Micro Green Medley
- 4 cups loosely packed baby and micro greens, such as baby beet greens, baby arugula, baby spinach, pea shoots, and sunflower or alfalfa sprouts
- 12 cherry tomatoes, sliced in half
- 2 tablespoons pomegranate seeds
- 1 orange, peeled and sliced into small chunks
- 1/3 cup blue cheese
- ½ cup pecan halves, crushed or whole
- 4 tablespoons olive oil
- ½ teaspoon crushed sea salt
- ½ teaspoon ground black pepper
- Juice of ½ fresh lemon
- 2 tablespoons honey
Gently toss together first six ingredients in a large salad bowl, or place into individual salad bowls, adding the pecans and blue cheese last. Just before serving, whisk together the oil, salt, pepper, lemon juice and honey in a small bowl. Drizzle over salad. Toss lightly and serve.
Serves 2
Recipe by Chelsea Glanz
Grilled Radicchio
- 2 heads radicchio
- 1 cup olive oil
- 1 cup balsamic vinegar
- 1 tablespoon fresh oregano, crushed and minced
- 1 tablespoon fresh thyme, crushed and minced
- 6 garlic cloves, minced
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 8 ounces mozzarella cheese, sliced into 8 pieces
Heat oven to 350 F.
Slice radicchio heads lengthwise into quarters, ensuring the stem remains attached to each slice so each piece stays intact. Fill a large bowl with water. Soak radicchio for 2 hours to minimize bitterness.
Combine all other ingredients except the cheese in a mixing bowl. Whisk together.
Drain excess water from the radicchio and pat dry. Slightly unfold the leaves and spoon some of the olive oil mixture into them. Place the slices on a baking sheet and pour the rest of the mixture on top, saving a drizzle for when the radicchio is ready to serve.
Bake for approximately 5 minutes, until lightly browned on the outside but uncooked in the center. Turn once or twice while baking.
Once lightly browned, place a slice of mozzarella inside each piece.
Return radicchio pieces to the oven. Continue baking until the cheese melts. Remove from heat and place on a serving platter. Drizzle the remaining olive oil mixture on top before serving hot.
Serves 2
Recipe by Chelsea Glanz
Mini Endive Tacos
- 4 to 6 Belgian endive heads, washed
- 6 ounces shredded cheese, such as cheddar or mozzarella
- ½ red pepper, diced
- 3 ounces artichoke hearts diced
- 3 ounces black olives, sliced
- ½ cup black eyed-peas, well cooked and rinsed
- ½ bunch cilantro, washed and finely chopped
- ½ cup ranch dressing, for drizzling and dipping
Carefully pull apart the endive heads, separating each leaf so the leaves stay whole and intact, resembling small boats. When the leaves near the center of the heart become too small to use as mini taco shells, they can be finely chopped and used in salad or as additional taco filling.
Fill each leaf with combinations of the remaining ingredients.
Use the ranch dressing as a dipping sauce or drizzle on top of the filled tacos.
Serves 2
Recipe by Chelsea Glanz
Watercress Salad with Honey Lime Vinaigrette
- 1 large bunch watercress, finely chopped
- One bunch curly parsley
- One bunch cilantro, finely chopped
- ¼ cup pomegranate seeds
- ¼ cup almonds, soaked in water for 30 minutes and sliced
- 1 orange, peeled and sliced into chunks
- ½ cup olive oil, divided
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- Salt and pepper, to taste
Pour the lemon juice and half of the olive oil over the parsley. Massage until parsley becomes more tender. Once tender, finely chop the parsley.
In a large mixing bowl, combine parsley, cilantro, watercress, pomegranate seeds, almonds and orange chunks. Set aside.
Whisk together olive oil, rice vinegar, honey, lime juice, salt and pepper. Drizzle over the salad mixture and lightly toss.
Serves 2
Recipe by Chelsea Glanz
Wilted Arugula With Sweet Potatoes
- 2 cups baby arugula
- 2 sweet potatoes, peeled and sliced into wedges ½-inch thick and 1 to 2 inches long
- ½ cup feta cheese, crumbled
- ½ cup green olives, sliced
- ½ cup olive oil, divided
- Juice of 1 fresh lime
- 4 ounces artichoke hearts, marinated and sliced
- 1/8 teaspoon paprika
- ½ teaspoon grey Himalayan or Celtic salt
- Pepper, to taste
Heat oven to 375 F.
Toss the sweet potatoes in the olive oil, leaving about 3 tablespoons of oil for later use. Evenly spread the sweet potatoes in a 9-inch baking dish, so they are no more than 1-inch thick across the pan. Cover with foil and bake for 20 to 25 minutes, until soft but not mushy. Remove foil. Use a spatula to scrape potatoes from the pan and gently toss. Bake for 10 to 15 minutes until lightly browned and thoroughly cooked.
While sweet potatoes are baking, heat a tablespoon of the remaining oil in a large saucepan over medium-low heat. Add the arugula and cook just until wilted, about a minute or two. Add the artichokes, olives and feta. Mix. Remove from heat.
In a small mixing bowl, whisk together the remaining olive oil—adding slightly more, if desired—lime juice, paprika, salt and pepper.
In a large mixing bowl, combine the sweet potatoes and arugula mixture. Pour the dressing on top. Mix and toss thoroughly until all ingredients are combined and glossy with dressing. The dish can be served hot or cold.
Serves 2
Recipe by Chelsea Glanz