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About the Dish

  • PeachDish Salt

    PeachDish Salt

  • Wheat Berries

    Wheat Berries

  • Pomegranate Juice

    Pomegranate Juice

  • Shallot

    Shallot

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Kale

    Kale

  • Sliced Almonds

    Sliced Almonds

  • Pepitas

    Pepitas

  • Edamame

    Edamame

  • Baby Bok Choy

    Baby Bok Choy

  • Apple

    Apple

  • Dried Dark Berries

    Dried Dark Berries

METHOD

1
• In a medium saucepan combine wheat berries, 3 cups water and 1/4 teaspoon PeachDish Salt. Place over high heat. Bring to a boil, then reduce to a simmer. Cover and cook until chew, but not tough, 30 minutes. • Remove from heat. Strain any excess liquid.
2
MISE EN PLACE • Peel and halve shallot. Mince 1 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. • Quarter, core and thinly slice apple.
3
Make the vinaigrette: • To the jar of pomegranate juice add minced shallot, 2 tablespoons olive oil, 1/2 packet spicy mustard and 1/4 teaspoon PeachDish Salt. • Shake vigorously to combine.
4
In a large mixing bowl combine kale, almonds, pepitas, dried dark berry blend, edamame, sliced shallot and wheat berries.
5
• 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. Top with apple, and enjoy!