Recipes: Ranch Cauliflower Mash - Baby Kale Rainbow Salad - Grilled Peaches with Mascarpone and Mint

Saturday was THE BEST sampling to date. It all came together as the PERFECT PAIRING! 

Salmon (cutting on the floor event) 

Primal Kitchen's recipes for: 
     - Baby Kale Rainbow Salad
     - Cauliflower Mash  
Landmark Vineyards:
     - Chardonnay 
     - Pinot Noir  

It could have been a meal.  (Oh wait! It was for me that night!)

My DELICIOUS dinner!

I've never prepared a meal with everything I've sampled.  However, after sampling all day, my mouth was watering and I had to have it for dinner.  I'm not one for eating healthy, but this was amazing.

Now ... on to the recipes.

Primal Kitchen is founded by Mark Sisson - "an American fitness author, food blogger, and a former distance runner, triathlete and Ironman competitor" (Wikipedia).  Having visited Primal Kitchen's booth at the Fancy Food Show, I had to share with all my customers.

The recipe card I had for customers was Primal Kitchen's:

Note: Add ghee when you add Primal Kitchen's Avocado Oil.

Here's how I prepared:

Ranch Cauliflower Mash

1 head cauliflower

1 c. water

Primal Kitchen Avocado Oil

1/4 to 1/3 c. Primal Kitchen Ranch Dressing

2 Tbl. Ghee

Salt and Pepper (to taste)

Garnish: parsley (optional)

Break cauliflower into florets.  Insert steamer basket into the Instant Pot and add 1 cup water.  Add cauliflower.  

Set Instant Pot:
     - steam valve closed
     - PRESSURE COOK - HIGH/LESS
     - KEEP WARM off.  
Cook for 4 minutes.  

Natural release 5 minutes, then instant release.

Once red pin drops, remove steamer basket and liquid from Instant Pot.  Return cauliflower to Instant Pot.  Mash with potato masher. Set Instant Pot to Sauté 

  and cook just enough, stirring occasionally, to remove liquid from cauliflower.

When cauliflower "dried", add Avocado Oil, ghee and Ranch Dressing; salt and pepper to taste.  Stir until thoroughly blended. Place in serving bowl.  Garnish with parsley. 

Nice.  Creamy.  Flavorful.  Customers enjoyed.  On top of that, easy to prepare.

*****

Baby Kale Rainbow Salad

8 c. baby kale

1 English cucumber (thinly sliced) 

1 granny smith apple (cored and diced)

1 c. blueberries

½ c. walnuts (raw or toasted)

1 c. shredded carrots

1 c. shredded red cabbage
salt and pepper, to taste

1 bottle Primal Kitchen Lemon Turmeric 
                                                         Vinaigrette, to taste

Toss all ingredients in a large bowl and serve between 4-6 plates.

NOTE: If  you are prepping the salad ahead of time, store the vinaigrette separately and wait to combine until just before serving.

This was perfect and refreshing for a hot summer day.  Colorful. Flavorful.

I used products that were on sale:
    - traditional cucumber, peeled and seeds removed
    - blueberries
    - clementines, peeled and sectioned
    - one day I used baby kale, the other baby arugula

*****

Grilled Peaches with Mascarpone
2 peaches 
1 container Mascarpone
TFM Clover Honey
Fresh Mint, chiffonade

Wash and cut peaches in half. Remove peach pit.  Place halves on HOT grill, or pan, flesh side down.  Cook over medium-high heat for 3 to 5 minutes (warmed, nice grill marks, but not overly soft).  Remove from heat to serving dish, cut side up.

Top each half with Mascarpone, to taste.  Drizzle with honey.  Garnish with mint.

Yields: 4 servings

Another perfect dish.  Refreshing for a hot summer day.