Well, the first thing that came to mind was that you could use the lettuce leaves to make wraps. I usually opt for a lettuce leaf (or two) rather than a tortilla for that sort of thing. And you can wrap just about anything, not just something you would normally think of for a sandwich or traditional wrap. Just think of it as the vehicle to get the "stuff" to your mouth instead of a fork or spoon.

BLT sandwiches, or any sandwich or burgers. Puree & add to spaghetti sauce, meatloaf, or salad dressing, or whatever you're making where there's supposed to be "green bits" so nobody suspects... Been trying to eat lettuce like crazy here, too, it's getting "cranky" in this heat.

What type of lettuce are we talking about?
That could make a difference in answers to your question.

The first thing that comes to my mind
when I have extra lettuce of the Bibb or Boston type,
Is wilted lettuce.
It uses quite a lot,
And even my non-salad lovers eat it willingly.

It's a pretty common dish, I think,
And I don't have an exact recipe,
But I will be glad to past general directions
If you are interested.

Rusty

-If you have a juicer you can add it to a veggie mix.
-It's perfectly okay to add lettuce to stir-fry or to soup like you would other greens.

My brother told me he's eaten so much lettuce this spring he's worn out two lettuce spinners. I've been providing the neighbors with lettuce for several weeks now and it is a lot easier to get rid of leaf and Romaine lettuce than zucchini (LOL).

-Grainlady

We love grilled Romaine (works with Bibb also). Gives a different "take" on a salad.

Cut lettuce in half so the root end holds it together. Brush the cut side with your favorite Italian-style dressing (we like lots of garlic & lemon juice). Put on the grill cut side down until it wilts & you've got good grill marks. Serve warm.

/tricia

Right now I have lots of baby leaf lettuce types. They are so jambed in the flower boxes you can't see any dirt! My idea was to use the ones I thin, but there's lots of thinning to be done.

Thanks everyone & keep the suggestions coming!

My favorite:

Stir fry with fish sauce and garlic.

You have to do it very quickly with a very hot fire, and you only fry just when they start to wilt, otherwise everything get very watery.

dcarch

Becky, Oh my goodness I'm in overload also. I planted several varities and too many rows. We have eaten salads almost daily, given a truck load away and still can't keep up. I think I will be more careful next year. In fact, it has now gotten away from me. Some of the rows, the lettuce leaves are so big that I'm sure it will taste a little bitter. I wish you all were a little closer I would supply you for the season. I'm thinking about driving some over to Sherry. (sheshebop)

I also planted Swiss Chard for the first time. I can't keep up with that either.

Thanks to all for your suggestions. I hadn't thought about wraps. I use to eat them all the time when I was working. I really didn't think you could add lettuce to stir fry but I'm going to try it.

Karen

I only wish I had an overload of lettuce this year. I didn't plant any and I'm a little envious of your production ;-)

I often stir fry salad leaves in a little oil (flavored oil is also good) and then top on fish or chicken. Don't let that good lettuce go to waste! Baby lettuce is a fav of mine and DH. I love to take fresh lettuce and put a little olive oil and shaved cheese on top to eat as a snack. Of course, it's better if you have a fresh out of the garden tomato! Enjoy your crop!

RR, I didn't plant any either, and I have a couple of favorite recipes that take lettuce. The first is a salad, but not your traditional lettuce salad.

Salad with peas and herbs

1 cup fresh shelled peas (about 1 lb. unshelled) or frozen peas
Kosher salt
3 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Freshly ground black pepper
1 small head butter lettuce, washed and dried, leaves torn into bite-size pieces
6 medium radishes, thinly sliced
4 scallions (white and light-green parts), thinly sliced on the diagonal
1/4 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup loosely packed fresh chervil leaves
2 Tbs. very coarsely chopped fresh tarragon
2 Tbs. thinly sliced chives
3 oz. ricotta salata, shaved thinly with a vegetable peeler (optional)

If using fresh peas, sample them. If they are young, sweet, and tender, keep them raw. If they are older and a bit tough, blanch them in a small pot of boiling salted water until just tender, 2 to 4 minutes. Drain and spread them on a baking sheet in a single layer to cool. If using frozen peas, thaw them by leaving them at room temperature or by running them under warm water.

In a small bowl, whisk the oil with the lemon juice, lemon zest, and salt and pepper to taste.

Just before serving, toss the peas in a small bowl with 1 Tbs. of the dressing. Toss the butter lettuce, radishes, scallions, and herbs in a large bowl with just enough of the remaining dressing to lightly coat. Season to taste with salt and pepper.

Arrange the salad on individual serving plates and top with the peas and the ricotta salata (if using).

this one is an Emeril recipe, but it's very good, I especially like the herbs because I have an overload of those!

Lettuce Soup

2 tablespoons olive oil
1 cup sliced onion
1 teaspoon chopped garlic
1 tablespoon chopped parsley leaves, plus more for garnishing
1 tablespoon chopped chives, plus more for garnishing
2 teaspoons chopped tarragon leaves, plus more for garnishing
2 heads Boston lettuce, leaves torn
3 cups chicken stock
1/2 cup heavy cream or evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
Chive blossoms, for garnishing, optional

Directions

Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.

This one I saved from somewhere, but I haven't tried it yet:

Skillet Lettuce

1 head lettuce, cored and cut into quarters
1/2 cup beef stock
Salt to taste
Melted butter to pour over the finished vegetable

Use a medium-size skillet with a top for this.
Put the lettuce and beef stock into the skillet.
Cover the skillet, cook lettuce over low heat 6 to 8 minutes. ost of the stock will be absorbed into the lettuce. Salt to taste, then pour melted butter over the lettuce. Serve it hot.

I'm as over run with herbs as you are with lettuce. What in the world am I going to do with all that oregano?

Annie

Annie

I'm all over this recipe Annie!

I have so many herbs that I need to contribute to the local co-op. I hate to waste all of them. Anyone up for fresh oregano, bay leaves, peppers, basil, chives, garlic, parsley, thyme and cilantro seeds (out of season for me) but I keep the seeds. They are from Mexico and have the delicious flavor that you can't buy in stores. ;-)

Annie, Your salad with peas and herbs sounds great. I too have a lot of herbs. No cilantro though, hubby hates it. I over did it with him one time and he wants nothing to do with it.

I cut some more lettuce this morning early because it's going to rain. However, in the past when I have cut it early, I found a slug in it. Yuk!!!!

Great sounding recipes to try. Thanks everyone.

Karen

Thanks everyone. Tonight for dinner I made pork chops with wasabi ginger sauce (out of a jar) and wilted greens. It went over well.

RR, for some reason my herbs have just gone crazy this year, I have a ton of them.

Karen, I like peas best either raw or just thawed, although I'll eat them nearly any way, so I really like that salad, but you really have to like raw peas...

Annie