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 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 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!

Celebrating Revolutionary Women in Food


In honor of Women’s History Month, we’re celebrating females who have revolutionized the way we eat and think about food.

Where would American cooking be without the late, gregarious Julia Child? In 1999, the famed chef and co-author of the iconic Mastering the Art of French Cooking visited the Hollandia Produce, L.P. facilities to see how its Live Gourmet® brand Living Butter Lettuce was grown. Though the jolly food enthusiast may be best known for her adoption of French cuisine such as her infamously rich Beef Bourguignon, Child also was a proponent of eating

Julia Childs with Hollandia Produce, L.P. Founder Art Overgaag.
Julia Childs with Hollandia Produce, L.P. Founder Art Overgaag.

seasonally and locally-sourced produce. She once said: “You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.” Up until her death in 2004, Child lived in Montecito where she was a supporter of the area’s culinary and produce scene. In remembrance of Child, try her Casserole Roasted Chicken with Garlic, Lemon and Watercress Salad.

Like her culinary predecessor, Alice Waters, founder of the eminent farm-to-table establishment Chez Panisse in Berkeley, CA, is devoted to using fresh, local food in addition to advocating sustainable agriculture and the organic food movement. A forward-thinker, the James Beard-awarded chef has educated a generation of food lovers and even founded gardening programs in public schools that instill, “the knowledge and values we need to build a humane and sustainable future.” In the spirit of Waters’ locavore-driven fare, prepare her Watercress and Sorrel Soup.

Chez Panisse owner and chef Alice Waters
Alice Waters (

There are countless women who have contributed to make what our vibrant food culture is today. Many of these individuals can be found right in our own home—our mothers and grandmothers. Every day, these women nourish our bellies while trying to satisfy our taste buds—albeit some succeed in this category more than others! Laud these unsung heroes of the kitchen this month by preparing a dish in their honor. Check out Live Gourmet’s recipe section for nutritious ideas that the whole family will love.

Thai Turkey Butter Lettuce Wraps

Thai Turkey Lettuce Wraps
Photo provided by Giada De Laurentiis

We are big fans of Thai cuisine, so in celebration, we are sharing the recipe for Thai turkey wraps today! These Thai wraps are inspired by cooking star Giada de Laurentiis. Don’t let her Italian heritage fool you. These wraps are the real deal and are super easy to make. Wraps can be served as an appetizer or the main course. Whatever you do, don’t forget the main ingredient, Live Gourmet living butter lettuce, which give the wraps a fresh crisp and delicious taste.  These Thai turkey wraps make 4 servings and here’s what you’ll need to make them:


  • ⅓ cup fresh lime juice, from about 5 limes
  • 3 tablespoons fresh lemon juice, from 1 large lemon
  • 2 tablespoons fish sauce
  • 2 tablespoons honey


  • 3 tablespoons vegetable or canola oil
  • ½ red onion, diced
  • 3 shallots, thinly sliced
  • 1 (4-inch) piece lemongrass, minced (about ¼ cup)*
  • 1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*
  • Kosher salt
  • 1 ½ pounds ground turkey, preferably dark meat
  • ½ cup chopped fresh mint leaves
  • Freshly ground black pepper
  • 1 head of Living Butter Lettuce

For the complete preparation instructions, just click here:

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Upland Cress Salad with Parmesan Fish Fillet

Upland Cress Salad Parmesan Fish Fillet
photo credit:

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:

Do you have a favorite Upland Cress recipe? We’d love to post it!
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Living Lettuce Taco Wraps Drew Barrymore Style

Butter Lettuce Gorilla Wraps

Do you ever wonder what celebrities eat? Well if you’re Drew Barrymore, the answer is “Raw Taco Gorilla Wraps” from nutritionist Kimberly Snyder. These raw vegetarian Butter Lettuce wraps are filled with ground up walnuts instead of ground meat. You can read more in this article from and get the full recipe for the Raw Taco Gorilla Wraps below (makes 6 wraps):

  • 6 large Living Butter Lettuce leaves, stems removed and 2 in. trimmed from bottom of leaf
  • 2 cups walnuts
  • 1 tbsp. ground cumin
  • 1 ½ tsp. chili powder
  • 1 ½ tsp. ground coriander
  • Pinch of cayenne pepper
  • 2 tbsp. low-sodium tamari
  • Salsa

1. Process walnuts in bowl of food processor until coarsely ground. Combine walnuts in medium bowl with cumin and next three ingredients. Stir in tamari; set aside.

