Ingredients
(All are organic and locally sourced when possible.)

1 cup quinoa
1-2 sweet potatoes
(roasted in unrefined coconut oil)
Wild-caught salmon
Organic kale
1 head organic broccoli
2/3 cup sprouts
1 avocado
2-3 tablespoons raw, unfiltered honey
2 tablespoons Bragg’s coconut aminos
1 teaspoon ginger powder
2 teaspoons chili powder
2 teaspoons organic white miso
1/2 lime
1/2 fresh-squeezed lemon juice
Unrefined coconut oil
Cold-pressed olive oil

Directions
1. Preheat oven to 400 degrees.
2. Chop sweet potatoes into cubes; coat with 1-2 tablespoons unrefined coconut oil, chili powder and lime.
3. Place sweet potatoes in oven; roast for 20-25 minutes or until slightly crisp on outside.
4. Boil quinoa according to package instructions.
5. Prepare salmon by covering with 1-2 teaspoons olive oil, 1 tablespoon raw honey, 1 teaspoon chili powder, 1 tablespoon coconut aminos, 1 teaspoon ginger powder and 2 teaspoons white miso.
6. Bake for 12 minutes or pan sear in cast iron skillet for 5 minutes, flipping once.
7. Meanwhile, place kale in large bowl and top with fresh lemon juice and 1 tablespoon olive oil. Toss.
8. Construct nourish bowl by adding 1/2 cup quinoa as base, add kale mixture, sweet potatoes, broccoli, sprouts, avocado and sprinkle additional toppings.
9. Enjoy!

Since opening the summer of 2018, Tahini’s Mediterranean Grill has been busy from open to close. Located in the heart of Downtown Lynchburg at 912 Main Street, co-owner Nour Da’as Elkhamra proudly shares that if it were not for Lynchburg locals, they would not be here.

“Everyone has been so positive, encouraging, and extremely supportive,” Nour says.

Nour was born in Kuwait and lived half of her life in Jordan before moving to Canada. She hopped around to a few U.S. cities before landing in Lynchburg with her husband five years ago.

When Nour realized the recipes she cooked and craved were not represented anywhere in town, the idea of Tahini’s was born. Now, everyone can enjoy the flavors, spices, and textures that make up their unique menu.

Although none of the owners have restaurant experience, their diverse backgrounds bring a wide variety of flavors to the table from all over the Mediterranean… literally. Flavors from Greece, Spain, Egypt, and Palestine are all discernible and make their way onto your plate in a fast-casual environment.

While Nour says they have regulars who appear weekly and even daily, the staff is happy to help Mediterranean cuisine neophytes navigate their menu that features wraps, rice and salad bowls. She says the Beef Shawarma on the spit is always a huge hit; it’s only offered once a week, either Thursday or Friday. The Chicken Shawarma wrap is also very popular. They can satisfy vegetarian, vegan as well as gluten- and dairy-free diets.

Everything at Tahini’s is house-made, from the pickled turnips to the perfectly spiced hummus to the creamy baba ganoush. All sauces, dips, sides, and even their mayo is proudly made by hand.

Wash your tasty food down with a Stubborn Soda. Tahini’s is one of only two places in Virginia to sell the stuff (the other is in Richmond). Stubborn Soda has 90-100 calories, is made with all natural flavors, no dyes, no high fructose corn syrup, or artificial sweeteners.

Tahini’s has homemade (of course) baklava and also offers date bars and snickerdoodles from Harry’s Bakery just down the road. They also have recently implemented an online ordering system to make things more efficient and are now offer a catering menu for large events.

Even though this downtown eatery is only six months old, talks of an expansion are already in the works. So don’t miss out—head downtown to open your mind and your palate to a world of flavor at Tahini’s.

PHOTOS BY Lindsay Carico, Capture Photography

Cooking with Bourbon

By Lisa Woodroof | Photos by RJ Goodwin

The holiday season elicits the flavors of spice and the experience of warmth—which perfectly describe my favorite relationship in a neat glass of bourbon.

A few years ago, I had an idea: what if I brought the contents of my glass… to the table? Each sip inspires numerous flavors—vanilla, caramel, honey, citrus, rose, black pepper, tobacco leaf, nutmeg, clove, cinnamon. My culinary soul danced at the idea of the collaboration! I took what I knew about this All-American beverage and started incorporating it into different types of recipes.

