Live Gourmet’s Favorite Springtime Watercress Salads

 

Spring has graced us with its presence for a number of weeks now. You’ve probably noticed that trees are blooming, more people are frequenting parks and a larger variety of produce is trickling into your neighborhood market. As the weather continues to warm, you may find yourself inclined to cook lighter with more seasonal ingredients.

grower-pete's-organic-watercressWhy not choose from the plethora of spring-inspired salads out there? We’ve picked our favorite ones just for you. What we also found during our search is that watercress proves to be an exemplary salad green.

Its peppery bite gives even the simplest of salads a new dimension. Moreover, it will boost your dish’s vitamin and mineral content. This versatile leafy green is loaded with phytonutrients, cancer-fighting antioxidants, and essential vitamins. One serving contains as much vitamin C as an orange, more calcium than a glass of milk, and tons of fiber.

Though these recipes are inspired by this season, you can still make them at any time in the year with our Living Watercress. Unlike traditional field growing, our greens are grown hydroponically in state-of-the-art greenhouses where we control light, temperature, humidity, and nutrients. While our growing cycle is mildly affected by seasonal changes, our greenhouse growing method allows us to grow your favorite LIVE GOURMET® and GROWER PETE’S® products with consistent uniformity year-round.

Watercress
Delish’s Watercress Salad with Verjus Vinaigrette

Here our Favorite Springtime Salads with our Living Watercress:

Delish’s Watercress Salad with Verjus Vinaigrette – This salad has a secret ingredient, Verjus, a pressed, unfermented juice of unripe grapes, which gives the greens a sweet and slightly acidic taste.

BBC Good Food turns the traditional salad on its head and incorporates watercress in the dressing.

Root vegetables like Chioggia beets and black radishes add a heirloom touch to Love and Lemon’s Spring Root Watercress Salad.

The sumac yogurt dressing gives Saveur’s Kohlrabi, Apple and Watercress Salad a Middle Eastern flair.

In Eating Well’s Asian-inspired salad, a warm sesame shallot vinaigrette is added. Perfect for the early—and perhaps sometimes chilly—days of spring!

Meet A Better Butter Lettuce! Recipe Contest Winner Suzanne Clark

 

Earlier this year, Hollandia Produce, L.P. hosted A Better Butter Lettuce! Recipe Contest. It exceeded the produce company’s expectations with countless original and high-quality recipes submitted.

“The quality and creativity of these recipes submissions was overwhelming,” said Renee Cooper, marketing manager for Hollandia Produce. “Choosing the winners was very tough. However, we believe the selected entries best represent the essence of our campaign and best showcase the quality of our produce.”

Grand Prize Winner Suzanne Clark wowed the contest committee with her unconventional butter lettuce recipe. An Arizona-native, Clark has a holistic approach to cooking, allowing her other interests, like her art, influence her work in the kitchen. A proponent of creating recipes with the freshest ingredients possible, the creative cook often uses butter lettuce and other leafy greens in her recipes that are featured on her blog Living A Creative Life and her local television show.

She attests that once she found out that butter lettuce was an essential component in the contest, she immediately began concocting her Butter Lettuce Wrapped Crab and Halibut with Butter Lettuce Sauce. She wanted to prepare the lettuce in an unusual way–in this case, as a warm sauce–to show its versatility and that it’s more than a salad ingredient. Her originality worked, earning her the top prize out of hundreds of entries in the inaugural contest.

Try Suzanne’s delectable Butter Lettuce Wrapped Crab and Halibut with Butter Lettuce Sauce with Live Gourmet® Living Butter Lettuce. Check it out with our new recipe feature. You can save the easy-to-access instructions or print it for your convenience. Bon appétit!

