Recipes

Looking for ways to infuse your meals with flavorful, organic ingredients? So are we! Our own Chef Linda Duggan is always creating new recipes that let Olivia’s products shine. The following recipes are for meals simple to gourmet – tasty ideas for all different times of day. Check back often for her latest additions.

We do not source, process, pack or distribute any whole-head, heart, or chopped romaine lettuces, the subjects of the current CDC investigation.  Baby romaine, which is the lettuce in our blends, is a different crop.  Baby leaf, including our baby romaine, requires different cultivation methods.  We are not sourcing any product from Yuma, AZ.

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Florentine Tomatoes

Categories: Appetizer, Side, Spinach

Special enough for company; simple enough for a weeknight side dish!
Recipe courtesy of Chef Linda Duggan

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Kale Salad with Pears and Pecans

Categories: Kale, Salad

Get your kale on! Pears and cranberries add the perfect sweetness to earthy and nutritious kale.
Recipe courtesy of Chef Linda Duggan

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Arugula Salad with Warm Bacon Vinaigrette

Categories: Arugula, Salad

Toss this yummy salad while the dressing is warm for creamy bold deliciousness!

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Roasted Potatoes with Greens and Tomatoes

Categories: Power Greens, Side

Packed with flavor, this hearty side dish will make any meal special. Fantastic with eggs for breakfast or brunch.  
Recipe courtesy of Chef Linda Duggan

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Baby Spinach Salad with Bacon & Eggs

Categories: Salad, Spinach

Looking for something new to start your day? Try this yummy salad for breakfast or brunch! Double the dressing recipe and refrigerate for later.
Recipe courtesy of Chef Linda Duggan

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Celery and Gorgonzola Appetizer

Categories: Appetizer, Celery

Crisp celery sticks filled with nutty gorgonzola and fresh parsley! Prepare this delicious and refreshing snack in just 5 minutes. 
Recipe courtesy of Chef Linda Duggan

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Arugula Salad with Roasted Cherries and Almonds

Categories: Arugula, Salad

Roasted cherries are delicious with our spicy arugula! Enjoy cherries while in season with this easy and elegant salad. 
Recipe courtesy of Chef Linda Duggan

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Vegetable Stock

Categories: Soup

Use this easy to make stock in your favorite recipes for added nutrition and flavor. Recipe yields approximately 3 quarts. Can be refrigerated for up to 3 days, or frozen for up to a year.
Recipe courtesy of Chef Linda Duggan

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Summer Greens and Rice Soup

Categories: Power Greens, Soup

Packed with vegi goodness, this soup is great for a meat-less meal. 45 minutes start to finish and yields 2 1/2 quarts.
Recipe courtesy of Chef Linda Duggan

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