Cooking with bourbon will elevate your kitchen repertoire. So, shake a classic cocktail and get ready to be inspired.

Bourbon in Sauces

Wheated bourbons, such as Maker’s Mark, are sweeter and warmer enhancing jams, jellies, and barbecue sauces. They pair best with smoky flavors.

Tip: If you use bourbon in your homemade barbecue sauces for basting on the grill, don’t cook off the alcohol in advance. Leave a couple of shots of bourbon in the bottom of your empty bottle, add your vinegar or ketchup-based barbecue sauce into the bottle right over the bourbon and shake well. I recycle the flavors of every bourbon bottle with this technique.

Bourbon in Fruit Pies and/or Cobblers

Spicy, peppery high-rye bourbon offerings, such as Four Roses Single Barrel, work well with dressings and fruit-based dishes and have the brightness to offset rich and creamy ingredients.

Tip: Baking under 375 degrees in your oven will incorporate bourbon flavors richly. As the temperature is increased in cooking, you need to use a higher proof bourbon.

Bourbon in a Marinade

Bourbon will break down the enzymes in meat, so it works well as a multitasking tenderizer and marinade. Mix a shot or two of bourbon with brown sugar, sorghum, soy sauce or Worcestershire sauce, garlic, shallots, olive oil and your choice of seasonings and spices, and give your protein a soak for a few hours.

Tip: Bourbon marinades need more than a 10-minute pairing. Three hours in advance is ideal. Ensure your meat is brought to room temperature before cooking. This cooking technique is applicable to poultry or beef.

Bourbon on the Grill

Recipes that are exposed to higher temperatures on the grill need the body of a higher proof bourbon. You’re going to incorporate a bourbon bottle above the 100-proof variety. Elijah Craig Barrel Proof, Wild Turkey 101 and Old GrandDad 114 Barrel Proof, all perform well on the grill.

Tip: Use your bourbon-infused marinade to re-baste during the cooking process. You can even inject your bourbon sauces into your ribs and chicken.

Bourbon Season is Always in Season

From football fare to the Thanksgiving table, be inspired to capitalize on the bourbon spirit… pun intended.

BOURBON SERVED IN CLASSIC FORM

Classic bourbon cocktails inspire the holidays and guests alike. Here’s an early 19th-century recipe for the classic Bourbon Old Fashioned.

1 Demerara sugar cube

3 dashes Angostura bitters

1 teaspoon water

2 oz. bourbon

Add sugar, water, bitters into a rocks glass, and stir or smash until sugar is nearly dissolved.

Fill the glass with a single or multiple large ice cubes, add the bourbon, gently stir to combine the flavors.

Rim the oil of an orange peel over the glass, then drop it in.

Find more of Lisa’s recipes on the following pages.

Lisa Woodroof lives in Goode and is known as a Virginia foodie and Bourbonista. Follow Bourbon in the Kitchen on Facebook, Pinterest and Instagram (bourbon_in_the_kitchen) for bourbon recipes and bourbon travel finds.

Bourbon Butter-Basted Cornish Hens

Ingredients

2 Cornish baking hens

Poultry baking herbs
(variety packs for easy purchase at grocer)

1 large onion, halved

1/4 teaspoon of salt & pepper

Directions

Warm your oven to 400 degrees (for electric oven)/375 degrees (for gas oven).

Wash your Cornish hens well and pat dry with paper towels. Place both hens in a baking dish that’s been touched with a good hit of non-stick spray. Place the halved onion inside the cavity of each hen. Within the skin and cavity, incorporate whole stems of the baking herbs. Baste hens well with bourbon butter. Top with salt and pepper. Place in the oven for 1 hour and 15 minutes, maybe a little more if they are larger in hen size. Remember to baste throughout the cook time to foster a beautiful brown baking skin on the hen.

Baste with bourbon butter just before serving. If you have any baking herbs left over, garnish your plate next to the hen. It’s fragrant and reminds your guest that this is a holiday plate. A holiday smell can create a life-long memory.

Bourbon Creamed Corn Casserole
Serves 8

Ingredients

1/2 cup butter
1/4 cup flour
1/4 cup sugar
4 tablespoons bourbon
2 eggs, well beaten
1 cup whole milk
1 (15.25 oz) can, whole kernel sweet corn, drained
1 (14.75 oz) can, cream-style sweet corn
1/2 teaspoon salt Pepper to taste

Directions

Preheat oven to 350 degrees.