Butter Lettuce Wrapped Crab & Halibut with Lettuce Butter Sauce
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Ingredients
  1. 1/4 cup of finely diced shallots
  2. 1/4 cup of finely diced red bell pepper
  3. 6 tablespoons of butter, divided
  4. 3/4 cup of loosely packed fresh diced parsley, divided
  5. 2 eggs, lightly beaten
  6. 1/2 cup of breadcrumbs
  7. 8 ounces of crab meat
  8. 1 1/2 pounds fresh halibut, skinned
  9. 1 teaspoon each of salt and pepper, used throughout
  10. 2 heads of Live Gourmet Living Butter Lettuce, divided
  11. 1 1/2 cups of vegetable broth
  12. 1/2 cup of loosely packed fresh basil
  13. 2 tablespoons of capers
  14. 2 tablespoons of fresh lemon juice
  15. 1 tablespoon of Dijon mustard
  16. 1 crushed clove of garlic
Instructions
  1. In a medium size fry pan, saute diced shallots and bell pepper in 2 tablespoons of butter over medium heat until softened, about 3-4 minutes. Remove pan from heat and cool slightly. Add 1/4 cup of the parsley, eggs and breadcrumbs. Combine until well mixed. Carefully fold in crabmeat.
  2. Cut halibut into 6 pieces, approximately 2 inches by 3 inches, season with salt and pepper. Divide crab mixture between the pieces of fish. Using your hands, form the crab mixture into a mound on top of each fish fillet to cover top.
  3. Separate lettuce leaves. You will need four leaves per piece of fish. Select the largest and nicest 24 leaves, reserving the rest of the leaves for later use.
  4. Wrap two lettuce leaves on each end of the fish. Wrap two more leaves around the middle to create a bundle and secure with a toothpick. Place directly into a large skillet fitted with a tight lid. Continue wrapping all pieces of fish. Add vegetable broth to pan and cover with lid. Over hight heat, bring broth to a boil, and then reduce heat to gently poach fish. Poach fish for 5-7 minutes depending on thickness, or when fish is opaque and cooked through.Remove fish from pan and place on plate to rest. Reduce remaining liquid in pan to 2-3 tablespoons and remove from hat. Pour reduced stock in a blender or food processor. Add the remaining parsley, basil, lemon juice, Dijon mustard and garlic. Melt the remaining four tablespoons of butter and add to mixture. Pulse until well blended and smooth. Add all of the remaining lettuce leaves reserving two leaves for garnish. Pulse until lettuce is well incorporated. Taste for seasoning, add the remaining salt and pepper if needed. Transfer the Lettuce Butter Sauce into a sauce pan over medium heat to warm, about 2-3 minutes.
  5. To serve, place a portion of the Lettuce Butter Sauce on plate. Cut the lettuce wrapped fish bundles in half and place on sauce. Cut the remaining lettuce into thing strips and garnish fish.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Cooking with love … Romantic, Healthy Valentine’s Day Recipes

Why not show your love this Valentine’s Day with a heartfelt meal made from scratch? This uniquCutlery set with decorative heartse entrée and salad recipe may just have your loved one feeling as if he/she is dining at a five-star restaurant. Add a little romance and a glass of heart healthy, fine red wine, and you’ve got a recipe for a very Happy Valentine’s Day!

 

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Cooking channel TV.com Recipes: Michael-Symon

Rack of Lamb with Oranges, Almonds, Watercress, Skordalia
(This recipe takes 24 hours of prep time)  Ingredients for the lamb:
4 racks of lamb
Zest of 2 lemons
4 sprigs fresh rosemary, leaves removed and roughly chopped
Salt
Pinch of sugar
1/4 cup blended oil

 

To make the lamb:
Preheat the oven to 275 degrees F.

In a small bowl, combine the lemon zest, chopped rosemary, salt (to taste), and sugar. Season the racks on both sides with this mixture and marinate for overnight before grilling. This will add more flavor to the lamb when it’s cooked.

Heat blended oil in an oven-safe sauté pan over medium heat. Add the seasoned racks to the pan, fat cap-side down, and sear until golden brown (about 3 to 5 minutes). Once the fat cap is golden brown, flip and place the whole pan into the oven until and cook until an instant-read thermometer, inserted into the thickest part of the lamb and not touching the bone, reaches 120 to 125 degrees for medium-rare (about 20 to 25 minutes).

It’s best to cook it low and slow to prevent that “bullet” from forming, where the middle is rare and the outside is well done.

When the lamb is done, remove it from the oven and let it rest for 5 minutes before cutting.

