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Showing posts with the label Little Gems lettuce

SRC Reveal: Lettuce-Wrapped Thai Turkey Burgers

It's time for Group B's July's 2016 for the  Secret Recipe Club . This month I was assigned to Terri at  Our Good Life .  Terri and her husband live in the St. Charles area (Missouri) and use their blog as a creative outlet for their cooking. They have been involved in campaigns such as  Ruth Chris' patio party   and  Josh Cellar Wines  - and they are loving their post-retirement life. In addition to recipe posts, they do book reviews, movie reviews and product reviews as well as educational posts, photography, travel, pets, and other life opportunities that pass their way. They have a wide variety of recipes and I've marked several as to-cook. Their  Potatoes with Roasted Citrus Dressing was intriguing as I don't think I've ever roasted citrus before. Soon! I can't wait to try her Shoo Fly Punch with a Kick . Since we're in the middle of moving, I don't have any of my liqueurs on-hand.  And I will certainly be giving her...

Butter Braised Radishes over Little Gems {Spring Serendipity}

Another Spring-y recipe that was on our Easter table yesterday: radishes braised in butter on top of Little Gems lettuce leaves. Thanks, Serendipity Farms ! The beautiful radish blossoms are from my Kitchen Elf with a green thumb. Thanks, D! This preparation mellows the piquant radishes to a wonderful silky sweetness. And it's so easy! Ingredients 2 T butter radishes, cleaned, greens removed, halved lengthwise freshly ground black pepper freshly ground sea salt 1 T honey (I used a local honey) 1/2 C water 1 T fresh herbs, thinly sliced Little Gems lettuce, leaves separated, washed and dried olive oil freshly squeezed lemon juice radish blossoms for garnish Procedure Use a pan large enough to hold the radishes without crowding. Melt the butter over medium heat, letting it brown slightly. Add the radishes, honey, and water. Stir to combine.     Raise the heat and bring to a boil, then cover and reduce the heat to low. Cook until tender, ...

Summer Veggie and Seaweed Salad

The boys came home from their bike ride - starving. So I opened up the fridge to see what I could whip up that didn't require too much cooking. I had yellow squash and orange cherry tomatoes from Belle and Randy's garden, kale and lettuce from my CSA, and seaweed I had rehydrated the other day. Eccolà! Salad... 1 yellow squash, julienned 1 C orange cherry tomatoes 1 C arame seaweed (reconstituted and drained) 1 C dinosaur kale, thinly sliced (blanched and drained) 2 heads of Little Gems lettuce Place all of the ingredients - except for the Little Gems - in a large mixing bowl. Gently lay your leaves on a plate. Drizzle the veggies with 1 T olive oil, 1 T sesame oil, 1 t soy sauce, and 1 t freshly squeezed lemon juice. Toss to coat. Spoon the dressed veggies over the leaves. Sprinkle with furikake, if desired.

Avocado and Ham {Appetizer}

When Jake and I ducked over the Crema for yet another 40th birthday celebration for me, this weekend, we started off with 'Avocado and Ham.' Such a basic name for a dish that is beyond basic. It's multi-dimensional, elegant and so, so tasty! Here's Chef Jon Moser's creation that inspired me to give it a try on my own... avocado, peeled and pitted diced prosciutto prosciutto, crisped in a pan till it can stand up cilantro, chopped Meyer lemon juice olive oil freshly ground sea salt freshly ground pepper lettuce for garnish (I used red leaf Little Gems from my CSA box) Arrange the lettuce on your serving plate. Place the avocado on top of the lettuce. If you need to slice a bit off the bottom to make it sit flat, do that. Fill the hollow with diced prosciutto. Sprinkle with sea salt, pepper, and cilantro. Drizzle with lemon juice and olive oil. Place the crisped prosciutto in the hollow, upright, if you can. Thanks, Chef Jon for the inspiration. T...

Caprese Salad with Little Gems Lettuce

This was a new one for me : Little Gems lettuce. I'm a fan. I love these tight blossoms of edible goodness. There were at least three in our Fogline Farm CSA box today, two green and one burgundy. Lovely. I used the oregano and purple Little Gems lettuce from the box in a colorful Caprese for dinner tonight. 2 C ciliegie mozzarella 2 C heirloom cherry tomatoes, some halved 1 Little Gems lettuce head, torn into bite-sized pieces 1 T chopped fresh oregano freshly ground sea salt freshly ground pepper olive oil Place all of the produce in a salad bowl. Dress with a splash of olive oil; season to taste with salt and pepper. This was a great dish paired with my Warm Brown Rice Salad  and a fresh pear. Dinner's ready!