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This Chef Tee classic is perfect for your upcoming holiday weekend gathering.  It's unique because instead of using traditional white potatoes, this salad features a colorful medley of Peruvian Purple, Red Bliss and Yukon Gold potatoes (pictured on the left) that resemble red, white and blue.  Click here to get the recipe.  Enjoy!

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Use salt to keep ants away -- This tip is courtesy of the Today Show.  Pour a line of salt (about 1/2-inch wide and 1/2-inch high) anywhere you want to keep ants out.  This is especially effective at spring and summer food outings like picnics.  Just pour the salt around your picnic basket.  It acts as a barrier that ants won't cross.  

Summertime means saladtime part 1:  Try different lettuces --
Salads are perfect for spring and summer because they are cool and refreshing.  I challenge you to mix up your salads this year with different lettuces.  Most folks use traditional ingredients like iceberg and romaine lettuces or the prepackaged spring mix bags.  Try buttery and delicate Boston lettuce or bib lettuce.  Leafy green vegetables like spinach and kale add great variety too. Check and see what's available at your local market and keep an open mind. 

Next week, summertime means saladtime part 2:  Add herbs.

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Chef Lauren Von Der Pool, Vegan/Raw Food Cuisine Expert
Almond milk -- This is a healthy alternative to cow's milk.  Made from ground almonds, Almond milk has no cholesterol or lactose, and it's high in protein.  Almond milk is also a great soy milk alternative for those who are allergic to soy.  Almond milk is available at most grocery stores.

Learn more about Von Der Pool's exotic vegan and raw food cuisine at vonderpoolgourmet.com. 



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Do you have a culinary question or tip to share? 

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