Snack Ideas for your Super Bowl Party

StockSnap_FB2D66688CSuper Bowl Sunday may not be an official American holiday, but in many circles it’s treated as such. Did you know? “Roughly 60% of the take out ordered on Super Bowl Sunday is pizza. And about 28,000,000 pounds of chips, 1.25 billion chicken wings, and 8,000,000 pounds of guacamole are consumed,” writes Wikipedia.

If you’re counting down the hours until you and your friends can watch the Patriots and Falcons face off, consider serving a variety of finger foods and snacks that will satisfy your guests’ ranging palates and diets. To add some balance to your football feast, we’ve found a few healthy(ish) snacks to throw into the mix. 

Here are a few of our favorites:

A Calculated Whisk’s Slow Cooker Carnitas Lettuce Wraps: Try this twist on barbecue at your upcoming shin-dig and serve with our Pete’s Living Greens Butter Lettuce.

Bon Appetit’s Grilled Flat Bread with Zucchini and Ricotta: We love this less greasy take on pizza. We recommend adding our Living Watercress for a subtle peppery bite and jolt of nutrition. By adding the “peppery” plant to a variety of meals, studies show it can significantly reduce DNA damage caused by free radicals — important in preventing cancer.

Eating Well’s Buffalo Cauliflower Bites: As One of the biggest food trends of 2016, the demand of cauliflower doesn’t seem to slowing in the New Year. And rightfully so, as a cruciferous cousin to our Pete’s Living Greens Organic Watercress or Upland Cress, it contains significant sources of vitamin C, potassium and fiber. Even meat lovers will enjoy these flavorful alternatives to spicy chicken wings.

As a bonus, we’ve included a recipe of our very own: Cressto Pesto with Crudite.

Cressto Pesto with Crudite
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Ingredients
  1. 1 Garlic Clove
  2. 2 TB Tahini
  3. 1 TB Lemon Juice
  4. 2 – 3 Cups of Pete's Living Greens Organic Watercress or Upland Cress, packed
  5. ¼ Cup Chopped Parsley
  6. ½ Cup Chopped Toasted Walnuts or Almonds
  7. 1 Cup Extra Virgin Olive Oil
  8. Sea Salt and Freshly Cracked Black Pepper
Instructions
  1. Place the garlic, tahini and lemon juice in the food processor bowl and whiz until pureed.
  2. Add the walnuts and cress and pulse to blend. With the machine running, pour the olive oil in a steady stream into the bowl, process until smooth.
  3. Season to taste with salt and pepper. Serve with crudité like carrots, grape tomatoes, radishes and broccoli florets.
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You Put Greens in THAT? Unique Recipes That Rock.

 

Different varieties of lettuce and watercress are displayed on a purple backgroundThough crisp lettuce leaves elevate the simplest of salads, greens also make unexpected yet delicious additions to a number of dishes. There are a plethora of reasons to include our varieties of Living Greens from breakfast to even dessert. 

Here are a few:

Not only are they tasty and add satisfying texture, our Living Greens include a number of health benefits. Romaine lettuce has more vitamin A than a carrot, and is a rich source of vitamin K (a key role in helping blood clot). Butter lettuce also contains significant amounts of Vitamin K and folate. While adding watercress to your diet can help improve your skin. In a study reported by the Daily Mail, “10 out of 11 female volunteers experienced visible improvements to their skin after just four weeks of adding one bag of watercress a day to their diet.”

To receive green’s maximum health benefits while testing your culinary creativity, try a few of our favorite non-traditional recipes. 

Our favorites:

  1. Food 52’s Squid with Watercress Salsa Verde. Fresh sauted squid is a healthier alternative than its breaded and fried calamari counterpart. Not to mention, superfood watercress boosts the dish’s nutritional value.
  2. Andrew Zimmer’s Artichoke, Peas, Fava & Lettuce Stew. Simple yet  flavorful, the veggie one  pot dish is the perfect August supper.
  3. Filmore and Union’s Watercress Banana Homemade Ice Cream. Before your bananas turn to mush in the heat, combine them with peppery watercress to create a uniquely flavored summer treat.

For more ideas, go to our Pinterest board You Put Greens in That.

