Welcome to National Salad Month! As May rolls around, it’s time to celebrate the vibrant, nutritious, and endlessly versatile world of salads. Whether you’re a devoted salad enthusiast or someone looking to incorporate more greens into your diet, this month offers a fantastic opportunity to explore the myriad flavors, textures, and colors that salads have to offer.

National Salad Month originated as a way to promote healthy eating and raise awareness about the nutritional benefits of incorporating more fresh vegetables into our diets. The month of May was chosen not only for its association with spring and the abundance of fresh produce it brings but also as a strategic time to encourage healthier eating habits as we transition into the warmer months.

Salads are more than just a combination of vegetables tossed together in a bowl – they’re a canvas for creativity, flavor experimentation, and nutritional exploration.

One of the joys of salad making is the opportunity to experiment with different flavor profiles, textures, and ingredients. Whether you prefer a light and refreshing salad with crisp lettuce and tangy vinaigrette or a hearty salad packed with grains, proteins, and roasted vegetables, there’s a salad out there to suit every taste and dietary preference.

One of the best ways to elevate your salad game is by incorporating seasonal ingredients. Not only do seasonal fruits and vegetables taste fresher and more flavorful, but they also boast higher nutritional content and are often more budget-friendly. As you peruse your local farmer’s market or grocery store, keep an eye out for seasonal produce such as juicy tomatoes, crunchy cucumbers, peppery arugula, and vibrant berries.

In addition to fruits and vegetables, don’t forget to experiment with other seasonal ingredients such as fresh herbs, nuts, seeds, and cheeses. These additions can add depth, texture, and complexity to your salads, taking them from simple side dishes to satisfying meals in their own right.

Now, let’s get to the fun part – exploring some delicious salad recipes from around the world. Whether you’re in the mood for a light and refreshing summer salad or a hearty and satisfying meal-in-a-bowl, there’s something here for everyone:

Garden Salad

Ingredients:

• 4 cups mixed salad greens (such as iceberg lettuce, romaine lettuce, and spinach), washed and torn into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 medium carrot, grated
• 1/2 red onion, thinly sliced
• Optional additions: sliced bell peppers, radishes, olives, or any other favorite salad vegetables
• Optional toppings: croutons, sunflower seeds, or sliced almonds

For the dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, carrot, red onion, and any optional vegetables you’re using. Toss gently to mix everything together evenly.
2. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined. Alternatively, you can shake all the dressing ingredients together in a jar with a tight-fitting lid.
3. Drizzle the dressing over the salad, starting with about half of the dressing, and toss the salad gently to coat the ingredients evenly. Add more dressing as needed, tasting as you go until you reach your desired level of flavor.
4. Once the salad is dressed to your liking, sprinkle any optional toppings over the top, such as croutons, sunflower seeds, or sliced almonds.
5. Serve the Garden Salad immediately as a refreshing side dish or as a light and healthy main course. Enjoy!

Caesar Salad

Ingredients:

For the salad:

• 1 head of romaine lettuce, washed and dried
• 1/2 cup croutons (store-bought or homemade)
• 1/4 cup shaved or grated Parmesan cheese

For the dressing:

• 1/4 cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• 2 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• Salt and black pepper to taste

Instructions:

1. Start by preparing the romaine lettuce. Cut off and discard the tough bottom of the lettuce head. Then, tear the leaves into bite-sized pieces and place them in a large salad bowl.
2. If you’re adding grilled chicken, bacon bits, or anchovies to your salad, prepare them now according to your preferred method. Cook the chicken until it’s no longer pink in the center, crisp up the bacon until it’s golden and crispy, or drain the anchovy fillets from the oil.
3. To make the dressing, whisk together the mayonnaise, lemon juice, Dijon mustard, minced garlic, olive oil, salt, and pepper in a small bowl until smooth and well combined. Taste and adjust the seasoning if needed.
4. Pour the dressing over the romaine lettuce in the salad bowl, tossing gently to coat the leaves evenly with the dressing.
5. Add the croutons and shaved or grated Parmesan cheese to the salad bowl, tossing again to distribute them evenly throughout the salad.
6. If you’re adding any optional ingredients such as grilled chicken, bacon bits, anchovies, hard-boiled eggs, or cherry tomatoes, arrange them on top of the salad.
7. Serve the Caesar Salad immediately, garnished with an extra sprinkle of Parmesan cheese and freshly ground black pepper if desired.

