Upland Cress Soup Á La Orange

Picture via RecipeTips.com

As the indian summer draws to an end, the weather is beginning to cool down here in Carpinteria, so we thought a nice warm soup could be just the thing. Of course it’s still quite warm in many places, so then we thought that a nice cold soup might be better. We weren’t sure what to do about this contradiction until we discovered this fantastic recipe over at RecipeTip.com, which can be served hot or cold.

So if you’re hot, cold, or just hungry, here’s what you’ll need to make this yummy, all-weather soup (makes 1 cup):
  • 6 ounces Living Upland Cress* (this is approximate; use more or less if you wish)
  • 1 tablespoon olive or canola oil
  • 1 onion, chopped
  • 2 cups chicken or vegetable stock
  • 1 cup orange juice (A lot of people seem to like Simply Orange Juice)
  • 1/2 cup plain yogurt
  • salt and pepper
You can find the full recipe with complete cooking instructions over at: http://bit.ly/nKqrjJ

*Upland Cress also goes by “Garden” and “English” Cress.

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Grilled Asparagus and Steak Salad with Hoisin Vinaigrette

The kids are at their grandparents’, you’ve got friends coming over for dinner, and you want to impress them with something that is both delicious and healthy. Well you might just find that this recipe fits the bill perfectly.

This salad is no side-dish either. It’s a full dinner salad that serves 4, and it boasts the Fine Cooking “healthy recipe” stamp of approval. If you’re worried that a healthy salad isn’t going to fill you up though, fear not, this salad is packing some steaks.

In addition, the Hoisin Vinaigrette itself is a fantastic dressing that you can use on other salads in the future. Even if you give the rest of the recipe a pass, you’ll want to give this dressing a try.

If you’re interested, here’s what you’re going to need:

For the steak and asparagus

  • 1/2 Tbs. black peppercorns
  • 1 tsp. coriander seeds
  • 1 tsp. fennel seed Kosher salt
  • 1 lb. thick-cut New York strip steak
  • 1-1/2 Tbs. olive oil
  • 1 lb. thick asparagus, trimmed
  • Freshly ground black pepper

For the vinaigrette

  • 3 Tbs. lower-salt chicken broth; more as needed
  • 2-1/2 Tbs. hoisin sauce (We hear good things about Hormel’s House of Tsang Brand)
  • 2 Tbs. olive oil
  • 2 Tbs. white wine vinegar
  • 1-1/2 tsp. reduced-sodium soy sauce
  • 2 tsp. minced fresh ginger
  • 1 tsp. Dijon or Chinese mustard
  • 1 tsp. minced garlic
  • Kosher salt and freshly ground black pepper to taste

For the salad

  • 4 cups Live Gourmet Living Upland Cress
  • 1 large mango, peeled and slivered into thin wedges, or 2 large navel oranges, peeled and sliced into thick rounds
  • 1/2 small red onion, thinly sliced and soaked briefly in ice water
  • Daikon or radish sprouts for garnish (optional)
For the full recipe and nutrition facts, head over to the Fine Cooking website: http://bit.ly/qXMPOA.
Do you have your own great recipe for something using Live Gourmet Produce? Send it to us! We’ll even send you something nice in return.
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World Vegetarian Day & Vegetarian Awareness Month

This Saturday (October 1st) marks the 35th annual World Vegetarian day so if you like vegetarianism it’s time to celebrate. And if you’re not vegetarian, consider trying it for the month, or even just for one day. Going vegetarian can be very healthy, and did you know that it can also be good for the environment? That’s right, and WorldVegetarianDay.org is giving away up to $1000 for people that try vegetarianism. Check it out right here: http://bit.ly/rul8hn.

And you can check out the World Vegetarian Day Facebook Page here: http://on.fb.me/oFUUAB.

Boston Lettuce Salad with Herbs


First off, if you’re looking at the title and wondering why we would give you a salad recipe that doesn’t call for Butter Lettuce, “lettuce” explain. The fact is that “Boston” and “Butter” are two names for the same kind of lettuce. Live Gourmet Boston Lettuce just doesn’t have the same ring to it though, eh? So if you’re wondering where to get some Boston Lettuce for a recipe, fear not! Your favorite Live Gourmet Butter Lettuce fits the bill perfectly!

