Italian Chopped Salad

We introduced our take on the classic Italian chopped salad at Mama Jean's tasting fair this week. We love to give our customer's fun new ways to use Sneaky Greens in everyday meals and this one was a hit!

Just as we did for this event, our Italian chopped salad recipe can be prepared in advance and kept chilled for serving. Enjoy and please share your outcome with us on Facebook and Instagram!


  • Half pound of peppered salami
  • 1 can of chickpeas (drained & rinsed)
  • 1 can of green olives
  • 1 large purple onion
  • 1 large red bell pepper 
  • 1 large tomato
  • 1 cucumber
  • 1 lemon 
  • Parmesan cheese
  • Extra virgin olive oil
  • Red wine vinegar
  • Sneaky Greens Black Pepper 
  • Sneaky Greens Pizza My Heart


  1. Dice all the veggies and place in a large bowl.  
  2. Add the can of olives and the can of chickpeas. Stir to combine.
  3. Stir in the fresh squeezed lemon, several generous grinds of Sneaky Greens Black Pepper, two tablespoons of olive oil, and a tablespoon of red wine vinegar.
  4.  Spoon into your favorite bowl and add several generous shakes of Sneaky Greens Pizza My Heart.
  5. Enjoy! 

Delicious Side Dishes


Not sure what side to add to your dinner tonight? We've made the choice a little easier with three super delicious sides that couldn't be easier to throw together. Pick your favorite one, but be warned: whichever one you choose could become a household institution.

Snap Peas with Lemon and Mint

This is a bright and zesty summer side that makes for a memorable potluck dish or just a mega-healthy addition to any meal. For best results, snag a bundle of sugar snap peas and a few sprigs of mint at your local farmers market.

To start, pop the rinsed sugar snap peas into a pot of boiling water. Boil them for just one to two minutes, then dunk them into a bowl of ice water to blanche them. Wait a few seconds—scratch your nose or dance a quick jig—then drain them. Transfer the cooled down peas to a medium bowl. Add some finely chopped and destemmed mint. Lightly season with some salt and pepper courtesy our Himalayan Pink Salt Grinder and Organic Black Pepper Grinder. Drizzle about a tablespoon or two of olive oil over the peas. Squeeze the juice of half a lemon over the peas. Mix it all to combine. 

Easy French Fries

These delicious and crispy little fries can be dunked in a fryer, but we like to go the slightly healthier route by baking them. Simply toss together a big pile of very thinly sliced Russet potatoes, olive oil, and a few good shakes of our Organic Garlic and Organic Onion (respectively). When your oven is nice and piping hot at 375 degrees, arrange them in a single layer on a baking sheet and cook them until they turn crispy and golden brown.

Pan-Fried Brussels Sprouts

If bright and fresh isn't what you're feeling but starch and carbs aren't quite it either, we'll meet you in the middle with some advice on pan-frying up brussels sprouts (not liking brussels sprouts is so passé anyway, don't you think?). 

Prep your sprouts by giving them a quick rinse in a colander. Pat them dry and slice them length-wise in half. Pop them into a bowl and toss them with some olive oil and a few good grinds of our trusty Seasoning Salt and Seasoning Pepper. Heat up a pan over medium-high heat. Once it's hot, add the brussels sprouts and cook them on each side until they start to brown. Don't let them burn!

Perfect Sockeye Salmon

Salmon seems like it should be a pain-staking luxury meal, but you'd make it every other week if you knew just how easy it was to make it perfectly flaky and juicy every time. No dry fish for us, thanks—we're salmon professionals! For best results, we highly recommend sticking to wild-caught Sockeye salmon, but you can always wait for your preferred grocer to put it on sale if the price is a little high for you.



  1. Lay a sheet of parchment paper on a baking sheet. Unwrap your salmon and lay it on the parchment paper.
  2. Drizzle a little bit of olive oil on your salmon and spread it onto the fish with a brush or with squeaky clean fingers. Then, cut your lemon and squeeze half of it over the fish (be sure not to drown it in lemon juice—just a sprinkling of juice will do). 
  3. Rinse your rosemary and thyme, then destem it and chop it very finely. Sprinkle it evenly over the salmon. Then, grind our Sneaky Greens Salt and Pepper over the fish until well-seasoned.
  4. If you'd like to go the extra mile, thinly slice the other half of the lemon and arrange them onto the parchment paper around the fish for extra lemon flavor. You can put a few slices on top as well.
  5. Turn your oven to 400 degrees and place the fish in the oven. Don't wait for it to preheat—just pop the fish right in. Set your timer to 25 minutes. You'll know your fish is done when it's bubbling pink and white and just starts to crisp on the top.

Just about anything goes great with salmon this delicious, but we recommend placing it on a bed of arugula tossed with EVOO, lemon, and Sneaky Greens Organic Black Pepper. If you really want to fill out our sweat pants after dinner, pair the salmon with creamy mashed potatoes and sautéed green beans. Oh, and don't forget the glass of white wine.

PRODUCT HIGHLIGHT: Pizza My Heart Pasta Salad

This is probably the easiest dish of your lifetime. Ok, we have a slight flair for the dramatic, but really! This is a three ingredient dish that is so easy, so quick, and so good. We like to make this as part of our weekly meal prep on Sunday evenings and then have it in the fridge ready to go all week for snacking or as the perfect side dish for our weeknight meals. Full of garlic, onion, fennel, Himalayan pink salt, pepper, basil, oregano, parsley, thyme, and hand-blended with kale and mustard greens, this seasoning is always a crowd favorite at the tasting demos we do for Sneaky Greens. 



