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Grilled Romaine Lettuce
3 to 4 romaine hearts, 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar (or cider vinegar), 2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)1/4 teaspoon salt, Pinch freshly ground black pepper
Alternative method Ingredients: 1/4 cup Caesar dressing, grated parmesan cheese, bacon pieces, and croutons
1. Prep the romaine hearts: Pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.
2. Prepare your grill for high, direct heat.
3. Prepare the vinaigrette: Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Paint the lettuce hearts all over with the vinaigrette.
4. Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
5. Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.
Instead of step 3, lightly coat the romaine with olive oil, salt, and pepper. Once done with step 4, chop and toss with 1/4 cup of Caesar dressing and top with grated parmesan cheese, bacon pieces and croutons.
Recipe from: www.simplyrecipes.com
Korean Beef Lettuce Wraps
1 cup long grain white rice, 1/4 cup LOW SODIUM gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce), 2 Tablespoons coconut sugar or white sugar or honey, 1/2 teaspoon chili garlic sauce (or more or less), 1/4 teaspoon ground ginger, 1 teaspoon toasted sesame seeds plus more for garnish, 2 teaspoons sesame oil, 1lb lean ground beef, 2 green onions chopped - white and light green parts, and dark parts divided, white pepper, 2 cloves garlic pressed or minced, 1 head butter or Boston Bibb lettuce, leaves separated
1. Add rice and 1-1/2 cups water to a small saucepan then bring to a boil. Turn heat down to low then cover and simmer for 10 minutes (water should just barely be at a simmer.) Remove pan from heat then let sit for 5 minutes before removing the lid and fluffing with a fork. Set aside.
2. Meanwhile, whisk together gluten-free Tamari or soy sauce, coconut sugar, chili garlic sauce, ground ginger, and sesame seeds in a small dish then set aside.
3. Heat sesame oil in a 12" skillet over medium-high heat. Add ground beef and white and light green parts of green onions then season with white pepper and cook through. Add garlic then saute for 30 seconds. Pour in sauce then saute for 1 more minute.
4. Scoop cooked rice into lettuce leaves then top with Korean beef mixture, green parts of green onions, and extra toasted sesame seeds if desired.
Recipe from: https://iowagirleats.com
Firecracker Vegan Lettuce Wraps
1/2 cup peanut butter, 1/3 cup soy sauce, 1/3 cup sesame oil, 1/4 cup rice vinegar, 2 tablespoons chili paste (like sambal oelek), 2 tablespoons sugar, a small knob of fresh ginger peeled, a clove of fresh garlic peeled, 1 container extra firm tofu (Or protein of choice), 4 ounces brown rice noodles, lettuce leaves for wrapping, peanuts, cilantro (optional), lime for serving
1. Noodle Prep: Soak your noodles in a bowl of lukewarm water for at least 30 minutes while prepping the rest of the recipe. This is important. You want the noodles to be soft and flexible.
2. Sauce: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
3. Tofu: Press the tofu with a few paper towels to get some of the moisture out. Cut the tofu into small pieces. Heat a little oil in a nonstick skillet. Add your tofu. Stir-fry until golden brown. I usually let it sauté for at least 15 minutes. Add about half of the sauce to the pan. Stir-fry for another 3-5 minutes. As the sauce browns, it will form small crispy pieces around the tofu. Yum! Transfer tofu to a bowl.
4. Noodles: Drain and rinse your noodles. Add another swish of oil to the pan and plop the noodles in. Add about half of the remaining sauce. Stir fry for just a minute or two until coated. Add a splash of water if it’s too sticky. Remove from heat immediately and toss with the tofu.
5. Lettuce Wrap: Fill your butter lettuce leaves with the mixture (it’s okay if it’s sticky – you’re just wrapping it up in lettuce). Top with peanuts, cashews, cilantro, scallions, lime, and/or Sriracha if you want.
Recipe from: https://pinchofyum.com
Caesar Salad in Peppered Parmesan Bowls
2 cups shredded Parmesan cheese,1/2 teaspoon coarsely ground pepper,2 romaine hearts cut into bite-size pieces (about 6 cups), 1 cup grape tomatoes halved, 3/4 cup Caesar salad croutons slightly crushed, 1/4 cup creamy Caesar salad dressing
1. In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle 1/4 cup cheese mixture into pan to form a 6-in. circle; cook, uncovered, until bubbly and edges are golden brown, 1-2 minutes. Remove skillet from heat; let stand 15 seconds.
2. Using a spatula, carefully remove cheese and immediately drape over an inverted 4-oz. ramekin; press cheese gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls.
3. In a large bowl, combine romaine, tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls.
Recipe from: https://www.tasteofhome.com
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