Recipes
Ingredients: ½ pound Root Spinach, chopped with stems and core 1 Baby Watermelon Radish, Sliced 4 oz. Crumbled Feta Cheese Mustard Blooms, for garnish 4 oz. Rhubarb Vinaigrette, Recipe below Directions: Chop Spinach to desired size, including stems and core...
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Serves 2 For the Salad: 1 bunch kale 3-4 medium beets 1/3 cup roasted walnuts. chopped 1/2 cup goat cheese Pinch of Salt Pinch of Heart Healthy Signature Blend For the Dressing: 1 tablespoon Dijon mustard 1/2 teaspoon fine sea...
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Ingredients: 1lb Gold Beets (or any beet of choice) 1 cup Sour Cream 2-3 Tbsp Prepared Horseradish 1 Tbsp Extra Virgin Olive Oil 1/2 Cup Salad Sensation (or and microgreen of choice) 1 Tsp Flaky Salt Directions: For the...
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Serves 2 Recipe featured in our April Eat The Rainbow Box Ingredients: For the Potatoes: 1/2 pounds red thumb potatoes (or any potato you have on hand), scrubbed clean and halved 1 tablespoon extra virgin olive oil 1/4 tsp sea...
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Serves 6 Ingredients: 2 Roasted Beet, small 1 15-oz. can Chickpeas 1 large Lemon, zested 1/2 large Lemon, juiced 1 pinch salt and black pepper 2 large Garlic Cloves, minced 2 Tbsp Tahini 1/4 cup Extra Virgin Olive Oil Directions: Peel and dice beets into cubes and roast in oven at 350 degrees for 20-25 minutes. Once...
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