After revealing the extensive health properties of maple, Omni Hotels & Resorts is back to share two new recipes that we know you'll be making all summer long. We guarantee that their Local Greens Salad packed with mixed greens, strawberries, crumbled goat cheese, savory maple granola and cherry vinaigrette, and Grilled Vegetables in a maple-miso carrot sauce (both infused with real maple syrup!), will be a BBQ staple. We personally thank Omni’s regional executive chefs Daven Wardynski and André Natera for helping us make our summer menu planning that much more simple! And, if you’re saying at one of the participating Omni Hotels & Resorts properties during your summer travel, make sure to check out the maple offerings featured on the “Art of Water” poolside food and beverage menus, in the spa, or as part of your hotel package. More information can be found here. Ingredients: 1 bunch local greens such as red oak, green oak and bibb 5 organic strawberries, sliced 1 tbsp. goat cheese, crumbled Handful of savory granola (see recipe below) Cherry vinaigrette (see recipe below) Directions:

1. Toss local greens with cherry vinaigrette
2. Top salad with strawberries, goat cheese and granola

Savory Granola Ingredients: 21 oz. old-fashion gluten free oats 63 oz. steel cut gluten free oats 6 cups Organic cereal 2 cups sesame seeds 2 cups sunflower seeds 4 cups almonds, sliced 4 cups unsweetened coconut flakes ½ oz. fennel pollen 4 cups brown sugar 1 tbsp. salt 2 tbsp. cinnamon, ground 2 lb. ghee, cubed 2 cups dark maple syrup ½ cup vanilla extract Directions:

1. Mix all dry ingredients and set aside
2. Warm all wet ingredients over medium heat until melted
3. Combine both the wet and dry ingredients together until well incorporated
4. Line sheet pans with the granola
5. Bake at 300 degrees for 20-30 minutes, stirring occasionally until crisp
6. Allow to cool

Cherry Vinaigrette Ingredients: 16 shallots 1 gallon 100% cranberry juice 6 cups apple cider vinegar 4 lb. dried cherries (no sugar added) 8 oz. dried tarragon 6 tbsp. sea salt 2 tsp. white pepper 1 cup amber maple syrup 2 tsp. ground ginger 1.5 gallon canola oil Directions:

1. Sauté the shallots with the spices
2. Add the juice, vinegar, dried cherries and maple syrup
3. Simmer for 15 minutes
4. Puree the mixture and chill
5. Once chilled, emulsify with the oil

Ingredients: For the vegetables: ¼ head cheddar cauliflower ¼ head purple cauliflower 1 medium carrot 1 roma tomato 2 celery ribs 2 tbsp. olive oil ¼ tsp. kosher salt Pinch of black pepper For the Maple-Miso Carrot Sauce: 1 cup carrots, shredded ½ cup roasted peanut oil 3 tbsp. white wine vinegar 2 tbsp. dark maple syrup 2 tsp. miso paste 1.5 tsp. gingerroot, grated ¼ tsp. kosher salt 1/ tsp. ground white pepper Directions:

1. Preheat oven to 450F
2. Toss vegetables in olive oil, salt and pepper and roast until tender and golden
3. For the sauce, blend all ingredients together in a blender or food processor
4. Serve vegetables with sauce on the side

Text by: Cheyenne Adler Sponsored by: Omni Hotels & Resorts