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.

MellowBellies Frittata

And here’s one more recipe for greens – a frittata. Bake it in a pie plate and cut into wedges for breakfast, brunch, lunch or dinner. Bake it in a square pan and cut into bite size pieces for a pre-dinner nibble. It’s good at room temperature, hot or cold, and accommodates whatever greens you want to put into it. The recipe will also accommodate whatever cheese you have on hand. It’s hard to go wrong here. I’ve included a method for steaming greens in the microwave. I prefer to do that instead of heating up the kitchen with lots of boiling water. But you should use whatever method you prefer.