Roxy Red Lettuce – eating red leaf lettuce is a delicious way to get lots of vitamins A and K, plus the anti-oxidants beta carotene and lutein. 
 

Red & Green Leaf Salad

Ingredients: 1/2 head Roxy red lettuce
·  1/2 head Butter lettuce
·  2 green shallots, chopped
·  3-4 crimini mushrooms
·  2 Tbsp. white wine vinegar
·  3 Tbsp. honey
·  1 Tbsp. Dijon mustard
·  1/2 tsp. celery salt
·  1/4 cup olive oil
Preparation:
Toss lettuces, green onions, in salad bowl sprinkle mushrooms on top. In small bowl, combine remaining ingredients and blend with wire whisk until combined. Just before serving, drizzle over salad and toss. You can make up larger batches of the honey mustard salad dressing and keep it in the fridge for a few days.

Stir-fry Lettuce

By Rhonda Parkinson, About.com Guide

Ingredients:
·1 head lettuce
· 2 teaspoons soy sauce
· 1 1/2 teaspoons rice wine or dry sherry
· 3/4 teaspoon granulated sugar
· 1 1/2 tablespoons vegetable or peanut oil 
Preparation:
1. Wash the lettuce, drain and separate the leaves. It’s important to make sure the lettuce is dry). Cut across the leaves into pieces about 1 inch wide.
2. Combine the rice wine or dry sherry, soy sauce, and sugar in a small bowl, stirring. Set aside.
3. Heat a wok on medium-high heat and add oil. When the oil is hot, add the garlic, ginger and red pepper flakes. Stir-fry until aromatic (5 – 10 seconds) and add the lettuce. Stir-fry the lettuce, sprinkling with the salt, for 1 – 2 minutes, until the leaves begin to wilt.
4. Give the sauce a quick re-stir and swirl it into the wok. Stir-fry for 1 – 2 more minutes, until the lettuce turns dark green. Remove from the heat and stir in the sesame oil. Serve immediately.

½ the members will receive Swiss Chard ½ will receive Kale this week.  We will switch next time.
Swiss Chard – has a slightly bitter taste. Can be used raw in salads, cooked, steamed or sauteed; good in soups, stews and casseroles. Their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. Its leaves serve as a good substitute for spinach in most recipes, but they will need to be cooked slightly longer.

Butter Lettuce with Shallot Dressing

From recipewiki.com

Ingredients

·1 head butter lettuce

· 2 tbsp wine vinegar

· 1 tbsp Dijon mustard

· 2 tbsp minced shallots

· ¼ tbsp salt

· 7 tbsp oil

· ½ head Sierra lettuce

Directions

1. Arrange 3 to 4 Sierra lettuce leaves on each plate.

2. Separate butter lettuce into individual leaves and distribute on each plate.

3. Mix vinegar, mustard, shallots, salt and oil.  Blend well.  Spoon dressing equally over each salad

Cilantro Salad

1/4 cup olive oil
2 tbsp. fresh lime juice
1 tbsp. grated peeled fresh ginger
3 heads lettuce hearts, chopped
1/2 cup chopped fresh cilantro

Whisk first 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Combine mixed greens and cilantro in large bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper.