Monday, January 7, 2013

What Callie's Cooking

Dijon Kale Salad with Dried Cherries & Pepitas
Photograph by Callie Salls

Just before Christmas of 2011, I was drawn into a friend's kitchen by the most fabulous smell I had ever come across in my life. My nose led me to one miss Callie Salls, a beautiful blonde stirring a pot of warm pepper pomegranate orange cider on the stove. Over the next couple of hours, I believe I finished every last drop and knew I needed Callie in my kitchen, stat. 

She began cooking for us in early 2012 and has been coming back ever since. With three young children - heck, with children of any age - getting healthy meals on the table is a task in and of itself. Callie will cook anything and everything, and you will see by her credentials below that she is really a star in the kitchen, but for us she sticks to strictly Paleo. I have never had such amazing food before!

Callie has graciously agreed to allow me to post two of her recipes per month in a new What Callie's Cooking series, which I am thrilled to bits about. Not only to be able to share her delicious creations with you, and not only so you can see how simple it is to eat Paleolithically, but so I can continue to spread the word about gaining true health and wellness through nutrition. Without further ado, allow me to introduce you to the always lovely Callie Salls through her impressive bio....

Callie Salls is the chef and owner Linguine and Dirty Martinis {I mean, you KNOW she's gonna be good based on a business name like that!}, a Fort Worth personal chef business specializing in healthful, seasonal cuisine with an elegant touch. Salls is a graudate with a Culinary Arts Diploma from the Culinary School of Fort Worth. Along with her culinary education, Callie holds a Bachelors of Science in Advertising and Public Relations and a minor in Studio Art from Texas Christian University.

Along with her personal chef business, Salls teaches seasonal and themed monthly cooking classes open to the public at Market Street in Colleyville, TX. She also writes the quarterly "Easy Entertaining" column for Fort Worth Foodie magazine and her recipes have been featured in Fort Worth Star-Telegram, 360West, Indulge, and Fort Worth Business Press. Salls has a diverse weekly clientele with nutritional lifestyles including Paleo, gluten-free and whole foods/clean living. 

You can follow Callie on her Linguine and Dirty Martini Facebook page HERE, and she also posts behind the scenes shots of her culinary filled life on Instagram @calliesalls. 

Her first recipe to share is one of my favorites, a weekly staple that I usually have for lunch every day. I have her add chicken to mine as well to make sure that protein is in there, and throwing in some avocado is great to get lots of good fat - the key to a Paleo lifestyle.

Dijon Kale Salad with Dried Cherries & Pepitas
yields 6-8 salad servings

Dressing:

½ cup whole grain mustard
¼ cups local honey
1/3 cup fresh basil, minced (about 1 bunch)
Sprinkling of kosher salt
1/3 cup grapeseed oil

Salad:

1 bunch organic kale, washed, dried, sliced in thin ribbons
1 English cucumber, sliced, seeds scraped, and diced
¾ cup dried cherries
¾ cups pepitas (roasted & salted pumpkin seeds)



In a small bowl, whisk together mustard, honey, basil and kosher salt. Slowly stream in grapeseed oil, while constantly whisking, to emulsify dressing. Pour dessing over kale and toss together with tongs. Fold in cucumber, dried cherries and pepitas. Let chill in refrigerator at least one hour before serving for flavors to meld.


Enjoy!

Callie handles anything and everything from small dinner parties to full-scale catering operations, cocktail parties, special birthday get togethers and everything in between, and will happily work within any budget. Email her at callie@linguineanddirtymartinis.com to contact her about anything foodie related. 


13 comments:

  1. Yum! Thanks for sharing! :)

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  2. I'm imagining pear in there in replacement for the cucumbers. Yummy!

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  3. Yay! I am so happy that you are featuring Callie and sharing her creations - she is a dear friend of mine and she is so talented! I've been eyeing all the yummy paleo foods on her instagram and now I'll get more recipes!! perfect! My husband and I have been doing paleo since Thanksgiving, and I love it. :)
    xo Lacey

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  4. Looks delicious! I love kale and can't wait to try this salad! Kale and swiss chard are really my go to winter veggies!
    Love the addition of cherries and pepitas for crunch and sweetness
    xo
    LJ
    jonesyloves.blogspot.com/

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  5. This looks wonderful!! Thanks to you and Callie for sharing this! I can't wait to make it. xo.

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  6. I visited her FB page-bad idea when you're hungry for dinner, BTW. Can you share the recipe for Paleo-friendly Mediterranean-Braised Chicken with Olives, Fennel and Apricots?

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  7. Amazing! Thanks for sharing this!

    Incidentally, what do you eat to settle your stomach when you are sick? [Sick day today, and obvs saltines are a Paleo no-no.]

    Looking forward to more recipes!

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  8. Gosh LFM - I wish I could answer that. I just really don't get sick! I can't remember the last time I was truly ill. I know when Biz is not feeling great he drinks lots of Kombucha (we do regularly, but the fizz helps his stomach I think) and the kids love it too. La Croix is also a great carbonated beverage instead of sodas.

    There are great recipes for Paleo crackers on Elana's Pantry if you want something crunchy!!
    xoxoSF.

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  9. LFM - the best thing when you are sick or nauseous is bone broth. Plenty of recipes...check nomnompaleo.com

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  10. How often does she cook for you and your family? Isn't that expensive? Can't you just emulate her recipes?

    Claire x

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  11. @ anonymous Claire, no offense but do you have 3 children under 3 and run a business? Why does it matter how often she cooks for her family? I'm sure it is expensive, but if she has the means to do it, why not? I can't figure out why people assume everyone should have to live by their standards. I'm not trying to be rude, but why come to someones blog and make a snarky comment like that? If it bothers you, don't read.
    If I could have a chef, I would have one every night!!!! Looks fabulous!!

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  12. @anonymous and @christine -

    this isn't intended to be snarky or rude. but i am inquisitive. i think it is not wrong or strange to hire in helpers. and i have friends who are both the creative chefs, making magic in a client's kitchen and the lucky recipients of such help. however, i was a little shocked that sheridan had shared such fabulous food tips and treasures with us over the course of a year and has just told us about her fabulous helper. that is my honest reaction, thought i do prefer to be anonymous. as, i know this could be taken the wrong way, and really, it is not intended to be. i am excited to learn about these new recipes and excited for this part of her blog.

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  13. Claire, Christine and Anon - Good morning! Christine really hit the nail on the head. I have a 3 year old, a nearly 2 year old and an almost 1 year old, coupled with a business I run from home the majority of the time. It is very helpful to have Callie take care of our dinners so that the weight of this is taken off my shoulders. I am not a talented chef, and I would MUCH rather spend time in the afternoons and evenings with Biz and the children rather than in the kitchen. I LOVE baking - muffins, pancakes, granola bars, etc. and will always continue to post those whenever I think of snapping photos while the kids and I are whipping something up. Thank you all for reading and commenting, and have a great weekend! (is it Friday yet?!) xxSF.

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