By Analiese Paik

Just because it’s winter doesn’t mean opportunities to eat food from local farms have all dried up. On the contrary, there are more ways to source local and sustainable ingredients for home cooking than ever before at this time of year thanks to four season farms and plentiful artisan foods. Eating out sustainably can be a challenge, but our list of restaurants, cafes, and coffee shops will help guide you no matter what town you live in. 2012 will usher in at least two new farm-to-table restaurants, and we look forward to covering them here.

Winter 2011-2012 Guide to Eating Green

Fresh winter vegetables

The Saturday winter farmers’ markets at the Granges (Norfield and Greenfield Hill) and the Westport farmers’ market at Gilbertie’s Herb Gardens on Thursdays are THE places to go to find potatoes, carrots, celeriac, garlic, onions, hardy greens and other winter crops. The Double L Market in Westport is a seven-day-a-week source for seasonal vegetables and The Farmer’s Table in New Canaan has a small selection in winter.

Local and sustainably grown meats and poultry

The Saturday winter farmers’ markets at the Greenfield Hill Grange host vendors Greyledge Farm (pastured chicken, beef and pork) and Sankow’s Beaver Brook Farm (lamb). Both vendors can also be found on Thursdays at the Westport farmers’ market at Gilbertie’s Herb Gardens. Eaglewood Farms offers natural beef and pork each Saturday at the Norfield Grange winter market. The Double L Market in Westport has everything from New York state bison to Vermont grass-fed beef and The Farmer’s Table in New Canaan typically has a small selection of meats from John Boy’s Farm in New York. Saugatuck Craft Butchery in Westport is a whole animal butcher (think oxtail, tongue, and offal in addition to all the regular cuts) specializing in fresh (not frozen) beef, pork and lamb from sustainably run family farms in New York and Connecticut.

Local and organic dairy products

The Farmer’s Cow’s rBST-free milk, cream, eggs and ice cream can be found in supermarkets including Stop ‘n Shop and Big Y. Visit the website for a complete list of retailers.

Cheese

The widest selection of cheeses are available at cheese shops like Fairfield Cheese Company, which is dedicated to sourcing from small artisan producers including Cato Corner Farm & Beltane Farm and other distinguished cheese makers from New England. The Saturday winter farmers’ markets at the Greenfield Hill Grange offers cheeses from Sankow’s Beaver Brook Farm. It’s worth asking for their fresh sheep’s milk ricotta for making homemade lasagna, ravioli, tortellini and manicotti. Sankow’s Beaver Brook Farm is also a vendor at the Westport farmers’ market at Gilbertie’s Herb Gardens, along with Beltane Farm, our state’s biggest producer of fresh and aged goat’s milk cheeses. Butterfield Farm sells goat’s milk cheeses at the Norfield Grange farmers’ market each Saturday. Walter Stewart’s Market in New Canaan and The Double L Market in Westport also carry Connecticut artisan and farmstead cheeses. When in New Haven, be sure to head to Caseus, where cheese is both sold at the fromagerie and served in the bistro.

Milk, cream, yogurt

The Double L Market in Westport carries Arethusa Farm’s (Litchfield) milk, cream and yogurt and milk from Smyth’s Trinity Farm (Enfield). Saugatuck Craft Butchery carries an organic, grass-fed yogurt from New York state that’s fantastic. Visit Sankow’s Beaver Brook Farm for sheep’s milk yogurt, both at the winter farmers’ market at the Greenfield Hill Grange and Westport farmers’ market at Gilbertie’s Herb Gardens. Beltane Farm does not milk their goats in the winter so there will be no yogurt until the spring. Take a trip to the Norfield Grange winter market for Butterfield Farm’s goat’s milk yogurt.

Eggs

Eggs are typically sold by various farmers at the winter farmers’ markets, but you’ll want to arrive early before they sell out. The Farmer’s Table and The Double L Market also carry local eggs.

