National Seafood Month: Live Gourmet’s Caesar Baked White Fish

 

A School of fish swimming in the seaThough October is National Seafood Month, it’s important to not be hasty when choosing fish for your family. While demand for fresh seafood is up, our oceans are rapidly changing with more than a half a billion pounds of seafood being fished daily around the world according to Seafood Watch. Organizations like the Marine Stewardship Council share that it’s important to choose varieties that are caught or farmed in a sustainable way.

How do we know if a particular fish is sustainable?

One way is to look for blue MSC or Friend of the Sea labels which denote that the seafood has been responsibly caught by a certified sustainable fishery.

Certain fish are more sustainable in certain regions of the country than others due to shipping. Seafood Watch provides a helpful seafood guide for each state in the US. Download yours here.

When traveling or dining out at a seafood focused restaurant, reference Fish2Fork, which rates restaurants according to the impact their seafood has on the seas and marine life.

Adding sustainable seafood to your diet is a nutritious and delicious choice, especially when you combine them with fruits and vegetables. Try our Caesar Baked White Fish with our vitamin rich Living Butter Lettuce or Red Butter Lettuce for your next family dinner. 

Caesar Baked White Fish
Yields 6
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Caesar Dressing
  1. ¾ cup mayonnaise
  2. ⅓ cup Parmesan cheese, grated or shredded
  3. ¼ cup lemon juice, freshly squeezed
  4. 2 cloves garlic, minced
  5. 1 to 2 teaspoons anchovy paste
  6. 1 teaspoon salt
  7. ½ teaspoon pepper
Fish
  1. 2 ½ to 3 pounds white fish filets (such as barramundi, cod, sable fish or tilapia), ¾ to 1 inch thick, cut into 6 portions
  2. 1 cup Panko breadcrumbs
  3. ½ cup fresh parsley, chopped
  4. 1 tablespoon Parmesan, grated or shredded
Garlic Toasts
  1. 1 loaf of crusty French or Sourdough baguette, cut into 1-inch slices
  2. ⅓ cup olive oil
  3. 2 cloves garlic, minced
  4. Pinch of salt
Grilled Butter Lettuce
  1. 3 heads Live Gourmet Living Butter or Red Butter Lettuce, cut off root ball and cut in half vertically.
Instructions
  1. Preheat oven to 450⁰. Line a sheet pan with parchment or aluminum foil.
  2. To make the Caesar dressing, combine mayonnaise, Parmesan cheese, lemon juice, garlic, anchovy paste, salt, and pepper and whisk until thoroughly combined. Refrigerate half the sauce until ready to serve.
  3. Rinse the fish filets, pat dry, and place on the sheet pan. Combine breadcrumbs and parsley. Generously spread each filet with the remaining sauce and sprinkle the filets with breadcrumb mixture. Sprinkle with Parmesan cheese. Bake the fish for 10 to 12 minutes, until fish flakes and center is opaque. Cover with aluminum foil and allow to rest on the pan for 10 minutes.
  4. Heat a grill pan to medium-high. Combine olive oil, garlic, and salt and brush pan and both sides of bread with oil and grill, flipping once, until toasted, about 3 minutes. Brush cut side of lettuce with olive oil mixture and grill, cut side down, until charred in spots, about 30 to 60 seconds.
  5. To serve, plate fish over part of lettuce, drizzle with remaining sauce, and top with garlic toasts.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

The Ultimate Power Salad for Fruits & Vegetables—More Matters Month

 

September is upon us and, though summer is technically not over, many of us are jumping back into routine. One way to help with the transition is by amping up your produce intake this September, which happens to be Fruits and Vegetables—More Matters Month. The health initiative encourages Americans to include more fruits and vegetables in every meal, including snacks, for better health.

In addition to giving you plenty vitamins and minerals, eating more produce provides fiber (keeping you fuller longer) and may reduce your risk for certain diseases. Not to mention, they add a delicious, new dimension to your meals!

To celebrate the wonderful memories you’ve made this summer while ushering in the new season, try our Toasted Walnut and Raspberry Salad with Goat Cheese. Summery raspberries commingle with Pete’s Living Greens Red Butter Lettuce, the crisp root veggie jicama, crunchy sugar snap peas and refreshing cucumbers. Rounding out the dish, walnuts (the ultimate brain food) and creamy goat cheese complement the diverse fresh ingredients resulting in the ultimate power salad.

