Shitake Eggplant Lettuce Wraps

 

Ingredients:

• 10 ounces shiitake mushrooms, washed and de-stemmed
• 1 large Japanese eggplant, peeled 
• ½ stick Country Crock Plant Butter
• ½ cup diced shallots 
• 3 cloves garlic, diced
• 3 tablespoons minced ginger
• 8 ounces water chestnuts, sliced 
• 1 tablespoon nutritional yeast 
• 2 tablespoons mirin 
• 3 tablespoons tamari 
• 1 tablespoon rice vinegar 
• 1 teaspoon toasted sesame seed oil 
• 1 small Thai chili (optional)
• Salt and pepper, to taste 
• 1 head of bibb lettuce
• 1 head of iceberg lettuce

To Garnish:

• Salted peanuts, chopped
• 1 small red bell pepper,  de-seeded and thinly sliced
• Cilantro, chopped
• Thai basil, chopped
• Mint leaves, chopped
• Fresh lime juice

Preparation:

1. Chop mushrooms and eggplant into small bite-size pieces. In a large skillet, add plant butter and melt over medium-high heat. Once sizzling, add mushrooms and eggplant with a sprinkling of salt. Cook for about 8 minutes, stirring halfway through with a wooden spatula until the mixture begins to brown. 
2. Add shallots, garlic, ginger, and chestnuts. Continue to cook for 5 minutes, stirring often, until the shallots are soft and tender. 
3. Add mirin to deglaze the bottom of the skillet, scraping the bottom as needed. Add nutritional yeast, tamari, and toasted sesame seed oil (and Thai chili, if using). Mix well and cook for a few more minutes. Give the mixture a taste and season with salt and pepper to your liking. The eggplant should be soft and caramelized. If not, continue to cook on medium heat until it is thoroughly cooked. 
4. Separate the lettuce leaves and stack one to two pieces of bibb lettuce inside a larger piece of iceberg. Fill each lettuce cup with a few tablespoons of the cooked mixture. Sprinkle a hefty amount of chopped peanuts, fresh cilantro, Thai basil, and mint over top, and squeeze fresh lime juice over the wraps to complete the dish. Enjoy immediately!

mississippivegan.com

Bibb Lettuce Salad with Vinegar-Roasted Beets

 

Ingredients:

• 1 1/4 cups plus 3 tablespoons rice wine vinegar
• 1 1/4 cups water
• 1 tablespoon sugar
• Kosher salt
• 1 1/2 pounds small beets
• 2 thyme sprigs
• 2 garlic cloves, crushed 
• 1 bay leaf
• 3/4 cup plain yogurt
• 3 tablespoons minced shallot
• Pepper
• Two 8-ounce heads of Bibb lettuce, light green leaves only, large leaves torn
• Cilantro leaves and small dill sprigs, for garnish

Preparation:

1. Preheat the oven to 425°. In a large, deep ovenproof skillet, whisk 1 1/4 cups of the vinegar with the water, sugar, and 1 tablespoon of salt. Add the beets, thyme, garlic, and bay leaf. Cover the skillet and roast the beets for about 45 minutes, until tender, turning them halfway through. Remove the beets from the skillet and let cool completely, then peel and cut into wedges; discard the cooking liquid.

2. In a medium bowl, whisk the yogurt with the shallot and the remaining 3 tablespoons of vinegar. Season the dressing with salt and pepper.
3. Arrange the lettuce on a platter and top it with the beets. Drizzle with half of the dressing and garnish with cilantro leaves and dill sprigs. Serve right away, passing the remaining dressing at the table.

https://www.foodandwine.com/recipes/bibb-lettuce-salad-vinegar-roasted-beets

Spring Salad with Garlic Scape Herbed Croutons

Ingredients:

Croutons

• 2 garlic scapes, roughly chopped
• 1 1/2 teaspoons dried oregano
• 1 1/2  teaspoons dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup olive oil
• 1 baguette, cut into 3/2 inch cubes

Dressing

• 1/2 teaspoon freshly grated lemon zest
• 2 Tablespoons freshly squeezed lemon juice
• 1 teaspoon honey
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon fine sea salt
• 1/4 cup extra virgin olive oil
• 2 teaspoons minced dill
• cracked pepper

Salad

• 1-2 heads lettuce, leaves separated and washed
• 3-4 radishes, thinly sliced
• 2 salad turnips, thinly sliced
• 1/4 cup fresh dill, roughly chopped
• 4 hard cooked eggs, peeled and sliced in half
• flakey sea salt
• Black pepper

Preparation:

