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4 min read

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?

  • It also goes by the name: Tom Thumb, Bibb, Butter and Buttercrunch lettuce.
  • It is one of six types of lettuces generally available for human consumption throughout the world.
  • It first became popular in Europe, now enjoyed worldwide.
  • It is rich in vitamins K, B, C and A and is an excellent source of sodium, calcium, potassium and magnesium.
  • One cup of Boston lettuce contains more vitamin A than a serving of most other vegetables.

Fun Fact:
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

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

Peanut Sauce:
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. 

  1. Cut your cucumber and carrot into thin matchsticks. Slice your avocado into strips, cut cilantro springs in half. 
  2. Make your peanut dressing, combine 1/2 cup sesame ginger dressing with the 1 1/2 TBSP peanut butter in a mason jar or tupperware with tight fitting lid. Shake thoroughly until smooth. 
  3. To assemble lettuce wraps, place the lettuce cups on a platter, add several strips of carrot and cucumber, sliced avocado, 2 shrimp and a couple of large sprigs of cilantro. Drizzle the top with the peanut dipping sauce. 

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

To serve:
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.

  1. Place a few lettuce leaves onto a salad or luncheon plate. Add salad onto the leaves. Squeeze additional lemon juice onto the salad followed by more salt and pepper to taste. Garnish with dill and lemon zest. Serve immediately.


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