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Sometimes, it’s best to keep it simple. This breakfast contains just 5 ingredients, including strawberries, the featured ingredient in the May salad for DC and Philly. It takes only take a few minutes to prepare, making it the perfect weekday... — Sometimes, it’s best to keep it simple. This breakfast contains just 5 ingredients, including strawberries, the featured ingredient in the May salad for DC and Philly. It takes only take a few minutes to prepare, making it the perfect weekday breakfast for when you’re in a rush!
Ingredients:
1 slice of your favorite whole-wheat bread
2 fresh strawberries, sliced horizontally
1 tbsp fresh ricotta
1 tsp chia seeds
1 tsp local honey
Directions:
**Toast** bread
**Slice** strawberries
**Spread** ricotta on warm toast
**Top** with sliced strawberries
**Sprinkle** chia seeds over toast, and top with a drizzle of honey
*Yields 1 serving. Approximate calories per serving: 130.*

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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... — 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.
Ingredients:
5 egg whites
3 eggs, whole
½ cup milk of choice
½ cup spinach, cooked
½ cup portobellos, cooked
¼ cup red onion, glazed (instructions below)
¼ 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
Directions:
**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 ¼ of the way up
**Pour** egg mixture over vegetables until tins are ¾ full
**Bake** for 20 minutes, or until eggs are set
*Yields 12 mini frittatas. Approximate calories per frittata: 55.*

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This season, we’re all about stews. As part of our winter recipe series, we challenged local DC food blogger Alexandra Dawson to create a stew using butternut squash, which we’re featuring on our winter menu. Check out the recipe above!
Who’s... — This season, we’re all about stews. As part of our winter recipe series, we challenged local DC food blogger Alexandra Dawson to create a stew using butternut squash, which we’re featuring on our winter menu. Check out the recipe above!
Who’s Alexandra?
Alexandra, a Washington, DC-based wellness warrior, has been a longtime friend of sweetgreen. She’s currently finishing her post-baccalaureate in dietetics, and writes a lifestyle and recipe website In My Bowl, which inspires plant based nutrition, healthful and positive living, and #GoddessVibes. When she’s not munching on vegetables or bopping around the city, you can also find her on Instagram.

sweetgreen food recipe winter tastetheseason vegan squash lentil stew soup health

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... — 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.
Ingredients:
2 tbsp olive oil
2 tbsp sherry or red wine vinegar
1 tbsp dijon mustard, or to taste
½ tsp salt
¼ 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
Directions:
**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*

sweetgreen bittman vb6 food community vegan quinoa salad cookbook recipe markbittman whatveganseat

As January comes to a close, we wanted to share a final recipe using a featured ingredient from our 2014 health food trends list. We’re rounding out the month with hemp seeds, an organic and plant-based source of protein. Hemp protein is easier for... — As January comes to a close, we wanted to share a final recipe using a featured ingredient from our 2014 health food trends list. We’re rounding out the month with hemp seeds, an organic and plant-based source of protein. Hemp protein is easier for the body to digest than soy, and is lower in saturated fats than other traditional sources of protein.
These vegan bars make a great breakfast or snack and stay fresh in the fridge for several days. Unlike many store-bought energy bars, they are free of refined sugar and preservatives, so you can snack healthy and without any guilt!
Ingredients:
8 medjool dates, pitted
7 unsweetened turkish apricots, chopped
¾ cup sprouted whole wheat flour
¾ cup rolled oats (not quick cooking)
½ cup sliced raw almonds
½ cup dried unsweetened cranberries
1/3 cup flax seeds
1/3 cup unsweetened apple sauce
1/3 cup hemp seeds
3 tbsp shredded unsweetened coconut
2 tbsp organic coconut oil, melted
2 tsp vanilla extract
pinch of sea salt
Directions:
**Preheat** oven to 350 °F
**Place** pitted dates in food processor and chop
**Add** melted coconut oil and flour into processor and grind to make paste
**Mix** all other ingredients together in separate bowl
**Combine** date paste with other ingredients in bowl and mix together thoroughly
**Line** 8 x 8 pan with parchment paper, and spread mixture evenly in pan
**Bake** for 20-25 minutes, or until edges are golden
*Yields roughly 12 bars. Approximate calories per bar: 175.*

sweetgreen food hemp energy bar vegan fruit snack recipe

The temperature has started to drop, which means it’s once again time to turn up the heat in your kitchen! For this recipe, we were inspired by the corn in the September salad for DC and Philly, which we’re sourcing locally from Arnold Farms in... — The temperature has started to drop, which means it’s once again time to turn up the heat in your kitchen! For this recipe, we were inspired by the corn in the September salad for DC and Philly, which we’re sourcing locally from Arnold Farms in Maryland.
We made these corn fritters a bit healthier than traditional ones by using whole wheat flour, and a bit hotter than your average fritter by adding some spice from pickled jalapeños!
Ingredients:
¼ cup corn flour
¼ cup whole wheat flour
2 eggs
1.25 cups fresh corn
¼ cup scallions, chopped
¼ cup of jalapeños (we used the pickled thai basil ones from local DC producer Gordy's Pickle Jar)
1 tbsp olive or grapeseed oil
salt + pepper to taste
Directions:
**Place** fresh corn, green onions + jalapeños in bowl and combine
**Add** egg, then flour and stir
**Heat** oil in pan over medium heat
**Scoop** 1/4 cup of mixture into hot pan and flatten
**Sauté** for 4 minutes on each side, or until golden brown
**Remove** from heat and place on paper towels to cool
**Season** with salt + pepper and serve plain, or topped with freshly sliced avocado
*Yields: 6-8. Approximate calories per servings: 110.*

