Braised Lettuce with Bacon, Shallots and Peas

Recipe found on greatist.com Yields 4 servings Ingredients 2 Tablespoons olive oil3 slices bacon, cut into 1-inch chunks (about 1/4 cup)3 shallots, thinly sliced2 garlic cloves, minced2 heads romaine lettuce, washed and halved1/4 cup white wine1 cup low-sodium chicken...

Lettuce Cups with Red Pepper Lentils

Recipe courtesy of thekitchn.com Serves 6-10 Ingredients For the Quick Red Pepper Paste 1 (12-ounce) jar roasted red peppers, drained1 teaspoon smoked paprika1/2 teaspoon red pepper flakes2 tablespoons olive oil For the lentil balls 1 tablespoon olive oil1/2 red...

Vignarola (Roman Spring Vegetable Braise)

Recipe courtesy of food52.com/recipes Makes 4 servings Ingredients 4 to 5 medium globe artichokesJuice of half a lemon2 pounds whole fava beans in their pods2 pounds fresh peas in their pods (or about 1 pound of shelled fresh or frozen peas)1.5 ounces pancetta, thinly...

Lemon Balm Mint Blueberry Smoothie

Recipe found on healthyslowcooking.com Makes 1 serving Ingredients 1 cup unsweetened vanilla nondairy milk5 lemon balm leaves10 mint leaves (author used ginger mint, but any variety would be tasty)1 1/2 cup assorted greens (used baby kale and leaf lettuce)1/2 cup...

Matt Romero’s Eggplant “Sandwiches”

Recipe found on realsimple.com Yields 4 servings Ingredients 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup panko bread crumbs 1 medium eggplant (1 to 1 1/2 pounds), cut into eight 1/2″- thick rounds 1/2 cup canola oil Kosher salt 4 leaves romaine lettuce,...