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Tammy McAfee


Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts - “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. 

This refreshing summer salad not only showcases our fresh fruits while their peaking, it's also super flexible. Spoon a few generous helpings next to our Simple Summer Salmon, our Barbecue Ribs or some good ol' fashioned burgers and brats!

Trim your prep time! Slice the melon and jicama in half to create a flat surface. Then place cut-side down and gently slice away the outside, leaving the flesh of the produce intact. Now slice the melon into cubes and julienne the jicama into thin matchsticks. Done and done.

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Melon and Blueberry Salad with Honey

Serves 4-6

Ingredients

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  • 3 pounds cantaloupe or honeydew melon, cut into chunks
  • 2 cups fresh blueberries
  • 2 cups jicama, cut into matchstick julienne
  • 1/4 cup chopped fresh mint, plus extra leaves for garnish
  • 1/2 cup good-quality honey
  • 1/4 cup freshly squeezed lime juice
  • Pinch of cinnamon

Directions

In a large salad bowl, gently toss first four ingredients.
In a small bowl, mix honey, lime juice and cinnamon and pour over fruit.
Turn dressing into salad, taking care to not bruise blueberries.
Garnish with mint leaves.

This salad makes a refreshing first course, side dish or dessert.
Recipe from Central Market Poulsbo - Culinary Resource Center
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