Recipes
Get inspired! Try out our tasty recipe ideas.
Kale and Garlic Falafel
Enjoy kale and garlic falafel made from our fresh baby kale. This recipe was provided by Executive Chef Chris Migton of Chez Catherine restaurant.
Eggplant Meatballs in San Marzano Marinara
Courtesy of Executive Chef Anthony Villanueva of Edgewood Country ClubIngredientsEggplant Meatballs 1 large eggplant, chopped 2 slices stale bread, crust removed 1 cup ricotta 2 eggs 1 cup freshly grated parmesan cheese 1 cup freshly grated pecorino cheese salt and...
Seared Diver scallops, Fava bean mashed, mushroom white truffle caviar
Courtesy of Executive Chef Tony Villaneueva of Edgewood Country ClubIngredientsScallops 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...
Baby Kale and Butterhead Lettuce with Roasted Cauliflower, Sage vinaigrette and Pickled Cherries
Courtesy of Executive Chef Chris Migton of Chez CatherineIngredientsSalad 2 cups Baby Kale 2 cups Butter Lettuce 1 cup cauliflower florets, broken into small pieces 1/2 cup dried cherries 1/2 cup red wine vinegar 1 tbsp sugar, maple syrup or honey 1 cup panko crumbs...
Bacon Wrapped maple brushed heirloom carrots
Courtesy of Executive Chef Tony of EdgewoodIngredients 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...
Chez Catherine Butterhead Lettuce Salad with Lemon Vinaigrette, Cape Gooseberries, Vermont Creamery Bijou, and Crispy Jambon De Bayonne
Courtesy of Executive Chef Chris Migton of Chez CatherineIngredientsSalad 1 thin slice Jambon de Bayonne or prosciutto 1 portion goat cheese per person (We use Vermont Creamery Bijou, a tangy goat cheese with a soft rind) 5 cape gooseberries, slice in half - can...
Watermelon Basil Margarita
Courtesy of Executive Chef Tony VillanuevaIngredients 3 oz watermelon juice 1/2 cup cubes, watermelon blended 2 oz anejo or silver tequila 1 oz freshly squeezed lime juice 1 1/2 oz simple syrup 1/2 oz Cointreau 1/2 handful Greens Do Good Basil leaves ice Step by Step...
Arugula Salad Special
Courtesy of Executive Chef Chris Migton of Chez CatherineIngredientsSalad 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...
Chef Tony’s Seared Ahi Tuna Spa Salad
IngredientsSalad 3 cups mesclun or spring mix 1/4 cup edamame, de-shelled 1/4 cup carrots, shredded 1/2 cup red grapefruit, segmented 1/4 cup scallions, sliced on a bias 1/4 cup sesame ginger vinaigrette (see recipe or store bought) 4 oz ahi tuna 2 tbsp Everything But...
Chef Tony’s Organic Greens Do Good Kale and Turkey Meatballs
Ingredients Meatballs 2 tablespoons Extra-virgin olive oil 1 large onion, 1/4-inch dice Salt & pepper to taste 2 cloves garlic, smashed and chopped Pinch crushed red pepper flakes 2-pounds ground Turkey defrosted 3 large eggs 4 ounces Green Do Good Organic Kale...