Max's Harvest | Delray Beach, Florida

You know a meal is thatgood when you're a little sad you're taking your last bite. Even when you're stuffed to the gills, as I was when I dined at Max's Harvest in Delray Beach.

Photo credit: The Buzz Agency

I was delighted to receive an invitation to come check out the restaurant, especially because I'd already heard such good things. So, I came hungry and let their dishes lead the way to an evening of "Farm to Fork" satisfaction.

Max's Harvest has been around for 3 years and has become a popular spot for locals, which was evident from the bustling bar scene when we were seated at 7pm on a Friday evening. I loved the feel of the restaurant - modern yet rustic, with black and white images on the walls depicting its emphasis on local farm fare.

Photo credit: The Buzz Agency

Our server was beyond knowledgeable about each menu item, down to knowing where each of the farm-fresh ingredients came from -- each locally sourced from nearby farms and throughout the state. With a focus on sustainable, seasonal and simply prepared meals, it's no wonder the ingredients seem to shine in a special way.

The first bite on this flavor journey started with the complimentary zucchini bread they placed on the table. I probably could have eaten an entire basket. I wanted to wander into the kitchen and see if I could catch a peek at how they made it, but I figured I'd sit tight as more food was sure to be on its way.

And sure enough, our server appeared with a dish sent out by the chef: A crispy, Breaded Pork Torchon over compressed watermelon and topped with fresh greens. As you know, I'm not usually a big meat eater, but I did like the combo of the light ingredients and the hearty pork. Steve polished off his half and most of mine, so I'm pretty sure he liked it, too!

The bread had gotten us a little excited and we ordered two appetizers right out of the gate: the Peach & Blueberry Salad with Baby Kale & Arugula, Caramelized Peaches, Blueberries, Pickled Shallots, Ricotta Cheese, Walnut Vinaigrette {holy mouthful!} and Vito's Burrata with Croutons, Red Wine Vinaigrette, Florida Watermelon, Pickled Shallot, Heirloom Tomato and Cucumber. After my first few forkfuls, I knew these were things I could easily order as an entree {mostly because I was tempted to steal Steve's dish and not share} -- they were both so, so good.

The salad was such a perfect combination of flavors: sweet, caramelized peaches and blueberries, savory and creamy ricotta, tart vinaigrette and pickled shallots, fresh and crisp kale and arugula. When the chef popped out of the kitchen to see how we were liking things I'm pretty sure I sputtered nonsensically with stars in my eyes over the salad alone.

The burrata was also a perfect pairing of flavorful elements. Burrata, as it is, is probably among the things I would choose to be part of my last meal on earth. It is so decadent and delicious, and combined with sweet watermelon, fresh tomatoes and cucumbers, it seemed creamier and more delightful. My favorite part of this dish were the croutons that soaked up all the vinaigrette and juices from everything else on the plate. Oh, my.

Next up: Entrees. Our server saw me pat my {round, already stuffed} belly and reprimanded me for not pacing myself, but I ensured him that I'd find the room for at least a few bites. I ordered the Crispy Parmesan Risotto Cake with Mushroom, Favas, Baby Carrot, Zucchini, Pearl Onion, and Tomato-Pepper Coulis and Steve chose Grilled Local Swordfish with Greek Farmer’s Salad, Feta, Chick Pea Fries, and Lemon-Yogurt Sauce. 

They were both so pretty it seemed a shame to deconstruct them, but we dug in anyway to get a taste. I really enjoyed the Risotto Cake with its crisp {but not overfried} exterior and contrasting creamy interior. The veggies gave a nice sweetness to the dish, specifically the little caramelized pearl onions, and though I definitely wasn't able to finish the whole thing right then and there, I still managed to have a few more bites.

I didn't even get to taste the swordfish, but Steve assured me that it was good, as was evident by the fact that he was very excited to box up what was left to polish off as leftovers.

Ok, so I know I said we were both beyond full... but our server tempted us with their desserts du jour and we {well, I} couldn't refuse. They had so many amazing-sounding offerings -- from Blueberry Bread Pudding to Made-to-order Cinnamon Sugar Donuts {for real} -- but we went with a twist on a Florida classic: Key Lime Brulee.

It was a good choice. Tangy, rich key lime filling atop a buttery crust with a crackly layer of bruleed sugar and a beautiful little cloud of whipped cream perched on top. Mmm.

Overall, I couldn't have asked for tastier dishes or better service. If forced to find a downside, the only fault I could find would be noise level of the packed house keeping potential patrons from having a romantic or intimate dining experience. But, to be honest, you'll probably be doing more savoring than chatting, so this may not be a problem after all -- come with a lively crowd and a hungry belly!

A big thank you to Max's Harvest for a fantastic evening of fabulous dining!

Disclosure:  I was invited for a complimentary dinner for two at Max's Harvest to check out their menu. As always, all opinions seen here are my own!

