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


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.!

Butter Lettuce Salad with Tahini-Honey Dressing

Photo taken by Spouted Kitchen
Photo taken by Spouted Kitchen

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:

  • 1/2 cup tahini
  • 3 Tbsp. freshly squeezed lemon juice
  • 2 Tbsp. honey or agave
  • 2 garlic cloves, chopped
  • big pinch of parsley or chives
  • 2/3 cup water
  • salt and fresh ground pepper
  • 1 large head of Living Butter Lettuce, cleaned and dried
  • 1 avocado, pitted, peeled and thinly sliced
  • 1 persian cucumber, halved and thinly sliced or shaved
  • 1 carrot, grated or shaved
  • 1 cup sprouted (broccoli, pea, sunflower, radish etc)
  • sunflower seeds, optional

Complete preparation instructions available at the link: Have a living butter recipe you’d like to share? Give us a holler!

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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 and Grilled Pineapple Salad with Avocado Dressing

Live Gourmet Living Upland CressToday’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):

  • ½ cup pepitas
  • 1 large bunch of Living Upland Cress, trimmed
  • ¾ cup chopped pineapple, grilled and cooled
  • 1 small carrot, shredded

For the dressing:

  • ½ Hass avocado
  • Juice of 2 sour oranges, or juice of 1 orange and 1 lime (to make ½ cup)
  • 2 teaspoons pure maple syrup
  • 3 tablespoons extra-virgin olive oil
  • 1 small garlic clove
  • Coarse sea salt
  • Freshly ground black pepper

Shout out to Small Planet Institute for this recipe. For the full preparation instructions, click here:

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Upland Cress Salad with Winter Root Vegetable Pot Pie

Upland Cress Salad with Winter Root Vegetable Pot Pie
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.

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Red Butter Lettuce, Asian Pear, and Mint Salad

Red Butter Lettuce, Asian Pear, and Mint Salad
photo via

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:

Red Butter Lettuce Grown by Live Gourmet
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


  • 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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3 in 1 Lettuce Salad with Oranges

3 in 1 Lettuce Salad with Oranges
Pic via

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:

  • 1 pound Live Gourmet Living 3 in 1 Lettuce
  • 2 blood or navel oranges
  • 1/2 head radicchio, thinly sliced crosswise
  • 1/2 cup ricotta salata cheese, crumbled
  • 6 to 8 cloves garlic
  • 1 shallot, peeled and halved
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon freshly squeezed lemon juice

For the complete recipe, click here: Salad | Vinaigrette

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3 in 1 Lettuce with Cucumber Herb Vinaigrette

Red Butter Lettuce with Cucumber Herb Vinaigrette
Photo from

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:


  • 1 small cucumber, peeled, seeded and chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon nonfat or low-fat plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

For complete preparation instructions, just visit

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Colorful and Flavorful Winter Salad

Winter Butter Lettuce Salad with Tangerine Dressing
Photo by Sarah Schiffman

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
  • 4 tangerines, peeled and sliced
  • 2 watermelon radishes, trimmed and thinly sliced (Available at Specialty Produce)
  • Seeds from one pomegranate
  • 1/4 cup (25g) olive oil
  • Freshly squeezed juice from one tangerine
  • 1 teaspoon fresh tangerine zest
  • 2-3 cloves of garlic, minced
  • salt/pepper to taste

For more about this recipe and its preparation instructions, head over to this link:

Tell us how you’re using Living Butter Lettuce this Winter!
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Luna’s Butter Lettuce w/ Orange, Shaved Fennel, Toasted Pecans & Pomegranate

Luna Paige Smith is the author of a new cookbook called Nourished: The Art of Living and Eating Well.

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.

Butter Lettuce Salad w/ Orange, Shaved Fennel, Toasted Pecans & Pomegranate
serves 6

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.