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Spicy Tofu Lettuce Wraps

These can be prepared with any of the vegetables in the shares.  Change to chicken, fish, or beef if you prefer.

2 tsp. vegetable oil
1 medium onion, chopped (1 1/2 cups)
1 Tbs. minced fresh ginger
1 Tbs. minced lemongrass
2 cloves garlic, minced (2 tsp.)
1 lb. extra-firm tofu, crumbled
1 8-oz. can water chestnuts, drained and chopped
4 Tbs. low-sodium soy sauce
4 Tbs. hoisin sauce
1 to 2 tsp. vegetarian chile sauce, such as vegetarian sriracha
16 lettuce leaves

1 large carrot, peeled and grated
1/2 cup chopped green onions
1/2 cup chopped fresh mint
1/2 cup finely chopped peanuts


To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic, and cook 7 to 10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to serving bowl.

Place lettuce leaves on platter, and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes.





Salad with Warm Brie Dressing

I gave this salad a little color with some chopped tomatoes or even cherry or grape tomatoes.

5 slices whole wheat or multi-grain bread
3 tablespoons butter
1 clove garlic
1 head of green lettuce or mixed greens
1 bunch watercress or arugula
Warm Brie Dressing:
1/2 cup vegetable oil
4 tablespoons chopped onions
1 tablespoon chopped garlic
1/3 cup tarragon vinegar
1 tablespoon lemon juice
3 teaspoons Dijon style mustard
7 ounces brie cheese

Croutons:  Purchase or prepare croutons:
Remove crusts from bread and cut into cubes. Melt butter in a heavy skillet. Put garlic through a garlic press and add to butter. Stir. Fry bread cubes in garlic butter until golden. Remove from skillet and drain on paper towels.

Wash and dry lettuce. Slice vertically through the center spine of each leaf. Then slice each piece horizontally into 1 1/2-inch strips. Wash, dry, and remove tough stems from watercress/arugula. Toss with lettuce and arrange on individual plates.

Warm Brie Dressing:
Heat oil in a heavy skillet and fry onion and garlic until limp and slightly golden. Turn heat to warm. Add vinegar, lemon juice, and mustard. Combine well. Remove the thin layer of rind from the Brie. Discard the rind. Cut cheese into chunks. Turn up the heat under the skillet. Add the Brie and stir with a wooden spoon until melted. Pour dressing over greens and top with croutons. Serve immediately while still warm.


Adapted from




Lettuce Soup

1 cup chopped onions, scallions, and/or shallots
1 garlic clove, chopped
3 tablespoons unsalted butter
3/4 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup diced (1/3 inch) peeled potato
8 cups coarsely chopped lettuce leaves including ribs (3/4 lb)
3 cups water

Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.

Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.





Stir Fried Lettuce

1 head iceberg lettuce, use the lettuce in your share, such as romaine
1 1⁄2 teaspoons soy sauce
1 1⁄2 teaspoons sesame oil
1 teaspoon rice wine or 1 teaspoon dry sherry
3⁄4 teaspoon sugar
salt and pepper
1 tablespoon salad oil
3 garlic cloves, peeled and minced

Wash and dry lettuce. Tear or cut into pieces a bit bigger than bite sized. Separate leaves and discard core.
In a small bowl mix soy sauce, sesame oil and sugar. Set aside.

Place 14 inch wok or 12 inch frying pan on medium-high heat. When hot, add the salad oil and garlic. Stir fry until the garlic begins to take a little color.

Add lettuce and stir fry until slightly limp but still somewhat crisp.

Stir in the soy sauce mixture and toss well. Season to taste with salt and pepper.

Serve at once.






Creamy Arugula and Lettuce Soup

1 tablespoon olive oil
1 shallot, thinly sliced
3/4 pound Yukon gold potatoes, peeled and diced
4 cups chicken or vegetable stock
1 cup chopped, assorted lettuce(butter, red leaf, green leaf)
2 cups (2 ounces) arugula or spinach leaves
1/4 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Garnish: 2 1/2 ounces goat cheese, sliced

In a medium pot warm the olive oil over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes. Add the potatoes and the stock. Bring the stock to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes. Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes. Using a slotted spoon, transfer the potatoes and greens to a blender. Pour in enough of the stock to cover the vegetables. Add the cream, salt, and pepper.

*Blend the ingredients together until smooth. Be careful to blend slowly at first with a kitchen towel held tight to the top of the blender lid. Blending hot ingredients can cause the lid to blow off. Pour the blended soup back into the pot with the remaining stock. Stir to combine. Cover and keep warm.  Pour the soup into 4 serving bowls. Top each soup with 1/2-ounce sliced goat cheese. Serve immediately.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


From: Giada De Laurentiis




Tilapia Lettuce Wrap Taco Recipe

Head of Boston or leaf  lettuce
1 Avocado
Shredded Carrot
Grape Tomatoes or chopped tomato
Tilapia (or any other white fish)
Olive Oil (for cooking fish)

Cook fish over medium heat in a non-stick sauté pan. Drizzle with a little olive oil, and then cook on one side until golden brown and then flip to the other side. Once cooked allow to cool

Wash vegetables, and take the largest lettuce leafs and lay them on a plate

Layer lettuce leaf with diced avocado, hummus, shredded carrot, and grape tomatoes.

Serve with your favorite salsa

Top with fish and serve


Adapted from:eatsimpleloveyoga





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