Greek Salad (Horiatiki)

Ingredients:

For the salad:

• 4 medium ripe tomatoes, cut into wedges
• 1 cucumber, sliced
• 1 small red onion, thinly sliced
• 1 green bell pepper, sliced
• 1/2 cup Kalamata olives, pitted
• 4 ounces feta cheese, crumbled
• Handful of fresh parsley leaves, chopped
• Optional: 1/2 cup pepperoncini peppers

For the dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions:

1. In a large salad bowl, combine the tomato wedges, sliced cucumber, thinly sliced red onion, sliced green bell pepper, Kalamata olives, and crumbled feta cheese. If using, add the pepperoncini peppers as well.
2. In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
3. Pour the dressing over the salad ingredients in the bowl, tossing gently to coat everything evenly with the dressing.
4. Sprinkle the chopped parsley over the top of the salad as a garnish.
5. Allow the Greek Salad to sit at room temperature for about 10-15 minutes before serving to allow the flavors to meld together.
6. Serve the Greek Salad as a refreshing appetizer or side dish, alongside grilled meats, fish, or crusty bread.

Cobb Salad

Ingredients:

For the salad:

• 4 cups mixed salad greens (such as romaine lettuce, spinach, and arugula), washed and dried
• 2 cups cooked chicken breast, diced or shredded
• 4 slices bacon, cooked until crispy and chopped
• 2 hard-boiled eggs, chopped
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled blue cheese
• 1/2 cup diced cucumber
• 1/4 cup diced red onion

For the dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and black pepper to taste

Instructions:

1. Start by arranging the mixed salad greens on a large serving platter or in a salad bowl.
2. Arrange the diced or shredded cooked chicken breast, chopped crispy bacon, chopped hard-boiled eggs, diced avocado, halved cherry tomatoes, crumbled blue cheese, diced cucumber, and diced red onion in rows on top of the salad greens, creating a visually appealing presentation.
3. In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined to make the dressing.
4. Drizzle the dressing over the Cobb Salad just before serving, tossing gently to coat all the ingredients evenly with the dressing.
5. Serve the Cobb Salad immediately, either as a hearty main course or as a flavorful side dish alongside grilled meats or sandwiches.

Caprese Salad

Ingredients:

• 2 large ripe tomatoes, sliced
• 8 ounces fresh mozzarella cheese, sliced
• Handful of fresh basil leaves
• Extra-virgin olive oil, for drizzling
• Balsamic glaze, for drizzling (optional)
• Salt and black pepper to taste

Instructions:

1. Start by arranging the sliced tomatoes and fresh mozzarella cheese alternately on a large serving platter or individual plates, overlapping them slightly.
2. Tuck fresh basil leaves between the tomato and mozzarella slices, distributing them evenly across the platter.
3. Drizzle the Caprese Salad with extra-virgin olive oil, ensuring each slice of tomato and mozzarella gets a light coating.
4. If desired, drizzle the salad with balsamic glaze for an extra burst of flavor. You can either use store-bought balsamic glaze or make your own by reducing balsamic vinegar in a saucepan until thickened.
5. Season the Caprese Salad with a sprinkle of salt and black pepper to taste.
6. Serve the Caprese Salad immediately as a refreshing appetizer or side dish, allowing the flavors of the tomatoes, mozzarella, basil, and olive oil to shine.

This National Salad Month, why not challenge yourself to embrace the beauty and versatility of salads? Whether you’re hosting a backyard barbecue, packing a picnic lunch, or simply enjoying a meal at home, salads offer a delicious and nutritious way to celebrate the flavors of the season.

To get started, try experimenting with different salad combinations, dressings, and toppings to find your perfect match. Don’t be afraid to think outside the box and get creative with your ingredients – you never know what delicious discoveries you might make along the way!

In addition to enjoying salads at home, consider exploring your local dining scene to discover restaurants and eateries that specialize in fresh, seasonal salads. Many establishments offer innovative salad menus featuring locally sourced ingredients and unique flavor combinations, providing a fun and flavorful way to support your community while celebrating National Salad Month.

As National Salad Month unfolds, let’s raise our forks to a month filled with fresh flavors, vibrant colors, and wholesome ingredients. Whether you’re a seasoned salad enthusiast or a curious newcomer, there’s never been a better time to explore the endless possibilities of salad making. So, gather your favorite ingredients, unleash your creativity, and join us in celebrating the art of salad making this May.

Until we eat again…

I send you Delicious Wishes, xo

Denise

The post May – National Salad Month: A Delectable Tribute to Healthy Eating appeared first on Savor Our City.

