Posts Tagged ‘lettuce’

Such beautiful lettuce we’ve been getting in our weekly CSA boxes! But these cooler days call for warmer fare than those cool, crisp salads of summer. I had two big heads of lettuce just begging to be eaten, so I decided to “warm ’em up” by mixing in some hot spicy taco meat and black beans. It made for a warm and filling winter evening meal.

WHAT YOU NEED: the beauty of this recipe is that you can use just about anything you like and have on hand!




grated cheese, chopped tomatoes, crushed tortilla chips, jalapenos, black olives, salsa


some type of bean


ground beef seasoned for tacos


Prepare taco meat: cook and season a pound of ground beef for tacos. There are quick and easy pre-mixed seasonings, or you can make your own. I’ve used this recipe and was pleased with it, although reviewers suggested reducing the chili powder and salt, which I did.

Keep meat hot and heat up some beans. You want both of these items hot when added to the salad.

Wash and chop lettuce and tomatoes and any other items you are using such as olives and  jalapenos; grate cheese if necessary. Combine all of these ingredients in a large bowl.

Add the hot taco meat and beans.


Hot taco meat and beans warm up this lettuce!

Stir to combine and then add the crushed chips.


Add chips last to keep them crispy!

Toss and serve. This is best eaten immediately. Serve with additional chips and salsa.


Cool lettuce warmed up for winter!

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This Memorial Day say “no” to cookout junk food like pre-packaged sides and processed “meat” for grilling. Instead treat yourself to a grass-fed beef burger wrapped in the amazingly large-leafed CSA lettuces! Add your favorite fresh toppings and condiments and serve with roasted red skinned potatoes. Also add some extra mixed greens for a side salad.


  • A grilled grass fed beef burger ( seasonings of choice )
  • Sliced CSA onion
  • Sliced tomato
  • any large leaves of your CSA lettuces


Top your burger with the veggies, add condiments, and wrap in lettuce.

To roast your red skinned potatoes:

heat oven to 400

Cover sliced potatoes with oil and salt and pepper all to taste. Scatter evenly onto a baking pan and bake for about 45 minutes, frequently checking on them. Cooking time always varies and it will also depend on how crispy you like your pots.

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This meal is a favorite of mine in the summer when I want to be outside enjoying the evening rather than being stuck in the kitchen preparing a meal. I just throw the pots in the oven and go outside to grill and relax! Such a quick and easy meal, that is always crowd-pleasing! A clean cookout using only whole foods is not complicated and MUCH tastier 🙂

Have a happy Memorial Day and I hope you enjoy a healthy cookout with family and friends!

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In this salad I used almost everything from my CSA box! Combining all the leafy greens and lettuces made for a refreshing and not-so-boring Summer salad.



I dressed it with a whole grain mustard dressing that is simple to make and compliments the greens perfectly. With this meal my goal was to make it as simple as possible to use as many of your CSA veggies as you want all in one meal. Our bodies thrive with a large variety of vegetables each day instead of just a bunch of only one or two types. Our bodies will thank us after this meal of a huge variety of leaves!


  • All the CSA lettuce varieties
  • Kale
  • Swiss Chard
  • handful of chopped fresh parsley plus more for the dressing
  • sliced radishes
  • a sprinkle of diced CSA onions
  • an avocado diced
  • your choice of seeds and nuts ( I used sunflower seeds, sliced almonds, and chia seeds)
  • 3/4 c extra virgin olive oil
  • 1/4 c freshly squeezed lemon juice
  • 2 tsp whole grain mustard
  • 2-3 cloves garlic pressed
  • Salt & Pepper to taste







Wash all lettuces and leafy greens and chop. Toss all of the veggies together with the lettuces and greens. Whisk together the olive oil, lemon juice, mustard, and garlic. Add a pinch of the fresh chopped parsley and salt and pepper to the dressing. Garnish the salad with the nuts, seeds, and remaining fresh parsley. Drizzle with the desired amount of dressing and your salad is complete. Enjoy the fresh, straight from the ground taste!

