We’re in the final stretch of our Hamptons summer, and this Eastbound town is starting to feel a lot like our second home (calm down, NYC, we’re all yours come September). Our Bari Food Society team of chefs and nutritionists have rounded up the best places to buy… just about anything your little foodie heart might desire.

SAG HARBOUR

For the best healthy food…

1. Provisions Natural Foods: Looking for a new favorite cafe-market? With locally-sourced, organic health foods and beauty products, your search ends at Provisions. The market carries just about everything a health-conscious foodie could ever need (except Pop Tarts, but do you really need those?) The cafe serves up to-go foods for breakfast and lunch. We love their signature dish “Baby Buddha,” a combo burrito bowl with sea vegetables — but it’s hard to choose a favorite when their other offerings include a whole wheat tortilla stuffed with brown rice, daikon and tofu with a wasabi-miso dressing and an avocado-cheddar melt on whole-grain bread.

For the best cheese…

2. Cavaniola’s: Searching for the best cheese spot in the Hamptons? Try the best in country. Cavaniola’s selection of domestic cheeses and gourmet items like pear moustardo ( ! ) literally blows our minds every time.

For the best juices and smoothies…

3. Juicy Naam: This amazing shop is guided by the principles and practices of Naam yoga. Don’t know what Naam yoga is? No worries, Triber. All you need to know is that the smoothies, juices, snacks and ready-to-go foods are prepared in a way that preserves the naturally healing enzymes that will rejuvenate your body (and prep you for your Bari double).

For the best coffee…

4. Sylvester’s Dreamy Coffee: Daydreaming of coffee? Us, too. (If we weren’t sure you loved us unconditionally, Tribers, we wouldn’t admit that we’re on our third cup of the day). Out east, you’ll find us getting our java fix at Sylvester’s. This coffee shop does it all (hint: they can grind your order in seven ways). A coincidence that seven rhymes with heaven? We think not.

SAGAPONACK

For the best farm-grown vegetables…

5. Pike Farms: This food stand is basically a traveling Whole Foods. We never would’ve thought that so many vegetables could fit on one little cart, but Pike’s manages to pack in the freshly-grown produce from their 65 acres of farmland. We recommend the sweet local corn; of Pike’s 65 acres, 20 are dedicated to this single crop. Jim, the owner, plants corn every three days to sell each ear at peak flavor. Hmm… time to try out our local corn basil salad ?

EAST HAMPTON

For the best (and most delicious) healthy eats, juices, smoothies and real food popsicles…

6. Bari Food Society: Duh.

For the best fresh fish…

7. Claws on Wheels: This is our go-to vendor for fresh seafood (you know, the kind that’s just asking to be thrown on the grill). We also love their lobster salad!

For the best farm-grown vegetables…

8. Round Swamp Farm: With the tagline “Enjoy the wonderful bounty of East Hampton in your own home,” how could we resist? We love anything locally-sourced. And out here, with the ocean in our backyard: the closer, the better. Make sure to try a legendary pie! (As if you needed the encouragement…)

BRIDGEHAMPTON

For the best freshly-baked bread…

9. Loaves and fishes: There are farm stands on every corner, so sourcing locally-grown, fresh vegetables comes easy in the Hamptons. But where (oh where) does one find the best bread? Loaves & Fishes not only sells the best freshly-baked bread, the gourmet take-out menu offers up the tastiest of morsels and a weekly-changing selection. This week’s top items? Prosciutto-wrapped figs and grilled salmon with citrus yogurt sauce. If you’d rather make it yourself, you can find every cooking tool and gadget in the cook shop. (Warning: If you’re anything like us and don’t let yourself go into Crate and Barrel or Sur la Table because you could spend hours browsing cutlery [little spoons! eeeek!], you may want to avoid the phenomenal cook shop here.)

