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July 22, 2009
  Total time: 20 minutes Servings: 1 Note: Adapted from "Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories" by Lisa Lillien. Lillien writes, "We're kicking unwanted calories and carbs to the curb here by serving up our cheesesteak in lettuce cups instead of on a giant doughy roll. Who's smart? WE ARE!" Hungry Girl Tip: Freezing the beef slightly will make it easier to cut. 3 ounces raw lean beefsteak fillet Nonstick spray 1/3 cup sliced mushrooms 1/4 cup thinly sliced onions 1 slice fat-free American cheese 2 leaves romaine, butter or green leaf lettuce 1. Slice the fillet crosswise into thin strips about one-eighth inch thick.
January 23, 2014 | By David Karp
The revamped Glendale farmers market launched Jan. 9 in a new location with an expanded and upgraded roster. Founded in 1992, it was formerly on Brand Boulevard, sponsored by the city, and managed by Christopher Nyerges, who also operates a School of Self-Reliance that teaches wilderness survival skills. Last year, the Downtown Glendale Assn. , a merchants and property owners group, took over the market, and this month hired a new manager, Carole Gallegos, who directs the successful Encino and South Pasadena farmers markets.
October 6, 2011
Total time: 40 minutes Servings: 4 to 6 Note: Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets. Gorgonzola dressing 10 ounces Gorgonzola dolce, divided 2 tablespoons plus 1 teaspoon sherry vinegar 1/4 cup buttermilk 2 cups whole-milk Greek yogurt 2 teaspoons fresh-squeezed lemon juice, plus more to taste 2 teaspoons chopped fresh thyme leaves 4 large garlic cloves, grated 1 tablespoon kosher salt, plus more to taste 1/2 teaspoon fresh coarsely ground black pepper, plus more to taste Combine 6 ounces of the Gorgonzola and the vinegar in a medium bowl and mash them together with a fork until the cheese is smooth.
January 17, 2014 | By John Sedlar
Being a chef who grew up in Santa Fe, N.M., but cooks in Los Angeles, I have sometimes found it difficult to find ingredients I ate as a boy and still like to cook. I used to import all my own New Mexican chile pods and powders, other seasonings, blue corn tortillas, and various kinds of corn and beans, such as chicos (green corn) and Estancia pinto beans, the world's best. And now at Rivera, my cooking includes all the cocinas of Mexico, South America, Central America and Spain.
September 1, 2002
"Lettuce Grows Into a Processed Food" [Aug. 19] compares commodity lettuce with ready--to-eat packaged salads and in so doing may have created the wrong impression. The article equates the "shape" of heads of lettuce with quality. In truth, at Fresh Express, the field selection of lettuces destined for our ready-to-eat salads is based solely upon "eating" quality, texture and taste. If the quality is high, the shape of the lettuce head is irrelevant because the taste experience will be superior.
October 11, 2006 | Rong-Gong Lin II, Times Staff Writer
The Salinas company that issued a recall of green-leaf lettuce said Tuesday that neither the greens nor its irrigation water tested positive for the potentially deadly strain of E. coli that has sickened nearly 200 people and killed three in a separate spinach outbreak. A private lab ran tests for the company. "We are relieved that all results were negative, and we are confident our product is safe," company President Tom Nunes said in a statement posted on its website Tuesday.
January 24, 2006 | From Times Wire Reports
A woman was fined $173.50 in Easton for throwing lettuce out of her car. Dawn Higgins, 47, was cited while parked outside a Wal-Mart eating a salad. "Lettuce comes from the ground, therefore it can go back into the ground," she said. "It's biodegradable. I didn't think I was doing anything wrong." Higgins has appealed the fine to Northampton County Court.
March 29, 1987
After a health alert by state officials, Stater Bros. Markets Inc. has destroyed what remained of 400 cases of iceberg lettuce possibly contaminated with overly high levels of pesticide, a company official said Saturday. Jack Brown, president of the supermarket chain, said he had been notified late Friday that state pesticide enforcement officials had discovered impermissible high levels of the pesticide Mevinphos on lettuce shipped to his company on Wednesday.
For nearly a decade, grocers have known that when the price of iceberg lettuce nears $1 a head, consumers start balking. But this past winter, when lettuce prices soared past the $1 mark in many parts of the country, it was the farmers who got mad. And many of them still are. Most California produce growers and packers say they have been losing money on lettuce like crazy in the past several months, even as retail prices remain fairly high.
August 22, 2008 | From the Associated Press
Consumers worried about salad safety may soon be able to buy fresh spinach and iceberg lettuce zapped with just enough radiation to kill E. coli and other germs. The Food and Drug Administration today will issue a regulation allowing spinach and lettuce sellers to take that extra step, a long-awaited move amid increasing illness outbreaks caused by raw produce. It doesn't excuse dirty produce, warned Dr. Laura Tarantino, the FDA's chief of food additive safety. Farms and processors still must keep the greens as clean as possible, she said.
