Some restaurants have gotten hip to the trend and offer burgers wrapped in
fresh lettuce leaves instead of buns.
This sandwich will show you how two completely different tastes like apple and tune merge amazingly in the wrap of brown bread over the bed of
fresh lettuce leaves -
This recipe is another magnum opus using cold shrimp as the main appetizer and tastes great in the crispy Zak of
fresh lettuce leaves.
Animals often show a preference for food they have found themselves — for example, captive iguanas will opt to venture out in search of
fresh lettuce leaves instead of eating the reptile chow placed before them.
Serve in brioche buns with a little light mayonnaise,
fresh lettuce leaves, tomato and avocado slices and the green goddess dressing.
But if you want to have the krabby patty experience, serve in a brioche bun with
fresh lettuce leaves, ripe tomato slices, mayonnaise and a tangy avocado green goddess dressing.
The potatoes are first boiled, peeled, and then sliced before being scattered over
fresh lettuce leaves and doused with glorious, spicy, aji amarillo cream sauce.
Serve this simple, easy salad over
fresh lettuce leaves.
Side of lime for extra flavor and
some fresh lettuce leaves.
4
fresh lettuce leaves 1 block of organic, firm tofu (7 oz.)
Place a patty on one of the sandwich thins, top with 1 tbsp of Tzatziki sauce, a few tomato slices and a few
fresh lettuce leaves.
Not exact matches
Yet, the addition of lightly blanched
fresh green beans, celery
leaves and
fresh basil to our buttery Boston Bibb
lettuce did make this salad better than your garden variety.
Serve each fritter with a dab of pistachio pesto, cherry tomatoes,
fresh mozzarella (if not vegan), and wrapped in a large
lettuce leaf.
Shredded meat from 2 cooked chicken legs 6
leaves Bibb
lettuce 1/2 seedless cucumber, chopped 1 mango, pitted, peeled and diced 1/2 cup seedless grapes 3 scallions, thinly sliced 1/2 cup chopped
fresh cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)
8 ounces
fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme
leaves 1/2 teaspoon dried oregano
leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2 cup shredded
lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and
fresh salad mix (any
lettuce will do but I used an Italian Romaine, green
leaf and cabbage mix).
3 - 4 Serrano peppers 1/4 medium sized onion 2 garlic cloves 1/2 cup up to 1 cup slightly packed,
fresh epazote
leaves ** 1/4 cup parsley
leaves 1/2 romaine heart
lettuce 2 cups baby power greens, like spinach, kale, arugula, mustard, chard.
1 1/4 lbs tuna steak, skin and dark edges trimmed 4 Tbsp teriyaki sauce 1 scallion, chopped 2 tsp grated
fresh ginger 2 cloves garlic, chopped 1 can (6 oz) unsweetened pineapple slices 2 slices (2 oz) low - fat mozzarella cheese, halved 4
leaves lettuce 4 sesame seed sandwich buns
1 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any water and minced 2 tsp canola oil 2 Tbsp
fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb
lettuce, inner
leaves only and separated 1 red bell pepper, minced 2 scallions, thinly sliced
When I opened up the wrapper I found chilled
fresh lobster chunks tossed in mayonnaise and piled on a hoagie roll with a
leaf of
lettuce — it's McDonald's version of a lobster roll.
I shredded some
fresh organic
leaf lettuce onto a plate.
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
For the wrap: Swiss chard
leaves (or
leaf lettuce), avocado slices, shredded carrots, shredded cabbage, green onions, sliced almonds,
fresh cilantro, etc..
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
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.
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10
fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache
lettuce, rucola (rocket) or spinach
leaves sprouts, for garnish
To serve 4 carrots, peeled and cut into thick sticks (bake together with the beetroot) 2 avocados, sliced 4 handfuls mache
lettuce 1/2 cucumber, sliced 12 radishes, sliced 1 cup plain yogurt a bunch
fresh mint
leaves, chopped a handful toasted almonds, chopped sesame seeds
Line 6 plates with the
lettuce leaves, arrange 8 oysters on top of the
lettuce and garnish with
fresh mint and tomato wedges.
Roly Poly offers sandwich options including unique and original combinations such as the basil cashew chicken sandwich, which combines
fresh basil chicken salad, crunchy cashews, green
leaf lettuce, roma plum tomatoes,
fresh sliced avocado, alfalfa sprouts and Thai hot sauce.
48 oysters, shucked 1/2 cup
fresh lime juice 1/2 cup fresh lemon juice 3 tomatoes, peeled, seeded and chopped 1 cup chopped onion 1 habanero chile, stemmed, seeded and minced 3 tablespoons finely chopped fresh mint 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Garnish: Lettuce leaves Fresh mint sprigs Tomato w
fresh lime juice 1/2 cup
fresh lemon juice 3 tomatoes, peeled, seeded and chopped 1 cup chopped onion 1 habanero chile, stemmed, seeded and minced 3 tablespoons finely chopped fresh mint 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Garnish: Lettuce leaves Fresh mint sprigs Tomato w
fresh lemon juice 3 tomatoes, peeled, seeded and chopped 1 cup chopped onion 1 habanero chile, stemmed, seeded and minced 3 tablespoons finely chopped
fresh mint 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Garnish: Lettuce leaves Fresh mint sprigs Tomato w
fresh mint 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Garnish:
Lettuce leaves Fresh mint sprigs Tomato w
Fresh mint sprigs Tomato wedges
4 hard - boiled eggs, chopped (here is how to make them) 1 stalk of celery, finely chopped 1/4 cup finely diced red pepper 1 tablespoon
fresh dill 2 tablespoons
fresh chives 1/4 teaspoon paprika 1 tablespoon grainy mustard 1/4 cup mayonnaise Arugula or
lettuce leaves 4 slices of bread
For the other ingredients you'll want to build your salad around what's in season, and being that its spring here I used a mixture of red
leaf lettuce and a little arugula for spiciness, crispy radishes,
fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnuts.
