LA native Oren Giladi developed a passion for clean eating after witnessing the healing power of food growing up with his own family’s health challenges. After refining his skills over 12 years as a private chef, crafting meals that were as nourishing as they were delicious, he founded Organic Oren, a wildly popular weekly meal delivery service that shares the joy and benefits of fresh, clean, flavorful cooking across southern California. “We believe food should nourish both body and spirit, leaving you feeling radiant, satisfied and energized,” says Giladi. “We craft every meal from 100% organic, nutrient-dense produce, hand-picked from local farms just days before it reaches your door.” Now, Organic Oren has opened a Brentwood pick-up—located every Monday inside the Hudson Pacific office building on the corner of Wilshire and San Vicente—to cater to his devoted westside clientele. “If you’re new to Organic Oren, this is the easiest way to try us,” says Giladi. “No delivery fee, no minimums, no commitments. Just choose exactly what you want from our weekly menu, place your order online by Sunday, then swing by Monday for pick up. Every Monday feels like a community gathering, all centered around fresh, flavorful and healthy food.” In celebration, Giladi shared a recipe for one of his favorite fall dishes.
Organic Oren; Mondays at 11601 Wilshire Blvd.; organicoren.com
Fall Harvest Salad
Ingredients:
Salad
- 2 heads little gem lettuce, chopped
- 2 cups arugula
- 1 small head frisée, torn
- 1 small head radicchio, torn
- 1 acorn squash
- 1 (15 oz.) can cannellini beans, rinsed and drained
- 2 ribs celery, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 2 scallions, thinly sliced
- ½ cup pecans
- 1 tbsp maple syrup (plus more for pecans)
- salt & pepper, to taste
- olive oil, for roasting and tossing
- ½ tsp ground cumin
- ½ tsp paprika
Dressing
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 2 tbsp balsamic vinegar
- 1 tbsp champagne vinegar
- 1 tbsp agave nectar
- 2 tbsp shallots, finely diced
- ½ tsp oregano
- salt & pepper, to taste
Instructions:
- Roast the Squash
- Preheat oven to 425°F (220°C).
- Cut the acorn squash in half, scoop out seeds and cut into three-inch wedges. Halve each wedge.
- Toss with olive oil, salt, pepper, cumin, paprika and maple syrup.
- Spread on a baking sheet and roast for 35 minutes, or until golden brown and crispy. Set aside to cool.
- Maple Pecans
- Lower oven to 375°F (190°C).
- Toss pecans with olive oil, maple syrup, salt and pepper.
- Spread on a baking sheet and bake for 8–10 minutes, until bubbling and caramelized. Cool completely.
- Prepare the Beans
- In a bowl, combine rinsed cannellini beans with olive oil, salt, pepper, sliced scallions, chopped dill and parsley. Set aside.
- Prepare the Celery
- Slice celery thinly and soak in ice water for five minutes for extra crispness.
- Drain and set aside.
- Make the Dressing
- In a small bowl, whisk together balsamic vinaigrette, olive oil, Dijon mustard, balsamic vinegar, champagne vinegar, agave, diced shallots, oregano, salt and pepper until smooth.
- For extra creaminess, blend instead of whisking.
- Assemble the Salad
- In a large bowl, add little gem lettuce, frisée, arugula, roasted squash, pecans, beans and celery. Drizzle with a small amount of dressing and toss.
- Add radicchio and a touch more dressing, then toss lightly to keep it crisp.
- Serve
- Plate and serve immediately or refrigerate dressing separately if making ahead.