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Featured Products

Diced Butternut Squash Diced Butternut Squash

    Our gourmet Brussels Sprouts are hand harvested and have a nutty flavor, as well as a great crunchy texture and bright green color.

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Los Angeles Salad Company has been part of the foodservice industry since 1939, providing a year-round supply of the highest quality fresh-cut vegetables and specialty produce.

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Our Quality Assurance department audits all phases of the operation, from growing and harvesting, to packing and shipping. Each one of our products has a bag or tray designed specifically to attain optimum shelf life.


Featured Products

Diced Butternut Squash Diced Butternut Squash

    Our gourmet Brussels Sprouts are hand harvested and have a nutty flavor, as well as a great crunchy texture and bright green color.


Green Asparagus
Blue Lake Green Beans
French Green Beans
French & Yellow Bean Medley
Yellow Wax Beans
Brussels Sprouts
Baby Carrots with tops
China Snow Peas
Sugar Snap Peas
Butternut Squash
Italian Zucchini
Baby Zucchini
Baby Summer Squash
Sweet Round Squash
Yams / Sweet Potato Spears

David Garcia


Chef Sarah Schier - Spring/Summer 2013
Chef Jennifer Story - Fall 2013/Winter 2014


Featured Recipe


Guest Blogger - David Garcia

David's Recipes:
Snow Pea Salad with Lime and Ginger Dressing
Paprika Chicken and French Green Beans
Easy Green Bean Salad
Balsamic-Maple Brussels Sprouts (Slow Cooker)

Pickled Veggies
Rosemary Ginger Zucchini Boats

Beef and Butternut Stew (Slow Cooker)
Baked French Beans Fries
Roasted Brussels Sprouts and French Beans

Blogger David
This is the story of my weight.
I’ve lost 160 pounds, and have kept it off for over 3 years. I still struggle with food, and finding time and energy to work out, and I’ll continue to share those struggles – and the successes – on my blog: Keep it up, David!

I don’t remember a time that I wasn’t obese. I grew up outside Detroit, watching family members struggle with weight. I started hearing about my weight in elementary school, and the diets started soon after. I tried a variety of diets throughout my life, sometimes losing 50 or 70 pounds, but they never stuck. The weight always came back.

I moved to LA after college, to work in television. After some entry-level positions I landed a great gig on a talk show. It was in December 2009 that Richard Simmons was booked to come on the Before and After show that I worked on, and I was assigned to produce his appearance.  When we met, he asked me about myself, and made an offer: ‘I can help you, if you want it.’  I was stunned and frightened.  It’s unusual for anyone to offer help to someone they just met, and plus, it forced me to confront if I was ready to make a change and work at it.  He suggested I start writing down everything I ate. The day I started my food log, I weighed myself for the first time in months and saw the biggest number ever: 402 pounds.

Logging my food really worked for me.  I slowly made changes – I cut out diet soda; scaled back processed foods; and increased lean proteins like beans, fish, eggs and yogurt; and increased fruits and veggies. I couldn’t eat junk food and forget about it – the food log held me accountable. 

Before Stair Climb Another big breakthrough is that I’ve figured out how to combat my biggest weakness: my attitude. Every prior diet derailed after making poor food choices, because I would think, ‘There goes my diet today, so I should eat whatever I want, and get back on track tomorrow.’ And then I’d stretch ‘tomorrow’ to ‘next week’ to ‘next month’ to ‘next year.’ So now I eliminate temptation wherever I can. I keep lots of healthy options at home, so I never feel stuck eating the same thing. Each morning, I think about every meal that day, and I end up getting excited for what I’ve planned.
Keep it up David
People have asked what my secret is, and I’ve thought a great deal about how to answer. What I’ll say now is this: It hasn’t been easy, but I finally figured out that I already have, within me, all the tools necessary to make the changes I need and want in my life, and I have learned how to use those tools to achieve success.

Keep it up, David!

