produce Archives - Jackie Newgent

erewhon-inspired sesame tofu sticks

by Jackie Newgent | April 2, 2025 | 1 Comment

Let’s talk protein—and not the kind that’s often stuffed between two buns. I’m talking about tofu, that magical block of plant-powered potential that packs a whopping amount of complete protein and is about to make your taste buds do a happy dance. These Erewhon-inspired sesame tofu sticks are here to put plant protein into the spotlight where it belongs.

pan-charred corn, orzo and arugula salad

by Jackie Newgent | June 28, 2024 | 6 Comments

pan-charred corn, orzo & greens salad in white bowl with fork

When I start seeing fresh local corn at the farmers market, this pan-charred corn, orzo and arugula salad is the very first thing I make! It’s refreshing, satisfying, and has that sweet-savory craveability. The sweet is from the corn, which becomes sweeter from sautéing it until caramelized (browned). The savory is from everything else. The pepperiness from the greens and the citrus zing from the combination of lemon and lime juices make this extra mmm…emorable.

lebanese salad with lemony tahini dressing and za’atar pita chips

by Jackie Newgent | August 8, 2016 | 9 Comments

I actually thought Lebanese food was American food as a kid. I guess that’s what happens when you grow up with a Lebanese mother (who was also a caterer)! When I’m wanting a little taste of comfort, I don’t think first about things like mac ‘n’ cheese; I crave Middle Eastern cuisine. So here’s a salad I created that’s inspired by fattoush, a simple salad that ideally takes advantage of leftover pita bread. But I’ve given it a tasty twist with freshly-baked za’atar pita chips, a tahini-spiked dressing, and plenty of chickpeas. It’s a refreshing luncheon entrée salad that’s surprisingly comforting. Hope you enjoy it as much as I do!

grilled mango salad with avocado & pistachios

by Jackie Newgent | July 21, 2016 | 3 Comments

I crave salads in the summer. How about you? When that urge strikes, here’s a new salad for ya. If you’re a mango lover like I am, it’ll literally make your mouth water! To start, I created crosshatch grill marks on mango “cheeks.” Using grilled fruit is a simple way to upgrade a recipe! Not only does it add eye appeal, it adds memorable smoky flavor interest. What’s more, I used grilled mango in two ways here—as cubes and pureed into the dressing. It’s so nutritious, too.

juice-infused quinoa salad with pistachios

by Jackie Newgent | July 11, 2016 | 0 Comments

“How can I make quinoa taste good?” I’ve been asked that question a lot! Here’s one answer to that. Use juice as the cooking liquid! Try a juice that’s a flavorful blend of fruit and veggie juices with no added sugar. It’ll pump up the nutritional value to superfood levels. Plus, it’ll provide color and memorable flavor. Here I used a juice that’s a blend of carrot, apple and lemon juices, ginger puree, and coriander. But you can simply use plain carrot or orange juice if you have that on hand. (Hint: Alternatively, you can use half juice and half water as the cooking liquid for a lighter touch!)