Toasted Walnut & Raspberry Salad with Goat Cheese  
Yields 4
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. Raspberry Walnut Vinaigrette
  2. 1 cup fresh or frozen raspberries, measured after they are pureed and deseeded or ⅔ cup seedless raspberry preserves
  3. ¼ cup plus 2 tablespoons raspberry vinegar or red wine vinegar
  4. 2 tablespoons honey
  5. 1 teaspoon salt
  6. ¼ teaspoon pepper
  7. ½ cup toasted walnut oil
  8. Salad
  9. 2 heads Pete's Living Greens Red Butter Lettuce, torn into pieces
  10. 2 Persian cucumbers or ½ an English cucumber, thinly sliced
  11. ½ medium jicama, cut into matchstick slices
  12. 1 cup sugar snap peas, string removed
  13. 1 cup fresh raspberries
  14. ½ cup goat cheese, crumbled
  15. ½ cup walnuts, toasted
Instructions
  1. Puree raspberries in a blender. Pour into a fine mesh sieve and use the back of a spoon to gently coax the puree through into a measuring cup with a spout. Discard the seeds left in the sieve. If using raspberry preserves, warm in the microwave to liquefy. Add vinegar, honey, salt, and pepper and whisk together. Slowly drizzle in walnut oil while continuing to whisk.
  2. Mix all salad ingredients and serve with dressing.
Notes
  1. Sugar spiced walnuts are a great alternative to toasted walnuts.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Celebrate National Salad Month with Living Butter Lettuce

 

Last spring we hosted the Better Butter Lettuce Recipe Contest. From main course to salad recipes, we received an abundance of groundbreaking recipes made with our Living Butter Lettuce.

In celebration of National Salad Month, we’re throwing it back to our first place salad category winner Josee Lanzi’s Deconstructed Salmon Sushi Roll Salad.

This salad may look completely different from the basic greens with salted vinegar and oil that ancient Romans and Greeks once enjoyed. Yet we’re pleased to report that it adheres to Merriam-Webster’s definition of salad: a mixture of small pieces of raw or cooked food (such as pasta, meat, fruit, eggs, or vegetables) combined usually with a dressing and served cold.

Flex your creative culinary muscle with this one-of-a-kind salad recipe made with our Living Butter Lettuce!

Deconstructed Salmon Sushi Roll Salad
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Ingredients
  1. 4 cups butter lettuce chopped
  2. 4 ounces salmon filet
  3. 2 ounces cream cheese
  4. 1/4 English cucumber
  5. 2/3 cup brown rice cooked
  6. 1/2 cup Japanese shrimp and steak sauce
  7. 4 teaspoons wasabi paste
Instructions
  1. Cut the salmon lengthwise in 4 equal pieces.
  2. Do the same with the brick of cream cheese.
  3. Peel and cut the cucumber in match pieces.
  4. To assemble the sushi rolls, press the salmon, cucumber and rice on each side of the cream cheese to hold the rolls together.
  5. Cut each rolls in 5 pieces.
  6. Top 1 cup of Live Gourmet or Grower Pete’s Certified Organic brands Living Butter Lettuce with 5 pieces of sushi
  7. Drizzle with Japanese sauce and serve with wasabi
Notes
  1. Note: Japanese sauce can go by shrimp or steak sauce and is sometimes referred to as Yum Yum sauce, which is a popular brand.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Celebrate Cinco de Mayo with Live Gourmet Twist

 

Contrary to popular belief, Cinco de Mayo isn’t Mexico’s Independence Day nor is it National Margarita Day. It actually commemorates the infamous Battle of Puebla where the Mexican army defeated the French in 1862.

An intrinsic part of many people’s Cinco de Mayo celebrations is traditional Mexican food. Yet, the taco that many Americans have grown to adore — ground beef, iceberg lettuce and cheddar cheese stuffed into a hard shell — isn’t authentic Mexican fare at all.

The first iteration of the taco is thought to have been invented by Mexican miners in the eighteenth century. Many traditional tacos, which are still made today, are prepared with soft white corn tortillas and can be filled with spit-roasted meats, fish, or even exotic protein like grasshoppers, reports Serious Eats. These tacos are often small and easy to eat on-the-go, hence the name “street taco.”

This week in honor of Cinco de Mayo, we’re featuring a twist on the classic street taco by substituting corn tortillas with our living butter lettuce. This variation is both Paleo-friendly and gluten free.

