Farmer's markets are full of amazing fruits and veggies during the summer, and having the rainbow on your dinner plate is so important to maintain a balanced diet.
Author, chef, farmer, and restaurateur Mee McCormick, has created a cookbook that offers mouthwatering recipes that promote good health and make you feel good too! The book is called "My Pinewood Kitchen, a Southern Culinary Cure", and it's packed with over 130 delicious recipes that are good for your gut and reduce inflammation.
She joined the Fox 17 Morning Mix via Zoom to show us how to make one of her recipes from the cookbook, Prebiotic Blueberry Almond Salad.
Learn more about Mee's cookbook at pinewoodkitchen.com or learn about the author herself at meemccormick.com.
Prebiotic Blueberry Almond Salad
Makes 4 servings
FOR THE DRESSING
- ½ cup fresh blueberries
- ¼ cup rice vinegar
- 1 teaspoon lemon zest
- 4 tablespoons lemon juice
- 3 tablespoons local honey*
- ¾ cup extra-virgin olive oil
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
Substitutions: *If watching sugar, use an equivalent amount of stevia.
FOR THE SALAD
- 6 cups mixed greens
- 1½ cups fresh blueberries
- ¼ cup finely sliced red onions
- ½ cup toasted almonds
- 2 grilled chicken breasts, chopped (optional)**
- ½ cup cooked quinoa (optional)
- ¼ cup goat cheese or almond cheese, crumbled
Substitutions: **If meat free, replace with sliced avocado.
DIRECTIONS
1) Place the dressing ingredients in a blender or food processor and puree until smooth. Season with salt and pepper to taste.
2) In a medium bowl, toss together the greens, blueberries, onions, almonds, chicken (if using), and quinoa (if using). Top with the cheese and drizzle with the dressing. Serve immediately.
