Finally, autumn is here – my favorite season, which means it’s time for cozy evenings and comfort food. I know we all are so busy and simply don’t have enough time to cook something new every night when we come home from work but there is one very simple, healthy and nutritious recipe that is always a win. I mean it!
What I really love about stir fry is that it’s delicious and so easy to cook. One of my favorite recipes is Teriyaki Glazed Salmon with stir fried rice noodles and vegetables and I’m going to tell you why. Marinating the salmon in advance saves you time when you come home from work, so it will only take you 10 minutes to cook a spectacular dinner.
Doesn’t that sound good? Plus, Taylor Farms Teriyaki Stir Fry Kit makes the process of cooking even easier as all the vegetables are already chopped and washed, and each pack includes the sauce inside so they’ve done much of the work for you. The kit includes broccoli, Brussels sprouts, kale, carrots, red cabbage and snow peas.
Tip: You can always substitute the salmon with chicken, shrimp or beef.
I’m confident this is going to be one of your favorite recipes that you will enjoy all year long.
Teriyaki Glazed Salmon with Stir Fried Rice Noodles and Vegetables
Ingredients
2 salmon fillets
5 tbsp. teriyaki sauce
1 pack Taylor Farms Stir Fry Teriyaki Kit
1 pack rice noodles (8 oz.)
Sesame seeds, cilantro, lime (optional)
Method
Marinate the salmon fillets with teriyaki sauce in a shallow dish for 1 hour.
Soak the noodles in 4-5 quarts of hot water for 6-8 minutes or until tender. Meanwhile cook the Taylor Farms Stir Fry Kit according to the package instructions, then add drained noodles to stir fry and cook for additional 1-2 minutes.
Preheat a nonstick frying pan on a medium heat, then add 1 tbsp. sesame oil. Cook the salmon for 5 minutes on each side on a lower heat until cooked through.
Divide the noodles between the plates and top with salmon fillets. Sprinkle the sesame seeds over the salmon andchopped cilantro over the dish. Serve with lime wedges for added flavor.
The holiday season is officially here! Everyone who knows me knows that I love the holidays. Every room in my house is decorated, the tree is up, and now it’s time to bring some red and green to the table, too! Holiday entertaining doesn’t need to be hard, and that’s why I love Taylor Farms products. They carefully select the ingredients for their salads, chop them up, and triple wash them so they are ready to go directly in the bowl!
Taylor Farms Organic Baby Spring Mix is the perfect base for your holiday salad with its medley of vibrant red and green baby lettuces. This blend is fantastic because it has an assortment of vibrant baby lettuces, including romaine, green chard, spinach, arugula, frisée, kale, beet tops, red butter, and more! There is no need to buy several different heads of lettuce, wash them, or even chop them up; because Taylor Farms does all of that hard work for you, so you can focus on other things. Isn’t that exactly what we need during the hectic holiday season?!
I live in the Pacific Northwest and thought it would be fun to create a holiday salad this year inspired by my beautiful surroundings. I brought the outdoors inside by decorating my holiday table with pine tree clippings, pine cones, and a few holiday ornaments. So simple and easy! You could do this anywhere you live too! Just bring a few natural elements indoors (shells, birch branches, cactus, etc.) and add some ornaments that match the natural colors, along with some white candles. It’s an easy and stress free way to make your holiday table look pretty without spending any money.
Now that the table has captured the feel of the outdoors, it’s time to bring the flavors of the PNW to our plates as well. Three main flavors always stand out to me when thinking of this area: pears, blackberries, and hazelnuts. I used Taylor Farms Organic Baby Spring Mix and added warmed sweet caramelized pears, tart blackberries, toasted hazelnuts, tangy gorgonzola, and bright pops of tart pomegranate paired with sweet and tangy honey pear vinaigrette. So good and so easy to make, too! This salad had a nice contrast of textures and flavors. Toasting the nuts and caramelizing the pears brings a bit of warmth to this dish that makes it extra comforting on a winter day!
It’s so easy to make a stunning presentation with this salad, too! Pomegranates are naturally beautiful with their shiny, ruby red, jewel-like seeds, so set a few quarters in your serving dish. I love serving this salad with the pears sliced and fanned out. You can also just slice them completely up before caramelizing them, or you can serve them raw. I usually serve my salads with the dressing on the side or very lightly dressed, as people tend to like their salads dressed differently. This recipe makes extra dressing in case you have guests who like more, and you can refrigerate the leftover dressing for another day!
This salad is so delicious and easy, and because Taylor Farms is committed to bringing you only the highest quality ingredients, you can enjoy the holiday season knowing you are serving your family the best. So, let’s get started and make this recipe!
Pacific Northwest Pear, Hazelnut, and Blackberry Salad with Honey Pear Vinaigrette
(Serves 4)
Ingredients:
Salad Taylor Farms Organic Baby Spring Mix (5 ounce)
2 Bosc Pears, halved, cored, sliced into a fan with top intact
1 cup Blackberries (6 ounces)
3/4 Cup Toasted hazelnuts, shelled, skinned, and halved
1/2 Cup Gorgonzola
1 Pomegranate, divided
1 Teaspoon sugar
Lemon Juice
Olive oil (optional)
Dressing Honey Pear Vinaigrette
1/3 cup Pear Juice
1/3 cup White Balsamic Vinegar
1/3 cup Light Olive Oil
2 Tablespoons Honey
1 Tablespoon Fresh Lemon Juice
Salt
Pepper
Directions:
Make the vinaigrette by combining the following in a resealable jar: pear juice, white balsamic vinegar, olive oil, honey, lemon juice, salt, and a few grinds of fresh pepper. Seal the jar and give it a good shake until everything is well mixed. Set aside and shake again just before using.
