Monday, January 7, 2013

What Callie's Cooking

Dijon Kale Salad with Dried Cherries & Pepitas
Photograph by Callie Salls

Just before Christmas of 2011, I was drawn into a friend's kitchen by the most fabulous smell I had ever come across in my life. My nose led me to one miss Callie Salls, a beautiful blonde stirring a pot of warm pepper pomegranate orange cider on the stove. Over the next couple of hours, I believe I finished every last drop and knew I needed Callie in my kitchen, stat. 

She began cooking for us in early 2012 and has been coming back ever since. With three young children - heck, with children of any age - getting healthy meals on the table is a task in and of itself. Callie will cook anything and everything, and you will see by her credentials below that she is really a star in the kitchen, but for us she sticks to strictly Paleo. I have never had such amazing food before!

Callie has graciously agreed to allow me to post two of her recipes per month in a new What Callie's Cooking series, which I am thrilled to bits about. Not only to be able to share her delicious creations with you, and not only so you can see how simple it is to eat Paleolithically, but so I can continue to spread the word about gaining true health and wellness through nutrition. Without further ado, allow me to introduce you to the always lovely Callie Salls through her impressive bio....

Callie Salls is the chef and owner Linguine and Dirty Martinis {I mean, you KNOW she's gonna be good based on a business name like that!}, a Fort Worth personal chef business specializing in healthful, seasonal cuisine with an elegant touch. Salls is a graudate with a Culinary Arts Diploma from the Culinary School of Fort Worth. Along with her culinary education, Callie holds a Bachelors of Science in Advertising and Public Relations and a minor in Studio Art from Texas Christian University.

Along with her personal chef business, Salls teaches seasonal and themed monthly cooking classes open to the public at Market Street in Colleyville, TX. She also writes the quarterly "Easy Entertaining" column for Fort Worth Foodie magazine and her recipes have been featured in Fort Worth Star-Telegram, 360West, Indulge, and Fort Worth Business Press. Salls has a diverse weekly clientele with nutritional lifestyles including Paleo, gluten-free and whole foods/clean living. 

You can follow Callie on her Linguine and Dirty Martini Facebook page HERE, and she also posts behind the scenes shots of her culinary filled life on Instagram @calliesalls. 

Her first recipe to share is one of my favorites, a weekly staple that I usually have for lunch every day. I have her add chicken to mine as well to make sure that protein is in there, and throwing in some avocado is great to get lots of good fat - the key to a Paleo lifestyle.

Dijon Kale Salad with Dried Cherries & Pepitas
yields 6-8 salad servings


½ cup whole grain mustard
¼ cups local honey
1/3 cup fresh basil, minced (about 1 bunch)
Sprinkling of kosher salt
1/3 cup grapeseed oil


1 bunch organic kale, washed, dried, sliced in thin ribbons
1 English cucumber, sliced, seeds scraped, and diced
¾ cup dried cherries
¾ cups pepitas (roasted & salted pumpkin seeds)

In a small bowl, whisk together mustard, honey, basil and kosher salt. Slowly stream in grapeseed oil, while constantly whisking, to emulsify dressing. Pour dessing over kale and toss together with tongs. Fold in cucumber, dried cherries and pepitas. Let chill in refrigerator at least one hour before serving for flavors to meld.


Callie handles anything and everything from small dinner parties to full-scale catering operations, cocktail parties, special birthday get togethers and everything in between, and will happily work within any budget. Email her at to contact her about anything foodie related.