Chef Mary Beth Madill, has teamed up with Mrs. G’s. Madill began her culinary career at Bellevue Hotel in Philadelphia as a pastry chef, worked at Wanamaker’s for 5 years, then on to Aramark as the Executive Chef. 10 years ago she decided to start her own catering business operating out of the Philly area. She has added the appointment of teaching little chefs how to prepare great dishes in a series of cooking classes at Mrs. G’s. The next class will be on July 14th, and it’s for kids ages 8 and up.
Mary Beth is affectionately called the “Appliance Chef” since she can cook on all appliances at Mrs. Gs’ working kitchen vignettes. She’s passionate about cooking with local ingredients, and shares some of her recipes on her Appliance Chef blog. Madill gave a small group of adults, including yours truly a private cooking class, and we were fortunate enough to sample her flavorful dishes.
Madill prepared Watermelon Blueberry Salsa, Fruit and Herb Lemonade, Shrimp with Meyer Lemon-Dill Dipping Sauce, Strawberry Rhubarb Crumble, Roasted Cauliflower, and Beef Kebabs with Cherry Barbecue Sauce. I will share all of these delicious summer recipes over the course the summer, starting with the salsa.
The Watermelon Blueberry Salsa was light and refreshing. The jalapeño and ginger gave it a little kick, the bell peppers added crunch, and the herbs complimented the flavors of the fruit. You can serve it with various types of (whole grain) chips, but honestly this is so good you can eat it as a side dish.
Watermelon Blueberry Salsa
- ¼ of a large watermelon (3 ½ – 4 lbs.)
- 1 pint fresh blueberries
- 2 green onions, finely chopped
- 1 yellow pepper
- 1 small jalapeño pepper, seeded and finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh ginger, grated
- Juice of 2 limes (1/4 cup)
- ½ tsp Himalayan salt
- ¼ tsp freshly cracked black pepper
- Cut watermelon into small cubes place in large bowl, add blueberries.
- Chop green onions, yellow pepper, jalapeño, cilantro, parsley very finely and add to bowl.
- Toss in grated ginger, lime juice, salt and pepper. Mix until well incorporated.
- Serve immediately or leave in the fridge for a couple of hours to allow flavors to develop.
- This salsa will keep for a few days in the refrigerator in an airtight container.
Try these unique lemonade variations, combining fresh summer fruit and herb-infused sugar syrups. With distinctive combinations like peach and thyme, blackberry and mint, and even tomato and basil, summer just got a whole lot cooler. The tomato basil is particularly unique—the lemons and sugar turning a typically savory fruit into a sweet libation. Try it! It’s better than it sounds. ~ Chef Mary Beth Madill