Live Gourmet’s Favorite Salad Recipes with Unique Winter Fruits

 

untitled-design-30While shopping at your local grocery store or farmers market, you may come across colorful and oddly shaped fruits you’ve never tried or seen before. Not sure how to prepare them? Afraid they might taste bland? Fruits and Veggies More Matters provides great information on which produce is in season and gives helpful preparation tips. As we head into late fall and winter, take a walk on the culinary wild side by trying this season’s most unique fruits in your favorite salads.

 

Live Gourmet’s Favorite Salad Recipes with Unique Winter Fruits

  1. Whole Food’s Watercress Salad with Pears and Pomegranates – Celebrate #NationalPomegranateMonth with this delicious salad. Two superfoods, watercress and pomegranate, combine their vitamin rich powers to deliver a heavy dose of vitamin c.
  1. Kumquat, Mint and Butter Lettuce Salad with Jasmine Dressing – Resembling tiny little oranges, kumquats commingle with jasmine and fresh mint to create this Asian-inspired salad. Don’t forget to add our Living Butter Lettuce, which is full of vitamin D and A.
  1. Grown to Cook’s Winter greens and poached quince salad – Dazzle your dinner party guests with this red-hued salad featuring red wine poached quince — a cousin to the apple. Since the recipe calls for several types of greens, why not include our Live Gourmet Red Butter Lettuce and Living Watercress?
  1. Butter Lettuce, Persimmon, Feta and Hazelnut Salad – With a deep orange color resembling plump tomatoes, persimmons can have a delightful sweetness and honeyed flavor when eaten at their perfect ripeness. Our Living Butter Lettuce’s velvety texture complements its sweetness along with briny feta and crunchy hazelnuts. A Thanksgiving starter, perhaps?
  1. Blood Orange, Fennel and Avocado Salad with Lemon Citronette – Toss your favorite Live Gourmet and Grower Pete’s products with one of the juiciest — and prettiest — fruits of December: blood oranges. The fruit’s red color is due to anthocyanin, an antioxidant found in berries and red potatoes.

Greek Shrimp and Watermelon Stack Salad

 

Looking to share a new recipe at your next summer gathering? Look no further than our Greek Shrimp and Watermelon Stack salad. It comes at the perfect time — National Watermelon Month.

Did you know? Watermelon didn’t always have its reddish hue. According to National Geographic that “due to selective breeding, the watermelon’s flesh slowly changed color. The gene for the color red is paired with the gene that determines the sugar content… As watermelons were bred to become even sweeter, their interior gradually changed color.”

Our inventive dish pairs the delicious, refreshing fruit (once compared to “what the angels eat” by Mark Twain) with our Bouquet Lettuce. This variety includes three distinct lettuces, Lollo Rossa, Lollo Bionda, and Red Oak Leaf, which are grown together and harvested with their roots intact to provide you with the freshest mixed green salad you can buy.

Bright and delightfully fresh, Greek Shrimp and Watermelon Stack salad exudes summer. This month, wow your guests by preparing this unique dish!

Greek Shrimp & Watermelon Stack Salad
Yields 4
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. ½ seedless watermelon, peeled, sliced into 1 inch slices, then sliced in half, or cut into circles with a 3-4-inch cookie cutter
  2. 8 large shrimp, peeled and deveined
  3. 1 head Pete's Living Greens Bouquet Lettuce, torn
  4. ¼ cup feta cheese, crumbled, about 4 ounces
  5. ¼ cup seedless Kalamata olives
  6. ¼ cup pine nuts, toasted
Dressing
  1. ½ cup fresh lemon juice
  2. 1 clove garlic, chopped
  3. ½ teaspoon dried oregano or 1 teaspoon fresh
  4. ½ teaspoon salt
  5. ½ teaspoon Dijon mustard
  6. ½ teaspoon freshly ground black pepper
  7. 1 cup extra virgin olive oil (good quality)
Instructions
  1. Place watermelon slices on individual plates.
  2. Prepare dressing by whisking together lemon juice, garlic, oregano, Dijon mustard, salt, and pepper. Whisk in the olive oil. Divide mixture in half.
  3. Marinate the shrimp in ½ of the dressing for about 30 minutes. Sauté shrimp over medium-high heat until pink, 3 to 3 ½ minutes. Remove from pan and allow to cool.
  4. Top watermelon slices with lettuce, shrimp, feta, and olives. Drizzle with the reserved dressing and sprinkle with pine nuts.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Celebrate National Salad Month with our Living Butter Lettuce Products

 

RootsAre you curious about the origins of the lettuce you eat week after week? Consider this: the leafy vegetable originated in Egypt in 2680 B.C. Since those days, people have enjoyed a myriad of varieties, including our favorite: butter lettuce, also known as Bibb or Boston.  Known for its vibrant green hue, velvety texture and subtle sweet taste, butter lettuce has played a supporting role in many recipes, but it is in salad where lettuce is the real star.

