Today we are going to be looking at lettuce, okra, and oranges!
Lettuce: Lettuce is an annual plant of the aster or sunflower family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. 1 cup = 5 calories!
Lettuce isn’t just for salads. We can use the flexible leaves for wraps, stuffing, and juices.
Kale, Spinach, Lettuce, Green Apple Juice
2 medium stalks celery
4 romaine heart leaves or 2 outer leaves
2 kale leaves
1 cup spinach
1 medium green apple
1/2 medium cucumber
1/2 lemon, rind and pith removed
1 slice ginger, the size of a quarter
Feed ingredients into juicer and juice.
Turkey & Cucumber Lettuce Wrap
4 leaves iceberg lettuce
4 slices roast turkey
1/2 cucumber, sliced
250 g hummus
sprinkle of paprika
Top a lettuce leaf with a slice of turkey, cucumber, hummus and paprika, then, as if it were a sandwich, wrap it up with another piece of lettuce.
Repeat with the remaining ingredients.
Okra: 1 cup = 33 calories
Okra, known in many English-speaking countries as ladies’ fingers, bhindi, bamia, or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods.
Chicken and Sausage Gumbo
6 ounces andouille sausage, finely chopped
2 tablespoons butter
2 tablespoons canola oil
1.5 ounces all-purpose flour (about 1/3 cup)
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
1 cup chopped onion
3/4 cup chopped green bell pepper (about 1 medium)
1/2 cup thinly sliced celery
1 tablespoon salt-free Cajun/Creole seasoning
1/2 teaspoon salt
5 garlic cloves, minced
3 cups no-salt-added chicken stock (such as Swanson)
1 (14.5-ounce) can no-salt-added whole tomatoes, drained and crushed
1 cup frozen cut okra
3 cups bagged precooked brown rice
1. Heat a Dutch oven over medium-high heat.
2. Add sausage to pan; sauté for 5 minutes, turning to brown on all sides. Remove sausage from pan using a slotted spoon, and drain on paper towels.
3. Melt butter in drippings in pan. Add oil to pan; swirl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into butter mixture; cook 3 minutes or until flour mixture starts to brown, stirring constantly with a whisk.
4. Add chicken; sauté 4 minutes, stirring frequently.
5. Add onion and next 5 ingredients (through garlic) to pan; sauté for 6 minutes or until vegetables are tender, stirring occasionally.
6. Add stock and tomatoes to pan; bring to a boil.
7. Return sausage to pan; stir in okra. Reduce heat, and simmer 6 minutes, stirring occasionally.
8. Serve over rice.
Oranges: The orange is the fruit of the citrus species Citrus × sinensis in the family Rutaceae. The fruit of the Citrus sinensis is considered a sweet orange, whereas the fruit of the Citrus aurantium is considered a bitter orange. 1 small orange = 45 calories.
Chipotle-Orange Broccoli & Tofu
1 14-ounce package extra-firm water-packed tofu
1/2 teaspoon salt, divided
3 tablespoons canola oil, divided
6 cups broccoli florets
1 cup orange juice
1 tablespoon minced chipotle in adobo (see Tip), seeded if desired
1/2 cup chopped fresh cilantro
1. Drain tofu and pat dry; cut into 1/2- to 3/4-inch cubes. Sprinkle tofu on all sides with 1/4 teaspoon salt. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every couple of minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
2. Add the remaining 1 tablespoon oil and broccoli to the pan and sprinkle with the remaining 1/4 teaspoon salt; cook, stirring, until the broccoli is bright green, about 1 minute. Add orange juice and chipotle and cook, stirring frequently, until the broccoli is just tender, 2 to 3 minutes more.
3. Return the tofu to the pan. Cook, gently stirring, until the tofu is heated through, 1 to 2 minutes. Remove from the heat and stir in cilantro.
Sunkist Grilled Lobster Salad With Orange-Tarragon Dressing Recipe
3 Tbsp. fresh tarragon leaves, chopped
4 Sunkist® oranges, divided*
2 Tbsp. Dijon mustard
1/4 cup sunflower or vegetable oil
Salt and white pepper, to taste
4 lobster tails (approx. 1/4 lb each) in shells**
1 head butter lettuce
1 medium avocado, cut into ½” cubes
1 yellow bell pepper, coarsely chopped
1 red onion, coarsely chopped
1 pack cherry tomatoes, cut into quarters
Instructions: (Makes 4 servings)
1. Prepare dressing by whisking tarragon, juice and zest of 2 oranges, mustard, and oil in medium bowl.
2. Season dressing to taste with salt and pepper; set aside 1/4 cup for marinade.
3. Prepare grill for medium-high heat.
4. Spoon some marinade on lobster meat and place meat side down on grill.
5. Grill lobster tails for 8-10 minutes on each side, until meat is opaque (white/pink in color) and can be pulled easily from shell.
6. On 4 serving plates, place butter lettuce leaves as bed for salad.
7. Remove meat from lobster shell, and cut in half lengthwise.
8. Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion and segments of remaining 2 oranges.
9. Drizzle each serving with dressing; pass additional dressing on the side.
*Use Sunkist Navel, Valencia or Cara Cara oranges.
**1 1/2 pounds of large peeled, deveined shrimp may be used in place of lobster. Marinate shrimp in 1/4 cup dressing for 10-15 minutes before grilling for about 3 minutes on each side. Shrimp will be firm and pink in color when cooked.
Not only are these recipes delicious, their presentation is beautiful. The color of the plates and the table setting really make the food stand out.