Type what you have

Ingredients

• ✓ lettuce leaf
• vegan mayonnaise
• whole-grain english muffin
• avocado
• tomato

Instructions

1. 1 Spread 1 tablespoon mayonnaise over each half of the English muffin. Add avocado and tomato slices. Top with lettuce.

By Sarah Stensberg

Ingredients

• ✓ lettuce leaf
• long grain white rice
• water
• white sugar
• garlic
• fish sauce
• water
• chile sauce
• lemon
• vegetable oil
• garlic
• ground beef
• cumin
• tomato

Instructions

1. 1 In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
2. 2 In a bowl, mash together the sugar and 1 clove garlic with a pestle. Mix in the fish sauce, water, chile sauce, and lemon juice.
3. 3 Heat the oil in a wok over high heat, and quickly saute the 3 cloves garlic. Mix the beef into the wok, season with cumin, and cook until evenly brown. Pour in the tomatoes and about 1/2 the fish sauce mixture. Reduce heat to low, and simmer 20 minutes, until thickened.
4. 4 Toss the lettuce into the beef mixture. Serve at once over the cooked rice with the remaining fish sauce mixture on the side.

By WOBBLY

Ingredients

• ✓ lettuce leaf
• sugar
• ginger root
• garlic
• lemon juice
• water
• soy sauce
• radish
• red bell pepper
• green onion
• carrot
• water
• brown rice
• ginger root
• garlic
• soy sauce
• ground turkey

Instructions

1. 1 In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
2. 2 In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
3. 3 Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
4. 4 Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
5. 5 To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.

By Liz

Ingredients

• ✓ lettuce leaf
• bacon
• rotisserie chicken
• salt
• black pepper
• avocado
• lemon juice
• garlic
• tomato
• onion

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet.
2. 2 Add chicken to skillet and stir to coat with bacon drippings. Season with salt and pepper.
3. 3 Mash avocado in a bowl and season with lemon juice, garlic, salt, and pepper. Add tomato and onion to taste.
4. 4 Divide cooked bacon, chicken, and avocado spread between lettuce leaves and wrap up.

By ERIKIM21

Ingredients

• ✓ lettuce leaf
• butter
• hamburger bun
• bacon
• ground beef
• worcestershire sauce
• steak seasoning
• cheddar cheese
• egg
• red onion
• avocado

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Butter both halves each hamburger bun.
2. 2 Cook bacon in a heavy skillet over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain on paper towels. Set aside skillet with drippings.
3. 3 Combine ground beef, Worcestershire sauce, and steak seasoning in a large bowl; do not over mix. Form into 4 patties. Press thumbprint into middle of each patty (to keep from shrinking as they cook).
4. 4 Cook on the preheated grill until desired doneness, about 6 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C). Keep grill on.
5. 5 Top each burger with 2 strips bacon and 1 slice Cheddar cheese; close lid and grill until cheese is melted, about 1 minute. Transfer patties to a plate. Keep grill on.
6. 6 Toast buns on the preheated grill, buttered-sides down, until browned, about 1 minute. Transfer buns to a plate. Place 1 patty on bottom half of each bun.
7. 7 Heat drippings in the skillet over medium-high heat. Crack eggs into the skillet; cook until whites are cooked but yolk is still runny, about 4 minutes. Place 1 egg on top of each patty. Top with lettuce, onion, avocado, and top buns, buttered-sides down.

By Love2cook32

Ingredients

• ✓ lettuce leaf
• lemon
• lime
• cider vinegar
• salt
• black pepper
• chicken breast
• pineapple ring
• teriyaki sauce
• hawaiian bread roll
• red onion

Instructions

1. 1 Whisk lemon juice, lime juice, cider vinegar, salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade; shake off excess. Discard remaining marinade. Cook chicken on the preheated grill until juices run clear when pierced with a fork, 5 to 7 minutes per side. Grill pineapple until heated through and grill marks appear, 2 to 3 minutes per side.
4. 4 Spread 1 teaspoon teriyaki sauce on bottom half of 1 toasted roll; add 1 lettuce leaf, 1 halved chicken breast, 1 pineapple slice, 1 onion slice, and top half roll. Repeat with the remaining teriyaki sauce, rolls, lettuce, chicken, pineapple, and onion.

