Recipes | Tanimura & Antle

Grilled Artisan Romaine BLT

Aug 5, 2026 | Artisan Romaine Recipes, Recipes

Grilled Artisan Romaine BLT

Smoky, savory, and bursting with fresh flavor, this Grilled Artisan Romaine BLT transforms a classic combination into a standout grilled salad. Featuring crisp Tanimura & Antle Artisan® Romaine Lettuce, each lightly charred wedge develops a subtle smokiness while maintaining its signature crunch. Sweet, caramelized Tanimura & Antle Artisan® Sweet Italian Red Onions pair perfectly with crispy bacon, roasted tomatoes, and delicate shavings of Pecorino Romano for a delicious balance of flavors and textures. Finished with a rich balsamic glaze, this simple yet impressive dish delivers the perfect blend of freshness and indulgence. Whether served as a side for summer grilling or enjoyed as a light entrée, it's a memorable recipe that showcases the exceptional quality and flavor of Artisan produce.

Ingredients:

2 heads Tanimura & Antle Artisan® Romaine Lettuce
2 Tanimura & Antle Artisan® Sweet Italian Red Onions, sliced into ¼-inch rings
2 tablespoons extra virgin olive oil
2 slices thick-cut bacon
¾ cup balsamic vinegar
2 tablespoons shaved Pecorino
Romano cheese
12 grape tomatoes
Sea salt, to taste
Freshly ground black pepper, to taste



4 - 8 Servings

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15 min Prep

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20 min Cook

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35 min Total

Instructions:

Step 1: Prepare the Grill & Ingredients

Preheat your grill to high heat. While the grill heats, wash and dry the Artisan® Romaine Lettuce, then cut each head in half lengthwise. Slice the Artisan® Sweet Italian Red Onions into ¼-inch rings. Brush the cut sides of the romaine and both sides of the onion rings with olive oil, then season generously with sea salt and freshly ground black pepper.

Step 2: Cook the Bacon & Balsamic Glaze

In a skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate and finely chop once cooled. Discard excess bacon fat from the skillet, then add the balsamic vinegar. Simmer over medium heat until reduced to approximately ¼ cup, creating a rich balsamic glaze. Set aside.

Step 3: Roast the Tomatoes

Toss the grape tomatoes with a small drizzle of olive oil and season with salt and pepper. Roast in a 400°F oven for about 5 minutes, or until slightly softened and blistered. Remove and set aside.

Step 4: Grill the Romaine & Onions

Place the onion rings on the hot grill and cook for 5 to 6 minutes, turning once, until tender and lightly charred. Place the romaine halves cut-side down on the grill and cook for 2 to 3 minutes, just until grill marks develop and the leaves are lightly charred while remaining crisp.

Step 5: Build the BLT

Arrange the grilled romaine halves on a serving platter or individual plates. Sprinkle with shaved Pecorino Romano cheese, then top with grilled onion rings, roasted tomatoes, and crispy bacon.

Step 6: Finish & Serve

Drizzle the balsamic glaze over the grilled romaine and toppings. Serve immediately and enjoy the smoky, savory flavors of grilled Artisan® Romaine Lettuce paired with sweet grilled onions, crispy bacon, roasted tomatoes, and tangy Pecorino Romano for a fresh twist on a classic BLT.

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Artisan Dew Drop Elote Wedge

Jul 27, 2026 | Artisan Cabbage Recipes, Recipes

Artisan Dew Drop Elote Wedge

Bring the bold flavors of traditional elote to the grill with a fresh twist. Crisp, grilled Artisan Dew Drop cabbage is topped with a creamy cilantro lime sauce, smoky seasonings, sweet grilled corn, and cotija cheese for a memorable side dish or light entrée. The recipe highlights the flavor, freshness, and versatility of the Artisan product line.

