Not exact matches
Diners can also choose from a variety
of sandwiches and large plates such as the Jamaican Braised Oxtail
served with
butter beans casserole and white rice; the Philippine Chicken Adobo
served with bok choy and garlic fried rice; Red Snapper
served with panzanella (Italian bread salad), green olives and guazzetto; and the Bacon Burger made with grass fed beef and
served with white cheddar,
lettuce, tomato, red onion and sweet pepper aioli.
sprout + crunch radicchio cups w / honey chive vinaigrette and avocado recipe
serves: makes 8 - 12 cups notes: If you don't love the bitter quality
of radicchio, you could sub a head
of boston /
butter lettuce in.
Served very simply as «tacos» on
butter lettuce with a few extra veggies to boost the nutrients and give that amazing pop
of color!
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
Set chicken on top
of lettuces and
serve with corn and remaining chile
butter on the side.
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)
Small
butter lettuce leaves are used as edible mini
serving bowls for a delicate salad
of spring peas and fresh herbs.
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
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
I made this with a pork tenderloin instead
of a pork loin and
served it with rice and a
butter lettuce salad.
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.
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
Small
butter lettuce leaves are used as edible mini
serving bowls for a delicate salad
of spring peas and fresh herbs.
Place the cabbage or
butter lettuce leaves on a
serving plate and fill each one with 1/3
of the chicken mixture.
The menu,
served in an elegant dining room offers a range
of mouth - watering fish and meat dishes — including gigha sea halibut, orange king carrot, smoked
butter and sea
lettuce — all sourced from local ingredients, whilst the forced rhubarb white chocolate, almond dessert crushes any hope
of keeping to that diet.