1. Preheat the oven to 350F. In a small saucepan heat the garlic scapes, herbs, salt, and the oil and simmer the mixture for about 5 minutes. Discard the garlic scapes. In a large bowl toss the bread cubes with the oil/herb mixture. Place on baking sheets and bake in the oven until golden brown and lightly crisp, about 12-15 minutes. Toss the bread halfway through cooking.
2. Whisk together all the ingredients for the dressing and set aside.
3. In a large salad bowl toss the lettuce leaves, radishes and turnips with the dressing. Add the croutons, dill and eggs. Sprinkle with flakey sea salt and fresh black pepper and enjoy.

http://dishingupthedirt.com/recipes/spring-salad-garlic-scape-herbed-croutons/

Baja Shrimp Taco Salad

Ingredients:

• For the dressing:
• 3/4 cup sour cream
• Juice of 2 medium limes (about 1/4 cup)
• 1/4 cup loosely packed, finely chopped fresh cilantro
• 2 tablespoons water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• For the salad:
• Cooking spray
• 1 pound 
  uncooked peeled and deveined medium shrimp
• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon paprika
• 3/4 teaspoon chili powder
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 tablespoon freshly squeezed lime juice
• 1/2 large head red cabbage, thinly sliced (about 5 cups)
• 1/3 cup finely chopped fresh cilantro, plus more for serving
• 2 medium avocados, peeled, pitted, and diced
• 1 cup crumbled tortilla chips

Instructions:

1. Make the dressing:
2. Whisk all the ingredients together in a small bowl until emulsified and well-combined; set aside.
3. Make the Salad:
4. Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a rimmed baking sheet with cooking spray; set aside.
5. Pat the shrimp dry and place on the baking sheet. Sprinkle with the cumin, chili powder, salt, and a few grinds of black pepper and stir to coat. Spread into an even layer. Roast until the shrimp are opaque and pink, stirring once halfway through 6 to 8 minutes total. Drizzle the cooked shrimp with the lime juice and toss to combine; set aside.
6. Place the cabbage, cilantro, and about 1/2 of the dressing in a large bowl and toss to combine. Top with the shrimp and avocado, drizzle with the remaining dressing (you might not use all of it) and sprinkle with the tortilla chips and more cilantro. Serve immediately.

https://www.thekitchn.com/recipe-baja-shrimp-taco-salad-256166

Summer Rolls

Ingredients:

Easy Peanut Dipping Sauce:

• 1/4 cup creamy peanut butter
• 1 Tablespoon hoisin sauce2
• 2 teaspoons soy sauce
• 1 clove garlic, mashed (or about 1 teaspoon minced)
• 1 teaspoon Sriracha sauce or a chile garlic sauce, optional for spice
• 1-2 Tablespoons warm water, or more as needed
• optional garnish: crushed peanuts, sprinkle of crushed red pepper
• Summer Rolls:
• 10 spring roll rice paper wrappers
• 1 large carrot, peeled and julienned
• 1 large cucumber, julienned (you can peel, but I don't)
• 1/2 of a large red pepper, julienned
• 1/3 cup chopped purple cabbage
• 1 ounce cooked rice noodles/rice vermicelli (optional)
• 1 avocado, sliced
• handful fresh cilantro (and/or mint, basil)
• 5 large green lettuce leaves (romaine, butter, etc), torn in half
• 20 medium cooked shrimp, peeled and sliced in half length-wise
• sesame seeds for garnish (optional)

Instructions:

1. First, read through the post above to learn some tips/tricks for making these summer rolls. Also, make sure every single ingredient in the summer rolls is prepared/chopped/cooked before you assembling.
2. Prepare the dipping sauce: You can whisk everything together in a bowl or use a food processor. I always whisk them because it saves me from cleaning the food processor. Add everything to a medium bowl (except water and optional garnish) and whisk until smooth. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl/ramekin and top with garnish. Set aside.
3. Prepare the rice paper wrappers: Pour warm water into a large bowl or 9-inch square or round baking pan. The baking pan is what I always use. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). Usually it's around that time. You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. Sometimes I use a large wood cutting board, but the wrappers stick to it a little more. Pat the wrapper slightly dry.
4. Fill the rolls: Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper as explained and pictured in the post. Then, a small amount of noodles (if using), a slice or two of avocado and a bit of cilantro. Lay 1/2 of a lettuce leaf on top and 4 slices of shrimp on top-- as pictured above. Remember, do not overstuff the roll. Start small then add more, as needed, as you roll each one.
5. Roll them: Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It's basically like you're rolling a burrito! Remember, you want a very tight roll. You can fold in the sides of the rice paper roll if you wish, but sometimes I don't.
6. After rolling each, place on a serving plate. Cut in half, sprinkle with sesame seeds, and serve with peanut sauce. This amount is enough for Kevin and I and there are always a couple leftover for lunch the next day.
7. Make ahead tip/storing: Wrap rolls individually in plastic wrap (suggested to prevent sticking and then tearing) and layer in a tupperware between sheets of parchment or wax paper. Store up to 2-3 days. In terms of taste, the rolls are best served fresh the day they are made. Cover sauce tightly and store in the refrigerator for a couple days.