May is National Salad Month and we’re highlighting some of America’s salad mainstays that have become integral to our dining history and foodie culture.

The Cobb Salad

As legend has it, one night in 1937 restauranteur Bob Cobb, owner of the original Brown Derby restaurant in Hollywood, haphazardly threw together several ingredients he found lying around his kitchen. Cobb’s friend thought the salad was so delectable, he ordered it in the restaurant the next day. This incident marked the first of more than 4 million Cobb salads sold in the historic restaurant. Incidentally, this salad was also known under the moniker “The Derby” after the famed restaurant.

Live Gourmet's caesar salad made with butter lettuce and chickenCaesar Salad 

Much likes its Cobb counterpart, Caesar Salad has a storied past. According to foodie folk lore (though there are several versions out there) Caesar (Cesare) Cardini dreamt up the first Caesar Salad in his Tijuana establishment during Prohibition. Though the dish is often accompanied by Romaine, we encourage you to try it with butter lettuce, which is a great source for vitamins A and K.  Want to try our Butter Lettuce Caesar Salad recipe? Download it here.

The Wedge 

Though there is no record of when and where the first Wedge was served, many can attest its popularity at fashionable dinner parties in the 1960s. This simple dish, often made with iceberg lettuce, is seeing a comeback in trendy restaurants today. Traditionally prepared by chopping a head of lettuce in half and topped with blue cheese and a creamy dressing, the Wedge is now prepared in a variety of ways, like Veg Kitchen’s  Butter Lettuce Wedge with Sunflower Seed Dressing, Pears, & Tempeh Bacon. Or, check out our Wedge Salad, made with butter lettuce, candied bacon and pomegranate seeds.

This is an image of a wedge salad with avocado and steakDo you or someone you know have a signature salad recipe?  Make it with butter lettuce and enter your creation on www.lettucerecipecontest.com by July 31. You could win a $1,000 Williams-Sonoma gift card! Be sure to share your recipe on Facebook, Instagram and Twitter with the hashtag #butterlettucecontest so your foodie friends, fans and followers can you cheer you on or join in the competition too. Happy salad month!

 

Attention Friends, Fans, and Foodies…Want to Cash in on Your Passion? Enter A Better Butter Lettuce! Recipe Contest!

A Live Gourmet Original Chef Casear SaladDo you have a signature sandwich? Do you make a salad that no one can refuse? Then it’s time for you to cash in on your cooking passion with Hollandia Produce, L.P.’s first ever recipe contest.

Here’s how you can join in the fun. Now through July 31, create and submit an original butter lettuce recipe and enter it into one of our three category competitions: Salads/Sides, Appetizers, or Main Course. We’ll award a First-, Second- and Third-Place winner from each category with a $150, $75 and $50 gift card, respectively. And, we’ll award a $1,000 Williams-Sonoma gift card for the best recipe overall.

Need inspiration to get started? Visit www.lettucerecipecontest.com and download our six, chef-created recipes each featuring a different way to prepare and savor Live Gourmet® Living Butter Lettuce. Whether you enjoy butter lettuce as a wrap, in a smoothie, on a sandwich or as Caesar, Wedge or salad, we have a delicious recipe for every occasion.

Then, when you’re ready, simply upload your recipe with a photo and the hashtag #butterlettucecontest onto the same website. A Live Gourmet original chef wrap receipeAlso, be sure to share your recipe on Facebook, Instagram and Twitter so your foodie friends, fans and followers can you cheer you on or join in the competition too!

Butter Lettuce is both smooth (hence its name) and hardy — it’s an ideal stand-in for bread, especially if you’re counting carbs. It’s also rich in antioxidants and vitamins, particularly K, which is essential for a healthy heart and strong bones. But, if you need more convincing, read why the folks of thekitchn.com love this multifaceted green.

We know there are countless ways that our living butter lettuce can be prepared, served and enjoyed. That’s why we can’t wait to discover and share your original butter lettuce recipe!

Greens Abound in Easter and Passover Meals

 

This week all over the world, families and friends will gather to celebrate Passover (April 3-11) and Easter (April 5). Cooking a special meal for your loved ones can be stressful, but with a bit of planning, you can calmly create delectable dishes that your guests will remember for years to come.

One of the Passover traditions is the Seder dinner. The word Seder means order in Hebrew, which refers to 15 rituals that are Greens dipped in salted water as part of the Seder Dinner ritualperformed during the Passover Seder meal. One of those rituals is the dipping of a green such as watercress in a dish of salt water before eating. These greens symbolize the coming of spring and suggest the perpetual renewal of life.

Food Network’s Butternut Squash and Watercress Salad with Champagne Vinaigrette
Photo: foodnetwork.com

Watercress serves as an excellent side dish to the traditional Seder brisket. Try Food Network’s Butternut Squash and Watercress Salad with Champagne Vinaigrette; it will add color and crunch to the dinner. Or, if you’re a garlic lover, try Six Burner Sue’s Wilted Watercress with Garlic Chips.