June 21, 2013 | By Monte Morin
Want to get more health benefits from green leafy vegetables? Then don't keep them in the dark, say researchers at Rice University. In a study published Thursday in the journal Current Biology, researchers suggest that consumers can maximize the anti-cancer properties of their veggies by exposing them to light for 12 hours a day, and by eating them four and eight hours after first exposing them to the light. Why, you ask? Well, it might come as an unsettling surprise to know that the cabbage you just tossed into your refrigerator crisper drawer is still alive, and will probably remain so for about three days after you take it home from the supermarket.
June 14, 2013 | Sandy Banks
The faded newspaper clipping shows a small girl with a wide smile, holding a gigantic head of lettuce. The girl is me, in 1964. The lettuce was a prize-winning product of my first elementary school garden. That ancient photo - emailed to me this spring by an old classmate and gardening partner - is the reason my hands are stiff from pulling weeds and my kitchen counter stacked with home-grown zucchini right now. That photo sparked memories that rekindled an old passion. So I cleared out a spot in my yard this spring for a modest vegetable garden.
June 5, 2013 | By Isabella Alsobrook
During the first two days of my one-month local-food challenge, I ate almost solely fruits and vegetables. At Tuesday's dinner of sautéed local kale and a salad of local beets, local goat cheese, and local lettuce, a hungry family member commented that it was not actually a meal, but rather just two side dishes, and that this “whole locavore thing” was not going to last. Determined to prove him wrong, I bought a dozen eggs from Trancas Canyon Nursery for $5 and I whipped up a quick frittata for dinner.
March 16, 2013
  Total time: 30 minutes Servings: 4 1/3 cup hazelnuts 2 tablespoons tarragon vinegar Salt 2 teaspoons minced shallots 3 tablespoons hazelnut oil 3 tablespoons vegetable oil 1/2 pound tangerines, peeled, broken into segments and stripped of any pithy strings 1 head butter lettuce, cored and torn into bite-sized pieces (about 4 cups) 3 ounces crumbled goat cheese 1. Toast the hazelnuts on a rimmed baking sheet in a 400-degree oven until they smell toasty, about 10 minutes.
February 24, 2013 | By Russ Parsons
My misadventures in the garden have been pretty well chronicled. But every once in a while, I do something right -- even if it's by accident. Take my tat soi, for example. I probably should have harvested the last of it about two or three weeks ago, but between flu, work and a dozen other things, I never got around to it. And so that lettuce did what all lettuces will do when nobody pays attention -- it bolted. When greens go to seed like that, their leaves turn tough and bitter -- not fit for a salad at all. But because I didn't feel like running to the store for Saturday night supper, I wondered whether there might be something else I could do with them.
January 11, 2013 | By Noelle Carter
If salad is your thing, look no further than Nancy Silverton for some great dinner ideas. In this layered creation, she combines the lettuce with toasted hazelnuts, crisp bacon, hard-cooked eggs and Gorgonzola cheese tossed with a bright sherry vinaigrette. You can find the recipe below. For more quick-fix dinner ideas, check out our video recipe gallery here . Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less. ALSO: Apples 101 ... and 52 recipes Go behind the scenes at the Test Kitchen Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ , Twitter and Pinterest . Email Noelle at . Butter lettuce with nuts, bacon, cheese, egg and sherry vinaigrette Total time: 1 hour Servings: 4 to 6 Note : Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets.
Heads rolled Friday morning. Thousands of leafy heads of lettuce spilled over the Ventura Freeway, creating a massive traffic jam at the San Fernando Valley's busiest freeway intersection when a tractor-trailer truck tipped over. The 35,000 pounds of produce was seasoned by more than 100 gallons of the truck's diesel fuel, creating a mix even Paul Newman would hate.
People in these parts still think of Floyd Griffin as a bit of an outsider, a Johnny-come-lately to the Kingdom of the Crispheads. He's only lived in the Salad Bowl of America since 1968--the kind of place where you sure can grow vegetables but you sure can't buy land. His "recent" arrival in itself is a minor black mark in this tight little fraternity of four-generation farm families. And then there's the way he feels about iceberg, the king of crops in the land of lettuce: He eats it.
November 8, 2012 | By Noelle Carter
Ever open up the fridge to find your lettuces or herbs looking a little ... tired? Shock them in an ice bath to perk them up. Place lettuces or herbs in a large bowl of ice water (or if you're working with a lot of lettuce, fill your clean kitchen sink with ice water), and shake the greens around a bit to perk them up. A minute or two should do the trick. A quick toss in an ice bath will also help to clean the greens, dislodging bits of dirt. After a quick bath, dry off the greens and they'll be ready for their close-up.
September 18, 2012 | By Noelle Carter
Philly cheesesteak for less than 200 calories? You bet! Lisa Lillien -- a.k.a. " Hungry Girl " -- came up with this wonderfully simple, low-cal adaptation, which can be found in her book "Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories. " Lillien wrote, "We're kicking unwanted calories and carbs to the curb here by serving up our cheesesteak in lettuce cups instead of on a giant doughy roll. Who's smart? WE ARE!" The recipe was featured with a profile Food writer Rene Lynch did on Lillien in 2009 . For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
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