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Recipes

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  • Spring asparagus and sauce gribiche

    This easy-to-make French egg sauce is traditionally served over boiled meats, but it's a welcome addition to vegetables and pairs beautifully with asparagus.

  • Lemon roasted artichokes with burrata cheese and walnut pesto

    This recipe emphasizes the pure flavor of the artichoke: simple and delicious!

  • Wheat berry salad

    This hearty, über-healthy salad makes a great light meal and is also a delicious side for roasted meats or poultry.

  • Roasted beets with citrus

    When you enjoy a big scoop of this delicious combination of citrus and beets on top of your favorite green salad, you won't need any other dressing!

  • Blueberry thrill

    Most Greenleaf Gourmet Chopshop locations have bars, where the mixologists favor natural sweeteners such as honey and fruit. This refreshing beverage takes advantage of summer-ripe blueberries.

  • Chicken tinga tacos

    Chicken tinga, a Mexican dish of shredded chicken and onions simmered in a spicy chipotle sauce, makes a tasty taco filling.

  • Eat slow bowl

    A dusting of bee pollen granules tops this robust combination of California-grown ingredients. The garnish provides an interesting texture and "a wonderful, natural sweetness," chef Jonathan Rollo said.

  • Grilled peach salad with peach balsamic vinaigrette

    Grilling is an excellent way to enhance the natural sweetness of peaches and other summer fruit. "This is an awesome recipe—something everyone can do," Rollo said.

  • Grilled salmon with berry salsa

    Chef Jonathan Rollo describes this colorful, filling dish as "summer in a bite." Bonus: It's easy to make for crowds because the components can be prepared ahead of time.

  • Hamachi tiradito

    Executive Chef Benjamin Brown credits this recipe with being one of the simplest to execute, but its vibrant flavor and the juicy pop of the finger limes makes it a fan favorite. Serve it up for a great summer appetizer.

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