Five-Grain
Salad
Venison Sausage Quesadillas
Toasted-Pumpkin-Seed Salsa
Dakota's (600 N. Akard), an urban enclave deep in the heart of
downtown Dallas, bills itself as a new American grill, its menu
running the gamut from homey to nouvelle. Executive chef Jim Severson
is particularly fond of this seasonal salad, a successful merger
of avocado, red cabbage, arugula, blue cheese, and cooked whole
grains, including wheat berries, barley, buckwheat, and rye. "I
like that the background tastes don't overpower the grains," he
says. "When you're finished, you feel like you've done something
good for yourself." On the side, try venison
sausage quesadillas topped with nutty toasted-pumpkin-seed
salsa. |
(Below list is for complete menu; for individual lists, see recipe
pages.)
Meat & Dairy
blue cheese
6 ounces venison link sausage
8 ounces Monterey Jack
Produce
avocado
yellow pepper
arugula
red cabbage
cilantro
2 jalapeños
lemon
3 medium tomatoes
1 small onion
medium poblano chile
lime
Grocery
4 cups mixed grains
olive oil
salt
pepper
8 flour tortillas
vegetable oil
1/2 cup whole shelled pumpkin seeds
cumin |
