I’m taking a risk. I hope my Chicago friends and family won’t be mad that I am sharing a Vegan hot dog, but please hear me out. All these authentic Chicago-style hot dog “fixings” will really give you the Chicago dog experience.
Even ardent meat eaters might eschew hot dogs due to ingredients and additives in addition to beef or other meats – such as corn syrup, salt, potassium lactate, hydrolyzed beef stock, natural flavor, sodium phosphate, sodium diacetate, sodium erythorbate, sodium nitrite, sheep’s casing…
So try a “a real vegetarian frankfurter” as Field Roast Grain Meat Co. calls it. Simply made from grains and vegetables, it is very tasty, balanced, and well-seasoned.
Now here is the best part, a Field Roast frank has 3 to 4 times the amount of protein as a regular hot dog, sporting 20g in one link with no cholesterol. It has 6g of fiber compared to zero in a hot dog and much less saturated fat as well. Interested?
Rigatoni with Broccoli, Cherry Tomatoes, Arugula, and Buffalo Mozzarella
Recipe by Nicole Putzel
All hailing from Chicagoland, Chef Nicole Putzel and I were virtually introduced a few years back by our mutual friend and discerning foodie, Peg. We recently thought it might be fun to collaborate on some of our cooking experiences, especially during these challenging times.
Nicole sent me a copy of her delightful book just published last year, The Seasoned Plate: Delicious and Healthy Real Food. She says, “This cookbook is the result of a beautiful recipe: one of food, friendship, and wellness, told by the seasons.”
Throughout the seasons, Nicole would create a vegetable-centric recipe every Friday, often harvesting the produce from her own organic garden. Her friend Photographer Claudia Chocano would shoot the dishes, after which they would partake of the fruits of their labors together.
The first recipe I chose from the Spring section was this fresh, vibrant, vegetarian rigatoni dish. Nicole wrote, “This colorful pasta dish came together on an evening when my house was filled with company and my guests asked for a tour of the vegetable garden. The broccoli, arugula, and basil were all ready for harvest and everyone was hungry, so voilà! This was a true crowd pleaser.”
We were a match made in restaurant heaven. Henri is…Elegant yet comfortable. Upscale yet unpretentious. American yet French. With service that is crisp, knowledgable, precise yet still engaging. Dishes that are innovative, exciting yet satisfying. In addition, the designers chose a sea green, chocolate, and white color palette, with chandeliers. Just like my blog design! A definite match.
American architect Louis Henri Sullivan (1856 – 1924) moved to Chicago in 1873 to take part in the building boom that took place after the Great Chicago Fire. Then he moved to Paris to study at the École des Beaux-Arts and later returned to Chicago where he became the famous architect known as “the father of the skyscraper” and a mentor to young designers such as Frank Lloyd Wright.
The Brisket Kid’s Most Tender Beef Brisket on a Grilled Roll With Smoked Mozzarella and Spicy Asian Slaw
To play basketball in the alley with my nephews. To watch Stone’s baseball game at Wells Park. To reconnect with some of the kindest, most caring and fun 125 people I have ever known at our high school reunion. To be visiting my favorite town during the celebration of the Stanley Cup. To dine at fabulous restaurants with my brother and darling sister-in-law. To have a BBQ with a super-talented finalist of Top Chef. To have my brother declare that my “Chicago Brisket Sandwich” is the best sandwich he’s ever had. Last weekend ranks up there. Way. Up.