Strawberry Brie Crostini
Courtesy of Edgewood Country Club Executive Chef Tony Villanueva This simple, flavorful favorite is perfect for a quick snack or elegant holiday hors d’oeuvres. You can use any type of berries—raspberries, blackberries, blueberries, or a mix for a delicious...
Chipotle Aleppo Pepper Rice Cake with Sweet Mango Black Bean Compote
Courtesy of Edgewood Country Club Executive Chef Tony Villanueva Chef’s Notes This plant-based, vegan, and gluten-free dish is bursting with flavor and is sure to satisfy any vegetarian or gluten-free vegan appetite. This dish can be served hot, cold, or at room...
Vegetarian Pumpkin and Carrot Soup with Pumpkin Seeds and Microgreens
Enjoy this seasonal autumn dish featuring fall favorites and our Greens Do Good microgreens.
Mushroom Truffle Risotto Cake with Yellow Tomato Coulis and Wilted Kale
Courtesy of Edgewood Country Club Executive Chef Tony Villanueva Chef’s Notes I created this simple elegant dish that is gluten free and can be Vegan if you omit the Parmesan cheese for our Vegetarian Guests who appreciate bold flavors while maintaining its...
Hong Kong Red Snapper
Courtesy of Edgewood Country Club Executive Chef Tony Villanueva Chef’s Notes Please enjoy this easy simple dish. This is a heart healthy flavorful dish that is light and fresh, bursting with flavors enhanced by fresh vegetables in a light broth. This recipe...
Spicy Salmon Rice Bowls
Courtesy of Jen Faust This Salmon Rice Bowl recipe from Director of Operations Jen Faust is perfect for healthy weeknight meals. Topped with sriracha sauce and then sprinkled with Greens Do Good cilantro microgreens, it’s easy to prep, cook, assemble and enjoy!...
Pear & Ricotta Tart
Courtesy of Jen Faust Ingredients 1 store bought pie crust 1 cup ricotta 1 large pear, thinly sliced 1 egg 1 tbsp heavy cream 3 slices of prosciutto Greens Do Good Red Rambo Radish Microgreens Olive oil Salt Pepper 1 tbsp fresh thyme Crushed red pepper Honey Step by...
Lisa’s Latkes
Courtesy of Lisa Goldstein, Greens Do Good Director of Sales If you’ve been looking for the perfect latkes to serve at your Hanukkah celebration, or any time of year, we’ve got just the recipe for you. Thank you to Lisa Goldstein, Director of Sales, for sharing...
Seared Diver scallops, Fava bean mashed, mushroom white truffle caviar
Courtesy of Executive Chef Tony Villaneueva of Edgewood Country Club Ingredients Scallops 1-pound U-10 diver scallops cleaned 1 bunch Greens Do Good microgreens Scallops 5 lbs fresh or frozen fava beans 3 tbsp extra virgin olive oil Sea salt Fresh cracked pepper 4...
Bacon Wrapped maple brushed heirloom carrots
Courtesy of Executive Chef Tony of Edgewood Ingredients 2 lbs. of baby heirloom carrots, purple, yellow, red, and orange peeled and scrubbed. Leave root ends attached. 1 lb. of Applewood smoked bacon ¼ cup maple syrup Greens Do Good Carrot Micro greens or any variety...
Arugula Salad Special
Courtesy of Executive Chef Chris Migton of Chez Catherine Ingredients Salad 2 cups arugula 2 cups Greens Do Good Butter Lettuce Basil Lemon Vinaigrette 1/2 cup virgin olive oil 2 whole lemons juice & zest 8-10 leaves Greens Do Good Basil Salt and pepper, to taste...