Asian Turkey Lettuce Cups Recipe

Want to add a little spice to your day? Try out these fiery Asian Turkey Lettuce Cups, and celebrate Hot and Spicy Food Day on August 19th! Although they bring heat, the mild, refreshing butter lettuce balances them out, creating an ideal, light and tasty dinner alternative.

Asian Turkey Lettuce Cups Recipe

What you will need;                                                                                            live-gourmet-asian-turkey-wraps

2-3 teaspoons of freshly grated ginger

3 cloves of minced garlic

1 tablespoon of sesame oil

1 tablespoon of olive oil

1 teaspoon of red pepper flakes (add less or more upon preference)

3 green onions, chopped

1 pound of ground turkey (or Chicken)

¼ cup of soy sauce

¼ cup of rice wine vinegar

Roasted peanuts (optional)

1 head of Live Gourmet Living Butter Lettuce or 1 head of Grower Pete’s Organic Living Butter Lettuce

Hoisin Sauce (upon preference)

 

How to Cook

First, cook the ginger and garlic on low heat in the sesame and olive oils for one to two minutes. Next, add in the red pepper flakes (if using), and the chopped green onions, and cook for another minute. Next, add the ground turkey or chicken and cook until the meat is no longer pink. Finally, pour in the soy sauce and vinegar and mix everything together.

 

Prepare the Wraps

Remove the amount of lettuce leaves you want to serve. Wash and dry the leaves. Put the cooked turkey or chicken into each lettuce cup.  Sprinkle the meat with the roasted peanuts (if desired), and drizzle the cups with warmed Hoisin Sauce. Voila! A refreshing yet piquant summer dish!

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

Directions:

  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.

Dressing:

  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 Bacon & Roasted-Tomato Vinaigrette

Butter lettuce salad with bacon and tomato vinaigrette
Photo via Food & Wine

Why buy a salad dressing when you can make your own at home? Today’s recipe calls for a homemade roasted-tomato vinaigrette. If the roasted-tomato vinaigrette wasn’t appetizing enough, the salad itself calls for bacon. This salad takes a bit more effort to prepare than most salads (you’ll need to roast tomatoes) but it will be all worth it in the end. This vinaigrette can be refrigerated for up to three days and here’s what you’ll need to make 8 eye-appealing servings:

 Butter Lettuce Salad with Bacon & Roasted-Tomato Vinaigrette

  • 2 plum tomatoes, halved
  • 2 medium shallots, quartered lengthwise
  • 1/3 cup canola oil, plus more for brushing
  • 1 tablespoon plus 2 teaspoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 2/3 cup crumbled blue cheese (2 1/2 ounces)
  • 1/3 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup pumpkin seeds
  • 1 1/2 teaspoons pure chile powder, preferably guajillo
  • 1/4 pound slab bacon, cut into 1/4-inch dice
  • 2 medium heads living butter lettuce, quartered through the cores
  • Thinly sliced onion and diced tomato, for serving

Directions:

1. Preheat the oven to 425º. Brush the tomatoes and shallots with canola oil. Roast on a rimmed baking sheet for about 30 minutes, until softened and browned in spots. Transfer to a blender and let cool completely. Add the vinegar and mustard and puree until nearly smooth. Add the blue cheese and puree until smooth. With the machine on, gradually add the 1/3 cup of canola oil and 1/3 cup of olive oil until incorporated. Season the vinaigrette with salt and pepper.

2. In a pie plate, toss the pumpkin seeds with the remaining 1 tablespoon of olive oil and the chile powder and season with salt and pepper. Bake for about 10 minutes, until lightly browned; let cool.

3. In a skillet, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Transfer to paper towels to drain.

4. Arrange the lettuce wedges on plates and top with the pumpkin seeds, bacon, sliced onion and diced tomato. Serve with the tomato vinaigrette.

Big thanks to Food & Wine for recipe inspiration! And to all of our Live Gourmet fans, we invite you to share with us your favorite butter lettuce recipe photos on Instagram using the hashtag #livegourmet. You can find Live Gourmet on Instagram by searching @LiveGourmet.

Hazelnut Shrimp Salad in Butter Lettuce Cups

Jill Silverman Hough, cookbook author and respected culinary instructor, created wonderful recipes with Live Gourmet living butter lettuce including crab cakes, seared tuna and a BLT sandwich. You can view all her butter lettuce recipes on our website.

