This dish was totally inspired by leftovers. To be honest a lot of the meals we make are throw together at the last minute. We try our best to just keep healthy ingredients in our fridge, freezer and pantry. Then I (Dan) find inspiration either from Pinterest, Google, a random cooking show or something I've made before to dictate what we eat. I'm not the most creative person when it comes to other things, but food, that's my jam - pun intended!
Seriously this soup was so easy to make and you could easily scale it up if you wanted to make it for a larger group. Like most soups the key to flavor is using a flavorful broth/stock and letting it simmer for a long time. I recently made up a batch of chicken stock in our pressure cooker. Homemade stock makes a huge difference in my opinion both in flavor and quality of ingredients. I probably need to write up a post about our stock recipe. Very simply we just add water, old chicken bones, carrot, celery, onion, garlic, bay leaf, thyme, apple cider vinegar, peppercorns and a little salt into our pressure cooker. We pressure cook it for about 3 hours and it turns out great! We hope you enjoy this soup! We always love to hear if you try out our recipes, so if you give it a try, drop us a comment on the post or shoot us a message.
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If you are a man's man and the only way you would ever eat salad is if it was grilled and has red meat, this is the salad for you. No man would or should ever be ashamed of eating a salad like this.
The idea for this salad totally belongs to a former coworker of mine, Eric Simpson. He is the executive chef and at the golf club I used to work at and was always coming up with super tasty food. Recently I was back out there with some family and someone ordered his version of this salad and it just looked tasty. I actually never tasted it but just got a look at it so I'm not sure if the flavors are similar but the main ingredients are close, I think. This salad would totally be an awesome everyday dinner salad throughout the summer. The smokey char from the romaine pairs perfectly with freshness of the avocado and tomato. The blue cheese rounds it and will help it earn it's spot in your weekly meal rotation. Hope you enjoy this salad.
 Artichokes were something new for me. I've used the canned hearts quite a bit but have never worked with the whole artichoke before, so decided to tackle these this week. I have to say they were a little bit of work but they did turn out pretty darn good. I decided to grill them which turned out great. This way would work great for an appetizer in a group setting. The leaves each have a little bit of "meat" on them, so it makes for a an easy finger food. Just dip it in the sauce and suck the sauce off and scrape away the meat with your teeth.  So through a little research I learned how to clean these massive thistles. Yeah they actually belong to the thistle family, crazy right? So the first step was to clean up the stalk. If you look at the picture above you can see the difference between an unprepared artichoke (left one) and and cleaned one (right one). After you have cleaned up the stems the next step is to chop them in half like in the picture below. Once you have them sliced lengthwise you will need to clean out the pulp from the inside of the artichoke. I just used a pairing knife to to this, you could also probably use a spoon. One thing to note when you are working with artichokes is that if you leave them sitting out they will oxidize and turn black. Similar to an apple turning brown or avocado turning black. So to counter this have a bowl of acidulated water nearby to soak them. I just added about a 1/4 cup of lemon juice to a big bowl of water.  Once you have cleaned the artichokes and rinsed them of any sand or dirt, you will need to boil them for roughly 15-20 minutes to soften the flesh. After you boil them go ahead and transfer to your hot grill and grill for 5-10 minutes until you get a nice char on them. No need to flip them since all the flesh is on the cut side.  While the artichokes were boiling I prepared the creamy balsamic dipping sauce for the artichokes. To do this I added 1 tbsp olive oil to a small sauce pan, then cooked 3 diced garlic cloves until slightly brown. Add 1/2 cup balsamic vinegar, 1 tbsp of butter and cook for 10 minutes letting the sauce reduce and bring the sweetness of the balsamic vinegar out. Cover and keep warm. Before serving add 1/2 cup of unflavored greek yogurt and stir until combined. Health Benefits of Artichokes*
*Nutrition data taken from http://www.nutrition-and-you.com/artichoke.html
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