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Recipe by Courtney McDonald; Serves 6

-1/2 pound green beans, trimmed, blanched and shocked in ice water
-1/2 pound yellow wax beans, trimmed, blanched and shocked
-1 pound fingerling potatoes, washed and roasted until tender and cooled
-1 bunch radish, trimmed and sliced
-1 torpedo onion, thinly sliced
-2 small mild sweet peppers, thinly sliced
-1 pint cherry tomatoes, halved
-1/2 pound smoked albacore tuna, flaked
-3 farm-fresh eggs, hard boiled and quartered
-salt and pepper, to taste

In a large mixing bowl, toss the beans, roasted potatoes, radish, onion, peppers, cherry tomatoes and smoked albacore. Add the dressing, season to taste and toss to combine. Transfer to a serving dish and top with the smoked albacore. Garnish with the sliced egg and serve with bread and olive puree (recipe follows).

Serves 6; Recipe by Courtney McDonald

-1 head cabbage, any variety
-2 Tbsp. extra-virgin olive oil
-juice of 2 limes
-1 tsp. ground cumin
-1 clove garlic, minced
-1/4 cup chopped fresh cilantro
-1/2 red onion, thinly sliced
-4 radishes, thinly sliced
-salt and freshly-ground black pepper, to taste

Trim the outer leaves and stem end of the cabbage. Cut the cabbage in half lengthwise. Using a sharp knife, thinly slice the cabbage crosswise. Place the sliced cabbage in a large mixing bowl with the olive oil, lime juice, cumin and garlic. Toss well and let sit for about 10 minutes to wilt slightly. Add the remaining ingredients, toss well and season to taste with salt and pepper. Serve immediately.

Serves 6; Recipe by Courtney McDonald

-1 pound small zucchini, ends removed
-1/2 pound small yellow squash, ends removed
-1/2 medium red onion, thinly sliced and soaked in ice water for 30 minutes
-1 basket mixed cherry tomatoes, cut in half
-1 large Armenian cucumber or 4 lemon cucumbers, thinly sliced
-1/4 cup chopped fresh mint or basil
– juice of 2 lemons
-1/4 cup extra-virgin olive oil
-1 large colorful heirloom tomato, thinly sliced
-Salt and freshly ground black pepper, to taste

-3/4 cup crumbled goat cheese
-1/2 cup toasted pine nuts
-1 cup chopped kalamata olives

Over a large mixing bowl, use a vegetable peeler to cut the zucchini and yellow squash into long, thin ribbons. Drain the soaked red onion and carefully toss with the squash along with the cherry tomatoes, sliced cucumber and chopped mint or basil. Add the lemon juice and olive oil and toss carefully to coat all ingredients. Season to taste with salt and pepper.

On a large serving platter, arrange the sliced heirloom tomato in a single layer to create a base for the salad. Season with salt and pepper. Arrange the squash salad on top of the tomato slices, garnish with the goat cheese, pine nuts and chopped olives, if using. Serve immediately.

Serves 6; Recipe By Courtney McDonald

-6 slices bacon
-2 bunches spinach, washed, long stems removed
-2 ripe Fuyu persimmons, peeled and sliced
-1 tart green apple, cored and sliced
-2 Tbsp. chopped green onion
-1/2 cup toasted and chopped walnuts
-1 Tbsp. apple cider vinegar
-salt and pepper, to taste

Cook the bacon in a heavy skillet on the stove top to desired doneness. Drain on paper towels and keep warm, reserving ¼ cup hot bacon fat. Set aside.

In a large bowl, combine the spinach, persimmon, apple, onion and walnuts; toss to combine. Add the vinegar and mix well. Slowly drizzle in the warm bacon fat, toss well. The spinach should wilt slightly with the heat. Crumble in the cooked bacon and toss to combine all ingredients. Serve immediately!

Note: This salad would be fantastic with a little crumbled blue cheese!


Serves 6; Recipe by Courtney McDonald

-1 loaf good-quality crusty bread, sliced ½ inch thick
-1 tbsp olive oil
-1 clove garlic, finely chopped
-1/2 cup extra-virgin olive oil
-3 Tbsp. balsamic vinegar (or lemon juice)
-2 large heirloom tomatoes, hulled and diced into 1 inch chunks
-4 ears fresh corn, kernels removed
-1/2 medium red onion, thinly sliced
-I Armenian cucumber, halved lengthwise and sliced
-1 basket cherry tomatoes, halved
-1/4 cup torn fresh basil leaves
-salt and pepper, to taste

Preheat oven to 400 degrees F. Line the bread slices on a cookie sheet in a single layer and brush with the 2 Tbsp. olive oil. Toast in the preheated oven until edges begin to brown, about 7 minutes. Remove from the oven to cool slightly. When bread is cool enough to handle but still warm, tear into 1-2 inch chunks and place in a large mixing bowl. Toss with the chopped garlic, remaining olive oil and balsamic vinegar. Add the chopped tomatoes, corn kernels, red onion, cucumber, cherry tomatoes and basil
leaves. Season well with salt and pepper and toss to coat evenly. Serve immediately.

Serves 8; prep time – 15 minutes

-1 small pkg. pea shoots, rinsed and dried
-1 small pkg. sunflower greens
-4 ears yellow corn, shucked
-1 basket cherry tomatoes, rinsed and halved
-1/4 cup julienned fresh basil leaves
-2 tsp. dark balsamic vinegar
-2 Tbsp. + 2 tsp. XV olive oil
-salt and pepper, to taste

Cut the corn kernels from the cob and place in a medium-sized mixing bowl. Add the pea shoots, sunflower greens, halved cherry tomatoes and fresh basil. Toss together. Slowly add the balsamic vinegar and olive oil and continue tossing. Season to taste with salt and pepper and serve immediately. Enjoy!

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