Now, on to the recipe. The other day we told you about the Living Herbs from our sister company North Shore. Now here’s a perfect recipe to make if you’re looking to give herbs a try. This easy to make recipe takes only about ten minutes to make and it’s both healthy and vegetarian. If you’d like to give it a try, here’s what you’ll need to get you started. Serves two:
  • 1 head of Live Gourmet Butter (a.k.a. Boston) Lettuce, separated into leaves
  • 2 teaspoons coarsely chopped North Shore Living Tarragon
  • North Shore Living Chervil or tiny Tarragon sprigs, for garnish
  • 1/2 cup flat-leaf parsley leaves
  • 1 large scallion, white and pale green parts only, chopped
  • 3 tablespoons vegetable oil
  • 2 teaspoons white wine vinegar
  • 1 tablespoon water
  • Salt and freshly ground pepper
For the full recipe just head on over to the recipe page on FoodandWine.com: http://bit.ly/qD523B.
Have you got any recipes of your own to share with us? Send them right away! And if you do, we’ll send you something right back!
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Living Food isn’t Just About Lettuce Anymore

If you’re reading this, we will assume that you’ve heard of a little thing called Live Gourmet Butter Lettuce, as well as our other living produce like Living Upland Cress. Leafy greens aren’t the only thing that you can buy with intact roots though. Our sister company, North Shore, sells cooking herbs, such as Rosemary, Chives, and Dill. Like Live Gourmet, North Shore is family owned and operated, uses hydroponic growing techniques, and is committed to sustainability.

You can check out their website at: livingherbs.com
And their Facebook page at: facebook.com/LivingHerbs

So if you’ve got an appetite for sustainably grown healthy herbs, you’ll want to give North Shore a try, plus, their potted herbs are great for creating a quick and easy herb garden.

And don’t forget to send us your recipes using Live Gourmet produce! Send us a recipe, and we’ll send you a piece of Live Gourmet swag.
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Healthy Black Bean and Cheese Lettuce Wraps from Bush’s Beans

Pic via BushBeans.com

If you’re looking for something easy to make that you can use as an appetizer, or just looking for a healthy snack for your kids, then “lettuce” introduce you to Black Bean and Cheese Lettuce Wraps from Bush’s Beans. The tangy brown rice mixture goes great with the beans, chives, and feta cheese, and the recipe is in the “create your own” style, which means picky eaters won’t feel left out. Meanwhile, in the kitchen, the small number of ingredients and minuscule cooking time (15 minutes) mean that this recipe is super easy to make.

Sound good to you? Here’s what you’ll need:
  • 12 large leaves of butter lettuce
  • 1 (15 ounce) can black beans, rinsed and drained (Bushes of course recommends their own brand.)
  • 1/2 cup cooked brown rice
  • 1/2 cup crumbled plain low fat feta or goat cheese
  • 1/3 cup Fat Free Italian salad dressing (We hear good things about Newman’s Own)
  • 1/4 cup chopped chives or green onions
The full recipe can be found here: http://bit.ly/oK8iqx
Do you know any good recipes that call for Butter Lettuce? Well, you “butter” tell us about them!  (We’ll send you Live Gourmet goodies too for helping share healthy eating tips!)
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Thai Tofu Lettuce Wraps from Healthy Tasty Cheap

From HealthyTastyCheap.com

Earlier this week, we blogged about a fantastic Beet and Upland Cress Salad recipe from Ayah over at HealthyTastyCheap.com. Now “lettuce” tell you about Ayah’s delicious Thai Tofu Lettuce Wrap recipe, which calls for Live Gourmet Butter Lettuce. True to their blog’s name, these lettuce wraps are cheap, delicious, and great for you!