In a sauce pan, heat the butter slowly over medium heat swirling until all butter is melted. Set it aside and measure out the rest of the ingredients.

Whisk in the flour into the melted and cooled butter and incorporate well. Then whisk in the sugar, eggs, milk, and bourbon.

Stir the creamed corn into the butter mixture, along with the drained whole kernel corn. Season with the salt and pepper.

Pour into a shallow 8×8 baking dish that’s been touched with non-stick spray.

Bake uncovered for approximately 1 hour and 15 minutes, until the center is set and the corn casserole is brown and caramelized on top. You can always broil the top for a hot-minute if the casserole is set but you want a more caramelized appearance.

This is a custardy baked cream corn casserole recipe. It’s easy prep and under ten ingredients. This is an heirloom recipe for any holiday table…rich and a smidgen of sweetness.

Bourbon Whipped Sweet Potatoes
Serves 4 (Can Easily Double)

Ingredients

4 lbs. sweet potatoes, peeled and cut into 1 ½” chunks
4 slices thick-cut bacon
2 tablespoons of reserved bacon grease
15-20 sage leaves
1/2 tablespoon unsalted butter
1/3 cup whole milk
4 tablespoons of brown or Irish butter
2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

Warm oven to 400 degrees and cook off the bacon for 10-14 minutes depending on how thick your sliced bacon is. Set cooked bacon aside, draining off the extra fat.

Add potato chunks to large pot of boiling water and cook until fork tender, approximately 20 minutes. While potatoes are in progress, heat a skillet over medium heat and add the 1/2 tablespoon of unsalted butter and fry up the sage until it is crispy. 1-2 minutes per side. Remove with a slotted spoon and place on paper towels to drain.

By now, the potatoes are ready to mash. Once whipped, add in a smidgen of reserved bacon grease, the milk, the bourbon, and the brown and/or Irish butter. Mix until everything is combined. Taste the potatoes and add salt and pepper, seasoning more or less to your preference.

Place potatoes in a dish and top them with the crispy bacon, crumbled with your fingers and/or rough cut with kitchen scissors. If you’re waiting a bit to serve them, place in the oven on a warm 325-degree temp for a maximum of 25-30 minutes. Don’t forget to crumble the sage on top at the very end.

Bourbon Croissant Bread Pudding

Ingredients

6 small stale croissants
3/4 cup sugar
3 tablespoons water
1/2 cup heavy cream
3 teaspoons bourbon
1/4 teaspoon vanilla
Pinch of salt
2 eggs, thoroughly whisked

Directions

Warm your oven to 350 degrees. Tear croissants into pieces and place into individual ramekins that have been hit with a touch of non-stick spray. Add the sugar and water into a sauce pan. Bring to a rapid boil—remember this is hot stuff. Turn the heat on low and add the heavy cream, bourbon, vanilla and pinch of salt. Remove from the heat and let cool. Slowly add the whisked eggs into the caramel. Pour mixture over croissant pieces in the individual ramekins. Bake for 15 minutes.

This is a once-in-a-lifetime recipe—holiday dessert or a stand-alone breakfast, the choice is yours.

Bourbon Brown Butter*

Melt a stick of butter in a sauté pan or skillet over medium heat. After the butter is melted, it will begin to foam and turn a blond color. A few more minutes and the foaming will subside and the milk solids will turn brown. Measure or eyeball a 1/4 cup of bourbon. Remove the skillet from the heat, and standing back, carefully add the bourbon. The mixture will sputter as the bourbon stops the milk solids in the butter from browning.

*Brown butter is known to French cuisine as beurre noisette. A type of warm sauce used to accompany savory foods and used in French pastry.

(Use this recipe to top the Cornish hens and yeast rolls.)

The sweet and savory creations at Cinn City are turning heads (and taste buds.)

By Rachel Dalton | Photos By Ashlee Glen

Lemony Snicket may have said it best in A Series of Unfortunate Events: “Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.”

If that’s truly the case, then we all have lifelong friends at cinnamon roll and beignet shop Cinn City, one of Downtown Lynchburg’s newest additions.

