green
leaf lettuce sliced into chiffonade (about 16 cups) 2 1/2 lbs.
Not exact matches
Place
lettuce leaves on the Peanut Better
slice, the rare roast beef on the
slice with mustard.
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:
On four
slices of bread layer red
leaf lettuce, chicken salad and tomato.
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)
In the salad, delicate red
leaf lettuce is the perfect platform for the contrasting flavors and textures of the peeled
slices of Cara Cara, red onion, golden raisins, and toasted pine nuts.
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.
I combined red
lettuce leaves, (just because I liked the contrast in colour I knew they'd provide,) raw zucchini ribbons,
sliced radishes, lightly blanched tender asparagus and small chunks of hot - smoked sockeye salmon.
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).
For garnishes you'll need a large
leaf of Romaine
lettuce, diced grape tomatoes,
sliced black olives, diced green bell pepper, diced red onion, and shredded cheddar cheese.
Spread some of the dressing on each half of the roll and arrange a
lettuce leaf and a
slice or two of tomato on the top halves.
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
Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli,
sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg l
sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped,
leaves roughly chopped Lime quarters
Sliced iceberg l
Sliced iceberg
lettuce
For the wrap: Swiss chard
leaves (or
leaf lettuce), avocado
slices, shredded carrots, shredded cabbage, green onions,
sliced almonds, fresh cilantro, etc..
Variation For a more elegant presentation, serve on a bed of
lettuce leaves and garnish with thinly
sliced red onion or radish and a light sprinkle of toasted sesame seeds.
Fill 1 bun with 1
lettuce leaf, cheeseburger, 1 tomato
slice, 4 jalapeno
slices and 2 Tbsp.
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
Serve the chicken mixture alongside a plate of
lettuce leaves, marinated cucumber,
sliced avocado, chopped cilantro, and any other toppings you desire.
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.
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
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.
1 pound organic ground turkey or chicken breast 1/2 pound organic ground pork 1 organic egg beaten 1/4 red onion diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/2 tsp Cracked black pepper Haas Avocado
slices Tomato slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oi
slices Tomato
slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oi
slices or salsa Romaine
lettuce leaves Cooked Uncured Organic Bacon
Slices Organic virgin coconut oi
Slices Organic virgin coconut oil OVCO
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.
Season the
lettuce leaves and tomato
slices with salt and stack on top of the avocado.
cans of chunk light tuna in water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4
leaves of
lettuce 8
slices of cucumber 4
slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...
ingredients SWEET AND SPICY SHRIMP
LETTUCE WRAPS 1/3 cup orange marmalade 1 serrano (seeded, small dice) 1/3 cup hot water 1 tablespoon olive oil 1 pound medium shrimp (peeled, deveined, tails removed) 1 cup basmati rice (uncooked) 1 tablespoon ginger (peeled, grated) 1 lime (zested) 1 head bibb lettuce (leaves separated) 1/2 bunch scallions (thinly sliced, to garnish) Kosher salt and freshly ground pepper (to
LETTUCE WRAPS 1/3 cup orange marmalade 1 serrano (seeded, small dice) 1/3 cup hot water 1 tablespoon olive oil 1 pound medium shrimp (peeled, deveined, tails removed) 1 cup basmati rice (uncooked) 1 tablespoon ginger (peeled, grated) 1 lime (zested) 1 head bibb
lettuce (leaves separated) 1/2 bunch scallions (thinly sliced, to garnish) Kosher salt and freshly ground pepper (to
lettuce (
leaves separated) 1/2 bunch scallions (thinly
sliced, to garnish) Kosher salt and freshly ground pepper (to taste)
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
Lose the bread and roll up 1 ounce of
sliced turkey in
lettuce leaves with mustard.
Tomorrow I'm putting a huge glob in the center of a
lettuce leaf, adding a
slice of tomato, putting that between two pieces of bread and voila!
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
1 zucchini, cleaned and
sliced lengthwise (three
slices) 1 large Vidalia onion, chopped 1 medium green tomato,
sliced into 1/4 ″ thick rounds 2 romaine
lettuce leaves, cleaned 2 sandwich size ciabatta loaves 1/4 c cornmeal 1/4 c Basil Pecan Pesto 1/4 c Veganaise olive oil vegetable oil salt pepper paper bag
Then layer on 2 tomato
slices, a heaping half cup of the tuna mixture and a few
lettuce leaves.
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
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
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
Place each patty on a bun or
lettuce leaf, top with a
slice of tomato and 1/4 of the sauce, and serve immediately.
Take another diagonally cut bread
slice and arrange the filling,
sliced tomatoes and torn
lettuce leaves as exactly the same way as above.
Place cooked chicken patty,
lettuce leaf, and tomato
slice on the bottom bun.
Build the sandwiches by placing 1/4 of your bacon, 2
lettuce leaves or a handful of arugula, and 2
slices of tomato.
2 - 12 oz package of firm tofu, drained vegetable oil — for grilling the tofu and the bacon 8
slices of bread vegan mayonnaise 4
slices tempeh bacon 4 large
lettuce leaves 2 tomatoes
sliced 16 sandwich picks or 8 teriyaki skewers cut in half 16 pimento stuffed olives — for garnishing the sandwich picks 16 cherry tomatoes
A really simple salad of
lettuce leaves of choice, some chopped tomato,
sliced radishes and cucumber accompany this carrot and quark quiche perfectly.
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
Crispy bacon strips, cool
lettuce leaves and juicy tomato
slices pair up with creamy egg salad to create this twist on the classic BLT.
It also makes great open - faced sandwiches, with vegan mayo and any 2 or 3 of the following: thinly
sliced avocado, tomato, cucumber, leafy green
lettuce, spinach
leaves, kale, roasted veggies, steamed
sliced squash.»
Can be served with
lettuce, arugula
leaves, tomato
slices, egg, grilled bacon and cheese or your choice of fillings.
5 ripe persimmons,
sliced (with seeds and stem removed) 5
leaves romaine
lettuce 2 cups orange juice 1/4 bunch of mint
4 sweet red bell peppers 130g mixed
leaves (red Romain
lettuce, baby spinach, tat sol, mizuna, rocket / arugula / rucola) 1 large English cucumber (
sliced) 3 tbs clear honey 1 tbs balsamic vinegar 2 tbs or to taste sweet chilli sauce 3 tbs olive oil sea salt to taste