Our annual sweetlife festival is a celebration of food + music. Since you already know who will be performing this year, it’s time to find out what you will be eating!
Take a look at the restaurants, food trucks, chefs, and farmers that will be at the festival, and get excited to try all of the local food and drink options on May 10th.
Didn’t get tickets to the sold-out sweetlife festival? Now is your chance!
Starting today, March 10, and lasting through Saturday, March 15, follow these three simple steps to be entered to win tickets:
- Visit any sweetgreen location
- Snap a photo of your meal
- Upload it to instagram with the hashtag #tickettosweetlife and the hashtag of the location you’re at (see the list below)
There will be 5 winners, each of whom will win 2 GA lawn tickets! The winning photos will be receive a comment on Sunday, March 16th by 9pm ET with details on how to claim your tickets.
You must tag your photo with both the contest hashtag and the location hashtag to enter.
See you at sweetlife!
- 14+W - #sg14W
- 19+L - #sg19L
- Ardmore - #sgardmore
- Back Bay - #sgboston
- Ballston - #sgballston
- Bethesda - #sgbethesda
- Capitol Hill - #sgcaphill
- City Vista - #sgcityvista
- College Park - #sgcollegepark
- Dupont - #sgdupont
- Foggy Bottom - #sgfoggy
- Georgetown - #sggtown
- Glover Park - #sgglover
- Logan Circle - #sglogan
- McLean - #sgmclean
- Mosaic - #sgmosaic
- NoMad - #sgnomad
- Reston - #sgreston
- Silver Spring - #sgsilverspring
- Tyson’s Galleria - #sgtysons
- Upenn - #sgupenn
- West End - #sgwestend
There may still be snow on the ground, but #sweetlife2014 isn’t too far away. This weekend, put the #sweetlife2014 playlist on repeat and get ready for May 10!
Our sweetgreen in schools curriculum extends beyond the basics of healthy eating and nutrition. Our program also teaches local students how to protect the environment and the communities that they live in.
This month’s lesson was about composting, which is a process of turning unused food and materials into nutrient-rich soil. Last year, in collaboration with our partner Fat Worm, sweetgreen composted over 340,000 pounds of leftover food, kitchen waste, and used utensils!
At sweetgreen we believe in providing healthy and delicious food that’s also accessible and fits with your busy schedule. For the past few years, cookbook author and New York Times columnist Mark Bittman has been vocal about his support of a healthy and plant-based diet, and we’re thrilled to announce that he has developed a recipe for us from his upcoming book, The VB6™ Cookbook (on sale May 6).
Enjoy this exclusive preview of ‘The VB6™ sweetgreen Quinoa Salad’, and stay tuned for more exciting announcements.
- 2 tbsp olive oil
- 2 tbsp sherry or red wine vinegar
- 1 tbsp dijon mustard, or to taste
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 large shallot or small red onion, chopped
- 1 tsp minced garlic
- 3 cups quinoa, cooked
- 1 large red bell pepper, chopped
- 2 cups corn kernels, fresh
- 1 pint cherry or grape tomatoes, halved
- 1 cup fresh basil or mint, chopped
- Whisk together the oil, vinegar, mustard, salt, and pepper with 2 tablespoons water in a large bowl.
- Add the shallot and garlic, whisk again, and taste. Add more mustard if you like.
- Add the remaining ingredients to the bowl and toss with a fork and spoon until everything is evenly coated in dressing. Taste and adjust the seasoning and serve right away, or refrigerate for up to an hour or so.
photo credit: quentin bacon
March is just around the corner, which means it’s time to meet your new seasonal salad:
mesclun + shredded kale with local blue cheese, caramelized onions, roasted sweet potatoes, bacon, and candied pecans; topped with a balsamic vinaigrette
In DC and Philly, we get our blue cheese from our friends at Firefly Farms (learn more about them in our ‘Meet the Farmer' video); in NY we use Old Chatham Sheepherding; and in Boston we partner with local producer Great Hill Blue.
sweetgreen makes it easier for you to eat healthfully at lunch and dinner, but we want to make sure that you’re covered for breakfast too!
These snack-sized frittatas incorporate the local portobellos found in our February salad, and can be made a few days in advance, so you can grab them while on the go.
- 5 egg whites
- 3 eggs, whole
- 1/2 cup milk of choice
- 1/2 cup spinach, cooked
- 1/2 cup portobellos, cooked
- 1/4 cup red onion, glazed (instructions below)
- 1/4 cup goat cheese
- 1.5 tbsp fresh rosemary, chopped finely
- 1 tbsp balsamic vinegar
- 1.5 tsp grapeseed oil
- 1 tsp olive oil
- pinch of kosher salt + black pepper
- Preheat oven to 350 °F
- Sauté spinach and portobellos with olive oil in pan
- Chop red onion and place in pan with balsamic vinegar and grapeseed oil. Cook until onions are caramelized with vinegar
- Whisk egg whites, eggs, and milk together
- Add in rosemary and goat cheese and stir lightly
- Combine vegetables in separate bowl
- Place vegetable mixture in muffin tin, and fill 1/4 of the way up
- Pour egg mixture over vegetables until tins are 3/4 full
- Bake for 20 minutes, or until eggs are set
Yields 12 mini frittatas. Approximate calories per frittata: 55.