1 cup mixed olives, pitted 1 cup garbanzos, cooked, or rinsed canned 2 teaspoons preserved lemon, finely minced 2 teaspoons shallot, finely minced 1 garlic clove, finely minced 1 teaspoon fresh savory or thyme, minced 1/2 teaspoon chile flakes 2 tablespoons red wine vinegar 1 teaspoon pomegranate molasses 1/4 cup extra virgin olive oil Kosher salt and fresh ground black pepper 1 head
butter leaf lettuce Hunks of feta and pita, optional
Apple and red
butter leaf lettuce add fiber and nutrients including vitamins A and K. To provide that baked good element, you'll blend in some gluten free oats, cinnamon (may help regulate blood sugar), and vanilla almond milk.
I ate mine on a bed of
butter leaf lettuce to hold back on carbs in evening!
Blanched Vegetable Salad with Lemon - Ricotta and Shallot Vinaigrette Recipe Serves 4 4 leaves
butter leaf lettuce, washed 1 watermelon radish, sliced thin with a mandolin 1/2 C snap peas, trimmed and blanched in salted...
Not exact matches
To assemble, use the
butter lettuce leaves to contain the chicken and fillings.
The trick is to get the perfect
leaves of
butter lettuce!!
For individual salad plates, layer a few
leaves of
butter lettuce with some of the butternut squash, a few strawberry slices, some feta cheese, pepitas and cilantro and sliced serranos if desired.
Butter lettuce and romaine
leaves are ideal, but cabbage and collard greens also work so long as you balance the bitter flavor with a sweet or spicy protein filling.
You can try romaine, red
leaf, collard greens or
butter lettuce for salads.
Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4 cup mung bean sprouts 4 bib or
butter lettuce leaves, washed
anchovies,
butter, capers, caramel, chicory, chives, cloves, fish, almonds, garlic, lemon, lemon juice,
lettuce, radicchio, salt, sea salt, shallots, smoked, olive oil, salted, oil, peppercorns, garlic cloves, finely, water, sprinkle, wine, garlic clove, vinegar, white wine, olive, bay
leaves, flaked almonds, mozzarella, prawn, salad, skate, white wine vinegar, juice,
leaves, clove, cheeses, oranges, pretzel, wine vinegar
1 brioche bun 1 tablespoon
butter, melted Oil 4 ounces ground beef (80 % lean, 20 % fat) 2 slices sharp cheddar cheese 1
leaf butter lettuce 2 thin slices tomato
(I prefer 1/2
butter lettuce and 1/2 red or green
leaf lettuce) 2 Carrots, chopped 1/3 c celery, chopped Coconut Oil cooked Buffalo Chicken, cut into small strips.
For assembly you tuck a little bit of the pork filling into giant
leafs of
lettuce (I like to use a boston or
butter lettuce, but cabbage or iceberg would also work.)
Sandwich: 3 slices uncooked bacon + 1 tbsp brown sugar + 1 beefsteak tomato, sliced + salt and pepper + 1 tbsp mayo + 1 tsp lemon zest + 2 slices sourdough, toasted + 4
butter lettuce leaves + 1/4 c corn relish
I used
butter lettuce because the shape of the outer
leaves easily cover a large surface area of the rice paper.
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato, sliced 8 thin slices red onion Bread and
Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8
leaves iceberg, romaine or red
leaf lettuce, cut to fit the rolls
Slather a large
lettuce leaf — we recommend
butter lettuce — with hummus.
For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round tablespoons pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb
lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons
butter
Try this dressing with simple greens like arugula,
butter lettuce or
leaf lettuce.
It was served as either a side dish salad or as the first course and usually atop a few
butter lettuce leaves.
Arrange
butter lettuce leaves on large serving platter to cover.
Next time I'd get two heads of
butter lettuce; we burned through the first head quickly with lots of lamb and veggies
left over.
Butter Lettuce Salad with Pomegranate and Walnuts Toasted Thyme Walnuts: 1 cup raw walnut halves 1 teaspoon olive oil 1/4 teaspoon dried thyme
leaves 1/8 teaspoon fine sea salt Dash cayenne pepper
Lay the
butter lettuce leaves on large plates and top with the black bean burgers.
Lay the burgers onto the toasted buns and top with the romaine
lettuce leaves, Dijon dressing, and bread and
butter pickles.
Top the
butter lettuce leaves with the «chicken» salad, and garnish with the sliced cucumber.
Everything is piled onto tender
butter lettuce instead of the typical bun — use two or three
leaves to wrap each up.