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Of course, I had to recreate that crazy-good baby kale salad to share with you here since you couldn't join me at Max's Harvest. {And, let's be honest, I might not have hogged all of it at dinner.}

This salad has a few elements that take some prep, so it isn't exactly a "throw together at the last minute" kind of dish. However, after a bite I think you'll agree that it's worth the trouble to get the flavor combos found here.

Pickled Shallots. Tangy vinaigrette. Caramelized peaches that you could easily eat as dessert. It's sort of magical.

Make it.

Baby Kale Salad with Caramelized Peaches & Blueberries
Inspired by Max's Harvest in Delray Beach, Florida
*Measurements will vary according to taste. Make it your own! :)

A bunch baby kale mixed greens, I like the Organic Girl blend
Whole milk ricotta cheese {I just used a few tablespoons, but again, suit your own tastes}
About 1/4 cup fresh blueberries
About 1/4 cup walnuts or pecans, roughly chopped
Lemon-Honey Vinaigrette {see below}
Pickled Shallots {see below}
Caramelized Peaches {see below}

1. Divide ingredients between two plates. Drizzle with vinaigrette to taste.

Lemon-Honey Vinaigrette 

Juice of half a lemon
1 teaspoon honey
1 tablespoon apple cider vinegar
1/4 teaspoon Dijon mustard
Sprinkle of salt
Sprinkle of pepper
About 1/4 cup olive oil

1. In a small bowl, whisk together first six ingredients. Continue whisking while you stream in olive oil to emulsify. Drizzle over salad.

Quick Pickled Shallots
Barely adapted from Bon Appetit

1/2 cup apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
Water
3 large shallots, finely sliced

1. In a small saucepan, bring cider vinegar, sugar and salt to a boil. Simmer until the sugar and salt have dissolved.

2. Pour hot liquid over sliced shallots in a small canning jar. Top with lid but leave loose. Let cool on counter top. {They will soften and absorb the pickling flavor in about an hour, but the longer they sit the better, so if you think to do this a few days ahead, you'll get the best results!}

3. Refrigerate for future use.

Caramelized Peaches

1 tablespoon butter
1 tablespoon brown sugar
1 large ripe peach, sliced into 8 pieces

1. In a small skillet, melt butter over medium high heat. Add brown sugar and stir, allowing the sugar to dissolve and the mixture to become bubbly.

2. Add the peaches to the sugar mixture and cook until some of the juices begin to leak out and the caramel mixture begins to thicken, about 3-4 minutes.

3. Flip the peaches to cook and caramelize other sides, turning carefully as not to break them up. Swirl them around a bit in the pan to coat them in the sugar mixture and cook for another 2-3 minutes or until the liquid has become syrupy and the peaches are softened and caramelized.

Note: These would be SO GOOD over vanilla ice cream. Or with a crumble topping. Or alone. They're good. Did I say that already?

Prep Praises: Field of Greens in West Palm Beach, Florida

I love fast food.

Shocked??

Get your mind out of the deep fryer...French fries and quarter pound burgers aren't what I mean. I'm talking quick, quality food that you can feel good about eating, even when you're on the run.

Let's face it, as much as we plan out our days, sometimes things just get hectic and we need a helping hand for a satisfying meal. Every once in a while it's nice to have someone make lunch for us. {Ideally without having to dunk it in a vat of oil.}

Co-owner of Field of Greens, Hess Musallet, knows that "fast food" isn't always calorie-laden, artery-clogging fare served up in a greasy paper bag. The newest location in Downtown West Palm Beach makes smart choices easy AND delectable, catering to health-conscious foodies with an appetite for real, tasty food.

Hess Musallet & me, toasting to health!

I was invited to check out the recently opened Field of Greens on Clematis Street, and I was psyched. As much as I love the occasional naughty treat, I also crave balance and -- you know, vegetables! -- that make healthy eating enjoyable.

What to choose, what to choose...

It's hard not to have fun when you've got a smorgasbord of healthy options you can mix and match to suit your taste. Field of Greens offers an endless variety of choices in a Create Your Own salad and sandwich bar, as well as a full menu of artfully created salads, sandwiches, wraps, and soups for the days when you don't feel like thinking.

The best part of Field of Greens, in my opinion, isn't just that you can grab a quick bite, but the fact that the space also offers such an inviting atmosphere if you want to slow down and veg out while you get your veg on.

Though the space itself is large and open, it also boasts little touches that draw you in to settle down and make yourself at home.

Oh, hi. I feel like I'm in someone's living room.

Pretty hydration station.

Traditional table seating is offset by cozy corner nooks {complete with pillows and comfy cushions}, high tops, and even a communal table. {One of my favorite features! Check out the genius "painted" rug!} The walls are adorned with carefully curated pieces of photography {all found on Etsy} punctuated with quirky and motivational quotes & phrases. Each table even holds a sweet little potted rosemary plant. {It's all about the details!}

No crumbs under the rug here!

