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Freshry, 3446 N Lake Ridge Court, Wichita, KS (2026)

01/11/2024

Chicken, wild rice and carrot salad🥗🥗🥗

-This salad is not only delicious but also a great option for meal prep. The combination of wild rice, chicken, and carrots provides a variety of textures and flavors, while the dressing adds a delightful tang. Feel free to customize the salad with your favorite herbs or additional veggies to suit your taste preferences.

Ingredients:

1 red onion, finely sliced
3 tbsp red wine vinegar
1tbsp caster sugar
2 tsp cumin seeds
250g cooked chicken (about 2 chicken breasts), shredded into bite-sized pieces
2 250g pouches wild rice and grains mixture
200g frozen broccoli, defrosted
3 large mixed heritage carrots, peeled into thin strips
spinach, shredded
2 tbsp olive oil
½ lemon, juiced
coriander, half finely chopped
25g toasted flaked almonds

DRESSING:

100g natural yogurt
2 tbsp olive oil
30g lime pickle
2 tsp runny honey

Directions:

-Put the onion, vinegar, sugar and cumin in a bowl with 2 tbsp of just-boiled water and a pinch of salt. Leave to pickle at room temperature.

-Whizz together the dressing ingredients in a small blender, then season.

-Toss together the chicken, rice, broccoli (if using), carrots and spinach in a large bowl, drizzle with the oil and lemon juice, scatter in the chopped coriander and season. Toss together well, then tip onto a platter. Scatter with the coriander leaves and flaked almonds. Drizzle over the yogurt dressing to serve, with extra on the side.

08/24/2023

Coban Salatasi (shepherd's salad)🥗🥗🥗

-Coban Salatasi, also known as Shepherd's Salad, is a popular and refreshing Turkish salad made with simple and fresh ingredients. It's typically served as a side dish or appetizer and features a medley of chopped vegetables dressed with olive oil and lemon juice.

Ingredients:

200g cherry heirloom tomatoes, sliced (small ones halved)
2 long green chillies (seeds removed – optional), thinly sliced
4 long green shallots, thinly sliced
1 Lebanese cucumber, chopped
1 bunch mixed radishes (substitute red radishes), large ones quartered, small ones halved, fresh radish leaves reserved (optional)
1/4 cup (40g) Sicilian olives, sliced
1/2 cup loosely packed flat-leaf parsley leaves

LEMON AND WHITE WINE VINEGAR DRESSING:

1/3 cup (80ml) extra virgin olive oil
Juice of 1/2 a lemon
1 tbs white wine vinegar

Directions:

-For the dressing, whisk all ingredients in a bowl until combined.

-Toss all salad ingredients, including radish leaves, if using, in a serving bowl and drizzle over dressing to serve.

04/26/2023

Dak Naengchae (Korean Cold Chicken Salad)❤️❤️

-Whatever your opinion of boiling chicken breast may be, you can't deny that this cold chicken salad with a toasted sweet mustard dressing is more than the sum of its parts.

Ingredients:

1 medium scallion
4 cloves garlic, divided
1 (1/2-inch) piece ginger (optional)
2 boneless, skinless chicken breasts (about 1 pound total)
10 whole black peppercorns
3 tablespoons honey
3 tablespoons rice vinegar or apple cider vinegar, divided
2 tablespoons toasted white sesame seeds, plus more for garnish (see Recipe Notes)
1 tablespoon Korean hot spicy yellow mustard, such as Chung Jung On
1 tablespoon toasted sesame oil
1/2 teaspoon kosher salt
1 clove garlic
1 medium red onion (about 6 ounces)
1 medium red bell pepper (about 8 ounces)
1 medium yellow bell pepper (about 8 ounces)
1 medium English cucumber (about 12 1/2 ounces)
1 medium ripe mango (about 12 ounces)

Directions:

-Prepare the following, adding each to a medium saucepan as it is completed: Trim 1 medium scallion and halve crosswise. Peel 3 of the garlic cloves and 1 (1/2-inch) piece ginger if using.