Fed and Fit’s Paleo Street Taco (serves 3-4)
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Ingredients
  1. 1 package of reduced fat ground turkey
  2. 3 carrots cut into 1/8” discs
  3. 1 tbsp. ground cumin
  4. 1 cup fresh salsa
  5. 3 limes (2 for cooking and 1 for garnish)
  6. 1 cup chopped cilantro
  7. 1 head of Live Gourmet or Grower Pete’s Organic Living Butter Lettuce
  8. ¼ cup of diced purple onion
  9. 1 tbsp. extra virgin olive oil
  10. Guacamole for toppings
  11. Sea salt and cracked pepper to taste
Instructions
  1. Heat the olive oil in a large skillet. Add the ground turkey, carrots, cumin and about ½ cup of the salsa. Stir the mixture together – making sure to crumble the turkey meat as it cooks.
  2. For complete directions go to: http://fedandfit.com/2011/07/11/paleo-street-tacos/
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

 

 

 

 

 

 

 

 

Meet A Better Butter Lettuce! Recipe Contest Winner Suzanne Clark

 

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
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Ingredients
  1. 1/4 cup of finely diced shallots
  2. 1/4 cup of finely diced red bell pepper
  3. 6 tablespoons of butter, divided
  4. 3/4 cup of loosely packed fresh diced parsley, divided
  5. 2 eggs, lightly beaten
  6. 1/2 cup of breadcrumbs
  7. 8 ounces of crab meat
  8. 1 1/2 pounds fresh halibut, skinned
  9. 1 teaspoon each of salt and pepper, used throughout
  10. 2 heads of Live Gourmet Living Butter Lettuce, divided
  11. 1 1/2 cups of vegetable broth
  12. 1/2 cup of loosely packed fresh basil
  13. 2 tablespoons of capers
  14. 2 tablespoons of fresh lemon juice
  15. 1 tablespoon of Dijon mustard
  16. 1 crushed clove of garlic
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Better Butter Lettuce Contest

 

It wasn’t too long ago that Hollandia Produce, L.P. launched its’ first ever recipe contest. And what a success it was! 

This summer we asked customers to unleash their inner foodie and take a stab at creating a recipe that highlights our famous Living Butter Lettuce. The submissions poured in and the results, were nothing short of culinary euphoria. Throughout the remainder of this month we’ll be sharing those category winners and their recipes right here on our Lettuce Be Fresh Blog. 

Here’s a sneak peek. This recipe was submitted by Mary McShack and her unconventional use of our Living Butter Lettuce won her 2nd place in the main course category. 

Butter Lettuce Pesto, Bacon and Tomato Panini
Serves 2
A light, but crafty spin to the the traditional BLT.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Living Butter Lettuce Pesto
  1. 3 cups packed, torn Live Gourmet Living Butter Lettuce Leaves
  2. 1/3 cup chopped cashews
  3. 1 tablespoon finely chopped garlic
  4. 1/2 cup grated Romano cheese
  5. 1/3 cup extra virgin olive oil + extra for coating the bread
  6. 1/2 teaspoon kosher salt
  7. 1/8 teaspoon freshly ground pepper
Other panini ingredients
  1. 2 (8-inch) whole wheat hoagie buns, sliced
  2. 4 (1/8-inch thick) onion slices, roasted
  3. 6 slices of crisp cooked bacon
  4. 1 cup grape tomatoes, halved and roasted
  5. 2 ounces shaved Parmesan cheese
Pesto preparation
  1. In a food processor, pulse butter lettuce leaves and cashews until lettuce leaves are finely minced. Add chopped garlic and Romano cheese and pulse several times. With the food processor running, stream in the olive oil, continuing to process until ingredients are thoroughly blended. Scrape down the sides and stir in salt and pepper. Cover tightly with plastic wrap until ready to use.
Panini Construction
  1. Preheat a panini press or a griddle per manufacturer's instructions. For each panini: lightly brush the outside of the bread slices with olive oil. Place bread on work surface and spread 3 tablespoons of Gourmet Living Butter Lettuce Pesto on the inside of bottom half and inside of top half. On the bottom half of the roll, layer 2 slices of roasted onions, 3 bacon slices, half of the roasted tomatoes and half of the shaved Parmesan. Place remaining bread slice on top. Spread 1 tablespoon of butter lettuce pesto over the top piece of the bread.
  2. Lastly, place the sandwich on a preheated grill and cook 4-5 minutes, until toasted and cheese has melted. Place the warm panini on a serving plate and slather the top of your creation for added zest! Repeat these steps with the remaining ingredients to make the last panini.
Notes
  1. Image shown: served with fried squash blossoms or sweet potato fries as a side with a small bowl of Live Gourmet Living Butter Lettuce Pesto for dipping.
Adapted from Better Butter Lettuce Contest
Adapted from Better Butter Lettuce Contest
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Add Greens to Shake up your Memorial Day Barbecue Fare

