Recipes | Tanimura & Antle

Roasted Artisan Sweet Broccoli Caesar Salad

Oct 1, 2026 | Artisan Sweet Broccoli Recipes, Recipes

Artisan Sweet Broccoli Caesar Salad

Put a fresh twist on a classic Caesar salad with our Tanimura & Antle Artisan® Sweet Broccoli. Lightly blanched and charred for smoky flavor, Artisan Sweet Broccoli pairs perfectly with crunchy croutons, freshly shaved parmesan, and a creamy Caesar dressing. This elevated salad is packed with texture and flavor, making it an ideal side dish or light meal.

Ingredients:

For the Salad

2 bundles Tanimura & Antle Artisan® Sweet Broccoli, chopped into bite-sized pieces
1 lemon, cut into wedges
1 cup croutons (homemade or store-bought)
Freshly shaved parmesan cheese
½ tsp garlic powder
½ tsp paprika
Salt and freshly cracked black pepper, to taste

For the Homemade Croutons

1 sourdough baguette, cut into bite-sized cubes
2 tbsp olive oil
½ tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste

For the Homemade Caesar Dressing

1 egg yolk
¾ cup avocado oil
1 tbsp Dijon mustard
2 anchovy fillets
1 clove garlic
Juice of ½ lemon
Salt and freshly cracked black pepper, to taste

Or substitute your favorite store-bought Caesar dressing.



4 Servings

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20 min Prep

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10 min Cook

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30 min Total

Instructions:

Step 1: Prepare the Croutons

Preheat the oven to 400°F. Toss the cubed sourdough baguette with olive oil, garlic powder, onion powder, salt, and pepper. Spread evenly on a baking sheet and bake for 12 to 15 minutes, stirring once halfway through, until golden brown and crisp. Set aside to cool.

Step 2: Blanch the Artisan Sweet Broccoli

Bring a large pot of salted water to a boil. Add the chopped Artisan Sweet Broccoli and cook for 1 to 2 minutes, just until bright green and slightly tender. Immediately transfer to an ice bath to stop the cooking process. Drain thoroughly.

Step 3: Char the Broccoli

Preheat a grill or large skillet over medium-high heat. Toss the broccoli with a light drizzle of olive oil and season with garlic powder, paprika, salt, and pepper. Grill or pan roast for 4 to 5 minutes, turning occasionally, until lightly charred and caramelized.

Step 4: Make the Caesar Dressing

Preheat the oven to 400°F. Toss the cubed sourdough baguette with olive oil, garlic powder, onion powder, salt, and pepper. Spread evenly on a baking sheet and bake for 12 to 15 minutes, stirring once halfway through, until golden brown and crisp. Set aside to cool.

Step 5: Build the Salad

Bring a large pot of salted water to a boil. Add the chopped Artisan Sweet Broccoli and cook for 1 to 2 minutes, just until bright green and slightly tender. Immediately transfer to an ice bath to stop the cooking process. Drain thoroughly.

Step 6: Finish and Serve

Drizzle generously with Caesar dressing and finish with a squeeze of fresh lemon juice. Season with additional black pepper if desired. Serve immediately and enjoy the sweet, nutty flavor of Artisan Sweet Broccoli paired with crisp croutons, rich parmesan, and creamy Caesar dressing.

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Broccoli Salmon Teriyaki Skewers

Sep 10, 2026 | Broccoli Recipes, Recipes

Broccoli Salmon Teriyaki Skewers

Fresh salmon, crisp broccoli, and sweet Artisan Red Onion come together in these flavorful teriyaki skewers. Perfect for grilling season, this easy recipe delivers a delicious balance of savory, sweet, and smoky flavors, finished with a homemade teriyaki drizzle and fresh garnishes.

