Terra GR emphasizes farm-to-table with dishes like the Gazelle Salad (with recipe)
Kristin Coppens
| 2 min read
What was formally Trillium Haven has recently been rebranded and relaunched in the same space in the Eastown neighborhood of Grand Rapids as Terra GR. The restaurant promises to continue its focus on local, sustainable, and ethnically raised ingredients; and boasts a menu that has new handcrafted options, daily changes, and a more seasonal outlook.
Chef Joel Wabeke heads the kitchen and takes pride in building upon an already established farm-to-table emphasis; the restaurant boasts four values—artisan, authentic, seasonal, and healthful. The food at Terra GR is of the freshest ingredients and primarily seasonal fare.
We are thankful Chef Joel let us snag the recipe for one of the most popular dishes on his menu, the Gazelle Salad.
Gazelle Salad
Yields: 4 large salads
Ingredients:
1 ½ cups lentils, cooked
1 ½ cups quinoa, cooked
½ cup toasted walnuts
2 cups mixed greens
½ cup diced vegetables (in season, or your favorites!)
Cumin Vinaigrette, to taste (recipe below)
Salt and pepper, to taste
1 ½ cups quinoa, cooked
½ cup toasted walnuts
2 cups mixed greens
½ cup diced vegetables (in season, or your favorites!)
Cumin Vinaigrette, to taste (recipe below)
Salt and pepper, to taste
Cumin Vinaigrette
Ingredients:
3 T ground cumin
2 T fresh cilantro
¼ cup rice wine vinegar
¾ cup blended oil or vegetable oil
1 T sugar
Salt and pepper, to taste
2 T fresh cilantro
¼ cup rice wine vinegar
¾ cup blended oil or vegetable oil
1 T sugar
Salt and pepper, to taste
Directions:
-Cook lentils and let cool. *½ cup dry French green lentils to 2 cups of water; cook like you would rice—bring to boil, reduce to medium low until liquid is absorbed
-Cook quinoa and let cool. *½ cup dry quinoa to 1 cup water; cook like you would rice—bring to boil, reduce to medium low until liquid is absorbed
-Toast walnuts
-In a food processor (or blender), add cumin, cilantro, and rice wine vinegar until blended. Slowly add oil while food processor is still on. When all oil is incorporated, add sugar, salt, and pepper to taste. *Dressing is best after sitting for a couple hours
-Combine all ingredients in a large bowl. Season with salt, pepper, and desired amount of dressing
-Serve.
What is your favorite dish at Terra GR?
Photo credit: Steven Depolo
Nutritional Analysis:
Gazelle Salad
4 Servings
1 serving = about 1.5 cups
1 serving = about 1.5 cups
Amount Per Serving
Calories 273.6
Total Fat 12.0 g
Saturated Fat 0.9 g
Polyunsaturated Fat 7.2 g
Monounsaturated Fat 1.3 g
Cholesterol 0.0 mg
Sodium 13.6 mg
Potassium 203.1 mg
Total Carbohydrate 33.6 g
Dietary Fiber 6.7 g
Sugars 1.2 g
Protein 10.6 g
Saturated Fat 0.9 g
Polyunsaturated Fat 7.2 g
Monounsaturated Fat 1.3 g
Cholesterol 0.0 mg
Sodium 13.6 mg
Potassium 203.1 mg
Total Carbohydrate 33.6 g
Dietary Fiber 6.7 g
Sugars 1.2 g
Protein 10.6 g
Cumin Vinaigrette
18 Servings
1 serving = 1 Tbsp
1 serving = 1 Tbsp
Amount Per Serving
Calories 61.3
Total Fat 7.0 g
Saturated Fat 5.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 0.0 mg
Potassium 0.0 mg
Total Carbohydrate 0.3 g
Dietary Fiber 0.0 g
Sugars 0.3 g
Protein 0.0 g
Total Fat 7.0 g
Saturated Fat 5.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 0.0 mg
Potassium 0.0 mg
Total Carbohydrate 0.3 g
Dietary Fiber 0.0 g
Sugars 0.3 g
Protein 0.0 g