Ingredients:

For the Salad

1 head Tanimura & Antle Artisan® Dew Drop cabbage, cut into 4 wedges
2 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper

For the Crema

½ cup crema
2 tbsp fresh lime juice
1/4 cup finely chopped Tanimura & Antle Cilantro
¼ tsp garlic powder
Pinch of salt

For Topping

1 cup grilled corn kernels (about 2 ears of corn)
½ cup cotija cheese, crumbled
1 tbsp Tajín seasoning
½ tsp smoked paprika
2 tbsp fresh Tanimura & Antle Cilantro, chopped
Lime wedges, for serving



4 Servings

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15 min Prep

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20 min Cook

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35 min Total

Instructions:

Step 1: Prepare the Produce

If needed, trim a small portion of the base of the cabbage to remove the excess while keeping the core intact. Cut the cabbage head into 4 equal wedges, ensuring each wedge retains a portion of the core to help hold it together during grilling. Then clean the ears of corn by removing the husks and silk from the corn.

Step 2: Prepare the Cilantro Lime Crema

In a food processor, mix together the crema, lime juice, cilantro, garlic powder, and salt. Refrigerate until ready to use.

Step 3: Grill the Cabbage and Corn

Preheat a grill to medium-high heat (about 400°F).

Brush the cabbage wedges with olive oil and season with salt and pepper.

Place the cabbage wedges and corn on the grill. Grill the cabbage for 4–5 minutes per side, or until lightly charred and slightly tender while maintaining some crunch.

Grill the corn for 8–10 minutes, turning occasionally until lightly charred on all sides. Remove from the grill and allow to cool slightly. Once cool enough to handle, cut the kernels from the cob.

Step 4: Assemble the Wedges

Transfer the grilled cabbage wedges to a serving platter. Drizzle generously with the cilantro lime crema. Top with grilled corn kernels, cotija cheese, Tajín, and smoked paprika.

Step 5: Garnish & Serve

Finish with fresh cilantro and serve with lime wedges for squeezing over the top. Serve immediately and enjoy.

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Artisan Dew Drop Asian Wedge Salad with Ginger Sesame Dressing

Jul 17, 2026 | Artisan Cabbage Recipes, Recipes

Artisan Dew Drop Asian Wedge Salad with Ginger Sesame Dressing

Crisp, colorful, and packed with fresh flavor, this Artisan Dew Drop Asian Wedge Salad transforms Tanimura & Antle Artisan Dew Drop Cabbage into a vibrant dish that’s perfect for lunch, dinner, or entertaining. Tender cabbage wedges are topped with crunchy vegetables and toasted almonds, then finished with a sweet and savory ginger sesame dressing that brings every bite to life.

Ingredients:

For the Salad

1 cup shredded carrots
1 cup celery, chopped
1 red bell pepper, chopped
4 green onions, chopped
½ cup toasted almonds, chopped
1 package Tanimura & Antle Artisan Dew Drop Cabbage

For the Dressing

½ cup olive oil
⅓ cup rice vinegar
2 tablespoons tamari or soy sauce
1 garlic clove, chopped
2 tablespoons honey
2 tablespoons fresh ginger, peeled and minced
1 teaspoon toasted sesame oil



4 Servings

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15 min Prep

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5 min Cook

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20 min Total

Instructions:

Step 1: Make the Ginger Sesame Dressing

Add the olive oil, rice vinegar, tamari or soy sauce, garlic, honey, ginger, and toasted sesame oil to a blender. Blend until smooth and well combined. Set aside while you prepare the salad.

Step 2: Prepare the Artisan Cabbage Wedges

Trim the base of the Tanimura & Antle Artisan Dew Drop Cabbage if needed, then cut each cabbage vertically into quarters, keeping the core intact so the wedges hold together.

Step 3: Mix the Vegetable Topping

In a large bowl, combine the shredded carrots, chopped celery, red bell pepper, and green onions. Toss until evenly mixed.

Step 4: Assemble the Salad

Place two cabbage wedges side by side on each serving plate. Spoon the vegetable mixture between and around the wedges, creating a colorful mound of fresh toppings.

Step 5: Add the Dressing

Generously drizzle the ginger sesame dressing over the cabbage wedges and vegetable mixture, coating the ingredients with bright, savory flavor.