Ingredients:

2 cups Tanimura & Antle Broccoli, cut into bite-size florets

1 large Tanimura & Antle Artisan® Red Onion, cut into 1-inch wedges or petals

1 lb salmon fillet, cut into 1½-inch cubes (skin removed)

2 tbsp olive oil

Salt & freshly cracked pepper, to taste

Optional: squeeze of fresh lime or lemon juice before grilling

For the Teriyaki Drizzle:

¼ cup low-sodium soy sauce

2 tbsp honey or maple syrup

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp fresh grated ginger

1 clove garlic, minced

1 tsp cornstarch + 1 tsp water (optional, for thicker glaze)

To Garnish:

1 tsp toasted sesame seeds

1–2 green onions, thinly sliced

Optional: extra lime wedges or Tanimura & Antle Cilantro

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4 Servings

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25 min Prep

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10 min Cook

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35 min Total

Instructions:

Step 1: Soak the Skewers

If using wooden skewers, soak them in water for at least 20 minutes to help prevent burning during grilling.

Step 2: Assemble the Skewers

Thread the broccoli florets, salmon cubes, and Artisan Red Onion wedges alternately onto the skewers. Brush lightly with olive oil and season with salt and freshly cracked pepper. For extra brightness, add a squeeze of fresh lime or lemon juice before grilling if desired.

Step 3: Make the Teriyaki Drizzle

In a small saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Simmer over medium heat for 3 to 4 minutes. Or use your favorite store bought Teriyaki glaze. For a thicker glaze, stir in the cornstarch slurry and cook for an additional 1 to 2 minutes, until slightly thickened. Remove from heat and set aside to cool slightly.

Step 4: Grill the Skewers

Preheat a grill or grill pan over medium-high heat. Place the skewers on the grill and cook for 6 to 8 minutes total, turning occasionally, until the salmon is cooked through and lightly charred.

Step 5: Glaze and Finish

During the last 1 to 2 minutes of grilling, brush the skewers with the teriyaki sauce to create a glossy, caramelized finish.

Step 6: Serve and Enjoy

Arrange the skewers on a serving platter and drizzle with the remaining teriyaki sauce. Garnish with toasted sesame seeds, sliced green onions, and fresh lime wedges if desired. Serve warm and enjoy the savory-sweet combination of grilled salmon, crisp broccoli, and Artisan Red Onion.

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Grilled Artisan Romaine BLT

Aug 5, 2026 | Artisan Romaine Recipes, Recipes

Grilled Artisan Romaine BLT

Smoky, savory, and bursting with fresh flavor, this Grilled Artisan Romaine BLT transforms a classic combination into a standout grilled salad. Featuring crisp Tanimura & Antle Artisan® Romaine Lettuce, each lightly charred wedge develops a subtle smokiness while maintaining its signature crunch. Sweet, caramelized Tanimura & Antle Artisan® Sweet Italian Red Onions pair perfectly with crispy bacon, roasted tomatoes, and delicate shavings of Pecorino Romano for a delicious balance of flavors and textures. Finished with a rich balsamic glaze, this simple yet impressive dish delivers the perfect blend of freshness and indulgence. Whether served as a side for summer grilling or enjoyed as a light entrée, it's a memorable recipe that showcases the exceptional quality and flavor of Artisan produce.

Ingredients:

2 heads Tanimura & Antle Artisan® Romaine Lettuce
2 Tanimura & Antle Artisan® Sweet Italian Red Onions, sliced into ¼-inch rings
2 tablespoons extra virgin olive oil
2 slices thick-cut bacon
¾ cup balsamic vinegar
2 tablespoons shaved Pecorino
Romano cheese
12 grape tomatoes
Sea salt, to taste
Freshly ground black pepper, to taste

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4 - 8 Servings

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15 min Prep

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20 min Cook

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35 min Total

Instructions:

Step 1: Prepare the Grill & Ingredients

Preheat your grill to high heat. While the grill heats, wash and dry the Artisan® Romaine Lettuce, then cut each head in half lengthwise. Slice the Artisan® Sweet Italian Red Onions into ¼-inch rings. Brush the cut sides of the romaine and both sides of the onion rings with olive oil, then season generously with sea salt and freshly ground black pepper.

Step 2: Cook the Bacon & Balsamic Glaze

In a skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate and finely chop once cooled. Discard excess bacon fat from the skillet, then add the balsamic vinegar. Simmer over medium heat until reduced to approximately ¼ cup, creating a rich balsamic glaze. Set aside.

Step 3: Roast the Tomatoes

Toss the grape tomatoes with a small drizzle of olive oil and season with salt and pepper. Roast in a 400°F oven for about 5 minutes, or until slightly softened and blistered. Remove and set aside.

