ENDIVE & APPLE SALAD WITH LEMON DRESSING

3 endives - chopped

1 honeycrisp apple - thinly chopped

1 tbsp chives - chopped

⅓ c candied pecans 

2 tbsp parmesan reggiano - finely grated + 1 tsp for topping

2 tbsp fresh lemon juice

1 tbsp grain mustard 

1 tbsp olive oil 

1 tsp honey

Pinch of both salt and pepper

1. Place dressing ingredients into a small bowl, mix well to combine.

2. Prep and place all salad ingredients into a bowl. Mix and toss with salad dressing. Plate and top with more parmesan cheese and fresh cracked pepper over the top.

SHRIMP LARB LETTUCE CUPS

Prep time: 20 minutes 

Cook time: 10 minutes 

Ingredients: Sweet & Spicy Sauce 

⅓ c water 

¼ c sugar  

1 tsp red pepper flakes 

2 tbsp fish sauce  

2 tbsp fresh lime juice  

Ingredients:  

3 tbsp jasmine rice- toasted and ground using mortar and pestle  

2 tbsp coconut oil 

1 Shallot - thinly sliced 

2 tbsp cashews 

Pinch of salt 

1 lb. shelled and deveined shrimp  

3 scallions- thinly sliced  

¼ c cilantro- roughly chopped 

½ c fresh mint- roughly chopped 

1 Carmen pepper-thinly slice 

3 heads of baby gem lettuce  

Method: 

1. In a small saucepan add ⅓ c of water and ¼ c of sugar. Mix and allow to cook on medium heat until the water begins to brown in color. Add in the 1 tsp of red pepper flakes, mix and cook for another 30 seconds. Take off the heat, add in the 2 tbsp fish sauce and 2 tbsp fresh squeeze lime juice. Mix and pour into a small dish and set aside. 

1. Pour 3 tbsp jasmine rice into a pan, over medium/high heat toast rice for about 5 minutes until toasted brown. Once browned, pour into a mortar and pestle to grind the rice into fine pieces and set aside.  

1. Prep your ingredients: slice the shallot thinly. Roughly chop the cashews. Thinly slice the scallions (white and green parts) and carmen pepper. Roughly chop the cilantro and mint, set everything aside. 

1. Heat a wok or cast iron to high heat. Add 2 tbsp coconut oil and half the sliced shallot. Mix around continuously until fried golden brown. Take out of the oil, leaving the oil in the pan and place the fried shallot onto a paper towel. Add a pinch of salt and mix together with your hands.  

1. Add the shrimp to the heated oil in the hot pan, add a pinch of salt, allow to brown by leaving the shrimp for one minute without moving. Flip the shrimp over to cook on the other side. Add the ground and toasted rice and 3 tbsp of the sweet and spicy fish sauce to the shrimp, mix until well combined. The rice will begin to absorb the liquid, continue to toss the shrimp and rice around and slowly add in the sauce while mixing. Add in the fresh chopped scallions, cilantro, mint, remaining half of the raw shallot and thinly sliced carmen pepper. Mix and allow to cook for about 1 more minute to combine all the flavors and for the sauce to thicken up.  

1. Serve with baby gem lettuce- using each leaf as a ‘cup’ to dish the shrimp larb mixture into. Garnish with chopped cashews, fresh herbs and lime wedges. 