Paprika Chicken and French Green Beans
Snow Pea Salad with Lime and Ginger Dressing

Serves 4


1 lb of Los Angeles Salad Company Snow Peas
A bunch of radishes (about 9), sliced
A bunch of scallions (about 8), sliced
1 cucumber, finely diced

Juice of 2 limes
Zest of 1 lime
2 tablespoons of minced fresh ginger
1 tablespoon of olive oil

I recently went to a potluck dinner and decided to bring a snow pea-based salad, partly because I got some awesome snow peas from Los Angeles Salad Company, and partly because salads, for the most part, are pretty easy to put together and easy to transport. Oh, and healthy, too! This salad actually involved a little cooking, and that was the task I gave Katie.

We put a big pot of water on the stove, and once it started boiling, Katie added all the snow peas. It was a little over a pound, but if you can only find 1-pound bags, then just buy one.

Snow peas don’t take long to cook – only 3 minutes, until they get a little tender and turn bright green. After three minutes, Katie transferred the snow peas, using a slotted spoon, directly into an ice bath – a bowl of ice water that shocks the peas, stops the cooking process, and locks in the great green color.

Blanching Snow Peas

After they cooled down, Katie strained the peas and was very proud of her handiwork.

Drained Snow Peas

While Katie headed up the pea patrol, I became a slicing machine. I thinly sliced a bunch of radishes (about 9 radishes total), and a bunch of scallions (about 8 stalks, only using the white and light green parts).

Sliced radish and scallion

They all got added to the salad bowl, on top of the drained snow peas. Next, I chopped a cucumber into very small pieces and threw them in the bowl, too.

Chopped Cucumber

The salad part’s done! Just four ingredients.

On to the dressing, which I made in a mug, with these 5 ingredients:

o Juice of 2 limes
o Zest of 1 lime
o 2 tablespoons minced fresh ginger
o 1 big handful cilantro, finely chopped
o 1 tablespoon olive oil (Yup, only 1 tablespoon for this entire big bowl of salad.)

Lime Juicer

Mix it all up, pour onto the salad and toss, toss, toss. It ends up being a very pretty salad!

Snow Pea Salad Bowl

It’s full of big, bright flavors: spicy radishes, fresh cilantro, tangy lime, aromatic ginger. And I don’t mean to brag or anything, but the bowl came back from the potluck completely empty. Must have been a hit!

Snow Pea Salad Close-up

Keep it up, David!

Click here to view recipe in blog


Paprika Chicken and French Green Beans
Paprika Chicken and French Green Beans

Serves 4


1 lb of Los Angeles Salad Company French Green Beans (Haricots verts)
2 boneless skinless chicken Breasts (about 1 lb, in total)
1/2 tsp of groung coriander
1/2 tsp of ground cumin
2 1/2 tsp of paprika, divided
1 sliced shallot
3 minced garlic cloves
10 oz of mushrooms, roughly chopped
1/4 cup of red wine vinegar
Pepper to taste
1/2 cup fresh parlsey, chopped

Ready for a healthy dinner option? One with no added fat or sodium? Check out my recipe for Paprika Chicken and Green Beans!

I started with 1 pound of haricot verts (the fancy way French folks say 'green beans'), which I chopped into thirds, just for the hell of it. And then I steamed them. It only takes about 4-5 minutes.

Steamed French Beans

These beans from the Los Angeles Salad Company were fantastic.

While they were steaming, I seasoned my chicken. I used 2 boneless skinless breasts (they were big, about 1/2 pound each). I cut them into strips, dumped them in a bowl, and sprinkled on about 1/2 teaspoon of ground coriander and cumin. Then, about 2 teaspoons of good, high quality paprika (my friend Jen brought me this paprika from Hungary).

Chicken with Paprika

I tossed the chicken around with my fingers to make sure every piece got a lot of spice (yes, mom, I washed my hands before and after!).

When the beans were tender, I took them off the heat, and put a skillet on the same burner (since it was already on), over medium heat. While the pan warmed up, I sliced up a shallot and minced about 3 cloves of garlic:

Sliced Shallot

When the pan was hot, I slicked it with Pam and added the garlic and shallot, and sprinkled them with another 1/2 teaspoon of paprika. The more paprika the better! After a minute, I added the chicken.

