Try Ribollita with Watercress This Winter

 

The Tuscan comfort food Ribollita is a thick vegetable soup that is traditionally served throughout one week; its flavors deepening and consistency thickening with each day. In some households, they even fry the remaining bit like a pancake. Regardless how you decide to serve your Ribollita, you are bound to satisfy everyone, from vegetarians to those who are dairy free. We used Chef Mario Batali’s, of the Chew and Moltissimo, rendition as a point of departure. Putting our own spin on the recipe, we added Pete’s Living Greens Organic Watercress (you can also use our Upland Cress), used store-bought tomato sauce instead of homemade and canned beans in lieu of dry. (Shh! We won’t tell if you don’t.) These minor alterations won’t sacrifice the taste, but will save you time on a busy weeknight.

The dish is already a low-fat and vitamin-rich meal, but our watercress gives it extra oomph. Watercress is high in phytonutrients as well as antioxidants, vitamins C and A. Based on its nutrient-to-calorie ratio, it’s the highest ranked vegetable on the nutrient scale. It even has as much vitamin C as oranges and other citrus. Vitamin C helps the body fight against immune system deficiencies and the common cold. All the more reason to add the Pete’s Living Greens Organic Watercress or Upland Cress to your potage this winter!

Ribollita with Watercress
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Ingredients
  1. A can of white cannellini beans
  2. Extra virgin olive oil
  3. 1 medium red onion, chopped
  4. 2 cloves garlic, peeled and thinly sliced
  5. 2 carrots, peeled and chopped
  6. 2 medium red potatoes, cubed
  7. 1 cup tomato sauce
  8. 1 bunch of Pete's Living Greens Organic Watercress or Upland Cress
  9. 1 bunch rainbow chard, chopped
  10. 1 bunch Tuscan kale, chopped
Instructions
  1. Heat oil in a heavy-bottomed pot or Dutch oven. Add onion and sauté until translucent.
  2. Add potatoes, carrots and garlic and sauté for five minutes, stirring often.
  3. Add four cups of water and tomato sauce. Stir and let it come to boil.
  4. Stir in greens and undrained beans.
  5. Turn burner down and let it simmer for 1-1.5 hours.
Notes
  1. To serve: Salt and pepper to taste and add red flakes if you like a bit of heat. You can toast thick pieces of fresh bread in the broiler. Once you remove the slices, add one to a bottom of a bowl and ladle the Ribollita on top of it. Mangia!
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Warm up this Winter with our Favorite Spicy Recipes

 

SpicySpice up your winter with foods that have a touch of heat. Adding herbs and spices can triple the antioxidant and anti-inflammatory power to a meal says ClevelandClinicWellness.com.

Hot peppers, for example, contain capsaicin, which can help relieve minor aches and pains. A new study found that when ingested in pill form, it could help fight breast cancer. Together with a vitamin-powered green like Pete’s Living Greens Upland Cress, Organic Watercress or Butter Lettuce, your spiced-up meal will keep you toasty and healthy all winter. Check out a few of our favorites!

  1. Spicy Avocado Dressing – Drizzle this zingy dressing on a bed of fresh greens and a lean protein such as salmon or chicken.
  2. Spicy Tofu Taco Lettuce Wraps – This vegetarian recipe is great for #TacoTuesday. It also contains cumin, which is an anti-inflammatory and antioxidant that may help stop tumor growth.
  3. Spicy Soba Noodles with Wilted Watercress – For a quick weeknight dinner, this dairy and gluten-free dish is perfect with a touch of garlic. #DYK? Garlic helps reduce the hardening of arteries.
  4. Spicy Shrimp with Pan-Seared Romaine and Chickpea Puree – Impress your dinner guests with this restaurant-quality meal, which has the right amount of zest and zip.
  5. Lemony Yogurt Smoothie – Combined with cruciferous veggies cauliflower and (our personal fav) watercress, this smoothie is all sorts of nutritious. It even includes turmeric that may help fight infections and some cancers, reduce inflammation, and treat digestive problems.

