I’m thrilled to introduce a new contributing chef to SherryStrong.org! Jenny Brulé attended our 2016 Catwalk for a Cause and knew she wanted to get involved in our fight against childhood and ovarian cancers.
“I’ve always been passionate about helping people enjoy good food,” Jenny said. “I write recipes I hope will give people the confidence to cook, and now I’ll help Sherry introduce delicious recipes that have the added benefits of kicking cancer’s butt. I’m proud to contribute in honor of my parents, who are both cancer survivors.”
Jenny graduated from Baltimore International Culinary College and studied recipe development at the Culinary Institute of America. She is a nationally published food writer, recipe developer, and television chef. UNC Press introduces Jenny’s brand-new cookbook, Learn to Cook 25 Southern Classics 3 Ways.
Jenny knows nutrition can strengthen a woman’s ability to stay healthy during treatment and recovery. She also gets how important it is for recipes to be simple.
Follow Jenny on social media and be among the first to hear exciting news about upcoming cookbooks! Twitter: https://twitter.com/Jenny_Brule Instagram: https://www.instagram.com/jenny_brule/ Pre-order “Learn to Cook 25 Southern Classics 3 Ways”: http://www.25southernclassics.com/#southern-classics
Follow Jenny on social media and be among the first to hear exciting news about upcoming cookbooks!
Pre-order “Learn to Cook 25 Southern Classics 3 Ways”: http://www.25southernclassics.com/#southern-classics
Raw, Vegan (and super tasty!) Beet and Carrot Salad
“This recipe is packed with anti-inflammatory and antioxidant ingredients,” Jenny said. “The fresh, crispness of raw beets and carrots taste great when dressed in this tart and savory vinaigrette. Raw walnuts tossed in just before serving add yet another layer of flavor and nutrients.”
2 tbs sherry or cider vinegar
1/2 tsp kosher salt
1 tbs (heaping) prepared horseradish
1 tsp Dijon mustard
1/3 cup vegetable or light olive oil
2-3 medium beets, peeled and trimmed
2 medium carrots, peeled
4 green onions, trimmed and chopped (using all, from white up to deep green parts)
1/2 cup walnuts, toasted
1) Whisk vinegar with salt, until salt dissolves, then add horseradish and mustard and whisk until smooth. Drizzle oil into mixture in a steady stream and whisk as you go to create an emulsion. Set dressing aside.
2) Slice peeled beets and carrots into thin strips or small, thin pieces (shape doesn’t matter, but you do want to cut the vegetable pieces to similar size). Toss with green onions, then toss well with dressing. Just before serving, toss with toasted walnuts.
Makes 6 side servings