Cooking Chicken

While the chicken cooked, I rough-chopped some mushrooms (about 10 ounces; I had cleaned them previously), and added them, too, along with a 1/4 cup of red wine vinegar and a little cracked pepper:

cooking chicken with mushroom

The tough thing about coating raw chicken with paprika is because of all the spice, it's hard to tell when the chicken browns and is cooked. I had to take a piece or two out and cut them in half to be sure. When the chicken was done, I bumped the heat to low, added in the green beans, and also added in 1/2 cup chopped fresh parsley.

And that was needed was a quick toss to mix up the flavors, and VOILA! An, easy, simple, tasty meal!

Paprika Chicken and French Green Beans

Keep it up, David!

Click here to view recipe in blog


Easy Green Bean Salad
Easy Green Bean Salad

Serves 4


1 lb of Los Angeles Salad Company Green Beans or French Beans
1 lemon (juice and zest)
1 tbsp of red wine vinegar
1 finely diced shallot
1 4oz jar of red pimientos, drained
4 finely chopped anchovies fillets* (optional)
1 to 2 tsp of olive oil
1/2 cup of chopped fresh parlsey

The salad, dear friends, is on the right. On the left is a piece of fish that I  rubbed with a salt-free lemon pepper spice blend and pan-seared. The fish was a wahoo steak, and I had never heard of a wahoo fish before, let alone eaten one. But it was very dense and steaky, and would have been delicious had I not overcooked it. Thank goodness this recipe is for the salad!

Making the salad is simple. You start by making the dressing, which I made in the bottom of a big bowl, so it was already there when it was time to add the other ingredients. I began with the zest and juice of one lemon.


The lemon was small and, honestly, not very juicy, so I added a tablespoon of red wine vinegar, too, just to up the acid levels. Next, add a shallot – I diced the entire thing.


After that comes a jar of diced pimientos. Pimientos are a Spanish pepper. They’re sweet, not hot, and you can often find them jarred, either diced, cut into strips, or whole. I strained out the excess liquid and just used the pepper pieces.


Pimientos are a standard ingredient in paella, and I grew up eating them a lot. The jars are tiny – this one was 4 ounces – and I remember whenever my mom made paella, we would save the jar, because they were the perfect size for my dad to use to store screws and nails in his basement workshop.

Next up: anchovies! Oh my, do I love anchovies. If you don’t, then leave them out. But I only used 4 fillets, to add some saltiness to the dressing.  I cut them up into little pieces, and once I stirred things around, I couldn’t even see them anymore.


I was planning on adding olive oil, and since the anchovies were packed in oil, I added about a teaspoon right from the tin.

Stir everything all up, and voilà! You have a chunky, delicious, complex dressing.


Meanwhile, steam about 1 pound of trimmed green beans. I started steaming them before I put together the dressing, and they were just about done when the dressing was finished. When the beans are tender all the way through, dump them right into the bowl.

These beans – which came from the LA Salad Company – were gorgeous, bright green and pre-trimmed for my convenience. One more ingredient (which I forgot to photograph):  about a half cup of chopped fresh parsley.  Add that with the beans, and toss everything all around. You already saw the finished product, but here it is again:


It was so good. I ate it warm – the heat from the beans warmed up the dressing – but I bet it’d be equally tasty cold, too. The pimientos were sweet, the shallot added oniony flavor, and the parsley and lemon made it super bright and fresh. I went back for seconds. So good!

Keep it up, David!

Click here to view recipe in blog


Balsamic Maple Brussels Sprouts
Balsamic-Maple Brussels Sprouts
(Slow Cooker)
Serves 6


2 lb of Los Angeles Salad Company Brussels Sprouts, cut in half
3 tbsp of balsamic vinegar
2 tbsp of maple syrup
3 oz (5 slices) of Canadian bacon, sliced into thin strips
1/2 cup of water
Pepper to taste

They may not be the prettiest dish, but crockpots are really good at leeching the color out of everything. They are tasty, though. Isn’t that the most important thing? They’re easy to make, too.

Start with a bunch of Brussels sprouts. I used nearly two pounds of them, courtesy the Los Angeles Salad Company. These were on the small side. I started by cutting them all in half. (If they’re bigger, maybe cut them in quarters.)


They all went into the crockpot. Then, I added about 3 tablespoons of balsamic vinegar.


