Seared scallops (pat dry with paper towels before searing) and season with salt/pepper and dear for two minutes per side in some ghee. Sauce: 1/4 cup tamari soy sauce, 1/4 cup balsamic vinegar, 1/4 cup coconut aminos and 5 tsp. of honey. Heat the sauce over medium heat until bubbling, then reduce heat to low and allow to thicken while whisking. Served with gluten free buckwheat noodles with a mixture of tahini, water, lime juice, a little sesame oil and coconut aminos. Served with sautéed broccolini and chopped red peppers all over some lēf Farms greens (hidden under all that goodness).
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.