Eat Healthy in 2017 with Tips from Pete’s Living Greens

 

Veggies and fruits arranged in lettuce cups, on platters and as a smoothieAfter a busy holiday season, many of our waistbands and wallets could use a break. Why don’t you and your family see this January as a renewal period for healthy eating? We know that it can be challenging to form new habits. But Forbes reports that repetition is intrinsic to habit formation, and it helps to have a partner in the process.

To get started on the road to nutrition, grab your family and check out these 2017 healthy eating tips from some of our expert friends. And for vitamin-rich recipe ideas, don’t forget to peruse our blog archives.

  1. Nutritionist Barbara Ruhs MS, RDN suggests at lunch and dinner to use the “half of your plate” rule; filling your plate with fruits and vegetables to maintain a nutritious balance. 
  2. Jessica Beacom, Registered Dietitian Nutritionist and Co-Founder of Simply Nourished says, “Take time each week to wash, chop and package vegetables, fruits and salads in containers that can be easily tossed into purses, backpacks or coolers. This makes on-the-go healthy snacking much easier. It can save you from meltdowns, and decreases the temptation to turn to fast food meals or less healthy pre-packaged snacks.”
  3. Michelle Stern, founder of What’s Cooking with Kids and author of The Whole Family Cookbook, says, “Kids [and even grown-ups!] can get tired of sandwiches so it’s fun to mix things up a bit. Try using tortilla rollups filled with cream cheese and jam, or hummus and cucumbers! Or mini frittatas made in muffin tins pack a huge protein punch and can be easily customized to suit each person’s tastes.”
  4. Beacom says, “Gradually removing the processed and packaged foods from the home (and not bringing them back in with the next shopping trip) decreases the number of choices available for snacking so that healthier foods can take the main stage.”
  5. Eat a salad or green a day. According to Elaine Magee, MPH, RD via webmd, eating salads is a satisfying low calorie meal, they contain lots of fiber and you’ll likely have higher blood levels of a host of powerful antioxidants. Need more reasons? Check out 8 reasons to eat our Living Greens.

 

Stay Healthy During Cold and Flu Season

 

Handwashing, tea steeping, someone meditating and a woman sleeping in a bedDid you know? The influenza virus may survive better in colder, drier climates, and therefore be able to infect more people in the winter reports Harvard University’s Graduate School of Arts and Sciences blog. 

With the holidays behind us and a long winter ahead, it’s important to protect yourself and family against the nasty flu and pesky cold. To help, we’ve come up with a few tips to stay healthy.

  1. Add watercress to your daily diet as a vitamin booster. Based on its nutrient-to-calorie ratio, watercress is ranked highest on the nutrient scale. It even has as much vitamin C as an orange. Vitamin C helps the body fight again against immune system deficiencies and the common cold.
  2. Stay hydrated. “Your mucous membranes and the immune cells in their secretions defend against cold viruses, and they can’t work as well if you’re dehydrated,” says Dr. Jamey Wallace, MD, chief medical officer at Bastyr Center for Natural Health in Seattle in Prevention. Herbal tea on a chilly day is a great way to stay hydrated. Try our Trifecta Tea made with our Living Watercress here
  3. Wash and dry your hands thoroughly with warm water and soap frequently. According to waterandhealth.org, “It is important to dry hands thoroughly after washing because some bacteria remain on hands after washing, and these bacteria are more easily spread via wet hands than dry ones.”
  4. Get enough sleep. When you don’t get a sufficient amount of sleep (7-9 hours of quality sleep is recommended for adults) it makes it more challenging for your body to stave off an infection. In fact researchers of one study found that exposed subjects to a common cold virus and those who slept less than 6 hours a night during the prior week were 4 times more likely to get a cold.
  5. Meditate and exercise. Researchers at the University of Wisconsin – Madison found that individuals, “involved in mindfulness training can reduce the incidence, duration or severity of acute respiratory infections (ARI) by 40 to 50 percent and the use of exercise can reduce symptoms by 30 to 40 percent.” Need helping getting started? Our very own Charlene Rodriguez, a wellness and fitness expert, shares a few exercising and mindfulness tips here. 

