At Chestnut Street Inn in Sheffield, IL, Chef Monika Sudakov provides guests with big city dining in an inviting, small town environment. All of her meals are locally sourced and Mediterranean fare - like this Roasted Pepper and Olive Salad - is one of her specialties!
Roasted Pepper and Olive Salad
Ingredients:
2 Red Peppers, Roasted, Peeled, Seeded, and Chopped
2 Green Peppers, Roasted, Peeled, Seeded, and Chopped
1/2 cup Spanish Olives, Pitted, and Chopped
1/2 Red Onion, Diced
2 Tomatoes, Sliced
2-3 Garlic Cloves, Minced
Kosher Salt and Freshly Ground Pepper
1 teaspoon Hungarian Paprika
2-3 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
Directions:
Toss peppers, olives, tomatoes, garlic, and onion with oil and vinegar. Season with salt, pepper, and paprika to taste. Serve at room temperature.
Located in Madison, CT, the beautifully decorated Scranton Seahorse Inn features spacious guestrooms and gorgeous grounds. Innkeeper Michael Hafford is also a pastry chef, so the fresh, locally-sourced daily breakfasts are always a special treat - as is the Scranton Seahorse Kale Smoothie.
Scranton Seahorse Kale Smoothie
Ingredients:
2 Handfuls of Fresh Kale, Washed and Chopped
1/2 cup Chopped Fresh Carrots
1 cup Chopped Fresh Strawberries
1 cup Fresh Pineapple
1 peeled Chopped Apple
1 cup Unsweetened, Unflavored Almond Milk
1 cup Ice
Directions:
Combine all ingredients in a blender or smoothie machine. Blend until smooth. Depending on your preference add more ice (or almond milk) to thin out the smoothie.
Chef Note: The strawberries and pineapple should be frozen for at least an hour. What I do is package 1 cup of each in zip lock bags, and when I’m ready to make a smoothie, I’ve got them already chopped, measured, and frozen.