What do you do with all the leftovers after Thanksgiving? For starters, our Thanks wrap will help convert some of that unused turkey into a delicious lunch or dinner.
4 oz. lēf Farms Fusion blend
2 cups chopped leftover roasted turkey
½ cup dried cranberries
1 box corn muffins mix
2 tbsp. butter (melted)
4 wheat wraps
Honey Mustard Dressing Ingredients
¼ cup honey
¼ cup yellow mustard
Follow directions on corn muffin mix and bake in a loaf pan. Remove cornbread from loaf pan and let cool. To prepare the honey mustard dressing place honey and mustard in a small bowl and whisk together until smooth. With a serrated knife, slice 3×1” slices off cornbread loaf (save the remainder for a different project). Dice cornbread slices into 1” cubes. On a sprayed baking sheet drizzle the cornbread cubes with melted butter and toast in the oven at 325°F until golden brown. Remove and let cool. In a large bowl, add lēf Farms Fusion blend, chopped turkey, dried cranberries, and cornbread croutons. Mix in honey mustard in small amounts until coated. Divide the mixture between the 4 wheat wraps and roll burrito style.
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.