There’s a full 31 days in August, and all of them should involve delicious food. It’s peak growing season for a lot of produce on the East Coast, so this month’s seasonal salads are filled with local ingredients!
DC and Philly are getting heirloom tomatoes and watermelons from Tuscarora Organic Growers in Pennsylvania and Lois Produce in Virginia, and New York and Boston are enjoying local peaches from Fralinger Farms in New Jersey.
Learn more about your August salad below:
shredded kale + arugula with local watermelon, local heirloom tomatoes, cucumbers, fresh mint, feta and spicy sunflower seeds; topped with our housemade champagne vinaigrette (400 calories)
organic mesclun + spinach with local peaches, local ginger goat cheese from Crystal Brook Farm, fresh basil and toasted almonds; topped with our housemade balsamic vinaigrette (395 calories)
organic mesclun + spinach with local peaches, local goat cheese, fresh basil and toasted almonds; topped with our housemade balsamic vinaigrette (395 calories)
Blueberry season is here! We’re celebrating in stores with our housemade blueberry basil lemonade, but wanted to give you a way to enjoy this summer fruit at home. For this recipe, we combined blueberries with chia seeds (talk about a nutrition power couple!) to make a healthy pudding that’s filled with omega-3’s, fiber and antioxidants. Happy snacking!
- 1 cup fresh blueberries, plus additional for garnishing
- 1 cup almond milk, unsweetened
- 1/2 tsp vanilla extract
- 1 tbsp agave or maple syrup
- 3 tbsp chia seeds
- Add blueberries and almond milk into blender and mix
- Pour liquid into bowl and combine with vanilla extract and agave
- Stir in chia seeds gently
- Place mixture into serving cups or mason jars
- Cover and let sit for at least 5 hours in refrigerator (ideally overnight)
- Serve topped with fresh blueberries
Yields 2 servings. Approximate calories per serving: 185.
It’s been quite the year for our sweetgreen in schools program! As we use our summer vacation to plan for the next year of classes, we wanted to take a moment to recap all of this year’s accomplishments.
- We challenged hundreds of students to try new ingredients and healthy foods.
- One student said, “I used to hate vegetables, but now I can’t get enough! Can we have sweetgreen for lunch every day?”
- We brought our wellness workshops to New York City, and announced our partnership with FoodCorps, which will allow us to take sweetgreen in schools with us wherever we go.
- Students made a total of 2,375 salads – that’s a lot of greens! – and discovered new favorite ingredients along the way.
Check out the graphic above to learn more, and stay tuned for updates about the 2014-2015 school year!
- Hozier likes to enjoy a chocolate ice cream sundae while listening to some soulful Sam Cooke
- Jean-Philip Grobler of St. Lucia prefers a nice steak while jamming to Elton John
- Chef Erik Bruner-Yang of Toki Underground listens to St. Vincent while eating chicken karage (his recipe for this traditional Japanese dish is included in the cookbook!)
- sweetgreen co-founder & co-CEO Jonathan Neman likes to keep it classic with avocado toast and David Bowie
Not all muffins are created equal. Start your Fourth of July festivities tomorrow with a breakfast that will give you enough energy to celebrate the USA all day long. These muffins are loaded with antioxidants and made with spelt flour, which contains more protein, fiber, and minerals than traditional wheat varieties.
Here’s to life, liberty, and the pursuit of muffins that can be enjoyed by all (did we mention that they’re vegan!)
- 1 cup almond milk, unsweetened + unflavored
- 1 tbsp apple cider vinegar
- 3 tbsp ground flax
- 2 cups spelt flour
- 3 tbsp coconut sugar
- 1.5 tsp baking soda
- 1.5 tsp cinnamon
- pinch of salt
- 1/4 cup sunflower oil (or other neutral oil)
- 1/4 cup agave or maple syrup
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups fresh blueberries
- Preheat oven to 375 °F
- Stir almond milk + cider vinegar together in small bowl
- Combine dry ingredients (flax, flour, sugar, baking soda, cinnamon + salt) in separate bowl
- Combine wet ingredients (extracts, agave + oil) together in medium sized bowl, then mix with dry ingredients
- Add almond milk mixture to bowl
- Toss in fresh blueberries and lightly combine
- Fill muffin tins until 3/4 full
- Bake for 15-20 minutes, or until golden
Yields 12 large muffins. Approximate calories per muffin: 170.
It’s hot out there. Luckily for you, we have a lot of delicious summer offerings to help you beat the heat! Cool off with our housemade blueberry basil lemonade, try one of our gazpachos, or enjoy a fresh bowl of greens.
Learn more about your July salad below:
organic mesclun + spinach with local peaches, local goat cheese, fresh organic basil and toasted almonds; topped with a balsamic vinaigrette (395 cal)
shredded kale + spinach with local roasted vegetables (zucchini, yellow squash, corn, radishes) fresh organic basil, carrots, roasted chicken and parmesan crisp; topped with a pesto vinaigrette (475 cal)
Our seasonal ambassadors for the summer are here! Just like we did this spring, we’re featuring local fitness instructors that are helping us spread the sweetlife. Stay tuned for some fun (and free) passport classes that will be lead by these ambassadors throughout the summer.
BOS - Eliza Shirazi
Eliza is best known for her signature ‘Kick It’ class that incorporates cardio kickboxing and dance. You can frequently find her teaching at the new Equinox located right by sweetgreen Chestnut Hill. Her classes are all about the music, so expect strong beats and rhythms throughout your workout.
NYC - Jaimie Bailey
Jaimie is a cycling instructor at Flywheel Sports. She teaches throughout the city, but you can usually find her at Flywheel Tribeca, across the street from our newest NYC location. Jaimie grew up surfing in South Florida, which started her passion for healthy living. When she isn’t teaching, she also works as a certified nutritionist.
Devin teaches a variety of classes at Balance Gym throughout DC, including Boot Camp, Balance Body, and CrossFit. He’s a former wrestler and football player who brings high levels of intensity to every class he teaches.
Haven’t taken a passport class yet? Sign up and keep an eye out for the next monthly email of classes in your city!
At sweetgreen, we like to keep our fruits, vegetables, and menu fresh. We also like to hear your fresh ideas on how we can improve and switch up our offerings. To help with these goals, we’re proud to introduce the sweetgreen Dupont test kitchen!
If you’ve stopped by Dupont in the past two weeks, you may have seen some exciting new additions to the menu. We’re using our Dupont location to craft and test innovative new menu offerings, making the most of seasonal produce and local products from the weekly farmer’s market located just behind our kitchen.
So - what exactly are we testing?
- We’re celebrating the seasons, and instead of serving monthly seasonal salads, we’re offering three summer salads
- We’re also making a few new ingredients and dressings in-house, including a spicy cashew dressing, a blue cheese dressing (using local cheese from Firefly Farms) and a housemade hummus
- We’re using these ingredients to create new salads and rice bowls, like the Rad Thai and Hummus Tahina
For now, these new items are only available at our Dupont location.
Share your thoughts on our new creations on Twitter, Facebook and Instagram using the hashtag #sgtestkitchen