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At sweetgreen, we source local and seasonal ingredients whenever possible. To honor the first day of spring, we wanted to showcase some of the fresh produce that’s now in season. Because not all of these veggies and fruits are served at sweetgreen,... — At sweetgreen, we source local and seasonal ingredients whenever possible. To honor the first day of spring, we wanted to showcase some of the fresh produce that’s now in season. Because not all of these veggies and fruits are served at sweetgreen, we’re giving you some tips on how to choose and cook them.
Stay tuned for our upcoming seasonal salads to find out what spring produce we’ll be featuring!
**Artichokes** - Buy artichokes that are tightly packed and have crisp, bright leaves.
To eat, cut off outside layer of leaves and trim stems, then prepare by steaming, baking or sautéing.
**Asparagus -** Look for asparagus that is firm, plump, and straight. The spears should break easily when bent.
Try this veggie steamed, grilled, stir-fried or roasted in the oven.
**Cucumber** - Choose cucumbers that are well shaped, firm, and deep green in color.
Purée cucumber and make a chilled spring soup, or slice raw cucumber to enjoy on salads or with your favorite dips.
**Radish** - Purchase radishes that are bright and firm, and be wary of excessive cracking on outer layer.
Slice raw radishes and enjoy on top of toast or with favorite dip.
**Sweet peas** - Look for peas that have a vibrant green color with no cuts or breaks in their shells.
Eat them raw or purée them to make soup or hummus. You can also lightly sauté or stir fry them.
**Strawberries -** Search for strawberries that are a vibrant red, with fresh looking leaves.
Enjoy them raw, blend them to make a smoothie, or bake them in your favorite dessert.

sweetgreen food local spring seasonal season vegetables fruit strawberry photo

You’ve heard it before – breakfast is a pretty important meal. Skipping breakfast has been linked to high blood pressure, weight gain, and an increased risk of heart disease. We want to help you do breakfast right!

That’s why we are giving you this easy and healthy recipe for muffins inspired by the local apples in our October salad. Made with whole-wheat flour and fiber-rich apples, these muffins will keep you full and prevent mid-morning energy crashes. These apple + oat muffins also have protein from Greek yogurt and are made with vitamin E-rich canola oil that helps to lower cholesterol and keep blood sugar levels under control.

Ingredients:

1.5 cups whole wheat flour
1 cup + 3 tbsp gluten-free oats
1.25 cups unsweetened applesauce
2 egg whites
2 apples, chopped
1/3 cup non-fat Greek yogurt
¼ cup brown sugar
¼ cup soy milk
2 tbsp canola oil
1 tsp baking powder
½ tsp baking soda
pinch of salt
1 tbsp cinnamon
¼ tsp nutmeg
pinch of cardamom
½ tsp vanilla
pinch of organic sugar (optional)

Directions:

Pre-heat oven to 375 °F
Combine dry ingredients (1 cup of oats + flour + sugar + baking powder & soda + salt + spices) in bowl and mix
Stir wet ingredients (applesauce + yogurt + milk + oil + egg whites + vanilla) together in separate bowl
Mix all ingredients together and gently fold in apple
Fill muffin tins ¾ full
Toss 3 tablespoons oats + pinch of organic sugar together and sprinkle over muffin tops (optional)
Bake for 18-20 minutes, or until golden

Yields roughly 12 muffins.

sweetgreen food recipe apple oats healthy fall muffins

It’s the final installment of Food that Fitz! For the last recipe, sweetlife artist Noelle Scaggs of Fitz and the Tantrums made Sautéed Black Kale w/ Chanterelles. Learn more about how Noelle prepares this dish and get her recipe below.
“ This recipe... — It’s the final installment of Food that Fitz! For the last recipe, sweetlife artist Noelle Scaggs of Fitz and the Tantrums made Sautéed Black Kale w/ Chanterelles. Learn more about how Noelle prepares this dish and get her recipe below.
This recipe features three of my favorite things all rolled into one. Black kale, chanterelle mushrooms and Rosé! I was experimenting with cooking with Rosé as an alternative to using white wine as a simmering liquid for my kale. I found that it added a wonderful fragrant flavor to what would normally be slightly acidic when using just a vinegar or wine. It made the perfect pairing with my Cheddar Mash and an Artichoke. I highly recommend using a Rosé from Côtes du Rhône.
Ingredients:
1-2 bundles of organic black kale, cut into quarter portions
½ cup chanterelles, sliced
½ cup floral palette Rosé wine
½ white onion or shallot, chopped
3-4 tbsp cold pressed olive oil
¼ tsp white pepper
¼ tsp salt
1/3 tsp apple cider vinegar
Directions:
**Heat** oil in large pan and sauté onion or shallot with salt and pepper
**Lower** heat and add chanterelles and stir to mix with onion/shallot
**Add** Rosé and simmer for 2 minutes
**Fold** kale slowly into pan, and add vinegar
**Cook** until kale is tender for about 2 minutes

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our new seasonal menu will keep you warm all winter long 🔥

winter menu winter sweetgreen curry turmeric squash BlueCheese

See, that’s what the app is perfect for.

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