Live Well, Issue 03

OLIVEWELL.COM @OLIVE.WELL

COMPASS.COM @COMPASS

LIVE WELL NO. 03 2022

Let’s shake things up… literally!

At Olive Well, we are always trying to find new ways to Live Well. This year we decided to do something a little different with the magazine. Why not focus on the one thing we all do each and every day - eat! The Eat Well edition of Live Well welcomes you into the hearts and homes of our team members, friends and clients who are serving up their favorite recipes. As realtors, when we sell a house, it’s initially just that - a house. It’s not until you prepare your first meal - when the aromas fill the air - that your house becomes a home. It’s often said that the heart of the home is the kitchen and we couldn’t agree more. It’s where we gather, where we celebrate and where we come together at the end of the day. It’s where we live. Join me as we discover tasty recipes, gadgets we can’t live without, items from local artisans that will elevate your kitchen style, and find yourself moving with our Spotify playlists specifically curated to keep the dinner party going long after the meal has been served. Welcome to Eat Well, our latest edition in the Live Well series where we hope to create a place #WhereAllLiveWell. Lauren Mitrick Wood

TEAM LEAD OF OLIVE WELL

THE EAT WELL EDITION

Table of Contents

Recipes for Spring

Dana's Smoothie Bowl Sarah's Spicy Hummus

10 14 16 18 22 24

Sophie's Salad

Chef Jeff Saad's Gojujong Chicken

Corinne's Rhubarb Cake

Jaime Escalante's Spring Refresher

Recipes for Summer

Lauren Abney & Steph Bieg's Green Smoothie Stevie's Pear and Goat Cheese Crostini

28 32 38 40 42 44

Tori's Watermelon Feta Salad Alison Roman's Smash Burger

Laura's S'Mores

Stef's Spicy Margarita

Recipes for Fall

Athena Calderone's Roasted Veggies Cheryl's Kale & Brussels Sprouts Salad Tori & Lauren's Butternut Squash Soup Charlie's Pesto Tortellini Zuppa Tosscana Sarah's Lamb Chops with Romesco Kristin Cavallari's Zucchini Blondies Lauren's Honey Turmeric Latte

50 52 54 56 60 62 64

On the Cover

Recipes for Every Season

8-81

Our Favorite Gadgets and Cookbooks Ingredients We Cant Live Without

102-105

108 110

Chicagoland Dining Guide

Recipes for Winter

Laura's Holiday Cinnamon Rolls

68 72 74 76 78 80

Half Baked Harvest's Goat Cheese, Bacon & Dates

Frank's Famous Chicken Soup Charles Webb's Roasted Salmon Bernie Burns' Bangers & Mash

The Parasol Cocktail

Bonus Recipes

Miss Microgreens for Eat Well Let's Break (Sourdough) Bread

86-91

Accouterments

Olive Well Gives Back

96 98

Spotify Playlist to Sip, Mingle & Cook to Go to Farmers Markets (City & Suburbs) Our Favorite Kitchen Gadgets Our Favorite Cookbooks Our Favorite Cooking Classes Ingredients We Can't Live Without

100 102 104 106 108

Chicagoland Dining Guide 110

2107 N KENMORE, SOLD BY OLIVE WELL

OLIVE WELL CLIENTS, THE MANSPERGERS (Left), JULIE & PETER (Right) | OLIVE WELL HOMES, 340 E RANDOLPH UNIT 3504 (Left), 1234 N MARION (Right)

LIVE WELL NO. 03 2022

Recipes for Spring

THE EAT WELL EDITION

Dana Oliff BROKER AT OLIVE WELL

Dana is a broker on the Olive Well team and lives in West Town with her husband Lee and their Labradoodle Harvey. A quote from Dana’s home tour on the Olive Well website (which you should definitely check out)- "I love making smoothie bowls! They are the perfect breakfast or midday pick-me-up between showings and you get a full serving of fruits, vegetables, and protein. They are so fun to arrange and select toppings, not to mention delicious to eat!"

@dana.oliff

Favorite Cookbook: Barefoot Contessa Favorite Restaurant: Athenian Room

1 1

SPRING RECIPES

Breakfast: Dana's Smoothie Bowl

Ingredients

Toppings

1 organic unsweetened açaí purée packet (can find at TJ's, Costco, Whole Foods) 1/2 cup frozen organic mixed berry blend 2 tablespoons unsweetened vanilla almond milk 1 banana 1 scoop of your favorite protein powder (optional)

Granola Toasted coconut Fancy Medjool dates , chopped Chia seeds or flax seeds Fresh fruit Almond butter

Recipe

Add Açaí packet, mixed berry blend, almond milk, and half of the banana to blender (and protein, if using).

Blend until smooth (adjust almond milk if needed).

Scrape smoothie mixture into bowl.

Top with remaining banana slices, and whatever toppings you have on hand.

Grab a spoon and dig in. ENJOY!

Sarah

Elpayaa BROKER AT OLIVE WELL

Sarah recently joined the Olive Well team, transitioning to real estate in 2018 after working a corporate sales job right out of college. A lifelong resident of Forest Park, Sarah and her dog (Cleopatra) are always on the hunt for dog friendly patios across the city blending her love for food, dogs and the outdoors. Need a spot? Ask Sarah.

@sarah_elp

Favorite Cookbook: Once Upon A Chef by Jenn Segal Favorite Restaurant: Girl and the Goat

SPRING RECIPES

Appetizer: Sarah's Spicy Hummus

Ingredients

¼ cup tahini 2 tablespoons olive oil

1 tablespoon lemon juice 1 tablespoon minced garlic 1 teaspoon cayenne pepper teaspoon ground cumin teaspoon salt ¼ teaspoon sesame oil 5 dashes hot sauce 1 (15 ounce) can garbanzo beans , drained and rinsed 2 tablespoons cold water

Recipe

A Note from Sarah

Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender ; blend until very smooth, about 3 minutes . Add garbanzo beans and blend for 2 minutes . Add water and blend for 3 minutes more.

