Refreshing Summer Watercress and Spinach Salad

July 15, 2014 | post a comment

Did you know July 16th is Fresh Spinach Day? Spinach is a delicious and nutritious vegetable that contains folic acid, and other essential vitamins and minerals, as well as cancer- fighting antioxidants. To increase your nutrient intake even further pair your next spinach meal with our watercress, a certified superfood with extremely high levels of essential nutrients and phytonutrients that adds a zesty bite to any dish. Here is a yummy salad that combines the vibrant taste of watercress with baby spinach, for a refreshing meal that will keep you from cooking in a hot kitchen on these warm summer days.

Mix Together:

1 bag of fresh baby spinach

1 bag of antioxidant rich Live Gourmet® Upland Cress or Grower Pete’s Organic Living Watercress    Grower-Pete's-Organic-Living-Watercress

1 avocado pitted and sliced

¼ cup of toasted slivered almonds 

1 orange cut into segments

Crumbled Goat cheese


2 tablespoons of lemon juice

2 tablespoons of orange juice

1 tablespoon of Dijon mustard

2 teaspoons of honey

¼ cup of olive oil

Salt and pepper (Upon Preference)

Whisk together and pour over salad!


If you have a favorite summer salad recipe, share it with us on our Live Gourmet® Facebook or Twitter Page!

Labels: Organic Watercress, Uncategorized, Upland Cress Recipes, Vegetarian Recipes

How Hollandia Produce, L.P.’s Watercress Can Help You Avoid Chronic Diseases

July 8, 2014 | post a comment

Our zesty watercress has always been a tasty favorite to add a little spice to any recipe, but who knew it was also one of the highest vegetables in nutrient density. In a new study naming powerhouse fruits and vegetables, our watercress has been named a category leader in nutrition.

grower-pete's-organic-watercressThe study, which was recently published by the Centers for Disease Control and Prevention, was conducted by Jennifer Di Noia, a researcher from the William Paterson University in New Jersey. Di Noia conducted the study, in order to provide a clear definition for “powerhouse fruits and vegetables,” that are known to contain the highest amounts of crucial nutrients needed to avoid chronic diseases. It looked at fiber, protein, potassium, calcium, iron, riboflavin, thiamin, niacin, folate, zinc, and Vitamins A, B6, B12, C, D, E and K, the 15 nutrients considered of public health importance by The United Nations’ Food and Agriculture Organization and Institute of Medicine. “It is a nutrients-to-calories ratio that expresses the means of percent daily values for the qualifying nutrients the food provides per 100 calories, so the higher-ranking foods provide more nutrients-per-calories,” explained Di Noia.

Of the 41 fruits and vegetables identified as meeting the criterion, watercress topped the list. That’s right ladies and gentlemen our organic watercress is at the top with a perfect density score of 100, now who can top that? Watercress-nutrient-dense-vegetable

Earlier this year our cress products including Live Gourmet ® Living Upland Cress and Grower Pete’s Organic Watercress, were certified as antioxidant-rich Superfoods by SCS Global Services, a certifier of food quality and safety. SCS confirmed that these greens not only contain cancer fighting antioxidants but also support eye health, with their high levels of lutein. This study validates our own third-party research and recent Superfood certification, as well as helps you make more informed choices about foods that can positively impact your overall health.

So what are you waiting for? Go out and grab some watercress to add to your favorite meal today, and start strengthening those biological binoculars, absorbing your necessary vitamins and minerals, and kicking those cancer-causing compounds right out.

Labels: Eat Leafy Greens for Nutrition, Healthy Eating Tips, Live Gourmet Products, Organic Watercress

How to Make Chicken Salad Butter Lettuce Wraps for the 4th of July

July 1, 2014 | post a comment

As we all know Friday is America’s Independence Day! Why not bring a nice picnic dinner to enjoy during the fireworks show?  For a healthy, delicious meal that puts a more contemporary feel on a classic summer favorite, follow this quick and easy recipe, to mouthwatering Lemon, Tarragon Chicken Salad Wraps, that will feed a family of four.

 Live Gourmet Butter Lettuce

 What you will need:

3 chicken breasts

1 head of Live Gourmet Living Butter Lettuce, or Grower Pete’s Organic Living Butter Lettuce

1 bay leaf

1 cup of diced celery

½ cup of diced green onions

1 and ½ to 2 teaspoons of fresh tarragon (upon preference)

Kosher salt and fresh Pepper

For the Dressing:

¾ to 1 cup of mayonnaise (upon preference)

2 teaspoons of fresh lemon juice

1 minced, small garlic clove

Kosher salt and fresh pepper


  1. Place the chicken breasts in a large pot
  2. Cover the chicken with water
  3. Add in one bay leaf
  4. Grind in salt and pepper
  5. Boil mixture for 30-45 minutes, until chicken is tender enough to shred with a fork

After chicken is done cooking:

  1. Place the cooked chicken breasts into a large bowl and shred the chicken well with a fork.
  2. Add in diced celery, diced green onions and fresh tarragon, and stir together with chicken.