Co-owner Alex Richardson, who has a long-standing history on the Lynchburg restaurant scene, describes Cinn City as “a happy little place” where he is laser-focused on the quality of ingredients as well as the customer service provided to all who enter.

Richardson has a passion for all things local, organic and sustainable. He loves working with area farmers and producers within the community and, with that in mind, the concept at Cinn City is simple. “A soft, sweet yeast dough bread whether baked or fried is a great starting point that you can do so much with,” he explains.

Inspired by his travels to cafés and bakeries all over, he wanted to take the concept a step further here on his home turf. “The best way to describe Cinn City is as a Quick Serve Bakery cafe set up for you to get a hand rolled bun, sweet or savory, right out of the oven and build your own custom masterpiece from a wide array of frostings, spreads, sauces, toppings, fresh fruit compotes and veggie blends,” he says.

The combinations are endless, even more so this holiday season. But don’t feel as though you have to pick something wild to get the full experience. On a recent visit, I kept it simple and had a made-to-order, steaming hot cinnamon roll covered with traditional cream cheese frosting—it was the best cinnamon roll I have ever had.

Don’t miss the opportunity to try the rolled out, hand-cut, flash fried, powder sugar dusted beignets while you’re there. Add a dipping sauce of your choice. I added two (chocolate and raspberry) and had no regrets.

If you’re craving something for lunch or don’t have much of sweet tooth, order a savory bun that’s made with the same scratch-made dough as the cinnamon rolls but is filled with fresh garlic, olive oil and herbs. These serve as the perfect vehicle for Boursin cream cheese, gourmet sauces, sautéed veggies or a variety of meats.

Enjoy your delights with fresh ground fair trade coffee, espresso drinks, sodas, juice, or even Virginia craft beer and wine. There are gluten-free and vegan options available, weekly and holiday specials, ice cream and specialty desserts. They also offer large to-go orders so you can be the office hero with your delivery of rolls and beignets.

Small batch distilleries are more than just a flash in the pan. Bourbon has an especially rich history in the state.

According to the Virginia Distillers Association, Virginia became the birthplace of American Spirits when colonist George Thorpe distilled the first batch of whiskey made from corn in 1620. This first batch became the ancestor of all corn-made moonshine and bourbon. Roughly 180 years later, our Founding Father, George Washington, began commercial distilling using crops from his Mount Vernon estate. At the time, it was the largest whiskey distillery in the country, churning out almost 11,000 gallons of distilled spirits per year.

Today, Virginia is still a thriving area for craft spirits, with more than 50 small batch distilleries in operation, creating premium distillations ranging from gin, rum and vodka to whiskey and bourbon. In honor of Elijah Craig, a Baptist preacher from Orange County—who is often credited with creating the first bourbon by aging whiskey in charred oak barrels, thus giving it a unique color and flavor—here’s a toast to bourbon and the many ways you can enjoy it.

Your favorite Virginia bourbon can be enjoyed year-round. In its simplest form, you can sip it straight or on the rocks. When the weather is warm, you can mix it with cola or ginger ale for a refreshing imbibe, or it can serve as the base for more complex cocktails such as a Mint Julep, Old Fashioned, Whiskey Sour, Manhattan or in a variety of punches. Some diehard fans have been also known to drop a shot of bourbon (shot glass and all) into a mug of beer creating what has been called a Depth Charge or Boilermaker.

During the cooler months, a little bourbon mixed with honey and hot water makes a simple Hot Toddy that some claim is remarkable for curing colds and coughs. A little shot of bourbon in your holiday egg nog or hot chocolate is also good for whatever ails you.

Warm or cold out, here are a couple of recipes we think you may enjoy:

Tom and Jerry Batter

Ingredients

12 eggs (separated)
1 pound butter (room temperature)
3 pounds confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon allspice

Method

Beat chilled egg whites until stiff peaks form. In a separate bowl, beat egg yolks to soft peaks. In a third, large bowl, beat the butter and confectioners’ sugar until light and fluffy. Add the egg yolks and vanilla to the butter mixture and mix. Stir in the nutmeg, cloves, allspice and egg whites and mix until fully blended.

Chill batter until ready for use.

To make a Tom and Jerry, add a heaping spoonful of batter to a mug, add boiling hot water and a shot of bourbon. Stir and sprinkle the top with fresh nutmeg.

