Oh What a Night… and What a Kitchen!

This last Friday, we had the auspicious debut of our new Private Dinner Party Program for Standards of Excellence Appliances & Decorative Plumbing. Talk about being “Drawn to the Kitchen”! Sales associate Paul Connors nominated his fabulous clients, Glen and Merry Albergi for our first event. They invited 6 guests whom they traveled with to Italy. I created a menu to honor the trip and their new Standards of Excellence Kitchen. For this post, let me share some menu and recipe details.

Remembering Italy, California Style: A Menu of Celebration!

• Assorted Flatbread Pizzas: Point Reyes Mozzarella, Tomato & Basil, Laura Chenel Goat Cheese, Fig Jam & Arugula, Artisan Sausage and Mozzarella
• Mixed Greens, Shaved Fennel and Fresh Mushroom Salad with Frico
• Mandilli de Saea “Silk Handkerchief” Pasta with Fresh Made Pesto
• Chicken Scaloppini with Prosciutto and Sage
• Summer Fruit and Lemon Thyme Syrup & Gelato

Pizza baking method:

For the pizza, I made fresh dough and set the Viking Convection oven to 450°F. Next, I rolled out the dough and transferred it to a pizza peel with a dusting of cornmeal. I slid the dough onto a hot sheet pan waiting in the oven and par-cooked the dough for about 4 or 5 minutes. I then removed the crust from the oven, topped it and slid it back in the oven directly on the rack above the sheet pan. This method gives you crisp, browned pizza. I then removed the pies and topped with a drizzle of olive oil, herbs or a balsamic glaze. They were fantastic!

Next, I made fresh pesto in a mortar and pestle.

Mortar and “Pesto"

I only recently began making pesto in a mortar and pestle. Many San Francisco chefs have been touting the process, so I decided to see what all the hype was about. It was really quite a revelation. Why use a mortar and pestle? While you certainly can use a food processor to make this recipe, the action of the mortar and pestle truly releases better flavor and texture. The result is a more subtle and balanced sauce. It truly brings an authentic Italian experience to life; a rhythmic homage to the simple authenticity that makes classic Italian food revered all over the world.

• 2 packed cups of fresh, unblemished basil leaves, stems removed
• ¼ cup fresh, lightly toasted pine nuts, cooled
• 2 large cloves of peeled and trimmed garlic, cut in chunks (remove any green sprouts, try to find unsprouted garlic)
• ¼ teaspoon Kosher salt
• ½ cup mild style extra virgin olive oil
• ½ cup grated Parmigaino-Reggiano
  
  
  Makes 1 ½ cups

Place basil, pine nuts, garlic and salt into a medium or large mortar and crush into a fine paste. Drizzle in oil while stirring and blend in Parmesan. Taste and correct for salt is you choose. Cover with plastic wrap, press wrap to the surface of the pesto to prevent browning or drizzle a thin layer of olive oil on top. Refrigerate until needed, can be kept for 2 weeks of frozen for later use.

I served it with large sheet of egg pasta called Mandilli de Saea “Silk Handkerchief Pasta” which is exactly what it looks like.

We added our Chicken Scaloppini with Mozzarella and Sage. The crowd went wild! To quote our overjoyed hosts:

“Our family and friends appreciate very much the beautiful dinner party that you hosted for all of us. Working with Paul these past years has been a joy and we're so pleased with all of our new appliances. Then, to top it off, you treat us to a delicious dinner catered by Rachelle. You're the best! Our sincere thanks to you both and to everyone at Standards of Excellence!”

We were honored to share your remarkable kitchen!

NEXT TRICK

Join me this week July 1-5th 1:00 pm to 8:00 pm for the debut of the new Global Kitchen Chef Stage; 5 days, 25 chefs and global tastes in our gorgeous demo kitchen at the Marin County Fair!

Investing in Health and Community

A Picture of Health...