2. Place trimmed collard leaf, dark side facing down, on cutting board. Spoon ¼ to ½ cup walnut mixture in middle of leaf; top with 1 tbsp. salsa. Roll leaf, burrito-style, folding one long side of leaf over filling towards center. Fold short ends over filling, then remaining long side of leaf. Place filled leaf, cut sides down, on cutting board; slice diagonally into two pieces. Repeat process with remaining leaves and filling.

3. Serve with additional salsa, if desired.

For more recipes like this, check out Beauty Detox Foods by Kimberly Snyder, C.N.

Upland Cress Salad by Chef Marcus Samuelsson

Chef Marcus Samuelsson
Chef Marcus Samuelsson

Meet Marcus Samuelsson. Born in Ethiopia, adopted to Sweden, and trained in France, Chef Samuelsson finally ended up opening his own restaurant in New York City. At 23, he was the youngest chef to ever receive a three star rating from the New York Times. Since then he has cooked state dinners for President Obama, written a book, opened 3 restaurants, launched two websites, and shows no signs of slowing down.

Today we bring you our favorite recipe from this accomplished chef, his Upland Cress, potato, herb, and asparagus salad. This delicious celebration of all things green is the perfect way to try out that new leafy green you’ve seen at the farmer’s market, as well as a chance to spend some quality time with Living Upland Cress. The addition of fried fingerling potatoes gives this salad a unique twist which is sure to delight your taste buds. Maybe your kids will even try it!

Here’s what you need:

Upland Cress and Asparagus Salad
Upland Cress Salad photo by Nicole Franzen
  • 1 bunch of Live Gourmet Living Upland Cress
  • 1 handful of chickweed
  • 1/4 pound of high quality mesclun mix(baby mizuna & mustard greens, sorrel)
  • 1/2 pound roseval fingerling potatoes(a reddish color fingerling, any fingerling would be fine)
  • fresh herbs (You can get still living herb from North Shore!)
  • 1 bunch asparagus
  • red wine vinegar
  • olive oil
  • sea salt and pepper
  • parmesan(your favorite cheese)

Get the cooking instructions and the story behind this salad at Chef Samuelsson’s recipe page:

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Lettuce Give Thanks to Ina Garten from Barefoot Contessa

Roast Turkey with Truffle Butter
pic via

Barefoot Contessa Foolproof bookToday we have not one, but two recipes for you! Thanksgiving is not just a time to give thanks, it’s also a time to eat a LOT of food. To that end, we felt that one recipe was simply not enough for this special day. Today, as usual we have a salad for you, which goes perfectly alongside the rest of your Thanksgiving spread.We also have a full fledged turkey recipe! Both of these recipes come from Ina Garten from Barefoot Contessa and the salad even includes a video demonstration from the woman herself! So what are you waiting for? Get to cooking!

Here’s what you’ll need:

Roasted Butternut Squash Salad

      • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
      • Good olive oil
Roasted Butternut Squash Salad
pic via
      • 1 tablespoon pure maple syrup
      • Kosher salt and freshly ground black pepper
      • 3 tablespoons dried cranberries
      • 3/4 cup apple cider or apple juice
      • 2 tablespoons cider vinegar
      • 2 tablespoons minced shallots
      • 2 teaspoons Dijon mustard
      • 4 ounces baby arugula, washed and spun dry (try North Shore brand)
      • 1/2 cup walnuts halves, toasted
      • 3/4 cup freshly grated Parmesan

Full cooking instructions here:

Roast Turkey with Truffle Butter

      • 1 (12 to 14 pound) fresh turkey, with giblets removed
      • 3 ounces white truffle butter, at room temperature
      • Kosher salt and freshly ground black pepper
      • 1 large onion, unpeeled and cut into 8 wedges
      • 1 whole head of garlic, unpeeled and cut in half crosswise
      • Large bunch of fresh thyme
      • Good olive oil

Full cooking instructions here:

 Happy Thanksgiving for all of us here at Live Gourmet!

