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  1. Romaine Heart Poke Wraps


    1.  In a large bowl, combine all of the ingredients except the tuna.

    2. Whisk the sauce well to combine. Add the tuna and toss well. The tuna can sit in the marinade for a half a day or so, but if you leave it any longer, the acid in the citrus will begin to slowly cook the fish.

    3. Wash and pat dry the romaine hearts and begin to assemble the wraps.

    4. Add a few spoonfuls of the poke to each romaine heart. Top off with fresh avocado cubes, pineapple, red cabbage and black sesame seeds. Serve immediately.

  2. Chicken Caesar Salad Wraps


    1. Preheat oven to 425F. Drizzle chicken breasts with avocado oil. Season with lemon pepper. Cook for 40 minutes. Let cool to room temperature before handling.

    2. Chop, shred, or cube the chicken breasts.

    3. In a large bowl, combine the chicken, romaine, and dressing. Split the mixture between the wraps, top with tomato slices, and roll like a burrito.

    4. Optional: Wrap in parchment paper and cut in half for easy eating on the go or at your next picnic.

    Notes: Need to save time? Use leftover or rotisserie chicken.

    Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more

  3. Romaine Salad with Cactus Pear, Mixed Berries, Fennel, Apple and Basil Vinaigrette


    1. Combine the basil, garlic, vinegar and 1/4 tsp pepper in a food processor.

    2. With the food processor running, slowly add the olive oil.

    3. Season with salt and pepper to taste.

    4. Add the romaine lettuce, fennel, and apple to a large bowl. Drizzle with the dressing. Toss to coat.

    5. Add the berries and cactus pears to the salad. Gently toss to coat.

    6. Sprinkle with the toasted almonds and enjoy!

  4. Chili Lime Salmon Bowls with Broccoli Rabe and Cauliflower Rice

    DirectionsChili Lime Salmon Bowls with Cauliflower Rice

    1. Preheat oven to 375 F. In a small bowl, mix all ingredients for salmon marinade together. Marinate salmon fillets in a large plastic bag for 10-15 minutes.

    2. Meanwhile, prepare veggies. Add cauliflower florets to a food processor and pulse until fine and resembling rice.

    3. Add olive oil to a large frying pan over med-high heat. Add cauliflower rice and saute for 15 minutes. Meanwhile, add salmon, broccoli rabe and red pepper to a parchment-lined baking sheet. Bake in the oven for 10-12 minutes until salmon is fully cooked.

    4. Add cauliflower rice and romaine to large pasta bowls, then top with broccoli rabe, red pepper and salmon. Add sliced avocado to each bowl. Garnish with sesame seeds, chopped cilantro and lime wedges. Serve and enjoy!

    Chili Lime Salmon Bowl Broccoli Rabe Pinterest

  5. Grilled Romaine Hearts with Lemon Yogurt Dressing


    Grilled Romaine Hearts with Lemon Yogurt Dressing

    1. Rinse and dry the romaine hearts, then cut them in half long ways. Brush the flat surface of each half with olive oil.

    2. Heat grill to medium heat and place romaine hearts directly on the grate. Cook until lightly grilled and char marks are visible, then remove and allow to cool slightly.

    Grilled Romaine Hearts with Lemon Yogurt Dressing

    3. In a bowl, mix the yogurt, oil, lemon juice, vinegar, and mustard. Whisk until smooth.

    4. Drizzle the dressing over the grilled romaine hearts.

    5. Top with sea salt and freshly cracked pepper.

    Grilled Romaine Hearts with Lemon Yogurt Dressing

  6. Seared Romaine Hearts Gratin with Bacon, Zesty Vinaigrette



    • 2 Romaine lettuce hearts
    • extra-virgin olive oil for brushing
    • 4 strips bacon, cut into matchstick strips
    • 6 ounces Parmigiano-Reggiano or Grana Padano cheese


    • 1 small garlic clove, crushed
    • 1/8 teaspoon fine salt
    • freshly milled black pepper to taste
    • 1 teaspoon Dijon mustard, or anchovy paste, as preferred
    • 1 tablespoon red or white wine vinegar
    • 7 tablespoons high quality extra-virgin olive oil


    First make the dressing: In a small bowl, use a fork to mash the garlic, salt, and pepper together. Blend in the mustard, vinegar, and olive oil. Taste it and adjust for seasoning. Set aside, removing whole garlic before serving.To sear the Romaine indoors, select a heavy, cast iron ribbed grill pan for stove-top grilling. Alternatively, use a broiler pan for indoor broiling. For outdoor cooking, prepare a fire in a charcoal grill or preheat a gas grill. Preheat the grill pan, broiler pan, or outdoor grill rack over high heat. Use a vegetable peeler or mandolin to shave the cheese into paper-thin slices. Remove the loose, floppy, dark outer leaves from the Romaine hearts but leave the cores intact. Cut each heart in half lengthwise and brush lightly on both sides with olive oil. Transfer the four halves to the hot grill pan, broiler pan, or outdoor grill rack, laying them cut side down over medium heat. If broiling, place the pan 5 inches below the heat. Sear until they are wilted and have char marks on their surface, 2-3 minutes on each side. Take care not to burn them. Remove from direct heat at once. Drizzle a teaspoon of the dressing over the cut surface of each heart. Lay the cheese shavings and bacon strips over their Romaine halves. Run them under a hot broiler or closed outdoor grill for a few moments, just until the cheese melts slightly, about 10 seconds. Serve at once with additional dressing on the side. Serve at once, or lukewarm.

    Serves 4

  7. Romaine Hearts with Smoked Chicken and Bing Cherries

    An easy to toss together summer salad. Perfect for those lazy hot days where you feel like you can hardly move. Buy the deli smoked chicken or turkey in the deli case. Best of all this tasty salad be enjoyed  year-round using canned bing cherries and crisp and cool Andy Boy Romaine Hearts.


    1/3 C extra virgin olive oil
    2 T balsamic vinegar
    2 T stone-ground mustard
    1 teaspoon salt
    1/2 t thyme
    Freshly ground pepper and salt.
    2 Andy Boy Romaine Hearts
    3/4 C crumbled feta or cotija cheese
    1/4 C diced green onions
    1 can mandarin oranges
    2 cups smoked chicken, cut in cubes
    1 cup of fresh or canned bing cherries, pitted and halved


    1. Prepare the dressing by whisking together olive oil, vinegar, mustard, honey, thyme salt and pepper.
    2. Toss together all of the ingredients, except cherries in a large bowl. Drizzle vinaigrette over salad and toss again. Sprinkle with cherries.

    Serves 6