Spoons Across America is teaming up with the Brooke Jackman Foundation to bring Take a Taste with Spoons: Spoons Salad Days, a culinary literacy program to children in Brooklyn. The first of three program days kicks off in July at St. Nick's Alliance in East Williamsburg. The Brooke Jackman Foundation is a non-profit organization focused on improving literacy among at-risk children in the New York area. Spoons is excited to be partnering with them through their Brooke's Cooks program, which combines cooking, nutrition and literacy to address the whole child. 

 

Children will use salad ingredients and fresh herbs to explore the elements of taste- sweet, sour, bitter and salty- and develop a vocabulary to talk about food. They will learn how to make a vinaigrette and compose a seasonal salad, eat their salad together, and take the recipes home to share and recreate with their families. Look for a recap of the program's highlights in our summer newsletter, coming soon!

1/3 cup white wine vinegar

1/4 cup honey

2 tablespoons dijon mustard

1 teaspoon finely chopped shallot

1 teaspoon chopped fresh tarragon

1 garlic clove

1/4 teaspoon salt

black pepper to taste

2/3 cup olive oil

Pour vinegar, honey, mustard, shallot, tarragon, garlic, salt and pepper in a blender. Pulse three times to mix ingredients together. With blender on low and cap off, slowly add the olive oil in a slow, fine stream. Vinaigrette will emulsify. Turn blender off and let thicken. Pour over salad and toss.

1/4 cup + 2 tablespoons of olive oil

2 tablespoons apple cider vinegar

1 teaspoon dijon mustard

1 teaspoon honey

1 teaspoon dried basil

2 pinches sea salt

Combine ingredients into jar. Screw jar lid on tightly! Shake the jar vigorously to mix ingredients. Serve over a salad or use as a dip with fresh vegetables.