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

Dressing:

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.