This cool quinoa has all the flavor and texture of a cold pasta salad... with much better nutrition. Crunchy celery, sweet grapes and our Green Goddess make this one you will definitely add to your brown bag rotation! 

What you need

¾ cup quinoa
¼ cup plus 2 tablespoons Tessemae’s Green Goddess
1 ½ cups grapes, halved
4 ribs celery, thinly sliced
4 scallions, thinly sliced
2 tablespoons walnuts
¼ cup crumbled goat cheese, optional

What to do

In a small saucepan combine the quinoa, 1 cup water, and 2 tablespoons Green Goddess. Bring to a boil, stir, then reduce heat to low and cover. Cook 10 minutes. Turn off the heat and let the quinoa stand, covered, 10 minutes more. Fluff with a fork.

Combine the quinoa, grapes, celery, scallions, walnuts and the last ¼ cup of Green Goddess. Divide the salad between containers and refrigerate, up to 2 days. Serve topped with goat cheese and more Green Goddess.

Serves 2

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Skip the boring grilled chicken this weekend and impress your friends and family with this winner. Perfect for entertaining cuz you can pound and marinate the chicken, plus prep all the veggies up to a day ahead of time (just refrigerate everything). When it's time to eat, all you'll need to do is grill and toss the salad.

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Today marks the start of Passover, so it’s a perfect time to share more about Tessemae’s Earth Kosher certification! Did you know that almost all of our products are Kosher? Well it’s true. Since Tessemae’s products are all natural, they are inherently Kosher. That means that your beloved: Lemon Garlic, Lemonette, Cracked Pepper, Lemon Chesapeake, Zesty Ranch, Southwest Ranch, Soy Ginger, Green Goddess, and Raspberry Vinaigrette dressing are ALL Kosher. (Only our Balsamic is not.) As for our other lines: Ketchup, Honey Mustard, and all of our Seafood Marinades are also Kosher! (Only our BBQ is not.)

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This is what asparagus was born for. This is it's destiny. Thank you spring. Thank you.

What you need

1 bunch asparagus, trimmed
coarse salt
1 tablespoon butter, ghee, or oil
4 large eggs
4 tablespoons Tessemae’s green goddess

What to do

In a large saucepan bring 1 inch of water to a boil. Add a big pinch of salt. Add the trimmed asparagus and cover. Steam until bight green and still crisp, about 3 minutes. Transfer the asparagus to a paper towel lined plate to drain.

While the asparagus cooks, heat butter in a large nonstick skillet over medium. Add 4 eggs and cook until the whites are set, about 2 minutes. Serve sunny side up or, flip each egg over and cook them the way you like.

Serve the asparagus topped with the eggs and drizzled with Green Goddess.

Serves 4

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STOP! Keep reading! Poaching is not hard or fancy. Come on, if it was would we ever post it? Thank you. Poaching is a super easy way to add awesome flavor to fish. It also keeps it tender and super juicy. Add Green Goddess? Done.

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