Weekly Recipe: Chopped Salad with Chicken, Citrus, and Avocado

Chopped Salad with Chicken, Citrus, and Avocado

Beach season is fast approaching, and with it comes the inevitable bathing suit diet. Watching what you eat and controlling portions is normal, but you shouldn't have to sacrifice taste to do it! The summer is also a great opportunity to head over to the local farmer's market and pick up some produce. Use those fresh ingredients for this easy and nutritious summer salad recipe. It will leave you feeling healthy and satisfied.

If you make this week's recipe, be sure to share it with us through Instagram and Facebook!

Ingredients

• 1/3 cup (3 fl. oz./80 ml.) fresh lime juice
• 9 Tbs. (4.5 fl. oz./135 ml.) olive oil
• 3/4 cup (5 oz./155 g.) minced red onion
• 1 large serrano chile, seeded and minced
• 1 1/2 tsp. ancho chile powder
• 1 tsp. ground cumin
• Kosher salt and freshly ground pepper
• 1-1 1/4 lb. (20 oz./625 g.) skinless, boneless chicken breast halves
• 2 oranges
• 1 pint (12 oz./375 g.) cherry tomatoes, halved
• 1/2 cup (2/3 oz./20 g.) coarsely chopped fresh cilantro
• 4 cups (about 4 oz./120 g.) thickly sliced romaine hearts
• 1 large avocado, peeled and cut into bite-sized pieces

Directions

In a small bowl, place the lime juice. Gradually whisk in the olive oil. Mix in the onion, serrano chile, ancho chile powder and cumin to make a dressing. Season the dressing to taste with salt and black pepper. Transfer 2 tablespoons of the dressing to another small bowl and brush over the chicken. Let the chicken stand while preparing the remaining ingredients.

Using a thin, sharp knife, remove the skin and white pith from the oranges. Cut them lengthwise in quarters, then slice crosswise. In a large bowl, combine the oranges, tomatoes and cilantro.

Heat a large nonstick frying pan over medium heat. Add the chicken, cover the pan, and cook until just cooked through, 5-8 minutes on each side, depending on the thickness of the chicken. Transfer the chicken to a cutting board and let cool for 10 minutes.

Cut the chicken into bite-sized pieces and add to the bowl with the oranges and tomatoes. Mix in half of the remaining dressing. Add the romaine and the remaining dressing and toss to coat. Season the salad to taste with salt and black pepper. Gently fold in the avocado and serve right away. Serves 4.

If you liked this recipe, check out Williams-Sonoma's Taste blog for more!

Pool Safety and Reminders at The Commons!

“Safety first” is a phrase we've all been hearing for as long as we can remember. Pool safety, more specifically, is always a hot topic during the summer months. With summer fast approaching, it’s easy to be excited for our pool to re-open this Memorial Day weekend-especially after this year’s brutal winter! In the midst of all this excitement, however, it’s always important to remember our pool rules and safety tips before you dive in.

Between the operating hours of 10am and 8pm, all freshly showered residents may enter (with pool pass in hand of course!) and enjoy what our facility has to offer. No one should swim alone, and persons sixteen years of age and younger are required to have a guardian present while swimming.

Those age sixteen and younger must also take a swim test. Upon passing, they will be permitted to utilize the entire pool area. Those who don’t pass will be required to have a guardian in the pool, within an arm’s length while swimming. Guardians should use their discretion while supervising and ensure a safe water depth. Likewise, non-proficient swimmers should use their discretion, and remain within a shallow area of the pool.

                

Proper swimwear is another necessity. We ask that swimmers dress appropriately, and that they don’t dress in the recreation room or in the clubhouse. To ensure the safety of all pool guests, the top things to avoid in the pool area include: horseplay, running, and any games that may put any person in danger. Along the same lines, alcohol, smoking, and glass containers are prohibited in the pool area. Should you be ill, we ask that you refrain from using the pool, to avoid contamination. The pool will be closed upon sight of thunder, lightning, rainfall, or some other unforeseen malfunction. Who wants to swim in a thunderstorm anyway?

                

While many of these rules and tips may seem obvious or implied, we believe it’s important to keep all residents informed in order to ensure a safe and welcoming environment. It’s our job to make you as comfortable and pleased as possible with our facility. Enjoy!

Weekly Recipe: Spinach and Artichoke Pizza

Spinach and Artichoke Pizza

Some nights it’s really easy to skip the kitchen and order a yummy, greasy pizza from your favorite neighborhood spot. Whether you keep it simple with extra cheese or your family piles on the topics, we can all agree that pizza just hits the spot. For this week’s recipe, we’re sharing a more gourmet ‘za recipe, so stop by the grocery store, grab some fresh ingredients, and save some for us!

If you make this week’s recipe, be sure to share it with us on Instagram and Facebook!


INGREDIENTS

• 1 pound of pizza dough
• 1/4 cup olive oil
• 3 large cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried basil
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1 package (10 ounces) frozen spinach, thawed and drained
• 2 cups (about two 7 ounce jars) marinated artichoke hearts, drained
• 4 ounces (about 1 cup) fresh mozzarella, sliced thin or grated
• 2-4 ounces blue cheese, broken into chunks
• 2 tablespoons pine nuts
• 2 tablespoons fresh basil, for garnish

INSTRUCTIONS

Heat a small skillet over medium heat, add the olive oil and the garlic. Cook for one to two minutes, until the garlic is fragrant (PLEASE - watch closely!! Dont burn the garlic.). Remove from heat and add the basil, lemon juice, pepper and salt. Set aside.

