@sietefoods cassava and coconut tortillas heated up in a cast iron skillet. Filled with lēf Farms greens, charred corn, cabbage slaw, tomatoes, avocado, blackened @butcher_box wild salmon and fresh jalapeño and cilantro. 1️) Corn: slice fresh corn off of the husk and sauté it (no oil) on medium high for about 5 minutes, stirring occasionally until nice and brown. 2) Cabbage slaw: 1/2 purple cabbage shredded and tossed with juice of 2 limes (medium to large, 1/2 cup chopped cilantro, 1/2 tsp. salt, 1/4 tsp. pepper and 1/4 cup minced red onion. 3️) Salmon: thaw and pat 2 salmon filets dry then season with 1 tsp. paprika, 1 tsp. cumin, 1/2 tsp. garlic powder, 1/2 tsp. salt, 1/4 tsp. cayenne (or more) and then drizzle 1 tsp. coconut aminos on top. If searing it then heat cast iron to medium high, melt some ghee or oil and sear skin side down for about 2 minutes, flip and transfer to oven at 400 for about 5 minutes depending on the size.
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.