Farmers’ Market Finds Cooking Class

Yesterday we hosted a cooking class with the Center for Wellness. Chefs Martin Breslin and Brian Corcoran made a delicious (and simple!) meal with finds from our Tuesday farmers’ market. They also brought some delicious and healthy nut and seed oils for participants to try including walnut, almond, hazelnut, pumpkinseed, and argan oil.

The menu:

  • Blueberry & walnut vinaigrette (and salad)
  • Herbed quinoa salad
  • Tomato, onion, and cucumber salad
  • Lentil salad with mint and feta

Here’s the recipe for the blueberry & walnut vinaigrette which is a beautiful shade of pink!

                                                 3 Tbsp. fresh lemon juice
                                                 6 Tbsp. walnut oil
                                                 3 Tbsp. olive oil
                                                1 pint local blueberries
                                                1 Tbsp. minced fresh tarragon
                                                2 Tbsp. honey
                                                1 tsp. Dijon mustard
                                                Pinch of salt and pepper
Mix the mustard, lemon juice, blueberries, honey, salt and pepper with an immersion blender. Add the oils in a stream while continuing to mix- until emulsified. Add tarragon.
Blueberry walnut vinaigrette

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