Spicy hummus is one of my favorite apps to make. Inspired by my father, who was from Egypt, we grew up constantly cooking delicious meals together. Food is love for the Elpayaa family, as evident with my brother who owns two successful restaurants.

Chill in refrigerator.

For fluffier hummus add 3 to 4 tablespoons of water instead of 2. If you really like it hot, add an extra teaspoon of cayenne pepper or a halved, seeded hot red pepper in the beginning.

Salad: The Sophie Salad by Sophie Fletcher

To celebrate moving into her new condo, Olive Well broker Charlie Wood’s sister Sophie Fletcher hosted a dinner party and made what is now coined the “Sophie Salad”. It’s light, bright and full of flavor. It’s the perfect accoutrement for any party. Trust us you will be a star if you bring this with you to your next gathering!

Ingredients

Your favorite leafy greens Fresh dill Green onion/scallion (half to one per person you’re serving) Parmesan Toasted pine nuts

Dressing

Juice of one whole lemon 1 tablespoon of Dijon mustard 1-2 tablespoons sesame oil Salt & pepper to taste

Recipe

Finely chop your fresh dill and thinly slice your green onion. Combine all salad ingredients in a large bowl. Combine the dressing ingredients in a separate bowl, then pour over salad. Grate your parmesan to add on top, toss and enjoy!

SPRING RECIPES

Chef Jeff Saad We met real estate broker Jeff Saad at the Compass retreat in Miami several years ago. We loved his energy and when we found out he was a top chef, we had to learn more. He is a world traveled restaurateur with his own cookbook and his cooking videos played a big role in getting us through Covid lock down. Check out his Instagram @chefjeffreylsaad for many helpful home cooking tips. Now a real estate broker with his wife Nadia, Jeff is one of our partners in the LA area. Did you know Compass is a national company with offices all over the country? Chances are if you are looking for a broker in another city we have a broker we know, like and trust and can refer you to. From the Hamptons to Hilo - we got you!

Gochujang (pronounced “go chew jang”) is a beautiful fermented Korean chili paste. This dish has a great presentation from the charred deep red marinade.

THE IDEAL GRILLING ROOFTOP AS SEEN IN OUR PENTHOUSE LISTING AT 1546 N WIELAND IN OLD TOWN.

SPRING RECIPES

2 1

SPRING RECIPES

Entree: Chef Jeffrey Saad's Gochujang Chicken

Recipe

Stir together ingredients in a bowl big enough for the chicken. Add chicken and coat evenly. Let sit in the fridge for at least an hour or as long as a day ahead of time.

Clean and oil a hot grill. Sprinkle both sides of chicken with desired amount of salt.

Place chicken on the grill and don’t touch for 2 minutes to allow it to form a crust and not stick.

Ingredients

Turn each piece a quarter turn (think from 11:00 to 2:00) and set back down (same side down) This will yield that good looking crosshatched pattern. Cook 1 minute more .

1 cup gochujang 2 tablespoons soy sauce 1 tablespoon date syrup or sugar 2 tablespoons tahini (optional) 2 chicken breasts Salt to taste

Flip and cook for 3 minutes or until a thermometer reads 155 degrees F . Let rest in a 140 degree oven or on the counter for 5 minutes.

Serve with grilled green onions or veggies of choice and rice.

SPRING RECIPES

Corinne Hastings OPERATIONS ASSISTANT AT OLIVE WELL

Corinne helps keep the Olive Well Team moving and grooving. As one of our operations team members, if you’ve done a transaction with us recently, Corinne has played a key role in keeping everything moving toward the finish line.

@laviedecoco

Favorite Cookbook: Six Season by Joshua McFadden Favorite Restaurant: Mango Pickle

SPRING RECIPES

Dessert: Corinne's Rhubarb Cake

A Note from Corrine

Rhubarb is my favorite spring fruit to bake with because it's sweet but not too sweet, beautifully colorful when baked, and very easy to clean. Whenever I see it out at the farmer's market, I grab a bundle. I don't have a strong sweet tooth, so this recipe is perfect; the lemon zest brings some tartness, and the cake is warming and semi- savory. It's sweet enough for dessert but savory enough for a mid-morning snack. My #1 baking tip is to use a baking scale to add ingredients by weight rather than measuring each individually. Saves time and dishes!

Topping

Ingredients

1 teaspoon ground cinnamon 1/2 teaspoon ground ginger ¹ / ₈ teaspoon ground cloves A few gratings of fresh nutmeg 1/2 cup buttermilk 1 1/2 cups all-purpose flour

1 pound rhubarb , trimmed 3/4 cup granulated sugar Finely grated zest from half a lemon 4 tablespoons unsalted butter , cold is fine Two pinches of salt

6 tablespoons unsalted butter , softened ² / ₃ cup light or dark brown sugar 1 cup granulated sugar 2 large eggs

1/2 teaspoon vanilla extract 2 teaspoons baking powder 1 teaspoon fine sea salt

Recipe

Heat oven to 350 degrees F .

The topping: In a 10-inch ovenproof skillet, trim your rhubarb to lengths that will fit across the bottom in one direction. Remove rhubarb and cut each stalk lengthwise into thin (about 1-inch thick) ribbons. If your rhubarb is already quite thin, halve each piece lengthwise. Sprinkle sugar into skillet and add lemon zest; use your fingers to mix the zest into the sugar. Add butter and salt and heat skillet over medium until butter has melted, stirring frequently. Add rhubarb and cook, turning gently, for 3 to 4 minutes , until it has softened slightly and released some of its liquid. Remove from heat and set skillet aside. The cake: In a large bowl, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating until combined, then vanilla. Sprinkle mixture with baking powder, salt, and all the spices and beat well to thoroughly mix them in. Add buttermilk; mixture will have a curdled texture but it will even out. Scrape down the bowl and add flour; beat only until it disappears. Dollop cake batter over rhubarb mixture in small spoonfuls and smooth top as best as you can. Bake cake for about 35 minutes , until a toothpick inserted deep into the cake (but not the topping underneath) comes out batter-free. Transfer to a cooling rack and let cool for 5 minutes , then run a knife around the edges to loosen. Place a larger plate upside down over the skillet and use two potholdered hands to flip cake out onto it.