1. Enjoy immediately. 

LIONS MANE TACOS

INGREDIENTS: FOR “MEAT” MUSHROOMS 

• 3 CUPS LIONS MANE- TORN APART 

• 2 TBSP OLIVE OIL 

• 1 SMALL YELLOW ONION- FINELY DICED  

• 2 GARLIC CLOVES- MINCED 

• 2 TBSP BUTTER 

• 1 TSP CORIANDER SEEDS 

• 1 TSP DRIED OREGANO  

• 1.5 TSP CUMIN  

• 1 TSP BROWN SUGAR 

• 1 TSP ANCHO CHILI POWDER  

• PINCH OF BOTH SALT AND PEPPER 

• 1 TBSP FRESH ORANGE JUICE  

• 1 LIME SQUEEZED  

INGREDIENTS: FOR BUILDING TACOS -OPTIONAL 

• 6 TACO CORN TORTILLAS 

• 1 AVOCADO  

• 1 LIME 

• PINCH OF SALT  

• 1 RADISH- FINLEY SLICED 

• 1 TBSP SWEET ONION- FINELY MINCED 

• 1 FRESNO CHILI- FINELY SLICED  

• ½ BABY TOMATOES- CUT IN HALF 

• SMALL BUNCH OF FRESH CILANTRO & FLOWERS  

1. START BY TARING THE LION’S MANE MUSHROOM UP INTO SMALL BITE SIZE PIECES- SET ASIDE. 

1. USING A MORTAR AND PESTLE BREAK UP THE CORIANDER SEEDS. ADD THE DRIED OREGANO, CUMIN, BROWN SUGAR, ANCHO CHILI PEPPER, SALT AND PEPPER. MIX TO COMBINE ALL THE FLAVORS.  

1. IN A LARGE BOWL PLACE THE TORN MUSHROOMS AND SEASONINGS. MIX TO COAT THE MUSHROOMS- SET ASIDE.   

1. PREP AND ALL THE TACO GARNISHES: ONCE THE RADISHES ARE THINLY SLICED- PLACE IN A BOWL OF COLD WATER (THIS HELPS TO CRISP THEM UP- DRAIN FROM WATER BEFORE USING). MAKE AVOCADO SMEAR BY PLACING AVOCADO INTO A BOWL- ADD ½ A LIMES JUICE AND A PINCH OF SALT. SMASH TO COMBINE- SET ASIDE.  

1. HEAT A CAST IRON TO MEDIUM HEAT. DRIZZLE WITH 2 TBSP OLIVE OIL. ADD THE FINELY DICED ONION AND COOK FOR ABOUT 3 MINUTES- UNTIL TRANSLUCENT. ADD THE MINCED GARLIC CLOVES, STIR AND COOK FOR ANOTHER MINUTE. ADD 1 TBSP BUTTER- ALLOW TO MELT. THEN PLACE ALL THE SEASONED LION’S MANE INTO THE CAST IRON. DO NOT STIR- YOU WANT THE MUSHROOMS TO BROWN UP ON THE SIDE TOUCHING THE CAST IRON. AFTER 3 MINUTES, STIR AND ADD THE ORANGE JUICE AND ADDITIONAL TBSP OF BUTTER. MIX WHILE ON THE HEAT FOR 30 SECONDS. TAKE OFF HEAT AND SQUEEZE FRESH LIME JUICE OVER THE TOP.  

1. USING THE STOVE BURNER, PLACE A TORTILLA OVER THE TOP AND ALLOW TO BROWN UP, FLIP AND REPEAT FOR OTHER SIDE.  

1. ASSEMBLE THE TACOS HOW YOU LIKE AND ENJOY! 

BLTA SALAD

Appetizer: 2 servings 

Prep time: 20 minutes  

Cook time: 10 minutes 
 

Ingredients: Creamy Herb Garlic Dressing 

• ¼ cup sour cream 

• ¾ cup buttermilk 

• 1 tbsp garlic - minced 

• ⅓ cup chives - finely chopped  

• 1 tsp worcheshire sauce  

• ¼ tsp both salt and pepper 

Method: 

Put all ingredients into a bowl and mix until well combined.  

Ingredients: 

• 2 cups day old Sourdough bread  

• 1 tbsp olive oil  

• Pinch of both salt and pepper  

• 1 cup bacon pieces (4-5 slices)  

• 1 head butter lettuce  

• 1 cup cherry tomatoes  

• ½ avocado - sliced  

Method:  

1. Heat oven to 425 degrees F. Cut bread into 1 inch cubes, toss with olive oil and a pinch of both salt and pepper. Lay onto a lined baking sheet and bake for 8-12 minutes until bread is toasted. Take out of the oven, set aside to cool.  

