Foodie

TASTE OF THE TOWN

SUMMER SMOKED CHICKEN SALAD

INGREDIENTS

2 pounds smoked chicken breasts 1 cup seedless grapes, preferably red grapes ½ cup toasted Pecans 2 stalks celery, diced 3 green onions, sliced (green and white sections) 1 cup mayonnaise 2 tablespoons apple cider vinegar 2 teaspoons raw local honey 2 tablespoons thyme, chopped

DIRECTIONS

In a small bowl, mix the mayonnaise, apple cider vinegar, and honey together briskly.

In a large bowl, add the shredded smoked chicken, nuts, grapes, onions, celery and thyme. Add salt and pepper to taste.

Serve over a bed of lettuce, crackers, or a sandwich.

HEAT WAVE CHILLIN’ PASTA SALAD

INGREDIENTS

1 pound dry pasta 1 small yellow bell pepper, 1 small red bell pepper, 1 small orange bell pepper- seeds removed and diced 1 large chopped seedless cucumber 12 oz. jar artichoke hearts in water, drained, and chopped 1 pint grape tomatoes, halved 1 cup balsamic vinaigrette 1 cup crumbled feta cheese 1/3 cup finely chopped basil Salt and black pepper

DIRECTIONS

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.

In a large bowl, combine pasta, peppers, cucumber, artichoke hearts, and tomatoes. Pour the balsamic dressing over the pasta salad and gently stir to combine. Add the feta cheese and basil and stir again. Season with salt and pepper, to taste. Chill until ready to serve

SIMPLE SUMMER BUTTER LETTUCE SALAD – WITH A CITRUS DRESSING

INGREDIENTS

2 large heads butter lettuce, washed, dried and torn 1/2 cup fresh tarragon leaves, chopped

CITRUS DRESSING

2 tablespoon lemon juice plus the zest of one lemon (zest before juicing) 2 tablespoons lime juice plus the zest of 1 lime (zest before juicing) 1 tablespoon honey 1 teaspoon Dijon mustard Sea salt Freshly ground black pepper 5 tablespoons canola oil

DIRECTIONS

Whisk lemon juice and zest, limejuice and zest, honey, and Dijon in a small bowl. Slowly drizzle in the oil, whisking constantly, to emulsify the dressing. Season, to taste, with salt and pepper.

Pile leaves into a large bowl. Sprinkle in the tarragon and toss it gently with the lettuce. Just before serving, toss the salad with just enough dressing to coat. Serve immediately.

RAW LEMON LIME PIE WITH STRAWBERRIES

FOR BASIC NUT CRUST:

3/4 cup raw almonds 3/4 cup raw walnuts 1/2 cup coconut flakes 1 cup Medjool dates, pitted and chopped 1 tablespoon coconut oil, melted

FOR PIE FILLING:

2 lemons, squeezed 3 limes, squeezed * Combined Lemon/ Lime Juice should measure Total 3/4 Cup 1 ½ cups ripe avocados 1/2 cup raw local honey 1/8 teaspoon salt 1/2 teaspoon vanilla 1/2 cup coconut oil, melted 2 tablespoon sunflower lecithin granules Strawberries for garnish

DIRECTIONS FOR CRUST:

Place ingredients in a food processor and pulse to combine, creating soft crumbly consistency. Press into 9”glass pie plate.

DIRECTIONS FOR PIE FILLING:

Place all ingredients in food processor and combine until smooth. Pour filling into crust. Decorate with fresh strawberries, cover with saran wrap and refrigerate overnight (or minimum 6 hours).

Pie Recipe from Diane Hoch- Holistic Nutritionist (and presenter at The Lodge at Woodloch)

ABOUT EXECUTIVE CHEF JOSH TOMSON

The Lodge at Woodloch: Spa Cuisine Philosophy with Executive Chef Josh Tomson

A graduate of the French Culinary Institute in New York City and the New York Wine Tasting School, Chef Josh Tomson brings in over 17 years of culinary expertise and preference for local, organic and sustainable products. He enjoys visiting farmers markets, and purchases local product whenever possible. Throughout the years of his culinary career, Chef Tomson has been incorporating a farm-to-table philosophy, and assisting the properties he worked for, to become more sustainable and green-friendly.

Prior to joining The Lodge at Woodloch, Chef Tomson gained rich national and international exposure at award-winning restaurants, inns and hotels in the United States, France (Chamonix) and Switzerland (Lucerne) - to include The Hermitage Inn (Executive Chef), Castine Inn (Chef de Cuisine), Ryland Inn (Tournant) and Private Jet Catering - Jetstream Seasoning (Chef /Representative).

In late 2016, The Lodge at Woodloch launched its first cookbook headlined by Executive Chef Josh Tomson. The recipe book, Nurture With Nature; Seasonal Recipes for Body, Beauty, and Healing, shares helpful tips for a pantry clean up, choosing foods for the season, a food rainbow, as well as 100+ recipes. Executive Chef Josh Tomson and his team rounded up guest favorites from the TREE Restaurant Menu as well as a few personal favorites. His collection of seasonal recipes showcases his artful take on spa cuisine (as well as a few splurge recipes). The book also includes DIY Spa Recipes, bespoke beverage recipes and herbal healing recipes.