Tag: grill

  • Grilled Corn and Peach Salad

    Grilled Corn and Peach Salad

    Grilled Corn and Peach Salad

    Looking for the perfect side dish for your next grill night? Look no further! Grilled Corn and Peach Salad combines the season’s peak produce with the smoky fire of the grill. With farro and baby kale, this salad doesn’t have to be relegated to the side. Make it the star of the show with some grilled chicken or scallops. Tarragon has a pungent, bittersweet flavor that holds its own in the salad. If you can’t find tarragon, or don’t love its fennel-like notes, you can always substitute basil, dill, or any other soft herb you like. 

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    Grilled Corn and Peach Salad

    Servings 4

    Ingredients

    • 1 cup farro
    • 2 peaches segmented
    • 2 ears of corn
    • 1 cup cherry tomatoes halved
    • 1 avocado sliced
    • 3 cups baby kale

    Dressing

    • 6 tablespoons olive oil
    • 3 tablespoons lemon juice
    • 1 tablespoon cane sugar or agave nectar
    • 1 tablespoon fresh tarragon minced
    • ¼ teaspoon sea salt

    Instructions

    • In a medium saucepan, cover farro generously with water. Add a pinch of salt and bring to a simmer. Cook for 20-30 minutes or until farro is tender. Drain and set aside to cool.
    • Meanwhile, prepare corn for grilling by pulling back husks to the base and removing the silk. Fold husks back into place and submerge corn in a large bowl of cold water to soak for at least 30 minutes. While soaking, preheat grill to medium-high heat.
    • Remove corn from water and shake off excess. Place the corn on the grill, and grill for 15 to 20 minutes, turning every five minutes, or until kernels are tender. Remove the husks and remove the kernels once cool enough to handle.
    • Combine corn kernels, farro, peaches, tomatoes, avocado, and kale.
    • Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve promptly.
    • Enjoy!

    Recipe Provided by INFRA

  • Memorial Day Weekend Supplies

    Memorial Day Weekend Supplies


     

    First in our Cafe- skip the cooking and bring something amazing!

    Let Chef Chris and our cafe staff

    do all the work. 

     

     

    Choose cleaner options for the grill: 

     

  • Memorial Day Barbeque Headquarters

    Memorial Day Barbeque Headquarters

  • Summer Vegetables: Grill-Ready and Delicious!

    Summer Vegetables: Grill-Ready and Delicious!

    Our local producers are bringing in the perfect vegetables for grilling:

    •Walla Walla Onion from Blooming Glen Farm

    •Zephyr Squash, Fennel, and Golden Zucchini from Sandbrook Meadow Farm

    •Paprika Peppers from Millwood Springs Farm.

    •Long Hot Frying Peppers from Zone 7

    •Purple Bell Peppers from Profeta Farms

     

    Here’s our method for getting the most flavor out of these beauties:

     

    • 2⁄3cup organic olive oil
    • 1⁄3cup balsamic vinegar
    • 1⁄4cup minced onion
    • 1tablespoon chopped fresh basil
    • 1teaspoon minced garlic
    • 1⁄2teaspoon kosher salt
    • 1⁄4teaspoon fresh ground black pepper
    1. Combine all ingredients and mix well.
    2. Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill.
    3. Yield 1 cup marinade.