Backyard Paradise

Ingredients

4 cups fresh pineapple (cubed)
1 cup bourbon
1 cup lemon sparkling water,
such as Perrier (chilled)
1/2 cup Southern Comfort
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

Method

Process pineapple in a blender until smooth. Press mixture through a fine wire-mesh strainer into a pitcher. Add remaining ingredients, stir and serve over ice in individual glasses. Makes about 4 cups.

Bourbon Marinated Hangar Steak

Ingredients

1/2 cup bourbon
6 tablespoons low-sodium soy sauce
1 teaspoon fresh ginger (grated or minced)
1 teaspoon fresh garlic (pressed or minced)
1 tablespoon shallots (minced)
1 pound hangar or skirt steak (trimmed)
1/4 cup heavy cream

Method

Combine all ingredients except steak in a small saucepan and bring to a boil, then simmer one minute. Pour marinade into shallow dish large enough for the steak and let it cool. Add meat to the cooled marinade and coat thoroughly. Refrigerate overnight for no more than 12 hours.

Dry beef with paper towel. Heat a large pan/skillet on high. Sear beef about three minutes per side for medium rare. Remove from pan and let steak rest. Cook down remaining marinade and whisk in cream.

Cut meat into strips and drizzle pan sauce over strips.

Bourbon Bananas Foster

Ingredients

1/3 cup bourbon
2 tablespoons unsalted butter
1/4 cup dark brown sugar (packed)
3 bananas, halved crosswise then lengthwise
4 slices pound cake
4 scoops vanilla ice cream

Method

In a large skillet, cook the butter and brown sugar over medium-high heat, stirring until butter melts. Add the banana pieces and gently turn to coat. Once the sauce starts to bubble, add the bourbon and ignite the mixture using a long match or lighter. Cook until the flames extinguish.

Divide the cake among serving dishes and drizzle with bourbon sauce. Top with ice cream, followed by bananas and remaining sauce.

RECOMMENDED DISTILLERY:

Filibuster Distillery
Spirits of Distinguished Character

All you have to do is take one sip and you’ll discover something that may surprise and delight you. Filibuster is unlike any other bourbon. It’s handcrafted in small batches. Why? Because it’s worth it.

80 Maurertown Mill Rd. • Maurertown, VA 22644
(703) 350-7276 • www.filibusterbourbon.com

Ingredients

1 whole boneless, skinless chicken breast
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
1/2 cup hot sauce (I like Frank’s)
2 hearts of romaine lettuce
Blue cheese crumbles
Celery hearts, leaves intact

BLUE CHEESE DRESSING
(makes double what you need)

3 ounces your favorite blue cheese, chopped
1/2 cup mayonnaise
1/2 cup heavy cream
1/2 tablespoon vinegar (white wine or champagne)
Salt and black pepper to taste

Directions

Slice the chicken breast in half, horizontally. Heat olive oil and butter in a stainless skillet over medium heat. Salt and pepper both sides of the chicken breast and fry them until golden brown and cooked through. Turn off the burner and pour over the hot sauce. Coat the chicken on both sides and leave it in the cooling pan.

For the dressing, mix all ingredients in a food processor and pulse five times. Done!

Toss the romaine lettuce in a large bowl with enough salad dressing to coat all of the leaves. Slice the chicken into strips on top and sprinkle your creation with some blue cheese crumbles, if you like. Some fresh ground pepper is also nice.

Big Flavor Comes From Farmers Markets

By Mikael Blido | Photos by RJ Goodwin

You have probably seen the commercials: fresh-looking ingredients arriving at your doorstep in time for dinner, ready to be turned into an effortless, Instagram-worthy gourmet meal. Hello Fresh, Blue Apron, Plated and almost 150 other meal kit businesses seem to be taking America by storm. But a 2017 study showed that the initial excitement may be wearing off pretty quickly.

The majority of customers, according to the study, order just one meal, and only 6 percent of subscribers continued to order after three months. Perhaps they realized that $8-12 per serving for a meal you have to cook yourself is pretty pricey. Or maybe they wanted more variety, less packaging, and more control over where their food comes from.

The “Click-List” Option

One option for the time-strapped home cook who wants to move away from the box could be to use the grocery store click list services that more and more stores are offering. It is convenient, but you still get produce that may have traveled farther in its life than you have. At least you’re supporting a business in your community and keeping some tax dollars local.