Step 4: Grill the Romaine & Onions

Place the onion rings on the hot grill and cook for 5 to 6 minutes, turning once, until tender and lightly charred. Place the romaine halves cut-side down on the grill and cook for 2 to 3 minutes, just until grill marks develop and the leaves are lightly charred while remaining crisp.

Step 5: Build the BLT

Arrange the grilled romaine halves on a serving platter or individual plates. Sprinkle with shaved Pecorino Romano cheese, then top with grilled onion rings, roasted tomatoes, and crispy bacon.

Step 6: Finish & Serve

Drizzle the balsamic glaze over the grilled romaine and toppings. Serve immediately and enjoy the smoky, savory flavors of grilled Artisan® Romaine Lettuce paired with sweet grilled onions, crispy bacon, roasted tomatoes, and tangy Pecorino Romano for a fresh twist on a classic BLT.

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Artisan Dew Drop Elote Wedge

Jul 27, 2026 | Artisan Cabbage Recipes, Recipes

Artisan Dew Drop Elote Wedge

Bring the bold flavors of traditional elote to the grill with a fresh twist. Crisp, grilled Artisan Dew Drop cabbage is topped with a creamy cilantro lime sauce, smoky seasonings, sweet grilled corn, and cotija cheese for a memorable side dish or light entrée. The recipe highlights the flavor, freshness, and versatility of the Artisan product line.

Ingredients:

For the Salad

1 head Tanimura & Antle Artisan® Dew Drop cabbage, cut into 4 wedges
2 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper

For the Crema

½ cup crema
2 tbsp fresh lime juice
1/4 cup finely chopped Tanimura & Antle Cilantro
¼ tsp garlic powder
Pinch of salt

For Topping

1 cup grilled corn kernels (about 2 ears of corn)
½ cup cotija cheese, crumbled
1 tbsp Tajín seasoning
½ tsp smoked paprika
2 tbsp fresh Tanimura & Antle Cilantro, chopped
Lime wedges, for serving



4 Servings

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15 min Prep

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20 min Cook

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35 min Total

Instructions:

Step 1: Prepare the Produce

If needed, trim a small portion of the base of the cabbage to remove the excess while keeping the core intact. Cut the cabbage head into 4 equal wedges, ensuring each wedge retains a portion of the core to help hold it together during grilling. Then clean the ears of corn by removing the husks and silk from the corn.

Step 2: Prepare the Cilantro Lime Crema

In a food processor, mix together the crema, lime juice, cilantro, garlic powder, and salt. Refrigerate until ready to use.

Step 3: Grill the Cabbage and Corn

Preheat a grill to medium-high heat (about 400°F).

Brush the cabbage wedges with olive oil and season with salt and pepper.

Place the cabbage wedges and corn on the grill. Grill the cabbage for 4–5 minutes per side, or until lightly charred and slightly tender while maintaining some crunch.

Grill the corn for 8–10 minutes, turning occasionally until lightly charred on all sides. Remove from the grill and allow to cool slightly. Once cool enough to handle, cut the kernels from the cob.

Step 4: Assemble the Wedges

Transfer the grilled cabbage wedges to a serving platter. Drizzle generously with the cilantro lime crema. Top with grilled corn kernels, cotija cheese, Tajín, and smoked paprika.

Step 5: Garnish & Serve

Finish with fresh cilantro and serve with lime wedges for squeezing over the top. Serve immediately and enjoy.

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Artisan Dew Drop Asian Wedge Salad with Ginger Sesame Dressing

Jul 17, 2026 | Artisan Cabbage Recipes, Recipes

Artisan Dew Drop Asian Wedge Salad with Ginger Sesame Dressing

Crisp, colorful, and packed with fresh flavor, this Artisan Dew Drop Asian Wedge Salad transforms Tanimura & Antle Artisan Dew Drop Cabbage into a vibrant dish that's perfect for lunch, dinner, or entertaining. Tender cabbage wedges are topped with crunchy vegetables and toasted almonds, then finished with a sweet and savory ginger sesame dressing that brings every bite to life.

