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.

Looking for a specific ingredient?

Minestrone (Vegetable Soup)

Categories: Kale, Soup

Chef Linda's Minestrone is a warming start to any great meal, and a perfect end to a long cold day!

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Kale and Vegetable Soup with Ham

Categories: Kale, Soup

Hearty and healthy, this quick cooking soup is perfect to warm a chilly day. Serves approximately 4 to 6.
Recipe courtesy of Chef Linda Duggan

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Celery and Cauliflower Soup

Categories: Celery, Soup

A powerhouse of nutrients, this soup is also smooth and light and absulutely delicious!

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Chicken Soup with Kale and Squash

Wonderful and easy make-ahead soup!

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Miso Soup with Spinach and Shrimp

Categories: Soup, Spinach

Warm up your day with this light and flavorful soup!

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Celery, Fennel and White Bean Soup

Categories: Appetizer, Celery, Soup

Sensational flavors yet so simple to prepare!

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Roasted Butternut Squash Soup

Categories: Butternut Squash, Soup

Make this hearty and delicious soup Vegan by skipping the dairy and using vegetable broth.
Recipe courtesy of Team Olivia

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Lentil Stew with Greens and Sausage

Categories: Kale, Soup, Spinach

Enjoy a flavorful bowl of goodness!
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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