  1. Bring a pot of salted water to a rapid boil.

  2. Add pasta and stir.

  3. Let pasta cook until al dente, about 7-10 minutes. 

  4. Drain pasta in colander and then add pasta to a large mixing bowl. 

  5. Toss pasta in two tablespoons of your favorite flavorful olive oil.

  6. Add a generous amount (you can start with 2 tablespoons) of Pizza My Heart and keep stirring to combine. Don't be afraid to shake more seasoning onto your pasta to achieve the taste you desire. 

  7. Refrigerate for 1 hour to let the pasta cool and to allow the flavors to get absorbed by the pasta. 


We wouldn't be doing our Pizza My Heart shaker justice if we didn't shine a light on its biggest health benefits! You can feel truly good about enjoying this pasta salad (and just about any other dish that calls for a healthy shake—or seven—of this seasoning blend) because of these health benefits it offers:

  • Antioxidants
  • Anti-inflammatory
  • Cancer fighting
  • Pain reducing
  • Fever reducing
  • Diabetes preventing
  • Liver protecting
  • Blood vessel protecting
  • Anti-stress
  • Immune boosting
  • Antibacterial

We make our Pizza My Heart seasoning with organic basil, which boasts its own wonderful health benefits, including 19 vitamins, 9 minerals, 19 amino acids and both omega 3 and 6. Now that's a powerhouse seasoning blend. Have you ever heard of anything better?


We also love to use Pizza My Heart for these classic dishes:

  • Zucchini lasagna
  • Italian soup
  • Potato soup
  • Meatloaf
  • Parmesan garlic bread
  • Italian dressing
  • Popcorn
  • Chicken parmesan
  • Plain ol' weeknight spaghetti

Quick Fall Veggie Sauté

On the brink of fall, we just can't help but flock to our past favorite fall dishes. It also doesn't hurt that this one fits the fall color scheme quite well. This is a quick one pan dish that you can add (or omit) any veggie you like (or don't like).  We used what we had on hand, but this combination of ingredients also happens to be one of our all time favorites. Simple, quick, hearty, delicious. 



  1. Heat large sauté pan over medium heat until warm. Add a tablespoon or two of your favorite olive oil. 
  2. After cutting all veggies into uniform pieces, add all veggies except the kale to your heated pan. 
  3. Season to taste with all of the Sneaky Greens listed above. Stir to combine. 
  4. Sauté over medium heat for 15-20 minutes or until the sweet potatoes soften. 
  5. Add the kale to the pan and stir to combine. Allow the kale to wilt for about 5 minutes, then remove pan from heat. 

This dish can be served alongside your favorite protein or as a main course. If you choose to eat this as your main course, we recommend making it a meal by tossing some local greens with olive oil, lemon, and a few grinds of Sneaky Greens Black Pepper. Enjoy!


Two Perfect Soups

Recently we've found ourselves cooking up a lot of soup in our kitchen despite the lingering summer heat. Whether they're a meticulously blended, velvety smooth accompaniment to a weeknight grilled cheese or an antidote to a surprise case of tonsillitis (yep—that happened), any reason is a good reason for the two flawlessly savory soups below. Try either one of these rustic takes on classics next time you need a good family pleaser, feel a little under the weather, or just want to celebrate chillier weather in style.

Soup 1: Rustic Tomato Soup



  1. After slicing the shallots and fennel, pop them in a dutch oven or small stock pot heated over medium heat with a few drizzles of olive oil. Season with a few shakes of our Sneaky Greens Himalayan Pink Salt. Cook them, stirring occasionally, for about 10 minutes or until they're soft and fragrant.
  2. Add in the paprika, cayenne pepper, and fennel seed. Stir together.
  3. Now for the fun (and messy, so be forewarned!) part: Open the cans of tomatoes and add them to the pot, but crush the tomatoes in your hands as you go. Season the pot with more salt and grinds of our Sneaky Greens Organic Black Pepper to taste. Stir to combine.
  4. Let the pot simmer for about half an hour, stirring occasionally. In the mean time, prep a side of bacon grilled cheese sandwiches or some other great tomato soup pairing.
  5. Add the pat of butter and let it melt down. Add the water.
  6. Blend the soup either with a hand-held immersion blender or by transferring to a regular blender. Immersion blenders are our preferred method of business, but regular blenders will ensure your soup has that perfectly uniform, velvety consistency.
  7. Season to taste with more salt and pepper and keep on low before serving warm.

Tomato soup freezes well, so we recommend putting a few cups in the freezer for lazy autumn nights to come.

This recipe was originally adapted from bon appétit

Soup 2: Roasted Chicken Noodle Soup

This soup is one that we make with a little bit of chef's intuition in mind, so don't worry about measurements—just add everything to taste!



  1. To start, heat up some olive oil in a dutch oven or stock pot. Cook your chicken over medium heat until browned. You can either chop it into small pieces before adding it to the pot or pull it apart with a fork as it browns. Once your chicken is done, set it aside on a plate. 
  2. Heat up a bit more olive oil to the same pot. Add the chopped onion, carrots, celery and garlic to the pot. Add whatever herbs you have on hand and grinds of our Sneaky Greens Salt and Pepper to taste. Let the veggies cook until the onion begins to turn clear and becomes fragrant. Stir occasionally.
  3. Add the chicken stock until it rises a few inches above the veggies. Add back the roasted chicken. Finally, add the noodles.
  4. Simmer the soup until the noodles are al denté. 

This soup is best served with toast and butter or just a warm blanket on the couch.