should be dried before eaten or re-stored. Small salad spinners can do the job, but we've
several whirls. Below is one dressing recipe. Many more can be found in the '

Sweet Maple and Balsamic Vinegar Dressing

Makes about 1 cup

1 cup extra virgin olive oil
3 tablespoons maple syrup
2 tablespoons balsamic vinegar
2 tablespoons finely sliced fresh basil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dry mustard
1 clove garlic, minced (about 1/2 teaspoon)
freshly ground black pepper

1. Combine the oil, maple syrup, balsamic vinegar, basil, lemon juice, dry mustard, and
garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil
and vinegar have thickened. Add salt and pepper to taste and shake again to combine.

2. Store the dressing in the refrigerator for up to 2 weeks. To serve,
toss it with salad greens or grilled or steamed vegetables.

- Angelic Organics

Braised Lettuces

We cut much more leaf lettuce than head lettuce, as this recipe would work best with. It
seemed interesting though. Let me know if you try it.

Serves 3 to 4

3 to 4 small heads lettuce, rinsed whole under running water, tough or bruised outer
leaves removed
1/2 teaspoon salt
1–2 tablespoons butter
freshly ground black pepper

1. Tie a piece of string around each head of lettuce, just tightly enough
to hold the leaves together and promote even cooking.

2. Bring 2 quarts of water to a boil; add the salt and reduce the heat to a simmer. Add the
lettuce heads and boil for 3 minutes.

3. Drain the lettuces in a colander and let cool. When cool enough
to handle, gently squeeze them in your hands to remove any excess
water. Remove the string.

4. Melt the butter in a large skillet over medium heat. Add the lettuce
heads; cook until lightly browned, about 3 minutes. Continue to
cook, turning them carefully, for another 3 minutes. Season with salt
and pepper to taste. Serve immediately.

- Angelic Organics