Tagged: Boston lettuce

Pasta with Peas, Prosciutto and Lettuce

Pasta with Peas, Prosciutto and Lettuce

This recipe appeared in the NY Times back in June 2010 by one of our favorite chefs, Mark Bittman. The recipe comes together in less than 30 minutes; be mindful not to overcook the lettuce so that it retains its sweetness. Try using Swiss chard (leaves only) and a leek in lieu of the shallot and lettuce. Vegetarians can omit the prosciutto. The recipe serves 4. (more…)

Lettuce Soup

Lettuce Soup

This comes from Recipezaar.com.

Its not as gross as it sounds, its very similar tasting to a cream of broccoli soup though not as creamy. It goes very well with some crusty bread and cheese.

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