As April unfolds its petals, it brings with it a spirited celebration cherished by beer enthusiasts worldwide—National Beer Day, observed annually on April 7th. This occasion offers a golden opportunity to raise our glasses in tribute to one of humanity’s oldest and most beloved beverages.

Beer, with its roots reaching back to ancient civilizations, holds a storied history steeped in tradition and innovation. Dating back over 5,000 years, early civilizations such as the Sumerians, Egyptians, and Mesopotamians brewed beer using ingredients such as barley, wheat, and wild yeast. These early brews were not just libations but also symbols of fertility, celebration, and communal bonds.

Over millennia, brewing techniques evolved, giving rise to a myriad of beer styles, each reflecting the unique flavors, ingredients, and brewing methods of their respective regions. From the hoppy ales of England to the crisp lagers of Germany, and the bold stouts of Ireland, beer has woven itself into the fabric of cultures around the world, serving as a conduit for social gatherings, religious rites, and culinary exploration.

In recent decades, a renaissance has swept through the world of beer, igniting a fervent passion for craft brewing and artisanal creations. The craft beer movement, born out of a desire for quality, diversity, and innovation, has transformed the landscape of the beer industry, giving rise to a flourishing ecosystem of small-scale breweries, brewpubs, and beer enthusiasts.

Craft brewers, fueled by creativity and a dedication to their craft, push the boundaries of traditional beer styles, experimenting with unconventional ingredients, brewing techniques, and flavor profiles. From barrel-aged sours to hazy IPAs bursting with tropical hops, craft beer offers a kaleidoscope of flavors and experiences, inviting beer lovers to embark on a sensory journey of discovery.

Yet, beer is more than just a beverage—it is a cultural phenomenon that fosters camaraderie, creativity, and connection. From the convivial atmosphere of beer festivals to the intimate gatherings at local pubs, beer brings people together, transcending boundaries of language, geography, and background.

Beer culture encompasses a myriad of rituals, traditions, and social customs, from the art of beer tasting and food pairing to the time-honored rituals of toasting and sharing stories over a pint. Beer aficionados, known as “beer geeks” or “hopheads,” form tight-knit communities united by their passion for all things beer, exchanging knowledge, recommendations, and brewing tips with fellow enthusiasts.

On the auspicious occasion of National Beer Day, we extend a hearty invitation to all beer enthusiasts to join us on a memorable journey through the world of craft brewing with our Highway to Hops Brewery Tour. Embark on a hop-filled adventure as we traverse scenic landscapes, visiting some of the most renowned craft breweries in the region.

Immerse yourself in the art of beer making as you witness firsthand the passion and expertise that goes into every pint. From hoppy IPAs to velvety stouts, our brewery tour promises a tantalizing array of flavors and experiences sure to delight even the most discerning palate. Whether you’re a seasoned beer aficionado or a curious novice, our expert guides will lead you on a curated tasting experience, offering insights into the brewing process, flavor profiles, and the rich history of beer.

On April 7th, beer enthusiasts from around the world come together to celebrate National Beer Day, raising their glasses in tribute to this beloved beverage and the vibrant culture that surrounds it. Whether enjoying a cold pint at your favorite brewery, hosting a beer tasting soirée with friends, or embarking on a pilgrimage to beer meccas around the world, National Beer Day offers a moment to savor the flavors, toast to tradition, and revel in the joy of beer.

As we raise our glasses in celebration, let us honor the brewers, artisans, and visionaries who have shaped the world of beer, and toast to the timeless pleasures of good company, great beer, and unforgettable memories.

Happy National Beer Day! Cheers to the brews that unite us all.

Until we cheer again…

I send you Delicious Wishes, xo

Denise

The post April 27th A Toast to National Beer Day appeared first on Savor Our City.

As April unfolds, so does the anticipation of National Fresh Tomato Day, celebrated on April 6th each year. This occasion marks a culinary ode to one of the most beloved and versatile ingredients in the culinary world – the humble yet magnificent tomato. From its vibrant color to its juicy sweetness, the fresh tomato embodies the essence of summer and serves as a culinary canvas for countless dishes around the globe.

The journey of the tomato from vine to table is a testament to nature’s bounty and the artistry of agriculture. Originally cultivated in Mesoamerica, tomatoes have traversed continents and centuries, evolving into a staple ingredient in cuisines worldwide. Whether plucked fresh from the garden or sourced from local farmers’ markets, there’s something inherently satisfying about the vibrant hues and earthy aroma of ripe tomatoes.