  1. In a separate bowl mix together the dressing ingredients
  2. Pour dressing over chicken and vegetable mixture
  3. Stir everything together well

To Serve:

Place a couple of tablespoons of the chicken salad into single butter lettuce leaves, and enjoy!


Happy 4th of July from Hollandia Produce, L.P.!

Labels: Butter Lettuce, Butter Lettuce Recipes, Dress Up: Salad Dressing Recipes, Eating "Butter", Fresh Eating Tips, Fresh Home Recipes, Lettuce Recipe, Live Gourmet Products, Organic Butter Lettuce

How to Celebrate National Fruits and Vegetables Month & Improve Your Health

June 26, 2014 | post a comment


live-gourmet-butter-lettuce June is national fruits and vegetables month! What better way to celebrate than by indulging in these delicious and nutritious gifts from the Earth?  The USDA recommends we eat about five servings of fresh produce every day.  With longer and lighter dining this summer, why not replace one meal a day with a healthy salad, wrap, or green smoothie? Here are ten reasons to add fresh greens to your summer diet.


  1. Lettuce contains vitamin C and beta-carotene, which together, help to prevent the oxidation of cholesterol, and help protect your heart.
  2. Watercress is rich in antioxidants and can also help support eye health due to its high levels of lutein.
  3. Lettuce is low in calories, with only about 12 per shredded cup, so it is a great food to eat in order to help lose weight.
  4. Watercress is a great source of Vitamin C, which has an anti-inflammatory action and can also help prevent or relieve symptoms of colds and flus.
  5. Lettuce leaves contain lactucarium, a natural relaxant and sedative, to improve sleep.
  6. Lettuce and other greens are usually eaten raw, which increases your micronutrient intake.
  7. Lettuce has a low glycemic index at just 15, which can help lower the risk for developing type 2 diabetes, coronary heart disease and age-related macular degeneration.
  8. Lettuce is high in fiber which aids digestion and can also help with weight loss.
  9. Lettuce contains minerals known to help remove toxins and balance your alkaline and acid levels. This balance is known to help improve energy and immunity by promoting healthier teeth, gums and cells. It can also help reduce pain and inflammation and slower aging.
  10. Watercress is one of the most nutrient dense vegetables there are, in regard to a nutrient-to-calorie ratio.

As you can see just by looking at some facts about fresh greens, fruits and vegetables are vital to maintaining good overall health.  So there’s no excuse not to head to the store and pick up an array of fresh produce to enjoy today!

And to find out more helpful healthy living tips follow Hollandia Produce on Twitter and Facebook!



Labels: Eat Leafy Greens for Nutrition, Eating "Butter"

Our Salad Bar Donations to Conejo Valley Unified School District

May 15, 2014 | post a comment

Conejo Valley Unified School District Nutrition StaffAs supporters of the United Fresh Foundation’s “Let’s Move Salad Bars to California Schools” campaign, Hollandia Produce, L.P., formally presented its donation of two new salad bars to the Conejo Valley Unified School District.  There was a salad bar unveiling ceremony on May 13, 2014 in the cafeteria of Thousand Oaks High School.

The United Fresh Foundation’s “Let’s Move Salad Bars to California Schools” campaign has a goal to increase children’s access and consumption of fresh vegetables and fruits through the donations of salad bars to local California schools. Since we joined the initiative, we have donated five salads bars to California schools.

Live Gourmet Donates Salad Bars to Schools“As a grower of fresh, organic vegetables, we are thankful to be able to promote healthy eating to children. Through this initiative, we can support better access to healthy food and influence children and families to increase their intake of fruits and vegetables,” stressed Pete Overgaag, chief executive officer of Hollandia Produce.

We look forward to continuing to promote healthy eating habits to children and families in our California and surrounding communities.