Eat Healthy After the Holidays with Pete’s Living Greens’ Thai-Inspired Salad

 

To help bring some back balance to your diet, after weeks of filling ourselves with eggnog, cocktail appetizers and cookies, try our Thai-inspired salad with ginger dressing. The flavorful dish features our bouquet lettuce — a good source of Vitamin A which is key to fight infection and supports healthy vision. The dish also includes cabbage. Often referred to as a superfood, the cruciferous vegetable contains glucosinolates (also found in our own Watercress). “The Harvard School of Public Health reports that people who regularly consume the nutrients in fresh produce like cabbage may be less likely to develop a wide variety of chronic diseases,” writes SFGate.

With a bit of pre-planning, a healthy diet with a few indulgences here and there can easily be achieved!

Enjoy!

Thai Salad with Ginger Dressing 
Serves 6
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Prep Time
20 min
Prep Time
20 min
Creamy Ginger Dressing
  1. 3 tablespoons seasoned rice vinegar
  2. 2 tablespoons fresh ginger, peeled and minced or grated
  3. 2 cloves garlic, minced
  4. 1 tablespoon sugar
  5. 1 tablespoon soy sauce
  6. ½ teaspoon toasted sesame oil
  7. ¼ teaspoon cayenne pepper 
1 cup canned reduced fat coconut milk
Salad
  1. 2 heads Pete's Living Greens Bouquet Lettuce, torn
  2. 2 cups Napa cabbage, shredded  
1 cup Pete's Living Greens Watercress or Upland Cress
  3. 12 ounces snow peas, thinly sliced (about 1 ½ cup)
  4. 5 - 6 scallions, green and white parts, thinly sliced
  5. 1 bunch radishes, thinly sliced (about 8 to 10 radishes)
  6. 1 cup cilantro, whole leaves, lightly packed
  7. 2/3 cups slivered almonds, toasted
To make dressing
  1. In a small bowl, combine all ingredients except coconut milk. Stir until sugar dissolves. Gradually whisk in coconut milk, stirring until blended.
  2. In a large bowl combine all ingredients except almonds.
  3. Gently toss with dressing and sprinkle on almonds.
Notes
  1. To serve as an entrée salad, add sliced chicken, beef or shrimp.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Throwing a Stress-Free Holiday Party with Nancy Waldeck

 

Nancy Waldeck is a Healthy Chef Partyologist who helps people make food that tastes so good it doesn’t even taste healthy! (And she often pairs fun wine with it too.) A cancer survivor and thriver, she shares the message of better-for-you food with learners at cancer centers, cooking schools, businesses and on Atlanta and Company (NBC 11) twice a month.

We’ve asked Nancy to share a few tips and secrets on how to throw a successful, stress-free holiday party. Cheers!


Live Gourmet: As a chef and entertainment expert who has organized large events and parties, what is some advice you can give to someone who is hosting a holiday party this season? How do you stay organized?

Nancy Waldeck: Plan, Plan, Plan. By planning ahead you can enjoy your own party! Planning ahead allows you to carefully choose what you are going to make. My goal is always to make food that tastes great, looks beautiful and makes people happy by being a little better-for-you too! 

Begin the party planning by choosing 3 to 4 appetizers that can be made ahead of time, and served at room temperature. For instance, a tapenade/hummus and fresh bite-sized veggie board, dates stuffed with blue cheese and wrapped with prosciutto, lettuce wraps filled with not-your-average chicken salad, roasted nuts, jerk skewers, jumbo shrimp with Asian Remoulade. If you’re having lots of folks you can always add in a cheese board, (almost everyone loves cheese!) and fill it with not only cheese, but fresh and dried fruit, too. 

LG: You’re also a wine expert. What are your go-to wines when hosting your own holiday gathering?

NW: I specialize in serving wines under $20, so they are perfect for sharing!

Always a sparkling – refreshing and festive. I choose Cava, delicious, crisp and made in the same method as champagne – only from Spain. I hand people a glass as they walk in the door. A fizzy way to get the party started!

White – Unoaked Chardonnay from California is my go-to. If I have a little more adventurous crowd, I’ll stock up on Albarino or Torrontes, from Spain and Argentina, respectively. Both are crisp, aromatic, and super food friendly. 

Rose – Fruity and pretty pink wine is not just for summer, or sissies! Rose is a great pairing with appetizers that are salty, cheesy or savory. If you choose one from Provence, you’re almost always guaranteed to pick a winner. You’ll be surprised how many people will select it from a lineup.

