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About the Dish

  • PeachDish Salt

    PeachDish Salt

  • Pomegranate Juice

    Pomegranate Juice

  • Shallot


  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Kale


  • Sliced Almonds

    Sliced Almonds

  • Pepitas


  • Edamame


  • Baby Bok Choy

    Baby Bok Choy


In a medium saucepan combine wheat berries, 3 cups water and 1/4 teaspoon PeachDish salt, and place over high heat. Bring to a boil, then reduce to a simmer. Cover and cook 30 minutes. The cooked wheat berries should be bouncy and chewy but not tough. Remove from heat, strain away and discard the liquid, and leave wheat berries to cool.
While the wheat berries are cooking, prepare your mise en place: Peel shallot and halve lengthwise; mince one half, and slice the other half; Cut bok choy into bite-size pieces; Remove stems from kale; cut or tear leaves into bite-size pieces.
Make the vinaigrette: To the jar of pomegranate juice add minced shallots, olive oil, 1/2 packet spicy mustard and 1/4 teaspoon PeachDish salt. Replace the lid on the jar and shake vigorously to combine.
In a large mixing bowl combine kale, almonds, pepitas, dried dark berry blend, edamame, sliced shallot and wheat berries.
Add the dressing and mix to combine. You can lightly crush the kale in your hands if you like to tenderize it a bit. Taste and adjust seasoning as desired. Serve and enjoy!