Pickled Sugar Snap Peas Oh My!

Pickled Sugar Snap Peas Salad
pic via cookingchannletv.com

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: http://bit.ly/R2BDei

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Raspberry Miso Dressing on a Summer Salad

raspberry miso dressing on a summer salad
pic by AmyW via food52.com

Today’s salad is a little out of the ordinary. Neither raspberries nor miso are ingredients that you’d expect to find in a salad, yet here they are and you’ll certainly be glad of it once you give this one a taste. The recipe comes to us via food52 user aargersi who notes that this recipe makes much more dressing than you’ll probably need, so you’ll have plenty left over for another salad, or to sprinkle onto something else. (Baked fish perhaps.) This light, delicious, little salad is a perfect way to end a summer day, so give it a try!

Here’s what you’ll need:

  • 6 ounces raspberries
  • 1/2 cup white wine vinegar
  • 1/4 cup white miso
  • 1/8 teaspoon ground white pepper
  • 1/2 cup grape seed oil
  • 1 tablespoon fresh mint leaves
  • 1 teaspoon honey


  • 1 head Living Butter Lettuce
  • 6 ounces raspberries
  • 1/2 cup toasted pistachios – roughly chopped (Lots of people like Wonderful Pistachios)

The complete cooking instructions are right here: http://bit.ly/LG1SIT.

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Butter Lettuce Salad with Creamy Orange Shallot Dressing

butter lettuce salad with creamy orange shallot dressing
pic via lauralie41 on food.com

Food.com user Realtor by day, Chef by night, makes great use of Butter Lettuce in this citrusy salad. The light oniony flavor of shallots blends seamlessly with the sweetness and tang of orange juice. The dressing is rounded out with mustard and mayo to give it some thickness and it’s all drizzled atop our favorite vegetable: Butter Lettuce. Throw in a couple grape tomatoes, some carrot bits and you’ve got yourself a first class salad. Preparation time clocks in at under 10 minutes, so this can make a great snack as well as something to serve with dinner.

Below is the complete list of ingredients so you can get to making:


  • 1/4 cup reduced-fat mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup orange juice (Lots of people like Florida’s Natural)
  • 2 teaspoons finely chopped shallots
  • fresh ground pepper


  • 1 large head Living Butter Lettuce (AKA Boston Lettuce), torn into bite-size pieces (5 cups)
  • 1 cup grated carrot (1 carrot)
  • 1 cup grape tomatoes, rinsed and cut in half
  • 2 tablespoons snipped fresh tarragon (optional) or 2 tablespoons chives (optional)

For the full recipe instructions, plus complete nutrition information, visit the recipe page here: http://bit.ly/KakjpD.

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Butter Lettuce with Mustard Vinaigrette

Butter Lettuce with Mustard Vinaigrette
pic via runningwithtweezers.com

Today’s recipe was created by the chefs of Williams-Sonoma and comes from their cook book Cooking from the Farmer’s Market. This salad is just about as simple at it could possibly be, which means it’s very easy and quick to make. There’s just one green and that’s our favorite Butter Lettuce. The Butter Lettuce is then drizzled with a delicious Dijon mustard vinaigrette filled with parsley, tarragon, and chives. Not only is this a fantastic salad, but you can use this dressing on many different dishes. So you’re sure to get a lot of mileage out of this one.

The short list of ingredients is below:

  • 2 heads Living Butter Lettuce
  • 3 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • salt and fresh ground black pepper
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon (You can get some living tarragon from our friends over at North Shore)
  • 1 tablespoon chopped fresh Italian (flat-lead) parsley

The recipe is fairly self explanatory, but if you want to take a look at the instructions, just head over to the recipe page right here: http://bit.ly/JjZOls.

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Seared Ahi Tuna Salad

Seared Ahi Tuna Salad
pic via sauced.typepad.com

For all of you lovers of fish out there, we’ve got a recipe here that you won’t want to miss. Seared Ahi Tuna sits atop a bed of butter lettuce and persimmon, all of it covered in a drizzle of tangy vinaigrette. The sweetness of the persimmon provides a perfect counterpoint to the tang of the vinaigrette, while sesame sticks provide a satisfying crunch to the experience. This recipe comes from Karena over at sauced.typepad.com.


To give it a try, you’re going to need the following ingredients:

For the salad:

  • 1 lb. of Living Butter Lettuce (or Living Red Butter Lettuce)
  • 1 lb. of the freshest Ahi Tuna
  • 1 persimmon or Asian pear, diced into bite-sized strips
  • Sea Salt and freshly ground pepper
  • tsp of sesame seeds, toasted
  • a handful of sesame sticks or crackers for crunch (in the bulk section of most grocery stores)
  • Diced scallion whites (optional)

For the dressing:

  • 6 T olive oil (We hear good things about O&CO brand.)
  • 3 T rice wine vinegar
  • 1.5 T soy sauce
  • sea salt and pepper to taste
  • 1 tsp honey or more to taste
  • 1/2 tsp sesame oil, if desired
  • 1/2 tsp of dijon, if desired

For the full recipe instructions just head over to the source, here: http://bit.ly/GMlWYf.

If you have a great recipe that uses our lettuce, “lettuce” know!
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Shrimp Blue Cheese and Mushroom Salad with Living Butter Lettuce

Shrimp Blue Cheese and Mushroom Salad
Pic via wiveswithknives.net

What do shrimp, blue cheese, and mushrooms all have in common? Well for starters they’re all delicious foods, but more importantly they all go great with butter lettuce. GroupRecipes.com user chefmeow discovered this yummy dish at work and knew she had to share it. Crumbled Roquefort provides a delicious contrast to the shrimp and mushrooms, and the mustard vinaigrette adds a nice little kick to it all.

