If you enjoy having lunch with a friend and you are interested in cooking with fresh produce, join us for “Lunch and Learn” in our
sometime soon! Our culinary team served a delicious lunch last week while Lana Shepek, our culinary educator, shared tips for preparing fresh picked Eckert blueberries, peaches, garlic, onions. She demonstrated 3 recipes, one of which was refreshing summer salad.
Lana featured homegrown blueberries and Midwestern cantaloupe in the salad but this recipe is also divine with fresh peaches and blackberries. Our motto in the classroom is “use the freshest produce you can find and let the natural flavors sing!”
We combined the dressing ingredients in a jelly jar (look how pretty it looks prior to shaking) before drizzling it on the salad combination. We didn’t use any cheese but feta cheese would be a terrific addition.
Our next Lunch & Learn will be on Wednesday, July 17that noon. Visit our Events to register! Hope to see you there. Dressing
3 Tbs. red wine vinegar
1/3 cup granulated sugar
1 tsp. dry mustard
3/4 tsp. kosher salt
1/3 cup vegetable oil
1 Tbs. poppy seeds
5-6 cups fresh salad greens
11/2 cups cantaloupe, diced 11/2 cups fresh blueberries 2 large peaches, peeled and sliced
Blend all dressing ingredients. Place greens on a platter. Mix fruit and dressing together in a large bowl. Pour on top of greens and serve. Makes 6 servings.
Eat well this summer,