Salmon: mix together 2 tsp. olive oil, 2 tbs. tamari soy sauce, 1 tbs. maple syrup and cost the salmon. You can either seat this for 2-3 mins per side on medium high or bake for about 7 mins on 400. Salad: mixed together steamed kale and lēf Farms greens tossed with dressing plus avocado. Pasta: @eatbanza tossed with steamed broccolini and fresh tomatoes. Dressing: 1/3 cup @artisanaorganics raw tahini (also works with cashew butter), 1/3 cup warm water, 1 tbs. hemp seeds, 1 tbs. lemon juice, 1 tbs. @kitehillfoods almond milk yogurt, 1 tsp. @sirkensingtons mustard, 1/2 tsp. salt, 1/2 tsp. pepper, 3 cloves garlic. Blend until smooth and add more water if needed.
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.