Place hazelnuts in a hot dry skillet over medium-high heat for about 2-3 minutes, and gently toast until fragrant and the nuts just start to take on a bit of color.
Cut pomegranate into quarters. Reserve two quarters to decorate the platter (if desired) and remove and set aside arils from the remaining two quarters. You should have a yield of around 1/2 cup arils.
Cut both pears into halves and core. Using a sharp knife, cut the bottom 3/4th of the pear into a series of slices, leaving the upper portion with the stem intact, so the slices can be spread can be fanned out, but still stay together. Squeeze a bit of lemon juice over. Sprinkle lightly with sugar. Place a non-stick skillet over medium heat, add just a touch of olive oil (optional but it helps the sugar from browning too quickly), and place all four pear halves, cut side down, fanning them out a bit, in the skillet. Gently cook the pears, being careful not to disturb them too much, until the edges begin to caramelize and turn golden brown. This should take about 3-5 minutes. Remove from the stove and set aside.
Place Taylor Farms Organic Spring Mix in a large serving bowl or platter. Add nuts, blackberries, arrange pears fanning them out a bit, sprinkle over gorgonzola cheese, add reserved pomegranate quarters, top with remaining pomegranate arils, and drizzle over one to two tablespoons of the vinaigrette to taste and serve!
Hi! My name is Lindsey from @lindseyeatsla! I am all about easy, quick and simple meals and that can be seen throughout my blog and Instagram. I try to find the best ways to cook quickly and efficiently, where still keeping the quality and taste in my food. When I work all day, sometimes it hard to even put lunch in and it’s sometimes difficult to put a lot of time into dinner so I love to find an easy way to create and finish dishes.
Today, we are going to be making this easy Steak Taco Bowl using the new Taylor Farms Salsa Ranch Chopped Salad Kit! It includes everything you need for the perfect salad: a creamy salsa dressing, assortment of greens like cabbage and kale, it includes carrots, tortilla strips and cheese. Just pour out of the bag, toss and serve.
For the taco salad, I cubed and seared some steak for extra protein and topped with herbs. I love adding all types of herbs to my salads because it adds even more color and freshness (like dill and basil).
Add on your dressing (I add a lot!), mix and enjoy!
Steak Taco Bowl
Ingredients
1 Taylor Farms Salsa Ranch Chopped Kit
New York Strip Steak (about 1 lb – can also use any steak you prefer)
1 cup assorted rainbow mini tomatoes
1/2 cup assorted herbs
1/2 cup yellow corn
1/2 cup blanched snap peas
Directions
Begin by prepping your ingredients: slice your tomatoes in half, wash your herbs, shred your corn and blanch your snap peas.
Remove components from your salad kit.
Next heat a skillet with oil. Take your steak and cube it up. Toss in the hot skillet and brown on all sides for about 2-3 minutes on each side. Season with salt and pepper.
Assemble your salad by placing in all your salad kit components tomatoes, herbs, corn and snap peas. Top with steak, dressing and serve!
If you re-create this recipe be sure to share it on Instagram and tag me and @yourtaylorfarms!
Last week was World Health Day, a day marking the establishment of the World Health Organization and its ongoing work to protect the physical wellbeing of people across the globe.
As North America’s favorite maker of salads and healthy fresh foods, Taylor Farms is committed to fostering a healthy community among our customers and our employees. For our customers, we deliver healthy, budget-friendly lettuce and other produce. In our communities, we host student farmer’s markets and other initiatives.
We also believe firmly that a healthy workforce is a happy workforce. In effort to foster a culture of healthy living, Taylor Farms started its first internal employee Health and Wellness program in 2015. The program’s overall goals are for employees to better understand their health and have on-site opportunities to improve it. We also provide prevention and management programs and private health coaching for employees.
To kick off the program, more than 2,000 employees participated in biometric screenings, where they learned their BMI, blood pressure, cholesterol, triglycerides and glucose level. The rest of the year included opportunities to learn more about our common health conditions through health education classes, cooking demonstrations, and private health coaching.
Biometric screenings are currently are underway for 2016 where employees and their covered spouses have the chance to earn up to $200 in incentives for participating.
It’s important for every one to promote healthy living in the communities where we live and work. From the worldwide efforts of the World Health Organization, to initiatives to keep our employees healthy, to the choices we make in the grocery store each day, World Health Day is an important reminder that we can all think globally and act locally to create a better quality of life for those around us.
Everything we do here at Taylor Farms is about providing fresh, healthy food so millions of people can share the enjoyment of a good meal with family and friends.
Today, as countries around the world mark the International Day of Friendship proclaimed by the United Nations, it’s a perfect time to celebrate the company of those around us who make our lives richer, fuller, and more enjoyable.
We’re always honored to be part of your gatherings, large and small. Thank you to our consumers for having the confidence in our family here at Taylor Farms to provide you fresh, wholesome, and delicious healthy foods. Thank you to our employees who work diligently every day as we strive to be America’s favorite maker of salads and healthy fresh foods. And lastly, a special thanks to our local communities for your continued support.
Marinate the salmon fillets with teriyaki sauce in a shallow dish for 1 hour.