For the best farm stand…

10. Hayground Market: Super fresh produce… plus on-site grilled corn and fresh breads!

For apple and pumpkin picking…

11. U-Pick Farm: We know you’re a smart group, Tribe, so we’ll let the self-explanatory farm name do the talking. In late August, you can pick Paula Red, Ginger Gold, Empress and Sansa apples. Fun fact: The youngest member of this farm’s family graduated with a degree in Pomology, the study of growing and marketing fruit. Her pet project is the peach farm, and her expertise shows. She developed a new system for planting trees to maximize growth and deliciousness! The fruit is delectable, but we really love the homemade apple cider donuts.

For the best wine…

12. Sokolin: This wine merchant has a business philosophy that has served us well (and generously): find the best, most exciting, and inexpensive wine gems the world has to offer, and gather them in one place. Each wine is selected with care for value and exquisiteness. Every time we visit, we justify each purchase with all of those studies about the health benefits of red wine. (Thanks, science.)

WATERMILL

For the best farm stand in the Hamptons…

13. Green Thumb: Yep, we called it. Green Thumb wins for the best farm stand in all of the Hamptons. We’re seriously impressed by the Hasley family’s commitment to sustainable, environmentally-friendly farming. They focus on genetic diversity (more exciting taste and nutrient variation!) to combat the increasing homogeneity of the American farming industry. As soon as we found out that they grow six different types of kale, we were hooked!

SOUTH HAMPTON

For the best poultry (and fresh produce!)…

14. North Sea Farms: This oasis of old-fashioned values and a humane farming philosophy serves up some of the best (and ethically-sourced) chicken. The family raises some very happy chickens in a hen house just a few yards away from the stand. We love this stand for their ethics… and for selling Tate’s Bakeshop cookies.

For the best meats…

15. Hampton Prime Meats: With a home-delivery service, you don’t even have to leave the beach to access the best selection of organic meats in the Hamptons. Take your pick of steaks, kebabs and sausages or pick up some specialty marinated meats. The tastiest selections include balsamic, rosemary and garlic lamb chops and cajun chicken cutlets (cue mouth watering).

AMAGANSETT

For the best quality produce and specialty products…

16. Eli’s at the Amagansett Farmer’s Market: This farmer’s market is dedicated to supporting local farmers, fishers and artisans that maintain the East End way of life. The market strives to maintain the role that farmer’s markets traditionally played in communities, so you can find just about everything on your shopping list here, including prepared foods.

WAINSCOTT

For the best baked goods…

17. Breadzilla: As the name suggests, this bakery doesn’t mess around. We almost didn’t share this gem with you (we wanted it all to ourselves!), but we’ll play nice if you leave the cookies alone. With a huge selection of baked goods, soups, sandwiches and more, Breadzilla is a good stop for pretty much any food craving.

For the best cookies…

18. Lavaine: With two Manhattan locations, you might already be familiar with Lavaine and their famous cookies. The bakery was started by two friends who wanted to make the world’s best chocolate chip cookie, and they just might have succeeded. But we might have to have another one just to make sure…

For the best bagels…

19. Twice Upon a Bagel: A bagel is a bagel. Unless it’s an above-and-beyond delicious bagel, in which case it’s probably a Twice Upon a Bagel bagel. We like to start our summer days right with a Bari class (obviously) before heading over here for a bagel (or a flagel- a flat bagel) and an iced coffee.

We’re in the final stretch of our Hamptons summer, and this Eastbound town is starting to feel a lot like our second home (calm down, NYC, we’re all yours come September). Our Bari Food Society team of chefs and nutritionists have rounded up the best places to buy… just about anything your little foodie heart might desire.

SAG HARBOUR

For the best healthy food…

1. Provisions Natural Foods: Looking for a new favorite cafe-market? With locally-sourced, organic health foods and beauty products, your search ends at Provisions. The market carries just about everything a health-conscious foodie could ever need (except Pop Tarts, but do you really need those?) The cafe serves up to-go foods for breakfast and lunch. We love their signature dish “Baby Buddha,” a combo burrito bowl with sea vegetables — but it’s hard to choose a favorite when their other offerings include a whole wheat tortilla stuffed with brown rice, daikon and tofu with a wasabi-miso dressing and an avocado-cheddar melt on whole-grain bread.

