Clearwater Organic Farms will build a 650,000 square foot facility that will produce fresh, locally grown, organic
baby leaf greens year - round.
Clearwater Organic Farms LLC plans to build a 15 - acre, 650,000 - square - foot greenhouse at Eastman Business Park in Monroe County, where organic
baby leaf greens will be grown.
Not exact matches
ground cloves 4 cups fresh spinach 1 leek, thinly sliced (including
green leaves) 12 — 15 crimini (
baby bella) mushrooms, sliced Juice of 1/2 lemon
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g)
baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g)
baby spinach
leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced
green onions and chile flakes for sprinkling
Using spinach is best because you don't taste the
green leaves at all, but if you have high iron or hemochromatosis then
baby kale
leaves are a great alternative and are lower in iron.
4 (8 - ounce) pork chops, bone - in, 3 / 4 - inch to 1 - inch thick 16 ounces
baby red potatoes, halved 16 ounces
green beans, trimmed 2 tablespoons olive oil 1 (1 - ounce) package Ranch Seasoning and Salad Dressing Mix 3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley
leaves
In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote
leaves, parsley
leaves, romaine lettuce, power
baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.
3 - 4 Serrano peppers 1/4 medium sized onion 2 garlic cloves 1/2 cup up to 1 cup slightly packed, fresh epazote
leaves ** 1/4 cup parsley
leaves 1/2 romaine heart lettuce 2 cups
baby power
greens, like spinach, kale, arugula, mustard, chard.
Baby kale
leaves are delicious leafy
greens that are not too rough or bitter.
fresh lime juice 1 loose cup chopped fresh coriander
leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime
leaves, OR substitute 1 bay
leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound
green beans, trimmed and cut in half crosswise 4 heads
baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.
Variations: Add 2 cups coarsely chopped fresh
baby spinach when cooking the vegetables; substitute chopped
green olives for the kalamata olives; top with shredded fresh basil
leaves.
dried parsley 1/2 cup fresh
green and red peppers 1 — 2 cups mushrooms, sliced 2 cups
baby spinach
leaves 10 — 12
leaves of fresh basil, chifonade 15 ounce can diced tomatoes, drained 1 — 2 cups marinara sauce 1/2 - 3/4 tsp.
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful
baby spiach / other salad
greens handful cilantro
leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the
green leaves as well) 500 g fresh
baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale
leaves, stems removed and chopped 1/2 lemon, juice
Dark
green leaves, about 2 cups, such as dandelion, arugula, beet,
baby spinach 1/2 cup Kerrygold Dubliner cheese, crumbled, 3/4 - inch pieces
Salmon and
Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pe
Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6
green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5
baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pe
baby bok choy, broken into
leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pepper
Savory Bread Pudding -------------- 1 baguette, cut into 3/4 ″ -1 ″ pieces and
left out to dry 1/3 loaf California Whole Grain bread, cut into 3/4 ″ -1 ″ pieces and
left out to dry 3/4 cup egg whites 1 cup chicken broth 2 cups 2 % milk 1 can artichoke hearts, drained and roughly chopped 2
baby portobello mushrooms, chopped 4 oz cremini mushrooms, chopped 3 stalks
green onions, chopped 2 shallots, chopped 1/2 cup sundried tomatoes, chopped salt pepper red pepper oregano lemon zest gruyere cheese, shredded
A nice mix of
baby greens for colour, including rocket
leaves for a bit of bitterness, and a drizzle of a sweet balsamic reduction pulls it all together.
I really like to grill vegetables and
greens, such as
baby bok choy, or whole kale
leaves, or romaine (for a grilled Caesar!).
Baby spinach
leaves melt nicely into this soup, but
green beans, carrots, peas, and other fresh seasonal ingredients work well too.
One 18 - ounce tube polenta 1 1/2 tablespoons olive oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with
leaves, sliced crosswise 5 to 6 ounces fresh
baby spinach 4 scallions,
green and white parts, sliced 1 tablespoon balsamic vinegar, or more to taste 1/4 cup sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste
Ingredients 1 loaf rustic Italian or country bread, sliced 3/4 inch thick Vegetable oil 2 - 3 large heirloom tomatoes, preferably firm
green or yellow handful
baby arugula
leaves 6oz bacon (8 strips) 1 cup flour 2 eggs, beaten 1/2 cup cornmeal salt cayenne pepper 1 garlic clove, peeled
leaves) * 2 small
green capsicum (seeds removed) * 2 Lebanese cucumbers * 1 - 2
green chilli (seeds removed) * 200g
baby spinach
leaves * 20g of basil
leaves * 20g of continental parsley * 2 cloves of Australian garlic * 2tsp of organic agave or maple syrup * 100g walnuts (slightly toasted) * 50g pine nuts (slightly toasted)...
2 bundles glass noodles (bean thread noodles) 1
baby cos lettuce 1/2 telegraph cucumber 1 handful fresh mint
leaves 1 handful fresh coriander
leaves 1 handful fresh basil
leaves 1 handful micro
greens (these are optional extra, I used rhubarb shoots in these photos)
The arugula and mizuna (a spicy lettuce
green) are bolting, and I harvest some
baby kale
leaves as well.
