A healthy bed of lēf Farms greens topped with roasted tomatoes, olives, Brussels chips (peel Brussels, spray with @chosenfoods avocado oil and bake in a cast iron on 450 for about 5-10 mins (careful not to burn), fingerling potatoes cut into wedges, tossed in a little coconut oil, onion powder, salt, pepper and hemp seeds then baked for 25 mins or so on 450 (I always roast in my cast iron, wild cod dipped in egg white, crusted with a mixture of 2 tbs. almond meal and 2 tsp. lemon zest and salt and pepper then baked on 450 for about 5-7 mins depending on thickness.
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.