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
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp
fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red -
leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded
fresh mint 1 tbsp shredded
fresh cilantro
This beautiful dish is the perfect picture of autumn — the first pickings of baby
lettuce leaves from our winter garden bed mixed with long - awaited butternut squash tanned from the summer sun, sprinkled with sweet and spicy garden onions retrieved out of their winter storage, and topped with
fresh walnuts from... umm...
To serve, place in bowls or
lettuce leaves and garnish with
fresh cilantro sprigs and lime wedges.
Dear Cate, I'm Clio and I'm from Greece.I really like your blog, very good work.I found the Greece section -LRB-!!!!) and I wanted to give you some info about the avgolemono soup recipe.Here, in Greece, we don't cook this soup plain with just rice, well, I certainly haven't heard it before.We have chicken avgolemono soup which is very popular, and there is a hole range of avgolemono recipes, soups and casserole dishes.Avgolemono is a sauce, which is done at the end and finishes the recipe with eggs (avgo in greek) and lemons.For example, we have «lamp with
lettuce avgolemono, meatballs avgolemono soup, zuccnini stuffed with mince avgolemono, an easter soup with liver chopped and
fresh onions, very traditional, we also have dolmades, this is turkish dish, it is like little parcels made by cabbage
leaves that you steam a little and then are filled with mince, rice and herbs, and avgolemono.And many others.
ground chicken 8 pineapple rings (we used
fresh) Potato hamburger buns, for serving
Lettuce leaves, for serving
* 1 handful of green
leaf lettuce * 1 handful of red
leaf lettuce * 1 handful of purple pak choi * 1 handful of spinach * 1 handful of basil * 10 - 15
fresh peas * rose petals * 1 tablespoon organic, plain yogurt * 1 tablespoon olive oil * 2 teaspoons honey * 1 garlic clove, minced
12 ounces (3/4 pound) soft tofu, diced 2 tablespoons soy mayonnaise 2 scallions, chopped 2 tablespoons diced celery 1/2 teaspoon lemon juice 2 tablespoons chopped cilantro
leaves 1 teaspoon grated peeled
fresh ginger 1/2 teaspoon curry powder Salt and pepper to taste 1 whole wheat pita bread Shredded
lettuce
Meal 2: HUGE
fresh salad with romaine
lettuce, power greens,
left over veggies from previous nights dinner (grilled onions, bell peppers, zucchini, yellow squash), roasted beets, cucumber, chicken, chia seeds, hemp hearts, avocado, and my homemade «Strawberry & Greens» dressing.
2 bundles glass noodles (bean thread noodles) 1 baby cos
lettuce 1/2 telegraph cucumber 1 handful
fresh mint
leaves 1 handful
fresh coriander
leaves 1 handful
fresh basil
leaves 1 handful micro greens (these are optional extra, I used rhubarb shoots in these photos)
I especially love to toss this vinaigrette with a salad made up of Romain
lettuce leaves,
fresh cilantro, red bell pepper, avocado, cucumber and heirloom cherry tomatoes.
This exceptional mix includes marvelous mache, tender
lettuces, sweet pea greens, spicy nasturtium
leaves, and many more varieties of
fresh young greens.
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)
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced
fresh parsley 1 cup cooked black beans 8
lettuce or cabbage
leaves 4 slices sprouted - grain bread (optional) 1.
Slow Cooker Chicken Carnitas (serve in Chipotle Style Chicken Burrito Bowl) Slow Cooker Chipotle Style Black Beans (serve in Chipotle Style Chicken Burrito Bowl) Crockpot Barbecue Pulled Chicken Hoisin Chicken and Slaw Sandwiches, The Perfect Pantry (use gluten - free hoisin sauce) Shredded Chicken
Lettuce Wraps with Avocado Salsa, Kalyn's Kitchen Apple Cider Pulled Chicken Sandwiches, Cupcakes and Kale Four Ingredient Pulled Chicken, Running To The Kitchen Shredded Mexican Chicken, 52 Kitchen Adventures Slow Cooker Greek «Taco» Meat with Avocado Feta Dip, Farm
Fresh Feasts (use gluten - free bouillon cube or
leave out) Chili Chicken Tacos, Donuts, Dresses and Dirt
6 — To serve, place in a
lettuce leaf (or 2) tope with some freshly sliced avocado, a dollop of greek yoghurt (if not strict paleo) and sprinkle over some
fresh coriander and a few extra slices of chilli.
I love to serve these bad boys wrapped in a crisp, cool
lettuce leaves and top them with a few slices of deliciously creamy avocado, a dollop of Greek yoghurt and a sprinkling of
fresh coriander (cilantro) and a few slices of extra chilli if I'm feeling feisty...
2
fresh tomatoes 1 red or yellow bell pepper 2 packages romaine
lettuce hearts 1 8oz package / bag baby spinach
leaves (6 cups or more) 2 hass avocados 1 bunch of celery 2 heads cauliflower (or 6 cups total frozen florets) 1 large spaghetti squash 1 small head raddichio 1 bunch
fresh basil