4 cloves garlic 1 pound mushrooms (e.g., crimini or
baby portobellos), chopped 1 5 - ounce can of water chestnuts, drained and chopped 1 cup chopped walnuts 2 tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2 tablespoons brown sugar 1 carrot, shredded 3
green onions, sliced at an angle 1 tablespoon toasted sesame seeds 12 cold iceberg lettuce
leaves
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime
leaves (see tip) 400 ml coconut milk6
baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g
green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime
leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime
leaves (see tip) 400 ml coconut milk6
baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g
green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime
leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
1 clove of garlic, minced 1 - inch piece of ginger, minced 1 carrots, peeled and thinly sliced 1 small head of cauliflower, chopped into bite - sized pieces 2 hand fulls of
green beans, trimmed and chopped 1 red pepper, chopped 1 jalapeno pepper, de-seeded & chopped (I
left a few seeds in for a bit of heat) 2 pieces of
baby bok choy, thinly sliced
Ingredients 5 oz
baby greens 1 bunch asparagus 6 radishes, thinly sliced 1/2 shallot, skin removed 10 mint
leaves 1/2 lemon, juiced 1/4 cup olive oil 1/2 tsp salt
Some parents choose to
leave green beans and peas for later introduction, when
baby enjoys texture and is able to eat them as Baby Finger Fo
baby enjoys texture and is able to eat them as
Baby Finger Fo
Baby Finger Foods.
1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime
leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or
baby basil
leaves blanched
green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
6 cups fresh, washed salad
greens or 4 good handfuls (I used an assortment of butter lettuce, red
leaf lettuce and romaine, friseé and
baby spinach would also be lovely)
Ingredients: 1 cup seedless red grapes 1 teaspoon extra-virgin olive oil Kosher salt Freshly ground black pepper 4 packed cups soft lettuce (such as
baby green oak
leaf, Boston, bibb, or butter lettuce), roughly torn 1 cup shredded roasted chicken (Light and dark meat are both great.)
The only change I made, was to roast my own chicken legs rather than cold picked over rotisserie,
left the bones in, put lots
baby mixed
greens on top ----- putting the
greens on top of the hot from the oven chicken slightly wilted them and allowed the great vinaigrette to absorb into both the
greens and the hot fingerlings.
Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium
green or red bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces small white new potatoes, halved or quartered into bite - size chunks 1 can (15 ounces) chickpeas, rinsed and drained 1 can (14.5 ounces) diced tomatoes or fire - roasted diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh
baby spinach
leaves
6 ounces mixed tender
greens and herbs (such as Swiss chard,
baby spinach, kale, tarragon
leaves, celery
leaves, mint
leaves, parsley
leaves, cilantro
leaves, and oregano
leaves; about 10 cups)
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods —
green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2
baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint
leaves 1 tablespoon sesame seeds
3 handfuls mixed
baby leaf salad (rinsed) 2 small
leaves green kale (chopped) 1 cup brown rice (cooked and mixed with olive oil and chopped parsley) 1/2 fennel (sliced) 1/2 cucumber (chopped) 4 small plum tomatoes (sliced) 2 avocados (chopped) 2 carrots (sliced) 1 pomegranate (seeds) 1/2 bag trail mix (seeds, nuts and dried fruit)
Add a few
leaves of
baby greens for color and crunch.
2 dozen cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat
green beans blanched 2 - 3 mins 1 c sliced
baby carrots blanched for 2 - 3 mins 2 lg sage
leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil
leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly
Top each crisp with a little bunch of sprouts or a few
baby greens or spinach
leaves.
SuperTip: try adding 1 - 2 handfuls
baby spinach or young kale
leaves (stems removed) + 1 dessertspoon raw cacao powder or nibs for an ultra-gorgeous
green smoothie!
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime
leaves (I used dried ones from Kalystyans in NYC) * 1 red or
green chile pepper, minced * 1 bunch
baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
Goi Cuon Nem Chua ($ 9.50), spring rolls filled with housemade grilled sour pork sausage, black pepper, sesame
leaf,
baby greens, rice noodles with sesame and served with a rich pork liver sauce.
I've even taken it a step further in the past... Bringing your own crib sheet (preferably right from
baby's crib before you
leave) is just one of my
baby travel sleep tips that happens to have a
green bonus.
Paint your
baby's foot orange,
leaving the toes and a little bit of the top of the foot to be painted
green.
If you have to moderately consume them in order to reduce the problem of gas in your
baby, you should opt for some other
green leaves such as spinach.
Kartika Liotard, of the Nordic
Green Left Group (GUE / NGL) said: «We must be very careful with authorizing health claims, especially with claims on
baby food.
A white, black and
green puppy dogs makes this adorable sleep item even cuter and with the words «Back Is Best» to remind care givers to
leave baby boy on his back and sleeveless design to minimize the chances of re-breathing their own air, ensuring that this sleep sack is endorsed by the American SIDS foundation.