Our Bam! Baby Kale is perfect for making this nutrient-dense, healthy kale pesto recipe, among other things like smoothies, kale Caesar salads and kale chips.

Want to incorporate more kale into your diet? Try this Kale Pesto recipe created exclusively for us by Hannah Hiller of Detroit is for Foodies.

🍃 Kale Pesto Recipe 🍃

  • 1 package Bam! Baby Kale
  • 2-3 cloves fresh garlic
  • 1 tbsp nutritional yeast
  • 1/2 tsp Kosher Salt
  • 1/2 tsp black pepper
  • 1/2 cup avocado oil

First, blanch the baby kale. Bring a medium pot of water to a rolling boil, season with salt, and add the baby kale. Boil the kale for 1 minute and then drain really well. When cool you may use your hands or paper towel to remove some of the water.

Add the kale, garlic, nutritional yeast, salt, and pepper to a food processor or blender and mix well. Then, slowly add the avocado oil as the mixer is on.

You can substitute Parmesan cheese for nutritional yeast if you’d like and you can always add nuts to this pesto as well. Otherwise, the recipe is vegan if you use nutritional yeast!

This pesto is great on pasta, eggs, grilled meats, as a dip, and so much more! Enjoy!

 

This grilled steak salad with blackened corn is a favorite of Amber from Mommy Gone Healthy. If you need some fresh inspiration, give this one a try!!

To make this salad, start off with a hearty bed of Michigan Spring Mix. Top with grilled steak & charred corn (drizzle EVOO on corn cobs and grill with your steak), add your veggies (tomatoes, red onion, peppers, cucumbers), a generous amount of blue cheese and drizzle with herby balsamic dressing.

Herby balsamic dressing ingredients:

  • ⅓ cup olive oil
  • 3 T. balsamic vinegar
  • ½ T dijon mustard
  • 1 tsp honey
  • 1 clove minced garlic
  • 1 T. chopped fine fresh basil
  • 1 T. chopped fine fresh parsley

Summer salad

Looking for a summer salad recipe with fresh, zesty flavor and a bit of a kick? Look no further. This unexpected salad combo created by Hannah over at Detroit is for Foodies will wow your guests this summer.

Start with Revolution Farms’ new Zesty Zing mix, and top with your favorite fruits, veggies and proteins. Hannah uses radishes, cucumbers, strawberries and grilled shrimp in this version, which is a fantastic combo of sweet, crunchy and savory.

Toss greens in this homemade dressing recipe and serve! If you ever doubted that using freshly made dressing instead of the bottled stuff makes a difference, just try this. You won’t go back.

Summery Salad Dressing Recipe

  • 1/4 cup apple cider vinegar or lemon juice
  • 2/3 cup avocado oil
  • 1 tsp Dijon
  • 2 tsp celery seeds
  • 1 tbsp minced onion
  • Pinch of Kosher Salt
  • 1 tbsp maple syrup

Add all ingredients except the oil to a food processor. Process and slowly add the oil. Refrigerate for an hour if possible before serving on Revolution Farms Zesty Zing! mix.

Summer salad

Are you ready for healthier foods? Greek Chicken Wraps are loaded with lemon herb grilled chicken, hummus, tomatoes, feta cheese, cucumbers, lettuce and red onion for a nutritious and delicious meal!

These are a great lunch or dinner, and can be prepped at the beginning of a busy week for easy meals each day!

Full recipe at The Nutritionist Reviews:

https://www.nutritionistreviews.com/2021/01/greek-chicken-wraps.html

While fall often makes us think of warmer, heartier foods, this salad takes that hearty inspiration from roasted butternut squash, and combines it with fresh fruits and crisp flavors to make something utterly refreshing and healthy. This brilliant recipe gives your body the greens it craves in the colder months along with sweet and savory flavors, all wrapped up in one beautiful dish.

 

Big thanks to Tara at @bearnecessities__ for this recipe and the beautiful photos!