In my last post, I included a fun photo of some celebrity chef foods left over in my fridge. Last Saturday, while organizing, I came upon these items from some incredible chefs I’ve worked with recently. It was fun to have "celeb-food" in there mingling with my ketchup and rice milk. However, the real stars of my fridge are the gorgeous spring and summer produce from my new neighborhood farmer's market. I’ve started a"$100 Challenge" at the Marinwood Community Farmer's Market http://www.facebook.com/pages/San-Rafael-CA/Marinwood-Community-Farmers-Market/10150150123540311. I’ve asked people to join me and spend $100 or more every Saturday to support this fledgling market. We easily spend twice that at the grocery store, right? Look at my bounty, breads, fruits, humanely raised meat and eggs. Like many of you, I pay attention to how I eat. This means more fruits and vegetables. Luckily, as a chef, I have a lot of ways to incorporate produce into my diet. A big challenge for the home cook is storing and processing all of that food, right? Well, all you have to do is summon your inner "prep cook", like so:

1. Remove all rubber bands or twist ties and swish produce in a large bowl of lukewarm water, shake to dry and move to a colander. Change water as you need to. (I use it to water my plants.)

2. Roll washed drained herbs and lettuce in clean paper towels

3. Display some cut or whole vegetables in a way that they look inviting and are easy to snack on. Remember, do not wash stone fruit such as peaches, nectarines and plums and never wash berries in advance, wash them as you eat them. They will last much longer this way.

4. Get a big bin and line the bottom with paper towels. Wash, drain and store all of your vegetables in this big bin with a few layers of paper towels. Cover with a damp, clean kitchen towel and refrigerate (no need to waste plastic). Moisten the towel every few days. Now, all of your produce is washed and easy to access all at once. No more forgotten bags of wasted produce in the bottom of the vegetable drawer. Each time you cook you do not have to wash or dry or even search for your food, all the healthy produce is right there to inspire you!

Try it, let me know if you increase your healthy food intake.

...and how about this for composting?

Cat Cora's Sizzling Success (Part Two) & Celebrity Chefs in My Fridge!

Behind the Iron (Chef) Curtain

In my last post, I revealed how much fun it was working side by side with chef Cat Cora at Macy's Union Square. Unlike many other celebrity chefs and media personalities, she has very few catch phrases and does not sell hundreds of products on QVC. I do not begrudge chefs that do that, but that is just not Cat's thing.

(Here she poses with my youngest culinary mentee, Henri Lite.)

Cat told us that she was called to compete on the TV show Iron Chef in 2005 with just two weeks to prepare! Back then, she was the only female Food Network Chef with the skills to compete. Cat is a graduate of the Culinary Institute of America, one of the top culinary schools in the U.S. She had apprenticed in France and was an executive chef in California for many years to great acclaim. As a chef, she was incredibly accomplished, as a competitor, she had no idea how it would go! She won "Battle Potato" and has gone on to compete nearly 30 times with just 12 losses. Incredible!

The show takes 6 hours to shoot and is MUCH more "crazy and chaotic in real life", Cat said. The cooking is in real time, but with prep and pre and post filming, it is a long day. They have 4 or 5 different "secret ingredient" items that they know of in advance. They do not know which one will be selected until it is revealed on the show. Cat's strategy is that, knowing the possible ingredients, she selects a regional style, such as "Greek" and then inserts the chosen item. That strategy has won her many battles.

Be sure and check out her new cook book at http://www.catcoracooks.com/ and I will keep you posted on any word of her upcoming show on Oprah's new network.

One last fun image. I was organizing my fridge on Saturday to make room for my gorgeous produce from the new Marinwood Community Farmer's Market (located 4 blocks from my house!) and I noticed something really funny. I had 3 containers with food made by 3 world renowned chefs from my stage events with them; Crispy Prosciutto Bits made by Chef Michael Chiarello, Mushroom Conserva made by Chef Thomas Keller and Pineapple, grilled by Cat Cora!

My humble fridge is brimming with pride!

Year of the Cat, Chef Cora's Sizzling Success

In my quest to expand my culinary adventures, I have made many great connections. One of my favorite places to visit is Macy's Union Square in San Francisco where I am "drawn to the kitchen" to be a part of some exciting events as a guest chef or sous chef to world class local and international chefs.

I am fortunate to work for and with a lot of famous (and infamous) chefs, clients and guests. I love it and I will never get tired of it, even if they (very rarely) are a major prima donna. The difficult ones can actually be quite fun and an entertaining experience. Most often, there is quite a bit of magic surrounding these individuals. They are often famous for a reason and their star power is instantly discernible. In rare and very special occasions, I meet a person with this level of "star power" and true humility. That, my friends is Iron Chef Cat Cora.  http://www.catcoracooks.com/

I have been asked this so many times...So, let's get this out of the way. YES, she is just as beautiful in person. And, yes, she is HOT! As she came out from her hiding place behind a pot and pan display to greet the huge crowd at Macy's she said, "Yes, I know, I am shorter than I look on TV!" She is really tiny, about 5'2" and that was a surprise. Since I am 4'11", it just made me love her more. What is fun about Cat is that these physical details are in stark contrast to the big, macho, competitive, male dominated culinary world that she moves so easily through. Also, she has a lot of grace and hints of a languid southern accent from her childhood in Mississippi, truly adding to her appeal.