Here’s what you’ll need to gather up for this salad:

  • 1 cup light tasting vegetable oil
  • 1/4 cup red wine vinegar
  • 1 egg yolk*
  • 1 tablespoon spicy mustard (We hear that Silver Spring spicy mustard is fantastic)


  • 1 head Living Butter Lettuce
  • 1 head endive salad
  • 2 ounces small shrimp
  • 2 ounces Roquefort cheese crumbled
  • 1 bay mushroom
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Chopped parsley for garnish

For the complete instructions, just click over to: http://bit.ly/Gzx05v.

*Please remember that there is always a risk of illness when eating raw eggs, so please be careful and eat at your own risk.

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Watermelon and Cress Salad with Grilled Shrimp and Hearts of Palm

Watermelon and Cress Salad
pic via finecooking.com

With winter turning into spring, and the weather starting to warm up, you may want to start grilling again soon. With that in mind, we’ve got a delicious recipe for you that features the unlikely pairing of shrimp and watermelon. You’re sure to feel fancy when dining on this fine cuisine, and despite its high-brow appeal, it shouldn’t take more than 30 minutes to whip up.

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

  • 6 oz. Living Upland Cress, separated into small sprigs, thicker stems trimmed
  • 5 Tbs. extra-virgin olive oil
  • 1 Tbs. Dijon mustard (Lots of people love Beaver Brand)
  • 2 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 8 oz. jumbo shrimp (21 to 25 per lb.), peeled and deveined, tails left intact
  • 3 canned hearts of palm, drained and patted dry (about half a 14-oz. can)
  • 1 Tbs. Champagne vinegar
  • 1 tsp. minced shallot
  • 1/2 cup packed fresh basil, thinly sliced
  • 12 oz. watermelon, thinly sliced into narrow wedges, rind removed, seeded if necessary
  • 3 oz. ricotta salata, crumbled (about 3/4 cup)

This recipe was created by Samantha Seneviratne, and you can find the cooking instructions here: http://bit.ly/wIfm83.

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Upland Cress Salad with Verjus Vinaigrette

Cress Salad with Verjus Vinaigrette
Pic via delish.com

Let’s talk cress. First of all, what’s what? There are quite a few different types of cress: Upland Cress, Watercress, Garden Cress,  and Winter Cress to name a few. Our favorite kind is Upland Cress.

Upland Cress is very nutritious (lots of antioxidants and vitamins C and A) and has a dynamic peppery flavor that is sure to delight the pallet. Our Living Upland Cress, while not the same as Watercress, can be used in place of Watercress in any recipe, including the one below.

If you’re looking to give this delicious leafy green a try, here’s a great recipe to get you started. Here’s what you’ll need:

  • 1 bunch (1-inch-thick) Living Upland Cress, stems discarded
  • 1/4 cup verjus
    (Verjus is the pressed, unfermented juice of unripe grapes. It is sweet and slightly acidic, and is frequently used in place of vinegar. The bottles are available at specialty-food stores.)
  • 1/4 cup canola oil
  • Salt
  • Freshly ground black pepper
  • 2 Belgian endives, sliced crosswise
  • 1 cup halved green grapes
  • 1/2 cup salted Marcona almonds

For the full recipe instructions, click over to the recipe page here: http://on-msn.com/xkrjyY.

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Butter Lettuce and Pumpkin Seed Salad

The Butter Lettuce and Pumpkin Seed Salad from Chow.com is a winning combination of easy to make and delicious. It goes well with many other dishes, works as a snack, and features a delicious vinaigrette that you can use for other salads as well. If you’re a lover of pumpkin seeds this recipe is right up your alley (you can even further intensify the pumpkin seed taste by adding pumpkin seed oil to the vinaigrette).

If you’re ready for some delicious pumpkin-y goodness, here’s what you’ll need:
  • 2 heads Living Butter Lettuce, washed and torn into large pieces
  • 1/2 cup hulled, salted pumpkin seeds
  • 3 medium roasted garlic cloves
  • 2 tablespoons plus 1 teaspoon apple cider vinegar
  • 2 tablespoons unfiltered apple cider or unfiltered, unsweetened apple juice (Lots of people love Mayer Brothers brand)
  • 6 tablespoons extra-virgin olive oil (or pumpkin seed oil)
For the full recipe and instructions, just head over to http://bit.ly/xpKWEK.
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Sardine, Avocado and Radish Salad with Upland Cress

Pic by thirschfeld via Food52.com

Sardines can often overpower other flavors in a dish, but this recipe by Food52 user thirschfeld, proves that it doesn’t have to be that way. In the words of Food52’s test chef, “The interplay of the sardines, radishes, avocados and cress worked very nicely together. This was especially apparent with the fleshy texture of the sardines and the smooth buttery-ness of the avocado to which the radish gave a sharp contrast.”

And did you know that sardines are extremely good for you as well? Packed with omega 3s, B12, vitamin D, and lots of other great stuff, they help promote the health of your heart, bones, and cell functions.

If you’d like to get in on the action, here’s what you’ll need to cook up this recipe:

  • 1 bunch of Living Upland Cress
  • 1 to 2 tins, depending on how many you want on each salad of two layer brisling sardines in olive oil, drained (Lots of people like Crown Prince brand)
  • 2 avocados, split, pit removed and sliced into rounds
  • 4 large radishes, sliced thinly
  • 1 tablespoon plus 1 teaspoon fresh chives, cut into batons
  • 1 tablespoon flat leaf parsley
  • 1 or 2 lemons
  • extra virgin olive oil
  • kosher salt and fresh ground pepper
The full instructions can be found on the recipe page here: http://bit.ly/yoeYnj.

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