Pic By: John Kernick via epicurious.com

We’re always on the lookout for ways that we can improve recipes. To that end we’ve upgraded today’s salad by replacing watercress with our so-fresh-it’s-still-living Upland Cress. Nothing beats the fresh peppery zing of still living Upland Cress. We’ve also taken the liberty of interpreting “green leaf lettuce” to mean our classic Living Butter Lettuce, and with that, we’re ready to mix up a delicious salad.

Joining our all-star still-living produce lineup on your dinner plate are toasted almonds and tasty pomegranate seeds under a sweet olive oil dressing. A splash of lime juice and a dash of pepper really serve to bring out the full flavors of each component.

Here’s the list of what you’ll need:

• 1 1/4 lb Live Gourmet Living Butter Lettuce (2 heads), trimmed and leaves torn into 2-inch pieces (20 cups)
• 1/2 lb Live Gourmet Living Upland Cress (2 bunches), coarse stems discarded and sprigs cut into 1-inch pieces (6 cups)
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons extra-virgin olive oil
• Seeds from 1 large pomegranate (1 1/4 cups), bitter white membranes discarded
• 3/4 cup sliced almonds (2 1/4 oz), toasted

Complete preparation instructions available at the link: epi.us/tOb87b.

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

Pic via cooks.ndtv.com

Today’s recipe gives you a double dose of living greens with this fresh mixed green and upland cress salad. We’ll be modifying the original recipe just a bit to give you the most possible still-living freshness! Where the recipe calls for Lolo Rossa, we’ll be using Live Gourmet’s Living 3 in 1 Lettuce (which is 1/3 Lolo Rossa) and where the recipe calls for Arugula, we’re going to use our Living Upland Cress. Upland Cress is more flavorful, but has less bite than Arugula.

Grilled Halloumi

The other star of this dish, Halloumi cheese, is unique in that it has a very high melting point. This means that Halloumi can be grilled just like a cut of meat! Plus we’ll be marinating it in olive oil, cumin, and other spices. Trust us, this isn’t your grandfather’s grilled cheese.

Ready to take your taste buds on an adventure? Here’s what you’ll need:

For the Salad:

• 2-4 leaves of Living Upland Cress
• 4-6 leaves of Living 3 in 1 Lettuce
• 1 medium beetroot, whole
• 2 leaves of iceberg lettuce
• 1-2 Tbsp olive oil
• Salt and pepper to taste

For the Cheese Marinade:

• 200 gm Halloumi cheese (available from For the Gourmet)
• 1 Tbsp extra virgin olive oil
• 1 tsp fresh oregano, finely chopped
• 1 pinch zatar spice (Moroccan spice)
• 1 pinch sumac spice (Moroccan spice)
• 1 pinch roasted cumin powder

For the Dressing:

• 3-4 pieces of sundried tomatoes
• 1 heaped tsp of Dijon mustard
• 1 1/2 Tbsp Parmesan cheese
• 1-2 Tbsp vegetable stock
• 1 clove of garlic
• 1 1/2 Tbsp cream
• 1 Tbsp of olive oil

For the complete cooking and preparation instructions, click here: bit.ly/10W6tZz.

Do you have a favorite upland cress or 3 in 1 lettuce recipe? Send it to us!
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Labels: 3-In-1 Lettuce, Butter Lettuce Recipes, Upland Cress Recipes, Vegetarian Recipes

As part of the Let’s Move Salad Bars to California Schools initiative, Live Gourmet’s parent company has donated three salad bars to local Santa Barbara schools. The three new, fully equipped, salad bars will be utilized in the cafeterias at Dos Pueblos High School, San Marcos High School and Santa Barbara High School. As articulated by CEO Pete Overgaag, “it is Hollandia’s hope that by donating these salad bars, students will develop healthy eating habits and influence their parents to purchase fresher produce at the grocery store.”

Let’s Move Salad Bars to California Schools initiative supports Team California for Healthy Kids, a program started by California State Superintendent of Public Instruction Tom Torlakson to increase access to fresh foods and salad bars. United Fresh and its membership, including Hollandia Produce, is collaborating with the California State Department of Education to achieve these shared goals.

Below, San Marcos High School parent and Hollandia Produce Controller Ellen Seyle reviews a newly installed salads bar with Santa Barbara Unified School District Director of Food Services Nancy Weiss at San Marcos High School.

Pictured: Nancy Weiss left and Ellen Seyle on the right

For more information about the Let’s Move Salad Bars to California Schools initiative, visit United Fresh.
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Labels: Fresh Eating Tips, Hollandia Produce Team, Lettuce Be Fresh, Live Gourmet News, Sustainably Grown Food

Photo credit to sharedbites.blogspot.com

Today’s salad sets itself apart from the crowd with a spicy kick that you just won’t find in other salads. It features cilantro, bell peppers, and just a dash of cayenne pepper. With tomatoes, carrots, and delicious Red Butter Lettuce, it looks as hot and fiery as it tastes. The dish comes to us from Katie of Shared Bites. You can read the story of how Katie was inspired to create the salad right here.

