If you caught last week’s LETTUCE BE FRESH™ post, you now have a delicious turkey and stuffing recipe in the works and some helpful food safety tips under your belt. But before you cast your apron aside, make sure you you’ve planned a few quick and easy side dishes as well. To help you prepare, we’ve raided the Live Gourmet recipe vault for autumn-inspired healthy, yet delicious recipes. These will surely satisfy both your meat- and veggie- loving guests!
Live Gourmet’s Terrific Turkey Day Accompaniments
Sautéed Watercress with Cranberries, Pine Nuts and Raisins – A quick-fix veggie medley featuring our Living Watercress, an indelible superfood to boot!
Upland Cress, Spiced Pumpkin, Lentil Thanksgiving Salad – With vibrant pumpkin and creamy goat cheese, this Upland Cress salad won’t go unnoticed on the buffet. It’s also a hearty option for your vegetarian loved ones.
Butter Lettuce, Persimmon, Feta, and Hazelnut Salad – Who said there could only be one salad this holiday? Persimmon, an adorable seasonal fruit, joins forces with feta and hazelnut to create a truly unique butter lettuce salad.
Holiday Party Watercress Cocktail — Wow your guests with this unexpected, vibrant green libation made with our very own Living Watercress!
Even after your pleasantly full guests have all gone home, you can still enjoy the fruits of your Thanksgiving labor for days to come. How? Check out our blog for more unconventional recipes that will surely make your turkey leftovers exciting again.
Also, share your pics of your Live Gourmet-inspired dishes by tagging us @LiveGourmet and use the hashtag #LiveGourmetForTheHolidays.
Thanksgiving is just around the corner, and many of us are beginning to prepare for the mother lode of all meals. Cranberry sauce, stuffing, and turkey are ubiquitous staples for the American holiday. This year, why don’t you surprise your guests by invigorating one of those classic dishes with our Living Watercress? Its flavor will shake up Grandma’s roasted turkey and Aunt Milly’s stuffing recipes without departing too much from tradition.
The Telegraph’s Roast Turkey with Thyme, Orange, Bacon and Watercress stuffing will reawaken your dinner guests’ taste buds — we bet they’ll even ask for seconds. Combining wintery flavors like juniper and orange with peppery watercress, the untraditional stuffing adds a sophisticated touch to the meal’s main attraction. For the complete recipe, go The Telegraph website.
Is it your first time hosting the holiday? We suggest making the stuffing on a smaller scale this week. Substitute the turkey for a small chicken or cornish hen and give the recipe a whirl.
Don’t forget to brush up on proper food handling tips too. Check out our previous Lettuce Be Fresh post on Thanksgiving Food Safety.
Putting your own stamp on the traditional meal will make this coming holiday an especially memorable one. Do you have your own ideas on how to incorporate one of our products into Thanksgiving dinner? Share your favorites with us by tagging us @LiveGourmet and use the hashtag #LiveGourmetForTheHolidays .
When we happened on Whole Food’s Fall Greens Salad with Pumpkin Seeds and Asiago, we couldn’t believe our eyes. Butter lettuce and watercress together in one dish? We had to try it for ourselves. What we found was nothing short of culinary bliss. The sharp watercress and velvety butter lettuce create an interesting amalgam of flavors; while the pumpkin seeds add a bit of crunch — not to mention they’re the quintessential autumnal food.
The main ingredients are not only delicious, but they’re also loaded with vitamins and minerals. Pumpkin seeds are a significant source of iron, and have a high amount of natural chlorophyll, “which alkalizes and naturally cleanses the body,” reports greenplanet.org. Though lettuce may not be the first green that comes to mind as the most vitamin-rich, our living butter variety packs a punch. It’s chock full of vitamins like vitamin A, iron, and calcium. The vibrant lettuce joins forces with the reining supreme nutrient-dense vegetable, watercress. Did you know that our living watercress and upland cress are certified as Antioxidant-rich Superfoods? This is based on a laboratory analysis of their antioxidants levels, especially lutein, an antioxidant known to fight cancer-causing free radical compounds.
