From the experts...

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?

Tuesday Night Round Up...

Tuesday night is now Hamburger Night at Rancho Pinot in Scottsdale. Such a great idea – why didn’t this happen earlier?

It is always a positive sign when you walk in a restaurant and see the regulars greet one another and staff by name. Rancho Pinot is just such a place. Chrysa Robertson has created a restaurant completely unique while at the same time being very Arizona. Rancho Pinot has a gentleman cowboy character that is present in the menu, décor and their gracious service. But don’t let the rustic touches fool you, Rancho Pinot’s menu is sophisticated in its selections, focused in working with seasonal organic produce, and they always live up to their reputation for outstanding dining.

With the old Western motif and large Saguaro in the dining room, it felt completely natural that Chyrsa would introduce Hamburger Night, a nod to the ultimate in cowboy fare, with her own exceptional take.

And what a burger!

Thankfully Rancho Pinot has an open kitchen. Not only does it lend to the down home feeling, but you also get a first rate show in their expert preparation. Sean and I said hello to Charlene as she was handling the mesquite grill. Sean is right when he says no one can grill like Charlene. Chrysa then told us about how they worked with the bakery, owned by one of her former employees, to get the perfect bun with an almost English-muffin consistency to the bread. Perfect!

I did miss ordering the Crispy Stuffed Squash Blossoms, one of my favorites at Rancho Pinot. But we made up for it by having the Candied Meyer Lemon Sorbet for dessert.

Don’t let the construction at Lincoln Village Shopping Center put you off. It is worth the effort. A real cowboy would fight his way through to find this burger! As a fifth-generation Arizonan, I love Chrysa’s tip of the cowboy hat to our state’s old West heritage.

Rancho Pinot

6208 North Scottsdale Road

Scottsdale, AZ 85253

480.367.8030

www.ranchopinot.com