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Dietary: Vegetarian
Celery Spiked Guacamole
Never thought about adding celery to your guac? Give it a spin with this simple and delicious recipe. The celery adds fresh flavor and crunch to the guacamole without altering too much of those favorite treats you’ve come to love.
Power Berry Smoothies
Get your day going with a delightful fruit smoothie anchored by our powerfully nutritious greens: Power, Kale or Baby Spinach!
Wholesome organic frozen fruit and fruit juice impart a gently sweet flavor, and they provide the perfect cover for adding healthy veggies to your diet — even if you don’t particularly like to eat your greens straight up.
These smoothies make a terrific on-the-go breakfast or refreshing midday snack. The variations emphasize different fruit flavors, but you should experiment to suit your own tastes. Each recipe makes one 12-ounce smoothie. Enjoy!
Janna Jo’s Fancy Herb Water
Janna Jo Williams is the dedicated green thumb in charge of the gardens at our Farm Stand in Carmel Valley, California. She developed this delightful flavored water with the bountiful herbs she grows in our Cut-Your-Own Organic Herb Garden there.
“As perfect and refreshing for a party as for home, this Fancy Herb Water is a delicious and fragrant way to quench your thirst,” she says…and lots of Farm Stand event attendees agree!
“I choose all of my favorites from our organic herb garden here at the Farm Stand: in the video my infused water has lemon verbena, chamomile, lemon balm, bee balm, Moroccan mint, borage, lavender and a rosebud for both flavor and a pretty accent. You can use whatever fresh herbs you have in your garden or that you purchase — ones that you might use in your favorite hot tea would work beautifully in this cold brew.”
Always be sure to use only organic herbs and flowers so you don’t inadvertently add chemicals or pesticides to your water. This recipe makes about 16 8-ounce servings of infused water.
Mango Strawberry Carrot Smoothie
This lively smoothie is a terrific way to start your day — or energize your afternoon. Bursting with fresh fruit flavor, it’s also packed with vitamins and antioxidants, courtesy of the fruits and carrots inside.
Smoothies are a delicious way to get more fruits and veggies into your day; you have complete control over what’s in it, so you don’t have to worry about hidden surprises that might throw off your healthy regimen. And the ingredient combinations are limited only by your taste and imagination, so feel free to experiment with your favorites. Enjoy!
Blueberry Spinach Smoothie
This beautiful, deep purple smoothie is bursting with lively blueberry flavor, but the nutritious organic spinach goes unnoticed — so it’s a terrific way to sneak in some greens as part of a delightful breakfast or a refreshing snack.
Green Mojito Smoothie
This smoothie from Tess Masters’ cookbook, The Blender Girl Smoothies. It’s super delicious and refreshing, with pineapple, lime, lots of fresh mint, and a big handful kale.
Spicy Celery Salt Margaritas
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.
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.
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.