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Green goodness
Vol. 8 No. 6

Green goodness

Kale has been getting a lot of press recently, but let's not neglect the other green foods we've always loved.

In the salad above from California Endive Farms, kale is paired with endive and other delicious ingredients: Kale, Endive, and Smoked Salmon Salad with Avocado and Pink Grapefruit .

Dried figs from Valley Fig Growers are so versatile, to say nothing of how delicious and good-for-you they are. They are part of Spinach Salad with Stuffed Figs and Warm Port Dressing, above.

For a tasty appetizer that's also vegetarian, make Salad Roll-Ups with Thai Lime Dressing, above, using a variety of Live Gourmet Lettuces from Pete's Living Greens.

Arugula Salad with Balsamic Vinaigrette is truly the best made with McEvoy Ranch Extra Virgin Olive Oil.

McEvoy Ranch Chef Gerald Gass says: "This Red Wine Vinaigrette is my favorite vinaigrette recipe. It is particularly good with mixed baby bitter greens (arugula, mizuna, frisée, etc.) and some small Parmesan chunks."

The sister company to Redwood Hill Farm is Green Valley Organics Lactose Free. The dressing for Quinoa-Kale Salad, above, is made with Green Valley kefir and cumin. This salad delivers protein and iron from the beans and quinoa, as well as calcium from the kale and probiotic-rich kefir dressing.

Try Grilled Chicken Souvlaki Salad, made with Green Valley lactose-free yogurt.

B & R Farms has a recipe using their famous Dried Blenheim Apricots and other ingredients we love: Spinach, Apricot, and Bacon Salad, above.

Chambers Lane's Truffled Cashew Pâté is the simple secret to Kale Crostini, below.

The secret to another super appetizer, Florentine Stuffed Mushrooms, is the Santa Maria Seasoning from Susie Q's Artisan Foods.

Numi Organic Tea's new line of Savory Teas opens up exciting new taste possibilities, including Carrot Curry Kale Chips, below.

"An old family recipe, rich and really good." That's how Op Helmut describes their recipe for Cream of Butter Lettuce Soup, below.

Here's a serious Power Lunch -- and it's simple, too. For Sardine Power Lunch, below, avocado is topped with Wild Planet Wild Sardines, sustainably caught in the Pacific Ocean and packed in Extra Virgin Olive Oil.

Hazelnuts and hazelnut oil are the distinctive ingredients in Hazelnut Shrimp Salad, below, served in 288 Not Found Live Butter Lettuce cups.

Nothing is better than Avocado Soup, below, unless it's Avocado Soup with a kick -- provided by Sartain's Menu Hot Sauce.

Are avocados green? Of course they are! With Estolia's Salsa Verde with Avocado, above, green tomatillos and avocado are the perfect match.

Take your guacamole to new heights with Tomato Smash from Smash Foods. (Bacon doesn't hurt either!) Bacon and Tomato Smash Guacamole, above.

Classic Shrimp Louie gets a California update with avocados and Smash Dressing.

Pistachio salad dressing is one of the things that makes the salad above so extraordinary: Avocado, Endive and Pistachio Salad.

California sun-dried tomatoes from Mooney Farms are the accent in the perfect California Summer Salad, above.

Totally refreshing, as a starter or a light meal: Salsa Shrimp Salad, above, topped with Mrs. A's Salsa Buena.

Something new to try: Avocado Smoothie, above, made with Wallaby Organics' plain non-fat yogurt.

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