Recipes

Olivia’s Organics does not use Romaine Lettuce.

In the past two years, the produce industry has been affected by several Romaine Lettuce incidents that have greatly diminished consumer confidence in Romaine.

Olivia’s Organics discontinued the use of Organic Romaine in April, 2019.  Every ingredient panel has been reprinted without Romaine as a component.

To be perfectly clear, we will print “Does Not Contain Romaine” on all blends that previously contained Romaine: Spring Mix, Sweet Baby Lettuce, Spring Mix with Herbs, and 50/50.

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Looking for ways to infuse your meals with flavorful, fresh and healthy 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 – delicious ideas for all different times of day. Check back often for her latest additions.

Looking for a specific ingredient?

Spinach & Sausage Calzone

Categories: Spinach, Sandwich, Pizza

Use this recipe as a base and fill the calzone with your favorite Olivia's greens and flavors!

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Florentine Tomatoes

Categories: Spinach, Appetizer, Side

Special enough for company; simple enough for a weeknight side dish!
Yield: 2-3 Servings 

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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. 
Yield: 2-3 Servings

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Pork Chops stuffed with Spinach and Gorgonzola Cheese

Categories: Entree, Spinach

You will make this dish over and over. Substitue the spinach with any Olivia's green for added variety.
Recipe courtesy of Chef Linda Duggan 

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Stuffed Peppers with Quinoa and Spinach

Categories: Spinach, Entree, Side

Beautiful and delicious, quinoa and veggie stuffed peppers make a colorful and healthy side dish or the perfect vegetarian meal. Yield: 4 stuffed peppers

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Chicken Orzo Soup with Spinach

Categories: Soup, Spinach

Quick cooking and good for you soup! Total time is 30 minutes. Pair with a simple salad made with Olivia's greens. 
Recipe courtesy of Chef Linda Duggan

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