1. Cut bacon slices into 1 inch pieces. Heat cast iron to medium/high heat and add the bacon. Cook for 6-8 minutes until bacon is browned and crispy. Take off heat and lay onto a paper towel to absorb excess grease. 

1. Cut butter lettuce into bite size pieces and distribute amongst 2 plates.  

1. Slice cherry tomatoes in half and quarters. Sprinkle over the two plates of butter lettuce; croutons, bacon, cherry tomatoes, avocado slices and drizzle 2 tbsp of the Cream Herb Garlic Dressing over the top of each salad.  

1. Enjoy immediately. 

SRING SALAD WITH YUZU DRESSING

Recipe featuring Lettuce Grow

Lunch: 2 Servings 

Prep time: 25 minutes 

No cook time required 

Ingredients: Yuzu Dressing 

• 2 tbsp lemon juice - fresh squeezed 

• 1 tbsp yuzu paste 

• 1 tbsp shallot - finely chopped  

• 1 tsp honey 

• 1 tsp champagne vinegar  

• Pinch of fresh cracked salt 

• 1 tbsp olive oil 
   

Method:  

Place all ingredients into a bowl, mix until well combined.  

Ingredients: Salad 

• 3 cups Romaine Trio lettuce  

• 2 radishes (used purple & watermelon for color) - paper thin slices 

• 1 persian cucumber- chopped ¼ inch thick 

• ⅓ cup sugar snap peas 

• Small handful pea tendrils 

• ⅓ cup toasted cashews  

• Small handful cilantro flowers (optional garnish) 
   

Method: 

1. Cut the Romaine Trio lettuce from the farmstand and set aside.  

1. Using a mandolin thinly slice the radishes. Place sliced radishes into cold water while you prepare the other ingredients (this helps to crisp up the radish slices). Drain from water when ready to use.  

1. Once all ingredients are prepped, place them into a large salad bowl. Add the Yuzu dressing and mix well until everything is coated.  

1. Serve between two plates, garnish with cilantro flowers and fresh cracked pepper.  

1. Enjoy! 

SEARED SALMON WITH YUZU PONZU & SUSHI RICE

For two servings

INGREDIENTS:

• 1/3 lb salmon - sushi grade

• 1 cup sushi rice

• 2 cups water

• Salt - just a pinch

• 1 tbsp furikake

• 1 tsp yuzo paste

• 2 tbsp ponzu sauce

• 2 tbsp green onion - finely chopped

• 1/2 tsp black sesame seeds

• Sliced avocado - optional

UTENSILS NEEDED:

• Butane cooking torch

• Rice cooker

• Very sharp knife

DIRECTIONS:

1. Rinse sushi rice in a colander with cold water until the water runs clear. Place the rinsed water into a rice cooker with water and a pinch of salt. Stir and cover with a lid to cook - about 15 minutes.

2. Meanwhile, using a very sharp knife, slice the raw salmon about 1/3 inch thick and set aside.

3. When rice is done cooking, distribute amongst two shallow bowls or plates. Season with furikake and lay the raw salmon slices over the top. Using your butane cooking torch, begin to sear the salmon slices. Sear to your liking- I suggest until salmon begins to turn slightly pink. Pour ponzu sauce over the seared salmon, season with chopped green onion, black sesame seeds and a dollop of yuzo paste for a little zingy spice!

4. Enjoy!

NOT YOUR TRADITIONAL BIBIBOP

Serving for two:

INGREDIENTS FOR BOWLS:

1 c brown rice

1 head broccoli 

2 tbsp olive oil

1 c chopped shiitake mushrooms 

1 tsp soy sauce

1 c kimchi

1/2 red pepper- finely sliced

2 carrots- finely sliced

1 watermelon radish

1 persian cucumber-thinly sliced

2 egg yokes

1 tsp fresno chili- finely sliced 

1 tbsp fresh mint

1 tsp sesame seeds

1 tsp green onions- finely sliced 

INGREDIENTS FOR MISO GINGER DRESSING:

 1/4 c peanut oil

1/4 c rice vinegar

3 tbsp white miso

1 tbsp dark sesame oil

2 carrots, roughly chopped

2 inch long piece of fresh ginger, roughly chopped

a pinch of both salt & freshly ground black pepper

**Put all ingredients into a food processor and pulse a few times to mince carrots. Once carrots are minced, allow food processor to go on hight for a minute or two- until the mixture is silky smooth. Add 1 tsp of warm water at a time, if you desire a smoother texture. 

