This Fig and Prosciutto Arugula salad by Christine Kozovski is for the sweet and salty lovers. Paired with pecans, fig flavored goat cheese, Earthbound Farm Organic Baby Arugula and drizzled with a maple tahini dressing, this salad is so satisfying and undeniably delicious!
This light and fresh salad is packed with feel good ingredients, from organic baby arugula to fresh oranges, tri-color quinoa and chickpeas. Grab the recipe by Something Nutritious and pair with a grilled piece of protein.f
The complex flavors of Thai food have become so widely beloved, we just had to pull together a salad to elevate those flavors. Our Organic Sweet & Crisp Romaine Heart Leaves make a delightful canvas for the sweet and spicy flavors of this extraordinary salad. And if you’re one of those people for whom cilantro tastes like soap, don’t skip this salad…just skip the cilantro.
You can easily add protein to this salad with some cooked chicken, shredded pork, pork belly, or shrimp.
Here’s a great meal idea for breakfast, brunch, or even dinner. Try this simple yet oh-so-satisfying frittata from our good friends at Curry Girls Kitchen, who have mastered the art of turning fresh vegetables into a dish you’ll want to devour! This frittata is perfect for a last-minute dinner because it comes together quickly. For dinner, we suggest serving it with a simple salad and some crusty bread.
If you’re making the pesto: In a food processor, blend the spinach and cilantro in short bursts. Then, add the pine nuts and garlic, and blend until finely chopped. Finally, add the grated cheese and olive oil, and blend until smooth. Set aside.
Spring mix and chocolate in a smoothie? Oh yes, friends. Yes, indeed. Just give this rich, delicious and nutritious smoothie from Megs at Curry Girls Kitchen. This guilt-less morning treat tastes like a glass full of chocolate chip zucchini bread. Smoothies are a great way to sneak more organic greens into your diet.
Make this salad with our organic baby kale, baby spinach, arugula, or a combination of all three! The baby kale is more earthy, while the spinach is milder, and the arugula is just a little peppery. The watermelon adds a sweet, juicy crunch that’s a perfect counterpoint to the tangy greens, feta, and the briny olives. You could also make this with slices of watermelon—simply line the plates or a platter with them, then mound the tossed salad on top. If you love goat cheese, feel free to substitute it for the feta here.
This salad showcases the vibrant colors and concentrated earthy sweetness of roasted beets together with fresh organic baby greens and the delightful contrasts of fruit, cheese and nuts — a combination sure to leave you wanting more!
Here on the Central Coast of California, we’re lucky to have perfect conditions for baby beets to thrive year-round; but don’t worry if you can’t find baby beets, larger ones will do just fine.
Blood oranges are spectacular in this salad, but if they’re not available, don’t hesitate to make it with any oranges you like. The sweet acidity of the oranges sets up a delicious contrast with smooth white feta and crunchy nuts. This recipe is flexible enough to make great use of what you have on hand; fresh goat cheese works as nicely as the feta, and you can easily substitute organic spring mix for the organic arugula.
Download the heritage version of Myra’s “Salads For Every Season” digital cookbook here »
This hearty fall salad Is perfect for a light main course. The baby kale is super tender and plays off the toothsome ham, rich cheese, and crisp tart and sweet apple. You can dice the ham and cheese or cut it into matchsticks—whatever you like. Similarly, the apple can be chopped, cut into batons, diced, cut into thin wedges or sliced. It’s only important that the sizes are compatible with each other and with the kale so that the salad is easy to eat.
If you’re planning ahead, you can make the dressing in the bottom of the salad bowl and add your ham, cheese, apple, and celery ahead of time to marinate for a bit. Since the kale is delicate, toss the salad just before you’re ready to serve it.
Rich and creamy power greens, blended with Parmesan cheese and a hint of nutmeg, will have your guests asking for seconds. It’s a delicious side dish with beef, pork, chicken or fish, and quick and easy to make.
Adapted from a recipe from Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
Why buy expensive (and often disappointing) kale chips at the store when it’s so easy to make your own fresh, delicious and fabulously addictive baby kale chips at home? These from our own Chef Sarah LaCasse are so simple and so yummy, you may never settle for anything else again.
This Vietnamese-inspired dish is centered upon a vibrantly flavorful mixture of protein and aromatics, served warm on individual romaine lettuce leaves. It’s a bit messy to eat, but the great taste makes it all worthwhile. Try making this with tofu or ground pork for a change of pace – or for a more complex flavor, try it with 1 pound of ground pork and 1/2 pound (8 ounces) of raw shrimp. The romaine leaves make a perfect wrapper for the meat because they naturally fold in half lengthwise along the central rib.