Here’s one of Jill’s favorite Live Gourmet recipes: Hazelnut Shrimp Salad in Butter Lettuce Cups.  It serves 4 as an appetizer.

  • 2 tablespoons chopped hazelnuts
  • 1/4 cup lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon freshly ground white pepper, plus more to taste
  • 1/4 cup hazelnut oil
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup chopped celery
  • 1/4 cup chopped chives
  • 12 ounces cooked shrimp, coarsely chopped
  • 1 head Live Gourmet Living Butter Lettuce

Hazelnut Shrimp Salad RecipePreheat oven to 375°F. On a pie plate or small, rimmed baking sheet, toast hazelnuts about 5 minutes, or until fragrant and browned. Set aside to cool.

In a large bowl, whisk together lemon juice, garlic, salt, and pepper. Whisk in hazelnut oil and olive oil. Stir in celery greens, chives, and half the hazelnuts. Gently toss in shrimp. Add additional salt and pepper to taste.

Remove 8 large leaves from Live Gourmet Living Butter Lettuce; arrange on 4 serving plates. Chop remaining lettuce into rough, 1/4-inch pieces; toss with shrimp mixture. Top each lettuce leaf with shrimp mixture, dividing evenly. Sprinkle with remaining hazelnuts and serve.

Visit Jill Silverman Hough’s blog to view the list of her favorite Live Gourmet recipes! Also, huge shout out to Sonoma Market for blogging about this recipe!

We’re curious, what’s your favorite Live Gourmet recipe?

15 Butter Lettuce Recipes

Grilled Butter Lettuce with Buttermilk Chive Dressing
Photo provided by Scrumpdillyiscious

Live Gourmet offers three variations of lettuce for you and your family. First, there is our living butter lettuce. Its mild to sweet flavor is perfect for your wraps, salads, and sandwiches. Next, we offer our living red butter lettuce, which is on the sweeter side and contains beautiful reddish leaves. We also offer our living 3 in 1 lettuce. Our 3 In 1 lettuce has three different types of Live Gourmet lettuce: lollo rossa, lollo bionda, and red oak lettuce. All of our lettuces are sold with the roots intact to provide you with the freshest produce possible.

The Huffington Post gathered several butter lettuce recipes (15 to be exact) for you to try. Some are salads, others are wraps – one recipe is even a butter lettuce soup! We encourage you to try these recipes with our Live Gourmet living lettuces for the much needed crispiness and freshness our products provide.

Remember, our leafy greens are grown in greenhouses, which protects them from outside elements and are much cleaner than field-grown crops. Through this process, we provide you and your family with the freshest greens possible.

To view the slideshow of Huffingfton’s butter lettuce recipes, click here: http://huff.to/1j7x8wx

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Lettuce Recipe: Vegetarian Spicy Black Bean Burger

Lettuce Recipe for Vegetarian Spicy Black Bean Burger
This photo was taken by Katherine L. Garcia

Today’s recipe is a Live Gourmet original. The Spicy Black Bean Lettuce-Wrapped Burger is perfect for grilling outside on a bright summer day and is very spicy. Instead of the regular burger buns, we will be using Living Butter Lettuce. Start the grill and lettuce spice up your mouth!

This recipe will make one serving:

1. Follow the instructions for the MorningStar Farms Spicy Black Bean Veggie Burger provided on the box.
2. While the burgers are cooking, roast the Anaheim Pepper directly on the flame of your gas stove OR roast them on a grill outside. Roast the pepper until it is blackened in all sides.
3. Peel the charred skin from the Anaheim Pepper. If you want your burger to be spicy, don’t seed it and cut it horizontally, in small rings. If you don’t want your burger to be too spicy, then cut the pepper vertically, seed the pepper, then cut it into small strips.

Setting up your Spicy Black Bean Lettuce-Wrapped Burger
4. Place two leaves of Butter Lettuce on your plate. Then place the burger, following the mayonnaise, mustard, tomato, and avocado. After, add the Anaheim Peppers and top it off with two more leaves of Living Butter Lettuce.

Thank you Katherine L. Garcia, from the Hollandia Produce Team, for the recipe! Do you have any recipes that you would like to share with us, if so visit the Live Gourmet Facebook page to share your recipe and food photo of course!

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