After that, I added about 2 tablespoons maple syrup.


Next, I added some Canadian bacon – about 3 ounces (which was 5 slices), which I sliced into thin strips.


Sprouts from Brussels, bacon from Canada… a truly international dish!

I added a few cranks of fresh cracked pepper, and about 1/2 cup of water, just to aid in the creation of a glaze. Then I turned the crockpot to Low and came back 3 or 4 hours later.  You already saw the finished result, but here’s what it looked like in the bowl.


Again – not the prettiest dish, but I sure did enjoy eating it! The bacon added a salty note, and the balsamic-maple glaze nicely walked the fence between acidic and sweet. The glaze was a little thin, so I would serve these in a bowl rather than a plate, so you could spoon some of the sauce from the bottom over the sprouts. And the sprouts themselves were super tender. I’ve never slow-cooked Brussels spouts before, but it’s something I’d certainly do again!

Keep it up, David!

Click here to view recipe in blog


Pickled Veggies
Pickled Vegetables


2 lb of Los Angeles Salad Company vegetables all cut in half (mix of Baby Summer Squash, Baby Zucchini and Yellow Wax Beans in this case)
1/2 red onion, thinly sliced
bay leaves (one per container)
whole cloves of garlic, peeled (one per container)

2 1/2 cups apple cider vinegar
1 1/2 cup water
1/2 cup granulated sugar
4 tbsp of salt
2 tsp of whole black peppercorns
2 tbsp of whole mustard seeds
2 tsp of whole coriander seeds
2 tbsp of dried dill

"I think I'll try pickles" is what I said one day when I got bombarded with lots of amazing fresh produce. Thanks to my partnership with LA Salad Company, I got my hands on loads of fresh beans and squash. More than I could possibly eat. Since pickling is a classic preservation technique, I thought what the hell? I’ll try to make pickles! I love a good cucumber pickle, but you can pickle all sorts of veggies, so my experiment involved baby zucchini, green pattypan squash (which look like little flying saucers) and yellow wax beans. I also threw in 1/2 of a red onion, because it seems like they’re always making red onion pickles on “Top Chef."

chopped assorted vegetables

I cut the baby zucchini and pattypans in half, thinly sliced the red onion, and cut some of the longer yellow wax beans in half.

There are gazillions of pickling recipes out there, with various degrees of difficulty. I looked at dozens of them, and basically found that they fall into two camps: those that require preserving equipment (like mason jars and canning supplies) and those that don’t. Since I don’t have any of that stuff, I chose the latter. Ultimately, my pickles won’t keep for months on end, like those in a sterilized and tightly sealed mason jar would, but I can live with that. Pickles don’t last for months on end in my house anyway.

Since I don’t have mason jars, I had to figure out which containers I would make these pickles in, and that required confronting my highly unorganized Tupperware cupboard.


I settled on two deep, narrow containers with good lids. I wanted narrow, so most of the veggies would stay submerged, and they were narrow and could hold a lot.

containers with lids

Time to make the brine! After looking at tons of recipes, I based my brine on this Chow recipe, mainly because it seemed simple, and I already had all of the ingredients. Kind of. (More on this in a bit.)  You may have all the ingredients as well!

pickle brine ingredients

You’ll need:

o 1.25 cups apple cider vinegar
o 3/4 cup water
o 1/4 cup granulated sugar
o 2 tablespoons salt
o 1 bay leaf

The Chow recipe also called for 1 teaspoon whole black peppercorns and 1 tablespoon whole mustard seeds, but I had neither (I have a fresh pepper grinder, but it’s a cheapie non-refillable kind, so I can’t get whole peppercorns out without grinding them). So, instead, I added:

o 1/2 teaspoon (roughly) ground pepper
o 1 teaspoon ground mustard seed
o 1 teaspoon ground coriander (because I saw other recipes that called for whole coriander seeds)
o 2 whole cloves garlic, peeled
o 1 tablespoon dried dill (because it seemed silly to make pickles without dill)

I don’t know about flavor, but the main visual difference between using whole seeds and ground spices is that ground spices make your brine murky. If you were using mason jars, you might not be able to see the pickles inside because the brine turned so brown. Not so great if you were giving them as a gift or putting them on display, but I planned on doing neither, so I didn’t really care.