Serve warm or at room temperature. Cake keeps for a couple days at room temperature and up to a week in the fridge, or so I hear.

SPRING RECIPES

Cocktail: Jaime's Spring Refresher Another longtime friend of Olive Well, Jaime Escalante- or E as we call him- is a local photographer specializing in fashion and portraits. We have partnered with him on this and many other projects, so chances are you know his work.

Ingredients

1 quart boiled water 1 quart ice water 70 + grams / 2.4 oz+ of fresh mint leaves 7+ grams/ quarter oz of dry hibiscus flowers put into tea bags 8 tablespoons of pure cane sugar /sugar in the raw 2 good scoops of honey (local honey would make it more medicinal) Bourbon

A Note from Jamie

Recipe

“You can find bunches of mint and organic honey at your local farmer's markets. If you have a pollen allergy, then local honey is the added superpower of this drink! Besides the positive digestive properties, mint is a natural method to reduce breastfeeding pain. I love this drink because it's refreshingly light and super healthy. It's a blend of the fresh 'Aguas' we grew up drinking - it's a Mexican sorta thing!”`

Boil 1 quart of water and let fresh mint and bagged dry hibiscus flowers steep for 10-15 minutes or until the leaves drain their oils (nibble on one of the mint leaves it'll be tasteless). Pour over a strainer into a glass pitcher or metal growler and immediately add sugar and honey, stirring until dissolved.

Pour in the quart of ice water and stir.

In a tall glass, add a 3 count pour of your favorite bourbon (bullet is a great option), add ice then the tea. You can add dark berries, and limes to the pitcher for a little more yum!

SPRING RECIPES

OLIVE WELL CLIENTS, THE MORANS (Lef t), THE JOHNSONS (Right) | OLIVE WELL HOMES, 1720 N CAMPBELL (Top), 1456 N WIELAND (Middle)

LIVE WELL NO. 03 2022

Recipes for Summer

THE EAT WELL EDITION

SUMMER RECIPES

Lauren Abney & Stephanie Biegel

When we set out to make a magazine centered around food this year we couldn’t resist reaching out to our favorite wellness podcasters Lauren Abney and Stephanie Biegel who run the Well Behaved Podcast. Stephanie and Lauren, self declared boss babes and wellness junkies, are committed to living their very best lives. Their podcast delivers wellness remixed; featuring a mix of guests that will excite and inspire you to step up your wellness game. Their mantra: “You Do You!” Check it out and enjoy their fave healthy smoothie.

Breakfast: Lauren and Steph's Green Spirulina Smoothie

Ingredients

1/2 cup coconut water + 1/2 cup filtered water 1 tablespoon organic spirulina powder 1/2 frozen banana 1/2 cup frozen cauliflower 1 pitted date 1 cup frozen greens I literally freeze all greens I'm not going to use - spinach, kale, microgreens 1/2 squeeze lemon 1 tablespoon chia and flax seeds

Recipe

Blend the ingredients to a thick texture. Serve in a bowl and top with cocoa nibs, bee pollen, and pistachios if you're feeling fancy.

A Note from Lauren & Steph

This smoothie is so green, you can't help but believe it's good for you. While Lauren evangelizes the mermaid magic of sea vegetables, Biegs still won't give it a sip. That's the Well/Behaved balance and self knowing we love. Spirulina is the ultimate superfood - gram for gram, it may be the single most nutritious food on the planet. The frozen greens and cauliflower only add more fiber and phytonutrients. Sweetness comes from dates and bananas. This smoothie delivers it all.

SUMMER RECIPES

Stevie is the newest addition to the Olive Well crew and with her deep Chicago, Geneva and St. Charles knowledge and her almost 10 years in the business, she couldn’t be a better fit. Stevie rounds out her schedule volunteering for various organizations such as Lasagna Love where she can put her passion for cheese to good use. Her love of cheese is evident in her choice of recipe to share with you… Lasagna Love is a global nonprofit and grassroots movement that aims to positively impact communities by connecting neighbors with neighbors through homemade meal delivery. They also seek to eliminate stigmas associated with asking for help when it is needed most. Their mission is simple: feed families, spread kindness, and strengthen communities. Want to learn more about Lasagna Love?

Visit lasagnalove.org

Stevie Penisten BROKER AT OLIVE WELL

@stevie.pennisten

Favorite Cookbook: Effortless Entertaining by Meredith Steele Favorite Restaurant: Cafe BaBaReeba

SUMMER RECIPES

Appetizer: Stevie's Pear and Goat Cheese Crostini

Ingredients

1 large baguette 4 pears

2 4 ounce logs goat cheese 2 ounces pecans or hazelnuts Honey to drizzle

Recipe

Cut a large baguette into inch pieces and toast lightly. Slice the pears thinly (peel first if you prefer). Roughly chop the pecans or hazelnuts. Add cheese, a slice or two of pear, a drizzle of honey, and a sprinkle of nuts to each crostini and that’s it!

A Note from Stevie

I absolutely love cheese and believe it should be its own food group! Pears are at their best in summer and they pair (haha) well with soft cheeses like Maytag blue, a triple cream like St. Andre, and goat cheese. This simple recipe hits sweet, tangy, crunchy and smooth all in one bite!

