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Browse: Home / Lettuce

Lettuce

Chopped Salad with Shallot Vinaigrette, Feta, and Dill

Serves 8

-1 med. shallot, finely chopped

-1 t. finely grated lemon zest

-¼ c. fresh lemon juice

-1 T. white wine vinegar

-¼ c. olive oil

-Kosher salt

-8 oz. sugar snap peas (~ 2 cups), trimmed, thinly sliced on a diagonal into ½-inch pieces

-1 bu. radishes (~ 12), trimmed, thinly sliced

-4 med. Persian cucumbers, quartered lengthwise, cut crosswise into ½-inch pieces

-1 romaine heart, quartered lengthwise, cut crosswise into

½-inch pieces

-½ med. head of radicchio, cut crosswise into ½-inch pieces

-6 oz. feta, crumbled (~ 1½ cups)

-1½ c. torn dill fronds

-Freshly ground black pepper

 

Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl.

Let sit 10 minutes, then mix in oil. Set vinaigrette aside.

Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).

Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat.

Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve. Enjoy!

By Samin Nosrat and found on bonappetit.com, 6/17… Read the rest

Posted in Recipes | Tagged dill, Lemon, lemon juice, lemon zest, Lettuce, peas, Radicchio, radishes, romaine hearts, Romaine Lettuce

Asian Greens with Ginger Miso Dressing

Dressing
-1-2 inch piece of fresh ginger, coarsely chopped
-2 T. white miso
-3 T. tahini
-1/2 c. water
-3 T. fresh lemon juice

Salad
-5 oz. baby Asian salad mixed greens with mizuna (or use your mizuna with lettuce and/or other greens)
-1 sm. radish, sliced into 1/8-inch-thick rounds
-1 carrot, cut into 2-inch-long slender sticks
-2 green onions (white part only), chopped

For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream.

Strain the dressing through a fine sieve to remove ginger fibers.

For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions.

Drizzle one to two tablespoons of dressing over each salad and serve. Enjoy!

From misshomemade.com… Read the rest

Posted in Recipes | Tagged carrot, Greens, Lemon, lemon juice, Lettuce, mizuna, Onions, radish

Romaine Salad with Plum Ginger Dressing

Romaine Salad with Plum Ginger Dressing

Serves 6

FOR THE DRESSING:

-3 red plums, pitted and quartered
-1 sm. shallot, peeled and sliced
-2 in. fresh ginger, peeled and thinly sliced crosswise
-2 T. white miso
-1 1⁄2 t. sugar
-1 T. rice vinegar
-2 tbsp. sesame oil
-1⁄4 c. canola oil (or other oil)
-Salt and fresh ground black pepper, to taste

FOR THE SALAD:

-2 romaine lettuce hearts, roughly chopped
-4 sm. radishes, thinly sliced
-1 Kirby cucumber (or other cucumber), peeled, sliced lengthwise and thinly sliced crosswise
-1 ripe avocado, pitted, peeled and cut into ½ -inch cubes
-Salt and fresh ground black pepper, to taste

In a blender or food processor, combine all the ingredients for the dressing, except the oil. Puree until smooth and slowly drizzle in the oil until emulsified. Season with salt and pepper.

In a large bowl, add the romaine, radishes, cucumber and avocado. Toss with half the dressing and season with salt and pepper software task management. If desired, add remaining dressing or serve alongside. Enjoy!

Adapted from Leah Koenig on saveur.com, 8/11… Read the rest

Posted in Recipes | Tagged Avocado, Lettuce, Plums, radishes, Romaine Lettuce

Grilled Zucchini, Strawberry & Mozzarella Salad

Serves 2 as a main; 4 as a side

-1 zucchini, cut lengthwise in 1/2 inch thick slices
-1/4 t. salt
-1/4 t. pepper
-2 c. mixed lettuces
-1/4 cucumber, sliced
-1/3 c. stemmed and quartered strawberries
-2.5 oz. buffalo mozzarella, torn into chunks
-1 T. chopped fresh chives
-2 T. extra virgin olive oil
-1 T. balsamic vinegar
-Pinch hot pepper flakes

Season zucchini with half each of the salt and pepper.

