Prep time: 15-20 min.
Total time: 15-20 min.
We think our Spice greens are good on or in anything. This power sandwich takes all the best flavors of a Nicoise salad and all the exciting flavors of our Spice blend. Great for a quick lunch or post workout refuel.
1 can solid white tuna in olive oil or water
8 cherry tomatoes
4 whole-wheat tortillas
1 bag lēf Spice greens
2 small red bliss or similar potato, boiled until cooked through
8 small black olives, such as Nicoise or kalamata
2 boiled egg, peeled and quartered
1 small red onion, peeled and sliced
3 oz. virgin olive oil
2 oz. sherry, red wine, or other vinegar
1 tbsp. capers
1/4 tsp. salt
Fresh cracked pepper to taste
Open the can of tuna and drain. Place the tuna in a large mixing bowl and separate with a fork. Add the potatoes to the bowl. Cut the cherry tomatoes in half and add to the bowl. Add the olives and egg quarters to the bowl. Add some of the sliced onion to the bowl to taste. Add oil and vinegar, salt and pepper and toss gently. Add lēf Spice greens and distribute the mixture between all 4 wraps. Tightly fold first third of tortilla over mixture, fold in ends and continue to roll over tightly. Slice in half and serve. Place toothpick into each section or place seam-side down to prevent unwrapping.
This recipe was created exclusively for lēf Farms
by Chef Will Gillson
As chef and owner of the farm-to-table restaurant, Puritan & Company in Cambridge, Massachusetts, Chef Gilson has a deep devotion to local farming and fresh produce, and believes lēf is the perfect example of both those ideals.
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.