Cook brown rice according to package directions- once cooked, set aside. 

Meanwhile, wash and chop broccoli and shiitake mushrooms. 

Heat cast iron to medium/high heat. Add 1 tbsp olive oil, allow to heat then add broccoli. Cover to steam and allow to cook for 3-5 minutes (depending on how you like your broccoli). Add a dash of salt, mix and take off the heat- set aside. 

Add another tbsp of olive oil to the same cast iron. Add sliced shiitake mushrooms and allow to cook for 2 mins on medium heat. Flip the mushrooms and add 1 tsp soy sauce. Mix to make sure everything is evenly cooked. Take off heat and set aside. 

Wash and finely slice red pepper, carrots, watermelon radish and cucumber. 

Once everything is ready- time to assemble the bowl. 

Evenly distribute the cooked rice between two bowls. Add the sautéed broccoli, shiitake mushrooms, sliced red peppers, carrots, watermelon radish, cucumber and kimchi. Crack two eggs- using only the yoke, place one in each bowl. Add Fresno chili slices, fresh mint, green onion and sesame seeds. 

When ready to eat, crack the yoke and add one tbsp of the Miso Ginger dressing and mix well. 

Enjoy!

SPAGHETTI CARBONARA WITH ENGLISH PEAS

INGREDIENTS:

• 3 1/2 ounces pancetta- cut into cubes

• 1/2 c English peas

• 12 ounces spaghetti

• 2 large eggs & 2 egg yolks- room temperature

• 1/3 c grated pecorino Romano

• 1/3 c grated Parmesan

• Coarsely ground pepper

• 1 tbsp olive oil

1. Place a large pot of lightly salted water over high heat, and bring to a boil.

2. In a mixing bowl, whisk together the eggs, yokes, pecorino and parmesan cheeses. Season with a pinch of salt and a generous pinch of black pepper.

3. Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add pancetta and sauté until the fat renders and the pieces become crispy. Take out of skillet and set aside on a paper towel. Add a little more olive oil and English peas, sauté until tender. Take off heat and set aside.

4. Add pasta to boiling water. Boil until al dente. Reserve 1 cup of pasta water, then drain the pasta and add back to the pan. Add cooked pancetta, English peas and stir in the egg and cheese mixture. Add reserved pasta water slowly, while stirring. Do not add all of it- about 1/2 a cup should be good, but add more if you prefer.

5. Plate and add more grated cheese and fresh cracked pepper.

6. Enjoy while hot :)

SWEET POTATO 'NOODLES' WITH PESTO, GOAT CHEESE & TOASTED PINE NUTS

For 2 servings

INGREDIENTS:

• 3 c spiraled sweet potato (you can buy at Whole Foods or most grocery stores)

• 1 tbsp olive oil

• 2 tbsp goat cheese

• 1 tbsp pine nuts

• pinch of both salt and pepper

1. Heat a large cast iron to high heat. Drizzle with olive oil and place spiraled sweet potato into hot cast iron. Sprinkle with salt and pepper and allow to cook for 5-7 mins, until the sweet potato spirals are tender. Stir often to ensure equal cooking and no burning.

