Nancy Sweet, dean, Workforce Institute, was interviewed on AM Springfield yesterday about Workforce and Health Care 101. Attendees will have an opportunity to try out various career training programs at this free event being held today from 5-8 p.m.

Joshua Dineen, chef specialist, provided a cooking demonstration on how to make summer potato salad with green beans, zucchini, cherry tomatoes, bacon and parmesan on WICS last week and discussed the LLCC cooking demonstrations that are taking place at the Illinois Products Farmers Market.

Summer potato salad with green beans, zucchini, cherry tomatoes, bacon and parmesan

2 pound red or yellow potatoes
1/2 pound fresh green beans
1 fresh zucchini
1 teaspoon vegetable oil
12 cherry or grape tomatoes
4 slices of bacon
1 ounce parmesan cheese, grated or shaved
1/2 cup olive oil
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 clove garlic minced
1 teaspoon sugar
Salt and pepper to taste

Boil potatoes in water until tender when pierced with a knife. Set aside to cool a bit.

Bring another pot of water to the boil. Boil green beans for 3 minutes, strain and then rinse with COLD water to stop cooking. Let drain.

Medium dice zucchini. Sauté in vegetable oil, season with salt and pepper. Cook just a bit; don’t let them get too soft.

Cut tomatoes in half.

Cut bacon into small pieces. Cook until crispy. Drain off fat.

Combine olive oil, vinegar, Dijon, garlic and sugar. Whisk to combine. Add salt and pepper to taste.

Large dice potatoes. Toss with dressing. Add the rest of the ingredients, topping with parmesan cheese.

Place on a platter. Enjoy!

Sheridan Lane, director, culinary program and operations, wrote today’s Epicuriosity 101 column in the State Journal-Register, “A summer side to share: fresh cantaloupe with bacon crumbles, sweet & spicy cashews, dried cranberries & fresh goat cheese.”