4 Greens Recipes That Will Make You Sparkle

It’s easy to fall in love with eating your greens when the recipes look this beautiful and taste this amazing! We sat down with the talented Brittany Barton, gluten-free and dairy-free chef, cookbook author and brilliant mind behind Sparkle Kitchen, to talk greens recipes that make us sparkle! She dreamed up four unique and delicious ways to enjoy Dream Greens that will make you want to run into your kitchens and try them for yourselves!

Spicy Green Goddess Salad 

A word from Chef Brittany: Dream Greens has the spiciest arugula I’ve tasted and the intensity of the pepper really kicks up your standard green goddess dressing. You can easily make this recipe dairy free by using coconut or a nut-based yogurt.”

Makes 2-4 servings

INGREDIENTS
  • Aero Farms Baby Greens
  • red onion – thinly sliced
DRESSING

Makes 1 cup.

  • ½ cup Aero Farms Baby Arugula
  • ½ cup Aero Farms Baby Kale
  • 1 tsp anchovy paste
  • ½ cup plain yogurt
  • ¼ avocado
  • 1 tbsp lemon juice
  • 1 tsp garlic – minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Add all ingredients to a food processor. Pulse for three minutes until all is thoroughly combined.
  • Toss the dressing with the greens and onion. Serve immediately and enjoy!
Arugula Pesto Pasta

A word from Chef Brittany: Again, the peppery arugula inspired me to make a pesto with zing! Go ahead and double the batch, it goes fast. I like to use Banza chickpea pasta to make this gluten free.”

Makes 4 servings.

INGREDIENTS
  • 2 cups penne pasta
  • 2 bunches leeks – thoroughly cleaned and sliced
  • ½ tbsp olive oil
  • ½ tsp salt
  • PESTO
  • 2 cups Aero Farms Baby Arugula
  • 1 tbsp garlic – chopped
  • ½ tbsp lemon juice
  • ¼ tsp salt
  • ¼ cup olive oil

In a large pot, bring four cups of water to a boil. Once boiling add in the pasta and cook until al dente. Strain in a colander and set aside.

While the pasta is cooking, make the pesto. Add all pesto ingredients to a food processor and pulse until fully combined, about three minutes. Set aside.

Heat olive oil in a large skillet over medium heat. Add leeks and sprinkle with salt. Saute for 5 minutes.

Toss leeks and a quarter cup pesto with the cooked pasta.

Serve immediately and enjoy!

Spring Green Soup

A word from Chef Brittany: Throughout summer I crave fresh, crisp greens but often they wilt before I eat them. My eyes have always been bigger than my stomach. So I created this simple soup recipe to use up any droopy leaves. Almond milk is used in place of milk/cream to make it dairy-free.”

INGREDIENTS
  • 1 cup Aero Farms Greens
  • 1 cup Aero Farms Arugula
  • 1 cup onions
  • ½ tbsp olive oil
  • ½ tsp salt
  • 3 cups vegetable broth
  • 1 ½ tbsp ginger – chopped Â
  • 1 tbsp lemon
  • ¼ cup almond milk
  • ½ tsp black pepper
  • ½ cup Aero Farms Arugula for topping

Heat olive oil over medium heat in a large pot. Add the onions and salt, sauteing for two minutes.

Place the onions in a food processor with the greens, arugula, ginger, lemon, almond milk and pepper. Bend until thoroughly pureed.

Pour the puree back into the large pat, add in the vegetable broth and bring to a simmer. Cook for five minutes.

Serve topped with Aero Farms Arugula.

Enjoy!

Kale Chimichurri Sauce with Roasted Potatoes

A word from Chef Brittany: Chimichurri is traditionally made with parsley, but like pesto it’s easy to swap around greens. Dream Greens baby kale is so tender it blends beautiful into this sauce.”

Makes 4 servings.

INGREDIENTS
  • 1 ½ lb potatoes – cut into 1 inch pieces
  • ½ tsp salt
  • ½ tbsp olive oil
CHIMICHURRI
  • 2 cups Aero Farms Baby Kale – tightly packed
  • 1 tbsp garlic – chopped
  • 1 ½ tbsp red onion – chopped
  • 1 ½ tbsp lemon juice
  • ½ cup olive oil
  • ½ cup water
  • ¼ tsp black pepper
  • ½ tsp salt

Heat oven to 425°F.

Toss potatoes with salt and olive oil.

Arrange on a sheet pan and roast for 12 minutes.

To make the Chimichurri, place all ingredients in a food processor and pulse 3 minutes or until completely pureed.

Drizzle the chimichurri sauce over the potatoes and enjoy!

Meet Brittany!

Brittany Barton is the creative behind SparkleKitchen.com, the place for real food recipes, sustainable living guidance and inspiration for others to become more sparkly versions of themselves. Check out her blog at SparkleKitchen.com, or follow her on Instagram @brittany_sparklekitchen.