https://sallysbakingaddiction.com

Shrimp Lettuce Wraps with Peanut Dipping Sauce​

Ingredients

• 1 head of Lettuce.
• 1 lb med/large Shrimp, peeled and deveined
• Salt and Pepper
• 1 Tbsp olive oil
• 1 Avocado, sliced into strips
• 1/2 Cucumber, sliced into strips
• 1/2 bunch Cilantro
• 1 medium Carrot, cut into matchsticks

Peanut Dipping Sauce:

• 3/4 cup Newman’s Own Low Fat Sesame Ginger dressing (P.S. this dressing contains wheat so if you’re gluten free, try: Braggs ginger sesame)
• 2 Tbsp creamy peanut butter (microwave 30 sec if peanut butter refrigerated)

Instructions

• Rinse and pat dry your shrimp. Sprinkle shrimp with salt and pepper. Add 1 Tbsp olive oil to a large hot non-stick skillet. Once oil is hot, add shrimp and saute on med/high heat 2 min per side or until cooked through. Don't overcook them or they will turn rubbery.
• Cut your cucumber and carrot into thin matchsticks. Slice your avocado into strips. You should find a prettier avocado though; one that doesn't look as sickly as mine.
• Make your dressing by whisking together the ¾ cup sesame ginger dressing with the 2 Tbsp peanut butter. If you have a tightly sealed tupperware, you can put it int there and shake 'er up until it's nice and smooth. This sauce is so so tasty and way too easy!
• Assemble your lettuce wraps with a lettuce leaf, several strips of carrot and cucumber, a decent slice of avocado, 2 shrimps and a couple good sized sprigs of cilantro. Don't skip on the cilantro. At least give it a whirl. It totally reminds me of spring rolls and makes the entire spring roll dangerously enticing. Then drizzle the top with the peanut dipping sauce. Yum.

natashaskitchen.com/2014/01/22/shrimp-lettuce-wraps-with-peanut-dipping-sauce/

Ground Cherry and Goat Cheese Salad

Ingredients:

• 1 pound field greens, washed
• 1/2 pound husk cherries 
• 4 ounces herbed goat cheese 
• 1 tbsp dijon mustard
• 2 tbsp basalmic vinegar
• 4 tbsp extra virgin olive oil
• 1/4 tsp coarse sea salt 
• Pinch of black pepper

Instructions:

1. Wash lettuce, remove cherries from their husks, and wash. Dry.
2. In a small bowl, whisk together mustard, vinegar, olive oil, salt and pepper.
3. Mix together lettuce, husk cherries, and dressing. Divide onto four plates.
4. Thinly slice goat cheese, and distribute slices onto plates (3-4 slices per plate). Serve.

http://www.sugarlaws.com/husk-cherry-and-goat-cheese-salad

Vegetable Lettuce Wraps

So many beautiful lettuce heads this season! Instead of the usual salad, shake things up with these yummy lettuce wraps. 

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 tablespoon peeled and grated ginger
• 2 cloves garlic, crushed and finely chopped
• 2 medium carrots, peeled and finely diced
• One 8-ounce can bamboo shoots, drained and finely diced
• 8 ounces fresh asparagus (or, try using this week's Fennel!), blanched and thinly sliced
• 9 fresh shiitake mushrooms, stemmed and sliced
• 4 tablespoons light soy sauce
• 3 tablespoons vegetarian oyster sauce
• 1 tablespoon toasted sesame oil
• 2 heads butter lettuce, leaves separated
• 1 medium red Fresno chile, seeded and finely chopped
• 1 large green onion (or, last week's baby leeks!), green part only, finely chopped
• 1 small handful fresh cilantro leaves
• 3 small mandarin oranges, clementine oranges or tangerines, segmented
• 1/4 cup roasted peanuts, finely chopped or ground

INSTRUCTIONS

1. Heat a wok over high heat and add the vegetable oil. Stir-fry the ginger and garlic until fragrant, less than 1 minute. Add the carrots and stir-fry until tender, 2 minutes. Toss in the bamboo shoots, asparagus and mushrooms and stir-fry for 1 to 2 minutes more.