By combining these highly nutritional and tasty whole foods, you can prepare this healthy, seasonal meal as a side or main in under thirty minutes. If you’d like to make it heartier, try adding omega-3 rich salmon like in celebrity chef Nigella Lawson’s recipe. Or, simply put an egg on it. “Researchers at Purdue University found that eating cooked whole eggs with raw vegetables increased absorption of carotenoid,” says Health.com. The antioxidant helps lower the risk of cardiovascular disease and aids in eye health.
So what are you waiting for? Add Live Gourmet® or Grower Pete’s brand of Living Butter Lettuce and Watercress to Fall Greens Salad with Pumpkin Seeds and Asiago. Go to Whole Food’s website for the complete recipe today!
On Sunday, November 8, the Hollandia Produce, LP team will be traveling to the Los Angeles area for an exceptional cause, the Walk for Hope. The 2K/5K walks are organized by the world-renowned cancer treatment hospital and research institution, City of Hope, to raise awareness and funds for women’s cancer research. Did you know? About 1 in 8 U.S. women (about 12%) will develop invasive breast cancer over the course of her lifetime, and in 2015, it was estimated that 98,280 women would be diagnosed with a gynecologic cancer.
City of Hope researchers are dedicated to improving the lives of those affected by cancer through cutting-edge treatment programs and developing clinical studies. One trial involves developing a new drug treatment for women with hard-to-beat triple-negative breast cancer, and they’ve found early success. Their commitment to this field has inspired hundreds of companies like ours and we will join together this weekend to support the cause.
During the course of the walks, the Hollandia Produce, LP Team will be distributing 1,000 reusable Live Gourmet® and Grower Pete’s bags to attendees while our friends of the fresh produce and floral industries will pass out their own goods — our bags will help folks transport their produce donations!
Gather your family and friends and join us in the Walk for Hope on Sunday. You can also do your part by making a donation to cancer research. Go to http://nationalevents.cityofhope.org/ for details.
Watercress is the ultimate vegetable, boasting a copious amount of vitamins and minerals. Not to mention, it elevates stews, sautés and even smoothies with its peppery bite and vibrant color. Another popular dish made with the superfood is watercress soup. Whether you have a penchant for its traditional preparation or prefer a vegan version, we have a few renditions for you to try on a cool fall evening.
Did you know that watercress is featured in an array of soup and one-pot dishes around the world? For example, the French are known for their delicious, thick Potage Cressinniere soup made of cream, potatoes and watercress. This Saveur recipe is borrowed from The Paris Cookbook and includes the ultimate elegant culinary touch, caviar. In the UK, in contrast, foodies are constantly reinventing the classic dish like Great British Chefs who incorporates peas and mint. Lastly, it may not be a conventional ingredient in the Indian lentil meal called dal, but Edible Garden found that watercress added a bit of heat to the cultural staple.
We’ve experimented by adding a bunch of our Live Gourmet ® Living Upland Cress to a hearty soup with lentils, the small-shaped pasta ditalini and root vegetables. Taking cues from a number of recipes and cultures, our hearty watercress vegetable soup is a healthy yet delicious alternative to the cream-based classic!
Hearty Watercress Vegetable Soup
- Two tablespoons of olive oil
- One medium yellow onion diced
- One carrot chopped
- One leek (only the white parts) chopped
- One celery stalk chopped
- Two medium white potatoes diced
- Six Cups of Vegetable Stock
- ½ of red lentils
- ½ cup of ditalini
- One bunch of Live Gourmet ® Living Upland Cress or Grower Pete’s Organic Watercress
- ¼ cup finely chopped parsley
- 1. Drizzle the olive oil in a heavy-bottomed pan and sauté the onion till it becomes translucent (about five minutes) over medium heat
- 2. Add the carrot, leeks, celery and white potatoes and let the vegetables soften with the onions for an additional 7-8 minutes
- 3. Add the stock and raise the heat to high until it comes to a boil
- 4. Add the lentils and ditalini and lower the heat to medium once again
- 5. Let ingredients simmer until ditalini are al dente and lentils are at your desired doneness
- Add watercress. Once watercress wilts, the soup is ready to be served. Sprinkle parsley and enjoy!