By Lindsey Pfeiffer

Ingredients

• ✓ lettuce leaf
• red onion
• tomato
• hamburger bun
• black pepper
• lemon juice
• sesame oil
• yellow mustard
• chile-garlic sauce
• mayonnaise
• salt
• black pepper
• ginger
• fish sauce
• red pepper flake
• garlic powder
• sesame oil
• chile paste
• bread crumb
• green onion
• zucchini
• ground chicken

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Mix ground chicken, zucchini, green onions, bread crumbs, chile paste, 1 teaspoon sesame oil, garlic powder, red pepper flakes, fish sauce, ground ginger, 1/2 teaspoon black pepper, and salt in a large bowl. Form into 4 patties and place on prepared baking sheet.
3. 3 Bake in preheated oven for 10 minutes, flip, and continue baking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Whisk mayonnaise, chile-garlic sauce, mustard, 1 teaspoon sesame oil, lemon juice, and 1 teaspoon pepper together in a bowl.
5. 5 Spread sauce onto cut sides of hamburger buns. Stack lettuce, tomato, and onion onto one side of each bun. Top vegetables with a burger and complete sandwiches with remaining bun halves.

By SunnyDaysNora

Ingredients

• ✓ lettuce leaf
• chicken
• corn
• green olive
• raisin
• carrot
• celery
• green apple
• heavy cream
• mustard
• white sugar
• salt
• black pepper
• parsley
• watercress
• potato stick

Instructions

1. 1 Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
2. 2 Stir cream and mustard together in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
3. 3 Arrange lettuce leaves and watercress on a platter and spoon chicken salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until ready to serve.

By Mia

Ingredients

• ✓ lettuce leaf
• rice flour
• white sugar
• salt
• turmeric
• coconut milk
• water
• vegetable oil
• shallot
• garlic
• shrimp
• fish sauce
• salt
• mung bean sprout

Instructions

1. 1 Make the crêpe batter: Mix rice flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.
2. 2 Make the filling: Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shrimp; sauté until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 Wipe out the skillet and reheat over medium heat. Add remaining 1/2 tablespoon oil. Stir crêpe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 cooked shrimp on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.
5. 5 Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, shrimp, and bean sprouts
6. 6 Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.

By foxyamf

Ingredients

• ✓ lettuce leaf
• tuna steak
• bread crumb
• green onion
• carrot
• ginger root
• cilantro
• sesame oil
• ketchup
• soy sauce
• cumin
• salt
• black pepper
• egg
• hamburger bun
• tomato

Instructions

1. 1 In a bowl, thoroughly mix minced tuna, bread crumbs, green onion, carrot, ginger, cilantro, sesame oil, ketchup, soy sauce, cumin, salt, pepper, and egg. Cover, and refrigerate for 30 minutes.
2. 2 Preheat oven broiler.
3. 3 Form tuna mixture into 6 patties, and place in a broiler pan on top oven rack. Cook, uncovered, 4 minutes per side, or until easily flaked with a fork. Serve on hamburger buns with lettuce and tomato.

By dakota kelly

Ingredients

• ✓ lettuce leaf
• butternut squash
• olive oil
• salt
• black pepper
• balsamic vinegar
• mustard
• basil
• garlic
• brown sugar
• olive oil
• shrimp
• lemon juice
• tomato
• red onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place butternut, cut-side up, on a baking sheet. Brush cut sides with about 1 tablespoon olive oil; season with salt and pepper.
3. 3 Bake in the preheated oven until flesh is tender when punctured with a fork, about 45 minutes. Remove from oven and let squash cool on baking sheet; remove peel and slice into 1/2-inch thick by 2-inch long pieces.
4. 4 Whisk vinegar, mustard, basil, garlic, brown sugar, salt, and black pepper together in a bowl. Slowly drizzle oil into vinegar mixture while constantly whisking until dressing is silky and emulsified.
5. 5 Bring a pot of salted water to a boil; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 4 to 5 minutes. Drain shrimp and sprinkle with lemon juice, salt, and pepper.
6. 6 Divide lettuce between 2 serving plates; top with butternut squash, tomatoes, and onion. Generously brush dressing onto squash and tomatoes. Arrange shrimp evenly on both plates.

By Anthony