The Flavorful Option

The healthiest and tastiest option is a quick trip to one of the many farmers markets we are lucky enough to have in our region. You can be in and out in five to 10 minutes, but a longer stroll is recommended, and you go home with fresh, locally grown affordable ingredients packed with great flavor and seasonal variety, without all of that packaging and waste.

The closest local market to me is the Forest Farmer’s Market, which is open on Saturday mornings from 8 to noon and is a “producer only” market, meaning that vendors are only allowed to sell what they grow or make themselves. Some vendors even offer online ordering, and customers can pick up their order at the market.

Lynchburg’s Community Market offers huge variety, and the market in the town of Bedford also offers a wonderful selection. For other markets, contact your local government or check online.

The Homegrown Option

Another great option is to grow your own food. If you never had a garden, you can get your feet wet next spring by planting a couple of tomato plants in a large flower pot. Home improvement stores often sell dwarf varieties that tend to do well when grown in a pot.

Recipes

On the following pages are two of my favorite salads that take advantage of the fresh, healthy produce you can find at most farmers markets. They are packed with wonderful flavors–and nutrition–that a subscription box can never deliver!

New Restaurant Boasts Vibe and Variety

By Rachel Dalton | Photos by Ashlee Glen

Lynchburg natives and seasoned restaurant industry pros Shawn Merrow and Nathan Hall were presented with the opportunity to lease the space at 512 5th Street in August of 2017.

No strangers to opening a restaurant, the restaurateurs were drawn to what is now Grey’s for a number of reasons, including the building itself, the courtyard, and the parking lot.

Why the name Grey’s? A quick history lesson: the space used to house Lynchburg’s original Greyhound bus station. Merrow and Hall liked the idea of the name being non-descriptive and one word. Hall tells me, “Heather grey is a crucial color” to the restaurant’s vibe and feel.

The restaurant opened in February featuring an eclectic, comfortable vibe that is casual and cool. It has quickly become one of Lynchburg’s favorites because of the knowledgeable staff, the ever-changing menu, the music, and the energy one feels immediately upon entering.

Grey’s is a great place to grab a drink from the full bar or plan a dinner with friends from the rotating menu. Speaking of drinks, most of the signature cocktails are the creation of Kathleen Elliott of Blackwater Bitters, Lynchburg’s locally, women-owned bitters’ company.

Having enjoyed Grey’s many, many times, I cannot refuse the burrata salad and the shrimp and grits on repeat visits. The owners tell me the trout cakes and ribs have quickly become customer favorites as well. They use local produce when in season and available.

Depending on the night, the menu often highlights varying features. Inventive tacos, empanadas, tostadas, and posole are only available Tuesday nights. Try the unique, evolving prix fixe menu for Wine Wednesday. Most Thursdays Merrow and Hall graciously donate 10 percent of sales to a local charity.

Check out Grey’s for lunch Tuesday-Friday when you can find fresh salads and sandwiches with imaginative ingredient combinations. The Saturday and Sunday brunch menu is unique and delicious, highlighted by avocado toast with bacon and the fried chicken biscuit with white cheddar gravy. If you can get Merrow to pour the white cheddar gravy on your entire plate, do.

Stay up to date with special events and food specials by following them on Facebook and Instagram at greysonfifth.

Grey’s
512 Fifth St, Lynchburg
(434) 616-4939
Find them on
Facebook & Instagram

Ingredients

3 tablespoons olive oil
1 loaf French bread or boule, cubed (about 5 cups)
1 teaspoon salt
2 large tomatoes, cubed
1 English cucumber, seeded,
sliced 1/2-inch thick
1 red bell pepper, seeded and cubed
1 yellow bell pepper, seeded and cubed
1/2 red onion, thinly sliced
15 basil leaves, julienned
For the vinaigrette:
1 teaspoon chopped garlic
1/2 teaspoon Dijon mustard
3 tablespoons vinegar
(white wine or champagne)
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

Heat up the oil in a large stainless skillet and add the bread cubes and salt. On medium heat, toss the cubes around the pan until browned, about 8-10 minutes. Allow the bread cubes to cool.

For the vinaigrette, whisk the oil into the mustard until it starts to thicken, then add all the ingredients together.

Mix all the vegetables and basil together in a large bowl. Add the bread and toss with the vinaigrette. Season with salt and pepper to taste and serve!