Live Gourmet Blog http://www.livegourmet.com/wordpress/
Where Bright Ideas Mean Business
PMA Fresh Summit Convention + Expo is right around the corner and we can’t wait to see you there! Hollandia Produce has participated in PMA hosted events for years and our passion to exhibit our award winning living leafy greens continues to grow. With more than 1,000 exhibitors and 20,000 industry associates expected, it’s no wonder PMA Fresh Summit continues to be the most anticipated networking event of the year.
Pssst! We have some exciting developments to share with you! Our Live Gourmet and certified organic Grower Pete’s (organic line) brands, have become so popular, we’ve decided to expand these lines into Food Service this winter. To support this effort, we have hired Brandi Potter as our new Food Service Manager. She will join our CEO Pete Overgaag and Sales Manager Baltazar Garcia on the show floor to showcase our current products and to preview (by appointment only) two new organic Food Service entrants currently in test market. If you’re interested in a sneak peek, contact Brandi for more information.
Wait, there’s more! Last year’s response to our Wall of Lettuce at PMA was so well received; we’ve decided to bring it back for an encore. Once you get “up close and personal” with these beautiful greens you’ll be amazed they’re NOT GMO. No, we’ve just figured out how to grow our produce so consistently uniform that folks can’t believe it’s real. It’s so consistently uniform that you might even ask us to pass the salad dressing. Better yet, why not join our legions of fans who’ve taken a photograph in front of the famed living greens?
Fans – we want to hear from you this year on social media! So have some fun and post your favorite selfie or comical picture of you with our Wall of Lettuce on your social media! Don’t forget to tag us using @LiveGourmet, #WallofLettuce and #FreshSummit in your tweets or social media announcements.
Join us this Friday, October 16 in a virtual toast to farmers as we honor World Food Day. With world hunger reduced from 18.6% in 1992, down to 10.9% in 2014, there’s reason to celebrate this milestone (Food and Agriculture Organization of the United Nations).
Did you know? According to the World Farmer’s Organization, “Farmers are instrumental in fighting hunger and finding concrete remedies to address issues affecting food insecurity and nutrition.” That’s why we are proud to bring attention and join our fellow farmers in honoring endeavors to provide healthy, safe food for our customers and community members everywhere.
How Does Hollandia join the fight against hunger? We are involved in the community throughout the year. We’ve donated over 100,000 heads of our Living Butter Lettuce and Watercress to the Santa Barbara County Food Bank and Ventura FOOD Share. We’ve also contributed salad bars to area schools as part of United Fresh Foundation’s “Let’s Move Salad Bars to California Schools” campaign.
One reason Hollandia Produce is able to be a consistent food bank contributor is our farming method. Conventional field-grown crops are reliant on the weather for their annual yield. Hollandia’s crops are protected and nurtured by our greenhouses and our hydroponic growing practices. Our growing methods allow us to reduce our water consumption by up to 84% over conventional farming and yields up to 3.5 times the leafy greens.
Join us and celebrate World Food Day 2015 by posting a picture of yourself with your glass raised and include a personalized toast on Facebook, Instagram or Twitter with #ToastAFarmer and #WFT2015. Don’t forget to tag us @livegourmet!
When one thinks of October pastimes, picking bushels of apples, drinking piping hot cider and donning a spooky Halloween costume come to mind. But did you that this month is also dedicated to raising awareness about breast cancer and vegetarianism? The two issues may not seemingly go hand-in-hand, but a diet that includes fresh fruits, vegetables and whole grains is certainly intrinsic to maintaining a healthy lifestyle.
