With the All-Star Game going on, Wrigley Field's Executive Chef David Burns took a break to show fans how to make a simple Chicago Chopped Relish.
See Chef David demonstrate his delicious recipe here, or check out the recipe below.
Chicago Chopped Relish
1 cup vine ripe tomatoes, small diced
1 cup white onions, small diced
1 cup neon relish
1 cup cucumbers, peeled and small diced
1/2 cup sport peppers, chopped
Mix all of these toppings in a bowl.
Chef Matthew Ford of brings this easy to make salad from Ravinia to your kitchen!
Latin Grain Salad with cumin-lime vinaigrette
½ cup quinoa, cooked
½ cup brown rice, cooked
¼ cup black beans, rinsed well
½ red bell pepper, small dice
½ red onion, small dice
2 ears of corn, blistered on grill and kernels cut from the ear
2 Tbsp parsley, chives, green onion or cilantro chopped for garnish
Combine all ingredients in a bowl, add enough dressing to just coat. This salad is great served immediately or refrigerated overnight and served the next day.
5 limes, juiced
1½ Tbsp cumin
1 clove garlic, minced
4 oz olive oil
Kosher salt and Ground Black pepper to taste
Combine all dressing ingredients and whisk until well incorporated.