Don’t Veg Out—Veg Up!

Our Lynchburg Living Taste contributor Mikael Blido shares three easy ways to add some fresh produce into your day.

Stir them into a soup for an effortless 15-minute meal. Mikael says anything goes—carrots, broccoli, cauliflower, celery, and potatoes (even canned or frozen options such as corn and peas).

“Just chop them up, add to some chicken broth and use salt/pepper to taste. For variety, add meats. Pull some meat off a rotisserie chicken or throw in some leftover barbecue beef,” he says.

Finish off with chopped herbs and homemade croutons (cubed bread with olive oil in a skillet and lots of salt and pepper.)

Roast them for a quick side dish that goes with anything. “Just roughly chop your vegetables (avoid leafy ones), drizzle with olive oil and salt and pepper. Bake for 20 to 40 minutes and serve. Delicious!” says Mikael.

Mix them up in a milkshake you can enjoy any time of the day. “This is my favorite 30-second meal!” says Mikael. “It’s the easiest non-salad route to get leafy greens into your body.”

In a high-speed blender (he suggests a Vitamix), add milk, a few strawberries, half a banana, some ice and a splash of vanilla. Then add two large handfuls of organic salad mix and blend. Add sugar or Stevia to taste.

“You will not even taste the lettuce since the vanilla and strawberries mask their already mild flavor,” he says. “Even kids love it!”

Fresh from the Farm

From organic veggies to locally-raised beef, you can find the freshest, most high-quality ingredients at your local farmer’s market. Support local producers at these four locations:

APX Market
1848 Church St., Appomattox
Open May through October; reopens in December for a Holiday Market

Bedford Farmer’s Market
On corner of Washington and Center streets, Bedford
Open May through October
Visit on Tuesdays from 3 to 6 p.m., Fridays 7:30 a.m. to
1:30 p.m. and 1st Saturdays of the month, 9 a.m. to 1 p.m.

Forest Farmers Market
Forest Library, 15583 Forest Rd., Forest
Outdoor season: April – October on Saturdays
from 8 a.m. – noon
(Winter Market also offered at 1088 Rustic Village Rd., Forest)
www.forestfarmersmarket.com

Lynchburg Community Market
1219 Main St., Lynchburg
Open Tuesday through Saturday, 7 a.m. to 2 p.m.
www.lynchburgcommunitymarket.com

Weight Loss Wisdom

Libi Prince, our Be Well Lynchburg “Inspire” profile who lost 150 pounds, shares a few of her eating tips.

• Plan out your meals—“Having a game plan helps you see the bigger picture of your day/week overall. This makes it easier to work in meals that are outside of your control (such as work luncheons.)”

• Keep protein-rich snacks on hand—“This will keep you fuller longer until your next meal.  My favorites are light string cheese, a hard-boiled egg, and almonds.”

• Look outside the box for food inspiration—“Some of my best meal/snack ideas came from following people on Instagram.”

Turmeric To-Go

Turmeric is an inflammation fighting spice that’s popping up everywhere right now. In Lynchburg, the Fresh Market carries these handy packets made by The Republic of Tea that can be easily and conveniently added to a 16.9 oz. bottle of water. The ingredients include turmeric, ginger, cinnamon, vanilla, black pepper and monk fruit. Perfect for your purse, car, or pantry for a quick and healthy portable drink.

Smoothie Support>

The end result is nice—but does the laborious “smoothie prep” session keep you from enjoying a cold blend of fruits, veggies and other health-boosting ingredients?

Enter… Live Pure Smoothies—a supplier of complete, organic, plant-based, ready-to-blend frozen cubes that transform into thick, rich, luscious smoothies or smoothie bowls. And better yet, this company’s roots formed in Lynchburg.

Tiffany Tatom and Mary Cope (Tiffany still lives in the Hill City) were health coaches for 12 years and also had a corporate wellness company. During that venture they realized they “needed a product that tasted delicious, was super easy to make, took under one minute, required no thinking, would be enjoyed by all family members and never had food waste,” according to Tiffany.

Locally, Lynchburg’s MayLynn’s Creamery uses Live Pure products in their organic smoothie bowls. (And Consolidated Shoes orders smoothie cubes for their employees as part of a wellness plan.)

You can order some cubes for yourself to enjoy at home!
Visit livepure.love to learn more.