«Oh that,» I reply, nonchalantly as I continue
chopping lettuce for dinner.
Not exact matches
The Food and Drug Administration (FDA) and Centers
for Disease Control and Prevention (CDC) said Wednesday that any consumers in the U.S. who have store - bought
chopped romaine
lettuce should throw it away.
All you need
for a simple salad is
chopped romaine
lettuce, mandarins, sliced almonds, grilled chicken and carrots.
1 boneless skinless chicken breast 2 tablespoons olive oil 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper 3 dashes salt 4 cups
chopped romaine
lettuce 2 tablespoons sliced black olives 2 tablespoons
chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (
for the salad) 2 tablespoons Caesar dressing (
for inside the wrap) 2 large flour tortillas
MAKES 4 - 6 tacos INGREDIENTS
for the tangy cashew cream: 1/2 cup of cashews, soaked
for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve
for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli,
chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil)
for the tacos: 4 - 6 tortillas OR 8 - 12 bibb
lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro,
chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
sour cream,
for serving shredded
lettuce,
for serving Roma tomatoes, diced
for serving avocado or guacamole,
for serving fresh cilantro,
chopped for garnish
In a blender add the
chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine
lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well
for about 3 - 4 minutes until pureed.
For lunch I
chopped up some of the leftover burgers, pineapple and used a little of the sauce on a bed of
lettuce and
chopped us some scallions.
I love to serve Mexican Lasagna «taco style» by offering a plate full of «fixings»
for everyone to add to their plate: shredded
lettuce,
chopped tomatoes,
chopped green or red onion, diced or sliced avocado, fresh lime wedges.
3/4 cup French green lentils 1/2 of a small yellow onion,
chopped 1 celery stalk,
chopped 1 - 2 cloves garlic,
chopped 2 tablespoons Champagne vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely
chopped shallot 1/4 cup olive oil 2 tablespoons walnut oil (optional) 1/4 cup
chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée
lettuce for serving
1 frozen banana, broken into pieces 1 apple, cored and
chopped 1/2 to 1 cup nondairy milk 4 to 6
lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips,
for garnish
I'd recommend serving it over romaine or iceberg
lettuce with some sliced cherry tomatoes and
chopped red onion
for an updated version of a steakhouse classic.
Ingredients - 2 tablespoons of cooking oil - 1 small onion,
chopped - 1 red bell pepper,
chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of
lettuce leaves, something easy
for wrapping.
For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red leaf or romaine
lettuce 1 mango, finely
chopped 1 cup finely
chopped pineapple (about 1/4 large pineapple) 1 cup finely
chopped jicama 1 avocado, finely
chopped 1/2 cup roasted unsalted macadamia nuts, roughly
chopped 1/2 cup flaked coconut, toasted 2 - 3 green onions, sliced
1 ripe avocado, cut in half, pit removed 1 cup chicken salad, recipe below
Chopped chives or chopped cooked bacon for garnish Lettuce, o
Chopped chives or
chopped cooked bacon for garnish Lettuce, o
chopped cooked bacon
for garnish
Lettuce, optional
for serving: corn tortillas, warmed (I melted the cheese on them while I warmed them in a hot skillet) romaine or iceberg
lettuce, shredded white onion, diced Monterey Jack or pepper jack cheese, shredded salsa or pico de gallo cilantro,
chopped lime wedges
For salad 2 medium zucchini, cut lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red leaf
lettuce, washed and torn into pieces 1 handful fresh mint leaves, roughly
chopped 1 handful fresh cilantro, roughly
chopped 2 medium carrots, peeled and grated
Fill pieces of butter
lettuce with chicken and top with
chopped peanuts, cilantro, shredded carrots and green onion
for lettuce cups.
-LSB-...] pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of
chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of
lettuce (
for -LSB-...]
Ingredients
For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion,
chopped 2 tablespoons finely
chopped chives 1 1/2 tablespoons finely
chopped dill 1 1/2 tablespoons finely
chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper
For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato,
lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of
chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of
lettuce (
for wrapping)
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
If you want to go
for totally fresh version, skip legumes and
chop up some romaine
lettuce, zucchini, onions, corn, drizzle some lime juice over it and you are good to go!
I also added a bit of shredded
lettuce and
chopped cherry tomatoes
for freshness.
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely
chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well
chopped (I pulsed in food processor) 2 tablespoons
chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine
lettuce,
for serving
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)
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles
for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine
lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander,
chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp
for a milder sauce - and up to 4 tbsp
for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp
for a milder sauce - and up to 4 tbsp
for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp
for a milder sauce and 1
for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
For the summer salad you see here, I used a combination of four different types of
lettuces from my garden
chopped with radishes, nasturtium flowers, and fresh herbs (basil, cilantro, lemon balm, and parsley, also from my garden).
Layer the
lettuce leaves first onto a platter or large plate with a bowl
for the chicken on one end (or in the middle) and then place a handful of each
chopped veggie, herb and nut around as well.
