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Never thought about adding celery to your guac and margaritas? Give it a spin with this simple and delicious recipe. The celery adds fresh flavor and crunch to the guacamole and a little something something to the margaritas without altering too much those favorite treats you’ve come to love.
This delicious, subtly spiced vinaigrette lifts a simple salad to a sublime level. Here it works especially well with toasty nuts, crunchy seeds, juicy apples and chewy-sweet raisins adorning tender baby greens.
A twist on the classic basil pesto, this spicy condiment is a great addition to sandwiches, pastas, or soups. Mature arugula will contribute more pungency than baby greens, so bunched arugula is your best bet if you’re looking for an assertive flavor. If you happen to have an abundance of arugula, make a double or triple batch of this pesto and freeze it for up to 3 months. If you plan to use the pesto in small amounts, freeze the sauce in ice cube trays and then store the frozen cubes in a zipper bag.
A twist on the classic condiment, this flavorful and nutritious spinach-basil pesto is a great addition to sandwiches, pastas, pizzas, or soups. The addition of spinach and walnuts also make this a more budget-friendly option than your traditional pesto. Any of our spinach products would work well here, even our baby arugula-baby spinach or baby kale-baby spinach blends. If you happen to have an abundance of spinach and basil, make a double or triple batch of this pesto and freeze it for up to 3 months. If you plan to use the pesto in small amounts, freeze the sauce in ice cube trays and then store the frozen cubes in a zipper bag. This version uses walnuts instead of the classic pine nuts, but you could use pine nuts or even hazelnuts.
Recipe by Berry and The Boards
form a tasty medley for a quick pasta dinner.
Finished with a zesty gremolata and plenty of Parmesan cheese, it’s a delicious vegetarian meal with tons of summertime flavor.
Dressed simply with a good fruity olive oil and fresh lemon juice, this light, colorful pasta salad makes a delicious light lunch or side dish. Make it a complete meal by adding your favorite protein, like some grilled chicken, chunks of roast turkey, cooked shrimp, strips of leftover steak or even grilled tofu
Nobody will miss the noodles in this delicious layering of sliced eggplant, marinara and spinach combined with creamy ricotta cheese. It’s hearty enough to be an entrée, but it also makes a terrific side dish served with roast beef, pork, poultry or fish. For variety, you can substitute any tomato-based pasta sauce for the marinara.
This delicious smoothie is light, fresh and utterly satisfying. Enjoy it as a day starter or a mid-afternoon snack.
From Straight from the Earth: Irresistible Vegan Recipes for Everyone by Myra Goodman & Marea Goodman
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.
This light and tangy vinaigrette is a perfect partner for our Harvest Blend Salad. With less oil than most dressings, it relies on fresh juice for flavor and body. Its sweet-tart citrus taste is a delicate accompaniment to the melange of baby greens and marries well with the cranberry and walnut garnish.
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