Jan Beurskens

Co-founder and Vice President

Jan oversees the connection of technology to shoppers. Her vast food knowledge and consumer understanding allows her to shape the content of ShoptoCook™ to match today's shoppers.

Jan has over 30 years of food experience in the food manufacturing industry, in the areas of marketing, sales, new product and business development. She received a Bachelors of Science in Food Science and a Masters in Education from Cornell University.

Favorite Recipe

Lady Bug Salad

Courtesy of California Tomato Commission
Servings: 1
Prep Time: 10 Min.

What You Need:

1 large tomato
2 radishes
2 lettuce leaves, rinsed
4 baby carrots
4 black olives
1 green olives, stuffed with pimento
2 chives or green onion tops, 1 1/2" long
2 Tbsp. salad dressing - pick your favorite

What To Do:

Have an adult help you with the cutting and slicing in this recipe, they can help you to work safely.
Make radish roses. Trim stem from radish, then stand on stem end. Make 4 thin slices along the sides of radish, but do not cut all the way through. Place in bowl of ice water, and the "petals" will open up.
Place tomato on cutting board, and slice about 1/2" off of stem end. Lay tomato cut side down. Make a cut straight down, about one third of tomato. This will be the head. Cut through remaining two-thirds of tomato perpendicular to your first cut for the wings.
Place the lettuce leaves on a serving plate, and place cut tomato on lettuce.
Decorate the tomato to look like a lady bug. Place black olive slices on wings for polka dots, and make eyes from green olive slices. Place a half of a slice under eyes for the ladybugs mouth. The olives should stick to the tomato, but if they don't, dry them a little bit, or put a tiny dab of mayonnaise on them to get them to stick.
Cut baby carrots in half, and stick under tomato for the legs. Poke green onion or chives between head and body for antennae.
Place the radish roses next to ladybug on the plate. Serve with your favorite salad dressing on the side.