Good morning my Salad Bar friends! Help me figure out the best time to go live for the BEST CRUCIFEROUS GREENS TUTORIAL EVER - it won't be a long one- maybe an hour. But I promise you this technique with change the way you cook greens FOR>EV>ER. What are we thinking? Friday late afternoon? (ahem dinner prep) or Saturday afternoon? Let me know in the comments! I want to work with everyone's schedule :)

I'm Chef Jen. I've spent 25 years cooking professionally — restaurants, private clients, pro athletes — and the thing people always remember most isn't the fancy stuff. It's the salads. This is a free space. No selling, no programs, no pressure. Just honest chef-level guidance on eating more plants and more fibre in a way that actually tastes good. I'm going to share everything I know in here — techniques, recipes, the building blocks that turn a sad desk salad into the thing people ask you about for decades. One question to start: what's your biggest obstacle when it comes to eating more vegetables? Be honest. I've heard it all.

I’ve made A LOT of Salads. Like, an unnatural amount. People love them. They remember them for decades. It’s one of the most rewarding things about cooking; making memorable meals for family, friends and clients. But it’s not like I have a magic wand and this secret mojo that I tap into, (I swear) I’ve just learned how to balance flavours and textures and mouthfeel stuff. Twenty-five years of learning the building blocks of composed salads looks a little like this, and if I can answer each of these questions —then chances are that I have an award-winning, better-than-a-fancy-restaurant salad on my hands: ✅Primary Ingredient(s) - Is it so beautiful and fresh and vibrant that you want to scream? Like crunchy, thick and perky butter lettuce or seasonal strawberries that are almost too ripe- right off the plant- or like your friend’s garden donation of tomatoes? Or will that pack of spring mix do just right for the night, just fresh enough and just what you have? Start anywhere there. Pick one to three primary ingredients. ✅Secondary Ingredient(s) - Do you have any grains, beans, pulses, croutons, or protein like eggs, tuna, or leftover meat? Grab one to three of those. ✅Brined Ingredient(s) - Do you have any brined or fermented food on hand? Kimchi, capers, olives, dill pickles, pickled vegetables, on hand? Grab one of those. ✅Dairy - DO you have a really great cheese or yogurt product in your possession? Grab one or more. ✅Garnishes - Do you have some fresh herbs and/or some nuts or seeds or crispy onions or horseradish? Grab one or more. ✅Vinaigrette - Do you have oil and vinegar? You can make salad dressing. Do you have fancy mustard, aioli, white soy, single origin tahini, maple syrup or expensive vinegar? Then you can get creative and slosh around some ideas into a bowl like the Swedish Chef. Do you only have store bought dressing? You can definitely use that. You can use anything.That’s really it. I promise. ➡️Follow this format and your salad game will go to the next level.