Put a little “Green” in your step this Spring with quick and easy recipes from Live Gourmet. The change of the season has us enjoying longer days and our bodies craving fresher food. Add crisp, absolutely fresh tasting butter lettuce to your diet which can be served in a salad or a wrap. Each of these recipes include Living Butter Lettuce for your entire family to enjoy!
Easter Bunny Salad
Hop into the kitchen for this delicious recipe that will have your children cheering for more. This nutritious salad keeps them healthy with a rich source of calcium found in both the cottage cheese and butter lettuce.
• 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
Spring Asparagus Salad
Butter Lettuce has a delicate mild to sweet flavor with a firm crisp texture. Here’s a salad that combines fresh spring asparagus and butter lettuce for a light but elegant luncheon.
• 1 bunch asparagus (about 1lb.)
• 2 heads Living Butter Lettuce
• 3 tbsp. extra virgin olive oil
• 5 tsp. lemon juice
• 1/4 tsp. of lemon zest
• 1/2 tsp. each of honey
• 1/4 tsp. each of salt and pepper
• 1/8 tsp. dry mustard
• 1/4 lb. perline mozzarella cheese
• 2 tbsp. pine nuts
Trim asparagus spears on the diagonal into 1/8-in. slices, leaving tips about 1 inch long. Tear butter lettuce into bite-size pieces. Set aside. In a small bowl or measuring cup, whisk together oil, lemon juice, lemon zest, honey, salt, pepper and mustard until creamy looking. In a large bowl, toss butter lettuce with 3 tbsp. dressing. Divide butter lettuce among salad plates. Toss asparagus spears with remaining salad dressing and spoon over lettuces. Sprinkle with perline mozzarella and pine nuts.
Vietnamese Lettuce Wraps
Your family and friends will be impressed after feasting on these vegan and vegetarian friendly lettuce wraps.
• 1 (16-ounce) package water-packed, firm tofu, drained
• 1/2 cup lime juice
• 1/2 cup honey
• 1/4 cup thinly sliced lemongrass
• 2 tbsp. soy sauce
• 3/4 tsp. chile paste with garlic
• 1/4 tsp. ground black pepper
• 3 minced garlic cloves
• 1 head of Living Red Butter Lettuce
• 1/2 cup of cilantro leaves
• 3 tbsp. chopped peanuts
• Handful of mint leaves
• 4 carrots cut julienne style
• Handful of basil leaves
Cut tofu into 12 (1/2-inch) slices. Arrange tofu in a single layer in a 13 x 9 inch baking dish. Combine juice and next 6 ingredients in a small saucepan, and bring to a boil. Cook 1 minute, stirring until honey dissolves. Pour over tofu. Cover and let stand at room temperature 1 hour. Heat wok or heavy fry pan with cooking spray. Brown tofu 3 minutes on each side. Remove 12 large outer leaves from Red Butter Lettuce head. Place tofu slice on each lettuce leaf. Top each leaf with 2 tsp. cilantro, 3/4 teaspoon peanuts, 3 mint leaves, 3 carrot strips, and 1 basil leaf. Wrap leaf around toppings. Serve with marinade. (3 lettuce wraps & 1/4 cup sauce)
That’s a wrap!