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Hollandia Produce

Hollandia Produce grows and distributes specialty “Live Gourmet” lettuces, packaged with the roots still attached in trademark clear clamshell boxes. In two separate projects, I’ve developed over two dozen recipes for Hollandia, working with six different products.
These are a few of my favorites. (For a complete list of my recipes for Hollandia, visit their web site.)

Hazelnut Shrimp Salad in Butter Lettuce Cups
Hazelnuts – and hazelnut oil – give this appetizer a delicious elegance.

Serves 4 as an appetizer

2 tablespoons chopped hazelnuts
1/4 cup lemon juice
1 clove garlic, minced
1 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground white pepper, plus more to taste
1/4 cup hazelnut oil
2 tablespoons extra virgin olive oil
1/4 cup chopped LIVE GOURMET LIVING CELERY GREENS
1/4 cup chopped chives
12 ounces cooked shrimp, coarsely chopped
1 head LIVE GOURMET LIVING BUTTER LETTUCE

Preheat oven to 375°F. On a pie plate or small, rimmed baking sheet, toast hazelnuts about 5 minutes, or until fragrant and browned. Set aside to cool.

In a large bowl, whisk together lemon juice, garlic, salt, and pepper. Whisk in hazelnut oil and olive oil. Stir in celery greens, chives, and half the hazelnuts. Gently toss in shrimp. Add additional salt and pepper to taste.

Remove 8 large leaves from LIVE GOURMET LIVING BUTTER LETTUCE; arrange on 4 serving plates. Chop remaining lettuce into rough, 1/4-inch pieces; toss with shrimp mixture. Top each lettuce leaf with shrimp mixture, dividing evenly. Sprinkle with remaining hazelnuts and serve.

BLT Salad with Poached Egg & Hollandaise Dressing
The “B” here is pancetta, a cured Italian bacon. When pierced with a fork, the crisped, round slices will shatter into crunchy bits. If you can’t find pancetta in the deli at your supermarket, substitute regular bacon.

Serves 4 as an entree

20 thin slices (about 8 ounces) pancetta
4 cups water
2 teaspoons white vinegar
4 large eggs
2 heads LIVE GOURMET LIVING BUTTER LETTUCE, shredded
2 tomatoes, diced
Hollandaise Dressing, warm or room temperature (recipe below)
Freshly ground black pepper

Preheat oven to 450°F. Arrange pancetta in a single layer on a baking sheet and bake until browned and crisp, 10 to 12 minutes; set aside to cool.

In an 8-inch sauté pan at least 2 inches deep over high heat, bring water and vinegar to a boil. Reduce to a simmer. Crack one egg into a small cup or bowl. Gently slip egg into skillet, using a slotted spoon to keep white together. Repeat with 3 more eggs, cooking each for about 3 minutes. Gently transfer cooked eggs to a bowl of warm water.

Arrange LIVE GOURMET LIVING BUTTER LETTUCE on 4 plates. Top with tomatoes, dividing evenly. Arrange 5 slices crisped pancetta on each salad. Use a slotted spoon to top each salad with an egg. Drizzle with Hollandaise Dressing, sprinkle with pepper, and serve.

Hollandaise Dressing
A thinner, more drizzle-able version of Hollandaise sauce.

Makes about 1 1/4 cups

3 large egg yolks
1/4 cup lemon juice, divided
1 tablespoon Dijon mustard
1/2 cup (1 stick) unsalted butter, melted
1/2 cup extra virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper

In the bottom of a double boiler or in a medium saucepan, bring 1 inch of water to a boil over high heat. Reduce to a simmer.

Combine yolks, 2 tablespoons of lemon juice, and mustard in the top of the double boiler or a medium bowl placed over the pot of water. In a very slow, steady stream, whisk in butter. Continue to whisk until sauce reaches 140°F. Adjust heat and/or remove from heat to maintain this temperature and cook, whisking constantly, for 3 minutes. Remove from heat and stir in remaining 2 tablespoons lemon juice, olive oil, salt, and pepper.

‘Cress & ‘Cado Dip
Serve this Asian-inspired guacamole with crudités or chips, or on top of a seafood cocktail.

Makes 2 to 2 1/4 cups

3 bunches LIVE GOURMET LIVING WATERCRESS, top half (leafy parts) only
2 avocados, peeled and pitted
2 tablespoons rice vinegar, or more to taste (see note)
1 teaspoon soy sauce
1 teaspoon prepared wasabi paste, or more to taste (see note)
1/2 teaspoon salt, or more to taste
1/2 teaspoon sesame oil (see note)

In the bowl of a food processor, combine 1 bunch of LIVE GOURMET LIVING WATERCRESS with avocado; pulse to puree. Add remaining watercress, 1 head at a time, pulsing to puree and scraping down bowl as necessary. Add rice vinegar, wasabi paste, salt, and sesame oil, pulsing to blend. Add additional vinegar, wasabi paste, and salt to taste.

