Cashew Kale Salad
3 C Julienne Black Tuscan Kale
½ C Sliced Red Seedless grapes
¼ C diced red pepper
2 T chopped roasted Cashews
2 T grated Parm
1 T Chopped Chives
1 T Chopped Fresh Mint
3 oz Cashew Dressing
Salt and Pepper TT
Cashew Dressing
1 C roasted cashews
1 C Champagne Vinegar
1 T Dijon Mustard
2 C EVOO
2 T light brown sugar
Combine all goods in a blender except the oil, blend well together and slowly add the oil (stream should be no thicker than a pencil) to emulsify the dressing
Mix all goods above in a large bowl (reserve half the parm, chopped chives and mint for garnish) place on large plate and garnish with parm and chopped herbs
Cashew Kale Salad
3 C Julienne Black Tuscan Kale
½ C Sliced Red Seedless grapes
¼ C diced red pepper
2 T chopped roasted Cashews
2 T grated Parm
1 T Chopped Chives
1 T Chopped Fresh Mint
3 oz Cashew Dressing
Salt and Pepper TT
Cashew Dressing
1 C roasted cashews
1 C Champagne Vinegar
1 T Dijon Mustard
2 C EVOO
2 T light brown sugar
Combine all goods in a blender except the oil, blend well together and slowly add the oil (stream should be no thicker than a pencil) to emulsify the dressing
Mix all goods above in a large bowl (reserve half the parm, chopped chives and mint for garnish) place on large plate and garnish with parm and chopped herbs
Ahi Poke
5 oz Diced Fresh Tuna
1 oz chopped Jalapeno
1 oz chopped ginger
1 T chopped tomatoes
1 T chopped cilantro
1 Cup long grain white rice (season with rice wine vinegar)
½ and Avocado Diced
Combine all goods in a large mixing bowl (except the rice) place rice in bowl first, then stack mixed goods on top
The Porch Arcadia
4017 E Indian School Phoenix, AZ 85018
602-583-7938
porcharcadia.com