 

Salad

  • 1 container of Revolution Farms Michigan Spring Mix
  • 1 cup of cooked quinoa
  • 1/2 cup of dried cranberries
  • 1 pear, sliced
  • 1/4-1/2 cup of goat cheese or parmesan cheese
  • Sprinkle of pumpkin seeds
  • 1 small butternut squash, roasted, skin removed and cubed
  • 1 Tbsp. of avocado oil
  • 2-3 sprigs of thyme, stems removed
  • 2 Tbsp. of honey or maple syrup
  • Salt & Pepper to taste

Cranberry Dressing

  • 1/3 cup of fresh cranberries
  • 1 1/2 tsp/ of dijon mustard
  • 1/4 cup of olive oil
  • 2 tsp. lemon juice
  • 1 small clove of garlic, roughly chopped
  • 2 Tbsp. + 1 tsp. of red wine vinegar
  • 1/2 cup of plain yogurt
  • 1/2 tsp. of garlic powder
  • Salt and pepper to taste

 

Directions

  • Preheat oven to 400 degrees
  • Line a baking sheet with parchment paper or a silicone baking mat
  • Toss cubed butternut squash in avocado oil, thyme and honey
  • Sprinkle with salt and pepper
  • Bake for 35-40 minutes

Cranberry Dressing

  • Add all the ingredients together in a high-speed blender and puree until smooth and creamy

Assembling the salad

  • Add a layer of greens, quinoa, pomegranate seeds, sliced pears, pumpkin seeds, cheese, roasted squash and repeat the process to create another layer. (This way not all the ingredients are on top.)
  • Then drizzle with the cranberry dressing.

We teamed up with Amber Battishill (@mommygonehealthy) for this simple, fresh and delicious panzanella salad recipe! Fresh and crisp Revolution Farms lettuce, tomatoes, peppers, crunchy toasted garlic bread chunks and a zesty dijon make this a super yummy salad that everyone in the family will love!

Amber loves using leftover French bread and giving it a good crisp in the oven. When mixed into this salad, it soaks up all the delicious dressing goodness. It’s a great way to entice kiddos to be a bit more excited about those green veggies!

 

Ingredients:

  • Revolution Farms Lettuce (Amber recommends Great Lakes Gourmet)
  • 4 to 6 cups bread pieces; cut into 1 inch cubes
  • Cherry tomatoes, peppers, cucumber, red onion; diced
  • 4 Tbsp Extra virgin olive oil
  • 2 tbsp Red wine vinegar
  • 1/2 tbsp Italian seasoning
  • 2 garlic cloves, minced
  • garlic seasoning, salt and pepper

How to:

  • Preheat oven to 400. Place bread chunks in bowl and drizzle with olive oil (1 to 2 tbsp). Seasoning with garlic seasoning, salt and pepper. Mix well.
  • Spread bread chunks on large baking sheet and bake 7 to 10 minutes until browned and crisp.
  • While bread is baking, mix together EVOO, red wine vinegar, garlic cloves and italian seasoning in small bowl to make vinaigrette.
  • Chop veggies and add into a large bowl with lettuce. Mix in vinaigrette.
  • When bread is done and slightly cooled, add to veggie and vinaigrette and mix well!
  • Serve immediately or wait 15 minutes for bread to soak in more vinaigrette.

Recipe credit: Amber at mommygonehealthy.com!

 

Panzanella Salad

Italian Chopped Salad Pizza

Our friend Amber over at Mommy Gone Healthy found a way to combine two favorites into one unique mashup dish – salad and pizza!

 

This Italian Chopped Salad Pizza has any number of variations you could make to customize it to your taste, but however you make it, it’s a winner for adults and kids alike. This version uses our Great Lakes Gourmet Mix to make a delightful Italian Salad.

