These easy recipes are packed with clean ingredients, are ideal for keeping the kitchen cool, and pair perfectly with these #moodfoodapproved (AKA all natural, clean, vegan, low sugar, additive free) wine selections that you can pick up locally from our favorite wine experts at Barrel & Vine in Cohasset, MA!
SPRING SUCCOTASH SALAD
paired with Chapelle Saint Victor Rosé
MICROGREENS, or sprouts as some call them, are a rich source of many essential nutrients and are packed with all the nutrition of an entire plant in each tiny sprout, making them an ideal alternative to traditional greens!
SPRING SUCCOTASH SALAD
4 cups cooked butter beans
1 cup slivered rhubarb
1 cup slivered radish
3/4 cup slivered sweet onion
1/2 cup chopped dried apricot
1 tbsp fresh lemon juice
1/2 cup pistachio meats
1/2 cup pea microgreens (we love The Garden of Easton!)
to taste Duxbury Saltworks Spring Salt
In a large mixing bowl, add the lemon juice, honey, butter beans, rhubarb, radish, sweet onion, apricot and pistachios.
Mix gently until all ingredients are evenly distributed, season to taste with approximately 1/4 tsp of Duxbury Saltworks Spring Salt. Then, add pea microgreens and fold gently to combine.
Serve with pan seared sea scallops, or any enjoy on its own as plant based meal!
Clean wine pairing suggested by Barrel & Vine:
Chapelle Saint Victor Rosé
provence, france | cinsault, grenache, syrah | organic
blood orange + strawberry + white pepper
This vineyard practices organic farming: soil, décavaillonnage, hoeing, treatments using only simple products such as traditional contact copper and sulfur ensures compliance with the environment, with consumer health and the natural aspect of wine. Its sandy loamy soil is ideal for the cultivation of the grape. Wines were prepared in a cold maceration, obtained by bleeding, and then racked and fermented at a temperature of 16°C. There are no artificial additives, animal products or added sugar is used in this wine.
TROPICAL CRUNCH SALAD
paired with Brooks Winery Willamette Valley Riesling
MANGOS are packed with over a dozen different antioxidants that help to protect the body from oxidative damage caused by stress and aging.
TROPICAL CRUNCH SALAD
2 cups chopped avocado
1 cup chopped pineapple
1 cup chopped mango
2 cups shredded carrot
1/2 cup minced red onion
1 tbsp fresh lime juice
2 cups basil microgreens (we love The Garden of Easton!)
to taste Duxbury Saltworks Sea Salt
In a large mixing bowl, combine the pineapple, mango, carrot, pistachio, red onion, and lime juice.
Mix gently until all ingredients are evenly distributed, season to taste with approximately 1/4 tsp of Duxbury Saltworks Sea Salt.
Serve over basil micro greens with pan seared sea scallops, or any enjoy on its own!
Clean wine pairing suggested by Barrel & Vine:
Brooks Winery Willamette Valley Riesling
orgegon | riesling | biodynamic
pineapple + nectarine + slate + lemon
The land is the secret ingredient that makes Brooks a special place! With a steadfast commitment to biodynamic farming, the vineyard strives to nourish the land with each season as they have for over 20 years. There are no artificial additives, animal products or added sugar is used in this wine.
Want to find more clean wine options?
Just get in touch with our friends at Barrel & Vine and ask about their #moodfoodapproved wine collection!
SEA SCALLOPS are rich in many trace minerals, including selenium and zinc, which have been shown to support proper thyroid and brain function.
PERFECT PAN SEARED SEA SCALLOPS
1 pound large fresh local sea scallops (we love Mullaney's Fish Market!)
1-2 tbsp coconut oil
to taste Duxbury Saltworks Spring Salt
On the stove, heat a heavy bottomed pan over high heat, add enough coconut oil to lightly coat the entire surface of the pan and continue to heat the pan until it just begins to smoke.
Add scallops to the pan, season with a pinch of Duxbury Saltworks Spring Salt and continue cooking for 2-3 minutes, or until the scallops are easily removed from the pan.
DO NOT FORCE the scallops to release if they are still sticking to the pan!
After turning the scallops, reduce the heat to medium-high and continue cooking until scallops are still a bit translucent in the middle and and can be easily removed from the pan, approximately 1-3 minutes.
Serve with the above salads, or your favorite side and enjoy immediately!