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Serves 2 – recipe by Courtney McDonald

-1/2 cup fresh citrus segments- mandarins, grapefruit, orange, blood orange or mix of all
-1 small head butter lettuce or ½ head other lettuce (you could also use 1 bunch arugula or mizuna)
-1 tsp. Meyer lemon juice
-zest of 1 Meyer lemon
-1 Tbsp. extra-virgin olive oil
-1/4 cup toasted walnuts, broken into small pieces
-1/4 cup crumbled fresh goat cheese
-salt and pepper, to taste

Place the citrus segments into a medium-sized mixing bowl. Separate the lettuce leaves, and wash and dry well. Tear leaves into bite-size pieces and add to the mixing bowl. While tossing gently, slowly add the Meyer lemon juice and zest. Next add the olive oil and toss. Season to taste with salt and pepper. Arrange the salad on two salad plates. Top with the chopped walnuts and goat cheese and serve immediately!

Serves 8; prep time – 10 minutes

-4 small cucumbers, about 4-5 inches long
-1 basket cherry tomatoes, rinsed and halved
-1 bag spicy greens mix, or 2 cups each arugula and mizuna
-2 Tbsp. julienned fresh mint leaves
-2 Tbsp. julienned fresh basil leaves
-2 tsp. white balsamic vinegar
-2 Tbsp. + 2 tsp. XV olive oil
-salt and pepper, to taste

Rinse the cucumbers and thinly slice them crosswise to form small rounds. Place them in a medium-sized mixing bowl and add the cherry tomatoes, spicy greens, fresh mint and basil. Toss to combine. Slowly add the vinegar and olive oil, tossing gently, and season to taste with salt and pepper. Serve immediately. Enjoy!

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