Last weekend I set out on an unique opportunity with Stonyfield Organic to learn more about food writing and photography at the Eat Write Retreat located in downtown Chicago. Here are a few highlights of the weekend – plus an awesome new recipe for fruit summer salad. Psst. It’s got yogurt in it!
As I packed my bags to head into Chicago as a Stonyfield ambassador for the Eat Write Retreat, I wasn’t sure at all what to expect. This was going to be my first food focused writers conference ever. Truly, the only thing I was really sure about was the fact that I was going to eat very well that weekend. <– I was right! The food was amazing! There were representatives from several other food companies at the conference such as Davidsons Safest Choice® Eggs, Prosciutto Di Parma®, Gourmet Garden® and Dreamfields® and they were all ready to spoil us with their best recipes to taste test over the weekend. That is where I found this unique recipe for fruit summer salad – of course though, I came home and gave it my own unique spin by adding my favorite choice of yogurt (Stonyfield vanilla) and tropical fruits such as mandarin oranges, pineapple and blueberries. You can find my version of the recipe below.
|Taste testing Dreamfields’ pasta creations at the Eat Write Retreat.|
However, before I get to the recipe, I wanted to share with you a few highlights from the weekend. Check these out. First, my view of Chicago from my hotel room at the Crown Plaza. Gorgeous, isn’t it. See that Mariano’s Fresh Market on the left? They have the best coffee served right in their entryway and freshly made pizza available by request in their prepared foods section. I had a caprese pizza that I am totally going to try and remake at home.
I also got a chance to meet Mario Rizzotti, an Iron Chef America judge, at Mariano’s Fresh Market. He showed us how to eat Prosciutto Di Parma and gave us a brief history of how and where it is made. I wasn’t sure if I’d like prosciutto going in, but it was surprisingly good!
Overall, this weekend was amazing and I am so thankful to Stonyfield Organic for sending me on this totally amazing weekend. It feels great to write for a company that is so willing to support me and put money and time behind me to help me grow as a writer. I definitely learned so many new things at this conference that I cannot wait to share with you. First being a new summer fruit salad recipe. Enjoy!
Summer Fruit Pasta Salad
1 – 13.25 oz. box of Dreamfields® Penne Rigate pasta
2 cups of Stonyfield french vanilla yogurt
1 cup washed blueberries
1- 11 oz. can of mandarin oranges
1- 8 oz can of sliced pineapple
drizzle olive oil
Begin by preparing the pasta according to the directions on the box. Once cooked al dente, remove the pasta from heat, strain, drizzle with a dash of olive oil (just to keep it from sticking together) and place it in the fridge to cool completely.
Once the pasta is chilled, combine it with the yogurt and fruits. Serve chilled.
Check out the rest of my photo’s from my trip to Chicago on my Instagram feed at http://www.instagram.com/raisingdickjane – like this one when I found the historic Route 66 sign!! Totally happy, over the moon, kind of moment.