Burgundy Romaine Lettuce platter

October 30, 2014
by Mimi Holtz
2 Comments

New Nutraleaf Lettuces: Guacamole and Veggie Party Platter with Burgundy Romaine

Burgundy Lettuce Salad

 

The party season is beginning!   Halloween parties are in full swing and Thanksgiving  will be here before we know it!   Party food should be exciting,  attractive, and delicious.  Here’s an idea for a party platter that is creative, pretty,  tasty and healthy too!

Yesterday a huge box arrived from Coastline Family Farms…filled with the most beautiful lettuce I have ever seen!   I met the folks at Coastline recently at the Produce Marketing Association’s Fresh Summit in Anaheim, Ca.   This year Coastline was showcasing their new lettuces.  I tried a sample of the Purple Reign Smoothie including Nutraleaf Burgundy leaf lettuce, blackberry juice, strawberry Greek yogurt, and frozen mixed berries…garnished with a piece of lettuce!

purple smoothie

These new lettuces were created by plant biology professor Ilya Raskin  at Rutgers University through natural plant breeding processes (no GMO) from regular red lettuce.   The result is a gorgeous burgundy color,  crisp texture without being tough,  and a lovely flavor without bitterness.   One of the best benefits of this new lettuce is the richness of the nutrients,  high in vitamins A and C,  the mineral manganese, iron, potassium,  and a good source of fiber.  These lettuces have only 22 calories per 2 cups, and are high in antioxidants, including plant nutrients called polyphenols.   The information I received from Coastline includes this information:

“Lab tests show them to be gram per gram dry weight, twice as high in polyphenols as blueberries and as regular red leaf lettuce.”

During the spring, summer, and fall they are grown in the Salinas Valley of California, but during the winter they are grown in the Imperial Valley. While I was visiting with the folks at Coastline,  I met some of the farmers who grow these new red lettuces.  It was fun to visit and eventually we figured out that our sons knew each other in college at Cal Poly San Luis Obispo!  It’s a small world!  Their family, like ours, has been farming for generations in California and have a strong commitment to their land, their workers, and the quality of the foods they grow.  It is no wonder that Coastline Family Farms is proud of their new burgundy lettuces…so proud that they called them “Nutraleaf” to highlight the increased nutrition and the natural beauty of the lettuce.

nutraleaf lettuce

My box of lettuce arrived beautifully wrapped,  in a cold pack,  just as it had been picked from the field.  The first thing I wanted to do was take a photograph…the colors in this lettuce are so rich!

burgundy color lettuce

Lettuce will keep well if it is rinsed, patted dry, and wrapped in a paper towel or dish towel.  Place each head in a plastic bag and store in the crisper of the refrigerator.

romaine lettuceThe lettuce I received is the Burgundy Romaine Lettuce…and each head is a thing of beauty!   The deep burgundy color on the top of the leafs contrasts with the gorgeous green inside.  I decided to use those leaves to make a party platter for The Farmer and me…even though it was only lunch time…why not have a party for lunch?

Open-Head-Burgundy-RomaineThe open leaves of the Burgundy Romaine Lettuce are so pretty!

lettuce-leaves-2I mashed up some avocados from our own grove, and mixed in some  mild store-bought salsa for seasoning.  Then I sliced up the remainder of the lettuce (just what was left on the base of the romaine head) and added it to the avocado.  I didn’t add any seasoning because the salsa already included tomatoes, Anaheim peppers, onions, cilantro, cider vinegar, jalapeños, lime juice, sea salt, garlic, cumin, and black pepper.

guacamoleThen I looked in the fridge for colorful veggies, including red and orange bell peppers, cucumbers, and mini radish sticks.   I arranged them on top of those gorgeous burgundy lettuce leaves!  Finally I placed garlic-stuffed olives around the avocado…it looked like a party! And it was a delicious lunch! The Farmer remarked that the lettuce is really tasty…and ate several pieces without any toppings!

complete1The lettuce leaves are strong enough to wrap around any filling for easy lettuce wraps, or serve on top of each leaf for an elegant touch!  I’m already planning to make a party platter for Thanksgiving,  with roasted pumpkin seeds and dried cranberries on top of fresh veggies.

overhead-salad

Guacamole and Veggie Party Platter

Ingredients:

