Lettuce

Recipe List:
Vegetarian Sushi (aka Lettuce Wraps)
Grilled Romaine
Lettuce Soup
Buttermilk Dressing
Honey Celery Seed Dressing
Tiffany’s Dressing Recipe
Edamame Quinoa Lettuce Wraps
Italian Dressing
Honey Poppy Seed Dressing
Basic Vinaigrette


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Vegetarian Sushi (aka Lettuce Wraps)

From bon appetit

Ingredients:
4 to 8 lettuce leaves
3 ounces somen (thin Japanese wheat noodles)*
1/2 cup matchstick-size strips carrots (or substitute summer squash or broccoli?)
1/2 cup matchstick-size strips green onion
1/2 cup matchstick-size strips red bell pepper (can be left out)
Fresh cilantro leaves
1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon chili paste with garlic*
1 teaspoon sugar

*Thin Japanese wheat noodles and chili paste with garlic are available at Asian markets, specialty foods stores, and in the Asian section of some supermarkets.

Directions:
Pat lettuce leaves dry. Put water to boil. Add noodles and cook until tender, about 2 minutes. Drain. Refresh under cold water and drain.

Arrange 4 lettuce leaves on work surface. Place additional leaves on each arranged leaf if needed to form 8-inch length. Place 1/4 cup noodles along 1 long side of each leaf forming 1-inch-wide strip. Arrange carrots atop noodles, then green onion, bell pepper and cilantro leaves. Starting from 1 long side, roll leaf over filling. Roll up tightly in jelly roll fashion. Place each roll on piece of plastic wrap and roll up tightly, twisting ends. Refrigerate rolls 1 to 8 hours.

Combine vinegar, soy sauce, chili paste and sugar in bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.)

Remove plastic wrap from rolls. Trim ends. Cut each roll into 6 pieces. Place pieces cut side up on platter. Place sauce in center of rolls and serve.

Makes 24.
Per serving: calories, 20; fat, 0 g; sodium, 56 mg; cholesterol, 0 mg

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Grilled Romaine

From foodnetwork.com

Ingredients:
2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe follows
Parmigiano-Reggiano

Citrus Caesar Vinaigrette:
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil

Directions:
Preheat a grill to medium-high.

Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad and serve.

Citrus Caesar Vinaigrette:
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.

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Lettuce Soup

The Practical Produce Cookbook by Ray and Elsie Hoover and family

Ingredients:
2 tbsp. chopped onion
2 tbsp. butter
2 tbsp. flour
2 cups boiling water
2 bouillon cubes
1/2 tsp. salt
1/2 tsp thyme
1/8 tsp. pepper
2 cups light cream or whole milk
2 cups chopped lettuce

Directions:
Saute onion in butter. Blend in flour. Add water gradually, stirring constantly. Add bouillon cubes and seasonings. (Replace water and bouillon with 2 cups chicken broth if desired.) Cook 10 minutes. Add cream and lettuce. Heat through.
Variation: Saute 8 cups chopped lettuce with the onions, about 3 minutes. Omit flour. Add everything but cream and simmer 5 minutes. Cool slightly then puree in a blender. Return soup to the kettle and add cream. Heat through.

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Buttermilk Dressing
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 cup buttermilk
1 cup mayonnaise or salad dressing
1 tbsp. fresh dill or 1 tsp. dried dill
1 tbsp. chopped fresh parsley
1/2 tsp. basil
1/4 tsp. Worcestershire sauce
1/8 tsp. garlic powder
1/8 tsp. onion powder

Directions:
Whisk all ingredients together in a small bowl. Cover and refrigerate at least 12 hours to blend flavors.
Variation: Whisk together 1 cup buttermilk, 1/2 cup mayonnaise or salad dressing, 1/4-1/2 cup sugar and 1/4 cup vinegar.

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Honey Celery Seed Dressing

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
3/4 cup honey
3/4 cup salad oil
1/2 cup sugar
1/2 cup lemon juice or vinegar
2 tsp. prepared mustard
1 1/2 tsp. paprika
1 tsp. celery seed
3/4 tsp. salt
1/2 thin slice onion

Directions:
Stir ingredients 20 seconds or until well mixed. Makes about 2 1/4 cups.

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Tiffany’s Dressing Recipe

50% olive oil (1/3 cup usually)
50% apple cider vinegar (1/3 cup usually)
~1-2 T soy sauce
~1-2 T tahini
Garlic (1-2 cloves?) and lemon juice (1 T?) to taste
—the official bottle calls for toasted sesame seeds, parsley, and chives which I usually don’t add…but would be excellent additions

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Edamame Quinoa Lettuce Wraps

Ingredients:
1 1/2 cups cooked quinoa
1 cup cooked, shelled edamame
1 medium red pepper, seeded and chopped
3 green onions, sliced thin
1/2 cup chopped fresh cilantro
1-2 shredded carrots
8-10 leaves of bibb, butter or green leaf lettuce, washed and dried

Sauce:
1/4 cup soy sauce
2 tablespoon rice vinegar
2 tablespoons water
1-2 tablespoons sweet chili sauce
1 tablespoon sesame oil (optional)
1-2 cloves minced fresh garlic

Directions:
In a large bowl, combine the cooked quinoa, edamame, red pepper, green onions, cilantro and shredded carrots together. Combine the sauce ingredients together in an empty jar and shake well. Mix about half the dressing over the quinoa mixture.  Place a couple of tablespoons of the mixture in a lettuce cup, top with a little extra drizzle of sauce, wrap and enjoy!

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Italian Dressing

Ingredients:
1 1/3 cup vegetable oil
2/3 cup vinegar
1 clove garlic, split
1 tsp. dry mustard
1/2 tsp. celery salt
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. pepper

Directions:
Combine ingredients in jar. Cover; shake vigorously. Chill to blend flavors. Remove garlic; shake again before serving. Makes 2 cups.

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Honey Poppy Seed Dressing

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1/3 cup vegetable oil
1/4 cup honey
2 tbsp. cider vinegar
2 tsp. poppy seeds
1/2 tsp. salt

Directions:
In a small bowl or jar with tight-fitting lid, combine all ingredients; shake well. Serve over a green salad or fresh fruit. Refrigerate. Makes about 2/3 cup.

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Basic Vinaigrette

Ingredients:
1 cup olive oil or vegetable oil
1/3 cup vinegar
1/4 tsp. salt
1/8 tsp. white pepper or black pepper

Directions:
Whisk together or shake together in a jar. Serve chilled.

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