Red – Cotes du Rhone is a easy to drink, easy to love red wine from France. Made from a variety of grapes, but mostly Grenache and Syrah, you’ll be hard pressed to come up with a bigger crowd favorite. Spans the gap from lighter to heavier reds.

LG: Which recipe are you most excited to make this holiday season?

NW: I’m going to make a trio of beautiful hummus (recipe below). Bold Orange Pumpkin, Bright Red Beet and Vivid Green Watercress hummus, all using the same basic white bean recipe. I’m going to serve it up with lots of fresh veggies, lettuce wraps and homemade nut crackers.

LG: For a host who is trying to serve healthy yet tasty options at their upcoming gathering, what would you suggest?

NW: Think color! Make it pretty. Incorporate fruits and veggies along with your cheese and meat heavy appetizers. Instead of serving lots of breads, crackers or chips include romaine lettuce as a scooper. Use nutrition super stars like arugula in pesto and tapenade. It will add lots of flavor and bright color to your food.

White Bean Hummus (with Beets, Pumpkin or Living Watercress )
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Ingredients
  1. 2 Garlic Cloves
  2. 2 Cans Cannellini (white kidney beans) drained and well rinsed
  3. ¼ Cup Extra Virgin Olive Oil
  4. Sea Salt and Freshly Cracked Black Pepper to taste
  5. 1 Tsp Cumin
  6. 1 Tsp Turmeric
  7. 1 TB Freshly Squeezed Lemon Juice
  8. ¼ Tsp Cayenne Pepper, optional
  9. Chopped Herbs or Pumpkin Seeds or Goat Cheese for Garnish
Instructions
  1. Step One
  2. Place the garlic cloves in the processor and finely chop. Add the beans, ¼ Cup Oil, ½ Cup Beets, Pumpkin or Watercress, salt, pepper, cumin, turmeric, lemon juice and cayenne to the food processor and process until smooth. (You may need a little more oil to make it the consistency that you like.)
  3. Step Two
  4. Taste for seasoning and adjust with additional salt and pepper if desired. Garnish with your selected garnish and a drizzle of olive oil if you desire. Serve the hummus with lettuce wraps, fresh veggies, pita chips or breads.
Notes
  1. *Add ½ Cup Chopped Beets, Canned Pumpkin or Watercress when processing the hummus to make it colorful – and taste great!
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Live Gourmet’s Guide to Surviving the Holidays

 

A brown paper gift wrapped in a shiny red bow for the holidaysIn a blink of an eye, it seems like the holiday season is upon us. There are gifts to be bought, cookies to be made, and cocktails parties to frequent. Wondering how you’re going to get through this jam-packed month in one piece? We’ve asked fitness and wellness specialist Charlene Rodriguez and nutritionist Barbara Ruhs MS, RDN to lend their expertise on how to maintain a balanced routine amidst the busy holiday season.

A helpful nutritional note from Barbara

In the bustle of the holiday season, it’s easy to skip meals while running around with last-minute gift shopping, parties and juggling day-to-day activities. Unfortunately, skipping meals inevitably leads to over-eating. As a dietitian, I refer to this as the “starve-stuff” cycle. Avoid this pitfall of the holiday season by planning ahead with a few of these ideas:

Eat a breakfast with protein, carbs and some healthy fat, such as avocado toast topped with a scrambled egg. 

Plan and pack healthy snacks if you know that you may skip a meal. Pre-portion 2 TB of nuts and a piece of fruit. 

At lunch and dinner, use the “half of your plate” healthy rule, filling it with fruits and vegetables to maintain a nutritious balance. 

Blueberries, peaches and strawberries lay on a cutting boardMake sure to stock your fridge with plenty of colorful fruits and vegetables to stave off the flu and maintain a healthy immune system during the holidays. Leave fresh fruit on your countertop instead of decadent treats like cookies to serve as a visual cue to eat more!

You can find Barbara Ruhs on Twitter at @BarbRuhsRD, Facebook, Pinterest and on http://www.neighborhoodnutrition.com/

Fitness Tips from Charlene:

During the holidays your portions might be larger and higher in calories, leading you to feel sometimes lethargic. As challenging as it may be to motivate yourself to workout in the thick of festivities, exercise is key.

