Spring Mix with Curry Vinaigrette
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.
Dietary: Vegetarian
Arugula Pesto
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.
Jalapeno Arugula Aioli
Customers at our Farm Stand’s Organic Kitchen in Carmel Valley, CA, crave this creamy green sauce that, despite its spicy name, has just a slight bite. Arugula gives the aioli its peppery freshness, and baby spinach provides the delicate green color. While some jalapeño peppers are fairly mild, others are quite hot. If the jalapeños are too hot for your taste, use less and leave out the ribs and seeds.
Spinach-basil Pesto
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.
Spring Crudite Board
Recipe by Berry and The Boards
Power Waffle with Sun-dried Tomatoes, Basil and Ricotta
Didn’t know that savory waffles were even a thing? One bite, and you’ll be hooked for life! They may even win you over from the traditional maple syrup-topped buttermilk kind.
Our partner Ashley at Edible Perspective was inspired to create this crunchy, fluffy, utterly delicious (and gluten free) waffle by our tender Organic Power Greens. So while the waffle is literally exploding with greens, they don’t overpower its flavor or texture.
The base of the waffle uses a simple combination of quinoa flour, sweet rice flour and almond meal. The quinoa gives a bit of earthy flavor and — being just partially ground — adds a slight crunch. (See Notes below.)
As if it wasn’t enough to infuse the waffle, she added the Power greens to butter, too, along with some fresh basil. Yes, that’s right: green butter! With a pinch of salt and pepper, it’s the perfect topping for a savory waffle — though you really don’t need any topping at all.
Even if you’re not going gluten-free, you’re going to love this waffle!
Sweet Potatoes, Baby Spinach & Eggs
This recipe was developed by our friend Ashley at Edible Perspective. This organic skillet is a perfect sweet/savory combination, a surprisingly easy-to-make dish that we predict will become one of your go-to dishes for many delightful meals to come — breakfast, lunch, or dinner. Not to mention that the dish’s deep flavor and substantial nutrition will keep you satisfied through your busy day or restful night. We think that’s a win all the way around! We’re using our Organic Baby Spinach in this recipe, but you could use any of our Spinach+ blends or even Baby Kale.
Linguine with Spinach, Summer Squash and Mozzarella
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.
Frittata with Organic Baby Spinach, Tomato and Organic Riced Cauliflower Medley
A luscious frittata loaded with tomato, Earthbound Farm Organic Baby Spinach and Organic Riced Cauliflower Medley. The whole family will ask for it every weekend!
Pasta Salad with Peas, Feta and Basil
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
Spinach and Eggplant No-Noodle Lasagna
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.
Broccoli Bread Pudding
Savory bread puddings are great to keep in your cooking repertoire because they serve a dual function as both vegetable and starch. Just about any vegetable will work in this recipe, as long as you make sure it’s cooked before combining it with the bread cubes, custard and cheese. This combo of broccoli and Swiss Emmanthaler cheese is delicious, sure to garner fans whenever you serve it.