Photography: Courtesy CBD Provisions

Eat seasonal and simple without losing the heat.

Summer is right around the corner and while CBD Provisions does rich well, executive chef Coner Seargent also embraces the lighter side of dining, offering a number of culinary creations to savor this summer that won’t weigh you down. New to the menu is the pan-seared catch-of-the-day served over a ragu of fava beans, English peas, and grilled artichokes in a barigoule broth. For something green and grilled, Seargent’s springtime fan favorite has been the grilled cucumber salad featuring grilled pickled cucumbers and pea tendrils tossed together in lemon juice and extra virgin olive oil, served alongside Texas goat cheese, fried sourdough, and shaved Benton’s ham over a horseradish aioli. CBD Provisions staples like power greens with kale, sprouts, sunflower seeds and broccoli tossed in lemon-agave dressing provide a perfect option for some crunch during a power lunch. And for a veggie fix that doesn’t feel like a salad the spicy quinoa salad with seasonal vegetables and fresh chevre is full of flavor and easily adapted at home.

Spicy Quinoa Salad

(Serves 2)

½ cup red quinoa
½ cup white quinoa
1 tablespoon hot sauce (make your own, or Siracha is recommended)
3 cups assorted raw and cooked vegetables to taste (e.g., raw julienned cabbag; raw diced jicama; roasted corn, cut off the cob; cherry tomatoes, split; roasted summer squash and zucchini, cut into ½-inch pieces, and/or blanched wax beans, cut into ½-inch pieces)
4 tablespoons roasted and salted pepitas
2 thinly sliced radishes to taste
Fresh lemon juice to taste
2 tablespoons good quality olive oil (or more to taste)
A few sprigs of dill and a few basil leaves, torn, to taste
2 ounces of goat cheese or feta

Cook the quinoa according to package instructions. Once cooked, toss the quinoa with a little hot sauce in a large bowl. In a separate bowl, toss the vegetables and herbs with lemon juice, olive oil, and salt to taste. Plate the vegetables in a serving dish on top of the quinoa. Finish with the cheese and fresh cracked pepper. Drizzle with more olive oil.

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