Fennel And Chickpea Salad With Tangy Peach VinaigretteIngredientsFor the Salad4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce¾ cup cooked chickpeas, drained and rinsed (canned works just fine)1 small fennel bulb, trimed, and sliced thin (chop and save the...
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...