 

Healthy vegetarian eating organic lettuce in vegetable garden in natureHeading to a Memorial Day barbecue this weekend? Before you reach over for a char-grilled burger or a hot dog smothered in ketchup, consider adding greens to your seasonal meal. Did you know? According to nutritionfacts.org, plant-based foods have 64 times more antioxidants than meat, fish and eggs. This doesn’t mean you have to give up BBQ completely. It’s ok to partake occasionally in good ole American delicacies as long as your diet regularly consists of an ample amount of fresh vegetables, fruits and whole grains.

There are plenty of ways to incorporate veggies in this weekend’s menu. With the popularity of clean eating and “vegivore-ism”, foodies and chefs alike have created delectable, party-friendly dishes where vegetables are the shining stars. Greens, like watercress and butter lettuce, are versatile and have an abundance of vitamins and minerals, including vitamins K and A, iron and calcium.

Watercress Potato Salad
Photo: Petrina Tinslay on Real Simple

Add a few dishes that highlight these indelible greens to your outdoor spread. Martha Stewart’s Grilled Butter Lettuce has the same smoky grill flavor as a burger, but without the amount of fat and cholesterol. A picnic or barbecue is not complete without potato salad. “Veg up” the summer staple by adding our Living Upland Cress or Watercress, which are certified antioxidant-rich superfoods. Try preparing Real Simple’s Baby Potato and Watercress Salad.

A Fruit AMerican Flag made up of strawberries, apples and blueberriesRing in this Memorial Day and the beginning of summer by sharing fresh, veggie-driven dishes alongside classics that will surely win over your friends and family’s bellies!

Attention Friends, Fans, and Foodies…Want to Cash in on Your Passion? Enter A Better Butter Lettuce! Recipe Contest!

A Live Gourmet Original Chef Casear SaladDo you have a signature sandwich? Do you make a salad that no one can refuse? Then it’s time for you to cash in on your cooking passion with Hollandia Produce, L.P.’s first ever recipe contest.

Here’s how you can join in the fun. Now through July 31, create and submit an original butter lettuce recipe and enter it into one of our three category competitions: Salads/Sides, Appetizers, or Main Course. We’ll award a First-, Second- and Third-Place winner from each category with a $150, $75 and $50 gift card, respectively. And, we’ll award a $1,000 Williams-Sonoma gift card for the best recipe overall.

Need inspiration to get started? Visit www.lettucerecipecontest.com and download our six, chef-created recipes each featuring a different way to prepare and savor Live Gourmet® Living Butter Lettuce. Whether you enjoy butter lettuce as a wrap, in a smoothie, on a sandwich or as Caesar, Wedge or salad, we have a delicious recipe for every occasion.

Then, when you’re ready, simply upload your recipe with a photo and the hashtag #butterlettucecontest onto the same website. A Live Gourmet original chef wrap receipeAlso, be sure to share your recipe on Facebook, Instagram and Twitter so your foodie friends, fans and followers can you cheer you on or join in the competition too!

Butter Lettuce is both smooth (hence its name) and hardy — it’s an ideal stand-in for bread, especially if you’re counting carbs. It’s also rich in antioxidants and vitamins, particularly K, which is essential for a healthy heart and strong bones. But, if you need more convincing, read why the folks of thekitchn.com love this multifaceted green.

We know there are countless ways that our living butter lettuce can be prepared, served and enjoyed. That’s why we can’t wait to discover and share your original butter lettuce recipe!

Greens Abound in Easter and Passover Meals

 

This week all over the world, families and friends will gather to celebrate Passover (April 3-11) and Easter (April 5). Cooking a special meal for your loved ones can be stressful, but with a bit of planning, you can calmly create delectable dishes that your guests will remember for years to come.

