Salud! at Whole Foods - Seasonal Market Basket (Spring)

I enjoyed another cooking class at Whole Foods.  This one was called “A Seasonal Market Basket” and focused on what was fresh in the produce section.

Merijoy took us down to the store where she went over different veggies.

One tip she shared was to look for broccoli with the tiniest buds… like the one on the right side.

She also mentioned that for reasons unknown to her, red bell peppers and strawberries have the most pesticide chemical trace. She suggested if someone has children they might want to consider buying organic on these two.

 

She introduced us to different varieties of veggies… like these purple carrots.  (Sorry for the blurry photo!)

Isn’t that a great color?!  It still tasted like a normal carrot. 

Once we finished in the produce section, we headed back upstairs to the kitchen with the goodies Merijoy had selected.

First course was ‘Spring Salad with Red Basil Dressing’.  It’s a ‘deconstructed’ salad and, oh my, was it good.  Those funny looking tomatoes in the 10 o’clock position on the plate are heirloom tomatoes.  Wonderful flavor and not as acid as regular tomatoes.

Next course was ‘Kale and Feta Salad’.  I wasn’t sure how I would like raw kale.  I was surprised at its mildness.  Definitely something I will do at home.

The entrée was 'Lemon Chicken'.  Pretty straight forward, something I fix already.  However I did have an a-ha moment when Merijoy said we would use a teaspoon of lemon extract to intensify the flavor.  Brilliant!

The side portions were ‘Sweet Potato Salad’ and ‘Vegetable Stuffed Tomatoes’.

And the dessert I could have made a whole meal from!  It’s called ‘Forgotten Pudding’.  It is a meringue shell that you pop in a 450 oven that is then turned off overnight.  The next morning your shell is done.  It’s topped with REAL whipped cream and then that is topped with a fresh fruit mix.  We had strawberries… but I’m thinking peaches in an Amaretto sauce would be yummy!

Spring Salad with Red Basil Dressings

Dressing:

1 clove garlic, peeled

1/4 cup tomato sauce

1/3 cup red wine vinegar

1 TBS sugar

1 tsp salt

2 tsp fresh basil, chopped fine

1 tsp worchestshire sauce

1/2 tsp dry mustard

1/8 tsp hot pepper sauce

1 cup olive oil (EVOO)

Mince garlic.  Add remaining ingredients, except oil.  Using whisk, slowly add oil.  Taste and adjust seasoning as you wish.

Drizzle over fresh seasonal vegetables.

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