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A Delicious Discovery: The Fresh and Green Table

The Fresh and Green TableLast week one of our lovely customers recommended a cookbook to us which she recently purchased from Anthropologie. The book is “The Fresh & Green Table: Delicious Ideas for Bringing Vegetables into Every Meal” by Susie Middleton. Susie, aka SixBurnerSue, is a blogger, vegetable farmer, and the former editor of Fine Cooking Magazine.


Susie Middleton
Susie Middleton

In this cookbook (which is her second) she presents lots of creative and yummy ways to cook with veggies, not just as side dishes, but as entire meals. If you want to add more vegetables to your diet, but aren’t sure how to do it, this cookbook is a great place to start. To get a peek at the first couple pages of the book, click here. In addition, you can read more about the author and her cooking on her website Like what you’re reading? Click here to buy the book!

Got a hot tip on a great recipe? Lettuce know (lettuce talk fresh eating and living!!)
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Lettuce be Spooky

Decomposed Salad
pic via

If you’re looking to put together a Halloween feast “lettuce” suggest this “Decomposed Salad” from Martha Stewart. Don’t worry, it’s not really decomposing and it won’t make you sick. It will however impress your guests and delight their taste buds even while it grosses out their eyes. Normally we wouldn’t recommend a recipe that looked icky, but we’re told that’s the point when it comes to Halloween themed edibles. Plus, like we said, it tastes great!

Here’s what you need:

  • 1 head Live Gourmet Living Red Butter Lettuce, torn into bite-size pieces
  • 1 butternut squash, (1 1/2 pounds), peeled, cut into 3/4-inch pieces
  • 2 shallots, peeled and sliced 1/4 inch thick
  • 1/4 cup olive oil (Try California Olive Ranch brand)
  • 2 teaspoons coarse salt
  • Freshly ground black pepper
  • 1/2 cup pumpkin seeds
  • 2 tablespoons sugar, plus a pinch
  • 3/4 teaspoon ground cinnamon
  • 1 pinch of cayenne pepper
  • 1 teaspoon honey
  • 2 tablespoons balsamic vinegar
  • 1 six-ounce head red or white endive, leaves separated

For the complete instructions, just head on over to this recipe page:

How do you use Live Gourmet produce around Halloween? We want to know!
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Pickled Sugar Snap Peas Oh My!

Pickled Sugar Snap Peas Salad
pic via

Until today we had no idea that sugar snap peas could be pickled. Kelsey Nixon has disabused us of that notion though and we’re happy she did; these little beauties are delicious! Not only that, but we also learned how to make some delicious thousand island dressing (which we’ll certainly be making again). Getting hungry? Don’t worry, we saved the recipe for you.

Check out the ingredients list below:


  • 3/4 cup mayonnaise
  • 2 tablespoons chili sauce
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped sweet pickles or gherkins
  • 2 teaspoons finely chopped capers
  • Kosher salt and cracked black pepper


  • 2 heads Live Gourmet Living Butter Lettuce
  • 1 cup Quick Pickled Sugar Snap Peas
  • Homemade Breadcrumbs


  • 3/4 cup apple cider vinegar
  • 1/2 cup sugar
  • 2 tablespoons kosher salt
  • 1/2 teaspoon whole coriander seeds
  • 1/2 teaspoon whole mustard seeds
  • 1 cup snap peas, trimmed


  • 1/4 baguette, cubed (about 3 cups)
  • Olive oil
  • Kosher salt and cracked black pepper

And you can find all the instructions for making this recipe right here:

What’s your favorite butter lettuce recipe? Drop us a line!
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