Chef Cora cooked from her new book, "Cat Cora's Classics with a Twist", her versions of great dishes done "healthier, lighter and easier". I helped set up her "mise en place" trays for her demo of Grilled Chili and Lime Flank Steak Tacos with Pineapple Salsa and Grapefruit and Cherry Ambrosia with Honey Cream. She is bringing back ambrosia, fresh style. Other recipes I want to try include, Ginger Matzo Ball Soup with White Miso and Scallions, Chicken Stroganoff with Tarragon and Mustard, and a fabulous looking Red Velvet Coconut Cake.

She arrived directly from a TV spot and was still smiling the whole time. She explained that she had hit 12 cities in 10 days on her book tour, New York, Chicago, San Francisco and many in between. She shared a "secret" about her book cover, "See that big salad bowl in front of me? Well I was 8 months pregnant at the time and 'surprise' they decided to shoot the cover!" Both Cat and her partner were pregnant at the same time, so now they have 4 boys! She looks incredible on the cover, of course.


She revealed another big secret, that is just leaking out, she was chosen by Oprah for a new cooking show on her new network!
 Working with her was fabulous, she is so grateful and immediately thanked us in front of the crowd. What a class act. Hard to believe this is the same lady that kicks culinary butt with the big boys on Iron Chef.



I have a lot more to share about her secrets from Iron Chef; how she was first chosen, what happens behind the scenes and Cat even revealed her strategy! Stay tuned on Tuesday and I will share that and much more from my kitchen time with Chef Cora. An incredible family with two new kids, a great new book and a show with Oprah, it truly is Cat's year!

After the event, I assisted her with the book signing, she was cracking me up and look, still smiling!

Drawn to the Kitchen with Star Chefs, a Super Star and a Rising Star

Chef "Wrangler" to the Stars!

I am getting ready to meet the brilliant celebrity chef, Cat Cora! I am an official "Chef Wrangler", (a title I invented) for Macy's Union Square. I am heading to San Francisco today to support Cat at her book signing and demonstration for her new book, "Classics with a Twist: Fresh Takes on Favorite Dishes". I have my coat ironed and I am getting into full energy and focus mode. Ready to rumble... 

Chef Cora is a top Food Network star who really hit the national and international scene in 2005 when she became the first and still the ONLY female Iron Chef in the entire history of the franchise (Japan and America). Despite the rise of many unbelievable female chefs world wide, this achievement truly stands out. It is one thing to do great work from your own kitchen with your own crew, but to compete on stage with timers running, cameras in your face and just a few of your trusted crew, it is just incomprehensible to me. Not to mention, Cat battles against some of the world's best and most competitive chefs. I can not wait to work with her! www.catcoracooks.com

When it comes to celebrity chefs and rising star chefs, often there is just a degree two of separation between the two. For example, I am having so much fun watching the rise of a true talent, Chef Eric Gower. He prefers being called a cook, as in "the Breakaway Cook". Eric is an amazing writer and traveler who brings global flavors and techniques to the Western kitchen with delicious results. He was a judge on Iron Chef, although he did not judge Cat. He touts" Global Flavor Blasts", using flavor agents such as quantities of fresh ginger, herbs and international discoveries such as high quality matcha ( green tea powder) all which are more readily available than ever. Eric was our guest last Sunday at Standards of Excellence Appliances in San Rafael to film his first video cook book, "The Breakaway Vegetarian". It was a wonderful shoot, with Bertrell Robinson (pictured here in red) and I as Eric's prep and food styling assistants. We have two more shoots to go and the "book" will be out in the fall. We will be sure to bring Eric to you at our Standards of Excellence locations when the book comes out.

