Last night’s pick up included two more heads of lovely, leafy lettuce: Magenta and Loma. By now you’ve probably made more Caesar salads, BLTs, and lettuce wraps than you care to count. What do you do with this new stuff? One member suggested a South American recipe that uses a whole head in one fell swoop to create a mayonnaise-based sauce. I was intrigued, so I searched and found Peruvian Aji Sauce. There are many variations out there but the basic method is:
Take your cored, washed head of lettuce and place it in a blender or food processor with one or two seeded jalapeños, three to five chopped green onions (we picked those up, too), salt and pepper to taste, cilantro (if you like it), and 1/4 cup of mayonnaise. Whirr it around until you have a pourable sauce. Some recipes also call for one to two tablespoons of red wine vinegar or lime juice.
You can use this to top grilled chicken or steak, toss in a salad (yay more salad!), dress chopped vegetables, or as a dip for bread or chips.
Like any pesto or salsa, there are many versions of this recipe available through a quick Google search.
Your weekly share also included yellow squash, zucchini, snow peas, and either broccoli, cauliflower, or cabbage. Flower shares included calendula, lavender, and lilies.