Side Dish Recipes Using Local Lettuce Greens
If you haven’t heard about Circle A Farms, our LOCAL hydroponic lettuce farm in Forsyth County, then please click here to read all about it! I am a raving fan of their lettuce greens. Whether its Thanksgiving, Christmas, or a plan to eat healthier in the New Year – Circle A Farms has you covered.
I thought it would be great to link to some delicious recipes for every occasion. I have organized these by lettuce type. Whatever you decide to make, I hope you enjoy!
- Hydroponic Spring Mix
- Toasted Walnuts
- Crumbled Blue Cheese (or Feta)
- Fresh Blueberries
- Red Onion Slices
- 1/2 cup Balsamic Vinegar
- 1/2 cup Olive Oil
- 1/4 cup blueberry preserves
- Fresh Ground Pepper
Toast walnuts in oven at 350 degrees for 7 minutes. Allow to cool completely. Mix Balsamic Vinegar & Olive Oil together with blueberry preserves. Set aside. Top plate with Hydroponic Spring Mix, red onion slices, blueberries, cheese and sprinkle walnuts over top. Sparsely drizzle dmixture over top, no need to use a lot of dressing. Sprinkle with fresh ground pepper. Enjoy!
Family Favorite Taco Salad
- 1 lb. 90/ 10 lean ground beef
- Reduced Sodium Taco Seasoning
- 1 cup diced onions
- 2% Shredded Mexican Cheese
- 1 8 oz. carton reduced fat sour cream
- 1/2 cup chunky medium salsa
- Mission Tortilla Strips
- Chopped tomato
- Sliced Black Olives
- Avocado chunks
- Hydroponic Romaine cut into strips
Mix sour cream and salsa together. Brown ground beef just until no longer pink, rinse well, return to pan. Sprinkle seasoning over meat, add 1/2 cup of water, simmer till water water is absorbed. Allow meat to cool slightly. Cut Romaine Lettuce into 1/2″ strips. Place romaine on plate. Top with ground beef, diced onions and shredded cheese. Layer with tomatoes, black olive slices, and avocado chunks. With fork, add salsa/ sour cream mixture on top. Crush tortilla strips and top salad just before serving. Family Favorite.
Healthy Chicken Fried Rice Wraps
- Hydroponic Bibb Lettuce
- 4 large egg whites
- 1/2 cup scallions, chopped, green and white parts
- 2 medium garlic cloves, minced
- 12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes
- 1/2 cup carrots, diced
- 2 cups cooked brown rice, regular or instant, kept hot (Uncle Ben’s in the orange, microwavable pouch is convenient)
- 1/2 cup frozen green peas, thawed (or shelled edamame)
- 3 tbsp low-sodium soy sauce
Coat a large nonstick with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Off heat, re-coat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; saute 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute.
Remove individual leafs of Bibb. Spread over cutting board. In a horizontal row, spread rice mixture over lettuce and starting with one edge, roll up into a wrap, secure with toothpick.