Lennon, Journey, and a smiley face gracing the back parking lot. I'm feeling zen already!

Lavish furnishings {like the gorgeous chandelier centerpiece that dangles from the high, exposed pipe ceiling} are mixed in with modern yet "green" elements for a playful feel. The juxtaposition of reclaimed wood surfaces and rustic accents with metal fixtures add to the hip vibe, all while maintaining a light, airy ambiance.

The menu follows suit by providing diners with wholesome options with an edgy twist.

Menu Items Sampled:

Juices & Smoothies

Gut Soother

Pear, Carrot, Pineapple, and Ginger

Spin My Apple

Spinach, Apple, Kale, Pineapple, Protein

The Pump

Almond Milk, Bananas, Chocolate Protein Powder, Peanut Butter

Salads 

The Tuscan

Baby Field Greens, Roasted Chicken, Sun-Dried Tomatoes, Walnuts, Portobello Mushrooms, Asparagus, Goat Cheese, and Balsamic Vinaigrette Dressing

The Meditteranean

Baby Field Greens, Cucumber, Red Onions, Kalamata Olives, Garbanzo Beans, Read and Green Bell Peppers, Parsley, Feta, Lemon, Olive Oil

Sandwich

The Country Chicken Club

Crunchy Baked Chicken, Avocado, Cranberry Jam, Crispy Bacon, Mayo, Romaine, and Tomato on toasted Multigrain Bread

With the popularity of juicing growing daily, Field of Greens caters to customers looking to get a serving of fruits and veggies, liquid style. The "Gut Soother" pleases the palate and the tummy with sweet notes of pineapple and pear with a kick from carrots and ginger.{I'm not even a carrot-lover and I really enjoyed this juice!}

One of their most popular drinks, the "Spin My Apple", keeps you lean and green by throwing in some kale, spinach, and protein powder and sweetening the deal with apple and pineapple. Another thumbs up!

And finally, "The Pump" is a delightfully decadent choice for a protein power boost with the bulk of a bodybuilder and the essence of a peanut butter cup.

A trifecta of juices!

The salads were full of fresh, satisfying ingredients that have just enough heft to get you through the day without weighing you down. I loved the combination of the hearty portobello, tangy goat cheese, and {housemade!} balsamic vinaigrette in The Tuscan along with the rich, crisp walnuts.

The garbanzo beans in The Mediterranean add some substance to the classic combo of cucumber, feta, peppers, and salty olives leaving you feeling full and content... so important to avoid that "hangry" afternoon crankiness.

But the real showstopper was the Country Chicken Club, which features a creatively "breaded" crunchy baked chicken nestled alongside creamy avocado, tart cranberry jam, and smoky bacon. The only downside -- trying to figure out how to cram this giant sandwich in my mouth! {And I have a pretty big mouth, I'm not gonna lie.} Once I managed to unhinge my jaw tackle the sandwich, I was rewarded with a mouthful of deliciousness!

Ok, ok... so I know this borders on luscious rather than "light", but FOG is big on letting you make the choice that's right for you. And with all the greens, fruits, and veggies I'd already tried, I let myself indulge just a tiny bit.

In the end, Field of Greens is all about the customer. Looking to keep it light? You got it. Want to bring in your own protein powder to add to your smoothies? No problem. Need a giant cookie to keep some balance in your life? As you wish! Whether you visit for a quick, healthy bite, or decide to stay for a spell and soak in the positive vibe, Field of Greens has got you covered.

Proof that you don't have to visit a drive-thru to "have it your way".

A big thank you to Hess & the FOG crew for taking the time to show me around, and Alyson of Seligman Brand Strategies {and The Average Girl's Guide!} for setting up the meeting! {Fun Fact: We are all University of Florida Alums... Go Gators!}

I hope you're feeling inspired to give some of these dishes a try whether you stop in to Field of Greens or create your own version at home! Since the salad recipes are pretty self-explanatory, I'm leaving you with a lightened up balsamic vinaigrette from Joy Bauer that makes a perfect dressing for your veggies.

Light Balsamic Vinaigrette
from Joy Bauer

1/2 cup balsamic vinegar
3 tablespoons extra-virgin olive oil
1/4 cup water
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon garlic powder

1. Combine all ingredients in a bottle or container with a tight-fitting lid.

2. Shake, shake, shake to combine. {Make sure the lid has a good seal, otherwise you'll end up wearing your vinaigrette instead of eating it!}

Good for salads, veggies, marinades...

Store in the refrigerator & shake before using each time.


Disclosure: The dishes and drinks mentioned in this post were provided free of charge. No other compensation was received for this review. As always, all opinions written here are my own.