Annual Library Luncheon & Mrs. Love’s Black-Eyed Pea Squash Salad

Welcome to the Evelyn Dawn Memorial Library, where librarian Mrs. Love is holding her annual Appreciation Luncheon for Parent Volunteers to thank them for their energy, support, dedication, and enthusiasm in helping maintain the library throughout the school year.

Rolling Hills Country Day School was founded by Evelyn Dawn who began educating children in the early 50s. She bought and operated her first school in Manhattan Beach, California. In 1961, Miss Dawn, with very little assistance, broke ground on a beautiful piece of land on the Palos Verdes Peninsula and realized her dream of a Kindergarten through Grade 8 School. She named it Rolling Hills Country Day School, where we are now celebrating 52 successful years of educating children.

Evelyn Dawn was my grandmother-in-law. She passed away at 93 years of age in the year 2000. Evelyn was an independent woman ahead of her time, with impeccable taste, a successful businesswoman, friend, mother, grandmother, great grandmother, and educator of hundreds. Two years ago, at the 50th Anniversary Celebration of Country Day School, the library was dedicated to her memory.

As is tradition every May, our  librarian recognizes all the parent volunteers at a charming “Luncheon in the Library” held in their honor. Not only is Mrs. Love an inspiring passionate librarian and mother of three students, she is also a fabulous cook! I’m thrilled to have her share her Black-Eyed Pea and Squash Salad recipe here. It was positively delightful – with fresh bright flavors and splendid colors, vegetarian & gluten-free too!

Mrs. Love’s Library Luncheon Menu:  A Salad-Palooza!

Shrimp and Feta Salad (recipe here)

Arugula Salad with Pecans and Gorgonzola

Spinach and Artichoke Tortellini Salad

Black-Eyed Pea and Squash Salad

Assorted Fruits, Breads, Dips, Cheeses

Black-Eyed Pea and Squash Salad Recipe

• 1 cup dried black-eyed peas, cooked  (or 3 cans, rinsed)
• 2 1/2 cups butternut squash – roasted for one hour at 375 in olive oil, salt and pepper
• 2 cups peeled, chopped cucumber
• 2 cups of mixed yellow, orange, and red bell peppers
• 1 cup thinly sliced red onion
• 1/2 cup chopped fresh basil
• whisk the juice of 3 limes with 1/8 cup of olive oil

Toss black-eyed peas, vegetables, and basil together. Then mix in olive oil and lime juice, season with salt and pepper and garnish with fresh basil leaves.

Thank you, Mrs. Love, for an enchanting Luncheon in the Library!

On campus – appreciating her vision and fondly remembering Evelyn Dawn…