Raw Kale Salad

raw kale salad


By Peggy Pot


  • 1 extra-large bunch kale
  • 1/4 cup Fresh Harvest mild to medium intensity EVOO
  • 1/4 cup Fresh Harvest Sicilian Lemon White Balsamic
  • 1/8 cup Fresh Harvest Premium White Balsamic
  • Juice of 1/2 lemon
  • 8 large dates, minced
  • 1/3 cup slivered almonds
  • 1/3 cup parmesan cheese (or nutritional yeast for vegan version)
  • Salt and pepper to taste (at least ½ tsp each)



Trim center rib from kale and coarsely chop leaves. Put chopped leaves into food processor and pulse until very finely chopped but not pureed. You should end up with about 2 cups of finely chopped kale.

Put kale in large bowl. Add oil, vinegars, lemon juice and salt and pepper. Mix well with a spatula, pressing hard on the kale to macerate it and thoroughly infuse it with the wet mixture.

Stir in nuts, minced dates and cheese (or yeast). Taste and adjust seasoning as needed.

Put into a tightly covered container and refrigerate several hours or overnight before serving. It is delicious eaten as a dip with chips or crackers, served on rice or pasta or simply eaten as is.

This recipe is my re-creation of a salad I purchased at a local health food store. It will serve 2-6 people, depending upon whether you eat it as a dip or enjoy it by the spoonful!


Peri Peri SPICY Grilled Chicken

Peri Peri SPICY Grilled Chicken


By Troy Johnson


  • 4 to 10 Peri Peri (African Bird) chiles, stemmed (Arbol or Guajillo or similar hot peppers can also work). (The Spice Boat next door to Fresh Harvest has dried Bird Peppers which can be reconstituted for this recipe. They are very hot!)
  • 3 tablespoons Fresh Harvest extra-virgin olive oil
  • 2 tablespoons salt
  • 8 garlic cloves, peeled
  • 2 tablespoons tomato paste
  • 1 shallot, chopped
  • 1 tablespoon sugar
  • 1 tablespoon paprika
  • 1 tablespoon five-spice powder
  • 2 teaspoons grated lemon zest plus 1/4 cup juice (2 lemons)
  • 1 teaspoon pepper
  • ½ teaspoon cayenne pepper
  • 3 bay leaves, crushed
  • 6 pounds bone-in chicken pieces, trimmed
  • ½ cup dry-roasted peanuts, chopped fine
  • 1 (13 by 9-inch) disposable aluminum pan (if using charcoal) or 2 (9-inch) disposable aluminum pie plates (if using gas)
  • Lemon wedges


1. Process 4 chili peppers, oil, salt, garlic, tomato paste, shallot, sugar, paprika, five-spice powder, lemon zest and juice, pepper, cayenne, and bay leaves in blender until smooth, 10 to 20 seconds. Taste paste and add up to 6 additional chili peppers, depending on desired level of heat (spice paste should be slightly hotter than desired heat level of cooked chicken), and process until smooth. Using metal skewer, poke skin side of each chicken piece 8 to 10 times. Place chicken pieces, peanuts, and spice paste in large bowl or container and toss until chicken is evenly coated. Cover and refrigerate for at least 6 hours or up to 24 hours.

2A. FOR A CHARCOAL GRILL: Open bottom vent halfway and place disposable pan filled with 3 cups water on 1 side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over other half of grill (opposite disposable pan). Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Place 2 disposable pie plates, each filled with 1 1/2 cups water, directly on 1 burner of gas grill (opposite primary burner). Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature between 325 and 350 degrees.)

3. Clean and oil cooking grate. Place chicken, skin side down, on hotter side of grill and cook until browned and blistered in spots, 2 to 5 minutes. Flip chicken and cook until second side is browned, 4 to 6 minutes. Move chicken to cooler side of grill and arrange, skin side up, with legs and thighs closest to fire and breasts farthest away. Cover (positioning lid vent over chicken if using charcoal) and cook until breasts register 160 degrees and legs and thighs register 175 degrees, 50 to 60 minutes.

4. Transfer chicken to serving platter, tent with aluminum foil, and let rest for 10 minutes before serving, passing lemon wedges separately.

Esperanza Dressing

Esperanzo Dressing


By Troy Johnson

This salad dressing is based on the fantastic Esperanza Dressing from the Mellow Mushroom restaurant (a fabulous pizzeria famous in the South). If you’ve never been to a Mellow Mushroom restaurant, it’s definitely wonderful. Use this dressing for salads and anything else to dip!


  • 1 egg yolk
  • 1/4 cup Fresh Harvest Premium White Balsamic
  • 2 tablespoons water
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon dried onion flakes
  • 1 teaspoon granulated garlic
  • 1 teaspoon oregano
  • Salt & Pepper to taste
  • 2 sprigs (about ¼ cup) fresh parsley
  • 1/3 cup Fresh Harvest Extra Virgin Olive Oil


Place all of the ingredients in the bowl of a blender or food processor and process until creamy and smooth. Adjust seasoning as desired.   Refrigerate until ready to serve.

Serve on salads or with Pita bread, veggies, etc.  Also a great dip for pizza!

This mixture will keep refrigerated for up to 4-5 days.