JoyFoodly & gatheredtable at Whole Foods Market San Mateo Today!

We love Whole Foods Market! Whether indulging in the massive bulk section, or perusing the expansive available alternative flours, we find Whole Foods Market is always helping us discover new ingredients, while also offering the freshest local staples. We have even launched a grocery pilot program with the Whole Foods Market in San Mateo, CA. For all gatheredtable customers living in the San Mateo area, you can get your weekly menu grocery list fulfilled by a personal shopping team member at the Whole Foods Market San Mateo store, then have ready for pick-up whenever you’re ready. Learn more about our grocery pilot program.

And today, we are teaming up with a favorite Chef and friend, Chef Hollie Green of JoyFoodly® to demonstrate just how easy and delicious vegetables can be. Come to the Whole Foods Market San Mateo this Wednesday from 3-4:30pm for a Children’s Cooking Class and make a wonderful Celeriac salad (see recipe below – we promise the kids will love it). Sign up on the spot in the cooking class, or just drop by and say hello!

About JoyFoodly
JoyFoodly® makes vegetables and fruits the stars of the family table using proven methods that empower parents to help their children explore new foods. Founder Chef Hollie Greene has taught over 2,000 public school children nationwide through programs such as Wellness in the Schools, The Sylvia Center (run by our board member, Liz Neumark), and California Healthy Kids. Her online Joyful 12 Kitchen Learning Lab takes parents from purchasing to prepping to cooking, all the while engaging children at any age to eat more vegetables and fruits. Chef Hollie partners with Whole Foods Market and San Francisco’s Ferry Plaza Farmers Market to teach families how to love seasonal produce. Follow her on Facebook and Twitter.

Crazy Cool Celeriac and Sweet Pear Salad

Recipe by Chef Hollie Greene, Founder of JoyFoodly®

Serves 6
Prep time: 30 minutes
Cook time: 10 minutes


  • Celeriac (celery root), 2 small (or 1 large)
  • Pears (or can use apples), 2
  • Dried cranberries, ¼ cup
  • Walnuts, ½ cup
  • Chives, 1 bunch

Tarragon Yogurt Dressing

  • Plain Greek yogurt, 1 cup
  • Rice wine vinegar, 1 TBS
  • Dijon mustard, 1 TBS
  • Lemon, ½ (plus its zest)
  • Fresh tarragon, 2 TBS loosely packed (or dried, 1 TBS)
  • Honey (or agave), 1 TBS
  • Salt, ¾ tsp.
  • Pepper, ¼ tsp.



  1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
  2. Wash all produce. Celery roots are especially dirty. Be sure to wash them well and when removing their outer skin with a knife, you may need to rinse again after peeling off their dirty outer skin.
  3. First make the tarragon yogurt dressing: combine all the ingredients for the dressing in a food processor or blender and pulse. Pour into a medium sized bowl.
  4. Cut either end off the celeriac to create a flat surface. Use a knife to cut off the hard rind all around. Rinse before cutting further. Cut into med size pieces and grate on a cheese grater or for a quick grating using a food processor.
  5. Place the celeriac in the bowl where you poured the dressing. It’s best if the celeriac can sit in the dressing for 15-30 minutes before serving.
  6. Dice pears. You can leave the skin on or peel it.


  1. In a dry pan over med high heat, toast the walnuts until they are lightly brown, about 3-4 minutes.
  2. Add the diced pears and cranberries to the bowl of celeriac and toss together.
  3. Crumble toasted walnuts with your hands once they are cool and add to the salad.
  4. Cut and garnish the salad with some chives on top.

Love it? Add this recipe to your gatheredtable library!

Interested in attending other fun demonstration events? We’d love to hear from you! Shoot us ideas for demonstrations and questions you’ve always wanted answered. Contact us by phone at (206) 735-4886 or email at

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