Market Demo Chef Recipe – June 22nd

Last Saturday, we were treated to a family affair in the demo booth. Darlene Kelbach, daughter Mackenzie were our scheduled chefs. As the demonstration got going, Darlene’s mom stepped in to lend a hand. Does the family that cooks together, stay together? Maybe, but this sure makes it seem that way.


Mackenzie made some delightful cucumber and goat cheese appetizers. While Darlene whipped up a kale salad with a delicious and creamy cashew dressing.

Both demo attendees and passers-by who stopped to taste clambered for the salad recipe. Here it is!

Kale Salad with Creamy Cashew Dressing
In a bowl, rip bite size pieces of curly kale and red russian kale.  Discard the stems.
Top with shredded rainbow carrots and finely sliced sugar snap peas.
Pour dressing over, toss gently to cover and serve!
For dressing:
Soak 1/3 C raw cashews in water for at least 20 minutes.  Drain water before using cashews.
1 TBSP lemon juice
1 tsp tamari
1 tsp olive oil
1/3 C water
1 TBSP basil (or other fresh herb)
1 clove garlic (optional)
Food process all ingredients until smooth.
Bon Appetit!

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