By Maggie ZhuIngredients4 oz rice vermicelli1 carrot, julienned2 green onions, sliced2 cups Little Leaf Farms Red & Green Leaf Mix1 persian cucumber, sliced into half moons¼ cup crushed roasted peanuts (optional)Shrimp1 lb shrimp1 tsp cornstarch1 tbsp olive...
By Maggie ZhuIngredients¼ cup cilantro¼ cup chopped fresh herbs, such as parsley, mint, dill, basil, or other1 clove garlic1 green onion1 small jalapeno or 1/4 green bell pepper, seeded and roughly chopped (optional)1 tsp salt1 pinch black pepper2 pinches...
By Maggie ZhuIngredients1 cup cooked chicken, diced (or 1 uncooked chicken breast)*¼ cup mayonnaise¼ tsp lemon juice, or rice vinegar¼ tsp salt¼ tsp black pepper1 tsp curry powder½ stalk celery, small dice¼ red onion, small dice2 tbsp...
By Joanne ChangIngredientsBlood Orange and Beet Salad2 lbs beets, red and gold (about 4 medium)(910 grams)1 tsp kosher salt1 cup walnut pieces2 blood oranges (or normal oranges if you can’t find blood oranges)Blood Orange-Sherry Vinaigrette(recipe follows)8 cups...
By Domestikated LifeIngredients⅓ cup Balsamic Vinegar½ cup Olive Oil¼ cup Fresh Squeezed Orange Juice1 tbsp Orange Zest, Plus More For Garnishing1 tsp Garlic Paste1 tsp Honey, Plus More For DrizzlingSalt And PepperLittle Leaf Farms Baby Red And Green...
