October 27, 2015
30 min or less active, fall, main, side, summer
I had lettuce building and building up from a few weeks of my Culinary Institute of America CSA (@CIAGreystone), and there was just no way I could eat THAT much salad. I had a thought about grilled romaine I made one time, and so why not cook the lettuce?! With that cooked down lettuce I paired what is truly the very last summer squash, but you could easily replace it with roasted, sliced winter squash. Some extra phyllo in the freezer, a little parmesan, fresh thyme...and poof! Dinner (or a side) is served!
Servings: 8
Time: About 30 minutes active; 90 minutes total
Price: About $20.00 total; $2.50 per serving
Nutrition (per serving):
Calories: 179
Protein: 7.6g
Fat: 8.1g
Saturated fat: 2.6g
Carbohydrates: 19.3g
Fiber: 1.9g
Sodium: 621mg
Cholesterol: 7.1mg
High In: Vitamins A, C, K; Manganese
Good Source: Calcium, Iron, Thiamin, Riboflavin, Vitamin B6, Folate, Phosphorus, Potassium, Selenium
Low In: Cholesterol