For the best cheese…

2. Cavaniola’s: Searching for the best cheese spot in the Hamptons? Try the best in country. Cavaniola’s selection of domestic cheeses and gourmet items like pear moustardo ( ! ) literally blows our minds every time.

For the best juices and smoothies…

3. Juicy Naam: This amazing shop is guided by the principles and practices of Naam yoga. Don’t know what Naam yoga is? No worries, Triber. All you need to know is that the smoothies, juices, snacks and ready-to-go foods are prepared in a way that preserves the naturally healing enzymes that will rejuvenate your body (and prep you for your Bari double).

For the best coffee…

4. Sylvester’s Dreamy Coffee: Daydreaming of coffee? Us, too. (If we weren’t sure you loved us unconditionally, Tribers, we wouldn’t admit that we’re on our third cup of the day). Out east, you’ll find us getting our java fix at Sylvester’s. This coffee shop does it all (hint: they can grind your order in seven ways). A coincidence that seven rhymes with heaven? We think not.

SAGAPONACK

For the best farm-grown vegetables…

5. Pike Farms: This food stand is basically a traveling Whole Foods. We never would’ve thought that so many vegetables could fit on one little cart, but Pike’s manages to pack in the freshly-grown produce from their 65 acres of farmland. We recommend the sweet local corn; of Pike’s 65 acres, 20 are dedicated to this single crop. Jim, the owner, plants corn every three days to sell each ear at peak flavor. Hmm… time to try out our local corn basil salad ?

EAST HAMPTON

For the best (and most delicious) healthy eats, juices, smoothies and real food popsicles…

6. Bari Food Society: Duh.

For the best fresh fish…

7. Claws on Wheels: This is our go-to vendor for fresh seafood (you know, the kind that’s just asking to be thrown on the grill). We also love their lobster salad!

For the best farm-grown vegetables…

8. Round Swamp Farm: With the tagline “Enjoy the wonderful bounty of East Hampton in your own home,” how could we resist? We love anything locally-sourced. And out here, with the ocean in our backyard: the closer, the better. Make sure to try a legendary pie! (As if you needed the encouragement…)

BRIDGEHAMPTON

For the best freshly-baked bread…

9. Loaves and fishes: There are farm stands on every corner, so sourcing locally-grown, fresh vegetables comes easy in the Hamptons. But where (oh where) does one find the best bread? Loaves & Fishes not only sells the best freshly-baked bread, the gourmet take-out menu offers up the tastiest of morsels and a weekly-changing selection. This week’s top items? Prosciutto-wrapped figs and grilled salmon with citrus yogurt sauce. If you’d rather make it yourself, you can find every cooking tool and gadget in the cook shop. (Warning: If you’re anything like us and don’t let yourself go into Crate and Barrel or Sur la Table because you could spend hours browsing cutlery [little spoons! eeeek!], you may want to avoid the phenomenal cook shop here.)

For the best farm stand…

10. Hayground Market: Super fresh produce… plus on-site grilled corn and fresh breads!

For apple and pumpkin picking…

11. U-Pick Farm: We know you’re a smart group, Tribe, so we’ll let the self-explanatory farm name do the talking. In late August, you can pick Paula Red, Ginger Gold, Empress and Sansa apples. Fun fact: The youngest member of this farm’s family graduated with a degree in Pomology, the study of growing and marketing fruit. Her pet project is the peach farm, and her expertise shows. She developed a new system for planting trees to maximize growth and deliciousness! The fruit is delectable, but we really love the homemade apple cider donuts.