Ingredients for the Skordalia:
4 – 5 cups of cubed day-old bread with crusts removed,
2 cups whole milk
2 tbsp. blended oil
1 cup sliced almonds
1/2 cup sliced shallots
1/4 cup sliced garlic
Salt
2 cups extra-virgin olive oil
Juice of 1 lemon

To make the Skordalia:
Toast cubed bread into a 350 degree oven for 10 minutes.

Place the bread in a large bowl and cover with the milk, pressing the bread down to immerse it in milk. Set aside to soak.

Place a sauté pan over medium-high and heat the blended oil. Add the sliced almonds to toast, about 2 minutes. Once slightly toasted, remove about 1/4 cup of the oil and set aside for the salad.

In the same sauté pan add the shallots, sliced garlic, and season with salt. Toss to combine and allow the shallots and garlic to sweat. Once the shallots and garlic are fragrant, remove them from the heat.

Add the soaking bread to a blender, allowing any excess milk to drip out. Cover with the extra-virgin olive oil and add the toasted shallots, garlic, almonds, lemon juice, and salt, to taste. Blend the mixture until pureed and smooth like a paste. Taste and re-season, if needed

Ingredients for the lamb salad topper:
1 orange supreme, save the extra juice
2 cups trimmed Grower Pete’s watercress
Toasted almonds
Salt
Freshly ground black pepper
Extra-virgin olive oil

In a bowl, toss the orange supremes with the juice (collected when preparing the orange supremes), toasted almonds, salt, black pepper, and watercress. Drizzle with extra-virgin olive oil and toss to combine.

Putting it all together:

Slice the lamb into individual chops. Spoon the skordalia onto a plate. Top with the lamb chops and season each with salt. Garnish the lamb with the salad. Season with freshly ground black pepper and drizzle the plate with extra-virgin olive oil and the orange zest.

 

A Peachy and Cherry Salad

Peach-and-cherry-watercress-salad
Feastie.com Peach-Cherry salad

Ingredients:
1 bunch of Grower Pete’s Organic Living Watercress, trimmed
½ cup cherries, pitted & halved
1 peach, sliced
⅓ cup alfalfa sprouts

For dressing:
Juice of 1 lime
2 tbsp. extra virgin olive oil
1 tbsp. agave
Salt & pepper, to taste

To make:
Arrange watercress, peaches, cherries and sprouts on two plates.
Whisk together lime juice, olive oil, agave, and salt & pepper in a small bowl and drizzle over salad before serving.

We recommend serving with a light-bodied Riesling wine.

Must Try Salad Dressings Under 100 Calories

In  keeping with a healthy start to the New Year, be careful not to undue all your healthy goodness with a heavy, calorie-laden dressing. Keep your salad  healthy, light and tasty with these easy to make salad dressings, all under 100 calories.

Maple-Balsamic Vinaigrette

A Vinaigrette Salad Dressing   (25 calories per serving)

1 Tsp. rosemary and garlic seasoning

¼ cup balsamic vinegar

¼ cup extra virgin olive oil

1 Tsp. garlic

Blend all the ingredients on high into a blender for 30 seconds.  Pour and serve.

 

Vinaigrette Dressing   (45 calories per serving)  from Dani Spies:

Mix together:

2 Tbs of white wine vinegar

2 Tbs of extra virgin olive oil

1 Tbs of honey

Add a dash of salt and a pinch of pepper.

Whisk up the dressing and pour it over your salad.

 

A  Maple Vinaigrette   (70 calories per serving) This simple and delicious recipe comes from allrecipes.com

mix together and pour over the salad.

Lemon Hony Vinaigrette ¼ cup of white balsamic vinegar

¼ cup of maple syrup

¼ cup of grape seed oil

A dash of salt

 

 

Soy Lime Vinaigrette (from shape.com)

2 Tbsp. extra-virgin olive oil

2 Tsp. reduced-sodium soy sauce

2 Tbsp. lime juice

1 Tbsp. balsamic vinegar

Whisk all ingredients in a medium mixing bowl to combine.

 

Lemon Honey Vinaigrette (from fatsecret.com)

¼ Tsp. garlic and herb seasoning blend

¼ Tsp. minced garlic

1 Tbsp. vinegar

2 Tbsp. lemon juice

¼ Tbsp. clover honey

Mix all the ingredients and serve chilled.