Chef Gina Brown runs Every Day Fresh With Chef Gina, teaching cooking classes for the public. She also works as an adjunct professor at Sullivan University and is a part-time employee at Trader Joe's. One of her specialities in the kitchen is pie making. She is also skilled at making good, tasty food out of simple ingredients on a tight budget. Gina's approach to cooking is to keep it "easy peasy." "I want to teach people that once they learn a new method, they can apply it to other recipes," she said. "I'm not a fancy cook, but I can cook some really good food."
(Dressing adapted from popsugar.com and featured at the NAHA Fresh Stop Market opening day, June 16th, 2016)
For The Dressing (makes about 2 cups)
Rough chop cilantro. Set aside. Blend the remaining ingredients together until smooth. Add cilantro. (should keep about a week) And I like to make early in the day or the day before. I like it chilled before adding to salad.
For The Salad:
To Ensemble Salad:
If you have a pretty glass bowl, layer veggies and then toss with dressing. Add a little extra cilantro on top as a garnish
Here’s some extras that will make your salad awesome!!
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.