1 head of Nutraleaf Burgundy Romaine Lettuce, base trimmed, rinsed and crisped

1 yellow bell pepper, top and core removed, sliced into strips

1 orange bell pepper, top and core removed, chopped

3 small cucumbers, peeled and diced

1 cup Dandy Radish Mini-sticks

4 medium California avocados,  cut and remove seed, peel and mash

1 cup prepared mild salsa

6 large garlic-stuffed green olives

Preparation:

Cut the base off the lettuce head, reserving the leaves for the platter and the base for the guacamole

Place  the lettuce leaves on a large round platter

Thinly slice the remaining lettuce from the base of the romaine head and stir into the avocado

Stir the salsa into the avocado and lettuce mixture to make a mild guacamole

Carefully spoon the guacamole into the center of the lettuce leaves

Arranged the peppers, cucumbers, and radish sticks around the guacamole

Drain the olives and place them around the edges of the guacamole

Provide small plates and forks, and serve as lettuce wraps or small salads

salad with guacamole

 

We’ll be enjoying this lettuce all week…and I plan on trying some of the ideas that Coastline Family Farms suggests for their new lettuces, such as salads, wraps, smoothies, and snacks.

What ideas do you have for these pretty new lettuces?

Disclaimer:  This post was sponsored by Coastline Family Farms through the KitchenPlay food blogger program and #TeamSummit.  I received a box of fresh Burgundy Romaine Lettuce from Coastline Family Farms.  All opinions and experiences are my own.

 

 

 

radish-chips-dip

October 27, 2014
by Mimi Holtz
7 Comments

Fresh Veggie and Avocado Salsa with Dandy Radish Coins

radish chips

Last weekend I attended the Produce Marketing Association’s  Fresh Summit in Anaheim, California and visited the Duda Farm Fresh Foods booth. Duda Farm Fresh Foods is a 5th generation family business that was founded in 1926 to provide fresh, quality produce at affordable prices.  As one of the world’s largest celery producers, Duda has become known for innovation.  This year Duda’s theme for the PMA Fresh Summit was “Dandy Delivers — quality, safety, service and innovation.”

RADISHES

This year Duda is offering some innovative radish products that will allow families to enjoy radishes without the preparation that has been required in the past. Continue Reading →

potato appetizers

October 23, 2014
by Mimi Holtz
2 Comments

Teton Springs Lodge in Victor, Idaho: Part 5 of Idaho Potato Harvest Tour

Teton Springs LodgeOn the last day of the Idaho Potato Harvest Tour,  our group arrived in Victor, Idaho for some rest and relaxation together, and to enjoy a different view of Idaho.   We were speechless when we reached our destination:  Teton Springs Lodge.  Such a beautiful resort.. Continue Reading →

October 13, 2014
by Mimi Holtz
2 Comments

Idaho Potato Harvest Part 4: Idahoan Foods and Dehydrated Potatoes

Idahoan groupHere we are at the Idahoan Foods plant in Lewisville, Idaho!  We have just learned how potatoes are dehydrated and made into potato flakes and dried potato slices.  We also had a chance to taste some delicious new potato casseroles made with dehydrated potatoes.  This was the last stop  on  our Idaho Potato Harvest  Tour as we headed toward Victor, Idaho for a little relaxation time.

bus of bloggers

Mimi, Niki, Mary and Renee on the bus!

Idahoan was started over 50 years ago by businessmen and farmers who wanted to make great tasting instant mashed potatoes.  I’m old enough to remember when instant mashed potatoes first came out.  In fact, I was a little girl during the time in the 50’s and 60’s when families began to use boxed and canned foods more than homemade.  Some of the foods were good, and some were just not as tasty as the real thing.  Instant mashed potatoes were a real disappointment in those days.  At the Idahoan plant we learned why that happened and how they corrected it. Continue Reading →

October 12, 2014
by Mimi Holtz
0 comments

Idaho Harvest Trip Part 3: Food Bloggers Dig Potatoes!

digging potatoes

By the time we arrived at Brett Jensen’s farm near Idaho Falls,  all of the bloggers and dietitians were beginning to get acquainted.   We all knew this was a once-in-a-lifetime tour, and we were eager to spend as much time as we could with each other.   One thing about bloggers that you have probably noticed by now:  we love to tell stories!  Each bus ride and meal shared together included fascinating tales of growing up, education, early careers, and family life.   A microcosm of humanity journeying through Idaho in a small bus.

potato field ready for harvest

We turned off the main road and drove along a dirt lane, through acres of potato fields.  The bus turned in at a potato storage where a group of men were working some large equipment. Continue Reading →

Related Posts Plugin for WordPress, Blogger...
%d bloggers like this: