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From the experts…

April 24, 2010

Andrew Weil, M.D. – How to Make Tuscan Kale Salad from Andrew Weil, M.D. on Vimeo.


We were very honored to hear that Dr. Andrew Weil was cooking with our own Tuscan Kale. Check out the video from Dr. Weil and Michael Stebner from True Food Kitchen making a Kale Salad using McClendon’s Select Kale. If you haven’t tried the Kale Salad at True Food you are missing out. You feel healthier with each bite, and there is not an ounce of guilt for eating something that tastes so good. It is very generous of them to share the recipe for their incredible salad. (This recipe is also on their website, you can find it here.)

We also recently had another chef sharing her brilliance at the Town & Country Market. Chrysa Robertson from Rancho Pinot had samples of McClendon’s Select produce with her Red Wine Vinegar Honey Dressing. These samples were a huge hit and went fast. Lucky for those of us who missed out (like yours truly) she shared the recipe too! Give this a try…

Rancho Pinot’s Red Wine Vinegar Honey Dressing

1 Tbsp. McClendon’s Select Honey
1 small Shallot, minced
2-3 Tbsp. Red Wine Vinegar
1 Tsp. Rosemary, freshly chopped
6 oz. Olive Oil
Salt & Pepper to taste

Whisk the first four ingredients together, slowly whisk in the oil. Adjust seasonings to taste.

The salad Chryssa served with this dressing included arugula, sliced strawberries, toasted pecans, and crumbled feta cheese.

And, should you need some advice or inspiration while at the markets, we now have a resident chef there to help out. Chef Frank Zucchini will be on hand at the Town & Country Farmer’s Market on Wednesdays and the Old Town Scottsdale Market on Saturdays. With a name like that, I think he is exactly the person to go to for a little cooking expertise, don’t you?
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