#Gem Lettuce

[askwhatsforlunch]

Potato and Cucumber Salad (Vegetarian)

This hearty and tasty Potato and Cucumber Salad makes the most of barbecue leftovers, and turn it into a delicious lunch; the smokiness of grilled potatoes complimented by the cooling cucumber and lemon juice! Happy Monday!

Ingredients (serves 2):

1 heaped teaspoon Dijon Mustard

1 1/2 tablespoon olive oil

1 ripe lemon

a pinch of salt and freshly cracked black pepper

a large gem lettuce, rinsed and spin-dried

2 medium Grilled Potatoes

1/3 cucumber, rinsed

3 slices Red Onion Pickle

Parmesan

In a salad bowl, combine Dijon Mustard and olive oil. Give a good stir until well-blended. Thoroughly squeeze in the juice of the lemon, whisking until perfectly combined. Season with salt and cracked black pepper.

Roughly chop gem lettuce. Peel and dice Grilled Potatoes. Halve cucumber, and cut into slices. 

Add chopped lettuce, diced Grilled Potatoes, sliced cucumber and Red Onion Pickle slices to the salad bowl, tossing well to coat in dressing. Chill in the refrigerator, at least a couple of hours.

Serve Potato and Cucumber Salad, topped with a few shavings of Parmesan.

[the-things-i-put-in-my-mouth]

Chicken burger with Gouda cheese, lettuce, barbecue sauce, french fries, onion rings…..

[ediblegardenspointloma]

In My San Diego Garden and Kitchen

Just as Advent is about the coming, my winter garden is about anticipation. I harvest lettuce and arugula for now and flowers in the street side garden. I look to the future.

The first sowing of arugula will soon be supplanted by other winter greens. As soon as I begin to cut arugula I succession sow another small area, keeping arugula always in the garden.

The last of the Dorsett Golden apples became a small apple-cranberry crisp and more applesauce.

Paperwhites and Bright Lights cosmos in the street side garden.

Anticipating Little Gem Type Trio lettuce and Black Magic kale.

Anticipating navel oranges and tangerines.

Anticipating heirloom Violetto purple artichoke. More anticipated harvests next week.

Check the What I’m Planting Now page as I transplant and sow seeds for the cool season garden.

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[recipesformygirls]

Influenced by What’s Gaby Cooking a main course salad cause I’m just not eating enough salad in the winter. The first picture is a combo of items marinating in homemade Italian dressing. This has chick peas, purple onion, cherry tomatoes, roasted red peppers and green olives. The dressing is lemon, red wine vinegar, chopped shallot, salt, pepper and olive oil.

After those items marinated I added the chopped little gem lettuce, chopped radicchio and avocado. I quickly heated up Trader Joe’s prepared lemon pepper chicken in a frying pan and added the hot chicken to the salad.

Very satisfying and yummy for a main course salad!

[randomceleste]

I wanna eat a head of lettuce like an apple

[elizaevans]

A Gem of a Lettuce

[nachosncheezies]

where's that post about needing to rinse your brain under cold running water? because, that.

[askwhatsforlunch]

Boiled Egg and Crudité Salad (Vegetarian)

This simple, beautifully colourful Boiled Egg and Crudité Salad makes a light, nutritious and easy weekday lunch! Simple as, and also very good!

Ingredients (serves 1):

1/2 teaspoon coarse sea salt

1 egg

1 large carrot

half a large heritage tomato, rinsed

half a small gem lettuce, rinsed and spin-dried

2 tablespoons v

Bring water to the boil in a small saucepan over medium-high heat. Once boiling, stir in coarse sea salt until dissolved. Then, gently add the egg. Boil for 7 minutes and 30 seconds.

Meanwhile, thoroughly scrub and rinse carrot under cold water. Using the coarse side of a box grater, grate carrot and place grated carrot onto serving plate.

Cut heritage tomato into slices, and roughly chop gem lettuce. Add both to the plate as well. Generously drizzle with v.

Once the egg is boiled, drain the water and cool slightly under cold water before peeling it. Cut boiled egg in half, and arrange egg halves onto the crudités.

Enjoy Boiled Egg and Crudité Salad immediately, with slices of toasted and buttered.

[ellickalways]

abbott elementary 3x04 has NO right being that funny. highlights include:

- “hi” “hmph. bet you are”

- “reefa. ganja. the devil’s lettuce.”

- “i suggest that you allll DRRRop your vices-uh and take a hit of my drug of choice-uh. J-E-S-U-S. street name: CHRRRRIST!”

- “mrs. howard, is that piniot grigio???”

- “that’s fine, your mom has herpes.” “lady, are YOU high?”

- “hello students, my name is no longer Miss Barbara. it’s Miss Brahaharaaaah”

- jacob diving headfirst into a trash can “I GOT IT. GIVE IT TO ME”

must i go on?? an absolute gem of an episode.