Rack of Lamb with Watercress
Cooking channel TV.com Recipes: Michael-Symon

The Christian holiday also has an abundance of symbols and rituals, one of the most popular being the lamb. In past centuries, it was considered a lucky omen to meet a lamb, especially at Easter time. Ironically, not so fortunate for the lamb, as it’s become a traditional staple of the holiday meal. We recommend this Rack of Lamb with Watercress, featured last month on our Lettuce Be Fresh Blog.

If you have little ones, you’re sure to have a visit from the Easter Bunny who may be able to sway your youngsters into eating more vegetables–at least for the holiday. Hop into the kitchen and whip up this nutritious salad that will have your children cheering for more.

Easter Bunny Salad (Originally on the Lettuce be Fresh Blog in March 2011)

(6 Servings)
• 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

Happy Easter and Passover from Hollandia Produce L.P.

 

 

 

Wishing you a wonderful spring holiday season from our family to yours! Share your holiday meal photos with us via Instagram and Twitter @livegourmet

Fall Upland Cress and Roasted Cauliflower Salad

Upland Cress and Roasted Cauliflower Salad
Photo taken by Andrew Scrivani

Summer is coming to its end and the evenings are getting colder and colder. The changes of the season calls for a change of food. Today, we’ve brought you a wonderful fall salad that calls for roasted cauliflower, gruyere cheese, and toasted walnuts; perfect for the chilly season! The salad also calls for our Living Upland Cress which will give you the nutrients your body needs, such as Iron, Magnesium, Vitamin A, and Vitamin C. This salad is a great way to start your Fall right!  Here’s the list of what you’ll need:

  • 6 tablespoons extra virgin olive oil
  • 1 head cauliflower, cut into bite-size florets
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon pepper
  • 1 tablespoon sherry vinegar
  • 2 bunches watercress, large stems removed
  • 1/4 pound Gruyère, diced or grated (about 1 cup)
  • 2/3 cup toasted walnuts.

Complete preparation instructions available at the link: http://nyti.ms/1enHYQY. How do you sub living lettuce or upland cress into your meals? Give us a holler!

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: http://bit.ly/18BhEkO.

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Salad Recipe with Papaya for Summer

Salad Recipe with Living Butter LettuceToday’s recipe is inspired by Midtown Olive Press and is a perfect salad to enjoy outside on a summer afternoon. This salad has ingredients such as avocado, lime juice, and papaya, which give it a refreshing and citrusy taste. There is also honey in the recipe, which adds an appealing, sweet note of flavor. Living Butter Lettuce helps capture all of the invigorating ingredients with every bite. Eat this cool salad with a mason jar filled with freshly squeezed lemonade and enjoy the summer breeze.

Here is what you’ll need:

  • 1/3 Cup Lime Juice (About 3 Limes)
  • 1 Teaspoon Ground Cumin
  • 1 Tablespoon Honey
  • 2/3 Cup Midtown Olive Press Avocado Oil
  • Salt And Pepper To Taste
  • 1 Ripe Papaya
  • 1 Head of Living Butter Lettuce
  • 2 Avocados

Thank you MidTown Olive Press for the inspiration and for the full recipe, please visit the following: http://bit.ly/1cgxFbS. Do you have a favorite Summer time salad recipe? If so, please share on the blog, Facebook, or Twitter!

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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: http://bit.ly/Zn0BbY.

Tell us how you’re using Living Butter Lettuce this Winter!
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Living Upland Cress Salad with Lemon Vinaigrette

Live Gourmet Upland CressHere at Live Gourmet we don’t always follow the rules. For example, sometimes when a recipe calls for “watercress” we use Living Upland Cress instead. Why do we do it? Well that’s easy, we’re rebels. Plus we like our greens fresh and it doesn’t get any fresher than still alive! Upland cress and watercress are similar enough that they can safely be substituted in most salads (with a noticeable upgrade to the freshness!)

Today’s salad is no exception to that rule so we swapped in some Living Upland Cress along with Living Butter Lettuce for a lemony living salad of delicious proportions. Start a different kind of green revolution in your very own kitchen! Here’s what you’ll need:

  • 1 large bunch Living Upland Cress, stems removed
  • 1 large or two small heads Living Butter Lettuce, small leaves left whole, larger ones torn into pieces
  • 9 Tbs. extra-virgin olive oil (Many like California Olive Ranch’s)
  • 3 Tbs. fresh lemon juice
  • 1 tsp. salt
  • 3/4 tsp. freshly ground black pepper
  • 1 large shallot, coarsely chopped
  • 1-1/2 cups coarsely chopped flat parsley leaves

For nutrition info and preparation instructions head over to the Fine Cooking recipe pagehttp://bit.ly/VtXqAK.

Tell us about your rebellion against un-fresh produce!
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