Studies have shown that cruciferous vegetables (fondly nicknamed as “crucifers”) like broccoli, cauliflower and our Living Watercress contain large amounts of the sulfur-containing chemical glucosinolate. This chemical is thought to inhibit breast, lung, colon and prostate cancer development. According to cancer.gov, glucosinolate compounds help protect cells from DNA damage, have antiviral and antibacterial effects, and they inhibit tumor blood vessel formation and tumor cell migration.
Researchers have also begun to investigate whether vegetarians have a lower risk of developing cancer than their meat-eating counterparts. Findings to date are limited, but one study reports that “suboptimal dieting choices” may be linked to as many of 50% of breast cancer cases.
Endeavor to make more nutritious meals this month by preparing colorful vegetarian dishes. Food52’s Favorite Fall Orzo Salad combines cauliflower and microgreens (we suggest our Living Watercress or Upland Cress) to create a satisfying meatless entree. If you’d like to pump up your veggie intake at breakfast, try Love & Lemon’s Tartines. Generously top a piece of grainy bread with watercress and its crucifer cousin the radish. The recipe also calls for fellow superfoods almonds, avocados and turmeric. You can still get in the fall spirit by eating healthy. Pick out a pumpkin from your local patch and add its vitamin-rich flesh to Crazy Vegan Kitchen’s Watercress and Asparagus Salad.
Whether you’re an avid vegetarian or one who only occasionally enjoys the meatless meal, upping the ante on fresh produce, particularly of the cruciferous variety, will improve your and family’s overall health. Take a cue from Live Gourmet by creatively serving a fall veggie dish in a carved out pumpkin or squash!
Earlier this year, Hollandia Produce, L.P. hosted A Better Butter Lettuce! Recipe Contest. It exceeded the produce company’s expectations with countless original and high-quality recipes submitted.
“The quality and creativity of these recipes submissions was overwhelming,” said Renee Cooper, marketing manager for Hollandia Produce. “Choosing the winners was very tough. However, we believe the selected entries best represent the essence of our campaign and best showcase the quality of our produce.”
Grand Prize Winner Suzanne Clark wowed the contest committee with her unconventional butter lettuce recipe. An Arizona-native, Clark has a holistic approach to cooking, allowing her other interests, like her art, influence her work in the kitchen. A proponent of creating recipes with the freshest ingredients possible, the creative cook often uses butter lettuce and other leafy greens in her recipes that are featured on her blog Living A Creative Life and her local television show.
She attests that once she found out that butter lettuce was an essential component in the contest, she immediately began concocting her Butter Lettuce Wrapped Crab and Halibut with Butter Lettuce Sauce. She wanted to prepare the lettuce in an unusual way–in this case, as a warm sauce–to show its versatility and that it’s more than a salad ingredient. Her originality worked, earning her the top prize out of hundreds of entries in the inaugural contest.
Try Suzanne’s delectable Butter Lettuce Wrapped Crab and Halibut with Butter Lettuce Sauce with Live Gourmet® Living Butter Lettuce. Check it out with our new recipe feature. You can save the easy-to-access instructions or print it for your convenience. Bon appétit!
Butter Lettuce Wrapped Crab & Halibut with Lettuce Butter Sauce
- 1/4 cup of finely diced shallots
- 1/4 cup of finely diced red bell pepper
- 6 tablespoons of butter, divided
- 3/4 cup of loosely packed fresh diced parsley, divided
- 2 eggs, lightly beaten
- 1/2 cup of breadcrumbs
- 8 ounces of crab meat
- 1 1/2 pounds fresh halibut, skinned
- 1 teaspoon each of salt and pepper, used throughout
- 2 heads of Live Gourmet Living Butter Lettuce, divided
- 1 1/2 cups of vegetable broth
- 1/2 cup of loosely packed fresh basil
- 2 tablespoons of capers
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of Dijon mustard
- 1 crushed clove of garlic
- In a medium size fry pan, saute diced shallots and bell pepper in 2 tablespoons of butter over medium heat until softened, about 3-4 minutes. Remove pan from heat and cool slightly. Add 1/4 cup of the parsley, eggs and breadcrumbs. Combine until well mixed. Carefully fold in crabmeat.
