Recipes
Bacon Wrapped Strawberries from Kelly Elle
Ingredients: 10 strawberries, hulled 5 slices of bacon 10 small toothpicks ½ cup balsamic vinegar Method: Preheat oven to 350°F. Cut bacon slices in half. Place strips of bacon flat in a glass casserole dish. Bake in oven for 20 minutes. Remove from oven and let sit for a few minutes. Line a plate with
Wild Blend Pilaf
Ingredients: 2 tablespoons extra-virgin olive oil 1 shallot, finely chopped 1 cup Lundberg Organic Wild Blend 3 cups chicken or vegetable stock ½ cup pecan halves ¼ cup dried cranberries 2 tablespoons chopped fresh flat-leaf parsley Coarse salt and freshly ground pepper Method: Heat oil in a medium saucepan over medium heat. Add shallot, and
Hemp Pesto
Ingredients: 3 cups of basil, stems and all, or any other green like parsley or arugula 1/2 cup hemp seed (or any other nut) 1-2 garlic cloves 1/4 teaspoon salt 1/4–1/2 cup extra virgin olive oil Lemon juice (to taste) Black pepper (to taste) Method: Combine everything except olive oil and lemon juice in a
Kevin Kidd’s Nectarine Sorrel Salad
Recipe by our Executive Chef, Kevin Kidd. Ingredients: 4 oz. sorrel 4 oz. mixed greens 2 nectarines 2 avocado 4 oz. goat cheese 2 oz. almond 2 tablespoons balsamic vinegar 3 tablespoons olive oil salt and pepper to taste Method: Wash and dry mixed greens and sorrel, set aside. Wash avocado and nectarine, slice each
Mediterranean Lamb Burrito
Recipe from our Produce Manager, Claris! Ingredients: Indian Garlic Naan Bread Leg of Lamb Chop Garlic Hummus Fresh Arugula Chopped Cucumber Grated Carrot Method: Grill the leg of lamb until medium rare (or desired doneness) Spread 3 to 4 dollops of hummus across the garlic naan. Add bite-sized sliced lamb to the naan and warm
Berry Smoothie
A refreshing mango-berry smoothie perfect for the beginning of spring and summer! Ingredients: 1 cup mango chunks 1/2 cup strawberries 1/2 cup raspberries 1 cup orange juice 1 cup pineapple, cut into pieces 2 cup ice cubes Method: Combine all ingredients and blend in a blender until smooth. Enjoy!