After the dough has risen, punch it down and place it back on the floured surface. This amount of dough yielded 2 pizza crusts for my 12-inch cast iron skillet. If you're using an 8-inch skillet, you may get 3 crusts. Divide the dough evenly in half (or thirds). Roll out your dough just a little larger than the size of your skillet. Place on a large sheet of parchment paper.

Place an oven rack directly under your broiler and preheat your broiler to the highest setting. Additionally, place your cast iron skillet on the stovetop burner, turning the heat on high. You want to heat the skillet for 10 minutes. If it begins to smoke a lot, you can reduce the heat a bit. But you want it HOT.

While the skillet is heating, begin placing your toppings on your dough. Brush half of the garlic oil on each pizza and then scatter the spinach (make sure you squeezed your spinach of any excess liquid) evenly among both pizzas. Top with the mozzarella cheese, then the artichokes, then scatter on the blue cheese crumbles and finish with a sprinkle of the pine nuts.

When your skillet is hot carefully lift the pizza (holding onto the sides of the parchment paper) and place it in the skillet. Let it cook for no longer than 25 seconds. After 25 seconds turn the heat off and grab the skillet and pop it in the oven, right under the broiler. Broil for 1 minute, then using the potholder, grab the handle and rotate 180 degrees, broiling for only 1 more minute. 

Remove immediately and place on the stovetop. Carefully lift or slide the pizza out and repeat with the other pizza. Top both pizzas with fresh basil. Slice and serve!

*If you prefer to make the pizza completely in the oven just skip the skillet and broiler. Instead heat your oven to 350 degrees and bake your pizza for 25 to 30 minutes. Remove and top with basil. Let sit five minutes and slice and serve.

Weekly Recipe: Meatless Monday featuring Grilled Vegetables With Couscous and Yogurt Sauce

Since we’re super trendy and the weather is absolutely gorgeous, this week’s recipe celebrates “Meatless Monday” and features grilled items. So, after you head to the grocery store for some fresh ingredients, fire up the grill and enjoy this delicious meal. (We won’t tell if you do pair it with some chicken!) If you make this recipe, please snap a photo and share it with us on Instagram and Facebook using the hashtag #MakeItMonday

Grilled Vegetables With Couscous and Yogurt Sauce

Ingredients

• 2 bell peppers (any color), stemmed, seeded and quartered
• 1 yellow squash, sliced into 1/4-inch-thick rounds
• 8 ounces shiitake mushrooms, stemmed
• 2 cloves garlic, unpeeled
• 2 to 3 sprigs thyme, rosemary or oregano
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground pepper
• 1 large red onion, sliced into 1/4-inch-thick rounds
• 1 10 -ounce package couscous
• 1/2 cup 2% Greek yogurt
• 1/4 cup sliced almonds, toasted

Directions
Heat a grill pan over high heat. Toss the bell peppers, squash, mushrooms, garlic, herbs, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Brush the onion rounds with olive oil and season with salt. Brush the grill pan with olive oil, then grill the bell pepper mixture and onion rounds (in batches if needed), turning, until tender and marked, about 10 minutes. Peel the garlic.

Meanwhile, cook the couscous as the label directs.

Pulse the garlic, 2 pieces grilled bell pepper and the yogurt in a mini food processor or blender until smooth. Add 1/4 teaspoon salt, and pepper to taste. Cut the remaining grilled bell peppers into chunks and toss with the squash, mushrooms, herbs and onion in a large bowl; season with salt.

Fluff the couscous with a fork and divide among bowls. Top with the vegetables and almonds and serve with the yogurt sauce.

Love this recipe? Check out others from our friends at the Food Network!

http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-vegetables-with-couscous-and-yogurt-sauce-recipe.html

Workout this Weekend with The Commons

Whether you are dozing off at work or taking a break in between TV shows, a workout is a great way to liven up your day. A few exercises in the middle of the normal activities, or added to a special day in the middle of the week, provide a valuable break from your regular routine. The easiest way to keep your mind charged up for the rest of the day or week is by stimulating it, however briefly, through a quick and easy workout routine.  It’s also perfect for anyone looking to get in shape for bathing suit season.  So get off the couch and on your feet for this tone- up which targets your abs, obliques and hips!

Standing, lift left leg out to side, toes pointing forward, and place left hand on hip; 

extend right arm diagonally up.

Balancing on right leg, slowly bring left knee and right elbow together in front of chest.

Reverse motion without touching left foot on floor and repeat.

 Do 10 reps, switch sides and repeat. Do 3 sets.

MAKE IT EASIER: Tap foot on floor between reps.

Weekly Recipe - Fresh Homemade Salsa

Keeping in theme with Cinco de Mayo, our weekly recipe is a little spicy but definitely delicious! Thank you to our friends at the Food Network for this delicious, recipe for Homemade Salsa! – if you make this week’s recipe, be sure to share it with us on Facebook and Instagram using the hashtag #MakeitMexican and #LifeattheCommons

Ingredients

• 6 Roma tomatoes, chopped
• 4 garlic cloves, minced
• 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
• 1 red bell pepper, fine dice
• 1/2 red onion, fine chopped
• 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
• 1 tablespoon olive oil
• 1 lime, juiced
• Chili powder, salt, and pepper, to taste
• Fresh scallions, cilantro or parsley, to taste

Directions

In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for the most flavor!