Step 6: Finish and Serve

Sprinkle the toasted almonds over the top for added crunch and nuttiness. Serve immediately and enjoy while the vegetables are crisp and fresh.

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Artisan Sweet Gem Brunch Salad

Jul 16, 2026 | Artisan Sweet Gem Recipes, Recipes

Artisan Sweet Gem Brunch Salad with Burrata & Lemon-herb Vinaigrette

Fresh, vibrant, and perfect for a leisurely brunch, this Artisan Sweet Gem Brunch Salad brings together crisp Tanimura & Antle Artisan Sweet Gem Lettuce, creamy burrata, savory prosciutto, and soft-boiled eggs for a beautiful balance of flavors and textures. Finished with a bright lemon-herb vinaigrette and crunchy toasted pistachios, this elegant salad is ideal for weekend gatherings, holiday brunches, or any occasion that calls for a fresh and satisfying dish.

Ingredients:

For the Salad

2 to 3 heads Tanimura & Antle Artisan Sweet Gem Lettuce, leaves separated
1 large ball burrata cheese (or 2 small balls)
2 soft-boiled eggs, halved
3 to 4 slices prosciutto, torn into bite-sized pieces
1 cup heirloom cherry tomatoes, halved
½ cup thinly sliced cucumber
¼ cup toasted pistachios
Fresh basil or mint leaves, for garnish
Salt, to taste
Freshly cracked black pepper, to taste

For the Dressing

¼ cup extra virgin olive oil
1½ tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon finely chopped fresh herbs of choice (such as parsley, chives, or basil)
Salt, to taste
Freshly cracked black pepper, to taste



4 Servings

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20 min Prep

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7 min Cook

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27 min Total

Instructions:

Step 1: Make the Lemon-Herb Vinaigrette

In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, and chopped herbs until smooth and emulsified. Season with salt and pepper to taste. Set aside.

Step 2: Prepare the Salad Base

Arrange the leaves of the Tanimura & Antle Artisan Sweet Gem Lettuce on a large serving platter or divide among individual plates, creating a fresh and crisp base for the salad.

Step 3: Add the Toppings

Scatter the heirloom cherry tomatoes and sliced cucumber over the lettuce. Tuck the torn prosciutto throughout the salad for savory flavor in every bite.

Step 4: Finish with Burrata and Eggs

Place the burrata in the center of the platter and nestle the halved soft-boiled eggs among the greens and toppings.

Step 5: Dress the Salad

Drizzle the lemon-herb vinaigrette evenly over the salad, allowing it to lightly coat the lettuce and toppings.

Step 6: Garnish and Serve

Sprinkle with toasted pistachios, fresh basil or mint, and a pinch of salt and freshly cracked black pepper. Serve immediately and enjoy while the lettuce is crisp and the burrata is perfectly creamy.

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Boston Lettuce Cups with Ground Turkey, Quinoa & Peanut Dressing

Jun 25, 2026 | Boston Lettuce Recipe, Recipes

Boston Lettuce Cups with Ground Turkey, Quinoa

& Peanut Dressing

Fresh, vibrant, and full of irresistible flavor, these Boston Lettuce Cups with Ground Turkey, Quinoa & Peanut Dressing showcase crisp, naturally cupped Tanimura & Antle Boston Lettuce filled with a savory turkey mixture tossed in a silky peanut‑ginger dressing, brightened with lime, scallions, and cilantro, and finished with hearty quinoa and crunchy roasted peanuts for the perfect balance of color, texture, and freshness - making this recipe an ideal choice for a light dinner, wholesome lunch, or effortlessly impressive appetizer.