INGREDIENTS 2 cups of filtered water or almond milk 2 large handfuls of baby spinach 6
leaves of romaine
lettuce, chopped 6 tablespoons of hemp seed (for protein) OR 2 servings high - quality, organic protein powder of choice 2 tablespoons almond
butter 1 teaspoon vanilla extract a pinch of sea salt (optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup of ice (optional)
Place two
butter lettuce leaves on each bottom bun.
peaches, peeled and diced 1 cup cherry tomatoes, halved 8 basil
leaves, thinly sliced 1 tablespoon fresh lemon juice 1 pound ground chicken breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper Romaine or
butter lettuce leaves (for serving)
Assembly time: Use
butter lettuce leaves as bowls.
6 cups fresh, washed salad greens or 4 good handfuls (I used an assortment of
butter lettuce, red
leaf lettuce and romaine, friseé and baby spinach would also be lovely)
Ingredients: 1 cup seedless red grapes 1 teaspoon extra-virgin olive oil Kosher salt Freshly ground black pepper 4 packed cups soft
lettuce (such as baby green oak
leaf, Boston, bibb, or
butter lettuce), roughly torn 1 cup shredded roasted chicken (Light and dark meat are both great.)
Small
butter lettuce leaves are used as edible mini serving bowls for a delicate salad of spring peas and fresh herbs.
Arrange 16 small crunchy inner
leaves of
butter lettuce, romaine, or endive on a large platter.
I ate at Red's in Wiscasset and Harraseeket in Freeport (cooked fresh off the pier, as basic as it gets), at the Lobster Shack in Cape Elizabeth (dollop of mayo, dusting of paprika), and at J's Oyster and DiMillo's in Portland (lightly mayoed,
buttered and grilled bun, a crunchy
leaf of
lettuce), watching the boats a hundred yards down the pier from our perch at the bar as they delivered the lobster that was then put in our rolls.
Serve the larb with rice, Bibb or
butter lettuce leaves, lime wedges, quick - pickled onions, more sambal oelek, and torn herbs like cilantro, basil, and mint.
1 1/2 pounds sirloin or rib - eye steak 6 tablespoons dark soy sauce, plus more for serving 1 tablespoon sugar 2 tablespoons honey 4 tablespoons mirin (rice wine) 3 tablespoons light sesame oil 5 tablespoons minced green onions 4 teaspoons minced garlic 2 teaspoons freshly ground black pepper 1 tablespoon sesame seeds, toasted 2 tablespoons sesame salt 15 to 20
butter lettuce leaves, for serving Hot sauce, for serving
Stir and spoon into the
butter lettuce leaves.
I switched my original use of
butter lettuce to spinach and beet greens for the purposes of this blog post, mostly as I love beet greens and I hate waste (the larger, more robust
leaves from this bunch were eaten last night, sautéed in olive oil with shallots, garlic and a little bit of salt).
Serve with
butter lettuce leaves, steamed rice, and you favorite Korean banchan (pictured here is finely minced kimchi and julienned cucumbers).
Romaine Boats: A few romaine hearts (Boston bibb or
butter lettuce leaves can also be used) 1 - 1 1/2 avocados, seeded, peeled and cut into cubes 1/2 c. cherry tomatoes, cut into halves or pieces A few microgreens Edible flowers if available quick red onion pickles (or any pickles of choice)
4 cups red
leaf lettuce,
butter lettuce or other greens 2 cups thinly sliced veggies (bok choy, carrot, fennel, etc.) 1 cup sprouted mung beans or other beans 1 cup alfalfa or clover sprouts 1 cup sunflower sprouts 1/2 cup toasted sunflower seeds Creamy Miso Dressing 3 Tablespoons white or chickpea miso 3 Tablespoons flaxseed oil (or another wellness oil, like hemp or pumpkin.
Shrimp: 24 large shrimp, shelled and deveined 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne 8 corn tostada shells 8
butter lettuce leaves, torn into bite - size pieces Fresh cilantro sprigs Mexican hot sauce Lime wedges
Recipe by khoollect.com Check full recipe at khoollect.com Ingredients: black pepper,
butter, chicory, cos
lettuce, honey, lemon,
lettuce, maple syrup, salad
leaves, salt, olive oil,...
Use Napa cabbage or
butter lettuce leaves instead of bread.
Place lamb meatball in a
butter lettuce leaf or flatbread.
I also have a patient who makes a broccoli sprout sandwich: Spread a romaine or
butter lettuce leaf with your favorite condiment and add broccoli sprouts, shredded carrot, and / or shredded jicama.
I folded the mango and avocado into the poké itself for the sake of convenience, and served it wrapped in
butter lettuce leaves because I'm a heathen that loves to eat with my hands.