Lettuce

Ingredients

• 1 Sweet Potato
• 2 Medium Beets (2″)
• 6 Brussels Sprouts
• 4 Cloves of Garlic
• 1 T Olive Oil
• 1/2 cup Water Chestnuts
• 1/2 cup Bamboo Shoots
• 1/2 cup Slivered & Toasted Almonds
• 1 Head of Butter Lettuce
• 1 Avocado
• 4 Green Onions
• 3 T Soy Sauce
• 2 T Peach Jam
• 2 T White Wine Vinegar

Directions

1. Prepare your beets, sweet potato and Brussels sprouts by chopping into tiny pieces (like 1/4″). You can use a mandolin, chop chop machine or food processor to save some time. Also chop up the water chestnuts, bamboo shoots, green onions, avocado and set aside separately.
2. Prepare your sauce with 1 T minced garlic, soy sauce, jam and vinegar in a small dish and set aside.
3. In a large skillet or wok, heat olive oil under very high heat with 3 cloves of chopped garlic. When the garlic is crispy and slightly browned, your oil is hot enough for cook up some veggies!
4. Set a timer for 10 min and add beets first. Wait about 2 min, add sweet potatoes and wait about another 2 min. Add Brussels sprouts and then let cook together another 2-3 minutes.
5. Add sauce, water chestnuts and bamboo shoots, cover and let cook until desired softness. It took me exactly 10 min total but may vary depending on the size of your veggies and heat of your pan. Remove from heat and add almonds.
6. Fill each lettuce cup with 1/2 cup veggie mixture, top with green onion and avocado and serve!

Ingredients

• 2 small heads butter lettuce, cored; leaves torn into large pieces
• ½ cup shelled pistachios, lightly toasted and roughly chopped
• 2 navel oranges, peel and pith removed and flesh segmented, juice reserved
• ½ cup crème fraîche
• ¼ cup finely chopped chives
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Combine lettuce, pistachios, and orange segments in a bowl.
2. Whisk reserved orange juice with crème fraîche, 3 tablespoons chives, salt, and pepper.
3. Pour over salad and toss to combine.
4. Garnish with remaining chives.

Ingredients

• 3 tablespoons unsalted butter
• 1 medium fennel bulb, chopped (about 2 cups), fronds reserved for garnish
• 2 large shallots
• 1 medium head Bibb lettuce, cut into ½-inch strips (4 cups lightly packed)
• 1 (10-ounce) package frozen petite peas
• 1-1/2 cups low-sodium chicken broth
• ¾ teaspoon fennel seeds
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground pepper

Directions

1. Melt the butter in a large heavy saucepan over medium heat.
2. Add the fennel and shallots.
3. Cover and cook, stirring occasionally, until the vegetables soften, 6 to 7 minutes.
4. Add the lettuce to the pan and stir until it wilts, 1 to 2 minutes.
5. Mix in the peas, broth, and 1 cup water and bring the soup to a boil.
6. Cover, reduce the heat to medium-low, and simmer until the vegetables are just tender, 5 to 6 minutes.
7. In a blender, puree the soup in batches until smooth, adding some fennel seeds to each batch.
8. Combine the batches in a large bowl and return all of the soup to the same pot.
9. Add the salt and pepper.
10. Reheat the soup over low heat, thinning with a little water if it is too thick.
11. Ladle the soup into bowls. Garnish each bowl with some fennel fronds and serve.