This makes enough brine for 1 pound of veggies. Since I had a ton of veggies, I doubled the brine and used my food scale to weight out exactly 2 pounds, which I then divided evenly between the two containers.

All the brine ingredients went into the sauce pot, and I heated it over medium until it came to a boil. Stir it, too, so the salt and sugar dissolves. Then I transferred it immediately to the containers, using a ladle so I wouldn’t spill it and make a mess. I made sure each container got a bay leaf and 2 garlic gloves.

I gotta be honest, the brine didn’t fully cover the veggies. It probably would’ve had I used a slightly smaller container that would’ve required the veggies to be more tightly packed, but that wasn’t the case. I quickly added about another cup of hot water to each and gave it a stir.

veggies in brine
(Foot Photobomb!!!)

They stayed out on the counter for about an hour, until they cooled to room temperature, and then the lids went on and they went into the fridge. The Chow recipe says that pickling may take anywhere from 1 day to 1 week (probably depending on the veggie you’re using), so I played it safe and waited 5 days before pulling them out. (Chow also says that they’ll keep for a month, which is good info to have.)

The brine got cloudier and murkier during that time, but man oh man, the pickles are delicious.

assorted pickled vegetables

They’re crisp and tender, and super flavorful without being too spicy, too sweet or too sour or briny. The wax beans are my favorite, because they’re the crispiest, but nothing is soggy or mushy.

pickled baby zucchini yellow wax beans

The onion is great, too. I don’t eat it by itself, but I’ll wrap a little slice around another veggie for an added kick.

My pickle experiment was fun, easy, and the hardest part was waiting for the pickles to be done! It was worth it, though, to have another way to eat veggies.

Keep it up, David!

Click here to view recipe in blog


Zucchini Boats
Rosemary Ginger Zucchini Boats

Serves 8


2 lb of Los Angeles Salad Company Italian Zucchini
1 diced red bell pepper
2 cups of diced mushroom
1 finely diced red onion
2 minced garlic cloves
Fresh ginger, about the size of two garlic cloves, minced
Few sprigs of rosemary, to taste
1/3 cup of fat-free Feta cheese crumbs (or other fat-free cheese)
1/2 cup of Panko bread crumbs
4 egg whites

This week, the veggies my friends at the Los Angeles Salad Company sent me were… zucchinis!

LA Salad Italian Zucchini

And I had a great idea about what I was going to do with them.

Plus, I learned something new! Zucchinis are sold by farmers to distributors in different sizes, including medium, fancy (which are smaller), and extra-fancy (which are the smallest). My zucchini qualify as extra-fancy, as they meet the size standard (5" to 6" long and 1" to 1.5" wide), but LA Salad Company can’t label them as such, because they also sell to distributors in Canada, where the extra-fancy standard isn’t recognized. Therefore, they’re packaged as Italian Zucchini, which apparently means the same thing. The wholesale zucchini market is much more complex than I EVER could have imagined.

For Easter, I used zucchini in my Veggie Ribbons with Rosemary and Ginger recipe, and it was a hit. I loved the one-two flavor punch of rosemary and ginger, so I decided to use both ingredients, but switch up the other stuff. And that’s how I came up with my recipe for…

Rosemary Ginger Zucchini Boats!

First of all you gotta make the zucchini boats. NO! First, you gotta preheat your oven to 325 degrees. Then make your boats. I used 8 zucchini. Cut off the ends and discard. Cut them lengthwise, and, using a small knife or spoon, hollow out each half so they look like boats.

LA Salad Hollowed Italian Zucchini

Now for something to go in the boats! Dice up the zucchini that you scooped out into tiny little bits, and dump them in a bowl. Add to that bowl:

o 1 red bell pepper, also diced
o about 2 cups of mushrooms, you guessed it: diced.

Diced veggies

Put a non-stick skillet over medium heat, and slick it good with Pam. While it’s heating, start chopping:

o 1 red onion (or a little less), diced finely
o 2 cloves garlic, minced
o hunk of fresh ginger (about the same size as your garlic clove), minced

Add these three ingredients to the skillet and start them cooking.