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I was thrilled to see these gorgeous heads of lettuce in our CSA box this week! My first thought was how perfect these lettuce varieties would be for a lettuce wrap. These Thai lettuce wraps can be vegetarian or great with sliced chicken or shrimp. I’m making the vegetarian version. Also, if you are in a time crunch you can skip the peanut sauce and simply garnish the dish with chopped peanuts. This recipe is versatile so feel the freedom to be creative with it! The crisp flavors of Thai cuisine is so refreshing this time of year, and a great way to incorporate your CSA veggies. This week we will be using our lettuces and carrots from the box.


  • 1 yellow onion thinly sliced
  • 2 bell peppers thinly sliced (red and green)
  • 5 baby portobello mushrooms sliced
  • 1/2 cup peeled and sliced CSA carrots
  • 1/2 bunch of green onions diced (save the other half for garnish)
  • 1 heaping T coconut oil
  • 3 T Bragg liquid aminos or tamari
  • 2 T freshly squeezed lime juice
  • 3 garlic cloves pressed or minced
  • 1tsp dried ginger or 1 T grated fresh ginger
  • 1/2 tsp ground coriander
  • 1T brown sugar
  • 1/4 tsp red pepper flakes (more or less to taste)
  • 1tsp sesame oil
  • Sesame seeds for garnish
  • fresh cilantro for garnish
  • 1/2 package of Maifun brown rice noodle
  • CSA lettuce, all varieties


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Ingredients for peanut sauce:

  • 1/2 C creamy natural peanut butter
  • 3T tamari
  • Juice of a lime
  • 1/2 tsp sriracha hot chili sauce
  • 3tsp brown sugar
  • 1 clove of garlic pressed
  • 1/2 tsp dried ginger or 1 tsp fresh minced
  • 1/2 tsp sesame oil
  • water as needed (depending on the consistency of the peanut butter used) approx 1/2c water

Peanut sauce

To prepare the peanut sauce, simply combine all ingredients over low heat until your desired consistency is reached. And then cover and set aside.

1. Soak dry Maifun noodles in hot water for 6-8 minutes, drain, and then set aside.

2. Heat coconut oil in a large skillet or wok over medium high heat. Add all of the veggies and sauté until tender and bright in color.  Combine the remaining ingredients (except the garnish ingredients) in a separate bowl, whisk together, and pour over veggies. Toss to incorporate, and then add the noodles. Let cook in the skillet for 2 more minutes.

3. Wash and thoroughly dry your lettuce. Fill the desired amount of lettuce leaves with the Thai veggies and noodles. Garnish with sesame seeds, fresh cilantro, and diced green onion. To kick up the Thai heat, add Sriracha on top! Dip your Thai wraps in the peanut sauce you prepared, and enjoy!!

I understand most of these ingredient items are not on your typical grocery list. They are found in the health food section and the Asian section at your local grocery store. I always opt for the gluten free versions of ingredients, but you can use soy sauce in place of Bragg liquid aminos and tamari if you wish.  Also, like I said, this recipe is versatile so if you have problems finding these specific noodles, brown rice is a delicious substitute!

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I love cilantro, and was so pleased to get two big bunches of it last week. I have lots of great cilantro recipes, but I wanted to try something new this week that would incorporate the lettuce from the CSA also. Most of my cilantro recipes are hot dishes, so this cool salad is a nice change of pace. It makes a nice side or can work as a vegetarian entree.

Cilantro and Lettuce

Keep your cilantro in a glass of water in the refrigerator to make it last longer.


  • lettuce, 1/2 head washed and torn in pieces
  • tomatoes diced
  • 1/2 bunch of cilantro
  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup diced leeks
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 TBSP minced garlic
  • 1 TBSP olive oil
  • 2 TBSPs lime juice
  • salt and pepper to taste

Chickpeas with Seasoning

1. Toss the chickpeas and leeks with the chili powder, cumin, garlic, oil, lime juice and salt and pepper. Warm on the stove over low-medium heat for about 10 minutes to soften the onions and beans and meld flavors. Be sure not to overcook them or dry them out.

2. When finished, toss the bean mixture with the lettuce, cilantro and tomatoes in a bowl. Enjoy!

Chickpea and Cilantro Salad

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