Archive for Wednesday, July 24, 2002

Jayni’s Kitchen’ heads south

July 24, 2002


Join "Jayni's Kitchen" this week for "Southern Cooking."

Host Jayni Carey and her guest Chris Valanne Klipp will prepare a variety of dishes, including the recipe below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Salad Greens with Peaches and Blackberries

mixture of watercress, bibb lettuce and baby red-leaf lettuce (4 to 6 cups)

1 to 2 fresh peaches, sliced

1/2 pint fresh blackberries

fresh basil or mint leaves, thinly sliced


1/3 cup red wine vinegar

juice of 1 lime

2 tablespoons honey

1 teaspoon toasted cumin seeds, crushed (see note)

1 jalapeepper, seeded and minced

1/3 cup olive oil

Rinse the salad greens in cold water and drain well. Place them in a large salad bowl. Add the peaches, blackberries and basil or mint leaves.

Dressing: In a small bowl, combine the red wine vinegar, lime juice, honey, cumin and jalapeepper. Whisk in the olive oil. Pour the dressing over the salad and toss gently to combine. Serves 4 to 6.

Note: To toast the cumin seeds, place the seeds in a small skillet over medium heat. Toast, turning often, for 2 to 3 minutes, or until lightly browned. Remove the seeds from the pan and cool. Crush the cumin seed in a mortar with pestle or in a spice grinder.

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