Week 22: 

RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR KENDRA KOHLER

I found a lovely variety of heirloom tomatoes, as well as golden and red beets, at the local grocery chain which I’ve been excited to incorporate into a dish. Regular summer tomatoes and beets will work just fine for this recipe too though! I added some sweet watermelon and balsamic syrup to balance the peppery taste of arugula. Hope you’ll try this recipe out soon–it’s a beauty!

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