SUMMER RECIPES

Tori is a longtime Olive Well team member and our resident Logan Square expert. Originally from the Boston area, she and her husband Chris and son Will have called Chicago home for nearly a decade. Check out her home tour on the Olive Well website to learn more about her. Tori Gwin BROKER AT OLIVE WELL

@tori.gwin

Favorite Cookbook: Veselka from the Landmark Restaurant in New York's East Village Favorite Restaurant: Le Colonial

SUMMER RECIPES

Salad: Tori's Watermelon Feta Salad

A Note from Tori

I love hosting parties in my backyard in the summer. We have country music playing, the baby pools full and sprinklers going. This is the perfect salad for a hot summer day. It is so refreshing and elevates any BBQ. I love picking out a ripe watermelon at the Logan Square famer's market and getting feta from the cheese stand there too. If you haven't tried watermelon in a savory dish, now is the time with this salad. It is crisp, sweet and tangy with a little spice. The recipe is from Love and Lemons and it is always a hit.

Ingredients

5 cups cubed watermelon 1 cup diced English cucumber ¼ cup thinly sliced red onions ¹ / ₃ cup crumbled feta cheese 1 avocado , cubed ¹ / ₃ cup torn mint or basil leaves jalapeño thinly sliced, optional Sea salt

Dressing

2 tablespoons extra virgin olive oil 3 tablespoons lime juice

garlic clove , minced ¼ teaspoon sea salt

Recipe

Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt.

Arrange the watermelon, cucumber, and red onions on a large plate or platter. Drizzle with half the dressing. Top with the feta, avocado, mint, and jalepeno pepper, if using, and drizzle with remaining dressing. Season to taste and serve.

SUMMER RECIPES

Entree: Alison Roman’s Smashburger Seeing as the Olive Well office is just down the street from Small Cheval in Bucktown, we have become quite the burger enthusiasts. Real estate is never easy and there are plenty of highs and lows. We have been known to stop in for a burger to help ease the pain of a lost deal or a failed inspection. Not all burgers are created equal and if you can’t make it to Small Cheval for a quick fix try making this recipe at home for a perfect, easy, tasty meal. We found the Smashburger by Alison Roman in the cookbook Nothing Fancy which is full of simple and tasty recipes.

Recipe

Divide meat of your choice into 4–5 pieces (approximately 3–4 ounces each), rolling each gently into a little ball. I like to do this on a sheet tray, especially if doing a lot at once.

Meanwhile, heat a large cast iron skillet over high heat until very, very hot.

Ingredients

Toast bun in skillet until lightly golden. Heat the bottom of the spatula for a few seconds on the hot pan, then add patty (two if there’s room) to the skillet and smash it with the spatula until it’s very thin. Cook, without moving it, until it’s very crispy and browned. Add some onions to the patty, press them in with the spatula, then flip. Add a slice of American cheese to the top of each patty and continue to cook until the cheese is melted and the onions on the bottom are nice and griddled. Repeat this process with the remaining patties. If you’re making a lot of burgers, carefully wipe your skillet between batches to avoid any super burnt pieces.

12 ounces ground beef (85/15) or ground impossible/ beyond Kosher salt

1 large yellow onion , very thinly sliced head iceberg lettuce , pulled into sheets 2 kosher dill pickles , thinly sliced 4 slices American cheese 4 buns of your choice Yellow mustard Potato chips of your choice More pickles , sliced lengthwise into spears

Assemble the burgers to your liking. We like mustard on the bottom bun then pickles, patty, raw onion, lettuce, top bun.

SUMMER RECIPES

Dessert: Laura's S'Mores

Laura Mitrick started spending time at her family lake house in Michigan in 2020 and never looked back, making it her full time residence and keeping her Chicago condo as a convenient pit stop. Now, dually licensed in Chicago and Michigan, she has become our clients and much of Compass’s go-to lake house expert in Southwest Michigan. As such, she is a pro lake life host, and has mastered the craft of s’mores, adding tasty modern twists to an old classic.

Recipe

Spice up s’mores night by making one of these tasty creations!

Samoa S'mores

Graham cracker Ghirardelli carmel square Toasted coconut Marshmallow

Mallow Monsta

Rice Krispy Treat Nutella Marshmallow Reese's cup

Additional Toppings

Banana Strawberries Nutella Cookies and creme chocolate bars

Sizzlin' Piggy

Graham cracker Marshmallow Bacon Peanut butter Chocolate square

Dark chocolate bars Milk chocolate bars Fudge stripe cookies Oreos

Laura

Mitrick

BROKER AT OLIVE WELL

A Note from Laura

"I love doing this for a big group at the lake. Easy to cater to everyone's taste buds and super fun to see the crazy combos! Plus, I love me some charcuterie! Extra points for presentation.“ If you make it out to Michigan and stop by to say hi to Laura don’t be scared of her 208 lb English Mastiff and don’t leave your smores charcuterie platter too low - otherwise her pup will definitely enjoy some with you.

@lauramitrick

SUMMER RECIPES

Stef

Coyne

CREATIVE DIRECTOR AT OLIVE WELL

Stef Coyne is our inimitable Creative Director, the one responsible for our beautiful newsletters, website, partnerships, and fun events that we host. She lives with her husband Brian and daughter Willa in Winnetka and is the verifiable queen of hosting, coming from her background in events.

@stefcoyne

Favorite Cookbook: Anything from NewYorkTimes.com/cooking Favorite Restaurant: Pomeroy

SUMMER RECIPES

Cocktail: Stef 's Spicy Margarita

A Note from Stef

We discovered our love for spicy margs while on our honeymoon to Zihuatenejo. I can’t explain what made them so insanely good, maybe something in the water, but we haven’t had anything quite like it…until now. After we returned home, we were on the hunt to find a marg that rivaled the one we had grown to love while in Mexico. After sampling margaritas from Chicago’s finest establishments (it was a tough gig, highly recommend) we ended up taking matters into our own hands to perfect a recipe that was exactly how we liked our drink, spicy! We are now going on our fourth summer of growing our own jalapenos, something I didn’t realize I would love to do. Caution when trying this recipe: you might not be able to find a marg while out and about that compares. Salud.