Needless to say, our showroom looked fantastic and the appliances made Eric's day. He used the Kitchen Aid Commercial Style Gas Cook Top and several of our convection ovens. Stay tuned as we all watch Eric hit the big time.  I highly recommend his free, weekly newsletter full of simple recipes and beautiful photos. www.breakwaycook.com

Stay tuned as I post my pictures and details from behind the scenes with Cat Cora! Ok, time to go cook!

Global Village Chef Stage with Standards of Excellence! July 1-5th coming soon...

Once again, the Marin County Fair is breaking new ground with another innovative event. The Fair always manages to create new and wonderful experiences for people of all ages. So, how about a new culinary experience? How would you like to smell and taste incredible, authentic foods such as freshly made Jamaican Jerk sauce, fragrant Indian curry and even Native American cuisine created by some of the area’s most treasured chefs and artisans? This year’s fair theme is Going Global: Connecting Cultures and features a state-of-the art demonstration kitchen, named the Global Kitchen. This kitchen brings world cuisine, shared traditions and top cooking techniques to you in a dynamic, interactive setting!

The day I left my small town in Pennsylvania to live in Stockholm as an exchange student, I began my life long journey of culinary and cultural discovery. I learned that cooking and sharing a meal is the ultimate international language. We learn about individuals, nations, history and ourselves through cooking and eating global cuisine. We know that to seek an authentic understanding of a region, we just need to find the nearest café, restaurant or street food cart where the “locals go”. If a picture is worth 1,000 words, how many words is a shared meal or cooking experience worth? This is why I am always “drawn to the kitchen” where ever I travel.

That is why I am thrilled to host 25 cooking demonstrations in the Exhibit Hall during the Marin County Fair. Each demonstration features a diverse array of local and international talent. Come hear stories of growing up in near and far away lands, learn secrets of top private chefs and get an inside look at the world of the restaurant chef. Experience, smell and taste exotic ingredients blended with the best local, sustainable agriculture.

Highlights include a culinary demonstration for kids and parents by youth mentor Guillermo Mejia of Whole Foods Novato, a chocolate making class featuring sweet and savory dishes by Chef Luis Realpozo from the groundbreaking social entrepreneurial team at Homeward Bound of Marin, the San Francisco Chronicle’s feature writer and cookbook author and “Breakaway Cook” Eric Gower with his “Global Flavor Blasts”, Chef Scott Scheidt from Sabor of Spain presenting irresistible Spanish delicacies, Pastry Chef Catherine Bragg with her amazing gluten-free treats from FlourChylde Bakery, Chef Alolfo Veronese of La Forchetta Catering bringing his Italian heritage to the plate, “The Culinary Cowboy ” Jonh Farais sharing Native American dishes, Chef Seann Pridmore of the Epicurean Group cooking three great South American dishes and Jeff Stoffer, who will share his story of traveling to Thailand for Chez Panisse and give financial wisdom along the way. We even have visits from local street food carts and trucks coming right to the stage!

Sponsors Straus Family Creamery will help supply appetizing tastes of local and international products between the chef events and Standards of Excellence Appliances will supply the top notch appliances for a truly memorable cooking experience that the chefs and the audience will love.

Not a day goes by that I am not amazed by this area and its bounty and diversity. The Bay Area is truly one big “Global Kitchen”. Join me as I am “Drawn to the Kitchen” with these great chefs. Be sure to bring all of your senses, including your sense of wonder and travel around the world with me, one global kitchen and one incredible culture at a time.

http://www.marinfair.org/2010/index.php?option=com_content&view=article&id=171&Itemid=254

Three Towns, Three Chefs, Three Cheers!

Three Towns, Three Chefs, Three Cheers! (and join me to meet Iron Chef Cat Cora!)

Once again, I hit the road traveling from kitchen to kitchen, so to speak. I am so driven to be around incredible appliances, it’s as though everywhere I go, kitchens are appearing out of no where!

This weekend I traveled to the greater Los Angeles area, and visited three SearsSears Chef Challenge. First, I drove north, passing though a fascinating craggy desert landscape, to the oasis of Santa Clarita to check on my first "kitchen".  This is one of our Jenn Air demonstration kitchens which are popping up all around the country. Chef Scott Storms was to be featured the next day, so we reviewed the full set up, and hit the road with 60 miles to go to the next location. stores for the

Now, here is a question that ONLY Southern Californians can answer correctly:

Q: How long did it take me to drive 60 miles from Santa Clarita to Costa Mesa?

A: Three and a half hours!

