Strawberry and Irish Cheddar Arugula Salad with Mango Vinaigrette
- 2 1/2 packed cups arugula
- 1 cup dry green lentils, cooked and salted
- 4 ounces McCall’s Irish Cheddar cheese, cut into small cubes
- 2 tablespoons thinly sliced green onions
- 1 cup fresh strawberries, sliced
- 1/3 cup almonds, sliced
- 1 cup diced organic mango
- 1 tablespoon honey
- 3 tablespoon olive oil
- 2 tablespoons fresh-squeezed orange juice
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- To make the vinaigrette, place all ingredients in a blender and blend until smooth.
- To assemble the salad, toss together the arugula and green onions to combine. Then, add the lentils, cheddar and strawberries and toss just a few times. Drizzle with mango vinaigrette and top with sliced almonds just before serving and enjoy!
Roasted Shrimp and Sumo Salad with Honey Citrus Vinaigrette
Yield: 4 Servings
- 12 shrimp, peeled and deveined
- 3 tablespoons fresh lemon juice
- 5 tablespoons extra virgin olive oil
- 3 Sumo oranges, peeled and segmented
- 8 ripe organic strawberries, sliced
- 4 ounces fresh organic greens (spinach, arugula, or watercress)
- Salt and pepper to taste
- 2 tablespoons fresh orange juice
- 1 tablespoon champagne vinegar
- 1/2 teaspoon local honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
1. Combine lemon juice with 2 tablespoons of the olive oil in a medium bowl. Add shrimp, toss and let marinate 20 minutes.
2. Preheat broiler. Cover broiler pan with non-stick foil. Place marinated shrimp in a single layer on broiler pan and broil about 1½-2 minutes per side, just until they turn pink. Remove and let cool while you make the dressing.
3. Whisk together fresh orange juice, champagne vinegar, mustard and the remaining 3 tablespoons of olive oil. Season with a pinch of salt and a few grinds of black pepper.
4. Toss greens with the salad dressing and divide between 4 salad bowls or plates. Top with orange segments, sliced strawberries, and shrimp.
5. Serve immediately and enjoy!
Autumn Brussels & Cranberry Bulgur Salad
If you are looking for a delicious fall recipe that incorporates some of the best ingredients this season has to offer, look no further than this flavorful Autumn Brussels and Cranberry Bulgur Salad! With the perfect balance of citric tartness and the classic bite of salty bacon , this easy yet nutritious dish will not only tickle your taste buds, it will be the eye candy of your table served in these unique squash and pumpkin vessels! Make sure you swing by the Bulk Department for all of your seed, grain, and dried fruit needs! Whether you pay a visit to the Produce Department, Grocery aisles, fresh Meat counter, or Bulk Department, Earth Fare makes it easy to Shop Smart and Live Healthy with our unparalleled selection of USDA Certified Organic items! Happy Fall, Ya'll!
2/3 cup dried bulgur
1 1/2 cup boiling water
1 pound Brussels sprouts (4 cups)
½ cup dried cranberries
¼ cup pumpkin seeds
1/3 cup organic orange juice
2 Tablespoons vegetable oil
2 Tablespoons apple cider vinegar
¼ teaspoon Himalayan pink salt
¼ teaspoon pepper
2 strips cooked bacon, crumbled.
4 acorn squash or small pumpkins
Olive Oil to brush
- Preheat oven to 350 degrees.
- Cut off the top of the acorn squash or small pumpkin, about 1/3 of the way down. Scoop out inside flesh to make a hallow vessel.
- Lightly brush the inside of the acorn squash or pumpkin with extra virgin olive oil until well coated.
- Place in oven and bake for about 12-15 minutes, or until inside flesh is soft to the touch.
- Remove from heat, let cool.
- For the salad, cover bulgur with boiling water and let stand until soft, about 30 minutes. Pour off any excess water.
- Rinse and trim Brussels sprouts. Cut in half lengthwise then slice crosswise into thin strips.
- In a large bowl combine bulgur, Brussels sprouts, cranberries and pumpkin seeds.
- In a small bowl, combine orange juice, oil, apple cider vinegar, salt and pepper. Mix until well combined. Pour dressing over salad and toss to coat.
- With a small pair of tongs, fill each acorn squash or pumpkin “bowl” with salad. Top with crumbled bacon pieces before serving.
Nothing goes together better than the decadent combo of steak and butter. If you’re looking to add a flavorful twist to your grass-fed
tomahawk, this Cowboy Butter Relish is a perfect match! Make your grill (and your tastebuds) happy and give this recipe a try! Giddy up!
