Eat What We Grow

Fresh Recipes

Five simple, restaurant-quality recipes that show off the flavor of our just-harvested organic lettuces, herbs and greens.

Caesar salad with green leaf lettuce
Salad⏱ 15 min4 servings

Classic Caesar with Green Leaf Lettuce

A simple Caesar that lets the freshness of just-harvested green leaf lettuce shine — no shortcuts, no fillers.

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Ingredients

  • 2 heads Organic Aqua Fresh green leaf lettuce, washed and torn
  • 1/2 cup grated Parmesan
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 anchovy fillets, minced
  • 1 garlic clove, minced
  • 1 tsp Dijon mustard
  • Freshly cracked black pepper, croutons

Method

  1. Whisk olive oil, lemon juice, anchovy, garlic, and Dijon in a large bowl.
  2. Add lettuce and toss until each leaf is lightly coated.
  3. Sprinkle Parmesan, croutons, and pepper on top. Serve immediately.
Fresh cilantro for chimichurri
Sauce⏱ 10 min1 cup

Cilantro-Lime Chimichurri

Bright, vibrant chimichurri with our just-cut organic cilantro and parsley. Perfect over grilled steak, chicken, or fish.

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Ingredients

  • 1 cup Organic Aqua Fresh cilantro, finely chopped
  • 1/2 cup Organic Aqua Fresh parsley, finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 2 tbsp fresh lime juice
  • 1/2 cup extra-virgin olive oil
  • 1 tsp red pepper flakes, salt to taste

Method

  1. Combine cilantro, parsley, garlic, vinegar, and lime juice in a bowl.
  2. Slowly whisk in olive oil until emulsified.
  3. Add red pepper flakes and salt. Let rest 10 minutes before serving.
Bok choy stir fry
Side⏱ 10 min4 servings

Bok Choy & Garlic Stir-Fry

A 7-minute weeknight stir-fry that turns fresh organic bok choy into a craveable side dish.

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Ingredients

  • 1 lb Organic Aqua Fresh bok choy, halved lengthwise
  • 3 garlic cloves, sliced
  • 2 tbsp neutral oil
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes, toasted sesame seeds

Method

  1. Heat oil in a wok or large skillet over high heat.
  2. Add garlic and red pepper flakes; cook 30 seconds.
  3. Add bok choy cut-side down and sear 2 minutes.
  4. Toss with soy sauce, cook 2 more minutes, finish with sesame oil and seeds.
Massaged kale salad
Salad⏱ 15 min4 servings

Massaged Kale & Lemon Salad

Tender, flavor-packed kale salad that holds up in the fridge — perfect for meal prep.

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Ingredients

  • 1 large bunch Organic Aqua Fresh kale, stemmed and chopped
  • 2 tbsp fresh lemon juice
  • 3 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 1/4 cup shaved Parmesan
  • 1/4 cup toasted almonds, black pepper

Method

  1. Place kale in a large bowl with lemon juice, olive oil, and salt.
  2. Massage with clean hands 2-3 minutes until kale softens and turns deep green.
  3. Top with Parmesan, almonds, and black pepper. Serve or chill up to 2 days.
Fresh basil for pesto
Sauce⏱ 5 min1 cup

Fresh Basil Pesto

Classic Genovese-style pesto with our fragrant just-cut basil — ready in 5 minutes flat.

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Ingredients

  • 2 cups Organic Aqua Fresh basil leaves, packed
  • 2 garlic cloves
  • 1/4 cup pine nuts
  • 1/2 cup grated Parmesan
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper

Method

  1. Pulse basil, garlic, and pine nuts in a food processor until coarsely chopped.
  2. Add Parmesan and pulse to combine.
  3. Stream in olive oil with motor running until smooth. Season and serve.

Want the ingredients?

Every leaf in these recipes is grown right here in Miami — delivered to you within hours of harvest.

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