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Posts Tagged romaine lettuce

Chicken and Avocado Mash Wraps

Many thanks to CSA member Kimberly DeMaria for this recipe that will make use of the lettuce in our shares as well as the cilantro in our herb gardens!

1 lb. boneless skinless chicken breast halves flattened to ½ inch thickness
2 Avocados halved, pitted, peeled and coarsely mashed
½ cup of fresh cilantro
2 limes
8 Romaine leaves, or the lettuce in the shares
½ cup sour cream
½ c sliced green onions
1 cup grape tomato halved
Tortilla chips, crushed

Heat a grill pan over, sprayed with cooking spray or brushed with olive oil over medium high heat.  Season the chicken with salt and pepper. Grill the chicken for 8-10 minutes or until cooked through.  Cover, allow to stand for three minutes, thinly slice.

In a bowl, mix the avocado, juice of one lime, and cilantro.  Spoon the mixture onto each lettuce leaf.

Top the mixture with the sliced chicken, sprinkle with lime juice from remaining lime. Top with sour cream, green onion, and tomatoes and tortilla chips.  Serves 4


From: Better Homes and Gardens




Cobb Salad Recipe

3 hard-cooked eggs, peeled
8 bacon slices
1 head romaine torn into bite-size pieces
Fresh herbs (of your choice)
2 cups chopped watercress or arugula or alternate lettuce
4 cups diced cooked turkey or chicken
2 avocados, pitted, peeled and diced
2 tomatoes, chopped
1/4 pound+ 1 oz. Roquefort cheese or blue cheese, crumbled
1/4 cup red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon-style mustard
1 clove garlic, minced
1/4 teaspoon coarse salt
1/2 teaspoon coarsely-ground black pepper
1/3 cup extra-virgin olive oil
Several long chive lengths for garnish

Cut the hard-cooked eggs into 1/2-inch dice. Set aside.

In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.

Make a bed of romaine lettuce on a platter, shallow bowl, or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes, and the 1/4 pound

Roquefort or blue cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern  covering the lettuce almost completely.

In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing. Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.

Makes 4 to 6 servings.










BLT Macaroni and Cheese

8 ounces macaroni
1 head romaine lettuce, cut into 1/2-inch slices
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper
6 strips bacon, thinly sliced crosswise
2 tablespoons canola oil
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded Cheddar
1 cup shredded Gruyere cheese
1/8 teaspoon grated nutmeg
12 cherry tomatoes, quartered
1/2 cup Herbed Breadcrumbs, recipe follows:
Herbed Breadcrumbs:
2 cups panko breadcrumbs
4 tablespoons butter, melted
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme

Preheat the oven to 350 degrees F.

Bring a pot of water to a boil and cook the macaroni according to the package directions. Drain and set aside.  Toss the lettuce with the olive oil and season with salt and pepper. Roast on a baking sheet until the lettuce is wilted, about 15 minutes. Set aside to cool, but leave the oven on. In a 4-quart saucepan over medium heat, render the bacon with the canola oil until crispy. Remove the bacon and set aside, leaving 3 tablespoons of fat in the pan. Add the flour and cook over medium heat until the flour begins to smell slightly toasted, about 1 minute. Add a small amount of the milk to the flour and whisk until smooth. Add the remaining milk in stages to avoid lumps. Heat until the mixture simmers, and then turn off the heat.

Add the Cheddar and Gruyere to the pan, followed by the nutmeg and drained macaroni. Fold until the macaroni is evenly coated, then add the lettuce, tomatoes and bacon.
Spread the mixture in a 2-quart baking dish and top with the Herbed Breadcrumbs. Cook until the top is golden, about 35 minutes.  Herbed Breadcrumbs: Combine the panko, butter, parsley and thyme in a medium bowl and mix together.  Yield: About 2 1/4 cups.



Chicken Caesar Pitas

1 pound skinless, boneless chicken breast halves

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

3 slices bread, cut into 1/2 inch cubes

Butter flavored cooking spray

1 teaspoon garlic salt

1 teaspoon dried parsley

1/2 pound bacon

1 large head romaine lettuce leaves, torn into bite size pieces

1 (8 ounce) bottle bottled Caesar salad dressing

Freshly grated Parmesan cheese to taste

Salt and black pepper to taste

1 (10 ounce) package (6-inch) pocket pita bread, halved


Preheat oven to 350 degrees F

Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.

Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.

Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.

Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.


From:  All


Grilled Romaine with Blue Cheese-Bacon Vinaigrette

3 tablespoons extra-virgin olive oil
1/2 cup chopped red onion
1/4 pound bacon, chopped
1/4 cup balsamic vinegar
2 heads romaine lettuce, cut in 1/2 lengthwise
1/3 cup crumbled blue cheese
Freshly ground black pepper
Preheat the grill to high heat.

Heat 1 tablespoon of the olive oil in a sauté pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.

Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place the lettuce on the grill cut side down, and quickly sear.

Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.

Adapted from the Food Network

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