National Fresh Tomato Day presents an opportunity to explore the diverse array of tomato varieties available. From beefsteak tomatoes with their robust flavor and meaty texture to cherry tomatoes bursting with sweet juiciness, each variety offers its unique culinary appeal. Whether enjoyed raw in salads, roasted in soups, or simmered into sauces, tomatoes lend their distinct flavor and acidity to a multitude of dishes.

To commemorate National Fresh Tomato Day in culinary style, consider indulging in recipes that showcase the tomato’s natural splendor. Start the day with a refreshing Caprese salad, layering slices of fresh tomatoes with creamy mozzarella, fragrant basil, and a drizzle of balsamic glaze.

Caprese salad

Ingredients:

3 ripe tomatoes, preferably heirloom or vine-ripened

1 large fresh mozzarella ball (about 8 ounces)

Fresh basil leaves

Extra virgin olive oil

Balsamic glaze (optional)

Salt and freshly ground black pepper, to taste

For lunch, savor the simplicity of a classic tomato and basil bruschetta, bursting with the flavors of summer.

Tomato and Basil Bruschetta

Ingredients:

4 ripe tomatoes, diced

1/4 cup fresh basil leaves, chopped

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper, to taste

1 French baguette, sliced

Optional: 1/4 cup grated Parmesan cheese

As dinner approaches, delight in a hearty tomato soup, chilled to perfection on a warm spring evening.

Tomato Soup

Ingredients:

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

1 can (28 ounces) whole peeled tomatoes

2 cups vegetable or chicken broth

1 teaspoon sugar

1 teaspoon dried basil

1/2 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

1/2 cup heavy cream (optional)

Fresh basil leaves, for garnish (optional)

Croutons, for serving (optional)

For those with a green thumb, National Fresh Tomato Day serves as a reminder of the joy of gardening. Whether planted in backyard gardens, raised beds, or even pots on a sunny balcony, tomatoes thrive in diverse environments. Growing your own tomatoes not only yields delicious rewards but also fosters a deeper connection to the food we eat and the natural world around us.

National Fresh Tomato Day invites us to revel in the simple pleasures of seasonal eating and culinary creativity. As we celebrate the tomato’s vibrant flavors and culinary versatility, let us also honor the farmers, growers, and artisans who cultivate this beloved ingredient. Whether enjoyed fresh off the vine or transformed into delectable dishes, the tomato remains a timeless symbol of summer’s bounty and culinary delight. So, on April 6th, let’s raise a fork to the tomato and savor every juicy bite.

Until we eat again…

I send you Delicious Wishes, xo

Denise

The post Savoring Summer’s Bounty: Celebrating National Fresh Tomato Day on April 6th appeared first on Savor Our City.

Banko Cantina, a Mexican restaurant and tequila bar, proudly opened its doors this month at 114 S. Olive Ave. in West Palm Beach, FL. Originally home to the American National Bank, this 1921 landmark building was added to the U.S. National Register of Historic Places in 1997.  An era remembered for its unprecedented prosperity, glamour and fanfare, the Roaring 20s were also marked by prohibition, underground speakeasies, notorious gangsters and glorified outlaws – during which time tequila trade became a lucrative business. Banko Cantina and the second floor club, La Terraza, will restore the fervor that once resided inside the very same walls through its delicious food, creative specialty cocktails, hand painted walls and reclaimed wood used throughout the establishment – writing a story for the next generation to tell!

Chicago restaurateur Sam Sanchez co-owns Banko Cantina and is closely involved in its management. Sam moved to Chicago in the mid-1980s and oversees all facets of his restaurant business, including both operations and business development for John Barleycorn, Moe’s Cantina, and Old Crow Smokehouse.  Sanchez was recently awarded Restaurateur of the Year 2015 from the Illinois Restaurant Association.

Eddie Estevez is serving as Banko Cantina’s General Manager. Estevez, a Miami native and son of Cuban exiles, joins Banko Cantina after serving for the last eight years as Executive Chef and General Manager of Cantina Laredo in Palm Beach Gardens and Hallandale.  As a child Eddie lived in San Juan, Puerto Rico and Caracas, Venezuela and has also lived in New York and the Bahamas. He has his Associate of Fine Arts degree from Miami-Dade College and an Associate of Science from the Art Institute in Ft. Lauderdale.

I was invited to attend one of the pre-opening events in which we received a grand tour of the place and an awesome tasting of some of their signature dishes and cocktails.

