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WATCH: The Channel Cooking At Home, Ep. 4

‘This delicious and colorful salad is great for the summertime,’ says Johanna Thomas, CEO and founder of S3.

In this episode of CRN’s “The Channel Cooking At Home” series, S3 Consulting’s Johanna Thomas shares some tips and tricks for business, leadership, partnering and the channel, while tossing together an Israeli salad.

“This delicious and colorful salad is great for the summertime,” said Thomas. “You can eat it for breakfast, in a smoothie, for lunch, or dinner.”

Some additions include mint, feta, chickpeas, and diced onions.

Plus, a sweet surprise!

“These delicious cookies are a life hack for my family. It’s my sister, Rebecca’s, recipe but we freeze them in balls so we can have gooey warm cookie goodness every day! Just pop them back in the oven for a little pick me up any time,” Thomas told CRNtv.

Here’s a look at the finished!


Israeli Vegetable Salad


1-2 cucumbers, diced

1 pint cherry tomatoes or several ripe tomatoes (any variety), seeded and diced

3 mixed peppers (orange, red, yellow), diced

1 bunch parsley (minced)

3 tbsps. extra virgin olive oil (optional)

Juice from 2 large lemons

Herbs de Provence, mint, salt to taste


Dice each of the vegetables in a small uniform chop.

If using a regular cucumber, they are often waxy and prone to bitterness so I’d recommend peeling them.

Place all the diced veggies in a bowl and toss with parsley, lemon juice, and herbs (and olive oil if using) until well mixed.

Enjoy chilled or at room temp!

Jumble Cookies (Baum Family Cooka-balls)


1 ½ cups of flour

2 tsps baking soda

½ tsp salt

¾ cup of sugar

¾ cup of brown sugar

¾ cup of softened butter (1 ½ sticks)

2 tsps Vanilla

2 large eggs

3 cups old fashioned oats

1 cup of combination dried fruit (raisins, craisins, or cherries)

1 bag chocolate chips (dark or milk)


Preheat oven to 350F, grease cookie sheets or line with parchment paper.

Combine flour, salt, and baking soda (set aside).

In a mixing bowl beat sugars and butter until creamy.

Beat in vanilla, then add eggs one at a time.

Slowly beat in dry flour mixture.

Beat in oats, dried fruit, and chocolate chips on low speed.

If baking: drop tablespoon sized balls onto the baking sheet and bake for 12-14 minutes until golden brown.

If freezing: drop tablespoon sized balls onto the baking sheet and place in the freezer for 20 minutes. Once chilled, place in a Ziploc bag or Tupperware to store. When ready to bake, place in the toaster oven on 350F for 12-14 minutes or 375F for 9 minutes for a warm gooier cookie.

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