Honey, jam, and maple syrup

Daffodil Hill Growers sells honey and maple syrup and The Herb Basket sells honey, maple syrup and their own diverse line of specialty jams at the Greenfield Hill Grange farmers’ market on Saturdays. Daffodil Hill Growers and Gazy Brothers Farm, two vendors at the Norfield Grange farmers’ market, sell honey and maple syrup. Winding Drive, an award-winning producer of jams made from Connecticut fruit, is a regular vendor at the Westport farmers’ market at Gilbertie’s Herb Gardens. The Double L Market in Westport carries honey from a Fairfield beekeeper, an enticing variety of jams from Red Jacket Orchards in New York, and estate maple syrups from Vermont. Fairfield Cheese Company, Catch a Healthy Habit Café, Michele’s Pies (Norwalk/Westport), Aux Delices (Greenwich/Darien), Plum Pure Foods (Old Greenwich),  Practically Green (Ridgefield), and Jones Winery (Shelton) sell single nectar source honeys and honeycomb from Red Bee Honey (Weston).

Home delivery of local and organic foods

Farm-to-door delivery services are practical and convenient for busy families. Order online and they’ll deliver to your door. Connecticut Farm Fresh Express serves all of CT and sells exclusively CT Grown and made foods, Graze (Fairfield County only) specializes in VT Grown and made foods, Concierge Foods (Stamford, Greenwich, New Canaan only) sells local, farm-fresh and sustainable foods and now sources from at least two Connecticut farms (Chef Alvarez will also cater your private party), Mike’s Organic Delivery (Stamford, Greenwich, Darien only) focuses on market baskets from small, sustainably run NY farms.

Eating Out

Fairfield County has watched the number of farm-to-table restaurants grow over the last year, and there are more to come. Bill Taibe, celebrated chef/owner of LeFarm in Westport and a James Beard Foundation Award 2011 Semifinalist for Best Chef Northeast, will be opening a new eatery in Saugatuck Center directly across from Saugatuck Craft Butchery in January. Chef Brian Lewis, best known for his collaboration with Richard Gere and Carey Lowell in creating the Bedford Post, will be opening Elm in New Canaan in early 2012. Chef Lewis describes his modern American cuisine as rooted in tradition and inspired by the seasons.

Restaurants serving farm-to-table and/or organic food and drink, from casual to fine dining.

• Boxcar Cantina (Green Restaurant Certified), Greenwich, Southwestern food, also a regular lunch vendor at the Westport farmers’ market
• Le Pain Quotidien, Greenwich and New Canaan (source organic ingredients whenever possible and have green business practices)
• LeFarm, Westport (innovative local farm-to-table cuisine; Chef Bill Taibe is a James Beard Foundation Award 2011 Semifinalist for Best Chef Northeast)
• Farmer’s Table, New Canaan (Southwestern casual fare made with local meats and vegetables; features in-store mini farmers’ market)
• Harvest Supper, New Canaan (seasonal farm-to-table, named one of top 4 chefs in New Canaan by Patch in 5/11)
• Schoolhouse at Cannondale, Wilton (elegant and refined regional farm-to-table cuisine)
• The Dressing Room, Westport (white tablecloth regional farm-to-table cuisine)
• The Boathouse at Saugatuck, Westport (refined regional farm-to-table cuisine)
• Health in a Hurry, Fairfield (organic vegetarian food to go)
• Catch a Healthy Habit Cafe, Fairfield (organic, raw food cafe)
• Green Gourmet to Go, Black Rock (organic vegetarian food by weekly order only)
• Bloodroot, Bridgeport (organic vegetarian/vegan restaurant)
• The Filling Station, New Canaan (hamburgers, hot dogs and sloppy joes made with organic raised beef from local farms, organic French fries, and hormone free & anti biotic free milkshakes)
• Napa & Co., Stamford (“innovative wine country cuisine made from organic, farm-fresh, seasonal ingredients”)
• Fat Cat Pie Company, Norwalk (pizza and salads made with organic and local ingredients)
• Sugar & Olives, (Green Restaurant Certified) Norwalk (local, sustainable farm-sourced ingredients for a seasonal menu)
• The Stand Juice Company, Norwalk & Fairfield(organic juice cleanses and casual menu using organic ingredients when possible)
• Restaurant North, Armonk (refined farm-to-table new American fare)
• Tarry Lodge, Westport & Port Chester (Green Restaurant Certified; some sourcing from local farms, sustainably farmed ingredients)
• Artisan, Southport, (“seasonally inspired” New England cuisine)
• West Street Grill, Litchfield
• The Perennial Chef, Ridgefield & Bedford, prepared foods and catering using their own organically-grown vegetables, locally sourced ingredients and sustainable seafood.
• The Organic Market, Westport (also has a lunch counter, hot buffet and seating area). 285 Post Road East Westport, CT 06880-3613 - (203) 227-9007
• Port Coffeehouse, Black Rock, Bridgeport, organic/Fair Trade coffee http://www.portcoffeehouse.com/
• Michele’s Pies, 666 Main Avenue, Norwalk, CT and 180 Post Road East, Westport, organic/Fair Trade coffee from Bean & Leaf, some local ingredients used in her award-winning pies www.michelespies.com

Do you have a resource to share? Please post in the comments below and/or on our Facebook page.