At 8 miles away, my rental car began leaking oil and smoking; it took another 2 hours for a replacement. Luckily, I found myself in the "Little Saigon" area of Westminster.  All types of Vietnamese food around, I can't wait to go back under better circumstances! Vietnamese food is my hands down favorite global cuisine. I finally made it to my second destination, the Sears Chef Challenge Demonstration kitchen in Costa Mesa. The next morning Chef Palak Patel, from the San Francisco Bay Area, was in place for her "Aromatic Shrimp Curry" demonstration.  Her recipes featured a world of gorgeous spices! Find her recipe here:http://searschefchallenge.com/blog/

We got Palak's show going at noon and I ran out the door to visit Chef Sally Cameron'sOrange, CA featuring "Jalapeno Mint Marinated Shrimp with Edamame Hominy Succotash". Find her recipe here:http://searschefchallenge.com/blog/ demo in nearby

I was blown away at the creativity of our chefs.  These original recipes were created in ONE week!  Sadly, I could not visit Chef Scott Storms class this time and taste his "Shrimp Posole" Recipe:http://searschefchallenge.com/blog/

Our chefs love the induction cook tops, Palak used a pressure cooker to great success.  Her curry wowed the crowd. Sally brought her cast iron grill pan, simply is amazing on the induction top, heating up perfectly for succulent grilled shrimp. Scott's big pot of Posole soup quickly came to a boil in about one third of the time of electric or gas! I am so gratified that my passion for kitchens and culinary technology is helping make more and more great kitchens pop up, from the desert to the coast and all across the country!

Special invitation! Join me as I’m Drawn to the Kitchen to work with Iron Chef Cat Cora at Macy's Union Square on Monday June 14th at 6 pm!

Take a page out of "Classics with a Twist: Fresh Takes on Favorite Dishes", Cat Cora's third cookbook. To keep kids of all ages at home and preserve the tradition of the family dinner, she will show you how to transform complicated classic recipes with quick, healthy twists and ways to simplify meals for today's busy households! After the demo, Cat will sign* copies of her book purchased at Macy's the day of the event. Meet Cat and get her autograph! Seating is limited, RSVP today!http://www.macys.com/store/event/index.ognc?action=detail&storeId=212&eventId=8973

Macy's Union Square The Cellar, Lower Level

Make sure to save your spot today by calling 1.800.786.2665 or click the link below. Event subject to change or cancellation. *Applicable only to cookbooks purchased at Macy's Union Square on day of event.

Inside Scoop, the Art of Food Styling

Two summers ago in 2008, I got a very up close and personal experience as a food stylist's assistant for my first full fledged cook book experience.


I often work with Macy's Union Square as a chef wrangler. That is my own "handle" that I came up with to describe what I love to do, which is work with chefs to get them ready before and during live events. Celebrity Chef Tyler Florence was the guest, I was the wrangler. Later that evening, Tyler's entourage asked me if I wanted to come to his house to work on a cook book shoot. "Why, yes!" I replied.

It was a fantastic experience. I met the brilliant food stylist to the stars, Kevin Crafts who works for Martha Stewart, the New Yorker and so many others. I loved his many tool boxes, chock full of wires, hammers, glues, cotton swabs and a host of other trinkets. It looked like a jeweler and a chef threw their supplies into a big box and gave it a shake. Kevin and Tyler had two entire rooms filled with shelves displaying antique and Asian inspired dishes, small patters, cups, ramekins, wooden vessels. They had napkins, fabrics, tongs, tiny spoons, ladles, baskets and gravy boats. Most of the items had little decoration, just solid colors and great textures. As they created each dish they would run back and forth selecting the perfect "look". Fascinating to watch. Look at Kevin's stellar work:  http://www.kevincrafts.net/

My job was to prep, assist the stylists, clean and often make a trip to the Mill Valley Market! They were creating recipes on the spot as well as working from a plan. Tyler's kitchen is a galley kitchen and had just been tricked out by our friends at Gene Schick, Co. (our Viking dealer). http://www.thegsc.com/documents/home.html

Tyler put a small rolling butcher block cart in the middle of the space and they went wild, cooking, tasting and shooting. It got hectic with two camera guys, stylists, assistants, Tyler's business manager, his sous chef, wife Tolan (7 months pregnant), toddler son and their bull dog. We prepped pasta dough, pies, chili, lots of vegetables and so much more. When you see the cook book, what you can't see is two of us hiding behind these small walls at one end of the kitchen, prepping like mad! Another onion (small dice) another pie dough, more chopped rosemary....oh and make it picture perfect. No problem!