To maintain your healthy weight, I recommend 20 to 30 minutes of moderate exercise, like brisk walking, dancing, water aerobics or going for a leisure bike ride, three to four days per week. If you’re looking to shed a few pounds, you should bump up the intensity, with jogging, hiking, spinning class or weight lifting, to 30 to 60 minutes four to five days a week.

Keep in mind: Taking 20 to 60 minutes out of your possibly 15-hour day to exercise is nothing!  Be mindful of your health; only you can take the best care of you.

For more exercise tips, check out this blog post from earlier this fall.

Last, but certainly not least, Charlene shares ways to de-stress through mindfulness meditation

Young woman meditating indoors

In addition to exercise and eating in a well-balanced way, taking time for yourself to breath and reflect during the holidays is equally as important. One way to do this is through mindfulness meditation.

Why practice mindfulness? It can help ease chronic pain, it elevates mood, helps with managing depression and anxiety, it improves sleep, to name a few.

To get started:

  • Choose a quiet place
  • Sit up or lie down, keeping back straight
  • Palms facing up, hands are open
  • Clear you mind from distractions, even if you have to start again several times
  • Focus on your breathing and your body relaxing with each breath (be mindful of your muscles relaxing but not to a state of slouching over)
  • For beginners, try meditating 1 to 10 minutes a day   

 

 

 

 

 

 

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.

Go on a Moroccan Culinary Journey with our Lamb Couscous Salad

 

Take your family on a culinary journey this week to Morocco. The North African country is home to a vibrant culture with influences from Spain to Senegal to Portugal and beyond. Filled with an abundance of delicate spices and aromas, Moroccan cuisine satisfies a variety of palates from savory to sweet. Luckily you won’t have to make the journey to Tangier or Marrakesh in search of authentic fare with our Lamb Couscous salad. 

In addition to broadening your family’s horizons, this dish features vitamin-rich Bouquet  Lettuce, Upland Cress and lamb — a healthy and lean alternative to red meat. According to the American Lamb Council, “A 3-ounce serving of lamb provides nearly five times the essential omega-3 fatty acids and alpha linoleic acid of a 3-ounce serving of beef.”

Lamb also contains an average of 40% of monounsaturated fat, which is the same kind of fat found in olive oil. “Monounsaturated fats can help reduce bad cholesterol levels in your blood which can lower your risk of heart disease and stroke. They also provide nutrients to help develop and maintain your body’s cells. Oils rich in monounsaturated fats also contribute vitamin E to the diet, an antioxidant vitamin most Americans need more of,” says the American Heart Association.

Serve the meal with a signature cup of Moroccan mint tea and close your eyes. You’ll swear that you’re right in the thick of a busy Moroccan Square taking in its sights and of course its bites.

Moroccan Lamb Couscous Salad
Serves 4
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Ingredients
  1. Meatballs
  2. 1 pound ground lamb
  3. ¼ cup bread crumbs
  4. ¼ cup red onion, minced
  5. 1 tablespoon fresh mint, chopped
  6. 1 tablespoon fresh cilantro, chopped
  7. 1 clove garlic, minced
  8. 1 teaspoon kosher salt
  9. ½ teaspoon ground coriander
  10. ½ teaspoon cumin
  11. ¼ teaspoon cinnamon
  12. ¼ teaspoon pepper
  13. 1 tablespoon vegetable oil
  14. Salad
  15. 1 head Pete's Living Greens Bouquet Lettuce, torn into pieces
  16. 1 cup Pete's Living Greens Living Upland Cress
  17. ¼ cup raisins
  18. ½ cup dried apricots, sliced
  19. 2 Persian or ½ English cucumber, cut into half moons
  20. 1 cup cooked couscous)
  21. Creamy Mint Dressing
  22. 1 ½ cup whole milk Greek yogurt
  23. 2 clove garlic, minced
  24. 1 tablespoon fresh mint, finely chopped
  25. 1 tablespoon fresh cilantro, chopped (optional)
  26. 1 teaspoons lime zest
  27. ¼ teaspoon salt
  28. Freshly ground pepper
Instructions
  1. Preheat oven to 400⁰ and line a baking sheet with parchment or aluminum foil.
  2. To make the meatballs, combine all ingredients in a large bowl and mix well. Shape mixture into 1 ½-inch meatballs. Place 1 inch apart on prepared baking sheet and bake uncovered 18 to 20 minutes or until no longer pink in center. Drain on paper towels.
  3. While meatballs are baking, combine salad ingredients.
  4. To prepare dressing, combine all ingredients and whisk until blended.
  5. Top salad with meatballs and drizzle with dressing.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Live Gourmet on Last Minute Halloween Party Ideas