Note:
Rice vinegar, prepared wasabi paste, and sesame oil can be found in the Asian section of most major supermarkets.

Watercress Salad with Beets, Pistachio-Crusted Brie & Pistachio Vinaigrette
A restaurant-quality salad with great flavors that’s simple to make at home.

Serves 4 as an appetizer

1/2 cup chopped pistachios
One 8-ounce wheel triple crème Brie, cut into 12 wedges
12 baby or 6 regular beets, greens trimmed (about 1 pound)
1/4 cup white balsamic vinegar (see note)
1 shallot, minced
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon finely ground pepper, plus more to taste
1/4 cup pistachio oil (see note)
2 tablespoons extra virgin olive oil

2 heads LIVE GOURMET LIVING WATERCRESS, top half (leafy parts) only

Place pistachios on a plate. Gently press cut sides of Brie wedges into nuts. Place coated wedges on a plate and freeze for at least 1 hour.

Combine beets and enough cold water to cover by 1 inch in a medium saucepan. Bring to a boil over high heat, reduce to a simmer, cover, and cook until tender, 20 to 30 minutes. Drain and, under cold running water, slip off and discard skins and stems. Cut beets into wedges, place in a medium bowl, and set aside.

In a large bowl, whisk together vinegar, shallot, salt, and pepper. Whisk in pistachio and olive oils. Drizzle about 2 tablespoons dressing over beets and toss. Add additional salt and pepper to taste. Add LIVE GOURMET LIVING WATERCRESS to bowl with remaining dressing and toss. Add additional salt and pepper to taste. Divide watercress among 4 serving plates. Arrange beets around watercress, dividing evenly.

Heat a 10- or 12-inch nonstick skillet over medium heat. Add Brie wedges, crusted side down, and cook until browned, about 1 1/2 minutes. Carefully turn and cook other crusted side until brown, about 1 1/2 minutes more. Arrange 3 Brie wedges on each plate and serve.

Note:
White balsamic vinegar and pistachio oil are available at many specialty food stores.

Mixed Lettuce Salad with Pears, Bacon, Gruyere & Warm Mustard Vinaigrette
Spicy and sweet, this salad would nicely complement lamb chops, pork chops, or a hearty soup or stew.

Serves 6 as an appetizer

1/4 cup cider vinegar, divided
2 tablespoons extra virgin olive oil
1 tablespoon honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 heads LIVE GOURMET MIXED HEAD LETTUCE, torn into bite-sized pieces
4 strips bacon, cut crosswise into 1/2-inch strips
1 tablespoon whole grain mustard
1 firm, ripe pear, cored and thinly sliced
1/4 cup finely shredded Gruyere cheese

In a large bowl, whisk together 2 tablespoons of cider vinegar, olive oil, honey, salt, and pepper. Add LIVE GOURMET MIXED HEAD LETTUCE and toss. Divided lettuce among plates; set aside.

In a 12-inch skillet over medium high heat, cook bacon, stirring occasionally, until crisp, 3 to 4 minutes. Remove from heat and stir in remaining 2 tablespoons of cider vinegar and mustard (be careful, mixture may splatter), scraping up any crisped bits stuck to skillet. Gently stir in pears.

Top each plate of lettuce with some warm pear mixture, dividing evenly. Sprinkle with Gruyere, dividing evenly. Serve immediately.

Seared Tuna & Mixed Lettuce Salade Nicoise
A classic.

Serves 6 as an entree

6 large eggs
Kosher salt
12 small red potatoes (about 1 pound), halved
4 ounces haricot vert (thin, French green beans), trimmed
1 1/2 pounds raw tuna steaks, about 1 1/2 inches thick, room temperature
Freshly ground black pepper
1 tablespoon canola or other flavorless oil
3 heads LIVE GOURMET MIXED HEAD LETTUCE, torn into bite-sized pieces
Dijon vinaigrette (recipe below)
3 medium tomatoes, cored and cut into wedges
About 30 Nicoise olives

Combine eggs and enough cold water to cover by 1 inch in a 3- or 4-quart saucepan. Bring to a boil over high heat. Immediately remove from heat, cover, and let stand for 10 minutes. Transfer eggs to a bowl of cold water; let eggs stand until cool enough to handle. Peel eggs and cut into wedges; set aside.

Refill saucepan with cold water. Stir in enough salt to make the water taste like the ocean. Add potatoes and bring to a boil over high heat. Cook, stirring occasionally, until potatoes are tender, about 3 minutes. Use a slotted spoon to remove potatoes to a bowl or plate; set aside.

