• RETAIL
  • FOODSERVICE
  • RECIPES

Retail Products


LAS RetailOur fresh and ready-to-cook products have a bag or tray designed specifically to attain optimum shelf life. Most of our products can even be cooked in the bag*, making it easy for you to eat right and be healthy!

Check out the Recipes tab for product cooking times and other ideas to make your meals fresh, fast and delicious.

*Please follow cooking instructions on the label or in the Recipe tab.


LAS Retail












Featured Products

Diced Butternut Squash Diced Butternut Squash
  • GOURMET
    BRUSSELS SPROUTS

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






Foodservice Products

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.

As Grower, Packer and Shipper, we partner with our customers to grow produce for their specific needs. To maintain a good supply year-round, we transition seasonally to fields in different geographical locations.

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.

Foodservice



Featured Products

Diced Butternut Squash Diced Butternut Squash
  • GOURMET
    BRUSSELS SPROUTS

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

Recipes

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


 

Chef's Corner

 


Featured Recipe

 


Butternut Squash


Caramalized Butternut Squash
Cream of Butternut Squash Soup Garnished w/ Creme Fraiche & Fried Sage Leafs
Mac & Cheese Muffins - with hidden butternut squash purée!
Butternut Squash Soup


Brussels Sprouts Salad

Caramalized Butternut Squash
Serves 8


Ingredients
1 (2lb) tray of Los Angeles Salad Company Butternut Squash
3 tbsp of melted butter
1/3 cup of brown sugar
salt and pepper to taste

Directions
1. Preheat oven to 400 °F.
2. Place the butternut squash in a baking dish approx. 9" by 13".
3. Add brown sugar, melted butter, salt and pepper, and mix until the butternut squash is coated with the other ingredients.
4. Bake for about 50 minutes, turning the squash every 15 minutes or so, until the butternut squash is cooked throughout and the sauce starts to thicken.
5. Remove from oven, let cool for 5 minutes and serve.

Enjoy!

---------------------------------------------------------------------------------------------

Cream of Butternut Squash Soup

Cream of Butternut Squash Soup Garnished w/ Creme Fraiche & Fried Sage Leafs
Recipe by Chef Jennifer Story
Serves 8


Ingredients

2 lb of Los Angeles Salad Company Diced Butternut Squash
2 leeks, white parts only diced medium
1 quart heavy whipping cream
1/3 cup olive oil
2 tablespoons each ground cinnamon, grouse nutmeg, granulated garlic, granulated onion
1 tablespoon ground ginger
salt and pepper to taste
creme fraiche or sour cream and fried sage leaves for garnish

Directions

1. Preheat the oven to 375 °F.
2. Place the cut butternut squash and leeks on a baking sheet. Sprinkle with the olive oil, all of the spices, salt and pepper to taste. Toss ingredients together making sure all pieces are evenly oiled and well seasoned.
3. Put sheet on middle rack in oven and let bake about 25-35 minutes depending on how hot your oven runs. Squash should be completely cooked, tender and soft to the touch.
4. Remove from oven and immediately scrape hot ingredients into a food processor or vitamix. Add in the cream. Continuously mix for about 1-2 minutes while gradually increasing the speed to high until the mixture is completely smooth. If necessary, pulse and scrape down the sides during each stop to incorporate all ingredients. Once the mixture is smooth with no chunks, pour contents into a pot.
5. Place the pot over medium heat on the stove and let simmer about 15-20 minutes, occasionally stirring being careful not to scorch or burn the bottom. Serve hot with a dollop of creme fraiche or sour cream and a couple of fried sage leaves that I cooked in a small pan over high heat with a little bit of butter until they got crispy! Enjoy this perfect combo of sweet & savory fall flavors!

Enjoy!

--------------------------------------------------------------------------------------------


Mac and Cheese

Mac & Cheese Muffins - with hidden butternut squash purée!
Recipe by Chef Sarah Schier
Makes 48 muffins


Ingredients
2 lb of Los Angeles Salad Company Diced Butternut Squash, cooked and puréed
1/4 cup unsalted butter, plus more for greasing
1/4 cup all-purpose flour, plus more for dusting
1 lb of elbow macaroni
5 cups of whole milk
1 1/2 lb sharp cheddar cheese, shredded
1/2 cup of grated parmesan cheese
1 tsp of kosher salt
1/2 tsp of freshly ground pepper

Topping

4 tbsp of unsalted butter, melted
1/2 cup of Panko (Japanese) bread crumbs
1/4 cup of grated parmesan cheese


Directions
1. Make butternut squash purée; Fill saucepan with one inch of water and place steamer basket in it. Bring water to a boil, place the squash in basket. Put lid on and turn heat down to low. Steam until squash is soft and a fork goes in easily (about 15 minutes). Place squash in high powered blender or food processor. Add 1 to 3 tbsp of water if necessary and blend until smooth.

2. Preheat the oven to 375°F. Grease a standard 12-cup muffin pan with butter, then dust with flour, tapping out the excess.

3. Bring a saucepan with salted water to a boil over high heat. Add the macaroni, stir, and return to a boil. Cook until just shy of al dente, 6–7 minutes. Drain. Set the macaroni aside.

4. In a heavy-bottomed saucepan, melt the butter over medium-low heat. Stir in the flour and cook, stirring constantly, until the mixture just starts to darken, about 3 minutes. Whisking constantly, slowly add the milk, raise the heat, and bring the sauce to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the sauce begins to thicken, 3–5 minutes.

5. Add the cheeses, salt, and pepper to the sauce and stir until all the cheese is melted and the sauce is smooth. Add butternut squash puree. Stir. Remove from the heat. Add the macaroni and stir to coat thoroughly. Cover to keep warm.

6. To make the topping, in a small bowl, stir together the butter, bread crumbs, and Parmesan until well mixed.

7. Fill each prepared muffin cup to the rim with the macaroni mixture. Sprinkle the muffins with the topping, dividing it evenly. Bake until the tops are golden brown and the sauce is bubbling, 15–20 minutes. Transfer to a wire rack and let cool completely in the pan, then refrigerate the muffins, still in the pan, for at least 2 hours or up to 24 hours so they will hold their shape.

8. Unmold the muffins using a small, sharp knife. Rewarm in a 350°F oven for about 5 minutes, and serve.

Enjoy!


---------------------------------------------------------------------------------------------


Garlic Roasted Asparagus

Butternut Squash Soup
Serves 8


Ingredients
1 (2 lb) tray of Los Angeles Salad Company Butternut Squash
1 diced small onion
2 tbsp of olive oil or nonstick cooking spray
2 cups of chicken broth
1 cup of milk
1/4 tsp of thyme
1 tsp of allspice
salt and pepper to taste

Directions
1. In a large pot, heat oil or spray nonstick spray.
2. Toss in onion, butternut, allspice and thyme, and sauté for about 5 minutes.
3. Add 2 cups of chicken broth ( for thicker consistency use 1 cup) and bring to a boil.
4. Reduce heat to low and simmer for about 15 minutes.
5. Remove from heat and let cool down for about 30 minutes. (You may also stir in about 6 to 10 ice cubes if you are rushed for time.)
6. With an immersion (hand held) blender, purée the butternut squash and broth mixture.
7. Gradually add milk, while using the blender.
8. Add salt and pepper to taste and serve.

Enjoy!