Cowboy Butter Relish
- 6 tablespoons grass-fed butter, melted
- Juice and zest of half a lemon
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- Pinch of cayenne pepper
- 1/4 teaspoon paprika
- 4 tablespoon freshly chopped Italian parsley
- 1 tablespoon freshly chopped chives
- 3 teaspoons minced thyme
- 1/4 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper
In a small bowl, combine melted butter, lemon juice, garlic, mustard, cayenne, and paprika. Whisk the sauce to combine.
Stir in parsley, chives, crushed red pepper flakes, and thyme and season with salt and pepper.
Serve Cowboy Butter Relish with your seasoned Tomahawk steak!
Cowboy Tip: For a thicker relish, let the mixture sit out at room temperature for about 10-15 minutes before serving.
Now that summer has finally made its mark, fresh vegetables tend to be at the top of our list when it comes to shopping for easy, refreshing recipes. With the long, sun-soaked summer days, we all tend to opt for meals that are easy to whip up in the kitchen using ingredients that offer plenty of nutrition and versatility. That’s exactly why we can’t get enough of fresh, organic Rapini!
Also known as Broccoli Rabe, Rapini appears similar to broccoli, broccolini, and Chinese broccoli, but it is, in fact, most closely related to turnips. With the leaves, buds, and stems all being edible, Rapini is particularly dense in Vitamin A and is commonly associated with Italian and Mediterranean cuisine.
If you’ve never tasted Rapini, you are in for a unique treat! When properly prepared, Rapini tastes slightly bitter at the stem, while the leaves and buds carry a nutty flavor. Some describe Rapini’s overall taste as similar to bitter greens such as mustard. The bitterness (particularly in the stem) can easily be neutralized through blanching. Just a quick minute in boiling water gets enough of the bitterness out and jumpstarts the cooking. It’s an extra step for sure, but it makes the Rapini much more palatable and ready to be used in salads, or, our favorite method of cooking, a quick sauté. If you’re planning to sauté, let the Rapini drain on some towels for a few minutes to dry off first.
If you are looking for ways dress up your plate with this tasty green, Rapini can be prepared as a side dish, often to accompany pork-based entrees, or served on sandwiches, pasta, and can even be added as a unique topping to pizzas and burgers!
Don’t “Rabe” your taste buds of this uniquely delicious green…Go ahead and give our featured Rapini recipe a whirl!
Here at Earth Fare, we believe food grown ecologically is good for the earth. When food is grown and produced naturally, the way Mother Nature intended, the quality and flavor speak for themselves. And what better way to enjoy nature’s bounty than with a colorful and flavorful salad!
Summer is right around the corner and some of the best ingredients Mother Nature has to offer will be in season and ready to pick right off the vine! From vibrant, juicy heirloom tomatoes, crisp snap peas, and spicy radishes, to peppery arugula and earthy microgreens, there are SO MANY organic options to choose from when it comes to building a better salad! Keep in mind, salads can be so much more than fresh, organic produce. Nuts, seeds, grains, and proteins are all additions we should be welcoming into our bowls. Now, if you want to try something out of the ordinary and think outside of the salad box, Mason Jar Salads are a GREAT way to keep all of your ingredients fresh and crisp, whether you’re adding in a few tablespoons of quinoa, sunflower seeds, feta cheese, or fresh blueberries.
There are four layers to building the perfect Mason Jar Salad.
Before you start, a very important note is to make sure you are working with a wide-mouthed mason jar that is clean and completely DRY. It is important that the jar is bone-dry as there is a potential for condensation to build up, making your ingredients soggy.
First, start with your dressing. By pouring your dressing in first, you will help to keep your more delicate ingredients crisp and fresh!
The second layer will be made up of your heartier vegetables such as cucumber, bell pepper, onion, tomato, and snap peas. The heartier veggies will help to soak up some of the dressing and will act as a barrier from your greens.
The third layer, or the “goody layer” as we like to say, is where all of your nuts, seeds, cheese, and proteins will go. Wheat berries, quinoa, couscous, amaranth, and chia seeds are some great go-to items and can be found in Earth Fare’s Bulk Department!
The fourth and final layer is reserved for all of your yummy, organic greens! A good old spring mix is always welcomed; however, try adding in some arugula for a peppery pop or microgreens and sprouts for an earthy twist!
Once you assemble all of your layers, simply twist on the top and store in the fridge. When you are ready to enjoy your colorful jar of goodness, simply turn the mason jar upside down and shake a bit, allowing your dressing to trickle through all of the ingredients.
There you have it! All of the instructions on how to build a better salad using a mason jar! Not only are these delicious and easy to make, but they also are helping to save on time with meal prep and are eco-friendly! We LOVE healthy convenience!