Ingredients:

1 head of Iceberg lettuce (or 2 heads of Baby Iceberg), chopped or shredded
½ Artisan Sweet Italian Red Onion, diced
½ White Onion, diced
4 Roma tomatoes, chopped
1 jalapeño, chopped (optional, seeds removed)
1 lb ground beef
½ lb Cotija cheese, crumbled
2 Tbsp vegetable oil
1 Tbsp chili powder
1 cup prepared salsa (any kind you like)
1 Tbsp red wine vinegar
⅓ cup olive oil
¼ cup chopped cilantro
3–4 Tbsp lime juice
1 cup tortilla chips (optional)



4 Servings

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15 min Prep

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8-10 min Cook

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25 min Total

Instructions:

Step 1: Cook the Beef

In a skillet over medium-high heat, warm a splash of vegetable oil. Add ground beef and break it into small pieces as it browns. Season with chili powder, salt, pepper, and a splash of water. Cook for about 8 minutes until fully done. Set aside to cool.

Step 2: Make the Salsa Vinaigrette

In a small bowl, whisk together:

Your favorite prepared salsa
Red wine vinegar
1 tablespoon lime juice
Olive oil
Half of the chopped cilantro

This tangy vinaigrette brings bold flavor to every bite.

Step 3: Prepare the Pico de Gallo

In another bowl, combine:

Chopped Roma tomatoes
Diced Sweet Italian Red Onion
Diced white onion
Remaining cilantro
Chopped jalapeño (optional)
Remaining lime juice

Mix well and set aside.

Step 4: Build the Salad

Spread chopped or shredded Tanimura & Antle Iceberg Lettuce into a large bowl or serving platter. Top with seasoned ground beef, fresh pico de gallo, crumbled cotija cheese

Step 5: Finish and Serve

Drizzle with salsa vinaigrette and sprinkle with crushed tortilla chips for extra crunch (optional). Serve immediately and enjoy the refreshing bite of premium Iceberg Lettuce in every forkful.

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Artisan Dew Drop Thai Chicken Cups

Apr 9, 2026 | Artisan Cabbage Recipes, Recipes

Artisan Dew Drop Thai Chicken Cups

These fresh and flavorful Thai Chicken Cups are all about crunch, color, and bright, bold flavor. Crisp Tanimura & Antle Artisan® Dew Drop Cabbage leaves cradle tender grilled chicken, sweet pineapple, crunchy peanuts, and a savory‑spicy teriyaki chili glaze. Perfect for light lunches, party appetizers, or an easy weeknight dinner, these handheld cups are as fun to eat as they are refreshing.

Ingredients:

For the Thai Chicken Cups

1 Package Tanimura & Antle Artisan® Dew Drop Cabbage
2 boneless, skinless chicken breasts, grilled and chopped
¼ cup fresh cilantro, chopped
½ cup fresh pineapple, chopped
½ cup green onions, chopped
¼ cup salted peanuts, roughly chopped
Salt and black pepper, to taste
Lime slices, for garnish (optional)

For the Dressing

¼ cup teriyaki glaze
¼ cup chili sauce



4 Servings

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15 min Prep

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10 min Cook

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25 min Total

Instructions:

Step 1: Prepare the Dew Drop Cabbage Cups

Carefully separate the leaves from the Tanimura & Antle Artisan® Dew Drop Cabbage. Rinse gently under cold water, pat dry with a clean kitchen towel, and set aside. These crisp leaves will serve as the perfect natural cups.

Step 2: Chopped the Grilled Chicken

Cut the grilled chicken breasts into ½‑ to 1‑inch pieces and add them to a large mixing bowl.

Step 3: Build the Thai-Style Filling

Add the chopped cilantro, pineapple, green onions, and peanuts to the bowl with the chicken. Season lightly with salt and black pepper, then toss to combine.

Step 4: Make the Savory Chili Teriyaki Dressing

In a small bowl, whisk together the teriyaki glaze and chili sauce until smooth and well blended. Pour the dressing over the chicken mixture and stir until everything is evenly coated.

Tip: The dressing may also be served on the side for dipping if preferred.

Step 5: Assemble the Chicken Cups

Spoon the prepared chicken mixture into the Dew Drop Cabbage leaves, filling each leaf like a small cup.

Step 6: Garnish and Serve

Garnish with fresh lime slices if desired. Serve immediately and enjoy the refreshing crunch and bold Thai‑inspired flavors in every bite.