Up your Veggie Ante During Breast Cancer & Vegetarian Awareness Month

 

up-your-veggie-intakeWhen one thinks of October pastimes, picking bushels of apples, drinking piping hot cider and donning a spooky Halloween costume come to mind. But did you that this month is also dedicated to raising awareness about breast cancer and vegetarianism? The two issues may not seemingly go hand-in-hand, but a diet that includes fresh fruits, vegetables and whole grains is certainly intrinsic to maintaining a healthy lifestyle.

Studies have shown that cruciferous vegetables (fondly nicknamed as “crucifers”) like broccoli, cauliflower and our Living Watercress contain large amounts of the sulfur-containing chemical glucosinolate. This chemical is thought to inhibit breast, lung, colon and prostate cancer development. According to cancer.govglucosinolate compounds help protect cells from DNA damage, have antiviral and antibacterial effects, and they inhibit tumor blood vessel formation and tumor cell migration.

Researchers have also begun to investigate whether vegetarians have a lower risk of developing cancer than their meat-eating counterparts. Findings to date are limited, but one study reports that “suboptimal dieting choices” may be linked to as many of 50% of breast cancer cases.

Endeavor to make more nutritious meals this month by preparing colorful vegetarian dishes. Taste and Savor’s Cauliflower Tabbouleh in Living Butter Lettuce Cups combines cauliflower and our Living Butter Lettuce to create a crisp meatless snack or lunch. Along with glucosinolate – rich cauliflower, our Living Butter Lettuce is also full of vitamins and has high doses of beta-carotene which is often linked to cancer prevention. If you’d like to pump up your veggie intake at breakfast, try Nourish With Whole Food’s acai bowl. The Live Gourmet enthusiast combines acai powder with a variety of vitamin rich fruits and vegetables, including our very own Living Watercress.

You can still get in the fall spirit by eating healthy. Pick up your favorite apples from your local orchard and add them to Taste and Savor’s Romaine Wrap with Crunchy Apple Salad. Whether you’re an avid vegetarian or enthusiastic meat eater, including more fresh veggies and fruits in every meal will improve you and your family’s overall health. Take a cue from Live Gourmet by creatively serving a fall veggie dish in a carved out pumpkin or squash!

 

Pete’s Living Greens Celebrates Family Meals Month – You Can Too!

 

In 2015, the FMI Foundation launched the family meals movement to help American families achieve the goal of sharing one more family meal each week at home with items from the grocery store. 

The family meals movement culminates this September with National Family Meals Month™, and we invite you to join us in celebrating! Tell us or show us with a photo what’s for dinner at your family table on social media (Facebook, Instagram or Twitter) and tag us @PetesLivingGreens and use the hashtag #Familymealsmonth.

This initiative hits close to home for our Vice President of Sales Brian Cook. We’ve asked him along with his family to share why eating together is important to them.


Top: The Cook Family; Bottom Right: Cauliflower Tabbouleh Living Butter Lettuce Cups by http://www.livingandeatingwell.com/
Top: The Cook Family; Bottom Right: Cauliflower Tabbouleh Living Butter Lettuce Cups by http://www.livingandeatingwell.com/

Brian: Since the kids were little we always had dinner together. It was one of the unbroken rules at the house. Everyone was to be home for dinner and if someone was at practice or other extracurricular activity, we waited, at least until they became teenagers. I loved that no one really ever complained either. Since we started the tradition so young they knew what to expect and if it was going to be a late dinner, we would have a snack.

The outcome? We all continue to be really close. Well, as close as we could be. My son, Saige, and daughter, Peyton, are on their own and away. We miss them dearly around the dinner table. I pray that they will keep the tradition when they start their families, which I hope is not too soon.

Dinners changed as the kids grew and frankly, we got older. Our young, very active family was happy with mac and cheese and pasta. But as they got older and didn’t want us hovering at practice, we began making more in-depth meals such as enchilada casserole, tacos and other comfort food since we had more time. Now, we enjoy a healthy eating lifestyle and have stayed very active together: walking and hiking together regularly. Dinner comes in the form of increased fruits and vegetables with smaller portions of protein. I threw a fit at first but feel much better since we’ve move to this route.