Ingredients

Bittermens Hellfire Bitters Casamigos Reposado tequila Cointreau Grapefruit sparkling water Jalapeño Lime White sugar for homemade simple syrup

Recipe

Mix 1 cup of water with 1 cup of sugar in a saute pan, bring to a boil until the sugar is dissolved.

Muddle sliced jalapeño in 1ounce grapefruit sparkling water

In shaker combine: Juice from one half a large lime, 2 ounces tequila, 1 ounce Cointreau, 1 ounce homemade simple syrup, 3-4 droppers Bittermens Hellfire Bitters, strained grapefruit jalapeño mixture

Shake hard to mix, strain over fresh ice in a salt rimmed glass

SUMMER RECIPES

OLIVE WELL HOMES, 1015 N PAULINA (Lef t), 1849 CLEVELAND, #4 (Right) | OLIVE WELL CLIENTS, JOHNATHAN & ANTHONY (Lef t), JULIE & PETER (Right)

LIVE WELL NO. 03 2022

Recipes for Fall

THE EAT WELL EDITION

FALL RECIPES

Athena

Calederone

Athena embodies the ethos of Olive Well. We love her eye for interior design (have you seen her new line at Crate and Barrel? - It’s swoon worthy!), her fashion sense and her affinity for entertaining and food. We just can’t get enough of her. Follow her on Instagram @eyeswoon and listen to her podcast, More Than One Thing. Her interior design book, Live Beautiful, and her cookbook, Cook Beautiful, are simply that - just beautiful.

FALL RECIPES

Breakfast: Athena Calderone’s Roasted Autumn Veggies With Poached Egg

Ingredients

2 strips of lemon rind finely cut crosswise into tiny slivers ¹ / ₈ teaspoon finely diced habanaro pepper (optional) Maldon sea salt Freshly ground pepper 3 tablespoons extra virgin olive oil 1 tablespoon white vinegar

1 cup cubed butternut squash (cut into 3/4 inch cubes) 1 cup cubed yukon gold or fingerling potatoes (cut into 3/4 inch cubes) 4 cage free organic eggs ¹ / ₃ cup of chorizo slices A few sprigs of fresh thyme 1 shallot , halved and sliced into thin disks

Recipe

Preheat oven to 400 degrees F .

Place potatoes & squash onto a parchment lined baking sheet.

Drizzle with 2 tablespoons of extra virgin olive oil and a sprinkle of salt, pepper and the leaves of a few springs of thyme. If you like spice, add your habanero pepper .

Place baking sheet into heated oven and roast until crispy & golden, approx. 20-30 minutes.

While the potato & squash roast cut your chorizo. Be sure to peel the paper coated skin off of the sausage. Cut chorizo into 1 inch disks, stack a few disks on top of each other & slice each stacked disks into fourths, creating skinny slivers.

In a small sauté pan heat 1 tablespoon of extra virgin olive oil, add your shallots and saute until golden, add the chorizo and cook until the color of the chorizo releases into your oil. 3-5 minutes . Toss with your lemon slivers.

Remove your golden roasted veggies from the oven and combine with your chorizo mixture.

Gently boil water in a medium pot, adding 1 tablespoon of white vinegar to the water. Crack a single egg into a small bowl and set aside. Be sure your water is not bubbling, turn heat off if necessary. With the tail of a wooden spoon create a whirlpool by vigorously stirring the water in the pot in one direction. Once you can visually see the tornado center, delicately drop your egg into the center. Let cook for approx. 5 minutes and remove with a slotted spoon.

Place the veggies & chorizo onto a plate. Gently place your egg on top of the veggie mixture and finish with a sprinkle with Maldon sea salt, fresh pepper, and a few sparse thyme leaves.

FALL RECIPES

Salad: Cheryl's Favorite Kale and Brussels Sprouts Salad from Well Plated

A Note from Cheryl

This Kale and Brussels Sprouts Salad is the great equalizer, mind-changer, and lunch brightener. It doesn’t matter if you consider yourself a “salad person” (or even a Brussels sprouts person or a kale person). The balanced combination of tasty toppings like nuts, dried cherries, and Parmesan, along with a helpful boost from a zippy, lightly sweet maple vinaigrette, is here to win you over, and you’ll be happy with the victory indeed.

Salad

Dressing

1 1/2 cups raw walnut halves or raw whole almonds 1 large or 2 small bunches curly kale about 1 1 pounds stems removed and finely chopped 1 teaspoon kosher salt 16 ounces Brussels sprouts 3/4 cup shredded Parmesan cheese 3/4 cup dried cherries or dried cranberries

¼ cup extra virgin olive oil ¹ / ₃ cup fresh lemon juice about 1 1/2 medium lemons

2 teaspoons Dijon mustard 1 teaspoon pure maple syrup 3/4 teaspoon kosher salt ¼ teaspoon ground black pepper

Recipe

Preheat the oven to 350 degrees F. Spread the nuts into a single layer on an ungreased, rimmed baking sheet. Toast in the oven for 8 to 10 minutes , until they smell fragrant and toasty and a nut is light tan on the inside when broken in half, tossing once halfway through. Remove to a cutting board. Let cool, then roughly chop. Meanwhile, place the kale in a large bowl. Sprinkle with the salt. Massage the kale with your hands by grabbing large handfuls a few at a time and squeezing gently until the kale is darker in color and more fragrant (this step makes the kale more tender and less bitter in taste—don’t skip it!). Shred the Brussels sprouts: For the fastest possible shredding, cut the bottom end off of the Brussels sprouts, then shred them using a food processor slicing blade. Alternatively, you can carefully slice the Brussels sprouts with a mandoline (if using a mandoline, I recommend holding the stem, slicing from the top, and discarding the bottom stem; be careful and watch your fingers). If you do not have a food processor OR a mandoline, you can use a sharp chef's knife: remove the stems and any wilted outer leaves, then slice the sprouts into very thin ribbons. For all methods: once the Brussels sprouts are sliced, place the shreds in a bowl with the kale, then toss and fluff them with a fork or your fingers.

