I imagine you could trade
in baby romaine here, or shredded kale, or shredded endives and roasted mushrooms... The general idea was to treat the lettuce more as a vegetable than anything else.
Not exact matches
Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss
in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad
in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled
Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle
in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red
Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
This chopped salad has all of that going for it and more with bosc pears, sliced almonds, dried cranberries, couscous, feta cheese, cucumbers, tomatoes,
baby spinach and
romaine tossed together
in a honey mustard...
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.
I have mixed
baby greens, raw kale and
romaine lettuce
in there.
For this lot however, I couldn't resist roasting them up and tossing them
in a salad with some
baby romaine I had just harvested from the garden.
In this case,
baby romaine hearts.
Then I included some
baby romaine and spinach mix since they're the most undetectable greens taste-wise
in smoothies; they're also two my favorites for getting
in extra protein, trace minerals, fiber, and vitamins.
Organic
baby spinach is always included in my juices, so the base of my salad started with a mixture of Dole's Baby Spinach, and Hearts of Romaine, for cru
baby spinach is always included
in my juices, so the base of my salad started with a mixture of Dole's
Baby Spinach, and Hearts of Romaine, for cru
Baby Spinach, and Hearts of
Romaine, for crunch.
In those which do not have a salad bar (which is most of them) we offer a different fresh vegetable, cut up and in individual servings, several days a week — baby carrots, jicama, zucchini sticks, cucumber, celery — and new this year, sitting right on the mainline is a bin with a plex dome on top that holds fresh dark leafy greens like romaine, or broccoli, once a wee
In those which do not have a salad bar (which is most of them) we offer a different fresh vegetable, cut up and
in individual servings, several days a week — baby carrots, jicama, zucchini sticks, cucumber, celery — and new this year, sitting right on the mainline is a bin with a plex dome on top that holds fresh dark leafy greens like romaine, or broccoli, once a wee
in individual servings, several days a week —
baby carrots, jicama, zucchini sticks, cucumber, celery — and new this year, sitting right on the mainline is a bin with a plex dome on top that holds fresh dark leafy greens like
romaine, or broccoli, once a week.
Sundried Tomato Pizza (this is an entree that packs well for lunch, or heat up for dinner) Pumpkin Protein Muffins (a perfect grab and go snack bursting with health - boosting ingredients) Overnight Oatmeal (I alternate between eggs and oatmeal
in the morning) Simple Green Smoothie (I just have one smoothie recipe this week, though I'll often have 2) Mixed Greens Salad — your choice of ingredients — I like
romaine,
baby spinach, mixed
baby greens, etc..
Even if you can't get a green smoothie
in every day over the holidays, you can eat a few handfuls of mixed greens,
baby spinach or
romaine to give your body some roughage.
Pineapple Ginger Drink 1 C filtered water 2 C
baby spinach (or any dark leafy greens you prefer) 1 whole Persian cucumber (or half of a large cucumber, peeled and seeded) 6
romaine leaves 1 C frozen pineapple 1/2 fresh lemon, squeezed 1/2 inch to 1 inch piece peeled fresh ginger (optional) Blend everything
in a high speed blender for one minute, adding more water if necessary.
Mix Lettuces (May Include
Baby Kale, Arugula, Chard, Mizuna, Tango, Green Oak, Swiss Chard,
Baby Spinach, Tatsoi, Red Leaf, Lolla Rossa, Red
Romaine, Radicchio, Red Oak), Slaw (Cabbage, Carrots), Seasonal Peas
In A Pod, Mandarin Oranges, Crispy Noodle, Red Onion, Cashews.
Some days I'll eat 2 cups premium
romaine salad mixed with 1 cup
Baby spinach, a tomato and 45 - 60 ml of Wishbone thousand island dressing and a chicken breast or 3oz skinless salmon fillet, grilled or pan fried
in 1 tsp olive oil.
Baby greens Bok Choy Borage Basil Broccoli (leaves and top) Brussels sprouts Cabbage (red, green, Chinese) Carrot / beet tops Celery (leaves are good) Chickory Collard greens Dandelion greens (and flower) Dock Endive Escarole Kale Leaf lettuce Mustard greens Parsley (Italian or flat leaf best) Radicchio
Romaine lettuce Swiss chard (any color) Water cress Fruits and other Vegetables (Treat Foods) Depending on the time of year, rabbits
in the wild would have access to additional foods such as fruits, vegetables and flowers.
Arrayed before us on our little café table were a selection of tapas: a ceviche of little neck clams marinated
in red wine vinegar and spicy Spanish paprika (berberechos al pimentón); homemade chicken fritters (croquettes casera de pollo); succulent, small, deep fried squid (calamares), and a green salad of
baby romaine, radicchio, escarole, radishes, onions, carrots, and tomatoes dressed simply with local olive oil and sea salt.