Place on greased grill over medium-high heat; close lid
and grill turning once, until tender, about 10 minutes.

Combine lettuce, cucumber, strawberries, mozzarella and
chives; set aside.

In small bowl, whisk together olive oil, balsamic vinegar,
hot pepper flakes and remaining salt and pepper.

Drizzle over salad; toss to coat. Enjoy!

Adapted from Jennifer Bartoli on canadianliving.com, 8/14… Read the rest

Posted in Recipes | Tagged Chives, Lettuce, Zucchini

Romaine Heart Salad with Plum Dressing

Serves 6

 

Dressing:

3 – 4 plums, pitted and quartered

1 small shallot, peeled and minced

1 tbs. fresh ginger

1 ½ tbs. rice vinegar

¼ cup olive oil

salt and fresh, ground pepper to taste

 

Salad:

2 romaine hearts, roughly chopped

½ head radicchio, roughly chopped

1 medium tomato, thinly sliced

handful of frisee leaves for texture

handful of basil leaves minced

1 ripe avocado, pitted and cubed into ½ inch pieces

salt and fresh, ground pepper to taste

½ c. Parmigiano Reggiano or other sharp, hard cheese

 

Instructions:

In a blender, food processor or by hand combine all dressing

ingredients. Puree until smooth as much as you’re able, slowly

adding oil until emulsified. Season with salt and pepper. In a

large bowl add the romaine, radicchio, frisee, basil, tomato

and avocado. Toss with half of the dressing and season with

salt and pepper. Grate cheese over top. Add remaining dressing

as desired or serve alongside. Enjoy!!

Adapted from www.saveur.com

 … Read the rest

Posted in Recipes | Tagged Avocado, Basil, Frisee, Lettuce, Plums, Radichhio, Romaine, Tomato

Sauteed Romaine Lettuce

 

Serves 8

 -3 T. extra-virgin olive oil
-1 small celery stalk, chopped
-pinch of red-pepper flakes
-2 heads (about 10 cups) romaine lettuce, trimmed and cut into 1-inch-wide strips
-Coarse salt and freshly ground pepper

Heat olive oil in a skillet over medium heat. Add garlic, celery, and red-pepper flakes.

Saute until celery is softened and golden, about 5 minutes.

Add lettuce, mixing and pressing it down to fit.

Season with salt and pepper.

Cover and cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10-12 minutes. Enjoy!

Adapted from Food From Many Greek Kitchens,  Tessa Kiros, 2011

 

 

 … Read the rest

Posted in Recipes | Tagged Lettuce, Romaine Lettuce

Beet, Kale and Kohlrabi Salad with Grapefruit Vinaigrette

 

Serves 4

-1 bu. kale

-1 head lettuce

-1 beet

-1 kohlrabi

-2 carrots

-Sunflower seeds or pepitas

-1 grapefruit

-4 T. olive oil

-1 T. honey

-1 t.Dijon mustard

-½ t.kosher salt

-¼ t. freshly ground pepper

Wash the vegetables. Remove the stems from the kale, and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces as well. Peel the kohlrabi and beet, and chop them into matchsticks (or whatever shape you desire; make sure to cut the beets fairly thinly). Peel the carrots, and cut them into long strips by hand or in a food processor.

If desired, remove the sections from ½ of the grapefruit and peel them.

In a small canning jar, combine: juice from ½ grapefruit (a little over ¼ cup), 4 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground pepper. Cover the jar and shake vigorously to combine.

To serve, place fresh ingredients on serving plates or bowls. Top with grapefruit vinaigrette and pepitas or sunflower seeds.

Adapted from acouplecooks.com, 1/29/13

 

 … Read the rest

Posted in Recipes | Tagged Beets, Carrols, Kale, Kohlrabi, Lettuce

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