After a tumultuous Sunday with fires on my street, I’m very thankful and grateful to have been unharmed and still have a place to cook meals for my family.
If you would like to support some of my neighbors who lost their homes, there will be a bake sale/lemonade stand on Saturday, April 23rd at 8007 Landsman Drive Austin, TX 78736.
Jack Allen’s Kitchen on HWY 71 is also having a benefit buffet (2:30pm to 4:30pm) on Saturday. Please RSVP if you can on Jack Allen’s Kitchen Facebook page.
You can also donate to the Red Cross.
Now on to my happy announcement. In addition to it being Earth Day tomorrow, Chef Veggie is turning 3! There are lots of fun events in town to help you celebrate Mother Earth and rediscover ways to have a more harmonious relationship with her. Now that I’m in my fun toddler phase, I’m continuing to see growth and changes in my business. I’m working on a cookbook that I hope will be in some finished form in the fall. To celebrate, I also wanted to offer all new and existing clients 30% off any cookdate in May!
So if you wanted to try my services, this would be a great time. Spring produce is so beautiful and fresh and great to get before more of the Texas heat comes in. Is there anything you would like to see Chef Veggie do this year?
Here’s a great Spring Salad Recipe to celebrate Mother Earth’s bounty:
Spinach and Strawberry Salad with Texas Pecan Vinaigrette
1 lb organic baby spinach
1 pint organic/local strawberries, sliced
(makes about 3 cups)
1 cup Texas pecans (you can toast them but I like to leave them untoasted to get the most nutritional benefit)
Extra pecans for garnishing
1 cup filtered water
1/3 cup olive oil
1 TBSP maple syrup
1/4 cup balsamic vinegar (can also use apple cider if you prefer)
1 TBSP tamari/shoyu
Place all dressing ingredients in a blender and blend until smooth. Place spinach on individual plates, top with strawberries and dressing. Garnish with extra pecans.