From the garden to the grill, enjoy this salad made with aged cheese, olives and tender beans.
4 oz. lēf Farms Smooth blend
1 medium zucchini
1 medium summer squash
1 small red onion
1 jar 6 oz. pesto sauce
1 can 15 oz. garbanzo beans
4 oz. aged provolone cheese cut into strips
½ cup olives
Prepare grill, heat to 400°F. Slice summer squash, zucchini and onions, gently toss vegetables in about 3 oz. of pesto sauce. Grill vegetables until they are tender and have grill marks, remove from the grill chill for 10 minutes. lēf Farms Smooth blend onto a large platter. Place grilled vegetables over greens, garnish with garbanzo beans, cheese strips and olives. Drizzle pesto sauce over salad to desired dressing.
This recipe created for lēf by Chefs Jason, Paul and Moriah of the NH Food Bank
As the New Hampshire Food Bank’s culinary leaders, Chefs Jayson, Paul and Moriah not only create fresh and healthy meals for shelters, soup kitchens and after-school programs across the state, but they provide professional culinary training to help community members enter the hospitality market. It’s this commitment to New Hampshire that has helped forge a strong bond with lēf Farms, where we share the same love of community.
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.