For a list of what you’ll need to whip up a bowl of this for yourself, look no further than this:

Salad

• 1 large head of Live Gourmet Living Red Butter Lettuce
• 2 big carrots, shredded
• 1 large tomato (or 3-4 little guys), diced
• 1/2 cucumber, cut into chunks
• 1 green bell pepper, cut into chunks
• 3/4 cups black beans, rinsed and drained
• 1 whole avocado, diced
• Cilantro, roughly chopped (I used 1 heaping cup of leaves loosely packed, or about 1/2 a bunch)

Dressing

• 3 tbs. olive oil
• 2 tbs. balsamic vinegar
• 1/4 tsp. cayenne pepper
• 1/4 tsp. seasoning salt

For the full story and the complete preparation instructions, click right here: http://bit.ly/nka7gO.

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Labels: Butter Lettuce Recipes, Fresh Home Recipes, Red Butter Lettuce, Vegetarian Recipes

photo credit: ayearofjamie.com

What do you get when you combine fish, avocado, and Upland Cress? A healthy and nutrient-rich meal of course! That’s no surprise considering that today’s recipe was created by the world-renowned chef and health advocate Jamie Oliver. Pan-fried white fish forms the delicious foundation of the dish, accompanied by a splash of lemon juice and a fresh red chili. The peppery Upland Cress and avocado salad finish things off with a delectable counterpoint to our fish.

Ready to get cooking? Here’s what you’ll need:

• 1 bunch of Live Gourmet Living Upland Cress
• 2 tablespoons flour
• salt and freshly ground black pepper
• 6 oz white fish fillets, skin removed
• 1 egg, beaten
• 2 oz freshly grated Parmesan cheese
• olive oil
• 1/2 a fresh red chili, deseeded and finely chopped
• 1 ripe avocado, peeled and sliced lengthways
• 1 tablespoon extra virgin olive oil
• juice of 1/2 a lemon

For the complete cooking instructions, just click here: http://epi.us/d1RIU1.

Do you have a favorite Upland Cress recipe? We’d love to post it!
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Labels: Celebrity Chef Recipes, Live Gourmet Products, Upland Cress Recipes

pic via sheknows.com

Today’s vibrant salad, from SheKnows.com, gives a unique taste to some classic ingredients. 3 in 1 Lettuce, carrots, and zucchini are covered with what would otherwise be your every-day olive oil and lemon dressing. What sets this salad appart is a dash of vanilla extract. The vanilla serves to shake up the flavor profile of this now extraordinary salad, making it something very much worth sampling for yourself. Despite it’s unique flavor, the salad remains resolutely ordinary in its preparation time. It clocks in at just under 10 minutes to make and won’t require any backbreaking labor.

Here’s all that you’ll need to make it happen:

• 6 handfuls of 3 in 1 Lettuce
• 1 bunch young carrots
• 2 zucchini
• 6 tablespoons extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 3/4 teaspoon pure vanilla extract
• Sea salt
• Freshly ground black pepper

For the 3 easy preparation steps, just click here: http://bit.ly/ZTrvf8.

How do you cook with 3 in 1 lettuce in your kitchen? Lettuce know!
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Labels: 3-In-1 Lettuce, Butter Lettuce Recipes, Fresh Home Recipes, Vegetarian Recipes

Grower Pete’s Organic Living Butter Lettuce

If you haven’t heard, the Hollandia and Live Gourmet family of products also includes Grower Pete’s, a source for still living and organic butter lettuce and watercress. These veggies have the same, still living freshness you’re used to from Live Gourmet, plus are USDA Certified Organic! With that in mind, it’s no wonder that Grower Pete’s is one of six semifinalists for the “Best New Vegetable Products” Award at the United Fresh 2013 trade expo.

Grower Pete’s Organic Living Water Cress

If you find yourself at United Fresh 2013 this May, be sure to drop by and cast your vote for Grower Pete’s as 2013′s Best New Vegetable Product! Then drop by your local supermarket and try some for yourself!

For more, visit GrowerPetes.com or check out Live Gourmet across the web:
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Labels: Fresh Eating Tips, Healthy Eating Tips, Lettuce Be Fresh, Live Gourmet News, Live Gourmet Products, Sustainably Grown Food

pic via cookwithhart.com

Red Butter Lettuce tastes just as good as green butter lettuce and adds flair to any salad. Today’s recipe gave us the option of using green or red butter lettuce, so of course, we went with red.

The unorthodox combination of pistachios and asparagus in this salad is sure to win over your tastebuds. A garlic-mustard dressing adds a bit of zing to the asparagus. The buttery flavor of Living Red Butter Lettuce holds everything together, making this easy-to-make salad an instant classic.

