Recipes

Blue Cheese & Bacon Lettuce Boats

Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack!

INGREDIENTS:

180g ounces smoky bacon
2/3 cup whole-milk yoghurt (not greek)
1 garlic clove, finely grated
2 tsp fresh lemon juice
1/2 tsp honey
salt
freshly ground pepper
180g blue cheese, crumbled 
2 heads romaine lettuce
2 Tbsp finely chopped chives
lemon wedges (for serving)

DIRECTIONS:

1. Cook bacon in a medium saucepan over medium-low heat, turning often, until brown and crisp and fat is rendered, 8–10 minutes.
2. Transfer to paper towels and let cool (reserve rendered fat for another use, or discard, though that’d be sad).
3. Chop bacon and set aside.
4. Using a fork, mix yogurt, garlic, lemon juice, honey, and half of blue cheese in a medium bowl, mashing away to break up cheese.
5. Season with salt and pepper. Spoon 1–2 tsp. yogurt mixture into centers of lettuce leaves, then top with evenly with bacon and remaining cheese.
6. Season with salt and pepper. Transfer lettuce leaves to a fancy serving platter you thought you’d never use and top with chives.
7. Squeeze lemon wedges over and serve.

SOURCE: https://www.bonappetit.com/recipe/blue-cheese-and-bacon-lettuce-boats

Grilled Romaine Lettuce with Balsamic Vinegar & Sunflower Seeds

INGREDIENTS:

1 romaine lettuce
1 tsp balsamic vinegar
1 tsp toasted sunflower seeds
Black freshly ground pepper

DIRECTIONS:

1. Cut the romaine heart in half lengthwise.
2. Heat your grill pan. Spray it lightly with olive oil. Once it’s hot, put your romaine halves on it.
3. Press down with a spatula for about 2 or 3 minutes, until lettuce has begun to wilt and grill marks to appear. Turnover and grill for another 2 minutes.
4. Place on two plates, cut side up, and sprinkle each with 1/2 teaspoon vinegar, 1/2 teaspoon sunflower seeds, and freshly ground black pepper to taste. Serve while still warm.