2. Season with the soy sauce, vegetarian oyster sauce and toasted sesame oil and stir well.

3. Arrange the butter lettuce leaves on a plate and divide the mixture among the leaves. Garnish each cup with a sprinkle of chopped chiles, green onion, cilantro, Mandarin oranges and chopped roasted peanuts and serve.

http://www.cookingchanneltv.com/recipes/ching-he-huang/vegetable-lettuce-wraps-sin-cai-bao.html

Medicinal and Magical Uses of Some Vegetables

Cucumber

Folk names: Cowcucumber, Agurk, Haswey, Kheyar, Lekiti, Gurka

Powers: Chastity, Healing, Fertility.

Magical Uses: The fruit of the cucumber, when eaten, hinders lust.
The peel bound onto the forehead relieves headache pain, while the seeds are eaten to promote fertility.

Lettuce

Magical uses: Rub lettuce juice onto your forehead or eat the leaves to sleep easily.

String Beans:

Historical Medicinal Uses: Used to be used for the treatment of diabetes.

Current Medicinal Uses: String beans are a medium-strength diuretic, stimulating urine flow and flushing toxins from the body. Powdered or infused, beans are also hypoglycemic, reducing blood glucose levels in the treatment of diabetes. Powdered beans can be dusted on areas of weeping eczema to soothe itching and dry out the skin.

Eggplant

Current Medicinal Uses: Eggplant lowers blood cholesterol levels. Fruit can be applied fresh as a poultice for hemorrhoids, but is used more commonly in the form of an oil or ointment. The fruit and its juices are effective diuretics. A soothing, emollient poultice for burns, abscesses, cold sores, and similar conditions can be made from eggplant leaves [note: eggplant leaves can be toxic if taken internally.] The mashed fruit can soothe sunburn.

Basil

Folk names: Albahaca, American Dittany, “Our herb”, St. Joseph’s Wort, Sweet Basil, Njilika, Balanoi, Feslien

Powers: Love, Exorcism, Wealth, Protection

Magical Uses: The scent of fresh basil causes sympathy between two people, and this is why it is used to sooth tempers between lovers. It is added to love incenses and satchets.
Carry basil in your pocket to attract wealth.

Historic Medicinal Uses:
In parts of Africa, basil used to be used to relieve the pain of a scorpion’s sting. Ancient Romans used basil to relieve gas, to counteract poisoning, as a diuretic, and to stimulate breast-milk production.

Current Medicinal Uses:
Basil is good for the digestive and nervous systems, easing flatulence, stomach cramps, colic, and indigestion. It can be used to prevent or relieve nausea and vomiting. Basil is a mild sedative, useful in treating nervous irritability, fatigue, depression, anxiety, and insomnia. Applied externally, basil can as an insect repellant, and the juice can relieve insect bite stinging or itching.

Sources:
Encyclopedia of Herbal Medicine by Andrew Chevallier

Encyclopedia of Magical Plants by Scott Cunningham

Vegetable Profile: Lettuce

By Nina Berryman

The common lettuce, so popular and loved! Lactuca sativa is in the Asteraceae family, as are sunflowers, dandelions, and the artichoke. All of these plants may seem quite different from one another at first, but one characteristic proves their genetic similarity- their flowers. Plants in the Asteraceae family all have flower heads that are actually made up of many, many tiny flowers. Take the dandelion for instance, each little yellow (what is commonly mistook for) petal, is actually an individual flower. The tiny parts in the disc of a sunflower are actually individual flowers as well.

The lettuce flower is no exception, and has flowers similar to other members in the Asteraceae family. These days, it is not uncommon to see lettuce bolting and going to seed. Bolting is the process when a plant puts energy into flower production instead of leaf production. As a result the leaves get smaller, the stem gets taller and flowers start to form. Generally the whole taste of a plant will change, and in the case of lettuce, the leaves will taste much more bitter. Lettuce bolts in response to the length of day. The lettuce flower is a rare sight, as most gardeners can recognize the lengthening of the stalk as a bad sign and harvest it right away. If you let the lettuce keep growing though, you’ll see small flower heads forming, each containing many individual flowers. Each flower, or floret, produces one seed. All the florets in one head open on the same day. They are open only briefly, long enough to pollinate themselves, then close and never reopen. After the seeds develop and the flower head starts the dry, the similarity between lettuce and dandelions will again become apparent. The seeds will blow away in the wind, carried by fluffy chaff.

Source: Seed to Seed, by Suzanne Ashworth