One of the Passover traditions is the Seder dinner. The word Seder means order in Hebrew, which refers to 15 rituals that are Greens dipped in salted water as part of the Seder Dinner ritualperformed during the Passover Seder meal. One of those rituals is the dipping of a green such as watercress in a dish of salt water before eating. These greens symbolize the coming of spring and suggest the perpetual renewal of life.

Food Network’s Butternut Squash and Watercress Salad with Champagne Vinaigrette
Photo: foodnetwork.com

Watercress serves as an excellent side dish to the traditional Seder brisket. Try Food Network’s Butternut Squash and Watercress Salad with Champagne Vinaigrette; it will add color and crunch to the dinner. Or, if you’re a garlic lover, try Six Burner Sue’s Wilted Watercress with Garlic Chips.

Rack of Lamb with Watercress
Cooking channel TV.com Recipes: Michael-Symon

The Christian holiday also has an abundance of symbols and rituals, one of the most popular being the lamb. In past centuries, it was considered a lucky omen to meet a lamb, especially at Easter time. Ironically, not so fortunate for the lamb, as it’s become a traditional staple of the holiday meal. We recommend this Rack of Lamb with Watercress, featured last month on our Lettuce Be Fresh Blog.

If you have little ones, you’re sure to have a visit from the Easter Bunny who may be able to sway your youngsters into eating more vegetables–at least for the holiday. Hop into the kitchen and whip up this nutritious salad that will have your children cheering for more.

Easter Bunny Salad (Originally on the Lettuce be Fresh Blog in March 2011)

(6 Servings)
• 3 cups cottage cheese
• 2 to 3 tbsp. lemon juice
• 1/4 cup raisins
• 1/2 cup chopped walnuts
• 1 tbsp. poppy seeds
• 2 granny smith apples, diced
• 1 to 2 tbsp. honey
Combine everything and chill. Serve over a bed of Living Butter Lettuce

Happy Easter and Passover from Hollandia Produce L.P.

 

 

 

Wishing you a wonderful spring holiday season from our family to yours! Share your holiday meal photos with us via Instagram and Twitter @livegourmet

Get your Green on this St. Patrick’s Day!

Ring in this St. Patrick’s Day by getting your green on! There’s no need to sacrifice taste for nutrition during this sometimes raucous holiday.

! Start your day off right by tossing a handful of Grower Pete's certified Organic Living Watercress or Live Gourmet® Living Upland Cress into your AM smoothie. This Live Gourmet recipe inspired by Carrie on Vegan will keep you going during the long day of festivities.
Photo: carrieonliving.com

Top o’ the morning to you! Start your day off right by tossing a handful of Grower Pete’s certified Organic Living Watercress or Live Gourmet® Living Upland Cress into your AM smoothie. This Live Gourmet recipe inspired by Carrie on Vegan will keep you going during the long day of festivities. Plus, watercress and upland cress contain high levels of vitamin C, helping keep your immune system strong whether you brave the brisk air during a parade or party into the wee hours.

If your proclivity is a bit stronger, prepare Watercress Soup with Whiskey Cream from Food Network. Who said leafy greens and libations don’t go together?
Photo: foodnetwork.com

If you are planning a tame evening with friends, take a cue from the Irish for your dinner menu. Guinness Risotto with Shrimp and Watercress from Atlantic.com is a sophisticated dish that balances the iconic Irish brew with the emerald, peppery superfood. If your proclivity is a bit stronger, prepare Watercress Soup with Whiskey Cream from Food Network. Who said leafy greens and libations don’t go together?

Try this twist on corned beef and cabbage by using butter lettuce as the roll
Photo: foodnetwork.com

For a kid-friendly affair, try a twist on Food Network’s Corned-Beef-and-Cabbage-Rolls. As the Irish Proverb says, “It’s no use boiling your cabbage twice,” you might as well swap the pale veggie for Live Gourmet® brand butter lettuce or Grower Pete’s Certified Organic Living Butter Lettuce. You’ll be finished preparing this no-fuss meal before the grown-ups can say “sláinte” (pronounced “slaan-sha” and Gaelic for “good health”) as they clink glasses of Guinness. After dinner, have the family reuse the Live Gourmet® plastic clamshells that hold living butter lettuce to make homemade St. Patty’s Day stencils. Go to about.com and Enchanted Learning for a few pointers and simple shamrock templates. May the luck of the Irish be with you as you prepare delicious and nutritious fare for your loved ones!