Meg Feller is a talented local culinary chef, instructor and owner of Lemon Leaf Catering. She is also a community activist and has served on The Women’s Board of Aultman Hospital since 2008.

Meg is passionate about making delicious and healthy food. Through Lemon Leaf Catering, she provides upscale cuisine for Canton and surrounding areas. In January 2020 she started offering prepared “to-go” meals, tailored to her clients’ dietary preferences. Her “Midweek Meals” have become even more popular now, as individuals and families seek professionally prepared alternatives to takeout.

Meg’s passion for healthy food extends into her family life. Her mother faced breast cancer at an early age and currently, her brother, Dan, is battling colorectal cancer. With family members having cancer, the disease hits closer to home. She likes to cook nutritious meals for her family, including making her signature “Meg’s Salad” weekly for her brother. March is National Nutrition Month, and Meg was delighted to share her beloved recipe (see below).

Personally, Meg’s family history of cancer motivates her to be proactive with her health, receiving regular preventative screenings. Additionally, she pursues a healthy lifestyle through consistent exercise and a well-balanced diet. Meg and her husband Eric are thrilled to share this lifestyle with their 10-year-old curious daughter, Avrey, who loves exploring the market finding new and interesting fruits and veggies to try at home.

Recipe: Meg’s Grilled Chicken Salad with Honey-Balsamic Vinaigrette

4 servings

Honey-Balsamic Vinaigrette

• 1 garlic clove, minced
• 1 Tablespoon Dijon mustard
• 1 Tablespoon honey
• 1/3 cup balsamic vinegar
• Salt & pepper
• 1 cup extra virgin olive oil

Place above ingredients, except the oil, in a medium bowl and whisk. While whisking. slowly pour in the olive oil. This will thicken and emulsify the vinaigrette. Store in a plastic container or Mason jar. Store in fridge. Before using, allow to come to room temp and then shake or stir.

Salad

• 16oz. mixed baby greens
• 2 apples, thinly sliced (I use Fuji or Gala)
• 4oz. Sharp Cheddar (fresh grated)
• ½ cup sliced almonds, toasted
• ½ cup dried cranberries
• 2- 6oz chicken breast

Preheat grill to medium high heat. Flatten out chicken, so thickness is even. Spray with olive oil and season with salt and pepper. Place on grill and cook for about 5 minutes per side, until the internal temp reaches 160 degrees. Dice chicken until 1”cubes. Chill until ready to use.

Place greens in a large shallow bowl or 4 individual bowls. Top with cheddar, apples, chicken, cranberries and toasted almonds. Serve with vinaigrette.