I love having dinner with the family because it is the one time things are still and many laughs are had. I asked the family their reasons for enjoying dinner and have shared those with you below. Wishing you all the very best and a great dinner….TOGETHER.

Jeanette (Mom) – I love to eat dinner with the family so we can stay connected.

Alynna (Daughter, 20) – Food and family are very important to me (she’s a chef) and it’s cool that they can come together.

Peyton (Daughter, 19) – I enjoyed talking about what’s happening in everyone’s life while enjoying a good meal.

Savannah (Daughter, 16) – Feels that eating together makes food taste that much better. 😉


The Cook Family can’t wait to try our new Cauliflower Tabbouleh Lettuce Cups During Family Meals Month!

Cauliflower Tabbouleh in Butter Lettuce Cups
Write a review
Print
Ingredients
  1. 1 Head of Pete's Living Greens Butter Lettuce, conventional or organic
  2. 1 Head Cauliflower (or 2 bags florets)
  3. 2 Large Tomatoes, chopped
  4. 1 Cup Chopped Parsley
  5. ¼ Cup Chopped Mint
  6. 3 TB Lemon Juice
  7. ¼ Cup EVOO
  8. Sea Salt and Freshly Ground Black Pepper
Instructions
  1. Pulse the cauliflower florets in a food processor, or chop them by hand, until they are small bits resembling grains.
  2. Toss with chopped tomatoes, chopped parsley and mint, lemon juice and olive oil.
  3. Season to taste with salt and pepper.
  4. Spoon into the Pete's Living Greens Butter Lettuce cups and serve.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

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.

8 Reasons to Eat Our Living Greens

 

Eight reasons to eat our Living Greens. Hollandia Produce varieties are brightly displayed.You’ve probably heard eating your greens, like our Living greens, is good for your waistband, but did you know they provide a number of health benefits? According to the USDA, “Because of their high content of antioxidants, green leafy vegetables may be one of the best cancer-preventing foods… [And] these same antioxidants have also been proven to decrease the risk of heart disease.” 

Here at Hollandia Produce, our Living greens not only provide essential vitamins and antioxidants but they’re rooted in freshness and alive with flavor. Need more convincing?

Here are eight reasons to eat our Living greens.

  1. They have ample amounts of vitamins and minerals. Watercress and Upland Cress have as much vitamin C as an orange and more calcium than milk. Romaine Lettuce has more vitamin A than a carrot, and Butter Lettuce contains significant amounts of Vitamin K.
  1. Watercress helps the body recover from exercise-related oxidative stress. A study found that subjects who consumed watercress daily before working out, experienced less DNA damage than their non-consuming watercress counterparts.
  1. They keep your stress levels down. Researcher Joe Hibbeln says in a NPR article about stress and diet , “omega-3s [can help] make your stress system more flexible.” By consuming a head of Romaine lettuce, like our Living Baby Romaine, you’ll receive an ample amount of your recommended daily amount of Omega-3 essential fats
  1. They’re a great low-carb option. Use Living Butter Lettuce in place of sandwich bread, taco shells and wraps.
  1. Cress protects your eyes and skin. In addition to its vitamin A and C power, Watercress and Upland Cress contain lutein — an antioxidant found most notably in dark green leafy vegetables that supports eye health and vision. 
  1. Our Hydroponic growing system uses less water than conventional farming. It recycles water while limiting water loss due to evaporation. Moreover, our method produces nearly four times the yield per acre while using up to 84% less water than if our lettuce were field-grown (exact figures depend upon the region, soil structure, time of year and irrigation method used).
  1. They’re versatile! Add them to a diverse array of dishes, including trendy Acai bowls, grain bowls, juices and more.
  1. They’re the freshest greens you can buy. Living Baby Romaine, Butter Lettuce, Watercress and Upland Cress are sold with their roots attached to preserve maximum freshness.

Celebrate Fourth of July with a Red, White and Blue Salad

 

FullSizeRender (3)What would Fourth of July be without hot dogs grilled on the barbecue, your aunt’s famous cherry pie and creamy potato salad? Though these ubiquitous summer dishes are tasty, it doesn’t hurt to add fruits and veggies to your spread.