Learn more about the Let’s Move Salad Bars to Schools campaign at

Labels: Live Gourmet News

Butter Lettuce Salad with Bacon & Roasted-Tomato Vinaigrette

May 9, 2014 | post a comment

Butter lettuce salad with bacon and tomato vinaigrette

Photo via Food & Wine

Why buy a salad dressing when you can make your own at home? Today’s recipe calls for a homemade roasted-tomato vinaigrette. If the roasted-tomato vinaigrette wasn’t appetizing enough, the salad itself calls for bacon. This salad takes a bit more effort to prepare than most salads (you’ll need to roast tomatoes) but it will be all worth it in the end. This vinaigrette can be refrigerated for up to three days and here’s what you’ll need to make 8 eye-appealing servings:

 Butter Lettuce Salad with Bacon & Roasted-Tomato Vinaigrette

  • 2 plum tomatoes, halved
  • 2 medium shallots, quartered lengthwise
  • 1/3 cup canola oil, plus more for brushing
  • 1 tablespoon plus 2 teaspoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 2/3 cup crumbled blue cheese (2 1/2 ounces)
  • 1/3 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup pumpkin seeds
  • 1 1/2 teaspoons pure chile powder, preferably guajillo
  • 1/4 pound slab bacon, cut into 1/4-inch dice
  • 2 medium heads living butter lettuce, quartered through the cores
  • Thinly sliced onion and diced tomato, for serving


1. Preheat the oven to 425º. Brush the tomatoes and shallots with canola oil. Roast on a rimmed baking sheet for about 30 minutes, until softened and browned in spots. Transfer to a blender and let cool completely. Add the vinegar and mustard and puree until nearly smooth. Add the blue cheese and puree until smooth. With the machine on, gradually add the 1/3 cup of canola oil and 1/3 cup of olive oil until incorporated. Season the vinaigrette with salt and pepper.

2. In a pie plate, toss the pumpkin seeds with the remaining 1 tablespoon of olive oil and the chile powder and season with salt and pepper. Bake for about 10 minutes, until lightly browned; let cool.

3. In a skillet, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Transfer to paper towels to drain.

4. Arrange the lettuce wedges on plates and top with the pumpkin seeds, bacon, sliced onion and diced tomato. Serve with the tomato vinaigrette.

Big thanks to Food & Wine for recipe inspiration! And to all of our Live Gourmet fans, we invite you to share with us your favorite butter lettuce recipe photos on Instagram using the hashtag #livegourmet. You can find Live Gourmet on Instagram by searching @LiveGourmet.

Labels: Butter Lettuce, Butter Lettuce Recipes, Lettuce Recipe

Hazelnut Shrimp Salad in Butter Lettuce Cups

April 30, 2014 | 2 Comments

Jill Silverman Hough, cookbook author and respected culinary instructor, created wonderful recipes with Live Gourmet living butter lettuce including crab cakes, seared tuna and a BLT sandwich. You can view all her butter lettuce recipes on our website.

Here’s one of Jill’s favorite Live Gourmet recipes: Hazelnut Shrimp Salad in Butter Lettuce Cups.  It serves 4 as an appetizer.

  • 2 tablespoons chopped hazelnuts
  • 1/4 cup lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon freshly ground white pepper, plus more to taste
  • 1/4 cup hazelnut oil
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup chopped celery
  • 1/4 cup chopped chives
  • 12 ounces cooked shrimp, coarsely chopped
  • 1 head Live Gourmet Living Butter Lettuce

Hazelnut Shrimp Salad RecipePreheat oven to 375°F. On a pie plate or small, rimmed baking sheet, toast hazelnuts about 5 minutes, or until fragrant and browned. Set aside to cool.

In a large bowl, whisk together lemon juice, garlic, salt, and pepper. Whisk in hazelnut oil and olive oil. Stir in celery greens, chives, and half the hazelnuts. Gently toss in shrimp. Add additional salt and pepper to taste.

Remove 8 large leaves from Live Gourmet Living Butter Lettuce; arrange on 4 serving plates. Chop remaining lettuce into rough, 1/4-inch pieces; toss with shrimp mixture. Top each lettuce leaf with shrimp mixture, dividing evenly. Sprinkle with remaining hazelnuts and serve.

Visit Jill Silverman Hough’s blog to view the list of her favorite Live Gourmet recipes! Also, huge shout out to Sonoma Market for blogging about this recipe!

We’re curious, what’s your favorite Live Gourmet recipe?

Labels: Butter Lettuce Recipes, Lettuce Recipe

Hollandia Produce Earns a Perfect Score on their PrimusGFS Certification Audit

April 25, 2014 | post a comment

Hollandia ProduceGreat news, we have earned a perfect score on our PrimusGFS certification audit! According to the recent press release, the audit was conducted by Primus Laboratories. PrimusGFS is a Global Food Safety Initiative (GFSI) recognized audit scheme for the certification of produce sector products – from the growing operations to minimally processed (fresh-cut) produce products.