YWCA Greenwich invites you to spend an evening with Terry Walters, a sustainable food advocate, nutritionist and author of Clean Food and Clean Start. Guests will enjoy tastings prepared by Chef Andy Burke from recipes in Walters’ cookbooks. Local, organic ingredients for this menu are provided by Mike’s Organic Delivery. The talk and tasting will be followed by a Q&A session, book sale and signing, and opportunity to visit with the exhibitors.

Date: Thursday, October 20

Time: 6:00-8:00 pm

Tickets: $25 per person

RSVP: Tiffany at YWCA at 203-869-6501, ext. 106 or www.ywcagreenwich.org/terrywalters

What do you get when you mix a professional pastry chef who is passionate about crafting highly creative and sustainable dessert products with milk from two local goat farms? An incredibly decadent, versatile, and palate-pleasing line of CT Grown dessert sauces. Move over dulce de leche, cajeta caramel has arrived.

Cajeta Caramel sauces – cinnamon, Applejack, lemon, curry and rosemary – also play into the growth trend in lesser-known ethnic foods.

Aimed at today’s eco-conscious consumer, Peace Tree Desserts‘ luxurious Cajeta Caramel sauces – cinnamon, Applejack, lemon, curry and rosemary – also play into the growth trend in lesser-known ethnic foods. “Cajeta Caramel is a Mexican pantry staple that’s similar to dulce de leche, except its base is goat’s milk rather than cow’s milk” explains Chef Eads. “I developed these sauces for adventurous consumers who are consciously choosing environmentally correct foods that are made with locally-grown ingredients.”

Ingredient sourcing for the Cajeta Caramel line began with forging relationships with Connecticut goat farmers using organic and sustainable agricultural practices and maintaining high standards of animal welfare. Chef Eads then sought out the most flavorful chocolates, spices, and salts from sustainable agricultural communities around the world to flavor the milks for each variety. In the case of the Applejack Cajeta Caramel, an artisan product from another local producer provided the impetus for the product’s creation. According to Chef Eads “the spirits producer, a micro-distillery in New York’s Hudson Valley, is turning out an incredibly smooth and flavorful product made from their own apples. I was so impressed with their dedication to the craft. I knew instantly I could translate this into an eco-luxe dessert sauce.”

The first public tasting and sale of Peace Tree’s Cajeta Caramel sauces will take place on Thursday, May 26, from 10 am until 2 pm at the award-winning Westport Farmers’ Market at the Imperial Avenue Parking lot adjacent to the Women’s Club. Chef Robyn Eads invites to the public to enjoy a taste and buy a jar or two to share with their families and friends. “It’s excellent on ice cream, in coffee or tea, and as a dip for fresh fruit. We’re encouraging fans to post their photos and share their favorite uses for the sauces on our Facebook page.” Anyone who signs up for the  Friend of the Westport Market loyalty program on opening day will be eligible to participate in a drawing to win a free jar of Cajeta Caramel sauce. Four winners will be drawn and market master Lori Cochran will announce the lucky recipients at the 11 am, 12 pm, 1 pm and 2 pm drawings.

About Peace Tree Desserts LLC:

Peace Tree Desserts is an eco-luxe bakery that sources exclusively local, organic, seasonal, and sustainable ingredients for our reimagined baked goods and specialty food products. Our line of small-batch, artisan dessert sauces proudly carries the CT Grown label and is available in gourmet food stores and our online store. We source our ingredients as close to home as possible, giving preference to local farms, while also scouring the world for sustainable agricultural communities producing the most unique and flavorful salts, spices, and chocolates. Our commitment to sustainability extends to everything we do –from ingredient sourcing to product packaging, shipping, and marketing.

About Sustainable Pastry Chef/Owner Robyn Eads:

Sustainable Pastry Chef Robyn Eads is the founder of Peace Tree Desserts.