A red, white and blue salad made with Pete’s Living Greens Red Butter Lettuce will be a colorful tasty addition—not to mention it will boost your vitamin and mineral intake for the day. Did you know? “Red-leaf varieties of butter lettuce [like ours] feature leaves that are similar to green-leaf varieties but have distinctive edges, swirls or speckles of red on the foliage,” says the SF Gate.

Butter Lettuces have the softest leaves among all lettuce varieties and are tender with cup shaped leaves that create a loosely formed head. They often resemble a flowering rose. Red Butter Lettuce is rich in calcium and a good source of iron, vitamins A and C.

Pick up Pete’s Living Greens R Red Butter Lettuce in your local grocer’s fresh produce section and get cookin’!

Red, White and Blue Salad
Write a review
Print
Salad
  1. 1 Head of Pete's Living Greens Red Butter Lettuce
  2. ½ cup cherries halved and pitted
  3. ½ cup raspberries
  4. 1 cup blueberries
  5. 1 apple peeled and diced
Dressing
  1. 3 tablespoons apple cider vinegar
  2. 1 tablespoon grain mustard
  3. 2 teaspoons honey
  4. ¼ teaspoon sea salt
  5. pinch of Cayenne pepper
  6. ½ cup of olive oil
Instructions
  1. Whisk together all of the dressing ingredients together except for the olive oil. Once the ingredients have been mixed well, slowly add the olive oil into the mixture. Whisk until smooth.
  2. Wash all of the salad ingredients and tear the Red Butter Lettuce into bite size pieces.
  3. Peel and dice the apple
  4. Combine all of the salad ingredients together in a bowl and drizzle the dressing on top
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Celebrate National Salad Month with Living Butter Lettuce

 

Last spring we hosted the Better Butter Lettuce Recipe Contest. From main course to salad recipes, we received an abundance of groundbreaking recipes made with our Living Butter Lettuce.

In celebration of National Salad Month, we’re throwing it back to our first place salad category winner Josee Lanzi’s Deconstructed Salmon Sushi Roll Salad.

This salad may look completely different from the basic greens with salted vinegar and oil that ancient Romans and Greeks once enjoyed. Yet we’re pleased to report that it adheres to Merriam-Webster’s definition of salad: a mixture of small pieces of raw or cooked food (such as pasta, meat, fruit, eggs, or vegetables) combined usually with a dressing and served cold.

Flex your creative culinary muscle with this one-of-a-kind salad recipe made with our Living Butter Lettuce!

Deconstructed Salmon Sushi Roll Salad
Write a review
Print
Ingredients
  1. 4 cups butter lettuce chopped
  2. 4 ounces salmon filet
  3. 2 ounces cream cheese
  4. 1/4 English cucumber
  5. 2/3 cup brown rice cooked
  6. 1/2 cup Japanese shrimp and steak sauce
  7. 4 teaspoons wasabi paste
Instructions
  1. Cut the salmon lengthwise in 4 equal pieces.
  2. Do the same with the brick of cream cheese.
  3. Peel and cut the cucumber in match pieces.
  4. To assemble the sushi rolls, press the salmon, cucumber and rice on each side of the cream cheese to hold the rolls together.
  5. Cut each rolls in 5 pieces.
  6. Top 1 cup of Live Gourmet or Grower Pete’s Certified Organic brands Living Butter Lettuce with 5 pieces of sushi
  7. Drizzle with Japanese sauce and serve with wasabi
Notes
  1. Note: Japanese sauce can go by shrimp or steak sauce and is sometimes referred to as Yum Yum sauce, which is a popular brand.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Hollandia Produce Named 2016 FABI Winner by NRA

 

Living Baby Butter Lettuce (1)Live Gourmet® and our certified organic Grower Pete’s brands of living lettuce and leafy greens have been popular national sellers for years. Yet, what many of our patrons don’t know is that we’re found on many restaurant menus. That’s why this week we’re heading to the National Restaurant Association’s NRA Show, an annual trade show and convention, taking place from May 21-24 in Chicago. 

