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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 tasty new take on salad - in a different form! A tasty new take on salad – in a different form!

This is the ultimate first course meal that looks elegant but is quite simple to prepare. It’s essentially a delicious simply dressed salad on freshly grilled flatbread. The richness of the ricotta mixture pairs perfectly with the brightness of the fresh salad greens. One bite of this flatbread will have you looking at salads a completely different way.

Ingredients: 

  • 1 cup of ricotta cheese
  • ¼ cup heavy whipping cream
  • 2 tablespoons lemon juice, divided, plus zest from lemon
  • ¼ teaspoon salt sea, additional to taste
  • 1/8 teaspoon black pepper, additional to taste
  • 2 flatbreads (naan or Greek pita works best)
  • 10-12 cherry tomatoes
  • 1 tablespoon extra virgin olive oil
  • 2 cups Revolution Farms Salad Mix

Preparation: 

  1. Wash and dry salad mix.

  2. Preheat grill to 400 degrees or medium-high heat.

  3. While grill is preheating, combine ricotta and whipping cream. Mix vigorously with a whisk until light and airy, about 1-2 minutes. Then add 1 tablespoon of the lemon juice, sea salt, and black pepper. Set aside.

  4. Next, place tomatoes in a grill safe pan and place on the grill until blistered, about 5-7 minutes. Once tomatoes have blistered, grill flatbreads for 1 minute on each side or until grill marks form.

  5. To build flatbread, spread a thick layer of the ricotta mixture on the warm flatbread. Toss salad mix with 1 tablespoon of lemon juice, olive oil, and salt and pepper to taste. Place the dressed greens on top of the flatbread then add the grilled tomatoes.

  6. Serve immediately. Makes 2 flatbreads.

(Recipe developed exclusively for Revolution Farms by one of our favorites, Jenny with the Good Eats!)