Ironically, each day we had a catered lunch because the food he was cooking was the star of the day!

Here is the cook book:  Dinner at My Place.
I am in the thank you section, sadly as "Rochelle", not "Rachelle", but hey, happy I was there in a celebrity chef's Viking kitchen getting paid for what I love to do, savoring each and every moment.


Join the San Jose Standards of Excellence Team this weekend at the:
South Bay June Home Show June 4-6

Friday Noon to 8pm, Saturday 10 to 7pm, Sunday 10 to 5pm Santa Clara Convention Center, 5001 Great America Parkway, 95054

"For over 30 Years this show has continued to provide the Bay Area with the top quality local remodeling experts you can trust, set in the beautiful atmosphere of the award winning Santa Clara Convention Center. Featuring the very best local contractor/remodelers and always providing the attendees with a fun atmosphere, strong content and solid entertainment on our seminar stages. We Love The Home Show !!!"

What a Difference a Day Makes, Why Vegetables Sometimes Get a Bad Rap

Being called a Vegetable...
I sure wish fruit and vegetables got just a fraction of the PR and marketing dollars that greasy fries get. Just a fraction. Now, it is coming around, but we even unconsciously malign foods in our daily lexicon. Call someone "a vegetable", "a nut", "a fruit": these are not flattering comments. Now, we do have "a peach", "apple of my eye" but these phrases are a bit different, more specific. Now, if we say something is "meaty", "rich", "saucy", these are more complimentary words. How about getting "your just desserts"? For the sake of our country and, dare I say our very future, more and more money is being put "where our mouth is", helping us all to try and turn this thing around.

I have worked with youth culinary programs for over 12 years. I am the Executive Chef for a remarkable program, Operation C.H.E.F.,( Cooking for Health, Energy and Fun) a nutrition-based cooking camp for kids and teens. Operation C.H.E.F. was created to get kids more comfortable in the kitchen, and to educate them about healthful, sustainable foods. Dave and Shannon Beitchman run a locally-owned camp in Marin County, just north of San Francisco. We do have an advantage here in this incredible agricultural and sustainable area in that our youth are quite food savvy, in general. But, let's face it, kids are kids and they are just not lining up for vegetables...at first.   http://www.operationchef.com/

The problem is most of us did not have the pleasure of growing and harvesting our own food or shopping at a weekly local farmer's market. I know it is not an option for everyone just yet, but more markets are popping up all around the country. I am so thrilled to have a brand new one three blocks from my home! On Saturday, I bought tiny organic, jewel-like strawberries. They are so full of fresh favor, and there is no comparison to the huge, overgrown, harvested un-ripened ones that are shipped for hundreds of miles. How about a small carrot, not those carved carrots, but super sweet, tender multi-colored stalks? Farm fresh eggs, meats from farm-raised (humanely) animals, it all tastes amazing. It can sometimes seem more expensive, but you will not waste any of this food, so it pays off. Also, isn't it actually a good idea to put good food in our bodies? We are worth it!

At camp, we take kids to the farm or the farmer's market. We bring produce back and make giant spinach salads with real strawberries, carrots with fresh hummus, and finish with light and fresh summer fruit for dessert. The kids love it (even the “food haters”). They are so fun to watch as they fall in love with  fruits and vegetables.

Here is a similar recipe to what we make in camp.

Spinach Salad with Strawberries adapted from allrecipes.com
 Recipe Yield 4 servings
If you can, try to buy organic spinach and strawberries. They are two types of produce that absorb more pesticides than many other kinds.
Ingredients:
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup olive oil
1/4 cup good quality wine vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
sugar or Agave nectar to taste
10 ounces fresh baby spinach - pre-washed or rinsed and dried in a salad spinner
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

Directions:
1.In a medium bowl, whisk together the sesame seeds, poppy seeds, olive oil, vinegar, paprika, Worcestershire sauce and onion. Season to taste with a bit of sugar or agave nectar as needed. Cover, and chill for one hour.
2.In a large bowl, combine the spinach, strawberries and almonds. Using a third of the dressing , pour dressing over salad, and toss. Taste and add more dressing as needed.
Have your kids make it! Enjoy!