Supplying food service purveyors and commercial kitchens requires a different approach than grocery retail, where most consumers are used to seeing our produce. In this environment, we must stay abreast of food and nutritional trends, chefs’ demands, as well as changing food safety and packaging requirements.

Our newest foodservice product, Grower Pete’s Organic Living Baby Butter Lettuce, has been awarded the National Restaurant Association’s coveted Food and Beverage Innovation (FABI) award. Of the hundreds of food and beverage manufacturers that are introducing new products at the NRA show, only 26 products received FABI awards. Honorees are selected based on achievements in taste, marketability, creativity and profitability potential in foodservice operations. We’re thrilled to be showcasing FABI Award-winning Grower Pete’s Organic Living Baby Butter Lettuce in booth 10736 at the 2016 NRA Show.

Whether it’s found on a fine dining establishment or a casual cafe menu, Grower Pete’s Organic Living Baby Butter Lettuce makes for a stand-out ingredient in a variety of meals. Rich in vitamins A, C and K, this lettuce is redefining classic salads like the Cobb and Wedge to give diners more nutritionally charged options. Like other offerings from Hollandia Produce, this organic variety is hydroponically greenhouse-grown and harvested with its roots attached for longer shelf-life and turgidity.

Live Gourmet® and our certified organic Grower Pete’s brands of living lettuce and leafy greens are versatile, healthy ingredients for food service establishments and individuals alike. Whether you’re a farm-to-table proprietor, a cook in a school or you’re your family’s resident chef, you can count on our products being flavorful additions to any number of meals.

Celebrate Cinco de Mayo with Live Gourmet Twist

 

Contrary to popular belief, Cinco de Mayo isn’t Mexico’s Independence Day nor is it National Margarita Day. It actually commemorates the infamous Battle of Puebla where the Mexican army defeated the French in 1862.

An intrinsic part of many people’s Cinco de Mayo celebrations is traditional Mexican food. Yet, the taco that many Americans have grown to adore — ground beef, iceberg lettuce and cheddar cheese stuffed into a hard shell — isn’t authentic Mexican fare at all.

The first iteration of the taco is thought to have been invented by Mexican miners in the eighteenth century. Many traditional tacos, which are still made today, are prepared with soft white corn tortillas and can be filled with spit-roasted meats, fish, or even exotic protein like grasshoppers, reports Serious Eats. These tacos are often small and easy to eat on-the-go, hence the name “street taco.”

This week in honor of Cinco de Mayo, we’re featuring a twist on the classic street taco by substituting corn tortillas with our living butter lettuce. This variation is both Paleo-friendly and gluten free.

Fed and Fit’s Paleo Street Taco (serves 3-4)
Write a review
Print
Ingredients
  1. 1 package of reduced fat ground turkey
  2. 3 carrots cut into 1/8” discs
  3. 1 tbsp. ground cumin
  4. 1 cup fresh salsa
  5. 3 limes (2 for cooking and 1 for garnish)
  6. 1 cup chopped cilantro
  7. 1 head of Live Gourmet or Grower Pete’s Organic Living Butter Lettuce
  8. ¼ cup of diced purple onion
  9. 1 tbsp. extra virgin olive oil
  10. Guacamole for toppings
  11. Sea salt and cracked pepper to taste
Instructions
  1. Heat the olive oil in a large skillet. Add the ground turkey, carrots, cumin and about ½ cup of the salsa. Stir the mixture together – making sure to crumble the turkey meat as it cooks.
  2. For complete directions go to: http://fedandfit.com/2011/07/11/paleo-street-tacos/
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

 

 

 

 

 

 

 

 

Throwback Thursday: Butter, Boston, and Bibb lettuce: What’s the Difference?

 

Grower-Pete's-Organic-Butter-Lettuce According to market research and retail data juggernaut Nielsen, sales for Butter/Boston lettuce is growing three times faster than the entire lettuce category.  Given this enthusiastic demand, we thought now might be a good time to revisit a throw-back blog post and perennial favorite since its debut in 2014:  Butter, Boston, and Bibb lettuce: What’s the Difference?

There’s no doubt these varieties look and taste alike. Ostensibly, they are the same variety known by the category moniker: Butterhead. However, there are a few distinct differences.