So, ready to get started? Here’s what you’ll need:

• 1 head of Live Gourmet Living Red Butter Lettuce
• 1 cup of sliced asparagus
• 2 tbsp of olive oil
• 1 small garlic clove, diced
• 1/2 tsp finely shredded lemon zest
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 tsp dry mustard
• 1/4 cup pistachios, de-shelled
• 6 oz perlini mozzarella balls

Click here to visit the original recipe page for more information.

What’s your favorite way to get Red Butter Lettuce in your diet?
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Labels: Butter Lettuce Recipes, Fresh Home Recipes, Red Butter Lettuce, Vegetarian Recipes

Bryan Chan, Los Angeles Times

Upland Cress is not just any leafy green. Unlike the smooth, mellow taste of Butter Lettuce, Upland Cress has a bright, spicy flavor. If you’re looking for some zing in your salad, Upland Cress is your green. Today we’ll show you how to dress up your Upland Cress and make a fantastic pot pie to go with it.

If you choose to make the accompanying pot pie with this recipe, then you’re in for a bit more work than our usual recipes. However, we guarantee all the hard work will be worth it when you taste this delectable, savory sensation from Chef Samir Mohajer of Rustic Canyon Wine Bar and Seasonal Kitchen. This is the perfect dish for a fancy special occasion dinner or a special treat just because.

Here’s the list of what you need to make 4 servings:

Béchamel, spicy cress salad and assembly

• 2 ounces Live Gourmet Upland Cress
• 1/4 cup ( 1/2 stick) butter
• 1/4 cup finely chopped onion
• 1 teaspoon chopped fresh thyme
• Scant 1/4 cup flour
• 2 tablespoons white wine
• 1 1/4 cups milk
• Salt and pepper
• Freshly grated nutmeg to taste
• 1 egg
• 1/2 tablespoon chopped shallots
• 3/4 teaspoon fresh lemon juice
• 1/2 teaspoon best-quality olive oil
• Sea salt

Cream cheese dough

• 1/2 cup (1 stick) butter
• 4 ounces cream cheese
• Scant 1 cup flour, plus more for dusting
• 1/4 teaspoon salt

Root vegetables

• 2 carrots, peeled and cut into 1-inch cubes
• 2 parsnips, peeled and cut into 1-inch cubes
• 4 baby turnips, peeled and quartered
• 2 cloves garlic, peeled
• 2 fingerling potatoes cut crosswise into 1-inch pieces
• 6 pearl onions, peeled and cut in half
• Sprig of thyme
• 1/4 cup best-quality olive oil
• Salt and pepper
• 1 bunch baby Swiss chard, cut roughly into 2-inch strips
• 1 tablespoon butter
• 1 shallot, peeled and finely chopped

You can read through the complete recipe and cooking instructions on the LA Times website right here: Upland Cress with Pot Pie Recipe.

Do you have a favorite Upland Cress recipe? Pass it on!
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Labels: Dress Up: Salad Dressing Recipes, Lettuce Be Fresh, Upland Cress Recipes, Vegetarian Recipes

photo via marthastewart.com

Red Butter Lettuce adds a fun color and a great taste to any salad. It’s also rich in the vitamins and minerals that you and your kids need to stay healthy and happy. It can often be hard to get kids to eat healthy. So today we bring you a sweet and minty salad that may just do the trick. Full of yummy pears and tastebud tingling mint, this salad, from master chef Martha Stewart, is sure to delight.

In addition to making a great salad, today’s recipe includes a fantastic champagne dressing which can be used with many other salads as well. You’ll also have the option of making some delicious parsley toasts to go along with the salad. As with the dressing, this recipe is very versatile and can be combined with lots of others to great effect.

Here’s what you’ll need to start things off:
Salad

Live Gourmet Living Red Butter Lettuce

• 2 heads Live Gourmet Red Butter lettuce, torn into 2-inch pieces
• 1 Asian pear, quartered and thinly sliced
• 1 1/2 cups loosely packed fresh mint leaves
• Coarse salt and freshly ground pepper, to taste

Dressing

• 1 small shallot, minced
• 1 tablespoon champagne vinegar
• 1 teaspoon fresh lemon juice
• Pinch of coarse salt
• 1/2 cup extra-virgin olive oil
• Freshly ground pepper, to taste

Parsley Toasts (optional)

• 1 baguette (about 14 inches long), cut diagonally into 1/4-inch-thick slices
• 1 garlic clove, crushed
• Extra-virgin olive oil, for brushing
• 1/4 cup loosely packed fresh parsley leaves, finely chopped

For complete preparation instructions, click on these links: Salad, Dressing, Parsley Toasts.

How do you cook with Red Butter Lettuce in your kitchen? We want to know!
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Labels: Butter Lettuce, Butter Lettuce Recipes, Dress Up: Salad Dressing Recipes, Eat Your Greens Recipes for Kids, Red Butter Lettuce, Vegetarian Recipes