March 25, 2011
January 5, 2011
Mache and Bibb with sprouts, cabbage, lentils, tomatoes cucumbers, carrots, cheese and a warm Dijon dressing
September 14, 2010
This month’s seasonal salad consists of baby spinach with apples, roasted tofu, spicy quinoa, sugar snap peas, fresh cilantro and sweetgreen’s lime cilantro jalapeno vinaigrette.
This month, we are excited to dedicate our seasonal salad to all vegans out there! Inspired by some of our vegan associates on the sweetgreen team, like Brittany from SG Bethesda, we tried to pack lots of protein and flavor into this salad. The spicy quinoa is an important component with its high protein content and spicy kick that adds a nice amount of heat to the salad. The fresh cilantro also plays a great part by adding that fresh herb flavor throughout.
A great resource for all things Vegan is www.vegdc.com. Check it out!
August 31, 2010
1 lbs of Baby Eggplant
2 Tblsp of Extra Virgin Olive Oil
1 Tsp of Garlic Salt
1 Tsp of Chili Powder
4 Rosemary Sprigs
Preheat the oven to 425 degrees. Wash eggplant, then slice eggplant in half and layout on baking sheet. Drizzle with olive oil, garlic salt, chili powder. Layout Rosemary sprigs on top.
Roast at 425 degrees for 20 minutes or until soft.
You can just eat these roasted eggplant as a side dish or snack, But here at sweetgreen, we like to make everything into a salad. Heres the salad we made with them: (serves 2-3 ppl)
1/2 lb of Baby Arugula
1 large Heirloom Tomato, diced
1/2 cup Sprouts
1/2 cup Tofu, chopped
1 Tblsp of Fresh Basil, chopped.
8-10 of the Roasted Baby Eggplant Halves
Lemon Tahini Dressing (You can use any simple lemon vinaigrette.)
Extra fresh squeeze of lemon to top it off.