-Add 2 boneless, skinless chicken breasts, 10 whole black peppercorns, and enough cool water to cover the chicken by an inch. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer. Cover and simmer until the chicken is cooked through and registers at least 165°F in the thickest part, about 15 minutes.

-Turn off the heat. Pour the chicken and cooking liquid through a strainer set in the sink, then rinse the chicken under cold water to cool slightly and remove the aromatics. Return the chicken to the saucepan and add enough cold water to cover.

-Mince the remaining 1 garlic clove and place in a small bowl or jar. Add 3 tablespoons honey, 2 tablespoons toasted white sesame seeds, 2 tablespoons of the rice or apple cider vinegar, 1 tablespoon Korean hot spicy yellow mustard, 1 tablespoon toasted sesame oil, and 1/2 teaspoon kosher salt. Whisk or seal and shake the jar until well combined.

-Prepare an ice bath by filling and a medium bowl with ice cubes and water. Add the remaining 1 tablespoon vinegar. Halve and thinly slice 1 medium red onion. Add to the cold vinegar bath and stir to combine; let sit while you finish the salad.

-Prepare the following, adding each to the same large bowl as you complete it: Trim and thinly slice 1 medium red bell pepper and 1 medium yellow bell pepper. Peel, halve, and scrape the watery center from 1 medium English cucumber; cut into matchsticks. Peel, pit, and thinly slice 1 medium mango lengthwise, then halve the pieces crosswise.

-Drain the red onion and pat dry with paper towels, then add to the bowl of vegetables. Drain the chicken breasts, shred into bite-sized pieces, and add to the bowl of vegetables. Drizzle with the dressing and toss until well-coated. Garnish with more toasted white sesame seeds if desired.

03/21/2023

Lemon Herb Pasta Salad with Green Beans❤️❤️

-With crisp green beans, light and flavorful pasta salad, and a bright lemon vinaigrette.

Ingredients:

12 ounces green beans
1 medium lemon
1/2 cup coarsely chopped fresh mixed herbs, such as oregano, mint, basil, parsley, and thyme
1 pound dried, short pasta
5 tablespoons olive oil
3/4 teaspoon kosher salt, plus more for the pasta
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 cup finely grated Pecorino Romano cheese

Directions:

-Bring a large pot of heavily salted water to a boil. Meanwhile, trim and halve 12 ounces green beans. Finely grate the zest of 1 medium lemon (1 tablespoon) and refrigerate. Juice the lemon and add 3 tablespoons of juice to a small jar (reserve any remaining lemon juice for another use). Coarsely chop 1/2 cup mixed fresh herbs and place in a large bowl.

-Add 1 pound pasta to the water and cook according to package directions until al dente, 10 to 12 minutes. Add the green beans during the last 2 minutes of cooking. Drain and rinse with cold water to cool. Drain well.

-Add 5 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the lemon juice. Seal the jar and shake until emulsified.

-Add the dressing, pasta, and green beans to the bowl of herbs, and toss to combine. Taste and season with salt and pepper as needed. Sprinkle with the reserved lemon zest and 1/4 cup finely grated Pecorino Romano cheese.

03/05/2023

Caprese Salad❤️❤️

-This traditional Caprese salad dish combines creamy, soft fresh mozzarella with juicy tomatoes at their height in the summer, and, friends, it is a wonderful, beautiful thing.

Ingredients:

1/3 cup balsamic vinegar
2 Tbsp light brown sugar
1 garlic clove, minced
3 Tbsp Extra virgin olive oil
8 oz fresh mozzarella, sliced, torn or cut into bite size pieces
1 1/2 lbs heirloom tomatoes, sliced or cut into bite sized pieces
1/4 cup fresh basil, minced or thinly sliced into ribbons
salt, to taste
pepper, to taste

Directions:

-In a small sauce pan set over medium heat, bring the balsamic, brown sugar, garlic and olive oil to a simmer then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced by half, about 3 tablespoons. This should take about 6-8 minutes total. It should be thick enough to coat the back of a spoon. Set aside to cool.

-Toss the mozzarella, tomatoes, and basil with the dressing and season with salt and pepper to taste. Alternatively you can salt the dressing to taste and then sprinkle the top of the salad with flakey salt.