For the best wine…

12. Sokolin: This wine merchant has a business philosophy that has served us well (and generously): find the best, most exciting, and inexpensive wine gems the world has to offer, and gather them in one place. Each wine is selected with care for value and exquisiteness. Every time we visit, we justify each purchase with all of those studies about the health benefits of red wine. (Thanks, science.)

WATERMILL

For the best farm stand in the Hamptons…

13. Green Thumb: Yep, we called it. Green Thumb wins for the best farm stand in all of the Hamptons. We’re seriously impressed by the Hasley family’s commitment to sustainable, environmentally-friendly farming. They focus on genetic diversity (more exciting taste and nutrient variation!) to combat the increasing homogeneity of the American farming industry. As soon as we found out that they grow six different types of kale, we were hooked!

SOUTH HAMPTON

For the best poultry (and fresh produce!)…

14. North Sea Farms: This oasis of old-fashioned values and a humane farming philosophy serves up some of the best (and ethically-sourced) chicken. The family raises some very happy chickens in a hen house just a few yards away from the stand. We love this stand for their ethics… and for selling Tate’s Bakeshop cookies.

For the best meats…

15. Hampton Prime Meats: With a home-delivery service, you don’t even have to leave the beach to access the best selection of organic meats in the Hamptons. Take your pick of steaks, kebabs and sausages or pick up some specialty marinated meats. The tastiest selections include balsamic, rosemary and garlic lamb chops and cajun chicken cutlets (cue mouth watering).

AMAGANSETT

For the best quality produce and specialty products…

16. Eli’s at the Amagansett Farmer’s Market: This farmer’s market is dedicated to supporting local farmers, fishers and artisans that maintain the East End way of life. The market strives to maintain the role that farmer’s markets traditionally played in communities, so you can find just about everything on your shopping list here, including prepared foods.

WAINSCOTT

For the best baked goods…

17. Breadzilla: As the name suggests, this bakery doesn’t mess around. We almost didn’t share this gem with you (we wanted it all to ourselves!), but we’ll play nice if you leave the cookies alone. With a huge selection of baked goods, soups, sandwiches and more, Breadzilla is a good stop for pretty much any food craving.

For the best cookies…

18. Lavaine: With two Manhattan locations, you might already be familiar with Lavaine and their famous cookies. The bakery was started by two friends who wanted to make the world’s best chocolate chip cookie, and they just might have succeeded. But we might have to have another one just to make sure…

For the best bagels…

19. Twice Upon a Bagel: A bagel is a bagel. Unless it’s an above-and-beyond delicious bagel, in which case it’s probably a Twice Upon a Bagel bagel. We like to start our summer days right with a Bari class (obviously) before heading over here for a bagel (or a flagel- a flat bagel) and an iced coffee.

Growing up, I ate every meal at home, and most meals were cooked by our nanny, Georgi, who was also my mom’s nanny when she was growing up. So she was 239+ years old. We loved her. She was the meanest and the nicest person in the world. Only she could be mean and sweet at the same time the way she was. She had a signature “hmmm” sound that could mean she was very mad or very happy. And she made sure you knew exactly which hmmm you were receiving.

We loved picking at the food while she was cooking. Opening her pots and pans and tasting. “Georgi, when is this going to be ready?” She would roll her eyes, “Go get your homework done. Stop hanging out in the kitchen. There’s nothing here for you.” There is a universal law that food tastes the best when tasted while Georgi cooked it. It’s an indisputable fact (one that I won’t allow you to dispute should you try).

When we brought our first computer home around 1994, she thought we were crazy. “What is this? You’re going to be blind if you sit there for more than 10 minutes at a time. Get outside. Play with your sister. How do I turn this thing off?” This stream of consciousness ended in Georgi unplugging the computer from the wall without waiting for us to answer her question.

She loved us dearly, and we loved her. She would tell us stories about growing up in the countryside in Venezuela, and we could listen to her for hours. “I knew one day they would sell vegetables in a can. But I don’t like them. They don’t taste the same.” She would cook everything from scratch and created the perfect seasoning for everything she made.

