RECIPES: Perk Eatery prepares breakfast, lunch, dinner from basket of veggies, fruit

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.

Perk Eatery
#159, 6501 East Greenway Parkway
Scottsdale, Arizona 85254

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