A 100% vegan sandwich made with smoked mushroom bacon, tomato, lettuce, and avocado.
'lettuce' on Serious Eats
I love savory French toast. And when you combine salty, fried, eggy bread with bacon, tomatoes, and fresh, crunchy shredded romaine, you get a brunch that will set you straight no matter what you got yourself into the night before.
A classic Caesar salad with crunchy garlic-parmesan croutons and a creamy dressing.
Let's say you want a BLT, except it's not quite peak tomato season and you only have a slab of raw pork belly, not bacon. That's the terrible dilemma I faced this week. But was that going to stop me? Of course not. I just had to get creative.
Cooking lettuce doesn't make it more watery and wan; on the contrary, it deepens the greens' flavors, bringing out the peppery notes that characterize lettuce's more assertive cousins like watercress and radicchio.
Bright pickled vegetables make for a bracing, refreshing salad that goes great with grilled meats.
The ultimate lobster, bacon, lettuce, avocado, and tomato sandwiches, made with bacon sheet, tomato filets, perfectly cooked lobster, homemade mayonnaise, and bread toasted in bacon fat.
On paper, this recipe for Fresh Peas with Lettuce and Green Garlic couldn't be simpler. Virtually all of the dish's ingredients are listed in the title save for salt, pepper, and butter. It's all about tender young peas, earthy leaves of wilted lettuce, mild green garlic, and enough sweet butter to bring the dish together. It's a recipe that's indicative of Reusing's approach to home cooking—simple techniques and superb use of in season ingredients.
Note: This recipe is adapted from The Cradle of Flavor by James Oseland....
Radicchio is a perfect example that grilling can make just about anything better. The sharp bitterness usually wreaks havoc on my taste buds, but once grilled, I found it very pleasing. It came together in a salad that was a sea of textures and tastes: grilled knob onions, lettuce, and a sherry-mustard vinaigrette.
If you grow your own lettuce, belong to a CSA, or sometimes get a little grabby at the farmers' market, chances are you'll end up with too much lettuce at some point from now through October. The good news is that although lettuce maintains a clean-cut, "just the salad, thank you" veneer in polite company, she's not the least bit afraid to take a couple of turns around the pan behind closed doors. When you just can't eat another bite of salad, try these delicious cooked alternatives.
Admittedly, iceberg can't touch cabbage nutritionally. The latter is packed with fiber, Vitamin C, and Vitamin K, while the former makes you feel slightly better about eating a burger. Still, both deserve more respect as potential stand-alone dishes. And this pair of recipes should help that process along.
This looked way, way too simple to possibly be any good, and I probably would have never given it a chance had it not had the clever title that is catchy and quite literal. The first butter is actual butter,...