Ingredients:

For the Salad

1 cup shredded carrots
1 cup celery, chopped
1 red bell pepper, chopped
4 green onions, chopped
½ cup toasted almonds, chopped
1 package Tanimura & Antle Artisan Dew Drop Cabbage

For the Dressing

½ cup olive oil
⅓ cup rice vinegar
2 tablespoons tamari or soy sauce
1 garlic clove, chopped
2 tablespoons honey
2 tablespoons fresh ginger, peeled and minced
1 teaspoon toasted sesame oil



4 Servings

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15 min Prep

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5 min Cook

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20 min Total

Instructions:

Step 1: Make the Ginger Sesame Dressing

Add the olive oil, rice vinegar, tamari or soy sauce, garlic, honey, ginger, and toasted sesame oil to a blender. Blend until smooth and well combined. Set aside while you prepare the salad.

Step 2: Prepare the Artisan Cabbage Wedges

Trim the base of the Tanimura & Antle Artisan Dew Drop Cabbage if needed, then cut each cabbage vertically into quarters, keeping the core intact so the wedges hold together.

Step 3: Mix the Vegetable Topping

In a large bowl, combine the shredded carrots, chopped celery, red bell pepper, and green onions. Toss until evenly mixed.

Step 4: Assemble the Salad

Place two cabbage wedges side by side on each serving plate. Spoon the vegetable mixture between and around the wedges, creating a colorful mound of fresh toppings.

Step 5: Add the Dressing

Generously drizzle the ginger sesame dressing over the cabbage wedges and vegetable mixture, coating the ingredients with bright, savory flavor.

Step 6: Finish and Serve

Sprinkle the toasted almonds over the top for added crunch and nuttiness. Serve immediately and enjoy while the vegetables are crisp and fresh.

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Artisan Sweet Gem Brunch Salad

Jul 16, 2026 | Artisan Sweet Gem Recipes, Recipes

Artisan Sweet Gem Brunch Salad with Burrata & Lemon-herb Vinaigrette

Fresh, vibrant, and perfect for a leisurely brunch, this Artisan Sweet Gem Brunch Salad brings together crisp Tanimura & Antle Artisan Sweet Gem Lettuce, creamy burrata, savory prosciutto, and soft-boiled eggs for a beautiful balance of flavors and textures. Finished with a bright lemon-herb vinaigrette and crunchy toasted pistachios, this elegant salad is ideal for weekend gatherings, holiday brunches, or any occasion that calls for a fresh and satisfying dish.

Ingredients:

For the Salad

2 to 3 heads Tanimura & Antle Artisan Sweet Gem Lettuce, leaves separated
1 large ball burrata cheese (or 2 small balls)
2 soft-boiled eggs, halved
3 to 4 slices prosciutto, torn into bite-sized pieces
1 cup heirloom cherry tomatoes, halved
½ cup thinly sliced cucumber
¼ cup toasted pistachios
Fresh basil or mint leaves, for garnish
Salt, to taste
Freshly cracked black pepper, to taste

For the Dressing

¼ cup extra virgin olive oil
1½ tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon finely chopped fresh herbs of choice (such as parsley, chives, or basil)
Salt, to taste
Freshly cracked black pepper, to taste



4 Servings

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20 min Prep

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7 min Cook

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27 min Total

Instructions:

Step 1: Make the Lemon-Herb Vinaigrette

In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, and chopped herbs until smooth and emulsified. Season with salt and pepper to taste. Set aside.

Step 2: Prepare the Salad Base

Arrange the leaves of the Tanimura & Antle Artisan Sweet Gem Lettuce on a large serving platter or divide among individual plates, creating a fresh and crisp base for the salad.

Step 3: Add the Toppings

Scatter the heirloom cherry tomatoes and sliced cucumber over the lettuce. Tuck the torn prosciutto throughout the salad for savory flavor in every bite.

Step 4: Finish with Burrata and Eggs

Place the burrata in the center of the platter and nestle the halved soft-boiled eggs among the greens and toppings.

Step 5: Dress the Salad

Drizzle the lemon-herb vinaigrette evenly over the salad, allowing it to lightly coat the lettuce and toppings.

Step 6: Garnish and Serve

Sprinkle with toasted pistachios, fresh basil or mint, and a pinch of salt and freshly cracked black pepper. Serve immediately and enjoy while the lettuce is crisp and the burrata is perfectly creamy.