A cooking class with chef and holistic health counselor, Pamela Salzman, is always an education in paring down ingredients and amping up flavor. Each holiday, we gather with friends at Jenni Kayne’s home for a cooking class and luncheon to learn from a new wellness pro (see all of them here!) and share recipes for the upcoming season.
Pamela’s 4th of July recipes for this year’s class included this gorgeous berry toast, a rhubarb crumble and a slew of recipes ready for the grill. Leave it to Pamela to re-invigorate our love for triple berry everything with this adorable toast and tomorrow’s sweet dessert (or side dish) recipe covered in edible flowers.
We’re always amazed by Pamela’s ability to make healthy food taste phenomenal (have you tried her all-veggie nachos yet?) and this simple potato skewer recipe is a perfect example of what she does best.
For lunch, Jenni prepared a table set with all the classic Americana feels: from red striped linen napkins to chamomile flower-dotted water glasses. Florals remained simple – seeded eucalyptus and ferns accompanied these white spider mums like tiny fireworks on the table.
Re-create bits and pieces of our get-together with our two favorite 4th of July recipes below and check in tomorrow for one more we’re sure you’ll love. To see more of the crafts and take-away gifts Jenni prepared pop over to her blog this morning!
Berry TOAST WITH Basil + ALMOND MILK CREAM CHEESE
8 medium-thick slices whole-grain or gluten-free bread, such Le Pain Quotidien
8 oz almond-milk cream cheese such as Kite Hill
2 cups mixed berries, such as raspberries, blackberries, blueberries or strawberries, washed, stemmed and chopped, if desired
aged balsamic vinegar (white or dark) or honey for drizzling
2 Tbsp of baby basil leaves or thinly sliced large basil leaves
Toast bread in a toaster to desired doneness. Spread cream cheese on toast in an even, thick layer.
Top with desired berries and drizzle with balsamic vinegar or honey. Sprinkle with basil leaves.
If toast is large, consider slicing in half on the diagonal.
ZESTY ROASTED POTATO SKEWERS
1 ½ lbs small red-skinned new potatoes (about 1″ to 1 ½” in diameter), scrubbed and halved; larger potatoes can be quartered
1 Tbsp kosher salt
3 Tbsp unrefined, cold-pressed, extra-virgin olive oil
3 Tbsp Dijon mustard
juice of half a lemon
3 garlic cloves, minced
1 Tbsp fresh thyme leaves, chopped
pinch of crushed red pepper flakes
½ tsp sea salt
freshly ground black pepper to taste
thin metal or bamboo skewers
Place the potatoes in a large pot and fill pot three-fourths full with water.
Bring to a boil and add the kosher salt. Boil gently until potatoes are just tender and can be pierced easily with a fork, about 10 minutes. Drain well in a colander and let cool 10 minutes.
Meanwhile, in a large bowl, whisk the olive oil, Dijon mustard, lemon juice, garlic, thyme, red pepper flakes, salt and pepper together, until well incorporated. Once the potatoes are cooled, add them to the dressing and toss to coat.
Preheat the broiler and line a baking sheet with unbleached parchment paper or aluminum foil.
Thread the potatoes onto 8-10 inch skewers, cut side up. Place on prepared baking sheet.*
Place the potatoes in the oven, 6 inches from the heat source, and broil until browned and bubbly, turning halfway through the cooking time, about 6-8 minutes total.
*Skewers can be assembled 4 hours ahead. Cover and let stand at room temperature until ready to broil.