Grated Raw Beet Salad

This recipe is adapted from one by Martha Rose Shulman and published in the New York Times.

I’m always surprised by the number of people who think you can’t eat beets raw. Of course you can!

And if you scrub them well, you don’t even need to peel them. Just trim up the stem and root ends and that’s all the prep they need. Especially if you’re going to grate them.

Pasta with Sausage, Onions and Lettuce

If you’re thinking you’d like to do something with that head of romaine beyond fixing yet another salad, remember that the leaves make fabulous wraps for grilled anything. Or for spring rolls. I came home from the beach a few weeks ago with a bag of wild Atlantic shrimp. I poached the shrimp and then made spring rolls, using shredded romaine in place of the traditional rice noodles. When it came to eating the rolls, I laid each one in another romaine lettuce leaf, and added a few leaves of mint and basil, dipped the whole thing into a spicy Vietnamese dipping sauce and enjoyed.

I also love the idea of slightly wilted romaine lettuce. See what you think about this recipe.

Spiced Lettuce Cake Bars

Finally, I’ve been waiting for an opportunity to try this recipe for lettuce cake, and today’s bounty of lettuce provides the means. I saw this mentioned at SeriousEats.com last year, and although it calls for iceberg, I’m going to try it with our green leaf lettuce. Sounds like an interesting variation on carrot cake. The recipe comes Nicole Weston of BakingBites.com.