Perk Eatery prepared a few garden fresh dishes on Sonoran Living Live.
Garden Scramble 3 eggs 2 TBL butter 1 tsp. dill, 2 TBL. leeks (whites only), 1 green onion, 3/4 cup spinach 1/4 cup feta cheese --topped with our cucumber dill sauce. Served with grilled toast. Heat pan or skillet on medium, add butter and melt, add leeks and green onions-sautee until tender. In the meantime, scramble eggs in a bowl, add dill. Add eggs to pan and scramble gently, add feta and spinach halfway through. Finish with cucumber dill sauce from Perk Eatery.
Farmer's Market Salad w/ grilled chicken 2 cups Dino kale, (chopped) 1 cup arugula, 1/2 cup sugar snap peas, (julienned) 1/2 cup carrots (julienned), 1/2 cup cilantro, 1/2 cup mint, 1 red bell pepper (julienned), 1/4 cup marcona almonds, 1/4 cup manchango cheese champagne vinaigrette.
Toss all ingredients in a large bowl, top with grilled chicken.
Grilled pound cake
Topped with whipped ricotta cheese, macerated fresh berries, mint and local honey drizzle.