2. While the sweet potato spirals are cooking, make pesto.

3. Once pesto is done, plop pesto on top of the cooked sweet potato spirals, sprinkle goat cheese and toasted pine nuts.

INGREDIENTS FOR PESTO:

• 2 c fresh basil leaves

• 1/2 c olive oil

• 1/2 c fresh parmesan cheese

• 2 garlic cloves, minced

• 2 tbsp pine nuts

• 2 tbsp pistachios

• 1 tbsp lemon juice

• 1/2 tsp each of salt and pepper

1. In a food processor place basil leaves and garlic; mince.

2. Slowly drizzle in olive oil until ingredients begin to blend together.

3. Remove lid and pour in pine nuts and pistachios; replace lid and pulse together.

4. Continue drizzling olive oil to better combine ingredients.

5. Remove lid and pour fresh parmesan cheese into mixture; blend until well combined.

6. Season to taste with salt, pepper and lemon juice. Add more olive oil if desired.

GRILLED SHRIMP & MANGO SALAD WITH COCONUT GINGER BASIL DRESSING

For 2 servings

INGREDIENTS:

• 1 head of romaine lettuce

• 1/2 c red cabbage

• 1 c jicama

• 1 Persian cucumber

• 1 tbsp red onion

• 1 mango

• 1 small avocado

• 1/2 tbsp coconut oil

• Pinch of salt & pepper

• 5 shrimp

• 1 tsp jalapeño

• 2 tbsp fresh cilantro

• 1/2 lime

• 1 tsp black sesame seeds.

1. Make Coconut Ginger Basil Dressing- recipe below.

2. Wash, spin dry and chop lettuce into 1/2 inch slices- set aside.

3. Wash and chop red cabbage into the thinest slices you can-set aside.

4. Cut off skin of jicama and slice into 1/8 inch slices- set aside.

5. Wash and slice cucumber into thin slices- set aside.

6. Chop red onion into the thinest slices you can- set aside.

7. Cut sides off mango so there is no seed in the chuck you have cut off. Slice into the chunk but do not go through the skin. Turn the mango and slice down the other way. Flip the mango inside out so that little sliced squares pop out- set aside.

8. Cut the avocado in half- set aside.

9. Wash and pat dry shrimp. Season with a pinch of both salt and pepper.

10. Heat a skillet to high heat. Add coconut oil, once hot, add shrimp to the pan. Cook for 2 mins, flip and cook for another two mins. Take off heat- set aside.

11. To assemble bowls; toss 2 tbsp Coconut Ginger Basil Dressing with the chopped romaine lettuce. Distribute the lettuce equally between the two bowls then add all the other sliced veggies and fruit equally between the bowls. Place shrimp on top of everything. Garnish with fresh cilantro, basil. lime wedges, extra dressing and black sesame seeds.

12. Enjoy immediately.

INGREDIENTS FOR COCONUT GINGER BASIL DRESSING:

• 1/2 c coconut oil

• 1 c fresh basil

• 1 inch fresh ginger

• 1/8 tsp salt

1. Place all ingredients into a Nutri bullet. Blend on high until everything is well combined.

ROASTED SWEET POTATO AND SPINACH SALAD

For 4 servings | Vegetarian

 INGREDIENTS FOR SALAD:

• 1 sweet potato
• 1 bag baby spinach
• 3 tbsp goat cheese
• 3 tbsp hazelnuts
• 1/2 c quinoa
• 1 c water
• 1/2 small red onion
• 2 tbsp fresh dill 
• pinch each of salt and pepper
• Lemon Vinaigrette

1. Preheat oven to 375 degrees F. 
2. Skin sweet potato and cut into 1-inch cubes. Place onto a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Mix together so all sweet potato cubes are coated. Bake for 15 mins until browned and tender. 
3. While sweet potatoes are roasting cook quinoa. In a small sauce pan mix together 1 c of water, 1/2 c quinoa and a large pinch of salt. Cover and bring to a boil. Once boiling, reduce to simmer and cook for 10 mins covered. After 10 mins fluff with a fork; set aside. 
4. Prepare the Lemon Vinaigrette; set aside. 
5. In a large bowl mix together the spinach, goat cheese, hazelnuts, thinly sliced red onion, chopped fresh dill, cooked quinoa and the warm roasted sweet potato. 
6. Drizzle with Lemon Vinaigrette and lightly toss before serving. 

