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Featured artist Tiffany Gholar

October 12, 2011

This posting finds not only a new dish but featured Chicago artist Tiffany Gholar– “Verdant” is the luscious green piece below.

Tiffany is a lifelong resident of Chicago, Illinois. Her  newest series, Post-Consumerism, explores the principles of design using found object assemblages. Her style places great emphasis on color and texture. The majority of
her medium scale pieces are constructed of found objects headed for the recycling bin, including cardboard
boxes, plastic grocery bags, and packing materials.

Her  work has been exhibited in several Chicago area venues, including a solo exhibition at Three Peas Art
Lounge, a solo exhibition in the Second Floor Gallery of the Fine Arts Building, and the 2010 Chicago Art
Open.  She also has a rain barrel featured in the Recycle the Raindrops public art project.  When she is not
painting, she works as a freelance interior designer and receptionist.


For those in the Chicago area, I will be Tiffany’s featured artist in “2nd Fridays” at the Fine Arts Building —
Friday, October 14th
6 p.m. – 9 p.m.
Fine Arts Building
410 S. Michigan Avenue
Studio 632F, 6th Floor
Chicago, Illinois
free & open to the public

Tiffany’s rich sculptural work was perfect to set a recipe to, “Verdant” was one of the first pieces that drew attention– avocados first came to mind when seeing it. The spinach, arugula and avocado salad fits the bill, not only because of color and texture, but also because of the use of raw pumpkin seeds(Pepitas). Its fall and pumpkins are in season, pumpkin pies will soon be seen everywhere, but most pumpkin seeds are just tossed in trail mixes. They add texture and even more nutrition(like protein and vitamin E) to this delicious salad.

This is revised from Nigella Lawson’s “Baby Spinach, avocado, and pumpkin seed salad” which can be found on cooking  My version adds honey to the dressing, an extra avocado, cilantro and arugula.


Approx. 7 0z (10 loosely packed cups) of arugula OR baby spinach or a mixture of both. Most pre-rinsed, packaged salad mix bags will do.

1/2 cup raw(green) pumpkin seeds

1/2 cup loosely packed chopped cilantro

3 RIPE medium sized avocados

2 tablespoons olive oil

1 lime– zested AND juiced

2 tablespoons honey

1/2 teaspoon salt

1. Put arugula(and/or baby spinach), pumpkin seeds and cilantro in a big bowl, toss lightly to mix

2. Halve all the avocados, and with a spoon, scoop out the flesh in organic chunks over the salad leaves. SAVE one half of an avocado for garnish. (so you’d scoop 5 halves)

3. In another small bowl, mix the dressing ingredients together– olive oil, the lime zest, lime juice, salt and honey. Whisk till combined.

4. Pour the dressing over the salad JUST before serving and very gently toss with tongs or your hands, careful not to mush the avocado pieces. Take the final avocado half and slice lengthwise into strips, either garnish the top of the entire salad or put a few slices over each individual serving.

VARIATIONS: ANY mutli-green salad can be used with or instead of the arugula and spinach.

If more dressing is needed, please make another batch and have available “on the side” This mixture in larger batches, combined with fresh garlic would make a nice meat marinade.

DONT BE SCARED to add some big pink steamed shrimp on top of this salad– dont be afraid.

TOP: arugula, spinach & pepita BOTTOM: "Verdant" by Tiffany Gholar


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