 

Recipe is on her site over at Mommy Gone Healthy:

For all the BLT lovers, here’s a lightened up, low-carb option made with our Buttery Bibb lettuce! This includes three fun variations with delicious flavors! Buttery Bibb’s soft leaves are perfect for lettuce wraps:

BLT Lettuce Wraps 3 Ways

Start with one Bibb leaf laid out on plate or cutting board. Then add:

  • Bacon, tomato, hard boiled egg, mayo, chives, OR
  • Bacon, tomato, blue cheese, OR
  • Bacon, tomato, avocado, greek yogurt ranch sauce (¼ c. greek yogurt, 1 tbsp mayo, 1-2 tbsp milk, ranch seasoning powder)

This satisfies the BLT flavor profile without all the carbs, and adds a little extra flavor in each one with unexpected ingredients. Enjoy!

Recipe courtesy of Amber Battishill at @mommygonehealthy.

grilled peach salad

Grilled fresh peaches add depth to this end-of-summer salad.

Michigan peaches can’t be beat, and they are one of the well-known rewards at the end of a Michigan summer. This salad showcases fresh peaches, grilled to bring more depth and sweetness to their already perfect taste, combined with Buttery Bibb lettuce, burrata, walnuts and spicy red onions.

 

This delicious Grilled Peach Salad recipe comes to us courtesy of Tara Snyder, creator of the beautiful recipes at @bearnecessities__.

Ingredients
1 4oz container of Buttery Bibb Lettuce
3-4 peaches sliced and pits removed
½ of red onion sliced
⅓ cup of raw walnuts
2-3 pieces of burrata sliced
S+p if you desire

 

Grilled peaches

  • 3-4 peaches sliced pits removed
  • ¼ cup of brown sugar
  • ½ teaspoon of cinnamon
  • 2 tablespoons of avocado oil

Preheat the grill to about 400. Mix the brown sugar and cinnamon together in a small bowl. Brush the avocado oil on the inside of the peaches. Sprinkle peaches with brown sugar mixture. Grill facing down for 7-10 minutes.

 

Croutons

  • 3-4 sliced of cubed of sourdough bread
  • 4 tablespoons of olive oil
  • 1 teaspoon of garlic powder
  • ½ teaspoon of onion powder
  • Salt and pepper to taste

Preheat oven to 350. For croutons line a pan with parchment paper or a Silpat. Add the cubed sourdough, olive oil, and spices to a bowl and mix well. Bake for 15-20 minutes or until golden brown.

Dressing

  • Cider vinaigrette
  • ¼ cup of apple cider
  • 3 tablespoons of ACV
  • 1 teaspoon of dijon mustard
  • 1 clove of garlic finely minced or you could use a grater for this as well
  • 5 teaspoons of raw honey
  • ¼ cup + 1 tablespoon of olive oil

Add all of the ingredients together in a jar with a lid and mix well. Keeps well in the fridge for up to a week.

Assemble the salad:
Add the greens. Top with peaches, walnuts, cheese, onion, and s+p. Drizzle with the vinaigrette and enjoy.

 A perfect healthy addition to Thanksgiving dinner, or any fall meal, this salad combines all the best flavors of autumn with fresh, local greens. A perfect healthy addition to Thanksgiving dinner, or any fall meal, this salad combines all the best flavors of autumn with fresh, local greens.

Ingredients:

  • 2 clamshells of Revolution Farms Salad Mix Lettuce

  • 1 granny smith apple, thinly sliced

  • 1 honey crisp apple, thinly sliced

  • 2 cups butternut squash, cubed and roasted

  • ½ cup dried cranberries

  • ¼ cup pepitas

  • 3 tablespoons extra virgin olive oil

  • 1/4 cup apple cider vinegar

  • 2 tablespoons maple syrup

  • 1 tablespoon dijon mustard

  • 1/2 teaspoon sea salt

  • ¼ teaspoon black pepper

Preparation: 

  1. Add salad mix lettuce to a large serving bowl and top with sliced applies, roasted butternut squash cubes, cranberries, and pepitas.

  2. Next combine apple cider vinegar, maple syrup, Dijon mustard, sea salt, black pepper and whisk until well combined. Slowly drizzle in olive oil and continue to whisk until well combined.

  3. Add dressing to the salad and enjoy!