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.
We love salads that are not only eye appealing, but taste great. Well today’s salad is just that and has an added bonus, its healthy! The dressing for today’s salad calls for Tahini, which is a paste made from sesame seeds that can be found in Turksish, Greek, and Middle Eastern cuisines. We love this recipe because it’s loaded with raw nutrients from the spouts, parsley and butter lettuce. The recipe also has some honey, giving it a nice sweet hint. This salad will make 2-4 servings and here’s what you’ll need to make the salad:
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
Today’s upland cress salad is perfect for an afternoon picnic. The main ingredients are grilled pineapple and our very own, Living Upland Cress. The homemade dressing consists of avocados, oranges and even maple syrup. Didn’t finish the dressing? Don’t worry. The dressing can be refrigerated for up to five days. This salad is great by itself for a sweet, summer afternoon.
For the salad (this salad makes 4 servings, cooking time: 23 minutes):
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:
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
2 heads Live Gourmet Red Butter lettuce, torn into 2-inch pieces
Like our last post, today’s recipe also utilizes our Living 3 in 1 Lettuce. This time, we’ve got something aimed especially at citrus lovers. The dish features slices of blood orange and a tasty balsamic vinaigrette. With a relatively short ingredients list, this salad is both elegant and easy to make. That makes it perfect as an emergency dinner-party dish or a quick and easy, yet classy, afternoon snack. The recipe is completely vegetarian and serves six.
So don’t wait; get to cooking! Here’s what you’ll need:
Today’s tasty salad is sure to have you seeing red, in a good way, as well as few shades of green. This salad calls for Red Oak as well as green lettuce leaves and with our special 3 in 1 lettuce blend, you can get both (and more!) out of a single squircle container.
Live Gourmet’s special Living 3 in 1 Lettuce blend includes Red Oak Leaf, Lollo Bionda, and Lollo Rossa. Today’s recipe adds to this scallions, radishes, and a tasty cucumber vinaigrette.
Here’s the full list of ingredients needed to make 4 servings:
It’s cold weather season which means itis about time for a winter salad. This colorful, tangy salad will keep you feeling sunny, even when it’s gray outside. Zesty tangerine juice and an infusion of garlic give this salad a nice edge to keep you from feeling lethargic on those days when you’re stuck inside because of the weather. The recipe’s author, Sarah Schiffman, encourages would-be chefs to use the freshest possible ingredients. Naturally it was a perfect fit for our “So fresh it’s still alive” Butter Lettuce.
Check out what else you’ll need below. The recipe is a snap to make and serves four to six people.
1 head Living Butter Lettuce, washed and torn into bite-sized pieces
1 small bunch of pea shoots, cut into bite-sized pieces
She is a Santa Barbara based lover of natural cooking. We were particularly inspired by how she raised funds for her natural cookbook through a website called Kickstarter and that she donates a portion of her proceeds from the book charitable causes!
We reached out to Luna to congratulate her on her new book and she replied with a personal recipe with Live Gourmet Butter Lettuce! Enjoy Luna Paige Smith’s Live Gourmet Butter Lettuce Salad w/ Orange, Shaved Fennel, Toasted Pecans & Pomegranate.
6 cups Live Gourmet butter lettuce, rinsed and gently torn into pieces
2 large orange, peel and white pith cut away, sliced into rounds, then quartered
1 large fennel bulb, quartered lengthwise, cored and sliced paper thin crosswise
1 1/2 cups toasted pecans
1 cup pomegranate seeds
1 cup crumbled sheep feta (optional)
juice of half an orange
1 1/2 tablespoons champagne vinegar, white balsamic or white wine vinegar
3 tablespoons olive oil
1 small shallot, peeled and minced (1 tablespoon)
sea salt and fresh ground pepper to taste.
In a large bowl add butter lettuce, oranges, fennel and pecans. Prepare dressing by
whisking together ingredients in small bowl. Pour dressing over salad and toss to
thoroughly combine. Place portions of dressed salad on individual plates are garnish
with pomegranate seeds and feta.
Thank you Luna!!
Lettuce talk salad! Lettuce know if you have a recipe that you’d like to share.