-278-3634

www.thebleedingheartbakery.com