In a small bowl or large liquid measuring cup, stir together the dressing ingredients: the oil, lemon juice, Dijon, maple syrup, salt, and pepper (alternatively, you can shake the dressing together in a mason jar with a tight-fitting lid).

Dress and assemble the salad: Pour half of the dressing over the salad, then toss to combine (I like to use tongs for this). Sprinkle the Parmesan, cherries, and chopped nuts over the top, then lightly toss again. Drizzle with additional dressing as desired.

Cheryl

Mitrick

BROKER AT OLIVE WELL

Cheryl Mitrick has been an avid cook for most of her life. She is the go to hostess for family holidays and gatherings. From classic staples to discovering new recipes she always has something stewing. She is a second generation real estate broker and loves to wind down a day of showings by whipping up something tasty in the kitchen. One morning she was watching the local news and came across Erin Clarke whose new cookbook “Well Plated” was featured. She tried this recipe and it’s quickly become one of her favorites.

@cherylmitrick

Favorite Cookbook: Joy of Cooking Favorite Restaurant: Berghoff

Now this one is super easy to make and extra healthy. It’s the perfect fall soup you can whip up quickly. Tori Gwin started making this a couple years ago and posting about it on her Instagram and it’s been an Olive Well staple ever since. Lauren Mitrick Wood followed suit and started making it too but she always seems to forget the recipe. She texts Tori at least twice a season for it. Adding it to our magazine this year is kind of a selfish act so Lauren has it in one spot for easy reference and doesn’t have to keep texting Tori for it.

Soup: Tori & Lauren’s Butternut Squash Soup

Ingredients

1 yellow onion , chopped 1 rib of celery , chopped I carrot , chopped 1 tablespoon olive oil 1 butternut squash , peeled, seeds removed, chopped 1 tart green apple , peeled, cored, chopped 3 cups vegetable broth Pinches of nutmeg, cinnamon, salt and pepper 1 clove garlic if you want a bit of zip

Recipe

Combine olive oil, onion, celery, garlic and carrot in a large saucepan. Cook for 5 minutes .

Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft.

Puree in a high speed blender or use an emulsion blender. Add spices to taste.

FALL RECIPES

Charlie Wood BROKER AT OLIVE WELL

By now you've heard a lot about Charlie Wood, but who exactly is this guy? Well, he fell into real estate after marrying his wife Lauren Mitrick Wood and nearly a decade later is crushing the real estate game. From the North Shore to the city of Chicago, he helps his clients buy, sell or rent and loves it so much he basically gave up his modelling career for it.

@charliewoodcompass

Favorite Cookbook: FLAVOR by Yotam Ottolenghi Favorite Restaurant: Longman and Eagle

FALL RECIPES

Soup: Charlie's Pesto Tortellini Zuppa Tosscana

A Note from Charlie

What’s better than sipping a hearty (mostly) healthy soup on a cold day around a warm fire? Well, I can’t think of anything. I love making this soup for its aroma, textures, little bit of zip, and delectable fall flavors. My mom turns anything culinary into gold, so I love cooking with her to witness her tips, tricks and timing in action. Forget chili - look no further for the perfect fall soup! It’s also a crowd pleaser and if there are any leftovers you can bet my dog Cooper will be licking up the bowls.

Ingredients

4 slices thick cut bacon , chopped 3/4 pound ground spicy Italian chicken or pork sausage 1 yellow onion , chopped 2 ribs celery , chopped

4 cloves garlic , chopped crushed red pepper flakes 6 cups low sodium chicken broth ¹ / ₃ cup basil pesto , homemade or store-bought ¹ / ₃ cup oil-packed sun-dried tomatoes , oil drained, and tomatoes chopped juice of 1 lemon kosher salt and black pepper 1 bunch Tuscan or curly kale , roughly chopped 1 pound cheese tortellini 3/4 cup heavy cream or whole milk 1/2 cup grated parmesan or asiago cheese

Recipe

Cook the bacon in a large pot over medium heat until crisp, about 5 minutes . Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.

To the pot, add the sausage and onion. Brown all over, about 5 to 8 minutes . Add the celery, garlic, and a pinch of chili flakes, cook 2 minutes . Pour in the broth, 1 cup water, the pesto, sun-dried tomatoes, lemon juice, and season with salt and pepper. Bring to a boil over medium-high heat.

Stir in the kale and cook 5 minutes, until wilted, stir in the tortellini. Cook 2-3 minutes , then add the cream and parmesan. Remove from the heat. Stir in the reserved bacon.

Serve the soup topped with additional parmesan and fresh thyme, if desired.

FALL RECIPES

Soup: Sarah’s Favorite Recipe from The Whale Lamb Chops with Romesco

Ingredients

1 tablespoon olive oil Lamb chop , frenched, domestic, trimmed (3 chops, 10-11.5 oz wgt) Whale seasoning 1 teaspoon of combined kosher salt, black pepper, onion powder, granulated garlic, cayenne pepper Roasted tri-color fingerling potatoes 7 oz wgt per portion Prep - coat potatoes in olive oil and roast on a baking sheet for 30-35 minutes at 350 degrees F . Parmesan Reggiano , fresh grated 2 teaspoon Chives , Finely Chopped

Romesco Sauce Prep

1/2 teaspoon cayenne pepper 2 teaspoon kosher salt 1teaspoon black pepper 1/2 cup extra virgin olive oil

1/2 cup almonds , toasted & rough chopped 4.5 ounces roasted red pepper 2 tablespoons garlic , minced 1 cup tomato paste 2 tablespoons sherry vinegar 2 tablespoons green onions , thinly sliced 1 teaspoon smoked paprika

Combine all ingredients and thoroughly mix with a handheld mixer until a paste is formed

Recipe

A Note from Sarah

Add oil to hot cast iron skillet. Season chops well on all sides. Sear lamb chops in cast iron to desired doneness. Place potatoes in skillet with oil until crispy. Remove and drain excess oil. Toss with seasoning and 1 tablespoon Romesco Sauce. Place potatoes on back half of plate. Garnish potatoes with freshly grated cheese. Spread 2 fluid ounces of Romesco on the front half of the plate. Place chops in the sauce with the bones facing up and crossed. Garnish plate with chives.