Fresh squeezed juice was part of every meal at the Perez household. Breakfast, lunch and dinner. The most common flavors: passion fruit, orange, papaya, watermelon, lemonade and a combination of any of these. Tropical country, anyone? I remember spending the summers with my grandparents in Florida and thinking, “Don’t these people drink anything other than orange juice? And why do we get it at the supermarket and not make it at home?”

Between the time I came to the U.S. for college and the cold-pressed juice craze that exists today, 8 years went by where I missed juice a lot (and Georgi, all the time, but especially when I was introduced to the Penn cafeteria, where I would eat most of my freshman fifteen meals.) Now, I can grab a juice, or twenty, with much more sophisticated and exciting ingredients than what I grew up with.

When we bought our first Norwalk Juicer at Bari, I thought of Georgi. This machine would blow her mind. I wondered if she would like it. Chances are she would not. She would probably huff and puff and say something like, “People are too lazy to squeeze spinach these days. What’s wrong with people? And what is this kale you speak of? Looks like a lettuce rip-off to me.”

When juice recipe testing began, I wanted to go back to the basics. To enjoy one juice at a time, taste what a freshly squeezed (or pressed) fruit tasted like. One of my favorite juices that Georgi would make was a watermelon juice with a splash of lime. So I went to the Bari kitchen and tested the perfect ratio until we got it.

Which brings me to the real point of this long-winded (and very Georgi-centric) blog post: Red Radical.

One of our newest juices in the Bari fridge, Red Radical is made with a whole lot of watermelon and a touch of lime. It’s the perfect light, sweet and hydrating summer thirst quencher. It’s made up of two ingredients, exactly as it should be. This means no additives, no extra water and nothing artificial. Just wholesome, good-for-you fruit.

I can’t get enough of it, and I don’t want summer to end so we can keep getting these beautiful summer watermelons to make as many Red Radicals as possible. While they’re here, I’ll be drinking as many as I can squeeze (pun intended) in.

And I’m thinking my body will thank me for it. Both watermelons and limes are very nutrient dense, meaning that the ratio of calories to nutrients is incredible.

Looking for a way to ramp up your REEL or BOUNCE game? Watermelon is packed with lycopene, a carotenoid phytonutrient that does wonders for our cardiovascular health. Lime, the best supporting actress in the Red Radical cast, contains flavanoid phytonutrient compounds, which have been shown to have antioxidant and anti-cancer properties.

So, you say, does this mean that with every sip of juice, I’m also actually fighting off cancer and improving my heart heath? Yes, dear Triber, it does. We chose this amazing duo not just because we’re obsessed with the taste, but because we’re creating an army of superhuman Tribers to take over the world we want every part of you to be in tip-top shape.

This juice is mouthwatering, nourishing… and some might even say radical.

Keep your eyes peeled (and taste buds ready!) for a tasting at your local Bari studio, and let us know what you think!

Growing up, I ate every meal at home, and most meals were cooked by our nanny, Georgi, who was also my mom’s nanny when she was growing up. So she was 239+ years old. We loved her. She was the meanest and the nicest person in the world. Only she could be mean and sweet at the same time the way she was. She had a signature “hmmm” sound that could mean she was very mad or very happy. And she made sure you knew exactly which hmmm you were receiving.

We loved picking at the food while she was cooking. Opening her pots and pans and tasting. “Georgi, when is this going to be ready?” She would roll her eyes, “Go get your homework done. Stop hanging out in the kitchen. There’s nothing here for you.” There is a universal law that food tastes the best when tasted while Georgi cooked it. It’s an indisputable fact (one that I won’t allow you to dispute should you try).

When we brought our first computer home around 1994, she thought we were crazy. “What is this? You’re going to be blind if you sit there for more than 10 minutes at a time. Get outside. Play with your sister. How do I turn this thing off?” This stream of consciousness ended in Georgi unplugging the computer from the wall without waiting for us to answer her question.