 INGREDIENTS FOR LEMON VINAIGRETTE:

• 1/2 lemon, juiced
• 1 tbsp grainy mustard
• 1 tbsp Dijon mustard
• 1 tsp honey
• 2 tbsp olive oil
• 1 garlic clove, minced
• pinch each of salt and pepper

In a small bowl mix together all ingredients. 

LEMON RUBBED KALE SALAD WITH CREAMY VEGAN BEET DIP

For 1 serving | Vegetarian

 INGREDIENTS FOR SALAD:

• 2 c Redbor kale
• 1/2 lemon, juiced
• 1/2 avocado 
• 1 radish
• 1/2 tbsp goat cheese
• 1 tbsp pistachios
• Vegan Beet Dip

1. Rinse and pat dry kale leaves. 
2. Rinse and thinly slice radish. Slice avocado in half, cut small slices and scoop out with a spoon; set aside. 
3. Place the cleaned kale leaves into a large bowl and squeeze the juice of half a lemon over the kale. With clean hands, massage the kale and lemon juice so the kale becomes tender and absorbs the lemon juice; set aside. 
4. Smear 3 tbsp of Vegan Beet Dip onto a plate. Scoop up massaged kale and place on top of the sauce. 
5. Sprinkle goat cheese and pistachios over the kale. Place the sliced radishes and sliced avocado around the plate. 

 INGREDIENTS FOR VEGAN BEET DIP:

• 1 c roasted unsalted cashews
• 2 tbsp tahini 
• 1 steamed purple beet
• 1/4 tsp Himalayan salt 
• 1/2 lemon, juiced
• 3/4 c water

1. To steam beet, preheat oven to 350 degrees F. Cut to remove the beet stems; rinse and scrub dirt off with running water. Poke the beet 4 times with a fork and wrap in aluminum foil. Place onto a baking sheet and bake for 20 mins. Take beet out of the oven and remove aluminum foil. Under cool running water, peel off the skin of the beet and discard. 
2. Place steamed beet, unsalted cashews, tahini, Himalayan salt, lemon juice and water into blender. Blend on high for 2 mins. 

ROASTED BEET & CARROT LENTIL SALAD WITH FETA, YOGURT & DILL

Recipe inspiration from Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons by Andrea Beamis and The Bojon Gourmet food blog.

INGREDIENTS FOR MAIN DISH:

• 1-1/2 c lentils; rinsed

• 1 small yellow onion

• 1 large bay leaf

• 1 tsp salt

• 1 bunch of beets (yellow or purple)

• 1 bunch of carrots

• 2 tbsp olive oil

• pinch each of salt and pepper

• 1 tbsp fresh dill

• 1 tbsp feta cheese

• 1 tbsp sliced almonds

INGREDIENTS FOR TANGY HERB YOGURT:

• 1 c full fat Greek yogurt

• 2 garlic cloves

• 1 tbsp fresh lemon juice

• 2 tbsp fresh dill

• 1 tbsp olive oil

• pinch of salt

1. Preheat oven to 400 degrees F. 

2. Place lentils in a medium saucepan, cover with 3 inches of water, add chopped onion and bay leaf. Place over high heat, bring to a boil, then reduce heat to low and allow to simmer until lentils are tender but still hold shape, about 15–20 mins. 

3. Add 1 tsp salt and more water if needed. 

4. When cooked, drain lentils. Discard the onion and bay leaf. 

5. Meanwhile, clean and peel beets and carrot. Cut beets in half and then into fourths, cut carrots in half. Toss with olive oil, salt and pepper on a baking sheet and place in oven. Cook for 25–30 mins. 

6. While roasting the vegetables, mince garlic cloves, finely chop dill and juice a lemon. 

7. In a small bowl mix together Greek yogurt, minced garlic, lemon juice, finely chopped dill, olive oil and a pinch of salt. 

8. When ready to serve, toss the lentils with a drizzle of olive oil, good squeeze of lemon and a pinch of salt and pepper. 

9. Place lentils on a large serving plate, top with roasted beets and carrots, feta and almonds. Drizzle the tangy herb yogurt over the top. 

10. Enjoy warm or at room temperature. Serve extra yogurt sauce in a bowl on the side.