The Primus audit covered various stages of our operation, including pre- and post-harvest activities, cooling, packing, and processing and storing. It also assessed  our company’s compliance in three key areas: Food Safety Management, Good Agriculture Practices (GAP)/Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP). We received a 100 percent compliance score across all sectors.

Food safety is something that is deeply important to us.  We have a commitment to provide superior products that are the freshest and safest produce possible. Earning this GFSI verification is an achievement we are very proud of.   Thank you to our wonderful customers who have helped make this happen.

Labels: Hollandia Produce Team, Live Gourmet News

Eat More Leafy Greens for Better Nutrition

April 22, 2014 | post a comment

Eat Lettuces and Leafy Greens for better nutritionLive Gourmet lettuces and leafy greens not only taste delightful but are healthy too! Live Gourmet lettuces have the roots attached to maintain the crisp and delicious taste to stay fresh for days. We recently read an article on that shared, “green leafy vegetables are chock full of phytochemicals, vitamins and minerals.”  For better nutrition, go to your local market and pick up some greens and make a delicious salad to fill your appetite.  To learn more about leafy green nutrition, here are more highlights from the article:

  • Many health professionals believe that leafy green vegetables deserve a special focus in the produce world for the volume of nutrients tucked into their low-calorie, low-carbohydrate, low-glycemic index
  • The article also shared that, “the U.S. Department of Agriculture recognizes the benefits of dark green vegetables on the basis of color, and recommends incorporating at least three cups (cooked, or 6 cups raw) in your diet every week, based on 2,000 calories per day.”
  • Also stated, “greens, such as collard and mustard greens and spinach, are rich sources of vitamins A, C, K and folate — a water-soluble B vitamin that supports cell production, such as for hair, skin and nails, and may protect against diseases.”
  • Many varieties of vegetables supply 20 to 30 percent of your daily recommendation for calcium in a one-cup cooked serving.
  • The article also featured information from that shared, “all of these antioxidants and nutrients in leafy green vegetables work together to fend off illness. Consumption of these vegetables is linked to protection against mental decline, and better heart, bone and eye heal­th. At near 25 calories per one-­cup serving (uncooked), adding leafy green vegetables to your daily diet is an excellent way to promote long-term health.”

Labels: Eat Leafy Greens for Nutrition, Eating "Butter", Healthy Eating Tips, Lettuce Be Fresh, Lettuce Be Green

French Salad Recipes with Live Gourmet Lettuces and Leafy Greens

April 18, 2014 | post a comment


We love France for its culture, its art, and our favorite – the food! In celebration of everything French, lettuce share some easy-to-make French salads with you. Feel free to enjoy them as a side salad while drinking a glass of wine. And like they say it in France, bon appétit!

Endive and Upland Cress Salad with Apples and Herbs

Endive and Upland Cress Salad with Apples and Herbs. Photo via Fine Cooking.

Endive and Upland Cress Salad with Apples and Herbs. Photo via Fine Cooking.

Doesn’t this salad look good? It contains apples, fresh tarragon, toasted almonds and endives – just to name a few. The recipe calls for watercress, but we recommend substituting it for our living upland cress instead, which was has been certified as an antioxidant superfood. To get the full recipe, visit:

Shaved Asparagus Salad with Aged Gouda and Hazelnuts

Shaved Asparagus Salad with Aged Gouda and Hazelnuts

Shaved Asparagus Salad with Aged Gouda and Hazelnuts. Photo via Fine Cooking.

This salad can be made as a complete meal simply by adding seared chicken breast to it. The vinaigrette in this recipe can be refrigerated for up to three days so feel free to devour the leftovers. If you have any, of course. We recommend adding our living red butter lettuce to it for extra flavor. You can get the complete recipe on Fine Cooking:

Garden Lettuces with Baked Goat Cheese

Garden Lettuces with Baked Goat Cheese

Garden Lettuces with Baked Goat Cheese. Photo via Fine Cooking.

Baked goat cheese. Need we say more? This salad calls for baked goat cheese with a fresh vinaigrette. We like the thyme and marjoram in the vinaigrette – so aromatic.  The recipe calls for different types of lettuces, so make sure to include Live Gourmet’s Living  Butter Lettuce as well. This French salad can be found here:

Thank you to Fine Cooking for the great French inspirations! And to all of the foodies out there, make sure you send us your Live Gourmet salad creations to our Instagram by using the hashtag #livegourmet. While you’re at it, follow us on Instagram: @livegourmet

Au revoir!

Labels: Butter Lettuce, Butter Lettuce Recipes, Upland Cress Recipes