There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
Your eyes got bigger than your stomach at the farmers market (or your CSA box overflowed), and suddenly you have a lot of one ingredient. More than you know what to do with. After going through your favorite recipes -- three times -- you’re starting to burn out. That's when it's time to head to the Hotline.
This week Anastasia was overwhelmed with green leaf lettuce, and none of you leafed her hanging. (Sorry, we couldn't help it.) Some of the best ideas we’ve seen so far?
- Adding some lettuce to a brothy noodle soup, or going all out and making lettuce soup.
- Turning it into a frozen granita, from Sam1148.
- inpatskitchen suggests testing out Kukla’s contest winning recipe for pickled lettuce.
What are your favorite tips for handling a green leaf lettuce overload? Lettuce hear ‘em! Add your two cents to the question here, or continue the conversation in the comments below!
Written by: Lindsay-Jean Hard
Popular on Food52
3 Comments
Use the ribs of romaine as you would celery -- I've even frozen them in my bag of odds and ends that I end up making soup stock with.
You can add lettuce to basically every salad ever, I especially like it in fattoush, Greek salad, and bean salads.
See what other Food52 readers are saying.