Healthy Chef Shell

My FVTC Intro to Food Production students really embraced their artistic side when they created their salad week recipes! What a switch from two weeks of desserts and breads. They even picked their own warm tomatoes & herbs from the school culinary garden. 🍅🥬🥒🥕🧅🥗

Friday afternoon was a long hairy ride to Sheboygan thru 4 heavy thunderstorm cells with blinding rain. The gorgeous double rainbow so low over the highway you could almost grab it was a joyous surprise. 🌈
Taught a Julia Child celebration class at Relish with a delightful group that made this stunning Salade Nicoise as their first course.

Last night’s healthy potluck dishes class at the Oshkosh Y produced this cute little fruit pizza made on an oatmeal cookie crust and Greek yogurt spiked topping. So it’s breakfast then, right, and not a dessert??☺️

Mulberry trees are off the charts full this year. I think muffins are in the future!!

Practicing a galette for an upcoming class with fresh asparagus and sprouts from farm market, plus cremini mushrooms, leeks, and cheese. Such a yummy lunch.