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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

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!)