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