Cooking veggies

After a minute or two, add the mushrooms, red pepper, and zucchini. Also add a few sprigs of fresh rosemary. I chopped about half of it really finely, so it could incorporate throughout, and left half the needles nearly whole, because I thought it would be pretty that way. Cook it all together for another 5-6 minutes, until everything is tender.

Diced cooking veggies

Transfer the cooked veggies back into the bowl, and add:

o 1/3 cup fat-free Feta cheese crumbles (or use parmesan, or whatever cheese you like. You can add more cheese, too, but I wanted to keep it light and just add a hint of creaminess)
o 1/2 cup Panko bread crumbs (for a little crunch)
o 4 egg whites (which will help bind everything together)

Be sure to add the eggs last, and definitely after the veggies are out of the skillet, because you don’t want the eggs to cook until they go into the oven.

Zucchini Boat filling

Then, start filling up your boats with the filling! Pile it up, although don’t pile it so high that it spills over.

Stuffing Zucchini Boats

Line up your stuffed boats in a shallow baking dish (I used a couple tart pans; they were the perfect size). Sprinkle a few more bread crumbs on top (sprinkle more cheese, too, if you’d like). Pop them in the oven for 30-40 minutes, depending on the size of your zucchini. You want them to be tender and cooked all the way through, but not overdone, so they go limp. These guys took 35 minutes, and they came out looking like this:

Rosemary Ginger Zucchini Boats

The ginger and rosemary were infused throughout, and there was a great contrast between the cooked zucchini and the filling, which was even softer and more flavorful.

Rosemary Ginger Zucchini Boat

Plus, you can adapt this basic idea and stuff zucchini boats with anything you want! Use tomato sauce, mozzarella and oregano for pizza-themed boats. Toss in chopped chicken or ham with the veggies to add protein. Leave out the cheese and bread crumbs and sprinkle in low-sodium soy sauce and peanuts to give it an Asian flair. It’s up to you!

I have a few more zucchini left… maybe I’ll try one of these adaptations, or find another healthy way to fill up a zucchini boat!

Keep it up, David!

Click here to view recipe in blog


Beef and Butternut Stew

Beef and Butternut Stew (Slow Cooker)
Serves 8


2 lb of Los Angeles Salad Company Fresh Butternut Squash
1 1/2 lb of lean beef stew meat
1/4 cup of flour
1 tsp of garlic powder
1 tbsp of steak seasoning
3 carrots
3 stalks of celery
1 small yam
1 small yellow onion
1/2 red onion (optional)
1 tbsp of cumin
1 tbsp of paprika
1 tbsp of black pepper
1 tbsp of cinnamon
1 tsp of Cayenne
4 cups of low-sodium beef broth

I was inspired to make a big crock o’ stew after getting my hands on this two-pound LA Salad Company package of peeled and cubed butternut squash:

LA Salad Butternut Squash

I love butternut squash, and quite frankly, I had a craving for red meat, which I hadn’t cooked in a long time. Beef and squash are both good stew ingredients, so why not make a stew with both?

My first thought was to marry the squash with lamb, but I’ve never cooked lamb before, and don’t know the first thing about what cut of lamb to buy. Plus, it all looked pretty fatty at the store. Is there such a thing as a lean cut of lamb? What cut would you buy for a lamb stew? Leave your lamb-related insights in the Comments section on my blog!

So I ended up buying a package of lean beef stew meat, which I cut into smaller cubes, and threw in a big bag with 1/4 cup of flour, a teaspoon of garlic powder, and a tablespoon of steak seasoning.

Lean beef stew meat

I tossed the flour and meat together, so the cubes were all coated, and then seared them in 1 tablespoon of olive oil, just to brown them on all sides.

Beef in skillet

While that was cooking, I started chopping lots of veggies:
o 3 carrots
o 3 stalks of celery
o 1 small yam
o 1 small yellow onion
o 1/2 red onion (because I had it laying around)

chopped veggies

Then I prepped the crockpot. Squash went in first, followed by the rest of the veggies. Then, the browned beef went on top. I figured it would cook and the juices would drip down and flavor everything else. It seemed like a good idea at the time, but who knows if it worked?

