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Welcome to Gardens to Tables Recipes Soups and Salads The Veggie Grill Suggests We "All Hail Kale"
The Veggie Grill Suggests We "All Hail Kale" Print E-mail
Written by Ann Shepphird   

All Hail Kale from Veggie GrillAs its name suggests, The Veggie Grill is big on veggies. What’s not necessarily as evident is that EVERYTHING on the menu is plant based – even the “chillin’ chickin” (which looks and tastes like chicken) – and that it’s presented in the form of comfort food, from the homemade lemonade to the sweet potato fries (high in vitamin A!).

Since obviously we at GardenstoTables are big fans of using the plants we grow or get at the farmers’ market to their highest potential, we talked to Ray White, operating partner and “grillin’ guru” for The Veggie Grill, and he was kind enough to share the recipe for their very popular All Hail Kale. Those who’d like to experience The Veggie Grill will find four locations in Southern California – with more to open in the next few years. (Click "read more" for recipe.)

All Hail Kale

Kale…..6 bunches (serves 8)
Quinoa (cooked).....2 cups
Corn Salsa (see ingredient + procedure)....2 cups
Red Cabbage........2 cups
Walnuts................8 ozs
Ginger Papaya dressing........3 cups


Ginger Papaya Vinaigrette (1 1/4 quarts)
Fresh Ginger Root.......1 oz
Lime Juice...................1cup
Fresh Papaya..............1 1/2 cup
Rice Vinegar................1/2 cup
Sea Salt.......................1 tbsp
Canola Oil....................3 cups
Evaporated Cane Juice.1 1/4 cups

Corn Salsa (1 quart)

Roma Tomatoes.............8 cups
Red Onion......................1 cup
Cilantro...........................1/2 cup
Roasted Corn.................1 cup
Sea Salt..........................2 tsp
Black Pepper..................1 tsp
Lime Juice......................2 ozs

Procedures

Kale:

Remove spines from kale and chop into 1" squares. Rinse kale in cold water and  dry. Place kale in 3" rectangular container add dressing and Quinoa, toss thoroughly, make sure all kale is coated. Refrigerate overnight

Ginger Papaya Vinaigrette:
                   
Peel ginger root and papaya, combine with all ingredients to blender (except oil) blend until smooth. Slowly drizzle oil while continuing to blend until dressing emulsifies, add to container and refrigerate

Corn Salsa:

Chop cilantro, in large bowl combine all ingredients and mix well

Finished Kale Salad Procedure:

To prepare salad add 4 cups marinated kale to plate, swirl 2 ozs raw chopped cabbage around kale, topped with 2 ozs corn salsa, 1 oz walnuts and drizzle 2 ozs dressing topped with shredded carrot

 
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