“This is the perfect Autumn dish - hearty enough to warm the soul and the Romesco sauce is zesty and light enough that it is not too heavy. This is my favorite meal to order at The Whale in the cooler months, and bonus is that it is not ALWAYS on the menu all year long, so it feels like a treat every time it is - and now you can make it at home if the craving strikes!”

Sarah Jenema BROKER AT OLIVE WELL

When Sarah isn’t selling real estate you can often find her enjoying a meal at one of her husband's many establishments around the city including The Whale, The Vig or The Welcome Back Lounge. Since they live in Jefferson park, closest to The Whale, they often grab her favorite fall meal on her way home from showings or a long day at the office. Kipton, their son, never seems to mind - he also loves the chops!

@sarahwjenema

Favorite Cookbook: Lillie Eats and Tells by Lillie Biesinger Favorite Restaurant: Bavette’s

Dessert: Kristin Cavallari’s Zucchini Almond Butter Blondies Our appreciation for Krisitn Cavallari’s cookbook grew when she became a client of Olive Well. We loved her approach to clean and healthy eating - even in some of the sweets and treats recipes. You can indulge guilt free with this creative favorite from her True Roots cookbook.

Ingredients

1 cup creamy almond butter 1 egg 1/2 teaspoon pink Himalayan salt 1/2 teaspoon baking soda 1/2 cup coconut sugar 1/2 teaspoon pure vanilla extract 1/2 cup dark chocolate chips 1 large zucchini , grated

Recipe

Preheat oven to 350 degrees F. Line an 8”×8” baking dish with parchment paper.

In a large bowl, mix the almond butter, egg, salt, baking soda, sugar, and vanilla until well combined. Fold in the chocolate chips and zucchini. Pour into the prepared dish, pressing down to spread evenly.

Bake for 25 to 30 minutes , or until golden brown and a toothpick comes out clean. Let cool slightly before serving.

FALL RECIPES

Lauren Mitrick Wood TEAM LEAD OF OLIVE WELL

Not every meal calls for alcohol, so we thought the fall could use a nice hot beverage to warm you up and power your day. Olive Well founder Lauren Mitrick Wood lives on this latte, which has just the right amount of sweet, richness, and spice.

@lmitrickwood

Favorite Cookbook: It's All Good by Gwyneth Paltrow Favorite Restaurant: Alla Vita

Drink: Lauren's Honey Turmeric Latte

A Note from Lauren

I love this drink because it is so easy to make and adds a bit of zip to your morning! I’m not a huge coffee drinker but if I’m going to drink some I like to spice it up with a lot of extra flavors. Sometimes I even skip the espresso altogether. Don’t have time to make your own? While renovating their 100 year old home last year in Highland Park, she and her husband Charlie found themselves hanging out at Tala Coffee Roasters in Highwood quite a bit. “If you find yourself nearby you have got to try their Ube latte - it’s their take on the award winning, cult classic Ube Donut from our friends at Gurnee Donuts. Ube is a purple root vegetable that tastes like a vanilla wafer cookie. Made with espresso, Ube syrup, sweetened condensed milk, coconut milk, and milk. Oddly enough, it pairs well with its pastry counterpart!

Get to know more about their renovating adventures on the Olive Well blog.

Ingredients

1 shot espresso (if you want - but not necessary) 1 cup preferred nut or oat milk - try the Elmhurst brand which only has three ingredients, no thank you to those you can’t even pronounce ¼ cup canned coconut milk (the full fat version is best) 1 heaping teaspoon honey (Lauren loves the local honey from Elawa Farms market in Lake Forest) A large dash of turmeric A small dash of cinnamon and cayenne (if you’re feeling dangerous)

Recipe

In a small saucepan over medium heat, warm the milks together until hot. Pour in a blender and add the espresso, honey, and spices. Blend on high for a few seconds until slightly frothy. Pour in a mug and enjoy!

FALL RECIPES

OLIVE WELL CLIENTS, JONATHAN & ANTHONY (Right), TEAM, LAURA DAVIS (Left) | | OLIVE WELL HOMES, 201 W GRAND, PH4 (Top) 1055 WOODBINE (Botttom)

LIVE WELL NO. 03 2022

Recipes for Winter

THE EAT WELL EDITION

Laura Davis BROKER AT OLIVE WELL

WINTER RECIPES

Laura Davis is Olive Well’s resident sweet tooth. She always knows what to order on the dessert menu at team dinners. Originally from Florida, Laura brought her affinity for sweets with her when she relocated to Chicago with her husband Chris and her dog Theo over 5 years ago. You can bet she will be baking her holiday cinnamon rolls at her Gold Coast apartment this winter. If you’re lucky, she may even share them with you as she often does with her clients.

You don’t want to miss Laura’s home tour on the Olive Well website where she shares design tips and tricks, and of course there’s more pics of her adorable pup Theo.

@laurab_davis

Favorite Cookbook: Magnolia Table by Joanna Gaines Favorite Restaurant: RPM Italian

SUMMER RECIPES

WINTER RECIPES

7 1

WINTER RECIPES

Breakfast: Laura's Holiday Cinnamon Rolls

A Note from Laura

Baking morning rolls is sort of a tradition around the holidays for me and my family, we do it every year! I love to pair it with hot tea since I’m not a big coffee drinker. My favorites are fruity green and herbal teas from FarmHouse Teas—a family-run organic farm geared toward health and wellness.