 

Finding yourself down to the wire in preparation of your family Halloween party? We’re here to help. In this blog post you’ll find everything you need for you and your family to have a spooktacular Halloween.

The holiday isn’t the same without original costumes, but that doesn’t mean you have to spend hours creating one-of-a-kind masterpieces. Molly Sim’s “Grown in the Garden” DIY costumes are both unique and easy to put together. Dressing up as a delectable fruit or veggie may even encourage your kids to eat more fresh produce! For easy directions go to Sim’s website

Now that you have costumes out of the way, start planning your menu. Surprise your guests with our original Autumnal squash salad served in a pumpkin (recipe below) alongside skeleton crudité and pizza mummies

Don’t forget that a Halloween party isn’t the same without some “ghoul” ole’ fashioned fun. Frankenstein Bowling anyone? The game is a great way to reuse your empty can goods, and your kids can join in the fun of painting colorful Frankensteins on the cans. Go to Good Housekeeping for more Halloween game ideas

And last, but certainly not least, don’t forget to eat, drink, and be SCARY!

 

Live Gourmet's Halloween Squash Salad Served in a Pumpkin Bowl
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Ingredients
  1. (You may not need the full amount of recommended ingredients depending on the size of the salad.)
  2. 1 medium tolarge pumpkin (for a party-size serving)
  3. Or X mini pumpkins (for individual servings)
  4. 1 (1.17 pound) package of boneless, skinless, chicken breast tenders
  5. 3/4 cup of Olive Oil (to cook chicken and squash)
  6. Salt and pepper
  7. ½ lemon
  8. 1 (3.5 oz.) package of dried cranberries
  9. 1 (3.5 oz.) package of candied walnuts or pecans
  10. 1 (4 oz.) log of goat cheese
  11. 2-3 packages of pre-cut butternut squash or 1 whole butternut squash
  12. 1-2 heads of Live Gourmet® Living Butter Lettuce, or Grower Pete’s Certified Organic Living Butter Lettuce
Dressing Ingredients
  1. ¼ cup red wine vinegar
  2. 1 tablespoon Dijon mustard
  3. 1 tablespoon honey
  4. ¾ cup olive oil
Instructions
  1. Carve the pumpkin as you would for a jack o'lantern. Carve out a lid wider than
  2. usual to create the serving bowl. Next, scrape out and remove stringy, pumpkin innards until the interior is completely smooth. (To save time, prepare pumpkin(s) up to 2 days ahead.)
  3. Preheat oven to 400 degrees Fahrenheit. Place butternut squash pieces on a cookie sheet (if cooking a full squash cut in half and place skin side down) drizzle with olive oil and lightly sprinkle with salt and pepper. Bake for 20-30 minutes or until tender.
  4. Let squash cool (for full squash, peel away outer skin and cut into 1” squares).
  5. While squash is cooking, place chicken tenders in a skillet over medium heat.
  6. Squeeze the lemon juice over the chicken. Next, drizzle chicken with olive oil, and sprinkle with salt and pepper. Cook until chicken is tender or no longer pink.
  7. In a small mixing bowl or carafe, stir all dressing ingredients together.
  8. Remove butter lettuce leaves from head. Wash thoroughly and pat dry with paper towel or a salad spinner.
  9. In a separate mixing bowl, mix gently torn lettuce leaves, chicken and squash in a
  10. bowl. Crumple goat cheese over lettuce; add nuts and cranberries and gently toss.
  11. Transfer salad to mini pumpkins or large serving pumpkin.
  12. Pour a light coating of dressing over pumpkin filled salad and serve.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/