63 butter lettuce recipes

Whole wheat sandwiches filled with creamy peanut butter mixed with applesauce, crispy bacon, and chopped fresh apple. Unexpected combo that works. Add lettuce for crunch.

Grilled catfish salad with a cane syrup and herb butter marinade, served over mixed greens with blue cheese crumbles and creamy blue cheese dressing.

Chicken breasts stuffed with green chilis, Monterey Jack cheese, and garlic, pan-seared in butter until golden. Topped with chunky salsa for an easy, flavorful weeknight dinner.

Crisp apples, sliced bananas, and plump raisins tossed on crunchy iceberg lettuce with a creamy peanut butter honey dressing. Ready in 10 minutes flat.

Two versions of the classic drive-in nut burger: one topped with salted peanuts, American cheese, and Thousand Island, the other slathered with chunky peanut butter and Russian dressing. Retro burger bliss.

Classic Oysters Rockefeller baked on the half shell under a buttery spinach topping spiked with Pernod and anchovy, layered with crisp bacon and a browned breadcrumb crust. The New Orleans appetizer, done right at home.

Braised romaine lettuce with a Mornay sauce topped with cheese and broiled until brown and bubbly.

Greek beef pita with red wine-marinated flank steak seared in butter, stuffed into warm pita with yogurt, cucumber, lettuce, and tomatoes. Build-your-own style.

Charcoal grilled burgers with butter-sauteed onions and a warm ketchup-mustard sauce made right on the grill. Thin quarter-inch patties cooked over grey-hot coals for a crispy, smoky char.

A simple and delicious soup that is easy to make and a great side dish for lunch!

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

Greenport soup, a silky pureed green pea and lettuce soup with scallions, parsley, a blonde roux, and a splash of dry sherry. Bright spring color, elegant enough for company.

Potage Saint-Germain: a classic French green pea soup with carrots, leeks, lettuce, and a finishing splash of cream and milk. Pureed silky-smooth and finished with a dollop of sour cream or sherry.

"Chinese" chicken salad by David Cassidy, adapts to serve any number of people.

Idaho potato salad with julienned ham, Swiss cheese, toasted walnuts, and a Dijon-shallot vinaigrette. A hearty, warm potato salad that doubles as a main course on a bed of lettuce.

Pounded chicken breasts marinated in hot sauce and butter, stuffed with crumbled blue cheese, then baked and broiled golden. All the bold buffalo wing flavor in an elegant roll-up.