Recipe Page: Little Gem Lettuce

Grilled Little Gem Lettuce with Balsamic Glaze

Duration: 10 minutes

Light, refreshing, and oh so tasty.

Utensils

  • Grill

Ingredients

  • 2 heads of Little Gem lettuce, halved lengthwise
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Balsamic glaze for drizzling
  • Grated Parmesan cheese for garnish

Instructions

  1. Preheat the grill to medium-high heat.
  2. Brush the cut sides of Little Gem lettuce with olive oil and season with salt and black pepper.
  3. Grill the lettuce halves for 1-2 minutes per side, just until they are lightly charred.
  4. Season with salt and pepper.
  5. Remove from the grill and arrange on a serving platter.
  6. Drizzle with balsamic glaze and sprinkle with grated Parmesan cheese. Serve immediately.

Little Gem Salad with Roasted Vegetables and Feta

Duration: 40 minutes

Roasty flavours in a light and delicious salad.

Utensils

  • Baking sheet

Ingredients

  • 2 heads of Little Gem lettuce, torn into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 bell pepper, diced
  • 1 zucchini, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1/2 cup crumbled feta cheese
  • Balsamic vinaigrette dressing

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss cherry tomatoes, red onion, bell pepper, and zucchini with olive oil, dried oregano, salt, and black pepper.
  3. Spread the vegetables on a baking sheet and roast for 20-25 minutes or until they are tender and slightly caramelized.
  4. In a large bowl, combine torn Little Gem lettuce with the roasted vegetables.
  5. Drizzle with balsamic vinaigrette dressing and toss to coat.
  6. Sprinkle crumbled feta cheese over the top. Serve the Little Gem salad as a flavorful side or light meal.

Little Gem Lettuce Wraps with Quinoa and Avocado

Duration: 15 minutes

A super tasty wrap full of tasty veggies.

Utensils

  • Bowl for mixing

Ingredients

  • 1 cup cooked quinoa
  • 2 heads of Little Gem lettuce, leaves separated
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving
  • Tahini dressing

Instructions

  1. In a bowl, mix cooked quinoa, cherry tomatoes, and diced red onion.
  2. Arrange Little Gem lettuce leaves on a serving platter.
  3. Spoon the quinoa mixture onto each lettuce leaf.
  4. Top with sliced avocado and garnish with fresh cilantro leaves.
  5. Drizzle with tahini dressing.
  6. Serve the Little Gem lettuce wraps with lime wedges on the side.