Bibb lettuce is a slightly darker and smaller version of the variety. It is believed to have originated in Kentucky sometime between 1865-1870 by Major John “Jack” Bibb. Around 1870, he began sharing his variety with the town’s people who coined it Bibb’s lettuce.

One notable difference between Bibb and Boston are Boston’s leaves are wider and lighter in color than Bibb’s. One would think the eponymous lettuce was first grown in the city of Boston, but there is no record of where it first emerged. Though one source notes that Boston Lettuce has been grown in Florida since the 1920s before it became a prevalent crop across North America.

Modern day Butter lettuce, like ours, seems to have originated from the old lettuce known as Silesia. This variety dates as far back as 1744, but it didn’t receive its modern Butter lettuce name until much later. A company called Slazers began selling it by the deceptive name German Butter lettuce, alluding it was a new variety to increase sales.

RootsWhile it’s difficult to corroborate the accuracy of these historical accounts, we can say for certain that Butter, Boston and Bibb lettuce can be used interchangeably, given their similar textures and flavor profiles. Possessing smooth, tender yet strong leaves, and a mild sweet flavor, Butterhead lettuce is an ideal ingredient for salads, sandwiches, soups, smoothies and wraps. And, unlike Iceberg, it’s packed with essential nutrients and vitamins, particularly A, C and K.

At Hollandia Produce, all of our living butter lettuce products, including our certified organic brand Grower Pete’s, are hydroponically greenhouse-grown and harvested with their roots intact. This promotes a clean growing environment and longer lasting freshness than field grown varieties.

Whether you call it, Butter, Boston or Bibb lettuce, we encourage you to pick up our Living Butter Lettuce at your local grocery store, and include it in your next meal. Snap a photo of your Living Butter Lettuce meal then share it on Facebook, Twitter or Instagram and tag us @LiveGourmet.

The Top Five Wrap Recipes with our Living Butter Lettuce Varieties

 

The lettuce wrap is a versatile mealtime option whether you’re on-the-go, watching your carb intake or wishing to increase your vegetable servings. We’re here to share our top five wrap recipes, but before we reveal our favorites, read on to learn more about the secret ingredient: our Living Butter Lettuce varieties.

Screen shot 2015-04-20 at 9.15.13 PMButter lettuce proves to be a superior stand-in for a shell, pita or bread. Its crisp texture gives the right amount of crunch while its luscious, billowing leaves allow you to pile ingredients on to your heart’s content. Not to mention, it’s rich in calcium and a good source of iron, vitamins A and C.

What makes our Living Butter Lettuce and Red Butter Lettuce varieties stand out from the pack? First, all of our Living Butter Lettuce products, including our certified organic brand Grower Pete’s, are hydroponically greenhouse-grown. This method allows us to maintain a clean growing environment and minimize external factors that could otherwise affect our crops. Additionally, our products are Non-GMO Project Verified and free of pesticide residue and field debris, and packaged in clear, plastic, protective shells that function as mini greenhouses. We also package our lettuce with their roots still attached. This ensures our butter lettuce products stay fresher, longer than other varieties. 

What are you waiting for? Try your hand at a lettuce wrap recipe tonight. You can find Live Gourmet® Living Butter Lettuce at grocers nationwide, and our Living Red Butter Lettuce is now available at Albertsons and Vons.

Short Rib Lettuce Cups
Photo: halfbakedharvest.com

Live Gourmet’s Top Five Wrap Recipes

  1. For the vegan lover who doesn’t want miss out at the party – Delish Knowledge’s Buffalo Chickpea Lettuce Wrap 
  2. For your all Taco Tuesday needs – Live Gourmet’s Low-Carb Gluten Free Taco Recipe
  3. A dish for your next cocktail party – Jill Silverman Hough’s Hazelnut Shrimp Salad in Butter Lettuce Cups 
  4. A lunchtime meal that’s tasty to you and your kids – Carlsbad Craving’s Poppy Seed Chicken Fruit Salad Wrap 
  5. For the culinary adventurer – Half Baked Harvest’s Thai Short Rib Lettuce Wraps