From HealthyTastyCheap.com

If you’d like to try them for yourself, you will need the following:

    • 1/2 head of Live Gourmet Butter Lettuce
    • 1/2 block of tofu, cubed (Ayah likes Trader Joe’s High Protein Organic Tofu)
    • 1/2 jar of your favorite curry simmer sauce (Ayah says that Trader Joe’s Thai Green Curry Simmer Sauce is pretty yummy)
    • 1 bell pepper, sliced
    • 3/4 cup of white mushrooms, minced
  • Garlic chili sauce (optional)
For the full recipe head on over to the Healthy Tasty Cheap website at http://bit.ly/ThaiTofu.
See that root bulb? That’s what I like to call the fresh maker.” ~Ayah HealthyTastyCheap.com
Do you have a great recipe you’d like to share with us? We’d love to hear from you!
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Beet and Upland Cress Salad Recipe

We’ve spent a lot of time on this blog giving you recipes involving our Live Butter Lettuce, perhaps to the neglect of some of our other veggies. So, lets talk Upland Cress. Did you know that our Living Upland Cress has more vitamin C than oranges, and more vitamin A than broccoli? Plus for those of you looking for a little spice, this is just the thing. (Don’t worry though, you can cook the spice out if that’s not your cup of tea.)

To show our Upland Cress a little love, we sent a package of it to Ayah over at HealthyTastyCheap.com. Healthy Tasty Cheap is a great website run by two cousins, Gillian Young and Ayah Young, who explore healthy ingredients and tasty recipes that are good for your body and for your wallet. The blog has received recognition as a FoodBuzz “Featured Publisher” and as a WellSphere “Top Heath Blogger”. We were excited to see what Ayah would come up with when we sent her the Upland Cress and she did not disappoint! Below is the delicious Beet and Upland Cress Salad that she created.

To make your own, you’ll need the following:

From HeathyTastyCheap.com
  • 1/2 bunch Living Upland Cress
  • 2 small/medium steamed beets (sliced)
  • 1/8 cup dried cranberries
  • 1/8 cup chopped pecans
  • 1/4 cup crumbled goat cheese
  • Balsamic vinaigrette (We hear that Newman’s Own is great tasting. Also, all their profits go to charity.)
For the full recipe (including how to make an easy vinaigrette and/or how to seam beets) click the link: http://bit.ly/beetsncress
If you have a great recipe, story, or anything else Live Gourmet related,
we’d love to hear about it!
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Eating fresh produce does NOT have to break the bank

The Produce Marketing Association (PMA) published a research study called The Cost of the Recommended Daily Servings of Fresh Produce that shows how a huge part of our daily food intake requirement (fruits and vegetables!) are available at a very reasonable cost.

Kathy Means, vice president of government relations and public affairs for the PMA stated that ”Our research shows that consumers can get the recommended amount of fruits and vegetables affordably.”

Great news for fresh eating and living!!!  In addition to encouraging Americans to “make half their plate fruits and vegetables,” PMA offers a five -point consumer checklist (that we quoted them on below) for affordable produce.  Enjoy these healthy shopping tips!

1. Shop the sales! Nearly one-third of produce items are on sale at your store right now.

2. Use produce as a meal-extender. Salads, soups and stews allow you to create tasty, nutritious meals that cut back on more-expensive items such as meats.

3. Buy what you need; it’s not a bargain if you buy it but don’t get to eat it. Some items, like apples, oranges, and potatoes, are stock-up items that will last for a while at home. Others, like berries or mushrooms, should be eaten within a few days.

4. Know your serving sizes. A serving of fresh produce is one-half cup (one cup for leafy greens). So a large banana or a grapefruit may be two servings. That means the price you’re paying is for two, not one.

5. Share. If you see a bargain for a larger pack at the store or warehouse club, buy it and share with friends or neighbors.

The recent release of the U.S. Dietary Guidelines for Americans recommends increased consumption of fruits and vegetables to nine servings or 4.5 cups a day. This is also illustrated by the MyPlate program at the U.S. Department of Agriculture that advises making ‘half the plate’ fruits and vegetables.  Read more at www.pma.com.