If necessary, bring water back to a boil over high heat. Add haricot vert and cook, stirring occasionally, until beans are tender, about 2 minutes. Drain beans and transfer to a bowl or plate; set aside.

Generously sprinkle tuna on both sides with salt and pepper. Heat a skillet (large enough to hold tuna without crowding) over very high heat. Add oil and heat to almost smoking. Add tuna and cook until well seared, about 2 minutes per side (for rare). Remove tuna from skillet and set aside.

In a large bowl, combine LIVE GOURMET MIXED HEAD LETTUCE with Dijon vinaigrette to taste. Add additional salt and pepper to taste. Arrange salad on serving plates. Arrange eggs, potatoes, haricot vert, tomatoes, and olives around salad. Cut tuna into 1/2-inch slices and arrange on salads. Drizzle any remaining dressing over toppings. Serve immediately.

Dijon Vinaigrette
Makes about 3/4 cup

3 tablespoons red wine vinegar
2 teaspoons Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

In a small bowl, whisk together red wine vinegar, mustard, garlic, salt, and pepper. Slowly drizzle in olive oil, whisking constantly.

Celery Greens & Walnut Cheeseball
A simple and delicious hors d’oeuvres to spread on crackers or bread.

Serves 8 to 12

1 bunch LIVE GOURMET LIVING CELERY GREENS, top half (leafy parts) only
1 scallion, cut into 2-inch lengths
8 ounces cream cheese or chevre (goat cheese), cut into 3 or 4 chunks
8 ounces (2 cups) shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped toasted walnuts

Place LIVE GOURMET LIVING CELERY GREENS and scallions in the bowl of a food processor. Pulse to coarsely chop. Add cream cheese, mozzarella, salt, and pepper and pulse to combine. Transfer to a bowl, cover, and refrigerate for 1 hour.

Place walnuts in a shallow bowl. Mold cheese mixture into a ball and roll in walnuts to cover.

Crab Cakes with Celery Greens, Fennel & Lemon-Celery Aioli
This recipe uses panko, a Japanese-style breadcrumb. Look for it in the Asian section of your supermarket, or substitute regular breadcrumbs.

Makes 8 cakes

4 tablespoons olive oil, divided
1/2 large fennel bulb, cut into 1/4-inch dice
4 shallots, minced
12 ounces cooked crab meat, picked over
1 cup panko, divided
1 bunch LIVE GOURMET LIVING CELERY GREENS, top half (leafy parts) only, chopped
1 1/2 teaspoons kosher salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
3 eggs, lightly beaten
2 tablespoons unsalted butter
Lemon-Celery Aioli (recipe below)

In a medium skillet on medium heat, warm 2 tablespoons of olive oil. Add fennel and sauté for 2 minutes. Add shallots and sauté for another minute, or until all vegetables are tender. Remove from heat, transfer to a large mixing bowl, and allow to cool.

Add crab, panko, LIVE GOURMET LIVING CELERY GREENS, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper to bowl with fennel and shallots. Taste and adjust seasonings. Gently mix in eggs. Shape into 8 cakes, about 3 inches in diameter and 3/4-inch thick.

In a large skillet on medium heat, melt butter and remaining 2 tablespoons olive oil. Carefully add cakes and cook until golden brown, 2 to 3 minutes per side. Serve immediately with a dollop of Lemon-Celery Aioli.

Lemon-Celery Aioli

Makes about 1 1/4 cups

1 bunch LIVE GOURMET LIVING CELERY GREENS, top half (leafy parts) only
1 egg yolk
1 teaspoon Dijon mustard
About 1/2 teaspoon kosher salt, plus more to taste
1 cup grapeseed, canola, or other flavorless oil
Juice from 1 lemon
1/4 teaspoon freshly ground white pepper, plus more to taste

Add the LIVE GOURMET LIVING CELERY GREENS to a food processor and pulse to coarsely chop. Set aside.

In a medium bowl, whisk together egg yolk, mustard, and a pinch of salt. Whisking constantly, add oil, literally a few drops at a time. After about 3/4 of oil has been added, whisk in lemon juice. Whisking constantly, add the remaining oil, a little more quickly than before. Once all oil is incorporated, add aioli to food processor with LIVE GOURMET LIVING CELERY GREENS and process until thoroughly pureed. Add 1/2 teaspoon kosher salt and white pepper. Taste and adjust seasonings. Keep refrigerated for 3 or 4 days.

Note:
To help keep your bowl from moving around the countertop during whisking, twist a damp kitchen towel lengthwise into a rope, shape the rope into a ring, and nestle the bowl in the ring. If your aioli “breaks” and won’t come together, set the broken aioli aside and start with a clean bowl. Add 1 tablespoon warm water to the bowl and, whisking constantly, add the broken aioli, literally a few drops at a time.