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 menu 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 4th of July get-together with our two favorite 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!
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The post Healthy Skewers + Berry Toasts: 4th of July Recipes With Jenni Kayne appeared first on The Chalkboard.
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