[chrollohearttags]

Cherry, how 'bout 2, 6, 11, 19, and 20 for Rapper Connie? He's a gem! 💎💎💎💎

hi Cas, my love!!! Thank you so much for the questions! Now I hadn’t written much for him but he def holds a special place in my heart! 🥹🫶🏾

2. Does your character often indulge in the things they like?

absolutely! Sometimes a little too much. He loves a little devil’s lettuce and liquor. A couple of his favorite vices..including women! (although he’s not exactly Armin-level of promiscuous). He definitely likes entertaining them. He also loves video games and when he and the guys are not making music, they’re in an Apex lobby acting like teenage boys.

6. What is your character’s fondest memory?

ooh, this is a good one! (lil spoiler here) so Connie was the very first artist that EJ ever collabed with and the project they worked on, a joint EP was Connie’s big break so to speak. A lot of his family was still in the Dominican Republic at this point and he was still trying to make it as a rapper. He remembers being with his boys in the studio and on FaceTime with his mom and brothers when it was announced that their lead single had gone #1 and was Grammy nominated in the same night. His mom was telling him how proud she was and crying. That to him was greater than any award ever!

11. Who are your character’s most important people?

hands down, his family and his boys! He adores his parents..for how hardworking they were, providing for him and his brothers. Even though they weren’t wealthy growing up by any means, they gave them the best life they could and taught them hard work. His brothers are his world and he’s an uncle so he adores his nieces and nephews too. Literally spoils them rotten with gifts. Of course, his friends mean everything to him. He often says that if it wasn’t for them pushing him to do music, he’d probably be in jail or dead because he got involved with the wrong crowd at one point. But they saved him.

19. Does your character have any friends? Best friends?

he and the rest of the Dead Boys Society are like brothers. EJ, Armin, Jean, Ony…they’re his second family. But he’s super close with Sasha! The second they met at Armin’s yacht party, that became his right hand. They’re always in tiktok videos together, being silly and stupid. (his fans SWEAR they’re dating, esp after she stars in one of his vids) but there’s no way. They’re literally twins. Him and Ony are always side by side, doing something insane. 😭 their interviews constantly go viral because they always have something slick to say.

20. Does your character have any significant others?

like I said, Mr. Connie loves the ladies but there’s one in particular that catches his eye whilst they’re on tour. And that’s the Pole Assassins’ hairstylist. She catches his eye and he’s been smitten ever since. They aren’t exactly an item or yet or anything but ya never know, that might change. 🤭

[the-things-i-put-in-my-mouth]

Halloumi and pepper skewers with spiced potato wedges, baby gem and tomato salad….

[ediblegardenspointloma]

In My San Diego Garden and Kitchen

Last week we savored the first of the heirloom purple artichokes, ‘Violetto Chioggia,’ from Northern Italy. We favor this later maturing artichoke over the traditional globe artichokes despite the wicked thorns (which I snip prior to cooking). We find these purple artichoke leaves tender and meaty with a delicate artichoke flavor.

If you’d like to give them a try, Territorial Seed Company offers seeds. They report it to be hardy to USDA Zone 6 and above. Visiting in the Pacific Northwest, I see artichokes grown as annuals for farmers’ markets.

Check out the poem, Ode to the Artichoke by Pablo Neruda featured with other ‘choke photos in an earlier blog post.

I find cross sections of vegetables enchanting; cf. an artichoke above and last week, a radish. With embarrassment, I admit this nearly 1.5 pound beet has rolled around my produce drawer for almost a year. Surprisingly, it was in near perfect condition and last week was the star of Russian Beet Borscht from the original Moosewood Cookbook.

Ignoble carrots harvested for the occasion did add flavor and texture. I grew them from palletized Bolero seed and had many misshapen, squatty and fat carrots despite stellar growing conditions. I’ll be back to regular seeding of Bolero in the fall.

I direct seeded Little Gem lettuce in late January then thinned and transplanted to two rows about two dozen plants. In cool spring weather and plenteous rain they’ve thrived. I harvested the first two for a meetup with my sisters. In my haste, I forgot to snap a photo.

I harvested a mountain of Catalina spinach from a ten inch row, leaving plenty for another vegetable side later this week. High quality spinach in April is not typical in my garden. I’ve continued succession sowings so we’ll see how long I can keep this gig going.

My contribution to the meetup dinner with my sisters was homemade apricot ice cream. Last June, with our abundant crop, I froze several containers of prepared mix so the final steps only required heavy cream and almond flavoring. Apricot season is less than two months away and finally, the weather has warmed so we all welcomed the lightly sweet and flavorful dessert.

The bearded iris are spectacular this year. Here the bouquet for the church entry.

Check the What I’m Planting Now page as I think spring in the garden. Then head to Harvest Monday, hosted by Dave at Happy Acres Blog and see what garden bloggers around the world harvested last week.

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[recipesformygirls]

Last week I made tacos with ground Turkey which can be bland so I spice up the meat. I had lots of left overs so for lunch I warmed up the meat, added some Korean type sauce to it and made these little lettuce wraps. They were delicious and I was so glad to use up the leftovers. I love this lettuce that I found recently. They are little gem lettuce wrapped in a package with 3 little heads of lettuce. They’re very tasty and crisp. The crisp is similar to romaine but they’re much tastier than romaine. They are the perfect size for sandwiches or wraps.

[morethansalad]

Baby Gem Lettuce, Avocado & Pickled Onion Salad with Miso Orange Dressing (Vegan)