After graduating from the Culinary Institute of America in 2002, Chef Eads went on to  perfect her craft in celebrated culinary establishments including the Relais Gourmand restaurant at Blackberry Farm in Tennessee, Gotham Bar and Grill in New York City, and The Schoolhouse at Cannondale in Connecticut. Her ingredient- inspired creations have garnered recognition on “The Martha Stewart Show” and were awarded “Best of Connecticut” in 2009 by Connecticut Magazine. Her uncompromising commitment to sourcing exclusively local, sustainable, and organic ingredients paired with her immense amount of talent and creativity, are the heart of Chef Eads’ highly imaginative and exquisite desserts. Her dedication to sustainability extends to her relationships with local farmers and involvement in community organizations such as the Connecticut Specialty Food Association, the Connecticut Department of Agriculture’s Farm to Chef Program, and the Connecticut chapter of NOFA, the Northeast Organic Farming Association.

For more information on Peace Tree Desserts LLC, visit www.peacetreedesserts.com

Disclosure: Peace Tree Desserts LLC is a client of the business consulting services division of Fairfield Green Food Guide LLC.

By Analiese Paik and Daniel Lanzilotta

The winter farmers' market at Gilbertie's Herb Gardens in Westport is one of three heated, indoor farmers' markets in Fairfield County. Visit this site's farmers' market tab to view all three market schedules.

It is the dead of winter here in Connecticut, a season no longer synonymous with  little to no local food thanks to three indoor winter farmers’ markets in Fairfield County and the industriousness of our four season farmers and producers.  I invited Chef Daniel Lanzilotta, aka The Mindful Chef, to take the Fairfield Green Food Guide’s Winter Farmers’ Market Challenge to create a Valentine’s Day Dinner made almost exclusively from farmers’ market ingredients. The catch was that it had to be simple enough to make at home, but still festive enough for a special occasion dinner.

On shopping day our destination was Gilberte’s Herb Gardens, host to a winter farmers’ market nestled inside one of their heated greenhouses. Each Thursday from 10 am to 2 pm, vendors set up to sell everything from bread and cheese to organic vegetables and pastured meats. Take a peek inside the greenhouse in the video below to see what Chef Daniel chose for the Valentine’s Day Dinner, then follow along as he discusses ingredients, shares his recipes and teaches us to make the meal at home.

Cokie Wilcox, owner of Picklena in Westport, makes delicious cucumber and jalapeno pepper pickles in cool and hot versions. They were too cute and delicious to pass up, but didn't make it into the final menu. Pick some up for lunch or a cheese board to liven things up.

It was truly springlike in the greenhouse, a surprise considering the amount of snow just on the other side of the walls. My shopping strategy for the Winter Farmers’ Market Challenge was to take a  general tour of the stalls to make mental notes of the dishes which flooded my mind as I surveyed each delectable local product. After many stops, chats and tastings, including an introduction to Kokie Wilcox, the owner of Picklena, a boutique jalaneno pickle producer new to the market, we were ready to get down to business and purchase farm-fresh ingredients for the challenge.

Gorgeous and pristine, greenhouse-grown organic herbs and micro greens from Two Guys from Woodbridge instantly transform an ordinary dish into a fantastic meal.

I chose ingredients I felt would render a beautiful, well balanced meal that anyone could easily make for their Valentine.

Greyledge Farm's pasture-raised, grass-fed beef, pork and chicken comes frozen in Cryovac. For quick and safe defrosting, submerge in a bowl of cold water and change the water every half hour until defrosted. Never defrost food on the kitchen counter as the differential between the exterior and interior temperatures of the food invites bacterial growth.

After selecting a fine whole chicken from Greyledge Farm, we moved briskly along and bought some Caerphilly, a combination cow and goat’s milk artisanal cheese made by Beltane Farm. We learned from the farmer that they don’t begin milking the goats until  late February or March, so fresh chevre was just not available. What a great lesson in eating in season. Half a dozen eggs, a mesclun salad with orange nasturtium flowers, and fresh tarragon from Two Guys from Woodbridge, a USDA Certified Organic producer, were gently tucked into our bags. Our last stop was Riverbank Farm, another certified organic four season farm, where we loaded up on potatoes, carrots and beets. Although we couldn’t resist buying the Picklena pickles, they did fit into the final menu, so we’re saving them for a future event.