On top of the beef, I liberally sprinkled a bunch of spices. I didn’t measure any of them, but it was at least a tablespoon of each:
o Cumin
o Paprika
o Garlic powder
o Black pepper
o Cinnamon (seems odd, but works well with butternut squash)
o Cayenne (only about a teaspoon, because this stuff is strong)

It may seem like a lot of spice, but I’ve found that slow cooking seems to dull flavors, so I counteract that by adding more from the get-go.

Lastly, I added 4 cups of low-sodium beef broth, which washed all the spices to the bottom of the crock and started the co-mingling process. Here’s what the stew looked like as the cooking process began:

Beef stew ingredients

I cooked it on high for somewhere between 4 and 5 hours (or you can do low for 8-10 hours), until the beef was fully cooked and starting to fall apart. You saw the end result at the beginning of this post, and here’s what it looked like when I served it up for myself:

beef stew bowl

The liquid was thin, so it was more soup-like than stew-like, and that’s probably because I didn’t add any thickening agents. Apart from that minor detail, it was delicious. Aromatic, spicy, rich in flavors and textures. The squash and yam pieces practically melted when I ate them – as did the beef!

beef stew spoon

I ate about three bowls that evening, but since the only added fat in the whole crock was the one tablespoon of oil I used to brown the beef, I didn’t feel a single pang of guilt after my lack of moderation.
And, there were plenty of leftovers! I considered freezing it, because soups freeze well, but it was so good, I knew I’d want to eat it again soon. Sure enough, within about 36 hours, the rest was all gone.

Keep it up, David!

Click here to view recipe in blog


French Beans Fries

Baked French Beans Fries
Serves 4

1 lb of Los Angeles Salad Company French Green Beans
1/2 cup of egg whites
3/4 cup of panko bread crumbs
2 tbsp Parmesan cheese
1 tsp lemon pepper (a salt-free spice blend)
1/2 tsp cumin
1/2 tsp garlic powder

There’s recipes galore online for green bean fries, so I read a bunch, and pieced together my own recipe.

First, I set up a breading station. I put 1/2 cup of egg whites in one bowl, and in the second bowl, my breading mixture:
o 3/4 cup panko bread crumbs
o 2 tablespoons parmesan cheese
o 1 teaspoon lemon pepper (a salt-free spice blend)
o 1/2 teaspoon cumin
o 1/2 teaspoon garlic powder

Breading station

I did three or four beans at a time. With my left hand, I dunked them in the egg whites. With my right hand, I dunked them in the breading and patted it on. Then, I lined them up on the baking tray. (I’ve seen this “wet hand, dry hand” breading technique on Food Network more times than I can count.)

Beans on baking sheet

They went into a 450-degree oven for about 20 minutes, until the bread crumbs were golden brown. Check these out!

Baked Green Beans

They’re crispy and crunchy and fantastic with a little spicy mustard for dipping. They definitely don’t taste guilt-free, but they are!

Baked French Beans fries

Keep it up, David!

Click here to view recipe in blog


Roasted Veggies

Roasted Brussels Sprouts and French Beans
Serves 8


2 lb of Los Angeles Salad Company Brussels Sprouts
Non-fat cooking spray
Garlic & Herb seasoning (Mrs Dash)

1 lb of Los Angeles Salad Company French Green Beans
2 tsp of olive oil
Garlic & Herb seasoning (Mrs Dash)


So I’ve been eating like a king all week long, thanks to the Los Angeles Salad Company.

One day, I halved 2 pounds of brussels sprouts…

raw brussels sprouts on tray

…and roasted them until they were tender and delicious:

roasted brussels sprouts

I spritzed the sprouts with non-fat cooking spray, sprinkled on some Mrs. Dash Garlic & Herb, and cooked them for about 35 minutes in a 400-degree oven.

The next day, I did nearly the same thing with green beans. I tossed these in 2 teaspoons of olive oil before sprinkling on the Mrs. Dash and lining them up on the tray:

raw green beans on tray

These also went in a 400-degree oven for about 30 minutes. They came out looking like this:

roasted green beans

Keep it up, David!

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