Category: Salads

Asian, Bok Choy, Cooking Greens, Entrees, Gluten Free, Organic, Salads, Sides

Stir-fried Bok Choy with Black Bean and Garlic Sauce

The weather in South Florida this time of year is perfect for growing bok choy, a winter hardy, mildly flavored, type of Chinese cabbage. As a member of the cabbage family, bok choy has the great nutritional properties of cruciferous vegetables. Bok choy is delicious raw, and it also is often cooked in dishes like stir-fry, which is what we chose to do here. Because of its … Continue reading Stir-fried Bok Choy with Black Bean and Garlic Sauce

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Appetizers, Asian, Avocado, Bok Choy, Cilantro, Gluten Free, Kale, Lactose Free, Latin, Limes, Onions, Organic, Recipes, Salads, Sides, Turnips, Vegan, Vegetarian

Full Moon Salad

We created this salad on the December full moon. This uses similar ingredients as in the fresh toppings in Posole, which is a classic Mexican soup that we love. Instead of the traditional radishes and green cabbage, we use turnips and bok choy. Posole often is served on special occasions, and a full moon in December is cause for celebration, bringing in a little more light when the days … Continue reading Full Moon Salad

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Asian, Cabbage, Fennel, Gluten Free, Lactose Free, Organic, Radishes, Recipes, Salads, Sides, Vegan, Vegetarian

Fennel, Baby Red Cabbage, and Daikon Radish Salad with Miso-Ginger Vinaigrette

Our freshly-harvested fennel has fragrant, feathery tops. This is a favorite salad that uses the entire fennel bulb with stalks and leaves. It has a bit of a Japanese twist with the cabbage, daikon radish and miso vinaigrette. The flavors really complement each other, and the colors combine beautifully. You can use any vinaigrette of your choice, but give the miso vinaigrette a try.   Preparation Time: … Continue reading Fennel, Baby Red Cabbage, and Daikon Radish Salad with Miso-Ginger Vinaigrette

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Lettuce, Organic, Salad Greens and Cooking Greens, Salads

Lettuce Have Salad for Breakfast

Breakfast for Dinner, we already love. Makes us feel like mealtime rebels, mixing up a batch of pancakes at 6 PM. But Salad for Breakfast? Oh, YES. Salad for Breakfast is not the normal high carb breakfast system of cereal or bagels. It’s only 6 AM and we can already score points for eating well for the day. Puts us ahead nutritionally from the start. Lettuce has a mild flavor that is light … Continue reading Lettuce Have Salad for Breakfast

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Arugula, Baby Greens, Cranberry Hibiscus, Cucumbers, Gluten Free, Kale, Lettuce, Organic, Radishes, Recipes, Salads, Sauces, Tomatoes, Vegan, Vegetarian

Mixed Baby Greens Salad with Sherry Vinaigrette

The best salads are ones that have the freshest ingredients, layers of flavor, a variety of textures, and since we eat with our eyes first, lots of vibrant colors.  This salad made with a variety of organic produce from our farm checks every box. Peppery, sweet, crisp, and herbaceous baby arugula, romaine, red lettuce, red kale and mizuna.  Crisp cucumber slices, sweet and colorful Sungold cherry tomatoes … Continue reading Mixed Baby Greens Salad with Sherry Vinaigrette

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Beets, Organic, Salads, Tarragon, Vegetarian

Roasted Baby Beets with Tarragon Vinaigrette

Super healthy, super colorful and super delicious!  Roasting our organic baby beets really brings out their natural sweetness.  Roast them with garlic, sprigs of fresh rosemary, extra virgin olive oil, kosher salt and black pepper, then dress them with a tasty and tangy tarragon vinaigrette. Preparation Time:  30 minutes Cooking Time:  1 hour Serves:  6 Ingredients: Roast baby beets: 1 lbs each baby red, gold, … Continue reading Roasted Baby Beets with Tarragon Vinaigrette

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