I wanted to share this little gem with you – especially during the end of summer when veggies are everywhere! Some of you may know that my husband is a classically trained Chef/Restauranteur. We own a few restaurnts in the suburbs of Maryland outside of DC. Mike graduated in 1984 from the well renowned Johnson & Wales Culinary College. One of his early jobs out of culinary school was at the prestigious Four Season Hotel in Georgetown, DC! “Auxchamps ” Kitchen. Where he worked under Chef Douglas McNeill so Mike is full of recipes that I pull out from him now and again. As we move forward on our healthy food journey I am loving the grain bowls. He actually added one to our fine dining restaurant lunch menu at The Tasting Room. We try and eat veggie heavy meals when we can and this is so great to do in the summer. I was bored with my salad dressings. During a recent talk in the kitchen I was whining that I’m bored of my salads . He was like “Hey babe – I’ll make you “JET FUEL” “What is JET FUEL”? He explained that in the late 80’s the Four Seasons Hotel started a spa menu for their elite guests. The dressing used in the kitchen was called Jet Fuel. Um yes dont hold out on me babe.He made some up and I was in love! I keep a jar of it handy. It lasts for a week or more covered in the fridge. You can tweak it a bit here and there but the premise is that you want it to be very fresh, flavorful, very little oil, and no salt. It highlights fresh veggies and garden lettuces without overpowering them. It is low in fat, delicious and simply good for you!
Spa Menu salad dressing circa 1985 from the famous Four Seasons Hotel
- 1/2 tsp Dijon Mustard
- 1 Shallot minced
- 1/4 cup White wine vinegar champagne can be substituted
- 1 tbsp Rice vinegar
- 1/4 cup Grape seed Oil (any light non flavored oil) plus 1 tbsp if needed
- 1 tsp Apricot preserves substitute 1/2 tsp honey
- 20 grinds Black pepper
- pinch Kosher salt
- 2 springs Thyme - fresh
Wish toghether in mixing bowl adding fresh thyme or any fresh herbs on hand.
Tranfer to mason jar - shake - label and enjoy
Keep refridgerated for a week or so - shaking each time before use
Below is my homemade version of a grain bowl with cooked Quinoa, (almost always on hand) summer corn, chickpeas, cucumbers (from Andrea’s – Mike sisiter garden), our heirloom tomatoes, fresh basil, sauteed squash, romaine and red onion. The piece to resistance is our fresh garden pickled beets. I add them at the end sometime with the pickling juice (recipe tomorrow). !
Rinse all your veggies, slice, peel, and prepare your bowl.
With Mike’s help mine looks like this! Yeah! So pretty right? Dont you feel healthier just looking at this? Top with Jet Fuel, some the beets and enjoy. Try out the Jet Fuel and let me know your thoughts. Like I said use what you have around or that is readily available. Try it and use as a dressing or even a veggie dip. Would be cute to pack for lunch or serve at a girlfriends spa night!
Now onto the weekend and an anti health day for us – a trip to Peking Gormet Inn – I may not post about it officially and just enjoy this bit of heaven on earth. We will see how hungry I am and if I can hold off and snap a pic or two – maybe on instagram/instastories so check in.