HOTLINE: Saturday, June 23

Posted: Updated:

Chandler Summer Splash & Dash
Dr. AJ Chandler Park (West)
3 South Arizona Avenue, Chandler, Arizona 85225
www.downtownchandler.org
 
Scott's Training Systems (STS)

6100 W. Gila Springs Place, Suite 23
Chandler, AZ 85226
(480) 820-0835
www.scottstrainingsystems.com
 
GW Health, Inc.
4001 Prado Del Trigo
Calabasas, CA 91302
(888) 456-1597
www.radiantgreens.com
Speaking At Healthy Habit Health Foods
6029 North 7th Street
Phoenix, AZ 85014
602 252 6000
 
 Virginia Auto Service

386 E. Virginia Avenue
Phoenix, AZ 85004
602-266-0200
www.virginiaautoservice.com
 
Orangetheory Fitness will host its Ahwatukee VIP Grand Opening party on Thursday, June 28 from 6 - 8:30 pm. The event is free - the first 50 people in the door get a fitness-focused goody bag. RSVP at http://otfa.eventbrite.com or call 480-686-9054.
 
 
Beckett's Table
3717 E Indian School Rd
Phoenix, AZ 85018
602-954-1700
www.beckettstable.com
For information on the 1st Annual Beckett's Table FEED YOUR DREAMS Competition, visit:
www.facebook.com/beckettstable
 
 
House-Smoked Salmon & Barley Salad
serves 4
1 pound smoked salmon
1/2 cup your favorite vinaigrette
1 beet (raw, washed and shaved thin)
1 handful arugula
1/2 cup celery leaves (picked)
1/2 cup breakfast radish (sliced thin)
1/4 cup sour cream
sea salt
ground white pepper

for barley:
1 cup black barley
1 cup white barley
4 cups vegetable stock or water
place the black barley in a pot
place the white barley in another pot
add 2 cups of stock to each pot
simmer both pots of stock and barley
the white barley should cook for about
30-35 minutes
the black barley should cook for about 40-45 minutes
remove from the pots, spread out on a flat sheet or pyrex pan and cool in the fridge.
to assemble:
smear the sour cream on the plate as kind of a base for the salad
in a large bowl toss the greens, beets, barley, radish and leaves
slowly drizzle in the vinaigrette one tablespoon at a time till the ingredients start to stick together and coat fully
place the mixture on top of the sour cream
top with chunks or slices of the salmon and season with salt and pepper
enjoy