Kimchi kraziness for a spicy summer salad! Today’s chef Jessica Smothermon joins us on #LunchBreakLIVE all the way from Arizona! The delicious salad she makes has a great kick thanks to kimchi. It’s easy and versatile to put together – just grab your favorite salad ingredients from the fridge and throw it all together. Perfect for hot summer lazy days! Let’s check out what Jessica’s favorite salad ingredients are and how she created the perfect summer salad for everyone!
Jessica Smothermon is the co-founder of the Seeds to Inspire Foundation as well as the Director of Operations with Cleantech Open. Jessica served as the Governor’s Liaison for two Arizona governors to the US Census Bureau and the Bureau of Labor Statistics. She directed Arizona’s 2010 census campaign, staffed the Arizona Data Estimates and Projections Taskforce, and oversaw the development of the state’s population estimates, forecasts, and labor statistics. With Apollo Education Group she worked as Director of Strategic Partnerships in External Affairs working with nonprofits in STEM. She previously served on Cleantech Open’s Board of Directors. Jessica has a BS from New York University Stern School of Business in both Economics and International Business. Her master’s degree is in industrial/organizational psychology. Jessica released her first cookbook, Plant-Based Kitchen Adventures in 2014. Another one is in the works!
As you can see Jessica is a multi-talented woman and spreads her talents in many genres of the world, but today she shared her cooking talents with us. Since summer has begun, I have been craving big fresh delicious salads, so I was looking forward to this episode to see how Jessica puts her salads together and get some new ideas for ingredients!
Spicy Summer Salad - Kimchi Krazy!
- 1 cup chickpeas
- 1 cup quinoa
- 1 head of romaine
- 2 handfuls of arugula
- 2 cups cherry tomatoes
- 1.5 cups of favorite kimchi
- Basically, it doesn't get much simpler than this! Take everything out of your cupboard or fridge. Heat the chickpeas and quinoa for 1 minute in the microwave. Chop up the romaine and arugula. Slice the tomatoes. Put all the ingredients in a big bowl, mix, and EAT!