Lettuce

Chipotle-Honey Vinaigrette

Published at In Category Cabbage, Lettuce, Napa cabbage, Recipes

Last week I hosted dinner for neighbors and served the last of my previous cabbage in a coleslaw with chipotle-honey dressing. I chopped the cabbage in the food processor to make small (maybe 1/4-inch?) chunks instead of shreds. That’s something I learned from the guys who own The Po’Boy Shop on Clairmont. We are running their coleslaw recipe in the AJC in a few weeks and they firmly believe that small diced cabbage is the key to really excellent slaw. Their version has a mayo/vinegar/sugar dressing, but next week the AJC will publish my feature on what to do with some of those leftover condiments in your refrigerator and pantry. I made this chipotle-honey vinaigrette for the story and since I needed to use it up, I poured it over the cabbage (and a few chopped carrots). To a person, everyone at the table raved about it. I thought those who aren’t fans of smoky heat would leave it on their plates, but they ate it all. It’s sort of a recipe but you really have to taste it and adjust every single ingredient to suit your palate. I wanted more honey in mine.

Laab Gai (Chicken Salad)

Published at In Category Cabbage, Lettuce, Recipes

Last week I mentioned the recipe for Laab Gai we published in the AJC last summer. Delicious on lettuce leaves, delicious on cabbage leaves. It’s appended below.

The herbs, citrus and fish sauce provide rich bright flavor for this salad. The ingredients include toasted sticky rice powder which adds a nutty flavor. Look for it at a store carrying Asian groceries, or make it at home by toasting glutinous rice and grinding it with a mortar and pestle or spice grinder.

The filtered fish sauce here is the Thai or Vietnamese fish sauce found at Asian grocers and in grocery stores well-stocked with international food.

Asian grocery stores may have frozen chopped lemongrass available and Rouamvongsor says that’s an acceptable substitute for fresh.

The salad is served by scooping the chicken mixture onto cabbage leaves

(2023) Homemade Caesar Salad Dressing and Croutons

Published at In Category garlic, Lettuce, Recipes

We’ve returned from a ten day road trip to the Madawaska Kanu Centre (MKC) in Ontario. In addition to a week full of daily paddling instruction, their kitchen kicks out homecooked meals three times a day. I grabbed some of their recipe cards from the gift store.

MKC puts their freshest produce forward by serving cut fresh veggies with a dip at every lunch and dinner. The recipe cards didn’t include my favorite dip from the week, but this Caesar salad dressing can be served with the sliced peppers, cucumbers, and cherry tomatoes from this week’s box.

(2023) Stir-Fried Lettuce (or Swiss Chard)

Published at In Category Lettuce, Recipes, Swiss chard

If you’re ready to do something else with lettuce, although I think I’m just going to enjoy the pretty red lettuce we got in a few big salads, then there’s a recipe for a lettuce stir fry from “Tenderheart,” but you could also use it for the Swiss chard. Adapted from Hetty McKinnon’s “Tenderheart.” This should work well with all kinds of tender greens.

(2023) Butter Lettuce, Grape, Fennel, Walnut + Buttermilk Salad

Published at In Category Fennel, Lettuce, Recipes

I do have a recipe for a salad, this one from “Pulp: A Practical Guide to Cooking with Fruit” by Abra Berens. I love that the only dressing is buttermilk. Could it be more simple? Helps that I love buttermilk! Berens includes fennel, but I’d substitute radishes and green onions if I wanted to stick with what’s in the box. The grapes are just a nice addition to a salad, but you’re right, we’ll never see those in a Georgia produce box.

(2019) Mark Bittman’s Vegetable Pancakes

Published at In Category Cabbage, Kohlrabi, Lettuce, Napa cabbage, Recipes Tags: , , , ,

Vegetable pancakes seem to be a thing these days, and I love this recipe from Mark Bittman that will use up any vegetable you have on hand. You can use some of that lettuce if you chop it and maybe saute a little before mixing into the batter. Spinach? Sure. Grated kohlrabi. Absolutely. Chopped cabbage, probably anything from this week’s box except maybe the tomatoes which might turn watery.We eat these either with a little soy sauce or a little hot honey. That’s my new addiction and I’m not even a fan of hot sauces. But hot and sweet like the hot honeys people are producing these days? Love it.