For lunch, I had a large salad with iceberg and green leaf
lettuces, red bell pepper, grated carrot, cucumber, pumpkin seeds, raisins, and
chopped chicken.
For the menu, bring a variety of grilled items such as chicken or seafood kebabs, pork chops, ribs, or turkey, veggie and beef sliders or lettuce wraps with a variety of different sauces and condiments for servi
For the menu, bring a variety of grilled items such as chicken or seafood kebabs, pork
chops, ribs, or turkey, veggie and beef sliders or
lettuce wraps with a variety of different sauces and condiments
for servi
for serving.
Ingredients
For the salad: 2 heads fresh green or red
lettuce, washed, dried, and torn into large bite - sized pieces 1/3 cup pecans, toasted 1/4 cup pine nuts, toasted about 12 plump dried apricots, cut into slivers 1/4 cup raisins 1/3 cup dried cherries 1/4 cup pickled shallots (from 1 medium shallot)
For the Cara Cara Vinaigrette: 1 shallot, coarsely
chopped 1 large clove garlic, coarsely
chopped 2 teaspoons mustard 1/3 cup freshly squeezed juice from a Cara Cara Orange 1/3 cup red wine vinegar 1 teaspoon honey 1/2 cup olive oil 1/4 cup canola coil salt and pepper
Displaying overt love
for store - bought, pre-formed taco shells filled with «taco seasoning» — dusted ground beef,
chopped beefsteak tomatoes, shredded iceberg
lettuce, and grated yellow - orange cheese — can be, well, mildly embarrassing.
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston
lettuce For Serving: (optional) Toasted coconut flakes
Chopped macadamia nuts
For a Paleo or Whole 30 meal, make a burrito bowl with cauliflower rice, salsa, guacamole and
chopped lettuce.
Topping ideas
for serving: spinach or
lettuce, diced tomatoes, shredded cheese, Greek yogurt or sour cream,
chopped green onions, salsa
For a Paleo or Whole 30 meal, make a burrito bowl with cauliflower rice, salsa, guacamole and
chopped lettuce, or serve using
lettuce or collard green wraps.
Back on track now, toss your
chopped up grilled
lettuce with the dressing, make a little halo with your salad toppings, leaving a big hole in the middle
for a mini meat mountain.
for the salad: * 1 cup
chopped red pepper * 1 cup
chopped romaine
lettuce * 1 tomato, seeded and diced * 1/3 cup
chopped herbs (I used a combination of basil, cilantro, and mint) * 1/2 -1 ripe avocado,
chopped * 1 Cara Cara orange, peeled and
chopped * 1 carrot,
chopped * 2 tablespoons
chopped scallion or red onion * 2 tablespoons raisins * 2 tablespoons pistachios (or other nuts / seeds)
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely chopped 1/4 tsp fresh ginger, chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly chopped (save a little for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and black pep
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely
chopped 1/4 tsp fresh ginger,
chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly
chopped (save a little
for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and black pep
for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem
lettuces, washed and dried Salt and black pepper
1/3 cup whole - wheat panko breadcrumbs 2 teaspoons sesame seeds (optional) 1 teaspoon smoked paprika, divided 1 tablespoon extra-virgin olive oil 1 medium yellow onion, finely
chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4 teaspoons kosher salt 3/4 teaspoon coarse black pepper 3 tablespoons tomato paste 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1 14.5 - ounce can diced tomatoes 1 1/4 cups grated sharp cheddar cheese, divided
For serving: (optional) 1 cup
chopped hearts of romaine or iceberg
lettuce 1/2 cup finely
chopped bread - and - butter pickles
Package of Boneless Pork Loin
Chops 1 Jar Salsa Verde 1 Can El Pato Jalapeno Salsa 1 Can Diced Jalapeños -LCB- optional
for those who like it spicy -RCB- 1 Diced Shallot 1 Tbsp Fresh Ground Pepper 1 Tbsp Minced Garlic
Lettuce Leaves Limes
Your kindergartner may not be able to
chop vegetables, but he can certainly tear up
lettuce for a salad or put bread in a basket.
Wrap beans with shredded
lettuce and cheese,
chopped tomato, avocado, and salsa in a corn tortilla
for a light dinner that won't mess with your sleep.
Use spinach in place of
lettuce for salads and add
chopped spinach to egg dishes, soups and pasta sauces.
A 1 - cup serving of
chopped lettuce provides around 10 calories, whereas the same amount of kale has more than 30 calories, according to the USDA National Nutrient Database
for Standard Reference.
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston
lettuce For Serving: (optional) Toasted coconut flakes
Chopped macadamia nuts
For a Paleo or Whole 30 meal, make a burrito bowl with cauliflower rice, salsa, guacamole and
chopped lettuce, or serve using
lettuce or collard green wraps.
Fill pieces of butter
lettuce with chicken and top with
chopped peanuts, cilantro, shredded carrots and green onion
for lettuce cups.
INGREDIENTS
For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced
For the beef
lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out,
chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves,
chopped 1/4 cup fresh mint leaves, roughly
chopped 8 - 10 medium bibb
lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)