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*Please follow cooking instructions on the label or in the Recipe tab.
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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.
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.
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Guest Blogger
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David Garcia |
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Chef's Corner
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Chef Sarah Schier - Spring/Summer 2013 |
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Chef Jennifer Story - Fall 2013/Winter 2014 |
Featured Recipe
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california FRENCH BEAN sautÉ
Chef's Corner
Roasted Brussels Sprouts with Pancetta Bacon, Granny Smith Apples & Sweet Onions
Truffle Parmesan Sweet Potato Fries with Spicy Ketchup
Cream of Butternut Squash Soup Garnished w/ Creme Fraiche & Fried Sage Leafs
SEASONAL CHEF'S BIOJENNIFER STORY
In 2005, Jennifer Story received top academic honors and perfect attendance upon completing the Le Cordon Bleu College of Culinary Arts Program in Pasadena, CA, having already graduated in May 2003 from the University of Southern California where she received two degrees. After graduating from culinary school and working heavily in the restaurant industry, Jennifer went down a different avenue in the food world as a food stylist in Hollywood. She designed, cooked and styled dishes for celebrity cookbooks, name brand commercials, infomercials, local news segments, network television shows, website recipe development and numerous high-end photo shoots for leading corporations.
Jennifer went on continuing to cook for, supervise and manage special events, banquets, private parties and wine dinners for Chez Mélange as the Executive Catering Chef. Jennifer has catered meals and provided craft service behind the scenes of television productions for crew and talent and has also served as in-home private chef for celebrities.
Jennifer currently resides in Redondo Beach and now gives her heart and soul to her own business “Cookinʼ Thyme” as a personal chef, caterer and special events coordinator. She develops and designs recipes and multi-course menus, cooks for and manages events in clientʼs homes and off-site locations for custom weekly meal plans, private cocktail and dinner parties, special occasions and events, corporate functions and private cooking lessons as well as consults for individual and corporate recipe and menu development. Jennifer works one-on-one with clients from Malibu to Palm Springs and deals with everything from collaborating with production and rental companies, hiring and managing all staff and vendors, creating menus, developing timelines, handling all food/beverage production and managing the whole event from planning and set-up to execution and clean-up. In addition, she continues to work on expanding her weekly meal plan service that provides healthy, tasty and satisfying gourmet meals made by
hand with the highest quality in-season ingredients available and delivered right to your door.
Her love of cooking food, entertaining and serving people and teaching others her knowledge of culinary arts are the three passions that motivated her to start her personal chef and catering business. Jenniferʼs ultimate plan is to continue to grow “Cookinʼ Thyme” as a private family-run full-service personal chef and catering operation to be one of the premiere culinary experiences in the Los Angeles area. So lets get going… itʼs “Cookinʼ Thyme!”
Roasted Brussels Sprouts with Pancetta Bacon, Granny Smith Apples & Sweet Onions
Serves 6
Ingredients
2 lb of Los Angeles Salad Company Brussels Sprouts (cut into halves)
4 ounces of pancetta bacon diced small
1 large onion diced medium
1 large or 2 small Granny Smith green apples cut into 1/4 inch slices (leave skin on)
1/4 cup olive oil
salt and pepper to taste
Directions
1. Preheat the oven to 425 °F.
2. Place the halved brussel sprouts, diced pancetta bacon, diced onion & sliced Granny Smith apples on a baking sheet. Sprinkle with the olive oil and 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 12 to 17 minutes depending on how hot your oven runs. Pancetta bacon should be cooked & somewhat crispy. Brussel sprouts, apples and onions should be caramelized and golden brown for best taste. Remove the baking sheet from the oven.
Enjoy while hot!
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Truffle Parmesan Sweet Potato Fries with Spicy Ketchup
Serves 6
Ingredients
1.5 lb of Los Angeles Salad Company Sweet Potatoes Spears
1/2 cup freshly grated Parmesan cheese
2 tablespoons truffle oil
8-quart saucepan half way full of peanut or frying oil
salt and pepper to taste
1 cup ketchup
1 tablespoon honey
1/2 tablespoon ground cayenne pepper
Directions
1. Place the pot of oil over high heat on your stove top. Wait until the temperature reaches 350 degrees F. Once achieved, lower heat to a simmer.
2. Bring another large pot of lightly salted water to a boil. Once boiling, add the sweet potato spears. Let cook for about 3-4 minutes until somewhat tender but not mushy.
3. Strain from the water and immediately refrigerate to start cooling down. Once completely chilled carefully drop the cooked sweet potato spears into your hot pot of oil. Let fry completely submerged under the oil for about 2-3 minutes until golden brown.
4. Remove fries from the fryer and place in a large mixing bowl. Right away toss with salt and pepper to taste, the truffle oil and half of the Parmesan cheese. Once fully incorporated, place in a serving bowl and top with the rest of the Parmesan cheese. Serve with a side of spicy ketchup which is comprised of the regular ketchup, honey and cayenne being mixed together. Love this one!
Enjoy!
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Cream of Butternut Squash Soup Garnished w/ Creme Fraiche & Fried Sage Leafs
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!