We love to cook, create and customize our meals. But, sometimes we REALLY LOVE when a professional chef comes into our homes and does it for us! Welcome, The Culinistas! We work with this group of talented, professional and curated chefs for events, with our clients and in our own homes to curate healthy, inspired and convenient meals that accomplish your goals and leave you looking and feeling your best (with so much extra time!). The Culinistas will shop, cook, store and clean in your own kitchen, leaving you with a fridge or table full of delicious and freshly made food. Easy as that.

AND – with the code EMBODY50 you can get $50 off your service!

Cook like a chef with this simple, nourishing and delectable dish- perfect for your Thanksgiving table. Not interested in cooking yourself? Reach out to The Culinistas today and mention EMBODY50 to sit back, relax and enjoy your dinner!

Wild Rice Salad

Serves 4
Cook Time: 45 minutes Prep Time: 20 minutes

1⁄2 cup wild rice
1 lb shiitake mushrooms, stems removed, quartered 1⁄4 cup + 2 TB olive oil, divided
1⁄2 cup dried cherries
2 TB lemon juice
1 TB lemon zest
1⁄2 tsp onion powder
1⁄4 tsp cayenne
1 bu dandelion greens, chopped
1⁄4 cup pecans, chopped, plus more for garnish
Salt and freshly ground black pepper, to taste

  1. In a pot of boiling salted water, add rice. Monitor the level of water in the pot, and refill if it reduces too much as the water evaporates. Cook the rice until soft, 45 minutes to 1 hour. Strain, set aside and let cool.
  2. In a large sauté pan, heat 2 TB of oil and add mushrooms. Sear the mushrooms so that they are golden brown in color on both sides, 7 to 8 minutes.
  3. Make the dressing: In a high-speed blender, blend cherries, lemon juice and zest, onion powder and cayenne. While the motor is running, stream in the remaining 1/4 cup oil. If the mixture is too thick, add a few TB of water and season with salt and pepper.
  4. In a large bowl, mix rice, mushrooms, dandelion green and pecans. Dress the salad to taste with the cherry dressing and adjust with more salt and pepper if needed.
  5. Transfer to a large serving platter and garnish with more pecans.