A bed of lēf Farms greens, crispy kale, wild shrimp seasoned with bbq seasoning and sautéed in coconut oil, gluten free pasta with sauce and tomatoes. Sauce: 1/2 cup canned coconut milk (the thick cream part), 1/2 tsp. onion powder, 1/2 teaspoon garlic powder, dash of salt…mix with warm pasta!
This recipe created for lēf
by Caitlin Greene
As a private chef, healthy foodie, and blogger, Caitlin (@starinfinitefood) has a devotion to fresh nutritious ingredients. She promotes only those products she truly believes are beneficial for the body and soul.
Very few mouth-watering
salads start with a
seven day roadtrip.
Did you know that nearly 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.
We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.