Whether in your salad or on your burger, Colorado lettuce is a popular summer vegetable.
Colorado is ranked third nationally for production of lettuce, with annual production totaling more than 70 million pounds.
Quality leaf lettuce should be fresh, crisp and well-colored. Avoid leaf lettuce with yellow leaves or cracked ribs.
Lettuce is fat free, very low in sodium and high in the antioxidant vitamin A.
Look for Colorado lettuce at supermarkets, farmers markets and restaurants throughout the state.
Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products that are grown in the state.
Visit coloradoagriculture.com for a complete list of recipes.
Oriental Express Beef Lettuce Wraps
From the National Cattlemen’s Beef Association, makes 4 servings.
Ingredients
1 1/2 pounds ground beef, 95-percent lean
1/2 cup Hoisin sauce
1/2 cup Asian peanut sauce
1 medium cucumber, seeded and chopped
1/2 cup carrot, shredded
1/4 cup fresh mint leaves, torn
12 large lettuce leaves (about 2 heads, iceberg or romaine)
Salt and pepper
Directions
Brown ground beef in large nonstick skillet over medium heat 8-10 minutes or until beef is cooked, breaking up into small crumbles. Pour off drippings. Stir in hoisin and peanut sauces; heat through.
Just before serving, add cucumber, carrots and torn mint; toss gently. Season with salt and pepper. Serve beef mixture in lettuce leaves. Garnish with mint.
Enjoy with a Colorado wine, such as a pinot noir from Alfred Eames Cellars in Paonia.
Nutrition information per serving (1/4 recipe): 360 calories; 35g protein; 26g carbohydrate; 13g fat; 721mg sodium; 97mg cholesterol; 8.4mg niacin; 0.6mg vitamin B6; 4.0mcg vitamin B12; 4.8mg iron; 8.5mg zinc.
Four-of-Hearts Salad
This confab of romaine hearts, artichoke hearts, hearts of palm and celery hearts gets a little blush from thin slices of radish, but Robin Robertson, author of “Carb Conscious Vegetarian,” also suggests garnishing this first course with edible flower petals. Serves 4.
Ingredients
2 romaine lettuce hearts
1 9-ounce package frozen artichoke hearts, cooked and sliced
1 14-ounce can hearts of palm, drained and sliced
1/2 cup chopped celery hearts
2 red radishes, thinly sliced
3 tablespoons white wine vinegar
1 shallot, finely chopped
Salt and freshly ground black pepper
1/3 cup extra virgin olive oil
Directions
Tear romaine into bite-size pieces and place in a large bowl. Add the artichoke hearts, hearts of palm, celery and radishes. Set aside. In a small bowl, combine the vinegar, shallot, and salt and pepper to taste. Whisk in the olive oil and pour the dressing over the salad. Toss gently to combine.