Beltane Farm's Caerphilly cheese is an excellent substitute for fresh chevre during the off season when the goats get a rest from milking.

With ingredients in hand, the menu came together in my mind – Frenched* chicken breast stuffed with Caerphilly cheese  and drizzled with tarragon sauce, oven roasted beets, and match stick potatoes and carrots. Half an hour later I was back in my kitchen, ingredients in hand, recipe in mind, and ready to cook.

Valentine’s Day Dinner Recipes:

Start by roasting the beets, then cut up and cook the chicken, then cut up and cook the carrots and potatoes, then prepare the tarragon sauce, plate and serve.

Frenched Chicken Breast Stuffed with Caerphilly Cheese and Drizzled with Tarragon Sauce

Ingredients:

• 1 whole chicken, fresh or defrosted with giblets removed, patted dry
• 2 Tablespoons to 1/4 cup of Beltane Farm Caerphilly cheese (or goat cheese)
• 1 bunch of tarragon
• 4 cloves of garlic
• 1/4 cup olive oil, divided
• salt and pepper

Procedure:Removing breast from chicken

First watch this excellent video from Gourmet demonstrating how to cut up a whole chicken. Note that in the video the wing is removed. Omit this step if you want to prepare a “Frenched” breast*. Also, he does not remove the rib cage from the breast. Under step 5 below are instructions and another demo video to follow if you are unfamiliar with deboning a chicken breast.

* Frenched breast of chicken is a boneless half breast with the skin and first joint of the wing still attached.

1. Place whole chicken with breast and legs facing up  on a cutting board and remove the legs (drumstick and thigh), then separate drumstick and thigh. (see video)

2. Remove wings only if you want to make a completely boneless breast rather than a Frenched breast.

3. With kitchen shears or poultry scissors, remove backbone as shown in video. You will be left with both breasts attached to the bone.

4. Remove the breast bone working from the back (see video), then flip over and halve the breasts. (see video)

5.Next run your boning knife along the length of the widest part of the breast where it’s connected to the rib bone, cutting in long but shallow strokes while pulling the meat away from the bone with the other hand until it’s separated. Check for any remaining bones, especially short ones, and be sure to remove them if you are doing a completely boneless breast. Trim the breast to remove any fatty pieces and tendons. Keep the skin on for this recipe.

6. French each breast by cutting off the two end sections of each wing at the joint, leaving only the mini-drumstick attached. For a traditional French cut, use your knife to push down on the skin and meat to expose the bone. You have just created a “Frenched breast.”*

7. Reserve wing and backbone for stock and reserve chicken legs and thighs for another use.

Procedure: To slice pocket into chicken breast

1. With skin side up, insert a small boning knife into the  center of chicken breast with blade parallel to cutting surface and cut left and then reverse knife and cut right to make a pocket. Be mindful not to make holes in either bottom or top of breast. Repeat with second breast.

3. Check to see if pocket is big enough to accept quarter inch slices of  cheese. Stuff until pocket is full but not over stuffed.

4. Salt and pepper both sides of breast.

To Cook:

1. Heat up large ovenproof saute pan over medium heat until pan is hot.

2. Drizzle in olive oil then add chicken, skin side down, shaking pan back and forth to eliminate any possibility of chicken breast from sticking.

3. Remove pan from heat when skin is golden brown and crispy and place in a 350 degree  preheated oven for 20 minutes or until done. Chicken juices should run clear and chicken will be firm to the touch.

4. Make tarragon sauce

Tarragon sauce

1. Finely chop 2 tablespoons of tarragon.

2. Finely mince 4 cloves of garlic.

3. Add both ingredients to 1/4 cup olive oil and warm up very slightly in oven. Avoid browning the garlic.

4. When chicken breast is ready to plate, pour sauce over breast.

Oven Roasted beets (Start these first)

Ingredients:

• 2 medium-sized beets
  

Method:

1. Wash beets by scrubbing with a vegetable brush until they are free any surface dirt. Dry well.

2. Place on tin foil, fold and seal, and place into 400 degree preheated oven for 30-45 minutes or until done. Check for doneness with a small knife incision. Beets should be soft but not mushy.

