Recipes
Get inspired! Try out our tasty recipe ideas.
Spicy Salmon Rice Bowls
Courtesy of Jen FaustThis 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...
Pear & Ricotta Tart
Courtesy of Jen FaustIngredients 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 SalesIf 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 her...
Greens Do Good Baby Arugula & Burrata Salad
Courtesy of Edgewood Country Club Executive Chef Tony VillanuevaThis beautiful salad from Edgewood Country Club Executive Chef Tony Villanueva showcases the crisp freshness of Greens Do Good baby arugula, accented with roasted golden beets and delicious...
Pesto Genovese
Enjoy kale and garlic falafel made from our fresh baby kale. This recipe was provided by Executive Chef Chris Migton of Chez Catherine restaurant.
Smoked Salmon, Lemon Yogurt, Cucumber Salad
Enjoy kale and garlic falafel made from our fresh baby kale. This recipe was provided by Executive Chef Chris Migton of Chez Catherine restaurant.
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...