Crisp green produce just looks like it's good for you, doesn't it? Out of all of the colors of the rainbow, I tend to prefer green veggies the most. While there are countless fresh and tasty options, at this time of year, it's hard not to be drawn to avocados, artichokes, english peas, and lettuce. Find out what we like to do with these bright green ingredients when you keep reading.
Now that it's Summer, all I want to do is cook outside. And, wanting to add more creativity to my grilling arsenal, I've started experimenting with foods that you wouldn't think to grill otherwise. I'm grilling lettuce lately. It might sound odd, but something about warming lettuce on a smoky grill makes it more interesting, and gives it a new dimension of flavor.
To do this at home, start with a meaty lettuce. I use romaine because its size and long spine make it easier to handle on the grill. Endive and escarole work well too. Just keep in mind that the heartier the lettuce, the more it will be able to withstand being on an open flame. Cut the lettuce in half lengthwise, making sure to keep the hearts intact. From here, lightly oil your grill or brush the cut side of your lettuce with oil. Then, place the lettuce cut side down onto the grill. You want it to wilt and brown a bit, but to still retain some crispiness. When it's done, dress as you like.
Your guests will really go wild for grilled lettuce. At our last barbecue, we grilled up romaine and drizzled it with olive oil, balsamic vinegar, and grilled shallots — it was a huge hit. Restaurants have also started serving, with much success, grilled Caesar salads. And for those of you that can't get past the bitter taste of endive, escarole, or radicchio, grilling is a great way to tame the usually bitter flavors. And best of all, it's a creative way to get leafy greens into a barbecue menu.
Source: Flickr User stu_spivack
Freshway Foods and Imperial Sysco brands are recalling romaine lettuce in at least 23 states east of the Mississippi. The romaine has also been sold in salad bars and delis in stores like Kroger, Giant Eagle, Ingles Markets, and Marsh stores.
I'd been optimistic about the Obama administration's promise to establish more stringent food safety guidelines, but this demonstrates that, sadly, nothing has really changed. I'll be steering clear of raw greens for a while — what about you?
The bacon is sprinkled with brown sugar and broiled until caramelized and syrupy. Thick slices of country bread are topped with jarlsberg cheese, and a fried egg finishes off the dish.
It's rustic and simple, but satisfying and decadent. Want the recipe? Read more.
This got me thinking about leafy greens and whether there is a huge difference nutritionally between them. I know dark-green spinach is much healthier than light-colored iceberg lettuce, but how much better?
To see the breakdown read more.
One of my favorite tapas dishes to have in Spain is grilled lettuce drizzled with olive oil. I was excited when I found this recipe because it takes that concept and turns it into a complete meal by adding grilled shrimp and grated Parmesan cheese.
To make it more authentically Spanish, I'll toss minced garlic in with the oil that's used to coat the shrimp and romaine. Serve with crusty bread for mopping the sauce and a refreshing tinto de verano to drink. Want to come with me on an adventure to the Iberian Peninsula? Get the recipe and read more
Start off the week on the right foot with a wholesome meal that's both healthy and hearty. Chinese-inspired lettuce wraps — made with leftover ground turkey — are sweet, thanks to hoisin sauce, and spicy, courtesy of five-spice powder, which contains cinnamon, cloves, fennel seed, anise, and Szechuan peppercorns.
If you want to get a head start on your meal plans, you can make the filling a day ahead, or make extra to reserve for lunch the next day. To enjoy this well-balanced meal that's full on flavor, read more
Last week, I woke up (no surprises here) slightly hungover. It seems I had played
one three too many rounds of beer pong. As I lay in bed, my head pounding, I suddenly realized I was in the best place in the world to be hungover: my parents' house — where the fridge was always stocked!
Sure enough there was bacon, eggs, an assortment of cheese, and bread. It was time to make the ultimate breakfast sandwich — Thomas Keller's cheesy BLT with a fried egg. You may recognize this sandwich from the movie Spanglish. And if you've never made it, treat yourself to one today (especially if you are hungover!).
The combination of crisp bacon, oozing yolk, and melted cheese is scrumptiously sublime. The sandwich features simple ingredients in a magnificent way that is balanced in both taste and texture. Although it's extremely messy to eat, the dish is surprisingly hearty and beyond delicious. To check out this egg-cellent sandwich, read more
Store-bought salad dressings are a wonderful ingredient to have on hand. Besides their original purpose, they make a great seasoning for a variety of dishes. In this recipe, an Asian-style sesame and ginger vinaigrette is tossed with chicken chunks and grated carrots. The deliciously textured combination is served inside lettuce cups. Topped with crunchy peanuts and fresh squeezed lime, this meal is so scrumptious no one will know you took help from a bottle! Learn the recipe and read more
At the Junior Achievement's Wine Tasting and Auction, I was inspired by their servingware. Instead of offering guests olives and marinated cheeses in regular bowls, they were festively placed inside radicchio leaves. The bright purple leaves made the antipasto display pop with color!
This is a great idea for the eco-conscious hostess. No bowls need to be washed and the empty leaves can be placed into the compost bin. Iceberg and romaine lettuce leaves would also work well for serving salsas, olives, cheese, crackers, and more.
Got another edible alternative to a serving bowl? Share your ideas with us below!