“I have way too much lettuce to eat. How does one “preserve” lettuce for later use? Any nifty recipes(I am getting tired of salads).”
Me, too! With our cool, sunny spring I’ve got lettuce and spinach coming out my ears!
How about using some of it up in Smoothies? You could then freeze the Smoothie liquid in ice cube trays for later use, too.
https://gastroplant.com/3-ingredient-lettuce-smoothie/
https://thecookful.com/lettuce-smoothie/
And, tons of other ways (recipes)to use up lettuce, here:
https://thecookful.com/category/head-lettuce-101/
I’ve got some nice Red Romaine right now, so I’m going to whip up some Tuna Salad and fill leaves with that for ‘sandwiches’ later!
One more idea: Taco Salad! So, I always thought Beau didn’t like ‘Mexican Food’ due to the sometimes spicy nature of it. Turns out he doesn’t like Tacos because of the mess they make - so I’ve been making Taco Salad instead and he gobbles it right up. Fajitas, too.
After ten years of looking, I thought I might have found his ‘fatal flaw’ which would be the end of us, because I could eat Mexican food every day of the week and never tire of it. So, I guess we’re stuck with one another, now. ;)
Rinse it of all bugs and slugs and garden debris; Wrap it in paper towels and put in a Stainless steel bowl in the refrigerator. Should give it about 3-4 days!
Don’t know quite how to do this, but....
http://www.weirduniverse.net/blog/comments/bravo_smokes_lettuce_cigarette
(Good morning....er, afternoon!)
👍Thanks. I haven’t had a taco salad in a while. So that’s a good idea.
I love tacos. When I was in college, I had a two week span before finals period, when I ate tacos every single meal for 2 whole weeks.
I never got tired of them.
I always have a batch of taco meat prepared and in individual packs in the freezer, to zap in the micro wave for a quick supper.
Speaking of Mexican Food: I have this tamale/chili dip that I love and so I keep enough in my extended pantry to fix it once a month:
1 can tamales
1 can Chili (no beans)
1/2 lb. Velveeta Cheese
garlic powder up to 2 Tbls.
Worchestershire Sauce up to 2 Tbls.
Unwrap the tamales and smash them up in a crock pot.
Mix in the can of chili. Mix in the spices and sauce.
Cube the velveeta, add that to the pot.
Cook on low, give it a stir now and then. Serve with warm tortilla chips. Can also be made up quickly in the microwave.
I had stocked up some packets of Velveeta that were shelf stable, last year, so am now approaching some of the best by dates on the cheese - time to have some treats.
I have made lettuce soup before. Chicken broth, and 1 potato for each pint of liquid.
When the potato is tender, throw a leftover salad in croutons and all — even with the dressing. Simmer for a bit.
If you don’t have croutons and dressing on it, then it needs seasoning. Then blenderize(love those immersion blenders) and put a pat of butter in the middle sprinkled with a little chives or parsley for garnish.
One of my favorite soup and salad combos for the wintertime. Ha.