Today we’re pleased to share this perfect-for-summer dish, one of the many prepared for The Doe Fund’s annual summer BBQ by the Harlem Culinary Arts team.
For 20 years, the Harlem Center for Opportunity has provided training, education, and support to help formerly incarcerated and homeless men reach their potential. A few months ago, 38 Culinary Arts trainees became program graduates—that’s 38 more men who have transformed their lives and their futures through the power of opportunity and hard work.
One of the highlights from the BBQ was the special recognition Kronna Williams and Danny Djoro received for 10 years of service to The Doe Fund. Like many of our chefs, Kronna and Danny were once trainees themselves. Now they teach and mentor other men on their journey through the kitchen and onto a brighter future.
Congratulations to Kronna and Danny, and we hope you enjoy the recipe below!
Asparagus & Wild Mushroom Salad
Yield: 8 servings
1 ½ lbs. asparagus spears, cut into thirds
1 ½ lbs. sliced mushrooms
½ cup diced red onions
½ cup diced red pepper
½ cup diced green pepper
½ cup diced yellow pepper
½ cup olive oil
Juice from 2 lemons
Salt and pepper to taste
Preheat oven to 350°
Place all vegetables in a large bowl and toss with the olive oil.
Spread vegetables on a sheet pan. Roast vegetables for 15 minutes and allow to cool completely.
Place roasted vegetables in a large bowl and toss with lemon juice. Season with salt and pepper to taste.
Transfer to a serving dish and enjoy!