b'Dressing: A CULINARY ADVENTURE 2 tablespoons creamy peanut butter AWAITS YOUR CHILD THIS SUMMER!1 tablespoon soy sauce 1 tablespoon fish sauce 1 tablespoon rice wine vinegarcup neutral oil Juice of 1 lime 1 tablespoon maple syrup or brown sugar (optional if youre usingC A M Punsweetened peanut butter) AGES 8 to11 YEARS. Salad: Learn the culinary basics of French, American, or1 pound green beans, trimmed Italian cuisine under the guidance of professional chefs.1 head of romaine, roughly chopped Weekly field trips & guest speakers. 2 carrots, shredded (or 1 heaping cup of pre-shredded) Plus outdoor fun!of a large red onion, thinly slicedan English cucumber, thinly sliced 1 heaping cup of cherry tomatoes, halved Go to KitchenTableMaplewood.comCilantro leaves, chopped LIMITED SPACES STILL AVAILABLE! Basil leaves, torn Mint leaves, torn kitchentable.maplewood Kitchen Table MaplewoodPreparation LOCAL FARMERS MARKETS1.In a large bowl, whisk together the brown sugar, fish sauce, lime zest, lime juice, oil, salt, garlic, and sriracha. Add in the pork andMAPLEWOOD toss to coat. Cover and refrigerate for at least 12 and up to 24Open:2 - 7 p.m. Mondays, June 6 - November 21hours.Location:1865 Springfield Avenue (corner of Yale Street and 2.Meanwhile, make the dressing. In a medium bowl, whisk togetherSpringfield Avenue)the peanut butter, soy sauce, fish sauce and vinegar until smooth.Contact:Kristin Cordray; 973-763-8120 ext. 1110; kcordray@twp.Add in the oil, lime juice and maple syrup and whisk until verymaplewood.nj.ussmooth. If the dressing is too thick, simply add water one table- SOUTH ORANGEspoon at a time. Alternatively, you could do this in a blender. TheOpen:2 - 7 p.m. Wednesdays, June 1 - October 26dressing can be made 1-2 days ahead.Location:Sloan Street Parking LotContact:southorangedowntown.org; lisa@southorangedown-3.Heat a grill to medium high. Place the tenderloin over direct heat.town.org Cover and grill, flipping the tenderloin every few minutes until theMILLBURNinternal temperature reaches 145 degrees, about 18 to 20 minutes.Open:1 - 6 p.m. Tuesdays, June 7 - October 18If at any point the pork starts to char too much, move to indirectLocation: Corner of Main and Essex Streetheat and continue cooking. Remove the tenderloin from the grillContact:973-379-1198; info@millburnshorthillschamber.org to a clean cutting board and cover with aluminum foil. Rest for 10MONTCLAIR minutes. During this time the meat will continue to cook.Open:8 a.m. - 2p.m. Saturdays, June - NovemberLocation:86 Walnut Street (train station parking lot)4.Meanwhile, bring a medium pot of salted water to a boil and set aContact:montclairfarmersmarket.orgbowl of ice water nearby. Drop the green beans into the boiling wa- SUMMITter and blanch for 2 minutes. Remove the beans and immediatelyOpen:8 a.m. - 1 p.m. Sundays, April 24 - November 20immerse in the ice water. Drain and place on paper towels to dry. Location: Park & Shop Lot #1, Corner of Deforest Avenue and 5.Arrange the lettuce, green beans, carrots, cucumbers, tomatoes andWoodland AvenueContact:908-277-6100; summitdowntown.orgsliced onion on a large platter. Slice the pork tenderloin into aboutCHATHAM1-inch slices and add to the platter. Scatter the herbs all over andOpen:8 a.m. - 1 p.m. Saturdays, June 18 - November 19serve with the dressing.Location: Railroad Plaza SouthContact:973-635-0674; chathamborough.orgfood matters /37'