She loved us dearly, and we loved her. She would tell us stories about growing up in the countryside in Venezuela, and we could listen to her for hours. “I knew one day they would sell vegetables in a can. But I don’t like them. They don’t taste the same.” She would cook everything from scratch and created the perfect seasoning for everything she made.

Fresh squeezed juice was part of every meal at the Perez household. Breakfast, lunch and dinner. The most common flavors: passion fruit, orange, papaya, watermelon, lemonade and a combination of any of these. Tropical country, anyone? I remember spending the summers with my grandparents in Florida and thinking, “Don’t these people drink anything other than orange juice? And why do we get it at the supermarket and not make it at home?”

Between the time I came to the U.S. for college and the cold-pressed juice craze that exists today, 8 years went by where I missed juice a lot (and Georgi, all the time, but especially when I was introduced to the Penn cafeteria, where I would eat most of my freshman fifteen meals.) Now, I can grab a juice, or twenty, with much more sophisticated and exciting ingredients than what I grew up with.

When we bought our first Norwalk Juicer at Bari, I thought of Georgi. This machine would blow her mind. I wondered if she would like it. Chances are she would not. She would probably huff and puff and say something like, “People are too lazy to squeeze spinach these days. What’s wrong with people? And what is this kale you speak of? Looks like a lettuce rip-off to me.”

When juice recipe testing began, I wanted to go back to the basics. To enjoy one juice at a time, taste what a freshly squeezed (or pressed) fruit tasted like. One of my favorite juices that Georgi would make was a watermelon juice with a splash of lime. So I went to the Bari kitchen and tested the perfect ratio until we got it.

Which brings me to the real point of this long-winded (and very Georgi-centric) blog post: Red Radical.

One of our newest juices in the Bari fridge, Red Radical is made with a whole lot of watermelon and a touch of lime. It’s the perfect light, sweet and hydrating summer thirst quencher. It’s made up of two ingredients, exactly as it should be. This means no additives, no extra water and nothing artificial. Just wholesome, good-for-you fruit.

I can’t get enough of it, and I don’t want summer to end so we can keep getting these beautiful summer watermelons to make as many Red Radicals as possible. While they’re here, I’ll be drinking as many as I can squeeze (pun intended) in.

And I’m thinking my body will thank me for it. Both watermelons and limes are very nutrient dense, meaning that the ratio of calories to nutrients is incredible.

Looking for a way to ramp up your REEL or BOUNCE game? Watermelon is packed with lycopene, a carotenoid phytonutrient that does wonders for our cardiovascular health. Lime, the best supporting actress in the Red Radical cast, contains flavanoid phytonutrient compounds, which have been shown to have antioxidant and anti-cancer properties.

So, you say, does this mean that with every sip of juice, I’m also actually fighting off cancer and improving my heart heath? Yes, dear Triber, it does. We chose this amazing duo not just because we’re obsessed with the taste, but because we’re creating an army of superhuman Tribers to take over the world we want every part of you to be in tip-top shape.

This juice is mouthwatering, nourishing… and some might even say radical.

Keep your eyes peeled (and taste buds ready!) for a tasting at your local Bari studio, and let us know what you think!

Grilled Vegetable Farro Salad

If you can’t stand the heat… take your cooking outside! With the exception of the 30 minutes of hands-off stove time needed to cook the farro, this recipe calls on summer’s cooking savior — the grill! — to do the heavy lifting. And, by that, we mean cook you up some delicious vegetables in eight minutes flat.