Ingredients

1/2 firmly packed cup brown sugar 1 cup grated Granny Smith apple 80 grams goat’s cheese 1 and 1/2 teaspoon ground cinnamon ¹ / ₃ cup pine nuts , toasted ¹ / ₃ cup honey 1 vanilla bean , split, seeds scraped

7 grams sachet dried instant yeast 1/2 cup milk , warmed

11/2 tablespoon caster sugar 2 1/2 cups plain flour , sifted 225 gram unsalted butter , cut into pieces Finely grated zest of 1 lemon , plus 1 tsp lemon juice 1 teaspoon mixed spice 1 egg , lightly beaten

Recipe

Combine the yeast, milk, 1 teaspoon caster sugar and 1 tablespoon flour in a bowl. Set aside for 10 minutes or until frothy.

Rub 125 grams butter into remaining flour until crumbs form. Stir in zest, mixed spice, remaining sugar and a pinch of salt. Make a well in the centre, add egg and yeast mixture. Stir to combine. Turn out onto a floured surface and knead until smooth and elastic. Place in an oiled bowl. Cover with a clean tea towel. Set aside in a warm place for 1 hour or until doubled in size. Preheat the oven to 410 degrees F . Grease a 20cm x 30cm baking dish. Combine brown sugar and remaining 100g butter in a bowl. Knock back dough. Roll out on a floured surface until 40cm x 20cm. Brush with butter, leaving a 1 centimeter gap on long edges. Sprinkle with apple, cheese, cinnamon and pine nuts. Roll up from long edge and cut into 8 pieces. Place buns close together on tray, seams facing in, and flatten slightly.

Cover and set aside for 30 minutes or until slightly risen. Bake for 20 minutes or until golden.

Meanwhile, to make glaze, place honey, lemon juice and vanilla pod and seeds in a pan over medium heat. Bring to a simmer.

Remove from heat and cool slightly. Brush glaze over hot buns to serve.

Appetizer: Whipped Goat Cheese with Warm Candied Bacon & Dates

We had to share one more favorite from Half Baked Harvest because it’s just too darn good not to. Nothing warms your belly or hits your tastebuds quite like this delectably savory appetizer. Not just for the winter, you can bring this bad boy out anytime of the year to summer BBQ’s and winter gatherings alike.

Ingredients

6-8 slices bacon , chopped 2 tablespoons chopped fresh rosemary 1 teaspoon brown sugar ¹ / ₃ cup plus 1 teaspoon honey 1/2 teaspoon cayenne pepper , using more or less to taste 12 plump Medjool dates , pitted and torn 1 log (10 ounce) creamy goat cheese , at room temperature 4 ounces cream cheese , at room temperature 2 tablespoons extra virgin olive oil sea salt

Recipe

Preheat the oven to 400 degrees F . Line a baking sheet with parchment paper.

On the baking sheet, toss together the bacon, 1 tablespoon rosemary, the brown sugar, 1 teaspoon honey, and the cayenne. Arrange in an even layer. Tear the dates and scatter them around the bacon. Bake 8-10 minutes , until the bacon is crisping.

Meanwhile, combine the goat cheese, cream cheese, olive oil, and a pinch of salt in a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving.

In a small bowl, combine 1/3 cup honey, 1 tablespoon rosemary, a pinch of cayenne – to taste, and a pinch of salt.

Spoon the goat cheese into a serving bowl and then top with the warm bacon and dates. Drizzle over a little the rosemary honey. Serve with bread or crackers.

WINTER RECIPES

Entree: Frank’s Famous Chicken Soup

A Note from Frank

The secret to a long fruitful life is through soup, or so my dad always said. My dad always made soup for us growing up and I took the reins and now make it for my family - ALL THE TIME (no kidding). When I visit family around the country, it's a staple. You can often hear them say, "Is Frank's soup ready yet!?"

Recipe

Ingredients

It is important to either cook the chicken in an instant pot or in an oven roasting pan covered. Add 1 box of chicken broth (this will turn to bone broth after cooking).

1 large organic chicken 3 boxes of organic chicken broth 1 large onion 1 pound bag of carrots (cut into thin slices) 2 lemons (quartered) 2 teaspoon organic no salt allspice seasoning pepper to taste 1 large clove of garlic (peeled and diced) 4 large stalks of lemongrass (cut into 2 to 3 inch strips) 1 can of fire roasted diced tomatoes 1 cup of mixed organic frozen vegetables 1/2 cup of frozen green beans

Add 2 halves of lemon to the chicken cavity and cook per instructions for chicken.

While the chicken is cooking add the potato, carrots, celery, garlic, and onion into a large pan and add enough soup to cover the vegetables including the cut lemongrass stalks. Add spices. Bring to a boil then simmer until al dente.....DO NOT overcook the vegetables or under cook. Test the carrots or the potato from time to time to see if they are done. In a large soup pot add the mushrooms, can of diced tomatoes, 1 cup of frozen mixed vegetables and green beans DO NOT heat these. Add the cooked vegetables and broth to the large soup pot. The heat from the broth will cook everything in the pot to perfection. When the chicken is done, allow it to cool and then remove skin. Add the broth to the pot. Cut the chicken and add the chicken to the pot. We usually save a breast to eat separately as there is plenty of chicken for the soup. You can cook flat egg noodles or Asian rice noodles separately. Add to each individual bowl, do not add all the noodles to the soup, store them separately and use as you like. Garnishments to add to the soup are cut up cilantro, and fresh basil, add bean sprouts if you like as well. Add Asian chili garlic sauce if you like a bit of spice and heat.

1 large potato (diced) 4 stalks of celery (diced) 2 cans of straw mushroom s (drained) 1 tablespoon of Asian fish sauce

Tips

Lemongrass is a bit hard to find but ask your grocer. This is used for flavor and should not be eaten. Straw mushrooms are usually found in the Asian aisle. (if you can not find these you can use regular mushrooms sliced)

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