Mixed Greens Home- Curated treasures with a story

05/03/2012

02/27/2012

I so agree....do you?

02/24/2012

Thought for the Day!!!

02/14/2012

HAPPY VALENTINES DAY!!!!!

02/13/2012

Thought for the Day....

02/10/2012

02/09/2012

New Shipment....Happy Girl Kitchen Company Veggies are here. Come get some!

02/09/2012

Guess what tomorrow is.... CSA drop off day! So excited for more amazing fruits and veggies.

01/26/2012

So excited for the Birthday Party tomorrow at The OC Mart MIX! It is hard to believe that Mixed Greens Home- Curated treasures with a story has been open a year already. Make sure to stop by tomorrow for a beverage and treats. Also, the amazing Seabirds Truck will be here from 11-2 for lunch and so much more!

01/18/2012

It is COLD outside and we have the perfect way to spend your time. Wool and the Gang Knitting Kits are here! They are beginners and have everything you need to complete your project. Come check them out!

01/06/2012

Have you ordered your CSA box of organic fruits and veggies? Maybe there will be collard greens in your box and you can make these amazing wraps.Don't miss out...go now to www.tanakafarms.com and sign up! The deadline for January 12th delivery is midnight Jan 8th. Pick up at Mixed Greens (11-6) in The OC Mart MIX.


Wild Salmon Collard Wraps
Serves 2

8-10 ounces wild salmon, cut into 6 even strips (roughly 1/2 thick and 4 inches long)
3 large collard greens
2 nori sheets (each sheet cut into 8 rectangles)
1 carrot, thinly sliced
1 small fennel bulb, thinly sliced
1 large chunk of ginger, minced
1 garlic clove, minced
¼ cup sesame oil
⅛ cup brown rice vinegar
1 tablespoon wholegrain mustard
1.5 tablespoons wheat free tamari
cilantro leaves for garnish
sunflower sprouts for garnish
To make the Marinade:
Whisk together the sesame oil, rice vinegar, mustard, and tamari. Stir in minced garlic and ginger. Place the sliced salmon into a bowl and add enough marinade to cover the fish. Marinate for 20-30 minutes

To Make the Collard Wraps:
Remove the stalk from the collards to give you 2 separate leaf pieces. Lay them onto your work surface, dark/shiny side down. Place 1-2 nori sheets on the middle of the collard leaf. Place 1 salmon strip onto the nori. Top with some carrots, fennel, cilantro leaves, and sprouts. Drizzle some of the marinade over everything. Roll the collards up (like a sushi roll)

To Cook:
Place salmon rolls onto a steamer dish. Steam for approximately 5-6 minutes. Serve alone or with brown rice and lime wedges

01/05/2012

Another year yet another broken set of new Year’s resolutions – most of us start the new year full of promises,but our goals are often unrealistic. Why not try something new and follow Tree Hugger founder Graham Hill's Earth-friendly diet philosophy. http://www.ted.com/talks/graham_hill_weekday_vegetarian.html

TED Talks We all know the arguments that being vegetarian is better for the environment and for the animals -- but in a carnivorous culture, it can be hard to make the change. Graham Hill has a powerful, pragmatic suggestion: Be a weekday veg.