Ingredients:

• 2 cups dry farro
• 5 cups water
• 4 Japanese eggplant, halved
• 1 pound yellow squash, quartered lengthwise
• 1 small red onion, peeled and quartered
• 1 pint grape tomatoes
• Olive oil, for brushing
• 1/2 cup minced fresh dill
• 2 shallots, minced
• 1/3 cup sherry vinegar
• 1 tbsp. Dijon mustard
• 1/4 tsp. sea salt
• 1/4 tsp. black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 pine nuts

Directions:

1. Add farro, water and a pinch of salt to a large saucepan, and bring to a boil. Reduce the heat and simmer, covered, for about 30 minutes or until grains reach your desired consistency. Drain any excess water, and set farro aside to cool.
2. Heat grill to high. Brush eggplants, squash, onion and tomatoes with olive oil. Season with salt and pepper to taste. Grill for about 4 minutes per side. Once cool enough to handle, cut eggplant, squash and onion into bite-sized pieces, leaving tomatoes whole.
3. Add to the farro, along with dill.
4. Combine shallots, vinegar, mustard, salt and pepper, and whisk to combine. Slowly whisk in olive oil until fully emulsified.
5. Dress salad, top with pine nuts and serve chilled or at room temperature.

Photo via Serious Eats

Spicy Corn Relish

Seize these final summer months as this year’s last opportunity to savor sweet, local New York corn. We love this spicy corn relish as a topper to freshly grilled fish, mixed into quinoa or tucked into a Sunday morning omelet.

Ingredients:

• 1.5 cups champagne vinegar
• 3/4 cup water
• 2 tbsp. raw honey
• 1 tsp. kosher salt
• 1/4 tsp. cayenne pepper or crushed red pepper
• Kernals from three ears of fresh, local corn
• 1.5 cups diced red bell pepper
• 1/2 cup diced tomatillo
• 1/2 cup diced heirloom tomato
• 1/4 cup finely chopped red onion
• 1-2 jalapeno peppers, minced (and de-seeded if you prefer milder heat)

Directions:

1. Place vinegar, water, honey, salt and pepper in a medium-large saucepan, and bring to a boil.
2. Add corn and remaining ingredients. Bring back to a boil, and then simmer uncovered for 20 minutes.
3. Chill and serve.

Photo via Cooking Light

Cucumber Avocado Gazpacho

Keep cool with this light and refreshing cucumber and avocado-based gazpacho. Don’t mind a little spice in the middle of a heat wave? Feel free to be generous with your cayenne shaker, and enjoy a little heat sans humidity.

Ingredients:

• 2 seedless English cucumbers, peeled, de-seeded and chopped
• 2 large Hass avocados, peeled and pit-removed
• 1/4 cup chopped Vidalia onion
• 2 tbsp. extra-virgin olive oil
• 3 tbsp. lemon juice
• 2 tbsp. apple cider vinegar
• 1/2 tsp. sea salt, or more to taste
• 1/2 tsp. cayenne pepper, more or less to taste
• 3 cups cold water

Directions:

1. Blend all ingredients — except for salt and cayenne pepper — in a high-speed blender until smooth.
2. Add salt and cayenne, and blend until incorporated. Taste, and adjust salt and heat level.

Lentil Salad with Champagne Vinaigrette

Want some bubbly alongside your lunch? You got it. This light but filling lentil salad calls on an easy, homemade champagne vinaigrette for a bright, summery flavor.

Ingredients:

For salad:

• 3 cups cooked Beluga lentils, chilled
• 3 small Persian cucumbers, quartered and chopped
• 1 cup cherry tomatoes, diced
• 1/2 medium red onion, diced
• 1 avocado, peeled and diced
• 1/4 cup fresh parsley, minced

For dressing:

• 2 tbsp. champagne vinegar
• 2 tsp. Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1/4 tsp. sea salt

Directions:

1. Combine all salad ingredients in a large bowl and mix.
2. For the dressing, whisk vinegar and mustard together. While continuing to whisk, slowly drizzle in olive oil until dressing is emulsified. Season with salt, adjusting to taste.
3. Pour dressing over salad, and toss to coat evenly. Let chill for at least 1 hour before serving.