I’ve been trying different ways to use lettuce, other than a traditional salad. I found lots of yummy, and fat-laden, versions online. Here’s my lightened version of wilted lettuce.

• lettuce, torn or chopped
• 1/2 cup sliced mushrooms
• 2-3 shallots, sliced (or 1/2 small onion)
• cooking spray
• 1-2 Tbls bacon pieces (such as Hormel)
• 1- 2 Tbls raspberry vinaigrette (I used Maple Groves Farm fat-free)
• 1 hard boiled egg, sliced

Spray fry pan with cooking spray. Saute shallots and mushrooms until soft. Turn off heat and add lettuce, dressing, and bacon. Mix well. Serve with egg slices on top.

A nice variation might be a mustard dressing instead of the raspberry vinaigrette, or a bit of crumbled goat cheese.

• 1 head lettuce, washed well and sliced thin
• 1 small-medium onion, diced
• 1 small-medium turnip, peeled and diced
• 8 cups broth and/or water
• oil or cooking spray

In stock pot, heat oil over medium heat. Add onion and turnip and saute until onion is soft.

Add broth, bring to a boil. Reduce heat and simmer until turnip is soft. Add lettuce and turn off heat when wilted (will happen quick!).

Remove from heat and puree, using an immersion blender or in batches in regular blender.

Enjoy.

This is wide open for tweaking. I used a 50/50 blend of vegetable broth and water. Most of the recipes I found called for potato but I didn’t have any, hence the turnip, which I found to be much smoother and sweeter than potato. I also added a few cloves of garlic. Different types of onion (or leek, or scallion) will vary the taste. The type of lettuce will make a difference too, I think the greener the better, the red lettuces are a bit too bitter. This was tasty without any herbs, but I think tarragon would be quite nice. Adding mushrooms (maybe enoki) or carrots would also change it up but still be tasty. I’d love to hear what other members do with this.

I read in the last newsletter that people were unsure about some of the more unusual offerings from our Coop. Recipezaar.com is a great resource. I found a bunch of great recipes for kohlrabi last year. This year I’ve been making green smoothies from the lettuce. Here’s the recipe:

• 8 leaves lettuce
• 1/4 cup juice (whatever you have on hand)
• Handful of frozen strawberries, mango or banana
• Yogurt or silken tofu to taste
• Squirt of honey or flavored coffee creamer

1. Puree lettuce and juice in a blender.

2. Add remaining ingredients and process to desired consistency. The frozen fruit keeps it cold and thickens it up. Yummy!