3. Cool under cold water and wash off skin. Peel with a knife if skin is stubborn.

4. Slice, cut into heart shapes or use imagination. Reserve.

Match Stick Potatoes and Carrots

Ingredients:

• 2 tablespoons olive oil
• two good sized farm fresh carrots
• two waxy yellow potatoes
• two purple potatoes

Procedure to cook carrots and potatoes (Saute vegetables while chicken is in oven)

1. Wash and clean potatoes and carrots.

2. Slice into 1/8 inch thick slices and proceed to cut julienne match stick shaped pieces.

3. Heat up saute pan over medium heat until hot, then drizzle in oil. Cook potatoes first until brown, then add carrots.

4. Cook until done by tasting potatoes first.

5. Hold until chicken breast is out of oven and plate.

6. Mix in roasted beets. Correct seasoning if necessary.

Plating directions

Plate all ingredients in an artistic fashion and present to your loved one. Enjoy and make every day a Valentine’s Day in some way.

Chef Daniel Lanzilotta is the owner of The Mindful Chef and has been creating culinary productions for private dinner parties and events in Fairfield County, New York City and Europe for many years. Chef Daniel provides an upscale culinary experience for intimate events in your home or alternative space. Everything is created from scratch on location. Chef Daniel  can be reached at 203-216-4446, by email at themindfulchef@gmail.com, and on Facebook and Linkedin.

Redd Collyer from Collyer Catering, a vendor at the Westport Indoor Winter Farmers’ Market, has graciously shared a simple recipe for a delicious salad of kale, quinoa and vinegar red onions that stays fresh for days. I discovered this one very hectic eat-on-the run Saturday (aren’t they all?) when I cleaned out the refrigerator into a cooler as we headed out. Sifting through the cooler contents at lunch, I claimed the prized container of Collyer’s Wilted Kale with Vinegar Red Onions and Quinoa I had purchased at the market on Thursday. As I marveled over how good it was, the rest of the family remained circumspect. Don’t be a doubter, this is a home run.

Collyer’s Wilted Kale with Vinegar Red Onions and Quinoa

(edited by Analiese Paik for the home cook)

Master Ingredient List:

1. One bunch kale
2. One small red onion
3. Red and white quinoa (or either one)
4. Red wine vinegar
5. Brown or raw sugar
6. Cilantro
7. Lemon juice (fresh squeezed)
8. Olive oil (use the best you have for dressing the salad)

For the vinegar red onions:

Ingredients:

• 1 small Red Onion-sliced thin, not chopped
• ¼ c Red Wine Vinegar
• ¼ c Brown or Raw Sugar

Method:

1. Place a sauté pan over medium heat.
2. Put the vinegar and sugar into the pan, turn on exhaust fan, and allow to reduce until there is no liquid present.  It will take about 5 minutes or so and will start to turn brown.  Do not stir and do not put your head over the pan to avoid inhaling the vinegar vapors.
3. Add in the red onion and allow to simmer undisturbed until the onions are browned.
4. Remove from heat and allow to cool.

For the Kale:

Ingredients:

• 1 head of kale, thoroughly washed and dried

Method:

1. Heat a large sauté pan over medium to high heat.
2. Lightly oil the pan with organic canola oil (regular is GMO) or grapeseed oil.
3. Taking one leaf at a time, place it in the pan stem side up and allow to wilt (this is quick, about 30 seconds)..
4. Flip it over to do the other side which will take longer since it has the stem.
5. Remove from heat and allow to cool.
6. Once cool, put the kale stem side up on a cutting board, and make a v to remove the fibrous rib from each leaf.  Chop the remainder to bite sized.

For the Quinoa:

Ingredients:

• Red and white quinoa (preferably organic; can be found boxed in Trader Joe’s, boxed or in bulk at Whole Foods and natural food stores)

Method:

1. Cook 1/2 cup each red and white quinoa (or 1 cup total of either) according to package directions.
2. Preparation Note: quinoa must always be rinsed well through a strainer with running water to remove the bitter coating before cooking.
3. Cooking note: Quinoa cooks in 20 minutes and can also be made in a rice cooker. The ratio is always 1 cup quinoa to 2 cups water.

Assembly:

1. Allow the quinoa to cool, then add chopped cilantro, lemon juice, olive oil, salt and pepper to taste.
2. When everything has cooled to room temperature, assemble in a large bowl and mix, adjust seasonings to taste and enjoy!

This salad can be made ahead and served cold or room temperature. Simply double the recipe if you’re serving a crowd. Please let us know how you enjoyed it and come post your photos on our Facebook page.