- Cut halibut into 6 pieces, approximately 2 inches by 3 inches, season with salt and pepper. Divide crab mixture between the pieces of fish. Using your hands, form the crab mixture into a mound on top of each fish fillet to cover top.
- Separate lettuce leaves. You will need four leaves per piece of fish. Select the largest and nicest 24 leaves, reserving the rest of the leaves for later use.
- Wrap two lettuce leaves on each end of the fish. Wrap two more leaves around the middle to create a bundle and secure with a toothpick. Place directly into a large skillet fitted with a tight lid. Continue wrapping all pieces of fish. Add vegetable broth to pan and cover with lid. Over hight heat, bring broth to a boil, and then reduce heat to gently poach fish. Poach fish for 5-7 minutes depending on thickness, or when fish is opaque and cooked through.Remove fish from pan and place on plate to rest. Reduce remaining liquid in pan to 2-3 tablespoons and remove from hat. Pour reduced stock in a blender or food processor. Add the remaining parsley, basil, lemon juice, Dijon mustard and garlic. Melt the remaining four tablespoons of butter and add to mixture. Pulse until well blended and smooth. Add all of the remaining lettuce leaves reserving two leaves for garnish. Pulse until lettuce is well incorporated. Taste for seasoning, add the remaining salt and pepper if needed. Transfer the Lettuce Butter Sauce into a sauce pan over medium heat to warm, about 2-3 minutes.
- To serve, place a portion of the Lettuce Butter Sauce on plate. Cut the lettuce wrapped fish bundles in half and place on sauce. Cut the remaining lettuce into thing strips and garnish fish.
Live Gourmet Blog http://www.livegourmet.com/wordpress/
A host of celebrities and athletes, including Jessica Alba and Victor Cruz, are celebrating Fruits & Veggies – More Matters Month through FNV’s The “Fruit ‘n’ Veggies National Campaign. The initiative is especially timely this month, aiming to educate Americans, both young and old, to increase their fruit and vegetable intake to improve overall health.
Did you know? The USDA replaced the ubiquitous food pyramid with the new Healthy Plate Concept which illustrates that half of one’s plate should be fruits and vegetables.
If your family needs coaxing to eat more mindfully, look no further than the FNV website, A wide range of foods are featured, including canned and frozen varieties for those who are on a budget and/or living in areas where fresh isn’t widely available. Students will get a kick out of the funky facts that appear alongside artwork of the brightly-colored produce. Drawing upon celebrities’ appeal and clever cultural references, FNV marries informative tips with eye-popping–and often funny–photos. Even your teenager will think eating more fruits and vegetable is cool!
Beets, avocados and carrots are just a few vegetables that are highlighted by FNV. In addition to these healthy veggies, don’t forget about other powerhouses like watercress and upland cress. Did you know that our Living Upland Cress and Watercress have more vitamin C than oranges and more vitamin A than broccoli? Get a jumpstart on Fruits & Veggies – More Matters Month by preparing a few of these Live Gourmet recipe superfood and super-delicious recipes.
Beet and Upland Cress Salad Recipe
Butter Lettuce Recipe with Avocado and Grapefruit
Great Salad Recipe: Upland Cress & Avocado Salad
“90% of both adults and children do not eat the amount of fruits and vegetables now recommended,” reports Fruits and Veggies More Matter. Rise above the statistic and add more colorful and vitamin-rich fresh foods to your diet. Become part of #TeamFNV today!