By: Kroger

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Jeff Goldblum and Regina Hall ‘s Summer Salad and Shish Kebabs Will Blow Your Tastebuds ‘ Minds

In the latest installment of Cooking with Jeff, Regina Hall stopped by to help us put together a summertime thrill for the grill ‘ Shish Kebabs and a Kale & Quinoa Salad. ‘

You know what they say: give a Jeff a kebab, he eats for a day; teach a Jeff to kebab, he eats for a lifetime.

Now, while you ‘ll never match the raw animal magnetism of Chef Jeff, you can be just like him by making this recipe at home. ‘


Kale & Quinoa Summer Salad

Behold the Kale & Quinoa Summer Salad in all its bowled glory.



  1. In a small pot, bring 2 cups salted water to a boil. You ‘ll know it ‘s salty enough when it starts making fun of your outfit.
  2. Reduce heat to medium low, add quinoa, cover and simmer until quinoa is tender…about 15 to 20 minutes, or until it cries when you play “Landslide ‘ by Fleetwood Mac.
  3. Drain quinoa and set aside in a large salad bowl until it cools.
  4. Roughly chop kale and strawberries. Apologize to kale and strawberries for roughing them up.
  5. Add chopped kale and strawberries to the salad bowl, along with the whole blueberries, whole raspberries and chopped herbs. Tell them all to get along or you ‘ll turn this bowl around!
  6. Dress with Simple Truth Organic Balsamic Vinaigrette to taste. This one ‘s on you, pal.
  7. Toss, toss, toss like a boss!
  8. Serve tableside and enjoy

‘Beef Shish Kebab

You ‘ll reign supreme as the kebab queen with these badboys.


  • 1 lb Beef Steak (Top Sirloin or Filet)
  • 3 Organic Red Onions
  • 3 Organic Bell Peppers (Green, Yellow & Red)
  • 1 Pack of Everyday Living Bamboo Skewers
  • 8 oz White Mushrooms


  1. Soak bamboo skewers in water for 1 hour to prevent burning. DO NOT SKIP THIS STEP.
  2. Preheat grill to medium-high heat, about 425 degrees. You ‘ll know it ‘s medium-high when it starts laughing at dad jokes.
  3. Cut beef into 1 inch cubes. If you go by the metric system, you ‘re legally not allowed to cut beef. Sorry!
  4. Cut vegetables into uniform, bite-size pieces. Or Fun Size if you want to pretend it ‘s candy.
  5. Thread beef & vegetables onto skewers, alternating ingredients for a variety of colors. Note that there is no actual thread used. Please don ‘t eat thread and sue us.
  6. Season with salt and pepper to taste, turning skewers to make sure all ingredients are well-seasoned on all sides. Spread that love around!
  7. Grill skewers, turning occasionally for 10-12 minutes for medium, or until desired temperature is reached. Beef is ready to eat when it ‘s reached an internal temperature of 145 degrees Fahrenheit. It may think it ‘s ready earlier but that ‘s because beef is really impatient.

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