Below you will find a few different recipes from some of the stars of the Food Network (foodnetwork.com) for homemade salad dressings. They pair well with Red Bibb as well as a host of other green lettuce varieties.
Shaken Vinaigrette:
• 1 shallot, peeled and chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 heads Bibb lettuce
• 1/4 cup toasted pine nuts
• 4 ounces crumbled blue cheese
Combine shallot, mustard, vinegar, oil, salt and pepper in a jar and with an immersion blender (or in a blender) pulse until the shallot is chopped and the vinaigrette is emulsified. Season to taste with salt and pepper. Dress leaves of Bibb lettuce and top with toasted pine nuts and blue cheese.
Blooming Vinaigrette:
• ¼ cup balsamic vinegar
• 2 tablespoons red wine vinegar
• 1 tablespoon finely chopped oregano
• 3/4 cup extra-virgin olive oil
• 4 plum or 2 medium tomatoes—peeled, seeded and finely diced
• Salt
• Freshly ground pepper
In a bowl, whisk the balsamic vinegar, red wine vinegar and oregano. Gradually whisk in the olive oil. Stir in the tomatoes and season with salt and pepper; let stand for 30 minutes. Spread leaves of Bibb lettuce like a blooming flower and dress with vinaigrette.
Raspberry Vinaigrette
• 1/2 cup raspberries
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper
Place the raspberries, olive oil, lemon juice, and honey in a blender. Blend until smooth. Season with salt and pepper
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-05-25 08:40:262013-05-25 08:40:26Dressing Recipes for Bibb Lettuce
Asparagus Fritatta
We make frittatas all the time for breakfast, lunch and dinner. They an easy way to make a healthy meal, try new ingredients and use up extra items from your fridge. You can vary the vegetables, herbs, cheeses and even add meats (think turkey or Italian sausage or try some bacon)…let your imagination run wild. This recipe is easy and has minimal ingredients and is a good one to try if this is your first frittata.
INGREDIENTS
• 2 tablespoons unsalted butter
• 1/3 cup minced shallots, scallions, onions, leeks, green garlic or any combination
• 1/2 teaspoon salt
• 1 pound asparagus, tough ends trimmed off, spears cut diagonally into 1-inch lengths
• 6 large eggs, lightly beaten (if you substitute egg whites, use a 2 to 1 ratio)
• 1 cup shredded Gruyere or Swiss cheese
DIRECTIONS
Heat butter into a 10-inch oven-proof frying pan over medium-high heat. Add shallots/onions and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, for 3 minutes.
Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
Sprinkle cheese over eggs (the top will still be a little runny) and put in oven to broil until cheese is melted and browned, about 4-6 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.
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Arugula is a dark green, peppery leaf that works equally well in salads or as a cooked green. It is available year-round, but is best when the weather is mild. Arugula is easily cleaned in a large bowl/basin of cool water. Gently swish leaves in the water, letting any dirt fall to the bottom of the bowl. Lift clean leaves out of the water and transfer to a salad spinner or several layers of paper towels or a clean kitchen towel. Dry in the spinner or by rolling in the towels. Transfer leaves to a layer or two of paper towels (or clean, dry ones if you dried the leaves with towels), gently roll them up, and store in a loosely closed plastic bag in the fridge. Smaller arugula leaves tend to be milder, while larger leaves tend to have a more aggressive, peppery kick. Arugula pairs well with sweet mild lettuces like Boston (a.k.a. butter lettuce) and Bibb lettuces. Dressings made with olive oil and balsamic vinegar highlight the assertive flavors of arugula, as do lemon juice-based dressings. Arugula does well lightly cooked. Use it as you would spinach or added to soups (cooking quickly). Also, you can add small handful on top of a plate of pasta or let it wilt gently into a bowl of soup. This will add flavor, texture, and color to a dish. Here are 10 Arugula ideas highlighted by Parade Magazine.
THE RAW:
Italian: Arugula, sliced radicchio, parmesan cheese shavings, quartered artichoke hearts and pitted black olives.
Summer: Arugula, sliced beefsteak tomatoes, fresh corn kernels and fresh basil
Steakhouse: Arugula, sliced steak, cucumber, chopped scallions or spring onions and crisp bacon
Sweet and Salty: Arugula, diced fresh apricot, crumbled feta cheese and toasted almonds
California: Arugula, crumbled gorgonzola cheese, toasted pecans and dried cranberries
THE COOKED:
Pesto: Puree 2 garlic cloves, 2 cups packed arugula, ½ cup olive oil and ¼ cup toasted pine nuts or toasted walnuts. Add 1 tbsp lemon juice. Season with salt and pepper. Serve on grilled fish or chicken.
Pilaf: Sauté 1 diced onion in 2 tbsp canola oil in a pot. Add 1 ½ cups rice, 2 ½ cups water and salt to taste. Bring to simmer. Stir in ¼ cup golden raisins and ¼ cup slivered almonds. When rice is tender stir in 2 cups packed arugula.
Sandwich: Layer slices of ripe peach, thin slices of gruyere cheese and handful of arugula between 2 slices of whole wheat bread. Bake or press until cheese melts.
Pasta: Combine ¾ lb cooked whole wheat spaghetti, 2 cups packed arugula, 1 cup halved grape tomatoes, ¼ cup chopped parsley, 3 tbsp pine nuts, 1 tbsp olive oil and salt and pepper to taste. Warm and serve.
Pizza: Top whole wheat pizza crust with basil pesto, handful of arugula, sautéed broccoli and shredded mozzarella cheese. Bake at 425 degrees until cheese melts and crust is finished.