The three level 13,000 square foot restaurant features a 3,000 square foot partially-covered rooftop bar on the third floor, with a 90-foot bar in the center, 14 foot ceiling, seating for 150, along with a kitchen serving lunch and dinner from a select menu. The restaurant’s second floor was designed especially for special events, including corporate events and private parties. A lounge, private dining space and 130 seats can be found in the main dining room.  The restaurant also features 14 60-inch televisions throughout for sporting events. Banko Cantina’s interior includes elements of the historical building, including the original wood, used for the tabletops, as well as the chandeliers and tiles.  Chicago artist David Bozic, who blends fine art with street-style, has begun hand painting his work onto the walls with further commissions to come where guests will be privy to watching the artist at work.

The restaurant features Northern style Mexican cooking and is inspired by Mr. Sanchez’ childhood in Nuevo Leon, Mexico.  Mexican cuisine consists of many different regional styles, depending on the climate of the area. Northern Mexico’s desert climate supports a large livestock population that led to the region’s meat-based dishes. The ranching culture’s historical use of wood fire and outdoor cooking is what developed the distinct smoky flavors that are the foundation of Banko Cantina’s extensive list of locally inspired tacos, steak and mesquite-grilled skewers. And speaking of mesquite flavors, the cantina offers an impressive array of handcrafted specialty cocktails created by the restaurant’s corporate mixologist Enrique Cobos, who creatively infuses mesquite and serrano chili peppers into a number of their craft cocktails including two of the signature cocktails that I got to try: the Passion Fruit Sangria and the Adelita.

The beverage menu also features more than 30 varieties of tequila and over a dozen Mexican-themed drinks. Sanchez himself plans to host tequila chef tasting dinners as well as “tequila tasting 101” classes to share his knowledge of his favorite spirit.

Visiting mixologist Enrique Cobos came down from Chicago to implement the craft cocktail program at Banko Cantina

I can’t even begin to tell you how impressed I was with the thought that went into the making of Banko Cantina’s interactive cocktail list. (Kudos to Enrique Cobos) Take for instance the Passion Fruit Sangria. Our server delivered the following instructions on how to partake in this cocktail, ” shoot it, lick it & sip it.” In other words, there was a tequila shooter resting on top in the jalapeño boat which we were to first shoot back, followed by the licking of the salt and chili-spiced rim, and then take a quick sip of the habanero-infused tequila and Pinot grigio sangria made with fresh passion fruit puree. It was genius. I could have shot, licked and sipped on these all night long!

The mesquite-grilled skewers were quite impressive and were delivered to the table hanging from specialty metal stands suspended over a plate with a single slice of charred pineapple. Options include carne asada ($14); bacon-wrapped shrimp and chicken ($12); and vegetales ($10).

Another interactive cocktail, the Adelita is made with Herradura Resposado, fresh lime juice, sour mix, Cointreau, Vida Mezcal float, salt and chili pepper rim. By this time, we were all pros on how to “shoot, lick and sip”.

The lobster tacos include a whole Maine lobster tail and were topped with Chef Manual Briseno’s own “secret” sauce. The lobster meat was wrapped in the most delicious char-grilled flour tortillas I have ever tasted in my life, I’m not kidding. I just couldn’t stop eating them!  Sam has these tortillas specially imported from his hometown in Salinas Victoria, a municipality located in the state of Nuevo León.

Under the Traditional Plates section of the menu, you will find this seafood paella ($24) made with shrimp, clams, mussels, Andouille sausage, chicken breast, rice,and saffron broth. The flavors came together perfectly and was a lovely and tasty dish.

For dessert I was told we were going to have a corn bread cake. I thought to myself, corn bread for dessert? Oh boy were my taste buds in for a real treat! The Pan de Elote ($10) is made fresh daily in house and is a moist corn cake baked in a scalding hot cast iron pan for charred edges that deliver a smokey-sweet note. It was served with a house made caramel and topped with a little vanilla ice cream. It was really a unique and delicious dessert and one I would definitely recommend you try.

The El Sueno is actually accredited to Sam – something he concocted in his dream one night and hence the inspiration behind this cocktail’s name. Made with pineapple-infused 4 Rebels Premium Vodka, coconut cream, coconut water, lime juice and toasted coconut rim.

Banko Cantina is located at 114 South Olive St., West Palm Beach. Hours are 4 p.m. to close daily. Call 773-348-8899, or visit bankocantina.com.

Until we eat again…

I send you delicious wishes, xo

Denise

The post Banko Cantina Opens in Historic Bank Building in West Palm Beach appeared first on Savor Our City.