Grilled Romaine with Tomatoes and Basil

Created by: Mary Cressler

Perfect for BBQ season—a great smoky side for your favourite protein.

Ingredients:

• 2 romaine hearts, halved lengthwise*
• Extra virgin olive oil
• Salt and pepper
• 2 lemons, halved
• 2 large tomatoes, diced*
• 3 tbsp basil, thinly sliced
• 1 tbsp olive oil
• 2 garlic cloves, finely diced*
• ½ tbsp aged balsamic vinegar
• ¼ tsp kosher salt
• ¼ tsp fresh ground pepper

Instructions:

1. Mix tomatoes, basil, oil, garlic, balsamic, salt and pepper. Set aside.
2. Heat grill to 500°F. Brush romaine with oil, season with salt and pepper.
3. Grill romaine and lemons for 2–4 minutes until charred.
4. Top romaine with tomato mixture, squeeze grilled lemon, and drizzle with balsamic.

Note: Make sure romaine is completely dry before grilling to prevent wilting.

Romaine Lettuce Wraps

Created by: Champs Diet

Fresh, crunchy, and customizable—perfect for hot days.

Ingredients:

• 1 head romaine lettuce*
• 1 carrot, sliced*
• 1 lime, wedged
• 1 lb ground beef*
• Sliced red onions*
• 1 tsp chili-garlic sauce
• Chopped garlic*
• Red pepper flakes (optional)
• Rice wine vinegar (optional)
• Soy sauce
• Cooked rice

Instructions:

1. Cook rice and set aside.
2. In a hot pan, cook beef, garlic, onion, soy sauce and optional seasonings.
3. Prep toppings: thinly slice carrots and onions, cut lime wedges.
4. Serve everything family-style: lettuce, rice, meat, and toppings for everyone to build their own wrap.

Sautéed Romaine with Garlic and Lemon

Created by: Marc’s Recipes

A warm and savoury one-pan side dish!

Ingredients:

• 1 small head romaine lettuce*
• 1 large clove garlic, chopped*
• 1 tbsp olive oil
• ¼ tsp salt
• Black pepper to taste
• Lemon wedges for serving

Instructions:

1. Blanch romaine in boiling water for 30–60 seconds. Cool and squeeze dry.
2. Chop into 2-inch pieces.
3. Sauté garlic in olive oil until golden. Add romaine and season.
4. Stir-fry until lightly browned but still crisp. Serve with lemon wedges.

Romaine Pesto

Created by: Diane Hoffmaster

A creamy spread or pasta toss—this is a delicious way to use up lots of romaine!

Ingredients:

• 4 packed cups romaine lettuce*
• ⅓ cup fresh parsley
• 3 garlic cloves*
• ½ cup Parmesan cheese
• ½ cup walnuts
• ½ tsp salt
• ¼–½ cup olive oil (to desired consistency)

Instructions:

1. In a food processor, blend romaine, parsley, garlic, Parmesan, walnuts, and salt.
2. Slowly add olive oil until pesto is smooth and creamy.
3. Serve on sandwiches, toast, or toss with pasta.
4. Store in fridge for up to 2 weeks or freeze for later.