Dressing Recipes for Bibb Lettuce
Dressing Recipes for Bibb Lettuce
Below you will find a few different recipes from some of the stars of the Food Network (foodnetwork.com) for homemade salad dressings. They pair well with Red Bibb as well as a host of other green lettuce varieties.
Shaken Vinaigrette:
• 1 shallot, peeled and chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 heads Bibb lettuce
• 1/4 cup toasted pine nuts
• 4 ounces crumbled blue cheese
Combine shallot, mustard, vinegar, oil, salt and pepper in a jar and with an immersion blender (or in a blender) pulse until the shallot is chopped and the vinaigrette is emulsified. Season to taste with salt and pepper. Dress leaves of Bibb lettuce and top with toasted pine nuts and blue cheese.
Blooming Vinaigrette:
• ¼ cup balsamic vinegar
• 2 tablespoons red wine vinegar
• 1 tablespoon finely chopped oregano
• 3/4 cup extra-virgin olive oil
• 4 plum or 2 medium tomatoes—peeled, seeded and finely diced
• Salt
• Freshly ground pepper
In a bowl, whisk the balsamic vinegar, red wine vinegar and oregano. Gradually whisk in the olive oil. Stir in the tomatoes and season with salt and pepper; let stand for 30 minutes. Spread leaves of Bibb lettuce like a blooming flower and dress with vinaigrette.
Raspberry Vinaigrette
• 1/2 cup raspberries
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper
Place the raspberries, olive oil, lemon juice, and honey in a blender. Blend until smooth. Season with salt and pepper
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Asparagus Frittata
Asparagus Fritatta
We make frittatas all the time for breakfast, lunch and dinner. They an easy way to make a healthy meal, try new ingredients and use up extra items from your fridge. You can vary the vegetables, herbs, cheeses and even add meats (think turkey or Italian sausage or try some bacon)…let your imagination run wild. This recipe is easy and has minimal ingredients and is a good one to try if this is your first frittata.
INGREDIENTS
• 2 tablespoons unsalted butter
• 1/3 cup minced shallots, scallions, onions, leeks, green garlic or any combination
• 1/2 teaspoon salt
• 1 pound asparagus, tough ends trimmed off, spears cut diagonally into 1-inch lengths
• 6 large eggs, lightly beaten (if you substitute egg whites, use a 2 to 1 ratio)
• 1 cup shredded Gruyere or Swiss cheese
DIRECTIONS
Heat butter into a 10-inch oven-proof frying pan over medium-high heat. Add shallots/onions and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, for 3 minutes.
Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
Sprinkle cheese over eggs (the top will still be a little runny) and put in oven to broil until cheese is melted and browned, about 4-6 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.
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Arugula 10 Ways
Arugula 10 Ways
Arugula is a dark green, peppery leaf that works equally well in salads or as a cooked green. It is available year-round, but is best when the weather is mild. Arugula is easily cleaned in a large bowl/basin of cool water. Gently swish leaves in the water, letting any dirt fall to the bottom of the bowl. Lift clean leaves out of the water and transfer to a salad spinner or several layers of paper towels or a clean kitchen towel. Dry in the spinner or by rolling in the towels. Transfer leaves to a layer or two of paper towels (or clean, dry ones if you dried the leaves with towels), gently roll them up, and store in a loosely closed plastic bag in the fridge. Smaller arugula leaves tend to be milder, while larger leaves tend to have a more aggressive, peppery kick. Arugula pairs well with sweet mild lettuces like Boston (a.k.a. butter lettuce) and Bibb lettuces. Dressings made with olive oil and balsamic vinegar highlight the assertive flavors of arugula, as do lemon juice-based dressings. Arugula does well lightly cooked. Use it as you would spinach or added to soups (cooking quickly). Also, you can add small handful on top of a plate of pasta or let it wilt gently into a bowl of soup. This will add flavor, texture, and color to a dish. Here are 10 Arugula ideas highlighted by Parade Magazine.
THE RAW:
Italian: Arugula, sliced radicchio, parmesan cheese shavings, quartered artichoke hearts and pitted black olives.
Summer: Arugula, sliced beefsteak tomatoes, fresh corn kernels and fresh basil
Steakhouse: Arugula, sliced steak, cucumber, chopped scallions or spring onions and crisp bacon
Sweet and Salty: Arugula, diced fresh apricot, crumbled feta cheese and toasted almonds
California: Arugula, crumbled gorgonzola cheese, toasted pecans and dried cranberries
THE COOKED:
Pesto: Puree 2 garlic cloves, 2 cups packed arugula, ½ cup olive oil and ¼ cup toasted pine nuts or toasted walnuts. Add 1 tbsp lemon juice. Season with salt and pepper. Serve on grilled fish or chicken.
Pilaf: Sauté 1 diced onion in 2 tbsp canola oil in a pot. Add 1 ½ cups rice, 2 ½ cups water and salt to taste. Bring to simmer. Stir in ¼ cup golden raisins and ¼ cup slivered almonds. When rice is tender stir in 2 cups packed arugula.
Sandwich: Layer slices of ripe peach, thin slices of gruyere cheese and handful of arugula between 2 slices of whole wheat bread. Bake or press until cheese melts.
Pasta: Combine ¾ lb cooked whole wheat spaghetti, 2 cups packed arugula, 1 cup halved grape tomatoes, ¼ cup chopped parsley, 3 tbsp pine nuts, 1 tbsp olive oil and salt and pepper to taste. Warm and serve.
Pizza: Top whole wheat pizza crust with basil pesto, handful of arugula, sautéed broccoli and shredded mozzarella cheese. Bake at 425 degrees until cheese melts and crust is finished.
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