Happy New Year!
I look forward to continuing to inspire you to create delicious and easy meals with your fresh & local weekly vegetable boxes!
Wishing you joy in & out of the Kitchen in 2023.
This week’s Vegetable Box Feature: Boston Lettuce
Did you know?
Usually sold with its roots still attached, Boston lettuce lasts longer in the fridge than other lettuces because it's essentially still growing.
How to Store It:
Based on its fragility and tendency to quickly grow limp when handled or left unrefrigerated, it is generally recommended that Boston lettuce be stored in a lightly perforated bag in the vegetable drawer of the refrigerator, with the humidity dial turned to a moderate setting. It is normally suggested that the lettuce be washed and dried immediately before serving.
How to Use It:
In addition to using it for salad, Boston lettuce’s large, pliable leaves make it a popular wrap for appetizers and hors d'oeuvres, and it is frequently paired with fruits and creamy cheeses.
Butter Lettuce Salad with Citrus Honey Vinaigrette
Created By: Lisa: Panning the Globe
A simple but special salad of soft buttery lettuce with a bright citrus honey dressing.
For the Dressing
2 ½ TBSP lemon juice plus the zest of one lemon (zest before juicing)
2 TBSP lime juice plus the zest of 1 lime (zest before juicing)
1 TBSP honey
1 tsp Dijon mustard
Sea salt or kosher salt and freshly ground black pepper
6 TBSP favourite oil (olive/avocado/canola)
For the Salad
3 heads Boston lettuce (can also use one head, adjust dressing accordingly)
½ cup fresh tarragon leaves, roughly chopped
Make the Dressing: Whisk lemon juice and zest, lime juice and zest, honey, and dijon in a small bowl. Slowly drizzle in the oil, whisking constantly, to emulsify the dressing. Season, to taste, with salt and pepper. Set aside.
Make the Salad: Cut the root end off the lettuces and gently wash and dry the leaves. I like to rinse leaves separately, under the tap, and spin them dry in my salad spinner. Tear the larger leaves into smaller pieces. Pile leaves into a large bowl. Sprinkle in the tarragon and toss it gently with the lettuce. Just before serving, toss the salad with just enough dressing to coat. Serve immediately.
Shrimp Lettuce Wraps with Peanut Sauce
Created By: Natasha of NatashasKitchen.com
Delicious and easy appetizer or meal!
For the Lettuce Wraps:
1 head of Boston lettuce
1 lb large shrimp, peeled and deveined
1/2 tsp sea salt, or to taste
1/8 tsp black pepper, or to taste
1/2 TBSP olive oil
1 avocado, sliced into strips
1/2 cucumber, sliced into strips
1/2 small bunch of cilantro
1 medium carrot, cut into matchsticks
1/2 cup sesame ginger dressing, (We use Newman's Own Brand)
1 1/2 TBSP creamy peanut butter, room temperature
1. Rinse and pat dry your shrimp. Sprinkle shrimp with salt and pepper to taste. Add 1/2 TBSP olive oil to a large hot non-stick skillet. Once oil is hot, add shrimp and sauté on med/high heat 2 min per side or just until cooked through then transfer to a plate.
Cucumber Avocado Feta Salad
Created by: Weekend at the cottage
Healthy and refreshing, this delicious mix of cucumber, avocado, feta, dill and lemon is incredible.
For the salad:
2 avocados, peeled, pitted and chopped
1 English cucumber, partially peeled and chopped
1 cup of feta cheese, cubed or crumbled
½ cup of dill, leaves plucked or chopped
3 tablespoons of extra virgin olive oil
1 lemon, juice and zest, divided
salt and pepper to taste
Boston lettuce leaves
juice of half a lemon
salt and pepper to taste
fresh dill and lemon zest
1. Place cucumber, avocado, feta cheese and dill in a medium-sized bowl. Sprinkle with salt and pepper to taste and drizzle with olive oil plus half the quantity of lemon juice and lemon zest. Toss gently.
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