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Serves 4
5 oz. Earth Greens Arugula, cleaned and chilled
1/4 lb. of mozzarella, fresh sliced
1/4 cup of walnut pieces or halves, toasted
1/8 cup olive oil
1/8 cup walnut oil (optional)
1/16 cup balsamic vinegar
Method:
Arrange the arugula on a platter or individual salad plates. Place the sliced tomatoes and mozzarella overlapping slightly. Sprinkle with salt and pepper, then add the correct amount of vinaigrette and garnish with walnuts.
Roasted Portobello's and Pomegranate- Balsalmic Vinaigrette
Serves 4
5 oz. Earth Greens "Early Spring Mix"
2 Pomegranates
2 Persimmons
2 Portobelo Mushrooms
2 tsp. Balsamic Vinegar
1/4 Cup Olive Oil
Method:
Cut the pomegranates and remove the seeds. Set aside 1/4 cup of the seeds for garnish. Place the remaining seeds in a blender and puree for 20 seconds and pass the juice through a sieve. Place the juice in a small saucepan and simmer for 15 to 20 minutes or until the juice is reduced by half. Place 1 1/2 tablespoons of the juice in a small bowl with the balsamic vinegar. Slowly whisk in the olive oil and season to taste. Set aside.
Cut the Portobelo's into 1/4" thick pieces and saute with a little olive oil. Cook for 3 minutes, season with salt and pepper. Peel the persimmons and cut each into 6 wedges: remove the seeds. Toss greens with vinaigrette in a large bowl.
Assembly:
Place some of the greens in the center of each plate and arrange the slices of Portobelo on top of the greens. Arrange the persimmon slices around the outside of the plate. Garnish with pomegranate seeds. Enjoy!
Serves 4-6
5 oz. Earth Greens "Far East Asian Mix"
2 Asian Pears
3-4 Various Squash (Hokkaido, Red Kuri, De Lacota and Butternut) with the Seeds Removed and Cut into 1/2 - 3/4" Wedges.
1/2 tsp. Curry Powder
1/4 tsp. Paprika
1/4 Cup Sherry Vinegar (Or Substitute Red Wine Vinegar)
Method:
Toss the squash wedges with 1/4 cup of olive oil and season with salt, pepper, curry powder and paprika. Place on a sheet pan and roast at 350 degrees for 15 to 20 minutes (or until throughly cooked). Remove and set aside to cool until warm. Slice in 1/4" slices of Asian Pear.
Dressing:
In a medium bowl combine 3/4 cup of olive oil with sherry vinegar and season with salt and pepper. Whisk together well.
Assembly:
Assemble in a large bowl. Toss the Earth Greens "Far East" Asian Mix with the sliced Asian Pear and moisten with dressing, being careful not to overdress. Arrange the squash on each plate randomly around the greens and pears.
Serves 6
7 oz. Earth Greens "Tender Baby Spinach"
2 Heads Belgian Endive
3-4 Blood Oranges (4 sliced, 2 juiced).
1 1/2 tsp. Sugar
1/2 Cup Toasted Walnuts
4 oz. Gorgonzola Cheese
Method:
Slice the endives length wise into quarters and the 4 oranges into 1/4" slices. In a large bowl and toss the endive with the spinach and dressing.
Dressing:
Squeeze 2 oranges into a bowl and add sugar, salt and pepper. Whisk in the olive oil and taste to adjust seasoning.
Assembly:
Arrange the tossed Earth Greens Tender Baby Spinach and endives in a small mound and place the sliced oranges (great served warm with the spinach) on each plate and top with small chunks of Gorgonzola. Sprinkle with toasted walnuts and serve immediately.
Serves 4-5
7 oz. Earth Greens Arugula leaves, cleaned and chilled
1 Fuji apple cored and sliced in 1/8" wedges
1/8 cup (2-3 flowers) of edible marigold petals
Method:
In a bowl, toss the apples together with cinnamon.
Dressing:
3 Tbsp. Virgin Olive oil
1 Tbsp. White balsamic vinegar
1/8 tsp. Salt and Pepper
1/8 tsp. Cardamon seed, finely chopped or ground (only the little black inner seeds found in the white pod)
Serves 6
2 oz. fresh arugula leaves, washed and dried
1 medium clove of garlic
2 Tablespoons pine nuts
2 Tablespoons grated Parmesan
1/4 cup virgin olive oil
1/4 teaspoon salt
Method:
Blanch arugula leaves 30 seconds in boiling salted water; drain. Rinse under cold water to retain green color. Wrap in paper towel to squeeze out all water. Mince garlic in food processor or blender. Add leaves, nuts Parmesan cheese, olive oil and salt. Process until smooth. Adjust salt to taste. Blanch sugar snap peas and chill in cold ice water and dry. Cook the penne pasta to perfection and drain. Combine peas and pasta with pesto sauce. Enjoy!
